Honey Whole Wheat Apple Cinnamon Pancakes!

I wanted to find a new, fiber-rich, yummy breakfast item, and this is what I came up with!  Very tasty, and very filling!  Enjoy!!!  :)

2 cups whole-wheat flour
1 1/2 cups oatmeal
1 tablespoon baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
2 1/2 cups milk (can use buttermilk, too!)
3 tablespoons applesauce
2 eggs
3 tablespoons honey

Whisk dry ingredients together.  Add wet ingredients.  Mix well.  Let sit 10 minutes while you heat the griddle.  Spray the griddle with non-stick cooking spray.  Cook the first side until they start to look set, flip, cook the other side to a golden brown.  They are big, fluffy, and FILLING!  Top with fruit compote or cinnamon-applesauce, or use your favorite syrups.  Enjoy!!!

Red Mush!

This was one of my grandmother's recipes.  It's a super-yummy Danish dessert that my cousins and I all grew up on and all still love and make for our own families.  It's a MUST on my Thanksgiving table.  Enjoy!!!


Red Mush (ie Grape Tapioca Pudding):


2 qts. (8 cups) grape juice
3/4 cup tapioca beads
Half & Half (or milk for a healthier version)


Pour juice into a pot.  (You can add sugar to the juice if you want it sweeter.)  Sprinkle tapioca beads over juice.  Let sit for 5 minutes.  Cook over medium heat until boiling, stirring constantly.  Remove from heat.  Cool 20 minutes.  Stir.  To serve, dish into a bowl and top with a little bit of Half & Half. 

Ex Recipes

One of the best things I got out of over a decade of failed marriage was a small collection of recipes that my ex-husband's mother and grandmother gave me. I decided to share the best of them on here for everyone to enjoy. :)

  YAKISOBA
 1/2 pound round steak
1 small cabbage, shredded
1 small green pepper cut in thin, small wedges
1 onion, cut in small wedges
1 large carrot, cut in thin strips
1 pkg. Yakisoba or Chukasoba stir fry noodles
1 bottle Ikari Tonkatsu cutlet sauce

 In small amount of oil in bottom of a wok, cook the round steak until the steak loses its color. Add all of the vegetables and cook to desired doneness. Stir often. While vegetables are cooking, place noodles in strainer and rinse with hot water. Let drain. Add noodles to cooked vegetables and meat. Stir well. Add cutlet sauce to taste. (Stir often, will burn on bottom.) Serve with rice.

FAVORITE BEEF STROGANOFF
1 pound round steak, cut in thin pieces about 1" (type and amount of meat can be varied, according to taste)
1 medium onion, sliced thin
Schilling minced garlic (equal to 1 clove)
1 can cream of mushroom soup
8 oz. sour cream
1 large can mushroom bits-do not drain
2 T ketchup
2 t Worcestershire sauce

 Brown steak in small amount of cooking oil. Add onion and cook for about 5 minutes, stirring occasionally. Add garlic. In bowl, mix soup, sour cream, mushrooms including juice, ketchup, and Worcestershire sauce. Add to meat and onions. Heat well. Serve over noodles.

  GERMAN PANCAKES 
6 eggs
1 cup milk
1 cup flour
1 tsp salt
1/4 cup butter

 Melt the butter in a glass pan in a 350* oven. Mix the eggs and milk, then add the flour and salt, mixing in well. Pour the egg mixture over the hot melted butter and bake for 20 minutes. Serve hot out of the oven.

CHEESE POTATO SOUP
 6-7 large potatoes
1 can evaporated milk
1 carrot
2 cups salted water
4 tsp chicken bouillon
3-4 cups cheese
1 cup water

 Peel and grate potatoes and carrot, then put into pot. Grate cheese and set aside. Prepare chicken broth in water and set aside. Add salted water to potatoes and carrot, and cook on high heat until potatoes are thick (about 15 minutes), stirring constantly. Add bouillon, canned milk, and cheese. Continue cooking until cheese is melted, then turn down heat and simmer for two hours, stirring occasionally.

TURKEY ENCHILADAS
 2 cans cream of chicken soup, undiluted
1 cup grated Mozzarella or Monterey Jack cheese
1 cup sour cream
3 cups chicken or turkey, cooked and chopped
Garlic salt to taste
Onion powder to taste
Salt and pepper to taste
1 cup sliced black olives
12 flour tortillas
1/2 cup grated Mozzarella cheese

 Make a sauce by mixing soup, cheese, and sour cream. Pour 1/3 of sauce into bottom of 9x13 baking dish. Mix turkey, seasonings, olives, and 1/3 of the sauce together. Put a small amount of turkey mixture in each tortilla. Roll and place on top of the sauce in the baking dish. Pour the remaining sauce on top. Sprinkle remaining cheese on top. Bake 350* for 20-30 minutes or until slightly browned.

WON TONS
 1/2 pound ground beef or leftover roast
Chopped green onions with tops
Finely grated carrot
Chopped water chestnuts
1 egg, beaten
Chopped bean sprouts
1 tsp soy sauce
chopped mushrooms
won ton skins

 Mix ingredients all together and put in won ton skins. Deep fry in oil until brown. Serve with seafood sauce.

SEAFOOD SAUCE
 1 cup ketchup
1 teaspoon lemon juice
2 teaspoons horseradish

 Stir together.

RICE KRISPIE ICE CREAM DESSERT
 1/2 cup brown sugar
1/2 gallon vanilla ice cream
1/2 cup margarine or butter
1 bag frozen sliced strawberries
1 cup shredded coconut
1/2 cup finely chopped nuts
1 pkg. Danish Dessert
6 cups rice crispies

 Mix together coconut, nuts, and rice crispies. Heat brown sugar and margarine until melted and well blended. Mix with rice crispies. Press half of mixture into a 9x13 baking pan. Top with sliced ice cream. Cover with the other half of rice crispie mixture. Freeze. Cut into serving-size pieces and serve individually with a topping of frozen sliced strawberries in Danish Dessert sauce.

Irish Soda Bread for St. Patrick's Day

Here's a good, authentic Irish recipe for St. Patrick's Day!  It is great served with a hearty beef stew.  I got this particular one off food.com.

Irish Soda Bread

4 cups flour

1 1/2 teaspoons salt

1 teaspoon baking soda

2 cups buttermilk

Preheat oven to 375 degrees and grease a baking sheet or round pan.

Mix the flour, salt, and baking soda; add the buttermilk and stir briskly with a fork until the dough holds together in a rough mass.

Knead on a lightly floured board for about 30 seconds, then form into an 8-inch round, about 1 1/2 inches thick.

Slash a large about 1/4 inch deep X across the top, and bake for 45-50 minutes, until browned and the X has spread open.

Cool on a rack, and then wrap in a slightly damp towel and let rest on the rack for at least 8 hours.

Muddy Buddies!

This is my 18-year-old brother's favorite Christmas treat.  :)  The recipe is adapted from chex.com, where there are LOTS of yummy things to do with that versatile little cereal!

You need:

9 cups rice or corn Chex cereal

1 cup semisweet chocolate chips

1/2 cup peanut butter

1/4 cup butter

1 teaspoon vanilla

1 1/2 cups powdered sugar

Measure cereal into large bowl and set aside.

In microwaveable mixing bowl, microwave chocolate chips, peanut butter, and butter uncovered on HIGH one minute.  Stir.  Microwave about 30 seconds longer until mixture can be stirred smooth.  Add vanilla.  Stir.  Pour over cereal.  Stir until evenly coated.  Add powdered sugar.  Toss to coat.  Allow to cool.  Store in an airtight container.

Healthier Thanksgiving Recipes!

I LOVE Thanksgiving!  The food, the memories, the sitting and eating with family until we're as stuffed as the turkey was!  However, with being a Prediabetic and trying to lose weight, I can't indulge the way I have in the past, so I've been looking for good, healthy versions of my favorite Thanksgiving foods.  Here are three of the yummy made-over recipes I've found.  All recipes are taken from EatingWell.com.  Happy Cooking!

Green Bean Casserole

Ingredients

• 3 tablespoons canola oil, divided
• 1 medium sweet onion (half diced, half thinly sliced), divided
• 8 ounces mushrooms, chopped
• 1 tablespoon onion powder
• 1 1/4 teaspoons salt, divided
• 1/2 teaspoon dried thyme
• 1/2 teaspoon freshly ground pepper
• 2/3 cup all-purpose flour, divided
• 1 cup low-fat milk
• 3 tablespoons dry sherry, (see Ingredient Note)
• 1 pound frozen French-cut green beans, (about 4 cups)
• 1/3 cup reduced-fat sour cream
• 3 tablespoons buttermilk powder, (see Ingredient Note)
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder

Preparation

1. Preheat oven to 400°F. Coat a 2 1/2-quart baking dish with cooking spray.
2. Heat 1 tablespoon oil in a large saucepan over medium heat. Add diced onion and cook, stirring often, until softened and slightly translucent, about 4 minutes. Stir in mushrooms, onion powder, 1 teaspoon salt, thyme and pepper. Cook, stirring often, until the mushroom juices are almost evaporated, 3 to 5 minutes. Sprinkle 1/3 cup flour over the vegetables; stir to coat. Add milk and sherry and bring to a simmer, stirring often. Stir in green beans and return to a simmer. Cook, stirring, until heated through, about 1 minute. Stir in sour cream and buttermilk powder. Transfer to the prepared baking dish.
3. Whisk the remaining 1/3 cup flour, paprika, garlic powder and the remaining 1/4 teaspoon salt in a shallow dish. Add sliced onion; toss to coat. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the onion along with any remaining flour mixture and cook, turning once or twice, until golden and crispy, 4 to 5 minutes. Spread the onion topping over the casserole.
4. Bake the casserole until bubbling, about 15 minutes. Let cool for 5 minutes before serving.

Tips & Notes

• Ingredient notes:
• Don't use the high-sodium “cooking sherry” sold in many supermarkets. Instead, purchase dry sherry sold with other fortified wines.
• Look for buttermilk powder, such as Saco Buttermilk Blend, in the baking section or with the powdered milk in most supermarkets.

Nutrition

Per serving: 212 calories; 10 g fat (2 g sat, 5 g mono); 10 mg cholesterol; 23 g carbohydrates; 7 g protein; 3 g fiber; 533 mg sodium; 259 mg potassium.

Nutrition Bonus: Calcium (16% daily value).

1 1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 1 vegetable, 2 fat

Maple-Roasted Sweet Potatoes

Ingredients

• 2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 8 cups)
• 1/3 cup pure maple syrup
• 2 tablespoons butter, melted
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• Freshly ground pepper, to taste

Preparation

1. Preheat oven to 400°F.
2. Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.
3. Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 1 day. Just before serving, reheat at 350°F until hot, about 15 minutes.

Nutrition

Per serving: 96 calories; 2 g fat (1 g sat, 0 g mono); 5 mg cholesterol; 19 g carbohydrates; 1 g protein; 2 g fiber; 118 mg sodium; 189 mg potassium.

Nutrition Bonus: Vitamin A (230% daily value), Vitamin C (15% dv)

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1/2 fat

And, of course, the TURKEY!

Herb-Roasted Turkey

Ingredients

• 1 10-12-pound turkey
• 1/4 cup fresh herbs, plus 20 whole sprigs, such as thyme, rosemary, sage, oregano and/or marjoram, divided
• 2 tablespoons canola oil
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• Aromatics, onion, apple, lemon and/or orange, cut into 2-inch pieces
• 3 cups water, plus more as needed

Preparation

1. Position a rack in the lower third of the oven; preheat to 475°F.
2. Remove giblets and neck from turkey cavities and reserve for making gravy. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels. Mix minced herbs, oil, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place aromatics and 10 of the herb sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water and the remaining 10 herb sprigs to the pan.
3. Roast the turkey until the skin is golden brown, 45 minutes. Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint. Cover the breast with a double layer of foil, cutting as necessary to conform to the breast. Reduce oven temperature to 350° and continue roasting for 11/4 to 13/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water. The turkey is done when the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165°F.
4. Transfer the turkey to a serving platter and cover with foil. Let the turkey rest for 20 minutes. Remove string and carve.

Tips & Notes

• Make Ahead Tip: Equipment: Large roasting pan, roasting rack, kitchen string, thermometer

Nutrition

Per serving (without skin): 155 calories; 5 g fat (1 g sat, 2 g mono); 63 mg cholesterol; 0 g added sugars; 25 g protein; 0 g fiber; 175 mg sodium; 258 mg potassium.

Exchanges: 3 1/2 lean meat

Soft Autumn Sugar Cookies

 












1 cup butter

1 1/2 cups sugar

2 eggs

2 teaspoons vanilla

4 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

3/4 teaspoon pumpkin pie spice

3/4 cup sour cream

Preheat oven to 400*F.  Beat butter, sugar, eggs, and vanilla.  Mix the dry ingredients together.  Add dry ingredients to sugar mixture, alternating with sour cream.  Chill 2-3 hours.  Roll out and cut into desired shapes.  Bake 10 minutes.  Cool on wire racks.

For frosting:

1/2 cup butter

Dash of salt

5 teaspoons milk

4 cups powdered sugar

1 teaspoon vanilla

Mix together and spread on cooled cookies.

Ghoulishly Fun Recipes

Witches' Brew

You need:

1 envelope grape cool-aid mix

1 envelope orange cool-aid mix

2 cups sugar

3 quarts cold water

1 liter ginger ale

1 disposable glove

Red food coloring

Rubber band

1. To make a frozen bloody hand, wash a disposable glove, fill with water, add a few drops of red food coloring, and seal with a rubber band. Freeze until hard.

2. Stir together grape cool-aid mix, orange cool-aid mix, sugar and water until solids are dissolved. Combine with chilled ginger ale just before serving. Dip the frozen hand briefly in warm water, then peel off the glove. Float the prepared hand in the punch bowl for a ghastly effect.

Dirt Trifle

You need:

1 pkg. brownie mix plus ingredients to make brownies

1 3/4 cups milk  (1% for lower-fat dessert)

2 small boxes chocolate instant pudding  (sugar-free has fewer calories)

8-oz. tub cool-whip (try sugar-free or low-fat for a healthier treat)

Oreos

Gummy worms

1.  Prepare brownies according to package directions.  Cool thoroughly.

2.  In a bowl, mix pudding mix into milk until mixture begins to thicken.  Fold in cool-whip.

3.  Cut brownies into 1-inch cubes.  Place cubes in bottom of trifle bowl.  Top with half of the pudding mix.  Crush oreos over pudding mix.  Sprinkle gummy worms over oreos.  Crush more oreos over gummy worms.  Top with other half of the pudding mix.  Crush more oreos over the top.  Chill 30 minutes before serving.

Hot Spiced Cider

You need:

3 1/2 quarts apple cider

2 cinnamon sticks

1 package (3 ounces) cherry-flavored gelatin

In a 4-6-quart slow cooker, add cinnamon sticks to apple cider and stir.  Heat on high heat 3 hours.  Stir in gelatin.  Leave on high heat 1 more hour, until gelatin dissolves, stirring once or twice.  Turn on low heat to keep warm.  Remove cinnamon sticks before serving.  Makes 10-15 servings.  For a more intense cherry flavor, add an additional package of gelatin.

Recipe taken from 101 Things To Do With A Slow Cooker by Stephanie Ashcroft and Janet Eyring, page 18.

Kraft's Chicken Vegetable Marinara

I subscribe to the Kraft Food & Fun magazine, and when I got this Fall's issue, I found this little gem of a recipe.  It's under 500 calories per serving, and it smells so wonderfully fragrant while cooking!

Prep:  15 minutes

Total:  55 minutes

Makes:  4 servings, 1 3/4 cups each

What you need:

2 slices Oscar Mayer bacon, chopped

1 lb. boneless skinless chicken breasts, cut into 1-inch chunks

2 tsp. dried oregano leaves

3 large carrots (1/2 lb.), diagonally sliced

3 cups fat-free reduced-sodium chicken broth

1 jar (14 oz.) marinara sauce

2 cups multigrain rotini pasta, uncooked

2 zucchini, quartered lengthwise, cut into 1/2-inch-thick slices

1/2 cup Kraft 2% Milk Shredded Italian Three Cheese Blend

Make it:

Cook and stir bacon in large saucepan on medium heat 4 min. or until crisp.  Use slotted spoon to transfer bacon to medium bowl, reserving 2 tsp. drippings in pan.  Add chicken and oregano to drippings; cook and stir 4 min. or until chicken is no longer pink.  Add to bacon; set aside.

Add carrots to saucepan; cook and stir 2 min.  Add broth, marinara sauce and pasta; stir.  Bring to boil on high heat; simmer on medium-low heat 12 min.  Stir in zucchini and chicken mixture; simmer 8 to 10 min. or until pasta and vegetables are tender and chicken is done.

Top with cheese.

Calories 490, fat 11g (sat 3.5g), chol 80mg, sodium 1140mg, carb 51g, fiber 9g, sugars 13g, protein 47g, vit A 250%DV, vit C 50%DV, iron 20%DV

Recipe taken from Kraft Foods Food & Family magazine, Fall '10 issue, page 11.

You can find more awesome recipes from Kraft on http://www.kraftrecipes.com

Quick Healthy Breakfasts!

With back-to-school time here, it's important to get our families good, healthy breakfasts in record time.  This is a daunting task for the unprepared, but with a little preparation, it's really quite easy and rewarding!  Here's a sample list for an entire week's breakfasts, with shopping list!  This is what I do with my family.

Buy (on Saturday before the week begins):

Healthy, whole-grain cereal (ie Multigrain Cheerios)

Gallon of milk

Old-fashioned (NOT INSTANT) oatmeal

Raisins

Craisins

Light Margarine

Sugar-free preserves (your favorite flavor)

2 Dozen Eggs

Whole-wheat flour (PANTRY STAPLE)

All-purpose flour (PANTRY STAPLE)

Applesauce

Pancake mix (buckwheat is healthier)

Ground turkey breast

Pure Maple Syrup

Poultry Seasoning

Extra-Virgin Olive Oil (PANTRY STAPLE)

Sugar (PANTRY STAPLE)

Salt (PANTRY STAPLE)

Black Pepper (PANTRY STAPLE)

Whole Wheat English Muffins

Shredded Cheddar Cheese

Cinnamon (PANTRY STAPLE)

8 McIntosh Apples

Baking Powder (PANTRY STAPLE)

SATURDAY NIGHT (Prepare Make-Ahead Waffles & Oatmeal):

WAFFLES:

Whisk together in a large bowl:

* 1 cup whole-wheat flour

* 3/4 cup all-purpose flour

* 1 tablespoon baking powder

* 1 tablespoon sugar

* 1/2 teaspoon salt

Whisk together in another bowl:

* 3 eggs, well beaten

* 1 cup applesauce

* 1 1/2 cups milk

* 1 tablespoon cinnamon

Make a well in the center of the dry ingredients, and pour in the wet ingredients.  Gently whisk together until batter looks pebbled.  Spoon 1/2 cup batter onto well-greased hot waffle iron.  Spread evenly, and cook (closed) until waffle is golden brown.  Repeat with rest of batter.  Let waffles cool, and seal in freezer-safe ziploc bags (the big ones).

OATMEAL:

* 3 cups old-fashioned oatmeal (NOT INSTANT)

* 3 cups milk

* 4 cups water

* 1/2 cup brown sugar

* 1/2 cup raisins

* 1/2 cup craisins

* 1/2 teaspoon salt

Instructions:

Combine the oatmeal, milk, and water in a large, deep saucepan and bring to a boil over medium-high heat.  When it boils, quickly turn the heat down to very low.  Stir in the brown sugar, dried fruits, and salt and cook at a low simmer for 15-20 minutes, or until very thick and creamy.  Stir often to prevent the bottom from scorching.  Cool completely and refrigerate in individual re-sealable containers to reheat on Tuesday.

SUNDAY BREAKFAST (SUPER-SIZE HEALTHY BREAKFAST SANDWICHES):

Sunday is usually a calmer morning around here, so I make a good breakfast then.  This recipe is adapted from Rachael Ray's recipe.

Ingredients:

* 2 tablespoons Extra-Virgin Olive Oil

* 1 pound ground turkey breast

* 1/4 cup pure maple syrup

* 1 tablespoon poultry seasoning

* Salt and Pepper

* 8 eggs (or use just the whites for a healthier meal)

* 1/4 cup milk

* 4 whole-wheat English muffins

* 1 cup shredded cheddar cheese

Optional Toppers:

* Thinly sliced apple

* Tomato slices

* Sliced Dill pickles

Instructions:

Preheat the broiler.  Preheat a large nonstick skillet over medium heat with 1 tablespoon of the olive oil, once around the pan.  In a mixing bowl, combine the ground turkey, maple syrup, poultry seasoning, salt, and pepper.  Form 4 large, thin patties and cook 10-12 minutes, turning once.  Remove and reserve.  Add the remaining tablespoon of olive oil to the skillet.  Beat the eggs with milk, salt, and pepper.  Pop the split English muffins under the broiler to toast when you add the eggs to the skillet.  Scramble the eggs until they are done to your taste, and remove the muffins from the oven when nicely browned.  Top each muffin bottom with a sausage patty, one fourth of the eggs, and 1/4 cup of the cheese.  Place the sammies without their tops under the broiler for 1 minute to melt the cheese.  Top with any toppers you would like, or just set the tops in place and serve.  Serves 4.

MONDAY BREAKFAST (CEREAL):

Cereal is the quintessential go-to quick breakfast, and the whole grains give a great start to the day.  Just watch your portion sizes!

TUESDAY BREAKFAST (OATMEAL):

For instant, healthy oatmeal quickly, get the pre-made oatmeal that has already been refrigerated in individual portions out of the fridge.  Warm in the microwave, and serve with extra milk.

WEDNESDAY BREAKFAST (WAFFLES):

Get the whole-wheat apple cinnamon waffles out of the freezer and toast them.  Spread fruit preserves over them or drizzle with maple syrup to serve.

THURSDAY BREAKFAST (EGGS):

Preheat skillet over medium-high heat with some light margarine to just coat the skillet.  Beat as many eggs as your family will eat with some milk.  Season with salt and pepper.  Pour eggs into skillet, and scramble.  Once eggs are almost set, sprinkle with shredded cheddar cheese.  Serve warm with ketchup or salsa.

FRIDAY BREAKFAST (CEREAL):

It's great to end the week the same way you began the week--with a quick, whole-grain breakfast of cereal.

SATURDAY BREAKFAST (APPLE FLAPJACKS):

I grew up having pancakes for breakfast on Saturdays.  I love the tradition, and found this healthier version from Rachael Ray, which I have adapted here.

Ingredients:

* 8 medium McIntosh apples, peeled, cored, and diced

* 1/2 cup apple sauce

* 1/4 cup water

* Cinnamon

* 3/4 cup pure maple syrup

* Nonstick cooking spray (as needed)

* Pancake Mix (Buckwheat is healthy and great here)

Instructions:

Preheat oven to 150*.  Combine the apples, applesauce, and water in a medium sauce pot.  Add cinnamon to taste, and cook until the apples break down and become a chunky sauce, 12 to 15 minutes.  Stir in the maple syrup and reserve over low heat.  While the apples are simmering, preheat a griddle or large nonstick skillet and coat with cooking spray.  Mix up the pancake batter and make 8 pancakes, keeping the finished pancakes warm in the oven.  When the pancakes are ready to serve, layer two flapjacks with lots of homemade apple-maple sauce on each plate.  Serves 4.

Better-for-You Mexican Chicken & Rice Burrito Dinner

Simple swaps to whole grains, lean proteins, healthy fats, and increased veggies make this a tasty better option!

Ingredients:
1 tsp plus 1 tbsp olive oil, divided
1 can no-sugar-added supersweet corn
1 1/2 pounds boneless skinless chicken breast--any fat trimmed off
1 tbsp taco seasoning
2 cups uncooked instant brown rice
2 cups low-sodium chicken broth
1 1/2 cups chunky salsa
1 cup shredded Mexican cheese blend
Whole wheat tortillas

Add 1 tsp of the olive oil to a large skillet; heat over medium-high heat 1-3 minutes (until shimmery). Meanwhile, drain corn. Add corn to skillet in a single layer. Cook without stirring 5 minutes or until caramelized on one side (this adds color and texture). Remove corn from skillet and set aside.

While corn is cooking, cube chicken breast. Combine chicken and taco seasoning. When corn is out of the skillet, add chicken to the skillet. Cook until no longer pink (about 5-7 minutes), stirring occasionally. Remove chicken from skillet and set aside.

Add remaining tablespoon of olive oil to the skillet. Add rice and stir until coated with oil. Add broth and salsa, bring to a simmer. Cover skillet and reduce heat to low. Simmer 5 minutes or until most of the liquid is absorbed.

Spoon chicken over rice and sprinkle cheese and corn on top. Cover skillet. Turn off heat, and let stand 5 minutes or until cheese is melted.

To serve, spoon into warm whole wheat tortillas and roll into burritos. Serve with your favorite veggie side (possibly a salad with low-fat Ranch dressing that has been mixed with additional taco seasoning). Enjoy!

Healthier Calzones

I LOVE my homemade calzones, and so does my hubby. The problem with them, though, is that they are high in fat, and hence high in calories, too! So while I was making them the other night, I was dreaming up ways to improve on them. Here's what I've come up with to keep all the flavor and lose some of the fat, and to improve the healthiness of the finished product!

Start with 1 pound of whole-wheat bread dough (instead of the white bread dough). Divide it into 4 portions. Turn each portion into a 4-inch-diameter circle.

Mix an 8-ounce package of low-fat (neufchatel) cream cheese (in place of regular cream cheese) with 1 cup low-fat shredded mozzarella cheese (in place of regular mozzarella cheese). Stir in Italian seasonings to taste. Divvy up into 4 portions and spread on dough rounds, leaving about 3/4" around the edges.

Top with low-fat ham, red bell peppers, and diced pineapple (in place of fattier meats like pepperoni or sausage).

Fold each round in half over the filling and seal the edges with a fork to make the calzone. Brush the top with extra-virgin olive oil (a healthy fat). Bake at 400 degrees for 5 minutes. Brush with more extra-virgin olive oil. Bake another 10 minutes or so until it is browned to your liking. Enjoy! (Makes 4 calzones)

See's Fudge

3 cups (1 1/2 12-oz. pkgs.) milk chocolate chips
1/2 c. (1 stick) butter
1/2 c. (1 stick) margarine
2 c. miniature marshmallows
1 c. canned evaporated milk
4 1/2 c. sugar
1 tsp. vanilla

Place chocolate chips, butter, margarine, and marshmallows in a large bowl and set aside. Mix milk and sugar in a large saucepan. Bring to a boil for 9 minutes. Pour over first ingredients and beat until very smooth. Add vanilla and beat. If desired, add nuts. Place in a glass 9 x 13 dish. Cool at room temperature.

English Toffee

Ingredients:
1/2 cup (1 stick) butter
3/4 cup firmly packed brown sugar
1/2 bag (6 oz.) chocolate chips (more or less to taste)
slivered almonds (optional)

Heat butter and brown sugar over medium heat. Boil 7 minutes (to a nice caramel color). Pour into a buttered pan and spread (cake pan or square brownie pan both work nicely). Sprinkle with chocolate chips. When chips are shiny, spread over toffee. Sprinkle with slivered almonds (optional). When cool, break into pieces. Enjoy!!

Peanut Butter Cup Balls

Time to start thinking about Christmas candy! Here's one of my favorites!!

1 stick margarine
1 cup creamy peanut butter
about 3/4 pound powdered sugar (more or less depending on the
consistency you like)
Chocolate Bark

Melt the margarine and then mix the peanut butter into it. Put in some powdered sugar, mix, and repeat until you get the consistency you want your peanut butter mixture to be (make sure it's firm enough that you can roll it into balls and it won't stick all over your hand, but not so firm that it won't hold when the balls are formed). Roll into lots of little balls. I got about 3 dozen out of it.

Melt the chocolate bark in one of your dipping trays. Put the peanut butter balls in another one. Line a baking stone/sheet with wax or parchment paper. Roll the peanut butter balls in the melted chocolate bark. Scoop them out onto the parchment paper. Refrigerate (still on the baking stone) until firm.

Spiced Cranberry Sauce

Ingredients:
1 cup orange juice
1 cup sugar
1 bag (12 oz.) cranberries
1-2 Tbsp. cinnamon or pumpkin pie spice

Combine o.j. and sugar in a saucepan and bring to a boil. Rinse cranberries and add to the juice mixture. Boil until all the skins pop, about 10 minutes, stirring occasionally. Add cinnamon/spices and stir, mashing berries to desired consistency.

You can either chill and use right away or can it.

Canning directions:
Yields 3 half-pints

Wash and sterilize jars, and simmer lids until ready to use. Fill each jar to within 1/2-inch of top of jar. Wipe rims with damp cloth to remove residue. Place lids on jars and tighten bands. Place in boiling water bath and process for 15 minutes.

Melanie's Award-Winning Chili

Ingredients:
1 lb. hamburger
1 onion (chopped)
1 lb. turkey dinner sausage, sliced into bite-sized rounds
3 cans beans (I used 1 each black, pinto, and small red beans)
1 big can diced tomatoes
Water
4 Tbsp. flour
2 Tbsp. brown sugar
2 Tbsp. chili powder
2 tsp. cinnamon
1 can corn
1/4 tsp. pepper
1 tsp. salt

Brown and crumble hamburger. Add onion and cook until tender. Add dinner sausage and cook until heated through. Add beans and tomatoes with juice. Mix flour, brown sugar, chili powder, and cinnamon with enough water to make a smooth sauce. Stir into chili. Drain corn and add to chili. Season with salt and pepper. Simmer 15 mins. Serve with rolls. Enjoy!!

Yummy Bugs

Ingredients:
1 tube refrigerated crescent roll dough
1 pkg. cocktail sausages
Chow mein noodles
Shredded cheddar cheese (optional)

Unroll crescent roll dough and separate into 8 triangles. Cut each triangle lengthwise, then crosswise to make 4 pieces (32 pieces total). Wrap each piece of dough around 1 cocktail sausage, stretching to fit as needed and pinching seam to seal. If desired, you can put a little bit of shredded cheddar between the sausage and the dough. Place on cookie sheet. Poke chow mein noodles into the dough to make the bugs' legs. (I used 4 per bug, but you can do 6 or 8 to make them more realistic.) Bake at 375 degrees for 11-14 minutes.

Dracula's Transylvanian Ghoul-ash

This is taken from Rachael Ray's book rachael ray yum-o! the family cookbook pp. 140-142

This is garlicky enough to keep the persistent of vampires off your doorstep. One bite and you'll want to nuzzle up to this ghoul-ash any night of the week. Serve with some wilted spinach on the side.

Ingredients
1 pound sirloin steak
Salt
1 pound extra-large egg noodles
4 tablespoons (1/2 stick) butter
3 to 4 tablespoons chopped fresh dill
3 to 4 tablespoons chopped fresh chives, about 20 chives
2 tablespoons EVOO (extra-virgin olive oil)
Freshly ground black pepper
1/2 cup all-purpose flour (eyeball it), for dusting the steak
1/2 small onion, peeled
4 to 5 garlic cloves, peeled
2 teaspoons smoked paprika
1 (4-ounce) jar chopped pimientos, thoroughly drained
2 cups beef stock
1/2 cup sour cream

Instructions
Place the steak in the freezer for about 10 minutes, remove, and slice the meat against the grain as thin as you can manage (the slices should be the size of the egg noodles).

Place a large pot of water over high heat and bring to a boil. Once it is boiling, add salt and the egg noodles and cook al dente. Drain the noodles, return to the hot pot, and toss with 2 tablespoons of the butter and half of the dill and chives; stir to combine.

When the water is close to a boil, place a large skillet over medium-high heat with the remaining 2 tablespoons of butter and the EVOO. While the skillet is heating up, season the steak slices with salt and pepper, then toss with the flour to coat evenly. Add the coated sliced steak to the skillet, spread out in an even layer. Brown the meat for 2 to 3 minutes alone, then grate the onion and garlic over the meat, sprinkle with the paprika, give the skillet a stir, and continue to cook for 2 to 3 minutes. Add the drained pimientos and the beef stock and stir to combine. Bring up to a bubble and simmer until lightly thickened, about 1 minute. Stir in the sour cream and give the meat a taste to see if it needs any more salt and pepper.

Divide the buttered herbed noodles among 4 plates, and top with ghoul-ash. Sprinkle with the remaining dill and chives.

Serves 4

(rachael ray yum-o! the family cookbook, by Rachael Ray, 2008, 140-142.)

Safe-to-eat Cookie Dough

Don't try to bake this dough! It's just for eating as is!

Ingredients:
1 cup butter or margarine
1/2 cup sugar*
3/4 cup brown sugar*
2 teaspoons vanilla
1/4 cup water
1/2 teaspoon salt
2 1/4 cups flour
1 11.5-oz. bag chocolate chips

Cream together the butter and sugars until fluffy. Add vanilla and water and beat well. Add salt and flour. Mix well. Add chocolate chips. Mix well. To make a firmer dough, refrigerate.

* To make a sugar-free version, substitute Splenda white & brown sugar substitutes in the amounts called for in the recipe. You can also use sugar-free chocolate chips in place of the regular ones.