Pie Birds, Buttons and Muddy Puddles

Valentine's Day Craft - Felt Fortune Cookies

2012-01-26T20:12:00.000-05:00

Here is a cute and fun valentine idea from Martha - Felt Fortune Cookies. We love Chinese food in our house, so I knew these would be a hit with the kids. They are pretty easy to make, but you do need a few supplies and tools:

assorted felt
floral wire, wire cutters
fortunes (I made mine in Word and printed and cut)
hot glue gun

Find a bowl or something with a 4 1/2 inch diameter. I used a Gerber kid's plastic bowl - perfect size. Trace the bowl onto your felt. I bought felt sheets at Joann's on sale for $0.25. You should be able to fit 4 circles on each felt sheet.

Cut out your circles. I think kid's scissors are the best tool for cutting out felt.

Trim your floral wire into 4 1/4 inch pieces. Plug in your hot glue gun too, if you haven't already.

Cut a small strip of felt slightly wider and longer than the wire.

Fold your felt circle in half and then unfold.

This just helps to give you a "center" line to use.

Use your hot glue to glue the center line of your felt circle.

Immediately place your wire over the hot glue (be careful not to burn yourself!).

Place the felt strip right over the wire and press down into the glue. Continue with all the circles.

Make your fortunes and cut into strips slightly longer than your fortune.

Place a fortune in the inside of each felt circle, and fold in half.

Bring both sides down towards each other, to make the fortune cookie shape. Open the felt flap and push the inside out to give it a fuller look. Continue with remaining circles.

And there you have it...Felt Fortune Cookies!

Aren't they cute? They are fun to make and your kids can definitely help with the tracing and cutting steps. Shout out to Travis for taking the step by step pics.
More fun Valentine posts coming up!

Spinach & Mushroom Quesadillas

2012-01-24T20:52:00.001-05:00

Here is a quick and easy lunch or dinner that is packed with lots of yummy goodness - balsamic and garlic seasoned mushrooms, fresh spinach and mozzarella and Parmesan cheeses. Portabella mushrooms are "mature" mushrooms with a great flavor. Baby bellas are a great variety and nice change from your regular white mushrooms, and you can find them at your regular grocery store. I used mozzarella and Parmesan cheese here, but I am betting some fontina cheese would also be a great option here. These quesadillas are soooo good and very easy to make. Let's go!

Spinach & Mushroom Quesadillas
mades 4

Ingredients:

8 oz baby portabella mushrooms - called baby bellas

2 tablespoons balsamic vinegar

1 clove garlic, minced

8 oz fresh spinach

4 medium to large flour tortillas

about 1/2 cup shredded mozzarella cheese

1/4 cup freshly grated Parmesan cheese

1 tablespoon extra virgin olive oil

salt, pepper

Directions:

Using a damp kitchen towel, or paper towel, brush off any visible dirt from mushrooms.

Slice mushrooms.

Place sliced mushrooms in a bowl with balsamic vinegar and season lightly with salt and pepper.

Add one minced clove of garlic to mushrooms and set aside to allow the flavors to marinate for a couple minutes.

Heat a tablespoon of extra virgin olive oil in a large skillet over medium heat.

Add the mushrooms and saute until browned.

Chop the spinach and add to the pan with the mushrooms. Turn off the burner.

The spinach will start to wilt immediately, and you don't want it to become soggy or overcooked, so stir it with the mushrooms and immediately remove the entire mixture from the pan (I put back into the mushroom bowl). Wipe out the skillet and place back on the burner to cook the quesadillas.

Grate your Parmesan cheese and place right next to the pan, along with your mozzarella cheese.

Spray the pan with a non-stick spray and heat over medium heat. Add a tortilla and after one minute, flip it over.

Add a small amount of the cheeses (about 2 to 3 tablespoons total) to one side of the tortilla.

Place about 1/2 cup of the spinach and mushroom mixture over the cheese.

Flip the empty half of the tortilla over the fillings and cook for about one more minute. Flip over and cook for another 30 seconds or so on the other side. Place on cutting board to cool and continue with remaining ingredients.

Cut into wedges and serve.

See all that yummy goodness? I just can't think of another way to describe it. It is good tasting food that is good for you. The flavor of the mushrooms with the balsamic vinegar and minced garlic is intense. The freshness of the spinach is a good pair to the mushrooms, and of course, the cheese is just the finishing touch. Delicious.

Enjoy!

Lighten Up - Chocolate Cherry Heart Smart Cookies

2012-01-19T08:56:00.002-05:00

Our next installment in the "Lighten Up" series is a sweet treat - Chocolate Cherry Cookies. These cookies are made with dried cherries and bittersweet chocolate, and packed full of whole grain oats. They tastes amazing AND they are good for you! Bittersweet chocolate is actually quite good for you because it contains antioxidants that lower blood pressure and help protect your heart. Cherries help prevent heart disease and certain types of cancer and protect against age-related diseases. They are also known to relieve joint pain and pain from rheumatoid arthritis. So you can eat these cookies and feel great about all the benefits of the bittersweet chocolate and dried cherries. A friend from college turned me on to these cookies and they are my new favorite.

Chocolate Cherry Heart Smart Cookies

recipe from Cooking Light

Ingredients:

1 1/2 ounces all-purpose flour (about 1/3 cup)
1 1/2 ounces whole-wheat flour (about 1/3 cup)
1 1/2 cups old-fashioned rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter
3/4 cup packed light brown sugar
1 scant cup dried cherries
1 teaspoon vanilla extract
1 large egg, lightly beaten
3 ounces bittersweet chocolate, coarsely chopped

Directions:

Preheat oven to 350°.

Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through salt) in a large bowl; stir with a whisk.

Melt butter in a small saucepan over low heat.

While butter is melting, measure your chocolate and cherries and set aside.

Remove from heat; add brown sugar, stirring until smooth.

Add sugar mixture to flour mixture; beat with a mixer at medium speed until well blended.

Add vanilla, and egg; beat until combined.

Add cherries and mix till combined.

Fold in chocolate.

Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray.

Bake at 350° for 12 minutes. Cool on pans 3 minutes or until almost firm. Remove cookies from pans; cool on wire racks.

Store in an airtight container. These chewy cookies are seriously bursting with flavor.

Enjoy!

Lighten Up - Eggplant Parmesan

2012-01-10T18:54:00.000-05:00

Eggplant Parmesan is my favorite Italian dish. I never really liked eggplant very much until I had it parmesan style. It is traditionally fried in oil and loaded with cheese, and, well, not very good for you. BUT it is your lucky day because my mom makes the BEST eggplant parm, and she doesn't fry her eggplant or load it with cheese. So I knew this would be a great post to share in our lighten up series as this eggplant is lightly breaded and baked, and you can control the amount of cheese you use. Seriously, even if you don't like eggplant, give this a try. It is delicious. And my mom taught me how to make it just like she does. Today, I'm sharing the recipe with you, along with step by step pictures so you know exactly how to do it.

Eggplant Parmesan
recipe from Michele Scearbo

Ingredients:
2 medium or 1 large eggplant (firm to the touch)
olive oil (about 4 tablespoons)
2 eggs
1/4 cup milk
salt, pepper
about 2 cups Italian style bread crumbs
1 jar tomato sauce, your favorite brand or homemade
mixture of Italian cheese (can by bag of preshreded mixed Italian, or grate your own) - mozzarella, Parmesan or pecorino romano and a little bit of grated cheddar cheese

Directions:
Preheat oven to 400 degrees.

Wash the eggplant.

Stripe the sides of the eggplant with a vegetable peeler.

Slice the eggplant into 1/2 inch thick rounds, discarding the ends of the eggplant where there are very little seeds. I have quite a few rounds here because I made a double batch.

Brush a large baking sheet with olive oil.

In a shallow bowl mix the eggs and milk together. Season with salt and pepper. In another shallow bowl add the bread crumbs.

Dip an eggplant round into the egg/milk mixture and coat on both sides. Lightly let the excess mixture drip off and then place in the bread crumbs.

Coat both sides of the eggplant round well in the bread crumbs.

Place the breaded eggplant rounds on the prepared baking sheet. Continue until all the rounds have been dipped and coated. Drizzle the tops with more olive oil.

Bake at 400 degrees for about 6 to 8 minutes on each side, or until lightly browned. You want the outside to be lightly browned but be careful not to overcook or they will start to shrink up in size and lose their good flavor.

Let the eggplant rounds cool for a couple minutes and then pair them up in stacks of two, finding equally sized rounds.

Heat your tomato sauce up on the stove.

Spread a thin layer of tomato sauce on the bottom of your pan.

Place one of the eggplant rounds from each paired stack in the pan. Make sure you remember which round goes with the other as you do this step. See how I have the matching rounds on the baking sheet to the right? You need to keep track of which rounds go to together.

Grate your cheeses if you are using fresh. I know cheddar cheese might sound odd in an Italian dish, but it is just perfect. My mom knows what she's doing. I think cheddar is her secret weapon that adds that kick of flavor.

Add a small amount of sauce to the top of each eggplant round.

Add about a tablespoon of the mixed cheeses on top of the sauce.

Now place the matching eggplant round right on top of the other one.

Repeat the same steps as before - add a small amount of sauce on the top of the eggplant round. Be a little more generous with the sauce so the stacks don't dry out when you are baking them and spoon enough sauce to lightly coat the sides of the stacks. I also like to add a spoonful of extra sauce in each corner of the pan.

This time add a little more cheese to the tops of the stacks, about two tablespoons on each one. At this point you can cook this uncovered at 375 for about 25 minutes. Or....

You can cover well and refrigerate until you are ready to bake (for up to two days); or freeze. Or do what I did and give this yummy meal to friend who just had a baby. Don't worry, I made sure they liked eggplant parmesan first.

Serve with pasta, Italian bread and salad.

Delicious. And so much healthier than traditional fried eggplant parmesan.

Doesn't that look amazing? It is. Trust me. I thank my mother every time we eat this for creating such an awesome dish. It will make you an eggplant eater. Give it a try and let me how much you love it! If you have leftovers, this makes a mean sandwich the next day.

Lighten Up - Tortilla Chips & Chili's Copycat Salsa

2012-01-06T08:00:00.000-05:00

Who doesn't love tortilla chips and salsa, especially Chili's restaurant style salsa? We eat lots of tortilla chips in our house so I thought I would cut out some extra calories and fat by baking my own tortilla chips, instead of buying the prepackage chips that are usually fried. Homemade tortillas chips are incredibly easy to make and can be flavored with just about any type of seasoning, or simply with salt. This is a great way to lighten up this popular snack chip. Homemade salsa is another easy thing to make at home, and when I saw this Chili's copycat recipe on Pinterest I couldn't wait to give it a try. Homemade tortilla chips and salsa are the perfect appetizer, snack, or even a hostess gift to bring next time you are invited to dinner at a friend's house. Making your own is very cost effective too. I was able to make two jars of salsa and bag of tortilla chips for under $4!

Homemade Tortilla Chips & Chili's Copycat Salsa
recipe adapted from Six Sisters' Stuff

Ingredients:
1 package flour tortillas (any size)
about 2-3 tablespoons canola or vegetable oil
2 cans (14.5 oz each) peeled whole tomatoes, drained (or one 28 oz can)
1 small (4 oz) can diced green chilies
1 fresh jalapeno (you can remove the seeds if you don't want too much heat)
1/2 yellow onion, chunked
1 clove fresh garlic
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon sugar
juice of half a lime

Directions:
Preheat oven to 350 degrees.

Using a pastry brush, grease a baking sheet with canola (or vegetable) oil. Set aside.

Lightly brush one side of a tortilla with the oil (using the pastry brush you used for the baking sheet).

Stack another tortilla directly on top of the first one, and brush with oil.

Continue with one or two more tortillas, till you have 4 in a stack.

Using a sharp knife, cut the stack into quarters.

Cut the quarters in halves, to make eighths.

Spread the cut tortillas, greased side up, on the prepared baking sheet. You might need to use a second baking sheet to fit them all. Sprinkle the tops with salt or your favorite seasoning.

Bake at 350 degrees for about 10 minutes, until the edges start to lightly brown. Watch them carefully because they can go from lightly browned to burnt very quickly! Remove from oven and let cool on baking sheet for 1 minute.

To make the salsa you will need a food processor or blender.

Add the onion, garlic and fresh jalapeno (if using) to the food processor and pulse until minced.

Add the tomatoes, green chilies, cumin, salt, sugar, and lime juice.

Pulse just until the tomatoes are no longer chunky. Be careful not to "over" process this as it will be come very runny if you go too long. Give it a taste to see if it needs more salt or more kick. Add salt or more jalapeno if needed and pulse one more time quickly. And there ya have it!

Serve the salsa with your homemade tortilla chips and try, just try, not to eat them all yourself. It's hard. This salsa does taste just like the salsa from Chili's, which is one of our favorites! I am so pumped that I can recreate it at home.

The salsa tastes so fresh, and the tortilla chips are light and crunchy and so amazing that you will want to make this all the time. The chips are very flavorful, even without being fried.

This also makes a great snack to bring to a party, dinner, or to give a gift. Keep the salsa refrigerated until serving. It will stay good in the fridge for about 3 weeks, but I doubt it will last that long if you have little snackers in your house like me.
Enjoy!

Lighten Up - General Tso's Chicken

2012-01-04T20:43:00.000-05:00

It's that time of year again where everyone is making healthier choices and watching their waistlines. I like to think that I try to do this all year long, and not just in January when New Year resolutions are being made. Although there are times we splurge and indulge, it shouldn't be a daily thing, and should be done in moderation. I thought I would share a few "Lighten Up" posts on Pie Birds that we enjoy in our home.

The first is General Tso's Chicken, a Chinese take-out favorite. It is easy to make at home, and with a few little changes, you can lighten up this dish without sacrificing the flavor. We start by switching out the fatty dark chicken thigh meat with lean chicken breast white meat. Then the chicken is pan fried in a small amount of oil (instead of deep fried) and finally, the sauce is made with chicken broth to cut out the extra sugar. Fresh garlic, ginger and scallions add loads of flavor, making your kitchen smell like a Chinese restaurant and your chicken taste amazing. These small changes make a big difference in fat and calories so you can enjoy this dish guilt-free.

General Tso's Chicken

recipe from Food & Wine

Ingredients:

1 1/2 teaspoons toasted sesame oil
1 large egg white

1/4 cup plus 1 tablespoon soy sauce

1/4 cup plus 3 tablespoons cornstarch

1 pound skinless boneless chicken breasts, trimmed and cut into 1 1/2-inch pieces

1 cup low-sodium chicken broth

1 teaspoon Chinese chile-garlic sauce

3 tablespoons sugar

1 tablespoon vegetable oil, plus more for frying

2 tablespoons very finely chopped fresh ginger
2 large garlic cloves, minced
4 scallions, thinly sliced
Steamed broccoli and white rice, for serving

Directions:

In a medium bowl, combine the toasted sesame oil with the egg white, 1 tablespoon of the soy sauce and 1/4 cup plus 2 tablespoons of the cornstarch. Add the chicken, stirring to coat. Let stand at room temperature for 20 minutes.

Meanwhile, in a small bowl, whisk the chicken broth with the chile-garlic sauce, sugar and the remaining 1/4 cup of soy sauce and 1 tablespoon of cornstarch.

In a large saucepan, heat the 1 tablespoon of oil. Add the ginger and garlic and cook over high heat until fragrant, about 1 minute. Stir the broth mixture, add it to the pan and cook until thickened and glossy, about 3 minutes. Keep the sauce warm over low heat.

In a large, deep skillet, heat 1/2 inch of oil until shimmering. Carefully add the chicken, one piece at a time, and fry over high heat, turning once or twice, until very browned and crisp, about 4 minutes.

Drain the chicken on paper towels.

Immediately add the cooked chicken to the sauce, along with the scallions.

Cook just until coated, about 30 seconds.

Does that look so yummy?

Serve right away, with steamed broccoli and rice.

And there you have a favorite dish, lightened up, so you can enjoy guilt free.

The Best of 2011

2011-12-31T10:36:00.001-05:00

It is hard to believe how fast this past year has gone by. I had a busy year cooking, crafting and just being a momma to two great boys. It was full of ups and downs, and there really was never a dull (or quiet!) moment in our home. I enjoyed sharing the great new recipes, crafts and projects that were a success here on Pie Birds. There were definately some lulls in posting when life got too busy, but I tried to make up for those during the days I had more time to share. My youngest son, Ethan, who you frequently see in the pictures, was my little cook this year. He loved to help me create, and of course, eat! My oldest son, Jack, started kindergarten this year, and has traded his apron and wooden spoon for video games :)
Pie Birds, Buttons, and Muddy Puddles really grew in 2011 as it reached over 200 followers and over 250,000 page views. The growth of my little blog prompted me to register a domain name as piebirds.org and create a facebook fan page. Pie Birds also got a facelift and fun new look designed by a friend I made this year, Kira.
I would like to thank you for your support, comments and feedback. I am looking forward to another year ahead and hoping you are all coming along for the ride.

And now a look at the Top Five Posts of 2011 here on Pie Birds:

How to Make Iced Coffee

Homemade Playdough

How to Make Throw Pillows

Cake Batter Rice Krispie Treats

and last, but not least,

Candy Land Birthday Party

Happy New Year to All!

Handmade Christmas - Last Minute Gift Ideas

2011-12-22T07:28:00.007-05:00

I know everyone is rushing around last minute to finish preparations for Christmas, so I thought I would share a few last minute gift ideas. You can make these at home to give as a gift, and they are fairly easy to make and can be made in a very short amount of time. Click on each name for the link to the accompanying post.

Edible Gifts (package in tins, boxes, jars, or clear bags tied with a ribbon)

Peppermint Bark

French Chocolate Bark

Mrs. Wheeler's Party Mix

Homemade Granola

Caramel Corn

Old Fashioned Kettle Corn

Candy Cane Fudge

Quick Bread Wrapped as a Gift

Mixes in Jars or Fabric Gift Bags

Pancake Mix

Gingerbread Cookie Mix

Friendship Soup Mix

Mulling Spices (give with a gallon of apple cider)

Other Handmade Gifts

Hot Things - rice filled hot packs

Brown Sugar Vanilla Body Scrub

Lemon Hand Scrub

Earrings out of Buttons

Gingerbread Playdough (give with a gingerbread man cookie cutter)*at bottom of post

Cinnamon Ornaments

Homemade Dog Biscuits (for the furries in your life)

Wishing you all a Merry Christmas!

Handmade Cinnamon Ornaments

2011-12-21T21:17:00.007-05:00

Every year at Christmastime my boys and I made homemade cinnamon ornaments. They are beautiful handmade gifts for kids to give their grandparents, teachers, neighbors, etc.
Cinnamon ornaments are easy to make with just two ingredients, and they smell wonderful. This has become a fun tradition in our home that I hope continues, even when my little guys aren't so little anymore.
Cinnamon Ornaments
recipe from McCormick

You will need:
3/4 cup applesauce
4 oz ground cinnamon
Cookie cutters
Drinking straw
Colorful ribbon

Directions:
Preheat oven to 200°F.
Mix applesauce and cinnamon in small bowl until a smooth ball of dough is formed.You may need use your hands to incorporate all of the cinnamon. Using about 1/4 of the dough at a time, roll dough to 1/4-inch to 1/3-inch thickness between two sheets of plastic wrap. Peel off top sheet of plastic wrap. Cut dough into desired shapes with 2- to 3-inch cookie cutters. Make a hole at top of ornament with drinking straw. Place ornaments on lined baking sheet. Bake 2 1/2 hours. Cool ornaments on wire rack. Let the ornaments continue to dry overnight. Insert ribbon through holes and tie to hang.
Start a new tradition with your kids; they will love making these ornaments to decorate your tree, or to give as gifts.

Pictures by Travis.

Candy Cane Chocolate Fudge

2011-12-19T20:20:00.010-05:00

Today, I am sharing one of the easiest fudge recipes ever. And it makes a fabulous last minute treat for any chocolate lover. Sprinkled crushed candy canes over the top add beautiful color and flavor, and Christmas cheer
Candy Cane Chocolate Fudge
recipe from Woman's Day, December 2010

Ingredients:
2 cups (12 oz) bittersweet or semisweet chocolate chips
1 can (14 oz) sweetened condensed milk
1 Tbsp cold unsalted butter
1 tsp pure vanilla extract
1/8 tsp kosher salt
1/3 cup crushed candy canes (from about 4 medium)

Directions:
Unwrap the candy canes and place in a ziplock bag. Crush them with the back of a big spoon.
Set aside. Line a square pan (8x8) with parchment paper, leaving an overhang on two sides.
In a small saucepan, combine the chocolate chips and the sweetened condensed milk.
Cook over low heat, stirring often, until chocolate has melted and the mixture is smooth.
Add the butter, vanilla and salt, and stir until the butter has melted.
Spread the chocolate mixture evenly into the prepared pan and sprinkle with the candy canes.
Lightly press the candy canes into the top of the fudge. Refrigerate until firm, about 3 hours and up to 2 weeks.
Using the overhangs, transfer the fudge to a cutting board and cut into 1 inch squares.
Yum.
This recipe is easily doubled if you want to make lots of fudge.
Share the love this holiday season. Martha has some gorgeous baking box sets, complete with ribbons and labels, perfect for packaging fudge. You can find them at Joann's, Michaels or even TJMaxx.
Photos by Travis.

Gingerbread Cookie Mix in a Jar

2011-12-18T20:14:00.006-05:00

Ready for another easy homemade gift to put together? This gingerbread cookie mix took only 5 minutes to make, and looks so nice in a clear glass jar with a cookie cutter tied on to finish the gift.

Gingerbread Cookie Mix
from Food for My Family

You will need:
1 quart-sized glass jar with a lid
3 1/2 cups all-purpose flour, divided
1 tablespoon ground ginger
3 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1/2 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
3/4 cup sark brown sugar
gingerbread man cookie cutter

Directions:
In a small bowl, mix together 1 3/4 cups flour and the ginger, cinnamon, baking soda, cloves and nutmeg. Add in an even layer to the jar. Layer the brown sugar, followed by the remaining 1 3/4 cups flour. Top the jar with the lid and add a ribbon with a gingerbread man cookie cutter and a label with the instructions.
For the label:
1/2 cup butter, softened
2 large eggs
1/4 cup molasses

Mix together butter, eggs and molasses. Stir in the contents of the jar until incorporated. Chill the dough for 1 hour. Preheat oven to 350º F. Roll out gingerbread dough and cut into shapes and then place on a parchment-lined baking sheet. Bake for 8-10 minutes until edges just start to brown. Allow to cool completely. Decorate with icing.
Now doesn't that look nice? This really is a fun and easy gift to put together.
Happy gift making!
Pictures by Travis.

French Chocolate Bark

2011-12-16T22:00:00.012-05:00

Ready for an impressive treat to make and gift this Christmas? Seriously, this French style chocolate bark is unbelievably great, and makes a perfect edible gift when packaged nicely in a little tin or box. Last year I made Peppermint Bark, and it is by far one of the most popular recipes on Piebirds, so I wanted to find another great easy chocolate recipe for all you fans out there who love making bark. This chocolate bark combines semi-sweet and bittersweet chocolate and is topped to the hills with roasted cashews, dried cranberries and dried apricots.
French Chocolate Bark
recipe from Ina Garten

Ingredients:
8 oz good quality semi-sweet chocolate
8 oz good quality bittersweet chocolate
1 cup whole cashews
1/2 cup dried cranberries
1/2 cup diced dried apricots
Directions:
Preheat oven to 350 degrees. Place cashews on a baking sheet and roast for about 6 minutes, until lightly browned. Coarsely chop for the bark.
Measure your ingredients and place aside while you prepare your baking sheet and melt your chocolate.
On a piece of parchment paper draw a rectangle about 9 inches by 10 inches. Turn the parchment paper over and place on a baking sheet (so you don't get pencil on your chocolate). Make sure your lines are drawn heavy and thick enough to see them through on the opposite site of your paper.
In a double boiler (place a metal or glass heat safe bowl over a pan filled with a small amount of water) melt the two chocolates over medium low heat.
Pour the melted chocolate over the parchment paper inside the rectangle you drew.
Spread in an even layer using an offset spatula.
Sprinkle the cashews over the melted chocolate, and then the dried apricots and cranberries. Lightly press the toppings down using the back of an offset spatula.
Set aside and let harden, about 3 or 4 hours.
Once completely firm, cut into squares.
Package in a box (or tin).
Tie on a pretty ribbon and label and make someone very very happy.
For a white chocolate and peppermint bark recipe, check out this post here.
Enjoy! Pictures by my favorite food photographer, Travis Sharkey.

Friendship Soup Mix in a Jar

2011-12-16T20:28:00.007-05:00

Here is another great quick and easy gift to put together this holiday season (or really any season - these are nice gifts to have on hand). The soup ingredients are layered in a pint and half size jar (I had trouble finding 24 ounce jars since they are not a standard canning jar size, so I re-purposed Classico sauce jars. I remember saving them because they were actually mason jars and looked nice once the labels were removed, and the regular mason lids fit right on). If you can't find 24 oz jars, buy the Classico pasta sauce and use those jars - don't waste the sauce though, you can place it in a ziplock bag and freeze the sauce if you don't use it right away. Soak the jars to help remove the labels. Goo gone is your friend here too.
I purchased the soup mix ingredients at our local co-op store in the bulk bins, so it was very affordable. I also made this soup for dinner last week, and it was delicious. It makes TONS so you can feed a small army, or have leftovers for a couple days.
Friendship Soup Mix
recipe from allrecipes.com

Ingredients:
1/2 cup dry split peas
1/3 cup beef bouillon granules
1/4 cup pearl barley
1/2 cup dry lentils
1/4 cup dried onion flakes
2 teaspoons dried Italian seasoning
1/2 cup uncooked long-grain white rice
2 bay leaves
1/2 cup uncooked small pasta

Directions:
Get your ingredients ready to layer in your jar. Start your layers with the split peas in the bottom of the jar.
Add the pearled barley.
Next add the beef bouillon granules.
The lentils go next, and I prefer the red lentils since they add a beautiful color to the layers.
After the lentils, add the dried onion flakes...
then add the dried Italian seasoning...
and the long grain rice.
Gently place your bay leaves over the rice.
Place your pasta in a small plastic bag and place the bag on the top.
Cover with your lid.
Doesn't that look pretty with all the layers?
Make a label with the following instructions: "Additional Ingredients: 1 pound ground beef, black pepper to taste, garlic powder to taste, 1 (14 ounce) can diced tomatoes - undrained, 1 (6 ounce) can tomato sauce, and 3 quarts water. To Prepare the Soup: Remove pasta from top of jar, and set aside. In a large pot over medium heat, brown beef with pepper and garlic; drain excess fat. Add diced tomatoes, tomato sauce, water, and soup mix. Bring to a boil, then reduce heat to low. Cover, and simmer for 45 minutes. Stir in the pasta, cover, and simmer 15 to 20 minutes, or until the pasta, peas, lentils and barley are tender."
This soup was hearty and delicious. I am excited to give these soup mix jars as gift this Christmas season.
Pictures in this post were a team effort - Travis took the finished jar pictures and I took the step by step pictures.
Stay tuned for more homemade gift ideas!

Pancake Mix in a Fabric Gift Bag

2011-12-16T09:00:00.003-05:00

Here is quick and easy pancake mix that makes a nice gift in a fabric gift bag. Pair it with a little container of maple syrup to make it extra special. I love the idea of using a fabric bag, which took less than five minutes to make. The fabric gift bag and pancake mix idea come from the blog, Paths of Wrighteousness.
Cinnamon Oat Pancakes
recipe from Martha

For the mix:
2 cups all-purpose flour, (spooned and leveled)
1/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups old-fashioned rolled oats
Directions:
Take one cup of the oats and put in a food processor (or blender). Pulse until the oats are coarsely ground.
Combine the remaining ingredients and add the pulsed oats.
Stir until thoroughly combined. Place in quart size ziplock bag and set aside.
To make the fabric bag you need a piece of fabric 20 inches long and 8 inches wide. Cut your fabric to size. I folded my fabric (so it was 10 by 8 with the fold at the bottom) and cut with a rotary cutter and mat.
Cut the top of the fabric with pinking shears to give a nice touch to the top edge.
Turn the fabric right sides together, and pin the sides, leaving the top pinked edge open.
Sew up both sides. You can do this step by hand if you don't have a machine.
Turn the bag right sides out and place your pancake mix inside.
Tie with a ribbon.
Add a label with the following instructions: "Whisk together 2 eggs with 1/4 cup melted butter (or oil) and 2 cups of milk. Stir in pancake mix. Cook pancakes on oiled griddle over medium heat for 1-2 minutes; flip and cook until browned on bottoms, about 1-2 minutes longer."
These fabric bags are a great way to give any homemade mix. Thank you Jill for a great idea and thanks to Travis for the great pictures!

White Chocolate Dipped Gingersnaps

2011-12-15T19:35:00.011-05:00

Today, I am pretty pumped to share a guest post from my friend, Bekki, who writes Dear Lissy, a blog of letters to her daughter, Lissy, sharing great life lessons, homemaking tips, and of course, recipes. Bekki made these white chocolate dipped gingersnaps for the cookie swap last year, and I loved them. I asked her to share the recipe and her tips and used them to make a batch to show you step by step in pictures (taken by Travis). Hope you enjoy!Hi, I'm Andrea's friend, Bekki. We get to enjoy each others kiddos, crafts, and cooking in real life -- I am truly blessed! I'm married to a good man, and momma to two teenage boys and a tween daughter that's all glitter and giggles. I'm honored to be here at Piebirds for a visit today to share one of my favorite Christmas recipes, White Chocolate Dipped Gingersnaps. These soft chewy cookies are my go-to recipe for cookie exchanges, cookie platters, and even catering events for many reasons:
•Gingersnaps don't have to be chilled or rolled out. Cue the Hallelujah Chorus! With all the other fussy holiday cooking and baking, it's essential to have a basic drop cookie that can be made quickly.
•The recipe makes a whopping 10 dozen cookies. I have a conviction about never giving away what I haven't first given at home. Dipped Gingersnaps allow me to fill my family's cookie jar and share with friends.
•Every time you bake a batch, your home will smell like Christmas. Promise. Unless you burn them. But we won't go there, ok?
•Dipped Gingersnaps freeze exceptionally well, and can be made in stages over a three day period to spread out the work. They also stay fresh and soft for a long time so they can be shipped. I like that kind of flexibility during the holiday season.
•I don't know about your men, but mine insist on Instantly Recognizable Foodstuffs. If they can't tell by looking what something is, they won't even try it. White Chocolate Dipped Gingersnaps pass the IRF Radar with flying colors every time, making them ideal for buffet tables.
•Dipped Gingersnaps are a nice "filler" cookie at a cookie exchange or in a cookie tray assortment. They're plain enough to allow the fancy cookies to shine, but still pretty enough for a holiday event. They also function as decoys so you get more of Andrea's pizzelles and biscotti for yourself. But I digress.
•They are addictively yummy. When you dip soft chewy gingersnaps into white chocolate. . .well, let's just say it's a good thing the recipe makes several dozen cookies!
Before we go into Gingersnap overdrive, I need to mention that this recipe works best when baked on parchment paper or a Silpat. Gingersnaps will work on ungreased cookie sheets, but the to-die-for soft and chewy texture comes from using parchment or Silpat sheets.
Let's tie on an apron, crank the Christmas tunes, and get baking.
White Chocolate Dipped Gingersnaps
from Taste of Home

Ingredients:
2 cups sugar
1-1/2 cups canola oil
2 eggs
1/2 cup molasses
4 cups all-purpose flour
4 tsp. baking soda
3 tsp. ground ginger
2 tsp. ground cinnamon
1 tsp. salt
Additional sugar
2 packages (10-12 ounces each) White Baking Chips
1/4 cup shortening

Directions:
•In a large bowl, combine the sugar and oil. Beat in the eggs. Stir in the molasses. I like to measure out the molasses in the same cup as the oil so that it all comes out easily. In a separate bowl, combine the flour, baking soda, ginger, cinnamon, and salt; gradually add to creamed mixture and mix well. At this point you can refrigerate the dough to bake later if time is short. Allow it to return to room temperature when you're ready to bake the cookies. •Shape dough into 3/4 in. balls and roll in sugar. Place 2 inches apart on parchment lined baking sheets. Bake at 350 for 10-12 minutes or until cookie springs back when touched lightly. It should be just barely golden brown around the edges. If you want a crunchy cookie, allow them to remain in the oven until they turn a golden caramel color (an extra 3-4 minutes in my oven) before removing to wire racks to cool. At this point the cookies can be stored overnight at room temperature or for a couple of months in the freezer. •In a double boiler (place a small amount of water in a pan, and set a bowl over the top of the pan (do not let it touch the water in the pan) and slowly melt the chips and the shortening over low heat; stir until smooth. You can use the microwave instead of the double boiler method, but be careful not to burn the chocolate. Microwave the chips on 50% power in 30 second bursts since white chocolate likes to scorch. Even a few burnt chips spoil the bowl. Once the white chocolate is smooth and creamy, dip the cookies about halfway into the melted chips, and allow the excess to drip off. Place on waxed paper (or silpat, or parchment paper). When the coating mix starts to cool off, it will get thick. I usually have to zap the white chocolate for about 15 seconds halfway through dipping to keep it thin enough to finish all 10 dozen. You may have to spoon coating onto the last few cookies depending on the shape of your bowl. Don't worry: dipping goes wicked fast. I can dip all 10 dozen in less than 10 minutes.
•Let the dipped cookies stand until set. The white chocolate will change from shiny to dull when dry and set. The cookies can be frozen at this point and brought to room temperature to serve. I've also drizzled half the cookies with white chocolate and dipped the other half to make a more impressive presentation on a large tray. If you have any leftover white chocolate, break up half a cookie into the bowl and then spread the chocolate out on waxed paper for delicious piece or two of gingered break-up candy. Or dip dried apricots into the remaining chocolate, and on some place a pecan half on the top.
•This recipe supposedly makes 14 dozen, but I usually get 10 dozen max because of the dough snitching ninjas lurking in the dark corners of my kitchen and the slightly larger size my cookie scoop dips. Place in a tin, or tie a stack in a plastic bag and tie with a festive ribbon and give as a special treat.Wishing you all a very merry Christmas and a Happy New Year!
Thank you Bekki for a great recipe and post, and thank you Travis for the great pictures.

M and M Cookies...Egg and Nut Free

2011-12-10T13:22:00.001-05:00

M&M cookies are always a favorite with kids and adults. This recipe is perfect for us, because it is egg and nut free, and it doesn't contain any weird ingredients or substitutes like some allergy free recipes. Holidays can be difficult for kids with food allergies because they can't always eat the traditional baked goods. If you know someone with an allergy to egg or nuts, or even if you don't, this recipe is easy and delicious. It also makes a nice gift when packaged in a festive tin. Switch up the m&m's depending on the holiday or give the regular colored m&m's a try any time of year!
M&M Cookies
recipe adapted from Food Allergy Mama Baking Book

Ingredients:
2/3 cup shortening
1/2 cup brown sugar
1/2 cup granulated sugar
1 tsp. good quality vanilla extract
1/4 cup unsweetened applesauce
1 3/4 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup mini chocolate chips
1/2 heaping cup m&m candies

Directions:
Preheat oven to 375 degrees and line a baking sheet with parchment paper or nonstick baking mat (silpat). In a mixer fitted with the paddle attachment combine the shortening, brown sugar, granulated sugar, vanilla and applesauce. Add the flour, baking soda and salt to shortening mixture and combine until creamy. How cute are these little matryoshka measuring spoons? My little helper Ethan loves to use them.

Add the mini chocolate chips and mix on low speed. Stir in most of the m&m candies by hand, reserving a few to put on the tops. Drop with a cookie scooper onto prepared baking sheet. Lightly push 2-3 m&m candies onto the top of each scoop of dough.Bake 12 minutes or until lightly brown. Cool slightly on baking sheet.
Package in a festive tin to bring to a party, or to give as a gift.
Now who wouldn't want to receive this yummy gift? And now you have a great recipe to make any kid (or adult) with food allergies very happy.
Happy Holiday Baking!

Pioneer Woman's Chicken Tortilla Soup

2011-12-06T19:10:00.002-05:00

It is definitely soup weather now, and I am adding soup onto the weekly dinner rotation. Usually my husband and kids like it if I serve homemade rolls or bread, and I like it because it makes a huge pot and the leftovers make great lunches throughout the week. I saw this recipe on Pioneer Woman's website and could not wait to make it. It was delicious! The toppings are what really make this soup amazing - crispy fried tortilla strips, diced avocado and freshly grated pepper jack cheese. Pioneer Woman's Chicken Tortilla Soup
recipe from Pioneer Woman

Ingredients:
2-3 Boneless, Skinless Chicken Breasts
1 Tablespoon Olive Oil
1-1/2 teaspoon Cumin
1 teaspoon Chili Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt
1 Tablespoon Olive Oil
1 cup Diced Onion
1/4 cup Diced Green Bell Pepper
1/4 cup Red Bell Pepper
3 cloves Garlic, Minced
1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
32 ounces, fluid Low Sodium Chicken Stock
3 Tablespoons Tomato Paste
3 cups Hot Water
1 can (15 Oz. Can) Black Beans, Drained
3 Tablespoons Cornmeal Or Masa
for the toppings:
4-5 white or yellow corn tortillas
canola oil
diced avocado
shredded jack or cheddar cheese
sour cream (optional)

Directions:
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Chop your bell peppers and onion.Add onions, red pepper, green pepper, and minced garlic to the pot. Stir and begin cooking, then add the rest of the spice mix that you had set aside earlier. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving.
While your soup is simmering (you can do this step at any point) make your crispy tortilla strips. Preheat a large skillet over medium high heat and add enough canola or vegetable oil to cover the bottom of the pan. Stack 4 or 5 tortillas.
Use a pizza cutter, or a large knife to slice the tortillas in half, and then into strips.
Fry for 2 to 3 minutes until lightly browned.
Remove the tortilla strips and drain on paper towels (or a brown paper bag). Lightly salt and I double dog dare you not to eat one. Or two. Or three. They are soooooo good. ~~I may or may not have eaten so many of them that I had to made a second batch to serve with the soup.~~
Ladle your soup into bowls and top with the diced avocados, crispy tortilla strips and shredded cheese.
Enjoy!

Pumpkin Recipe Round-Up

2011-12-01T08:33:00.008-05:00

Okay, okay, I know. You are so over the pumpkin recipes, so I promise this it the LAST pumpkin post of the year. Technically, it is still Fall, right? I have shared quite a few recipes using pumpkin, so here is a round up of all the pumpkin inspired recipes on Pie Birds, Buttons and Muddy Puddles. Click on any of the pictures or names for the post with the recipe.

Pumpkin Roll

Pumpkin Snickerdoodle Cookies

Pull-Apart Cinnamon Sugar Pumpkin Bread

Pumpkin Dinner Rolls

Pumpkin Spice Bars
Roasted Pumpkin Seeds
Happy Fall Everyone!

What are your favorite pumpkin recipes? Did you try any of these recipes listed? I would love to hear how they came out if you did!

Pumpkin Spice Bars

2011-11-28T14:29:00.006-05:00

Here is another great pumpkin recipe I meant to share this last week, but life got busy and I didn't have a chance until now. I hope everyone had a wonderful Thanksgiving. We have so much to be thankful for in our home, and I am truly overwhelmed by God's goodness when I stop to take account for all we have been given. We had a wonderful day with my family, full of good food and conversation, and of course, lots of action from the little ones.

Pumpkin Chocolate Spice Bars
recipe from Blissfully Content

Ingredients:
2 cups all purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, room temperature
1 1/4 cups sugar
1 large egg (or 1 Tbsp ground flax seed mixed with 3 Tbsp water)
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 1/2 cups semi-sweet chocolate chips or chunks

Directions:
Preheat your oven to 350 degrees. Line a 9 x 13 pan with foil. You want it to overlap on the sides.
With an electric mixer, cream butter and sugar until sweet and smooth. Add egg (or flax seed mixture) and vanilla until combined.Add the pumpkin puree.
It might look a little funny, that's okay.
Once the pumpkin puree is mixed well, add the dry ingredients.
This is what it should look like.
Now this step is really optional, but it will make your pumpkin bars much yummier if you add chocolate. We used chocolate chunks, but you could use chocolate chips too.
Add the chocolate chunks/chips to the mixture, about 1 1/2 cups.
Spread the mixture into your lined pan and use an offset spatula to smooth out the top.
Bake at 350 degrees for about 35 to 40 minutes. Let it cool COMPLETELY in pan. Do not try to cut or remove until these are cooled.
Once completely cooled, gently lift the foil out of the pan and place on a cutting board. Cut into 24 bars.
This is one of my favorite fall platters. It is vintage inspired tin platter.
Place your bars carefully on your serving platter and enjoy!
These bars are really yummy with the ooey gooey chocolate throughout. Pumpkin and chocolate are a great combination.

If you don't have pumpkin pie spice, you can make your own. Mix together:
1 1/2 teaspoon cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves

Enjoy!

Pumpkin Dinner Rolls

2011-11-21T16:30:00.008-05:00

Looking for the perfect rolls to make this Thanksgiving? Look no further! I made these this weekend (hoping to freeze them for Thanksgiving dinner) and they were so incredibly soft and delicious they got gobbled up by my family. So I will be making these again this week. Yes, they were that good. The pumpkin gives the rolls a beautiful color, and the taste is very subtle. My kids are not huge fans of pumpkin, but they really loved these rolls. Pumpkin non-lovers can enjoy these dinner rolls just as much as the die hard pumpkin lovers. You can make these rolls ahead of time and freeze them. On the day you are serving them, defrost on the counter, and then reheat wrapped in foil for 15 minutes @ 325 degrees.
Pumpkin Dinner Rolls
recipe from Tammy's Recipes
makes 2 dozen rolls (can double recipe if you need more!)

Ingredients:
1/2 cup sugar
1/4 cup warm water
1 cup warm milk
2 Tablespoons butter, softened or melted (I warm it with the milk above)
1 cup pure pumpkin puree (canned)
1 teaspoon salt
1/4 cup whole wheat flour (or wheat germ)
5 cups (or more) bread flour (or all purpose flour)
3 1/2 teaspoons instant or active dry yeast (about 1 1/2 packets)

Directions:In large mixing bowl, combine sugar, water, milk, butter, pumpkin, and salt. Mix well. Add wheat flour, 3 cups of the flour, and yeast. At this point, I used my Kitchen Aid mixer dough hook to finish the mixing and kneading. Continue adding remaining 2 cups of flour and kneading until dough is elastic and not sticky. If the dough is still sticky, you may need to add more flour. Add small amounts at a time, being careful not to add too much.Place dough in greased bowl; grease top of dough (I used non-stick spray), cover with a towel, and set in a warm place until doubled (about 90 minutes). Punch dough down and divide in half. Sorry, no picture of that step. Divide each half in half again, giving you 4 pieces. Divide each quarter in half again, giving you 8 pieces. Divide each of those pieces into thirds, giving you 24 pieces. Shape into balls by rolling in the palm of your hand, and pinching the seams together on the bottom.Place on greased baking sheets, and grease tops with non-stick cooking spray. I used a 11x15-inch baking sheet. Cover loosely with plastic wrap, and let rise until almost doubled, about 40 minutes. Bake at 350 degrees for 18 to 20 minutes, until tops are golden. Brush tops with butter if desired. Remove rolls to wire cooling rack.
Let cool slightly.
Serve warm with butter.
These were truly delicious and will be a great addition to your big turkey dinner. Or any dinner, really. Enjoy!

Homemade Fruit Roll Ups

2011-11-18T13:31:00.008-05:00

I love fruit leather, dried fruit, fruit rolls-ups, and things of that sort. My kids like them too. So whenever I have some overripe fruit that no one is going to eat, I puree it and make homemade fruit roll ups. The good thing is that you can make these with just about any kind of fruit or any combinations of fruit. My favorite is mango. This is really a method, and not an exact recipe, so feel free to try making these with any fruit you like. I usually try to make 2 batches at a time since they get eaten so quickly (and to make better use of the oven while it is on).

Homemade Fruit Roll Ups

recipe from Our Best Bites

Ingredients:

about 3 cups chopped fruit

2 Tbsp honey or sugar (more or less depending on the sweetness of your fruit)

juice of a lime (or 1/2 lemon)

Directions:

Wash, peel and chop your fruit of choice. I used two mangoes for my fruit roll ups.

Add the honey (or sugar) to your fruit, and the lime or lemon juice.

Place in a food processor (or blender).

Blend until the mixture is pureed. You may need to add a little water or more lime/lemon juice to thin out the mixture IF it is super thick. You want to be able to spread it on a baking sheet.

Preheat oven to lowest setting - usually 170 degrees. Line a large baking sheet with a silpat (or plastic wrap - don't worry, your oven won't be hot enough to melt the plastic). The girls at Our Best Bites say NOT to use parchment paper or foil so I have only used my silpat (or other silicone baking mat).

Pour your fruit puree onto the lined baking sheet.

Spread with an offset spatula just to the edges, but not quite.

You want to spread as evenly as possible, and it should only be about 1/8 inch thick. Just do your best. Mine never looks perfect, but it always tastes great :)

Put in oven (I also prop my oven door slightly open with a wooden spoon just like when I make beef jerky. This helps keep the oven at the lowest possible temperature. You want the fruit to dry out, not cook). It will take about 6-8 hours to dry out the fruit. If your edges are thinner and dry out faster, that's okay. You can brush them with a little water using a pastry brush to keep them from over drying while the middle dries out. You want to let this go until you can carefully peel the fruit away from the silpat (baking mat) without any sticking to the baking mat. Just keep checking it after about 5 hours.

Once it is completely done, cut a piece of wax paper (or parchment paper) the same size as your pan. Peel the fruit off the baking mat and place on the paper.

Cut the fruit and the paper together into long (or short) strips.

We did ours the long length of the pan, but sometimes we do it the short way to make more strips.

Roll up the fruit and paper together, as tightly as possible.

Use a little piece of tape at the end to keep the fruit rolled up.

Continue until all the strips are rolled up and place in a jar, or other container of your choice. These will last a few weeks, but they seriously are so good they never last more than a day in our house.

My kids love these. They are yummy, fun to eat, and healthier than the ones you buy.

We have made plenty of mango fruit roll ups, but we also love making mixed berry and trying all sorts of combinations of what fruit we have in the house. These do take time to make, but most of it is inactive while they are drying in the oven. Give it a try and tell me what fruits you and your family love most!

Whole Grain Seed Loaf with Honey Butter

2011-11-12T07:17:00.009-05:00

I am sure you are thinking ANOTHER bread recipe? For those readers who don't make bread, please, please consider giving it a try! It is not as hard as you think, and the results of having fresh, hot homemade bread will make you feel like a domestic goddess, I promise. Your family will love you for it too. For those readers who do make bread, here is a unique recipe full of whole grains that is guilt free. I try to use whole grains whenever possible, and this recipe is chock full of them. If you have little kids who don't care for seeds, you can do what I did here - grind them up so you still get the same nutritional value, without the little bits of crunch. If you love seeds, then leave 'em whole. I enjoy making edible gifts, and giving a loaf of bread is always accepted with a big smile. This loaf was given to Ethan's speech therapist on her last day. It was a nice way to say thank you for all her time and effort with Ethan. I paired this gift with a little jar of honey butter, which my family really loves to enjoy with any loaf of bread.
Whole Grain Seed Loaf
recipe from Maggie at flour child
makes 2 loaves

Ingredients:
⅓ cups honey
4-½ teaspoons active dry yeast
4 cups warm water (should feel neither hot nor cold when you dip your finger in it)
6-7 cups whole wheat flour (I used half whole wheat and half white whole wheat)
2 cups old fashioned (NOT instant) oats
1 cup sunflower seeds (unsalted!!!!!) - whole or grain
½ cups coarse corn meal
½ cups ground flax seed
3 teaspoons sea or kosher salt
1-2 cups (only as needed) unbleached all purpose flour, for kneading and shaping loaves
cooking spray (to coat bowls and loaf pans)

Directions:In a medium bowl or large measuring cup, stir the honey and yeast into the water and let sit for about 5 minutes or until the mixture is foamy. (If your mixture fails to foam within 10 minutes, your yeast is not active and you’ll need to start over with new yeast.)
If you want to grind your sunflower seeds, you can do it in a food processor (I have a mini Cuisinart), or in a coffee grinder. Just don't let it go too long, it will turn into sunflower seed butter. Make sure you use unsalted sunflower seeds. I made the mistake of using salted by accident once, and it ruined the dough. I didn't notice until I about to shape the loaves that it was beyond salty and ruined. It was a sad moment when I realized the time and ingredients that were wasted.

Meanwhile, in a very large bowl, whisk together the whole wheat flour, oats, sunflower seeds, cornmeal, flax meal and salt. Add the liquid yeast mixture and stir with a wooden spoon until a stiff dough forms. Turn out onto a floured surface and knead until the dough is smooth and elastic, about 8 minutes, adding small amounts of all purpose flour as needed to prevent it from sticking. (Note: I divided the dough and used my Kitchen Aid mixer to knead it in two parts.)
Divide the dough (if you haven’t already, as I did in Step 2) and place each piece into a large bowl coated with cooking spray. Cover with towels or plastic wrap and set the dough in a warm place to rise for about 45 minutes, or until it’s doubled in size and indentations remain when you press it with your fingers.
After rising… Working with one portion of dough at a time, punch it down and turn it out onto a well-floured surface. Dust with flour and roll into a rectangle about 10 x 15 inches. Starting with the short edge, roll up the rectangle tightly, pressing as you go to rid it of air pockets. Pinch the end seam tightly together and tuck in the sides. Place each roll, seam side down, in a 9 x 5 inch loaf pan coated with cooking spray, tucking the edges of the roll under if needed. Cover with towels or plastic wrap, and set in a warm place to rise for another 45 minutes or until doubled again in size.
Heat oven to 350 degrees F. Uncover loaves and place in oven on center rack; bake for about 40 minutes or until they’re browned and sound hollow when tapped.
TIP: To get a brown and chewy crust, use a spray bottle to periodically (about every 10 minutes) spray the bottom and sides of the oven with water. (Open the oven door just enough to spray the water into the oven, then close it immediately.) Steam is an element you can easily add to your home baking repertoire to make your bread more bakery-like.
To make the honey butter, mix together 1 stick (1/2 cup) softened butter with 1/3 cup honey.
Store butter in the fridge in a cute little jar, also perfect for make your bread gift extra special.
Let bread cool on a wire rack for at least 30 minutes, and then slice and enjoy!
Delicious as it is, or toasted and smeared with honey butter.
This is a great snack too.We ate one loaf (pretty quickly) and packaged the second loaf in a plastic bread bag. It is nice to list the ingredients when you give a loaf full of different ingredients, in case the receiver has any allergies.

Bread making can be fun and a great way to share appreciation and love. I hope you give it a try!

Fried Plantains - Tostones

2011-11-09T11:37:00.008-05:00

I probably would never even know what a plantain was, if it wasn't for family friends from Panama who made these for our family and got us hooked. They look like big green bananas, but taste more like potatoes. When plantains are unriped they need to be cooked before eating. Although plantains more poplular in tropical climates, they are now widely available and very simple to prepare and eat. This is our favorite way to make and eat them - twice fried! Tostones means twice fried in Spanish.
Fried Plantains

Ingredients:
vegetable or canola oil for frying
plantains (firmer green plantains, not yellow ripe ones)
salt
hot sauce, ketchup for serving

Directions:
Heat a large skillet over medium high heat. Add the oil so it comes up about an inch on the side.
Peel the plantains. The peels can be very stiff and difficult to remove, so I like to cut a thin slit down two or three sides to help remove it. Use your knife to cut from the top to the bottom, just through the peel, but not through the plantain.It is easiest to do this in sections, rather than the whole peel at once. I know this sounds complicated, trust me, it's not.
Cut the plantain into 1 1/2 inch sections.
Once the oil is hot enough for frying (you can test this by placing the end of a wooden spoon into the pan and if little bubbles form around the base, it is ready), add the plantains, being careful not crowd the pan.Fry on both sides until golden, but not browned. This takes about 2-3 minutes on each side.Remove the plantains from the pan and drain on a brown paper bag (or paper towels). Once cool enough to handle, flatten the plantains by placing a glass with a flat bottom over the fried plantains and press down. Return the pressed plantains to the hot oil and fry a second time, about 1 minute on each side to brown a bit more and crisp them up. Salt to taste and serve immediately. We like to dip them into a hot sauce/ketchup mixture.
An incredible snack, side dish, or little meal in itself. These also make great party foods!
Enjoy.

At Home Rewards Program for kids

2011-11-02T13:31:00.006-04:00

When I saw this idea featured on The Idea Room, I knew I wanted to try it at home with my boys. This rewards system has point cards that your kids can earn for doing extra chores and features an "at home store" where your kids can "spend" their points. I knew Jack especially would love the store, because he is big on numbers and values. Although my boys have every day chores that they are expected to do, this program helps them to stay excited and help out with bigger projects (cleaning out the playroom, raking leaves, wiping down surfaces, etc.). My kids do not get an allowance yet (they are 3 and 5 years old), so this is also nice alternative for younger children.You will need:
Avery business card template (or cardstock paper and cut into business card size after printing)
Basket or box for storing prizes for the store
Different colored circle stickers (I used smiley face stickers)
Prizes of various values (I picked up a few things at the dollar store and our local grocery store - you can have snacks, toys, stickers, or any little trinkets you think your kids will like)
Instructions:
Create point cards on the computer. You can download a free template for the business cards right from the Avery website. If you don't use business cards, you can create a table in Word and use that instead. I created 1 point and 5 point cards.
I also created extra cards with special privileges that can I can give out instead of points, to reward kind behavior toward others. We call these bonus cards.
Break up the cards and keep them in a safe place. Hand them out throughout the week. We have a plastic ziplock bag with each kid's name on it and we have them put their points in there when they earn them.
Create your store by filling a basket or box with little prizes from the dollar store. Make a legend and place each color sticker on the legend and assign a point value to associate with each color.Assign a point value to each prize. Use the points and same color sticker and place on each prize.
Watch your children get excited when they earn points...
And even more excited when the "store" is open. Our store opens twice a week - on Wednesdays and Saturdays after dinner.
This is definitely a fun way to get your kids more involved around the house. It is also a great way to teach them basic concepts about counting, saving and spending.

Stuffed Pizza Rolls

2011-10-31T08:15:00.008-04:00

Pizza rolls are a fun way to eat pizza, and these are a great way to get your kids in the kitchen to help. We buy the frozen pizza rolls for quick lunches, but homemade pizza rolls are more healthful and you can stuff these little rolls with your favorite pizza toppings. We used traditional cheese and pepperoni in ours, but you could get so creative here (pineapple and ham, artichoke and spinach, mushrooms and peppers, chicken and jalapenos, etc.). You can make your own pizza dough for this recipe, or pick up some pizza dough in the bakery section of your local grocery store (or use the pizza dough in tube).
This recipe is from the Our Best Bites cookbook I've been telling you about. I seriously love when I buy a cookbook and every recipe I try is a winner. Maybe I'll do a giveaway soon because I love this cookbook so much. Anyways, on to the recipe...
Stuffed Pizza Rolls
recipe from Our Best Bites

Ingredients:
1 roll refrigerated pizza dough (or make your own)
3/4 cup mozzarella cheese
1/3 cup pizza pepperoni, cut into quarters
2 teaspoons Italian seasoning, divided
4 Tablespoons grated Parmesan cheese, divided
1 Tablespoon olive oil or melted butter
1/2 teaspoon garlic powder

Directions:
Preheat oven to 400 degrees. Lightly spray a pie dish with non-stick spray and set aside.
Combine mozzarella cheese, pepperoni, 1 teaspoon Italian seasoning and 2 Tablespoons Parmesan cheese in a bowl. Set aside.
Unroll your pizza dough onto a lightly floured surface. Roll the dough to 12″ by 8″. Use a pizza cutter to slice the dough into 24 squares.
Place a spoonful of the pizza toppings on each square. Be careful not to overdo the toppings, because you need to enclose the dough around the toppings. I used a generous teaspoon of toppings on each square.
Bring two opposite corners to the middle, and pinch together.
Do the same with the remaining two sides.
See how all the corners are now pinched together in the center? It make a little pouch, but you need to enclose it a bit more.
Use your fingers to pinch the open seams together and roll the dough gently to form a round shape.
Place in prepared pie dish and continue with remaining squares.
Brush the tops of the balls with the olive oil (or melted butter, your choice), using a pastry brush.
Sprinkle the remaining teaspoon of Italian seasoning over the tops.
Next, sprinkle the 1/2 teaspoon of garlic powder over the tops.
Lastly, sprinkle the remaining 2 Tablespoons freshly grated Parmesan cheese over the pizza rolls.
Bake for 18-20 minutes, until tops are lightly golden.
Your house will smell fabulous. Let these cool slightly in the pan before serving.
Yum. See all that pizza goodness? Serve with marinara or pizza sauce and enjoy!