Berry Cobbler Cookie Bars (Cookie Exchange Quantity)

Unlike the other ladies on this blog, I did not try a bunch of recipes before the annual cookie exchange and I didn't even TRY my cookies until we were at the party! (I had a quantity screw up and didn't know if I needed every last crumb to meet the number of bars I was supposed to bring).

Four days before the party, I got an email that I had won four tickets to The Nutcracker in Chicago that coming Saturday.  TWO DAYS before the party, my husband emails me to inform me that I am indeed not only invited to his new job's company holiday party, but encouraged to come...THAT NIGHT! (Don't they know we need time to prepare for these things?!) So I found myself searching online two days before the party for a quick, easy bar recipe since I had to scratch the more time-consuming toffee I had planned to make.  When I found this on good ol' Betty Crocker and it had "Cookie Exchange Quantity" in the title and had nothing but good reviews I was done!  Betty calls them "Linzer Torte" bars and while I know what a Linzer torte is (a tart-like pastry traditionally with raspberry preserves on top and almonds in the crust), I wasn't sure how much of the general population would. The recipe called for using raspberry or strawberry preserves  -- I made one with cherry and one with raspberry -- and using ground walnuts in the crust. I kept the ground walnuts but added some almond extract. (I think if I could add almond extract to every baked food and bacon to every savory food, I would -- and I did actually just recently make cookies with bacon in them!).

These were super easy to make (except for cutting in the butter--I HATE cutting in butter...especially since I realized I hadn't replaced my accidentally mangled pastry cutter I had thrown out). But the ease of the rest of the recipe made up for the stupid butter cutting.

They were  a favorite at the cookie exchange and I have to say I just completely lucked out on this one!

~Leah

Berry Cobbler Cookie Bars (Cookie Exchange Quantity)

Recipe Type: Dessert

Author: Leah (adapted from Betty Crocker)

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Ingredients

• 3 cups all-purpose flour


• 3 cups powdered sugar


• 3 cups ground walnuts


• 1 1/2 cups butter or margarine, softened


• 1 1/2 teaspoons ground cinnamon


• 2 teaspoons almond extract


• 2 cups cherry,raspberry or strawberry preserves


• Additional powdered sugar, if desired

Instructions

1. Heat oven to 375°F. In large bowl, stir together the flour, sugar, walnuts, cinnamon and extract. Cut in the butter with a pastry cutter, two knives, or use a large capacity food processor to pulse until crumbly. Reserve 2 cups of the mixture for topping; press remaining mixture in bottom of ungreased 15x10x1-inch pan.


2. Bake 15 to 20 minutes or until crust is golden brown. Spread with preserves. Sprinkle with reserved crumb mixture; press gently into preserves.


3. Bake 20 to 25 minutes longer or until light golden brown. Cool completely, about 1 hour. Sprinkle with additional powdered sugar. For bars, cut into 8 rows by 6 rows for 48 or 12 rows by 6 rows for 72.

Notes

You absolutely can cut these into 72 bars but they will be pretty small...however, they're pretty rich and sweet so that size is probably just about perfect. I had mistakenly cut mine into 48 but I realized that I personally would not have wanted to cut them much smaller anyway for the exchange so I stuck with 48 for my second batch also.

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Pretzel and Potato Chip Cookies

Ah, cookie time!

At no other time of year can I randomly whip up batches of baked goods, and do it guilt free. I used to think Wendy was crazy for experimenting with so many new recipes before her annual cookie exchange. And maybe I still do just a little. ;)

But this year I took a page from her book and made a few recipes, all in the name of science (or perhaps competition?). My favorite place to look for recipes is in the December issue's of Cook's Country magazine. It features the winners and runners up of their annual cookie contest. I am in awe of the people who are WINNING this thing! It just seems like the ultimate baked good success story. I dream of having a recipe THAT good and totally original coming out of my kitchen. Sigh.

Until then I am borrowing from another's creative genius, and hopefully coming to the party with a crowd favorite. This year I brought these Potato Chip and Pretzel Cookies with Caramel frosting. If you are a salty-and-sweet-in-one-package fan, then this is the cookie for you. I left the recipe as is, except for bumping up the quantity of pretzels just a bit. They aren't a chewy cookie...it's more of a crisp, shortbread texture. In other words, fantastic with a cup of tea. They are super easy and they definitely travel well after frosting is allowed to set. Enjoy!

~Erin

 

Pretzel and Potato Chip Cookies

Author: Erin (adapted from Cook's Country)

Ingredients

• Cookies


• 12 T. butter, softened


• ½ c. sugar, plus ¼ c. more for rolling


• 1 t. vanilla


• 1/8 t. salt


• 1 ½ c. flour


• 2/3 c. crushed potato chips


• 1/3 c. crushed pretzels


• Frosting


• ½ c. brown sugar, packed


• ¼ c. heavy cream


• 3 T. butter


• Pinch of salt


• 1 c. powdered sugar


• ½ t. vanilla


• ¼ c. pecans, finely chopped

Instructions

1. Pre-heat oven to 350. Line 2 cookie sheets with parchment paper.


2. Beat together butter, ½ c. sugar, vanilla, and salt in a mixer till light and fluffy.


3. Reduce speed to low, and add flour in 3 additions. Scrape down bowl as needed.


4. Gently mix in potato chips and pretzels.


5. Roll heaping tablespoons of dough into balls and roll in sugar. Use the bottom of a greased measuring cup to press balls to approximately ¼” thick.


6. Bake for about 15 min until edges are golden. Let cookies cool on tray for 5 minutes before moving to a wire rack.


7. FOR FROSTING – Bring brown sugar, butter, cream, and salt to a boil over medium heat. Remove from heat and stir in vanilla and powdered sugar. Cool for about 20 minutes before spreading on cookies.


8. Sprinkle cookies with pecans and allow frosting to set.

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Peanut Butter Secrets

Its "Cookie Week" on Three Lucky Husbands! This year we're going to share the three recipes that we made for my annual cookie exchange. I've been hosting a cookie exchange for the past 5-6 years. Every year I make small changes to how things run. This year we only did 1/2 dozens, thank the Lord. When you have 10+ ladies in attendance it can get CRAZY to make full dozens for each person. The only downside is that when you have so many EXCELLENT cookies (like we did this year) 6 is nowhere near enough to take home! For those of you not familiar with cookie exchanges, you invite between 8-14 friends over. Each of you makes one type of cookie, bringing one dozen (or 1/2 dozens in our case) for each person coming. At the end of the party you exchange your cookies and end up leaving with one dozen from everyone else- in other words, lots of cookies!

The other change this year was a friendly competition. We voted on the best tasting cookie, the most creative cookie and the cutest/best looking cookie. I'm happy to say that 2 of the 3 winners will be shared this week! We might even invite winner #3 to guest blog her recipe. :)

This recipe came from the Pillsbury site. When I made them, I made the cookie balls a little too big. I would suggest forming the dough around the peanut butter cup so it barely covers the chocolate. That way each bite will have some of the candy in it! Other than that, its pretty simple. Enjoy your holidays this year!

~Wendy

Peanut Butter Secrets

Recipe Type: Cookies

Author: Pillsbury

Prep time: 20 mins

Cook time: 10 mins

Total time: 30 mins

Serves: 37

Ingredients

• cooking spray


• 1 c. vegetable shortening


• 3/4 c. firmly packed brown sugar


• 1/2 c. granulated sugar


• 1/2 c. creamy peanut butter


• 1 large egg


• 1 tsp vanilla extract


• 2 c. flour


• 1 tsp. baking soda


• 1/2 tsp. salt


• 40 to 45 chocolate-covered miniature peanut butter cups


• GLAZE


• 1 tsp. vegetable shortening


• 1 c. (6 oz. pkg.) semi-sweet chocolate chips


• 2 Tbsp. creamy peanut butter

Instructions

1. HEAT oven to 375ºF. Coat baking sheets lightly with no-stick cooking spray.


2. COMBINE shortening, brown sugar, granulated sugar and peanut butter in bowl of electric mixer; beat at medium speed until well blended. Beat in egg and vanilla.


3. COMBINE flour, baking soda and salt in medium bowl. Mix into shortening mixture at low speed until just blended. Form rounded teaspoonfuls of dough around each peanut butter cup. Enclose entirely. Place 2 inches apart on baking sheet.


4. BAKE 8 to 10 minutes, or until cookies are just browned. Remove immediately to cooling rack.


5. COMBINE shortening, chocolate chips and peanut butter in microwave-safe measuring cup. Microwave on MEDIUM (50% power) 1 minute. Stir. Repeat until smooth.


6. DIP cookie tops in chocolate. Let stand until chocolate is set.

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Bread Ring

Here's a great way to take what's typically an afterthought to one of the star attractions of any holiday meal. How pretty is this bread? For the last few Thanksgivings I've been in charge of the bread/rolls and butter. I've spent most of my time experimenting with the butter (and actually found a great honey butter recipe). This year I spotted this unique bread recipe in a Food Network magazine and decided to try it. I was a little skeptical. Usually when something looks this pretty in a magazine its a total disaster in my kitchen. This one actually worked out.

I'm not a huge fan of olive oil. I don't love the taste, I don't dip my bread in it at Italian restaurants and I rarely cook in olive oil unless it calls for small amounts. I made this bread twice on Thanksgiving day and for my 2nd attempt I lowered the olive oil content and drizzled the finished product with melted butter. Much better. :)

Its very easy and can be adapted to your tastes. I chose to roll the dough in almonds, sesame seeds, parsley and cheddar cheese. You could easily use basil, parmesan, pecans, poppyseeds, etc... there are so many options! Its great for a holiday party and perfect for Christmas. Hope you like it!

~Wendy

Bread Ring

Recipe Type: Bread

Author: Adapted from Food Network Magazine

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 10

Ingredients

• 2 cans refrigerated breadstick dough


• 1/2 c olive oil


• 1/4 c butter, melted


• 1/2 c each of chosen toppings (sliced almonds, shredded cheddar cheese, sesame seeds, chopped parsley)

Instructions

1. Preheat your oven to 350 degrees. Brush a tube pan with olive oil and set aside.


2. Put each topping in a separate ziploc bag.


3. Form the breadstick dough into small balls, put them all into a large bowl. Pour the olive oil into the bowl and gently stir the dough balls until evenly coated with olive oil.


4. Divide the balls up between the ziploc bags. Drop them into the chosen bag and shake until covered with the topping.


5. Remove from the bag and press into the tube pan, alternating dough balls and toppings.


6. Bake until golden, 30-40 minutes. Remove from the oven and drizzle with the melted butter.


7. Let cool for 4-5 minutes and remove from the pan. Serve on a platter for best presentation!

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Penne Alla "Not-ka"

What is Penne all Not-ka you ask? It's penne alla vodka...without the vodka...or all of the calories!

This is a recipe I found in my pre- low-carb days. I pretty much don't eat pasta anymore as a rule but I'll allow myself once in a GREAT while (like maybe once or twice a year). This is one of the recipes I make an exception for because it's super delicious and low calorie too.

I don't know if any of you ever watched the short-lived show Cook Yourself Thin but I did and I really liked the ladies on it and loved the recipes so I was so excited when the cookbook came out. I'm sad to say the show is gone, but at least I still have lots of great recipes from their book. And I didn't have the heart to change their so-cute name for this recipe. :)

I make mine with the Dreamfields low-carb penne but feel free to make it with whatever kind of penne you choose.

~Leah

Penne Alla "Not-ka"

Recipe Type: Main

Cuisine: Pasta

Author: Leah (from Cook Yourself Thin)

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 4

Ingredients

• 2 tsp. olive oil, plus extra for serving


• 3 cloves garlic


• ½ c chopped red onion


• ¾ tsp. salt


• 1 14-oz can diced tomatoes i juice, pureed in food processor or blender


• pinch (or two) red pepper flakes


• 8 oz low-carb pasta (like Dreamfields) or any other type of penne pasta


• ¼ c whipping cream


• 6 Tbsp evaporated nonfat milk


• ⅓ c grated Parmesan cheese


• ¼ c shredded fresh basil


• ⅛ tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil.


2. In a large saucepan, heat the 2 tsp oil with the garlic over low heat until the garlic begins to brown, about 3 minutes. Add the onion and ¼ tsp salt, cover, and cook until the onion is softened, about 2 more minutes. Add the tomato, ½ tsp salt, and the red pepper flakes. Bring to a simmer, reduce the heat and simmer very gently 10 minutes. Stir in the cream and evaporated milk and simmer 1 more minute.


3. Meanwhile, add the penne to the boiling water and cook until just shy of al dente (about 6 minutes for traditional pasta, about 8 minutes for low carb pasta). Using a large slotted spoon, scoop the penne out of the water and add it to the saucepan and simmer until the penne is al dente, 1 to 2 minutes, adding a little bit of the pasta cooking water if the mixture is dry (if you did not drain the pasta and then add it but scooped it out with a slotted spoon, it most likely will not be dry). Stir in ¼ c of the Parmesan, the basil and black pepper.


4. To serve, divide pasta between 4 bowls. Drizzle each with ½ tsp olive oil and sprinkle with the remaining Parmesan.

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Olive Cheese Bread

When I first discovered food blogs I inevitably stumbled upon The Pioneer Woman's blog. If you've been online researching recipes for any amount of time you've very likely been there yourself, she's hard to avoid. Ill admit that at first I found her blog a little busy and very annoying. Seriously? Who has time to home-school their kids, be a great photographer, an amazing cook and gardener AND blog about it all? That person has to be ridiculously annoying. So I moved on. A little petty I know, but I have my own self worth issues, I don't need to compare myself to Martha Stewart of the Central Plains.

Anyway, fast forward a few years. I went to a neighborhood bunco night and the host had made this AMAZING olive bread. Sorry for you olive haters. No way around it with this recipe. This stuff was SO good it almost made me forget about the snickers salad and Portillos chocolate cake she had for dessert. When I asked for the recipe she shared that it came from the Pioneer Woman's cookbook. Oh Damn! That crazy lady again? She was all over the place!

Whatever... this stuff was SO good I didn't care who made it, I just needed the recipe! I borrowed the cookbook from a friend and started looking through it. It was one of those cookbooks that actually reads like a biography, and it was GREAT. I know, I hate to admit when I'm wrong. Turns out the Pioneer Woman actually has a name (Ree Drummond) and an amazingly interesting story. So like her kabillion other followers, I'm now hooked. I love her. She is awesome and has since taken over the Neely's #1 spot in my Food Network loving heart. Long story I know- but seriously this stuff is SO SO GOOD. Make it for Thanksgiving as an app, or a holiday party, or on a Sunday afternoon, or as a side for an Italian main course. Or do as Ree suggests and make the topping and spread it on crackers (tried that too, SO GOOD!) I actually add kalamata olives to the recipe and find it gives it even more flavor. Just cut back a little on the green and black ones. I hope you love it as much as I do!

~Wendy

 

Olive Cheese Bread

Recipe Type: Appetizer

Author: The Pioneer Woman

Ingredients

• One 6-ounce can black olives, drained


• One 6-ounce jar pimiento-stuffed green olives, drained


• 2 stalks green onions


• 1 stick butter, at room temperature


• 1/2 cup mayonnaise


• 12 ounces Monterey Jack cheese, grated


• 1 loaf crusty French bread, sliced lengthwise

Instructions

1. Preheat the oven to 325 degrees F.


2. Roughly chop both the black olives and pimiento-stuffed green olives. Slice the green onions into thin pieces.


3. Combine the butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined.


4. Spread the mixture onto the French bread. Bake until the cheese is melted and browning, 20 to 25 minutes.

Notes

The mixture can also be refrigerated (up to 2 days) and used as a dip. Great with crackers!

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Greek Yogurt Pancakes

I've been a little obsessed with Greek yogurt lately. I started buying it to mix into my morning smoothie with frozen fruit, almond milk, and kale. Then I discovered it was pretty handy to have on hand for use in recipes that called for sour cream or mayonnaise. I cleaned out the fridge the other day and had four containers in varying degrees of fullness.

Perhaps this speaks more to me being a total space cadet at the grocery store than having a yogurt obsession.

Anyway, in an effort to use up some of my collection I went searching on Pinterest for Greek yogurt recipes. And with my husband traveling on business, I was already halfway to breakfast-for-dinner for me and the kids.

Enter THE pancake.

The gorgeous pictures grabbed me right away, but the delicious recipe is the reason I can't stop thinking about these pancakes. You must try. And if you are a pancake connoisseur like me, you'll be wanting to make room in the fridge for some yogurt.

~Erin

Greek Yogurt Pancakes

Author: Erin (adapted from Julia's Album)

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 4

Ingredients

• 1 1/4 c. flour


• 1/4 t. salt


• 2 t. baking powder


• 1 t. baking soda


• 1/4 c. sugar


• 3 T. butter, melted and slightly cooled


• 3 eggs


• 1 1/2 c. plain, non-fat Greek yogurt


• 1/2 c. milk

Instructions

1. Whisk together flour, salt, baking powder, and baking soda in a large bowl.


2. Stir together sugar, butter, eggs, and yogurt.


3. Add liquid mixture to dry ingredients and mix until combined.


4. Spray or butter the pan or griddle.


5. Spoon batter onto pre-heated surface. Allow to cook until bubbles burst on the surface of the pancake, leaving small holes. Flip and cook till golden brown.


6. Serve.

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The Best Chicken Salad Ever

I debated posting this recipe today. It doesn't seem timely for the season to me...more like a spring/summer recipe? But Erin texted me a few days ago asking for the recipe and made it for dinner so I thought, why not? It still tastes delicious every season and it's a great, easy dinner for this busy time of year with homework, sports, scouts, parties and the like filling up the calendar.

My mom got this recipe from a friend of hers and made it for my sister's wedding shower 15 years ago. When I asked her to send me the recipe, she took a pic of her 15 year-old recipe card and emailed it to me and it literally did say "The Best Chicken Salad EVER" on the top of the card so I stuck with the title. :)

It was a huge hit then and when I made it recently and Erin and her mom tried it, it was a huge hit again. If you use a rotisserie chicken, it really is silly easy to throw together.

~Leah

The Best Chicken Salad Ever

Recipe Type: Main

Author: Leah

Prep time: 1 hour 15 mins

Total time: 1 hour 15 mins

Serves: 6-8

Ingredients

• 1 (20 oz) can pineapple tidbits in 100% juice


• 1 c mayonnaise


• 1 1/2 Tbsp Dijon mustard


• 1 tsp curry powder


• 1/2 c celery, thinly sliced


• 2 green onions, thinly sliced (use ALL of the onion...including the green)


• 1/8 tsp salt


• 1 whole rotisserie chicken OR 5-6 chicken breasts, cooked


• small (about 2.5 oz) bag slivered almonds


• small pat of butter


• 1/2-3/4 c raisins, optional


• green grapes, lettuce, pineapple for serving, optional

Instructions

1. Remove all the skin from your chicken and carve and cut into chunks. (great way to cut chicken breasts here...she starts on the breast at 4:36 http://www.youtube.com/watch?v=Ys7dyV97FXw). Set aside.


2. Put a small amount of butter (tsp?) in a small saute pan and brown the almonds over low to medium heat. Set aside.


3. Combine 3-4 Tbsp of the juice from the canned pineapple, mayonnaise, mustard, curry, and salt. Set aside.


4. Mix chicken, celery, onion, almonds and raisins (optional) in a medium to large bowl.


5. Add dressing and blend well.


6. Refrigerate at least 1 hour.


7. Serve with pineapple and/or grapes over lettuce or with lettuce on a bun (sinfully delicious on a croissant).

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Caramel Apple Cake

A few weeks ago I mentioned this apple cake recipe and wanted to make sure I got it out to you all. You need a serious sweet tooth for this one! Its delicious and best served warm with vanilla or cinnamon ice cream. Its very similar to one of those poke-cake recipes, which intrigued me. I swear I've pinned 500 of those poke-cake recipes but made 0 of them. They always look good and the concept sounds amazing, no idea why I haven't followed through. Probably because my baking is more often than not spontaneous and requires whatever I have on hand. Luckily I've had apples coming out my ears and I over purchased jars of caramel a few months back...so I was ready to go when I found this recipe.

Currently my son Maks is my #1 fan when it comes to my baking. He sits at the counter and eats whatever I've made and says "Mommy, you're the best cook ever." Seriously?? Does it get any better than that? He's only 5. Hopefully he'll still feel that way when he's 50. He loved this cake! The kids even helped bake this one, its very family friendly. Give it a try while apples are still in season, hopefully you'll like it as much as Maks! :)

Caramel Apple Cake

Recipe Type: Dessert

Author: Adapted from Lady and Sons Cookbook

Prep time: 15 mins

Cook time: 60 mins

Total time: 1 hour 15 mins

Serves: 12

Ingredients

• 2 1/2 c. sugar


• 3 eggs


• 1 1/2 c. vegetable oil


• 3 c. all-purpose flour


• 2 tsp vanilla


• 1 c. chopped walnuts or pecans


• 2 1/2 c. diced apples


• 1 jar caramel sundae topping

Instructions

1. Preheat oven 350 degrees.


2. Cream together sugar, eggs, and oil. Add flour; mix together until well blended.


3. Add vanilla, nuts, and diced apples.


4. Spread into a lightly greased and floured 13 x 9-inch baking dish; bake for 45 to 60 minutes.


5. Cake is done when toothpick inserted in center comes out clean.


6. When cake is done, punch holes in it with a knife and pour caramel topping over it.


7. Let stand for 10 minutes and serve warm with ice cream.

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Creamy Baked Spaghetti

If you are like most homes with small children in residence, spaghetti is a popular menu item. It's quick, easy, and photo ops abound. Who doesn't have a collection of pictures of toddlers with upside-down bowls on their heads?

In an effort to change up our pasta routine, I tried out this recipe, found through the wonderful world of Pinterest. I loved the "make ahead" nature of this dish and the ability to throw it together with ingredients on hand. The original recipe calls for ground beef, but I have used turkey Italian sausage (which was very good), and chopped up turkey pepperoni (which was delicious and the clear winner). My kids love it and it's earned a permanent spot in our meal rotation. Enjoy!

~Erin

Creamy Baked Spaghetti

Author: Erin (adapted from Plain Chicken)

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 6

Ingredients

• 12 oz spaghetti


• 1 28 oz. jar of your favorite prepared pasta sauce


• 1 lb cooked, drained Italian sausage OR 1 c. of roughly chopped pepperoni


• 1 tsp Italian seasoning


• 1 clove garlic, minced


• 8 oz. cream cheese, softened and cubed


• 1/2 c. parmesan cheese, grated


• 1 c. mozzarella cheese, shredded

Instructions

1. Stir your choice of meat into pasta sauce.


2. Prepare spaghetti noodles according to package directions. Drain cooking water and return hot pasta to pot. Immediately stir cream cheese, Italian seasoning, and garlic in to pasta until noodles are coated.


3. Lightly spray a 9x13 pan. Spread a small amount of sauce mixture on bottom of pan. Spread spaghetti in pan, then top with sauce. Sprinkle with parmesan and mozzarella cheeses.


4. Bake at 350 for approximately 30 minutes, until bubbly.

Notes

Save yourself a lot of frustration and make sure your cream cheese is thoroughly softened and cut into small chunks before stirring into noodles. Even after following these steps myself, I was a little surprised how "melt resistant" my full fat cream cheese could be. Putting the lid on the pot and letting it sit for a few minutes usually helps. Definitely avoid using a fat free cream cheese as it's melting capabilities are severely limited. :)

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Sneaky Healthy Chocolate Chip Cookies

If you're like me, the idea of a healthy chocolate chip cookie sounds like an oxymoron. AND moronic. Really...if I want a chocolate chip cookie, I'm more likely PMSing and just want something sweet more than I care about if it's good for me or not! BUT, I have to say, these fit the bill as far as fulfilling a need for sweets and being healthy to boot (or at least healthy as far as cookie standards go).

I found this recipe in Jessica Seinfeld's Deceptively Delicious cookbook when my kids were toddlers. I remember being so excited to get the cookbook and then feeling like a complete failure as a mother because I hadn't been setting aside my Sundays to steam and puree enough fruits and vegetables to choke a horse.  I personally found that most of the recipes were just way too labor intensive for the little time I had to prepare food while caring for a one and a half year old and a newborn. So I didn't chop, steam, puree, and freeze avocado, beets, broccoli, butternut squash, carrots, cauliflower, peas, red peppers, spinach, sweet potatoes, zucchini, summer squash, apples, bananas, blueberries, raspberries, strawberries, cantaloupe, cherries, and pineapple in popsicle molds. Report me to DCFS. ;)

Don't get me wrong, if you were (or are) a mom (or dad) who purees vegetables and fruits and sneaks them into food on a regular basis, I think you're awesome and amazing and I'm completely jealous. I just found I had a hard time finding the time to be able to do it...let alone shower.

Anyway, back to these cookies. As I looked through the recipes and found one after the other requiring some sort of premade puree, I practically jumped with glee when I came upon this one. No puree! The sneaky ingredient comes from a can! And its a DESSERT! I was all in.

I made them for the first time to bring to a playgroup get together at my dear friend, Liz's house and I will never forget the look on my (then new) dear friend Erin's face when I told her that there were chickpeas -- yes, chickpeas...whole beans...not pureed -- in the cookies. As I'm sure she has written on here before...Erin hates beans. I did not know this at the time so her reaction was a little comical. She was VERY hesitant to try them but, God love her, she did! And I remember her and I pulling and picking them apart trying to find the beans. You cannot find them! It's like magic! Maybe it's because these "cookies" actually have more of a soft, cake-like texture than a traditional cookie.

Give them a try...I DARE you to find a bean in there once they're baked. And the kids all loved them...then and now.

~Leah

Sneaky Healthy Chocolate Chip Cookies

Recipe Type: Dessert

Author: Leah (adapted from Jessica Seinfeld)

Prep time: 20 mins

Cook time: 11 mins

Total time: 31 mins

Soft, cake-like chocolate chip cookies with protein!

Ingredients

• Nonstick cooking spray (or a silpat)


• 1 cup packed light brown sugar


• 3/4 cup trans-fat free soft tub buttery spread (I used Smart Balance)


• 2 egg whites


• 2 tsp. pure vanilla extract


• 1 (15-oz.) can chickpeas (or garbanzo beans), drained and rinsed


• 2 cups (12 oz.) milk chocolate chips


• 2 cups all purpose flour


• 1/2 cup old fashioned oats


• 1 tsp. baking soda


• 1/4 tsp. kosher or sea salt

Instructions

1. Preheat oven to 350. Coat a baking sheet with cooking spray OR line with a silpat.


2. In a large mixing bowl, beat the sugar and spread on medium speed until smooth. Beat in the egg whites and vanilla then the chickpeas and chocolate chips (you may want to lower the speed a little so chickpeas aren't flying all over your kitchen). Add the flour, oats, baking soda, and salt and mix on low speed until a thick dough forms.


3. Drop the dough by the tablespoon (or standard cookie scoop) onto the baking sheet, spacing about 2 inches apart (these don't spread much). Bake until golden brown and just set; 11 to 13 minutes. Do NOT overbake. Transfer to a rack to cool.


4. Store in an airtight container for up to 3 days


5. Recipe yields 3-4 dozen cookies depending on your scoop size.

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Apple Crumb Muffins

Every September I end up with buckets of apples at my house. My mother-in-law has an apple tree that luckily produces TONS of apples and she's great at sharing! At some point in my life I acquired one of those peeler-corer thingies. Thank the Lord. It still takes forever but I know it saves me so much time. Over the last two weeks I've spent no less than 2 hours peeling and coring apples, no joke. I currently have 2 apple crisps, 2 apple pies, several pints of applesauce and a few bags of apple pie filling in my freezer!

So when I had another milk crate of apples delivered the other day I knew apple pie, sauce and crisp was out of the question. This week we've switched to apple muffins and an AWESOME caramel apple cake. Today isn't my turn to post, but I had to share this apple muffin recipe. These are so moist and yummy! And considering the possibility that some of you may have a boat-load of apples at your house too... it seemed like great timing. They were a big hit in my family.

Stay tuned. Next week I'll give you the Caramel Apple Cake recipe. Its one of those poke-holes-in-the-cake recipes and pour caramel into them. Delicious.

~Wendy

Apple Crumb Muffins

Recipe Type: Breakfast

Author: Wendy

Prep time: 10 mins

Cook time: 18 mins

Total time: 28 mins

Serves: 12

Ingredients

• 2 c. flour


• ½ tsp baking soda


• 1 tsp baking powder


• 1 tsp salt


• ½ c. butter (at room temperature)


• 1 c. sugar


• 2 eggs


• 1 1/2 tsp vanilla


• 1 ½ cup chopped apples


• Crumble Topping


• 1/3 c. brown sugar


• 1 Tbsp. flour


• ¼ tsp ground cinnamon


• 1 Tbsp butter


• Frosting


• 1/4 c. powdered sugar


• 2-3 Tbsp milk

Instructions

1. Preheat oven to 375


2. Line a muffin tray with 12 muffin papers, and fill each one with a spoonful of brown sugar to hold it down and to create a bit of crust by patting down with your finger.


3. In a medium sized bowl mix together the flour, baking powder, baking soda, and salt.


4. In a larger bowl cream together the butter, sugar, eggs, and vanilla, stir in apples. Once they are mixed in, slowly mix in flour, small portions at a time.


5. In a separate small bowl, mix the 1/3 cup of brown sugar, 1 Tlb of flour, ¼ tsp of cinnamon, and 1 Tlb of butter. Mix together until it starts to create small balls of sand like crumbs. Set crumb topping aside.


6. Fill each muffin cup about ¾ of the way with muffin batter, and then sprinkle each with 1 tsp of crumble mix


7. Once all are loaded, place in oven, and set for 18 minutes (at the half way point turn the muffins around in the oven).


8. While the muffins are cooking, make the icing by pouring a little bit of milk at a time into your powdered sugar, until you reach the consistency that you desire.


9. When muffins are done, remove from the oven, let cool for 10 minutes, and then drizzle icing on, serve.

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Zucchini Pie

I'm loving zucchini this year. It's one vegetable that I tend to buy every shopping trip even if I don't have specific plans for it.

My kids will tell you of course that they "HATE" zucchini.

Bless their hearts.....if they only knew how frequently they ate it.

It's my ultimate sneaky vegetable. Shred it up on a box grater and it goes in everything. Spaghetti, pancakes, chocolate chip cookies, etc.......



I realize the zucchini are a little more obvious in this pie. But their mild taste keeps vegetable consumption from turning into an epic, dinner battle.

And hey, a little  pie crust never hurt either.

I have been making this recipe since my 7 year old was a toddler and it's always a winner. Recently, I experimented a little by cutting back on the amount of zucchini and adding some crumbled, turkey Italian sausage. The result was so good I debated making that version for this post. Seriously consider that route if you have meat lovers to please. And though the recipe calls for mozzarella, I love a sharp cheddar here too. Enjoy!

~Erin

 

Zucchini Pie

Author: Erin (adapted from 6 O'clock Scramble)

Ingredients

• 1 T. butter or extra virgin olive oil


• 2 zucchini or yellow squash, thinly sliced (4-5 cups)


• 1/2 large yellow onion, diced


• 1/2 tsp. salt


• 1/2 tsp. black pepper


• 1/2 tsp. garlic powder


• 1/2 tsp. dried basil


• 1/2 tsp. dried oregano


• 1 9-inch pie crust


• 1 T. Dijon mustard


• 2 eggs, lightly beaten


• 2 c. mozzarella cheese, shredded

Instructions

1. Preheat oven to 375.


2. Sautee sliced zucchini and onion in a skillet with butter over medium heat. Stir and flip them frequently. The pan will be a bit crowded until they cook down and get softer.


3. When tender and lightly browned (about 10 minutes), remove from heat. Stir in in spices and seasonings.


4. Unroll pie crust into a 9 inch pie plate. Brush the bottom and sides of crust with mustard.


5. In a separate bowl, mix together eggs and cheese. Gently fold in zucchini mixture. Pour into pie crust and spread evenly.


6. Bake for 30 minutes until top is lightly browned. Allow to cool for about 15 minutes before slicing and serving.

Notes

Either regular green zucchini, yellow squash, or any combination of the two work well in this recipe.

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Crunchers

Life has been crazy lately! My son started kindergarten, my daughter started preschool, they both have swimming lessons, my daughter has dance class, it goes on and on and on.... I feel like I'm always sitting in the car waiting to drop off or pick up a kid. God bless I-Phones and the Pinterest app! Its a great way to kill time. When you see a recipe that says "The Most Popular Recipe on Pinterest" you have to be a dummy not to try it, right? Well thats what I thought when I saw this one. One day when I needed an easy dessert recipe I decided to try it out.

(Here's our first day of preschool. Clearly she had her big brother's full support!)

These bars are very easy to make. They would have to be these days, I don't have time for complicated. Its a perfect dessert to take to a pot luck, picnic or party, super easy to transport. If you like peanut butter and chocolate its a clear winner. They really didn't last long in my house. Give them a try. If you're reading this in the pick up lane, lobby of dance class or doctors office, I feel your pain. :)

~Wendy

Crunchers

Author: Pinterest

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Serves: 16

Ingredients

• 80 Keebler Club Crackers (or a similarly buttery cracker that has a rectangular shape)


• 1 c butter


• 2 c graham cracker crumbs


• 1 c firmly packed dark brown sugar


• 1/2 c milk


• 1/3 c sugar


• 2/3 c creamy peanut butter


• 1 c semi-sweet chocolate chips

Instructions

1. Line an ungreased 9 X 13-inch baking pan with foil, allowing foil to extend about an inch on either end. Line the foil with 1 layer of club crackers, cutting to fit if necessary.


2. In a large saucepan, melt butter over medium heat. Add graham cracker crumbs, brown sugar, milk and sugar. Bring to a boil and boil for 5 minutes, stirring constantly. (Begin timing 5 minutes from when you see the first bubbles)


3. Remove from heat and spread half of graham mixture evenly over crackers. Place another single layer of crackers evenly over graham mixture, cutting to fit if necessary. Spread remaining graham mixture evenly over crackers. Top evenly with remaining crackers.


4. In a small saucepan, combine peanut butter and chocolate chips. Melt over medium-low heat, stirring constantly. Spread evenly over top of crackers. Cover, and chill for at least 1 hour.


5. Lift foil overhang and remove Crunchers from pan. Cut into bars.

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Swiss Cereal

Here's what you should be having for breakfast this weekend. Seriously this stuff is Ahhhh-Mazing! I could eat it every single day for breakfast but I'd weigh 1000 lbs. This is an incredibly decadent breakfast "cereal" but it is the BEST cereal I've ever eaten in my life. You may scroll down and see the "heavy cream" on the ingredient list and automatically dismiss this post. DON'T DO IT!! Try this at least one time, you absolutely must, must, MUST!

A big thank you to my little sister for finding/adapting this recipe for our family. Its a bit of a long story, so here's my short version. Every year for Christmas my family made an annual trek down to a little place called Singer Island, Florida. The tradition started when my Dad was a kid and (very thankfully!) carried on through my childhood. Weird for Christmas, I know. No snow? No white Christmas? No fireplace? People are always amazed we go south for the holidays. I say "heck no!" For me Christmas is palm trees, a beach, swimming pools, sun tans, the Breakers brunch... I'm very happy to give up the cold for the warmth!

We were always creatures of habit, staying in the same place, visiting the same restaurants every single year. One of my family's favorite restaurants was called Harpoon Louie's. They had the best breakfasts! It was in Jupiter, Florida right on the water with a view of the lighthouse and the boats going by. One of the absolute best breakfasts on the menu was Swiss Cereal. So, so, SO sadly Harpoon Louie's closed over a decade ago. Determined to recreate a family favorite, my sister Andrea scoured the internet looking for similar recipes. She was able to piece together recipes, adjusting them with taste, to land on this almost identical version. YAY!!!! She actually goes so much by taste, I had to work on the recipe to give you all measurements! :)

The fun thing about this cereal is that you can add whatever fruit you want. Harpoon Louie's always added golden raisins to their version and topped it with sliced bananas and strawberries. This tastes like Christmas to me. Its simply awesome!

~Wendy

Swiss Cereal

Recipe Type: Breakfast

Author: Andrea Bockewitz

Prep time: 5 mins

Cook time: 30 mins

Total time: 35 mins

Serves: 4-6

Ingredients

• 3 c. instant oats


• 1 1/2 c. heavy whipping cream


• 1/2 c. milk (2% or higher)


• 1 tsp vanilla


• 2/3 c sugar


• 1/2 c sliced strawberries


• 1/4 c blueberries


• 1/4 c golden raisins

Instructions

1. Combine oats, cream, milk, vanilla and sugar together in a large bowl. Stir until thoroughly combined.


2. Let sit in the refrigerator for 30 minutes.


3. Remove from the refrigerator and stir in the fruit, add in additional milk 1 Tbsp at a time if needed to thin the consistency of the cereal.


4. Serve immediately.

Notes

You can store the cereal overnight, however you will need to add more milk in the morning before serving to thin out the consistency- between 1/2-1 cup. Do not add the fruit until you are ready to serve as the color will bleed into the cereal.

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Tomato Pie

As soon as tomatoes start looking gorgeous in the grocery store, I start thinking about this pie. And when I'm studying the sun throughout the day in our new yard, I'm thinking about this pie. Reason being of course that I have plans to be growing my own tomatoes next year. I think I have a decent spot picked out, though it happens to be in the front yard.

That's cool right?

I have a feeling that after a taste of this pie using my future little beauties, I won't be worrying about the appearance of tomato plants in the front yard.

I remember reading this recipe in an issue of Cook's Country magazine. At the time I was probably so overwhelmed with the desire to make EVERYTHING in the issue, that the tomato pie was forgotten. Then a google search a few years later led me to this Seattle Times adaptation of the same recipe. All I could think about was how much time was lost NOT knowing how delicious a tomato pie could be. I find it as irresistible as any sweet, dessert type pie can be. So at least I'm not feeling so guilty about coming back to the kitchen for just one more bite.

~Erin

Tomato Pie

Prep time: 45 mins

Cook time: 50 mins

Total time: 1 hour 35 mins

Serves: 8

Ingredients

• 1 package of refrigerated pie crust


• 2 lbs. tomatoes, cored and cut into 1/4-inch-thick slices


• 1/2 tsp. salt


• 1/3 c. mayonnaise


• 4 tsp. cornstarch


• 1 1/2 c. cheddar cheese, shredded and divided


• 1 beaten egg white


• 4 green onions, sliced


• 2 T. fresh chopped herbs such as tarragon, basil or thyme

Instructions

1. Drain tomato slices by laying them out on a stack of several paper towel layers. Sprinkle with salt and allow to rest for 30 minutes.


2. Preheat oven to 450, and place a cookie sheet in the lower 1/3 of oven.


3. Unroll one piecrust into a 9" pie plate. Brush crust with egg white and sprinkle with 1/2 c. of cheese.


4. In a small bowl, mix together remaining 1 c. of cheese, mayonnaise, and cornstarch.


5. After tomatoes have drained for 30 minutes, press them with a few more paper towels to remove as much moisture as possible.


6. Layer 1/3 of tomatoes over cheese in pie crust. Spread 1/2 of mayo mixture and sprinkle 1/2 of green onions. Follow with another 1/3 of tomatoes, and remaining mayo mixture, green onions, and fresh herbs. Top with remaining tomatoes.


7. Unroll top pie crust over filling and crimp edges. With a sharp knife, cut approximately 1" x 2" vents into top.


8. Place pie on heated cookie sheet in oven. Bake for 10 minutes at 450 degrees.


9. Reduce oven temp to 325, and continue baking for 40 minutes till crust is golden brown.


10. Allow pie to cool for at least an hour before serving.

Notes

I know I say to spread the mayo mixture over the tomato layers. Unfortunately, the consistency is not super spreadable. Maybe a better instruction would be to use your fingers and crumble and smoosh the mix over the tomatoes. It's not pretty but it works. Also, I find I get a better bottom crust when baked in a metal pie plate, instead of glass.

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Club BLT with Avocado and Chipotle Mayo

So a BLT seems kind of like it's not in need of an actual recipe. Bacon, lettuce, tomato. Duh. And even adding the "club" element to it by adding turkey still may not warrant a pin or a print of a recipe. One could even go so far as to say adding the avocado still doesn't necessarily make it a blog-worthy sandwich. Add the chipotle mayo (which is insanely good) and we're gettin' somewhere but the icing on the cake, so to speak, is the egg. Yes, egg. There is a freakin' fried egg on this BLT! You may think it sounds strange or gross, but just TRY it. When I saw the recipe from From Away  on Pinterest I just knew I had to try it. I made it for dinner one night and my husband was making all kinds of happy sounds as he was eating it. It seems a little over the top for a sandwich, but when it's for dinner, it's OK that it's ginormous and barely fits in your mouth, right?

The first time I made it, I had forgotten to buy chipotles for the mayo. :( But we always have the Chipotle Tabasco in our house so I just mixed some mayo up with that and voila! The second time I made them, I made the chipotle mayo as stated in the recipe. It was delicious...but SPICY...and when I say it was spicy, I mean it. We both love heat but it was even almost a little too spicy for us...but it did have much more depth and better flavor than just the tabasco mixed in. The recipe as I'm writing it will still be spicy but not cause you to cough and choke to death. If you can really only tolerate a little bit of heat, then I would suggest doing the chipotle Tabasco option and you can control how spicy you make it.

Also, Erin and I were discussing the necessity of the cheese in this recipe. When there's so much else going on, do you even taste the cheese? Do you taste it enough to justify the added calories?

My thoughts on that is that it does add another level of flavor and probably cuts the heat a little bit from the chipotles. But, I do think if you have a strong feeling against the cheese (who has strong feelings AGAINST cheese?!), I don't think the sandwich will suffer much without it.

Now I really want one of these sandwiches...

~Leah

Club BLT with Avocado and Chipotle Mayo

Recipe Type: Sandwich

Author: Leah (adapted from From Away)

Prep time: 10 mins

Cook time: 5 mins

Total time: 15 mins

Serves: 1

Ingredients

• 1/4 cup mayonnaise


• 1-2 canned chipotle chiles in adobo sauce


• 3 slices sandwich bread, toasted


• baby spinach or Romaine lettuce


• 3 slices of deli turkey


• 1/2 tomato, thinly sliced


• 4 slices bacon, cooked


• 2 slices Swiss cheese


• 1/2 avocado, peeled, pitted, and sliced


• 1 fried egg, over-medium


• Chipotle Tabasco (optional, see notes)

Instructions

1. In a food processor, combine mayo and chipotle chiles. Process until smooth. Set aside.


2. Assemble in this order: Toast (with chipotle mayo), spinach or lettuce, one slice of turkey, half the tomato, half the bacon, one slice of the Swiss cheese. Spread some PLAIN mayo on a second slice of toast and put that on top, mayonnaise side down. Spread the top of the middle slice of bread with more PLAIN mayo. Top with more spinach or lettuce, the sliced avocado, two slices of turkey, more tomato, the other slice of cheese, the remaining bacon, and the fried egg. Top with the third slice of bread with the chipotle mayo side down.

Notes

This is my version of cutting back on the heat a little bit. If you want to use chipotle mayo wherever it calls for mayo, more power to ya. If you prefer less heat, only use it on one slice, or just add some Chipotle Tabasco to some mayo and make it to the heat you prefer.

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BBQ Beef Sandwiches

If you ask my mother-in-law Shirlene, she'll tell you she's not a great cook. I however respectfully disagree. She's one of those people who have found a few recipes that are really good and sticks with them. That doesn't make you a bad cook, it makes you a smart one! I on the other hand, am an ADD cook. I can't ever focus on one thing and try new recipes all the time. The problem with my method is that there are LOTS of epic fails! This recipe comes from my mother-in-laws consistently awesome arsenal, with only a few small changes. Interestingly enough the changes weren't made by me- they were made by my husband. Considering the last meal my husband made me was pork chops, french fries & rice (whoa carbs) I was SUPER impressed!

I LOVE these BBQs. Before I tasted them I was solidly on the Manwich train. Its probably the only type of sloppy joe I'd ever eaten. After I tried this version I've not made any other recipe. These are very sweet so your kids will love them. You can double, triple or quadruple this recipe and throw it in a crock pot for a party. My wonderful mother-in-law will make a batch of the meat for me and I'll freeze it for later meals. Put it on your weeknight menu for the fall and be sure to thank her!

~Wendy

BBQ Beef Sandwiches

Recipe Type: Dinner

Author: Wendy (from Shirlene Peterson)

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 4

Ingredients

• 1 lb ground beef (or ground turkey)


• 1 stalk celery, finely chopped


• 1/2 small onion, finely chopped


• 1 1/2 c. ketchup


• 2/3 c. brown sugar


• 2 Tbsp Worcestershire sauce


• 1 tsp chili powder

Instructions

1. Brown the ground beef (or ground turkey) in a skillet over medium high heat until slightly cooked but still pink, 2-3 minutes. Add in the celery and onion, continue cooking until the meat is cooked through


2. Drain any grease


3. Add the ketchup, brown sugar, Worcestershire sauce and chili powder to the skillet and turn the heat down to medium-low, stir until fully combined


4. Cook for 5-7 minutes, stirring frequently letting the flavors combine.


5. Remove from heat and serve on hamburger buns.

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Sausage and Macaroni Dinner

I'm never moving again. Someone please remind me I said that.

We are finally settled in our new house but the work just won't quit. Not only do the stack of boxes in the corner need some attention, but so does the over-flowing basket of laundry my family still insists on accumulating.

However, we are slowly working our way towards our new normal. School started last week too, so I hope that my 2 hours of solitude each day (while baby sleeps) will prove productive. As you can imagine, my cooking has suffered immensely during these past few weeks of unpacking. I'm anxious to get settled in my new kitchen and start trying some of the recipes that have been piling up on my Pinterest boards.

This recipe has been a staple in my meal rotation. My mom cut it out of the Chicago Tribune at least 10 years ago. I love it because 1, it's super easy. And 2, because it's just a little different in terms of flavor. But of course, not so "out there" as to repel my children. They love this dish. It also lends itself to a little sneaking-in-of-the-veggies, as some shredded zucchini would definitely go undetected. If you've never bought chili sauce, you'll find it in the general vicinity of ketchup and usually right next to the shrimp cocktail sauce at the grocery store. As a whole the dish is relatively mild, so I often use the spicier version of turkey Italian sausage. If mild is what you are after, then plain ground beef or turkey would be great too. Enjoy!

~Erin

Sausage and Macaroni Dinner

Author: Erin

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 6

Ingredients

• 1 lb. ground Italian sausage


• 1 medium red bell pepper, chopped


• 1/2 onion, chopped


• 2 c. dry macaroni noodles (about 8 oz.)


• 2 c. water


• 1 c. evaporated milk


• 1 c. chili sauce


• 1 c. shredded cheddar cheese

Instructions

1. In a large skillet, combine sausage, pepper, and onion. Cook over medium-high heat, breaking up meat with a wooden spoon. When meat is no longer pink drain any excess liquid.


2. Add water and macaroni noodles to meat mixture and bring to a boil, stirring occasionally. Reduce heat to low, cover pan, and cook for 14-16 minutes until pasta is tender.


3. Remove pan from heat and stir in evaporated milk and chili sauce.


4. Sprinkle with cheese and cover. Let stand for 5 minutes or so until cheese has melted.

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90-Minute Cinnamon Rolls

I just hit the one year anniversary of the day I left "Corporate America" to stay home with my little munchkins. What a year it has been! Trading in meetings, hotel stays and business dinners for potty training, play dates, and peanut butter & jelly three times a day has been an adjustment. I've been so grateful for the time I've gotten to spend with my kids, but it has not always been easy. This stay-at-home-mom business is tough!! One of the biggest lessons learned is that other stay-at-home-moms really do help you keep your sanity!

I've been blessed to meet some GREAT moms in my new community. Our daily/weekly play dates not only give me a chance to talk about something other than Team Umizoomi, they also remind me that I'm not the only one who struggles with kids who won't listen, who always seem to do the EXACT opposite of what you say, who melt down no matter how many warnings they get that its almost time to leave the park. They make me feel almost normal! And I love, love, love them for that. Last year when we moved to a new town, I decided to join an online moms group. One of the first moms I met had newly moved to Illinois from Canada with her family. Over the past year we've had a lot of play dates and every time she brings a dish to share I recipe stalk her. I swear, everything Bridget makes is AWESOME. She brought these cinnamon rolls to several of the groups get-togethers before I asked for the recipe. Not because they weren't awesome, only because I can't drool over every recipe- it would get a little weird. Sorry Bridget! :)



 

These are DELICIOUS and relatively FAST and have CREAM CHEESE FROSTING! That's really all I should have written. What else do you need to know? They're great for a group get together or for your family. You could easily freeze half of them for serving later. Or eat them all at once...like I would do! Thank you Bridget for the recipe! Wait til you guys get her chocolate chip cookie recipe...SO good....

~Wendy

Cinnamon Rolls

Recipe Type: Breakfast

Author: Wendy

Prep time: 60 mins

Cook time: 25 mins

Total time: 1 hour 25 mins

Serves: 12

Ingredients

• 3/4 c milk


• 1/4 c margarine, softened


• 3 1/4 c all-purpose flour


• 1 pckg instant yeast


• 1/4 c white sugar


• 1/2 tsp salt


• 1/4 c water


• 1 egg


• 1 c brown sugar, packed


• 1 Tbsp ground cinnamon


• 1/2 c margarine, softened


• Cream Cheese Frosting


• 4 ounces unsalted butter, softened


• 4 ounces cream cheese, softened


• 2 cups powdered sugar


• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).


2. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.


3. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition.


4. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.


5. Cover the dough with a damp cloth and let rest for 10 minutes.


6. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.


7. Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture.


8. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 9x13 greased pan. Cover and let rise until doubled, about 30 minutes.


9. Bake for 20-25 minutes until golden brown and cooked through the center.

For the frosting-

1. In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract. Spread on the cinnamon rolls once cooled to slightly-warm.

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Guacamole Salad

I did not like avocado until I was in my 20s. Which, if you know me today, seems insane since I eat at least 3-4 a week. I think I had had some once or twice when I was little and didn't like it and proceeded to never try it again -- well, not NEVER obviously, but not for a very very long time. Even when I'd be at some great Mexican joint with girlfriends sipping (mutiple-ish) margaritas and there was what was purported to be unbelievable guacamole, I would say, "I don't like avocado" and I'd be met with that wide-eyed, open-mouthed gape every. single. time.

It wasn't until my boyfriend of five years and I went on our first vacation together to Mexico in 2000 (where he became my fiancé and the rest is history) that I even gave avocado/guacamole a shot. It was out of sheer desperation. We had gone on one of those ATV tours through the jungle and on the ocean and there was a rest stop with refreshments and snacks. I was really hungry (hanging on to the waist of your man trying to hold on and not get flung into the jungle to live with the monkeys while he's zipping around and he's 6' and you're 5'1" is hard work!). The only "snacks" that were there were actually "snack"...some chips that were topped with some fresh guacamole. I was so annoyed! But hunger gave in and I thought, I'll just try one. ..... Not three seconds later I was debating which would be worse: Shoving my face onto the platter a la Randy in "A Christmas Story" or dumping them all down my shirt and taking off on the ATV.

And so the love affair began.
With my husband too. ;)

I watched Rachel Ray make this on "30 Minute Meals" years ago and thought "I've gotta try that!" (being a new avocado worshipper and all) and I've never stopped making it. It is so delicious and I love that I can have "guacamole" without the chips sometimes!

~Leah

Guacamole Salad

Recipe Type: Salad

Author: Leah (from Rachel Ray)

Prep time: 10 mins

Total time: 10 mins

Serves: 4

Ingredients

• 2 medium avocados, pitted and sliced


• 2 medium tomatoes, seeded and chopped


• 1/2 English (seedless) cucumber, chopped


• 1/2 red onion, sliced


• 1 jalapeno, seeded and finely chopped


• 3 Tbsp lemon juice


• 1 small clove garlic, chopped


• A few drops hot sauce


• 1 teaspoon salt


• 1/3 cup extra-virgin olive oil

Instructions

1. Arrange vegetables on platter. Mix lemon and garlic, hot sauce and salt. Stream in extra-virgin olive oil while whisking dressing. Pour lemon dressing over the salad and serve.

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Key Lime Pound Cake

I promise we'll get back to giving you some great dinner recipes soon, but I have to share one more dessert! I have to get this one in there before the summer passes us by. My son starts Kindergarten next week. Doesn't August 14th sound too early for school to start? It does to me. It means summer is almost over, which seems CRAZY. It just started!! Here in Chicago-land the weather is likely to only stay warm for another few weeks. So if you have another BBQ, potluck or family party- try baking and taking this cake. The recipe originally came from Southern Living- a place I typically find can do no wrong.

Its a pound cake...by definition its a heavy cake, but the lime taste in the cake and in the glaze make it taste light. Because the cake itself is heavy, you can get away with serving small slices so this recipe can feed a crowd. Its called a "Key Lime" cake, but I never buy key limes, I just use regular limes- either will work. The last time I made it I ended up cutting half of the cake up into chunks, wrapping them in plastic wrap and then putting them in freezer bags in the freezer. When I wanted to serve them I thawed them in the refrigerator and made a fresh glaze. They tasted great!

I hope you get a chance to give it a try!

~Wendy

 

Key Lime Pound Cake

Recipe Type: Dessert

Author: Wendy- Adapted from Southern Living

Prep time: 20 mins

Cook time: 1 hour 20 mins

Total time: 1 hour 40 mins

Serves: 12-16

Ingredients

• 1 c butter, softened


• 1/2 c shortening


• 2 c sugar


• 6 large eggs


• 3 c all-purpose flour


• 1/2 tsp baking powder


• 1/8 tsp salt


• 1 c milk


• 1 tsp vanilla extract


• 1 tsp lime zest


• 1/4 c fresh lime juice


• Key Lime Glaze


• 1 c powdered sugar


• 3 Tbsp lime juice


• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 325°.


2. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy.


3. Add eggs, 1 at a time, beating just until blended after each addition.


4. Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture.


5. Beat at low speed just until blended after each addition. Stir in vanilla, lime zest, and lime juice.


6. Pour batter into a greased and floured 10-inch (12-cup) tube pan.


7. Bake at 325° for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean.


8. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack


9. Prepare Key Lime Glaze by combining the three ingredients and stirring until smooth, and immediately brush over top and sides of cake. Cool completely (about 1 hour).

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Chocolate Angel Food Cake

I rarely make cakes from scratch. And I make a LOT of cakes. I do doctor up a cake mix pretty much every single time and I really find that it's hard to match the consistency and moistness you get with a cake mix when you bake from scratch.

THIS cake, however, is a completely from scratch cake that's really not hard at all and turns out great every time. And while the cake itself is really good, I swear it's the homemade frosting that makes it. It is soooo good! I (for no good reason) feel like I'm not eating a cake that's TOO bad for me since it is angel food cake, after all...(if I don't think about all of the sugar in it!). It is delicious topped with some fresh strawberries or just as is.

~Leah



 

Chocolate Angel Food Cake

Recipe Type: Dessert

Author: Leah

Prep time: 40 mins

Cook time: 40 mins

Total time: 1 hour 20 mins

Serves: 10

Ingredients

• 1 1/2 c powdered/confectioners' sugar


• 1 c cake flour


• 1/4 c baking/unsweetened cocoa


• 1 1/2 c egg whites (around 10 eggs)


• 1 1/2 tsp cream of tartar


• 1/2 tsp salt


• 1 c sugar


• Frosting


• 1 1/2 c whipping cream


• 1/2 c sugar


• 1/4 c baking/unsweetened cocoa


• 1/2 tsp salt


• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 375 degrees.


2. Sift together the flour, powdered sugar, and cocoa three times; set aside.


3. In a mixing bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Add sugar, 2 Tbsp at a time, until stiff peaks form. Gradually fold in cocoa mixture, about a fourth at a time.


4. Spoon into an ungreased, 10-in tube pan. Carefully run a metal spatula or knife through batter to remove air pockets. Bake on lowest oven rack 35-40 min or until the top springs back when lightly touched and cracks feel dry.


5. While the cake is baking, combine the first five frosting ingredients in a mixing bowl. Cover and chill for 1 hour. Beat until stiff peaks form.


6. When cake is finished baking, immediately invert pan and cool completely. Run a knife around edges and center tube to loosen; remove cake.


7. Once cake is completely cooled, frost the top and sides.


8. Store cake in the refrigerator.

Notes

I have tried all different brands and price points of cocoa for this cake and I have to say that I feel like good ol' Hershey's tastes the best.

3.2.1251

German Chocolate Oatmeal

This is probably a post I should be saving for the fall, but it just couldn't wait. Pinterest is full of recipes for oatmeal. There are recipes for chilled oatmeal, overnight oatmeal, crock pot oatmeal... every kind of oatmeal you can possibly imagine. So when I went on my no-sugar diet I was intrigued by the idea of a healthy breakfast that tasted like dessert. One of my all time favorite flavor combos is German Chocolate. I love it in Dairy Queen blizzards, or ice cream sundaes or even in cookies, so why not in oatmeal?? When I gave this a try, I knew I had a winner! Who doesn't like chocolate? And who doesn't want to find a way to have chocolate for breakfast? :)

You can change the ingredients in this recipe to better fit your tastes if need be. Don't like coconut? Leave it out. Want to be a little healthier? Leave out the chocolate chips and just stir in the cocoa powder. Use more pecans, use less pecans. Really you can tailor it any way you want, but I promise as written, its the perfect way to start a day. Even a hot summer one!

~Wendy

German Chocolate Oatmeal

Recipe Type: Breakfast

Author: Wendy

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Serves: 2-3

Ingredients

• 1 c. old-fashioned oats


• 1 3/4 c. skim milk


• 1/8 tsp salt


• 2 Tbsp cocoa powder


• 2 Tbsp shredded coconut (toasted)


• 2 Tbsp chopped pecans (toasted)


• 2 Tbsp semi-sweet chocolate chips (optional)

Instructions

1. Bring milk to a boil over medium-high heat, stirring frequently to avoid burning. Add salt.


2. Stir in the oats and cook over the heat for 4-5 minutes until thickened stirring occasionally.


3. Remove oats from the heat and stir in the cocoa powder until completely dissolved and combined. Add in an additional tablespoon of milk if necessary to help combine.


4. Separate the oatmeal into 2-3 bowls and top with the coconut, pecans and chocolate chips.


5. Serve with additional milk.

3.2.1251