Food for Thought

 Alfredo

Marinara

I tried this recipe today for the first time.  I am planning for us to eat them during the Gator game tomorrow, but I wanted to make them ahead of time to make sure they tasted okay in case we needed an alternate plan, although how could you go wrong with cheese and pepperoni?

As usual, I made my own adjustments to the recipe (it's in my blood).  One batch had cottage cheese (ricotta would also work but it is more expensive) and marinara, the other batch had cream cheese and alfredo.  I also added bacon and green pepper - I was trying to use up what I had on hand and not buy more stuff from the grocery store.  I sprinkled extra cheese on top before baking.  These are very versatile depending on what kind of pizza you like.  Now notice I said low-carb, not low-fat!  You could use turkey pepperoni and reduced fat cheeses if that is a concern for you.  My formerly carb-addicted husband doesn't care about anything but net carbs so I used the good stuff!  You could also omit the pepperoni "crust" (I won't be doing that).

Low-Carb Pizza Bites

Ingredients:

8 oz. cream cheese 
2 eggs

1 t garlic powder

1 t oregano

1/4 c low-carb tomato or pizza sauce

1/2 c shredded mozzarella cheese, or combination mozzarella and other cheese such as parmesan

1/4 c finely minced green pepper or other pizza topping

24 slices of thin-sliced pepperoni, preferably large slices 

Heat oven to 350.  Poke the pepperoni slices into the bottoms of  mini-muffin cups.  Mix the cream cheese with a mixer until smooth and fluffy. Add eggs, garlic, and oregano, and beat until smooth.  Mix the rest of the ingredients in by hand.  Fill the muffin cups with the egg and cheese mixture.  Bake for about 15-18 minutes, or until lightly browned on top and set in center. Remove from oven and cool for a few minutes, then run a knife around them to loosen. Remove to a plate.

Makes 24 pieces (I got more out of my batches, about 36 each)

Food for Thought

I stumbled upon another great recipe that I thought I should share. I LOVE soft pretzels. I used to always get one at the Sam's snack bar back before my South Beach Diet days. The pretzel bites are even better, especially for little fingers, so I knew I had to try this recipe as soon as I read it. We had them for a snack during the Super Bowl and I think they were all devoured in about 15 minutes!Homemade Soft Pretzel Bites (from twopeasandtheirpod.com)

1 1/2 C warm water
2 T light brown sugar
1 package active dry yeast (2 1/4 t)
3 oz. butter, melted
2 1/2 t salt
4 1/2 to 5 C AP flour
vegetable oil (I used canola)

3 quarts water
3/4 C baking soda
1 whole egg, beaten with 1 T cold water
Coarse sea salt

Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.

Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.

Preheat the oven to 425* F. Bring the water to a boil in a small roasting pan over high heat and add the baking soda.

Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.

Remove to a baking rack and let rest 5 minutes before eating. Serve with cheese sauce, recipe below.

Cheddar cheese sauce:½ T unsalted butter
½ T all-purpose flour
½ C milk
8 oz. cheddar cheese, grated

Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the cheddar cheese until smooth and all of the cheese is melted. Season with salt and pepper, to taste.

*If you want to make cinnamon and sugar pretzel bites, instead of adding salt, sprinkle the bites with cinnamon and sugar. For the frosting mix about 3 T of soft cream cheese, powdered sugar, a teaspoon of vanilla extract, and a little bit of milk. Whisk together. Add more milk if it is too thick, if it is too thin, add more powdered sugar. I didn’t measure, and the original recipe didn't have quantities.

Food for Thought

Time for another recipe :) Fridays are a light school day for us so I have some time to catch up on blogging and other things. Somebody please remind me that I should be cleaning the house or folding laundry.

I am still on a quest for fun/healthier/different snack ideas. I stumbled upon this recipe about a month ago and have been wanting to try it, and this week was when it finally happened.

Fruit Salsa and Cinnamon Tortilla Chips (from Confessions of a Homeschooler)

Salsa*:
2 kiwis, peeled and diced
2 apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
1/2 cantaloupe diced
1 tablespoon white sugar (I omitted this)
1 tablespoon brown sugar (may try Splenda blend next time)
3 tablespoons fruit preserves, any flavor (I used some homemade peach that my dad made)

(*For our fruit mixture, I used 1 apple, 1 banana, 1/4 of a cantaloupe, and about 2 C strawberries and it made about 2 or 3 cups of salsa.)

Tortilla Chips:
Flour tortillas (next time I will try some multi grain ones, I used flour since that's what I had)
butter or cooking spray
cinnamon sugar

Directions:
Preheat oven to 350*. In a large bowl, thoroughly mix all fruit, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. Coat one side of each flour tortilla with butter flavored cooking spray (or brush with melted butter). Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

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I would love to try this again with some of the different fruits listed in the original recipe. I kept it simple because my girls are a little bit picky about the fruits they like. They loved the salsa even with strawberries (which they don't normally eat), so I may be able to sneak in some kiwi or other berries. Caleb will eat it however I make it - that kid is a dream to feed! Jackson really liked it, but it was a little messy for him to eat. I also overcooked the chips a little - didn't hear the timer go off but at least they weren't burnt. Thumbs up on this recipe... it is definitely a keeper!

Food for Thought

I made these last night and had to post the recipe right away so I didn't lose track of it... homemade hamburger buns!!! I found the recipe online and if I could remember where, I would give credit (and hugs of appreciation) to whomever posted it.

Hamburger (cheeseburger for us!) Buns from Scratch

3 1/2 cups warm water
1 cup oil
3/4 cup sugar or 1/2 cup honey (I used sugar - honey is SOO expensive!)
6 T active dry yeast
1 T salt
3 eggs, beaten
10 1/2 cups white or wheat flour (I did about half and half)

Mix first 4 ingredients and let rest for 15 minutes. It should get spongy and bubbly. Add remaining ingredients. Mix, then knead for 5 minutes on floured surface. Preheat oven to 425*. Roll out to 1/2″ thick and shape immediately. (I used the top of an IKEA plastic cup to cut out regular-sized hamburger buns. You could also make child-size buns or slider buns). Let rise for 10 minutes. Bake for 10 minutes or until done.

I cut this recipe in half and still got 13 regular-sized buns. I would love to figure out a way to cut out hot dog buns - maybe just cut the dough in a rectangle shape?

We may or may not be eating these leftover with bacon on them for breakfast as I type. I am eagerly awaiting my Mother of the Year award for good nutrition. At least there is fruit on our plates, too!

Food for Thought

I have felt convicted lately about the nutritional quality of snacks my kids are getting. We are usually schooling in the morning and skip over a snack then, but they always want something after rest time. Usually I just dump some animal crackers in a bowl because that is what they ask for. Not terrible, but not the best choice day after day. We need some variety!

I have wanted to try homemade granola bars for a while and today I took the plunge. I kind of made them on a whim, so I had to substitute some ingredients. I would also like to look into some healthier alternatives (carob instead of choc. chips, natural sweetener in place of brown sugar) for some of the ingredients and I definitely want to add some dried fruit next time (I didn't have any). I tried one and thought it was really good - it isn't as crunchy as some of the store-bought ones so it will be easier for Jackson to eat, and I know everything that is in them instead of pondering over a long ingredient list trying to figure out what's what. Here's the recipe:

Homemade Granola Bars (courtesy of Raising Olives)
2 cups oatmeal (I had old-fashioned oats)
3/4 cup packed brown sugar
1/2 cup wheat germ (I used wheat germ and milled flaxseed)
3/4 teaspoon ground cinnamon
1 cup whole wheat flour (didn't have any, used all-purpose but will definitely get some ww for next time)
3/4 cup raisins (I used choc. chips)
3/4 teaspoon salt
1/2 cup honey
1 egg, beaten
1/2 cup coconut oil (used canola but would like to try the coconut oil)
2 teaspoons vanilla extract

Preheat oven to 350. Grease a 9×13 baking dish. In a large bowl, mix together first 7 ingredients, then make a well in the center and add the honey, beaten egg, oil, and vanilla extract. Mix well. Pat the mixture evenly into the baking dish.

Bake for 30-35 minutes or until the edges are beginning to turn golden. Cool for 5 minutes and then cut into bars and remove from dish WHILE STILL WARM.

Nuts can be used as well, I just knew my younger 3 wouldn't eat them then.

Food for Thought

Strawberry Romaine Salad (Mima's favorite!)
Recipe courtesy of Tricia Sinn

Salad:
Romaine and boston bibb or spring mix lettuce (I just use romaine)
1 C monterey jack cheese, shredded
1 - 2 pints of fresh strawberries, sliced
1 C sugared pecans (see below)

Dressing:
1 C oil (I use a combination of canola and olive)
3/4 C sugar (I have substituted Splenda before)
1/2 C red wine vinegar
2 cloves garlic, minced
1/2 t ground white pepper (I never have this so I just use black pepper)
1/2 t paprika
1/2 t salt

Sugared Pecans:
Mix 1 egg white with 1 T water, beat until frothy. Stir in 2 - 3 C pecan halves. Pour 1 C sugar and 1 t salt (mixed together) into pecan mixture, stir, and pour onto baking sheet. Cook at 300* for 30 - 45 minutes, stirring every 10 minutes. Cool on waxed paper. Set aside what you need for the salad and eat the rest yourself while no one is looking (that is my special addition to the recipe).

I have served this different ways... Sometimes I will toss it all together ahead of time, but I don't like a lot of dressing on my salad and this recipe makes a LOT of dressing. I usually only make half the dressing and it is still plenty. Also, if you happen to have leftovers, it doesn't keep as well with the dressing already on it. When I made this a couple of weeks ago, I set it out like a salad bar and let everyone make their own. That seemed to work really well. Either way it is YUMMY!

Food for Thought

Garlic Cheddar Biscuits (think Red Lobster Cheddar Bay Biscuits)
Dough:
2 C Bisquick (or any generic baking mix)
3/4 C milk
3/4 C shredded cheddar (I use sharp and I always use more than the recipe calls for)

Topping:
1/2 C melted butter (not margarine!)
1 t garlic powder
1/4 t salt
1/8 t onion powder
1/8 t parsley flakes

Blend Bisquick, milk and cheese in a mixing bowl. Drop by spoonfuls on greased baking sheet and bake at 375* for 10 to 12 minutes or until golden brown. While biscuits bake, combine topping ingredients, then brush on biscuits when they are fresh out of the oven.

Scott loves to deliver these to our neighbors while they are still warm. I usually double this recipe (at least) and we very rarely have any left over.

I keep saying I want to try making the dough from scratch but I haven't done it yet... Someday!

Food for Thought

I tried this recipe for the first time ever tonight and it was so yummy that I had to post it right away! These would be great for breakfast, brunch, or even breakfast dinner like we had tonight - serve with some grits and fruit (or a fruit smoothie) and you are good to go! The kids LOVED them (and Scott, too).

I might make these for our next Women's Breakfast... and I would love to try them with wheat flour sometime and see how that turns out. We covered ours in real butter while they were still warm!

Bacon and Cheese Muffins
2 C flour
2 t baking powder
1/4 t salt
1/4 t black pepper
1 1/4 C milk
1/4 C butter or margarine, melted and cooled
1 egg
1/2 lb. bacon, diced, cooked and degreased
3/4 C shredded cheddar cheese

1. In a large mixing bowl, stir together flour, baking powder, salt and pepper. In a small bowl, mix together the milk, melted butter or margarine and eggs. Add the wet ingredients to the dry ingredients and stir just until moistened.

2. Fold in the bacon and cheese just until combined. Scoop into greased or lined muffin tins. Bake at 400 degrees for 20-25 minutes, until lightly golden brown. Makes 12 regular-sized muffins.

Food for Thought

This looks really pretty in a trifle bowl and anytime I make it, it is gone in NO time! I got this recipe from Austin's mom but I think it might originally be a Southern Living recipe (don't quote me on that). My family has been thanking her ever since!

Banana Pudding
1 (14 oz) can sweetened condensed milk
1 1/2 cups cold water
1 (3 1/2 oz.) box instant vanilla pudding
2 C (1 pint) whipping cream, whipped (unsweetened)

Vanilla Wafers (I prefer the mini and I don't use generic for this one!)

3 medium bananas sliced and dipped in lemon juice (I usually use 5 and I dip them in some kind of lemon-lime soda)

In a large mixing bowl, combine sweetened condensed milk and cold water. Add pudding mix, beat until well-blended. Chill 5 minutes, fold in whipping cream. Spoon 1 C of pudding mixture in bottom of serving bowl, top with 1/3 each of the wafers, bananas and pudding. Repeat layering twice, ending with pudding mixture. Chill thoroughly and garnish just before serving. Refrigerate leftovers (if you have any).

I have a thing about recipes that ask me to layer stuff - I hate them because I ALWAYS mess it up somehow. I have to look back after every single step, praying that I have done it correctly (and usually I haven't). Luckily it doesn't matter so much for this pudding recipe as long as you end with pudding and you have some layers of wafers and bananas somewhere in the middle!

Food for Thought

I have decided to post recipes every once in a while on our blog. There are so many delicious things I watched my mom and grandmas prepare growing up. Fortunately I can still ask my mom how to make some of her signature dishes but I will never know how to make my Grandma Gaskin's homemade (crust and all) apple pie and chicken & dumplings; or my Grandma Russell's fried chicken and brunswick stew.

Now someday my kids can come back to these posts on the blog and see how to make the foods they grew up eating. Or when my sweet husband starts cooking dinner once a week like he has mentioned doing, he will have some ideas (love you, baby) :)

I will start with our meatloaf recipe - definitely a family favorite!!

Caleb enjoying his favorite meatloaf dinner the first day of school last year, with yummy garlic-cheese biscuits on the side (that recipe will be coming later).

"Souper" Meatloaf (Campbell's Soup)

2 lbs. ground beef

1 can cream of mushroom soup, divided

1 pouch dry onion soup mix

1/2 C dry bread crumbs (I use oatmeal - old-fashioned, not quick-cooking)

1 egg, beaten

1/4 C water

In large bowl, mix 1/2 C of mushroom soup, onion soup mix, bread crumbs (or oatmeal) and egg with ground beef. Form into a loaf shape in a baking pan and bake at 350* for an hour or until meat is no longer pink.

Drain drippings from the baking pan, reserving 2 T. Mix this with the remaining cream of mushroom soup and water, pour over the meatloaf and cook another 5 - 10 minutes until sauce begins to bubble on top of the meatloaf.

(I hate dishes, so I usually mix all the ingredients in a ziploc bag. You can either cook it right away or freeze for another time. Just let the mixture thaw and bake as usual.)

We usually eat our meatloaf with roasted potatoes and green beans. For the potatoes, chop potatoes (skins on) and toss with some olive oil and seasoning of choice (the dry onion soup mix is a good choice). Bake at 450*, stirring often, for about 30-45 minutes. Make sure you grease your pan well for these. For the green beans, I use fresh or frozen beans and toss in a packet of Goya ham seasoning, lemon pepper, onion powder and garlic salt. Steam until tender.

More Hanging Out in the Kitchen

Ella and Lillian sampling the icing!

Here are a couple of cute snapshots of the older three when they were helping me in the kitchen a few days ago. We were making homemade cinnamon rolls - YUM! Definitely not South Beach friendly but so easy to make now that my neighbor loaned me her bread machine. I hope she doesn't want it back anytime soon - these are a new family favorite.

I waited too long to take a picture of the finished product - they were all gone! So you will have to take my word for it. They are very reminiscent of Cinnabon, except that this icing recipe doesn't have cream cheese in it... something I plan to change the next time I cook these (which will probably be this weekend).

Bread Machine Cinnamon Rolls (courtesy of Money Saving Mom)
Dough:
1 cup plus 2 tablespoons warm milk
3 tablespoons canola oil
1 egg, lightly beaten plus 2 egg whites
1/2 cup sugar
4 cups flour (Add a bit more if dough seems too wet after first few minutes of kneading in the bread machine.)
1 teaspoon salt
3 teaspoons bread machine yeast

Filling (double this if you like a lot of cinnamon!):
2 tablespoons butter
2/3 cup brown sugar mixed with 1 tablespoon cinnamon

Icing:
1 teaspoon milk
1 1/2 cups confectioners sugar
4 tablespoons butter, softened
1 teaspoon vanilla

Put the dough ingredients in the bread machine in the order listed and run on the dough cycle. After the dough cycle is finished, roll the dough into a large rectangle and spread it with 2 Tablespoons melted butter and 2/3 cup brown sugar mixed with 1 Tablespoon cinnamon.

Roll up and cut into 10-15 rolls and place in two greased round cake pans. Bake at 325 degrees for 20 minutes or until browned. Spread the icing on as soon as they come out of the oven.

You can also cover the unbaked rolls with plastic wrap, stick them in the refrigerator overnight, and then bake in the morning.

Watch Out Cold Stone...

Today the girls and I made Ziploc ice cream while Caleb was at summer camp. It actually tastes really good and uses items that we always have on hand anyway (translation: so it's cheap!) I think it would go really well with this recipe I posted about a while back! Ice cream is probably not the healthiest snack we could have made... but hey, if Sarah Mclachlan wrote a song about it then it can't be all bad, right?

"Mommy it's TOO HEAVY!"

"Shake, shake, shake!"

A Sure Sign...

...that we may need to cut back on our cable package:

Yesterday we were at my dad's where he was cooking a pot of chili for a cook-off in his neighborhood. Scott and my dad went to sample some of the 13 different entries and I stayed with the kids at the house. When they got back, Caleb asked my dad if they had a chili throw-down.

If you aren't a foodie like my 5 year-old, he is referring to the show "Throwdown with Bobby Flay" on the Food Network, a channel he would watch all day long if we would let him.

How much longer until it is safe for him to cook meals by himself? I bet he would do it!

Caleb helping me make coffee mug chocolate cakes for dessert one night.