Ha....Peeee Birthday Cards

I just made these cards for my mom and someone else who will find out tomorrow. (Pies!) =) It turned out really cute! It was way easy too. It works with regular printer paper, but card stock looks better.

Thanks Martha Stewart!!

Butterscotch Oatmeal

(Sorry no photo for this one because how can a bowl of oatmeal really look that photogenic? I didn't want to spend all morning staging my oatmeal for a picture because really it would still have looked like mush. You know what oatmeal looks like so imagine that image here and then imagine some yumminess in there too for this recipe.)

We eat a lot of oatmeal in our house and this recipe might make it so we eat even more because it is so yummy! Who can resist butterscotch at breakfast? Now you might be thinking that adding an egg to oatmeal is weird, but think custard not scrambled eggs. The original recipe is from All Recipes, but I changed it because some of the ingredients needed to be scaled down to temper the sweetness and the fat content.

• 1 egg, beaten
• 1 3/4 cups milk (I used skim)
  
• 1/4 cup packed brown sugar (I think you could add even less sugar and it would still be sweet enough)
  
• 1 cup rolled oats
• 2 teaspoons butter (I used soft margarine, trans fat free, you could even just omit the butter, but a little fat will help with satiety and feeling fuller longer)
• Optional: berries, chopped apples, nuts, cinnamon (we ate ours with frozen raspberries stirred in, yum!)
  

DIRECTIONS

1. In a saucepan over medium heat, whisk together the egg, milk and brown sugar. Mix in the oats. When the oatmeal begins to boil, cook and stir until thick. Remove from the heat, and stir in butter until melted. Serve immediately.

The recipe makes three servings according to All Recipes, but the amount of oatmeal and liquid is consistent with two servings according to the oatmeal package. I don't really think that the addition of one egg makes the recipe enough for three. Eliza and I had probably 3/4 of the recipe by ourselves this morning and actually saved the leftovers for Eliza to eat tomorrow morning. This would not have fed our family with Brian at home.

This one is for you Jan!

Peanut Butter Chocolate Chunk Cookies

(from Everyday Food - Cookie of the Day)

1 1/2 cups flour

1 tsp baking soda

1 cup peanut butter (smooth or chunky)

4 Tbsp unsalted butter, room temp

1/2 cup packed dark-brown sugar 

(we used light since that is what we had)

1/2 cup granulated sugar

2 large eggs

1 tsp vanilla

8 ounces semisweet chocolate, cut into chunks

(we just used chocolate chips)

Preheat oven to 350.  In a bowl, whisk together flour and baking soda; set aside.  In a large bowl, using an electric mixer, beat PB, butter, and sugars until light and fluffy.  Add eggs and vanilla, and beat until smooth.  With mixer on low, gradually add flour mixture, beating just until combined.  Stir in chocolate chunks.

Drop dough by heaping tablespoons, 1 inch apart, onto two large baking sheets.  Bake until golden, 13 - 15 minutes, rotating sheets halfway through.  Transfer cookies to wire racks to cool.

As an added bonus, here is a poem Chris wrote about them:

Ode to Peanut Butter Chocolate “Chunk” Cookies

 Oh! {dramatic pause} These cookies are so delicious

Although not very nutritious {but who cares-don’t read that out loud}

They are still slam-a-jama delicious

They are so good they are near fictitious

Like self washing dirty dishes

 

I would like to be a plate of Peanut Butter Chocolate “Chunk” Cookies

Because they are more fun than a car full of Wookies

With their chunky chocolateness

I could ere go amiss

Life could be a delicious bliss

Oh! {dramatic pause} These cookies are so delish!

Blueberry Sauce

Another winning recipe from Allrecipes.com.

Brian made this to go with pancakes yesterday and French toast today and it was delicious. He only used about half the sugar so try that and then sweeten to your liking. Also, we didn't have OJ so he swapped the orange juice and water amounts to use 1 C. water and whatever he could squeeze out of a fresh orange.

INGREDIENTS

• 2 cups fresh or frozen blueberries
• 1/4 cup water
• 1 cup orange juice
• 3/4 cup white sugar
• 1/4 cup cold water
• 3 tablespoons cornstarch
• 1/2 teaspoon almond extract
• 1/8 teaspoon ground cinnamon

DIRECTIONS

1. In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
2. In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.

Be forewarned though that your kids may end up looking like this:
Eliza is going through some squinty eye phase for pictures now. Still cute, but totally random.

Quinoa and Red Bean Burritos

Keeping with Annette's whole grain theme, here is a burrito option
that we had for dinner tonight that we liked.

Ingredients

• 1 cup quinoa (pronounced keen-wa, see Note)
• 2 teaspoons McCormick smoky sweet pepper blend (found in spice aisle)
• 1 can (15 ounces) red kidney beans, drained, rinsed and lightly mashed
• 1 1/2 cups jarred salsa
• 8 whole wheat tortillas
• 1 cup shredded Mexican-cheese blend

Directions

1. Place quinoa and pepper blend in a saucepan and cook following package directions (2 parts water to 1 part quinoa, boil water, add quinoa, cover and simmer about 15 minutes until soft and water is absorbed-same as rice). Once cooked, stir in beans and 1 cup of the salsa. I would eat this as a side dish without doing the burrito part, it's very similar in texture to Spanish rice, but the flavor is different. You can make it more/less spicy depending on the type and amount of salsa you use.

2. While quinoa is cooking, heat oven to 350°. Coat large baking sheet with nonstick cooking spray.

3. Heat tortillas in microwave for 45 seconds to soften. Place 1/2 cup of the quinoa mixture in center of each tortilla and fold like a package. Place seam-side down on baking sheet.

4. Lightly coat burritos with nonstick cooking spray and top with remaining salsa and cheese, dividing equally. Bake burritos at 350° for 12 minutes until heated through, with cheese melted. Serve with additional salsa.

Note: Quinoa is found in the rice and dried bean aisle of the supermarket. I found quinoa in the bulk grain bins at Giant-you know, where they sell granola, different rices, etc. You can also find it at natural food stores.

Recipe from February 2009 issue of Family Circle.

More Whole Wheat Recipes

I have a few more to share with you. These are recipes that I just recently made, so I know that they are good.

Whole Wheat Banana Bread

Preheat oven to 325 degrees.

1/3 c. oil (I used canola oil)
1/2 c. honey

Mix these two ingredients together. Then mix in:

2 eggs

Add and mix in:

1 tsp. vanilla
1 1/2 c. mashed banana (this is about 5 bananas that are very ripe)

Add to batter:

1 3/4 c. whole wheat flour (I used white whole wheat)
1/2 tsp. salt

In a separate cup, mix together:

1 tsp. baking soda
1/4 c. hot water

Add baking soda and water to the batter and mix well. Don't over mix or bread will turn out tough. Pour into a greased loaf pan and bake for 50-60 minutes or until a toothpick poked in the center comes out clean.

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Whole Wheat Pancakes

1 TBSP honey
3 TBSP oil
1 c. buttermilk**
1 c. whole wheat flour
2 tsp. baking powder
1/2 tsp. salt

2 large eggs

Mix honey and oil together. Mix in buttermilk. Add the dry ingredients and stir until just mixed in. Cook on hot griddle and add favorite toppings.

**If you don't have buttermilk, you can make a buttermilk substitute, which is what I did.

Buttermilk Substitute

Milk (just under one cup)
1 Tablespoon white vinegar or lemon juice

Preparation:
1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.

2. Add enough milk to bring the liquid up to the one-cup line.

3. Let stand for five minutes. Then, use as much as your recipe calls for.

100% Whole Wheat Bread

Hi y'all! My name is Annette. I am Jamie's oldest sister. I was telling her about the bread recipe I just acquired. This is the best whole wheat bread recipe. I have tried many recipes, but this one is the winner and is super simple to make. You add a vitamin C to the recipe to make it light. I also used white whole wheat. This makes 3 generous sized loaves of bread.

1/2 c. warm water (110 degrees)
2 TBSP yeast
1 TBSP sugar
5 c. hot water
7 c. whole wheat flour
3/4 c. oil (I used canola oil)
3/4 c. honey or sugar (I used honey)
2 TBSP salt
5 to 6 c. whole wheat flour
1,000 mg Vitamin C, crushed or powdered

Mix warm water, yeast and sugar and set in a warm place. Combine 5 cups hot water with 7 cups whole wheat flour, oil, honey (or sugar), and salt. Mix well. Add yeast mixture, remaining flour and vitamin C. Knead 10 minutes. Let rise until double. Push down then divide dough into equal portions and shape into loaves. Place into 3 greased loaf pans. Let rise only 1/2 (approximately even with the top of pan). Bake at 350 degrees for 40 minutes.

Chicken Pot Pie = cold weather comfort

This recipe is my go-to recipe for Chicken Pot Pie (is it Pot Pie or Potpie?).  It has been rainy and cold at our house and when I made this last week, it hit the spot.  Why do I like this recipe?  It doesn't call for any condensed soups.  It's yummy and my kids eat it up, vegetables and all.  And it makes TWO pies (it can even make three if you use smaller pie pans)!  That's right.  You can stick one in the freezer to use at a later date, you can make one for a friend who just had a baby and have one for your own dinner, you can give a frozen pot pie to a new mother for her to use after the mothers have gone home and all the dinners have stopped coming, etc.  Below is my own version of this recipe, making it easier and faster to make.

2 cups frozen hash browns (I prefer Southern Style)

1 1/2 to 2 cups carrots, chopped or sliced

2/3 cup onion, chopped

2 sticks of butter (I know, it sounds like a lot, but remember this is making 2 pies)

1 cup flour 

1 tsp salt (add more if you want)

1 tsp dried thyme

3/4 tsp pepper

3 cups chicken broth

1 1/2 cups milk

1 rotisserie chicken from Costco or grocery store, deboned and cut/shredded into smaller pieces (enough to equal 4 cups)

1 cup frozen peas

1 cup frozen corn

2 - 3 packages of Pillsbury pie crust or make your own homemade pie crust (enough for two 9-inch pies, or 3 smaller pies)

disposable, aluminum pie pans if you plan on giving away or for easy clean up

In a large skillet, saute onion and carrots in butter until tender.  Stir in flour, thyme, salt & pepper until blended.  Cook for about one minute.  Gradually stir in broth and milk.  Bring to a boil; cook and stir until thickened (just a few minutes).  Add the chicken, peas, corn, and potatoes (hash browns); remove from heat.  Sometimes I add in more peas, corn, and/or potatoes if I feel like it.

Line two 9-inch pie plates (or three if you are using smaller pans) with bottom pastry; trim even with the edge of plate, if necessary.  Fill pastry shells with chicken mixture.  Place the top pastry over the filling; trim, seal, and flute edges.  Cut slits into pastry and add decorative cutouts, if so desired.  Brush with milk or egg whites (the egg whites will give it that shiny look).

Place one potpie on a baking sheet, and bake at 425 degrees for 35-40* minutes or until crust is lightly browned.  Let stand for 15 minutes before cutting.  

With the remaining pie(s), cover with saran wrap and a couple layers of foil and freeze for up to 3 months.

To bake frozen pie:

Remove all foil and saran wrap.  Shield pie crust edges with strips of foil (you can repurpose the foil it was wrapped in); place pie on baking sheet.  Bake at 425 for 30 minutes.  Reduce heat to 350; bake 70 - 80* minutes longer or until crust is golden brown.  

*All temperatures and times are based on a 9-inch pie.  Some adjustments may need to be made if you are making smaller pies or baking multiple pies.  I would adjust the time before the temperature though.

Yield: 2-3 pies, 6 to 8 large servings per pie

Need a last minute Valentine?

I'm usually not a big celebrator of Valentine's Day.  There are no Valentine decorations in my house, or in my possession, but there will be come Friday when the kids get home from school with all their goodies.  I have to say that this year I am having fun with it!  I saw these on a blog today and I cannot decide which one I want to use -- Twilight or Moulin Rouge?  I especially like that you can download them for free and print them out all in the cozy of your own home.

Chicken with Roasted Sweet Potato Salad

This recipe is also from Real Simple, February 2009
(You can tell which magazine I was using for our grocery list)

Yield: Makes 4 servings

Ingredients

* 2 sweet potatoes (about 1 pound), peeled and cut into thin wedges
* 1 red onion, thinly sliced
* 3 tablespoons olive oil
* Kosher salt and black pepper
* 4 6-ounce boneless, skinless chicken breasts
* 1 bunch spinach, thick stems removed (about 4 cups)
* 2 tablespoons fresh lime juice

Preparation

Heat oven to 425° F. On a rimmed baking sheet, toss the potatoes, onion, 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast until tender, 20 to 25 minutes.

Meanwhile, heat the remaining tablespoon of oil in a skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until browned and cooked through, 5 to 6 minutes per side.

In a large bowl, toss the warm potato mixture with the spinach, lime juice, and 1/4 teaspoon salt. Serve with the chicken.

Substitutions: Tossing warm roasted vegetables with fresh spinach gently wilts and tenderizes the greens. In place of sweet potatoes, try butternut squash, rutabaga, carrots, or parsnips.

We really liked this recipe - the lime juice in the sweet potato salad was delicious. Eliza ate all of this meal including the onions!

Cheesecake-Topped Brownies

This is what I made for the pot luck Sunday. I thought I would post it, it's very easy to make and I thought it was good!

Cheesecake-Topped Brownies
Makes 3 to 3-1/2 dozen brownies

Prep Time 20 minutes

Bake Time 40 to 45 minutes

Ingredients:

1 (19.5- or 22-ounce, family size) package fudge brownie mix

1 (8-ounce) package cream cheese, softened

2 tablespoons butter or margarine, softened

1 tablespoon cornstarch

1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk

1 egg

2 teaspoons vanilla extract

Ready-to-spread chocolate frosting

Instructions:
1. Preheat oven to 350F. Prepare brownie mix as package directs. Spread into well-greased 13X9-inch baking pan. (I lined the pan with foil, and it made it much easier to remove the brownies from the pan.)

2. In large bowl, beat cream cheese, butter and cornstarch until fluffy.

3. Gradually beat in EAGLE BRAND, egg and vanilla until smooth. Pour cheesecake mixture evenly over brownie batter.

4. Bake 45 minutes or until top is lightly browned. Cool. Spread with frosting. Cut into bars.* Store leftovers covered in refrigerator.

* These were even better the next day, cold. So make them the day before and serve cold! Yum!

Tip: I saw this in Family Circle. When lining a pan with foil, "place the pan upside down on counter and shape foil over outside. Flip pan over and tuck shaped piece inside."

I know that probably sounds silly but I used this tip when making these brownies and it actually made it a lot easier to line the pan with foil.

Pulled Pork Tacos

Pulled-Pork Tacos

2 cups store-bought salsa, plus more for serving
2 tablespoons chili powder
2 tablespoons dried oregano
2 tablespoons unsweetened cocoa powder
Kosher salt
1 2 1/2-pound boneless pork butt or shoulder, trimmed of excess fat
18 corn tortillas
1/2 cup fresh cilantro sprigs
3/4 cup sour cream
1 lime, cut into wedges

In a 4- to 6-quart slow cooker, combine the salsa, chili powder, oregano, cocoa, and 1 teaspoon salt. Add the pork and turn to coat.

Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.

Twenty minutes before serving, heat oven to 350° F. Stack the tortillas, wrap them in foil, and bake until warm, about 15 minutes.

Meanwhile, using 2 forks, shred the pork and stir into the cooking liquid. Serve with the tortillas, cilantro, sour cream, lime, and extra salsa.

I omitted the cilantro, but used lettuce. We also had some shredded cheese on our tacos. The corn tortillas we used kind of fell apart (probably my fault) so either cook them in a way that doesn't let them steam too much or use flour tortillas. We followed the recipe and wrapped them in foil but I think that venting the foil a little would have helped the steam to escape and would have prevented the breakage.

Tip: When using a slow cooker, resist the urge to lift the lid until the dish has cooked the minimum amount of time specified in the recipe. Each peek allows heat to escape and can increase cooking time by as much as a half hour.

Yield: Makes 6 servings

Brian rated this recipe 4 1/2 starts out of 5 which means it's pretty good.

Chocolate-dipped Marshmallows

I'm sitting at the computer, trying to come up with my menu/grocery list for tomorrow.  Michon's post made me want to make desserts instead!  I saw this recipe in Real Simple and thought the kids would have fun making it.

12 marshmallows

2 ounces semisweet chocolate, melted

3 Tbsp toppings (such as chopped pistachios, shredded coconut, and crumbled graham crackers)

Dip half of each marshmallow in the melted chocolate, letting the excess drip off, then sprinkle with your desired toppings.  Serve immediately or chill until firm, about 20 minutes.

The marshmallow-chocolate-graham cracker combo is making me salivate.

Okay, back to business, grocery list.....

Chocolate-Glazed Cake Tower

Danielle, you said you were looking for ideas, I haven't tried this recipe, but it looks like a cute and easy idea for Valentine's Day. There's even a video of Rachael Ray making it. I would probably use milk chocolate instead of dark, but it depends on what you like.


Yields: 2 servings

Ingredients:

1/2 cup seedless raspberry jam (or any flavor you like)
10 slices store-bought pound cake (each about 1/2 inch thick)
1 cup heavy cream
8 ounces dark chocolate, finely chopped

Preparation:

1. Heat the jam slightly in the microwave so it's easily spreadable.
2. Using a cookie cutter of your favorite shape, punch a shape out from each slice of pound cake. 3. Slather one side of each slice with the jam.
4. Build the cutouts into a stack by layering five of pieces of cake on top of each other, ending with a bare piece of cake. Set the assembled cake stacks aside.
5. Place a small pot over medium heat with the cream. Bring up to a bubble and remove from the heat. Add the chocolate to the pot and stir to melt.
6. Set the cakes on a screen over a sheet pan and pour the chocolate glaze over the cakes to cover them completely (heads up – the excess will drip onto the tray below so you can just scoop it back up and use it again later). Refrigerate until ready to serve. (Cakes can be made up to 1 day ahead of time.)