Bacon Cheeseburger Pizza

I promise that pizza Friday is not going to become a "thing" on here like it is at my house. But, I have another recipe to share with you that is a totally different take on pizza and is quite delicious!

I remember getting an email from Food.com about a year and a half ago that had a recipe for bacon cheeseburger pizza. I immediately forwarded it to Erin saying something about how it combined three of my son's favorite things -- cheeseburgers, bacon, and pizza -- and that I'd have to give it a try. I made the recipe as listed the first go around and was a little nervous as both my son and I aren't big fans of mustard and none of us like pickles. We liked it ok...I  had left the pickles off of half but was surprised to find I liked it more with them than without. So, we all munched a few bites thoughtfully then I jumped up, grabbed the ketchup out of the fridge, squirted some on everyone's slice and voila! We LOVED it! It even started getting the moans of approval from both of my lucky guys. (This happens occasionally when they really like something I make…it’s hilarious…the two of them shoving their pie holes full and making grunts and sounds of delight while they’re doing so).

~Leah

Bacon Cheeseburger Pizza

Prep time: 15 mins

Cook time: 10 mins

Total time: 25 mins

Ingredients

• 1 (16 oz) prepared pizza crust, your favorite homemade prepared pizza crust, or dough from your favorite local pizza joint or grocery store


• 2 1/2 Tbsp mustard


• 1/2 cup bacon, cooked and crumbled


• 1 cup hamburger, browned


• 1/2 cup dill pickles, diced


• 3/4 cup shredded cheddar cheese


• 3/4 cup shredded mozzarella cheese


• 1/4 cup white onion, diced


• Ketchup


• Optional Toppings:


• lettuce, tomato, mayo

Instructions

1. Dice the dill pickle and onion then set the pieces on a paper towel to dry.


2. Brown your beef and bacon (separately). Note: this is a great meal to plan ahead for--save some bacon from breakfast and if/when you're browning meat for another recipe, buy a little bit more and then set some aside for this pizza.


3. Apply a thin layer of mustard all over the dough except for the edges.


4. Sprinkle bacon over the entire pizza followed by the onions and then the hamburger.


5. Cover the pizza with cheese and sprinkle a few pickles on the top.


6. Bake at the time a temperature as instructed on your pizza crust.


7. Top with ketchup and any additional toppings you like on your burger.

3.1.09

 

Apple Cake

This past fall I had an abundance of apples to cook with. My mother-in-law has an apple tree that was on overload for some reason. She would go and pick the apples and then bring me a GIANT bucket to cook with. I think I tried every single apple recipe on the planet! I made applesauce, apple butter, apple pie, apple tarts, and this amazing apple cake- all in a 4 week time period. Looking back it seems like I was on a mission to make apples as unhealthy as possible. Even though this cake won't make it on any "diet" menus- it was my absolute favorite from the apple cooking bonanza.

This recipe came from the Taste of Home website. You can link to it here. My Mom had given me a magazine subscription from Taste of Home a while back and I loved it. I always find their recipes to be "normal", in a good way. Simple, down to earth, my-kids-will-actually-eat-this recipes. I would make this cake for any party, a birthday, or just because you have a ton of apples! Its very dense and very rich with a layer of cheesecake ribboned throughout and a brown sugar/praline frosting. Mmmmm.... I might need to go make this again.

~Wendy

Apple Cake

Author: Wendy

Prep time: 15 mins

Cook time: 60 mins

Total time: 1 hour 15 mins

Serves: 12

Ingredients

• Cake


• 1 package (8 oz) cream cheese, softened


• 2 cups sugar, divided


• 4 eggs


• 1 c. canola oil


• 2 c. all-purpose flour


• 2 tsp baking powder


• 2 tsp ground cinnamon


• 1 tsp salt


• 1/4 tsp baking soda


• 2 c. chopped peeled tart apples


• 1 c. shredded carrots


• 1/2 c. chopped pecans (or walnuts)


• Praline Icing


• 1/2 c. packed brown sugar


• 1/4 c. butter, cubed


• 2 Tbsp 2% milk


• 1/2 c. confectioners' sugar


• 1/2 tsp vanilla extract


• 1/4 c. chopped pecans, toasted

Instructions

1. In a small bowl, beat cream cheese and 1/4 cup sugar until smooth. Beat in 1 egg; set aside.


2. In a large bowl, beat oil with remaining sugar and eggs until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into oil mixture until blended. Stir in the apples, carrots and pecans.


3. Transfer half of the apple batter to a greased and floured 10-in. fluted tube pan; layer with cream cheese mixture and remaining apple batter.


4. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.


5. In a large saucepan, bring the brown sugar, butter and milk to a boil. Cook and stir for 1 minute. Remove from the heat; whisk in confectioners' sugar and vanilla until smooth. Drizzle over cake. Sprinkle with pecans.

Notes

If you don't have a bundt pan you can make this in an angel-food cake pan. Just be sure the sides are tight and won't leak. The first time I made this I used an angel-food cake pan and lined it with greased foil to be sure it wouldn't seep through the sides.

3.1.09

 

 

BLT Pizza

Who does not like pizza? With all of the options with dough/bread, sauces, meats, veggies, cheeses...the opportunities are endless and seemingly impossible to not find SOMETHING you like. We have pizza in our house every Friday without fail. It's a quick and easy dinner which is always welcome at the end of a (usually) long week and it makes everyone happy to sit down to dinner (or sit down to movie...a Peter Pan obsession about a year ago led to a "Peter Pan Pizza Picnic Party" one Friday and now the "pizza picnic" happens more often than not with all of us spread out on a blanket in the living room with the lights out watching a kid movie). The only complaint I sometimes get is from my little 5-year-old munchkin if there are no mushrooms on the pizza. Yes, you read that correctly, it is not a typo, I said if there are NO mushrooms on the pizza. One of the pickiest children in the world LOVES mushrooms and gets PO'd when they are not on her pizza. Go figure.

This pizza does NOT have mushrooms on it (which qualifies NOT-picky-but-doesn't-like-mushrooms Erin to like it), but the bacon I'm sure makes up for it.

~Leah

BLT Pizza

Prep time: 15 mins

Cook time: 12 mins

Total time: 27 mins

Ingredients

• 1/4 cup mayonnaise


• 1/4 cup Miracle Whip


• 1 tsp. dried basil


• 1/2 tsp. garlic powder


• 1/8 tsp. onion powder


• 1 (16 oz) prepared pizza crust, your favorite homemade prepared pizza crust, or dough from your favorite local pizza joint or grocery store


• 12 slices bacon, cooked and crumbled, divided


• 3/4 cup shredded cheddar cheese


• 3/4 cup shredded mozzarella cheese


• 1 1/2 cups shredded lettuce


• 2 medium tomatoes, chopped

Instructions

1. Combine mayo, Miracle Whip, basil, garlic powder and onion powder and refrigerate for at least a 1/2 hour.


2. Place the pizza crust on an ungreased pizza pan or cookie sheet.


3. Spread mayonnaise mixture over crust.


4. Set aside 1/4 cup bacon and sprinkle remaining bacon, cheddar cheese and mozzarella cheese on crust.


5. Bake according to the instructions on the crust you chose, or until done.


6. Top with lettuce, tomatoes, and reserved bacon.

3.1.09

Cilantro Lime Pesto

I'm starting a new recipe category...Stuff I Could Eat With A Spoon. Or maybe it's a new Pinterest board? This pesto might be the first pin. It's amazing. And this coming from a girl who could really do without cilantro. I don't HATE it anymore, but stray leaves in my salsa are no bueno. And this green deliciousness is just about 75% full of the stuff. The Food Network recipe I have adapted from uses it as a pasta sauce. It sounds awesome, but I confess I have not tried it. Instead, I followed the lead of this blogger and made some of the best chicken tacos I have ever eaten. My husband and I fought over the last of it the next day and spread it on turkey sandwiches. I'm currently imaging it mixed into some Greek yogurt as a veggie dip, or in an omlet with fresh tomatoes. Oh, the possibilities!

 

Cilantro Lime Pesto

Author: Erin

Ingredients

• 1 cup fresh cilantro leaves, stems excluded


• 2 1/2 T olive oil


• 2 T sliced, toasted almonds


• 3 T minced garlic


• 2 t. lime juice


• 1/2 cup shredded asiago


• 1 t. salt


• 1/4 cup chicken broth

Instructions

1. Blend all ingredients in blender for 2 minutes.


2. Serve tossed with cooked chicken for tacos (plus extra for drizzling).

Notes

Just to let you know, I decreased the amount of salt called for in the original recipe. I felt like my first go round with the full 1 1/2 t. was just way to salty. My advice is to start with the 1 t. (or even less if you are salt sensitive) and add more as needed. It's also very garlicky! If you love it like I do, this won't be a problem. :)

3.1.09

 

Cranberry Crostini

I suppose this would be called a "bonus recipe" this week! If you read the recipe posted yesterday you'll see a cranberry dipping sauce to be used with the Sausage Balls. Over Thanksgiving I had several parties and had to come up with several appetizers for each. Time is tight with two toddlers running around so I tried to be efficient. This Cranberry Crostini used the same cranberry sauce- but in a very different way. I'm always a fan of crostini recipes. Actually as a general rule, I eat any appetizer with bread on the ingredient list. :)

After tasting the cranberry sauce I thought that it would make a great topping for either a cheese ball or crostini. This recipe found a way to mix both. Its another super-simple recipe and perfect for a pre-dinner snack on Christmas to keep hungry tummies (temporarily) satisfied.

~Wendy

Cranberry Crositini

Recipe Type: Appetizer

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Ingredients

• Cranberry Dipping Sauce-


• 12 oz bag fresh cranberries


• 3/4 c. brown sugar


• 6 oz frozen orange juice concentrate (about 1/2 of normal size can)


• 1 tsp cornstarch


• Chopped Nuts-


• 2 c. chopped pecans or walnuts


• 2 Tbsp butter


• 1/2 c. brown sugar


• Assembly-


• 1 loaf of italian or french bread (narrow is better)


• 4-6oz cream cheese (low fat can be used)

Instructions

1. Cranberry Sauce- In a medium sized saucepan combine the cranberries, orange juice concentrate and brown sugar. Warm over medium heat stirring frequently until the cranberries pop open. Add in the cornstarch and stir sauce until thickened, usually 3-4 minutes. Remove from heat and let cool before serving.


2. Chopped Walnuts/Pecans- In a separate skillet add chopped walnuts or pecans. Heat over medium heat for 2-3 minutes or until nuts are lightly browned. Turn the heat down to low and add butter and brown sugar. Continuously stir until butter is melted and brown sugar is fully mixed in. Remove from heat.


3. Crostini- Cut the loaf of bread into 1/4 inch slices. Lay out onto a cookie sheet. Broil in the oven for 2-4 minutes watching closely until bread is browned and crispy. Remove from the oven and let cool for 2-3 minutes.


4. Assembly- Once bread is cooled, spread 1 tsp of cream cheese on each slice. Top cream cheese with 1 tsp of cranberry sauce and sprinkle each with chopped nuts. Best served immediately.

3.1.09

 

Sausage Balls

Oh how I wish there was a better name for these. I even tried to think of one, but at the end of the day these are, in fact, sausage balls. So there you go. Regardless of their name- they are great. They are also perfect for any holiday party. Easy to make in advance and season-appropriate if you make the cranberry sauce for dipping!

This recipe came to be during one of my "clean living" phases. About every six months I decide that I should be a better mother and limit my kids' exposure to all evil in the world, starting in my kitchen. So I start madly researching chemical-free, hormone-free, antibiotic-free... you get the idea. It usually begins with a large purchase from Trader Joes or Whole Foods and ends when I see the cost. My last round of clean living mania resulted in a meat share membership through a local farmer, and has actually stuck. Every month they deliver to members in our local area and we meet them in a predetermined location to pick up our portion. Its usually 18-20lbs of pork, beef, chicken and eggs; all hormone and antibiotic free.  The farm name is Walnut Family Farms. If you're in Illinois look them up- its very reasonable and the meat/egg quality is fantastic. My favorite part of the membership is that each month you don't know what cuts of meat you'll receive. As I mentioned in my last post I like to be creative with my cooking. So when I get my shipment its like Christmas! I love to unpack the bag and think about what I can make in the upcoming weeks.  I'm a food dork, I know.

One of our last shipments included a pound of pork sausage. After searching online, through cookbooks and on Pinterest I settled on making sausage balls. There are literally hundreds of Sausage Ball recipes out there. So as usual I took a little something from each one and came up with my own. And since cranberries were on sale at Aldi that week I decided to add a cranberry dipping sauce. You can make each one small for an appetizer dish or make them a bit larger and serve them as a main course with a side of veggies and mashed potatoes. Try them out and let me know if you like them!

~Wendy

Sausage Balls w/ Cranberry Dipping Sauce

Recipe Type: Dinner or Appetizer

Author: Wendy

Prep time: 10 mins

Cook time: 18 mins

Total time: 28 mins

Serves: 12

Ingredients

• Sausage Balls


• 1 lb pork sausage


• 1 stalk of celery, diced


• 1/4 c. diced green onion


• 1 1/2 c. bisquick


• 3 c. shredded cheddar cheese


• 1/2 tsp sage


• salt & pepper to taste


• Cranberry Dipping Sauce


• 12 oz bag fresh cranberries


• 3/4 c. brown sugar


• 6 oz frozen orange juice concentrate (about 1/2 of normal size can)


• 1 tsp cornstarch

Instructions

Sausage Balls

1. Preheat oven to 375 degrees.


2. Mix all ingredients in a large bowl. Form into 1 inch balls and place on an ungreased cookie sheet. Bake for 16-18 minutes. Remove from the pan almost immediately to avoid sticking.

Cranberry Sauce

1. In a medium sized saucepan combine the cranberries, orange juice concentrate and brown sugar. Warm over medium heat stirring frequently until the cranberries pop open. Add in the cornstarch and stir sauce until thickened, usually 3-4 minutes. Remove from heat and let cool before serving.

Notes

Other options for dipping sauce could be BBQ sauce or a mix of equal parts mayonnaise and mustard. I much prefer the cranberry sauce! If you intend on serving these as a main course, I would recommend making the sausage balls into 2 inch balls before cooking. Increase baking time by 3-4 minutes to insure they are cooked through the center.

3.1.09

 

Apple Cider Caramel Cookies

Having literally just seen my first shooting star after numerous attempts at stargazing with my hubby, writing about a cookie seems a little bit silly and insignificant... But cookies are significant too, right? My ideal would be to live in a somewhat warmer climate and go lie on my deck with my lucky guy AND a fistful of cookies. In a perfect world...



So, on with this fabulous little cookie. I'd never been to a cookie exchange before going to Wendy's three years ago and I loved it for multiple reasons. 1. I get to spend some time with girlfriends, 2. I get to take home a lot of cookies, and 3. I get to try out a new recipe. That one can sometimes bite some of us in the a$$. Nothing stinks more than scouring recipe after recipe to find that perfect one, making 80 gabillion cookies that you think are going to fabulous, and realizing they are just so-so – AND, lucky you, you get to share mediocre cookies with friends and acquaintances and not just pawn them off on your 6- and 5-year-old who will ingest anything with a high ratio of sugar (alright, throw my guy in that mix too).

 

I was a bit nervous about trying these out, but after reading positive comment after positive comment, I figured they HAD to be decent.  I mean, pretty much any time there's caramel involved, I'm there. And I was not disappointed.

~Leah

 

Apple Cider Caramel Cookies

Recipe Type: Dessert

Author: Leah (adapted from Six Sisters Stuff)

Prep time: 30 mins

Cook time: 13 mins

Total time: 43 mins

Ingredients

• 1/4 cup granulated white sugar


• 1 Tbsp plus 1 tsp cinnamon


• 1 cup unsalted butter, about halfway melted


• 1 cup granulated sugar


• 1/2 tsp salt (I like to use kosher)


• 1 (7.4 ounce) box Alpine Spiced Apple Cider Instant Original Drink Mix *Not sugar free*


• 2 eggs


• 1 tsp vanilla extract


• 1 tsp baking soda


• 1/2 tsp baking powder


• 2 3/4 cups all-purpose flour


• 1 (11 ounce) bag Kraft Premium Unwrapped Caramel Bits

Instructions

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Prepare cinnamon sugar by stirring together in a small bowl. Set aside.


2. In a stand mixer, cream together butter, sugar, salt, and all 10 packets of apple cider mix until smooth and fluffy. Beat in eggs and vanilla extract, then mix in the baking soda and baking powder. Add the flour and mix until just combined.


3. Cover dough and let chill for at least an hour in the fridge.


4. Scoop dough onto the parchment with a standard (size 50) cookie scoop. Flatten the dough slightly in your hand and place three caramel bits in the center. Work the dough around the caramel sealing well and rolling the dough into a ball. Roll the ball in the cinnamon sugar mixture. Place the cookies two inches apart on the sheets.


5. Bake 12 to 14 minutes or until golden brown around the edges. After baking, carefully slide the parchment with the cookies onto the counter. Let cool until they are no longer soft but still slightly warm. Twist gently to remove, and cool the rest of the way upside down on the parchment or on a cooling rack.


6. Makes 30-50 depending on size

Notes

If cookies get too cool before you twist them off, freeze the whole sheet for a few minutes.

3.1.09

Gooey Butter Cookies

Oh, I just can't help myself. You knew it was going here right?

I recently whipped up a batch of these gooey butter cookies, planning to blog about them during the month of December. They just so happen to be THE cookie I brought to Wendy's cookie exchange last year. As you recall, I also brought my brand new baby boy with me. And let me tell you, it was going to take one seriously good cookie to compete with those cheeks.

These cookies are so easy and come together very fast, though you do need to plan for some time to chill in the fridge. They are adapted from Paula Deen's recipe, which is inspired by her TO DIE FOR gooey butter cake...run out and make one now if you have not had the pleasure. As far as flavors go, a Google search reveals that people use all types of cake mixes for this cookie. I am definitely a fan of using vanilla cake mix as opposed to chocolate, as I just don't feel like the chocolate has enough ooomph. That being said, I recently made a batch using Ghiradelli brownie mix for the sweets table at our elementary school's holiday shop. I'm pleased to inform you that I think we are getting somewhere. Enjoy!

Gooey Butter Cookies

Author: Erin

Ingredients

• 1/2 cup butter, softened


• 8 oz. cream cheese, softened


• 1 egg


• 1 box cake mix


• 1 t. vanilla


• powdered sugar

Instructions

1. Cream together butter and cream cheese.


2. Beat in egg and vanilla.


3. Add cake mix and mix well.


4. Chill dough in refrigerator for 2 hours.


5. Roll tablespoons of dough into balls, toss in powdered sugar, and place 2" apart on an ungreased cookie sheet.


6. Bake 10-12 minutes at 350, until bottoms are browning very slightly. Centers should still be soft. Makes about 2 dozen cookies.

3.1.09

Thumbprint Cookies

Welcome to Cookie Week at Three Lucky Husbands. Check back later in the week for a few more treats!

I made these shortbread thumbprint cookies for Wendy's annual cookie exchange this past weekend. Love me a cookie party. I think this was her 3rd exchange among this circle of friends and family, and my gosh does time fly. Last year's party found me one week post-delivery of my 3rd baby. My 11 pound 4 ounce baby. You read that right my friends....that's an eleven I wrote there. But since it's going to take a lot more then that to keep me away from the cookies, I packed up baby and shuffled out the door.

This year my sweet (and now totally average-sized 1 year old) boy stayed home with big brother and sister. This mama needed some grown-up time to go along with my butter and sugar. :)

These thumbprint cookies have been a family staple for as long as I can remember. The dough comes together super fast and they freeze well, making them easy to have on hand during holiday festivities. Most importantly, use a good jam...you know, something you could eat with a spoon were it socially acceptable. Enjoy!

Thumprint Cookies

Author: Erin

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Ingredients

• 2 1/3 cup flour


• 1/2 t. salt


• 1 cup softened butter


• 1/4 cup sugar


• 2 egg yolks


• raspberry or apricot jam

Instructions

1. Whisk together flour and salt.


2. Cream butter and sugar till light and fluffy.


3. Add egg yolk and beat well.


4. Add flour and mix till smooth.


5. Shape tablespoonfuls of dough into balls. Place about 1" apart on an ungreased cookie sheet.


6. Press each with index finger to make an indentation. Drop jam in to each.


7. Bake 18-20 minutes at 350 degrees until lightly browned. Makes 3 dozen.

Notes

This dough can be made in advance, but I recommend letting it come to almost room temperature before rolling into balls. If the dough is cold they will crack while you are trying to indent them. The quickest (and cleanest!) way to fill them is by snipping the corner off a jam-filled sandwich bag.

3.1.09

 

Thumbprint Cookies

Welcome to Cookie Week at Three Lucky Husbands. Check back later in the week for a few more treats!

I made these shortbread thumbprint cookies for Wendy's annual cookie exchange this past weekend. Love me a cookie party. I think this was her 3rd exchange among this circle of friends and family, and my gosh does time fly. Last year's party found me one week post-delivery of my 3rd baby. My 11 pound 4 ounce baby. You read that right my friends....that's an eleven I wrote there. But since it's going to take a lot more then that to keep me away from the cookies, I packed up baby and shuffled out the door.

This year my sweet (and now totally average-sized 1 year old) boy stayed home with big brother and sister. This mama needed some grown-up time to go along with my butter and sugar. :)

These thumbprint cookies have been a family staple for as long as I can remember. The dough comes together super fast and they freeze well, making them easy to have on hand during holiday festivities. Most importantly, use a good jam...you know, something you could eat with a spoon were it socially acceptable. Enjoy!

Thumbprint Cookies

Author: Erin

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Ingredients

• 2 1/3 cup flour


• 1/2 t. salt


• 1 cup softened butter


• 1/4 cup sugar


• 2 egg yucks


• raspberry or apricot jam

Instructions

1. Whisk together flour and salt.


2. Cream butter and sugar till light and fluffy.


3. Add egg yolk and beat well.


4. Add flour and mix till smooth.


5. Shape tablespoonfulls of dough into balls. Place about 1" apart on an ungreased cookie sheet.


6. Press each with index finger to make an indentation. Drop jam in to each.


7. Bake 18-20 mintues until lightly browned. Makes 3 dozen.

Notes

This dough can be made in advance, but I recommend letting it come to almost room temperature before rolling into balls. If the dough is cold they will crack while you are trying to indent them. The quickest (and cleanest!) way to fill them is by snipping the corner off a jam-filled sandwich bag.

3.1.09

Pepper Cheese Toasts

Do you have one of those friends or relatives that is the consummate host/hostess and is always serving something new and delicious? I have a few but definitely tops on my list is my friend/sister-in-law, Denise. She is always trying new recipes and I would say a good portion of the recipes I'll post will have come from her (sorry, we don't have the funds to provide finder's fees Denise!)

 

This is one that she used to make way back when and I would look forward to having them at her get-togethers. It's a recipe from Pampered Chef that was originally named "North Stars" because they wanted you to use their star bread  pan to make the little breads for the toast. Well, I do not have that pan, and sometimes I just want to be able to make an appetizer that is stupid easy but tasty and using the little cocktail breads from the grocery store makes these completely fit the bill. Don't get me wrong, Denise's with the fresh baked breads was delicious and if you either have a little tube bread pan like that or feel the urge to bake some fresh bread, cut it into thin slices, and then cut it into stars or some other shape to use for these, then more power to ya!

~Leah

Pepper Cheese Toasts

Recipe Type: Appetizer

Author: Leah (from Pampered Chef)

Prep time: 10 mins

Cook time: 12 mins

Total time: 22 mins

Serves: 12

Ingredients

• 1 package sourdough cocktail bread (usually near the deli)


• 1 cup shredded Swiss cheese


• 1/2 cup mayonnaise


• 1/2 cup sour cream


• 1 (0.7 ounce) package dry Italian salad dressing mix


• 1/2 cup diced red bell pepper


• 1/2 cup diced green bell pepper

Instructions

1. Preheat oven to 350.


2. Lay out bread slices (start with about 20-24 and see where you end up with the cheese mixure) on an ungreased cookie sheet.


3. Mix together the cheese, mayo, sour cream, and dressing mix and spread evenly onto each piece of bread (about 1 Tbsp. per toast) and top with the peppers.


4. Bake for 12-15 minutes and serve warm.

3.1.09

Cinnamon Raisin Bars

Believe it or not, at age 35 and with a household of my own I am still treated to my mom's cooking fairly often. On days when I have been desperate for a change of scenery, another set of hands, or the chance to escape to Trader Joe's ALONE for an hour, I load up the children and am on her doorstep inside of 15 minutes. Of course the loading takes twice that long, but driving? 15 minutes. I AM SO LUCKY. I joke that if my husband's job ever relocated us to some exotic locale, my parents had better start cruising realtor.com too. I credit my mom (and dad!) for helping maintain my sanity during the last 6.5 years of adventures in stay-at-home parenting.

And it never fails. When the crafts and science projects have been cleaned up and it's time for us to head home, she hands me a bag of tupperware. Dinner!!! It's just about the nicest thing she could have done for me, short of a spontaneous kiddie sleepover at Mimi's. Let's just say that my husband is happy to hear I'm on my way home with food from my mom's kitchen. She is a fantastic cook and an even better baker. If you hang around the blog long enough, you'll hear me say this again and again.

I began gathering recipes to blog about by immediately heading for the cook book she made me (it's where this other childhood favorite came from). These raisin bars are heaven for oatmeal cookie lovers. My mom first made them from a Betty Crocker cook book shortly after she and my dad married (37 years ago last week!). Enjoy!

 

 

Cinnamon Raisin Bars

Author: Erin

Prep time: 15 mins

Cook time: 35 mins

Total time: 50 mins

Ingredients

• Filling:


• 1/4 cup sugar


• 1 T cornstarch


• 2 cup raisins


• Cookie Crust:


• 1/2 cup butter


• 1 1/2 cup flour


• 1 cup brown sugar


• 1/2 t baking soda


• 1/2 t salt


• 1 1/2 cup oatmeal


• Icing:


• 1 cup powdered sugar


• 1/4 t cinnamon


• 3 T milk (approximately...enough for drizzling)

Instructions

1. For filling, combine 1/4 cup white sugar and cornstarch in a small pan. Stir in 1 cup of water and raisins. Cook over medium heat until thickened and bubbly. Cool.


2. Cream butter and brown sugar.


3. Stir together dry ingredients and add to butter mixture.


4. Add oatmeal and 1 T of water. Mix till crumbly.


5. Pat 1/2 of oatmeal mixture into greased 9x13 pan. Spread with rasin filling.


6. Mix 1 T of water in to remaining oatmeal mix and crumble over raisin filling.


7. Bake at 350 for 35 min. Cool, drizzle with icing, and cut into bars.

3.1.09

3.1.09

Mac N Cheese Soup

If I ever have another baby I've decided that I will not give them macaroni and cheese, hot dogs or peanut butter & jelly until they're at least 5! Okay that's probably an exaggeration, but I swear those are the only three foods my kids will eat now. I could add ice cream and chocolate to that list but for the purpose of this post I'm staying focused on "main course" foods. Every day at lunch and dinner I try (hopelessly) to come up with something else to feed them. I've looked at every Pinterest post out there on "Creative Foods for Toddlers" to no avail. Although, seriously what kid will eat tofu-stuffed pita bread or salad??? One day I saw a recipe for Mac n Cheese soup on a Velveeta cheese box and it piqued my interest. I also decided that the Velveeta cheese box really shouldn't be my go-to recipe source, so I started searching the internet for a good soup recipe. I landed on the Skinnytaste blog. (One of my favorite by the way!) She has a great recipe posted for Mac n Cheese soup. I found it to be a little too skinny, with a bit too much onion so I made some adjustments and came up with this great dinner soup. My husband likes it, I like it and my kids each ate their whole bowl. Wahoo! We have a WINNER that doesn't come from a blue box! So if your family is like mine and Mac n Cheese is the holy-grail of mealtime, try this version out.
~Wendy

Mac N Cheese Soup

Recipe Type: Soup

Author: Wendy

Prep time: 15 mins

Cook time: 25 mins

Total time: 40 mins

Serves: 4

Ingredients

• 2 carrots, diced


• 1 celery stalk, diced


• 1 Tbsp minced garlic


• 1/4 c. diced onion


• 2 Tbsp butter


• 2 Tbsp flour


• 1/4 tsp nutmeg


• 3 c. chicken broth


• 1 1/2 c. milk


• 2 c. shredded cheddar cheese


• 1 c. chopped broccoli


• 1 c. chopped cauliflower


• 2 c. dry elbow macaroni

Instructions

1. Boil the pasta according to the box directions until cooked al dente. Drain and set aside.


2. In a large pot or dutch oven, melt the butter. Add the diced carrot, celery and onion and cook until softened, about 3-5 minutes. Season with salt and pepper. Add the flour and stir until combined. Add the chicken broth, milk, and nutmeg- whisk until combined. Bring the soup to a boil, then lower the heat, cover and simmer for 15 minutes.


3. Add the broccoli and cauliflower and cook until softened- about 5 more minutes. Add the cheddar cheese and stir until completely melted. Season with salt and pepper to taste. Finally add the cooked pasta and serve.

Notes

You can use any variation of cheese that you would like. I like a combination of cheddar and colby, or even cheddar and pepper jack. I recommend using at least 2% milk. I've used skim and it does work fine, just comes out more watery.
Finally, only add the macaroni when you're ready to serve. If you plan to save some of the soup for later, I would add the macaroni to each individual bowl instead of to the larger pot. Once the noodles are added they start to suck up the broth. If you add the noodles and refrigerate, by the time you eat the soup there will be very little liquid left.

3.1.09

 

 

Brussels Sprouts with Pancetta

I know there is a love/hate thing goin' on with Brussels sprouts. I even admit that they don't look hugely appetizing in our picture (I have since figured out that the The Food Network's photographers are big, fat cheaters when it comes to taking pictures. My Brussels sprouts were the pretty green like in their pic just after the blanching part. After I looked at the photos of my greyish looking, peeling a little bit sprouts, I even debated blanching new ones and just taking photos of those so MY Brussels sprouts could be a pretty bright green too. But  truth in advertising won out.) Anyway. I happen to be someone who loves them. So when I was watching an episode of Giada years ago and saw Brussels sprouts prepared with pancetta, I was all over it.

I'm assuming most of you know that pancetta is a form of bacon, but if you didn't...it is.  Another form of glorious bacon.  It's just not smoked. You can usually find it near your deli by all the fancy cheeses and meats or even at the deli itself. I love to make this dish for Thanksgiving or Christmas because I tell myself, "I'm providing a vegetable...a nice, healthy vegetable........[with 3 oz. of pancetta per lb. of nice, healthy vegetable...but all that healthy stuff cancels out the pork fat, right?]."

If you care enough about the Brussels sprout to try to turn your kids (or your spouse) onto it or are willing to give it another chance yourself, I highly recommend giving this a shot.
~Leah 

Brussels Sprouts with Pancetta

Recipe Type: Side dish, vegetable

Author: Leah (adapted from Giada De Laurentiis)

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 4

Ingredients

• 1 pound fresh Brussels sprouts, trimmed


• 2 Tbsp. olive oil


• 3 oz. paper-thin slices pancetta, coarsely chopped


• 2 garlic cloves, minced


• freshly ground black pepper


• 3/4 cup low-salt chicken broth (LOW-SALT– I made the mistake once of just using regular because it was what I had. BIG mistake. The pancetta is salty!)

Instructions

1. Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes and drain.


2. Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until it is starting to crisp, about 5 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 10 minutes. Season with pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 5-10 minutes. Serve.

Notes

My times (except for the 4 mins for blanching) are a little longer than Giada's original recipe. I like to get the pancetta as crispy as I can get it and I prefer my brussels sprouts to be REALLY browned. So, you can go longer or shorter than the times I gave to get them to your own preference.

3.1.09

 

Peanut Butter Brownie Bites

One of my favorite things to do is bake. And even though I'm a planner by nature in every other part of my life, unless its for a party or holiday I never plan my baking. Typically when the mood strikes me I pull up my Pinterest "Sweets" board and scroll up and down until I find something that looks good. Its VERY rare that when I do find a recipe I like, that I have all of the necessary ingredients. So I look at recipes on Pinterest as more of an inspiration rather than exact directions.  I like to be creative! This recipe came from one of those moments.

There are millions of brownie variations out there. I think I've tried almost all of them, always in a semi-homeade kind of way. I honestly never find it necessary to make the brownies from scratch. Believe me, I've tried that route too lots of times. There are some good homemade recipes of course but I truly believe that none are as good as the Ghirardelli dark chocolate brownie mix. Or at least none are SO much better that I ever put the time into making them from scratch. I usually buy the brownie mix from Costco in bulk so I'm always ready when my "baking mood" strikes. One of my favorite combos is peanut butter and chocolate. So one day when I perusing my Sweets board I saw a recipe for a chocolate cupcake with a peanut butter frosting. For the past few months I've been experimenting with buttercream frosting recipes trying to find the perfect one. So when I saw that cupcake recipe I decided to try out a peanut butter version. I'm not a huge cupcake fan so I decided to try the frosting on my beloved Ghirardelli dark chocolate brownie mix, but of course with a twist. Instead of a pan of brownies (which you could do of course) I poured the batter into mini-muffin tins and added a few peanut butter chips to each one before baking. It turned out to be a perfect platform for an AWESOME frosting. If you like peanut butter, you will love this frosting. Feel free to use your favorite brownie mix, or make them from scratch if you're feeling fancy! Or just eat the frosting on a spoon- its really that good.

~Wendy

Peanut Butter Brownie Bites

Recipe Type: Dessert

Author: Wendy

Prep time: 15 mins

Cook time: 16 mins

Total time: 31 mins

Serves: 36-42 brownie bites

Ingredients

• Brownie Bites-


• Ghirardelli dark chocolate brownie mix


• 1/3 c. vegetable oil


• 1 egg


• 1/4 c. water


• 1 1/2 c. peanut butter chips


• Peanut Butter Frosting-


• 4 c. powdered sugar


• 1 c. unsalted butter, softened


• 1 c. peanut butter


• 4-5 Tbsp. milk

Instructions

1. Preheat the oven to 325 degrees


2. Line a mini-muffin tin with mini-cupcake liners or spray with cooking spray. Combine all of the brownie ingredients in a large bowl and mix until combined. Pour batter into prepared muffin tin, filling each muffin 3/4 full. Push 2-3 peanut butter chips down into the center of each brownie bite. Bake for 13-16 minutes or until a toothpick inserted into a brownie bite comes out clean. Set aside to cool completely.


3. While the brownies are cooling prepare the frosting.


4. In a mixing bowl fitted with a whisk attachment, combine the butter, peanut butter and powdered sugar until all are combined. Then add milk, one tablespoon at a time until the frosting is smooth and light. Transfer the frosting to a ziploc bag with one corner snipped off. Pipe 1-2 Tbsp of the frosting onto each brownie bite. Garnish each with chopped peanuts or chocolate sprinkles.

Notes

This recipe can also be used to make normal cupcake-sized brownie bites. Heat the oven to 350 degrees and bake them for 25-30 minutes, or until an inserted toothpick comes out clean.

3.1.09

 

Crock Pot Barbeque Pulled Chicken

I could go on and on about a crock pot. Does using the term crock pot age me? Or is “slow cooker” just way more glamorous sounding? Whatever you call it, these babies are heaven sent. I feel SO in control of my life on the days when dinner is prepared by noon. And instead of inwardly groaning at about 4:30 when I should be in the kitchen starting dinner, kiddos and I stay out to play just a little bit longer.

This chicken has an awesome smoky flavor and a little bit of kick...not really the sweet and tangy flavors you expect from something called barbeque. The sauce goes together pretty quick and is a little more complex than something you’d get out of a bottle. This has been a big hit at family get-togethers when served with some sour cream, red onion, and jalapeno slices.

 

Crock Pot Barbeque Pulled Chicken

Author: Erin (adapted from Eatingwell.com)

Ingredients

• 1 8 oz can tomato sauce


• 1 4 oz can chopped green chiles, drained


• 3 T cider vinegar


• 2 T honey


• 1 T smoked paprika


• 1 T tomato paste


• 1 T Worcestershire sauce


• 2 t. dry mustard


• 1 t. ground chipotle chile


• 1/2 t. salt


• 2 1/2 lbs. boneless, skinless chicken thighs, trimmed of fat


• 1 small onion, finely chopped


• 2 cloves garlic, minced

Instructions

1. Whisk together first 10 ingredients.


2. Pour over chicken, onion, and garlic in crock pot.


3. Cook on low for 5 hours.


4. Shred chicken with a couple of forks right in the crock pot. It may look like a lot of liquid after cooking, but it incorporates nicely into the shredded meat.


5. Serve on rolls with sour cream, red onions, and jalepeno slices.

Notes

I have also made this dish using chicken breasts instead of thighs. It's leaner and just as good in my opinion. My recommendation if you make this substitution is to watch your cooking time. Breasts don't take as long to cook and can start to dry out pretty fast. I would start checking it at about 3-4 hours.

3.1.09

Almond Cake

In the interest of complete honesty on this blog, I have to say...I got nuthin'.

I don't know if it's the post-turkey, end-of- the-kids-being-home-all-week, ready-for-bed brain but I've been sitting here for 2 hours telling myself, "Alright! Pick up that netbook and write about that awesome almond cake for your post for tomorrow!" I knew that sometimes I'd struggle trying to figure out what to say about some recipes if I didn't have some personal anecdote about it, but I certainly did not think it would happen on my THIRD post! I even just asked my Lucky guy if he had any special memories about it (I got the recipe from his mom when we were dating) and he said, "No, I just remember that my mom would make it and I liked it."

Ok. Thanks. ;)

So, I can give you the facts. This cake is like pound cake on crack – if you like almond, you'll love this cake. It is a recipe from a SOLO cookbook from 1988 and is one of the easiest cakes I make. Always a crowd pleaser. Enjoy!

~Leah

AlmondCake

Recipe Type: Dessert

Author: Leah (adapted from Solo)

Prep time: 10 mins

Cook time: 50 mins

Total time: 1 hour

Serves: 10-12

Ingredients

• 1 c. butter, softened


• 1 c. sugar


• 3 eggs


• 1 can Solo almond filling


• 2 1/4 c flour


• 2 tsp. baking powder


• 1/2 tsp. salt


• 1/4 c. milk


• Almond Glaze:


• 1 c confectioners/powdered sugar


• 2-3 Tbsp. whipping cream


• 1/2 tsp. almond extract

Instructions

1. Preheat oven to 350. Grease and flour (I always cheat and use the baking spray with flour in it) a 12-cup Bundt pan.


2. Beat butter and sugar in large bowl with electric mixer until light and fluffy.


3. Add eggs, 1 at a time, beating well after adding each one.


4. Beat in almond filling until blended.


5. In a separate bowl, stir flour, baking powder, and salt untli mixed.


6. Add to the almond mixture alternately with the milk, beginning and ending with the dry ingredients.


7. Beat until blended.


8. Spread batter evenly in the prepared bundt pan.


9. Bake 50-55 minutes or until toothpick/skewer comes out clean.


10. Cool in pan on wire rack for 10 minutes. Remove from the pan and cool completely on the rack.


11. To make the glaze, combine the powdered sugar, cream, and almond extract in a small bowl and stir until blended and smooth. Spoon or drizzle over the top of the cake. Let stand until the glaze is set.

Notes

Make sure you either grease and flour or spray your pan really well! If you are using a dark bundt pan, reduce your oven temp to 325. Darker pans are supposed to bake faster, so I had set my timer for 40 minutes to check, but ended up baking the cake 55 minutes.
When making the glaze, start with 2 Tbsp of the cream and check the consisitency for how you like it. I feel like every time I make it, I use different proportions and I have no idea why...maybe different brands?
Also, if you're going to drizzle, I like to use a decorator icing bag or a ziploc with a small hole snipped in the bottom corner. I can never seem to drizzle nicely when I use a spoon.

3.1.09

 

Greek Chopped Salad

Nothing makes me feel like I’ve done something good for myself like eating a salad. But the fact is, nothing beats one that someone else has prepared and placed in front of me, as a good salad can be somewhat labor intensive to put together. For me to fit one in as a weeknight meal is really saying something....it HAS to taste awesome. I actually chopped the vegetables in preparation for this post with my 11 month old standing on my feet. No kitchen gadget or utensil I handed down to him was going to buy me the 10 more minutes I needed to get dinner on the table. You know what? It was worth it.

One of my go-to’s is the Greek chopped salad from Eatingwell.com. I was first drawn to this recipe because a chopped salad just rocks. I love getting a little of everything in each bite. And after making this for the first time, I had to credit it for two things:

1. I had no idea that I DO like feta cheese. I think I figured crumbly cheese = bad cheese. Because I can say with certainty that I DO NOT like blue cheese.

2. Making your own salad dressing is absolutely no big deal and completely worth it.

I find that I can adapt this salad pretty easily for my kids too. They are at that stage where everything tastes better separated into the little compartments of a divided plate. So before tossing everything together with dressing, I set aside some chicken, tomatoes, and cucumbers and then (usually) everyone is happy. Enjoy!

 

 

Greek Chopped Salad

Author: Erin

Prep time: 25 mins

Total time: 25 mins

Serves: 4

Ingredients

• 1/3 cup red-wine vinegar


• 2 T extra-virgin olive oil


• 1 t. dried oregano


• 1 t. garlic powder


• 1/4 t. salt


• 1/4 t. pepper


• 6 cups chopped romaine lettuce


• 2 1/2 cups chopped cooked chicken


• 2 medium tomatoes, chopped


• 1 medium cucumber, chopped


• 1/2 cup finely chopped red onion


• 1/2 cup sliced black olives


• 1/2 cup crumbled feta cheese

Instructions

1. Whisk first 6 ingredients together for dressing.


2. Pour over remaining ingredients and toss.

Notes

Regular black olives are great, but using a kalamata olive is a real treat. Does anyone else feel that way? :)

3.1.09

Mama Jack's Pot Pie

Listen up busy Mamas- this one's for you! Before I give the details let me just say that my Mom is a great cook. She really is. But when I was in high school our lives were REALLY busy. Like many of you are now, my Mom was balancing work, three kids in school, cheerleading, school clubs, friend overnights... the list goes on. So quick dinners were critical and there wasn't a lot of time to experiment. There are a few meals I remember eating a lot- spaghetti, tacos, and this pot pie. So when my life became crazy busy I pulled out some of those Mama Jack (her actual name is Jackie- but my childhood friends call her "Mama Jack") recipes. When I was working full time it was impossible to plan out my meals for the week. I often didn't know what time I'd be home, let alone how much time I would have to cook! This is an ideal recipe for that situation. It is so simple AND a crowd pleaser. Did I mention simple? There are five ingredients (most of which you likely already have) and it takes about 15 minutes to cook. Try it and you too will soon be indebted to my Mom! Warning though, this is not a fancy or beautiful dish. I believe Erin called it "rustic" looking. No worries though- I promise that the taste and simplicity will more than make up for it.

~Wendy



 

Mama Jack's Pot Pie

Recipe Type: Main Course

Cuisine: American

Prep time: 7 mins

Cook time: 15 mins

Total time: 22 mins

Serves: 4

Ingredients

• 1 lb of ground turkey or beef


• 16 oz bag of frozen mixed veggies


• 1 bottle of bbq sauce (recommend Sweet Baby Rays)


• 2 cups of shredded cheddar cheese


• 2 cans of crescent rolls

Instructions

1. Preheat oven to 375 degrees.


2. Brown the ground turkey/beef in a skillet and drain grease. Return to heat and add in the frozen veggies and BBQ sauce. Stir over the heat until warm throughout.


3. Roll out one can of crescent rolls on a standard sized cookie sheet. Stretch the dough out smoothly to form a rectangle covering most of the pan. On the counter or on another pan do the same to the second can of crescent rolls. Spoon the meat/veggie mixture on top of the first rolled-out crescent roll. Sprinkle with the cheddar cheese. Cover with the second rolled-out crescent roll, pinching around all of the edges to insure it is a sealed rectangle.


4. Bake in the oven for 15-20 minutes. Remove when the dough is a golden brown. Let pot pie sit for several minutes to cool slightly, cut into rectangles and serve.

Notes

I typically make this with ground turkey. If you use ground beef be sure to drain it well. If not drained fully the extra grease from the beef can make the bottom of the pot pie a little soggy. I prefer to make this with Sweet Baby Ray's BBQ sauce. My Mom uses Hunts. They both work- as will any type you prefer- they just add subtle differences to the sweet and/or spiciness of the finished pot pie.

3.1.09

 

Asparagus Roll-Ups with Bacon

So as I was trying to formulate in my head what I would write about these, I was thinking of saying something along the lines of, "even if you don't like asparagus, you'll like these" and I realized I have a theme going. Of the four recipes I am posting this month,  three of them qualify under this "even if you don't like it, try it" mantra.  (See Pumpkin Squares and the as yet to come Brussels Sprouts with Pancetta.)

I don't know why this is. It isn't like I planned to post things that people may not like. It's actually a horrible idea the more I think about it. "Let's start a food blog! OK! I'm gonna pick recipes that a lot of people will take one look at and say, 'Ew. No thank you!'" Genius.

I guess when I was weeding through my ridiculous amount of recipe options trying to pick which ones I wanted to start with, I was (subconsciously or consciously) choosing ones that are so fabulously delicious despite what they may be made out of. They have that little bit of a surprise factor that takes something you've probably had before and may not have liked (asparagus {canned no less}, pumpkin, or brussels sprouts) and turns it into this great recipe that you will make over and over again. In fact, this and the pumpkin squares are recipes my mom got from friends of hers when I was little (which was a LOOOONG time ago) and we still make them.

Now, don't balk at the high-class, fancy ingredients here...
I'm totally joking...these are about as WT as you can get – white bread, canned asparagus...  But they are SOOOO good and can be made ahead of time (always a plus in my book). I swear this is another one of those recipes that I take somewhere and people say, "Oh, no thanks...I don't like asparagus" and then someone will encourage them to try it (usually a spouse since we're the only ones who will HOUND the other enough to get them to try something – and then they only really eat it to get us to shut up with plans to spit it into their cocktail napkin) and they ALWAYS like it. I've never had anyone spit them out into their cocktail napkin (that I know of).

And there's bacon in them – that's really probably all I needed to write. Bacon.
~Leah

Asparagus Roll-Ups with Bacon

Recipe Type: Appetizer

Author: Leah

Prep time: 30 mins

Cook time: 18 mins

Total time: 48 mins

Serves: 8-12

Ingredients

• 12 slices white bread


• 8 oz. cream cheese, softened to room temp


• 8 slices bacon


• 1 can of asparagus spears, drained


• 1/2 stick of butter, melted

Instructions

1. Preheat oven to 350.


2. Cook, drain, and crumble the bacon.


3. Stir the bacon into the softened cream cheese until well distributed. Set aside.


4. Trim the crusts from the bread and flatten each slice with a rolling pin (they will get pretty thin and flat).


5. Spread the cream cheese and bacon mixture evenly onto each of the 12 slices of bread.


6. Lay one asparagus spear in the center of each slice of bread, trimming the ends if necessary so that they are even with the top and bottom of the bread.


7. Roll the bread lengthwise so that the asparagus spear runs through the center of the entire roll from end to end.


8. Cut each of the 12 rolls of bread into thirds.


9. Place seam side down on a foil-lined cookie sheet and brush with the melted butter.


10. Bake 12-14 minutes until warmed through then Broil for 2-4 minutes to toast/brown the bread...keep a close watch so you don't burn your bread!


11. Serve warm.

Notes

I like to prepare bacon 1 of 2 ways for crumbling. Either put it in a cold oven on a rack over a foil-lined cookie sheet and bake at 400 for about 20 minutes or I like to stack the raw slices and cut them up as small as I can and then cook/brown them in a pan and scoop out with a slotted spoon to drain.


If you're having a hard time mixing the bacon in with the cream cheese, you can try using a hand mixer or microwaving the cream cheese for just a few seconds at a time until you can work with it...you don't want to completely melt it though!


These are great to prepare the day before or to bring to a party and then bake. If you do prepare them beforehand, don't brush them with the melted butter and you will need to store them in the fridge. Take them out for at least a half hour before baking and then brush with the melted butter. Also be aware that your baking time will probably be longer if you're using them from the fridge.

3.1.09

 

Grandma Johnson's Donuts

"Legendary" is the word I would use to best describe these delicious little donuts. After you try them I'm betting the only thing you'll ever need from Dunkin Donuts again is coffee! My amazing Grandma made these donuts for countless family brunches and local parties. Half beinget, half donut hole- they require no yeast (which for me is a blessing because yeast and I never get along), can be mixed up the night before and then dropped into some hot oil when you're ready for them. They take literally 3 minutes to cook. Best served warm, you can roll them in powdered sugar (my favorite) or cinnamon/sugar. They are perfect on Christmas morning when you don't want to spend your time slaving away in the kitchen.



To me, Grandma was Martha Stewart before there was a Martha Stewart. Her garden was unbelievable, her cooking was outstanding, her baking even better. Her house was always perfect with every color in every room matching perfectly. When I smell these donuts cooking, it instantly takes me back to walking into her house on a chilly Sunday morning, Grandma in her apron frying donuts and bacon. Not sure that I need much more than that in my life (Grandma, donuts & bacon that is). My beloved Grandma passed away this past February. Her departure has left a huge hole in our family that we all struggle daily to live with. Hopefully I will get many opportunities to share recipes with you that she shared with me. I look at it as a tribute to her- spreading her little amazing skills and knowledge out to the world, one bite at a time.

~Wendy

Grandma Johnson's Donuts

Recipe Type: Breakfast

Author: Wendy

Prep time: 15 mins

Cook time: 3 mins

Total time: 18 mins

Serves: 8-10

Ingredients

• 4 1/4 cups all-purpose flour


• 4 tsp. baking powder


• 1 1/4 tsp. nutmeg


• 1/2 tsp. cinnamon


• 1/2 tsp. salt


• 2 eggs


• 1 cup sugar


• 4 tbsp. melted butter


• 1 cup milk


• 1 tsp. vanilla

Instructions

1. In a mixing bowl beat together eggs and sugar until light and fluffy. Add melted butter, milk and vanilla, stir until combined. In a separate bowl sift together the remaining dry ingredients. Slowly add in the dry ingredients to the egg mixture until combined. Cover the bowl with plastic wrap and chill in the refrigerator overnight.


2. When ready to cook, heat at least 4 inches of peanut or corn oil in a deep-fryer to 400 degrees. Drop the dough by teaspoonfuls into the hot oil. Cook 6-10 donuts at a time depending on the size of the pot/fryer. They will float to the top as they cook, keep turning them until crispy and brown on the outside. Test the donuts by cutting one open to insure they are cooked through. Drain the donuts on newspaper or a brown paper bag. Let cool slightly and then roll in powdered sugar or a cinnamon/sugar mix.

Notes

If you don't have a deep fryer you can heat oil in a dutch oven or large pot on the stove top- insure there is at least 3 inches of oil in the pot. The oil needs to be as hot as possible to cook the donuts throughout. If the temperature doesn't reach 400 degrees (check with thermometer) cut the donut size down for faster cooking.

3.1.09

 

 

 

Mexican Lasagna

Why blog?

Well, first of all I suppose I could use an outlet.

As the mother of 3 children under the age of 6, I find myself engaged in an ongoing interior monologue. If you are at all familiar with children of this particular age group, you’ll know that their listening abilities can be spotty at best. And if this was your audience from 6:00 am to 9:00 pm, you’d resort to a little internalizing too. So bottom line, I've got things to say people!

And about what, you may ask? Well I’m not solving any world problems here, and sometimes I feel as though pregnancy brain has set up permanent residence. But I think I could pretty much talk passionately and (reasonably) intelligently about food at any time of day or night. And it just so happens that in my high-powered role as CEO of this household, food is a HUGE responsibility. 'Cause do you know what these kids do, day-in and day-out, without fail???

Eat.

And heck, let’s throw my husband in the mix since he eats every day too. And, he works (mostly) out of our house which means he also eats lunch at home. But he isn't really a PB&J guy. Or a cereal guy. I guess this would make him an ACTUAL LUNCH guy.

So basically, all day long I’m thinking about food. Planning, shopping, preparing, serving, cleaning up, and negotiating its consumption with the little ones. All so we can get up and start ALL OVER the next day. So what better topic for a blog than food? I’m also one of those people who wants everyone to know when I've eaten something great. As in, “you HAVE to try this!”

For my first post, I’m going back to a family favorite. This Mexican Lasagna appears on the first page of a cookbook my mom made for me as a wedding shower present. As I understand it, the recipe originally comes from my Aunt Patty who got it off a can of those fried onions...the ones usually reserved for green bean casserole. I will describe it with a term I am sure to use again and again throughout this blogging adventure....hot, cheesy goodness. And cottage cheese haters hang in there with me. I too am usually not a fan, but there isn't the weird texture you get with cold cottage cheese. It gets all melty and delicious, and is actually my automatic substitution for anything that calls for ricotta cheese (talk about texture!). Enjoy!

~Erin

Mexican Lasagna

Serves: 6

Ingredients

• 1 pound of ground beef (or ground turkey)


• 1 -16 oz. can diced tomatoes


• 1 package taco seasoning


• 1 -2.8 oz. can fried onions


• 1 -24 oz. carton cottage cheese


• 2 c. shredded cheddar cheese


• 2 eggs


• 12 flour tortillas

Instructions

1. In a large skillet, brown meat and drain. Add canned tomatoes and taco seasoning. Simmer uncovered for 5 minutes. Stir in 1/2 can of onions.


2. In a separate bowl combine cottage cheese, 1 c. of cheddar cheese, and eggs.


3. Place 3 tortillas in the bottom of a greased 9x13 baking dish. Overlap 6 tortillas around sides of dish.


4. Spoon meat mixture evenly in dish and top with remaining 3 tortillas. Spread cheese mixture over tortillas.


5. Cover and bake at 350 degrees for 45 minutes. Sprinkle with remaining cheese and onions and bake for 5 more minutes.

3.1.09

 

Pumpkin Squares

I do not like pumpkin.

There. I said it. Pumpkin milkshakes, pumpkin bread, pumpkin pie spice Pringles (they're a real thing – google it) or any of the insane amount of pumpkin recipes that are everywhere this time of year make me want to run screaming away from Pinterest and the like.

That being said, I LOVE these pumpkin squares. I cannot remember a Thanksgiving without them. Mind you, when I was little I tolerated the pumpkin. I would scrape the pumpkin part off and eat it first in order to save the deliciousness of eating the graham cracker crust all by itself (something I just witnessed my 5-year-old daughter do last week – although she ate most of the square all intact, then flipped it over and pulled off the crust to eat by itself when there was only a little bit left. Flesh of my flesh). I have grown to love every part of these perfect, light, yummy squares of pumpkin goodness and have yet to meet someone (pumpkin lover or pumpkin hater) who doesn't instantly love them too.

~Leah

Pumpkin Squares

Recipe Type: Dessert

Author: Leah

Prep time: 15 mins

Cook time: 10 hours

Total time: 10 hours 15 mins

Serves: 12-16

Ingredients

• 2 cups graham cracker crumbs


• 1/3 cup sugar


• 1/2 cup melted butter


• 1 lb. marshmallows


• 1/3 cup milk


• 1 lb. can of pumpkin


• 1/3 cup sugar


• 1/4 tsp. ground ginger


• 3/4 tsp. cinnamon


• 1/4 tsp. salt


• 2 cups whipped topping (Cool Whip)


• whipped topping (Reddi-wip) (optional – although, for me, not an option – a must)

Instructions

1. Stir the graham cracker crumbs and sugar in a 9x13 pan until well mixed.


2. Add the melted butter and stir again until the crumbs are evenly wet.


3. Pat down to form a crust lining the bottom of the pan.


4. Melt the marshmallows with the milk in a medium to large pot over low heat. (You want to use a large enough pot so that the rest of the ingredients will fit in also.)


5. Remove from heat and add the pumpkin, sugar, ginger, cinnamon, and salt.


6. Stir well.


7. Fold in whipped topping.


8. Pour over crust.


9. Chill overnight.


10. Cut into squares and serve cold with whipped topping.

Notes

I usually let it set on the counter, or even better, in the fridge to cool a bit before covering it to set completely in the fridge overnight. If you cover them right away and put them in the fridge, they're going to taste fine, but you will get some condensation on the inside of your lid or foil that can drip onto the squares when you take it off the next day. Technically, you probably don't have to cover it at all in the fridge, but I always get nervous about 1. other flavors seeping in and 2. dropping something on them while rummaging in the fridge.

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