Banana Pumpkin Muffins (allergy friendly)

This one I made up myself to give to my 9 month old who is so excited to self feed!

Banana Pumpkin Muffins

1/2 cup pumpkin puree
1 1/2 ripe banana, mushed
3/4 cup maple syrup
4 eggs OR 3 TBS flax meal mixed with 3/4 hot water - whisk, set in fridge 10 minutes
1/2 tsp baking soda
1/2 tsp cream of tarter
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
Teff flour and
millet flour in about a 1:3 ratio (no I didn't measure - just make it to be like muffin mix consistency)

Combine wet ingredients, beat to combine.  Add flours a little at a time until desired consistency is achieved (thick, but pour easily). add the rest of the dry ingredients.  Beat to combine.  Pour into greased muffin tins.  Bake 350 for 35 minutes.  Makes about 12 muffins.

Rockin' Chocolate Chip Almond Cookie Squares (Blondies)

Stumbled across this on the internet and it is great!  So easy!

Rockin' Chocolate Chip Almond Cookie Squares (Blondies)

1/4C butter (we used dairy/soy free Earth Balance)
3/4C almond butter (Barney's Brand is made in a dedicated almond facility)
2 large eggs (or 2 flax eggs for vegan version)
3/4C brown sugar
1 tsp vanilla
3/4C millet flour
1 tsp baking powder (corn free - 1/2tsp cream tarter + 1/4 tsp baking soda)
1/4 tsp sea salt
3/4 cup chocolate chips (Good Life Brand)

preheat oven to 350.  Grease 8x8 pan. Beat butters together until creamy.  Add eggs, sugar, vanilla.  Beat until smooth.  Whisk together flour, baking powder, and salt.  Mix into wet ingredients until combined.  Fold in chocolate chips.  Bake about 25 minutes.  Let cool 45 minutes.

Sweet and Sour Chicken Allergy Friendly

Stumbled on this online somewhere.  Pretty good.  Not amazing, but easy!  Could use pork also.  I actually think this would taste better using dark meat.

Sweet and Sour Chicken Allergy Friendly

2 TBS Ketchup
1/2 cup white vinegar
1 TBS coconut aminos (or soy sauce)
1 cup brown sugar
1 cup water
1 1/2LBS chicken cubed
2TBS cornstarch/2TBS cold water OR 2tsp arrowroot powder/2ts water

Whisk to combine first 5 ingredients in a 4-6qt crockpot.  Add chicken.  Cook on low 6-8 hours or high 4-5.  With a slotted spoon, remove chicken.  Whisk in cornstarch or arrowroot powder mixtures.  Cook on high 15-20 minutes to thicken.  Put chicken back in.  Serve over rice with steamed broccoli.   

easy and amazing biscuits

This is another Cooks Country hit. I love to have biscuits for dinner every once in awhile. Throw some butter and honey or butter and jam on a hot biscuit and I am in heaven. And so are the kids. Win win, right! Well the recipe I used to use had to be rolled out and cut. They were huge, beautiful biscuits.... But bland. I got my Cooks Country magazie the other day and thought I would give these a go. So good!! And EASY!!!!  I used the large scoop from Pampered Chef to drop them on the cookie sheet with the Sil-Eco on it. So easy. You must try them!

Cooks Country Soft and TenderBiscuits
2 cups all-purpose flour
1 TBS sugar
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 cup whole milk
3/4 cup mayonnaise (full fat)

1. Preheat oven to 450 and make sure the oven rack is in the middle of the oven.
Line a bakingsheet with parchment or a silicone mat (i have one I love called Sil-Eco on Amazon). Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk milk and mayo together in a separate bowl. Stir milj mixture into flour mixture until just combined.
2. In this step CC has you use a greased 1/4 cup measure. I used a heaping large scoop which I thought was easier. Anyway, drop scoops of dough onto prepared baking sheets. Bake until tops are golden about 12 to 14 minutes, rotating sheet halfway through baking (I forgot this step and they were still fine). Transfer to wire cooling rack and let cool 5 minutes  (or not). Serve.

Thai Peanut Chicken

This recipe is from Pillsbury Slow Cooker Recipes which a great book. I changed it slightly as you will see. It feeds about 4-6 adults

Thai Peanut Chicken

8 bone in chicken thighs, about 2 LBS (4 small/med size chicken breasts)
3/4 cup hot chunky salsa (1 cup medium)
1/4 cup peanutbutter (1/2 cup, chunky if you have it)
2 TBS lime juice
1 TBS soy sauce
1 tsp grated ginger (1/4 tsp ground if in a pinch)
1/4 cup chopped peanuts
Chopped cilantro

1. Place chicken in slow cooker.  In a bowl combine salsa, peanut butter, lime juice, soy sauce, and ginger.  Mix well.  Pour over chicken (could place chicken and mixture in a freezer bag and freeze to cook later.  Add a couple hours to cook time if frozen)

2. Cover and cook on low for 8-9 hours. 

3.  Shred chicken (the recipe says to take it out and shred, but I just use two forks and shred it right in the crock.  It is usually so tender it just falls apart).  If you use dark meat, you will probably need to skim the fat.  Otherwise, mix chicken and sauce and serve over rice.

Chocolate Peanutbutter Oatmeal Bars

Chocolate Peanutbutter Oatmeal Bars

Mix well
14oz sweetened condensed milk
1/2 cup peanutbutter (we used crunchy)
In a separate bowl sift
1 cup flour
1/2 tsp salt
1/2 tsp baking soda
Stir in
2 cups quick cooking oats
1 cup brown sugar
Cut in
3/4 cup butter, softened

In a greased 9x13 press down 1/2 oat mixture. Top with peanutbutter mixture. Top with chocolate chips. Top with oat mixture.
Bake 350 for 20 minutes or a little more. Do not over bake.

Quick and really yummy.

Chocolate Chocolate Chip Cookies (made with beans!)

Since I don't have a food processor (such a sad thing) I used a potato masher for the beans.  It worked out just fine although a food processor would be ideal.  You will have to use a little water to get the beans to a mashed potato consistency.  They are cake-like and yummy.

Chocolate Chocoate chip cookies using beans

2 cups flour

1 tsp baking soda

1/4 tsp salt

1 stick butter, room temperature

1/2 cup pureed great northern beans (or other white bean)

1/4 white sugar

3/4 brown sugar

1 3.5oz package sugar free chocolate pudding mix (or regular I just had this and saw no other use for it! Could also use vanilla and use vanilla extract instead of almond)

1 tsp almond extract

2 large eggs

chocolate chips

nuts (optional)

preheat oven to 350

In a separate bowl, sift together flour, baking soda, and salt.

In a stand mixer, cream together butter, pureed beans, and sugars until fluffy.  Beat in pudding mix. 

Add eggs one at a time.  Add extract.  Fold chocolate chips.  Using a medium scoop, place on a baking sheet and bake for 10-12 minutes.   

Carrot Chowder

Someone posted a recipe for Carrot Chowder on a fb group I am a part of that looked interesting.  I played with it and created this yummy Chowder.  We served it with Cook's Illustrated Croissant rolls (which I will have to post - so good!) we had in the freezer.  Yum!  The kids really liked it. 

Carrot Chowder

1/2 stick butter
2 stalks celery, chopped
1/2 large onion, chopped
2-4 cloves garlic, chopped
1 LBS bag carrots, chopped about 2 1/2 to 3 cups
1 QT V8 juice (the tomato kind)
1 1/2 cup water
1 LBS ground hamburger, cooked (or ground turkey, ground chicken, or smoked sausage - or omit for a vegetarian dish)
1/2 green pepper, chopped
1/2 tsp ground pepper
1/2 tsp marjoram
1/2 tsp salt
2 can cream chicken or cream celery soup
2 cups uncooked barley

In a large stock pot with a lid, melt butter on medium heat.  Add celery, onion, garlic, and carrots.  Cook until tender, stirring often (may need to turn up the temperature and add a little of the water - you don't want them to burn).  Add water and V8.  Using an immersion blender, blend the vegetable mixture (this is optional, but I like the texture).  Add ground beef, green peppers, spices, cream soups, and barley.  Bring to a boil.  Reduce to a simmer, cover, and cook for 2 hours, stirring occasionally. 

Halloween - this is a really bright orange color which would be fun to serve for Halloween dinner.  Pack in the veggies before the candy!

Tuna Melt Mac and Cheese

The inspiration for this came from a Rachael Ray show I watched a couple days ago.  Here is her original recipe, and I will say what I did differently in (parentheses).  It was very yummy - actually exceeded my expectations.  Although it is fat and calorie laden, you could lighten it up a little by using low fat ingredients adn whole grain pasta and breadcrumbs. 

Tuna Melt Mac 'n' Cheese

Ingredients

• Salt
• 1 pound hollow cavatappi or elbows with lines, or macaroni with lines
• About 3 tablespoons EVOO, plus extra for drizzling
• 12 ounces line-caught canned tuna, drained (3 cans regular tuna - 15oz)
• 1/2 cup finely chopped fresh herbs, such as dill, parsley and tarragon (a little dried parsley)
• 1/2 cup finely chopped red onion or scallions, whites and greens (yellow onion)
• 2 tablespoons Dijon mustard (1 1/2 TBS spicy brown mustard)
• 1 to 2 small ribs celery, finely chopped
• 1 lemon, juiced (left out)
• Freshly ground black pepper
• 1 stick butter (plus 4 TBS - 6TBS total for the sauce, 4TBS total for bread crumbs)
• 3 tablespoons flour (increased sauce by 50% so 4 1/2TBS flour)
• About 2 1/2 cups whole milk (3 1/4 cup milk)
• 2 cups grated white Cheddar or gruyere cheese (1 block extra sharp cheddar, and 1/2 block Colby Jack which a little Monterrey Jack shredded in there too)
• 1 1/2 cups homemade breadcrumbs or panko (about 1 1/2 sleeves worth crackers crushed - Ritz and Toll House - used up what I had)
• 1/2 cup grated Parm (omitted)

Directions

Bring a large pot of water to boil for the pasta. Salt the water and cook the pasta to less than al dente, 5 to 6 minutes. Drain and drizzle with a touch of oil to keep the pasta loose. (I put the pasta back in the large pot, then used it to combine everything else before putting it in a 9x13)

In a large bowl, flake the tuna and add the herbs (reserving a tablespoon or 2 (4) for breadcrumbs), onions, mustard, celery, lemon juice, EVOO and some salt and pepper. Add the pasta and combine well. Transfer to a baking dish or large casserole dish. (put everything into the large pot with the cooked pasta)

In a medium saucepot, melt 4 (6) tablespoons of butter. Whisk in the flour and cook 1 minute. Then whisk in the milk and season with salt and pepper, thicken to coat the back of a spoon. Stir in the Cheddar (all cheese) in a figure-eight motion. Pour the sauce evenly over the pasta and tuna. Gently combine with a spoon to settle the sauce (this is why I used the big pot - stir to well coated). Cool and store for a make-ahead meal. (could freeze)

Melt the remaining 4 tablespoons of butter in a small pan and add the breadcrumbs and reserved herbs (omitted herbs), toss to evenly distribute the butter, remove from heat and transfer to airtight container.

To prepare, preheat the oven to 400 degrees F and bring the casserole to room temperature. Top the casserole with breadcrumbs and Parm cheese (omitted Parm). Bake until golden and hot through (about 30-40 minutes, make sure the breadcrumbs don't burn - cover with foil if necessary).

French Chicken Broccoli Supreme

A friend made this for me as a freezer meal when my baby was born.  We loved it!

1LBS fresh broccoli, broken into pieces and steamed 2 minutes
3 cups cooked shredded or diced chicken
3 cups grated cheddar cheese, divided
3 cups cooked rice
2 sleeves Ritz crackers
1 stick melted butter
1 TBS poppy seeds

sauce:
1/3 cup butter, melted
1/4 cup cornstarch, dissolved in 1/2 cup cold water
1/3 cup chicken broth
1/4 tsp salt
1/4 tsp pepper
2 cups milk
1 1/2 cups of the cheddar from above

Directions:

In a greased 9x13, layer rice, broccoli, and chicken.  Set aside.  In a saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk.  Stir well, and continue stirring until sauce thickens.  Turn heat down to low and add 1 1/2 cups grated cheddar cheese.  Stir until melted.  Pour over the chicken and broccoli.  Top with 1 1/2 cups grated cheddar cheese.

Melt the cutter and add poppy seeds, stir well.  Crush Ritz crackers.  Add to melted butter.  Sprinkle over the grated cheese.

To eat Immediately:
Bake at 350 for about 30 minutes or until hot and bubbly.

For the Freezer (before baking):
Top with plastic wrap and foil and freeze.  Thaw before cooking.

Orange Dream Cake

My son loves the color orange. So for his birthday he wanted an orange cake. I could have thrown a little food coloring in a white cake mix and called it good. But that would be boring. So I started googling recipes for orange cakes and got what is basically an orange version of a Strawberry Poke Cake. Of course from experience I know that using a boxed cake mix for this (as the recipes I found showed) would yield a soggy cake. So I went to the only poke cake recipe worth using - Cooks Country Strawberry Poke Cake. I took the cake recipe and combined it with the gist of the other recipes and got a pretty yummy cake.

Orange Dream Poke Cake

cake:

2 1/4 cups all-purpose flour

1/2 teaspoon table salt

4 teaspoons baking powder

1 cup milk

6 egg whites

2 teaspoons vanilla extract (I used half orange extract and I'm not sure it made a difference)

1 3/4 cups white sugar

12 tablespoons butter, at room temperature

Preheat oven to 350°F Butter and flour a 13x9x2" baking pan.

In a large bowl, whisk together flour, salt and baking powder.

Whisk together milk, egg whites and vanilla, just until egg whites are broken up.

In the work bowl of a stand mixer (or using an electric hand beater), cream together 1 3/4 cups sugar and butter, about 3 minutes, until fluffy. Reduce speed to low. Add half the wet ingredients, then half the dry ingredients, then the remaining wet followed by the remaining dry. (This step IS important to get a nice flat cake!).

Pour batter into prepared pan. Spread evenly. Bake on middle rack of preheated oven for 35 minutes. Let the cake cool for at least 1 hour. With a wooden skewer, poke about 50 holes all over the cake, not going all the way to the bottom (but as close as you can).

For the filling:

1 6oz box orange jello

1 1/2 cup boiling water

1 cup cold water

Combine the jello with the boiling water. Whisk for 2 minutes. Add the cold water. Let it set up in the refrigerator for several minutes - about 10 - until it starts to look like syrup consistency instead of water.

Pour over the cake.

Cover with plastic wrap and refrigerate at least 3 hours, up to 1 day in advanced.

Frosting:

1 8oz package cream cheese, room temperature

1 3.5oz box french vanilla instant pudding mix

1 3.5oz box orange jello

1 cup milk

1 tsp vanilla (could use orange?) extract

8oz cool whip, thawed

In a mixer, beat cream cheese until smooth and creamy. Add ingredients through extract. Beat well. Fold in the cool whip.

(the frosting was good but I felt like it was missing a little kick - maybe some fresh orange juice or orange or even lemon zest would have brightened it up a little)

Spread frosting on top of cake. Slice and serve.

Garden Veggie Pasta Bake

Garden Veggie Pasta Bake

(makes 2  9x13)

10 cups cooked pasta (see note below)

3 jars 24oz Garden Vegetable pasta sauce (my favorite is Prego)

2 LBS cooked ground beef (could omit to make it vegetarian)

2 PKG 16oz frozen California-style veggies, thawed or added to pasta water (or Italian - the mix my local store carried had snap peas which I like fresh but not frozen so look for a veggie mix that appeals to you and your family)

8 oz Monterey Jack cheese, shredded

16 oz shredded mozzarella

Save a step - after pasta has finished cooking, toss in frozen veggies for a couple minutes into the boiling water.  Drain together.  Combine all ingredients except mozzarella in a large bowl.  Divide between 2  9x13 or 4 8x8 freezer proof baking dishes.  Top with mozzarella.  Cover with plastic wrap and foil.  Freeze.  Thaw in fridge 1 day ahead.  Bake 350 for 40 minutes UNCOVERED (remove plastic!)


The inspiration for this came from a recipe I found on-line y-e-a-r-s ago and I have lost where it came from.  I did change it a little, but the concept is still the same.  I love how the veggies are hiding in the yummy pasta!

Chicken Sausage and Spinach Pasta Bake

Mozzarella and Garlic Chicken Sausage Pasta Bake with Spinach

Makes 2  9x13 (created by me)

5 links mozzarella and garlic chicken sausage, chopped into small pieces (Sams Club is where I got mine)

1 large onion

4 cloves garlic

10 cups penne

24 oz mozzarella cheese, grated

67oz jar pasta sauce - good quality makes all the difference I think.  Go for Garlic flavored if you can

1-2 boxes frozen spinach, thawed and drained (fresh spinach could be substituted, but the mixture would have to be hot to wilt the spinach when you added it)

 

Cook pasta according to directions on the box for Al Dente.  Heat a large non-stick skillet on medium heat.  Add sausage.  Cook until starting to brown.  Add onion and garlic.  Cook until onion begins to brown - don't burn the garlic.  Return drained pasta to the large pasta pot.  Add mixture from the skillet, jarred pasta sauce, spinach, and about 1/2 the cheese.  Pour into two 9x13 pans.  Top with remaining mozzarella.  If baking immediately, bake for about 30 at 350.  If freezing - cover with plastic wrap and foil.  Label and freeze.  Thaw 1 day in advanced before cooking.

Creamy Black Bean Burridos

Creamy Black Bean Burritos

created by me

(makes 2 9x13 pans)

16 (10 inch) flour tortillas

1/2 cup vegetable oil

2 red bell peppers

2 large onions

1 TBS and 1 tsp minced garlic
 

2 minced jalapeno peppers, stems and seeds remove

4 (15oz) cans black beans, drained and rinsed
8 to 12oz cream cheese

1 tsp salt (or more to taste)

1 tsp cumin

1/2 cup (or more) chopped fresh cilantro

3 cups thick and chunky Salsa (a 24oz jar will do)

1 cup dried rice + 1 cup uncooked quinoa, OR 2 cups rice (I cook my rice and quinoa together in the microwave - I feel like the quinoa gives a little more nutritional value and flavor)

4 cups shredded cheese - cheddar, Monterey Jack, Pepper Jack, or a mix - your choice

 optional: diced green chilies

Cook rice or rice and quinoa according to directions.

Heat oil in a 12-inch skillet or other large pot over medium heat. Place onion, bell pepper, garlic, and jalapenos in skillet, cook for about 5 minutes stirring occasionally. Pour beans into skillet, cook about 3 minutes stirring.  Add salt, and cumin.  Reduce heat to low.

Cut cream cheese into cubes and add to skillet. Gently stir until blended throughout. Turn off heat.  Stir in cilantro.

Heat tortillas in small batches in the microwave until pliable. 

To assemble place rice, salsa (optional), and bean mixture down the middle of the torilla and roll up.  Place in 2 9x13 or 4 8x8 (lightly oiled).   Top each burrido with a little salsa (optional), and top it all with cheese.  Either Bake immediately at 350 for about 30 minutes, or cover with plastic wrap and foil and freeze.  Thaw before baking or cook 3 hours covered in foil, uncovering for the last half hour.  Make sure to spray the foil with some oil to prevent it from sticking to the cheese.

***I didn't put in the diced green chilies because my kids would balk.  I also used mild salsa and a combination of cheddar and Monterey Jack cheese which was yummy.  If you want more heat, try the chilies and pepper jack cheese, and salsa with more kick. OR if you like a more mild taste, leave out the salsa.  The jalapenos really don't add much heat.  We all really liked this one.**

 

Chicken Bruschetta Penne
Created by me

2 chicken breasts, chopped
1 large onion
3-4 cloves garlic, minced
jar roasted red peppers, drained and diced
1 bunch basil, chopped
16 oz (total for all) Provolone, Mozzarella, and Parmesan mixed
about 5-6 cups penne
doubled recipe for Guiltless Alfredo from ourbestbites.com

Cook penne according to package directions. 
Heat a little EVOO in a large skillet.  Add chicken.  Cook for a few minutes (leave it alone to brown a bit - don't scoot it around the pan just yet).  When chicken looks mostly cooked through, add onion and garlic.  Cook until onion is translucent.  Remove from heat.  When pasta is done, drain and return to pot.  Add chicken/onion mixture, and Alfredo sauce.  Add about 1/3 of the roasted red peppers.  Stir to combine well.  Pour into a 9x13.  In a separate bowl, combine basil and red peppers with a little bit of olive oil.  Spread on top of casserole.  Top with cheese.  Bake 350 about 30 minutes or until bubbly and hot.  Serve with a salad.

*I made this up the other day and played with it a bit.  I *hope* I remembered it properly and not for doubling (in which case you would need 10 cups pasta and 4 chicken breasts) because I doubled it to freeze one, but then played with the extra one a bit.  So be flexible, but it is yummy.  All I remember was thinking it needed more alfredo - so maybe 1 1/2 the recipe would be OK.  Using sundried tomatoes in the alfredo mixture is good too.  Like I said, I played with it a lot



Alfredo recipe from Ourbestbites.com:

Guiltless Alfredo Sauce

Ingredients:
2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2-3 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

Instructions:

Place milk, cream cheese, flour, and salt in a blender and blend until smooth. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it.

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Season with additional salt if needed. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again

Halloween Dinner Ideas

Happy Halloween!  I like Halloween now, I LOVED Halloween as a kid.  One problem that parents can have is how to get your kids to eat something healthy before they go gorge on candy.  In thinking of what I'm going to do this morning, I decided to post some of my favorite ideas. 

Dead Man Over Worms

This recipe I saw years ago on some foodnetwork show.  Basically, take your favorite meatloaf recipe (I will give the one they provide, but I figure it would be easy enough to use your own!), and shape the meatloaf into a "man."  Kind of more like a gingerbread at attention look (don't want the arms and legs to overcook) - but you get the idea.  Cook as directed, and serve over spaghetti noodles with the "blood" sauce on the side.

here is the recipe from the show.  It makes a really big dead man:

Dead Man Meatloaf
3 eggs
2/3 cup milk
2 slices French bread torn into bits
1 cup oatmeal
1/2 cup grated carrot
1/2 cup finally chopped onion (or grate)
1 cup shredded Cheddar
1 TBS chopped fresh Italian parsley leaves (or 1/2 for dried)
1 tsp salt
1 tsp bouquet garni (can leave out)
1/2 tsp black pepper
2 LBS lean ground beef
1 LBS mild Italian sausage
1 (16) oz package spaghetti noodles

"Blood" Sauce
1 cup tomato ketchup
1 cup packed brown sugar
2 tsp prepared mustard
1/4 cup maple syrup (NOT pancake syrup)

Preheat Oven 350

In a large bowl, beat the eggs.  Add milk, bread, and oatmeal.  Stir in carrots, onions, cheese, herbs, and seasoning.  Add beef and sausage and mix well.  In a shallow baking dish, shape beef mixture into the shape of a body.  Round fall for head, oval shape for body, mounding up for tummy.  Shape arms and place next to body.  Shape legs and place next to each other, not apart.  Smooth meatloaf so the seams are not apparent.  Bake for 45 minutes or until the meat is cooked through.

While baking combine topping ingredients.  Cook spaghetti noodles.  Set aside.

After 45 minutes spoon half of the sauce over the meatloaf.  return to the oven and continue baking an additional 30 minutes.  Remove from oven and let stand 10 minutes.

Put spaghetti noodles on a tray, carefully place meatloaf on top of spaghetti noodles.

To serve, place a knife in the "heart" of the meatloaf man.  Serve with extra "blood sauce."



Shrunken Heads

I got this one from the same episode as mentioned above.  You could easily take the idea and use your own stuffing recipe.

3 slices bacon
1/2 small onion, finely diced
1 garlic clove, minced
1 cup fresh bread crumbs
6 medium (I'd say the bigger the better personally) Granny Smith apples (or other firm, large apples)
2 TBS freshly grated Parmesan
2 TBS butter at room temperature (it calls for unsalted, but don't fret too much if you only have salted)
2 tsp whole-grain mustard
3 TBS balsamic vinegar

Tip: use pumpkin carving tools, melon baler, and bamboo skewers to create features of the face.

Preheat oven 350

Slice bacon into small cubes.  Saute over medium heat until brown and crispy.  Remove bacon to a paper town lined plate and discard all but 1 TBS of the drippings.  Saute onion in drippings about 3 minutes and add garlic.  Cook until onion is translucent and beginning to brown.  So not allow garlic to brown (I'd say wait to add the garlic until the very end).  Reduce heat if needed.  Add bread crumbs and cooked bacon and toss.  Remove from heat and allow to cool in pan.

With melon baler, remove core from apple starting at the top (stem end).  Only dig about halfway down into the apple to remove the core, but do not go all the way through.  You should now have a well in the apple about 1 inch wide and 2 inches deep.  With a paring knife, carefully carve a face into the side of the apple, not going all the way through. 

To the cooled filling add Parm, butter, mustard, and 1 TBS of balsamic vinegar.  Stuff apples with filling and place in a baking dish so that they do not touch.  For bet results, have carved faces toward the outside of the dish and drizzle the remaining 2 TBS balsamic on the outside of the apples over the cut features. 

Bake for 1 to 1 1/2 hour, until the apples is soft.



Jack O'Lantern Stew

One of my best friends likes to make this in a full sized pumpkin, but you could use small individual pumpkins or any gords you want.  This particular recipe is from that same Food Network show, but that is not the first time I have heard of doing this.  Again, take the idea and get creative with the filling!

1 (9-12 inch) pumpkin
1 large onion
1 green pepper, cored, seeded, and diced
1 red pepper, cored, seeded, and diced
4 carrots, thinly sliced into rounds
3 celery sticks thinly sliced and diced
2 cloves garlic, crushed
1 LBS lean ground beef
1 LBS ground chicken or turkey
2 cups cooked rice
1 large can diced tomatoes
1 large can tomato soup

Preheat 350

cup the top off the pumpkin and scoop out the insides.  Rinse well.  Carve a spooky face on to the pumpkin without going all the way through.  Rinse well, oil outside of pumpkin.  Bake pumpkin shell for 30 minutes.

While the shell is baking, saute the onions, peppers, carrots, celery, and garlic until the veggies begin to soften, about 8 minutes.  Remove from pan and set aside.  Brown ground beef and chicken.  Add the veggies and cooked rice and cook over low heat stirring often for 10-15 minutes to let flavors meld.

Remove pumpkin from the oven and let stand 15 minutes.  Stir the tomatoes and soup into the meat mixture.  Place meat mixture into pumpkin.  Put back in oven for 20 minutes.  Serve on a platter with cheesy biscuits.



Mummy Dogs

This and the next recipes are my go to for Halloween because my kids are still so young and don't eat very much.  So very cute.

hot dogs
crescent rolls
mustard and/or ketchup

Slice hot dogs in half (in the middle, NOT length wise)
Unwrap crescent rolls and slice into strips with pizza cutter.
Wrap hot dogs in the strips leaving a space where the face should be.
Bake 375 for 13-18 minutes.  Take out of the oven and when cooled slightly, make mustard or ketchup eyes where you have left a space where the face should be.



Candy Corn Pizza

I can't remember where I saw this, but it is easy a quick for that picky eater.

1 pizza crust
orange cheddar
white cheese of your choice

Use with either a white or red sauce, but if using red sauce, keep it away from the edge so it doesn't show.  Or you could do no sauce.  In the center of the pizza, make an orange circle of cheese.  Next, make a white circle of cheese around that - dart board fashion.  The lastly, orange again.  Bake according to the directions on the crust.  When you cut slices, it should look like a piece of candy corn - well at least mostly :o)

Hot Pizza Dip

This dip is great when you are the host of a party because it comes together quickly, uses only a few ingredients, and can easily be reheated in the microwave if your guests come later then expected or you don't eat right away (in my opinion it doesn't taste good if it is not hot-warm). It is also good to bring when you are tight on cash. I love crab dip, but boy it can be expensive! Using pasta sauce will make it runnier than pizza sauce, but I alwayys have pasta sauce on hand and usually don't want to buy pizza sauce. I think it tastes better than pizza sauce. But if consistency is an issue for you, go with pizza sauce. So enjoy this twist on a Pampered Chef classic

Hot Pizza Dip - a twist on a Pampered Chef classic

1 1/2 package (12oz) cream cheese, softened
1 tsp Italian Seasoning Mix
3oz Monterey Jack Cheese, grated
1 cup (4oz) shredded mozzarella
about 1 cup of good pasta sauce (I like Prego) or 1 8oz can pizza sauce

optional: diced green peppers, sliced green onions, or chopped pitted olives

Toasted baguette slices

Preheat oven to 350.  Mix cream cheese, and seasoning mix.  Spread into the bottom of a 1 qt baking dish (I actually bought the Pampered Chef Mini-Baker for dips because it is such a great size).  Layer shredded Monterey Jack, sauce, and lastly mozzerella.  Bake for 20-30 minutes or until bubbly.  Top with topping if desired.  Serve with toasted baguette slices.

Quinoa-Stuffed Portobello Mushrooms from Pampered Chef

I have been wanting more healthy dinner ideas but amidst the room re-model we've eaten ALOT of pizza.  Here was a yummy looking recipe that I'm pretty sure my kids won't eat...  And I KNOW my husband won't eat (mushrooms) - but who's up for lunch??

Quinoa-Stuffed Portobello Mushrooms

4 large portobello mushrooms with stems divided
1/2 cup uncooked quinoa
1 cup vegetable broth
3 TBS balsamic vinegar, divided
1 small zuchini
3/4 cup canned quaretered artichoke hears, drained
4 green onions with tops
2 plum tomatoes
2oz Asiago cheese
2 TBS chopped fresh basil leaves
1 garlic clove, pressed
1/4 tsp coarsly ground black pepper

Preheat oven to 375°F (190°C). Line

Large Sheet Pan with foil. Remove stems from

mushrooms; set caps aside. Chop mushroom stems to measure 1/2 cup (125 mL) using

Food Chopper

. Place quinoa in (7-in./18-cm) Strainer and rinse under cold water 30

seconds. Bring broth to a boil in

(2-qt./1.9-L) Saucepan over medium-high heat; add

quinoa and mushroom stems. Reduce heat to medium; simmer, covered, 15 minutes or

until liquid is absorbed. Place quinoa mixture in

Classic Batter Bowl.

2. Meanwhile, remove and discard brown gills from the undersides of mushroom caps (see

Cook's Tip). Place mushrooms, rounded side down, onto pan. Place 5 tsp (25 mL) of the

vinegar in

(1-cup/250-mL) Prep Bowl; brush generously over both sides of mushrooms

using

Chef's Silicone Basting Brush.

3. For filling, chop zucchini using

Santoku Knife. Thinly slice artichokes and green onions.

Seed and dice tomatoes. Grate cheese using

Rotary Grater. Add zucchini, artichokes,

onions, tomatoes, cheese, basil, pressed garlic, black pepper and 1 tsp (5 mL) of the

vinegar to quinoa mixture; toss thoroughly to combine.

4. Spoon filling evenly into mushrooms. Bake 20-25 minutes or until mushrooms are tender.

Place mixed greens and remaining 1 tbsp (15 mL) vinegar in

Stainless (2-qt./2-L)

Mixing Bowl

; toss to coat. Serve mushrooms with mixed greens.

Yield: 4

Cook's Country Poke Cake

Cook's Country and Cook's Illustrated are great places to find really yummy recipes.  This one is no exception.  But in their typical style, don't expect it to be fast or too simple.  Worth it?  Oh yea.  If you are interested in another Cook's Illustrated recipe, see my recipe for Enchiladas Verde.  YUM.  Ahem, back to cake.  You c-o-u-l-d just do it the Kraft way.  Buy a cake mix.  Mix up some strawberry jell-o.  Poke the cake, pour jello over, and there you go...  But I warn you - from experience, you get a wet cake that tastes like fake strawberries.  I also tried the strawberry gelatin recipe from this recipe poured over a boxed cake mix. That didn't work either.  In fact, it was far worse.  My sugar loving nieces and nephew wouldn't even eat it.  This cake is dense and holds up well to the strawberry gelatin.  Plus I think it goes perfectly at a summer BBQ especially if all you have to bring is dessert!

Strawberry Poke Cake

Ingredients

• 3 cups frozen strawberries
• 1/4 cup sugar
• 2 tablespoons orange juice
• 1/2 cup water
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon table salt
• 4 teaspoons baking powder
• 1 cup milk
• 6 egg whites
• 2 teaspoons vanilla extract
• 1 3/4 cups white sugar
• 12 tablespoons butter, at room temperature
• 2 tablespoons strawberry gelatin (strawberry Jell-o)
• 1 cup frozen strawberries
• 2 tablespoons sugar
• whipped cream 

Directions

1. Combine 3 cups strawberries, 1/4 c sugar, orange juice and water in a saucepan. Cover and cook over medium heat until strawberries break down and become soft. (Strawberries do not need to be thawed before beginning.).
2. Preheat oven to 350°F Butter and flour a 13x9x2" baking pan.
3. In a large bowl, whisk together flour, salt and baking powder.
4. Whisk together milk, egg whites and vanilla, just until egg whites are broken up.
5. In the work bowl of a stand mixer (or using an electric hand beater), cream together 1 3/4 cups sugar and butter, about 3 minutes, until fluffy. Reduce speed to low. Add half the wet ingredients, then half the dry ingredients, then the remaining wet followed by the remaining dry. (This step IS important to get a nice flat cake!).

6. Pour batter into prepared pan. Spread evenly. Bake on middle rack of preheated oven for 35 minute.
7. Separate strawberry solids from liquid; set the solids aside (you will use these later). Add gelatin powder to liquid. Stir well and let stand until cake is baked.
8. When done, set cake on a baking rack and let cool at least one hour. Using a large skewer, poke cake about 50 times. Do not poke all the way to the bottom, or the gelatin will run underneath. Pour gelatin all over the top of the cake. Refrigerate 3 hours, or up to 1 day in advance.
9. Combine reserved cooked strawberry solids with 1 c frozen strawberries and 2 tbsp sugar in the work bowl of a food processor. Pulse until it has the consistency of strawberry jam. Spread evenly over top of cake. Spread cake with whipped cream.

Potato, Squash, and Cheese Gratin

This recipe was originally from www.thekitchn.com/recipe-potato-squash-and-goat-90647 entitled: Potato, Squash, and Goat Cheese Gratin.  It looked good but I was missing some things and frankly, I don't like goat cheese (yes I try it over and over and still come to the same conclusion).  So I changed it and it came out great!  But if you like goat cheese (bleck) maybe you should try the original and see how it goes.  As mentioned in her post,  you're going to want a mandolin.  There is one on Amazon for only $20 that gets great reviews.  After giving myself carpal tunnel making this the first time, I decided to buy one myself.  As for my version, here is:

Potato, Squash, and Cheese Gratin
9x12 serves 6-8

4-6 small/medium yellow squash (large squash are bitter)
6-8 red potatoes
1 small/medium red or Vidallia onion (optional)
1/3 cup olive oil
8oz sharp cheddar, graded (again, Cabbot Seriously Sharp is my favorite)
4oz (or more if you like) cream cheese
1/2 cup milk (don't use skim - if that is all you have, half/half or cream can be used)

Preheat oven to 400.

Use a mandolin or chef's knife to cut the squash, potatoes, and onion very thin - 1/8inch or less - and as evenly as possible.  Place in a large bowl.  Pour olive oil over the sliced veggies and stir or toss to coat.

Layer in 9x12 pan that has been sprayed with non-stick oil - sliced veggies, dots of cream cheese over the whole pan (2oz) (take two spoons, get some on one spoon and push off dots with the other spoon), layer of 1/3 of the cheese.  Sliced veggies, dots of cream cheese (2oz), layer of cheese (1/3 of the cheese).  Layer of veggies, last of the cheese. 

Pour milk over the whole dish.  Bake for 45 minutes or until the cheese is bubbling and brown.  Serve warm.  Left overs don't fair that well just so you know.  So eat up!