Wednesday, April 30, 2008

Help again please?!?

So, the PTA lady called last night and asked me to help with some teacher appreciation thing. I need to bring a snack/appetizer of some kind for 30 people with an Italian theme. I'm thinking maybe bread sticks with marinara or Alfredo sauce or... yeah, that's all I've got. Does anybody have ideas for me since I'm unable to say no when people call to ask for a favor? Aaahhh!

Sunday, April 27, 2008

Cinnamon Apple Pancakes

I woke up this morning to Jimmy making these pancakes. He found the recipe on All Recipes. He said they weren't amazing, but they were good. Surprisingly, I really liked them. And Abe said, "These are really yummy. Thanks for making them dad." And Abe hardly eats anything!! Plus it's one more way to get some whole wheat in your diet.

2 cups whole wheat flour
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs, lightly beaten
2 cups fat-free milk
2 tablespoons honey
1 tablespoon canola oil
1 medium apple - peeled, cored and chopped
(suggested add-ins: a little more cinnamon, a little vanilla, and 1-2 Tbsp lemon juice)

In a large bowl, combine the flour, baking powder, cinnamon and salt. Combine the eggs, milk, honey and oil; stir into dry ingredients just until moistened. Add apple.

Pour batter by 1/3 cupfuls onto a hot nonstick skillet coated with nonstick cooking spray. Turn when bubbles form on top; cook until second side is golden brown.

Thursday, April 24, 2008

Cinnamon Rolls

Our Relief Society President in Portland served these cinnamon rolls at a Super Saturday (and again to all the men in the ward on Father's Day) and I've decided that all of the narrow roads and rain and tiny lots measured in square feet and stuckup people were completely worth two years in Oregon if for no other reason than this recipe alone. (To be fair, there were so many wonderful things about Oregon, but they aren't helping me make my point here.) They are simply the best cinnamon rolls I've ever eaten! So, Jane, I'm so sorry this doesn't fit into your request for simple healthy meals, but on a sad or rainy day, these will keep you going! Enjoy.

Dough Ingredients:
2 1/3 cups warm water
1 1/3 T instant yeast
1/3 cup powdered milk
2 eggs
2 t salt
1/3 cup sugar
2/3 cup oil
8 cups flour

1 cup margarine, very softened/almost melted
1 1/3 cups sugar
2/3 cup brown sugar
1 1/3 t cinnamon

1 cup margarine, very softened/almost melted
5 1/3 cups powdered sugar
2 2/3 t vanilla
7-11 T hot water
dash salt

Dissolve yeast in warm water 5 minutes (it helps to mix a tablespoon sugar in with the yeast to help it bubble). Add remaining dough ingredients in order given until dough is soft. Let dough raise in large oiled/greased bowl until double (50 minutes). Divide dough into two parts. Roll out each part into rectangle (roll quite thin). Mix filling ingredients and spread half on each dough rectangle. Roll each rectangle, sealing edges tight, and cut (using string or dental floss) into 12 rolls (for a total of 24 rolls). Place rolls in two greased 9 x 13 pans. Cover with greased saran wrap and let raise until double (35-40 minutes). Bake at 350 degrees for 20 minutes. Let cool slightly. Mix frosting ingredients (adding more or less water depending on the consistency you like) and spread on cinnamon rolls. If you're like me, you'll frost them a second time five minutes later. And if you're like me, you'll dip your cinnamon roll in the leftover frosting. I must warn you, your life will never be the same after these cinnamon rolls!

Call for Healthy Food!

I hate to even ask for it, because we all know what I really want to do is make the yummy coconut cupcakes and the delicious Mozerella meatball sandwiches, but after trying to convince myself for a month that i don't need a wedding diet I've come to realize that...I in fact, do. :( So rather than go to any sort of extreme, I figured I could just eat healthier--like more salads, less butter, less sugar, less butter-marinated pioneer woman yummy goodness :(, and smaller portion size. Sigh.

So any healthy and quick recipes out there?? :)

Sweet Pork Burritos

This recipe comes from my mom's ward recipe book. It is really yummy! I love it!

1 (2-3 lb) pork roast
garlic salt
1/3 c water
1 pkg flour tortillas, warmed in microwave
2 (15 oz) cans mild green chili sauce or enchilada sauce, divided
1/2 c brown sugar
1 (15 0z) can black beans
1 bunch cilantro-chopped
Monterey Jack cheese, grated

Season roast with salt, pepper, and garlic salt. Place roast and water in crockpot. Cook on high 4 hours or on low for 8 hours until meat is tender. Shred pork and place in a bowl. Stir in 1/2 cut green chili sauce and 1/2 cup brown sugar. Mix well. Spray 9 x 13-inch pan with cooking spray and pour 1/2 cup green sauce into bottom of the pan. Fill each tortilla with pork, 1-2 tbsp beans, and 1-2 tsp cilantro. Roll burrito and place seam side down in baking dish. Pour remainder of green sauce over the burritos and sprinkle with cheese. Cover with foil and bake at 350 degrees for 25-30 minutes. Makes 6-8 servings. Serve with the following garnishes: chopped tomatoes, salsa, lettuce, sour cream, guacamole, etc.

Sunday, April 13, 2008

Spicy Beans with Coconut Milk

I tried a new recipe and it turned out to be really good. It's quick and easy to put together.

1 sweet onion, chopped
vegetable cooking spray
2 garlic cloves, minced
1 to 2 tablespoons red curry paste
2 (15-oz) cans kidney beans, rinsed and drained
1 (14.5-oz) can dinced tomatoes, undrained
1 (13.5-oz) can lite coconut milk
1 teaspoon grated lime rind
2 to 3 tablespoons fresh lime juice
2 tablespoons sugar
1 to 1 1/2 teaspoons salt

Saute chopped onion in a pan coated with cooking spray over medium-high heat for 5 minutes. Add garlic and saute 1 minute. Add red curry paste, saute 1 minute. Stir in kidney beans, tomatoes, coconut milk and remaining ingredients. Bring to a boil; reduce heat, and simmer 30 minutes. Serve with rice. Sprinkle with green onions and chopped fresh cilantro, if desired.

Saturday, April 12, 2008

Seven Wives Inn Granola

8 cups oats, not instant
1 1/2 cups brown sugar
1 1/2 cups wheat germ (optional)
8 oz. almonds
8 oz. cashews
3 oz. sunflower seeds
8 oz. coconut
3 oz. flax seeds (optional)
1/2 cups water
1/2 cup oil
1/2 cup honey
1/2 cup peanut butter
2 teaspoons vanilla
1 cups raising/craisins (optional)

Mix dry ingredients in a large bowl. Heat water, oil, honey, and peanut butter until it begins to bubble. Add vanilla and pour over dry ingredients. Mix well and spread on two large cookie sheets. Bake in 200 degree oven for about two hours or until coconut is golden. Stir occasionally while baking. Add craisins when cool. Store in an airtight container.

Tuesday, April 8, 2008

Mozzarella Stuffed Meatball Hoagies

Mozzarella Stuffed Meatball Hoagies

I know you are all probably shocked that I am posting a recipe that does not involve any amount of sugar or chocolate. I got this recipe from Picky Palate and is simply divine. Matt and I sounded like Bob - mmm, mmm, mmm (you are going to have to imagine the sound effects yourselves).

1 lb ground beef
1 egg
2 Tablespoons milk
1 Tablespoon Tabasco Hot Sauce
½ Cup Italian Seasoned Bread Crumbs
½ Cup grated parmesan cheese
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon dried oregano
¼ teaspoon dried basil

12-15 1 inch mozzarella balls (marinated in olive oil)
1 26oz jar favorite pasta sauce, or homemade sauce
4-6 Garlic Ciabatta Rolls, or other rolls of choice, cut in half
4 sliced provolone cheese, each cut into halves

1. Preheat oven to 350. Place beef, egg, milk, hot sauce, bread crumbs, parmesan, salt, pepper, oregano and basil in a large bowl. With hands or large spoon, mix until well combined.

2. Scoop about ¼ Cup meat mixture in hands; press 1 mozzarella ball into middle of meat and form a ball around the cheese. Do this until all meat and cheese is used up; makes about 12-15 large meatballs.

3. Place all meatballs into a 9x13 inch baking dish that has ¼ Cup olive oil spread into bottom. Bake for 20 minutes; flip all meatballs. Bake for an additional 15-20 minutes or until meatballs are cooked through.

4. Place pasta sauce into a large pot. Place cooked meatballs in sauce. Simmer on low heat.

5. Place ½ slice of provolone onto the cut sides of rolls. Place onto tin foil or baking sheet and broil in oven for 1-2 minutes or until rolls are toasted and cheese is melted.

6. Place 3-4 meatballs onto bottom halves of toasted rolls. Spoon pasta sauce over meatballs and sprinkle with parmesan cheese. Close with top roll and serve warm.

Thursday, April 3, 2008

Coconut Cupcakes

I recently found this recipe on the Taste of Home website, so we made these cupcakes for our Annual Reed Family Luau and absolutely loved them!

1 1/2 cups butter, softened
2 cups sugar
5 eggs
1 to 1 1/2 teaspoons vanilla extract
1 to 1 1/2 teaspoons almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 1/4 cups flaked coconut

Cream Cheese Frosting:
8 oz. cream cheese, softened
3/4 cup butter, softened
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 3/4 cups powdered sugar

Additional flaked coconut, toasted (toast in 350 oven for 7-10 minutes, stirring frequently)

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, baking soda, and salt; add to creamed mixture alternately with buttermilk. Fold in coconut. Fill paper-lined muffin cups two-thirds full. Bake at 350 for 18 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a mixing bowl, beat cream cheese, butter, and extracts until smooth. Gradually beat in powdered sugar. Frost the cupcakes; sprinkle with toasted coconut.

Wednesday, April 2, 2008

Peanut Butter Sandwich Cookies

Peanut Butter Sandwich Cookies with Peanut Butter Molasses Buttercream

1 stick butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon pure vanilla extract
1 egg
3/4 cup all-purpose flour (I actually added closer to 1 cup - I like fluffier cookies)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup quick oats

Peanut Butter Molasses Buttercream, recipe follows

Preheat oven to 350 degrees F.
Cream the butter and peanut butter together in a large mixer on high. Add the sugar, brown sugar and vanilla and continue to beat until the mixture is fluffy. Add the egg and beat until combined. Mix the flour, baking soda, baking powder, and oats together in a separate bowl and add to the butter mixture. Mix until well combined.

Place the batter onto a sheet pan by the tablespoonful, leaving about 2 inches between each cookie. Bake in the top half of the oven until the cookies are golden, about 10 minutes. Remove and let cool.

When the cookies are completely cool, put a teaspoonful of the butter cream into the center of half of the cookies. Top with the remaining cookies, pressing down until the filling squeezes out a bit. Refrigerate until ready to serve.

Peanut Butter Molasses Buttercream

1 stick butter, at room temperature
1/2 cup peanut butter
3/4 cup powdered sugar
2 tablespoons molasses
1 tablespoon heavy cream
Pinch salt

Cream the butter and peanut butter together using an electric mixer. Add the sugar and molasses and beat until thick and creamy, about 2 minutes. Add the heavy cream and salt and beat one additional minute. Spread on the cookies immediately.
Yield: about 2 cups

Hot Chocolate Brownies

I found this recipe on Super yummy!
Hot Chocolate Brownies

1/2 cup unsalted butter
2/3 cup half and half or heavy cream (heated in microwave for 30 seconds)
2 Tablespoons hot chocolate mix (I used Ghiradellis)
1 cup all-purpose flour
1/2 cup Hershey's Dark unsweetened cocoa powder
1/2 teaspoon salt (scant)
1 cup granulated sugar
1/2 cup firmly packed brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract

1/4 cup heavy cream
1/2 tablespoon unsalted butter
1/4 teaspoon vanilla extract
2/3 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Line an 8x8-inch square baking pan (or use 11x7 inch) with foil, and spray foil with non-stick cooking spray.

Melt the butter in a small saucepan over medium heat. Cook the butter, stirring freguently, for 6-8 minutes, or until light golden brown. Stir in half and half and hot chocolate mix. Stir until well combined. Remove from heat.

In a medium-sized bowl, sift together flour, cocoa powder, and salt.In a large bowl, combine sugars, egg, and vanilla, and beat together, using an electric mixer on high speed, for 2 minutes.Reduce mixer speed to low, and gradually add melted butter/hot chocolate mixture, and beat 1 additional minute. Gradually beat in flour, until just combined.

Spread batter into pan, and bake at 350 degrees F, for 35-40 minutes, or until a toothpick inserted comes out with a few moist crumbs attached. Cool on a wire rack, or do what I did: Cool pan in an ice-water bath; when cool, freeze the pan for an hour or two in the freezer. I think this process gives brownies a better texture.

To make the ganache, heat the cream and butter in a small saucepan over medium heat, until hot, but not boiling. Remove pan from heat and stir in vanilla and chocolate chips, until well combined and smooth. Pour the ganache over the top of the cooled brownies. Freeze or chill, until set, before slicing.

*Another option: I froze the brownies for 20 minutes, frosted and cooled at room temp. These are heavenly!*