Friday, August 14, 2009

Erin's Smore Puddin' Pies

I got this idea when we were walking through the grocery store the other day. I thought they'd be simple enough for the kids to help with (although time didn't allow for that this time) and tasty...and they were!

6 mini graham cracker pie crusts (pre-made)
1 small package instant vanilla pudding mix
1 small package instant chocolate pudding mix
milk, divided (for pudding)
~1 cup mini marshmallows

1. Make vanilla pudding, according to package directions. Place a spoonful of pudding into each pie crust and place in refrigerator to set.
2. Make chocolate pudding, according to package directions. Place a spoonful of chocolate pudding on top of the vanilla pudding in each pie crust. Place in refrigerator to set.

3. Place a small handful of mini marshmallows on top of pudding pies. Using a kitchen torch, toast all the marshmallows until melted and browned.

Wednesday, August 12, 2009

Freezing a Quiche

I was so excited to read that you can actually freeze homemade quiche! Now I make about 8 at a time (the first time I did this I made 8 quiche - 4 spinach and 4 jalapeno, and including making the pie dough, and all the insides, and assembling them, AND cleaning up the kitchen, it only took about 2 hours, plus the extra hour in the oven, but I wasn't doing anything then!)

To freeze quiche BEFORE baking:
Tray-freeze until firm; then wrap with aluminum foil, or slide it into a freezer bag. Seal, label and freeze up to one month. Do not thaw before baking. Unwrap and bake as usual, allowing 10 to 20 minutes additional time.

To freeze quiche AFTER baking:
Tray-freeze; then wrap with aluminum foil, or slide it into a freezer bag. Seal, label and freeze up to two months. Do not thaw before reheating. Unwrap and bake in a 350 degree oven for 20 to 25 minutes, or until heated through.

Eggless Betty Crocker Waffles

I read somewhere about a woman who had made these waffles for 40 years and one day simply forgot the eggs, and they were better than the ones she'd been making! So, this is the recipe we use! :-) They're great!

2 cups milk
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup plus 2 Tbsp canola/vegetable oil

1. Combine all ingredients in a large bowl, whisking until well blended.
2. Cook according to your waffle iron's instructions.

Eggless Banana Banana Bread

I forget where I got this recipe, but it's another AWESOME one! I substitute the applesauce for egg, but you could use 1 egg instead of the applesauce.
It turns out fabulous without the egg though, so good for the allergies, and also less fat! :-) Everyone's a winner!
It's AMAZING to me how much flavor this bread has, considering there is NO spice in this bread, not even cinnamon! But it totally doesn't need any! It's perfect!

I used to throw away so many bananas in our house before I had this recipe! Now I just take them and toss them in the freezer (still in the peel, and I don't even put them in a bag or anything!) and every few weeks-few months I whip up some of this bread with them! Just thaw them on the counter for about 15 minutes!

2 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened/melted
3/4 cup brown sugar
5-6 Tbsp unsweetened applesauce (or use 3 Tbsp applesauce and 1 egg)
2 1/3 cups mashed overripe bananas

1. Preheat oven to 350 degrees. Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda, and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for about 60-70 minutes until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for about 10 minutes, then turn out onto a wire rack.

Fluffy Egg-less Pancakes

I got this recipe off of this website.

These are great, and because they are egg-free, we LOVE them!

1 cup flour
1 tsp sugar
1 tsp cinnamon
2 tsp baking powder
1 cup milk
1 Tbsp vegetable/canola oil
1 Tbsp water
1 tsp vanilla
2 Tbsp butter

1. Combine dry ingredients and mix slightly. Add milk, oil, water, and vanilla. Whisk together until just combined. Be careful not to over mix - it should still be slightly lumpy. Set aside to rest for a few minutes.
2. Heat a large skillet over medium-high heat until hot. While pan is heating, add butter. As soon as the butter is melted, add melted butter to pancake batter.
3. Return pan to stove and stir butter into batter.
4. When pan is hot, with a measuring cup or ladle, pour 1/4 cup of batter into the skillet for each pancake.
5. Cook until bubbles form on the surface. Carefully flip pancakes with turner/spatula and cook until golden brown.

Pampered Chef Bountiful Brunch Pizza

When we don't have to eat breakfast the second we wake up (the kids very rarely are willing to wait!) I love to make this pizza! It's delicious!!!
Anyway, I used to cut up the onions, ham, and shred the cheese the night before, but now I always have diced onions and shredded cheese (cheddar, monterey jack, and mozzarella) in the freezer, ready at a moments notice!
I also usually thaw the hash browns in the microwave, but that takes a long time, so it would probably be better to just stick them in the fridge the night before!
I modified this recipe a bit by adding the 2 eggs, and the 2-3 oz cheese to the crust (I think is also used to call for green peppers, but I didn't like them, so I don't use them!). I have found it just helps the potatoes stick together! And of course, it's super yummy! How can you go wrong with extra cheese?!
Of course too, this would be great with different meat/veggie toppings! Experiment with what your family likes!
On another note, Pampered Chef suggests baking this on a large round stone, but I have found it MUCH easier to bake in my large rectangle stoneware baker (with 1 inch sides!) allows me to just push the potatoes to the side and not have to worry about anything falling off! It's a lot of food to try and keep centered on a large round stone! :-)

1 pkg frozen hash browns, thawed
12 eggs, beaten (2 for crust and 10 for topping)
14-15 oz cheddar cheese (2-3 for crust, and 12 for topping)
salt and pepper
1/2 cup milk
1 cup chopped deli ham
1/4 cup chopped onion

1. Combine potatoes, 2 eggs, and 2-3 oz cheddar cheese, salt, and pepper. Spread in/on large baking stone. Pat down; bake at 400 degrees for about 20 minutes or until potatoes start turning a golden brown.
2. Whisk eggs and milk and season with salt and pepper to taste. Make into scrambled eggs, by cooking in a large skillet over medium-high heat, stirring continuously until fully cooked through.
3. Spread cooked eggs evenly over potato crust. Top with cheese, onions, and ham. Return to the oven to bake for 10 minutes more, until cheese is fully melted.

Special Brunch Bake

This one is from Brooke Spuelstra...I've only made it once or twice, but I always love it when she brings it to MOPS!

2 (4 oz each) tubes refrigerated biscuits (little ones)
3 cups egg substitute (24 oz)
7 oz canadian bacon, chopped
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 cups chopped mushrooms (neither she nor I use these!)
1/2 cup chopped onion
1/4 tsp pepper

1. Arrange biscuits in 9x13 greased pan.
2. Combine remaining ingredients and pour over biscuits.
3. Bake uncovered at 350 degrees for 30 to 35 minutes or until center is firm.


This is what my parents made for special breakfasts when I was growing up. It's still one of my favorites! :-) We just topped ours with butter and sugar...but they are awesome filled with fruit, cream, etc, and with just cinnamon and sugar too!

1 1/2 cups flour
1 Tbsp sugar
1/2 tsp baking powder
1/2 tsp vanilla
1/2 tsp salt
2 cups milk
2 Tbsp butter, melted
2 large eggs

1. Mix flour, sugar, baking powder, and salt in medium bowl. Stir in remaining ingredients. Beat with hand beater until smooth.
2. Lightly butter large skillet. Heat over medium heat until bubbly.
3. For each crepe, pour scant 1/4 cup batter into skillet. IMMEDIATELY rotate skillet until thin film covers bottom of skillet. Cook until the bottom is light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown.
4. Rub stick of butter over hot crepe, and then top with desired amount of sugar. Roll up; stack crepes between two large plates to keep warm.

Blueberry Peach Bread

This recipe was passed on to me from Naomi Johnson...but I added the blueberries :-)

It is SO good that it doesn't usually make it into the freezer, but it does freeze nicely! I usually make several at a time and freeze them so I can just pull from the freezer and thaw in the microwave for a quick and easy breakfast!

I haven't mastered an eggless version of this yet, so here's the regular version:

3 eggs
2 cups sugar
2 tsp vanilla
2/3 cup canola/vegetable oil
2 cups diced canned (or frozen) peaches, drained
3 cups flour
1 tsp baking powder
1 tsp salt
1 tsp baking soda
3 tsp cinnamon
1/2 cup fresh or frozen blueberries

1. Preheat oven to 350 degrees. Grease and flour two 8x4 loaf pans.
2. In a large bowl, beat the eggs lightly. Blend in the sugar, oil, and vanilla. Add flour, baking powder, baking soda, salt, and cinnamon; mix just to combine. Stir in the peaches and blueberries. Pour batter into prepared pans.
3. Bake for about 1 hour, or until a tester inserted in the center comes out clean.

Auntie Anne's Pretzels

This is a great recipe, although, it's not QUITE what I want it to be. We got if off the internet years ago, so I don't have any kind of reference to where it came from :(

1/2 tsp yeast
1/2 tsp brown sugar
1 1/2 cups water
1/8 tsp salt
4 cups flour
1 egg white
2 Tbsp water
1 Tbsp butter (per pretzel)
kosher salt
Optional toppings: Parmesan cheese, Cinnamon and sugar, etc.

1. Mix yeast, brown sugar, salt, and water (1 1/2 cups). Let sit for 5 minutes.
2. Add flour. Let rise for 1 hour.
3. Preheat oven to 550 degrees. Roll out pretzels.
4. Combine egg white and water in small bowl, and whisk until combined.
5. Dip pretzel in egg wash. Add salt to pretzel.
6. Bake for 8 minutes.
7. Melt butter and pour over pretzels.

Marie Calendar's Famous Golden Cornbread

This recipe is in our Top Secret Cookbook...and not only is it super simple, but it's the BEST cornbread ever! We LOVE it!

1 1/4 cups flour
2 tsp baking powder
3/4 tsp salt
1/4 cup shortening, melted
3/4 cups cornmeal
1/3 cup sugar
1 1/4 cups milk
1 egg

1. Preheat oven to 400 degrees.
2. Combine the flour, cornmeal, baking powder, sugar, and salt in a medium bowl.
3. Add the milk, shortening, and egg and mix ontil until all the ingredients are well combined.
4. Pour the batter into a greased 8x8 inch pan (NOTE: we use an ungreased Pampered Chef stoneware mini-baker)
5. Bake for 25 to 30 minutes or until the top is golden brown. Let the cornbread cool slightly before slicing it with a sharp knife.

Inside Out Reese's Peanut Butter Cup Muffins (surprise!)

While I was getting ingredients together for the PB&J muffins, I saw some Reese's Peanut Butter Cups on the counter and got the idea of making it into a muffin! And, BOY AM I GLAD I DID! It was soooooo good!
Again, it came from the Create-a-Muffin recipe idea!

2 1/4 cup flour
1/2 cup sugar
2 1/4 tsp baking powder
1/2 tsp salt
1 cup milk
1/4 cup oil
2 Tbsp unsweetened applesauce
1/2-1 tsp vanilla
1/3 cup creamy peanut butter
12 small pieces of milk chocolate (I broke up a candy bar, but you could use hershey's kisses!)

1. Preheat oven to 350 degrees.
2. Combine flour, sugar, baking powder, and salt in large bowl.
3. Add milk, oil, applesauce, and vanilla. Stir until well blended.
4. Put peanut butter in small microwavable bowl, and cook on high in the microwave for about 20 seconds or until just soft. Blend into batter.
5. Fill GREASED muffin tins about 1/3 full of muffin batter.
6. Place about 1/2 to 1 tsp chocolate on top of each cup of batter.
7. Place another small scoop of muffin batter on top.
8. Bake for about 20 minutes or until the tops are golden brown.

Peanut Butter and Jelly Surprise Muffins

I decided to try something new today and let me just say this was definitely one of my few successful "make-up as I go" recipes!
The muffins were delightful and the filling was pretty good too!
(Another Create-a-Muffin spin-off!)

2 1/4 cup flour
1/2 cup sugar
2 1/4 tsp baking powder
1/2 tsp salt
1 cup milk
1/4 cup oil
2 Tbsp unsweetened applesauce
1/2-1 tsp vanilla
1/3 cup creamy peanut butter
12 tsp strawberry preserves

1. Preheat oven to 350 degrees.
2. Combine flour, sugar, baking powder, and salt in large bowl.
3. Add milk, oil, applesauce, and vanilla. Stir until well blended.
4. Put peanut butter in small microwavable bowl, and cook on high in the microwave for about 20 seconds or until just soft. Blend into batter.
5. Fill GREASED muffin tins about 1/3 full of muffin batter.
6. Place about 1/2 to 1 tsp strawberry preserves on top of each cup of batter.
7. Place another small scoop of muffin batter on top.
8. Bake for about 20 minutes or until the tops are golden brown.

Chocolate Chip Muffins (Create-a-Muffin)

So, this is my version of Chocolate Chip Muffins using the Create-a-Muffin recipe I posted the other day! They are moist and delicious, AND I make mine Egg-FREE!

2 1/4 cup flour
1/2 cup sugar
2 1/4 tsp baking powder
1/2 tsp salt
1 cup milk
1/4 cup oil
2 Tbsp unsweetened applesauce
1/2-1 tsp vanilla
1/2 cup semi-sweet chocolate chips

1. Preheat oven to 350 degrees.
2. Combine flour, sugar, baking powder, and salt in large bowl.
3. Add milk, oil, applesauce, and vanilla. Stir until well blended.
4. Mix in chocolate chips.
5. Fill GREASED muffin tins about 2/3 full of muffin batter.
6. Bake for about 20 minutes or until the tops are golden brown.

Monday, August 10, 2009

Italian Fried Dough Sandwiches

This is a very yummy treat that we have occasionally. This is another favorite from Chris' Italian grandmother! :-) They are very simple to make and don't take much time, but since they are fried we don't eat them nearly as often as we'd like!

You can actually use any kind of meat and cheese in these, but this is how we like them...we've done regular honey ham and cheese before, but again, we prefer the Italian meats.

Here's the recipe for the dough, which we found here. In steps 2&3 though, I just use my Kitchen Aid Mixer with the bread hook on it.

1 cup warm water
3 Tbsp sugar, divided
2 Tbsp yeast
3 Tbsp oil
1 cup milk
1 tsp salt
6-7 cups flour, divided

1. Begin by measuring into a large mixing bowl 1 cup of warm water. Add 1 tbsp of sugar, stir to dissolve. Add 2 tbsp of yeast (or two packets). Sprinkle the yeast onto the top of the entire surface of the water, so the little yeast buds are all moistened. Let this sit for about five minutes. The yeast will begin to bubble and form a foam on the top of the water.

2. Add 3 tbsp of oil, 1 cup milk, 1 tsp salt (or less, depending on personal taste), and 2 more tbsp of sugar. Mix well, add three cups of flour and stir 50 times clockwise, and then 50 times counter-clockwise. At the end of this step, when you dip a spoon in the batter and raise it out of the bowl, the batter kind of strings its way off the spoon back into the bowl.

3. Add another 3 to 4 cups of flour and mix until the dough forms a good ball, coming away from the sides of the bowl. (You may need to add a little more flour.) Turn the dough out of the bowl onto a floured surface and let it sit for ten minutes (if you are in a hurry, you can skip this waiting time.) Knead the dough five to ten minutes. The more kneading, the nicer the crumb and the texture of the bread. The dough should be just a little bit sticky. If it is too sticky, however, sprinkle with flour during the kneading process.

4. When you have finished kneading the bread, roll it into a big round ball and put it in a greased bowl, rolling the dough around in the bowl so a thin film of oil covers the dough, and cover the bowl with a cloth or paper towels.

5. Let it rise in a warm place for about an hour. It should double in size. "Punch down" the dough. That is, make a fist and press it right into the middle of the dough. It will deflate. That's OK. It's what it's supposed to do. Let it rise again until almost double, for about another 30 minutes.

6. Divide the dough into two equal parts and let it rest for 10 minutes.

7. Place one dough ball into the fridge (rubbed with oil, placed in glass bowl, covered with plastic wrap so it doesn't dry out - use the following day or two). Use the other dough ball as directed below.

Italian Dried Dough Sandwiches

1 dough ball (see above)
olive oil
Italian deli meats - salami, pepperoni, Italian ham - I will put the exact ones we use later, when I have it in front of me!
American Cheese

1. Cut a bread hunk of bread dough off the dough ball, about the size and thickness of your hand (minus your fingers). Sprinkle flour on a space on the counter to roll out your dough. With a rolling pin, roll out dough until it's as thick/thin as you'd like it to be. We usually make ours about 1/4 inch or so thick.
2. Heat oil in small skillet over medium heat.
3. Place rolled out dough in skillet and cook on one side for about 2 minutes, or until it's a nice golden brown. Flip dough over and cook the other side. It's best to NOT turn the heat up too hot, because you'll cook the outside too quick and the inside will still be raw! YUCK! You want to make sure it cooks all the way through!!! So, the thicker the dough, the longer it will need to cook!
4. When it's done, remove the dough onto a papertowel to absorb any extra oil. Sprinkle with salt (if desired). Keep warm (or give out to people to eat as you make them!)...they are best still warm!
5. Repeat with remaining dough.
6. Slice dough in half like a roll, so you can stuff it with your cheese and meat.
7. Add one slice of cheese and whatever Italian meats (or regular deli meats) you have.
8. Enjoy!

Thursday, August 6, 2009

The Universal Quiche

This was also from the Frugal book...and I love it just as much!
The complete Tightwad gazette : promoting thrift as a viable alternative lifestyle
by: Amy Dacyczyn.

The Universal Quiche

Crust – use a standard pastry crust. Some recipes suggest prebaking this before filling to prevent sogginess. I don’t. instead, I prepare the crust, then prepare the various components of quiche, and then assemble the quiche all at once just before putting it on a lower shelf in my preheated oven. You can also make a rice crust using 2 cups of cooked rice, 1 ½ oz of grated cheese, and one egg. Combine the ingredients, pat into a pam-sprayed pie tin, and prebake at 425 for 15 minutes or until just firm.

Eggs – Use 3 or 4

Cheese – Most recipes call for 1 to 2 cups (4-8 oz) of a grated hard cheese. I use about 1 cup. You can use swiss, cheddar, Monterey jack. Or use from 2 Tbsp to ½ cup of parmesan or romano. Or use a combination of these. Some softer cheeses, such as mozzarella will not set up well.

Milk or Cream – use 1 to 2 cups of milk, half and half, cream, evaporated milk, or powdered milk made with half the usual water. You may also use part sour cream, cottage cheese, or yogurt.

Filling – Use 1 to 2 cups of a combination of meats and/or vegetables. Meat possibilities include crisply fried and crumbled bacon, or pieces of crab, lobster, shrimp, tuna, chicken, or ham. Use virtually any cooked or steamed vegetables, but squeeze out excess liquid. Don’t be afraid to take risks. Once I made a sauerkraut quiche that was very tasty.

Seasoning- for a basic quiche, use up to 1 tsp of salt, bearing in mind the saltiness of other ingredients, ¼ tsp pepper, and a dash of nutmeg. If you’re a bit more adventurous, experiment with other seasonings such as chives, Tabasco, tarragon, dry mustard, Worcestershire sauce, cayenne pepper, sherry, parsley, paprika, dill, garlic, onion powder, lemon juice, basil, and/or oregano.

To make the quiche – Prepare the crust in a 9-inch pie plate. Grate cheese and prepare the filling ingredients (sauté, cook, chop, crumble, etc). beat eggs, milk, and seasonings together until just combined. Spread filling ingredients in crust, top this with grated cheese, and cover with egg/milk mixture. (If you’ve made too little egg/milk mixture, mix up slightly more. If you’ve made too much, toss the surplus in tomorrow morning’s universal muffin recipe). Bake for 10 minutes in an oven preheated to 425 degrees. Then turn the oven down to 350 degrees and bake for an additional 45 minutes, or until it’s done. The quiche is done when it’s golden brown and slightly puffed, and when a knife inserted comes out clean.

Fat Reduction Strategies:

1. for filling, use vegetables and little or no meat
2. reduce the total amount of eggs and cheese and increase the amount of filling. For instance, one weight watchers recipe uses just 2 eggs, 1 ½ oz of cheese, 1 cup of cooked spinach, and ¾ cup of onion.
3. choose the nonfat milk options
4. eat just one-eighth slice of quiche and serve it with low-fat foods such as soup, raw vegetables, and/or unbuttered bread.
5. choose the rice crust. Or use a pastry recipe that uses oil instead of shortening. Use bulk purchased olive oil so that you at least use the right kind of fat.

Create a Muffin

This recipe came from a Frugal book...Tightwad...I need to look up the name of it :-)
Anyway, it's awesome! It tells you a basic muffin recipe and then you can tweak it and make it into whatever flavor you want! It tells all the secrets!
I LOVE THIS RECIPE! It's the recipe I use for all my muffins anymore!

Got it - it's called
The complete Tightwad gazette : promoting thrift as a viable alternative lifestyle
by: Amy Dacyczyn.

Create a Muffin

The quantities listed below are for a single batch of 12 muffins. Make double batches to save energy. To make muffins, combine dry ingredients, and then mix in wet ingredients until just combined; the batter should be lumpy. Grease muffin tin and fill cups two thirds full. Bake in a preheated oven at 400 degrees for 20 minutes (give or take 5 minutes). The following ingredients are required:

Grain: Use 2 to 2 ½ cups white flour. Or substitute oatmeal, cornmeal, or whole wheat flour, rye flour, or flake cereal for 1 cup of the white flour. Or substitute 1 cup leftover cooked oatmeal, rice, or cornmeal for ½ cup of the white flour and decrease liquid to ½ cup.

Milk: Use 1 cup. Or substitute butter milk or sour milk. Or substitute fruit juice for part of all of the milk.

Fat: use ¼ cup vegetable oil or 4 Tbsp melted butter. Or substitute crunchy or regular peanut butter for part or all of the fat. The fat can be reduced or omitted with fair results if using a “wet addition”

Egg: use 1 egg. Or substitute 1 heaping Tbsp soy flour and 1 Tbsp water. If using a cooked grain, separate the egg, add the yolk to the batter, beat the white until stiff, and fold into batter.

Sweetener: Use between 2 Tbsp and ½ cup sugar. Or substitute up to ¾ cup brown sugar. Or substitute up to ½ cup honey or molasses, and decrease milk to ¾ cup.

Baking Powder: Use 2 tsp. If using whole or cooked grains or more than 1 cup of additions, increase to 3 tsp. If using buttermilk or sourmilk, decrease to 1 tsp and add ½ tsp baking soda.

Salt: Use ½ tsp.

The following ingredients are optional. Additions can be used in any combination, up to 1 ½ cups total. If using more than 1 cup of wet additions, decrease the milk to ½ cup:

Dry Additions: Nuts, sunflower seeds, raisins, coconut, and so on.

Moist Additions: Blueberries, chopped apple, freshly shredded zucchini, shredded carrot, and so on

Wet Additions: Pumpkin puree, applesauce, mashed, cooked sweet potato, mashed banana, mashed and cooked carrot, etc. If using ½ cup drained, canned fruit or thawed shredded zucchini, substitute the syrup or zucchini liquid for all or part of the milk.

Spices: Use spices that compliment the additions, such as 1 tsp cinnamon with ¼ tsp nutmeg or cloves. Try 2 tsp grated orange or lemon peel.

Jellies and Jams: Fill cups half full with a plain batter. Add 1 tsp jam or jelly and top with 2 more Tbsp batter.

Topping: Sprinkle cinnamon sugar on the batter in the tins.

Nonsweet Combinations: Use only 2 Tbsp sugar and no fruit. Add combinations of the following: ½ cup shredded cheese, 3 strips fried and crumbled bacon, 2 Tbsp grated onion, ½ cup shredded zucchini, 2 Tbsp parmesan cheese. Spices could include a tsp of parsley and a pinch of marjoram.

Post recipe on fridge for Create-a-Muffins

2 to 2 ½ cups grain

1 cup milk

up to ¼ cup fat

1 egg

up to ½ cup sweetener

2 tsp baking powder

½ tsp salt

up to 1 ½ cups additions

Freeze any extras for later

Grilled Peanut Butter & Jelly

Julie wanted peanut butter and jelly...Belle wanted grilled I made grilled peanut butter and jelly!
Julie said it was awesome! I didn't try it though :-)

Cinnamon Apple Muffins

These muffins turned out so light and airy and they taste great! They were even great to freeze! :-)

I bet these would be totally awesome with a little caramel melted on top!

2 1/4 cup flour
1/2 cup sugar
2 1/4 tsp baking powder
1/2 tsp salt
1 cup milk
1/4 cup oil
1/2 cup unsweetened applesauce
1/2-1 tsp vanilla
1/4-1/2 tsp cinnamon

1. Preheat oven to 350 degrees.
2. Combine flour, sugar, baking powder, and salt in large bowl.
3. Add milk, oil, applesauce, and vanilla, and cinnamon. Stir until well blended.
4. Fill GREASED muffin tins about 2/3 full of muffin batter.
5. Bake for about 20 minutes or until the tops are golden brown.

Tuesday, August 4, 2009

Meme's Famous Squash Soup

OK, so it's not really famous, but we all LOVE it! And Chris' family doesn't call it squash soup, they call in Punkin Soup.
Whatever name you use, it's VERY tasty and it's a great summer recipe when squash/zucchini plants are at their prime! If only we still had a garden!!!

4 very large yellow squash, diced
3 very large green zucchini, peeled and diced
1 large onion, diced
3 Tbsp olive oil
3 (28 oz each) cans petite diced tomatoes, UNdrained
water (I fill one of the tomato cans 6 times)
1 lb carrots, sliced
4-5 tsp soft chicken boullion
half of a head of celery, diced
1 large green pepper, diced
1 large red bell pepper, diced
salt, pepper, and crushed red pepper, to taste
2 Tbsp minced garlic
good Romano cheese, grated

1. In a LARGE soup pot, heat olive oil over high heat. Add onions and cook until they start to brown.
2. Add tomatoes, water, carrots, and boullion. Cook for about 15-20 minutes or until carrots are about half-way cooked.
3. Add celery, squash, zucchini, green and red peppers, garlic, and seasonings, to taste.
4. Cook until squash is tender.
5. Serve with grated cheese on top, and good Italian bread to dip in!

TOP SECRET!!!! Home made Warm Delights

OK, so I have NEVER in my life actually paid for (or tried) one of the Betty Crocker Delights you can get at the grocery store, although I have walked by them and drooled at them a few times. But I could never see paying so much money for a little dessert!

Luckily, I found this little secret on the internet one day. You can EASILY make these at home, and can probably make over a dozen of them for about $1. You might be able to make more than that!!!

These are SO good, super quick, and lots of fun for the kids! And, you won't believe they were BAKED in the microwave in less than a minute!

4 Tbsp dry cake mix (we ALWAYS use Duncan Hines...usually the Dark Chocolate Fudge)
2 Tbsp water
Any mix ins you'd like (ex: peanut butter, hot fudge, sprinkles, mint chocolate fudge, chocolate chips, marshmallow creme, cherry pie filling, strawberry ice cream topping, etc.) - use your creativity!

1. Whisk together cake mix and water in small microwavable bowl.
2. Add your mix ins (kids LOVE this part!)
3. Microwave for 45 seconds.
4. Enjoy!

Peanut Butter


Marshmallow & Peanut Butter

Quick Apple Turnovers

These are super simple and very yummy! The kids loved them just as much as the chocolate croissants I posted earlier!

1 can refrigerated crescent rolls
1/2 cup apple pie filling
1/2 cup powdered sugar
2 Tbsp milk

1. Preheat oven according to directions on crescent roll package.
2. Unroll all 8 crescent rolls, and top 4 of them with little bit of apple pie filling. You can't put too much in or else they leak out. You can put about 3-5 pieces of apple in each one.
3. Place each of the other 4 rolls over top of the apple ones, and press the sides so the seams are sealed. A little will ooze out, but that's ok!
4. Bake according to directions on package, about 12-20 minutes, until golden brown.
5. In medium size bowl, whisk together powdered sugar and milk. Add more sugar if necessary to make a nice icing consistency.
6. Drizzle icing over cooked turnovers.