Homemade Croutons

Homemade Croutons

This recipe is great and super simple!  Just save the ends of your bread loaves.  And you can make fresh, delicious croutons to add to salads and soups! 

Ingredients:
day old French bread (approx. 1/2 loaf, I love using my homemade French bread!)
olive oil (approx. 1/4 cup oil per 1/2 loaf)
salt & pepper to taste
Optional: seasonings of your choice  - I like Italian so I do some parmesan cheese, garlic, Italian seasoning (basil, oregano, thyme)

Directions:
Preheat oven to 350*F.  Using a bread knife, cut the bread into 1/2 inch by 1/2 inch cubes.  Make your cuts as similar as possible to help them bake evenly.  In a large bowl, toss bread cubes with enough olive oil to lightly coat.  Add the salt, pepper and your seasonings.  Once cubes are evenly and lightly coated, pour bread onto a baking pan lined with aluminum foil.  Bake bread in oven for 20-30 minutes until bread is golden and very crunchy.  Toss cubes several times during baking.  Store in a plastic container or bag for up to two weeks unrefrigerated.


By: A Sweet Pea Chef

Frozen Yogurt Dots

 

Frozen Yogurt Dots

All my recipes can't be about me and Jim.  These are the perfect treat for my sweet toddler!  And so easy to make!  Frozen, creamy deliciousness!

All you have to do is pick your favorite flavored yogurt and spoon it into a pastry bag (a ziplock bag with a hole cut in the corner works great too!).  Squeeze the yogurt onto a cookie sheet.  Place cookie sheet in freezer.  It should take less than an hour to freeze.  They need to be stored in the freezer or they melt quickly. 

By: One Good Thing

Mint Chocolate Cookies

Mint Chocolate Cookies

These cookies are perfect for those mint lovers you know!  Filled with Andes mints and dark chocolate and mint chips (special holiday chocolate chips), these have a perfect combination of smooth chocolate and zingy mint!  My husband loves them and says they taste like the amazing Girl Scouts Thin Mints!  So fun to find a special treat he loves!

Ingredients:
1 cup butter, softened
2/3 cup white sugar
2/3 cup packed brown sugar
1 egg
1 1/2 teaspoons vanilla extract
2 cups flour
1/3 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 cup Hersheys Dark Chocolate and Mint chocolate chips
1 cup chopped Andes Mints

Directions:
Preheat oven to 350* F.  Grease cookie sheets.  In a large bowl, cream together butter, white sugar, and brown sugar until light and fluffy.  Beat in egg, then stir in vanilla.  Combine flour, cocoa powder, baking soda and salt; gradually stir into the creamed mixture.  Mix in the chocolate chips.  Drop by rounded spoonfuls onto the prepared cookie sheets.  Bake for 12 to 15 minutes.  Allow cookies to cool on cookie sheets for 5 minutes before transferring to a wire rack to cool completely. 

Homemade Chocolate Syrup

Homemade Chocolate Syrup

If you haven't noticed already, one of my favorite things for recipes is to try to make a homemade version of something we traditionally buy store bought.  I think it's healthier and tastes much better.  So, here is the recipe for homemade chocolate syrup.  It tastes good and is super easy!  It is great over ice cream! 

Ingredients:
1 1/2 cups sugar
3/4 cup unsweetened cocoa powder
1 cup water
dash of salt
1 teaspoon vanilla

Directions:
In a small saucepan, add sugar, cocoa and salt.  Whisk together gently.  Add water.  Bring mixture to a boil, stirring occasionally.  Reduce heat and cook for 1 minute.  Remove from heat and add vanilla.  Cool.  Store in the refrigerator.   


By: One Good Thing

Roasted Zucchini and Carrots

Roasted Zucchini and Carrots

We are trying very hard as a family to up our veggie intake.  Most of the time, we just heat up some frozen veggies to have with dinner.  We are all a little picky about which vegetables we like (Jim likes broccoli, green beans, peas and corn; I like spinach, zucchini, mushrooms, lettuce, green beans, peas, carrots, and corn).  I was so happy to find this recipe that makes some of my favorite veggies taste even better!  They are delicious roasted and so easy!  This at least helps me get my veggies in :)

Ingredients:
olive oil
salt & pepper
zucchini & carrots (other veggies are good this way too!)
seasoning

Directions:
Preheat oven to 425*F.  Cut veggies into 3 inch sticks, making sure they are even in thickness.  Line a baking pan with parchment paper and spray with cooking spray.  Lightly toss the veggies with a tablespoon of olive oil and your seasonings.  Season with salt and pepper and your other favorite seasoning blend (seasoning salt, Italian seasoning, paprika, cumin, cayenne, are all good choices).  Spread seasoned veggies on the lined tray and roast for about 20 minutes, tossing halfway through, until golden and slightly browned at the edges.


By:   Voracious Vander

No Bake Energy Bites

No Bake Energy Bites

This is one of my favorite "treats" and it's pretty healthy! Packed with oats, flaxseed, and peanut butter, it is the perfect energy boost for a workout.  The addition of the chocolate chips makes it feel like a treat. 

Ingredients:
1 cup dry oatmeal (I use old fashioned oats)
2/3 cup toasted coconut flakes
1/2 cup peanut butter
1/2 cup ground flaxseed
1/2 cup chocolate chips (optional)
1/3 cup honey
1 teaspoon vanilla

Directions:
Stir all ingredients together in a medium bowl until thoroughly mixed.  Cover and let chill in the refrigerator for half an hour.  Once chilled, roll into balls of whatever size you would like.  Store in an airtight container and keep refrigerated for up to one week. 


By: Gimme Some Oven

Mint Chocolate Chip Ice Cream Cake

Mint Chocolate Chip Ice Cream Cake

In addition to cinnamon/sugar, my sweet husbands favorite thing is Mint!  He loves Andes mints, mint ice cream, Mint oreos, etc.  This is our go to birthday cake for him now, such a special treat, and pretty easy too!

Ingredients:
Chocolate Cake batter (I use a Betty Crocker mix, can also make your own)
1/2 gallon mint chocolate chip ice cream, softened
10 chocolate wafers, coarsely crushed
chocolate ganache (optional)
Garnishes: sweetened whipped cream, Andes mints

Directions:
Prepare chocolate cake per recipe instructions for 9" rounds.
Let cool completely.  Place 1 cake layer in a 9 inch springform pan.  Top with one-third of ice cream.  Sprinkle with half of crushed wafers.  Repeat layers once.  Top with remaining cake layer and ice cream.  Freeze 8 to 12 hours.
Top with chocolate ganache, garnish with whipped cream and Andes mints if desired. 


By: Southern Living

Oven Fried Okra

Oven Fried Okra

My mom is from the South and when we go visit family, I would always get Fried Okra  I don't really like okra very much but I do love fried okra!  In my quest to eat a little more healthy, I was very pleased to find this oven fried okra recipe without the actual frying, loads of oil, butter, etc.  It is perfectly crispy and has a bit of kick with the seasonings!  Might become my new favorite side dish! 

Ingredients:
16 oz. bag frozen sliced okra, thawed
1 teaspoon Cajun seasoning
1/2 teaspoon garlic salt
1 cup yellow corn meal
Canola oil spray
1 gallon zip lock bag

Directions:
Preheat oven to 425*F.  Turn the zip-lock bag inside out and spray with canola oil spray.  Pour the okra in the bag along with the Cajun seasoning and garlic salt.  Seal bag and shake vigorously.  Let rest for 10 minutes so the juices extract from the okra.  Add the cornmeal to the bag and shake up again.  Pour okra over a strainer or colander (over the sink) so the extra cornmeal will fall off.  Spread the okra over a foil covered baking sheet and spread out evenly.  Spray okra with canola oil spray.  Bake for 20 minutes, remove from oven, flip okra over, lightly spray with canola oil again and return to oven for 20 more minutes. 


Cajun Seasoning Mix:
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
1 tablespoon ground black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
5 tablespoons paprika
3 tablespoons salt


By: Cookin' Cowgirl

Sugar Cookie Bars

Sugar Cookie Bars

I LOVE sugar cookies!  I love the flavor, cutting them out, decorating them, etc.  But every now and then, I want the taste without all the work.  And these bars are perfect!  They are very easy and quite addicting! 

Ingredients for the cookies:
2 1/2 cups bread flour or all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
1 egg
1 1/2 tablespoon sour cream
1 teaspoon vanilla extract

Ingredients for the frosting:
1/2 cup butter, softened
4 cups powdered sugar
1/4 cup half and half
1 teaspoon vanilla
pinch of salt
several drops of food coloring (optional)

Directions:
Cookies:  Preheat oven to 375*F and grease a 9x13 baking dish.  In a medium bowl, combine flour, baking powder, and salt.  Set aside.  In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes.  Add eggs and combine well.  Add sour cream and vanilla and mix until completely blended.  Slowly add the flour mixture and stir until well combined.  Gently press the batter into the greased baking dish and spread out with hands (butter hands first to help with stickiness).  Bake 17-20 minutes or until edges become lightly golden.  Set aside to cool completely.

Frosting: In a medium bowl, cream together butter, powdered sugar, and half and half until light and fluffy.  Stir in vanilla and salt until well combined.  Add food coloring until desired color.  Frost your cooled cookie bars evenly.  Cut into bars and serve. 


By: High Heels and Grills

Oreo Truffle Brownies

Oreo Truffle Brownies

Oh my!  Chocolatey goodness overload!  These brownies are rich and decadent!  They have a great brownie base topped with oreo truffle filling and chocolate ganache.  We love oreo truffles, I make them during the holidays every year.  Combined with this simple brownie = perfection!  Such a sweet treat!

Ingredients:
1 cup butter softened
2 cups sugar
4 eggs
1 teaspoon vanilla
1/2 cup unsweetened cocoa
1 1/3 cups flour
1/2 teaspoon salt
1 package double stuffed oreos
8 oz. cream cheese
10 oz. dipping chocolate

Directions:
Cream butter and sugar together.  Add eggs and blend well.  Add vanilla, salt, cocoa and flour.  Don't overbeat.  Pour into greased 9x13 pan.  Bake at 350*F for 20-25 minutes.  Allow to cool completely.
While brownies are cooling, make oreo truffle layer.  Crush oreos finely in a food processor or by putting them in a ziplock bag and smashing them until finely ground with a rolling pin.  When oreos are finely crushed (reserve 1/4 cup), use mixer (or hands or spoon), combine cream cheese and crushed oreos.  When brownies have cooled completely, spread Oreo truffle layer on top. 
Melt dipping chocolate and pour and spread evenly over the oreo truffle layer.  Sprinkle with remaining crushed oreos.  Cover and put in fridge until set. 

By: Chef in Training

Homemade Cheddar Crackers

Homemade Cheddar Crackers

I like to limit the processed food for myself and my daughters so when I found a recipe for homemade cheddar crackers (like goldfish or cheez its), I had to try it out!  These are super easy and quite tasty!  We can polish off the recipe in a day! 

Ingredients:
8 oz sharp cheddar cheese, shredded
1/2 stick unsalted butter, at room temperature
3/4 teaspoon salt
1 cup all purpose flour
2 tablespoons ice water

Directions:
In the bowl of a stand mixer fitted with the paddle attachment, mix the cheddar, butter, and salt until soft and combined.  Add the flour and mix on low speed (the dough will be dry and pebbly).  Slowly add the water and continue to mix as the dough forms a ball. 
Pat the dough into a disk, wrap tightly with plastic wrap and refrigerate for at least an hour. 
Preheat the oven to 375*F.  Line two baking sheets with parchment paper.  Divide the dough into two pieces and roll each into a very thin (1/8 inch or less) rectangle.  Using a knife, cut into 1-inch squares and transfer to baking sheets.  You can also use small cookie cutters.  Use the tip of a chopstick to punch a hole in the center of each square. 
Bake for 15-17 minutes or until puffed and browning at the edges.  Watch carefully, as the high fat content of the crackers makes it a fine line between golden delicious and burnt.  Immediately move the crackers to racks to cool. 

By: A Chow Life

Snickerdoodle Blondies

Snickerdoodle Blondies

Another awesome recipe for my cinnamon-sugar loving hubby!!  These are delicious and have become one of my go-to recipes for potlucks or when I need to make a dessert for friends coming over (I always have all the ingredients on hand!)

Ingredients:
2 2/3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract

Topping:
2 tablespoons white sugar
2 teaspoons cinnamon

Optional:
1/2 cup cinnamon chips

Directions:
Preheat oven to 350*.  Lightly grease 9x13 pan.  Sift together flour, baking powder, cinnamon, and salt and set aside.  In large bowl, beat together butter, sugar, eggs, and vanilla until smooth.  Stir in the flour mixture until well blended, then mix in cinnamon chips if using.  Spread evenly in prepared pan.  Mixture will be thick and resemble cookie dough.  Combine white sugar and cinnamon in a little bowl and evenly sprinkle over the top of the batter.  Bake 25-30 minutes or until surface springs back when gently pressed.  Cool slightly and cut into bars while still warm. 

By: Chef in Training

Snickerdoodle Bread

Snickerdoodle Bread

Jim's favorite cookie is Snickerdoodles.  It's inevitable that I try every variation related to snickerdoodles for him, including bread!  This was fantastic!  A great breakfast treat or afternoon snack! 

Ingredients:
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 cup butter
2 cups sugar
3 eggs
1 teaspoon vanilla
3/4 cup sour cream
1 pkg Hershey's cinnamon chips (optional)
3 Tablespoons sugar
3 teaspoons cinnamon

Directions:
Preheat oven to 350*.  Cream butter, sugar, salt, and cinnamon until fluffy.  Add eggs and mix well.  Add vanilla and sour cream and mix well.  Mix flour and baking powder in a separate bowl.  Add to wet ingredients and mix until all combined.  Add cinnamon chips if using.  Spoon batter into 4 mini loaf pans until about 2/3 full.  Mix 3 Tbl. sugar and 3 tsp. cinnamon and sprinkle over batter in each loaf.  Bake at 350* for 35-38 minutes.  Let cool before removing from pan. 


**Can be made in 2 large loaf pans, bake at 350* for 60-70 minutes, until toothpick inserted comes out clean. 
**You can make these as muffins (about 2 dozen total), bake at 350* for about 20 minutes. 
**Cinnamon chips are a seasonal item, you can find them at Hersheys.com. 
**For a healthier version, you can substitute plain Greek yogurt for the sour cream. 

By:  LilLuna

White Chocolate Oreo Brownie Cake

White Chocolate Oreo Brownie Cake

This dessert is addictive!  And it's so pretty!  It's a great combination of brownie, cookie crunch, and chocolate.

Ingredients:
6 oz. Hershey's Cookies & Cream Chocolate Candy Bar
1/2 cup sugar
1/2 cup butter
2 eggs, lightly beaten
1/2 teaspoon vanilla
1 cup flour
1/2 teaspoon baking powder
pinch of salt
7 oz. sweetened condensed milk
3/4 cup mini semi-sweet chocolate chips

Directions:
Preheat oven to 350*.  Melt candy bar, sugar and butter in a saucepan over medium low heat.  Whisk in eggs and vanilla.  Add flour, baking powder, and salt.  Stir until mixture is incorporated and smooth.  Pour into greased 9" springform pan.  Bake at 350* for 20 minutes.  Remove from oven.  Immediately pour sweetened condensed milk over brownies.  Top with mini chocolate chips.  Let cool, serve with ice cream.

By: Fahrenheit 350*

Chicken and Bacon Mac & Cheese

Chicken and Bacon Mac & Cheese

This is one of our new favorites!  How could you go wrong with grilled chicken, bacon, and mac & cheese! 

Ingredients: 
6 slices smoky bacon
salt & pepper
1 lb. whole wheat short cut pasta (such as penne or elbow noodles)
Vegetable oil
1/2 teaspoon paprika
4 tablespoons butter
3 rounded tablespoons flour
1/2 cup chicken broth
2 cups whole milk
2 teaspoons dried thyme
1 teaspoon nutmeg
2 cups shredded mozzarella
1/2 cup shredded provolone
1/2 cup Parmesan Cheese

Directions: 
Preheat oven to 375*.  Arrange the bacon on a slotted broiler pan or on a rack placed over a baking sheet and bake until crisp, about 15-25 minutes.  Chop and reserved.  Switch on the broiler.
Bring a pot of water to a boil, salt it, add the pasta and cook just shy of al dente.  Drain and return to the pot.
While the pasta is cooking, heat a grill pan or cast-iron griddle over medium-high heat.  Drizzle the chicken with vegetable oil, season with salt, pepper, and paprika.  Grill the chicken for about 10 minutes, turning once, until nicely browned.  Transfer to a cutting board and cut into one inch pieces.
While the chicken cooks, melt the butter in a medium saucepan over medium heat.  Add the flour and whisk for 1 minute.  Whisk in the cider, then the milk.  Bring to a boil and cook, whisking, until the sauce coats the back of a spoon, 3-4 minutes.  Add the thyme and season with salt, pepper, and nutmeg.  Stir in the cheeses until melted.
Add the chicken, bacon, and sauce to the pasta and transfer to a casserole dish.  Sprinkle with parmesan cheese.  Broil until bubbling and browned, about 5 minutes.
Garnish with parsley as desired.


**This recipe has several things going at once and uses about 5 pots/pans but it is soooo worth it!!  Jim wants it every time we have bacon in the house. 

From Rachel Ray Magazine