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.