Thursday, April 19, 2012

Peanut Butter Oatmeal Balls

 Peanut Butter Oatmeal Balls
*this is a delicious and nutritious recipe from The Mouro family that is a staple around here.  it's my "go-to" snack w/ a glass of milk and some fresh fruit!  and it's not just my kiddos that like it ;)

~3/4 c. dry milk powder
~3/4 c. whole oats
~1/3 c. honey
~1/2 c. peanut butter (I use crunchy)
~1/4 c. dried fruit--raisins, dried apricots, chopped, dates, cranberries, etc. (I OMIT)
~1-2 T. wheat germ (I use 1)
~1-2 T. flax seed (I use 2)
~1/4 c. sunflower seeds (I OMIT)
Mix all and roll into 1" balls. Refrigerate.

Tuesday, December 27, 2011

Soft Molasses Cookies

Soft Molasses Cookies
*oh boy!!!  what a wonderful recipe!!!!  these have made #1 on Santa's list!  try them, he'll thank you for it :)
~1 c. butter, softened
~1 1/2 c. sugar
~1/2 c. molasses
~2 eggs, lightly beaten
~4 c. flour
~1/2 tsp. salt
~2 1/4 tsp. baking soda
~2 1/4 tsp. ground ginger
~1 1/2 tsp. ground cloves
~1 1/2 tsp. ground cinnamon
In a large bols, cream butter and sugar till fluffy.  Beat in molasses and eggs.  Set aside.
In another bowl, combine flour, salt, soda, ginger, cloves and cinnamon.
Blend thoroughly w/ whisk.
Gradually mix flour into creamed mixture till smooth.
Roll dough into 1 1/2 inch balls.  Dip tops in sugar.
Place on cookie sheet.  Bake @ 350 for about 10 minutes.
Cool on rack.  Dip 1/2 of cookie in melted white chocolate.  Place on waxed paper to cool.
Makes 3 dozen

Wednesday, December 14, 2011

Cowboy Casserole

Cowboy Casserole
*OK, this is not a healthy meal.  BUT, it sure is yummy!  Serve a salad as a side w/ lots of yummy fresh veggies and you can justify it and eat guilt free! :)

~1 1/2 lbs. Ground beef (I only use 1 lb)
~1 medium onion, diced
~3 cloves garlic, minced
~1 can corn, drained
~1 can cream of mushroom soup
~2 c. shredded cheddar, divided
~1/2 c. milk
~4 Tbs. sour cream
~30 oz. Ore-Ida Crispy Crowns

Defrost tots.  Cook onion till tender.  Add garlic.  Cook one more minute.  Add beef.  Brown and drain.  Set aside.
Combine soup, milk and sour cream.  Whisk till smooth.  Add to meat.
Add corn and 1 c. of cheese.
Grease 9x13.  Layer 1/2 of the tots, then meat mixture, then remaining tots.  Top w/ remaining cup of cheese.
Bake @ 350 degrees for 25 minutes.

Wednesday, November 2, 2011

Tuscan Soup

Tuscan Soup
~this has such a wonderful flavor and is a great way to eat your greens!!! you can use all kale, but it has a stronger flavor.  the bok choy makes the dish.  you could use all bok choy and leave the kale out....but kale is good for you! ;)

1/2 lb turkey bacon
1/2 lb Italian sausage
4-6 potatoes, diced
1 onion, chopped
3-4 garlic cloves, minced
4 cups chicken stock, 2 cups water and 1 bullion cube
2 cups whole milk
1/2 head of kale, well washed and chopped

1/2 head of bok choy, well washed and chopped
salt and pepper, to taste
Parmesan cheese

-In a stock pot, cook the bacon.  Cool and finely chop.If using turkey bacon there shouldn't be a large amount of grease.
-Cook the sausage, onions, and garlic (in bacon grease) until the sausage has browned. Crumble sausage as you cook it. 
-Add the potatoes and stock (and water and bullion cube) and bring to a boil. Once it has reached a boil, turn it down to low and simmer for 20 minutes or so, just until the potatoes are tender. 
-Add the milk, kale, and bacon and allow to cook for 5-10 minutes. Season to taste. 
-Top with parmesan cheese for extra flavor! Enjoy! Makes 6-8 servings. Freezes well.

Friday, October 7, 2011

Heavenly Pumpkin Bars

Heavenly Pumpkin Bars

~from Martha Stewart

  • 1 tablespoon pumpkin-pie spice
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 c. flour
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/4 cups sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup canned pumpkin puree
  • 1 package (12 ounces) semisweet chocolate chips

  • Preheat oven to 350 degrees. Grease bottom and sides of a 9-by-13-inch baking pan. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
  • With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
  • Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
  •  Cut to desired size.  Devour.

Wednesday, September 28, 2011


Homemade Granola:

4c. old fashioned rolled oats
1/4 c. sunflower seeds (raw is best)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. honey (spray measuring cup w/ Pam first)
8 Tbs. melted butter
pinch of salt
1/2 c. raisins (optional)
1/2 c. dried apples, chopped (optional)
1/2 c. toasted coconut (optional)

Heat oven to 300 degrees. Line baking sheet w/ waxed paper or parchment paper.

In large bowl, combine oats, sunflower seeds, cinnamon, nutmeg and salt: set aside.

In a small bowl, combing honey and melted butter, pour over the mixture. Stir well; spread on baking sheet and bake for 45-50 minutes, stirring every 15 minutes. Remove from oven and cool. As it cools it will get crispy and stick together. When cool, break up the granola and add raisins (and whatever other dried fruit you would like). Store in an airtight container. Makes about 6 1/2 cups.

Tuesday, August 30, 2011

First Day of School Breakfast Bread

First Day of School Breakfast Bread
~one word.  yummy!  this is a great and fun breakfast for the first day of school.  it smells amazing and appley and is sweet and special...and simple!!~~

~3 8oz. tubes refrigerated biscuits, quartered
~1 c. sugar
~1 Tbs. cinnamon
~2 apples, cored, peeled and chopped
~1/2 c. chopped pecans (or omit for children)
~1/2 c. butter, melted
Toss quartered biscuits with remaining ingredients except for butter; fill a greased and floured Bundt pan with biscuit mixture.  Pour butter over top.  Bake @ 375 degrees for 25-30 minutes.  Let cool for 5 minutes; invert onto a serving platter.  Makes 10-12 servings.