Pumpkin Spice Baked Oatmeal

3 cups old fashioned rolled oats

1/2 cup brown sugar

2 tsp baking powder

1/4 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cloves

1 tsp ground ginger

1/2 tsp vanilla

1/4 cup oil

3 eggs

1 1/2 cups milk

1/2 cup pure pumpkin puree

1/2 cup raisins

• Whisk together eggs, oil, milk and vanilla.  Then stir in pumpkin puree.
• In a separate bowl, whisk together oats, sugar, baking powder, salt and spices.
• Combine egg mixture and oat mixture.
• Add raisins.
• Pour into an 8x8 baking dish.  Then cover and refrigerate overnight.
• In the morning, give the oatmeal a little stir.  I found if you don't do this, the egg mix tends to settle into the bottom.  So give it a little stir.
• Then put the dish into a cold oven, and bake at 350 degrees for 40 to 45 minutes.
• If I am making it for my family I cook it right away and don't let it sit overnight.

Serve with cream or milk or you can cut the oatmeal into squares to serve, or just scoop it out as you wish!

Sugar Cookies

Here's my favorite traditional sugar cookie recipe, the kind you cut out and ice.  Just made some for a halloween party and forgot to factor in the fact that they will expand in the oven.  I bought a cookie cutter the size I wanted to cookies to be and they turned in to mega-cookies!  Oh well, still yummy.

Sugar Cookies

Cream together:
1 1/3 C. butter, softened
2 C. sugar

Add:
4 large eggs

Dissolve together:
2 t. baking soda
1/2 C. milk
2 t. vanilla
Add this to the butter mixture and mix well.

Add:
8 C. flour
1/2 t. salt
Mix well.

Chill dough at least 1/2 hour.  I like to divide in two and wrap in plastic, flattening into disks - makes it easier to roll out.  Roll out on a lightly floured surface or between two sheets of plastic wrap.  Cut out.  I like them nice and thick so I roll them out to a little under 1/2".  If you like them thinner, you will get more cookies that way.

Bake on an ungreased pan for 8-10 minutes at 350 degrees or until they just start to crack.  I like mine on the softer side so I don't let them brown much at all.  Cool completely.  Frost.

Cream Cheese Frosting:

1 pkg (8 oz) cream cheese, softened
1 T. milk
1 t. vanilla
4 C. powdered sugar
food coloring (opt.)

Beat cream cheese until smooth.  Add milk and vanilla and beat until smooth.  Add sugar and mix until well blended.  Add food coloring.

*Note:  I've also just shaped the dough into a log and chilled until solid.  Then I sliced them and froze them.  When I wanted fresh cookies I'd just take out and let sit on a cookie tray for a little bit and bake as above.

Miss A's favorite scones

Found this scone recipe and made a few tweaks.  I'm calling them this because my youngest (aka Miss A) would eat them for breakfast, lunch, and dessert if I wasn't trying to give her a well rounded diet.  Doesn't hurt that the version I made for her has mini-chocolate chips.  She LOVES her chocolate!  I don't mind letting her have them for breakfast because of all the other good stuff in them.

Ingredients:
1 1/2 C whole wheat pastry flour
1/2 C white flour (original recipe called for whole wheat but it was a little too hardy for us... I bet oat flour would be great too.)
1 T baking powder
3 T sugar
1/8 t salt
5 T cold unsalted butter
zest of half an orange (original recipe called for zest of one lemon)
1/2 C mini chocolate chips (original recipe called for 3/4 - 1C blueberries, fresh or frozen)
1/2 C plain low fat greek yogurt (I used 0% fat yogurt by Fage)
1/2 C low fat milk (I used skim)

1. Preheat oven to 425 degrees
2. Combine flours, baking powder, sugar and salt in a bowl and whisk together.
3. Slice cold butter and drop into dry ingredients.  Cut in with a pasty cutter or knife.
4. Add zest and chocolate (or berries).  Gently stir.
5. Gently mix in yogurt and milk.  Eventually you'll need to use your hands to knead in the last of the flour into the dough.
6. Form into a circle that's about 1" deep all around.  Cut circle into 8 slices.
7. Separate slices and place on a baking sheet covered in parchment paper or foil.
8. Bake for 15 minutes or until light brown.

I was surprised at how easy it was to throw this recipe together.  Second time around, I double it and froze them.  Each morning (or whenever Miss A wants one), I just pull one out and pop in the microwave for 30 seconds.  Good to go!

Cookie request

Made these cookies last week and was asked to share the recipe.  I had a bunch of M&M's from a party so I subbed them for half the chocolate chips.  Yummy and colorful!

Chocolate Chip Cookies

1/2 C butter, softened
1/2 C crisco, butter flavored
3/4 C sugar
1 C brown sugar
2 t vanilla
2 eggs, room temperature
2  3/4 C flour
3/4 t salt
1 t baking soda
2 1/2 C chocolate chips

Beat butter, crisco, and both sugars until light and fluffy.  Add in vanilla and eggs and mix well.  Add in flour, salt and baking soda and mix well.  Stir in chocolate chips (and in my case M&M's).  At this point, the recipe says to bake.  However, I chilled my dough and I think it helped them keep their shape a little better.  It would also be easy to scoop the dough and freeze, then bake when you need them.  When you're ready to, bake at 325 degrees for 15 minutes or until barely cracked on top and lightly browned on the bottom.

Summer Pasta

Here's my latest favorite quick meal.  Besides being quick, it's light and tastes like it's fresh from the garden.  In contrast to high calorie alfredo pastas, this one has just a hint of sauce and allows the basic ingredients to shine.  The first time I made it, I did it with just zucchini and tomatoes.  This version has some chicken and mushrooms in it.  Honestly, I liked the first version better!

OK - this is one of those recipes that you use how much you like and need to feed your family.  To make your own fresh summer pasta:

Boil water for pasta and cook according to package instructions.  

In the meantime, cut zucchini in 1/2" chunks.  You can also slice some of the biggest baby tomatoes in half but leave a good amount whole.  Clean and slice the mushrooms.  Chop some onion and garlic.  I used frozen onions and garlic from a jar - I'm all about convenience in these quick meals.  Slice up some fresh sage and hold on the side for the end.

Cut the chicken in chunks and fry in a hot pan with a little bit of olive oil.  Salt and pepper to taste.  Remove from pan.

Add some chicken broth to the same pan.  I used 1/4-1/2 C.  Dump in all your veggies and cover with a lid to steam a little bit.  This part goes really quick, maybe 5 minutes, stirring once or twice in between.  You just want them tender but not mushy.

Before draining your pasta, add about 1/2 C of the pasta water to the veggies.  Return the chicken to the pan.  Stir in the sage.  Add 1 T butter and stir until melted.  Salt and pepper to taste.

Serve veggies over pasta and sprinkle with some parmesan cheese.  OK, a lot of parmesan cheese!  Enjoy.

Garlic Green Beans

So I've made a goal to add some more interest here by adding photos (when possible).  Good excuse to combine two of my loves: food + photography = food photography!  Why it's taken me this long, well, all you moms out there know why...

Back to the food part.  This is one of my family's favorite side dishes.  Even my youngest who is a veggie purist (doesn't like any sauce or seasoning on her veggies) likes it.  Super easy and fast, and so fancy feeling.

Ingredients:

french green beans (frozen or fresh)

garlic, chopped or pressed

olive oil/butter or combo of both

sea/kosher salt

pepper

It's one of those recipes that you tweak to the way you like it.

1.  Heat a little olive oil and/or butter on high in a large saute pan.  Add garlic and green beans.  Cook to desired tenderness.  We like the little bits of burnt beans and crisp garlic.

2. Season with salt and pepper. 

Granola Bars

2 cups oats
3/4 cup packed brown sugar
2 tbl ground flaxseed
1 tsp cinnamon
1 cup flour
3/4 cup mini chocolate chips or raisins, or craisins.
1 tsp salt (i use just a pinch of salt)
1/2 cup honey
1 egg – beaten
1/2 cup canola oil
2 tsp vanilla extract
Preheat oven to 350 degrees.  Generously grease a 9 x 13 baking pan.  In a large bowl, mix together the oats, brown sugar, flaxseed, cinnamon, flour, choc chips and salt.  Make a well in the center and pour in the honey, egg, oil and vanilla.  Mix well.  Pat the mixture evenly into the prepared pan.  Bake for 30 minutes or until the edges turn golden.  Cool for 5 minutes, then cut into bars.

As soon as I have time I am going to try substituting in whole wheat flour and maybe some applesauce to cut down on the oil. My family LOVES these. They fill you up and our a perfect snack for school, breakfast, and church!
**I did try the whole wheat flour and they turned out even better in my opinion.

Whole Wheat Chocolate Chip Cookies

2 cups whole wheat flour
1/4 cup oats
1 tsp. baking soda
1/2 tsp. salt
1 cup butter
1 1/2 cup brown sugar
2 eggs
1 tsp. vanilla
1 1/4 cup chocolate chips

Sift together dry ingredients. In another bowl, beat butter until creamy. Add brown sugar. Add eggs, one at a time and vanilla. Add flour mixture until barely blended. Add chocolate Chips. I sometimes add a tsp or two of flaxseed also.

Bake 350 for 12-14 minutes

Honey Cookies

2/3 Oil ( I use vegetable)

1 cup sugar

1/4 cup honey

1 egg

1 tsp. vanilla

2 1/4 cup flour

2 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1/2 tsp. ginger

Mix oil and sugar, add honey, egg, and vanilla. Mix in dry ingredients. Roll into walnut sized balls and roll in sugar. Bake on ungreased baking sheet at 350 for 8-10 minutes. Store in container while still warm with a tight lid. 

Italian Wedding Soup

• 1/2 pound ground turkey or chicken
• 1 egg, lightly beaten
• 2 tablespoons dry bread crumbs
• 1 tablespoon grated Parmesan cheese
• 1/2 teaspoon dried basil
• 1/2 teaspoon onion powder or some chopped fresh onion
• 7 cups chicken broth
• 2 cups thinly sliced escarole/endive/spinach
• 1/2 cup cooked orzo pasta
• 1/2 cup finely chopped carrot

1. Combine meat, egg, herbs, bread crumbs, and parmesan.  Shape into mini meat balls and place on a cookie sheet.  Bake at 350 degrees for about 25 minutes.

2. Meanwhile, saute carrots (and onions if using) in a little olive oil in pot.  Add broth and bring to a boil.  Add escarole.  Reduce heat and simmer.

3. Cook pasta according to package.  

4. Add meatballs and orzo to broth and simmer 5-10 minutes.  Serve.

To freeze: Do steps 1 and 2.  Can combine and freeze.  Leave pasta uncooked in separate bag.

To cook from frozen:

Heat broth and meatballs to boiling.  In the meantime, cook pasta. For the orzo I used, cook in salted boiling water for 8-10 minutes.  Be careful draining - those are tiny little things!  Continue with step 4.

My friend, Ms. Rhodes...

I love breads.  I LOVE breads.  But it's gotta be good bread.  I know it's not that healthy and there's a huge anti-carb philosophy, thus, if I eat it, it better be worth it.  Some of my favs: a crusty sourdough that's chewy on the inside, soft focaccia perfect for a grilled veggie panini, dense homemade bread with jam.  yum.  BUT, I've been trying to do better lately and include more whole wheat into our diet.  So most of the bread I make now days is at least half whole wheat.  It serves it's purpose on our dinner plates and it's actually pretty good, but nothing to get excited about or make for a special occasion.  Every once in a while though, it's necessary (because of time or sanity) to call upon my good friend, Ms. Rhodes.  So here's the answer to another recipe request, plus a few extra!

Rosemary Rolls

In all honesty, I found this one on the pioneer woman's website.  Love it.  So fancy.  So easy.  Especially if you have Rosemary in your garden which is like the ONE thing that grew well in mine this year.

1. Prep as many Rhodes rolls as you want according to package directions.  You can also sub in a homemade recipe and take it to the point just before putting them in the oven.  If I'm making a lot for a party or something, I usually let the rolls thaw about an hour, cut them in half and then let them continue thawing/rising in the pan I'll bake them in.

2. Brush tops of rolls with melted butter.  Sprinkle with kosher/rock/sea salt.  The one I currently have seems like it's a little too chunky so I grind it down a bit... but don't do table salt.  Again, in line with my bread philosophy, if you're gonna go for it, make it good.  :)  Top with lots of fresh, chopped rosemary.  I think the more the better - to the point of thinking it's too much.  They shrink up in the oven and turn into half of the original amount.  Dab some more melted butter on top.  It's actually easier to pour it but I wouldn't know because of course I don't use that much butter.

3.  Bake according to roll recipe or until tops are golden brown.  ENJOY!

Panipopo (Samoan coconut Rolls)


For you islanders out there, this is nothing new.  This was my Christmas goodie this past holiday season and so here's the recipe for all you current Texans.

1. (Same as above):  Prep as many Rhodes rolls as you want according to package directions.  You can also sub in a homemade recipe and take it to the point just before putting them in the oven.  If I'm making a lot for a party or something, I usually let the rolls thaw about an hour, cut them in half and then let them continue thawing/rising in the pan I'll bake them in.  I've noticed that if you give more space between rolls, you get a thicker coconut sauce, almost gel.  If the rolls are close enough to touch on all sides when risen, you get more of a liquid - it's up to your personal preference.

2.  Combine:

1 15 oz. can coconut milk
1/2 C. sugar
1/4 C. cornstarch

Whisk until sugar and cornstarch are dissolved.  Pour over rolls, coating the top of each one.

3. Bake according to package directions until browned on top.  These can be eaten warm or cold.  Right out of the oven, the sauce will be liquid-y.  I like them cold with the coconut more like a frosting you find on the bottom.

Sausage Rolls


My husband brought home some kolaches from the bakery one day for a treat for lunch.  They were super yummy but cost almost $1 a piece!  I knew my girls would love these kind of things for breakfast so I put together my version.  Freezer friendly, of course.  Made one batch with Rhodes and another with homemade half whole wheat using the 60-minute recipe.  Both are really good.

1 pkg. turkey cocktail smoke sausages (lil smokies?)
bread dough (with the Rhodes version, I did half a roll per sausage)
Can add in cheese or jalapeno slices

1. (It's a theme)  Prep as many Rhodes rolls as you want according to package directions.  You can also sub in a homemade recipe and take it to the point of shaping the rolls.

2. Flatten dough and wrap around each sausage.  Place on sprayed cookie sheet and allow to rise about double.

3.  Bake at 350 degrees or until browned - about 10-15 minutes (watch them, I'm just guessing).

4.  To freeze, allow to cool on wire rack.  Return to cookie sheet and quick freeze until hard.  Bag in a big freezer ziplock.  I find that two are a perfect amount for my girls in the morning before school.  Microwave about 30-60 seconds until warm.  They like them with ketchup.

Easy Naan


1.  Allow as many Rhodes rolls as you want to rise until double.

2.  Place baking stone in oven and heat to 475 degrees.

3.  Flatten and stretch rolls as much as you can without ripping.  I used a little olive oil but it's probably fine without too.

4.  Place flattened dough on heated stone and allow to bake about 2-3 minutes on each side until browned.  Note: you need to check the bottom side on the stone - it will brown quicker than the top.  Repeat with each roll.

These are also a great alternative for navajo tacos or frybread instead of deep frying them.