Finding Joy in My Kitchen

Cake Batter Ice Cream

2012-02-27T11:16:00.000-06:00

This post doesn’t really need an introduction. Cake batter + ice cream = delicious.

Cake Batter Ice Cream – Adapted from Sherry

Ingredients

1 C whipping cream
2 C half & half
1/2 C milk
1/2 C sugar
3/4 C dry cake batter mix
1 tsp. vanilla

Directions

In a large measuring cup (we use a 4 C container), combine together 1 C cream, 2 C half & half along with 1/2 C milk and 1/2 C sugar. Stir in the vanilla. Then, whisk in the dry cake mix.

Stir the mix until well blended. Then, pour into your ice cream maker. Make according to manufacturers directions.

Serve right away if you desire a soft-serve consistency, or let harden to a hard-scoop consistency in your freezer for 2-3 hours before serving.

My favorite way to enjoy this ice cream is with a delicious raspberry sauce, or in an ice cream cake!

Menu Plan – February 26

2012-02-26T20:01:00.001-06:00

I know February is the shortest month, but at times this month has felt really long. Frog Prince has been gone the better part of three weeks this month, which is likely why it’s felt so long. But, with March just around the corner, the travel schedule slows down a lot! Yippee! While he was away last week, I enjoyed:

This week, Thursday our small group is serving dinner for 35 kids! We are really excited and decided on a baked potato bar with all the fixings. Since we all work during the day, our crockpots will be cooking away on the potatoes so they will be ready at 5pm to serve. Wednesday night we’ll get together and prepare everything, which will be really fun. We’re praying the forecasted snow this week won’t change our plans!

Sunday
Ham, Bell Pepper, Broccoli & White Cheddar Omelets
Ham & Asparagus Lasagna, Green Beans
Dessert: Thick & Chewy Whole Wheat Sugar Cookies

Monday
White Whole Wheat Blueberry Buttermilk Pancakes
Garden Veggie Shell Pasta Skillet, peas

Tuesday
Granola, milk & dried fruit
Leftovers Ham & Asparagus Lasagna and steamed veggies
Pie for a faculty meeting – Sweet Potato Pie with Gingersnap Crust

Wednesday
Granola & yogurt with raspberries
Leftover Garden Veggie Shell Pasta Skillet
Bible Study: Preparing food to serve at Tree House!

Thursday
Granola, milk & dried cherries
Serving Dinner (for 35): Crockpot Baked Potatoes w/ BBQ shredded chicken, baked potato toppings, salad & veggies, Chocolate Fudge Oat Bars

Friday
Apple Cider Doughnuts, apples
Baked Vegetable Sandwiches, Veggie Cheddar Soup
{Going to a play with friends, brownies for dessert?}

Saturday
TBD
Crockpot Chicken & Mushrooms {new}, brown & wild rice with steamed veggies

Find more great menus at OrgJunkie’s Menu Plan Monday!

Friday Favorite Finds #97

2012-02-24T06:42:00.000-06:00

Frog Prince just returned from his 5th trip in the last 6 weeks. Flying solo is only fun for the first few hours of the first trip… after that, I eagerly await his return. And, while he’s away, I have extra time to browse all the good recipes out there. My Pinterest boards are getting full… guess it’s time to make what I pin!

I know when I browse your finds, there are many that I pin – but I always make sure to pin the original recipe source. I ask that you also pin the original recipe source rather than the blog upon which you find the pins in a post like Friday Favorite Finds. The original authors need to get the pin and the associated traffic, not my blog.

Here are a few of my finds this week: {all photos are from the author of the recipes, linked from Pinterest}

Oatmeal Cookie Pancakes
{We love a good pancake at our house & these seem to have my name on them!}

Source: traceysculinaryadventures.blogspot.com via Finding Joy In My Kitchen on Pinterest

Country Club Chicken
{Looks like a delicious dinner for date-night at home!}

Source: kayotic.nl via Finding Joy In My Kitchen on Pinterest

Crockpot Italian Chicken
{We try to use our crockpot at least once per week, this one looks like something different for us to try, and like it would be excellent over brown rice!}

Source: stolenmomentscooking.com via Finding Joy In My Kitchen on Pinterest

No-Bake & Pudding Free Cheesecake
{I LOVE cherry cheesecake. This recipe doesn’t rely on pudding mix and is also a no-bake, both of those sound like they’d fit well in our house!}

Source: the-wilson-world.blogspot.com via Finding Joy In My Kitchen on Pinterest

Slow Cooker Kielbasa & White Bean Stew with Spinach & Tomatoes
{Winter is still alive and well here, even though last weekend I wore capris and flip flops! This stew might have to make an appearance this week.}

Source: kalynskitchen.com via Finding Joy In My Kitchen on Pinterest

Brownie Batter Dip
{yes. please.}

Source: crumbsandchaos.blogspot.com via Finding Joy In My Kitchen on Pinterest

If you were featured, feel free to grab the button below!

Please link up to a post containing your list of recipes to try -- do not link up individual recipes please, save those for other linkys. Be sure to leave a link back here to Finding Joy in My Kitchen.

BBQ Pulled Pork Potatoes with Cheddar Cheese

2012-02-23T06:18:00.000-06:00

This is a simple dinner, but one that tastes delicious and is a complete meal when paired with steamed green veggies – like broccoli.

Use your favorite BBQ sauce – or make your own from scratch. I’ve been experimenting with a new BBQ sauce, and we tried that out this time. It was tasty, but we think we like our cherry BBQ sauce a bit better.

If you have two crockpots, I recommend making this using two. If not, you can either make the meat a day in advance and just reheat it, or you can bake the potatoes in the oven.

BBQ Pulled Pork Potatoes with Cheddar Cheese

Ingredients

1-2 potatoes per person eating dinner
Olive oil
Sea salt
Your favorite BBQ sauce (ours is this cherry BBQ sauce)
1-2 lbs. pork roast or pork ribs
Extra sharp cheddar cheese, shredded

Directions

Begin by placing the pork into your crockpot. Sprinkle with garlic and onion flakes, if desired. Then, pour the BBQ sauce over the top. Cover and cook on low for 8-10 hours. When done, use two forks to shred the pork.

If you have a second crockpot, place the scrubbed potatoes into the crockpot, spritz them with olive oil and sprinkle a few granules of sea salt. Cover and cook these potatoes in the crockpot on low for 4-6 hours, or on high for 1-2 hours. {see these directions for photos}

Alternatively, scrub the potatoes, spritz with olive oil and sprinkle with sea salt. Place on a cookie sheet. Bake at 350 for 1 hour.

To serve, slice open potatoes, top with shredded BBQ pork & sprinkle with cheese.

Enjoy!

Sweet Potato Dinner Rolls

2012-02-22T06:44:00.000-06:00

You all know I love sweet potatoes, right? These rolls, from Tammy, are another amazing way to use sweet potatoes. Potatoes in general make rolls mighty moist. And, sweet potatoes… well, that makes them even better.

I cut the recipe in half because the original recipe makes 4 dozen rolls! We enjoyed them for sandwiches, served alongside chili, and even for grilled cheese.

Sweet Potato Dinner Rolls- Adapted from Tammy’s Recipes

Ingredients

1/4 C sugar
1/4 C warm water
1 C warm milk
1/8 C butter
1 C sweet potato puree
1 tsp. salt
2 1/4 C white whole wheat flour
3 C all purpose flour (we used Eagle Mills Ultragrain All-Purpose Flour)
3 T yeast

Directions

In a saucepan, melt the 1/8 C butter and 1/4 C water, 1 C milk, and 1/4 C sugar together until the mixture comes to about 100 degrees. If you wish to substitute honey for the sugar – use 1/3 C honey and add it to these liquid ingredients.

Then, add in the 1 C sweet potato puree and check the temperature. If you add cold potatoes, the temperature will decrease & you’ll want to reheat them to achieve a temp around 100 degrees before moving on to the next step.

Meanwhile, combine together the 3 T yeast, 2 1/4 C white whole wheat flour, and 3 C all purpose flour. Mix together until ingredients are combined.

Pour the warmed sweet potato mixture into the flour.

Knead for 5-6 minutes either by hand, or in the bowl of your mixer using the dough hook. Dough should be smooth and elastic. Then, shape into a ball. Place in a lightly greased bowl and cover. Allow the dough to rise for 60-90 minutes, or until doubled in size.

Then, shape the dough into dinner rolls by rolling the dough into balls about the size of a clementine. You should have two-dozen (24) dinner rolls.

Place rolls you wish to bake immediately into a lightly greased pan. Cover and allow them to rise again – about another 30-60 minutes, until they are doubled in size.

*If you wish to freeze the dough, transfer the dough balls to a cookie sheet and place them in the freezer for 30-60 minutes. Remove the dough and place it in a ziplock bag or freezer-safe, airtight container.

Bake the rolls at 350 degrees for 15-20 minutes, until lightly browned. Remove rolls immediately and place them on a cooling wrack. If desired, brush the top with additional melted butter. Cover the rolls with a light towel until ready to serve.

*If baking from frozen doughballs: remove the dough from the freezer 4-6 hours before baking. Place the frozen dough balls into a lightly greased pan (the pan you wish to bake them in), and cover with a piece of lightly greased plastic wrap. Depending on the temperature of your kitchen, the dough should thaw in 2-3 hours, and then rise in about another hour. Bake as instructed above.

Butter. Plain & Simple.

2012-02-21T06:39:00.000-06:00

Over the month of January, I was blessed to teach a course all about food. From the biology of how plants & crops grow, how we harvest & transport, how we process, package & advertise our food, and finally, how we prepare food in our own kitchen.

Sound like fun?

It was.

One of the things we did during the course was make butter.

I had never made butter before, and I thought it would be fun to do alongside a class period that looked at historical approaches to cooking and preparing food.

Before class, I prepared a small quart jar by washing it well and sterilizing it in warm water. Then, I added 1 C whipping cream and a dash of salt.

I closed the lid, and brought it into my classroom.

The students passed it around the room, each giving it a shake for a few moments before passing it along to their peers. After about 20 minutes, we had butter!

Then, I used the butter the next day to make them breakfast. They really enjoyed that.

Butter

Materials

1 C whipping cream
salt, optional
Glass canning jar, or a jar with a tight lid

Directions

Pour the cold whipping cream into a glass canning jar that is cleaned and sterilized. Sprinkle in a dash of salt. Seal tightly.

Shake.
Shake.
Shake.

You’ll need to shake for about 20 minutes until the cream solidifies.

When you have a solid, decant the liquid (that’s buttermilk… use that for pancakes!) and if desired, shape the butter into a stick. Alternatively, you can keep it in the jar you made it in.

Use as you would with store-purchased butter.

Enjoy!

This post is linked to: Kitchen Tip Tuesday, Tasty Tuesday

Blueberries & Crème Baked Oatmeal

2012-02-20T10:30:00.000-06:00

This yogurt-based baked oatmeal is incredible! Slightly rich, yet only in flavor, since plain Greek yogurt is high only in protein not in fat or calories.

The result: a wonderfully creamy baked oatmeal.

Blueberries & Crème Baked Oatmeal – Finding Joy in My Kitchen

Ingredients

1/2 (heaping full) Greek Yogurt
1/3 C honey
3 C oats (quick cook or old fashioned, or both)
2 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1 C milk
1 egg
1 tsp. vanilla
1 C fresh or frozen blueberries

Directions

Being by mixing together the dry ingredients in a large bowl. This includes 3 C oats, 2 tsp. baking powder, 1/4 tsp. salt, and 1 tsp. cinnamon. If you wish to use brown sugar rather than honey, substitute 1/2 C brown sugar for the honey and add along with the dry ingredients.

Then, add in the heaping 1/2 C Greek yogurt (we used Fage 0%).

Add in the honey (if you didn’t use brown sugar), 1 C milk, 1 egg, and 1 tsp. vanilla. Stir to combine.

Toss in the blueberries and stir until well blended.

Pour into a lightly greased baking dish – we used a 2 quart casserole dish, but an 8x8 or 9x13 baking dish will work too. Choose the larger pan if you’d like a slightly shorter baking time.

Place the casserole dish into an oven preheated to 350 degrees. Cover with a cookie sheet for 20 minutes, then, remove the cover and continue baking for an additional 20-25 minutes until the center of the baked oatmeal is set.

Serve warm with additional Greek Yogurt, plain, or my favorite way…

with milk!

Menu Plan–February 19

2012-02-19T12:20:00.001-06:00

We did a pretty good job sticking to our menu plan last week – other than our treat for Bible study. By the time Wednesday rolled around I was so tired of sweets (birthday cake, ice cream, treats…!) to even think about making my favorite sugar cookie. Instead, we opted for a double batch of my grandmother’s sugared popcorn – which was a hit!

The only other change we made to the menu was due to our newly purchased mushrooms being more rotten than a fungus should be on the inside. No calzones for us this week. Boo.

Instead, though, we pulled out some old favorites – a skillet pepper dish with chicken cheese and bacon (center, below), and a chicken pot pie with herby whole wheat biscuits (center bottom, below).

This week, I hope to try a few more new recipes. We haven’t made a ton of new dishes recently, so we’re up for something new.

Sunday
Omelets with ham & bell peppers
Baked Pasta with Broccoli, Ham & Creamy Cauliflower Cheesy Sauce {new}

Monday
White Whole Wheat Blueberry Buttermilk Pancakes
Chicken Cheddar & Rice Soup, Yogurt Bread {new}

Tuesday
Leftover pancakes
Leftovers

Wednesday
Granola & Blueberries
Leftover soup (freezer)

Thursday
Granola & Blueberries
Vegetable Soup with Parmesan Dumplings {new}

Friday
Chocolate Chip Scones or Muffins {new}
Crockpot Chicken & Mushrooms {new}, brown & wild rice with steamed veggies

Saturday
TBD
Baked Vegetable Sandwiches, Veggie Cheddar Soup

Find more great menus at OrgJunkie’s Menu Plan Monday!

Friday Favorite Finds #96

2012-02-17T06:41:00.000-06:00

Friends, I am so excited Friday is here! It has been a tiring week and I am ready for some R&R this weekend. It seems my time to peruse blog posts decreases exponentially and therefore I value your link ups greatly! Even if I don’t comment each week on all your posts, know that I do visit each one and often re-pin those delicious recipes you have all found.

Here are a few of my finds this week: {all photos are from the author of the recipes, linked from Pinterest}

Portuguese Milk Rolls
{I love a good dinner roll & these look soft and tender, and healthy too!}

Source: fullbelliesmakehappykids.wordpress.com via Finding Joy In My Kitchen on Pinterest

Crockpot Pizza Steak Sandwiches
{easy crockpot dinners are a must for our family – these look like something new!}

Source: eatathomecooks.com via Finding Joy In My Kitchen on Pinterest

Raspberry Filled Brownies
{um, yes please. I’ll make mine dark chocolate.}

Source: eatathomecooks.com via Finding Joy In My Kitchen on Pinterest

Heat-Free Chili
{The flavors of chili are wonderful – but I can leave the nose-running behind. This looks like a chili for me!}

Source: halleethehomemaker.com via Finding Joy In My Kitchen on Pinterest

Buttermilk Pie
{Buttermilk & I are on a good kick lately, and this pie looks like a winner!}

Source: positivelysplendid.com via Finding Joy In My Kitchen on Pinterest

If you do pin these delicious recipes to your boards, please make sure you pin the original recipe, and not the recipe appearing here! The original authors need to get the pin & associated traffic, not my blog.

And, if you were featured, feel free to grab the button below!

Crockpot Chicken Stew & Dumplings

2012-02-16T07:33:00.001-06:00

This week has gotten away from me, so I don’t have a new recipe for you today. However, if you are a recent reader of Finding Joy in My Kitchen, the recipe I’m going to share with you might in fact, be new to you!

I originally posted this recipe back in 2009. It’s a creamy crockpot-based soup with delicious dumplings.

Perfect for a chilly mid-February day.

In fact, Frog Prince requested a change in our menu plan, and we’ll be having this for dinner tonight!

Click here for the full Crockpot Chicken and Dumpling Recipe.

Grandma’s Sugared Popcorn

2012-02-15T06:42:00.000-06:00

Arriving at my paternal grandparents cerca 1900 home was always a treat. Literally.

Awaiting hungry visiting tummies were plates full of delicious homemade cookies – usually grandma’s brown sugar cookies or everything cookies – and a piping hot bowl of sugared popcorn.

Perfectly salty.
Perfectly sweet.

Perfectly grandma & grandpa.

Grandma’s Sugared Popcorn – Grandma Loraine

Ingredients

1 T oil (either olive oil or canola oil)
1 T Orville Redenbacher’s Popcorn Oil
1/2 C popcorn
1/4 C sugar {not quite full}
popcorn salt

Directions

In a stove-top popcorn popper, pour in the 1 T oil and 1 T popcorn oil.

Add in the 1/2 C popcorn and scant 1/4 C sugar. Close the lid and begin to stir the popcorn handle to move the popcorn around in the canister. Continue popping according to the popcorn maker’s directions.

Pour out the popcorn into a large bowl, and immediately sprinkle generously with popcorn salt.

Toss to coat well.

Serve warm. Please note: This popcorn is especially delicious when made by your grandmother.

Easy Stuffed Crust Pizza

2012-02-14T06:02:00.000-06:00

Homemade pizza is a staple at our house – but we hardly ever have a stuffed crust variety.

What I love about this recipe is that the dough is ready in 20 minutes, and it was incredibly easy to make.

If you’re looking for an extra special pizza night, this is the recipe to use!

Easy Stuffed Crust Pizza – Finding Joy in My Kitchen

Ingredients

1 C really warm water
1 tsp. honey
1 T yeast
1 tsp. salt
1 T olive oil
1 1/2 C whole wheat flour
1 C white whole wheat flour
3 pieces of Mozzarella String Cheese
3-4 T tomato paste
2 tsp. Italian Seasoning
1/2 tsp. sea salt
Toppings – as desired (we did cheese, mushrooms, spinach, bell pepper & pepperoni)

Directions

Begin by making the dough. To do so, combine the 1 C warm water with 1 T yeast in the bowl of your stand mixer, or a large bowl. Allow the yeast to sit in the water for 1 minute or so, until it’s frothy & begins to smell yeasty. Then, add in the 1 tsp. honey, 1 tsp. salt and 1 T olive oil.

Measure out the total of 2 1/2 C flour. We use 1 1/2 C of whole wheat and then 1 C white whole wheat, but you can use all whole wheat, all white whole wheat, or a split of whole wheat and all-purpose flour, or even whole wheat and bread flour. Choose what your family likes and add the flour to the wet ingredients. Knead the dough for 3-5 minutes in your mixer, or for 5-7 minutes by hand.

Cover the dough and allow it to sit for 10ish minutes while you prepare the topping ingredients. First, mix together the tomato paste with 2 tsp. Italian seasoning and 1/2 tsp. sea salt. For a real treat, add in a minced garlic clove.

Then, grab three slices of string cheese. Divide each into thirds – the long way. Set aside.

When you have the toppings ready, find your pizza pan and stretch out your pizza dough as you would to make a pizza shape. However, make the pizza dough hang over the edge of your tray by 2-3 inches.

Place the string cheese about 1 inch from the edge all the way around the pizza.

Then, dip your finger in a small dish of water and run your wet fingertip around the outside edge of the crust. Fold that outside edge over the cheese and press to seal.

Spread the tomato paste mixture over the center of the crust.

Then, add your toppings.

Place the pizza into an oven preheated to 425 degrees F. Bake in the center rack for 10-15 minutes, until the cheese is bubbly and nicely browned.

Remove from the oven and slice to serve.

For an extra special treat, brush the crust with an olive oil, Italian seasoning and garlic blend…. yum!

Serve warm.

Linked to: Tasty Tuesday

Valentine S’more Granola Bars

2012-02-13T10:26:00.000-06:00

After Christmas, I picked up a bag of pink & green marshmallows for 10 cents. They are vanilla flavored and I figured I could use the pink ones for Valentine’s Day… and the green for St. Patrick’s Day. I’m frugal… what can I say.

These pink marshmallows basically said… make me in to s’more granola bars. So I did.

This is a simple, no-bake recipe that comes together in minutes. I’ve made it once before and they were way too sweet. This time, I tried Lauren’s recommendations of making them using plain oats rather than granola as the original recipe states.

The result was a much better bar – and the combination of marshmallows, graham cracker crumbs and dark chocolate chips make these a wonderful snack or dessert. Perfect for a Valentine’s Day treat!

Valentine S’more Granola Bars – Adapted from Lauren’s Latest

Ingredients

1/4 C butter
1/4 C honey
1/3 C brown sugar
2 C quick cooking oats {you can use up to 1/2 C old fashioned oats}
1 C brown rice krispies {or regular}
1-2 T finely crushed graham cracker crumbs
1/2 tsp. vanilla
1/2 C marshmallows, diced
3ish T dark chocolate chips

Directions

In a large bowl, combine the 2 C oats, 1 C krispies and ~2 T of crushed graham cracker crumbs.

Prep the mix ins (marshmallows and chocolate chips), then set the mix aside.

Next lightly spray an 11x7 baking dish with non-stick cooking spray, or line it with parchment paper.

Then, combine the butter, honey and brown sugar in a saucepan.

Heat until the mixture boils, stirring constantly. Reduce the heat & simmer for 2 minutes. Then, add the vanilla and stir well.

Drizzle the honey mixture over the oat mixture. Stir to combine until the ingredients are moist, and then stir in the marshmallows.

Press the mixture into the greased or lined 11x7 baking dish until the bars are about 3/4 inch thick.

Don’t be afraid… really pack these bars down! A lightly greased or damp hand or rolling pin works well to do this.

Then, sprinkle the dark chocolate chips over the top of the granola bars …

…and pat those down too.

Cool for two hours at room temperature. Then, slice and serve. Makes about 14 bars.

Store extras in an airtight container at room temperature.

Menu Plan–February 12

2012-02-12T17:06:00.001-06:00

Last week was a fun week with a few birthday eats scattered into our menu…

Sunday
Wheat Buttermilk Bread with Raspberry Preserve
Crockpot Potatoes with Shredded BBQ Pork & Cheddar Cheese {new}, broccoli

Monday
Blueberry Baked Oatmeal
Chicken Cheddar & Potatoes, Steamed Veggies

Tuesday
Berry Crumble {Frog Prince’s Favorite Breakfast!}
Three Cheese Ziti, No-Knead Fococcia Bread {freezer}

Wednesday
Granola, Yogurt & Berry Sauce
Leftovers
Bible Study Treat: Thick & Chewy Sugar Cookies

Thursday
Leftover Baked Oatmeal
Baked Potato Soup or Crockpot Chicken Chili, Wheat Buttermilk Bread

Friday
Gingerbread Muffins, fruit
Crockpot Chicken, broccoli smashed potatoes & green beans

Saturday
TBD
The Best Calzones. Ever.

Find more great menus at OrgJunkie’s Menu Plan Monday!

Celebrate Valentine’s Day at Home with DIY Meal Ideas

2012-02-11T10:58:00.001-06:00

If you don’t already have reservations for Tuesday night, you’re likely stuck. Valentine’s Day is likely the most popular night for a nice romantic dinner out.

I say – scrap that. Save the money and wow your spouse with an amazing meal at home. Better yet, make a whole day of it with these easy and romantic ideas.

Start off with breakfast in bed….

Enjoy a wonderfully romantic dinner….

All of these dinners pair wonderfully with bread – Copy Cat Olive Garden Breadsticks, Copy Cat Red Lobster Cheesy Biscuits, Cheese-Stuffed Breadsticks and Tomato Basil Bread are some of our favorites. Add a side of steamed green veggies like broccoli or green beans and you are all set!

Top it off with decadent dessert…

Will you be staying in for Valentine’s Day? If so – what’s your favorite thing to make for your family?

Linked to: Tasty Tuesday

Friday Favorite Finds #95

2012-02-10T06:33:00.000-06:00

Thanks so much for all the birthday wishes yesterday! I had a great day – the best part was getting to see Frog Prince on my birthday. It’s been 4 years since I’ve had the blessing of spending my birthday with him… that is, until this year!! He made me a wonderful dinner and then we enjoyed dessert – an ice cream cake with fresh raspberry sauce. Yum-o.

While he cooked, I drooled over all these delicious recipes: {all photos are from the author of the recipes, linked from Pinterest}

Raspberry Buttercream-Filled Brownies

Source: letsdishrecipes.com via Finding Joy In My Kitchen on Pinterest

Easy Chicken Noodle Soup

Source: savoringthethyme.com via Finding Joy In My Kitchen on Pinterest

DIY Funfetti Cake

Source: thekitchn.com via Finding Joy In My Kitchen on Pinterest

Smoked Mozzarella and Chicken Penne

Source: savingslifestyle.com via Finding Joy In My Kitchen on Pinterest

Raspberry Pancakes

Source: notquitenigella.com via Finding Joy In My Kitchen on Pinterest

Soft and Chewy Vanilla Butter Cookies

Source: dineanddish.net via Finding Joy In My Kitchen on Pinterest

And, if you were featured, feel free to grab the button below!

Chocolate Fudge Oat Bars

2012-02-09T06:24:00.000-06:00

For a little birthday treat to myself, I bring you these bars…

Fudgy and oaty and boy, they are the best!

Chocolate Fudge Oat Bars – Finding Joy in My Kitchen

Ingredients

2 C white whole wheat flour
2 C oats {quick or regular, or a combination}
3/4 C brown sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 C + 2-3 T butter, melted
1ish C dark chocolate chips
1 can sweetened condensed milk

Directions

Begin by combining the 2 C white whole wheat flour and 2 C oats in a large bowl. Add the 3/4 C brown sugar, 1 tsp. baking soda and 1/2 tsp. salt and mix well.

Meanwhile, melt 1 stick (1/2 C) + 2ish T of butter in a microwave safe bowl.

Stir the melted butter into the oat flour mixture until the mixture is clumpy.

Reserve 1 heaping cup of mixture.

Then, press the remaining oat butter mixture into a lightly greased 9x13 glass baking dish.

In the same bowl you melted the butter in earlier, add the remaining 1 T butter and 1 can sweetened condensed milk. Add in 1 C dark chocolate chips. Melt in 30-second intervals in the microwave until the chocolate chips are melted. Stir after each interval.

Pour the melted chocolate mixture over the top of the crust. Spread out so it covers the entire crust.

Then, gently sprinkle the remaining 1 C oat mixture over the fudge layer. Press the layer lightly with your hands so that the topping sinks into the crust. You’ll want to work quickly through this step because the fudge mixture sets quickly.

Bake at 350 for 20ish minutes until the top is light brown.

Allow the bars to cool completely before cutting to serve.

This is an extra special treat – one I’m glad to say we’ll make every special occasion we can!

Easy Twice Baked Potato Casserole

2012-02-08T07:52:00.000-06:00

Today, I am sharing a contributed post at the Happy Housewife for this amazing {and so easy!} twice baked potato casserole. Stop by for the recipe.

Thick & Chewy Sugar Cookies

2012-02-07T06:55:00.000-06:00

If you are looking for a treat for Valentine’s Day – these sugar cookies are sure to please your honey.

Thick, chewy & delicious. Pretty sure these cookies are my new favorite.

The best part about these sugar cookies, is that we had success making them with white whole wheat flour!

We used Eagle Mills whole wheat flour blend with Ultragrain and no one knew they were eating a sugar cookie made with whole wheat flour.

Thick & Chewy Sugar Cookies – Adapted from What Megan’s Making

Ingredients

2 1/4 C white whole wheat flour
2 1/4 tsp. baking powder
3/8 tsp. salt
1/2 – 3/4 C butter, room temperature
3/4 C sugar
1egg + 1 egg white
3 tsp. vanilla extract
1 C powdered sugar
1 T butter, softened
1 tsp. vanilla
1 tsp. milk + more as needed
5-12 drops red food coloring

Directions

Begin by creaming the 1/2 C butter (1 stick) together with 3/4 C sugar. Note, you may wish to increase the butter to 3/4 C.

Beat for about 3 minutes, until butter and sugar are nicely creamed together. Then, beat in the egg and egg white, and the vanilla.

Meanwhile, combine the 2 1/4 C white whole wheat flour (we used Eagle Mills with Ultragrain) with 2 1/4 tsp. baking powder & 3/8 tsp. salt. Sift these together until well blended. Add to your mixer and mix until combined.

Chill the dough, covered, for 1 hour. Then, remove the dough from the refrigerator and shape the dough into balls. You’ll want the balls to be about 1/4 C of dough in size.

Place the dough balls on a lightly greased cookie sheet or a cookie sheet covered with a baking mat. Then, gently flatten the dough balls using a flat-bottomed glass, so they are about 1 inch in thickness.

Bake the cookies at 350 for 10-12 minutes until the edges are just set – you do not want to over bake these guys!

Allow the cookies to cool on the cookie sheet for 5 minutes before transferring them to a wire rack to cool completely.

By the end, you should have 18-24 cookies.

While cookies are cooling, combine 1 C powdered sugar with 1 T butter, softened and 1 tsp. vanilla. Stir together, adding milk 1 tsp. at a time, until the desired consistency is reached.

Add in drops of red food coloring, stirring after each addition to achieve your desired shade of pink. Of course, you don’t need to add any food coloring – you could add red and pink sprinkles to the top of the icing and decorate them that way.

When your cookies are cool, go ahead and frost them.

Allow the cookies to sit on the counter or wire rack for a while until the frosting is set enough to package the cookies.

Store them in an airtight container for up to 3 weeks. These may also be frozen.

Cheesy Chicken Ranch Casserole

2012-02-06T11:20:00.000-06:00

This creamy-ranch casserole is a must-make. We loved it on night one, but I really liked the leftovers too. The flavors got better & better the longer they sat together.

Cheesy Chicken Ranch Casserole – Adapted from Mommy, I’m Hungry!

Ingredients

6 T homemade ranch dressing mix
2 1/2 – 3 C whole wheat penne pasta
2 cans evaporated milk
1 T flour*
2 C cooked chicken, shredded or diced
1/2 C mozzarella cheese
1 1/2 C extra sharp cheddar cheese
sea salt & pepper, to taste

Directions

In a large skillet, blend together the 2 cans of evaporated milk, 1 T flour and 6 T homemade ranch seasoning mix. A whisk can be helpful in this process.

Slowly, heat the milk mixture until it reaches a simmer; stir often during this process. Continue to stir often as the mixture cooks for about 10 minutes during which the mixture should thicken up nicely.

Add in the shredded or diced chicken and continue to simmer the mixture for 10 more minutes.

Carefully taste, and season with salt & pepper, as desired.

Meanwhile, boil the pasta in water according to package directions. Drain when done.

When the pasta is ready, add that to the sauce. Stir to combine.

Then, remove the dish from the heat.

Stir in the mozzarella cheese and 1 C of the cheddar cheese. Allow the heat from the sauce to melt the cheese – this will give you a nice smooth cheesy sauce.

Transfer the casserole into a 9x13 baking dish or 3 quart casserole dish.

Sprinkle the remaining cheese over the top and garnish with dried parsley, salt & pepper, as desired.

Place the baking dish into an oven preheated to 350 degrees. Bake for 10ish minutes until the cheese is melted and slightly browned.

Cool for 5 minutes before serving.

We enjoyed it alongside some steamed broccoli.

Hope you enjoy it too!

Menu Plan–February 5

2012-02-05T14:39:00.000-06:00

Last week, our menu plan failed miserably. See… the week started without us getting to the grocery store. Thus, we improvised. A lot. And, I’m happy to report we managed to get some food this week from the store, so hopefully this week will go much better.

This coming week, our menu looks like:

Sunday
White Whole Wheat Blueberry Buttermilk Pancakes
Roasted Red Pepper Soup
Super Bowl Pot Luck – we’re bringing Fruit Pizza

Monday
Granola, Yogurt & Blueberries
Brown Rice, Broccoli & Black Beans

Tuesday
Granola, blueberries
Leftovers

Wednesday
Leftover pancakes
Sweet Potato Risotto

Thursday
Raspberry & Blueberry Baked Oatmeal
Birthday Special: White Cheddar Mac & Cheese, Broccoli
Dessert: Ice Cream Cake with Raspberry Sauce {new}

Friday
Leftover Baked Oatmeal
Cheesy Spinach Lasagna Soup, bread
Cake & Ice Cream with friends

Saturday
TBD {likely an egg bake}
Dinner at the airport with Kim!

Find more great menus at OrgJunkie’s Menu Plan Monday!

Super Bowl {Eats}!

2012-02-04T10:58:00.000-06:00

We are attending a Super Bowl party tomorrow {after watching the Spartans vs. Michigan basketball game, that is!} and as I was going through recipes deciding what to make, I figured you might be interested in some of our favorite recipes for such an occasion.

Hold your mouse cursor over the images for the titles and then click on an image to get the recipe.

What is your favorite Super Bowl snack to make?

Friday Favorite Finds #94

2012-02-03T06:24:00.000-06:00

And, we’re back again… the first Friday in February! As evidenced by my finds from this week, Valentine’s Day must be right around the corner.
{all photos are from the author of the recipes, linked from Pinterest}

Slab Cherry Pie

Source: crumbsandchaos.blogspot.com via Finding Joy In My Kitchen on Pinterest

Cinnamon Chocolate Cookies

Source: cafejohnsonia.com via Finding Joy In My Kitchen on Pinterest

Cherry Cream Cheese Pie

Source: elizabethannsrecipebox.com via Finding Joy In My Kitchen on Pinterest

DIY Potato Chips

Source: cheaprecipeblog.com via Finding Joy In My Kitchen on Pinterest

Cherry Chocolate Brownie Cheesecake

Source: time2eatyall.blogspot.com via Finding Joy In My Kitchen on Pinterest

Cinnamon Chocolate Chip Muffins

Source: ericasweettooth.com via Finding Joy In My Kitchen on Pinterest

If you were featured, feel free to grab the button below!

Lentil Minestrone Soup

2012-02-02T06:36:00.000-06:00

This hearty bowl of minestrone soup uses lentils for an extra dose of protein and a delicious flavor.

Served alongside a crusty piece of bread – like our a classic French Bread, or Artisan Bread, and you have a great family dinner.

Lentil Minestrone Soup – Adapted from Life as a Mom

Ingredients

2 T minced onion
3 garlic cloves, minced
5 medium carrots, sliced
4 C chicken broth
2 cans (15 oz each) diced tomatoes, undrained
3 C spinach
1 can great wheat northern beans, rinsed & drained
2 tsp. Italian seasoning
1 C lentils, soaked
1 C whole wheat pasta, small shapes/elbows
sea salt & fresh black pepper, to taste

Directions

In a large stockpot, combine the sliced carrots, minced onion & garlic.

Spritz with a bit of olive oil from an olive oil sprayer. Saute for 3 minutes, and then add in the chicken broth and two cans of undrained diced tomatoes. Rinse and drain your can of beans and add these to your soup.

Add in the Italian seasoning and bring the soup to a slow boil.

Then, add in the lentils. Bring the soup back to a boil. Cover, and reduce the soup to a simmer. Simmer the soup for 30 minutes.

Meanwhile, prepare the spinach by washing and trimming, if necessary.

After the 30 minutes of simmering, add in 1 C pasta – preferably whole wheat. Keep the soup covered and cook about 5-6 minutes.

Then, add in the spinach. Continue cooking for 5 minutes, until the pasta is tender.

Taste the soup and add more Italian seasoning, or salt & pepper as needed.

Serve warm with a nice crusty bread!

Enjoy.

Kitchen Tip: Easy Measuring

2012-02-01T06:05:00.000-06:00

We buy a lot of our baking supplies in bulk – it’s cheaper & easier that way and we’re pretty much guaranteed to have some on hand at all times. However, the bigger packages don’t always come with the nice measuring features of the smaller packages.

One option is to transfer the baking powder or soda to a smaller container. But, that can make a mess.

My mom taught me an easy way to create your own measurer right in these big containers – simply remove the seal only half way and you have your own lip to level out your measuring spoon!

Easy, and simple – this definitely works for me.