Thursday, December 22, 2011

Oatmeal Cookie (Cleverly Inspired)

My friend made these cookies and shared them with us at the park. So delicious AND healthy. The kids loved them. She didn't add chocolate chips but added almonds. So good and can't wait to make these. 


1 1/2 cups packed brown sugar

1 cup butter or margarine, softened 

1 teaspoon vanilla 

1 egg 

2 cups quick-cooking oats 

1 1/2 cups Gold Medal® all-purpose or unbleached flour 

1 teaspoon baking soda 

1/4 teaspoon salt 

1 cup semisweet chocolate chips (6 oz) 

1 cup chopped nuts, if desired (I didn't)

Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts. 

2 Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.

3 Bake 9 to 11 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.

Sweet & Tangy Brisket (Our Best Bites)


Yum! This sounds so good!!! I can't wait to try this. Even better that it is a crockpot recipe. :)
This will be a nice Sunday lunch. 

Recipe lightly adapted from Smitten Kitchen who adapted it from Emeril Lagasse
1 4-5 pound brisket
2 medium yellow or white onions, sliced
3-4 cloves garlic, smashed
1/2 teaspoon paprika (regular or smoked)
1 teaspoon kosher salt
3/4 teaspoons garlic powder
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
3/4 teaspoon onion powder
1/4 teaspoon oregano
1/4 teaspoon thyme
1 cup low-sodium beef broth
1/2 cup ketchup
1/2 cup chili sauce (like Heinz chili sauce, not like Sriracha)
1/2 cup brown sugar
1 tablespoon prepared yellow mustard 
Heat a large skillet over medium-high heat and heat 1 tablespoon of vegetable oil and 1 tablespoon of butter until melted and bubbly. Add the sliced onions and cook for about 10-15 minutes or until they’re tender and caramelizing. Add the smashed garlic cloves to the onions and saute until they soften and become fragrant, about 3-5 minutes. Add the herbs and spices and then remove from heat.
Rinse the brisket, pat it dry, and sprinkle it with salt and pepper. Place the brisket in a large slow cooker (fat side up) and spread the onion mixture over the roast.
In a medium bowl, combine the ketchup, chili sauce, brown sugar, beef broth, and mustard.Whisk it together and spread it over the onions.
Cook the brisket on low for 9-10 hours.
After the brisket has cooked in the crockpot, remove the brisket from the slow cooker and scrape off any fat. Place the brisket in an oven-safe baking dish and transfer the sauce to cover the brisket. Cover the baking dish with aluminum foil and refrigerate the brisket for several hours (up to a whole day).
An hour (more or less) before serving, remove the foil and remove any solidified fat. Carefully remove the brisket from the pan and place it on a large cutting board. Slice the roast into 1/2″ slices and then carefully (with the help of a long, heavy-duty spatula) return the sliced brisket to the pan. Re-cover the pan and place it in a cold oven and heat the oven to 300. Cook until the meat is heated through and the sauce is bubbling around the edges (30-45 minutes). Serve with mashed or roasted potatoes or these latkes and a green salad or your favorite vegetable. Serves 6-8.

Crispy Honey Nut Granola Bars (Once Upon a Chef)

Granola bars 22

I am still looking for  a good granola bar recipe.  I am going to give this one a try. I will let you know how it turns out!  

Makes 12-16 granola bars


1½ cups old fashioned rolled oats 
1 cup chopped walnuts
½ cup sliced almonds
⅔ cup shredded unsweetened coconut (available at Whole Foods or natural food markets)
½ cup honey
3 tablespoons light brown sugar 
2 tablespoons unsalted butter
1½ teaspoons vanilla extract 
¼ teaspoon salt
1 cup crisp rice cereal, such as Rice Krispies


1. Preheat the oven to 350 degrees. Line a baking sheet with heavy duty aluminum foil.  

2. Spread the oats, walnuts and almonds onto prepared baking sheet. Place in the oven and toast for 7 minutes.  Add coconut and toss well, then place back in the oven to cook about 6-8 minutes more. Keep an eye on it towards the end; you want the coconut to turn golden but not burn.

3. In the meantime, combine the honey, brown sugar, butter, vanilla extract and salt in a small saucepan and place over medium heat. Stir with a whisk until the brown sugar is completely dissolved. Turn off heat and set aside.

4. Once the oat mixture is done, remove it from the oven and reduce heat to 300 degrees. Combine the the oat mixture, honey mixture and rice cereal in a large bowl and toss well. (Reserve aluminum foil.)

5. Use the reserved foil to line a 9 x 13-inch baking dish, then spray foil with nonstick cooking spray. Turn granola bar mixture out into the prepared baking dish and spread evenly, being careful not to press down too hard. Bake for 20 minutes (be sure heat is reduced to 300 degrees). Remove from the oven and cool completely, about 1-1½ hours. Use the foil overhang to tranfer bars to cutting board, then use a large knife to cut into rectangles. Store in a single layer in an airtight container for up to a week (do not stack the bars or they will stick together and fall apart).

Monday, December 19, 2011

Pumpkin Pecan Muffins (Flo)

Jumbo Pumpkin Pecan Muffins Recipe

These are my daughters favorite muffins! We got this recipe from my mother-in-law, so delicious!


1 1/4 cup Quaker Oats (quick or old fashioned, uncooked)
1 cup all-purpose flour
1/3 cup chopped pecans
1 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1 cup canned pumpkin
3/4 cup brown sugars
1/2 cup vegetable oil
1/4 cup milk
1 egg
1 tsp vanilla


1/4 cup Quaker Oats (quick or old fashioned, uncooked)
1/4 cup all-purpose flour
1/4 cup brown sugar
3 Tbsp chopped pecans
1 tsp cinnamon
1/4 cup margarine or butter, softened


Heat oven to 400 F. Generously grease 18 medium muffin cups or line with paper baking cups. Combine dry ingredients; add pumpkin, brown sugar, vegetable oil, milk, egg and vanilla, stirring just until moistened. Fill prepared muffin cups 3/4 full. 

Combine remaining ingredients; mix until crumbly. Sprinkle evenly over muffins. Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Remove from pan; serve warm. 

Makes 1 1/2 dozen

Rachel Ray's Autumn Beef Stew


Makes 6 servings

2 bulbs garlic
EVOO – Extra Virgin Olive Oil, for drizzling
Salt and pepper
1/4 to 1/3 pound bacon (not too smoky in flavor), cut into lardons (fat matchsticks)
1 stick butter, divided
2 1/2 to 3 pounds beef chuck, cut into 2-inch cubes
Flour, for dredging plus 2 tablespoons
3 carrots, sliced in 2-inch chunks on an angle 
2 apples, such as Honeycrisp, peeled and chopped
2 to 3 ribs celery, chopped
1 large onion, chopped
2 fresh bay leaves
2 to 2 1/2 cups cloudy organic apple cider
2 cans beef consommé
Herb bouquet, a few sprigs each of thyme, parsley and sage tied together with kitchen string
2 1/2 pounds (about 5 potatoes) russet potatoes, peeled and cubed
2 to 3 large parsnips, peeled and cubed
1 1/2 cups sharp white cheddar, shredded
1 cup whole milk
Freshly grated nutmeg
1/4 cup chives, finely chopped

Preheat oven to 400°F. Cut ends of garlic bulbs to expose cloves. Drizzle with EVOO, season with salt and pepper, wrap in foil and roast to tender, 40-45 minutes. Remove garlic and reduce heat to 350°F.

Heat a large Dutch oven over medium-high heat. Add a drizzle of EVOO and bacon. Brown and crisp bacon then remove and reserve. Pour off some of the fat out of the pan and add a couple of tablespoons butter. 

Pat meat dry and season liberally with salt and pepper. Dredge in flour and add to hot pot in batches. Cook to crispy and deep brown. Add more butter as needed, 2 tablespoons at a time. Reserve browned meat with the bacon.

Add carrot, apple, celery, onion, bay, salt and pepper to the pot and partially cover. Cook to soften vegetables for a few minutes then sprinkle with 2 tablespoons flour. Stir a minute then add cider, consomm√©, the roasted garlic cloves and stir to combine. Add reserved beef, bacon and herb bouquet to pan, bring to a boil then cover and transfer to oven. Braise meat for 2 hours, until very tender and the sauce has thickened. Let stand 20 minutes while you cook potatoes.

Boil potatoes and parsnips in salted water until tender. Drain and return to hot pot; mash with 2 tablespoons butter, cheese and milk. Season with salt, pepper and nutmeg; stir in chives. 

Serve stew in shallow bowls with potatoes alongside.

Worlds Best Peanut Butter Fudge (Allrecipes)

World's Best Peanut Butter Fudge Recipe

My dad loves peanut butter fudge. I am going to make this for him and I will let you know how it is. :) This looks very simple to make. 


  • 4 cups white sugar
  • 1 cup milk
  • 1/2 cup butter
  • 1 (7 ounce) jar marshmallow creme
  • 12 ounces peanut butter
  • 2/3 cup all-purpose flour


1. Grease a 9x13 inch baking dish, set aside.

2. In a saucepan, combine sugar, milk, and butter. Bring to a boil, and cook 5 minutes. Remove from the heat. Stir in the marshmallow creme and peanut butter. Gradually stir in the flour. Spread into the prepared pan, and let cool.

Thursday, December 15, 2011

Fish and Chips (Tyler Florence)

Eli's favorite meal. :)


  • Vegetable oil, for deep frying
  • 3 large russet potatoes
  • 2 cups rice flour
  • 1 tablespoon baking powder
  • 3 teaspoons salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus more for seasoning
  • 1 (12-ounce) can soda water
  • 1 large egg, lightly beaten
  • 2 (8-ounce) cod or haddock fillets, cut in 1/2 on an angle
  • 1/2 cup rice flour, for dredging
  • Malt vinegar, for serving


Heat 3 inches of the oil in a deep fryer to 325 degrees F. Alternatively, use a deep heavy skillet.
Peel the potatoes and cut them into chips (that is, fries) about the size of your index finger. Put the potatoes in a fryer basket and lower into the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips to a paper towel-lined platter to drain.
Crank the oil temperature up to 375 degrees F. In a large mixing bowl, combine the flour, baking powder, salt and pepper. Combine soda water and egg and pour into the flour mixture. Whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully lower the battered fish into the bubbling oil on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.

Picture of Fish and Chips Recipe

Menu Plan 12/13/11-12/22/11


Blueberry Muffins
French Toast Sticks


Quick Chicken Salad
Homemade Freezer Pizza Rolls
Panera Mac and Cheese
PB and J


12/13 - Pesto and Mozzarella Stuffed Chicken Breasts cous
12/14 - Honey Dijon Salmon beans/rice/rolls
12/15 - Taco's/corn
12/16 - Pizza
12/17 - out
12/18 - Crock Pot Baked Potato Soup
12/19 - Mom's Meatloaf/asparagus/mash potatoes
12/20 - Spaghetti and Meatballs/bread/salad
12/21 - Creamy Chicken Bake
12/22 - Tyler Florence Fish and Chips

Easy Crockpot Baked Potato Soup


1 30oz. bag of frozen, shredded hash browns {I used Ore Ida}
3 14oz. cans of chicken broth
1 can of cream of chicken soup
1/2 cup onion, chopped
1/4 tsp. ground pepper
1 pkg. cream cheese 

  potato soup1

In a crockpot, combine everything EXCEPT for the cream cheese.  Cook for 6-8 hours on low heat.  About 1 hour before serving, add cream cheese and keep heated until thoroughly melted.  Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!

Monday, December 12, 2011

Baked Chicken Stuffed with Pesto and Cheese (Kayln's Kitchen)

(Makes two servings)

2 large boneless, skinless chicken breasts
2 T
Basil Pesto with Lemon or your favorite commercial pesto
2 T low-fat sour cream
2 T grated mozzarella cheese
(I used heaping tablespoons of pesto, sour cream and cheese)
2 eggs, beaten (or if they're large eggs one will probably be enough)
3 T finely grated Parmesan cheese
3 T almond flour (or almond meal, but almond flour is better for this because it's more finely ground)
black pepper to taste


Preheat oven to 375F/190C. Spray a small casserole dish with non-stick spray. Trim any visible fat from chicken breasts, then put them one at a time inside a heavy plastic bag and pound with meat mallet until the chicken is as thin as you can get it. Don't worry too much about the shape or whether there are some loose pieces, you can tuck them in when you roll up the chicken.

In a small bowl mix together the basil pesto, sour cream, and grated mozzarella. Use a rubber scraper to spread a thin layer of this mixture over each chicken breast, stopping about 1/2 inch from the edge of the chicken (so it doesn't run out so much as it cooks.) Roll up the chicken breasts and secure them with a couple of toothpicks.

Prepare two bowls, one with the beaten egg and the other with the grated Parmesan-almond flour mixture, seasoned with black pepper to taste. Dip each chicken breast roll first into the egg mixture and then into the Parmesan-almond flour mixture, patting it on so the chicken breast roll is well-coated with the mixture.

Put chicken breasts into the casserole dish and bake until the chicken is firm and lightly browned. (Start checking after about 25-30 minutes; total baking time will be 30-35 minutes.) Serve hot.

Saturday, December 10, 2011

Green Bean Bundles (Our Best Bites)

1 lb. green beans with the ends snapped off (buy or pick about 1 1/2 pounds so you'll have 1 lb. after the beans' ends have been snapped)
8 slices lean, regularly sliced bacon
3 Tbsp. real butter (no substitutions!)
1 Tbsp. rice vinegar
1 Tbsp. white sugar
1 Tbsp. minced red onion
1 clove minced garlic
1/4 tsp. Kosher salt
Bring a large pot of lightly salted water to a boil.
If you're using fresh green beans, wash and snap the ends off. Discard any sickly looking, overly skinny, limp, or yucky-looking beans.    When the water is boiling, briefly boil (blanch) the beans for 2-3 minutes or until you start hearing a popping noise and the beans have turned bright green. Quickly drain and rinse in cold water until the beans have cooled.
If you're planning on completing the beans immediately, preheat the oven to 400 degrees F.
On a cookie sheet, divide the green beans evenly into 8 piles. Carefully bundle each pile of beans with one slice of bacon and return to the baking sheet. This step can be done up to a day ahead of time.
When the oven is ready, place the pan in the oven and bake for 10-15 minutes or until the bacon is crisp and sizzling. While the bundles are in the oven, melt the butter over medium-high heat in a small saucepan. When the butter is bubbly, add in the onions and garlic and saute for 2-3 minutes or until the onions are softened and fragrant. Reduce heat to low and add in vinegar, sugar, and salt. Remove from heat and set aside.
When ready to serve, place bean bundles on a serving platter and drizzle with sauce. Serve immediately.