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