Chicken Pillows with Gravy

I'm trying out some new recipes... desperate to be able to create a rotating menu for this fall. Preferably meals that the kids will eat (insert rolling eyes here).

I found a winner tonight. It's based off a recipe in the Girlfriends On The Go! Cookbook, called Chicken Pockets.

I've re-named them Chicken Pillows (so that my son will not associate them with Hot Pockets). This recipe includes the additional changes I made to the filling. I was in a hurry, so I used my Quick Pizza Crust as a substitute for the dough.

CHICKEN PILLOWS with GRAVY

Dough (2 hour French bread):
1/2 cup warm water
1 Tbsp. plus 1 tsp. yeast
3 Tbsp. sugar
1 Tbsp. salt
1/3 c. oil
2 cups very hot tap water
6 cups flour

Chicken Filling:
8 oz. cream cheese
4 Tbsp. melted butter
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. chopped green onions
2 cups cooked and cubed chicken
1/2-3/4 cup shredded mozzarella cheese
5-6 slices of Canadian bacon, chopped
1/4 tsp. onion powder with parsley

Chicken Gravy:
1 can cream of chicken soup
3/4 cup milk

Crust:
3 Tbsp. milk
1 - 2 cups Italian bread crumbs

Directions for the Dough: dissolve yeast and sugar in 1/2 cup water. In a large bowl, combine salt, oil, and 2 cups hot water. Mix in 3 cups flour. Add the yeast mixture. Mix in remaining 3 cups of flour. Punch down every 10 minutes for 50 minutes. If making Chicken Pockets, continue on to the next part of the recipe. If making French Bread, shape, and let rise until double. Bake at 400 degrees for 20 minutes.

Directions for the Chicken Pillows: Blend cream cheese and melted butter until smooth. Add the remaining filling ingredients. Roll out bread dough and cut into 3" squares. Place 1/2 cup of chicken mixture in the center of each square. Pull up the corners and seal the edges. Roll in the melt and then in bread crumbs. Let rise until double in size. Bake at 350 degrees for 20 minutes or until golden brown. Serve with the chicken gravy (heated soup and milk).

Quick & easy pizza crust

I've been looking for a pizza crust that I can mix together and use right away without waiting for the dough to rise.

I found this recipe on allrecipes.com it's called Valentino's Pizza Crust. It was quick, easy, and yummy.

Quick & Easy Pizza Crust

1 c. warm water (110 degrees F)
1 Tbsp. white sugar
2 1/4 tsp. active dry yeast
3 Tbsp. olive oil
1 tsp. salt
2 1/2 c. all-purpose flour

Stir water, sugar, and yeast together until dissolved. Add the olive oil and the salt. Stir in the flour until well blended. Let dough rest for 10 minutes.

Pat dough into pan or on to a pizza stone using fingers dipped in olive oil. If desired sprinkle basil, thyme, or other seasonings on crust. Top with your favorite pizza toppings and bake for 15 to 20 minutes in a preheated 425 degree oven.

Vegetable Curry

Here is a tasty vegetarian dish. I thought it had just the perfect amount of spice (heat), but adjust to your own liking. I usually order mild-medium when I eat out, and often just mild.

Vegetable Curry (Serve over rice)

4 medium carrots, sliced
3 medium potatoes, peeled and cut into 1/2" cubes
1 can garbanzo beans, rinsed and drained
8 oz. fresh green beans, cut into 1" pieces (**Next time I will replace these with cauliflower)
1 c. coarsely chopped yellow onion
3 cloves garlic, minced
2 Tbsp. quick-cooking tapioca
2 tsp. curry powder
1 tsp. ground coriander
1/4 - 1/2 tsp. crushed red pepper
1/4 tsp salt
1/8 tsp. cinnamon
1 14 oz. can vegetable broth or chicken broth (I make mine using bullion cubes)
1 (14 1/2-ounce) can diced tomatoes, undrained
Hot cooked rice

Stove Top Method: (What I did) - Combine carrots, potatoes, garbanzo beans, green beans, onion and garlic into a medium to large saucepan. Add the curry powder, coriander, crushed red pepper, salt and cinnamon, mix well. Stir in broth and bring to a boil over medium heat. Reduce heat and let simmer until the vegetables are tender. Add diced tomatoes and tapioca. Return to a simmer, stirring often as it thickens. Serve over hot cooked rice.

Slow-cooker Method: In a 3 1/2-5 quart slow cooker, combine carrots, potatoes, garbanzo beans, green beans, onion, garlic, tapioca, curry powder, coriander, crushed red pepper, salt, and cinnamon. Pour broth over all of it. Cover and cook on low-heat setting for 7-9 hours or on high-heat setting for 3 1/2 - 4 1/2 hours. Stir in undrained tomatoes. Cover; let stand for 5 minutes. Serve over hot cooked rice.

Peach-Pecan Muffins

YUMMY! Another new recipe!

These muffins aren't too sweet. They are a perfect breakfast muffin, but I made them for snacking. I suppose if you wanted a sweeter muffin you could add some extra sugar to the thawed and diced peaches. Either way... they are great as is too!

Peach-Pecan Muffins

Pecan Streusel:
1/2 cup chopped pecans (I used walnuts)
1/3 cup firmly packed brown sugar
1/4 cup flour
2 Tbsp. melted butter
1 tsp. ground cinnamon

Muffins:
1 + 1/2 cups flour
1/2 cup sugar
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1/2 cup butter, melted
1/4 cup milk
1 large egg
1 cup frozen sliced peaches, thawed and diced
12 paper baking cups
vegetable cooking spray (I use foil baking cups and don't need to use the spray)

1. Prepare Streusel: stir together pecans and next 4 ingredients until crumbly.

2. Prepare Muffins: Preheat oven to 400 degrees. Combine flour and next 4 ingredients in a large bowl; make a well in the center of mixture. Stir together the butter, milk, and egg; add to dry ingredients, stirring just until moistened. Gently stir in peaches.

3. Place paper baking cups in a 12-cup muffin pan, and coat with cooking spray; spoon batter into cups, filling two-thirds full. Sprinkle with pecan streusel.

4. Bake at 400 degrees for 20 minutes (check after 15) or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes; remove from pan, and serve warm or at room temperature.

ENJOY!

Grilled Black Bean and Sweet Potato Quesadillas

I tried a new recipe tonight. It was a winner! I didn't just like it... it was SO VERY GOOD!! I wish I knew what magazine I clipped it from. Like most recipes I use, I made some minor adjustments. If you try it out let me know what you think!




Grilled Black Bean and Sweet Potato Quesadillas

1/2 c. chopped yellow onion
2 cloves garlic, minced
1 Tbsp. olive oil
1 (15 1/2-ounce) can black beans, rinsed and drained
1 Tbsp. freshly squeezed lime juice
1 tsp. dried oregano, crushed
1 tsp. ground cumin
4 10-inch flour tortillas (* I used 8)
1 large sweet potato (*I used a yam)
2 c. shredded Monterey Jack cheese (8 ounces) (* or more)
1 1/2 cups tightly packed fresh baby spinach
1 cup salsa
1 1/2 cups frozen corn kernels, thawed
guacamole (optional)
sour cream (optional)

1. Peel and chop the sweet potato into 1/2-inch pieces. Cover with water and boil until fork-tender.

2. In a large skillet, saute' onion and garlic in the olive oil until tender. Stir in black beans, corn, lime juice, oregano, and cumin; heat through. Add spinach and 2 Tbsp. water. Saute' another 3 minutes. Remove from heat.

3. Butter one side of a tortilla and place on a grill or a grill pan. Sprinkle with cheese, place approximately 1/2 cup of the sweet potato mixture onto one half of the tortilla. When cheese begins to melt fold over the tortilla. Grill until the tortilla is a nice golden brown and crispy.

4. Cut into wedges and serve with salsa, guacamole, and sour cream.

My favorite cookie!

Peanut Butter Star Cookies

1/2 c. shortening
1/2 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar, packed

Mix together. Then add:

1 egg
2 Tbsp. milk
1 tsp. vanilla
1 1/3 c. flour
1 tsp. baking soda
1/2 tsp. salt

Chill dough for an hour. Roll the dough into 1" balls. Roll the balls into sugar and then place on an ungreased cookie sheet. Bake at 375 degrees for 7-8 minutes. Remove from oven. Place a chocolate star in the center of each cookie and return to the oven for one minute. Let sit for a few minutes before moving the cookies with a spatula to a cooling rack.

A hot soup for a cold day

I don't mind the cold weather too much, unless it's windy. Today is windy. It feels about 20 degrees colder than yesterday! I put on my Smart Wool base layer and REI wool socks.

I've been wanting to try some new soup recipes; today seemed like the perfect day! I'm home studying for a final and even though it's toasty warm inside it's a soup day!





This one is perfect: yummy, cheap, and simple to make!

Tomato-Tortellini Soup (feeds 8)

48 oz. water
4 Knorr chicken bouillon cubes
1 lb. package refrigerated cheese filled tortellini
8 oz. tub cream cheese spread with chive and onion
2 cans low-sodium condensed tomato soup

Bring the water and bouillon cubes to a boil; break up the bouillon as it softens. Add tortellini; reduce heat to medium and simmer for 5 minutes. Put the cream cheese into a medium bowl and add 1/2 cup of the hot broth, stir until smooth. Add cream cheese mixture and the tomato soup to the tortellini and broth. Stir until smooth and heated through.

Options: I topped with diced tomato and sliced green onion. You could use 48 oz. of canned chicken broth instead of the water and bouillon. You could also replace the cheese filled tortellini with cheese and chicken filled tortellini.

Cost: (My cost at Winco) - $8.88 ($1.11 per serving)
Knorr bouillon cubes (use 1/2 the box): $1.56 for the box
1 lb. package cheese tortellini: $ 3.98 (this is super cheap! I usually spend around $6 for it)
cream cheese spread with chives and onion: $1.98
tomato soup (2): $1.36

For the Love of Limes.... (for Jen)

This was dinner tonight and the kids LOVED it!

Garlic Lime Chicken
(recipe from McCormick & Co)

1 tsp. McCormick minced garlic
1 tsp. McCormick minced onion
3/4 tsp. McCormick Ground Cumin
3/4 tsp. McCormick Oregano Leaves
1/2 tsp. McCormick Cilantro Leaves
1/2 tsp. McCormick Coarse Ground Black Pepper
1/4 c. lime juice
1/4 c. orange juice
1/2 tsp. salt
2 Tbsp. olive oil
1 1/2 lbs. boneless skinless chicken breasts

Combine all ingredients except for the chicken in a large plastic bag. Shake or knead to mix well; add chicken and refrigerate 30 minutes or longer to marinade.

I baked the chicken in a 350 degree oven for about 20 -25 minutes. (? - probably depends on the size of the breast halves)

The original recipe is actually for fajitas. It calls for you to cut up the chicken into strips and cook on the stove top with bell pepper and onion. Serve in tortillas. Instead I baked three large breast halves.


Lime Cilantro Rice

2 cups water
1 Tbsp. butter
1 cup long grain white rice
1 teaspoon lime zest
2 Tablespoons fresh lime juice
1/2 cup chopped cilantro

Bring the water to a boil; stir the butter and rice into the water. Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes.

Stir the lime zest, lime juice, and cilantro into the cooked rice just before serving.

Homemade Pesto

I made Pesto two days in a row (extra basil). It's how I get on my daughter's good side. Hahaha! It is her all time favorite food. She likes it on pasta, cheese tortellini, pizza, sandwiches, etc... I've caught her leaning over the food processor eating it by the spoonful... like frosting.

Last night I was the hostess for the Bunco group I joined around our neighborhood. It has been a lot of fun gathering with them and making new friends. There are a lot of very cool ladies in our neighborhood! So, I hallowed out some cherry tomatoes and stuffed them with the leftover pesto from our dinner last night. Delicious and a cute little appetizer. Sorry, I didn't get a photo of them.

So, if you've ever wondered... Pesto is very simple to make. SUPER easy!! Here is my favorite recipe...

Pesto

2 1/2 cups packed basil leaves

3 Tbsp. pine nuts

3 Tbsp. extra virgin olive oil

2 garlic cloves, crushed

1/4 tsp. salt

1/2 cup shredded Parmesan cheese

Combine all ingredients in a food processor and puree' until smooth. Add more olive oil if you desire a thinner pesto.

A favorite BBQ Potluck recipe

I tore this recipe out of a magazine awhile back. I wish I knew who to give the credit to, this is an AWESOME salad! My favorite coleslaw.

Two-tone Coleslaw

2/3 c. mayo
3 Tbsp. cider vinegar
1 Tbsp. snipped fresh dill
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 Tbsp. sugar
7 c. shredded green cabbage (I use the shredded mix with carrots)
3 medium red apples, cored and thinly sliced
1 c. chopped sweet onion

(If you plan to chill this salad for more than 2 hours, toss the apple slices in a little lemon juice to keep it fresh and crisp looking.)

For dressing mix mayo, vinegar, dill, salt, pepper and sugar. Mix well.

Stir together cabbage, apples, and onions in a large bowl. Add dressing and toss to coat. Cover and chill for at least 2 hours or up to 48 hours, stirring occasionally.

I've never met a vegetable I didn't like...

It's true, I love vegetables! Fresh produce is one of my all time favorite things. I sometimes can go a bit nutso in shopping the produce section, buying more produce than we can eat before the freshness expires.

I enjoy spring and summer cooking because I love vegetables. It is the BEST time of year for making salads and side dishes. Believe it when I tell you I even LOVE chopping vegetables. I own a food processor but, it rarely gets used. Give me a knife and cutting board almost anytime, unless they have to be SUPER fine or cut in mass quantities, such as when canning salsa or chile sauce.

So, I challenged myself this year to try to find some great tasting new sides that are heavy on the vegetables and other healthy foods. Of course, if they have protein I'll do a few cartwheels.

Both of these recipes come from Cooking Light magazine, the March 2010 edition. They are both winners, great fresh taste! (Excuse my photography, it's not the best... and I'm thinking the magazine let their pasta cool a bit before adding the feta so it didn't melt and get all soft like mine. Tasted good though.)


Penne with Chickpeas, Feta and Tomatoes



8 oz. uncooked penne
2 Tbsp. olive oil
1/2 c. chopped shallots
3 garlic cloves, minced
1/2 cup chopped red bell pepper
1 (15 oz.) can chickpeas, rinsed and drained
3 cups halved cherry tomatoes
3/4 cup crumbled feta cheese
1/3 cup small fresh basil leaves
1/2 tsp. salt
1/2 tsp. grated lemon rind
1/4 tsp. freshly ground black pepper

Cook pasta according to package directions, omitting salt and fat; drain in a colander over a bowl, reserving 1/4 cup cooking liquid.

Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots and garlic; saute' 45 seconds, stirring constantly. Stir in bell pepper and chickpeas; saute' 2 minutes, stirring occasionally. Add tomatoes; saute' 2 minutes. Stir in pasta and reserved cooking liquid; cook 1 minute or until thoroughly heated. Remove from heat. Add feta and remaining ingredients; toss to combine.

Yields: 4 servings (serving size 1 1/2 cups)



Pasta with Asparagus, Pancetta, and Pine Nuts

My results (without the pancetta) looks a bit plain but was delish! It could use a bit of red color because the one in the magazine looks much better!

8 ounces uncooked cavatappi pasta
1 lb. asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
1 tsp. minced garlic
3 Tbsp. pine nuts
2 oz. diced pancetta
2 Tbsp. fresh lemon juice
2 tsp. extra-virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 cup (1 oz.) crumbled Parmigiano-Reggiano cheese

Preheat oven to 400 degrees. Cook pasta according to the package directions, omitting salt and fat; add asparagus to pan during the last 3 minutes of cooking. Drain. Sprinkle pasta mixture with garlic; return to pan, and toss well.

Arrange pine nuts in a single layer on a jelly-roll pan. Bake at 400 degrees for 3 minutes or until golden and fragrant, stirring occasionally. Place in a small bowl.

Increase oven temperature to 465 degrees. Arrange pancetta on the jelly roll pan. Bake for 6 minutes or until crisp.

Combine lemon juice, olive oil, salt, and pepper, stirring with a whisk. Drizzle over the pasta mixture; toss well to coat. Sprinkle with pine nuts, pancetta, and cheese.

Yield: 4 servings (serving size: about 2 cups)

Baked Asparagus with Balsamic Butter Sauce

Here's a yummy recipe that I found at allrecipes.com

Baked Asparagus with Balsamic Butter Sauce

1 bunch fresh asparagus, trimmed
cooking spray
salt and pepper to taste*
2 Tbsp. butter
1/2 Tbsp. soy sauce
1 tsp. balsamic vinegar

Preheat oven to 400 degrees. Arrange the asparagus on a baking sheet. Coat with cooking spray and season with salt and pepper. Bake the asparagus in the preheated oven for 12 minutes, or until tender. Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. pour over the baked asparagus to serve.

(*I went easy on the salt since the sauce uses soy sauce. It's easy to season later if you feel it's necessary. I didn't need to.)

Pioneer Woman's Creamy Lemon Crumb Squares

So, I tried out a Pioneer Woman recipe a few weeks ago. It was delicious and very easy to prepare...

Want to make some? Click below...

Pioneer Woman's Creamy Lemon Crumb Squares

Chickpea & Pistachio Salad

In my most recent efforts to eat healthier I am trying to eat more natural foods and increase my protein. The protein is a big deal for me because I am a vegetarian, so I have to watch my numbers to make sure I am getting enough...

This was simple to prepare, a delicious light, fresh-tasting salad! I love lemons though. I did not add all of the salt and I substituted white rice because I had a lot leftover from dinner the night before. I think I would prefer the brown rice, but then again I really like both.

I have no idea WHERE this recipe originated. It was scribbled down on a piece of notebook paper in my handwriting. I most likely copied it from a magazine I found in a doctors' office. That would be typical... enjoy!

Chickpea & Pistachio Salad

I Tbsp. olive oil
1/2 of a whole red onion, diced
1 clove garlic, minced
2 Tbsp. water
2 c. cooked long grain brown rice
1/2 c. cooked garbanzo beans (chickpeas)
1/4 c. shelled pistachios
2 Tbsp. parsley, chopped
1 whole lemon (you'll use the zest & the juice)
2 pinches salt

Saute' onion and garlic in the olive oil for 3-5 minutes. Add water and cook for 2 minutes longer. Add cooked rice and chickpeas, heat through. Remove from heat and add the pistachios and parsley. Stir in lemon zest and the lemon juice. Stir. Taste and add salt, if necessary.

Spicy Pine Nut Pasta

There are certain things that I am "forbidden" to eat while the kids are at school. And NO, it's not bon bons.

You see, they have their favorite foods and IF it is discovered that I did eat those favorite foods without them I hear a few disappointing whines. Of course, they always figure it out, especially my daughter who has the nose of a blood hound. It doesn't look like a blood hound's nose, just works like one. (I had to clarify that, just in case she reads this).

Of course, if you know me then you also know I don't really let my kids dictate what I eat for lunch so, I made something yummy today... it is my favorite pasta dish. It's my own recipe, which just means I made it up. It is also one of my daughter's favorite meals.

Spicy Pine Nut Pasta

1/2 cup shelled pine nuts

1 tsp. olive oil

2 1/2 cups medium shell pasta (that is approximately half of a 1 lb. box)

4 1/2 cups water

2 chicken bouillon cubes (the amount you would use to make 1 cup of broth each)

2-3 garlic cloves, chopped finely or pressed

1 Tbsp. olive oil

1 can of Italian Style Stewed Tomatoes

ground cayenne pepper

black pepper, to taste

salt, to taste (I don't add any extra)

In a small skillet over low heat toast the pine nuts in the olive oil until they just begin to turn a light brown. Set aside.

In a medium saute' pan bring the water and one bouillon cube to a boil. Add pasta and cook 7-8 minutes until al dente. Drain pasta, rinse with hot water, and set aside. In the same saucepan heat up 1 Tablespoon of olive oil, add garlic cloves and over medium heat saute' for a minute to soften. Add the canned tomatoes, the remaining bouillon cube, 2 dashes of ground cayenne pepper, and 2 dashes of black pepper. Simmer over medium heat for about 3 minutes or until the bouillon cube is dissolved. Add pasta and pine nuts; gently stir the pasta mixture. Serve with crusty, warm bread.

My daughter took one step inside the front door and asked, "Did you save me any?"

Boston Cream Pie

I usually order Boston Cream Pie from a bakery... but, no more! This recipe was a hit with us! I made a few slight changes to the original recipe, those are noted in color. Try it, it is just yummy...

Kraft Boston Cream Pie

1 (3.4 ounce) package JELL-O vanilla flavor instant pudding (I used French Vanilla)
1 cup cold milk (I used 1 c. heavy cream + 3 Tbsp. milk)
1 1/2 c. thawed Cool Whip Whipped Topping
1 round yellow cake layer (8 -9") (I used two 9" rounds made from 1 boxed cake mix)
1 (1 ounce) square BAKER'S unsweetened chocolate
1 Tablespoon butter
3/4 c. powdered sugar
2 Tablespoons cold milk

1. Beat pudding mix and 1 cup milk (or 1 c. heavy cream + 3 Tbsp. milk) for two minutes. (It should appear quite thick and smooth) Stir in Cool Whip, let stand 5 minutes. Meanwhile cut the cake layer horizontally into 2 layers with a serrated knife (or use two layers, as I did).

2. Stack cake layers on a serving plate, with the pudding mixture in between layers.

3. Microwave chocolate and butter on HIGH 1 minute; stir until chocolate is melted. Add powdered sugar and 2 Tbsp. milk; mix well. Spread over the top of the cake. Refrigerate for 1 hour.

Black Eyed Pea Salad

Here's one of my favorite side dishes... it is delicious on it's own or as a dip with tortilla or regular chips. It came from a Weight Watcher cookbook or magazine.

Black Eyed Pea Salad

1 (15.8 oz.) can black-eyed peas, rinsed & drained
1 (11 oz.) can shoepeg white corn, drained (or frozen regular kernel corn, thawed)
1 c. chopped seeded cucumber
1 c. finely chopped celery
1/2 c. finely chopped red onion
1/2 c. finely chopped fresh cilantro
1 (10 oz.) can Rotel diced tomatoes & green chilies (either mild or medium)
3/4 c. KRAFT Roasted Red Pepper Italian Dressing with Parmesan
1/2 tsp. black pepper

Combine all ingredients in a large bowl; cover and chill. Serve with a slotted spoon. If using as a dip, drain liquid.

Yields: 7 servings (3/4 c. = 2 WW points)

Pizza on a Stick (Pizza Kabobs)

When I first saw this recipe in Quick & Easy Meals, a Paula Deen's Special Collector's Issue Magazine, I knew I had to try it out. This is just the sort of thing that my kids like, and it's nutrition on a stick.


It's all of the ingredients of pizza in a different presentation, and may I add that this way seems slightly healthier. Unless of course, you are my son, who is THE pickiest eater out there. At one time he would only eat Chicken Nuggets, ham or Chicken Cordon Bleu. And bread... he has always loved bread. So, we've expanded his taste buds a bit over the last 4 years. His kabob above is the one with only bread, cheese and pepperoni. He will dip his food in the marinara sauce and the ranch dressing. Hoping there's enough nutritional value in there somewhere.

So here are the ingredients:

and Paula Deen's recipe:

Pizza on a Stick

1 (11 ounce) can refrigerated breadstick dough
8 skewers (wooden or metal)
1/2 pepperoni (mini or regular size)
1 c. Colby Jack cheese cubes
2 cups mixed pizza vegetables (chopped bell peppers, mushrooms, black olives, grape tomatoes)
Marinara sauce
Ranch dressing

Preheat oven to 375 degrees (NOTE: I went with 350 degrees because those were the instructions on the dough packaging). Spray a baking sheet with nonstick cooking spray.

On a clean flat surface, unroll breadstick dough. Cut 4 breadsticks in half crosswise. Reserve remaining breadstick dough for another use. (NOTE: or cook it all, I did) Tie each dough strip in a knot. Arrange on prepared baking sheet. Bake for 10 minutes, or until lightly browned.

Thread baked bread knots, pepperoni, cheese, and vegetables onto skewers. Serve with marinara sauce and ranch dressing.

Pine Trees for Breakfast

While the kiddos were out of school I made a fun breakfast I had seen in a cooking magazine a few years ago. (Don't remember which publication) The kids love it! Simple enough for them to help make and delicious! This may be like one of those "grandma instructed" recipes. My grandma's recipes were always "a bit of this", "a handful of that", etc... Like Grandma I didn't measure or count anything. Don't let that scare you though, it's really easy.


Pine Tree French Toast Breakfast

You'll need:


Egg Beaters (or eggs)
milk
cinnamon
vanilla
Texas Toast (cinnamon/maple flavored or plain)
sausage links, cooked
butter
maple syrup
powdered sugar (optional)



Step one: Heat a large frying pan coated with non-stick spray on the stove top over medium low heat.

Step two: Pour the Egg Beaters or crack several eggs (start with 6) into a pie plate. Add a few tablespoons of milk, a teaspoon of vanilla and about a teaspoon of cinnamon. Mix up well. If you are using real eggs, whisk until smooth. The mixture should be a nice pale yellow color.

A note about the EGGS: My friend Drady taught me a long time ago that Egg Beaters are great for making french toast. No trying to beat the eggs smooth enough that you don't have any egg white or egg yolk lumps. I prefer using the Egg Beaters, but then I'm one of those crazy people that have to remove the little white things attached to the yolks. Please, no comments about WHAT they are... you can have the opinion that I'm crazy but, I can't discuss eggs. It's a close your eyes and eat type thing for me... and as a vegetarian that eats eggs and milk, I really need that protein option. Egg Beaters are my way of keeping my eyes shut to it all.

Step three: Quickly coat a bread slice on both sides, careful to not let it soak too long or the bread will become extremely wet and fall apart. We are talking a few seconds on each side. Immediately add it to the hot fry pan. Watch bread slices carefully and turn when they are golden brown. Cook on both sides.


Step four: Cut slices of french toast in half diagonally. Set on the plate with sausage links to form pine tree. Sprinkle with the powdered sugar (snow) and serve with butter and syrup.

Oreo Chocolate Bark

I discovered a new blogger this week! It's Leigh from Your Home Based Mom. She has an amazing collection of recipes including: Oreo Chocolate Bark. I knew it would be a simple enough Christmas treat that I could make with the kiddos. How do YOU eat an Oreo? Well, here is one way... and it's not holding back on taste or calories!

After our FHE (please read more about that in the next paragraph) we followed Leigh's recipe. (We used chocolate melts, white and milk chocolate, AND the peanut butter is a must!) We then placed our pan of yumminess in the fridge and read two chapters out of The Titan's Curse while it hardened back up. The kids cannot believe their eyes: chocolate, more chocolate, peanut butter and Oreo cookies! I was going to resist a piece, after all running (yep, I said running) on the treadmill today was HARD and it wasn't going to be for nothing! Nope it was for a 1" somewhat squarish piece of Oreo Chocolate Bark. It was very, very good and we're going to have to share some LOVE. Don't you wish you were our neighbor?

Speaking of love, that was the theme of our FHE tonight. I read the chapter on Love in the book A Christmas Treasury for Latter-day Saint Families. These quotes are especially nice to ponder:

"Christmas is more than trees and twinkling lights, more than toys and gifts and baubles of a hundred varieties. It is love. It is the love of the Son of God for all mankind. It reaches beyond our power to comprehend. It is magnificent and beautiful." - President Gordon B. Hinckley

"One of the remarkable qualities about God's love for us is that not only do we experience it as validating and affirming, but it also produces growth and change in us. It literally moves us forward, toward Him and our own eventual exaltation. It is a sculpting, correcting, and purposeful kind of love." - Virginia Pearce

We talked about how love is one of Jesus Christ's characteristics and we are asked to love others as he does. Each day this week we are writing down a reason we love each other and placing that slip of paper in the appropriate family member's stocking. Next week we will read them as a family. Trying to stir up some love and create some bonding.