Chicken Tikka Masala

*6-8 large chicken breasts, cut into chunks and seasoned
*1 bunch fresh cilantro, chopped
*1 Tbsp. lemon juice
*1 cup coconut milk
*2 Tbsp. minced garlic
*1 Tbsp. ground ginger
*pinch cayenne pepper
*1/2 tps. salt
*1/2 Tbsp. cinnamon
*1/2 Tbsp. chili powder
*1 Tbsp.  turmeric
*1 tsp. pepper
*3-4 cups carrots, chopped

1.  Combine all ingredients in a large baking dish.  Bake at 400-degrees 45-60 minutes or until chicken is done and carrots are tender.

2.  In large pot, combine the following and simmer for 20 minutes:

*1/2 Tbsp. onion powder
*6 oz tomato paste
*1 cup coconut milk
*28 oz can tomatoes, undrained
*1 Tbsp. lemon juice
*1 Tbsp. minced garlic
*2 tsp. paprika
*1/2 tsp. cumin
*1/2 tsp. garam masala
*1/2 tsp. turmeric

3.  Spoon chicken and carrots into pot.  Stir.  Simmer another 20 minutes or until stew reaches desired consistency.

Broccoli Soup

This soup recently became a favorite at our house. It's easy, quick and has way fewer calories than it's creamy counterparts. Oh, and it's delicious!

*4 cups chicken broth *1/4 cup dehydrated carrots (or 1/2 cup finely chopped carrots) *1 Tbsp dehydrated minced onion (or 2 Tbsp finely diced onion) *10 oz. bag frozen broccoli florets, chopped *3 Tbsp. cornstarch *1 cup milk *1/2 cheese** *1/4 tsp. ground thyme *salt and pepper, to taste *1/2 lb cooked shredded chicken, lightly seasoned 1. In large sauce pan, bring broth to boil. Add carrots and onion. Simmer until tender. 2. Add broccoli. 3. Add thyme, salt and pepper. 4. Combine cornstarch with small amount of water. Stir into soup. Reduce heat. 5. Stir in milk and cheese. 6. Add chicken. Notes: ** You can add more cheese for a stronger flavor. -If soup is too thin, add a little more cornstarch. Serving Suggestion: Serve with crusty french bread.

Frosting

*2 Tbsp. butter or margarine, softened
*1 tsp. vanilla
*2 cups powdered sugar**
*Water
*Food coloring of choice (optional)

1.  Using a hand mixer, beat butter until fluffy.  Add vanilla.

2.  Gradually add powdered sugar while mixing.  Add water a tablespoon at a time until frosting reaches desired consistency, adding more powdered sugar if needed.

3.  Stir in food coloring.

Note:  **You will likely use more powdered sugar than this amount.

Graham Cracker Sandwiches

This is quick and easy snack idea and a great way to use up some leftover frosting.

*Graham Crackers *Leftover Frosting 1. Break crackers in half. 2. Spread one half with frosting. Top with other half of cracker.

Sugar Cookies

*1/2 cup margarine, softened
*1/2 cup sugar
*1 egg
*1 Tbsp. milk
*1/2 tsp. vanilla
*1 1/4 cups flour
*1 tsp. Cream of Tartar
*1/2 tsp. baking soda
*1/4 tsp. salt

1.  In mixer, beat together margarine and sugar until fluffy.

2.  Beat in egg.

3.  Add milk and vanilla.  Mix well.

4.  Stir in all dry ingredients.  Mix just until fully incorporated, adding more flour if needed.  Dough should not be sticky.

5.  Roll dough about 1/4-inch thick onto floured surface.

6.  Cut with cookie cutters of desired shape.

7.  Bake 9-11 minutes at 350-degrees.

Spicy Mexican Rice

The title of this recipe is a bit misleading, it's really not spicy at all.  However, one could increase the spices and seasonings for more heat, if desired.

Ingredients:
*1 Tbsp. butter or margarine
*2 cups white rice
*1 clove garlic, minced
*1 tsp. chili powder
*1/2 tsp. cumin
*1 tsp. salt
*2 1/4 cups chicken broth
*1/2 cup tomato sauce

Directions:
1.  Over medium-low heat, melt butter in sauce pan.

2.  Stir in rice.

3.  Add garlic.

4.  Add chili powder, cumin, and salt.  Stir.

5.  Bring to boil.

6.  Reduce heat, cover and simmer on low heat for 20 minutes.  Do NOT lift the lid during this time!

7.  Turn off heat.  Keep covered for 8 more minutes.

8.  Immediately fluff with a fork and serve.

Notes:
-Assemble and measure all ingredients before beginning so rice doesn't scorch before broth is added.

Serving Suggestion:  Serve with enchiladas, tacos, quesadillas, or any other Tex-Mex dish.  Goes great with refried beans.

Triple Chocolate Chunk Cookies

My most favorite cookie!  When we lived in Halifax we discovered these insanely good cookies from the Atlantic SuperStore bakery.  There were to die for!  And a dozen of these babies never lasted long at our house.   (Like, two days at the most!)

I've been on a quest for the past seven years for a recipe to replicate those cookies.  I have scoured the internet for tips to achieve specific cookie textures because, although I mastered the flavor a while back, the texture was not what I wanted.  Finally, after lots of failed attempts, I've come close.  Not exact, but close enough that I, as picky as I am, am totally satisfied.

Ingredients:
*1/2 cup butter, softened (Allow to come to room temperature over several hours.)
*1/2 cup sugar
*1 cup brown sugar
*1 egg
*1 egg yolk
*1 tsp. vanilla
*1/2 cup cocoa
*1 1/2 cups flour

*1 tsp. baking powder
*1/4 tsp. salt
*1 cup assorted chocolate chips (milk chocolate, white chocolate, and dark or semi-sweet chocolate)

Directions:
1.  Combine flour, soda, and salt.  Mix and set aside.

2.  Using a whisk attachment, cream butter on high until fluffy.

3.  Add sugars.  Beat on high until well mixed.

4.  Add eggs and vanilla.  Beat until fully incorporated.

5.  Mix in cocoa powder.

5.  Switch to paddle attachment.  Mix in chocolate chips.

6.  Gently mix in flour mixture just until incorporated.  Do NOT over-mix!

7.  Roll into 1.5 oz balls and place on ungreased cookie sheet.

8.  Flatten slightly with bottom of drinking glass.

9.  Bake at 375-degrees for 9 minutes.  Do NOT over-bake!

Notes:
-Do not use margarine.  Real butter is a must for this recipe.

-Baking time may vary from over to oven.  I think it's better to have soft, gooey cookies than cookies that are too crisp because they baked too long.

-I have no idea how many cookies this recipe yields.  The full amount of dough never makes to the oven.  Lots of it ends up in my belly first.

-I suggest doubling this recipe.

Bruschetta Chicken (or Steak)

Ingredients:
*Chicken breast, boneless/skinless (or steak)
*1 Tbsp. balsamic vinegar
*1/2 Tbsp. olive oil
*3 medium tomatoes, diced
*2 cloves garlic, minced
*2 tsp. dried basil
* salt and pepper, to taste
*Parmesan cheese, grated

Directions:
1.  Combine vinegar, oil, tomatoes, garlic, basil, salt and pepper in bowl.  Mix gently.  Set aside.

2.  Grill/cook/bake chicken (or steak).

3.  Top meat with Bruschetta during last few minutes of cooking.

4.  Sprinkle with Parmesan cheese.

Serving Suggestion:  Serve over pasta,  zucchini noodles or with sweet potato fries and a side of roasted veggies.

Zucchini Noodles

This is a great way to use up that surplus of giant zucchini. For this recipe, the big ones are actually better. These noodles are so good, you won't even miss the real pasta.

Ingredients:
*large zucchini
*butter/margarine
*salt and pepper, to taste
*any other seasonings desired, to taste

Directions:
1. Julienne the zucchini. Stop when you can see the seeds in the middle, then rotate the zuke and continue cutting your "noodles".

2. Saute in butter to desired tenderness.

3. Season with salt, pepper and any other seasonings.

Serving Suggestions: Serve in place of pasta; with spaghetti or Alfredo sauce, with meatballs, or any other way you like.

Notes: I suggest making more noodles than what you think you will want. Although it looks like a lot, they don't go far.

Focaccia Bread

Ingredients:
*1 cup warm water
*1 tsp. sugar
*1 Tbsp. yeast
*2 3/4 cups flour
*1 tsp. salt
*1 tsp. garlic powder
*1 tsp. oregano
*1 tsp. thyme
*1/2 tsp. basil
*pinch of pepper
*1 Tbsp. vegetable oil

Topping:
*olive oil or butter spray
*salt
*Mozzarella or Parmesan cheese, shredded

Directions:
1.  In mixing bowl, combine water and sugar.

2.  Add yeast.  Let sit until foamy, 10-15 minutes.

3.  Add all other ingredients.  Mix well.  Dough should not stick to your fingers.  Add a little more flour if needed.

4.  Place dough in greased bowl.  Cover with a damp cloth.

5.  Raise 20 minutes in a warm spot.

6.  Place on greased baking sheet and with fingers, pat and push to edges.  Dough should be about 1/2 inch thick.

7.  With a pizza cutter, cut to desired size.

7.  Bake at 450-degrees for 12-15 minutes.

Notes:
-Use a small baking sheet or double this recipe to fill an 11x17 pan.

Recipe Source:  Adapted from Allrecipes.com

Sandwhich Spread

Such simple ingredients, but they sure do make for a good sandwich!

Ingredients:
*2 Tbsp. mayonnaise (I use low fat.)
*2 tsp. mustard
*1 tsp. dried basil

Directions:
1.  Combine all ingredients.  Mix well.

Serving Suggestion:
-This is wonderful with a grilled chicken sandwich on Foccocia bread.

Recipe Source:  Allrecipes.com

Enchilada Soup

I was first introduced to Enchilada Soup when I went to lunch one day at Chili's with my grandma.  It was so delicious!  I figured it probably wasn't low-calorie, but I slurped up two or three bowls of it.  Some time later I came across the calorie content of said soup and was disgusted.  I'll never order it again.  But it was soooo good!  That is where my quest for healthy enchilada soup recipe began.  It was a long quest.  I tried several recipes.  Some were okay and some were gross.  Finally, I found a recipe for homemade enchilada sauce that turned out to be pretty good.  I put my tweaking skills to work and viola!, a healthy and delicious enchilada soup.

Ingredients:
*2-8oz cans tomato sauce
*2 cups water
*1 tsp. chili powder
*1 tsp. cumin
*1 tsp. salt
*1/2 tsp. garlic powder
*1/2 tsp. oregano
*3 Tbsp. cornstarch
*1 cup almond milk (or regular milk)
* 1 chicken breast, cooked, cubed and seasoned (optional)
*1 can black beans, drained and rinsed (optional)
*cheese for garnish (optional)

Directions:
1.  In sauce pan, combine tomato sauce, water,chili powder, cumin, salt, garlic powder, and oregano.  Bring to slight boil. 

2.  Reduce heat.

3.  Add a little water to cornstarch to make a paste.

4.  Very slowly, whisk cornstarch into soup.

5.  Add almond milk.

6.  Add chicken and beans, if desired.

7.  Garnish with cheese before serving.

Serving Suggestion:
-Goes great with quesadillas.  

Chocolate Chip Cookies

For years I have been on the search for a "perfect" chocolate chip cookie recipe.  My mom uses a wonderful recipe but her's requires a "secret" ingredient, one that I don't keep in my food storage.  When I have an impulse to make cookies, I want to know that I already have everything I need in my house so I've looked and looked and tried many different recipes.  I finally found one that fits the bill.

I discovered this recipe online a while back, made it one day and it was pretty darn good.  After some tweaking and experimenting, perfection was achieved.  And yes, the ingredient measurements are by weight.  And yes, you have to do it that way to get the perfect results.  I have learned that measuring by weight is the most accurate way to get not only the desired results, but consistency as well.

Ingredients:
*14.5 oz flour
*1 tsp. baking soda
*1 tsp. salt
*6 oz. butter, softened
*6.5 oz. brown sugar
*6.5 oz. white sugar
*2 eggs
*1 1/2 tsp. vanilla
*10-12 oz. chocolate chips.

Directions:
1.  Combine flour, soda, and salt in bowl.  Mix until evenly distributed, then set aside.

2.  Using a wire whisk attachment of a stand mixer, cream the butter until light and fluffy.  This may take anywhere from 1-3 minutes.

3.  Add both sugars and beat on high 1-2 minutes.

4.  Add eggs and vanilla.  Beat well.

5.  Switch to paddle attachment and gently mix chocolate chips.

6.  Add flour mixture and mix just until incorporated.  Do NOT over-mix!


7.  Dough should feel sticky but shouldn't actually stick much to your fingers.  Add a little more flour if needed.

8.  Measure and roll dough into 1.5 oz. balls.  Place on ungreased cookie sheet.

9.  Flatten ever so slightly.

10.  Bake at 375-degrees for 8-10 minutes.  (9 minutes is perfect in my oven.)

Notes:
-If making smaller cookies, bake for less time.

-These cookies freeze and thaw really well.

Recipe Source:  Adapted from theperfectchocolatechip.com

Pepperoni Pasta Bake

Ingredients:
*12 oz. rotini pasta
*2 egg, lightly beaten
*1 cup cheese (cheddar or Mozzarella), shredded
*1 cup Parmesan cheese, shredded
*2 cups cottage cheese (Homemade cottage cheese is AWESOME in this recipe.)
*1/2 tsp. salt
*1/4 tsp. pepper
*4 oz. pepperoni, sliced and slivered (I use turkey pepperoni.)
*1 cup frozen peas

Directions:
1.  Cook pasta, but slightly undercook.

2. In large bowl, combine beaten eggs, cheeses, salt, pepper, and pepperoni.

3.  Stir in pasta.

4.  Pour into greased 9x13 pan.

5.  Bake covered 20-25 minutes at 400-degrees, or until edges begin to brown.

Notes: 
*If mixture seems too dry, add up to 1 cup of milk.  Be careful not to add too much liquid, the pasta will absorb it while cooking and you'll end up with mush.

*I only use about a half cup of the shredded cheeses and it's still really good.

Recipe Source:  ???

Sandwich Rolls

I looked and looked for a good recipe for a sand which roll or bun. I wanted something light and fluffy, not hard and dense like one often finds at the store or bakery. I also wanted something in which I could incorporate a little bit of whole wheat flour, just to make it tad bit healthier. I finally found that recipe.

Ingredients:
*2 1/2 cups warm milk
*2 Tbsp. yeast
*1/4 cup sugar
*4 tsp. salt
*2 eggs
*1/4 cup margarine, softened
*2 cups whole wheat flour
*6 cups all-purpose flour

Directions:
1. Dissolve yeast in milk until foamy (10-15 minutes).

2. Mix in sugar, salt, eggs, margarine, whole wheat flour and 4 cups all-purpose flour.

 3. Gradually mix in last two cups of flour, adding more if needed until dough is really soft but not sticky.

4. Place in warm, greased bowl. Cover and raise for one hour.

5. Roll dough out to 3/4-inch thick.

6. Cut rolls. (I use a ring from a wide-mouth mason jar.)

7. Place on greased baking sheet. Raise about an hour.

8. Bake 12-15 minutes at 350-degrees.

 Makes 30-36 rolls, depending on size.

Serving Suggestions:
*Use with BBQ chicken to make sandwiches.
*Use for individual servings of garlic bread.

 Notes: These rolls freeze and thaw really well.

Recipe Source:  Adapted from Allrecipes.com

Dinner Rolls (Lionhouse Recipe)

Ingredients:
*2 Tbsp. yeast
*2 cups warm water
*1/4 cup sugar
*5 Tbsp. margarine, melted
*1 egg
*1 Tbsp. salt
*2/3 cup dry milk
*7 cups flour

Directions:
1.  Combine yeast and water in mixer.  Let sit until foamy.

2.  Add sugar, margarine, egg, salt, milk powder, and 2 cups of flour.  Mix until smooth.

3.  Gradually add remaining flour until dough is soft but not sticky.  (May need more or less flour than recipes suggests.)

4.  Knead 5 minutes.

5.  Place in greased bowl.  Cover with damp cloth.  Raise until doubled, about an hour.

6.  Divide into 3 sections.  Roll each section into a rectangle.

7.  Cut each rectangle into 8 smaller rectangles.

8.  Roll rectangles into "snails".

9.  Place on greased baking sheet, seam side down.

10.  Cover with greased plastic wrap.  Raise.

11.  Brush tops with salted butter or margarine.

12.  Bake 12 minutes at 375-degrees.

Recipe Source:  This recipe is all over the internet, take your pick of websites.  However, I have taken some liberties of my own.

Turkeyburger Soup

Ingredients:
*3 cups water
*1 Tbsp. chicken seasoning
*2 cups potatoes, diced
*2 cups mixed veggies
*2 Tbsp. dried minced onion
*1/2 lb. ground turkey, cooked and seasoned (I use 97% fat free)
*1 can (or 1 pint) tomatoes
*1 Tbsp. Worcestershire sauce
*salt and pepper, to taste

Directions:
1. In large sauce pan, combine water, chicken seasoning, potatoes, mixed veggies, and dried onion.

2. Bring to boil. Simmer until potatoes and veggies are tender.

3. Add turkey and tomatoes. Bring to boil.

4. Stir in Worcestershire sauce and salt and pepper to taste

Serving Suggestion: Serve with fresh rolls or french bread.

Pop Overs

Pop Overs are a very versatile food. They are hearty and will satisfy a sweet-tooth or those that prefer the salty. The texture is "eggy" and thick, not light and fluffy like a biscuit or muffin.

Ingredients:
*3 eggs, lightly beaten
*2 cups flour
*2 cups milk (almond milk works well)
*1 tps. salt


Directions:
1. Combine all ingredients. Mix well.

2. Pour batter into greased muffin tins.

3. Bake 18 minutes at 450-degrees.

4. Bake 10 more minutes at 350-degress.

Makes 6 large or 12 small.*

Serving Suggestion: Top with butter, honey, jam, cinnamon and sugar, or cheese.

Notes:
*If using large muffins tins, baking time may need to be extended. Try 20 minutes at 450-degrees instead of 18.

Ranch Home Fries

Ingredients:
*5 medium potatoes, scrubbed
*butter spray
*salt
*1 packet Ranch dressing mix
*parsley

Directions:
1.  Cut potatoes in to cubes.

2.  Spray large baking sheet with cooking spray.

3.  Spread cubed potatoes on baking sheet.  Spray with butter spray.  Lightly sprinkle with salt.

4.  Sprinkle Ranch mix over potatoes.

5.  Bake at 400-degrees for 30-40 minutes or until potatoes are tender.

6.  Transfer potatoes to serving dish, sprinkle with parsley.

Breakfast Cake

The actual name for this recipe is "Baked Oatmeal" and that's exactly what it is. I came across this recipe a while back and liked that it really was oatmeal, just in baked form with the sweetness baked right in, eliminating the need to stir in brown sugar or whatever. I changed the name to "Breakfast Cake" because I was afraid my kids wouldn't eat it if I called it what it was. They loved it the first time I made it and this dish is requested on a regular basis around here.

Ingredients:
*2 cups oats
*2/3 cup brown sugar
*1 tsp. baking powder
*1/2 tsp. salt
*1 cup milk
*1 egg
*1/2 cup applesauce
*1/2 tsp. vanilla

Directions:
1. Combine and stir dry ingredients.

2. In separate bowl, combine wet ingredients, mix well.

3. Mix wet ingredients into dry.

4. Pour into greased 8x8-inch baking dish.

5. Bake 35-40 minutes at 350-degrees.*

Notes:
-*The longer it's baked, the chewier the top. I bake the the full 40 minutes. For a softer texture, shorten baking time.

Serving Suggestion: Top with butter, if desired, and whipped topping. Milk could also be poured over the top and it could be eaten like real oatmeal.

Recipe Source: Adapted from somewhere... I just can't remember where.

Marinara Sauce

Ingredients:
*2 cups water
*1/2 small onion, chopped
*2 cloves garlic, chopped
*1 stalk celery, chopped
*1 1/2 cups carrots, chopped
*2 tsp. chicken seasoning (optional)
*1/2 tsp salt
*1/8 tsp. pepper
*3 pints tomatoes (or3-15oz cans)
*1 tsp. oregano
*2 bay leaves
*1 Tbps. brown sugar
*1/2 Tbps basil

Directions:
1. In sauce pan, combine water, onion, garlic, celery, carrots, chicken seasoning, salt, and pepper.

2. Bring to boil and simmer until water boils away. Veggies should be really tender at this point, if not, add more water and boil longer.

3. Add tomatoes, oregano, and bay leaves. Simmer on low for about one hour. Stir occasionally.

4. Remove bay leaves.

5. With an immersion blender, blend until smooth.

6. Stir in brown sugar. Add basil.

7. If sauce is too thin, simmer until desired consistency is reached.

Serving Suggestions: Serve or pasta, steamed veggies or use as a dipping sauce.

Bread Sticks

Ingredients:
*1 Tbsp. yeast
*1 ½ cups warm water
*2 Tbsp. sugar
*1 tsp. salt
* 3 cups flour*
* butter spray
* salt
* garlic powder
* Parmesan cheese

*parsley flakes, dried (optional)

Directions:
1.  Dissolve yeast in water.

2.  Add remaining ingredients and mix well.

3.   Add more flour if dough is sticky.

4.  Grease 11 X 17 inch cookie sheet. Roll out dough on cookie sheet.

5.   Spray with butter spray and sprinkle with salt, garlic powder, Parmesan cheese, and parsley.

6.  Cut into strips with pizza cutter. Let raise.

7.   Bake 20 minutes at 350 degrees.

Notes:
-*I often use 2 1/2 - 3 cups whole wheat flour then all purpose flour until dough is firm.
-Dough freezes well.
-Bread sticks are best when eaten the day they're made.  They go stale pretty quick.

No-Bake Cookies

Ingredients:
*2 cups sugar
*1/4 cup cocoa powder
*1/2 cup milk
*1/4 cup butter or margarine
*1 tsp. vanilla
*pinch of salt
*1/2 cup peanut butter
*3 cups oats

Directions:
1.  Combine all ingredients except peanut butter and oats in sauce pan.

2.  Bring to boil for 1 minutes.  Remove from heat.

3.  Stir in peanut butter until smooth.

4.  Stir in oats.

5.  Drop by spoonful onto waxed paper or press into greased 9x13-inch pan and cut into bars or squares when cool.

Scotch-A-Roos

Ingredients:
*1 cup corn syrup
*1 cup sugar
*1 cup peanut butter
*6 cups crisp rice cereal
*1 cup milk chocolate chips
*1 cup butterscotch chips

Directions:
1.  In sauce pan, over medium heat, combine corn syrup and sugar.

2.  Bring to boil and remove from heat.

3.  Stir in peanut butter until smooth.

4.  Put cereal in large bowl and add mixture.  Mix well.

5.  Press into greased 9x13-inch pan.

6.  Melt chocolate chips and butterscotch chips in microwave.  (Heat 30 seconds then stir.  Repeat until smooth.)

7.  Spread on top of cereal mixture. 

8.  Allow to cool before cutting into bars or squares.

Recipe Source:  LaNae McKenna, Bartlett Family Cookbook

Refried Beans

There is no picture for this recipe. I'm convinced there is no way to photograph refried beans and make them look appetizing. Despite what they look like, these beans are yummy!

Ingredients:
*1 1/2 cups dry pinto beans (or whatever kind of bean you want)
*1/2 small onion, chopped
*2 cloves garlic, minced
*2 tsp. salt
*1/2 tsp. pepper
*1/4 tsp. cumin
*4-5 cups water

Directions:
1. Rinse beans and remove anything that shouldn't be there, like small rocks.

2. Combine all ingredients in slow cooker.

3. Cook on high 4-5 hours, adding more water as needed.

4. Drain and save liquid.

5. Process in food processor until smooth, adding cooking liquid as needed to achieve desired consistency.

Note: Because there is no oil added (Yippee! They're much healthier and lower in calories.), the beans tend to dry out quickly. You may need to add more liquid before serving.

Homemade Fry Sauce

Ingredients:
*1/2 cup reduced fat Mayo
*1/4 cup ketchup
*1 tsp. lime juice
*1/2 tsp. garlic salt
*1/4 tsp. liquid smoke

Directions:
1. Combine all ingredients. Mix well.

Serving Suggestion: Serve with fries, tater skins,or put it on burgers and sandwiches.

Boring Breakfast Bars

It is with some hesitation that I post this recipe. A while back I was looking for a recipe for some kind of breakfast bar and came upon a recipe that looked promising. I was sorely disappointed. The end result of said recipe was, in my opinion, a dessert, and not a great one at that. I knew I would never feed that recipe to my kids for breakfast and it wasn't good enough to earn a spot in my dessert section.

I began making adjustments, adding and substituting this, reducing and eliminating that and ended up with this recipe. I was not impressed, but to my surprise, the kids loved it. I don't know why. Honestly, it's a bit bland and, well, just boring. But they like it so I make it. Which is why it is included here. Because someday when this blog makes it to book form, it will be for my kids.

Ingredients:
*1 1/2 cups oats
*1 cup whole wheat flour
*1/2 cup brown sugar
*1/2 tsp. salt
*1/2 tsp. baking powder
*1/2 tsp. baking soda
*1/2 tsp. cinnamon
*1/2 cup applesauce
*1/4 cup butter or margarine, melted

Directions:
1.  Combine all ingredients and mix well.  Mixture will be thick.

2.  Spread into greased 9x13-inch pan.

3.  Bake 15 minutes at 350-degrees.

Serving Suggestion:  Serve with fruit or yogurt.

Tater Skins

Tater Skins, or Tater Wedges as they're sometimes called, have quickly become a favorite among most at our house. I always seem to underestimate the amount we'll eat because we are always left wanting more.

Ingredients:
*potatoes, scrubbed (You probably want two per person, at least.)
*salt
*butter spray
*garlic salt
*cheese, shredded
*bacon pieces (imitation)

Directions:
1. Salt skins of potatoes. Place on baking sheet.

2. Bake at 400-degrees for 20-40 minutes, make sure taters are really tender.

3. Slice taters into halves or fourths.

4. Scoop out most of the potato, leaving about 1/4-inch to 1/2-inch along the skin.

5. Spray skins with butter spray, sprinkle with garlic salt. Top with cheese and bacon pieces.

6. Return to oven. Broil until cheese melts (only a couple of minutes). Don't let them burn!

Serving Suggestion: Serve with fry sauce (recipe coming soon) or your favorite dipping sauce.

Chicken Cordon Bleu Casserole

This casserole version of the real thing is so nice because it's so much less work than making the tradition chicken cordon bleu and yet, all the original components are present. I love the added dimension provided by the addition of the mustard.

Ingredients:
*3 medium potatoes, sliced
*1 tsp. salt
*1 tsp. thyme
*3 cloves garlic, minced
*1/2 tsp. salt
*6 Tbsp. flour
*2 cups chicken broth (or 2 cups water and 2tsp. chicken bouillon)
*3/4 cup milk
*Swiss cheese, about 1/2 cup or 2-3 slices or as desired
*2 Tbsp. mustard
*3 dashes cayenne pepper
*2 large chicken brests, cubed and lightly seasoned
*3 slices deli smoked turkey (or use ham), diced
*parsley

Directions:
1. Boil potatoes and 1 tsp. salt for 2 minutes. Drain. Set aside.

2. In sauce pan, combine broth, 1/2 tsp. salt, thyme and garlic. Bring to boil.

3. Stir in flour. Whisk until lumps are gone.

4. Add milk.

5. Remove from heat. Stir in cheese, mustard and cayenne pepper.

6. In greased casserole dish, pour small amount of sauce. Then layer potatoes, chicken, turkey, potatoes.

7. Cover with sauce. Sprinkle with parsley.

8. Bake at 400-degrees for 35 minutes or until chicken is done.

Recipe Source: Adapted from Mel's Kitchen Cafe (www.melskitchencafe.com)

Yellow Pancakes

When pancakes and corn bread come together we get a new option for breakfast. I love the gritty texture of these pancakes and they are sweet and flavorful enough that one can skip the syrup, honey, and or jam. Did I mention they're hearty, too? They are.  Oh, and they're fast and easy.

Ingredients:
*1 1/2 cups cornmeal
*1/2 cup whole wheat flour (or you could use all purpose)
*1/2 cup sugar
*1 tsp. baking powder
*1/2 tsp. salt
*2 eggs
*1/4 cup applesauce
*1/2 cup milk or water

Directions:
1. Combine all ingredients. Mix.

2. Pour 1/4 cupfuls onto hot griddle. Use cooking spray if needed.

3. Cook 2 minutes. Flip. Cook 2 minutes more.

Notes:
-Makes approximately 12 pancakes.
-A half cup sugar seems like a lot. By using this much, you eliminate the need for syrup or something of the like. However, if syrup is desired, you may decrease the sugar called for in the recipe to 1/4 cup, or even 2 Tbsp.

Recipe Source: Me.

Lemon Parmesan Tilapia

Ingredients:
*1/2 cup water
*1/2 tsp. chicken bouillon
*2 Tbsp. lemon juice
*1/4 tsp. pepper
*1/4 tsp. basil
*1/8 tsp. celery salt
*2 Tbsp. grated Parmesan cheese
*4 Tilapia fillets

Directions:
1. Place fillets in baking dish coated with cooking spray.

2. Combine all other ingredients. Pour over fish.

3. Bake 10-15 minutes at 350-degrees.

4. Broil for about 4 minutes. Keep watch so fish doesn't burn.

Serving Suggestion: Lemon-pepper Orzo (recipe coming soon) and steamed veggies.

Recipe Source: Adapted from Allrecipes.com.

Cinnamon Rolls

Ingredients:
*3 Tbsp. yeast
*1 cup water
*2 cups plain yogurt (homemade yogurt works great)
*1 cup oil
*7 cups flour
*2 tsp. salt
*2 tsp. cinnamon (optional)

*1/4 cup butter, melted
*1 cup brown sugar
*1 Tbsp. cinnamon

Glaze
*1 Tbsp. butter, softened
*1/2 tsp. vanilla
*powdered sugar (probably 2-3 cups
*water

Directions:
1. Combine yeast and water. Let sit until foamy.

2. Mix in yogurt and oil.

3. Gradually stir in flour, salt and cinnamon. Add more flour until dough is soft but not sticky.

4. Turn onto floured surface. Knead 20 times.

5. Cover. Rest 15 minutes.

6. Roll dough out to about 1/4-inch thick.

7. Brush with melted butter.

8. Combine brown sugar and cinnamon. Mix it well.

9. Sprinkle sugar and cinnamon mixture on dough. Be very generous.

10. Cut into 1-inch strips and roll into rolls.

11. Place rolls on greased baking sheet, allowing them to just barely touch.

12. Cover and raise 30 minutes.

13. Bake 25 minutes at 325-degrees.

14. Combine butter, vanilla, and powdered sugar. Add a little water at a time until desired consistency is reached.

15. Drizzle glaze over cooled rolls.

Note: These freeze really well.
Recipe Source: Adapted from Allrecipes.com.

Hearty Chicken Soup

My kids will actually eat this soup, vegetables and all. I'm sure it's because the veggies are pretty much pulverized and even though the kids know they're eating them, the fact that the healthy stuff isn't really recognizable makes all the difference.
Ingredients:
*1/2 small-medium onion
*handfull of baby carrots (or about 3 regular)
*3 stalks celery
*1/2 red bell pepper
*3 cloves garlic
*6 cups water
*1-2 chicken breasts, cooked, cubed and seasoned
*1 cup frozen corn
*2/3 cup barley
*2 Tbsp. chicken bouillon
*1 tsp. salt
*1/4 tsp. basil
*1/4 tsp. sage
*1/4 tsp. thyme
*1/8 tsp. pepper

Directions:
1. Shred or grate the onion, carrots, celery, red pepper and garlic. (I use my food processor.)

2. Combine all ingredients in slow cooker.

3. Cook on high for 3-4 hours (3 hours is plenty in my cooker) or until veggies are tender and barley is done.

Goes great with french bread.

Notes:
-This can also be done on the stove top. This version would be much faster but requires more vigilance. (Don't let it sit there and cook for 3 hours.)
-Add more water as needed.

Homemade Yogurt

Yup. You can make your own yogurt for just a fraction of the cost of buying it at the store. Plain, nonfat, creamy yogurt that you can flavor any way you wish or use in any recipe calling for yogurt.

Ingredients:
*1 3/4 cups nonfat milk powder (not instant)
*4 cups very warm water, but not hot
*1/3 cup plain yogurt with active cultures and no additives (You'll have to buy this at the store but it could be the last container of yogurt you ever buy.)
*2 1-quart jars

Directions:
1. In a large bowl, combine milk powder and water. Whisk until powder dissolves.

2. Stir in yogurt.

3. Pour into jars.

4. Heat oven to 100-degrees.**

5. Turn off oven, turn on oven light and place jars inside. Close door and allow to sit 6-8 hours undisturbed. (I let it go overnight.)

6. Set aside 1/3 cup of your homemade yogurt for your next batch. Refrigerate.

Notes:
**The lowest temperature on my oven is 170-degrees. I preheat to this temp while I gather my ingredients, then turn off the oven and leave the door open while I mix the yogurt to allow the oven to cool a little.
*Generic brands of plain yogurt seem to work better than name brands for.

Flavor Suggestions:  Mix in jams, fruit, fruit purees, ice cream syrups, or try a little lemon juice with some Splenda to sweeten.  Really, the possibilities are endless.

Recipe Source:  LaRee Evans, Bartlett Family Cookbook

Homemade French Fries

Ingredients:
*potatoes, as many as you want, scrubbed clean
*butter spray (like Parkay or I Can't Believe It's Not Butter)
*salt (regular or season salt

Directions:
1. Slice potatoes to desired size. (Keep in mind, the thinner, the fast they bake.)

2. Spray baking sheet with cooking spray.

3. Arrange fries on baking sheet. They can be touching but don't put them on top of each other.

4. Generously spray with the butter spray. (If you don't have butter spray, you can substitute cooking spray.)

5. Sprinkle with salt.

6. Bake at 400-degrees for 20-30 minutes, depending how thick the fries and how crispy you like them.

A Rainbow of a Salad

The options and possibilities don't end when it comes to green salads. This is my favorite version.

Ingredients: (All as much or as little as you like.)
*green-leaf lettuce
*carrots, grated
*peas
*tomatoes, sliced
*chicken, cooked, cubed and seasoned
*hard-boiled egg, sliced
*bacon bits
*salt and pepper
*favorite salad dressing (I like Kraft Fat Free Caesar Italian.)

Directions:
1. Place above ingredients in bowl in any order desired.

2. Top with dressing when ready to eat.

Tomato Soup

Ingredients:
*1 medium butternut squash
*1/2 small onion
*4-6 cloves garlic, minced
*2 quarts (or 2-28oz cans) tomatoes, do NOT drain
*4 tsp. Italian seasoning
*1 Tbsp. sugar
*2 tsp. salt
*2 tsp. basil

Directions:
1.  Cut squash in half.  Bake at 350 degrees for one hour or until really tender.  Scoop out pulp and discard skin.

2.  In sauce pan, cook onion and garlic with 1/2 cup water until tender.  (Add more water in small amounts as needed.  This way, there is no need for oil, which just adds unnecessary calories to a perfectly nutritious soup.)

3.  In food processor, combine onion and garlic, squash, tomatoes and Italian seasoning.  Puree til smooth.

4.  Return puree to sauce pan.  Reheat.  Add salt, sugar and basil.

5. Thin with water, milk or broth if needed.

Chicken Broccoli Pasta Bake

Ingredients:
*12 oz pasta (I like penne, or rotini)
*2 eggs
*1 cup milk
*1 cup cheddar cheese (I probably don't use quite a whole cup.)
*1 cup Parmesan cheese (I probably don't use quite a whole cup.)
*2 cups cottage cheese (use this recipe or just buy it.)
*1 large chicken breast, cooked and cubed
*2 cups frozen broccoli, somewhat thawed
*1 tsp. salt
*1/4 tsp. pepper

Directions:
1. Cook pasta and drain.

2. In a large bowl, beat eggs, stir in cheeses, broccoli and chicken.

3. Stir in pasta.

4. Pour into 9x13-inch baking dish.

5. Bake uncovered 20-25 minutes at 400 degrees or until edges brown and center is almost set.

6. Let stand 5 minutes before serving.

Recipe Source:  Inspired by the Pepperoni Pasta Bake recipe.

Homemade Cottage Cheese

Yup. You really can make your own homemade cottage cheese with just a few simple ingredients. Although one certainly could eat it just like one would eat the store-bought stuff, one may not want to. The texture and taste are different but this cottage cheese is great for recipes calling for cottage cheese (think lasagnas and casseroles).

Ingredients:
*9 1/2 cups water
*2 2/3 milk powder (not instant)
*1/2 cup vinegar
*1/2 tsp. salt (or to taste)
*3/4 cup milk (or to consistency)

Directions:
1. In a large sauce pan, combine water and milk powder. Heat to 175 degrees, stirring frequently.

2. Remove from heat. Add vinegar. Stir gently.

3. Let sit undisturbed and allow curds to form. (Allow at least an hour for this.)

4. Pour through tight strainer or several layers of cheese cloth. Allow to drain well.

5. Stir in salt and milk. Refrigerate.

Make approximately 3 1/2 cups.

Note: The whey (leftover liquid) can be tossed or used in bread recipes.

S'Mores Bars

I came across this recipe several months ago and have made it quite a few times. I thought I had posted it, but apparently I didn't. These goodies are so yummy, they do not last a full day at our house. (Seriously. I'll make them after lunch and they're gone before bedtime.)

Ingredients:
#1
*1 1/2 cups brown sugar
*1/2 cup margarine

#2
*1 tsp. vanilla
*2 eggs

#3
*2 cups flour
*2 cups graham cracker crumbs (smash about a package with a rolling pin)
*1 tsp. baking powder
*1/4 tsp. salt

#4
*1 jar (7oz) marshmallow creme
*1 1/2 cups chocolate chips (Just use a full 12 oz bag. Don't skimp!)

Directions:
1.  Cream #1. Mix in #2.

2.  Combine #3 in a separate bowl. Slowly mix in wet mixture.

3.  Line 9x13 pan with foil and spray with cooking spray.

4.  Press half of dough into pan.

5.  Drop globs of marshmallow creme on top then play Connect the Dots with the tip of a spoon.

6.  Sprinkle chocolate chips on top.

7.  Crumble remaining dough on top.

8.  Bake 28 minutes at 350 degrees.

9.  Allow to cool completely. (This is the hard part.)

I assume these should be stored in an air-tight container and enjoyed in days ahead, but I wouldn't know for certain because they don't last that long at my house.

Recipe Source:  Adapted from Mel's Kitchen Cafe (www.melskitchencafe.com)

Chili

It is with some reluctance that I post this recipe. I am not a connoisseur of chili. In fact, it's only been the past couple of years that I decided I even like chili. At all. Yet still, I am very picky.

I love this recipe, it's right in sync with my tastes, but it may not be the one for anyone else. This recipe is not spicy. It does not have muck "kick" at all. There is nothing fancy about it. No onions or peppers. And I use extra lean ground chicken or turkey, not beef. Although, beef could certainly be substituted.

On the other hand, this is a pretty darn healthy chili recipe, super low fat and low calorie, as far as chili goes. This chili goes well on baked potatoes. Makes some pretty good chili cheese fries (homemade baked fries). It was delicious on top of Foccacia bread.

Ingredients:
*1/2 lb extra lean ground chicken or turkey, cooked and seasoned to taste
*1 pint tomatoes, undrained
*1 can white beans, drained
*1 can black beans, drained
*1-8oz can tomato sauce
*2 tsp. chili powder
*1/4 tsp. cumin
*1 tsp. brown sugar
*basil, to taste

Directions:
1.  Combine all ingredients in pot.

2.  Bring to boil.

3.  Boil off liquid until chili begins to thicken.