Pita Bread

I actually really like to make bread. It always tastes so much better (with the exception of Rhodes, who knows what magical powers they hold). I have always meant to try this recipe with regular flour but just never have. I also only use the sesame seeds about half the time. It is good either way.

1 C. Warm water
1T. Dry yeast
1T. Honey
1 t. Salt
1 T. Oil
3 C. Wheat flour
Sesame seeds

Combine water, yeast, and homey. Set aside until yeast is dissolved and rises a little. Add salt and oil. Stir in wheat flour. Let rest, then knead. Let rise until double. Cut the dough in pieces about the size of a lemon and roll into balls. Sprinkle sesame seeds of the rolling board and roll the balls flat to about 1 inch thickness. Turn to get seeds on both sides. Preheat oven and cookie sheet to 450. Place the flattened pieces of dough on the cookie sheet (and remember its hot) Bake 4-5 minutes. While hot cut in half with a sharp knife. If pockets haven't formed slice with a knife while hot.

Hot Ham and Swiss Mini Sandwiches

There have been a few recipes for this going around Pinterest.  I looked at a few of them then kinda made it how I wanted.

1 package of 12 Hawaiian Sweet Rolls
1 Onion chopped
1 cube of Butter or Margarine
3 tablespoons Honey Dijon Mustard
1 tablespoon Worcestershire sauce
3 teaspoons Poppy seeds
1 lb. thin sliced Ham
8 slices Swiss Cheese

Melt butter in pan. Add onions cook 2-3 minutes.  Add mustard, Worcestershire sauce and poppy seeds.  Simmer until onions are translucent.

Slice rolls as a whole lengthwise and place bottom in a foil lined 9x13 baking dish.  Spread 3/4 of the onion mixture on the bottom rolls, then layer ham and cheese.

Place roll tops on top.  Spread the remaining onion mixture over the top.  Top with tin foil.  Can be refrigerated until ready to bake.  Bake cover at 350 for 20 minutes.

Don't make too much they are a bit soggy the next day.

Fruit Pizza

This is my kids very favorite.  They ask for it all the time.

1 tube refrigerated cookie dough
1 package (8 oz) cream cheese, softened
1/4 cup confectioners sugar
1 carton (8 oz) frozen whipped topping, thawed
2-3 kiwi fruit, peeled and thinly sliced
1-2 firm bananas, sliced
1 can (11 oz) Mandarin oranges, drained
1/2 cup red grape halves
1/4 cup sugar
1/4 cup orange juice
2 tablespoons water
1 tablespoon lemon juice
1 1/2 teaspoons cornstarch
pinch salt

• Pat cookie dough into and ungreased 14 inch pizza pan.  Bake at 350 for 15-18 minutes or until deep golden brown; cool.
• In a saucepan, bring the sugar, orange juice, water, lemon, juice, cornstarch and salt to a boil, stirring constantly for 2 minutes or until thickened. Cool; brush over fruit.  Chill. Store in refrigerator.  Yield: 16-20 servings.

Our Favorite Jamba Juice Recipes

ORANGE-A-PEEL

(scoop=about 1/2 cup)
12 oz. orange juice
2 scoops strawberries
1 scoop banana
2 scoops vanilla frozen yogurt
1 scoop ice

Blend until smooth

RAZMATAZ

12 oz. raspberry juice
2 scoops strawberries
1 scoop bananas
2 scoops orange sherbet
1 scoop ice

Blend until smooth

Asian Lettuce Wraps

2 tsp canola oil
4 cloves garlic, minced
1 tablespoon minced fresh ginger
1 lb ground chicken
3 ounces mushrooms, finely chopped (about 8 small mushrooms)
1/2 tsp kosher salt
4 C bagged coleslaw mix or thinly shredded cabbage
1 8oz can sliced water chestnuts, drained, rinsed, and finely minced
1/2 C thinly sliced green onions
4 Tbs soy sauce
1 tsp sesame oil
1 lemon, zested and juiced (about 3-4 Tbs juice)
1/2-1 tsp sriracha or other hot sauce (Blake wanted way more than this and actually just started putting it right on his wraps. This didn't give it much spice at all, Vance was able to eat it fine.)
1/3 C roughly chopped cilantro
1-2 heads iceberg lettuce

Dipping/Drizzling Sauce
4 Tbs soy sauce
4 Tbs rice vinegar
3 Tbs water
2 tsp honey
1-2 tsp finely minced fresh ginger
Heat a very large skillet to medium-high heat on the stove top.  When hot, add vegetable  oil and then garlic and ginger.  Saute for about 30 seconds, until fragrant, and then add ground chicken, chopped mushrooms, and kosher salt.  Cook for about 5 minutes, stirring often, until chicken is cooked through.  (*At this point, sometimes I have some extra liquid in the pan from the chicken.  If it’s quite a bit, I tilt the pan and spoon it out so the chicken can cook and not boil.) Add cabbage/coleslaw, water chestnuts, and green onions.  Cook for about 2 minutes, until cabbage starts to wilt.  Add soy sauce, sesame oil, the zest from the lemon and the lemon juice, and hot sauce to taste.  Remove from heat and stir in cilantro.

To prepare dipping sauce, combine all ingredients and whisk to combine.
To serve, carefully remove the individual leaves from the head of lettuce. Place chicken mixture in the leaves and serve with sauce.
Yield: about 5 C chicken mixture.  Makes 14-16 lettuce wraps.

Easy Chicken Marsala

2 boneless, skinless, chicken breasts
salt and pepper
1/2 cup flour or corn starch
up to 1/2 cup olive or vegetable
8 ounce container of mushrooms, sliced and cleaned
2 tablespoons butter
1/2 cup sweet Marsala wine
1/4 cup chicken stock
1/4 cup sherry or dry white wine
Optional: 2 tablespoons heavy cream
Garnish with chopped parsley or oregano

• Split each chicken breast through the middle to make 2 pieces.  Place plastic wrap over them and pound each one flat using a meat tenderizer until they are about a quarter inch thick.  Season a good amount of salt and pepper on both sides of each piece.  Place some flour on a plate and dredge each piece of chicken in it.
• Heat the oil over medium-high heat and when the oil is hot fry each piece of chicken for 3-4 minutes on each side until they are golden brown (this may require you to do this in two batches).  Remove chicken and place them on your serving platter covering them with foil.  Carefully soak up any remaining oil with paper towels and discard.
• Reduce the heat to medium and add butter and mushrooms.  Saute mushrooms for 4-5 minutes making sure to season them with salt and pepper lightly.  Add Marsala wine, sherry, cream, and chicken stock allowing the liquid to reduce slightly - approx. 3 minutes.  Pour mushrooms and sauce over chicken and serve.

Chocolate Strawberry Shortcake

1 quart fresh strawberries, sliced
2/3 cup sugar, divided
2 cups flour
1/4 cup baking cocoa
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup cold unsalted butter
2/3 cup plus 1 tablespoon miniature semisweet chocolate chips, divided
3/4 cup half and half
1 egg white, lightly beaten
1 tablespoon coarse sugar
1/2 pint heavy whipping cream
3 tablespoons confectioners sugar
3/4 cup hot fudge ice cream topping

• Combine strawberries and 1/3 cup sugar; refrigerate.  In a large bowl, combine the flour, cocoa, baking soda, baking powder, salt and remaining sugar.  Cut in butter and 2/3 cup chocolate chips until crumbly.  Add half and half and stir until just moistened.
• Divide dough into 8 patties, about 3/4 inch thick.  Place on parchment paper lined baking sheets.  Brush with egg whites; sprinkle with course sugar and remaining chips.
• Bake at 450 for 13 minutes or until toothpick comes out clean.
• In a small bowl beat whipping cream and confectioners sugar until stiff peaks form.  Refrigerate.
• Split cakes in half.  Place cake bottoms on plates.  Top with strawberries, whipped cream and fudge topping.  Replace top of cake; top with remaining berries, cream and topping.

Chicken Cordon Bleu

8 chicken breasts
8 slices ham
8 slices Swiss cheese

Fry chicken in pan until done. Place one slice of ham and one slice of cheese on each piece of chicken.

Sauce:
2 cups water
2 chicken bullion cubes
1/2 t. basil
1/2 t. onion salt
1 T. dry mustard

Boil together until bullion is dissolved.  Mix in:

1 can evaporated milk
2 T. flour
2 egg yolks

Pour sauce over chicken and rice.

Chicken Lettuce Wraps

I have been packing Blake lunches lately as we are both trying to drop a few pounds and this is probably his favorite thing so far. Instead of using tortillas I just omit the shredded lettuce and make them lettuce wraps instead. It has been great and keeps well. I usually make it the night before.

1 tomato, diced
 1 tablespoon minced onion
1-2 tablespoons fresh minced basil or 1 teaspoon dry basil
1 teaspoon balsamic vinegar
kosher salt
black pepper
1 tablespoon light mayo
1 tablespoon light sour cream
2 tablespoons pesto
1 teaspoon fresh lemon juice and a little zest
1 cup shredded or diced cooked chicken breast
1 tablespoon pine nuts, toasted
1/2 cup shredded romaine lettuce or spinach leaves
2 torillas, flat breads, rolls, pitas, etc.
Combine diced tomato, onion, basil, and balsamic vinegar.  Add a pinch of salt and pepper to taste.  Set aside.
Combine mayo, sour cream, pesto, lemon juice and a few grates of the lemon zest.  Stir mixture and combine it with chicken and pine nuts, stirring until combined.  Layer lettuce on torillas (or carb of choice), top with chicken mixture, and then bruschetta.

Serves 2 tortillas, or 12 mini pitas.
Nutritional Info (calculated using a 50 Calorie Tortilla Wrap)
calories: 290  protein:23 g  fat:15 g  carbs: 15 g

Poppyseed Chicken

5 cups chicken, cooked and cubed
1 cup sour cream
2 cans cream of chicken soup
2 cups crushed Ritz crackers (about 1 1/2 sleeves)
1/2 cup melted butter
1 T poppyseeds
1 tsp minced garlic
pepper to taste

Preheat oven to 350 degrees.

Placed cubed chicken in a 9x13 casserole dish.

Stir together the soup, sour cream, garlic, and pepper.  Pour over chicken.

In seperate bowl, stir together the melted butter, crackers and poppyseeds.  Sprinkle over the chicken and sauce.

Bake for 30 minutes in the preheated oven, or until the top is brown and sauce is bubbly.  Serve over rice or potatoes.

*Since it makes quite a bit sometimes I divide it in two and put frozen hash browns, then chicken, sauce and cracker topping and bake for about 45 minutes.  Makes an easy one dish meal and one to freeze or give away.

Crockpot Sweet and Sour Beef

1 lb. Stew Meat
1/2 C. Water
1 C. Sliced Onion
1/4 C. Vinegar
1 can Tomato Sauce
2 Tbsp. Oil
1/4 C. Brown Sugar
1 tsp. Salt
1 Tbsp. Worcestershire Sauce
1 C. Chopped Carrots

Mix all together in crockpot.  Cook on low 6-8 hours.  Before serving add water and 4 tsp. cornstarch to thicken.  Serve over rice.

Yummy Granola

A friend gave me this recipe and I changed it a bit but it is so yummy.  This recipe is not a super sweet one like some that you buy are.  Just enough sweetness I think.  The kids loved it too. I doubled the recipe.

4 C. oatmeal
1 tsp. cinnamon
1 C. coconut
1/2 C. brown sugar
3 Tbsp. wheat germ
1/4 C. sunflower seeds (I think next time I will use almonds)
1/4 C. oil
1/4 C. milk
1/4 C. liquid sweetener such as honey, corn syrup, molasses, agave nectar or any combination of these.
     (I used corn syrup because that is what I had on hand)
3 C. puffed wheat or puffed rice or rice krispies ( I used rice krispies because I wanted the extra crunch)

Mix all the dry ingredients except the puffed wheat in a large bowl.  Mix the oil, milk, and honey in a small container.  Pour liquid ingredients into dry and mix well.  Add the puffed wheat and mix well.  Spread granola on a large baking tray and bake at 315 for 30 minutes stirring at least once.  It is done when it looks toasted and crunchy.

This is how much a double batch makes.

Overnight Cinnamon Pull Aparts

18 frozen yeast rolls
3 oz. pkg. NON instant butterscotch pudding mix
1/4 C. butter or margarine
1/2 C. brown sugar
1 tsp. cinnamon
1/2 C. chopped pecans (optional)

Arrange rolls in greased bundt pan.  Sprinkle dry pudding over rolls.  Melt butter with brown sugar.  Pour over rolls.  Sprinkle with cinnamon and pecans.  Cover pan with towel and place in cold oven overnight.  In the morning remove towel and bake at 350 for 25-30 minutes.  Invert onto plate and serve.

Pudding Chip Cookies

These are my very favorite chocolate chip cookies!!! They are so soft and gooey!!

1 C. margarine, softened
3/4 C. brown sugar
1/4 C. white sugar
1 4 serving size instant vanilla pudding
2 eggs
1 t. vanilla
2 1/4 C. flour
1 t. baking soda
1 pkg. chocolate chips

Heat oven to 375.  Beat margarine, sugars, pudding, eggs and vanilla in a large bowl with electric mixer on medium speed until light and fluffy.  Mix flour and baking soda in.  Drop spoonfuls onto cookie sheet and bake 8-10 minutes.

Oreo Truffles

1 C. finely crushed Oreos
4 oz. semi sweet chocolate chips, melted
1/3 C. sour cream
1/2 tsp. vanilla

Stir together until blended.  Cover and refrigerate until firm enough to handle.  Roll into balls.  Keep refrigerated.

Roasted Cabbage

I found this recipe on pinterest and love it.  Kids didn't like it so much but I didn't expect them to like it.

1 Cabbage, quartered
 The remaining ingredients are per cabbage quarter:
1 t. Olive oil
2 Tbsp. Bacon bits
2 Tbsp. Lemon juice
2 Tbsp. Worcestershire sauce
1/4 t. Salt
1/4 t. Pepper

Wrap each quarter individually in aluminum foil.  Bake at 425 for about 30 minutes depending on the size of your cabbage.  Just check to see if it is tender.

Crockpot Italian Chicken

4 Chicken breasts, frozen or thawed
1 8 oz. pkg. cream cheese
1 can cream of chicken soup
2 pkgs. dry Italian dressing mix

Place chicken in crockpot and top with Italian dressing mix.  Cook 6-8 hours on low.  About an hour before being done, heat soup and cream cheese and mix together well.  Shred chicken and add cheese and soup mixture.  Continue cooking for another hour.  Serve over rice or pasta.