Lemon Tea Bread

Ingredients:
3/4 cup butter, softened
1 1/2 cups sugar
3 eggs
1 1/2 tsp grated lemon peel
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup 2% milk
3 Tbl lemon juice
6 Tbl confectioners' sugar

Directions:
In a small bowl, cream butter and sugar.  Add egg and lemon peel; beat well.  Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.  Transfer to a loaf pan coated with cooking spray.  Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean.  Immediately remove from pan to a wire rack.  Combine lemon juice and confectioners' sugar; drizzle glaze over warm bread.  Yield: 1 loaf

Pumpkin Chocolate Chip Cookies

Ingredients:

3/4 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
1/2 can (7.5 oz) solid-pack pumpkin
1/2 egg (either use white or yolk)
1/2 tsp. vanilla extract
2 cups all-purpose flour
1 cup quick-cooking oats
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 cup semisweet chocolate chips

Directions:
In a large bowl, cream butter and sugars.  Beat in the pumpkin, egg and vanilla.  Combine flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture.  Stir in chocolate chips.

Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets.  Bake at 350 degrees for 10-12 minutes or until lightly browned.  Remove to wire racks to cool.  Yield: 5 dozen

Sweet Potato Shells

Ingredients:

2 large onions, chopped (or about 1 tsp. minced onion)

3 Tbsp. butter

1 tsp. garlic powder

1/4 tsp. salt

20 uncooked jumbo pasta shells

1/4 cup chicken broth

1 Tbsp. apple cider

1 tsp. dried thyme (I left out)

1/4 tsp. pepper

1 1/2 cups mashed sweet potatoes

1 1/2 cups (6 oz.) cumbled Gargonzola cheese (I used feta)

1/2 cup grated Parmesan cheese

2 Tbsp. minced fresh parsley (I forgot)

Directions:

In a large skillet, saute onions in butter until softened. Add garlic powder and salt. Reduce heat to medium-low; cook, stirring occasionally, for 25-30 minutes or until deep golden brown.

Meanwhile, cook the pasta shells according to package directions. Drain pasta; set aside.

Stir the broth, apple cider, thyme and pepper into onions. Bring to a boil; cook until liquid is almost evaporated. Remove from heat. Stir in sweet potatoes and Gorgonzola cheese.

Spoon into shells; place in a greased 9x13 baking dish. Sprinkle with Parmesan cheese. Cover and bake at 375 degrees for 10-15 minutes or until heated through. Sprinkle with parsley. Yield: 7 servings.

Pumpkin Chip Muffins

Ingredients:

2 eggs

1 cup sugar

1 cup (8 oz) solid-pack pumpkin

1/2 cup canola oil

1 1/2 cups flour

1 tsp baking soda

1/2 tsp baking pwd

1/2 tsp cinnamon

1/2 tsp salt

1/4 tsp cloves

1 cup semisweet chocolate chips, or 1 cup bittersweet chocolate chips

Directions:

In a large bowl, beat the eggs, sugar, pumpkin, and oil until smooth. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups. Bake at 400 degrees for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack. Yield: 1 dozen muffins

Pumpkin Pancakes

Ingredients:
2 cups flour
2 T. sugar
4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 1/2 cups milk
1 cup pumpkin puree
4 eggs, separated
1/4 cup melted butter
1/4 tsp. cloves
1/8 - 1/4 tsp. nutmeg

Directions: Sift together dry ingredients. Combine milk, egg yolks, butter and pumpkin puree. Stir into dry ingredients just until blended. Beat egg whites until stiff and fold into batter. Pour onto hot, oiled griddle, about 1/3 cup at a time. Cook until tops bubble and turn and cook other side. Yield: 4 servings

"Great Pumpkin" Bread

Ingredients:
3 cups all-purpose flour
2 cups sugar
2 tsp. baking soda
1 tsp. ground cloves
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
1/2 tsp. baking powder
16 oz. can (2 cups) pumpkin
2/3 cup oil
3 eggs, slightly beaten

Directions:
Preheat oven to 325 degrees. Grease two standard loaf pans. Mix the flour, sugar, baking soda, cloves, cinnamon, nutmeg, salt and baking powder in a large bowl. Add the remaining ingredients and mix until well blended. Pour into the loaf pans. Bake about 45-60 minutes or until toothpick inserted in center comes out clean. Cool on wire racks about 10 minutes before removing from pans and cooling completely. Yield: 2 loaves

Giant Calzone

1 1/2 cups water (70-80 degrees)
2 T. olive oil
2 tsp. sugar
2 tsp. salt
4 1/2 cups flour
2 tsp. active dry yeast
16 oz. Griller crumble or diced sausage links
1 can (26 oz) garlic and herb spaghetti sauce, divided
3 T. grated parmesan cheese
1 jar (4.5 oz) sliced mushrooms, drained
1/4 cup finely chopped onion
1 1/2 cups (6 oz) shredded mozzarella cheese
1 egg, beaten (optional)

Directions: Dissolve yeast in water. Add olive oil, sugar, salt and flour. Turn dough onto a lightly floured surface. Roll out to a 15 inch circle. Transfer to a lightly greased baking sheet.

Spread 1/2 cup spaghetti sauce over half of circle to within 1/4 inch of edges. Sprinkle sauce with paremsan cheese, Griller crumble, mushrooms, onion and mozzarella cheese. Fold dough over filling and pinch edges to seal.

With a sharp knife, make two slashes in dough; brush with egg. Bake at 350 degrees for 40-45 minutes or until golden brown. Let stand for 5 minutes before cutting into six wedges. Warm remaining spaghetti sauce, serve with calzone. Yield: 6 servings.

*Note: Can also split dough into two and make smaller calzones; this cuts baking time to about 20 minutes. We've also tried it with half whole wheat pastry flour to make it more nutritious. Can also be tried with chopped green pepper and/or olives.

Peanut Butter Bears

I do not like peanut butter. No allergies, and no offense to the peanut industry--I just don't like peanuts. Basically my theory is why would I eat peanut butter when there is chocolate somewhere to be eaten?

However, there are exceptions. One being Chex Muddy Buddies (aka People Puppy Chow) that has peanut butter in it and it's heavenly! That being said, I really have no use for peanut butter.

Now enter Lily's love of bears. So, we made these Peanut Butter Bears, which really turned out to be yummy, despite the peanut butter! Here's the recipe in case you decide to be brave like me:

Peanut Butter Bears
2 cups uncooked quick-cooking oats
2 cups all-purpose flour
1 Tbl. baking powder
1 cup sugar
3/4 cup butter, softened
1/2 cup creamy peanut butter (I use Skippy)
1/2 cup brown sugar
2 eggs
1 tsp. vanilla
3 T. miniature chocolate chips, or large chocolate chips, or butterscotch chips, or vanilla chips

Directions:
Stir together oats, flour and baking powder; set aside. Beat sugar, butter, peanut butter and brown sugar in a large bowl with a mixer at medium-high speed until creamy. Add eggs and vanilla; beat until light and fluffy. Add oat mixture. Beat on low speed until combined. Cover and refrigerate 1 to 2 hours or until firm.

Preheat oven to 375 degrees. For each bear, shape one 1-inch ball for body and one 3/4-inch ball for head. Place body and head together on baking sheet; flatten slightly. Make 7 small balls for ears, arms, legs and mouth. Place on bear body and head. Place 2 chocolate chips on each head for eyes; place 1 chocolate chip on each body for belly button. Bake 9-11 minutes or until light brown. Cool 1 minute on cookie sheet. Remove to wire racks; cool completely. Yield: 2 dozen

So-Healthy Smoothie

Ingredients:
1 cup milk
1/4 cup orange juice
2 Tbl. vanilla yogurt
1 Tbl. honey
1 small banana
2/3 cup frozen blueberries
1/2 cup chopped peeled mango, frozen
1 1/4 cups frozen unsweetened sliced peaches (or 2 cups mangoes total)

Directions:
In a blender, combine all ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately. Yield: 4 servings.

*The girls prefer this with cinnamon on the top.

Two-Fruit Frosty

This is just for you, Dad:

Ingredients:
1 1/2 cups fresh or frozen blueberries or huckleberries
1 cup frozen unsweetened sliced peaches, thawed (or mangoes)
1 cup milk
1 cup (8 oz) vanilla yogurt
1/4 cup honey (or less, depending on berries)
1/2 tsp. ground cinnamon
1/4 - 1/2 tsp. ground nutmeg

Directions:
In a blender, combine the blueberries, peaches and milk; cover and process on high. Add the yogurt, honey, cinnamon and nutmeg; cover and blend until smooth. Yield: 4 servings.

French Breakfast Puffs

From Ree Drummond's book The Pioneer Woman Cooks (The woman is not afraid to use butter!)

Ingredients:
3 cups all-purpose flour
3 tsp. baking powder
1 tsp. salt
1/2 tsp. ground nutmeg
1 cup sugar
2/3 cup shortening
2 eggs
1 cup milk
1/2 pound (2 sticks) butter
1 1/2 cups sugar
3 tsp. ground cinnamon

Directions:
Preheat the oven to 350 degrees. Lightly grease muffin cups (mine made 17). It's VERY important to grease the muffin tin, rather than using cake liners! In a large bowl, stir together the flour, baking powder, salt, and nutmeg. Set aside.

In a separate bowl, cream together the sugar and shortening. Add the eggs and mix again. Alternate adding 1/3 of the flour mixture and 1/3 of the milk to the creamed mixture, beating well after each addition. Fill the muffin cups 2/3 full. Bake for 20-25 minutes, until golden. Remove the muffins from the pan and set aside.

To make the coating, melt the butter in a bowl or glass pan. In a separate container, combine the sugar and cinnamon. Dip the warm muffins in the butter, coating thoroughly. Then, roll in the cinnamon-sugar mixture. Don't be afraid to really coat 'em up. Let the kids help!

After cooling completely, puffs can be frozen in plastic bags and reheated later. Yield: 12-18 muffins.

Chocolate Peppermint Scones

I'm having trouble uploading the gymnastics videos, so we'll go with another recipe for now.

Ingredients:
2 cups flour
1/2 cup whole wheat pastry flour (I've just used regular whole wheat and it turns out just fine)
1/2 cup baking cocoa
1/2 cup brown sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 cup cold butter
3/4 cup (6 oz) vanilla yogurt
1/2 cup buttermilk
1 egg
1 cup 60% cacao bittersweet chocolate baking chips
1 Tbl coarse sugar
2 oz bittersweet chocolate, melted
1/4 cup crushed peppermint candies

Directions:
In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the yogurt, buttermilk, egg and extract; add to crumb mixture just until moistened. Stir in chocolate chips.

Turn onto a floured surface; knead 10 times. Divide dough in half; transfer each portion to a greased baking sheet. Pat into a 6 inch circle. Cut into six wedges, but do not separate. Sprinkle with sugar.

Bake at 400 degrees for 18-20 minutes or until puffed and tops are cracked. Remove to wire rack to cool. Melt chocolate and drizzle on top, while scones are still warm. Sprinkle crushed candies on top. Enjoy!

Pretty Pumpkin Cinnamon Buns

These take some work, but they're absolute heaven! I haven't figured out how to easily get the dough out of the mixer bowl without it getting sticky dough all over. I've even tried spraying my hands with cooking oil before taking it out. Just seems to be a necessary evil at this stage. If anyone has any hints, I'd love to try them!

Ingredients:
2 Tbls (or 4 pkgs) active dry yeast
1/2 cup warm water (110 to 115 degrees)
4 eggs
1 cup shortening
1 cup canned pumpkin
1 cup warm milk (110 to 115 degrees) {I have skipped this before and they turn out just fine}
1/2 cup sugar
1/2 cup brown sugar
1 small pkg instant vanilla pudding mix
1 small pkg instant butterscotch pudding mix
1 tsp salt
7 to 8 cups flour

Filling:
1/4 cup butter, melted
1 cup brown sugar
2 tsp ground cinnamon

Icing:
6 Tbl water
4 Tbl butter, softened
2 tsp ground cinnamon
4 cups powdered sugar
3 tsp vanilla extract

Directions:
In a large mixing bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be VERY sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; divide in half. Roll each portion into a 12x8 rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 inch of edges.

Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices. Place cut side down in two greased 13x9 baking pans. Cover and let rise until doubled, about 30 minutes.

Bake at 350 degrees for 22-28 minutes or until golden brown. In a small mixing bowl, combine the water, butter and cinnamon. Add powdered sugar and vanilla; beat until smooth. Spread over buns. Serve warm. Yield: 2 dozen

Chicken Enchiladas (& Chicken Soup Recipe)

Prep time: about 30 minutes / Bake time: 30-40

Ingredients:
1 package (8 oz) cream cheese, softened
2 Tbl water
1/2 tsp salt
1/4 tsp pepper
2 cans Fri-Chik (diced)
16 flour tortillas (6 inches) room temperature
1/2 recipe "Chicken" Soup (recipe follows)
1 cup (8 oz) sour cream
1/2 cup milk
1 cup (8 oz) shredded cheddar cheese

Directions:
In a large mixing bowl, beat the cream cheese, water, salt and pepper until smooth. Stir in Fri-Chik.

Place 1/4 cup down the center of each tortilla. Roll up and place seam side down in a greased 13x9 baking dish. In a bowl, combine the soup, sour cream and milk; pour over enchiladas.

Bake uncovered at 350 degrees for 30-40 minutes or until heated through. Sprinkle with cheddar cheese; bake 5 minutes longer or until cheese is melted. Yield: 8 servings.

"Chicken" Soup
Ingredients:
1/2 cup thinly sliced onions
1/4 cup melted margarine
1/2 cup flour
2 Tbl McKay's chicken seasoning
2 cups hot water
1 cup canned evaporated milk
1 tsp salt
1/2 tsp poultry seasoning

Directions:
Cook onions over low heat in melted margarine. Cook until onions are clear. Stir in flour. Dissolve McKay's chicken seasoning in hot water. Add broth to onion and flour mixture--stirring well. Add evaporated milk, salt, and poultry seasoning. Cook until thick. (Makes more than you need to equal 1 can of soup.)

Pinwheels

If you've been to our house for a birthday party, you know we make pinwheels. These are so easy to make--and gobbled up quick!

Ingredients:
1/2 cup diced Morningstar Farms "sausage" links
1/2 cup shredded mozzarella cheese
1/4 tsp. dried oregano
1 egg
1 tube (8 oz) refrigerated crescent rolls

Directions:
In a bowl, combine sausage, cheese, oregano and egg. Separate crescent dough into four rectangles; seal perforations. Spread sausage mixture over each rectangle to within 1/4" of edges. Roll up jelly-roll style; pinch seams to seal. Cut each into slices.

Place cut side down on greased baking sheets. Bake at 375 degrees for 12-15 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: 2 dozen.

For extra pizzazz, serve with your favorite pizza sauce, marinara sauce, ranch salad dressing, or honey mustard sauce for dipping.

Fri-Chik and Tomato Risotto

Ingredients:
3 cups hot water
3 tsp. McKay's chicken seasoning
1 can Fri-Chik, cut into 1-inch cubes
6 oz. can mushrooms
1 medium onion, chopped
1 garlic clove, minced
2 Tbls butter
1 cup uncooked arborio rice
1 cup Ragu six cheese spaghetti sauce
1/4 cup grated Parmesan cheese

Directions:
Add McKay's chicken seasoning to water; set aside. In a large skillet, saute the mushrooms, onion and garlic in butter until crisp-tender. Add rice; cook and stir for 3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed.

Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.)

Stir in the spaghetti sauce, cheese and Fri-Chik; cook and stir until thickened. Serve immediately. Yield: 4 servings.

Apple Pancakes with Cider Syrup

I decided after 5 years of blogging about the kids, I would add some recipes to the site! These are just good ones we've found over the years. This is what we had this morning.

Ingredients:
1 cup all-purpose flour
1/2 cup whole wheat flour
4 tsp sugar
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1 cup applesauce
1 1/3 cups buttermilk
1 whole egg
4 tsp butter, melted
1/2 tsp vanilla extract

Syrup:
1/4 cup sugar
2 tsp cornstarch
2/3 cup apple juice
1 cinnamon stick
dash gound nutmeg

Directions:
In a small bowl, combine the first 6 ingredients; set aside. Combine the buttermilk, egg, butter applesauce and vanilla; stir into dry ingredients.

Pour by heaping 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is lightly browned.

Meanwhile, in a small saucepan, combine the sugar, cornstarch and cider until smooth; add cinnamon stick. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Discard cinnamon stick. Stir nutmeg into syrup. Serve pancakes with warm syrup and additional butter if desired.