Breakfast Casserole

Ingredients:

• 1 bag of shredded hashbrowns
• 18 eggs
• 1 C. milk
• 1/2 t. salt
• 1/2 t. pepper
• about 16 oz of shredded cheese
• 1 or so packages of cubed ham

Directions:

1. Mix eggs, milk, salt and pepper
2. Grease crockpot
3. Layer Hashbrowns, ham, cheese- repeat until hashbrowns are gone
4. pour eggs over top of everything
5. cover with lid and cook on low for 8 to 10 hours

Notes:

This feeds about 12 to 14 people.  So great to make the night before, cook over night.  Especially if you are going to feed a lot of people and won't have a ton of time in the morning!

Source: Activity day companion

Cinnamon Pull Aparts

Ingredients:

• 3 Pillsbury pop and fresh cinnamon rolls
• 1 C. butter
• 1 1/2 C. brown sugar
• 1 C. sugar
• 4 t. cinnamon

Directions:

1. Grease pans
2. Cut cinnamon rolls into 6 pieces each and spread in pan
3. Combine rest of the ingredients in a sauce pan and cook on med-low heat until butter is melted and sugar has dissolved
4. Pour over cinnamon rolls
5. Cover with foil
6. Cook on 350 for about 30 to 40 minutes (the more layers of cinnamon rolls the longer it takes) or until slightly brown.
7. Let stand about 5 minutes and carefully pour out
8. Heat up icing that comes in the package and drizzle over rolls

Notes:

2 packages fit into 9x11 pan, or 2 bunt pans.
This is what I made at J's baby blessing, and for a mother daughter activity.  Everyone really liked it, and I've been asked to make it several times since for other occasions.  Enjoy!!
Warning... not very healthy :)

Source: My activity day partner

Protein Bars

Ingredients:

• 1.5 c. raisins (chopped ultra fine in processor or blender)
• 2 c. oats
• 1 c. smooth peanut butter mix
• 3 T. chia seeds
• 4 T. flax ground
• 4 scoops vanilla whey (or 1/2 c. powdered milk if you don't have whey)
• 1/2 c. chocolate chips crushed
• honey or light corn syrup

Directions:

Grind raisins in food processor or blendor.  This will be the sweetener.  Then put chocolate chips in a plastic baggy and roll them into small chunks with a rolling pin.  Then add all the ingredients into an electric mixer for quite a long time. Once there are no chunks drizzle honey or light corn syrup while mixer is on low until you can ball it in your hand.  Compress it in small logs in your hand and store in refrigerator.

Notes:

These are so good. Kind of taste like a healthy version of no-bake cookies.  I will make these for Jeff to go on the road.

Source: my sister Evelyn

Cincinnati Chili

Ingredients:

• 2 lbs ground beef
• 1 finely cut onion
• 1/4 c chili powder
• 2 t cinnamon
• 1 t cumin
• 1/2 t allspice
• 1/4 t clove
• 2 bay leaves
• 2 oz Mexican hot chocolate squares
• 2 cans broth
• 1 can tomato sauce
• 1 can crushed tomatoes
• 3 T. vinegar plain or apple cider
• cayenne pepper to taste
• 1/2 t. oregano
• Salt and Pepper to taste

Directions:

Put everything in huge pot and stir while simmering. Do not brown meat, when meat is cooked turn to low and simmer.  To make it into the traditional "Mile High Cincinnati Chili" boil noodles, to put the chili on, then add toppings such as raw onions, lots of cheese, coconut, green onions, pineapple, craisens, peas, olives, etc.

Notes:

This is the best chili I have ever tasted.  I don't like beans in mine like the pictures, but the spices andMexican  chocolate make it so sweet and good. The cinnamon and clove especially.  It sounds really weird to serve it on top of noodles with all those toppings I listed in the directions, but believe me it is really good!

Source:
Recipe from my sister Evelyn
Picture

Unbelievable Carrot Cake

 
Cake:
• 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
• 1 1/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/4 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon table salt
• 1 lb. medium carrots (6 to 7 large carrots), peeled
• 1 1/2 cups granulated sugar (10 1/2 ounces)
• 1/2 cup packed light brown sugar (3 1/2 ounces)
• 4 large eggs
• 1 1/2 cups vegetable or canola oil
Frosting (I double the recipe below to frost a 9-inch layered cake):
• 8 ounces cream cheese, softened to room temperature
• 5 tablespoons butter softened to room temperature
• 1 tablespoon sour cream, light or regular
• 1/2 teaspoon vanilla extract
• 1 1/4 cups powdered sugar (4 1/2 ounces)

Directions

1. Preheat the oven to 350 degrees F. Adjust oven rack to middle position. Grease and flour a 9X13-inch baking pan or 2 9-inch round pans.
2. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside. In a food processor fitted with large or fine shredding disk, shred carrots (you should have about 3 cups); transfer carrots to bowl and set aside. You can also shred by hand on a box grater if you don't have a food processor.
3. In the bowl of a standing mixer fitted with paddle attachment (or in large bowl and using hand-held mixer), beat granulated and brown sugars and eggs on medium-high until thoroughly combined, about 45 seconds. Reduce speed to medium; with mixer running, add oil in slow, steady stream, being careful to pour oil against inside of bowl (if oil begins to splatter, reduce speed to low until oil is incorporated, then resume adding oil). Increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer. Turn off mixer and stir in carrots and dry ingredients by hand until incorporated and no streaks of flour remain.
4. Pour into prepared pan(s) and bake until toothpick or skewer inserted into center of cake comes out clean, about 32 minutes for 9-inch round pans and 40 minutes for a 9X13-inch pan. Let cakes cool for about 10 minutes in the pan and then invert them onto a cooling rack to cool completely (the 9X13-inch cake can be cooled completely in the pan if you don't plan to invert and ice all the sides). At this point, once the cakes are cooled, they can be wrapped in plastic wrap and put in a ziploc bag and placed in the freezer for up to 2 months. Thaw at room temperature prior to frosting.
5. When cake is cool, mix cream cheese, butter, sour cream, and vanilla at medium high speed in clean bowl of standing mixer fitted with whisk attachment (or in large bowl using handheld mixer) until well combined, about 30 seconds, scraping down bowl with rubber spatula as needed. Add confectioners’ sugar and mix until very fluffy, about 1 minute. Frost and eat!
6. (I think it would be even better if you put it in the fridge for a little while until you're ready.)

I made this for Easter....Amazing.  I'm making every year!

Tres de Leches

Ingredients 

Yellow Cake Mix

1 (14 ounce) can sweetened condensed milk

1 (12 fluid ounce) can evaporated milk

1 C heavy whipping cream

1 t vanilla extract

Frosting:

1 1/2 C heavy whipping cream

1 C sugar

1 t vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
2. Make Yellow Cake Mix
3. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
4. Combine the whipping cream, condensed milk, evaporated milk, and vanilla together. Pour over the top of the cooled cake.
5. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!

Decadent Chocolate Cake (secret ingredient!)

Decadent Chocolate Cake

INGREDIENTS

• Cake:
• 2 cups cooked and cooled quinoa (see note above)
• 1/3 cup milk
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 3/4 cup butter, melted and cooled
• 1 1/2 cups granulated sugar
• 1 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Frosting:
• 2 1/4 cups heavy whipping cream
• 1 1/4 cups semisweet or bittersweet chocolate chips (I use ghiradelli milk)

DIRECTIONS

1. For the cake, preheat the oven to 350 degrees F. Lightly grease two 8-inch round cake pans. Line the bottoms of the pans with parchment paper.
2. Combine the milk, eggs and vanilla in a blender or food processor. Process just until combined. Add the cooked quinoa and the butter. Blend well until smooth.
3. In a large bowl, whisk together the sugar, cocoa, baking powder, baking soda and salt. Add the contents from the blender and mix with a wooden spoon or whisk until combined.
4. Divide the batter evenly between the two pans and bake on a rack in the middle position for 28-30 minutes or until a knife or toothpick inserted in the center comes out clean. Remove the cake from the oven and cool for 10 minutes. Invert the cakes onto cooling racks (remove the parchment paper stuck to the bottom of the cakes).
5. For the frosting, place the chocolate chips in a medium bowl. Heat the whipping cream in a saucepan until it gently simmers. Pour the hot cream over the chocolate chips and let the mixture sit for five minutes. Whisk to combine until it is glossy and smooth. Cover the bowl with plastic wrap and refrigerate until completely chilled and cold (2-3 hours). You can speed up this process by placing the bottom of the bowl in an ice water bath and stirring until cool. When fully chilled, use an electric mixer (stand mixer or handheld) to whip the mixture to soft peaks.
6. Place one cake layer upside down on a serving platter or plate. Top with a generous portion (about half) of the whipped frosting, spreading to within 1/2-inch of the edge of the cake (it will press to the edge when the top cake layer is put on).
7. Gently put the other cake layer upside down on top of the frosted layer. Spread the remaining frosting over the top of the cake. You could definitely frost the sides, too, but I like the more rustic look for this cake - frosting just the middle and top.
8. Chill the frosted cake in the refrigerator for at least 2 hours before serving to let the frosting set up a bit.

Notes: I have nothing against flour at all but we had a sister missionary recently with Celiacs so she could not have gluten. I tried this one night when we were having them for dinner. Oh my. I don't even love cake that much, but THIS cake I can eat and eat. It is rich and super choclatey. Even though it's gluten free, we have made it several times since because it's our favorite chocolate cake! It does take some preparation though so I usually reserve it for special occasions (last debuted on Easter and next for Jeffrey's 8th birthday!). The frosting was a revelation for me and I love it. Use as high quality chocolate chips as you can. Also, it says use semi-sweet chocolate chips but I use milk:) Also, I love frosting it the way she describes - rustic and easy! The secret ingredient is seriously undetectable! Ask your family to guess the secret ingredient while enjoying the cake before you tell them:)

Credit: http://www.melskitchencafe.com/decadent-chocolate-cake/

Skillet Cilantro and Lime Fish Tacos

Skillet Cilantro and Lime Fish Tacos

INGREDIENTS

• 1 teaspoon olive oil
• 1 small white or yellow onion, finely chopped
• 4 garlic cloves, finely minced
• 1 jalapeno pepper, seeded, membranes removed and finely diced
• 2 ripe tomatoes, chopped (about 2 cups)
• 3 tablespoons fresh lime juice (from about 2-3 limes)
• 1 pound tilapia, flounder or other mild white fish fillets, rinsed and patted dry
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro
• 8 5-inch white corn tortillas
• 1-2 ripe avocados, sliced
• Lime wedges and cilantro for garnish

DIRECTIONS

1. In a large nonstick skillet, heat the olive oil and add the onions. Saute, stirring often, until translucent, about 5-6 minutes. Add the garlic and cook for 30 seconds or until fragrant. Add jalapenos, tomatoes and lime juice. Cook until heated through, 1-2 minutes. Add the fish and cook over medium-high heat for about 5 minutes, gently breaking up the fish into bite-sized clumps, until the fish is cooked through and the liquid in the skillet is somewhat reduced (it should be fairly wet but not really soupy). Be careful not to stir too vigorously or the fish will turn into mushy bits. Season to taste with salt and pepper. Stir in the cilantro.
2. Heat the tortillas in a dry skillet for a few minutes on each side to warm or sandwich 3-4 tortillas in between damp paper towels and microwave for 30-45 seconds until pliable. Scoop the fish mixture into the corn tortillas and top with the avocado.

Notes: 

I have never eaten fish tacos in my life so I have nothing to compare these to, but I (and the family) LOVED them! Super easy, quick, healthy, fresh, and tasty. We have a gas stove, so it was easy to warm up the tortillas and toast them a bit right on top of the gas burner - a bit on each side. We try and have fish weekly and this is definitely making into the regular rotation!

Credit:

http://www.melskitchencafe.com/skillet-cilantro-and-lime-fish-tacos/

Simple Chicken Stock

Simple Chicken Stock

Ingredients:

• 1 chicken carcass
• 1 onion chopped
• 2 carrots chopped
• 3 stalks of celery chopped
• peppercorns
• salt
• 2 bay leaves
• herbs of choice
• 1 T. apple cider vinegar
• Water to cover

Directions:

Simmer for 3-6 hours. 

Strain and add to desired container for freezing.

Notes: I have wanted to do this for a long time but never tried until a few months ago. It is so easy to throw this in the pot and so worth it! I use chicken stock as a base for soups and sauces frequently (and skillet meals!) so I love having this homemade and healthy version on hand. I freeze the stock in 2 C portions in labeled freezer bags that lie flat in my freezer. (Mason jars are a greener option for sure). This is very versatile, I often use whatever veggies I happen to have on hand. I use rotisserie chicken in the summer when it is on sale so we don't have to use our oven here (gets so so hot!) and I've always hated wasting the carcass. No longer! Try it - it's easy and worth it!

Credit: http://www.wholesimplelife.com/homemade-chicken-stock/

Sausage and Spinach Penne Skillet Supper

Sausage and Spinach Penne Skillet Supper

INGREDIENTS

• 1 tablespoon olive oil
• 1 pound Italian-style turkey sausage, casings removed (I use chicken sausage when it goes on sale)
• 3 medium garlic cloves, minced finely
• 3 1/2 cups water
• 2 1/2 cups low-sodium chicken broth
• 1/2 cup oil-packed sun-dried tomatoes, rinsed and chopped fine (Super yummy but if they are pricey, just use regular tomatoes)
• 1/2 teaspoon salt
• 12 ounces (about 3 1/2 cups) penne pasta
• 1 (6-ounce) bag baby spinach
• 3/4 cup grated Parmesan cheese
• 1/4 cup toasted pine nuts (Expensive but worth it! Can find cheaper in bulk bin sections of the store, which allows you to get just the amount you want).

DIRECTIONS

1. Heat the oil in a 12-inch nonstick skillet over medium heat until hot and add in the sausage. Cook until lightly browned and no longer pink about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
2. Stir in the water, broth, sun-dried tomatoes, and 1/2 teaspoon salt, then add in the pasta. Increase the heat to medium-high and cook (uncovered) at a strong simmer, stirring often, until the pasta is tender and the liquid has thickened, about 15-18 minutes (if you find the liquid is absorbing too quickly and the pasta is still undercooked, add a bit more water in small amounts until the pasta is cooked thoroughly).
3. Stir in the spinach, a handful at at ime, and cook until wilted. Off the heat, stir in the cheese and pine nuts. Season with salt and pepper to taste adn serve immediately.

Notes:

I love skillet recipes! I usually cook the sausage in the morning and then add the rest in the evening. Very simple to prep and tasty. This makes quite a bit, which is good for our family. It will fill a 12 inch skillet. Also, I will post my recipe for homemade chicken broth, although I'm sure there's no exact science to it!:)

Source: My latest favorite: http://www.melskitchencafe.com/sausage-and-spinach-penne-skillet-supper/

Turkey Lettuce Wraps

Turkey Lettuce Wraps

Ingredients:

• 20 ounces super-lean ground turkey
• 1/4 cup chopped green onions
• 6 cloves garlic, minced
• 1 tablespoon minced ginger
• few shakes soy sauce over turkey while cooking
• 1/2 t - 1 t sesame oil (optional)
• 1 1/2 cups seeded and diced cucumber
• 1 medium red bell pepper, seeded and chopped
• 1/2 cup shredded carrot
• 1/4 cup chopped cilantro
• 1/4 cup chopped cashews (or peanuts, chopped)
• Juice of 2 limes (about 4 tablespoons)
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 16 lettuce leaves (I live living lettuce)

Directions:

In a medium bowl, combine the ground turkey, green onions, garlic, and ginger. Cover and refrigerate until dinner time or allow to stand at room temperature for 15 minutes.

When ready to cook, heat about 1 tablespoon olive oil in a large skillet over medium-high heat. (I also add a bit of soy sauce to the turkey mixture). Cook the turkey mixture until it’s browning and crumbly. (I add some sesame oil when the turkey mixture is done cooking). Prep the veggies while the turkey cooks.

While the turkey is cooking, combine the limes, soy sauce, brown sugar. Set aside.

Place the remaining ingredients  in a large bowl. When the turkey is done cooking, add it to the vegetable mixture. Drizzle with the sauce and toss to combine. Serve immediately in leaves of lettuce. Makes 4 servings.

Notes:

We love this simple and healthy and yummy meal. I might have to start doubling it though! The boys all love it. We serve it in lettuce wraps but it's also good over rice as well. It's yummy cold as leftovers as well. It's really easy to cook the turkey and prep the veggies in the morning and serve for dinner later.

All credit to: http://www.ourbestbites.com/2013/03/spicy-turkey-lettuce-wraps/

Classic Hummus

Classic Hummus

INGREDIENTS

• 3 tablespoons juice from 1 to 2 lemons
• 1/4 cup water
• 6 tablespoons tahini, stirred well
• 1 (14-ounce) can chickpeas, drained and rinsed
• 1 small garlic clove, minced or pressed through garlic press (about 1/2 teaspoon)
• 1/2 teaspoon table salt
• olive oil (optional)

DIRECTIONS

1. Process chickpeas, garlic, salt in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice and water in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add tahini in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed. (I use my vitamin and add the liquid and seasonings first, then the chickpeas and tahini).
2. It does taste better if you let the flavors meld together, at least 30 minutes. We store in the fridge and it's usually gone quick but can last 5-7 days.  Can drizzle with olive oil when serving, if desired.

Notes: 

Jordan loves hummus and we eat a lot of it around here. It's so much cheaper to make it than to buy it! EmmaMae is following in dad's footsteps and literally eats it by the spoonful! It's a nice healthy snack option and adds some nice filling protein as well. I usually keep it simple but check out Mel's post below for yummy variations. 

Adapted only slightly from: (pic cred, too): http://www.melskitchencafe.com/classic-hummus-three-ways-sugar-rush-reinvented-2/

Carmelized Veggie Paninis

Carmelized Veggie Paninis

Ingredients:
1 t olive oil
1 onion, sliced
1 red bell pepper, sliced
1 8 oz box of mushrooms, sliced (baby bella are great, but any kind really works)
1 t sugar (optional)
8 pieces of Naan bread (can make your own, or buy)
Roasted Red Pepper Sauce from THIS recipe
mozzarella cheese, grated (fresh is best)
Panini press (or we use our old George Foreman Grill)

Directions:
1. Heat olive oil over medium high heat. Add all sliced veggies and sautee until tender crisp. (If you have time, caramelize the onion first - sautéing until carmel in color). If you don't have time, just add a bit of sugar on top of the veggies while cooking. While the veggies are cooking, heat up your panini press or George Foreman grill.

2. Take two pieces of naan bread and spread about 1-2 t of the roasted red pepper sauce on each piece. Then on one piece of naan bread, add a spoonful of the veggies (enough to cover) and then some mozzarella per your preference). Place the other piece of naan bread on top (like a sandwich) and then place in the panic press/grill until bubbly on the inside and crispy on the outside (my grill light turns on when done).

3. Repeat with other ingredients. Makes 4 paninis (large). We cut into four pieces each. 

Notes: Jordan made these one day with leftover sauce after having the roasted red pepper melts from ourbestbites. Now I always use the leftover sauce with these! We all love these and they are easy to make! I can see myself making these a lot in the summer when we can't bear to turn the oven on.

Oatmeal Pancake Mix

Oatmeal Pancake Mix

INGREDIENTS

• 3 1/2 cups rolled (quick) oats (I usually put in blender and grind up a bit into a flour)
• 3 cups whole wheat flour (Usually use whole wheat pastry flour but works well either way)
• 2 cups all-purpose flour (I've used all whole wheat flour before and it's hearty but yummy)
• 3 tablespoons sugar
• 3 tablespoons baking powder
• 1 tablespoon salt
• 1 tablespoon baking soda
• 1 cup vegetable or canola oil

DIRECTIONS

1. Mix all the dry ingredients together in a mixer with a paddle (or by hand). If desired, grind the oats in a blender or food processor before adding to the other dry ingredients for a smoother mix. With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I’ve never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.
2. To make the pancakes: whisk together 1 cup of mix, 1/2 to 1 cup buttermilk* (depending on how thick you want your batter), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don’t break, turn the pancake over to finish cooking on the second side. As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it’s worth keeping it around.

Notes: I love make-ahead breakfasts! This makes a big batch and then you can use it whenever you want for a quick, warm, and hearty breakfast. I usually use about 3/4 C of milk (adding some lemon juice to make it like buttermilk) per 1 C of the mix. I usually double for our family!

All credit (recipe and pic) to Mel at http://www.melskitchencafe.com/oatmeal-pancake-mix/

Steak Salad

Yeild 2 servings

Ingredients:
3 Tablespoons grapeseed oil (or other oil with high smoke point,) divided
2 shallots, thinly sliced
2-8oz strip steaks, trimmed of excess fat
salt and pepper
7-9oz mixed greens
1/4 cup candied pecans
1/4 cup dried cherries
2oz goat cheese, crumbled

For the salad dressing:
3 Tablespoons extra virgin olive oil
2 Tablespoons lime juice (about 1/2 lime)
1 Tablespoon soy sauce
1 garlic clove, microplaned or finely minced
1/2 teaspoon fresh ginger, microplaned or finely minced (or a pinch of dried ginger)
1 Tablespoon honey
salt and pepper

Directions:

1. Preheat oven to 400 degrees if steak is thicker than 1″ and/or you like your steak medium – well done. Combine all ingredients for salad dressing in a mason jar with a tight-fitting lid or bowl. Shake or whisk to combine then set aside.
2. Rub steaks on both sides with 1 Tablespoon oil then season each side liberally with salt and pepper.
3. Heat remaining 2 Tablespoons oil in a large, oven-safe cast iron or heavy bottomed skillet over medium-high heat (7/10 on the heat scale.) Add shallots then fry for 3-5 minutes, or until golden brown, stirring frequently. Remove to a paper towel-lined plate to drain then sprinkle with salt and set aside.
4. For 3/4″ steaks done to medium-rare: Add steaks to hot skillet then sear for 3 minutes on one side. Flip then sear for 2 minutes on second side. Remove steaks to a cutting board then let rest for 7-10 minutes before slicing against the grain.
5. For 1″ or thicker steaks done to medium – well done: Add steaks to hot skillet then sear for 3 minutes on one side. Flip then sear for 2 minutes on second side and then place into oven. Roast for 2-8 minutes or until desired level of doneness is reached (remember that steaks will continue cooking a bit after removing from oven.) Remove steaks to a cutting board then let rest for 7-10 minutes before slicing against the grain.
6. Divide lettuce between two plates then top with half of the sliced steak, candied pecans, dried cherries, and crumbled goat cheese. Drizzle salad dressing on top then serve.

Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies

Ingredients:

• 2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm

• 1 cup packed (7 ounces) light or dark brown sugar

• 1/2 cup (3 1/2 ounces) granulated sugar

• 1 large egg plus 1 egg yolk

• 2 teaspoons vanilla extract

• 1-1 1/2 cups semisweet chocolate chips (or above, I used mini M&Ms)

Directions:

1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.

4. Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough's uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula.

Note: These oversized cookies are chewy and thick, like many of the chocolate chip cookies sold in gourmet shops and cookie stores. They rely on melted butter and an extra egg yolk to keep their texture soft. These cookies are best served warm from the oven but will retain their texture even when cooled. To ensure the proper texture, cool the cookies on the baking sheet. Oversized baking sheets allow you to get all the dough into the oven at one time. If you're using smaller baking sheets, put fewer cookies on each sheet and bake them in batches.

Makes 18 large cookies (9 on each large baking sheet).

Notes:

I know not many recipes can rival mom's chocolate chip recipe! But I find myself turning to these more and more. A friend made these for me after EmmaMae was born as the dessert to the dinner she brought. She made me a log of dough that I could easily make into cookies whenever we wanted. It was great! And I LOVE these cookies. I usually have the ingredients on hand, they only take 2 pans cooking at the same time (so none of the in and out of the oven forever, which is usually why I don't make cookies), and they are large and chewy! The recipe source has a picture on her blog about how to form the cookies. It sounds complicated but it's not and totally worth it! These are large cookies and remind of the bakeries here in NYC. Now, I try and follow my friend's tradition and if I don't make the Simple Brownies for dessert, I usually bring the new mom some of these cooked or a log of dough ready to be snacked on when the chocolate urge strikes!

Source: http://www.browneyedbaker.com/2008/06/21/thick-and-chewy-chocolate-chip-cookies/

Simple Granola Bars

Simple Granola Bars

Ingredients:

• 2 cups rolled oats

• 1/2 cup wheat germ (or wheat bran or ground flax, or mixture)

• 3/4 t ground cinnamon

• 1 C whole wheat flour

• 3/4-1 C raisins (I usually throw in a full cup)

• 3/4 t salt

• 1/2 C oil (I have used olive oil or canola oil)

• 1/2 C honey

• 1 beaten egg

• 2 t vanilla extract

• Variations: craisins, coconut, mini chocolate chips, slivered almonds, etc

Directions:

1. Preheat oven to 350F. Grease and line with waxed or parchment paper a 9x13 baking pan.

2. In a large bowl, stir together oats, wheat germ, cinnamon, flour, raisins, and salt. Make a well in the center and pour in the honey, egg, oil, and vanilla. Mix well with a spoon or fork until all moistened evenly. Put into prepared pan and smooth out, pressing down evenly with spatula. 

3. Bake for 18-20 minutes, just until edges start to brown/golden. Cool for 5-10 minutes and then lift out the squares (the waxed or parchment paper makes this easy) and cut into squares. Best to cut while still warm.  Store in air tight container. 

Makes 18 medium sized granola bars. (I cut once lengthwise and then 8 times width wise in the 9x13 to make 18 bars). 

Notes:

We eat a lot of granola bars around here, especially as we are on the go. Making my own saves a lot of money and they are much healthier than many of the processed kinds. I have tried many recipes but I keep coming back to this one. It can be changed quite a bit (if you don't have wheat germ, that's okay!). I like that they pack well and don't fall apart as some do. Full of protein and whole grains, they are filling - which is a must in our snack department! The boys like to grab one as we head to the playground, I bring some in a tupperware when we are out and about, or they throw one in their lunches. I try to make these weekly, although I'm sure we would eat more if I made them more often! I haven't tried, but I'm sure they freeze well, too. Very simple to stir together and pop in the oven, so I feel like they are still convenient and worth making instead of buying.

Source: Adapted from and picture credit:  http://allrecipes.com/recipe/playgroup-granola-bars/detail.aspx

One Pot Basil Tomato Pasta

One Pot Basil Tomato Pasta

Ingredients:

• 12 ounces linguine
• 12 ounces cherry or grape tomatoes, halved or quartered if large
• 1 onion, thinly sliced (about 2 cups)
• 4 cloves garlic, thinly sliced (I minced mine and did 6 cloves)
• 1/2 teaspoon red-pepper flakes 
• 2 sprigs basil (6-8 leaves, or more!), plus torn leaves for garnish
• 2 tablespoons extra-virgin olive oil, plus more for serving
• Coarse salt and freshly ground pepper
• 4 1/2 cups water
• Freshly grated Parmesan cheese, for serving

Directions:
1. Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9-11 minutes.

2. Season to taste with salt and pepper, garnish with basil. Serve with oil and Parmesan.

Notes: I had this pinned for awhile but I was totally skeptical. No sautéing? Just throw it all in and it will turn out fine 10 minutes later? Well, after making it on Sunday, I am converted! It was simple but fresh and delicious (all the kids gobbled it down). Plus, it's very much my style to just throw it all in and let it cook:) 

Source: http://www.marthastewart.com/978784/one-pan-pasta. Picture: http://www.joyouslydomestic.com/2013/10/one-pot-tomato-basil-pasta-martha.html