Finding Joy in My Kitchen

Friday Favorite Finds #94

2012-01-27T06:27:00.000-06:00

Another Friday is here!

Here are my finds from this week:

{all photos are from the author of the recipes, linked from Pinterest}

Italian Sausage & Mushroom Risotto

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

Homemade Vanilla Pudding Mix

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

Chocolate Brownie Pudding

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

Clementine Bling Muffins

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

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

Can’t wait to see your finds from this week – link up your post of the recipes you found this week.

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.

Chicken Wild Rice Hotdish

2012-01-26T06:23:00.000-06:00

This creamy casserole makes a great weeknight dinner.

Mushrooms. Wild Rice. Chicken. Homemade creamed soup. Yep. It’s comfort food at it’s finest.

Chicken Wild Rice Hotdish – Adapted from Semi-Homemade Mom

Ingredients

2 C diced chicken, pre-cooked
1 recipe, cream of chicken soup
2 C cooked, wild rice
8 oz. mushrooms
1/4 C sour cream
1/2 C (generous) homemade stuffing, or bread crumbs*

Directions

Begin by sauteing the mushrooms in a large saucepan. Then, follow the directions for making the cream of chicken soup using this same saucepan.

When the cream soup is made, add in the 2 C cooked wild rice. Season with salt & pepper, as decided.

Stir in the pre-cooked, diced chicken & sour cream.

Pour the creamy wild rice mixture into an 8x8 or 9x9 glass baking dish.

Sprinkle the stuffing or bread crumbs over the top.

Bake at 350 degrees for 35ish minutes, until the dish is bubbly. Season with paprika, if desired.

Serve alongside of some green veggies.

Enjoy the delicious creamy goodness.

*Note – if using bread crumbs, melt 2 T butter in a saucepan, and then add the bread crumbs cooking until lightly browned.

Crockpot Cinnamon Sweet Potatoes with Apples & Cherries

2012-01-25T06:25:00.000-06:00

After yesterday's gooey goodness, I figured today I should post a healthy recipe.

This one certainly qualifies. A set of simple ingredients come together, blending flavors in the crockpot all day long, to give you a dish that's sweet enough to pass for dessert, healthy enough to serve for breakfast and unique enough to add alongside a wonderful pork or poultry-based dinner.

Crockpot Cinnamon Sweet Potatoes with Apples & Cherries - Adapted from What Megan's Making

Ingredients

3 medium sweet potatoes
2 large tart apples {we used Haralson}
1/4 C dried cherries {or craisins, or both!}
1/2 tsp. ground ginger
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 C apple cider
dash of salt

Directions

To begin, wash down the sweet potatoes & peel them. Then dice the sweet potatoes into cubes; all in all, you should have between 4-5 C cubed sweet potatoes.

Peel the apples, and slice them into large chunks.

Lightly grease the slow cooker and then toss in the apples, sweet potatoes and 1/4 C dried cherries {tart are the best bet here}.

Sprinkle these fruits and veggies with cinnamon, nutmeg, ginger and the dash of salt. Stir to spread the spices out over the produce.

Then, add in the cider. Stir until well combined.

Cover and cook the dish on low for about 3 1/2 hours, or until potatoes are tender. You can also cook it on high for just over 1 hour. Remove from the crockpot and serve warm.

Enjoy!

Toasted Marshmallow S’more Bars

2012-01-24T06:24:00.000-06:00

For a long time this year I held out on the s'more bandwagon, until I posted these s'more roll-ups.

I do love a good s'more... but my favorite part is the toasted goodness of those marshmallows over a camp fire. These bars are a delightful combination of what I love about a good s'more and a good dessert bar.

You'll enjoy these.

Toasted Marshmallow S’more Bars – SnoWhite’s Mom

Ingredients

3/4 C butter
3/4 C brown sugar
2 C white whole wheat flour
1 C crushed graham cracker crumbs
2 C dark chocolate chips
4 C mini marshmallows
1/4 C milk
1 bag of caramels*

Directions

Begin by softening the 3/4 C butter, and add to it 3/4 C brown sugar. Then, add the 2 C white whole wheat flour and 1 C crushed graham cracker crumbs. Mix until well combined. Then, press the crumbs into a greased 9x13 baking dish.

Sprinkle the marshmallows over the crust layer, then sprinkle the chocolate chips. Then, if you are using a bag of caramels, unwrap and melt the caramels with the 1/4 C milk. If you are making your own caramel, prepare according to directions. Pour the caramel over the top of the marshmallows and chocolate chips.

Bake the bars at 375 for 15-20 minutes until marshmallows are lightly browned.

Cool for 15 minutes or more before slicing & serving.

*alternatively, you can use this caramel sauce recipe; if you do - omit the 1/4 C milk.

Ham & Veggie Egg Bake

2012-01-23T10:49:00.000-06:00

Breakfast bakes are one of my favorite things to enjoy for breakfast. This one was inspired by all the veggies we had in our fridge and freezer – peppers, spinach, mushrooms, broccoli … and some bread we needed to use up!

We made it as breakfast for dinner and it was filling and a nice delicious meal to come home to. Do you like breakfast for dinner at your place?

Ham & Veggie Egg Bake

Ingredients

6 slices of whole wheat bread
2 C fresh spinach
4 oz. fresh baby bella mushrooms, sliced
1 medium red bell pepper, diced
1 C cooked ham, diced
2 C broccoli florets, fresh or frozen
1 T minced onion
8 eggs
1/4 C milk
1 tsp. parsley
1/4 tsp. paprika
1 tsp. ground mustard
Salt & pepper, a couple of shakes
1/2 C shredded Colby Jack Cheese

Directions

Begin by tearing up the 6 slices of day-old bread. Place in the bottom of a lightly greased 9x13 glass baking dish.

Toss in the 2 C fresh washed & trimmed spinach, 4 oz. sliced fresh bella mushrooms, 1 medium red bell pepper, diced and 1 T minced onion. Add the 1 C diced ham.

Add the broccoli florets.

In a large bowl, mix the eggs together with 1 tsp. parsley, 1 tsp. ground mustard and 1/4 tsp. paprika. Add in salt & pepper as desired. Stir in the 1/4 C milk.

Pour the egg mixture over the top of the veggies & bread in the pan.

Cover and refrigerate overnight.

In the morning, heat the oven to 350 degrees. Top the casserole with cheese.

Then bake, uncovered, for 45 minutes – 1 hour, until the eggs are set and the cheese is melted.

Serve warm.

Refrigerate leftovers and reheat them by microwaving or reheating in the toaster oven.

Enjoy!

This was a great breakfast for dinner option for our family – filling and tasty! You can totally customize your veggies, and there’s enough veggies in this dish that you can leave out the meat, if desired.

Menu Plan–January 22

2012-01-22T14:40:00.000-06:00

We are in the final week of J-term… I can’t believe it! Last week we seemed to go through the food around here – a couple of nights we had to go to our stand-by recipes because the leftovers were gone!

Sunday night we’re hosting a fun dinner at our house, but the rest of the week is pretty ordinary and low key. I’m sure it will be filled with plenty of grading though as we finish up J-term this week.

Sunday
Granola, blueberries
Roasted Chicken & Veggie Sandwiches
Baked Potato Soup, Lasagna Soup {new}, Olive Garden Bread Sticks
Spiced Apple Cake or, blueberry crisp, or raspberry cheesecake brownies, or cinnamon quick bread

Monday
Berry Baked Oatmeal
Sweet Potato Mac & Cheese, green beans

Tuesday
Leftover Berry Baked Oatmeal
Broccoli, Black Beans & Rice

Wednesday
Granola, blueberries
Crockpot Baked Sweet Potato, Ginger Chicken {new}
Baked Fudge

Thursday {Last Day of Interim}
Leftover Berry Baked Oatmeal
Leftovers

Friday
Veggie Scramble, Broiled Grapefruit
TBD

Saturday
TBD
Wintry Baked Ziti, leftover bread

Snacks
Popcorn
Wheat Thins

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

Friday Favorite Finds #93

2012-01-20T06:31:00.000-06:00

So, honestly, I haven’t spent a whole lot of time browsing recipes this week. I’ve been in the middle of my course on Food – from seed to table, and having a blast with my students! From a grocery store field trip to making butter, this week has been wonderful. But, I haven’t had too much online time.

Thus, I am really looking forward to your finds today – you can help me see all the goodness I missed!

Frozen Yogurt Covered Strawberries

Source: Uploaded by user via FindingJoyInMyKitchen on Pinterest

Deep Dish Salted Cookie Pie

Source: eatliverun.com via FindingJoyInMyKitchen on Pinterest

Crockpot Chicken Quesadillas

Source: thesisterscafe.com via FindingJoyInMyKitchen on Pinterest

Buttermilk Biscuits

Source: thepearsonfamilee.blogspot.com via FindingJoyInMyKitchen on Pinterest

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

Can’t wait to see your finds from this week – link up your post of the recipes you found this week.

Omelet Making 101

2012-01-19T06:12:00.000-06:00

Frog Prince and I enjoy a good omelet. But, I’ve failed time & time again with flipping the things. Toppings everywhere, cheese melting on the bottom of the pan, eggs broken. It’s a good scramble, but it is certainly not a good omelet.

Anyone else have that problem?

Well, a few years ago, I discovered the solution that has kept my omelets in one piece:

The lid.

Yes, it’s that easy.

Simply prepare your eggs, pour them into a warm, greased pan, and cover with the lid of your skillet. Allow the egg to cook until it’s nearly cooked through.

Then, add the toppings and the cheese to half of the eggs in the skillet.

Cover again with the lid.

Cook until cheese is melted.

Then, using a spatula, carefully loosen the egg….

Then fold it over the filling, like so.

Loosen the egg omelet and slide carefully onto a plate.

Done!

Now you can impress your family too.

And, because I’m curious – what fillings go in your omelet of choice?

Crockpot French Dip Sandwiches

2012-01-18T06:09:00.000-06:00

This delicious dinner is something unique at our house. We don’t often eat meat, let alone beef. But, when we do, I love having ways to cook it in our crockpot.

We’ve made Swiss Steak, Boeuf Bourguignon, Broccoli Beef & Philly Cheesesteaks in the crockpot. But, Frog Prince has asked for French Dip Sandwiches time and time again. Since I don’t think I’ve ever had one, I didn’t know what to look for in a recipe. But, this one caught my attention {and made my Friday Favorite Finds!} due to the addition of a good, dark beer.

Since I don’t have a whole lot to compare it to, I can’t say if it’s a French Dip Sandwich or not, but I can say that it’s good!

Crockpot French Dip Sandwiches – Adapted from Shugary Sweets

Ingredients

3 lb. beef roast (rump roast recommended)
1 tsp. salt
2 tsp. Grill Seasoning
1 T minced onion
4 garlic cloves, minced
a few cranks of sea salt & black pepper
1 C beef broth
12 oz. dark beer
Cheese, cheddar or provolone
Hoagie Buns {like these}

Directions

Place the roast into your crockpot. Season with the garlic, onion, salt, pepper and grill seasonings. Then, add the broth and the beer to the crockpot. Cover and cook on low for 8 hours.

Carefully remove the beef and attempt to slice it… you may have better luck shredding it.

Then, strain the au jus sauce.

Serve the meat atop your favorite hoagie bun (we love these Italian Herb Rolls), with cheese.

Serve the au jus on the side for dipping.

Save the leftover au jus for stew or soup – the beer gives it a little something different.

Enjoy!

Pizza Casserole

2012-01-17T06:15:00.000-06:00

We took our favorite calzone filling and used that as the sauce for this creamy, cheesy pizza casserole.

Whip up the sauce in a skillet in 10 minutes, then pour over pre-cooked pasta, top with cheese and stick it in the oven until it’s browned and bubbly.

A dinner that’s ready in 30 minutes to feed your hungry family.

Pizza Casserole – Finding Joy in My Kitchen

Ingredients

1 (16oz) can tomato sauce
1/4 tsp. basil
1/4 tsp. oregano
dash of salt & pepper
4 garlic cloves, mined
8 oz. fresh mushrooms, sliced
10 oz. spinach {fresh or frozen}
1 medium bell pepper {green or red; we did both}
7 oz. whole wheat pasta {any shape is fine, we used rotini}
10-12 pepperonis, quartered
1/2 – 3/4 C shredded Mozzarella cheese

Directions

Bring a large pot of water to a boil. Add in the 7 oz (or roughly half a box) of pasta and cook about 10-12 minutes is done to your liking. Then, drain.

Meanwhile, chop up the bell pepper and mushrooms. Feel free to substitute these veggies for ones your family likes better, if that’s the case.

Then, in a large pot, sauté the mushrooms and bell pepper until all the liquid from the mushrooms is evaporated.

Add in the spinach, 4 cloves minced garlic, generous 1/4 tsp. (each) basil & oregano, along with salt & pepper. Stir in the 16 oz. can of tomato sauce.

Toss in the pepperoni.

Bring sauce to a simmer and stir occasionally, simmering until the pasta is done.

Dump the prepared pasta into the skillet with the pizza sauce. Stir until well combined.

If your skillet is oven safe, you’re good to go! If not, transfer the pasta mix into an oven-safe casserole dish. You may do this anyway if you want to have greater surface area for the cheese topping!

Sprinkle the shredded cheese over the top, until the top is well covered.

Place the dish into an oven heated to 425. Bake for 5-6 minutes until the cheese is all melty. If you wish to brown it, turn on the broiler for the last minute or so.

{as a side note – my husband got me this new casserole dish for Christmas… love it!}

Use caution with the broiler because the cheese may brown quickly. {Also, if you are using your skillet, make sure it’s safe to use at broiler temperatures!}

Serve warm.

Leftovers reheat nicely, and this is a dish that can be frozen too. Prepare everything up until adding cheese and baking. Instead, freeze. Then, thaw in the fridge, add the cheese and bake at 325-350 degrees for about 1 hour (cover it for the first 30ish minutes to prevent the pasta from drying out) or until the center is warm and cheese is melted.

Linked to: Tasty Tuesday, These Chicks Cooked

Italian Sausage Tortellini Soup

2012-01-16T10:27:00.000-06:00

I have a soft spot in my heart for tortellini. There’s something about pasta all wrapped up with cheese that’s cozy and delicious – a perfect addition to a warm winter soup.

To stretch our grocery budget a bit, we used only a half pound of meat and half of the recommended tortellini and up the veggies. Easy ways to stretch meat and the can-be-pricey tortellini.

Italian Sausage Tortellini Soup - Adapted from The Cooking Chemist

Ingredients

1/2 lb. Italian turkey sausage
1 medium onion, diced (or 2 T dried, minced onion)
2 garlic cloves, minced
5 C beef broth
3/4 C water
1/4 C red wine
2 cans diced tomatoes, undrained
2 C quartered zucchini
2 C thinly sliced carrots
2 tsp. basil
1/2 tsp. oregano
8 oz. tomato sauce
4-8oz whole wheat tortellini
2 tsp. parsley
pepper, to taste

Directions

Begin by browning the turkey sausage. We used ground turkey sausage from our freezer, already cooked & thawed.

Add the 2 C carrots, onion & garlic and sauté them just a bit until warmed.

Then, add the 2 cans of diced tomatoes (petite are always fun).

Stir in 5 C beef broth, 3/4 C water, 1/4 C red wine (or more broth), 8 oz. tomato sauce, and spices.

Bring to a boil, then reduce the heat and simmer uncovered for 30-40 minutes.

Stir in the zucchini (if using frozen, add at the same time as the tortellini), and simmer 30 minutes. Then, add in the tortellini, cook for 10 minutes, and prepare to serve.

Scoop into bowls, garnish with additional parsley if desired.

Serve warm.

Enjoy!

Menu Plan - January 15

2012-01-15T15:56:00.001-06:00

Last week was a really easy week in the kitchen… Frog Prince was gone for one evening, had restaurant leftovers the next and since I made our favorite lasagna, I enjoyed a few yummy dinners.

Lasagna with Vegetables
{family favorite}

Ham & Veggie Breakfast Bake {new}

Lentil Minestrone Soup {new}

White Whole Wheat Blueberry Buttermilk Pancakes

Crockpot Chicken Chili

Olive Garden Breadsticks

Omelets

This week, our plan is:

Sunday
Potato Doughnuts {freezer}
Cheesy Green Bean Skillet with chicken

Monday
Baked Oatmeal
Italian Wedding Soup, bread {freezer}

Tuesday
Apple Pie Muffins
Mozzarella Mushroom Chicken, brown rice & steamed veggies

Wednesday
Granola, dried fruit
Leftovers
Bible Study: Texas Caviar, granola bars {new}

Thursday
Granola, dried fruit
Pasta & Broccoli {new}

Friday
Leftover pancakes
Stuffed Crust Pizza {new}, spinach salad

Saturday
Homemade Bagels
Lentil Joe’s {new} on 40-minute whole wheat buns, veggies

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

White Whole Wheat Blueberry Buttermilk Pancakes

2012-01-14T09:47:00.001-06:00

White whole wheat flour is a great way to introduce more 100% whole grains to your family.

The texture of this flour is similar to all purpose flour, along with it’s light color. However, the nutritional value is equivalent to flours made from winter or spring red wheat.

These pancakes are a great way to try white whole wheat flour. The combination of the buttermilk & blueberry is refreshing & delicious, and the white whole wheat flour leaves the pancakes fluffy and light.

White Whole Wheat Blueberry Buttermilk Pancakes

Ingredients

2 C white whole wheat flour
1 tsp. baking soda
2 tsp. baking powder
1/2 – 3/4 tsp. salt
1 heaping tsp. honey
2 eggs
3 C buttermilk
1 C fresh or frozen blueberries

Directions

In a large bowl, mix together 2 C white whole wheat flour, along with 1 tsp. baking soda, 2 tsp, baking powder and about a 1/2 tsp. salt. Stir well.

Then, lightly beat two eggs in a small bowl, add the honey.

Pour the eggs and honey mixture into the dry ingredients.

Add in 3 C buttermilk.

Whisk until combined.

Then, fold in the blueberries.

{Alternatively, you can add the blueberries to the dry ingredients before adding the wet ones. Tossing them in the flour mixture first will help prevent them from turning your batter a blueish-purple color}.

Scoop the pancakes onto a hot griddle, preheated to around 350 degrees. If your griddle is notorious for sticking, be sure to coat with with butter or olive oil as you normally would.

To scoop, I recommend using a ladle – one scoop (about 1/3 C) is the perfect size for a 3-inch pancake.

Cook pancakes until bubbles form in the pancake. This takes about 5 minutes. Then, flip.

Cook on the other side until nicely browned; an additional 2-3 minutes.

Stack on a plate and repeat until all batter is gone.

Serve warm with maple syrup, honey or a nice blueberry sauce too.

Often, I’ll eat these without anything on top – the yummy blueberries inside are good enough for me!

Your family is sure to enjoy these!

Makes – 24 3 inch pancakes
Inspired by – Buttermilk Pancakes

Friday Favorite Finds #92

2012-01-13T07:00:00.000-06:00

Lots of yummy finds for me this week! Soups & desserts & warm casseroles. Must be winter!

Roasted Mushroom Soup with White Beans

Source: shewearsmanyhats.com via FindingJoyInMyKitchen on Pinterest

Skinny Brownies with Sea Salt

Source: foodgawker.com via FindingJoyInMyKitchen on Pinterest

Mushroom Grilled Cheese

Source: closetcooking.com via FindingJoyInMyKitchen on Pinterest

Chocolate Chip Buttermilk Scones

Source: skinnytaste.com via FindingJoyInMyKitchen on Pinterest

Broccoli Cheese Rice Casserole

Source: cinnamonspiceandeverythingnice.com via FindingJoyInMyKitchen on Pinterest

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

Can’t wait to see your finds from this week – link up your post of the recipes you found this week.

Labeling foods

2012-01-12T07:20:00.001-06:00

Here’s a simple kitchen tip I’ve just recently discovered that has helped me control the items in my fridge, and especially those in my freezer.

Label your foods with the name of the food item & date… by using a Dry Erase Marker!

Dry Erase markers write on plastic bags & freezer-ready containers and when you are done, all you need to do is wipe the writing off!

So much better than tape {sticky residues as no fun} and permanent markers.

So, do you label the foods in your fridge & freezer?

Linked to: Kitchen Tip Tuesday

Ranch Crackers

2012-01-11T06:44:00.000-06:00

Cracker mixes are a fun way to change up ordinary crackers. One cracker mix I really enjoy is a whole bunch of crackers coated with ranch flavoring. Yum.

What I don’t like, however, is the ingredient list on the Ranch seasoning packets.

So, I thought I’d whip up a batch of my whole wheat crackers and make my own ranch seasoning.

Then it hit me. Just put the ranch in the cracker dough, silly. Then you’ll really have ranch-flavored crackers.

So that’s just what I did.

And, they were really good.

Ranch Crackers

Ingredients

1 1/2 C whole wheat flour
1/2 C white whole wheat flour (note, you can use all white whole wheat)
2 T butter, softened
2/3 C water
2 1/2 T minced onion
3 1/2 T parsley
2 tsp. salt
1/2 tsp. garlic powder
1/3 C powdered buttermilk
sea salt, for garnish

Directions

Begin by mixing together 2 1/2 T minced onion flakes, 3 1/2 T dried parsley, 2 tsp. salt, and 1/2 tsp. garlic powder. Stir in with 1/3 C powdered buttermilk. This should make a heaping 1/3 C of dry ranch dressing mix.

If desired, pulse the mix a few times in a blender or food processor to grind the ingredients to a more fine blend.

Then, in the bowl of your mixer, or a large mixing bowl, combine a total of 2 C flour. For a more tender cracker, go for the white whole wheat. For a more hearty cracker, use 1 1/2 C whole wheat and 1/2 C white whole wheat.

Add in the softened butter, and 2/3 C water. Then, add in the dry ranch mix. You can add in up to the entire 1/3 C mixture, or you can add in just a few tablespoons. I recommend using more than 6 T; we tried crackers made with less and they weren’t as flavorful. The more ranch you add, the better the flavor.

Knead until dough is smooth and well combined.

Roll the dough out until it is 1/8 inch thick.

Transfer your dough to a cookie sheet covered with parchment paper (if it’s not already there… I tend to roll it out already on the cookie sheet).

Then, using a pizza cutter, cut the dough into small rectangles.

Sprinkle with sea salt and press the salt onto the top of the crackers with your hands. If desired, prick with a fork.

Bake at 375 for 15-20 minutes until the crackers are crispy. Pay close attention to when the crackers are nicely browned because they can go from browned to burned really quickly! Sometimes I have to remove the crackers from the edges before the ones in the middle are done.

Cool and enjoy your ranch crackers; toss with pretzels if desired.

Store in an airtight container for 2-3 weeks… or in the freezer if you wish to keep them longer.

Note: I haven’t tried this … so cook at your own risk.. but, if you don’t have powdered buttermilk, in theory you should be able to omit the powdered buttermilk and substitute buttermilk in place of the 2/3 C water. If you try it, let me know how it works!

Linked to: These Chicks Cooked, Recipe Linky

Gingerbread Cranberry Scones

2012-01-09T20:15:00.000-06:00

These scones are amazing. Bursting with flavor – perfect for a snowy winter morning. Which, we haven’t had any here in the land of the frozen tundra – with a high of 50 degrees on January 9.

All that aside. You should make these. They’re great.

Gingerbread Cranberry Scones – A Farmgirl Dabbles

Ingredients

1 C white whole flour
1/3 C brown sugar
1 tsp. baking powder
1/2 tsp. ginger
1/4 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. baking soda
1/8 C butter, diced
1/4 C craisins
1 egg white
1/4 C cream
1/8 C molasses

Directions

Combine the 1 C white whole wheat flour, along with 1/3 C brown sugar, 1 tsp. baking powder, 1/8 tsp. baking soda, 1/2 tsp. ginger, 1/4 tsp. salt, & 1/2 tsp. cinnamon in a large bowl. If desired, store in an airtight container until the next morning.

When you are ready to make the scones, dice up the butter.

Then, cut in the butter. I did this using a fork. Then add in the craisins.

Make a well in the center of the dry ingredients. Measure the 1/4 C whipping cream, 1/8 C molasses, and egg white into a small bowl and then pour into the well.

Stir well until ingredients are incorporated.

Shape the dough into a circle & place on a baking mat or a lightly greased cookie sheet.

Cut the dough into 6-8 wedges.

If desired, brush with an egg wash (egg white + 1 T water).

Then, bake at 375 for 15ish minutes, until the scones are lightly browned.

Serve warm with a cup of tea.

Menu Plan–January 8

2012-01-08T18:19:00.001-06:00

Last week, we enjoyed some family favorites, as well as some newbies – although, I do have to say, we didn’t stick to our menu very well.

The first week back to teaching & a busy week for Frog Prince meant that we didn’t get to get groceries until Saturday. Thus, we ate from the pantry for much of the week. We’ll try to do better this week….:

Sunday
Ham & Veggie Omelets
Lentil Minestrone Soup {new}, French Bread

Monday
Blueberry Buttermilk Pancakes, apples
Breakfast Casserole {new}, asparagus

Tuesday
Granola, dried fruit
Crockpot Chicken Chili, Sweet Potato Dinner Rolls {new, freezer}

Wednesday
Leftover pancakes
Chicken Sausage, pasta & roasted veggies {new}

Thursday
Veggie Omelet
Leftovers

Friday
Potato Doughnuts {freezer}
Stuffed Crust Pizza {new}, spinach salad

Saturday
Baked Oatmeal
Lentil Joe’s {new} on 40-minute whole wheat buns

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

Friday Favorite Finds #81

2012-01-06T06:17:00.000-06:00

Welcome to the first Friday Favorite Finds of 2012! If you stopped by last Friday, you likely saw us in the midst of counting down to the new year by sharing our best recipes of 2011.

I think I’ve finally pinned all the recipes linked up, and quite a few of them made my favorite finds for this week! So much delicious recipes inspiration. {note: all photos are from the original recipe source – linked through Pinterest}

Snickerdoodle Bread

Source: crumbsandchaos.blogspot.com via FindingJoyInMyKitchen on Pinterest

Blueberry Oat Bread

Source: lifelovelibrarianship.com via FindingJoyInMyKitchen on Pinterest

Ranch-Style Spaghetti
{looking forward to trying this with DIY ranch!}

Source: fantasticalsharingofrecipes.blogspot.com via FindingJoyInMyKitchen on Pinterest

Bacon & Alfredo Topped Spaghetti Squash

Source: debbidoesdinnerhealthy.blogspot.com via FindingJoyInMyKitchen on Pinterest

Raspberry Cheesecake Brownies

Source: rebekahsfamilyfoodandfun.blogspot.com via FindingJoyInMyKitchen on Pinterest

Vegetable Soup with Parmesan Dumplings

Source: cinnamonspiceandeverythingnice.com via FindingJoyInMyKitchen on Pinterest

Scrumptiously Soft Yogurt Bread

Source: sumptuousspoonfuls.wordpress.com via FindingJoyInMyKitchen on Pinterest

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

Can’t wait to see your finds from this week – link up your post of the recipes you found this week.

Kale Chips

2012-01-05T06:14:00.000-06:00

Easy as 1.2.3.

These are a great snack – just crunchy & salty enough to satisfy that “junk food” tooth in a healthy way!

Kale Chips

Ingredients

1-2 bunches of kale
Olive Oil Spray
Sea salt

Directions

Step 1: Wash your kale leaves

Tear the leaves into smaller sections & place them on a cookie sheet.

Step 2: Spray your kale leaves with olive oil and sprinkle them with sea salt.

Step 3: Bake at 400 degrees for 5 minutes; flip them over and bake for 5 minutes more.

Tada!

Kale chips are best enjoyed fresh, but will keep for 1-3 days in an airtight container.

Happy Snacking!

Tomato Basil Bread

2012-01-04T06:27:00.000-06:00

This recipe for tomato basil bread has been a staple in our family since 2009.

It makes a delightful accompaniment to a piping hot bowl of soup. Like this simple sausage & lentil soup. Or, this busy day soup.

If you’re looking for a fun, different bread for this winter season – give this recipe a go.

Tomato Basil Bread – Adapted from Cooking During Stolen Moments

Ingredients

2 1/4 tsp. yeast
3/4 C warm water
2 tsp. dried basil
1/4 C grated Parmesan cheese
2 T tomato paste
1 T sugar
1 T olive oil
1 tsp. salt
1/8 tsp. crushed red pepper flakes {optional}
1 C bread flour
1 1/4 C whole wheat flour

Directions

Dissolve the yeast in the warm water in the base of a large bowl, or the bowl of your stand mixer. Then, stir in the 2 tsp. basil, 1/4 C parmesan cheese, 2 T tomato paste, 1 T sugar, 1 T olive oil, 1 tsp. salt and 1/8 tsp. crushed red pepper flakes.

Add in 2 C of flour – the 1 C bread flour, and 1 C of the whole wheat flour. Stir in enough remaining whole wheat flour to form a stiff dough. At this point, either knead in the base of your mixer, or on a floured surface. Knead the dough until smooth & elastic – about 3-5 minutes.

Place the dough into a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; knead for 1 minute. Shape into a round loaf. Place on a greased baking sheet, or a baking mat. Cover and let rise until doubled, about 1 hour.

With a sharp knife, cut a slash the top of the loaf.

Bake at 375 degrees for 25-35 minutes or until golden brown. Cool on a wire rack.

Cool completely before slicing.

Simple Sausage & Lentil Soup

2012-01-03T06:37:00.000-06:00

The weather has finally started to feel like winter here in the Frozen Tundra. New Years Eve was our first measurable snowfall here of the winter, and we only picked up just over an inch of wet, heavy snow.

But, the snow ushered in the Canadian chill, which is the perfect excuse to try a new soup.

This simple soup is filled with veggies and yummy lentils. We use lentils in my mom’s famous turkey noodle soup, but other than that, our cooking experience with them is rather limited.

Lentils are a legume – that means they are part of the bean & pea {and peanut} family. These plants are especially excellent to grow because they have a symbiotic relationship with bacteria that fix nitrogen for the plants! This means the plants have an excellent nitrogen source and the need for fertilizer is reduced, even in poor soils. Sheesh… can you tell I’m preparing to teach my plant class. Sorry.

Okay. Moving on.

Lentils are an excellent source of protein, including two essential amino acids. Green lentils contain more than 30% fiber, are a good source of iron and vitamin B. They are one of the healthiest of a non-traditional food.

Have you cooked with lentils before?

If not, give this soup a try. You’ll enjoy it!

Simple Sausage & Lentil Soup – Adapted from My Baking Addiction

Ingredients

1/2 C green lentils
1/2 lb. ground Italian turkey sausage
1 small onion, diced (or 2 T minced onion)
2 ribs of celery, diced (about 3/4 C)
4 medium carrots, sliced (about 2 C)
1 small zucchini, quartered
2 garlic cloves, minced (1 T minced garlic)
1 tsp. basil
1 tsp. oregano
sea salt & crushed black pepper, to taste
6 C chicken broth
1 can diced tomatoes, undrained

Directions

Lentils need to be soaked before use – so, bring pour the lentils into a large bowl and cover them with boiling water. Allow the lentils to soak for at least 15 minutes. Then drain.

Kitchen Tip: Why soak the lentils? Lentils have properties that inhibit the enzyme, trypsin, a key digestive enzyme that works to break down protein in the small intestine. Soaking (for up to 24 hours) decreases the action of the trypsin inhibitor – which is what we desire!

Being the soup by browning the Italian sausage in the bottom of a large stockpot. Drain excess grease.

Add the minced garlic, 1 small diced onion, 3/4 C diced celery and 2 C sliced carrots to the stockpot. Toss in the 1 tsp. basil and 1 tsp. oregano. Stir well.

Heat the veggie meat mixture over medium heat for 5 minutes or until onions are translucent. Then, add the can of undrained diced tomatoes, and 6 C chicken broth. Bring to a simmer and add the lentils.

Add in the zucchini. Then cover the soup & simmer for 1 hour to 1 hour & 30 minutes until veggies and lentils are tender. Season with salt & pepper as desired.

Serve warm.

Linked to: Tasty Tuesday, Tasty Tuesday 2, Slightly Indulgent Tuesday & Kitchen Tip Tuesday

Menu Plan–January 2

2012-01-02T05:15:00.000-06:00

Welcome 2012! I had such a fun time last week hosting the countdown to 2012 – and I’m thankful for each of you who participated. The links are still open, so feel free to add your “best of 2011” recipes until they close later this week.

I just need a few ~~thousand~~ hours now, to browse all the deliciousness on Pinterest… but, I do have some good recipe inspiration to kick off the new year.

To close out 2011, we enjoyed:

And, to start of 2012 we’ll eat:

Monday
Baked Oatmeal
Parmesan Crusted Chicken, steamed veggies, brown rice

Tuesday
Apple Pancakes {new}
Veggie-Stuffed Lasagna, no-knead foccocia bread {freezer}

Wednesday {first day of J-term}
Granola, dried fruit
Soup {possibly hamburger soup, or white bean & chicken soup}, tomato basil bread
Bible Study: Mint Pie, Dark Chocolate Peppermint Truffle Hot Cocoa

Thursday
Granola, dried fruit
Leftovers

Friday
Veggie Omelet
Rigatoni with Stewed Vegetables

Saturday
Honey Whole Wheat Bagels
Roasted Vegetable Enchiladas {new}

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

Happy New Year & Reader Favs from 2011

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

Welcome 2012! Hope you all had a fun end to 2011 & lots of good eats, of course.

We had such a great time recapping our best recipes from 2011 over the last week. Today, I’m sharing with you YOUR favorites from the year (as determined by Google Analytics). Feel free to link up any 2011 recap posts below, as well.

Top 11 Referrers from 2011

To all you bloggers – thanks for helping to make this year great!

1. Facebook
2. Organizing Junkie
3. Pinterest
4.StumbleUpon
5. Tammy’s Recipes
6. Tipnut
7. Eat At Home
8. Life as a Mom
9. Amy’s Finer Things
10. Once A Month Mom
11. Recipe Shoebox

Now, link up your “best of 2011” posts! And, Happy New Year!

Countdown to 2012: Best Desserts of 2011

2011-12-31T06:00:00.000-06:00

This is the day we’ve been waiting for all week! One more day until 2012… that means, it’s dessert day!

I don’t know about you – but I’ve really enjoyed finding so much recipe inspiration for breakfasts, breads, soups, main dishes, and using my crockpot more.

Thanks so much for participating in counting down to 2012. It’s been such a great year – here’s to another wonderful one in 2012! Can’t wait to count down to 2013 with all of you next year.

* * *

I had a terrible time picking our family favorite best dessert recipes of 2011. In fact, we made so many new ice cream recipes (and I LOVED all of them) that I contemplated dividing my dessert category in half. Alas, they are all here – hopefully it’s not a sweets overload:

1. Dark Chocolate Cherry Dessert
2. Whole Wheat Sweet Potato Gingersnaps
3. Frozen Lemon Tart
4. Rainy Saturday Oatmeal Cookies
5. Carvel Ice Cream Cake
6. Dark Chocolate Toffee Bites
7. Apple Pie with Crumble Topping
8. Strawberry Kiwi Fruit Pizza
9. Raspberry Frozen Yogurt
10. Mint Chocolate Chip Ice Cream
11. Apple Cinnamon Spice Ice Cream
12. The Best Brownies Ever
13. Dark Chocolate Pumpkin Cheesecake Squares
14. Strawberry Cheesecake Ice Cream
15. Sweetened Condensed Milk Ice Cream
16. Olympic Cookies
17. Pumpkin Cheesecake Ice Cream with Dark Chocolate Bites
18. Peppermint Candy Cane Ice Cream {with hot fudge!}

Now it’s your turn. Link up a post containing a recap of your favorite dessert recipes from 2011, or link up an individual top recipe choice.

Please make sure to include a link back to the Countdown here on Finding Joy in My Kitchen so others can find the party & share their favorites. You can do this by including the countdown button in your post:

And… Happy New Years Eve!! I’ll see you in 2012!

Finding Joy in My Kitchen

Friday Favorite Finds #94

Chicken Wild Rice Hotdish

Crockpot Cinnamon Sweet Potatoes with Apples & Cherries

Toasted Marshmallow S’more Bars

Ham & Veggie Egg Bake

Menu Plan–January 22

Friday Favorite Finds #93

Omelet Making 101

The lid.

Crockpot French Dip Sandwiches

Pizza Casserole

Italian Sausage Tortellini Soup

Menu Plan - January 15

White Whole Wheat Blueberry Buttermilk Pancakes

Friday Favorite Finds #92

Labeling foods

Ranch Crackers

Gingerbread Cranberry Scones

Menu Plan–January 8

Friday Favorite Finds #81

Kale Chips

Tomato Basil Bread

Simple Sausage & Lentil Soup

Menu Plan–January 2

Happy New Year & Reader Favs from 2011

Top 11 Reader Favorites from 2011

Top 11 Referrers from 2011

Countdown to 2012: Best Desserts of 2011