Thursday, August 12, 2010

Ezekiel Bread

This bread is hands down one of my new favorites! It is so dense and moist - it goes awesome with soups or just as a slice of bread or toast with a meal! It makes a lot, so there is always an extra loaf or two to store in the freezer or to share with someone else... I love it so much that I have started keeping the random ingredients on hand all the time so that I can whip up a batch whenever I feel like it!

Ezekiel Bread
(recipe found in Taste of Home)

3 packages (1/4 ounce each) active dry yeast
5 cups warm water (110 to 115) divided
1 tablespoon plus 2/3 cup honey, divided
2/3 cup canola oil
1/2 cup sugar
2 teaspoons salt
4 cups whole wheat flour
1 cup toasted wheat germ
6-8 cups bread flour

In a large mixing bowl, dissolve yeast in 3/4 cup warm water and 1 tablespoon honey. Add the remaining water and honey, the oil, sugar, salt, whole wheat flour, wheat germ and 3 cups bread flour. Beat until smooth. Stir in enough remaining bread flour to form a soft dough (dough will be sticky).

Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. (I usually end up adding flour as I am going during the kneading process, to keep it from sticking.) Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Shape into 4 loaves. Place in 9x5x3 inch loaf pans coated with cooking spray. Cover and let rise until nearly doubled, about 30 minutes.

Bake at 350 for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.

Wednesday, August 11, 2010

Potato Bar Chili

This was a recipe that I first discovered when I was looking for something original to serve after my daughter's baptism. Getting baked potatoes ready for 40 people was a little time consuming, but this recipe was quick to put together the night before and throw into the crockpot in the morning!

Potato Bar Chili
(recipe found in Taste of Home)

1 1/2 pounds ground beef
2 medium onions, chopped
1 medium green pepper, chopped
1 can (28 ounces) diced tomatoes, undrained
1 can (15 1/2 ounces) chili beans, undrained
2 tablespoons sugar
2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
baked potatoes

In a dutch oven, cook the beef, onions and green pepper over medium heat until meat is no longer pink; drain. Add the tomatoes, beans, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Serve over potatoes.

Camping Haystacks

When we go camping with my sisters and brothers we take turns making the lunch and supper meals. I wanted to find something that wouldn't take a lot of work to throw together, but would still be filling and delicious enough to feed everyone from a year old to 30 something... This was the perfect fit!

Camping Haystacks
(recipe found in Taste of Home)

corn chips
canned chili - I used my Potato Bar Chili recipe...
shredded cheese
sliced olives
chopped tomatoes
sour cream

Layer corn chips on a plate and spoon warmed chili for chips. Place cheese over the chili so it melts slightly, then add any additional toppings as desired.

Authentic Boston Brown Bread

I have definitely been in a bread baking mood lately! I busted out the rye flour that I bought a while ago and wanted to try a few new recipes with it. This was a yummy one, even though I had to do some rigging to "steam" it the way you are supposed to. It was definitely worth the work!!

Authentic Boston Brown Bread
(recipe found in Taste of Home)

1/2 cup cornmeal
1/2 cup whole wheat flour
1/2 cup rye flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/3 cup molasses
2 tablespoons brown sugar
1 tablespoon canola oil
3 tablespoons chopped walnuts, toasted
3 tablespoons raisins
cream cheese, softened, optional

In a small bowl, combine the first six ingredients. In another bowl, combine the buttermilk, molasses, brown sugar and oil; stir into dry ingredients just until moistened. Fold in walnuts and raisins. Transfer to a greased 8x4 inch loaf pan; cover with foil.
Here is the pot that I used to steam my bread.

I set a small glass dish at the bottom of the pot to set my loaf pan on top of.

Place pan on a rack in a deep kettle; add 1 inch of hot water to kettle. Bring to a gentle boil; cover and steam for 45-50 minutes or until a toothpick inserted near the center comes out clean, adding more water to the kettle as needed.

Remove pan from the kettle; let stand for 10 minutes before removing bread from pan to a wire rack. Serve with cream cheese if desired.

Tuesday, August 10, 2010

Pizza Pepperoni Pasta

This was a delicious alternative to pizza that my family still loved! Hotdishes are a mom's best friend. I like to make mine up during naptime and then throw them in the oven when we get home from our after naptime activities...

Pizza Pepperoni Pasta
(recipe found in Taste of Home Healthy Cooking)
Serves: 8

3 cups uncooked whole wheat spiral pasta
1 pound lean ground turkey - we have beef in our freezer, so I just used that!
1 medium onion, chopped
2 1/2 cups garden style spaghetti sauce
1 can (14 1/2 ounces) diced tomatoes, undrained
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon worcestershire sauce
1/8 teaspoon pepper
3 tablespoons grated parmesan cheese
4 ounces sliced turkey pepperoni - I chopped mine
1/2 cup shredded part skim mozzarella cheese

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, tomatoes, basil, oregano, worcestershire sauce and pepper; set aside.

Drain pasta. Transfer to a 13x9 inch baking dish coated with cooking spray; sprinkle with Parmesan cheese. Top with spaghetti sauce mixture and pepperoni. Sprinkle with mozzarella cheese. Cover and bake at 350 for 25-30 minutes or until heated through.

This was delicious with a side of green beans, fresh from the garden! Yummmm!!

Black Bean Veggie Burritos

I wanted to try another black bean meal and I ventured to try it when Josh was home. (Remember he is not a big black bean fan...) I thought that it was pretty good, but it was definitely not a hit with him. My mom thought that it was a little dry, but I think that I was eyeballing the cheese a little too much and that might have caused the dryness. So, make sure that you use the 1/4 cup of cheese that it calls for and I think that it is a pretty good burrito!

Black Bean Veggie Burritos
(recipe found in Taste of Home Healthy Cooking)
Serves: 8

1 large sweet potato, peeled and cut into 1/2 inch cubes
1 medium onion, finely chopped
1 tablespoon water
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn
1 medium green pepper, chopped
2 tablespoons lemon juice
3 garlic cloves, minced
1 tablespoon chili powder
2 teaspoon dried oregano
1 teaspoon ground cumin
8 whole wheat tortillas (8 inches), warmed
2 cups shredded monterey jack cheese
1/2 cup fat free plain yogurt (for dipping)
1/2 cup salsa (for dipping)

In a large microwave safe bowl, combine the sweet potato, onion and water. Cover and microwave on high for 4-5 minutes or until potato is almost tender. Stir in the beans, corn, green pepper, lemon juice, garlic and seasonings. Spoon a heaping 1/2 cup filling off center on each tortilla. Sprinkle with 1/4 cup cheese. Fold sides and ends over filling and roll up.

Place seam side down in a 13x9 inch baking dish coated with cooking spray. Cover and bake at 350 for 25-30 minutes or until heated through. Serve with yogurt and salsa.

Makeover Macaroni and Cheese

Love to find healthier versions of something that my family already eats! Especially something as yummy as mac and cheese! This was really creamy and I love that I can sneak some whole grains into it! We used this as a side dish the night that I tried it, so I only made a half of a batch. It worked perfectly for our family of 5!

Makeover Macaroni and Cheese
(recipe found in Taste of Home Healthy Cooking)
Serves: 8

1 package (16 ounces) elbow macaroni - I do 1/2 whole wheat and 1/2 regular
2 tablespoons all purpose flour
2 cups fat free milk
1 package (16 ounces) reduced fat process cheese (Velveeta), cubed
1 cup shredded sharp cheddar cheese, divided

Cook macaroni according to package directions. Meanwhile, in a large saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in process cheese and 1/2 cup cheddar cheese until smooth. Drain macaroni; stir into cheese sauce.

Remove from the heat; sprinkle with remaining cheese. Cover and let stand for 5 minutes or until cheese is melted.

Sweet Potato Sausage Skillet

Sweet potatoes are another family favorite, so I wanted to try this recipe as soon as I saw that the main ingredient was sweet potatoes. It was wonderful and super quick and easy to cook up.

Sweet Potato Sausage Skillet
(recipe found in Taste of Home Healthy Cooking)

3 cups uncooked whole wheat spiral pasta - (or 1/2 regular and 1/2 whole wheat if you have a hubby like mine! :)
2 medium sweet potatoes, peeled and cut into 1/2 inch cubes
1 tablespoon water
8 ounces smoked turkey sausage, cutting into 1/4 inch slices
1 medium green pepper, chopped
1 small onion, chopped
1 tablespoon olive oil
1 garlic clove, minced
1 can (14 1/2 ounces) diced tomatoes, undrained
1 cup half and half cream
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup shredded cheddar cheese

Cook pasta according to package directions. Meanwhile, place potatoes and water in a microwave safe bowl. Cover and microwave on high for 4-5 minutes or until potatoes are almost tender.

In a large nonstick skillet, cook the sausage, green pepper and onion in oil over medium heat for 5 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, cream, salt, pepper and potatoes; heat through. Drain pasta; stir into skillet. Sprinkle with cheese, cover and let stand for 5 minutes or until cheese is melted.

KFC Coleslaw Copycat

I want to start by telling you that I am not the world's biggest coleslaw fan... I like it, but will pick something else if there is an option. Having said that, I LOVE, LOVE, LOVE KFC coleslaw - it is the one side that I always get when we are having KFC. So, when I saw this recipe, I just had to try it! It did not disappoint!! Even my sister-in-law who NEVER likes coleslaw said that it was delish!

KFC Coleslaw Copycat

1/2 cup mayonnaise
1/3 cup sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons while vinegar
1/2 teaspoon salt
1/8 teaspoon pepper

1 head of cabbage
1 medium carrot
2 tablespoons minced onion

Chop cabbage into chunks and run through your food processor, or chop fine. (I also ran my carrot through at the same time, so that everything was the same size and texture.) Combine all the dressing ingredients in a large bowl, whisk well. Combine cabbage, carrots and onion and toss well. Pour dressing over the slaw and turn to coat well.

Cover and refrigerate for at least 4 hours before serving to allow the cabbage to soak up the marinade, overnight is best.

Chicken Cordon Bleu Pizza

This was a quick meal that I made on a weeknight. The boys loved it and Bella devoured the ham pieces before her pizza cooled down enough to eat!! Pizza as usual was a huge hit at our house...

Chicken Cordon Bleu Pizza
(recipe found in Taste of Home)

1 tube (13.8 ounces) refrigerated pizza crust
1/2 cup alfredo sauce
1/4 teaspoon garlic salt
1 cup shredded swiss cheese
1 1/2 cups fully cooked ham, cubed
10 breaded chicken nuggets, thawed and cut into 1/2 inch pieces
1 cup shredded mozzarella cheese

Unroll dough into a greased 15x10x1 inch baking pan; flatten dough and build up edges slightly. Bake at 425 for 8-10 minutes or until edges are lightly browned.

Spread with alfredo sauce; sprinkle with garlic salt and swiss cheese. Top with ham, chicken nuggets and mozzarella. Bake for 8-10 minutes or until crust is golden brown and cheese is melted.

Honey Lemon Muffins

Did I mention how much I love muffins? I love that they are easy to mix up, quick to throw in a muffin tin and yummy for breakfast or snack... So, I tried a new recipe today and they were sooooo good! I gave them to the kids for snack and my nephew was BEGGING for more! They were simple and I usually have all the ingredients in my cupboards - that makes them even better!

Honey Lemon Muffins
(recipe found in Taste of Home Healthy Cooking)

1 cup all purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/4 tesapoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup honey
1/4 cup lemon juice
1/4 cup butter, melted
1/2 teaspoon grated lemon peel
1/4 cup powdered sugar
1 teaspoon lemon juice
additional grated lemon peel

In a large bowl, combine the flours, baking powder, baking soda and salt. In another bowl, combine the egg, honey, lemon juice, butter and lemon peel. Stir into dry ingredients just until moistened.

Coat muffin cups with cooking psray ro use paper liners; fill 1/2 full with batter. Bake at 375 for 14-18 minutes or until a toothpick inserted near center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

In a small bowl, combine powdered sugar and lemon juice; drizzle over warm muffins. Sprinkle with additional lemon peel.

Sesame Cilantro Chicken

First off, sorry for the not so appetizing picture... The honey mixture is running everywhere, but trust me - it is so good! Josh was talking about it a couple days later and how good it was mixed in with the rice, now you know that it is REALLY good if it got his attention! :)

Sesame Cilantro Chicken
(recipe found in Taste of Home Healthy Cooking)
Serves: 4

4 boneless skinless chicken breast halves
1/2 cup honey
2 tablespoons reduced sodium soy sauce
1/4 teaspoon garlic powder
1/8 teaspoon ground ginger
1 tablespoon minced fresh cilantro - (sorry, I know that it is in the recipe, the name of the recipe even, but I didn't buy the cilantro... I just hate to waste all the extra that I don't ever get around to using!! But the recipe was still delish without the cilantro!)
1 tablespoon sesame seeds, toasted - (or not toasted, come on toasting a tablespoon of sesame seeds? I got three kids running around going wild, waiting on supper - maybe next time!)

Place chicken in an 11x7 baking dish coated with cooking spray. Combine the honey, soy sauce, garlic powder, ginger and cilantro; spoon 1/4 cup honey mixture over chicken. Set aside the remaining mixture.

Cover and bake at 375 for 20 minutes. Uncover; bake 5-10 minutes longer or until a meat thermometer reads 170. Spoon reserved mixture over chicken; sprinkle with sesame seeds.

Sauage Hashbrown Bake

While my husband was once again working on our wood stove that we put in over the summer, he had a lot of help! Breakfast is a must have when you expect your relatives to come over at 6:30 on a Saturday morning. So, Sausage Hashbrown Bake was whipped up, along with eggs, bacon and To Die For Blueberry Muffins! Gotta keep the help happy! :)

Sausage Hashbrown Bake
(recipe found at

2 pounds bulk pork sausage - I used 1 regular and 1 spicy
2 cups shredded cheddar cheese, divided
1 can (10 3/4 ounces) cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
1 carton (8 ounces) french onion dip
1 cup chopped onion
1/4 cup chopped sweet red pepper
1/8 teaspoon pepper
1 package (30 ounces) frozen shredded hashbrown potatoes, thawed

In a large skillet, cook sausage over medium heat until no longer pink; drain on paper towels. In a large bowl, combine 1 3/4 cups cheese and the next seven ingredients; fold in potatoes. Spread half the potato mixture into the bottom of a greased 3 quart baking dish. Top with sausage and remaining potato mixture. Sprinkle with remaining cheese. Cover and bake at 350 for 45 minutes. Uncover and bake 10 minutes longer.

Blueberry Sangria Lemonade

As a treat to my cousin, I whipped up this batch of goodness for a game night that we got together for! It was a little sweet, but delicious at the same time!

Blueberry Sangria Lemonade
(recipe found at

1 1/2 cups frozen blueberries
1 (12 ounce) can frozen concentrated pink lemonade - (the store in town was out, so I used raspberry lemonade instead)
1 bottle (750 ml) Chardonnay
3 cups sprite
1/2 cup cognac - (again, we live in a small town and this was spur of the moment, no cognac for me, so I used some brandy instead...)

In a large pitcher, comine all ingreidents and stir. Refrigerate for 1 hour to meld flavors. Served chilled in iced tea glasses.

Over-The-Border Shrimp Enchiladas

Yummy! Shrimp and Enchiladas... What a combo!! With a side of sweet corn, this made a wonderful meal that the whole family ate right up. Come on - cream cheese, shrimp and cheese?? How can you go wrong?? It was creamy and delicious!

Over-The-Border Shrimp Enchiladas
(recipe found at
Serves: 8

1 medium onion, chopped
2 tablespoons olive oil
3/4 pound uncooked medium shrimp, peeled and deveined
1 can (4 ounces) chopped green chilies
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, cubed
8 flour tortillas (8 inches), warmed
1 1/2 cups chunky salsa
1 1/2 cups shredded monterey jack cheese

In a large skillet, saute onion in oil until tender. Add the shrimp, green chilies, chili powder, salt, cumin and pepper. Cook for 2-3 minutes or until the shrimp turn pink. Stir in cream cheese until melted.

Place 1/3 cup shrimp mixture down the center of each tortilla. Roll up and place seam side down in greased 13x9 inch baking dish. Pour salsa over the top; sprinkle with cheese. Bake, uncovered, at 350 for 20-25 minutes or until heated through.

Honey Lime Chicken

Found this recipe when I was browsing through my Taste of Home Healthy Cooking magazine and knew that it was one that I had to try. I love chicken on the grill, no matter what season it is and love to have something that I can throw together earlier in the day, so a marinade is a great way to go!

Honey Lime Chicken

1 cup white wine or reduced sodium chicken broth
1/2 cup honey
2 tablespoons lime juice
1/4 teaspoon ground ginger
4 boneless skinless chicken breast halves
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper

In a large resealable bag, combine the wine, honey, lime juice and ginger; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours, turning once.

Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Combine the garlic powder, salt and pepper; sprinkle over chicken. Grill, uncovered, over medium heat for 6-7 minutes on each side or until juices run clear.

Orange Julius

Had to try this snack out on the kids the other day... It was definitely a hit for a warm summer day - I thought that the orange juice was a little tart, but I want to go back and try it with something different then the Walmart brand and see if that makes a difference.

Orange Julius
(recipe found at

1 can orange juice concentrate
1 1/2 cups of milk
2 teaspoons vanilla
3 tablespoons sugar
1 cup ice

Blend all the ingredients together in a blender until smooth. If it's too runny add more ice, if it's too chunky add more milk. Such a quick and easy snack!

Monday, August 9, 2010

Frozen Pink Lemonade Pie

Of course when you have that many people over for steak dinner, you have to have dessert! I think that is a prerequisite in my book... As soon as I start planning a bunch of people coming over for supper, my first though is "What can I make for dessert?" Since it has been so warm, I wanted to try a new recipe I found at Sorry, no pictures with this one either, I promise the next recipe will come with photos! :)

Frozen Pink Lemonade Pie

2 quarts vanilla ice cream
1 large can pink lemonade concentrate (mine was thawed)
5 drops red food coloring (optional)
2 1/2 cups graham cracker crumbs (2 packages)
1/2 cup sugar
1/2 cup and 2 tablespoons melted butter
dash of salt

Take your ice cream out of the freezer to let soften a bit while you are making the crust. (or you could use premade graham cracker crusts if you want to skip this step!) To make your graham cracker crumbs, place all the graham crackers in a zip lock bag and rolling over it with a rolling pin. For the crust, combine graham cracker crumbs, sugar, butter and dash of salt in a small mixing bowl. Smash all the ingredients together with a fork until well combined. Press them into 2 pie plates.

Place the softened ice cream, food coloring and frozen concentrate into a large mixing bowl, or your Kitchen Aid. (I used my Kitchen Aid, even though the recipe said that this could be trouble for the mixer. It worked perfectly for me and had no troubles - I love my new Kitchen Aid.... IT IS A WORKHORSE!!!) Mix these all together until smooth. Pour half of the ice cream mixture into each pie crust. Wrap with plastic wrap and freeze for at least 6 hours. When you are ready to serve, let the pie sit out of the freezer for about 10 minutes so it is easier to cut.

Friday, August 6, 2010

Broocoli, Bacon and Cheddar Toss

Here is the second side dish that we had the night of our steak dinner. I was super excited that I had a little of this leftover, because it was so good that I wanted to keep it all to myself! I mean, who doesn't love broccoli when it has bacon and cheese on it?? :)

Broccoli, Bacon and Cheddar Toss
(receipe found in Pillsbury Sandwiches and Salads)

3 cups fresh small broccoli florets
1/2 cup shredded cheddar cheese
1/3 cup raisins
1/4 cup copped red onion
3 slices precooked bacon or 1/3 cup real bacon pieces
1/2 cup mayo or salad dressing
2 tablespoons sugar
2 teaspoons lemon juice

In a large bowl, mix all salad ingredients (first four ingredients) except bacon. In a small bowl, mix last three ingredients until well blended. Pour dressing over salad; toss gently to coat. Just before serving, heat bacon slices as directed on package until crisp. Drain on paper towels, crumble and stir into salad.

Tuesday, August 3, 2010

Make Ahead Mashed Potatoes

The hubby had a bunch of guys over to work the other day and we finished off their day of work with an appreciation supper. Steak was on the menu, so of course I had to find some yummy side dishes to go with it... Found these make ahead mashed potatoes when I was pouring through my recipe books and they were a hit! Sorry no pictures of this menu - I was too busy cooking up a storm and forgot to bust out the camera!

Make Ahead Mashed Potatoes
(recipe found in Taste of Home)
Serves: 12 3/4 cup servings

5 pounds potatoes, peeled and cut into wedges
1 package (8 ounces) reduced fat cream cheese, cubed
2 egg whites, beaten
1 cup (8 ounces) reduced fat sour cream
2 teaspoons onion powder
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon butter, melted

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat, cover and cook for 15-20 minutes or until tender. Drain. In a large bowl, mash potatoes with cream cheese. Combine the egg whites, sour cream, onion powder, salt and pepper. Stir into potatoes until blended. Transfer to a greased 3 quart baking dish. Drizzle with butter. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 for 50 minutes. Uncover and bake 5-10 minutes longer or until a thermometer reads 160.

Sunday, August 1, 2010

Sweet Cereal Mix

I made this delish snack mix when all my sibs and our families got together for a camping weekend. It was great to take with us to the beach, snack on around the campfire or munch on while we were just hanging out. I think that the adults might have snuck it out a few times when the kids weren't looking! :) I doubled my recipe for this weekend and it was completely gone by the time we got home!

Seriously, how can you not love the looks of this!!

Sweet Cereal Mix

3/4 cup butter
3/4 cup dark corn syrup
1 1/2 cups light brown sugar
1/2 box rice or corn chex
1/3 box of wheat chex
2 cups mini pretzels
1/2 box cheerios
1/2 bag honey teddy grahams

(Note: Our store was out of a lot of stuff when I shopped for this recipe, so I ended up using apple cinnamon cheerios, cinnamon chex and a different flavor of teddy grahams... It still turned out scruptious, so feel free to try different flavors in your combo!)

Preheat your oven to 250. Grease 2 deep 9x13 foil pans. Mix all the cereal, pretzels and teddy grahams together and divide between the two foil tins, set aside. In a medium saucepan, melt the butter and then add in the corn syrup and brown sugar. Pour the mixture over the two tins of cereal and mix to coat well. Bake for 1 hour, making sure to stir the cereal every 15 minutes or so. Spread cereal onto GREASED wax paper to separate and cool. Eat and enjoy!!