Bean and Lentil Soup

I bought a bag of lentils a few months ago and had every good intention of using them…but I have been a little nervous because I have never cooked them before. I found this recipe and adapted it from the Prevention Magazine. I figured it was now or never. This soup is DELICIOUS! Josiah, my 3-year-old, would not touch it (of course), but Caitlyn (my 10-month-old) and I enjoyed every bite!

1 small onion, diced
1 Tbsp olive oil
2 Tbsp chili powder
½ tsp salt
1 ¼ cup dry lentils, rinsed and drained
4 cups water
1 15-oz can tomato sauce
1 15-oz can great Northern beans, rinsed and drained
4 oz shredded cheese (I use a sharp cheddar, but you can use any kind)
1 tsp freeze-dried chives

1. Sauté onion in olive oil until golden. Add chili powder and salt.
2. Add lentils and water, bring to a boil for 5 minutes. Add tomato sauce and simmer additional 5 minutes.
3. Stir in cheese and herbs and allow to simmer about 20 minutes.

Buttermilk Oatmeal Muffins

I made these muffins this morning before we headed out to play group...they are YUMMY:-)

1 c. rolled oats
1 c. buttermilk
1 egg, unbeaten
1/4 c. warmed honey
1 c. whole wheat pastry flour
1/2 tsp. salt
1 tsp. soda
1/3 c. melted coconut oil

Soak oats in buttermilk at least 1/2 hour. Preheat oven to 425 degrees. Beat egg into oat mixture. Add honey and combine thoroughly. Stir together flour, salt and soda. Make sure no lumps in soda. Stir into oatmeal mixture then add oil. Mix only until combined. Bake in buttered muffin tin 15-18 minutes until brown. Makes 1 dozen muffins.

Adapted from www.cooks.com

Pretzel Snowmen

White chocolate chips or almond bark
10 pretzel rods
10 apricot rings
10 small, round candies
Fruit leather
50 mini chocolate chips
Frosting

Melt chocolate chips or almond bark and dip pretzel. Immediately push in 2 mini chocolate chips for eyes and 3 for buttons. Dab a little orange frosting for a nose and let cool in freezer 2 minutes. Place apricot ring over top of pretzel for hat and secure round candy for top of hat with frosting. Cut fruit leather and tie around pretzel for scarf. Enjoy!

Vegetable Pastry

I made this pastry for a dinner that I had with friends, but I enjoyed it so much that I made it the very next evening for Heath and I. I paired it with pork loin and it made for a yummy dinner.

4 oz cream cheese, softened
1 cup shredded Italian cheese
2 cups broccoli
1 cup grape tomatoes, cut in half
8 oz fresh mushrooms, sliced
2 sheets puff pastry, thawed
1 egg
Preheat oven to 375. Mix vegetables, cream cheese and cheese in bowl. Place both pastry sheets on baking sheet and pinch together with fingers to make one big piece. Place vegetable mix in middle of pastry and fold up sides. Close edges with fingers. Brush with egg mixture. Bake about 30 minutes, or until puffed up and golden brown.

Traditional Christmas Cake

I grew up eating this traditional English fruit cake EVERY Christmas. I have started to make it so I can continue the tradition. Do not be alarmed when making it...there is MUCH more fruit than batter. I usually add a little more brandy for an extra moist cake.

This cake turns out best when baked during the first week of December and frosted a week later. It will last a LONG time because of the fruit and alcohol.

2 sticks butter
1 cup sugar
5 eggs
2 cups flour
½ cup glacé cherries
1 ½ cups seedless raisins
1 cup currants
1 ½ cups sultanas
1 ½ cups dates
1 cup pecan nuts
½ tsp mace
½ tsp nutmeg
2 tsp ground ginger
4 tsp all-spice
½ tsp cloves
1 tsp cream of tartar
2 tsp baking soda
1 Tbsp milk
1 Tbsp maple syrup
1 Tbsp vinegar
1 cup brandy, divided



• Prepare the fruit by chopping the dates and nuts.
• Wash the raisins, sultanas, and currants in cold water and dry well in a tea cloth.
• Add the chopped ingredients.
• Cream the butter and sugar, and then add the eggs one at a time, mixing well after each addition.
• Add the prepared fruit to the sugar mixture.
• Work in the flour, spices and cream of tartar.
• Add the syrup, vinegar, half of the brandy and the baking soda blended with the milk.
• Fold in the cherries.
• Turn into a prepared tin diameter and bake for 1 hour at 320, and then for another hour at 280.
• No mixture should stick to the skewer when testing to see if cooked.
• Remove the cake from the oven.
• Cool slightly and pour over the remaining brandy, and then allow it to cool thoroughly before sealing in cling wrap/wax wrap/press ‘n seal in an air-tight container.



Icing the cake – you can choose to leave off the icing and just decorate with candied fruit and nuts

Melt smooth apricot jam on a low heat and then paint a thin layer of jam directly onto the cake. Knead and then roll out the marzipan to a thickness you like. Place on top of the cake and then with your hands covered in icing sugar, smooth the marzipan over the cake. Leave for a few days and then cover with fondant. Decorate to your heart’s desire!

Turtle Cheesecake

I made this cheesecake for my father-in-law's birthday dinner and it was DELICIOUS! I don't usually like cheesecake, but I wanted to go back for seconds:-)

Crust:
1 ¾ cup chocolate graham cracker crumbs
1/3 cup melted butter
Filling:
3 x 8-oz packages cream cheese, softened
14 oz can sweetened condensed milk
½ cup sugar
3 eggs
1 tablespoon vanilla extract
1 ½ cups semi-sweet chocolate chips
Topping:
Caramel syrup (about 1 cup)
Whipped cream
Pecan pieces
Chocolate syrup (about 2 tablespoons)

Crust:
Combine crumbs and butter in medium bowl. Press onto bottom and 1 inch up side of prepared springform pan.
Filling:
Beat cream cheese and condensed milk until smooth. Add sugar, eggs and vanilla; beat until combined. Melt chocolate chips in microwave until they stir smooth. Stir in 2 cups cheesecake batter into melted morsels and mix well. Alternately spoon batters into crust, beginning and ending with yellow batter. Bake about 70 minutes, or until edge is set and center moves slightly. Store overnight in fridge.
Serve:
Place on serving plate. Spread with caramel syrup and place in fridge for about 30 minutes to harden. Cover with whipped cream and drizzle with chocolate syrup and pecan pieces.

Tree Trim Trail Mix

This is a wonderful, healthier snack mix that has all the smells and tastes of Christmas!

4 cups freshly popped popcorn
4 cups cheerios
1 cup nuts, toasted at 350 for 5 minutes
1/3 cup maple syrup
¼ teaspoon cinnamon
¼ teaspoon salt
Pinch of baking soda
1 cup dried cranberries

Heat oven to 300. Grease a large, rimmed baking sheet. Mix the popcorn, cheerios and nuts in a large bowl. Bring syrup, cinnamon and salt to a boil in a small pot over medium heat. Let the mixture boil for 4 minutes, stirring occasionally. Turn off heat and add baking soda, stirring until mixture is creamy. Pour the mixture over the dry ingredients and stir well. Spread the mixture onto the baking sheet and bake until it is dry to the touch, about 15 minutes. Let the popcorn cool for 20 minutes, then mix in the cranberries.

Toll House Snack Mix

My friend, Michelle, made this snack mix for my baby shower for Caitlyn. It is delicious and easy to make! Be careful though...it is VERY addictive!

4 cups rice Chex (or choice of cereal)
1 cup nuts
1 cup (about 20) caramels, unwrapped and coarsely chopped
1 (12-oz) bag milk/semi-sweet/butterscotch chips

Coat a 9x13 pan with nonstick cooking spray. Combine first 3 ingredients in large bowl. Microwave chips for 1 minute, stir, and microwave additional 10-20 second intervals until melted. Stir until smooth. Pour over cereal mixture to coat evenly. Spread into prepared pan and cool 45 minutes, or until firm. Break into bite-size pieces.

Spinach Frittata

This is a quick, easy and cheap dinner. You can leave out the bacon if you are a vegetarian. I have also made it with mushrooms.

6 eggs
¼ cup milk
2 cups cheese, divided
1 small onion, diced
1 box frozen spinach, thawed, drained and squeezed dry
1 can diced tomatoes, drained
6 slices bacon, cooked and cut into small pieces

Preheat oven to 400. Cook onion in olive oil until tender. Add spinach, tomatoes and bacon. Whisk eggs with milk and 1 cup cheese and add to vegetable mixture. Cook until sides become firm. Place in oven and cook for about 10 minutes. Add 1 cup of cheese to top of mixture and cook until firm (shake pan slightly to check if firm). Leave to sit for about 5 minutes. Enjoy!

Maple Granola

This yummy granola recipe is courtesy of my friend, Kaarin Reese.I have only made it once and it was delicious. I will make it with coconut oil next time.

4C regular oats
1C coconut
1/2C sliced almonds
1/4t salt
½ cup raisins
½ cup chopped, dried mango
1/2C olive oil
1/2C maple syrup

Mix dry ingredients in bowl. Pour syrup and olive oil into bowl and mix with dry ingredients. Spread mixture on a jelly roll pan. Bake 325° for 30 minutes, stirring once halfway during baking. Cool and store in jar.

Cornflake Clusters

1 cup semi-sweet chocolate chips
2 cups cornflakes
½ cup dried cranberries
Line a baking sheet with wax paper.
Melt chocolate chips in a microwaveable bowl, stirring until smooth. Gently fold in cereal and cranberries, being careful not to crush cereal.
Drop mixture by teaspoonfuls onto prepared pan. Chill 45 minutes.

Healthy Scones

1 cup all-purpose flour
2/3 cup whole wheat flout
¾ cup oats
1/3 cup sugar
1/3 cup whole-wheat pastry flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
6 tablespoons chilled butter, cut into small pieces
1/3 cup low fat buttermilk
2 large eggs
1 teaspoon vanilla extract
Optional mix-ins – dried fruit or chocolate chips
1 egg, beaten (for glazing)

Preheat oven to 350. Line a baking sheet with parchment paper. Pulse dry ingredients in a blender until finely ground. Transfer oat mixture to large bowl. Using fingertips (or pastry blender) rub the butter into the oat mixture until it resembles coarse meal.
In a small bowl whisk together buttermilk, eggs and vanilla. Pour buttermilk mixture over oat mixture. Add mix-ins. Using a fork, toss mixtures until a moist and sticky dough forms. Use hands to finish mixing and roll dough into a ball.
Turn dough onto floured surface. Using floured hands pat into a 7-in circle. Cut circle into 8 wedges and arrange wedges on prepared baking sheet. Glaze scones by brushing them with beaten egg and sprinkle with sugar.
Bake 20 minutes until scones are puff and pale golden.

I usually allow them to cool, wrap in clingwrap and place in freezer. I warm them up in toaster oven before eating.

Chocolate Snowballs

I made these cookies for a cookie exchange that we had with my mom's Bible study this morning. They are so pretty and taste delicious. You can replace some of the chocolate chips with nuts if you prefer.

¾ cup butter, softened
½ cup sugar
1 egg
2 teaspoons vanilla extract
2 cups all-purpose flour
½ teaspoon salt
2 cups (12 oz) chocolate chips
Powdered Sugar

In a mixing bowl, cream butter and sugar. Add egg and vanilla; mix well. Add flour and salt. Fold in chips. Roll into 1-in balls.
Please on ungreased baking sheets. Bake at 350 for 15-20 minutes. Cool cookies slightly before rolling in powdered sugar. Makes about 4 dozen.

Chicken Peanut Curry

My family ate a lot of curry growing up, but I NEVER liked it. I think it was because they always made hot Indian curry and I could never quite get used to the flavor. I have found that I really enjoy the sweeter Thai curries. This curry is absolutely delicious. Caitlyn REALLY enjoyed it. I mixed it with some squash for her and she gobbled it all up and wanted more.

Chicken Peanut Curry
Ingredients
• 1 (15 ounce) can coconut milk
• 2 tablespoons red curry paste
• 1/4 cup creamy peanut butter
• 4 teaspoons sugar
• 4 teaspoons soy sayce
• 4 chicken breasts
• 1 tablespoon minced garlic
• 1 onion chopped
• Cornstarch
Directions
In a medium sauce pan heat coconut milk, curry paste, peanut butter, sugar, and soy sauce until they come to a very small boil.
Set aside and cool adding cornstarch to thicken.
While the sauce is cooling, stir fry 1 chopped onion and 1 T minced garlic.
Cut up chicken into small pieces and stir fry with the onion and garlic until chicken is cooked through.
Combine the garlic, onion and chicken with the sauce and heat.
Spoon the chicken peanut curry over rice and enjoy.

African Chicken Peanut Soup

My friend, Rena, made this delicious soup one night. I have modified it from the original recipe.

African Peanut Soup

Ingredients
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes, with liquid
• 8 cups vegetable broth or stock
• 1/4 teaspoon pepper
• 1/4 teaspoon chili powder (optional)
• 2 cans chicken or 2 chicken breasts, shredded
• 2/3 cup extra crunchy peanut butter
• 1/2 cup uncooked brown rice

Directions
1. Heat oil in a large stock pot over medium high heat. Cook onions until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, chicken, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
2. Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.

Cornstarch Clay Decorations

We have been snowed-in here in Iowa, so any craft idea is fine with me! Josiah and I had a great time making some Christmas decorations for our own tree and also made a few to give away as gifts.

Cornstarch Clay Decorations
2/3 cup salt
1/3 cup baking soda
½ cup cornstarch
1/3 cup & ¼ cup water

1. In a small saucepan, mix the salt and baking soda with 1/3 cup water and bring to a boil.
2. In a small bowl, combine the cornstarch and ¼ cup of water and stir well.
3. When the salt mixture boils, remove it from the heat and add the cornstarch mixture. Stir vigorously for a minute or two to thicken the clay. Spoon it onto a sheet of waxed paper and allow it to cool before working with it.
4. You can make ornaments or Christmas tree decorations. We like to roll it out and cut out shapes with cookie cutters. Remember to pierce the top with a straw to hang it on the tree with some string. Decorate with glitter and allow to harden. This takes 3-4 days.

Homemade Play Doh

This play doh is really fun to make AND you don't need to worry if your child tries to eat a little of it;-) Thanks to Jess for sharing the recipe with me.

1 cup flour
1/2 cup salt
2T cream of tartar
1 T oil
1 cup water

Put dry ingredients in a bowl. Bring water to a boil remove from heat. Add oil and pour liquid mixture over dry ingredients. Stir. When cool enough to handle, knead on a lightly floured surface.

For color and scent:
use a pkg. or two of unsweetened kool-aid

Grape Nuts Bread

A deliciously nutty, slightly sweet bread with a crunchy top. My new favorite!

1 c Raisins
1 c Milk
1/2 c Honey
1/2 c Sugar
3 tb Unsalted butter
2 c Grape Nuts cereal, divided plus additional for sprinkling on top of loaf
2 c flour blend (equal parts white flour, whole wheat flour & wheat germ)
1 1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
2 Eggs
1 ts Pure vanilla extract

Preheat the oven to 350F and grease loaf pan.

In a medium saucepan, combine the raisins, milk, honey, sugar, and
butter. Bring to a boil over moderate heat. Pour over 1-1/2 cups of
the cereal in a large bowl. Let cool 15 minutes. Sift the flours,
baking powder, baking soda, and salt directly into the bowl; add the
remaining 1/2 cup of cereal, eggs, and vanilla. Stir with a heavy
wooden spoon just until blended.

Spoon the batter into the prepared pan, smoothing the top. Sprinkle
with the remaining cereal.

Bake until the loaf shrinks from the sides of the pan and a skewer
inserted in the center comes out clean, about 1 hour. Loosely cover
the top of the loaf with aluminum foil if it is getting too dark
during baking.

Cool the loaf in the pan on a wire rack for 20 minutes. Carefully
loosen around the sides of the pan, then invert onto the rack and
turn right side up. Cool completely.

Makes one loaf.

Quick Homemade Protein Bars

These bars are delicious...Josiah thinks he's eating a brownie! Recipe courtesy of my friend, Jen Halfpap.

1 cup honey (can use less, but I think they dry out a little with less)
1 cup peanut butter
2 cup quick oats
1 cup ground flaxseed
1 cup protein powder
1 cup dark chocolate chips

Heat peanut butter and honey on stovetop until mixed together. Add dry ingredients into honey mixture. Pour into 9x13 pan, press down firmly. Store in fridge.

Homemade Larabars

My friend, Jen, introduced me to Larabars when I was pregnant with Josiah. They are basically made up of pureed dates, nuts and a few additional mix-ins. They are delicious, but rather pricey. I found this recipe online and have adapted it to become my own.

Homemade Larabars
makes 4 bars
4 Tablespoon dates, pureed
3 Tablespoons crushed almonds
2 Tablespoons shredded unsweetened coconut
1 teaspoon cinnamon
½ teaspoon nutmeg

Pit dates and puree in food processor until they become a sticky mass. Add dry ingredients and mix together with hands. Place mixture on a piece of wax paper, cover with another piece of wax paper, and mash down into a square using hands or back of cutting board or other flat object. Cut into squares and store in fridge.

Recipe adapted from www.passionatehomemaking.com

Baked Potato Soup

I made this soup for our Thanksgiving evening dinner and it was delicious! I will post a picture soon!

12 regular or 7 large potatoes
1 cup + 1 T. flour
1 cup + 1 T. butter
8 oz. shredded cheddar cheese
8 oz. Velveeta
16 oz. sour cream
½ gallon whole milk, plus I add another cup or two of 2% at the end
4 t. chicken bullion
¾ t. pepper/salt

Wash and bake potatoes for 1 hr in 400 degree oven. Cool then cut up into small pieces, with or without peel.

In large pan, melt butter over low heat. Add flour, stirring until smooth. Cook 1 minute stirring constantly.

Gradually add milk. Cook over medium heat, stirring constantly until bubbly.

Add potatoes, salt, pepper, cheese, chicken bullion. Cook until heated. Stir in sour cream and extra milk to preferred consistency.

Recipe courtesy of Sally Scroggs

Oatmeal Pancake Mix

This pancake mix is similar to what you buy in the store, but you control the ingredients and therefore know EXACTLY what you are putting into you body! Store in an airtight container.

4C old fashioned oats
3T baking powder
2C flour
2 T cinnamon
2C whole wheat flour
5t salt
1C packed brown sugar
1/2t cream of tarter
1C instant dry milk

Mix ingredients together. Store in a airtight container Makes 10 cups.

To make pancakes:
2 eggs
1/3C olive oil/applesauce/coconut oil
2C pancake mix
1C water

Beat eggs in bowl. Gradually beat in oil. Alternately add pancake mix and water to mixture. Blend well. Yields 10 pancakes.

I like to add one cup of canned pumpkin and 2 teaspoons of pumpkin pie spice to the mix. GREAT way to add extra vegetables into your diet.

I make a big batch of pancakes and allow un-eaten pancakes to cool to room temperature. Wrap each pancake individually and freeze. When you want a pancake, heat in toaster or toaster oven. Cheaper and healthier than store-bought frozen pancakes!

Baby Food - Second Taste Ideas

• I buy StoneyField Organic Plain Whole Milk Yogurt and mix in some fruit puree. It is much cheaper than YoBaby and has less sugar, all of which is natural.
• Make a big batch of Vegetable Soup. Drain the liquid and add a few cooked vegetables to a vegetable puree. This teaches baby to “gum” the food.
• Hard-boil an egg and chop it really finely. Add to a vegetable puree for protein and to teach baby to “gum” food. It is recommended to start with the egg yolk before the egg white if you are concerned about food allergies.
• Add some drained, rinsed beans to a vegetable puree for added protein.
• Mash some garbanzo beans (chickpeas) with some formula or breast milk. Spread thinly on a thin piece of whole grain tortilla and roll up. Let baby chew and suck on the beans.
• Add grated cheese to vegetable purees.
• Dip homemade crackers or homemade teething biscuit in fruit puree and give to baby to suck on.
• Add vegetables from vegetable soup to cooked quinoa or couscous. A little messy…but a GREAT meal for baby.
• Make a big batch of homemade pancakes with added pumpkin. Freeze individually. Give to baby to chew on. Great for teething when frozen.

Baby Food - Fruit Purees

Let’s face it, baby food is expensive! It is so much easier, cheaper and healthier just to make your own. All you need to get started is a blender/food processor, a steamer (or you can boil the vegetables in a saucepan on the stove), and an ice-cube tray or mini-muffin tin. I have purchased 2 silicon mini-muffin tins to freeze my baby food portions. I feel that the ice cube trays do not hold enough puree. I like the silicon because it is easy to un-mold the food. I will usually spend an afternoon making a few different purees so we have enough for a couple of weeks.

Apples
Peel and dice apples. Steam or boil in water until just tender. Mash with fork or blend in blender or food processor. Cook with a cinnamon stick for more flavor.

Pears
Peel and dice pears. Steam or boil in water until just tender. Mash with fork or blend in blender or food processor. Once baby is able to gum food, you can just mash a very ripe pear with a fork.

Peaches
Peel and dice pears. Steam or boil in water until just tender. Mash with fork or blend in blender or food processor.

Banana
Slice a very ripe banana and mash with a fork. Pairs VERY well with avocado. Does not freeze.

Berries
Steam a bag of frozen veggies or boil in water until tender. Mash with fork or blend in blender or food processor.

Baby Food - Vegetable Purees

Let’s face it, baby food is expensive! It is so much easier, cheaper and healthier just to make your own. All you need to get started is a blender/food processor, a steamer (or you can boil the vegetables in a saucepan on the stove), and an ice-cube tray or mini-muffin tin. I have purchased 2 silicon mini-muffin tins to freeze my baby food portions. I feel that the ice cube trays do not hold enough puree. I like the silicon because it is easy to un-mold the food. I will usually spend an afternoon making a few different purees so we have enough for a couple of weeks.

Sweet Potatoes
Wash a sweet potato and pierce a few times with a knife. Wrap in foil and bake in 350 oven for about an hour. Mash without peel. Add a little formula or breast milk to reach desired consistency.

Butternut/Acorn Squash
Pierce squash a few times with a sharp knife. Place on cookie sheet and bake in 350 oven for about an hour and a half. Scoop out flesh with spoon and mash with some formula or breast milk to reach desired consistency.

Peas/Broccoli/Green Beans
Steam frozen vegetables until tender. Blend/puree with added formula or breast milk until vegetables reach desired consistency.
*Note* Frozen fruits/vegetables CAN be refrozen once they are in puree form.

Tomatoes
Dice tomatoes and sauté in olive oil and a little diced onion and garlic (for flavor) until tender. Mash with fork. Tomatoes are not too great on their own because of their strong flavor, but they can be added to squash or green beans.

Avocadoes
Mash ripe avocados with a fork. Very tasty when mixed with mashed bananas. CANNOT be frozen.

Homemade Teething Biscuit

I get really frustrated with teething biscuits. Firstly, they have a lot of unnecessary ingredients (some of which I cannot even pronounce), quite a bit of sugar, they make a big mess and they break off into pieces that can easily get stuck in baby’s throat. Let’s not even talk about the cost!
These teething biscuits are cheaper, really easy to make, and a lot healthier. They also do not make as much of a mess and do not break into smaller pieces. I make them with my own homemade whole wheat honey bread, but you can use any bread of your choice!
Take one piece of whole-grain bread and cut off crusts. Roll up into a “log” and squeeze in hands. Cook in microwave for 1 minute and let cool. Give to baby to munch on.

Honey Whole Wheat Bread

6 Loaves
6.5-7 cups hot water
1 cup oil
1 cup honey
2T dough enhancer
1/3 cup gluten
2 T salt
5-6T yeast
18 cups flour

3 Loaves
3.5 cups hot water
½ cup oil
½ cup honey
1T dough enhancer
1/6 cup gluten
1T salt
2T yeast
9 cups flour

Pour hot water in mixing bowl (just warm out of the tap). Add oil, honey, dough enhancer, gluten, salt, and 10 cups of flour (or 5 cups if halving recipe). Add yeast on top. Mix just a little bit then turn the machine speed to 1 (low) and continue to add flour only until the dough begin to pull away from the sides of the bowl (not sure what that will look like for you?) The dough should be a little tacky – don’t add too much flour
Turn machine up to medium and knead for 4-5 min. Remove dough from bowl and place into greased bowl or on the counter top. Grease your hands before handling. I use coconut oil. Olive oil doesn’t work great but it might be fine in a smaller batch or I would use butter – something heavier.
Sponge the bread by letting it sit with towel over it 15-20 – this makes it lighter and softer.
Slam the whole thing of dough on the counter 7 times to get air out. Then cut into 6 parts (I use a pizza cutter) Slam each piece another 7 time on counter. Then shape dough into loaves or buns.
If you would like to make cinnamon bread, brush with melted butter and sprinkle with cinnamon and sugar then roll up and pinch the seam together placing that side down.
You can also use it for pizza dough.
Let loaves rise until double.
Bake in preheated oven 350 for 30-45 min until golden brown. Remove from pans immediately and cool on wire rack (about an hour). Rub top of hot bread with butter if you like for shiny crust.

Monkey Bread

Our favorite birthday-morning breakfast treat!

Ingredients
• 3 (12 ounce) packages refrigerated biscuit dough
• 1 cup white sugar
• 2 teaspoons ground cinnamon
• 1/2 cup butter
• 1 cup packed brown sugar
• 1/2 cup chopped pecans (optional)
Directions
1. Preheat oven to 350 degrees F. Grease bundt pan.
2. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts, arrange them in and among the biscuit pieces as you go along.
3. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
4. Bake at 350 degrees F for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart

S'mores Cake

I made this cake for Bible Study one week and it has since become Heath's favorite cake! I usually double the cake recipe to make the 2 layers a little larger. I usually make a few cupcakes with my left-over batter. You will use the same amount of chocolate ganache and marshmallow creme.

Cake Layers
1 ½ cup graham cracker crumbs (approximately 10 full graham cracker rectangles)
½ cup flour
2 ½ teaspoons baking powder
½ cup butter, softened
¾ cup sugar
2 eggs
1 teaspoon vanilla
¾ cup milk

Chocolate Ganache
8 ounces semi-sweet chocolate, chopped into small pieces
¾ cup heavy cream
2 tablespoons unsalted butter

Marshmallow crème

Preparation
For the cake layers:
Preheat oven to 350 degrees. Grease and flour two round cake pans.

Combine graham crumbs, flour and baking powder in small bowl. In separate bowl, beat butter with sugar with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla. Add half of the crumb-flour mixture and beat well to incorporate. Add half of the milk, beating well to incorporate. Repeat with remaining crumb-flour mixture and milk. Divide batter between cake pans and spread to even.

Bake at 350 degrees for 25 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans 10-15 minutes, then remove from pan and cool completely on wire rack.

For the ganache:
Place chopped chocolate into medium bowl. Heat the cream and butter in a medium saucepan over medium heat until hot. Immediately pour hot cream over the chocolate and allow to stand for 5 minutes. Mix with a whisk until smooth. Allow to cool to near room temperature.

To assemble:
Place 1 layer of cake on plate or cake circle. Top layer with ½ cup chocolate ganache. Chill until firm. Spread ¾ cup marshmallow crème on top of chilled chocolate.Top with next cake layer and top with ¾ cup chocolate ganache, allowing it to run down sides of cake. Chill until firm. Spread another ¾ cup marshmallow crème on top of chocolate and toast with kitchen torch to desired doneness.

Pumpkin Dessert

This is a GREAT alternative to a pumpkin pie. It has a pumpkin pie base with a sweet, crunchy top. It is really easy to make and feeds a lot of guests. It is one of my husbands favorites. I do not like pumpkin pie...but I can eat a lot of this delicious dessert:-)

6 large eggs
1 large can pumpkin
1 1/2 cups brown sugar
1 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1 large can evaporated milk

Mix as for pumpkin pie and pour into a greased 9x13 pan.

1 stick butter
1 yellow cake mix
1/2 cup chopped pecans

Melt butter and mix with cake mix. Crumble this over pumpkin mixture and sprinkle with nuts.

Bake 45 minutes at 350 degrees or until golden and crunchy looking on top.

Homemade Crackers

Who doesn't enjoy a good, crunchy cracker with cheese or hummus? YUM YUM! Unfortunately, storebought crackers are full of ingredients I cannot even pronounce! Here is a great alternative.

1 1/2 cups of millet flour
2 cups of whole wheat pastry flour
1/4 cup of melted coconut oil
1 cup buttermilk

Gently mix together the above ingredients, until combined. Use a fork at first, and then knead the dough gently in the bowl until it just comes together into a ball. Cover and leave out overnight on the counter. The next morning, flatten your ball out on the counter, using a little white flour, if needed to prevent sticking.

Sprinkle over the top:
1 teaspoon of sea salt
1 1/2 teaspoon of baking powder

Fold in half and knead gently until salt and baking powder are evenly mixed in (if this intimidates you, you can mix these two ingredients in with the flour the night before). The salt will inhibit some of the soaking process, however.

Preheat your oven to 425 degrees, and lightly flour your surface. Divide into quarters for more control. Roll to about 1/8 inch for a crispy cracker to serve with cheese or hummus. Roll to about ¼ inch for a crumbly cracker for baby. Cut into desired size with a sharp knife and gently lay out on a greased baking sheet and prick with a fork.

Bake for about 14 minutes and check. They will be done when they are browning slightly around the edges. Let cool on cooling sheets. Store in airtight container.

Recipe adapted from www.passionatehomemaking.com

Homemade Protein Bars

When I was pregnant with Caitlyn I LIVED on these bars. I was working out a lot and burning a lot of calories, and my body just craved them. I still enjoy one almost every afternoon for a little pick-me-up. My husband likes to eat one with a banana for a post-workout breakfast. My 3-year-old, Josiah, enjoys one crumbled with rice chex for breakfast. A great way to get a child to eat protein...yummy too:-)

1 cup dates, chopped (or dried fruit of your choice)
¾ cup orange juice (or juice of your choice)
½ cup honey
½ cup coconut oil (can use olive oil)
¾ cup peanut butter
3 cups protein powder (I like chocolate-peanut-butter)
1 ½ cups oatmeal
1 cup nuts (I crush mine for a smoother consistency)
1 ½ cups chocolate chips
2 cups raw, unsweetened coconut
½ cup ground flaxseed

• Grease two 9x13 pans
• Simmer dates and juice until combined
• Add honey, oil and pb and incorporate into a warm syrup
• Mix dry ingredients in a large bowl
• Pour warm liquid over dry ingredients and mix until combined (you will need to use your hands)
• Press into pans and store in fridge

Chickpea Curry

2 cans chickpeas (garbanzo beans)
1 white onion, diced
1 Tbsp. olive oil
2 cans diced tomatoes
1/2 tsp. tumeric
1/2 tsp. cardamom
1/2 tsp. coriander
1/2 tsp. cumin
1/2 tsp. ground ginger

Saute the onion and olive oil
Add rinsed and drained chickpeas
Add diced tomatoes
Add spices
Bring to boil... lower heat and cover
Simmer for 20-30 minutes

Serve over your favorite grain – quinoa, rice, couscous…you decide! I personally love quinoa, so that is what is shown in the photo.

Whole Wheat Applesauce Bread

Yet another yummy bread to munch on:-)

1 1/2 cups flour blend (equal parts whole wheat flour, all-purpose flour and wheat germ)
1/2 t. baking powder
1/2 t. baking soda
1/4 t. sea salt
1 t. cinnamon
1/2 t. nutmeg
3/4 cup applesauce
2 eggs
1/4 cup butter, melted
1/2 cup honey
½ cup raisins, optional

Mix dry ingredients. Make a well in the center and add applesauce, eggs, honey and butter. Stir well. Add raisins, if using. Pour into a buttered bread pan or stone. Bake for 45 minutes at 350 degrees, or until a toothpick inserted in the middle of the loaf comes out clean.

Rolled Chicken Breasts with Spinach

One word - YUMMY! Forgot to take a photo...sorry!

2 chicken breasts, flattened
2 Tbs olive oil
Salt and pepper, to taste
1 cup fresh spinach leaves
1 cup mozzarella cheese, divided
¼ cup parmesan cheese
2/3 cup cottage cheese
1 ½ cups spaghetti sauce

Flatten each chicken breast with back of pan. Season with olive oil and salt and pepper. Finely shred spinach leaves (remove tough stalks) and add ½ cup mozzarella cheese, parmesan cheese and cottage cheese. Mix together. Cover surface of chicken with cheese mixture and roll up. Secure with toothpicks (if necessary). Place in baking dish and cover with spaghetti sauce. Cool at 350 for 30 minutes. Add ½ cup mozzarella cheese and cook additional 15 minutes.

Creamy Sweet Potato Soup

Do you love creamy soups, but don't like the added calories? This soup is delicious and remarkably creamy.I use Stonyfield organic fat-free plain yogurt.

2 Tbsp olive oil
2 tsp ground cumin
2 tsp curry powder
1 ½ qt chicken broth
1 large sweet onion, diced
3 medium sweet potatoes, peeled and cubed
1 ¾ cup plain yogurt, divided

Heat oil, add onions, cumin and curry powder. Saute 3-4 minutes. Add potatoes and broth, bring to a boil. Reduce and simmer 20 minutes.
Puree soup with 1 ½ cups yogurt.
Serve with a dollop of yogurt.

Peanut Butter Snack Mix

5 cups rice chex cereal
2 cups cheerios
1 package pretzel Goldfish (about 4 cups)
1 package Keebler Graham Bug Bites (about 4 cups)
1 cup creamy natural peanut butter
2 Tbsp butter

Preheat oven to 350. Mix cereals/pretzels/crackers in large bowl. Heat peanut butter with butter in saucepan until mixed together. Pour over cereal mixture, stir until evenly coated. Spread into 2 ungreased 9x13 pans. Bake 10 min, stirring occasionally. Spread on paper towels to cool completely and store in airtight container.

*Feel free to use any cracker/cereal combination that is best for your family. You can also add dried fruit/M&M’s after baking.

Whole Wheat Banana Bread

2 ½ cups flour mix (equal parts whole wheat flour, all-purpose flour and wheat germ)
2 teaspoons baking powder
¾ teaspoon salt
½ teaspoon baking soda
3 very ripe mashed bananas
¼ cup milk
2 teaspoons vanilla
¼ cup applesauce
¼ cup coconut oil
2/3 cup sugar
2 large eggs

1. Preheat oven to 350F and grease bread pan. In medium bowl, combine flour through baking soda. In small bowl, combine bananas, milk and vanilla.
2. In large bowl, with mixer at medium speed, beat butter and sugar. Beat in eggs, one at a time. Alternately add the flour and banana mixture, beginning and ending with flour.
3. Bake 1 hour…enjoy!

Whole-Wheat Apple-Raisin Bread

My 8-month-old, Caitlyn, LOVES bread! I am always looking for healthier bread recipes that she can munch on and I can feel good about her eating. This bread is delicious, and it really is better the day after making it. The original recipe calls for nuts, but with Caitlyn still being under a year of age I just substituted raisins. It is yummy for breakfast or a snack.

2 ¼ cups flour mix (equal parts whole wheat flour, white flour and wheat germ)
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon baking soda
2 eggs, lightly beaten
1 cup unsweetened applesauce
6-oz plain yogurt
½ cup packed brown sugar
1/3 cup oil
1 cup raisins (or nuts)

Preheat oven to 350 and grease a loaf pan.
In a large bowl, mix together flour through baking soda. Make well in center and set aside.
In medium bowl, combine beaten eggs, applesauce, yogurt, brown sugar and oil. Add egg mixture to flour mixture, stir until just moistened (batter will be lumpy). Fold in raisins (or nuts, or both) and spoon into prepared loaf pan.
Bake 50 – 60 minutes, or until toothpick comes out clean. Cover with foil tent during last 15 minutes of baking time to prevent over-browning. Let cool in pan 10 minutes before removing.
When completely cool, wrap and store overnight (if possible). The bread is even more delicious the day after baking it.

Pumpkin Turkey Chili

This is one of those recipes where you have to say "Don't diss it 'till you try it!"I am always looking for ways to hide vegetables in my food. The pumpkin gives the chili a sweeter flavor and a creamier texture. It really is delicious!

Olive oil
½ onion, diced
2 carrots, finely diced
Chili powder (to taste)
1 lb ground turkey
1 can diced tomatoes in liquid
1 can black beans, rinsed and drained
1 can pumpkin
1 cup salsa
2-3 cups chicken stock (depending on how thick you want it)

Heat oil in large pot. Add onion and carrots and cook until tender. Brown turkey. Add remaining ingredients. Let simmer 30 – 40 minutes. Serve with cheese, chips and sour cream