Roasted Vegetables

INGREDIENTS:


Olive oil (extra virgin)
Salt
Pepper
2 large garlic cloves, pressed
Broccoli
Red pepper
Sweet potato
Zucchini
Yellow Squash
Onion

1. Preheat oven to 375. Cut vegetables to appropriate sizes for eating. Place cut veggies in a large bowl. Drizzle with olive oil. Mix around so that every thing is well coated. If needed drizzle more olive oil. Season with salt, pepper and garlic cloves.
2. Place vegetables on a baking sheet or stone. Bake for 30 minutes, turning the veggies at the 15 minute mark. Serve as a side for dinner.

NOTE: If needed you can make this ahead and marinate it in the fridge, covered. Also, feel free to use what ever veggies are in season or which ones you love!

 VARIATIONS:

• Roasted vegetables taste good hot or cold over a bed of field greens and drizzled with balsamic vinegar.
• Use the veggies in a wrap for lunch. Melt mozzarella cheese over them and roll them up in your favorite type of wrap.

Corn Muffins

These are the BEST corn muffins you've ever tasted. If you try them and don't think so you can punch me in the gut. (Dave uses this "guarantee" with books. I thought I'd give it a try.)

INGREDIENTS:
1 1/4 sticks butter at room temp
1 cup yellow cornmeal
1 cup flour
3/4 tsp Baking powder
3/4 tsp Baking soda
3/4 tsp salt
3/4 cup sugar
1 large egg
3/4 tsp vanilla
3/4 cup sour cream

1. Preheat oven to 375. Line muffin pan with paper wrappers. In a med bowl combine dry ingredients of cornmeal, flour, baking powder & soda and salt. In a large bowl cream butter and sugar until light and fluffy. Add egg and beat again until well mixed. Add vanilla and beat again.
2. In four alternating batches, starting with flour, add flour mixture and sour cream to the butter mixture.  Beat until well blended. Spoon into paper lined muffin tins. Fill each one 1/2 to 2/3 full. Bake for 15-17 min. HINT: The lighter the top, the more moist. If the top gets dark at all they will be a bit dry. Cool on a wire rack.

Chili

I love when we hit colder weather because that means chili! It's easy, inexpensive, delicious and makes for leftovers, which I'm pretty sure is the best part! There are SO many variations to chili...spicy, sweet, serve it over rice or in a bowl. I'm sure you've got your own recipe for chili, but maybe you'll try mine. I hope you like it if you do!

INGREDIENTS:
2 29 oz cans tomato sauce (get a good one because this is the base of the flavor.)
1 14.5 oz cans diced tomatoes
1 can dark red kidney beans (rinsed & drained)
1 can black beans (rinsed & drained)
1 can great northern beans or cannellini beans (rinsed & drained)
1 bag frozen yellow corn (or scrape off summer's corn from the cobb and freeze for later)
1 package (approx 1 lb) ground meat (beef or turkey)
1/2 large onion diced
1 tsp cumin
1/4 tsp chili powder
1 tsp sugar
1 tsp garlic powder or 2 cloves fresh garlic pressed
1 tsp salt

1. In a large stock pot or crock pot add sauce, diced tomatoes, all beans and corn. Add spices and stir well. Cook over medium heat stirring occasionally.
2. In a large skillet cook meat. I usually season the meat with salt, cumin, and garlic powder. (I just eyeball it and the measurements in the recipe are for the sauce.) Part way through add onions and cook until meat is no longer pink and onions become translucent.
3. Add the meat and onions to the sauce and simmer for at least an hour. Serve with your favorite side whether it be cornbread or Scoops tortillas! (We prefer Scoops.)

Vegetable Pie

Here's a great dish any time of year. In the summer you can keep it light with only vegetables or in the winter you can make it more hearty by adding chicken. Either way the texture and flavors are exciting!

INGREDIENTS:
2 frozen pie crusts (or make your own if you're up to it!)
1 head broccoli, chopped
1 yellow squash, quartered
1 zucchini, quartered
1/2 of a small onion, diced
1 red bell pepper, chopped
1 clove garlic, pressed
salt & pepper to taste
1/2 cup shredded pepper jack cheese
1/4 shredded mozzarella cheese
1 tbsp parmesan cheese
olive oil
1 tbsp melted butter
(Add sliced smoked turkey sausage that's been cooked for a non-vegetarian addition)

1. Keep the pie crusts in the freezer until the vegetables are cooked and you are ready to assemble.
2. Preheat oven to what ever the packaging says to for baking the pie. In a large skillet heat olive oil. Add all vegetables, garlic, salt & pepper. Cover with a lid and cook on medium heat until everything is tender, about 10 minutes or so.
3. Place 1 pie crust on a baking sheet or baking stone; keep it in the foil container. Brush the bottom of the pie crust with olive oil and sprinkle with parmesan cheese. Add 1st layer of sauteed vegetables. Sprinkle with pepper jack & mozzarella cheeses until coated evenly. Add 2nd layer of vegetables and repeat with cheese.
4. Now take the second pie crust out of the aluminium plate and turn it upside down. Peel or cut off the very edge of the pie that would normally sit on the rim of the plate. You are going to put the inverted pie crust on top of the one with vegetables to create a lid. Poke several holes in the lid with a fork. Brush the lid with melted butter (not optional) and sprinkle with salt (optional).
5. Bake for 25 minutes or until crust is golden brown. Let sit for 5 minutes, then serve.

NOTE: This is originally called Eggplant Pie. You can use your favorite vegetables in this pie and if you love eggplant then add it in! Leave some out or add whatever you like best, but remember; fresh is always better!

Artichoke Dip

INGREDIENTS:
1 cup grated parmesan cheese
1/2 cup mayo
8 oz cream cheese, softened
2 garlic cloves
14 oz can artichokes, drained & chopped
1/2 jar of roasted red peppers, chopped

1. Preheat oven to 350. In an oven safe bowl combine all ingredients. Mix well with an electric mixer. Bake for 35 min. Serve hot with tortilla chips or toasted pita chips.


This recipe is wonderful for parties. If it's seems too heavy for you try using cream cheese with 1/3 less fat. I do have to say, it's worth it!

Sweet Potato Casserole

Thanksgiving is just around the corner. Maybe you're hosting, maybe you're just attending. Chances are you have to make something for the holiday of thankfulness. Sign up to bring this recipe and you won't be disappointed; hopefully. The best thing about this recipe is that it's from a Light Cooking cook book, but it doesn't taste like it's missing the goodness.

INGREDIENTS:
2 1/2 lbs sweet potatoes
2 Tbsp butter
1/3 cup milk
1/4 cup brown sugar
1/2 cup diced walnuts
2 Tbsp apple juice
1 tsp cinnamon
1 tsp vanilla
2 egg whites
1/2 tsp salt

1. Preheat oven to 375. Stab potatoes with a fork and bake for 50 minutes. Let cool 10 minutes. Cut potatoes in half and scoop out the orange flesh into a large mixing bowl.
If you need your oven for something else you can peel, cut and boil the sweet potatoes like you would white potatoes. Think of it like making mashed potatoes. Boil them for approx. 20 minutes. Drain well.
2. Once all the potatoes are in the mixing bowl, add butter and beat with an electric mixer. Blend in milk, brown sugar, apple juice, cinnamon and vanilla. With a rubber spatula fold in the walnuts.
3. In a separate mixing bowl, beat egg whites at high speed and add salt. Beat eggs and salt until stiff peaks form. Fold egg whites into sweet potato mixture. Grease a deep casserole dish and pour mixture in. Bake sweet potato casserole at 375 for 30-35 minutes or until casserole is puffed. Serve hot.

Feta and Sundried Tomato Pasta

I just made this recipe tonight. It's one of those, "What do I have to add to this pasta," dishes. I love feta because it has this wonderful salty flavor that adds good flavor to whatever you put it in. (I like feta in my scrambled eggs.) Give this recipe a try. It's another one that kids like, at least the basic ingredients that is.

INGREDIENTS:
1 box tri-color rotini
1 head broccoli, chopped
1 bell pepper, red or orange, diced
1/2 cup chicken broth or vegetable broth
2 cloves garlic, pressed
salt & pepper to taste
7 sundried tomatoes packed in oil (sold in a jar), cut into bite size pieces
1 container feta cheese

1. Boil water for pasta and cook according to the box. When finished set aside in a colander. Meanwhile, over medium heat in a large skillet place broccoli, bell pepper, broth, garlic and season with salt and pepper. Let vegetables simmer, covered, for about 5-6 minutes or until broccoli is tender.

2. In the same large skillet add cooked pasta and tomatoes and heat through. Stir occasionally. You can add another 1/4 cup (or less) of broth if needed to moisten the pasta. Once heated through, move the pasta to a serving dish and sprinkle with feta. Stir well to mix it through. Serve immediately.

Note: If your kids or guests don't like feta, spoon some of the pasta dish onto their plate then add the feta to the rest of the pasta. Another thing you can do is instead of adding it to the entire pasta dish, put the feta in a serving bowl on the table with a spoon and guests can add it as they wish.

Quesadillas Meal

This is a two part easy, cheap and delicious meal. It's also kid friendly! The first part is quesadillas and the second part is beans, tomatoes and corn served over rice.

Quesadillas
INGREDIENTS:
Tortillas
Shredded cheese (whatever kind you prefer)
Avocado
1 can black beans, drained
Cherry tomatoes, quartered
Sour cream

1. In a large skillet sprinkle cheese, avocado, beans and tomatoes in tortilla. Fold and heat through. Cut into quarters and serve with sour cream.

"Maureen's Special"
INGREDIENTS:
1 can black beans (do not drain)
1 bag frozen yellow corn
1 can petite diced tomatoes, drained
1/4 tsp cumin
1/8 tsp chili powder
1 clove fresh garlic minced
salt to taste
White rice (enough to serve whoever you're feeding)
Shredded cheese

1. Mix beans, corn and diced tomatoes in a pan on the stove with a lid. Season with cumin, chili powder, garlic and salt. Let simmer for about 20 minutes. In the mean time cook the rice according to the package.
2. To serve; on a plate layer rice, shredded cheese and top with bean mixture. Top with sour cream if desired and serve with quesadillas.

Banana Bread

This is the best and easiest banana bread recipe; for that I love it!

INGREDIENTS:
1 stick butter (room temp)
2 large, very ripe bananas
3/4 cup sugar
1 1/2 cups flour
1 tsp baking soda
1/4 tsp salt
1 tsp vanilla
1/4 cup sour cream (I use light)
2 eggs
1/2 cup chopped walnuts (optional)

1. Preheat oven to 350. In a large bowl mix all ingredients with an electric mixture. Grease a bread pan and bake for 60-70 min. Stab the middle with a knife and if it comes out clean it's done, if it comes out with goo set the timer for 5 more min.

Pumpkin chocolate chip cookies

INGREDIENTS:

1 cup pumpkin pureed (the kind you buy for pie filling works just great)
1 egg
1/2 cup vegetable oil
1 cup sugar
1 tsp cinnamon
2 cups flour
1/4 tsp salt
1 1/2 (1.5) tsp baking Powder
1 tsp baking Soda
6 oz semisweet chocolate chips

1. Preheat oven to 375. In a large mixing bowl add pumpkin, egg, oil, sugar & cinnamon. Mix well. In a separate bowl mix flour, salt, baking powder & baking soda.

2. In three batches add dry flour mixture to wet pumpkin mixture, mixing until well blended each time. With a rubber spatula, fold in chocolate chips.

3. Drop spoonfuls of dough onto cookie sheet. Bake 9-11 min or until edges are golden brown. Remove immediately and let cook an a wire rack. Store in an air tight container with wax paper between layers.

NOTE: The cookies are a bit more like a muffin texture. They just don't have the same consistency as a typical cookie. They are very good and the pumpkin is not super noticeable. They are a perfect compliment to any fall gathering.

Pizza at home

I love making pizza at home so much. I can add what ever ingredients I want and make it to what ever I have in the fridge. Plus it's so inexpensive!
Here's what I do...

BASIC INGREDIENTS:
1 thin crust Boboli pizza crust (you can freeze the crust if needed)
2 Tbsp pesto
1 cup mozzarella cheese

SPECIALITY INGREDIENTS:
Fresh broccoli
Red bell pepper
Yellow squash
1 Tbsp olive oil
Sprinkle garlic powder, salt & pepper

1. Preheat oven to 425. Take out the pizza crust, spread on the pesto evenly. Sprinkle on the cheese evenly.

2. In a small skillet heat olive oil and add veggies. Sprinkle veggies with garlic powder, salt & pepper. Cook with a lid on med heat for about 4-5 min. Just until veggies are tender. Once tender, place on pizza. Put pizza in oven as is, don't use any kind of cookie/baking sheet (this makes the crust just a little bit crusty) and cook for 8 min, until cheese is melted. Cut and serve hot.

OTHER SPECIALITY INGREDIENTS:
Artichoke hearts
Sundried tomatoes in oil
Feta cheese
Fresh spinach
Chopped onion, red or yellow

P.S. If you have kids that wouldn't eat this, make a section of the pizza with traditional red sauce and cheese and what ever toppings they like. (Lilia just likes plain cheese pizza, go figure!)

Sweet Potato Fries

    

     Going on the theme of sweet potatoes, I made these for a snack one afternoon this week. They are SO delicious. Here's how you make them...




4 med sweet potatoes, peeled and cut lengthwise
3 Tbsp EVOO (extra virgin olive oil)
Garlic powder (this makes them super good)
Salt & Pepper
(honestly I don't ever measure, just sprinkle it on for like five or six shakes.)

1. Preheat oven to 375. Place cut sweet potatoes in a large mixing bowl. Drizzle olive oil over potatoes. Sprinkle with garlic powder, salt & pepper. Toss well adding more of anything that's needed. Place evenly on a baking sheet and bake for 30 min. Turn them half way at the 15 min mark. Serve hot.

This should serve approx 4

Creamy Sweet Potato Soup

This is a perfect fall/winter soup. It's so delicious!!! Unfortunately it only makes 4 bowls worth. I hope you like it as much as we did.

INGREDIENTS:

1/4 stick butter (2 Tbsp)

1 cup chopped onion

4 celery stalks chopped

2 leeks sliced (white & pale green parts only)

2 garlic cloves minced

1 1/2 lbs sweet potatoes, peeled & cut (about 5 cups)

4 cups chicken broth

1/4 tsp cinnamon or 1 cinnamon stick

1 1/2 cups milk (the closer to whole the better)

1 Tbsp light brown sugar

1. Melt butter in a large stock pot. Add onion and saute for 2 min. Add celery, leeks & garlic and saute for 5 min. Season with salt & pepper.

2. Add sweet potatoes, chicken broth & cinnamon, bring to a boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 min.

3. Remove cinnamon stick (if used) and discard. Puree soup with an immersion blender or in a traditional blender in batches and then return to pot. Add milk and brown sugar. Stir and heat over med. heat until heated through. Season again with salt & pepper.

NOTE: Here are two options to add to the soup; 1/2 of a butternut squash, chopped and 1 cup pureed canned pumpkin. With the squash, add it when you add the sweet potatoes and bring them also to a boil. Add the pumpkin when you add the milk and brown sugar. 

Layered Greek Dip

INGREDIENTS:


8 oz pkg cream cheese
1 Tbsp lemon juice
1 tsp dried Italian seasoning
3 garlic cloves, minced
1 large pkg (1 1/2 cups) hummus (original or any flavor you like)
1 cup cucumber chopped
1 cup tomato chopped
1 cup crumbled feta cheese
1/2 cup sliced green onion or scallions
1 large bag Pita chips or Tortilla chips

1. In a med. bowl beat cream cheese, lemon juice, Italian seasoning and garlic with an electric mixer.

2. Spread cream cheese onto a large serving plate. Layer hummus, cucumber, tomato, feta and green onions. Cover and refrigerate 2-24 hours. Serve with chips.

Chicken Stir Fry

This is such a yummy dinner and it's so simple! 

I hope you try it and enjoy it.

INGREDIENTS:

Chicken breasts cubed

Red bell pepper cut into strips

Snow peas

1 can water chestnuts, drained

Rice (enough to serve 4-6 people) We like Basmati.

Veri Veri Teriyaki sauce (made by Soy Vay)

1. Cook chicken, season with salt & pepper. 

Meanwhile start the rice and cook according to the package. Once chicken is fully cooked add bell pepper and snow peas. Cook covered until tender. Once vegetables are tender, add the water chestnuts and teriyaki sauce, heat through. Serve over rice.

If you cook basmati rice or something similar to it, here are simple directions for good rice.

Soak the rice for at least 1 hour, it can soak all day. Drain the rice and rinse it well. Add water to the pan according to the directions. Add the rice. Add about 1 Tbsp of olive oil and some salt. Give it a stir once or twice. Boil the rice with NO lid. Honestly I watch it once it boils because as soon as the water is level with the rice, remove the pan from heat and put a lid on. Set the timer for 20 minutes. Fluff with a fork or spoon before serving. Hopefully that should work for you. It works beautifully for us and it saves you time stirring plus electricity or gas because you're not using the stove.

Here's a picture of the sauce. I know Trader Joe's carries it,
but I'm sure you can find it other places too.

Sour Cream Chocolate Chip Coffee Cake

Say that (the title) three times fast! This is my mom's recipe that is well loved. I made it the other day for Community Group and I didn't have the full amount of sour cream so I added applesauce in substitute. It turned out really well. Give it a try either way, but I think you'll love it with a steaming cup of coffee or hot tea!

CAKE
1/2 cup (1 stick) butter
1 1/4 cup sugar
2 cup flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup sour cream OR 1/2 cup sour cream & 1/2 cup apple sauce
2 beaten eggs
1 Tbsp vanilla

STREUSEL
1/2 cup chocolate chips
1/2 cup walnuts
2 Tbsp granulated sugar
2 Tbsp cinnamon

MAKE THE CAKE:
  Preheat the oven to 350 and grease a bundt pan.
  Melt butter in a small saucepan, remove from heat and add sugar. Set aside.
  In a large mixing bowl combine flour, baking powder, baking soda, salt, sour cream/applesauce, eggs & vanilla. Add butter mixture and mix everything well.

MAKE THE STREUSEL
  Combine all ingredients and mix in a small bowl.

TO ASSEMBLE
  Layer 1/3 of the cake batter into the bundt pan. Top with half of streusel mixture. Add the rest of the cake batter and then the last half of streusel. Bake for 45 min and until the knife comes out clean.

Homemade Pancakes

 Homemade pancakes are so easy and way cheaper because you already have the ingredients in your cabinet! Here's an easy recipe for you and your family on your favorite pancake morning.

1 cup all-purpose flour

1 cup whole wheat flour (I love King Arthur brand)

2 TBSP baking powder

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

2 TBSP sugar

1/4 cup butter melted, (1/2 a stick)

2 cups milk

2 eggs

NOTE: If your family is not accustomed to whole wheat flour you can slowly incorporate it into the recipe. Initially I only did 1/4 cup, then 1/2 cup and now always 1 full cup. My family has not noticed the difference!

Combine all dry ingredients and mix well with a whisk. Add wet ingrdients and mix well. Let stand 1-2 minutes. Heat your favorite skillet or pancake griddle and go to town. This recipe will make approx 12-14. (Double if necessary.)

Orzo Salad redone!!!

If you've copied my orzo salad recipe in the past, go back. I've made a change that I think you'll like better. My mom made it with balsamic vinegar instead of red wine vinegar and I LOVED the difference. I'm changing my personal copy.
Also my mom used a higher quality feta then my usual Giant Food Store's brand and I could really tell the difference!
Let me know what you think!

Black Bean - Avocado Enchiladas

4 cans black beans, heated (not drained)
1 red or yellow onion
1 tbsp garlic powder
2 tsp cumin
1 tsp chili powder
1/2 tsp salt
1 tbsp lime juice
1 large chopped tomato
1 cup shredded cheese
2 avocados, sliced into 24ish strips
12 soft tottillas
1 can enchilada sauce

1. Heat beans (undrained) in a small sauce pan. In a small skillet heat onion, spices and lime juice until onions are tender. Add spiced onions to black beans and turn off heat. Mash the beans with a potato masher or food processor to desired consistency.

2. Preheat oven to 375. In a 9x13 pan drizzle 1/2 of the enchilada sauce into the bottom of the pan. On a clean surface assemble the enchiladas as follows. Spread 1/2 cup of black bean mixture on the bottom, add 2 strips of avocado, sprinkle with tomatoes and cheese. Roll tortilla around beans and place in pan. Line them up, side by side until the pan is full.

3. Once the 9x13 pan is full of tortillas, sprinkle cheese over top and drizzle the rest of the enchilada sauce over top. Cover with foil and bake for 45 minutes. Serve hot and with a side salad.

Ham & Cheese Casserole

This is a great recipe when you're in the mood for comfort food. It's not super healthy, but it's good and fairly easy. It's my mom's recipe. 

1 box medium(size) shell pasta, cooked and drained

1 ham steak, cubed

1 head of broccoli, cut and cooked

1 bell red pepper, diced

3/4 cup frozen peas (optional)

1/2 cup mayonnaise

1 cup shredded cheese, cheddar is fine but use what you like best

salt & pepper to taste

1. Preheat the oven to 350

2. Combine all ingredients in a large bowl that can go in the oven. Mix well. Bake uncovered for 40 min. stirring at the 20 minute mark.

Note: When cooking the pasta, add the broccoli for the last 3 minutes to save time, water and doing more dishes later on.

Frittata

Baked Leek, Potato and Parmesan Frittata

from Martha Stewart Living

1/2 tsp extra virgin olive oil

1 cup water

4 leeks (white and pale green parts only, rinsed well and sliced to 1/4 in thick rounds

2 garlic cloves, minced

4 large potatoes, peeled and cut into cubes

Salt

8 large eggs plus 2 egg whites

3/4 cup part-skim ricotta cheese

1/3 cup parmesan cheese

1. Preheat oven to 375. Brush a 9x13 pan with oil. Bring water to a simmer in a medium skillet over high heat. Add leeks, garlic and potatoes. Season with salt. Reduce heat to med-low and cook covered until potatoes are tender; about 8-10 min. Let cool.

2. Whisk together eggs, whites and salt. Fold in potato mixture, ricotta and parmesan cheese. Bake until eggs are set, about 12 min. Reduce oven to 325 and bake until set and a knife inserted into the center comes out clean, 20-25 min. Let cool for 10 min.

Note: If you can find leeks then use scallions/green onions or an onion of your choice diced. In step 1, instead of boiling everything just bake the potatoes, slice and mix with onion and garlic. Continue to follow step 2.

Zucchini Lasagna

Don't be intimidated by this recipe. It's really easy. It's easier than traditional lasagna! Go on, give it a try! Ingredients

For sauce - 1 can (28oz) whole peeled plum tomatoes with juice - 2 tbs olive oil - 1 small onion finely chopped (1c) - 12 oz ground turkey  2 garlic cloves pressed - 2 tbs chopped fresh oregano - 2 tsp salt

For Lasagna - 2 medium zuccnini cut vertically - 1 cup part-skim ricotta cheese - 1/2 cup parmesan cheese - 3 Tbsp olive oil - salt & pepper to taste

Instructions

Make the sauce. Pulse tomatoes with juice in a food  processor until finely chopped. Heat oil in a large straight sided skillet over medium heat. Cook onion and garlic, stirring occasionally until onion is tender about 3 min. Add turkey, cook, breaking up large pieces, until browned (3 to 4 min). Reduce heat; simmer until thick about 20 min. Stir in oregano and salt. Let cool.

Make the lasagna. Preheat oven to 375. Slice zucchini lengthwise into thin strips. Place 5 or 6 slices overlapping slightly in bottom of an 9x13 dish. Top with 1 c of sauce. Dot with 1/4 cup ricotta. Sprinkle with parmesan cheese. Repeat twice with zucchini, remaining sauce and 1/2 cup ricotta. Top with remaining zucchini, alternating direction; brush with oil. Dot with remaining 1/4 cup ricotta. Sprinkle again with parmesan cheese. Season with salt & pepper. Bake uncovered until lasagna bubbles and top browns (50 to 60 min). Let stand 10 min.

Lentil and Bean Soup

1 (28 oz) can of whole tomatoes, undrained, cut up

1 (15 oz) can garbanzo beans (chick peas), undrained

2 cups cubed peeled potatoes

1 cup dry lentils, sorted, rinsed and drained

1 cup thinly sliced carrots

½ cup chopped onions

½ cup green bell pepper

3 to 6 tsp chili powder

1 tsp garlic salt

1. In a 4-quart saucepan or Dutch oven, combine all ingredients; mix well. Bring to a boil.

2. Reduce heat; cover and simmer 45 to 55 minutes or until vegetables and lentils are tender.

Fruit-filled French Toast

This is my friend Debbie's recipe. The first time we met her and her husband Joey and their 2 girls, Hannah & Sammy they served this for brunch. It was incredible! 

4 slices Italian bread (4 inches in diameter, sliced 1 inch thick)

4 tbls fruit spread

~

2 large eggs, slightly beaten

½ cup milk

1 tsp vanilla extract

¼ tsp cinnamon

2 tsp butter

2 tsp vegetable oil

~

Plain yogurt and cream cheese (optional)

Cut lengthwise through each slice of bread to within ½ inch of the bottom and the sides to make a pocket. Using a butter knife, fill each pocket with a generous tbls of the fruit spread and cream cheese.

In a shallow bowl that is large enough to hold the 4 bread slices in one layer, mix together the eggs, milk, vanilla and cinnamon. Soak the bread slices for 2 or 3 minutes, turning them over once.

Warm a large skillet on med-low heat. Coat the bottom of the skillet with 1 tsp each of the butter and oil. Cook two slices f bread at a time for about 6 minutes, turning the slices over several times until browned and crisp. Add the remaining tsp butter and oil to the skillet and cook the final 2 slices of bread.

Serve hot with syrup or plain yogurt.

Homemade Granola Bars

With school starting up this is a great recipe for kids play groups, sending this in with your kid to school or meetings in your home. They are farily low in sugar which is nice. You can make them dessertish or healthy depending on what you put in them.


2 1/2 cups rolled oats (dry)
1/2 cup brown sugar
1 cup flour
3/4 tsp cinnamon
3/4 tsp salt
3/4 cup raisins
1/2 cup honey
1/2 cup vegetable oil
2 eggs beaten
2 tsp vanilla

1. Preheat oven to 350 and grease a 9x13 pan
2. In a large bowl mix together all dry ingredients, including raisins. Make a well in the center and pour in honey, egg, oil and vanilla. Mix well using a rubber spatula. Pat evenly into 9x13 pan.
3. Bake for 30-35 min or until edges turn golden brown. Cool for 5 minutes and cut into bars. ***Don't let it cool longer or it will be too hard to cut.

You can add your own fun things to this mix such as chocolate chips, craisins, walnuts, etc

Orzo Salad

1 package of orzo pasta

1/4 cup olive oil

1/4 cup balsamic vinegar

1/2 tsp dried oregano

1/2 tsp salt

1/2 tsp peper

3-4 large handfulls of fresh spinach, roughly chopped

1/2 jar of sundried tomatoes in oil, chopped

4 slices of red onion, diced finely

1 container of feta cheese

1. Cook orzo according to package, rinse and drain well. Put in a large serving bowl.

2. Combine oil, vinegar, oregano, salt & pepper. Set aside.

3. Place chopped spinach, red onion and chopped tomatoes in bowl with orzo. Add oil mixture and stir well. Pour in some of the oil out of the sundried tomato jar just to add a little more flavor. Add all of feta to bowl and mix well again. If needed add more salt.

4. Chill and serve.

Side note: You can do a package and a half of orzo if you are going to a picnic and need to feed a lot of people. Keep all other ingredients the same except do probably whole jar of sundried tomatoes.

If you like Kalamata olives, the recipe calls for them and you would add them pitted and chopped.

*This recipe is from a magazine, I just altered it to make it my own.