Sweet Rolls

Source: My mom

photo courtesy: Gregg

Ingredients:
for the dough:
1 Tablespoon yeast softened in 1/4 cup warm water
1 cup milk, scalded
1 teaspoon salt
1/4 cup sugar
1/3 cup shortening
1 egg, beaten
1 teaspoon grated lemon rind, if desired
about 4 1/2 cups flour

for the filling:
1/4 - 1/2 cup softened butter
"generous amounts" of brown sugar, cinnamon sugar, chopped nuts (if desired), and raisins (if desired - here they are ALWAYS desired!)

for the icing:
mix melted butter, vanilla, powdered sugar and milk to desired glaze consistency

Variation: Orange Roll Twists (source: Mel's Kitchen Cafe)
I used the same dough recipe as above, but just filled and frosted them with this recipe below and it was awesome!  I also tried her version of twisting the roll and baking it on a cookie sheet -see her post for pictures - it looked pretty and was so darn tasty!

for the filling:
1/2 cup softened butter
1 cup sugar
2 tablespoons freshly squeezed orange juice
Grated orange rind/zest from two large oranges (reserving 1/2 teaspoon grated rind for the glaze below)

for the glaze:
1 1/2 cups powdered sugar
3 tablespoons freshly squeezed orange juice from about 1 orange
1/2 teaspoon grated orange rind/zest reserved from the filling above

Directions:
Scald the milk, cool to 90°.  Add shortening, salt, and sugar.  Mix till frothy.  Add flour to make a thick batter.  Add yeast, egg and lemon rind.  Beat well.  Add enough more flour to make a soft dough.  Cover and let rest for 10-15 minutes.  Knead well until the surface is smooth and satiny, and is covered with tiny blisters.  Place in bowl, cover and let rise till slightly more than doubled in bulk.  Punch down and let rise 30 minutes.  Punch down and let rise 10 minutes.  Roll into large rectangle.  Cover with softened butter.  Sprinkle generous amount of brown sugar, cinnamon sugar, nuts, and raisins.  Roll it up shortways.  Slice into 1 1/4" slices with thread.  Put in 9x13" cake pan and cover and let rise till they double in size.  (I made mine on Christmas Eve - mid day - and just let them do their rising in the fridge.  On Christmas morning, I pulled them out of the fridge for about an hour and then popped them in the oven.)  Bake at 350° for 20-25 minutes, until brown.  Spoon icing over warm rolls.  Makes 12-14 rolls.

Notes:
For as long as I can remember we've had Sweet Rolls - these Sweet Rolls - for breakfast on Christmas morning.  (Sometimes we'd request them for breakfast on our birthdays, too, and being the amazing mom she is, she'd make them for us.)  Since we weren't in Logan for Christmas this year, I took it upon myself to carry on the tradition.  I was a little intimidated, mostly because I made some alterations that I had never tried or seen tried before, but in the end they worked out marvelously.  Gregg says I can make them whenever I get the hankering.  Hopefully for my waistline (maybe not his) that will only be next Christmas.

Updated to add Orange Roll variation - we tried these for Christmas 2013 and they were a hit!  I just made one batch of the dough and when it came time to roll it out and fill, I just split it in half using half for cinnamon-raisin-walnut and half for orange (I halved the recipe above for Mel's orange filling/icing and it was perfect for 6 rolls/twists).

Eggnog Coffee Cake Muffins

Source: here

photo credit: Gregg

Ingredients:
for the streusel:
1/2 cup all-purpose flour
1/2 cup brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
5 tablespoons unsalted butter, cut into small pieces

for the muffins:
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup eggnog
1 large egg
5 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract

for the eggnog glaze:
1 cup powdered sugar
3 tablespoons eggnog
Pinch of nutmeg

Directions:
1. Preheat the oven to 350 degrees F. Line a muffin pan with paper liners or spray with cooking spray. The recipe makes 10 muffins. (I'm not sure how the original recipe-writer did her math, but I got 13 pretty big muffins out of this recipe.) Set aside.

2. First make the streusel topping. In a small bowl, combine flour, brown sugar, cinnamon, and nutmeg. Add the butter and rub together with your fingers until mixture looks like coarse crumbs. Set aside.

3. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt. Set aside.

4. In a medium bowl, combine eggnog, egg, melted butter, and vanilla extract. Whisk until smooth. Pour the liquid ingredients over the dry ingredients and stir until just combined. Don't over mix.

5. Place 1 Tablespoon of muffin batter in each prepared muffin cup. Top with 1 teaspoon of streusel. Add more batter to cover the streusel, about a heaping teaspoon (I added a heaping Tablespoon - if I would have just done a teaspoon it would have made even more than 13 muffins, I'm sure). Top muffins with remaining streusel.

6. Bake muffins for 20 minutes (I might do a little less next time - they seemed a titch tough to me and I think it was because they were slightly overcooked), or until a toothpick inserted in the center comes out clean. Remove from oven and let muffins cool to room temperature.

7. While the muffins are cooling, make the eggnog glaze. In a medium bowl, whisk together powdered sugar, eggnog, and pinch of nutmeg. Whisk until smooth. Drizzle glaze over the muffins. Serve and enjoy!

Notes:
I've been seeing lots of eggnog muffin recipes pop up on pinterest recently and I've been pinning them all.  The other evening my sweet tooth was in serious need of something, well, sweet.  I pulled up all my eggnog muffin recipes and this one floated to the top as the winner for the evening.  (I commonly make muffins for dessert around here - probably more than for breakfast.)  Boy, was it a winner!  I like the flavor of eggnog, but I just can't drink more than a tiny juice glass of it (diluted with milk) in a sitting.  These muffins weren't overly eggnog-y - they provided just enough eggnog flavor in a form that I can handle eating.  And I think they might have been even better the next morning.  Try 'em yourself!

Creamy Tuscan Pasta Sauce

I made this and served it at Heather's birthday dinner (2013) and it was absolutely wonderful! I put it over mozzarella and spinach ravioli. I used fat free cream cheese and regular milk. It definitely was a big hit!!

From Mel's Kitchen Cafe

YIELD: SERVES 4-6

This would be delicious with grilled or cooked chicken thrown into the mix. Also, you can use lowfat cream cheese and lowfat milk; the sauce is more creamy and smooth the higher fat content you go but I usually stick with 1% milk and less fat cream cheese and we love it. If you have fresh basil, scrap the dried basil and add in about 1/4 cup chopped fresh basil at the end of cooking (or do a combination of dried and fresh for maximum basil flavor). To maximize how quickly this meal comes together, start the noodles cooking at the same time you start the sauce.

INGREDIENTS

·         4 tablespoons butter

·         4 cloves garlic, finely minced or pressed through a garlic press (I used bottled)

·         1/2 tablespoon dried basil (I used fresh and added about 2 T)

·         8 ounces cream cheese, softened and cut into 8 pieces

·         8-ounce jar sun-dried tomatoes, rinsed, drained and chopped

·         2 cups milk

·         6 ounces Parmesan cheese, grated (about 2 cups) (I had one bag, about 1.5 cups)

·         1/2 teaspoon ground black pepper (I used white)

·         1/2 teaspoon salt, more to taste, if needed

·         Diced fresh tomatoes, fresh basil for topping (optional) (used neither)

DIRECTIONS

1.       In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Stir in the dried basil. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Stir in the sun-dried tomatoes.

2.       Over medium heat, add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5-10 minutes. Serve over hot, cooked noodles.

Recipe Source: from Mel’s Kitchen Cafe

Hawaiian Meatballs

Source: here, via Pinterest

Ingredients:
1-1/2 lb lean ground beef
2/3 cup graham cracker crumbs
1/4 cup onion, minced small
1 egg
1-1/2 teaspoons salt
1/4 teaspoon ground ginger
1/4 cup milk
1 Tablespoon olive oil
1/2 cup brown sugar
2 Tablespoons cornstarch
1 can pineapple tidbits, drained, reserving juice
1/3 cup white vinegar
1 Tablespoon soy sauce
1/2 green bell pepper, diced

Directions:
Mix beef, graham cracker crumbs, onion, egg, salt, ginger and milk in a large bowl. Shape into 1" balls.
Heat oil in a large frying pan. Brown meatballs in oil. Remove and keep warm.
Mix cornstarch and sugar in a small bowl. Stir in reserved pineapple juice, vinegar and soy sauce. Stir until smooth and pour into frying pan. Cook until thickened.
Add meatballs, pineapple and green peppers and heat through. Serve over rice. Enjoy!

Notes:
We had some meatballs and rice in Logan at my parents' house over our Thanksgiving trip and it sparked a desire to, well, eat more meatballs.  :)  I remembered a recent, easy-sounding meatball recipe I had seen and pinned on Pinterest, so I checked it out and found I had everything I needed to make them.  They were so good!  We love and eat sweet and sour chicken quite often at our house, so it was a fun little switch-up to have those sweet and sour flavors with meatballs instead.  The graham crackers added to the meat mixture added a touch of sweetness that was really tasty.  I'll be holding onto this recipe for a repeat meal, that's for sure.

Spinach Salad

Source: the original Kim Blanchard

Ingredients and directions:
for the dressing:
In a medium bowl or liquid measuring cup or jar, mix the following:
1 1/2 Tablespoons poppy seeds
1 1/2 cups vegetable oil (I only added about 1 1/4 because I ran out of oil in the bottle I had open and was doing it one handed holding Callie, so I couldn't get the other bottle open; plus I ran out of room in the bowl I was mixing everything up in - ha - it all turned out okay, though!)
1 1/2 Tablespoons grated purple onion (I wasn't successful with the grating, so I just chopped it really, really fine)
3/4 teaspoon dry mustard (I didn't have dry, so I added 1 teaspoon regular prepared mustard)
3/4 cup white vinegar (I ran out of vinegar - the horror - so I only added about 1/2 cup)
3/4 cup sugar
1 1/2 teaspoons salt

for the salad:
In large salad bowl, combine the following: (my mixing/salad bowls were not large enough, so I had to divide it into two bowls and make two separate salads)
1 1/2 lbs fresh spinach
1 lb sliced fresh mushrooms
3/4 lb grated swiss, jack or mozzarella cheese (I think I used more like 1/2 lb swiss)
1/2 lb bacon, cooked crisp and crumbled
1 cup cottage cheese
1 medium purple onion, sliced into rings

Right before serving pour 2/3 of the dressing over the salad and toss.  Serve immediately.  You can add more dressing if you need or want to - it makes a lot.

Notes:
Kim suggests making the dressing the day before.  And sometimes she'll even assemble all the other salad ingredients in a large bowl (without mixing or tossing) several hours before and then right before dinner, just pour on the dressing, mix thoroughly, and serve.

I signed up for a salad for the branch Christmas party yesterday (along with a dessert), and decided on this one, a favorite in the Blanchard family.  This is a great salad that can feed a crowd and we've enjoyed it at many a family gathering, including Callie's baby blessing.  Yum, yummy, yum!

P.S. I didn't see this in the Bistro cookbook or blog already, so I decided it was high time to add it!

Magic Cookie Bars

Source: My grandma, Margaret Elwood

I was recently at my parents' house where
my mom was making these bars for a family
party - I knew I needed to take the chance to
snap a pic of the original handwriting of my
grandma in a cook book she put together for
my dad when he left on his mission.  Truly
a treasure - the handwriting and the recipe!

Ingredients:
1/2 cup butter
1 1/2 cups graham cracker crumbs
1 can sweetened condensed milk
2 cups semisweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts (I used walnuts)

Directions:
Preheat oven to 350 degrees.  In 13x9 inch baking pan, melt butter in oven.  Sprinkle graham cracker crumbs over butter; pour condensed milk evenly over crumbs.  Top with remaining ingredients; press down firmly with a fork.  Bake 20-25 minutes or until lightly browned.  Allow to cool completely and cut into bars.

Notes:
My grandma always makes these around Christmas time and I remember including them on our cookie plates that we delivered to neighbors growing up.  I signed up to bring a dessert to the branch Christmas party yesterday and decided that that was a great excuse to whip a batch of these.  That way I could eat one a few a lot, but not have a whole pan tempting me at home.  And I could share the love with my fellow branch members.  Win win.  They were a favorite at our table - and they weren't just saying that because I was sitting there.  They expressed their opinions before they found out I was the one who made them.

One more little note, my chocolate chips melted into sort of a fudgy chocolate layer, but I remember my grandma's staying more in chocolate chip form.  So I don't know what was different, but they are delicious either way.

Creamy Skillet Mac 'n' Cheese

Source: Mel's Kitchen Cafe

Ingredients:
3 1/2 cups water, plus extra if needed
1 (12-ounce) can evaporated milk
12 ounces (about 3 cups) elbow macaroni (I have been successful using a full 16 oz package of shell pasta without changing any sauce ingredients)
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon dry mustard (I use ~1 teaspoon regular mustard)
1/4 teaspoon hot sauce (doesn't make it hot - just kind of an interesting addition and ups the flavor)
6 ounces cheddar cheese, shredded (1 1/2 cups)
6 ounces Monterey Jack cheese, shredded (1 1/2 cups) (I only had cheddar, so that's what I used, but next time I'd like to try some jack; updated to add the montery jack is so creamy and smooth - I love it and always buy it especially for this dish now)
2 tablespoons butter, cut into small chunks (updated to add: I usually just skip the butter - I don't miss it at all)
Ground black pepper to taste

Directions:
Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat (I don't have a skillet that big, so I just used my large saucepan - worked great.  Also, watch out on the high heat thing - mine boiled over because it was too high and I ended up "vigorously simmering" at medium instead). Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.

Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, about 1 minute.

Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce (I didn’t need any additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately.

Ham and Pea Variation: Follow the recipe, adding 4 ounces deli-style baked ham, diced medium, and 1/2 cup frozen peas to the skillet with the cornstarch mixture in step 2.

Notes:
I had a hankering for some good old fashioned mac 'n' cheese the other day.  I get this hankering about once a year.  Last time I had it, I decided to try a recipe that was getting rave reviews on pinterest and elsewhere in the internet.  It was not my fave.  In fact, it was one of my worse pinterest recipe experiences.  #pinterestfail and all that.  So when the craving for mac came this year, I went to my most trusted recipe source (aside from my own family recipes, of course) - good ol' Mel.  I was slightly skeptical since this recipe had me boiling the noodles in the milk just like the other one did.  But I trusted Mel and gave it a go.  She didn't let me down.  This was super delish.  I didn't think ahead enough to make the ham and pea variation, but I did serve peas on the side, which ended up mixed into my mac, and I must say it was a delight.  I may decide to make some mac more often than annually with this recipe in my arsenal.

Dinner Rolls

Source: my mom, Peggy Elwood

Ingredients:
½ Tablespoon yeast
1/4 cup warm water
2½ cups scalded milk
3 Tablespoon oil
3 Tablespoon sugar
1 Tablespoon salt

about 7 cups flour (you can use part wheat if you'd like; don't overdo it on the flour, though - too much makes 'em kinda tough)

Directions:

In a small bowl or mug, soften yeast in warm water.  Place scalded milk (straight from the stove so it's still warm), oil, sugar, and salt in a mixing bowl.  Stir until sugar is dissolved.  Let cool.  Add 4 cups flour (if I'm making wheat rolls, I usually add a couple cups of wheat flour first, then finish it off with white).  Mix well.  Then add softened yeast.  Add enough more flour to make a soft dough.  Mix until the dough forms in an elastic ball in the bowl.  Cover and let rest for 10-15 minutes.  Knead dough for 10-15 minutes.  When the dough is smooth and satiny, and small blisters develop under the skin, you have kneaded it sufficiently.  Place in bowl, cover and let rise for 2 hours.  Punch dough down and pinch off portions to form into balls.  Place in greased muffin tins.  Cover and let rise for 1 hour.  Bake in a 400° oven for 10-12 minutes.

Notes:

These are a Sunday and holiday tradition in the Elwood house, and my mom has been known to make a batch or two the day after Thanksgiving for the sole purpose of leftover turkey sandwiches.  They're really the best for sandwiches.  Crescents are yummy they day they are cooked, and I made a batch of these cornmeal crescent rolls for Thanksgiving with the Blanchards in addition to this recipe, but these babies make an awesome leftover sandwich, I tell you what.

Unfortunately, for the Blanchard meal, I'm afraid these rolls just weren't as grand as they could be.  I think I added too much wheat flour in the beginning.  And I also think my idea of making the dough on Friday, letting it rise the first time, forming them into rolls, and then immediately placing them in the freezer till Sunday afternoon before dinner was a good idea in theory, but may need some tweaking to be totally effective and delicious.  Don't get me wrong, they were still good, but just not what they could be if they were made fresh.  Oh well.  Live and learn, right?

Balsamic Root Vegetables

Source: here, after a google search for "crock pot vegetable side dishes"

Ingredients:
1 1/2 pounds sweet potatoes (I probably had closer to 2 lbs)
1 pound parsnips (I think my parsnips came out to a little over a pound)
1 pound carrots
2 large red onions, coarsely chopped
3/4 cup sweetened dried cranberries
1 tablespoon light brown sugar
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon freshly ground pepper (left it out on accident and it was fine - you could just add pepper at the table, if you'd like)
1/3 cup chopped fresh flat-leaf parsley (bought it, but totally forgot to add it - would've looked nice, I think, but otherwise was not missed)

Directions:
Peel first 3 ingredients, and cut into 1 1/2-inch pieces. Combine parsnips, carrots, onions, and cranberries in a lightly greased 6-qt. slow cooker; layer sweet potatoes over top.  (I didn't follow this layering technique - just threw everything in together.)

Whisk together sugar and next 4 ingredients in a small bowl; pour over vegetable mixture. (Do not stir.)

Cover and cook on high 4 to 5 hours or until vegetables are tender. Toss with parsley just before serving.

Notes:
I was assigned a vegetable side for Thanksgiving with the Blanchards (which happened on the Sunday before) and I remembered that last year the oven was quite occupied before the big meal.  In an effort to avoid waiting for vegetables to cook in a crowded oven or stove top, I decided to utilize the trusty crock pot.  After googling recipes for vegetable sides cooked in a slow cooker, I saw this one first thing.  It looked good, and with Laurel's encouragement, I decided to give it a try.  I admit I felt a little nervous trying a brand new recipe for a big family dinner, but Kim's excitement over the ingredient list gave me hope that it wouldn't be a huge flop.  I'd never bought or eaten parsnips before, but they turned out to be delicious.  And I'm glad Kim talked me into using both red onions; it definitely wasn't too oniony and they cooked up nice and sweet.  This was a hit and totally delicious!

Slow Cooker White Bean and Chicken Soup

Source: Mel, of course

Ingredients:
1 1/2 pounds boneless, skinless chicken breasts or thighs (I cooked this much but then ended up freezing and saving about 2/3 of the chicken for use later in other recipes since it seemed like there way more chicken than the soup really needed)
1 tablespoon oil
1/2 cup chopped onion (I did closer to a cup, probably)
2 cloves garlic, finely minced
1 poblano pepper or large green pepper, diced (I used half a green pepper + 1 roasted chile from my freezer)
32 ounces low-sodium chicken broth (I did 3 cans broth + 1 can water)
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
2 cans (15-ounces each) white beans (like Great Northern), rinsed and drained
Juice of 1 lime
1/2 cup chopped fresh cilantro

garnishes like: sour cream, diced avocado, chopped cilantro, shredded cheese, tortilla chips

Directions:
Place the chicken in the bottom of a round, 5-quart slow cooker. In a large nonstick skillet, heat the oil until rippling and hot. Add the onion, garlic, and pepper and saute for 3-4 minutes. Scrape the mixture into the slow cooker.

Add the chicken broth and stir in the cumin, salt, pepper, oregano, and chili powder.

Cook on low for 6-8 hours.

Remove the chicken and shred into bite-sized pieces. Stir in the rinsed and drained beans. Cook on high for 30 minutes until beans/soup are heated through. Stir in the lime and cilantro and add salt and pepper to taste.

Serve with garnishes.

Notes:
I made this for a delicious Halloween dinner paired with some of this family-famous Oatmeal Wheat Bread.  The house smelled amazing all day and the soup + bread were so darn tasty.  Good grub.

Crock Pot Orange Mandarin Chicken

Source: inspired by a combination of this and this, via Pinterest (because I couldn't find any pineapple preserves at the store!)

Ingredients:
4-5 chicken breasts
1/2 bottle Panda Express Mandarin Sauce (use about 10 oz)
1/2 jar orange marmalade (use about 9 oz)

Directions:
Cook chicken in crock pot on high for 3 hours.  After 3 hours, drain juices from crock pot.  Mix Mandarin sauce and orange marmalade together and pour over chicken.  Cook on high for another 1/2 hour - hour.  (I broke up my chicken breasts into biggish shredded chunks to better distribute the sauciness over more chicken area.)  Serve with a side of rice (and some cooked peas for color!).

Notes:
Perhaps the simplest recipe I've ever made in my life.  But it surely didn't taste that way.  We both really enjoyed this Teriyaki-type dish.  Easy peasy.

Afton's Salad Dressing

Source: My mom's aunt Afton Anderson

Ingredients and Directions:
In one pint container add: (I just kind of eye-ball the measurements based on the space they fill up in the jar - 1 cup ketchup = half a pint jar, for example.  It's kind of a fun little science lesson in densisty, too.)
1 cup ketchup
½ cup salad oil (I used canola)
1 teaspoon salt
½ teaspoon pepper
1 ½ teaspoon dark mustard (I used regular yellow)
1 Tablespoon sugar

Mix together and fill rest of the bottle with vinegar (I usually use apple cider or white); mix well.

Notes:
We were having salad with our Friday Night Pizza recently when I realized we were low on our usual store-bought ranch dressing in the fridge.  I remembered my mom making this yummy dressing back in the day, so I dug up the recipe and bam!  Delish.  It's kind of a catalina-type dressing, but way better than the kind you'll get at the store - a little bit tangy and just practically perfect.  Super easy, too!

Clam Chowder

Source: Barbara Olson, a woman from my ward growing up, with a few slight alterations by me and my mom

Ingredients:
2- 6 oz. cans clams
1 cup onions (chopped very fine)
2-3 cups diced potatoes
½ cup diced celery
½ cup diced carrots
1 ½ quarts milk and cream, mixed (can use canned evaporated milk in place of, or as part of cream.  Usually use 1 quart milk and ½ quart cream or canned milk)
3/4 cup butter or margarine
3/4 cup flour
1-2 Tablespoons lemon juice
salt and pepper to taste

Directions:
Cook vegetables and clams in clam juice, until tender, adding a small amount of water as needed for cooking (I added two cans-worth of water so all the vegetables and clams were covered in the pot).  In separate large kettle, heat butter.  Add flour; stir till well mixed.  Add milk and cream to make a white sauce.  Cook over medium heat until thickens, stirring to prevent scorching.  Add vegetable-clam mixture to white sauce mixture, and heat slowly, stirring often to prevent scorching.  Add lemon juice and salt and pepper to taste.  (At this point I added the white sauce mixture to the vegetables and clams, which I had moved to my large crock pot.  I cooked the soup on low or warm for a few hours, till it was time for dinner.  It started out really runny but soon thickened up nicely.)  As it warms, you may add an additional amount of milk if you feel it is too thick.  Makes 12 servings.

Notes:
Definitely not a lo-cal soup, but totally oh-so delicious.  It's especially tasty served in fresh bread bowls.  A perfect fall treat.

Chocolate Peanut Butter No-Bake Dessert

Source

Ingredients

20 Oreo cookies, divided

2 tablespoons butter, softened

1 package (8 oz.) cream cheese, softened

1/2 cup peanut butter

1-1/2 cups confectioners' sugar, divided

1 carton (16 ounces) frozen whipped topping, thawed, divided

15-20 miniature peanut butter cups, chopped

1 cup cold milk

1 package (3.9 ounces) instant chocolate pudding mix

Instructions

1. Crush 16 cookies; toss with the butter. Press into an ungreased 9-inch square dish; set aside.

2. In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth.

3. Fold in half of the whipped topping. Spread over crust.

4. Sprinkle with chopped peanut butter cups.

5. In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes. Let stand for 2 minutes or until soft-set.

6. Fold in remaining whipped topping. Spread over peanut butter cups.

7. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.

Notes: One of Bret's birthday dessert buffet choices. So unhealthy, but soooooo delicious. 

Sliced Tomato "Salad"

Based on this source

Ingredients:
3-4 large tomatoes, sliced
salt
pepper
parmesan cheese
dressing:
     2 tbsp olive oil
     2 tbsp white wine vinegar (or red wine, or apple cider)
     1 tbsp thinly sliced green onion or fresh chives
     2 tsp snipped fresh basil or 1/2 teaspoon dried basil, crushed
     1 tsp sugar
     1/2 tsp dijon-style mustard (I used honey mustard, because it's what we keep on hand)
     1/4 tsp salt

Directions:

1. Combine all dressing ingredients in a small container - shake well.

2. Arrange tomato slices on platter. Sprinkle with salt and pepper, drizzle with dressing, and top with parmesan cheese. Serve immediately.

Notes: We love fresh tomatoes from our garden so much that we often eat plain slices of them as a side dish for dinner or lunch. Sometimes we wanted to dress them up a little though, so we served them this way. Still light and simple, but dimensional.

Laurel's Tortellini Stew

Source: Inspired by Kimma's Tortellini Soup, but adapted to include whatever I had in my fridge that night (which ended up kind of similar to this version that I tried a couple of years ago)

Ingredients:
2 medium onions
1 package kielbasa or polish sausage (I used chicken and apple brats)
2-3 tsp. minced garlic
4 large carrots, peeled and chopped
1 large can diced tomatoes
6-8 cups beef broth
2 Tbsp. italian seasoning
1 tsp. salt
1/2 tsp. pepper
1 bunch broccoli, chopped
1 package tortellini
1/2-1 cup of fresh spinach per bowl

Directions:
1. Saute onions and sausage in large soup pot until onions are translucent and tender. Add garlic, cook until fragrant.
2. Add carrots, tomatoes, broth, and seasonings. Bring to boil, reduce heat, and simmer 20 mins or until carrots are tender.
3. Add broccoli and tortellini. Cook until tender. Remove from heat.
4. Add spinach to serving bowl, ladle soup on top and stir together. Allow 2-3 minutes for the spinach to wilt, then enjoy.

Notes: So hearty and healthy. Be warned that this makes a big pot full, so be prepared to feed a crowd, or freeze the leftovers.

Chicken and Butternut Squash Quinoa Stew

Source

INGREDIENTS

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 1 1/2 teaspoon dried oregano
• 4 cloves garlic, finely minced
• 4 cups low-sodium chicken broth
• 1 1/2 pounds boneless, skinless chicken thighs or chicken breasts
• 1 can (14-oz) petite or regular diced tomatoes
• 3 cups chopped butternut squash (about 1 medium squash, peeled and seeded)
• 2/3 cup uncooked quinoa
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1-2 cups chopped fresh spinach

DIRECTIONS

1. In a large 4 quart pot heat the olive oil until hot. Add the chopped onions, oregano, and garlic. Saute for 5-7 minutes, stirring often, until the onion is softened. Add the broth and bring to a boil. Add the chicken and boil until the chicken is cooked, 7-9 minutes. Remove the chicken to a plate.
2. Add the tomatoes, butternut squash, and quinoa. Simmer for 15 minutes until the squash is tender and quinoa is cooked. If desired, scoop out some of the squash, mash it and return it to the pot. Shred the cooked chicken and return to the pot. Add the salt and pepper, adding more salt to taste, if needed. Stir in the spinach. Cook 1-2 minutes until the spinach is wilted. Serve warm.

Indian-Spiced Slow-Cooker Lentils

Ingredients

2 cups lentils
10 ounces spinach (fresh and chopped or frozen and thawed)
1 15-ounce can diced tomatoes
1 onion, chopped
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
4 cups chicken broth (or vegetable broth if you want to go vegetarian/vegan)
1 tablespoon curry powder or paste (I prefer curry paste)
1 teaspoon mustard seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8-1/4 teaspoon cayenne pepper
2 teaspoons sugar
1 1/2 teaspoons kosher salt
Juice of 1/2 lemon or lime
Handful of chopped cilantro, plus more for garnish if desired

Directions

Combine all ingredients except for the lemon (or lime) juice and cilantro in the pot of a slow cooker. Cook on high for 3-4 hours or on low for 6-7 hours (or bring to a boil on the stove top and then simmer, covered, on low for 1 hour). Before serving, add the lemon juice and cilantro. This is delicious served over rice.

Directions: Delicious, hearty, and easy! I love keeping this in the fridge to pile on toast for a fast lunch. 

Apple-Pumpkin Muffins (Whole Wheat)

Source

INGREDIENTS:

1 1/2 cups whole wheat flour

1/2 cup packed brown sugar
1 tsp. pumpkin pie spice (or 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 tsp. allspice)
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 large eggs
3/4 cup canned pumpkin puree
2/3 cup unsweetened applesauce (two 4-oz. cups)
1/2 cup vegetable oil
1/3 cup chopped pecans or walnuts

DIRECTIONS:

Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners and spray lightly with nonstick cooking spray.

In a large bowl, stir together whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center and add eggs, pumpkin, applesauce and oil. Mix just until the dry ingredients are absorbed. Fill muffin cups to the top with batter. Sprinkle with chopped pecans or walnuts.*

Bake for 20-22 minutes, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.

Peach Muffins

Source

Ingredients:

• 1 egg, slightly beaten
• 1/4 cup melted butter OR applesauce for lower fat
• 2/3 cup sugar
• 1/2 tsp. salt
• 1/4 tsp. cinnamon
• 1 tsp. lemon juice
• 1/4 tsp. vanilla
• 2 cups all-purpose flour
• 1 Tbsp. baking powder
• 1 cup milk
• 1 cup peeled and diced peaches

Directions:

1. Preheat oven to 400 degrees F. Grease cupcake pan or line with paper liners. 
2. Combine egg, butter (or applesauce), sugar, salt, cinnamon, lemon juice and vanilla in a large mixing bowl.
3. Mix flour and baking powder in a small bowl. Alternate adding in flour mixture and milk to large mixing bowl, stirring until just blended. Fold in peaches.
4. Bake for 18-20 minutes in preheated oven. Yummy when warm, enjoy!!

Pumpkin Chocolate Chip Muffins (Whole Wheat)

Source

Ingredients

• 1 cup all-purpose flour (I use white whole wheat flour for this)
• 1/2 cup whole wheat flour
• 1/4 cup ground flaxseed or wheat germ
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon real salt
• 1 cup of pureed pumpkin (canned pure pumpkin is what I use)
• 2 large eggs, beaten
• 1/2 cup packed brown sugar
• 1/2 cup 1% lowfat milk
• 1/3 cup oil (I use melted coconut oil)
• 1 teaspoon real vanilla
• 1/2 cup mini chocolate chips (or dark chocolate chips)

Instructions

 Preheat the oven to 350F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside. 

Whisk together the flours, flaxseed, baking powder, cinnamon, and salt in a large bowl. Combine the pumpkin, eggs, brown sugar, oil, milk, and vanilla in a medium bowl and stir until well combined. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Stir in the chocolate chips.

Spoon the batter into the prepared muffin cups. Bake 20-23 minutes until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool 5 minutes. Remove the muffins and cool an additional 5 minutes before serving. 

Notes: Just like Heather's famous Pumpkin Chocolate Chip Cookies, but in muffin form! 

Pumpkin Pecan Pancakes (Whole Wheat)

Source

Ingredients: 

• 1 cup white whole wheat flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1 cup buttermilk
• 3 large egg whites
• 1/4 cup canned pumpkin
• 2 tbsp pure maple syrup
• 1 tsp vanilla
• 2 tsp oil
• 3 tbsp chopped pecans
• cooking spray
• warmed maple syrup, for topping (extra)

Directions: 

1. Mix all dry ingredients (first 5 ingredients) in a bowl.

2. Combine buttermilk, egg whites, canned pumpkin, 1 tbsp maple syrup, oil and vanilla in a bowl and mix until smooth. Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots then fold in pecans. Don't over-mix.

3. Cook as you would any other pancake. Serve with hot maple syrup.

Notes: These are amazing! Fall in your mouth. The crunchy nuts, aromatic spices, and hearty pumpkin flavor are purely perfect for this season. 

Scarecrow Bars

Source: this blog, via Pinterest

Ingredients:
1 box Yellow Cake Mix
1 egg
1/2 cup butter softened
3 cups mini marshmallows
1/2 cup light corn syrup
1/3 cup sugar
1/4 cup brown sugar
1/2 cup peanut butter
2 tsp. vanilla
2 cups rice krispies cereal
1 1/2 cups peanuts
1 cup candy corn

Directions:
Preheat oven to 350. Mix cake mix and butter until well mixed. Add egg and beat until all mixed together. Press dough mixture in to the base of a greased 9x13 pan. Bake for 12-14 minutes until edges are light brown or until set. Add marshmallows to the top and return to oven for 1-2 minutes until marshmallows puff up. Remove from oven. Combine corn syrup and sugars in a pot on medium heat. Stir for a few minutes until mixture comes to a boil. Remove from heat. Stir in peanut butter and vanilla until smooth. Add cereal, peanuts and candy corn. Mix well. Pour over marshmallow mixture. Let cool and cut into bars for serving.

Notes:
I saw these show up on Pinterest recently and I knew I wanted to make them for our Telluride trip as a fun road trip treat.  Can't go wrong with candy corn, peanuts, peanut butter, and marshmallows in my book.  De-lish!

Chocolate Zucchini Bread

Source

Ingredients:

2 C flour
2 t cinnamon
1/2 t salt
1 1/2 t baking soda
6 T unsweetened cocoa powder
1/2 C canola oil
1 C sugar
1/4 C brown sugar
3 eggs
2 t vanilla
1/2 C sour cream
3 C grated zucchini
3/4 C mini chocolate chips
optional: zest from one orange

Topping:
2 T brown sugar
2 T white sugar
1/2 t cinnamon

Directions:

1. Mix dry ingredients. 

2. With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes. Add vanilla and sour cream and mix until combined. Gently stir in the grated zucchini (and zest if you’re using). Combine with dry ingredients and chocolate chips.

3. Divide batter between 2 loaf pans (I used muffin pans) and sprinkle topping on top. Bake in a preheated 350 degree oven for 50-60 minutes.

Notes: A few weeks ago a went on a muffin craze, stocking up the freezer before school started for quick snacks/breakfasts. These are Melia's favorite. To increase the health factor just a pinch, I omitted the sugar topping, and used whole wheat flour.

Shepherd's Pie

Source: My momma

Ingredients:
1 lb ground beef
1 onion, chopped
1 can kidney beans
1 can green beans (I like to use 2 cans of green beans if I need this casserole to go a little further)
1 can tomato soup (sometimes I don't have condensed tomato soup on hand so I use this handy dandy substitution)
3 cups mashed potatoes (I just used instant from the church drypack cannery, but you can make real mashed potatoes if you're so inclined)
cheddar cheese, shredded

Directions:
Brown ground beef and onion; drain grease.  Add both cans of beans and tomato soup and stir to mix.  Pour meat/bean mixture into a 9x13" baking dish.  Top with potatoes and sprinkle with cheese.  Bake at 400 degrees F for about 20 minutes, until everything is warm through and the cheese is melty and bubbly.

Notes:
Nothing fancy, and likely not very authentic, but it's quick, easy, and quite delicious.  Funny story: the other day I decided that I'd like to make Shepherd's Pie for dinner, but I couldn't remember exactly how my mom used to make it (I hadn't ever made it before and hadn't eaten it for years).  I did some searching online, but nothing I found sounded familiar, so I called the source, my mom (shoulda done that in the first place).  She filled in the holes that I was missing, but before she did, she said, "Are you having Shepherd's Pie tonight?"  I replied that I was hoping to, yes.  Then she said, "That's what we're having, too!"  Ha!  Like mother, like daughter, I guess.

Zucchini Lasagna

Source

Ingredients:

• 1 lb 93% lean beef
• 3 cloves garlic
• 1/2 onion
• 1 tsp olive oil
• salt and pepper
• 28 oz can crushed tomatoes
• 2 tbsp chopped fresh basil
• 3 medium zucchini, sliced 1/8" thick
• 15 oz part-skim ricotta
• 16 oz part-skin mozzarella cheese, shredded (Sargento)
• 1/4 cup Parmigiano Reggiano
• 1 large egg

Directions:

In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.

Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.

On a gas grill or grill pan, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.

Preheat oven to 350°.

In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well. 

In a 9x12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.

Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 - 10 minutes before serving.

Notes: Such a YUMMY lasagna - I think I liked it better than with pasta! I kind of doubled the recipe while assembling so that it filled a 9x13 (and fed 4 hungry adults and 4 children with leftovers) by using canned sauce on the bottom and top layers, using more zucchini, and doubling the cottage cheese mixture. Be aware that it is time consuming to make - definitely not one of my usual 30-minutes-or-less meals.