Breakfast

Honey Oat Muffins

Mix:

1 C flour

1 1/2 C rolled oats

1/4 C brown sugar

1 tsp. salt

1 tsp. baking powder

In a seperate bowl mix:

1 egg, beaten

1/4 C honey

1/4 C oil or melted butter

1 C milk

Stir together lightly until barely mixed. Divide evenly into greased muffin pan. Bake at 400 for 15-20 min. I've had this recipe since David and I got married and I still make it all the time. They are easy and yummy!

Pancake Mix

4 C whole wheat flour

4 C white flour

1/2 C sugar

1/3 C baking powder

4 tsp salt

2/3 C shortening

1 1/4 C dry milk (I use instant)

Combine first set of ingredients in mixer. Add the shortening and mix until it is well cut in. Add the dry milk and just mix until it is throughout. Do not over mix. I store my mix in the fridge in either a nice big tupperware or a ziplock storage bag. David really likes these because he grew up on them. They are really good!

For pancakes:

4 Cups of mix

3 eggs

3 C water

(this makes kind of a lot. If we are not super hungry I half it, but this amount might be good for Kim and Amy's size families!)

For Waffles:

4 C mix

3 eggs

3 C water

1/4 C oil

Oven-Roasted Vegetables

1 medium zucchini, cut into bite-sized pieces

1 medium summer squash, cut into bite-sized pieces

1 medium red bell pepper, cut into bite-sized pieces

1 medium yellow bell pepper, cut into bite-sized pieces

1 pound fresh asparagus, cut into bite-sized pieces

1 red onion

3 tbsp olive oil

1 tsp salt

1/2 tsp black pepper

Heat the oven to 450F. Place the zuccini, squash, peppers, asparagus, and onion in a larg roasting pan. Toss with the olive oil, salt, and pepper to mix and coat. Spread in a single layer in the pan. Roast for 30 minutes, stirring occasionally, until the vegetable are lightly browned and tender.

Serves 4

(I didn't have a red pepper so I replaced it with a green pepper. I also didn't have an onion so I just left it out. I don't have a large roasting pan so I used a 9x13 cake pan, which means my vegetables weren't in a single layer. They still turned out yummy though.)

Melissa

Finally Some More Recipes.

I've had these for a few months but haven't had much time to post them. All three of them have been a success with David and the kids!

Tender Chicken Nuggets - This one is perfect for a night when you don't need a really fancy meal

1/2 C. seasoned bread crumbs (mine where Italian seasoned)
2 T. grated Parmesan cheese
1 egg white
1 pound of boneless skinless chicken breast cut into 1-inch cubes

In a large ziplock bag, combine bread crumbs and cheese. In a shallow bowl, beat the egg white. Dip chicken pieces in egg white, then place in a baking pan coated with nonstick cooking spray. Bake, uncovered at 400 for 12 to 15 minutes or until chicken is no longer pink.

Creamy Beef Enchiladas

1 pound ground beef
1 C. chopped onion
1 can condensed cream of mushroom soup
1 C. sour cream
1 can chopped green chilies (I just use 1/2 can)
1 C. shredded cheddar cheese
1 can enchilada sauce, divided
flour tortillas

In dutch oven (I use a medium size pot), cook beef and onion over medium heat until meat is no longer pink. drain. Add the soup, sour cream, chilies, cheese, and 1/2 cup enchilada sauce. Heat through.
Spread 1/4 cup enchilada sauce into ungreased 13x9 inch baking dish. Place 1/2 cup of beef mixture down the center of tortilla. Roll up and place seam side down. Repeat using 10-12 tortillas. Pour remaining beef mixture over top. Sprinkle with cheese. Bake, uncovered, at 350 for 20-25 minutes, or until heated through.

It is getting late so I will post the third one and others another time!

Pumpkin Squares

I just thought I would let you all know that I tried making the Pumpkin Squares that is in the October 2009 Family Fun Magazine. They turned out really good! I wanted to make the cider caramel sauce, but I didn't have all the ingredients, so I just frosted it with canned frosting. I used my own fresh pureed pumpkin to make it.

If you like pumpkin stuff you should try this recipe!

-Amy

For the Pumpkin squares:

1 Cup sugar

1 1/2 Cups flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons cinnamon

1/2 teaspoon salt

3/4 Cup vegetable oil

1 (15 oz) can of pumpkin or 2 cups fresh pureed pumpkin

2 large eggs, lightly beaten

Ice cream for serving (optional)

For the cider caramel sauce:

1/2 Cup brown sugar, packed

1 Tablespoon cornstarch

2/3 Cup apple cider

2 Tablespoons heavy cream

1 Tablespoon butter

salt to taste

1. Heat oven to 325*. Grease a 9x13 inch baking pan and set it aside.

2. In a large mixing bowl, combine the first 6 ingredients for the squares. Add the oil, pumpkin, and eggs, and whisk until the batter is evenly blended. Pour the batter into the prepared pan and smooth the top.

3. Bake the cake until a toothpick inserted in the center comes out clean, about 30 min. Remove the pan and allow it to cool completely on a wire rack, about 1 1/2 hours.

4. Just before serving the cake squares, make the cider caramel sauce. In a medium size saucepan, whisk together the brown sugar and corn starch. Add the cider and stir well to dissolve the other ingredients. Cook the mixture over medium high heat, whisking constantly, until large bubbles form around the perimeter of the pan, about 3 minutes. Reduce the heat to low and allow the sauce to continue to simmer until it thickens, about 2 minutes more.

5. Remove the sauce from the heat and whick in the cream and the butter. Let the sauce cool slightly, then taste it and add a pinch of salt, if necessary.

6. To serve the dessert, cut the baked cake into 3 inch squares and top each with a scoop of icecream, if you like, and a drizzle of warm cider cramel sauce. Makes 12 squares and about a cup of sauce.

Cookie Pie

15-oz package Chips Ahoy Cookies

8.12-oz Cool Whip

2 cups milk

Quickly dip cookies in milk, shake off excess liquid, and layer in 9 inch pie plate, breaking cookies to fill any gaps.  Once the first layer is complete, top with a thin layer of Cool Whip.  Repeat twice more, making the last layer of Cool Whip a bit thicker.  Garnish with chocolate syrup if desired.  Place is freezer 2-3 hours before serving.  Serves 6-8.

Note:  You must dip cookies quickly (I dipped, counted 1,2,3 then took cookie out) or your pie will be very soggy.  Make sure to shake off excess milk as well so that you do not have a puddle of milk in your pie.  You will have leftover milk but you need that amount to completely submerge the cookie.  For me, the 8-oz of cool whip only made two layers.  I also think you can use any type of cookies.  I used a generic chocolate chip cookie and it turned out good.

Melissa

Gunpowder Chicken

2 C. cooked chicken, seasoned with pepper

2 cans cream of chicken soup

1 C. (8-oz) low fat plain yogurt

3 C. cooked white rice

2 C. crushed Ritz crackers

1 T. poppy seeds

1 cube melted butter

Shred chicken and mix with soup and yogurt. (Don't substitute yogurt for anything else, this is what gives this dish it's unique flavor).  Layer rice in bottom of 13x9 pan sprayed with Pam.  Spread chicken/soup mixture on top of rice.  Mix crushed Ritz crackers, poppy seeds, and melted butter in a small bowl and put this on top of soup mixture.  The poppy seeds are optional, but these are what gives it the name "gunpowder".  Bake at 350 for 30 minutes.

Melissa

Snack Mix Recipe

Sticks and Stones

4 T. butter
1/4 C. frozen orange juice concentrate or apple juice concentrate
1/4 C. brown sugar
2 t. cinnamon
3 C. oatmeal cereal squares (I used Quaker Oatmeal Squares)
2 C. pretzel sticks
1 1/2 C. whole almonds (mine were actually roasted almonds because I thought that sounded good)
1 C. craisins or raisins

Heat the oven to 300. Place the butter, juice concentrate, and sugar in a large, microwave safe bowl and microwave on high for 45 seconds to melt the butter. Stir in the cinnamon.

Spread the oatmeal squares, pretzels, and almonds in a single layer on a baking sheet. Toss the pieces with the melted butter mixture to coat. Bake the mix, stirring the pieces every 10 minutes, until the mixture is dry to the touch and the nuts are lightly toasted, about 30 minutes. Remove the pan from the oven, then stir in the dried fruit. Let the mix cool completely before storing it in an airtight container.

Natalie's Notes: I baked it for 30 minutes, but I wouldn't say it felt dry to the touch when I took it out. I had never made it before and I didn't want to burn it, so I just took it out after 30 minutes. I thought for sure that the pretzels and cereal were going to be soggy, but after it cooled off, they were dry and crunchy. And, I stored mine in a paper lunch sack so it would stay crunchy.