Tuesday, March 11, 2014

Breakfast Cookies

I've discovered the perfect breakfast cookie with no typical food allergens for kid.  They are egg free, dairy free, soy free, and gluten free.  Original recipe can be found here:  http://www.examiner.com/article/healthy-baking-banana-oatmeal-breakfast-cookies

  • 2 ripe bananas, mashed until creamy (a food processor works best)
  • 1 cup cinnamon applesauce (for a little less sweetness, use unsweetened applesauce)
  • 2 teaspoons vanilla extract
  • 1 teaspoons cinnamon
  • 1 Tbsp brown sugar
  • 1 1/2 cups old-fashioned oats, uncooked
  • 3/4 cup flax seeds, ground 
  • 1/4 cup chia seeds
  • Optional add ins:  nuts, raisins, craisins, dried apricots, chcoolate chips, butterscotch chips.......and the list is endless :)
  • Preheat oven to 350 degrees and line two cookie trays with parchment paper. (Parchment paper is important to minimize sticking.)
  • In a large bowl, combine the mashed bananas, applesauce, vanilla, cinnamon and brown sugar.
  • Add the oats and ground flax seeds, stirring well. Allow mixture to sit for about 10 minutes to soften the oats.
  • Drop dough on cookie sheets using a small ice cream scoop. Slightly flatten balls of dough to create circles ¼ - ½” thick.
  • Bake for 10-15 minutes, or until cookies are golden and slightly firm. Cookies are chewy, so they will not get crispy edges.
  • Allow cookies to rest on the baking trays for 5-10 minutes before moving to a cooling rack.
  • Makes approximately 16 cookies.

Thursday, December 1, 2011

Strawberry Jell-O Salad

This is a recipe that goes all the way back to my grandma.  Our family has this at every Thanksgiving, Christmas, and Easter.  I love it and it's super easy to make.


1 large box Raspberry Jell-o
2 containers frozen sliced strawberries (10 ounce size)
1 large can crushed pineapple
3 mashed bananas
1 container sour cream


1.  Pour pineapple into colander and allow to drain while performing the other steps.  The more juice you can get off the better or the jell-o won't set properly.
2.  Add 1.5 cups boiling water to jell-o and stir until dissolved.
3.  Stir in the frozen strawberries making sure to break up all the clumps.
4.  Stir in the pineapple and bananas.
5.  Pour 1/2 the jello mixture into a 9x13 pan and chill until set.  Keep the remainder in the bowl on the counter until step 7.
6.  Spread the entire container of sour cream on top of the first layer of set jello.
7.  Pour the remainder of jello on top of the sour cream layer.
8.  Chill until top layer is set.

Makes about 24 servings.

Tuesday, March 15, 2011

Mu Shu Chicken

I have never been a fan of chinese food, but I decided the other night to be adventurous and try a new dish.  Now I have a new favorite dish to order at chinese restaurants.  This dish is so incredibly easy too.  Less than 30 minutes from start to finish.


1-1.5 pounds boneless skinless chicken breasts cut into bite size pieces
1/2 package sliced baby bella mushrooms
1/2 package broccoli slaw (6-8oz)
1/2 package coleslaw mix (6-8oz)
1 bunch green onions sliced (just the green tops)
1 Tbsp sesame oil
1 Tbsp olive oil
3 Tbsp Hoisin sauce
1/2 cup Wishbone Light Asian Sesame and Ginger Vinaigrette
10-14 flour tortillas (soft taco size)


1.  Heat oils in large fry pan over medium high heat.
2.  Add the onions, chicken and mushrooms and stir fry until chicken is cooked through.
3.  Add the slaws and the dressing and cook until heated through and veggies are crisp tender.
4.  Wrap the tortillas in paper towels and microwave until warm, about 1 minute.
5.  Fill your tortillas with the chicken mixture, top with extra hoisin if desired and enjoy.

Makes about 7 servings (2 tortillas full per serving)

Monday, February 28, 2011

Homemade Beer Bread

Everyone I know loves beer bread and it's so easy to make when you buy the mix pre-packaged.  That can start to get expensive though so I've found a recipe that I think tastes even better and is just as easy to make.


1 12oz bottle or can of beer, any flavor
3 cups flour
3 tsp baking powder
1 tsp salt
1/3 cup sugar


1.  Pre-heat oven to 350F.
2.  Whisk together dry ingredients, add beer and stir until well blended.
3.  Pour into a greased 9x5 loaf pan.
4.  Bake for 50-60 minutes until crust is golden brown.

Makes 1 loaf for about 12 servings.

Peanut Soup

I'm not one for spicy foods and all the peanut soup recipes I've come across call for heat including the original recipe for this one.  However I thought I'd try it with out the heat and see what happens.  I also wanted a crock pot recipe so I adapted this for the crock pot to save on time.  The original recipe can be found here with my recipe to follow.  http://www.campbellskitchen.com/RecipeDetail.aspx?recipeId=27081&fbid=R5Nuhe1a0MT


2 large sweet potatoes peeled and cubed
4 medium carrots, peeled and chopped
1 medium onion, chopped (about 1 cup)
1 Tbsp freshly grated ginger
6 cups 99% fat free, reduced sodium chicken broth (or vegetable broth)
1 cup creamy peanut butter

Chili powder to taste (for less spice)
Ground red pepper to taste (for more spice)


1.  Place the first 5 ingredients in the crock pot and cook on low for 7-8 hours or on high for 4-5 hours until the sweet potatoes and carrots are tender.
2.  Use an immersion blender to completely puree the soup.  If you don't have an immersion blender, place the soup in a food processor and blend until smooth.  You will need to do this in 3 or 4 batches.
3.  Pour the soup back in the crock pot and add in the peanut butter.  Mix until well blended.  Add additional seasonings to your liking and turn back to low until heated through.

Makes 8 servings (A little over 1 cup each)

Tuesday, January 4, 2011

Tuscan Chicken Simmer

It's been so long since I've made this that I've forgotten how much I love it.  It's such a simple dish, yet full of flavor.  Here is the original recipe:  http://www.kraftrecipes.com/recipes/tuscan-chicken-simmer-111677.aspx

Here's my version:


4 chicken breasts (about 4oz each)
4oz light cream cheese
1/4 cup pesto (regular or sun-dried tomato flavor)
1/4 cup water
1 cup grape tomatoes slice in half
2 cups cooked egg noodles


1.  Heat a large non-stick skillet coated with cooking spray over medium high heat.
2.  Sprinkle chicken breasts with salt and pepper and cook in skillet for 8-10 minutes until nicely browned oneach side and cooked through.
3.  Meanwhile, cook the egg noodles according to package directions and drain.
4.  Remove chicken from skillet and cover to keep warm.
5.  In the same skillet mix the next 4 ingredients until cream cheese is melted and sauce is heated through.
6.  Add the chicken and noodles back in, stir and cook until chicken is heated through.

Makes 4 servings

Friday, December 3, 2010

Candied Sweet Potato Casserole

This amazing recipe comes to you from America's Test Kitchen.  It's the perfect Thanksgiving side dish.


Sweet Potatoes
8 tablespoons unsalted butter (1/2 stick), cut into 1-inch chunks
5 pounds sweet potatoes, peeled and cut into 1-inch cubes
1 cup packed light brown sugar
1.5 teaspoons table salt
1/2 teaspoon ground black pepper
1/2 cup water

Pecan Topping
1 cup pecan halves
1/4 cup packed light brown sugar
1 egg white , lightly beaten
Pinch ground cumin


1.  Pre-heat oven to 450F.
1.  Melt the butter in a large Dutch oven over medium-high heat.
2.  Add the sweet potatoes, brown sugar, salt, pepper, and water; bring to a simmer.
3.  Reduce the heat to medium-low, cover, and cook, stirring often, until the sweet potatoes are tender (a paring knife can be slipped into and out of the center of the potatoes with very little resistance), 45 to 60 minutes.
4.  When the sweet potatoes are tender, remove the lid and bring the sauce to a rapid simmer over medium-high heat. Continue to simmer until the sauce has reduced to a glaze, 7 to 10 minutes.
5.  Meanwhile, mix all the ingredients for the topping together in a medium bowl; set aside.
6.  Pour the potato mixture into two 8x8 baking dishes or one 9x13 (it may overfill a 9x13). 
7.  Spread the topping over the potatoes.
8.  Bake until the pecans are toasted and crisp, 10 to 15 minutes. Serve immediately.

This dish can be made ahead of time.  After step 7 cover dish tightly with foil and refridgerate until needed.  The bake at 400F with foil for 20 minutes.  Remove foil and bake another 20 minutes or until pecans are toasted and crisp.

Serves approx 12-16