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!

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.

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

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

Frosting:
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

Instructions:
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
salt
pepper
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.

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.

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.

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.

Enjoy!!

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.

Peanut Butter Sandwich Cookies

I

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 http://pickypalate.blogspot.com. 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

Ganache:

1/4 cup heavy cream

1/2 tablespoon unsalted butter

1/4 teaspoon vanilla extract

2/3 cup semi-sweet chocolate chips

Directions:

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!*

Cheddar and Potato Soup

This is in response to Heather's call for favorite potato recipes. It's probably similar to Mom's potato soup but when we lived in Chicago, this was in the newspaper recipe section. It recommended using Wisconsin cheddar cheese and we all know to use Idaho potatoes. Actually our favorite cheddar has to be Tillamook Medium Cheddar blocks (alas, only found in the west that we know of!) This is our favorite cold day soothing soup. (This is not my photo :).

Cheddar and Potato Soup
Serves 6
(From the Chicago Tribune recipe section)

¼ c. butter
Grated onion to taste or ¼ c. chopped onion
¼ cup flour
1 ½ tsp. dry mustard (optional-I use)
3 ½ c. chicken broth
1 cup grated carrots
2 medium Idaho potatoes diced
2 ½ c. half-and-half
3 cups shredded cheddar cheese
salt and pepper to taste

1. In a large saucepan, sauté the onion in butter over moderate heat until soft. Stir in flour and dry mustard. Continue to stir for 1-2 min. without browning flour. Add broth and bring to a simmer, stirring until soup is smooth. Add carrots and potatoes.
2. Simmer for 30 min. partially covered. Add half-and-half and bring again to a simmer. (Recipe may be done ahead to this point. Reheat soup before continuing.)
3. Reduce heat to low and stir in cheese until melted. Season with salt and pepper and serve.

Variations/substitutions:

• Use 4 chicken broth cubes and 3 ½ cups water if you don’t have chicken broth.
• Use milk if you don’t have half-and-half—use potato flakes or potato pearls to thicken if it’s too thin using milk (this works great).
• Use rehydrated dry carrots if you don’t have fresh (I blend them up first).
• Use minced onion- about 1 tsp. (add with carrots and potatoes) in place of fresh.
• Sliced celery added with carrots and potatoes is a nice variation.
• Sprinkle with crumbled bacon, or serve with broccoli or little smokies.

Blue and White Oatmeal Chippers

These are tasty cookies Heather led me to from http://pickypalate.com.

Blue and White Oatmeal Chippers

1 Cup softened unsalted butter
3/4 Cup brown sugar
3/4 Cup sugar
2 eggs
1 teaspoon vanilla
2 1/4 Cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 Cup quick oats
1 1/2 Cups frozen blueberries (we bought some tiny ones in a tub that were great!)
1 Cup shredded sweetened coconut
1 bag white chocolate chips (12oz)

1. In a stand mixer, cream the butter, brown sugar and sugar until well combined. Beat in eggs and vanilla. Slowly add flour, baking soda, salt, quick oats, blueberries, coconut and chocolate chips until just combined.
2. Chill dough for a few hours until firm.
3. Preheat oven to 375 degrees F. Drop or scoop dough by the Tablespoonfuls onto a baking sheet and Bake for 9-11 minutes or until edges start to crisp. Cool for 5 minutes before transferring to cooling rack.

Potatoes

I've been blessed with oodles and oodles of really big and yummy Idaho Potatoes. Please, please share all your potato recipe ideas. What is your favorite way to eat potatoes?

Brown Sugar and Cinnamon Coffee Cake

So, I had never made coffee cake before, but last weekend I had run out of muffin mixes and needed a ready breakfast for the next morning that was faster than cold cereal for on the run, and I found this... it is really yum and easy.

BROWN SUGAR AND CINNAMON COFFEE CAKE

3/4 c. butter, softened
1 1/2 c. sugar
3 eggs
1 1/2 tsp. vanilla
3 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 c. sour cream
Filling (recipe follows)

Heat oven to 350 degrees. Grease 12 cup bundt pan. In large mixing bowl, combine butter, sugar, eggs, and vanilla. Beat on medium speed for 2 minutes. Mix in flour, baking powder, baking soda and salt alternately with sour cream. Spread 1/3 of batter (about 2 cups) in pan and sprinkle with 1/3 of filling (about 6 tablespoons). Repeat twice.

Bake 60 minutes or until wooden toothpick inserted in center comes out clean. This is my best coffee cake recipe and the one that always gets the most compliments.

FILLING: Mix 1/2 cup packed brown sugar, 1/2 cup finely chopped walnuts and 1 1/2 teaspoons cinnamon. (no walnuts for me)

Easy Chicken Corn Chowder

I made this last night for dinner--it was so easy, SO fresh, and SOOO Tasty! I got it from this blog.

Chicken Corn Chowder with Alvocado and Tomato
2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
3 large carrots, peeled and chopped
3 stalks of celery, diced
4 cloves fresh garlic, minced
3 14 oz cans chicken broth
2 lb bag frozen corn or 8 fresh ears of corn, kernels cut off
2 large boneless skinless chicken breasts, cooked and shredded
½ Cup heavy cream
8 oz sour cream
Salt and pepper to taste

1 avocado, diced
1 tomato, seeded and diced
Fresh ground black pepper

1. Heat oil into a large dutch oven over medium heat. When hot, sauté onion, carrots and celery until slightly softened, about 5-8 minutes. Stir in garlic and cook for for 1 minute then add chicken broth, corn and chicken. Cook for 5 minutes, until heated through. Reduce heat to low and stir in cream, sour cream, salt and pepper to taste.

2. Top with avocado and tomato. Add fresh ground black pepper if desired.

Advice? Help? Please???

Hey everyone, I need some ideas here. We're having two couples from Jeff's work over for dinner on Saturday and I need menu advice. I'm thinking (very tentatively) about Parmesan chicken with homemade spaghetti sauce, lasagna/manicotti with bread sticks, or ribs (Carol, I'm thinking of using your recipe, but you may have to talk me through it!). Other thoughts?

I need side dish help. I've got nothin' there.

For dessert maybe apple dumplings or chocolate sheet cake.

What say you my culinary friends? Should I throw in a relish tray or Pioneer Woman's Holiday Bacon Appetizers (have you tried these yet? Yum!)? How much is too much?

Oh - drink ideas (other than the leftover Mountain Dew from the dumplings)?

Thanks!

Apple Dumplings

Pioneer Woman is nothing short of a culinary genius!!! I will forever be singing her praises after tasting these dumplings. I was treading very lightly going into this experience because the term 'dumpling' kind of freaked me out. It just never sounded appetizing before. Holy moly - my opinion has changed! You must try these. You must, must, must!

2 Granny Smith apples
2 cans crescent rolls
2 sticks butter (I KNOW - 2!!!)
1 1/2 cups sugar
1 tsp vanilla
cinnamon
1 small can Mountain Dew (about 8 ounces)

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 for 40 minutes. Serve with ice cream (we did whipped cream), and spoon some of the sweet sauce from the pan over the top.

So ridiculously good. Read her post here.

Oven Fried Chicken

This recipe came from the weekly emails I get from "Cuisine at Home" where we found the yummy turkey, our favorite roast and potatoes and the soon to be posted grilled pizza recipes. Thank you Grandpa Beck for subscribing to this gem so I could find it! Anyway, this is a recipe our whole family recommends!

For the Brine --
Dissolve:
1/2 cup kosher salt
1/2 cup brown sugar
4 cups hot water

Add:
4 cups ice cubes

Prepare:
8-10 chicken pieces* (thighs, legs, and breasts), skin removed, pierced

For the Coating --
Combine:
3 cups all-purpose flour
2-3 Tbsp black pepper (I did 2, but next time 1 will be plenty for us)
1 Tbsp kosher salt
1 Tbsp paprika

Beat:
2 egg whites

Add:
1 cup buttermilk

Heat:
3 Tbsp vegetable oil

Dissolve salt and sugar for brine in hot water in a large container.

Add ice and stir to cool mixture.

Prepare chicken pieces by removing the skin and piercing the meat with a knife. Add to brine and refrigerate for 1 1/2 - 2 hours. Preheat oven to 450. Coat a 4-quart Pyrex baking dish with nonstick cooking spray.

Combine flour, pepper, salt, and paprika in a one gallon Ziploc bag. Remove chicken pieces from the brine and lightly pat dry. Place a few pieces into the bag of seasoned flour and toss to coat. Shake off excess flour and place on a rack. Let sit 10 minutes.

Beat egg whites to soft peaks.

Add buttermilk and stir gently. Dip floured chicken pieces into the egg white/buttermilk mixture. Put the dipped pieces back into the seasoned flour bag. Shake gently and transfer to the rack. Repeat with remaining chicken.

Heat oil in the prepared Pyrex dish by placing it in the oven for 5 minutes. Set the prepared chicken pieces, meaty-side down, into the hot Pyrex dish; roast for 30 minutes. Remove dish from oven and carefully turn the pieces over. Return to the oven and roast 20 minutes more. Remove chicken from the oven and let rest 15 minutes before serving.

*I used 12 drumsticks because it's what my kids like the best.

Baked Potato Skins

We made this recipe found on Allrecipes.com and loved it! Kyle declared that this is the only way he will eat potatoes.

4 large baking potatoes, baked
3 Tbsp vegetable oil
1 Tbsp parmesan cheese
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp paprika
1/8 tsp pepper
8 bacon strips, cooked and crumbled
1 1/2 cups shredded cheddar cheese
1/2 cup sour cream - optional
4 green onions, sliced - optional

Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potato skins on a parchment covered baking sheet. Combine oil, parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Bake at 475 degrees for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle cheese and bacon inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately.