food

2012-01-25T14:36:00.000-06:00

These scones are so delicious.....buttery....flaky......soft........flavorful......delicious.....they make me feel warm and fuzzy inside! I have eaten WAY too many of them already today!

Ingredients:

2 cups unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1 teaspoon grated lemon zest
1/2 cup blueberries
1 cup heavy cream
1 tablespoon lemon juice
3/4 cup confectioners’ sugar, sifted

Directions:

Preheat oven to 425 degrees F.
Place flour, baking powder, sugar, and salt in the bowl of a food processor fitted with a metal blade. Process with six 1-second pulses.
Remove cover of food processor and sprinkle the butter evenly over the dry ingredients. Add the grated lemon zest. Cover and process with 12 1-second pulses.
Transfer dough to a large bowl. Mix in blueberries with your hands. Add heavy cream and mix with your hands until dough begins to form.
Gently knead dough by hand until it comes together into a rough ball, about 10 seconds.
To shape the scones, lightly dust an 8-inch cake pan and press dough into the pan, then turn the dough onto a lightly floured work surface. With a sharp knife, cut the dough into 8 wedges.
Place wedges on an ungreased baking sheet and bake in preheated oven 12 to 15 minutes or until tops of scones are a light brown. Transfer to a wire rack for at least 10 minutes before serving.
While the scones are cooling, make lemon glaze. Combine lemon juice and confectioners’ sugar until you achieve a thick, opaque icing. Drizzle over scones.

Peanut Butter Oat Bites

2012-01-10T07:34:00.001-06:00

Peanut Butter Oat Bites

2 Tbsp unsalted butter
2/3 cup creamy peanut butter
1/4 cup confectioners sugar
3 Tbsp honey
1 tsp vanilla extract
1 1/2 cup Rice Krispies cereal
1 cup quick oats
1/4 cup coconut
1/4 cup mini chocolate chips
1/4 cup finely chopped lightly salted dry roasted peanuts

Melt the butter in a medium saucepan over medium heat. Remove from heat and stir in the peanut butter, confectioners sugar, honey and vanilla. Stir in Rice Krispies and oats. Allow mixture to cool. Stir in coconut and chocolate chips. Form into 1 inch balls ( I like to make them about half that size) then roll each ball in the chopped peanuts, pressing to coat. Store in an airtight container in refrigerator.

Steel cut oats

2011-06-15T16:35:00.001-05:00

I wonder when my kids are going to get sick of me making steel cut oats for them?!?! We have them for breakfast sometimes lunch and sometimes even supper....I love them!!!

There are so many good reasons to eat them besides the fact that they are delicious. Steel cut oats are very nutritious and a healthy addition to any diet.

Steel cut oats are unrefined whole grain groats that have been dried and cut into two to three pieces by steel, rather than being rolled. They are rich in B-vitamins, calcium, protein and fiber. They look like tiny grains of rice or chopped up nuts. You can find them in most grocery stores. I buy mine at Target in the oats section. Steel cut oats take longer to cook than rolled oats, about 30-40 minutes, but they are so worth the wait. You can also cut down on the cooking process by soaking the oats overnight. I will often just get them in the pot before I go to bed and just start them up right when my monkeys wake me up in the morning.

Another thing that I love about steel cut oats is the texture and the fact that flavor combinations are limitless. My favorite is banana nut with brown sugar. My kids love blueberry and cinnamon. You can sweeten the oats with, sugar, brown sugar, splenda or honey and add your favorite fruit or peanut butter, vanilla, or chocolate powder.

Basic Cooking Directions

1 cup steel cut oats
3 1/2 cups water
Pinch of salt
1/2 cup skim milk

1. Bring the water to a boil in a large pot. Add the steel cut oats and and salt. Stir.

2. Reduce the heat to medium low and cook for 30 minutes. Make sure you stir the oats occasionally so they don't stick to the pan.
3. When the oats start to thicken, at about 30 minutes, add in the milk. I think the milk makes the oats creamier. Stir the oats and milk together and cook for ten more minutes.
4. Add in the topping of choice.

Serve the oats hot. If you want you can let the oats cool and then portion them out into smaller containers. To reheat, I add a splash of milk and reheat in the microwave for 1-2 minutes.

NOTE: you can omit the milk and just use 4 cups of water but I like my oats a little creamier so I add the milk. Also to cut the cooking time in half pre-soak the oats overnight.

Coffee Toffee Cheesecake

2011-06-13T21:25:00.001-05:00

cI have been good.....I have been really really good. I have 8 pounds left to loose and I fit into my clothes again and I feel like I can give myself a little bit of a break. To celebrate my accomplishment I made myself my favorite treat...cheesecake. I got this recipe out of a magazine but I can't even remember which one. I've made it before and it has become our favorite cheesecake recipes. It's chocolaty, creamy, smooth with a hint of coffee and just simply divine. I made it yesterday hubby and I both had a slice and then we dropped the rest of it this afternoon for his co-workers to enjoy so that it was out of the house and we would not be tempted to eat more. His co workers have been enjoying my baking goods lately :) I love to bake but since I cant eat those delicious treats I just send them to work with hubby :) it's a win win!!

Coffee Toffee Cheesecake

Ingredients:

2 1/2 cups crushed Oreo cookies (you can either use a food processor or place the cookies in a zip lock bag and use a rolling pin to crush them)

1 cup semi sweet chocolate chips (6oz)
1/4 cup heavy whipping cream
4 tsp instant coffee
3 pkg (8oz) cream cheese
1 1/3 cups sugar
1 1/2 cups sour cream (12oz)
1 Tbsp vanilla
1/8 tsp salt
3 eggs lightly beaten

Optional:

4 Heath candy bars (1.4 oz each) chopped
1 dark chocolate candy bar

Or:

1/2 cup melted milk chocolate

Directions:

Place a greased 9-in springform pan on a double thickness of heavy duty foil. Securely wrap foil around pan. Press the cookie crumbs onto bottom and 1 inch up the prepared pan. Place pan on a baking sheet. Bake at 350 degrees for 10 minutes. Cool on a wire rack.

In a microwave safe bowl, melt the chocolate chips and cream; stir until smooth. Stir in coffee granules until dissolved. Set aside. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, vanilla and salt; gradually beat in chocolate mixture. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 1/2 inches of hot water to the larger pan bake at 350 degrees for 55-65 minutes or until center is just set and the top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes.

Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

OK now for the top there are a few different options.

1. You can melt the chocolate and pour over the top of cheesecake and let it cool. It will create a chocolaty crust over the top. That is what I did this time but I found it difficult to slice through the chocolate when completely cool so my slices were not quite as nice.

2. You can melt the chocolate and pour it onto a wax sheet and spread it out thin then let it set. When completely cool using a spatula scrape it slowly off creating curls to create a pretty topping for the cheesecake.

3. The other option that I can think of is just melting the chocolate and pouring it over individual pieces just before serving for a yummy warm topping.

4. You can also chop the heath bar and sprinkle it on top then melt the dark chocolate and drizzle it over the heath bar.

2011-06-07T16:50:00.001-05:00

Avocado Bean salad = 0ne ymmy bowl of goodness....recipe coming soon!!!

Peanut Butter Sandwich Cookies....

2011-06-03T15:36:00.003-05:00

Hi my name is Bernadetta and I am a sugar addict!!! I have been without for 18 hours 23 minutes and 1..2...3...4... seconds!!! Every second I have to be without is PURE torture but I will be strong.

These are so so so delicious but you most definitely need a glass of milk to go with them.

Peanut Butter Sandwich Cookies

Cookies

3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 cup quick-cooking oats

Filling
3 tablespoons unsalted butter, at room temperature
1/2 cup creamy peanut butter
1 cup confectioners’ sugar, sifted
3 tablespoons heavy cream

Chocolate for dipping (I used dark but you can use semi sweet or mild)

Preheat oven to 350 F. Line two baking sheets with parchment.

In a small bowl, whisk together the flour, baking soda, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, peanut butter and both sugars on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl, then add the egg and vanilla. Beat to incorporate. With the mixer on low speed, add the dry ingredients, mixing just until combined. Finally, add the oats and beat briefly to distribute evenly.

Use a small cookie scoop to portion the dough onto the prepared baking sheets, leaving about 2 inches between them. Bake for 10-12 minutes, or until the cookies are golden and puffed, and the edges are set. (I did 12 cookies per sheet and baked only one sheet at a time.) Transfer baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then transfer then to the wire rack to cool completely. Repeat to bake all dough.

To make the filling: Combine the butter, peanut butter and confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth. Add the heavy cream and beat until fluffy. Match the cookies in pairs by size. Transfer the filling to a piping bag and pipe a small amount onto the flat side of one cookie of each pair. Sandwich the cookies together, and press the filling to the edges.

Melt the chocolate in the microwave then dip the cookie half way in the chocolate set on some parchment paper and cool. TIP: if the chocolate is too thick you can mix in a tablsp of shortening to make coating easier!!

Makes about 18 sandwich cookies

I am weak....

2011-05-24T14:36:00.003-05:00

What can I say I love food. Now even though my hubby is gone all day today I will have to figure out a way to go running to burn some of this off....sigh. I need a triple jogging stroller!!!!

This recipe would work well for individual servings too just make sure you use oven safe dishes :)

Strawberry Rhubarb Crisp

Ingredients:

1 cup white sugar
3 tablespoons corn starch (you can also use all-purpose flour)
3 cups sliced fresh strawberries
3 cups diced rhubarb
1 1/2 cups all-purpose flour
1 cup packed brown sugar
1 cup butter
1 cup rolled oats
1/4 cup slithered almonds, optional
1/4 cup chopped walnuts or pecans, optional

Directions:

Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
Mix 1 1/2 cups flour, brown sugar, butter, oats and nuts until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
Bake 45 minutes in the preheated oven, or until crisp and lightly browned.

A yummy iced coffee with a piece of this crisp enjoyed in PEACE and QUIET while all 3 of my boys napped....yes all 3 at the same time :))))))

Avocado Butter....

2011-05-24T13:34:00.001-05:00

I don't know about you all but I love Avocado. I would eat it here or there I would eat it anywhere. I would eat it on a boat I would eat it with a goat.....ohh boy I do I need to get out and be amongst adults!!!

Our little baby boy is 2 months old now and I still have a little over 10 pounds of baby weight to loose...sigh. I hate dieting. But it's foods like this that keep me going. I did make my hubby his favorite strawberry rhubarb crisp and though my lunch was simply delicious and satisfying that evil dish is staring at me from the kitchen calling me...eat me....eat me. I will be strong!!!

Avocado Butter:

1/2 avocado
1/2 tsp kosher salt, or to taste
1/4 tsp freshly ground pepper, or to taste
1/2 tsp fresh chopped cilantro (basil is delicious too)
1 tsp of mayo (I used light)
1/2 tsp lime

Directions:

Cut the Avocado in half and twist. The pit will stay on the one side.

Using a spoon scoop out one half of the avocado onto a cutting board and place remaining ingredients on top, except lime. Using a fork mash them all together till nice and creamy. You could also use a food processor for this part.

Drizzle with lime and continue mixing. You can skip this the only reason I used it was because in the middle of making my lunch baby Christopher decided he could not wait to eat. The lime keeps it from turning brown but I really liked the flavor it added.

This recipe makes just enough butter for one sandwich for me. You could make it go further if you used less but like I said I like me some avocado :) SO here is a little tip....if you did not know this once you cut into an avocado you pretty much have to use it right away or it will turn brown and icky. I found that if you leave the pit in the avocado and drizzle it with a little lime or lemon it will stay nice and fresh longer.

Just store it in a zip lock baggie with the pit left inside.

Delicious....you can eat it on a burger, on a freshly baked peace of bread, in tacos, with some tortilla chips, on a sandwich with a spoon or you can eat on a train or in the rain :0 ohh boy Dr. Suss book are stuck in my head.

I had mine with a salmon burger on a sandwich thin with a tomato, spinach, and a slice of cheese :)

For desert I had some fresh fruit but that strawberry rhubarb crisp is staring at me.....be strong!!!

Lemon Bars....

2011-05-09T08:56:00.000-05:00

I'm not sure why I do this to myself. I'm trying to loose the baby weight but then I go and make lemon bars like this that I simply can not resist. SO of course I had one for breakfast with my cup of coffee...sigh....food is my weakness!! I used my Samoa cookie recipe for the crust it's flaky, not too sweet, and delicious.

Cookie:

1 cup softened butter
1/2 cup sugar
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 teaspoon vanilla extract
1 tablespoon milk

Directions:
Preheat oven to 350F.
Cream together butter and sugar in a large bowl. Mix in flour, baking powder and salt at a low speed, next, the vanilla and milk, adding in the milk only as needed to make the dough come together without being sticky. The dough should come together into a soft, pliable ball. Add in a bit of extra flour if your dough seems sticky.

Press the dough into a 9x13 lightly greased baking dish.

Bake cookies for 10-12 minutes, until very lightly golden brown around the edges.

Cool for a few minutes on the baking sheet.

For filling:
6 large eggs
3 cups granulated sugar
1 cup plus 2 tablespoons freshly squeezed lemon juice
1/2 cup all-purpose flour
For garnishing:
About 3 tablespoons confectioners’ sugar

In a large bowl, whisk together eggs and granulated sugar until smooth. Stir in lemon juice and then the flour. Pour filling on top of crust.
Bake until lemon filling is set, about 40 minutes. Let cool to room temperature and then put in the refrigerator for 1 hour or keep at room temperature for 3 hours before cutting. Cut into squares measuring about 2 1/4 inches and dust the tops with confectioners’ sugar.
Planning Ahead: The squares may be made a day in advance, covered, and refrigerated. Bring to room temperature before serving.

Getting closer....

2011-03-14T14:59:00.001-05:00

Chocolate French Macarons with a Chocolate Peanut Butter Genache!!!

So our baby boy is due to make his appearance in 3 weeks from tomorrow. Wow getting closer now. Today I was really craving something sweet and could not decide what to make. I wanted to try making whoopie pies but did not have all that I needed at home. So then I decided on Macarons. I have not made them in a while and since we will be moving and need to clear out cupboards this was the perfect thing to make. I don't have a recipe for you because I was just throwing things together and just wanted to enjoy myself in the kitchen. I'm not sure when I will be able to or have the time to just relax and bake again. With delivery then taking care of 3 kids 4 and under and moving and getting settled I will be one busy mama. After the baby I will also be giving up sweets till the baby weight comes off so you will not see any sweets posted on here but most likely some healthier meals to help me along the way!!!

Our new addiction....

2011-03-01T14:39:00.003-06:00

My friend Sara got me addicted to her Home Made Granola. I found a similar recipe that I really like and it's actually the prep that is different more than the recipe. What I really love about home made granola is how versatile it is you can put whatever you like in it, nuts raisins, any kid of dried fruit, sunflower seeds, flax seeds or switch it up every time. Also since Oats are very inexpensive this makes for a cheap snack or breakfast. We like to eat ours for breakfast but I've learned to have a little bag of this in my purse for a snack for myself or the kids who also love this stuff.

So this is how I usually make ours but feel free to make it your own!!!

Homemade Granola

Ingredients:
4 cups old-fashioned oats (not instant)
1/2 cup sliced almonds
1/2 cup chopped pecans
1 tsp cinnamon
1/2 tsp salt
1/2 cup packed light brown sugar
1/2 cup honey
1/3 cup vegetable oil
2 tsp vanilla extract
1/2 cup raisins
1/2 cup dried cranberries

Directions:

Position rack in middle of oven and preheat oven to 375 degrees. Mix oats, nuts, cinnamon, and salt in a large bowl. In a saucepan combine brown sugar, honey and oil and bring to a simmer over medium heat.
Remove from heat and stir in vanilla. Pour the hot liquid over the oat mixture, stir and toss until thoroughly mixed.
Spread granola on a baking sheet lined with parchment paper or a silicone mat and bake until golden brown. about 20-25 min stirring occasionally to ensure even baking. Transfer granola to a large bowl and let cool. If you prefer a more chunky granola like I do mix it right away when you take it out of the oven then let it cool COMPLETELY without touching it at all it will dry into one big sheet then you can just brake it up into chunks and add the raisins and dried cranberries and mix till combined.

Waffles.....

2011-02-28T13:14:00.002-06:00

I simply can't believe that I have never posted this recipe. It re visits our breakfast table weekly and on days like today it even makes it's appearance at lunch time. These also freeze well so if you have extra leftover throw em in a freezer bag once they are completely cooled and just pop em in the toaster when you need them.

I used to own a cheap little $14 waffle maker from wall-mart but over the holidays I purchased this beauty with some gift cards I had received. So worth every penny.... it is simply fantastic. I first bought a Food Network brand waffle maker but it broke on the first waffle I made....can you believe that??? And of course it was on day when we had company for breakfast. I was so mad and took it back. While I was browsing all the different ones they had an older Swedish (how fitting) gentleman chatted me up and recommended that I go to a totally different store and get the round one. At first I dismissed him but then decided to take his advice and I'm glad I did. This thing is AWESOME!!! Now don't get me wrong my little $14 waffle maker did the trick for many years and it was fine but this baby makes them nice and thick and fluffy and cooks them eavenlly and the timer works just right.

I have been using this recipe for a couple years now. I keep meaning to try something new....different....but sometimes you just don't mess with something that aint broke :)

Waffles

2 cups flour
2 Tbs sugar
1/2 tsp salt
3 tsp baking powder (haha ok a little side note here DO NOT use baking soda like my sometimes so helpful husband did the other day)
2 eggs seperated
1 3/4 cup milk
1/4 cup melted (cooled) butter
1 tsp vanilla (optional)

Directions:

First you want to beat your egg whites with an electric mixer until nice and stiff then set aside. If you have a kitchen aid then while they are beating mix your dry ingredients in a bowl (flour, sugar, salt, baking powder, not soda :) ) If you do not have a stand mixer it's always a good idea to get these mixed before hand.

Next you want to mix your wet ingredients together (egg yolks, milk, butter, vanilla) Make sure your butter is melted but not hot otherwise it will cook your eggs and you do not want that. I usually melt mine in the microwave and just let it sit out a while. Then add the flour mixture and beat till well combined. About 3 minutes.

And the last step is to gently fold the egg whites into your batter....there all done.

Make sure you do not overfill your waffle maker or you will end up with a mess.

Mine came with a nifty little measuring cup and it ensures that I do not overfill.

Sometimes I do under fill tho but it's better than a mess. oooo did I mention that this one makes two at a time :)

They can't get enough!!!

No this was not our breakfast it was lunch and YES they are still in their jammies!!!! DO NOT judge I am nesting and have been running around like a crazy woman cleaning EVERY nook of our house. They don;t mindandit'sonly been two days and my house is almost all clean now.....wish it meant that this baby would make it's appearance already.

purrrrrrfection..........enjoy!!!

Samoa Girls Scout Cookies

2011-02-21T13:37:00.001-06:00

It's Girls Scout season and I was so upset when ehh hemmm my sister did not order these cookies for me from her daughter this year. They are my favorite....I LOVE EM!!! When I saw this recipe I just had to try it. They are simply delicious and even better than the ones you order.....don't tell the Scouts I said that don;t want any angry girls at my door step.

They are a bit of a fuss to make or maybe it's just that I'm 9 months pregnant and my back hurts and my belly is in the way either way they are worth the effort.

Samoa Girls Scout Cookies, adapted from A Bicycle Built for Two

Ingredients for the cookie:

1 cup softened butter
1/2 cup sugar
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 teaspoon vanilla extract
1 tablespoon milk

Directions:
Preheat oven to 350F.
Cream together butter and sugar in a large bowl. Mix in flour, baking powder and salt at a low speed, next, the vanilla and milk, adding in the milk only as needed to make the dough come together without being sticky. The dough should come together into a soft, pliable ball. Add in a bit of extra flour if your dough seems sticky.

It's easiest to roll the dough out in 2 or 3 batches (between pieces of wax (or parchment) paper to about 1/4-inch thickness using a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined or on silicone mat baking sheet and make a hole in the center. I used a bottle cap. Nicole comments that you can use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat until the dough is used up (it's okay to re-roll, this dough is shortbread-like and very forgiving.)

Bake cookies for 10-12 minutes, until bottoms are very lightly golden brown around the edges.

Cool for a few minutes on the baking sheet, to allow them to firm up slightly, then transfer to a wire rack to cool completely.

Ingredients for topping:

3 cups shredded coconut
12 ounces of caramels
1/4 teaspoon salt
3 tablespoons milk
8 ounces chocolate chips

Directions:
Preheat oven to 300 degrees (F)

Spread coconut evenly on a rimmed baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Watch carefully, especially near the end of toasting time; the coconut toasts very quickly once it begins to become golden.
Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 teaspoons per cookie. Reheat caramel for a few seconds in the microwave if it begins to firm up, to make it soft and spreadable once again.

While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. (I melted mine stovetop using double boiler method.) Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper (I used silicone baking mats instead). Transfer all remaining chocolate into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate. (Melt a bit of additional chocolate, if there is not quite enough for each cookie.)

These are seriously addictive so make them at your own risk.

This little guy LOVED em!!!

Croutons....

2011-02-01T18:07:00.002-06:00

It's winter here....I mean it's a cold, windy, snowy blizzard outside and I am very thankful for the warmth of our home this afternoon and the coffee I'm drinking but will be regretting later wen I'm trying to go to sleep. It seems as though this week I have been baking bread a lot. I made loaves of bread, home made hamburger buns and dinner rolls. I have had ends and pieces left over here and there and I just can't let them go to waste. What do you do with leftover stale bread? Sometimes I dry the pieces of bread in the oven on really low heat then throw the bread in a food processor to use for bread crumbs.This time I made these.....

Today since it was so yuckie outside I was craving soup. I could not make up my mind as to what kind of soup to make with what I had on hand but when my hubby finally called at 4:00 that he was on his way home I finally settled on this Broccoli Soup. It was definetly the right decision it was so delicious and comforting. I had all these ends and pieces of bread and diced them up to use them with our soup. I used seasonings that would go well with the soup.

Croutons:

4 cups of diced bread
1/4 cup olive oil
2 Tbsp of butter
1 Tbsp dried parsley
1 tsp onion powder
1 tsp salt
1/4 tsp pepper
pinch of cardamom ( I use this in the soup it makes it extra special)

Directions:

Pre-heat oven to 450 degrees. Melt the butter and add the olive oil and the rest of the seasonings. Spread the diced bread on a cookie sheet and sprinkle the olive oil mixture over the bread then toss all together using your fingers. Bake at 450 degrees for about 10-15 min or till they crisp up and turn a little brown.

They were so yummmmmmooooo!!! Made the soup that much more enjoyable. Here is another combo that I like to use for croutons.

Homemade Garlic Croutons

1 loaf french bread (a few days old or any other bread you want to use up)
3 tbsp olive oil
3 tbsp unsalted butter, melted
4 cloves garlic, chopped
2 tsp salt
1 tsp pepper
1 tsp Italian seasoning

Directions :

Preheat the oven to 450 degrees F.
Cut the bread into small cubes. Transfer cubed bread to a parchment lined baking sheet.
Drizzle the bread with the olive oil and butter and then sprinkle with garlic, salt, pepper and Italian seasoning.
Using your hands, gently toss the croutons and make sure they are coated with all the oils, butters and seasonings.
Bake for 10-15 minutes until they are golden brown. Remove from oven and let cool before serving.

Such an easy thing but what a yummy addition.

Ohh and speaking of buns :) yes this little baby bun is still baking!!! I am 31 weeks today and ready for the arrival but not till he is good and ready :)

Bread....

2011-01-30T17:13:00.001-06:00

I'm not sure if there is a better smell in the world than the smell of baking bread coming out of the oven. Seriously they should make an air freshener that smells like freshly baked bread. It would be a hit....really.....someone should try it.

I have tried many bread recipes in the past. I recently got a bread machine on Freecycle unfortunetly it does not work so well but hey it was free and actually I will probably end up getting rid of it. I love bread, I'm addicted to bread, I love all kinds of bread from white to rye bread but there are few recipes that have worked for me. I recently came across this recipe and I simply could not wait to try it. Just looked delicious and pretty simple to make. Today I finally found the energy and extra time to make it.

It's absolutely delicious and BY FAR the BEST bread I have ever made. This is one of those recipes that will definetly be used over and over in our house. Between the kids, myself and my husband the 1st loaf is almost gone. Try it.....try it soon.

WHITE BREAD (makes 2 loaves)
adapted from A Foodie Stays Fit

Add the following ingredients to Bosch or large mixer and mix for 2 minutes.

1.5 tablespoons active dry yeast
1/4 cup white sugar
2.5 cups bread flour
3 cups quite warm water

Then add:

1/2 cup flour
1/2 cup canola or vegetable oil
1 .5 tablespoons salt

Mix for 4 more minutes.
Then start to add more bread flour, 1 cup at a time, usually 4-5 cups more.
Mix for 5 more minutes. The dough should clean the bowl and feel a little stiff.
Turn the dough out onto the counter and knead for a couple of minutes by hand until a ball forms.
Place into a large greased bowl, cover with a damp cloth and let rise until doubled, 45-90 minutes.
Form into 2 loaves and place in greased pans. Cover with a damp cloth and let rise until they are barely above the top of the pan, around 30 minutes.
Bake at ~350 degrees for about 33 minutes.

Award....

2011-01-30T16:46:00.000-06:00

I was honored with this blog award by Melissa. Thank you so much I am very honored and very excited to receive this award.

There are a couple of conditions for the award: You have been TAGGED and want to participate? Then create a post where you post the 'LOVE BLOG' image. You should also blog the persons link that gave you the award and inform her/him that you accept the award.You can then choose 3 - 5 favourite blogs which you also link in your post, then each blogger will inform you that they have been tagged.

Please note: The aim of this action is that we bring unknown, good blogs to light, so I was asked not to blog fellow bloggers that already have 3,000 followers. Again, I am not adding this requirement for those I'm passing the award on to; that choice is up to the recipients.

Now the hard part is choosing who to pass along the award to. I love followers, so I think this award is a nice way of creating visibility to some of us who are followed less and/or just starting out.

Here are some of my favorite ones I visit:

One Income Family
Buns in my Oven
Belleau Kitchen

Thank you again Melissa for this award! Join in the fun everyone!!!

SO much for that....

2011-01-15T19:55:00.001-06:00

Life has just been going by way too quick these days. So much for my plan to post one recipe a day till I get caught up. I just can't seem to keep up with things. Some of you may be wondering what I have been up to well to those of you that do not know I am a mommy of two little boys 4 and 2 and I have been super busy baking just a little different kind of baking. For the last 7 months I have had a little bun in my oven coking and making me tired and for the most part miserable!!

I am now just about 29 weeks along and ALMOST done :) Can;t wait to meet the little bun that's been cooking and give all of you who have not given up on me just yet a proper introduction.

Now for one of my FAVORITE new recipes. I am sorry I do not have a very good picture, like I said picture taking has not been a very high priority or presentation for that matter but do not let that mislead you into thinking that these are not delicious because ohh me or my they were. I got the recipe from The Girl Who ate Everything and she does have some fabulous pictures so do check her site out! This dish was absolutely fantastic and the whole family loved it. It's perfect for company and not too much of a fuss to make also easy to make ahead which is always a plus with 2 little toddlers at my feet most of the time. I did do a few things a little differantly so check out my notes.

Chicken and Spinach Stuffed Shells

1 (12-ounce) box uncooked jumbo pasta shells (if all of yours survive the boil this is enough, to be safe you may want 1 1/2 boxes)

2 cups chopped cooked chicken (I always pre bake a few chickens breasts on the bone and use the shredded chicken for a few different recipes in a row it's a great time saver)

2 cups fresh chopped spinach ( I used a frozen 10 oz box thawed and drained)

1 onion, chopped

2 cloves garlic, minced

1 (15oz) container ricotta cheese

2 (8oz) packages cream cheese, softened (I only used one and it was PLENTY)

1 (5oz) package shredded Parmesan cheese (about 1 2/3 cups)
1 large egg, lightly beaten
1 Tablespoon dried parsley flakes ( I used fresh)
1 Tbsp dry basil (this was not in the original recipe, I would use fresh if I had it on hand)
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups shredded mozzarella cheese, divided
1 (26oz) jar prepared spaghetti sauce (this was just enough. If you like it saucier use more)

1. Cook shells according to package directions. Be careful not to overcook them or they will tear easily when trying to fill them. Drain and set aside.

2. Preheat oven to 350°. Lightly grease two 9x13 baking dishes.

3. In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells.

4. Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. If you are freezing one of the 9x13 prepared pans, freeze it after this step. Include a baggy of the remaining mozzarella for when you cook it.

5. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.

Secret Recipe Chocolate Chip Cookies and a come back to food blogging.....

2011-01-06T22:50:00.003-06:00

As promised HERE I will make my comeback to food blogging by posting one of my favorite cookie recipes. I forgot how delicious these were. My husband who seems to like only one type of cookie my chocolate chip recipe also thinks that these are scrumptious. They are also a winner with the kids.

Secret Recipe Chocolate Chip Cookies

1/2 cup rolled oats, regular or quick
2 1/4 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1 cup butter, room temperature
3/4 cup packed brown sugar
3/4 cup granulated sugar
2 tsp vanilla
1 tsp lemon juice
2 eggs
3 cups chocolate chips ( I only used 1 cup I like to taste the cookie and not just chocolate)
1 1/2 cups chopped walnuts

1. Preheat oven to 350 degrees. Cover 2 baking sheets with parchment paper or silicone mats. Place rolled oats in blender or food processor and process until finely ground. Combine ground oats, flour, baking soda, salt and cinnamon in a mixing bowl.

2. In another bowl, cream butter, sugars, vanilla and lemon juice together using an electric mixer. Add eggs and beat until fluffy.

3. Stir the flour mixture into egg mixture, blending well. Add the chocolate chips and nuts to the dough and mix well. Using 1/4 cup of dough for each cookie, scoop round balls with an ice cream scoop and place 2 1/2 inches apart on prepared baking sheet. ( I like to make my cookies little so I used a small ice cream scoop and cut the baking time to 10 min)

4. Bake until cookies are lightly browned 16-18 minutes. Transfer to a wire rack to cool completely. Store in a sealed container to keep them soft and chewy.

They are very addictive!!! Enjoy!!!

Hello December....

2010-12-03T08:40:00.001-06:00

Gingerbread Cookies:

1/2 cup butter
1/2 cup sugar
1/2 cup molasses
2 tsp white vinegar
1 egg lightly beaten
3 cups flour
1/2 tsp baking soda
1/2 tsp ginger
1/2 tsp ground cinnamon
1/4 tsp salt

Chocolate sauce:

1 cup white chocolate 2 Tbsp shortening (or more if the chocolate is still too thick)

Directions:

In a saucepan combine butter, sugar, molasses, and vinegar; bring to a boil stirring constantly. Remove from heat and cool to lukewarm. Stir in the egg.

Combine the flour, baking soda, ginger, cinnamon and salt; stir in molasses mixture to form a soft dough. Cool dough for 2 hours or overnight. Roll dough out to 1/4 inch thickness ( you do not want them too thin to keep them nice and soft) and cut out into desired shapes. Bake at 375 degrees 6-9 minutes. (my oven takes exactly 8 minutes for these to be perfectly soft and fluffy and yummy as long as I get the thickness correctly)

When cookies are cool ( I actually like to do this when they are still warm it gives them a THIN coating of chocolate) melt the chocolate and shortening till completely dissolved and smooth then dip the cookies in the chocolate. Lay them out on some parchment paper and let them set completely. For the snowflakes I made in the picture I piped the white chocolate. I used just a little bit of shortening to make the chocolate smooth them placed it in a piping bag with a super small tip then piped the design.

Sweet potatoes

2010-10-26T19:56:00.001-05:00

These were so incredibly delicious and SO easy to make though cutting sweet potatoes is not always an easy task but with a sharp knife and a little strength or the help of your husband ;) it's doable.

Sweet Potato Rosemary Fries

4 sweet potatoes, cut up into thicker strips
1 Tbsp fresh rosemary, diced
1 tsp salt
1 tsp pepper
2-4 Tbsp of olive oil

Pre-heat oven to 400 degrees. Line a cookie sheet with aluminum foil for easy clean up. Spread the sweet potatoes out on the sheet (you want them spread out so they crisp up just a little and cook better) drizzle with the olive oil then sprinkle with the rosemary, salt and pepper. Give them a bit of a toss and pop them in the oven for 40-50 min till nice and tender!!!

Yum yum yum.....I could have eaten all of them by myself!!!! We had ours with some sun dried tomato marinaded and grilled chicken and it was perfect.....perfect I tell ya!!!

No Bake Peanut Butter Balls

2010-10-21T13:45:00.001-05:00

No Bake Peanut Butter Bars (or whatever else you make them into)
adapted from Indecisive Baker

Ingredients:
1 cups butter, melted
1 1/2 cups peanut butter
1 1/2 cups graham cracker crumbs
1 lb. powdered sugar
2 cups semisweet chocolate chips

Directions:
Crush graham crackers into crumbs- I place mine in a zip lock bag and rolled them out with a rolling pin. you can also use a food processor or crush them with your hands.

Melt butter in microwave safe bowl.

Add peanut butter, powdered sugar and graham cracker crumbs to butter and mix well. It will form a soft, moist dough. I used my Kitchen Aid for this. If you feel like a work out - use a bowl and spoon.

Press the dough into a lightly greased 9x13 parchment lined pan

In another microwave safe container, melt the semi sweet chocolate chips in the microwave, stirring every 15 seconds until they are completely melted and spreadable.

Spread on top of the peanut butter mixture till smooth. Melt dark chunks in the similar fashion and drizzle on top of the semi sweet. IF you want pretty little bars- score the chocolate now, for easy, no breakage cutting later.

OR use candy molds or mini silicone cupcake molds. They would be utterly adorable and no cutting to worry about.
OR DO WHAT I DID....refrigerate the peanut butter for a few hours or overnight till it's set. Using a little ice cream scoop or a teaspoon scoop a small amount of the mixture into your hand and roll it into a ball. (I refrigerated the balls for another hour to make dipping easier) then dip in the melted chocolate.

However you do it, after done spreading chocolate refrigerate until chocolate is set!

These should come with a warning label : dangerously addictive

Cupcakes.....

2010-07-29T19:22:00.004-05:00

Yes I made cupcakes.....AGAIN!!! I am trying to eliminate sugar out of my diet but it's not working :( I'm an addict I tell ya!! Plus I made this cute little stand and had to show it off somehow....you can find directions on how you could make your own HERE!!!We had a house guest who did not care for these cupcakes but my husband and I thought they were pretty good. If you decide to try them be ready for an intense lemony flavor it's like a party in your mouth!!! It was funny to watch this house guest (no I will not give away any names but you know who you are) eat this cupcake.....he can't hide it when he does not like something and it's rather amusing really!!!

Don't you just love this little stand. SO cute and it only cost me a whole $1.25 to make!!!

Triple Lemon Cupcakes
Cake and Icing Recipe adapted from Brown Eyed Baker and Tartlette
Lemon Curd Recipe from Martha Stewart

Cake:
1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 cup unsalted butter, softened
2 ounces cream cheese, softened
1 cup sugar
3 large eggs
1/4 cup plus 2 T lemon juice
1/2 cup buttermilk
Zest of 1 lemon

Preheat the oven to 350 degrees and line 12 cup muffin tin with liners. Sift together flour, baking powder and salt in a small bowl and set aside.

Add sugar and lemon zest to mixing bowl or stand mixer and rub zest into sugar with your fingertips until well distributed and fragrant. Add the butter and cream cheese to the sugar and beat until light and creamy, 2 - 3 minutes. Add the eggs, one at a time, beating about 1 minute after each egg. Add 1/3 of the flour mixture, beating on low speed until just incorporated. Add 1/2 of the buttermilk, once incorporated, add the next 1/3 of the flour mix, followed by remaining buttermilk, and remaining flour, beating each addition until just incorporated. Add lemon juice, beating until just incorporated on low speed.

Transfer batter to muffin cups, filling each about 2/3 of the way full. I use a cookie scoop to evenly fill the muffin tins. (It also makes it easier to get the batter into the muffin tins without spills and drips all over the pan.) Bake for approximately 20 minutes or until a toothpick inserted in the center cupcake comes out clean. Cool about 5 minutes in the pan and then remove to a wire rack to cool completely.

Lemon Curd:
4 egg yolks
Zest of 1 lemon
1/4 cup plus 1 T lemon juice
1/2 cup sugar
5 T unsalted butter, cold, cut into small pieces

Combine everything but the butter in a sauce pan and whisk together. Cook over medium high heat, stirring constantly with a wooden spoon, scraping the sides of the pan often until thick enough to coat the back of the spoon, about 8 - 10 minutes. Remove pan from heat and add butter, 1 piece at a time, stirring until incorporated. Strain through a fine mesh strainer into a bowl. Press a piece of plastic wrap against the surface of the lemon curd and cover with a lid. Refrigerate at least 1 hour before using.

Frosting:
1/4 cup unsalted butter, softened
4 ounces cream cheese, softened
1 T lemon juice
2 cups powdered sugar
1 tsp lemon zest
red food coloring, optional
yellow sprinkles, optional

Beat together butter, cream cheese and lemon juice on medium-high speed until smooth and creamy, about 3 minutes. Add powdered sugar, 1 cup at a time, beating on low speed until incorporated. Add lemon zest and increase speed to medium-high and beat until smooth. I divided the batter in half and left one half as is and the other half I colored with the red food coloring.

To assemble:
Use a paring knife to cut a small cone out of the center of each cupcake. Fill a piping bag fitted with a large round tip with lemon curd and pipe into the center of each cupcake. Fill 2 piping bags with the frosting and decorate as desired then add the sprinkles.

Something for the kidos......

2010-07-29T14:45:00.001-05:00

This week the kids and I had a fun play date at a friends house and we had a few things there that I just a have to share! She is so creative but I guess if you have raised 4 kids you get the necessary experience:) I'm still in training!!!!

These were so adorable and my kids thought they were pretty special getting a pretty treat like this!

SO SIMPLE!!!!
Ingredients:
2 liter of Sprite or a Lemon Lime soda
1 jar of Maraschino cherries, juice and cherries
2 limes, sliced then cut to the center for garnishing

Mix the pop and cherries and enjoy!!!

The other thing my kids really enjoyed were these celery cars!!! Out of 20 kids I think my kids ate the most of them....what can I say I've taught them well they love their veggies!

Cut the celery into 1 1/2 inch long pieces poke a toothpick through each end and use carrots for the wheels. Fill them with peanut butter and garnish with raisins. ADORABLE!!!!

Roasting Garlic!!!

2010-07-27T22:46:00.000-05:00

Preheat the oven to 400°F.
Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
Place the garlic heads in a baking pan; muffin pans work well. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.

Allow the garlic to cool. Press the bottom of the garlic head and gently push out the yummy centerof each clove, they should pop out easily.
There are so many uses for roasted garlic. It has a totally different taste roasted and it's actually how I learned to like garlic. Try using it to make garlic toast with cheese on top or use it in pasta dishes or to flavor a chicken dish. Really good in dips too!! French onion with roasted garlic.....ohhh goodie now I have to make it!!!

Salsa

2010-07-27T22:33:00.001-05:00

One of the things that I have also gotten from my mom and dad are tomatoes. Is there anything better than a sun warmed tomato straight off the bush??? I don't believe so!!! Well what do you make with tomatoes???Salsa of course....I've posted the recipe for this salsa on here before!! I did do a few things different again see my notes below!

Salsa

8 cups tomatoes, chopped
5 stalks celery with leaves, chopped
3 medium onions, chopped
2 green peppers, chopped
12 Jalapeno peppers, seeded and chopped
2 1/2 Tbs cilantro
12 oz tomato paste
4 t salt
1/4 cup lemon juice
1/2 cup balsamic vinegar
3/4 cup sugar

NOTES: I can't ever follow a recipe I always have to change something.
I also used:
I head of roasted garlic
I only used 3 Jalapeno peppers ( my hubby does not like it spicy)
I also used black beans and corn in half the batch
I used half lemon half lime
Also added about a Tbsp of fresh parsley

Directions:

Get all the ingredients out and ready and also get the jars all washed and opened so that they are ready to be filled up!

If you decide to use roasted garlic like I did and I recommend you do cuz well come on look at that delicious goodness. Preheat oven to 400 degrees cut the very tops off the garlic head, place in a little baking dish ( I used a bread pan but a muffin pan works GREAT) drizzle with some olive oil so that it's well coated and cover with aluminum foil ( I also added some water to the bottom of the pan like 1/4 inch to keep it moist). Bake for 30-35 min or until it feels soft when you press. Another good sign that they it's done is if the garlic begins to kinda pop out of the shell a little. Let it cool the press the bottom of the shell to pop the yummy garlic out!! Mash it up well with a knife.

I just had to sneak a yellow tomato in too. I love these so much more than the red tomatoes they are not as acidy....is that even a word?!?!!?

Chop up all the veggies and place in a large pan.

Combine the last 5 ingredients in a medium bowl and mix well then pour into all the veggies. Bring to a boil and pour into the jars then close the lids when the salsa is still hot!!! That easy!!!

As you can see here I used corn and black beans in half the recipe. If you choose to do this just can half the batch and place the other half back on the stove add about a cup of canned black beans(washed and drained) and a cup of frozen or fresh corn. Bring to a boil again and place in the jars while still hot and close the lids.

YUMMMMM..................tasty......what I love even more about this recipe is that it's so versatile. I may be making another batch and I would love to add roasted red and yellow peppers. That would really give it a sweet yummy flavor!