Tuesday, December 8, 2009

Chocolate Chip Banana Pancakes

Chocolate Chip Banana Pancakes

* 2/3 cup old fashioned oats (not quick oats, but those would work just as well if that was all you had on hand)
* 3/4 cup whole wheat flour
* 3/4 cup all-purpose flour
* 1/4 cup sugar
* 2 Tablespoons wheat germ
* 2 Tablespoons baking powder
* 1 teaspoon salt
* 2 eggs
* 1 teaspoon vanilla extract
* 1 1/2 cups buttermilk (take 1 TBSP vinegar or lime juice to each cup of milk - sit for 10 minutes - instant buttermilk. In this case, put 1 TBSP and 1 1/2 tsp)
* 1/4 cup applesauce
* 1/2 cup miniature chocolate chips
* 2 bananas, diced

  1. In a bowl, combine the oats, flours, sugar, wheat germ, baking powder and salt.
  2. In a separate bowl, combine eggs, vanilla, buttermilk and applesauce.
  3. Make a well in the dry ingredients. Pour in the wet ingredients and combine well.
  4. Stir in chocolate chips and diced bananas.
  5. Pour batter onto a lightly greased hot griddle. Flip when bubbles form on top; cook until second side is browned.
  6. Keep warm and enjoy!
Great to make a double batch and freeze leftovers!

Thursday, February 19, 2009

Play Dough Cookies

It is always so fun to create things and have fun with the kids. I love seeing how creative they can be with the tools given to them and even when they don't have the right tools, they go off looking for what they want or make it themselves.

My friend, Amy, recently posted about making Play-dough cookies. It looked like so much fun, I had to get this recipe and I plan to make it ourselves this Saturday!

* 3/4 cup butter, softened
* 3 ounces cream cheese
* 1 cup white sugar
* 1 egg
* 1 teaspoon vanilla extract
* 2 3/4 cups all-purpose flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* assorted colors of paste food coloring
* 24 lollipop sticks (optional - only if making swirly lollipops like on the website)

  1. In a bowl cream butter, cream cheese and sugar until fluffy. Add egg and vanilla; beat until smooth.
  2. In a medium bowl combine flour, baking powder and salt. Add dry ingredients to the creamed mixture. Stir till soft dough forms. Divide dough into fourths. Tint each with a different food color. Wrap in plastic wrap and chill for 2 hours.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. To make lollipops, working with half of each color, shape dough into 3/4 inch balls and for each cookie place 1 pink, 1 green, 1 blue and 1 orange ball together to make 1 large ball. Shape into a 12 inch long roll (like a snake), starting at one end, coil roll to make a 2 3/4 inch round cookie. Place cookies 3 inches apart on lightly greased baking sheet. Carefully insert lollipop sticks into bottoms of cookies.
  5. Or, use the different colors and create your own critters or shapes.
  6. Bake cookies for 8 minutes or until lightly browned. Cool and store in an airtight container.

~ Turkey Chilaquiles ~

Submitted by Amy Heidecker

(This is one of my favorite recipes to use up left over Chicken or Turkey!)


Serves 4

* 12 small (6-inch) corn tortillas, sliced in 3/4-inch strips
* 2 tablespoons canola oil
* Salt and pepper
* 1 small onion, chopped (1/2 cup)
* 2 jalapeno chiles, seeded (if desired, for less heat) and chopped (1/4 cup)
* 1 clove garlic, chopped
* 1 1/4 cups reduced-sodium canned chicken broth
* 6 ounces white cheddar cheese, grated
* 12 ounce leftover Grilled Turkey, shredded


1. Preheat oven to 400 degrees. On a rimmed baking sheet, toss corn tortilla strips with 1 tablespoon oil; season with fresh ground salt. Toast in oven until golden brown, tossing occasionally, 15 to 20 minutes.

2. Meanwhile, in a small saucepan, warm remaining tablespoon oil over medium heat. Add onion, jalapenos, and garlic; season with salt and pepper. Cook, stirring, until onion is translucent, about 5 minutes. Add chicken broth, and bring to a boil; reduce heat, and simmer 5 minutes. Transfer to a blender; puree until smooth.

3. Spread toasted tortilla strips on an ovenproof platter or in a baking dish; scatter cheese and turkey over strips. Bake until cheese has melted, 3 to 4 minutes. Remove from oven; drizzle chile puree over the top. Serve immediately.

Monday, February 16, 2009

Chicken Pot Pie

Last week, I got a coupon book from Pillsbury.  It was great!  Not only did it have some valuable coupons in there, but there was also recipes!

We decided to try the Chicken Pot Pie last night, since we had some leftover Rotisserie Chicken to use up.  Fortunately we had all of the other ingredients except for the mixed veggies.  This was a great, cheap meal and very filling!  We served the Pot Pie with Grapes and Apple slices.

Classic Chicken Pot Pie - by Pillsbury
1 box (15 oz) Pillsbury refrigerated pie crusts, softened as directed on box
1/3 cup butter or margerine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1 3/4 cup Progresso Chicken Broth
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups Green Giant frozen mixed vegetables, thawed

1. Heat oven to 425 degrees F. Make pie crusts as directed on box for Two-crust Pie using 9-inch glass pie pan.
2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4. Bake 15-20 minutes, then cover crust edge with strips of foil to prevent excessive browning.  Bake another 15-20 minutes or until crust is golden brown.
5. Let stand 5 minutes before serving.

Hints and Changes:
1. I put a little bit of poultry seasoning, Slap ya Mama Original blend, & garlic powder on the chicken before mixing with everything else.
2. Next time, I will add about 1/2 cup of onion.  It wasn't really noticeable in this dish.
3. If the mixture in #1 is not thickening, try adding some extra flour (with a bit of water to make a thick paste) to it and taking it off the heat.  You don't want it too thick, otherwise you won't have enough liquid to cover the chicken and vegetables.


Monday, December 29, 2008

Menu Plan Monday

I've been a "stalker" of Menu Plan Monday for quite some time.  I've used several recipes found on the sites listed.  I'm an Organizing Jumkie is a valuable resource!  So now, it is with pleasure that I say to you, I'm coming out of stalker land and am joining in on Menu Plan Monday.
Why, you ask?  Well, in an effort to get back into full-fledged menu-planning, keep in line with our budget & our health, as well as stream-line our shopping process, I think that being somewhat accountable to my audience of five, may keep me on the track.

So, without further ado, here is my menu for this week:

Monday Soup Night: White Bean and Ham Soup - this will be great with the last of the Christmas Day leftover Ham!

Tuesday Italian: Real Meatballs & Spaghetti - this was so good the first time I made it.  We have some leftover half-cooked meatballs just waiting to be cooked the rest of the way with some fabulous new favorite sauce!  Well worth the "more involved" recipe!

Wednesday Chinese/Chicken: Bacon Wrapped Apple BBQ Chicken

Thursday Mexican/Leftovers: Leftovers (I know, really creative for New Year's Day!)

Friday Sandwiches: Lunchmeat sandwiches, fruit, cottage cheese (kids) or small green salad (adults)

Saturday - Go with the flow: Sometimes leftovers, sometimes go out to dinner, sometimes whip something up.  Try to be out and about, so can't plan Saturdays very well.

Sunday, December 14, 2008

White Chocolate Cherry Cookies

 This is one of my favorite cookies!  Not just at Christmastime, but any time of the year!  Yummy!!
White Chocolate Cherry Cookies
1 1/2 cups all purpose flour
3/4 tsp baking soda
1/4 tsp salt
1/2 cup butter, room temperature
1 cup sugar
1 large egg
2 tsp vanilla extract
2/3 white chocolate chips
2/3 cup dried cherries (coarsely chopped, if cherries are very large)
Preheat oven to 375F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together the butter and sugar until fluffy. Beat in the egg and vanilla extract.Mix in the flour mixture, followed by the white chocolate chips and dried cherries.
Drop tablespoonfuls of dough (1-inch balls) onto prepared baking sheet.
Bake for 10-12 minutes, until cookies are just beginning to turn a light golden color around the edges. Cool for about 5 minutes on the baking sheet until cookies are completely set, then transfer to wire racks to cool completely.
Store in an airtight container.
Makes about 2 dozen.

Note: Feel free to double this recipe if you need more cookies to serve to a big (or hungry) crowd.

(Adopted from: Baking Bites)

Monday, December 8, 2008

Amish Friendship Bread

If you can ever get your hands on a starter, this is the easiest (though somewhat time restrictive) and most versatile bread you can make! By the way, I have plenty of starters, if you are in the area and would like one, just let me know!


Day 1: Do nothing, this is the day to receive the batter. Go by the date on the bag.
Day 2: Mush the bag. I know this sounds silly, but just squish the contents all around, it's fun and doesn't take long at all.
Day 3: Mush the bag.
Day 4: Mush the bag.
Day 5: Mush the bag.
Day 6: Add to the bag: 1 cup flour, 1 cup sugar, 1 cup milk, then mush the bag.
Day 7: Mush the bag.
Day 8: Mush the bag.
Day 9: Mush the bag.
Day 10: You bake!!! Follow the instructions below.

1. Pour entire contents of starter bag into a non-metal bowl.

2. Add 1 1/2 cups flour, 1 1/2 cups sugar, 1 1/2 cups milk. Mix well with a whisk.

3. Get out four 1-gallon size Ziploc bags. Measure out 1 cup of batter into each bag.

Note: If you plan on making more than 2 kinds/loaves of bread at this time, measure out 3 cups of batter for each set of loaves you are going to make. If you have enough batter remaining for 1 cup, go ahead and put it in a Ziploc bag - this will be your new starter. Each batch of bread requires 3 cups of batter after step 2 on Day 10.

Should this not be passed onto a friend on the first day, be certain to tell your firend what day the bag is on when it is presented to them. It is helpful to mark the bag with the beginning date.

4. Preheat oven to 325 degrees.

5. To the remaining batter, add: 3 eggs, 1 cup oil (or 1/2 cup oil & 1/2 cup applesauce), 1/2 cup milk, 1 cup sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 2 cups flour***see variations below***

6. Grease 2 large loaf pans with Crisco and mix an additional 1/2 cup sugar and 1 1/2 teaspoon cinnamon. Dust greased pans with the 1/2 the mixture.

7. Pour batter evenly into the 2 pans, sprinkling the remaining sugar/cinnamon mixture.

8. Bake for 1 hour. Cool until bread loosens evenly from the pan (About 10 minutes).

Serve hot or cold.

***If you are making just plain Amish Friendship Bread, add in 2 teaspoons cinnamon, 1/2 teaspoon vanilla and 1 large box of instant vanilla pudding.
***If you are making Chocolate Amish Friendship Bread, add in 1/2 teaspoon vanilla and 1 large box of instant choclate pudding. You can also add in a small bag of chocolate chips after the batter is mixed. After it is done, it tastes great with some peanut butter spread on it and a big glass of milk!
***If you are making Lemon Amish Friendship Bread, add in 1 teaspoon Lemon Extract, 1 large box instant lemon pudding, the zest of one lemon and the juice of one lemon.


~ DO NOT use any type of metal spoon or bowl for mixing or any time during the bread-making process.
~ DO NOT refrigerate. I know it sounds crazy, especially since you are putting milk in the bag. Just refrain. Don't do it!
~ If air gets in the bag, let it out. I suggest letting the air out after each time you mush the bag, just part of the process, then you don't have to worry about it. What happens if there is too much air? The bag sort of pops and the contents start to spew out everywhere. No, not spray, just more of an ooze.
~ It's normal for batter to rise, bubble and ferment. Let it!
~ You can freeze the batter at anytime, just be sure to mark the day you were on when you put it in the freezer.
~ If you keep a starter for yourself, you will be baking every 10 days (unless you freeze it). The bread is very good and makes great gifts. It's fun to bake a loaf (or some mini loaves) and give them to a friend along with the starter bag and instructions.

Thursday, November 20, 2008

Streusel topping for Sweet Potatoes

1 c packed brown sugar
1/2 c flour
3/4 c quick cooking oats
1/2 c softened butter
* Mix together.
* Sprinkle over cooked sweet potatoes.
* Cover with foil.
* Bake 10 minutes. (at whatever temp your oven is already)
* Uncover.
* Bake 5 minutes.

Wednesday, November 19, 2008

All Spice Substitute

Black Pepper

* Combine the ingredients in equal parts to make All Spice.

Pumpkin Pie Spice Substitute


~ To make one (1) TBSP pumpkin pie spice, combine the following:
1 1/2 tsp cinnamon
3/4 tsp ginger
1/2 tsp all spice
1/2 tsp nutmeg

Pumpkin Apple Streusel Muffins

Muffin Ingredients:
2 1/2 c all-purpose flour
2 c white sugar
1 TBSP pumpkin pie spice (see substitute here)
1 tsp baking soda
1/2 tsp salt
2 eggs, lightly beaten
1 c canned pumpkin puree
1/2 c vegetable oil
2 c apples - peeled, cored and chopped
Streusel (below)

Muffin Directions:
* Preheat oven to 350 degrees F.
* Lightly grease 18 muffin cups or use liners.
* In a large bowl, sift together flour, sugar, pumpkin pie spice, baking soda and salt.
* In a separate bowk, mix together eggs, pumpkin and oil.
* Add pumpkin mixture to fllour mixture; stirring just until moistened - be sure to not overmix or muffins will be dense
* Fold in apples.
* Spoon batter into prepared muffin cups.
* Sprinkle streusel onto batter.
* Bake for 35-40 minutes, or until toothpick inserted into muffin comes out clean.

Streusel Ingredients:
2 TBSP all-purpose flour (optional)
1/4 c white sugar
1/2 tsp ground cinnamon
4 tsp butter

Streusel Directions:
* In a small bowl, combine flour, sugar and cinnamon.
* Cut in butter until mixture is crumbly.

Monday, November 3, 2008

Chocolate-Banana Filled Crepes

Courtesy of Paula Deen and Food Network.

Crepe Ingredients:
1 c all-purpose flour
pinch salt
1 egg
1 egg yolk
1/2 c milk
1 TBSP melted butter
1/2 tsp vanilla extract

Topping Ingredients:
1 jar hazelnut chocolate spread (Nutella)
5 bananas, sliced
1 can whipping cream

* Sift flour with the salt into a bowl.
* Make a well in the center.
* Add the egg and egg yolk.
* Pour in half the milk, slowly, stirring constantly.
* When half has been added, stir in the melted butter and vanilla.
* Beat well until smooth.
* Add the remaining milk, cover and let stand at room temp for at least 20 minutes before using.
* The batter should be the consistency of light cream.
* Heat a well greased 6-inch skillet.
* Add 1/4 c batter.
* Tip skillet from side to side until batter covers bottom.
* Cook until the bottom is golden brown.
* Turn and remove to a plate.
* Repeat with remaining batter.
* Spread a thin layer of Nutella onto the crepe and place banana slices down the center.
* Fold or roll crepe.
* Just before serving, top with whipped cream.

Monday, October 27, 2008

French Toast Crostini with Honey Creme Fraiche

Recipe Courtesy of Lisa Garza and the Food Network.

Crostini Ingredients:
2 eggs
1/4 c heavy cream or whole milk
1 tsp pure vanilla extract
1/2 tsp kosher salt
1/2 tsp ground cinnamon
2-3 TBSP butter
1/2 French baguette, sliced diagonally, 1/4-inch thick
Honey Creme Fraiche, below
1/4 c lavender honey
1/2 c sliced almonds, toasted
Crostini Directions:
* Preheat oven to 200 degrees F
* In a medium bowl, whisk together eggs, cream, vanilla, salt and cinnamon.
* In a large skillet on medium heat, melt half of the butter.
* Dip (not soak) each side of the bread in the egg mixture and gently shake off excess.
* In batches over medium-high heat, adding more butter as needed, cook bread until golden brown on both sides.
* Remove and keep warm in the over on a baking sheet.
Creme Fraiche Ingredients:
1 c Creme Fraiche
1/4 c fresh cream, whipped
1/4 c lavender honey
pinch kosher salt

Honey Creme Fraiche Directions:
* In a medium bowl, whisk all together

To serve: 
* Top each slice of bread with a dollop of Honey Creme Fraiche.
* Drizzle with lavender honey
* Sprinkle with almonds
* Enjoy!

Yield: 4-6 servings

Thursday, October 23, 2008

Mia's Egg Dish

From Mia's friend, Pat

10 eggs
1 large container cottage cheese - small curd
1/2 cup flour
salt & pepper (to taste)
1 lb Monterey Jack cheese, grated
1 TBSP baking powder
1 8oz can chopped green chiles

* Grease 9x13 dish.
* Combine all ingredients in bowl.
* Pour mixture into dish.
* Bake at 350 degrees for 30 minutes or until knife comes out clean.

Sunday, October 19, 2008

Traditional Pot Stickers


1/2 medium head cabbage,
finely chopped
1 green onion,
finely chopped
2 slices fresh ginger root
2 water chestnuts, drained and finely chopped

1 teaspoon salt

1/2 teaspoon white sugar

1 teaspoon sesame oil
1 (14 ounce)
package wonton wrappers

5 tablespoons vegetable oil

3/4 cup water

1 tablespoon chili oil

1 teaspoon distilled white vinegar

1 tablespoon soy sauce


* Crumble pork into a large, deep skillet.
* Cook over medium high heat until evenly brown.
* Drain and set aside.
* In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil.

* Chill in the refrigerator 6 to 8 hours, or overnight.
* Place a TBSP of the pork mixture into each of the wonton wrappers.
* Fold the wrappers, and seal the edges with a moistened fork.
* In a large, deep skillet, heat 3 TBSP vegetable oil over medium high heat.
* Place the pot stickers into the oil seam sides up.

* Stirring constantly, heat 30-60 seconds.
* Pour water into the skillet.
* Gently boil 7-8 minutes, until oil and water begin to sizzle,
* Add remaining oil.
* When the bottoms begin to brown, remove pot stickers from heat.

For Dipping Sauce:

* In a small serving bowl, mix together the chili oil, vinegar and soy sauce, adjusting proportions to taste.

Saturday, October 18, 2008

Butter Pecan Cookies

From Metro MOPS - Jeana Beth
1 box Butter Pecan cake mix
3/4 stick butter or margerine
1 egg
3 TBSP water
1 cup Heath Bar bits or "bits of brickle"
1 cup white chocolate chips
1/2 cup chopped pecans
1/2 cup almond slivers
* Preheat oven to 350 degrees.
* Mix together cake mix, butter, egg and water.
* Then add the remaining ingredients.
* Spoon onto baking/cookie sheet.
* Bake for approx 12 minutes.
NOTE: Cookies will appear not done!
* Let cookies cool on baking sheet for a few minutes, then remove.

Four Layer Pumpkin Cake

From Metro MOPS - Leigh Ann

For Cake:
1 box yellow cake mix
1 can pumpkin, divided
1/2 cup milk
1/3 cup vegetable oil
4 large eggs
1 tsp pumpkin pie spice

For Filling:
1 8oz package cream cheese, softened
1 cup powdered sugar
1/2 tsp pumpkin pie spice
1 oz container Cool Whip
1/4 cup caramel topping
1/2 cup pecans

* Preheat oven to 350 degrees.
* Grease and flour two (2) 9-in round cake pans.
* Beat together cake mix, 1 cup pumpkin, milk, oil, eggs, 1 tsp pumpkin pie spice.
* Pour into pans.
* Bake 25-30 minutes.
* Cool completely - VERY IMPORTANT!!
* While cake is baking, beat cream cheese until creamy.
* Add powdered sugar and 1/2 tsp pumpkin pie spice.
* Mix well.
* Stir in Cool Whip.
* Remove cake from pans and cut horizontally - making sure layers are even.
* Stack layers, spreading cream cheese mixture in between.
* Do not frost the top layer - you will have three layers of cream cheese mixture.
* Drizzle the top with caramel topping and sprinkle on the pecans.

Enjoy this very yummy fall dessert!!

HINT: Kids can help frost the layers and stir/beat when necessary, as well as help pour ingredients into the bowls.

Country Breakfast Casserole


1 lb sausage
1/2 28 oz bag frozen hashbrowns with peppers & onions
6 eggs
1 cup milk
2 TBSP flour
4 oz shredded cheddar cheese
1/4 tsp black pepper

* Brown sausage in skillet.
* Place in baking dish, but do not drain pan.
* Add potatoes and fry until golden.
* In large bowl, combine eggs, milk, flour & cheese.
* Fold in hot sausage and potatos.
* Spray 9x13 pan with non-stick spray.
* Pour mixture into pan.
* Bake at 350 for 45 minutes.

You can put the casserole together the night before, refrigerate it overnight and then bake it in the morning.

Friday, October 17, 2008

Apple Crisp

From Metro MOPS

4-5 apples, peeled, cored and sliced
2-4 TBSP granulated sugar
1/2 cup regular rolled oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/2 tsp cinnamon
1/4 cup butter (1/2 stick)
1/4 cup chopped nuts (optional)
* Place apples in a 2-quart square baking dish.
* Stir in the granulated sugar.
* In a medium bowl, combine the oats, brown sugar, flour and cinnamon.
* Cut in butter till mixture resembles coarse crumbs.
* Stir in nuts (optional).
* Sprinkle topping over apples.
* Bake crisp at 375 degrees for 30-35 minutes or until fruit is tender and topping is golden.

* If desired, serve warm with ice cream or whipped topping of choice.
* If not baking right away, make sure you put some lemon juice on the cut apples before adding the sugar, to prevent browning, then cover with foil. When time to cook, remove the foil.
* For whipped topping, beat heavy whipping cream with powdered sugar, cinnamon and vanilla extract.

Thursday, October 16, 2008

Mom's Carrot Cake

Cake Ingredients:
2 Cups sugar
4 eggs, unbeaten
1 1/2 C oil - NOT olive oil, use a vegetable oil
2 1/2 C flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp cinnamon
3 Cups raw grated carrots (about 6 medium carrots)
1/2 Cup chopped pecans (I usually omit these, but can be placed on top of frosting for decorative touches, if not in cake)

* Dump everything into a bowl and mix.
* Grease and Flour two (2) 9" pans
* Pour half of mixture into each pan.
* Bake at 350ยบ for 45 min.
* Cool on wire racks.

Frosting Ingredients/Directions:
1 box powdered sugar
2 tsp vanilla
1 8oz pkg cream cheese, softened
1 stick butter (1/2 C) - the recipe may not work the same if you use the whipped butter
* Whip together and spread on cooled cake. 
* Works best with an electric beater.

* Can also bake into mini cupcakes, large cupcakes, 9 x 13 pan or can try a sheet cake pan as well for thinner pieces.