Monday, September 26, 2016

Chicken and Sweet Potato Potpie

I made this on Friday - very yummy! I really like how the crust works out!

Chicken and Sweet Potato Potpie
Modified from Taste of Home

2 tsp oil
1/2 lb mushrooms, diced
1 onion, chopped
1 large sweet potato, cubed
1 red pepper, chopped
1 carrot, diced
2 cups + 2 tbsp chicken broth, divided
1/3 cups flour
1/2 cup milk
4 cups chopped chicken (they used a rotisserie chicken)
4 tbsp celery flakes
1/4 tsp rosemary
1/3 tsp salt
1/3 tsp thyme
1/4 tsp pepper
5 sheets phyllo dough
cooking spray

Preheat oven to 425.  In a large skillet, heat the oil over medium-high heat.  Add the veggies and cook for 5-8 minutes.  Add 1/4 cup broth.  Reduce heat; cook, covered, over medium low heat unit veggies are tender, 6-8 minutes.

Sprinkle flour over veggies and cook and stir for 1 minute.  Gradually add milk and remaining broth.  Bring to a boil; cook and stir until sauce is thickened, about 2 minutes.  Stir in shredded chicken and seasonings.  Transfer to a baking dish coated with cooking spray.  Bake, uncovered, until heated through, 10-15 minutes.

Meanwhile, stack all five sheets of phyllo dough.  Roll up lengthwise, cut crosswise into 1/2 inch strips.  In a bowl, toss strips to separate, spritz with cooking spray.  Place on a ungreased baking sheet; spritz again.  Bake until golden brown, 4-5 minutes.  Arrange over hot chicken mixture.

Serves 6.

Scrapbook Updates

Adam and Legos


Seward trip

Adam and hockey


Finished greenhouse

Homer Trip....

So what did I bring back from Homer?  Games and yarn! Plus a couple of books...we found an awesome used bookstore!

Michigan Trip

Teaching Ray's cousin Jarl

Gaming with the boys

Zombie Dice at the park



Brown's - Ray favorite restaurant that is closing in the fall
It was quite hot - everyone got in the pool!


Ellie and Great-Grandpa



Great Grandma and Ellie

Ellie helping can

Andrew reading to Ellie

Sunday, September 25, 2016

Oatmeal Apple Muffins

Oatmeal Apple Muffins
Modified from My Recipes

1 2/3 cups quick cooking oats
2/3 cups flour
1/2 cup whole wheat flour
3/4 cup light brown sugar
2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 1/2 cup buttermilk (or milk and lemon juice)
1/4 cup oil
1/4 tsp cloves
2 eggs
2 cups frozen apples (they used blueberries)
2 tbsp flour
cooking spray

Preheat oven to 400.  Place oats in food processor, pulse 5-6 times or until oats resemble coarse meal.  Place in a large bowl.  Add flours and next 5 ingredients (through salt) to oats; stir well.  Make a well in the center of mixture.

Combine buttermilk and next 3 ingredients (through eggs).  Add to flour mixture; stir just until moist. 

Toss apples with 2 tbsp flour, and gently fold into batter.  Spoon batter into muffin cups coated with cooking spray.  Bake at 400 for 20 minutes.  Cool on wire rack.

Makes a dozen muffins (they got 16 but I think they used cupcake tins while I used muffins tins). 

Sunday, September 11, 2016

Thursday, September 08, 2016

Adam's Robot

Adam really wanted this robot - he earned it this summer with his reading program.  It was difficult to put together, but it is pretty cool!

First Day of School

Andrew - Swanson, 1st

Adam - Sherrod, 3r

Summer Fun

Hiking the Butte


Lego Fireplane...oh my goodness was this HARD

The "girls"

Helping push Ellie

Helping push Ellie

Thunderbird Falls

Driving the 4-wheeler


Holding Ellie


Holding Ellie

Knitting Projects

What did I finish over the summer?
I did two baby blankets (plus finished two crochet ones that my great-grandmother started) as baby gifts. We gave games with them....
A sun hat for my took three times due to gauge issues.

And I finally finished the evil blanket.  And yes, I really BURNED the pattern when I was done. It was that evil.  This took me like three years and much angst. 

Sunday, August 28, 2016

Pizza Bombs

These were excellent and surprisingly easy!

Pizza Bombs
Modified from Buzz Feed
2 cans (7.5 oz) biscuit dough (they used the 16.3 oz can and divided each into two pieces)
Pizza sauce
mozzarella, cut into cubes
2 tbsp butter, melted
2 cloves garlic, minced
pepper, to taste (I didn't use the salt they said because cheese is so salty)
1 tbsp. Italian seasoning
Shredded parmesan cheese

Press each biscuit into a circle.  Place a small dollop (seriously small!) of pizza sauce, 1 pepperoni and 1 cube of mozzarella on each biscuit round.  Press edges together to seal in filling.  Lay the pizza bombs on a baking sheet lined with greased parchment paper.  Combine melted butter, garlic, pepper and Italian seasoning in a small bowl.  Brush the butter mixture over the pizza bombs and top with parmesan. 

Bake at 375 for 15-20 minutes. 

Makes 20 bombs. 

Monday, August 22, 2016

Zucchini Muffins

So this is a triple batch because I wanted to be able to use an entire package of chocolate chips and I like to freeze muffins, so I like big batches.  It should have made 3 dozen, but I didn't get that many. 
Modified from Taste of Home

4 1/2 cups flour
2 1/4 cups sugar
3 tsp baking soda
2 tsp cinnamon (Ray thought this was too much, I might try leaving it out next time)
 1/2 tsp salt
3 eggs, lightly beaten
1 1/2 cups oil
3/4 cup milk
3 tbsp lemon juice
3 tsp vanilla
3 cups shredded zucchini
1 pkg (12 oz) semi-sweet chocolate chips (they said mini, which I didn't have, but I plan to do that in the future as I think it will be a better ratio)
1 cup chopped nuts (if you want...I left out for most of them but put in some macadamia nuts I was trying to use up I the last batch.....the recipe said walnuts)

Combine flour, sugar, baking soda, cinnamon and salt.  Beat the egg, oil, milk, lemon juice and vanilla separately.  Stir into the dry ingredients until moistened.  Fold in zucchini and chocolate chips (and nuts if using them).  Fill muffin pans 2/3 full. 

Bake at 350 for 25-30 minutes. 

Makes 2-3 dozen. 

Artichoke and Lemon Pasta

So I tried this with just artichokes, but that was too much artichoke for Ray (not me), so I mixed in green beans.  I also had to play with the cheese to get rid of the goat cheese we don't like, but in the end this is a nice light supper.  You can add chicken if you want meat. 
Modified from Taste of Home

1/2 lb green beans (fresh would be best, you can also use frozen...they used asparagus, which I hate)
4 cups uncooked pasta
3 tbsp oil
1 can (14 oz) artichoke hearts (they say water packed quartered...I can only ever find it in brine so I rinse mine)
2 garlic cloves
2/3  cup asiago cheese (they used goat cheese)
2 tsp parsley
1 lemon, zested and juiced
2/3 cup grated Parmesan cheese
salt and pepper to taste
Cook green beans.  Cook pasta.  Drain and reserve 1 cup of pasta water. 
In a large skillet, heat 1 tbsp oil.  Add artichoke hearts and brown.  Add garlic and cook for another minute.  Add to pasta.  Add green beans, cheese, parsley, lemon, salt and pepper to taste and remained oil.  Toss to combine, adding enough reserved pasta water to coat.  Heat through.  Serve with more Parmesan cheese.

Serves 6.

Monday, August 15, 2016

Peanut Butter Biscotti

I wanted to expand my biscotti flavors and this recipe worked well.  Pretty standard and has a nice flavor (at least, Ray, Dad and Andrew liked it...I personally hate PB so I don't really have an opinion here). I doubled their original recipe so I could use the entire package of chocolate chips. 

Peanut Butter and Chocolate Biscotti
Modified from Food Network

1 1/4 cup butter (this is 2 sticks plus 4 tbsp., which is half a stick more...this is listed as unsalted, which I did use this time as I had it...if I didn't, I'd just adjust)
5 cups flour
5 1/2 tsp baking powder
1 tsp salt
6 eggs (they said large, I used extra large)
2 1/2 cups sugar
4 tsp vanilla
1 cup smooth peanut butter
2 1/2 cups dry roasted peanuts
1 pkg (10 oz) dark chocolate chips (they said 12 oz or 2 1/2 cups, but this is the typical package and just what I used here)

Preheat oven to 350.  Line baking sheets with parchment paper.  Melt butter over medium heat.  (This says to brown butter, I did let it cook a bit, but that was it).  Let cool slightly.

Whisk flour, baking powder and salt in a large bowl.  Beat eggs in mixer until light and pale yellow.  Add in sugar while beating.  Then slowly add in cooled butter and vanilla until evenly mixed.  Add in peanut butter and mix until combined.

While mixing slowly, add the dry ingredients in several parts to wet until just absorbed.  Fold in peanuts and dark chocolate chips.

Divide dough into 6 sections.  Shape the dough with slightly wet hands into logs about 2 inches wide and 15 inches long.  Bake until set and brown around the edges, about 25-30 minutes.  Cool for about 10 minutes.  Lower oven temperature to 325.  Carefully transfer to the log to a cutting board.  Cut logs with a serrated knife into 1/2 inch thick cookies.  Place cookies side down on the baking sheets. Bake until crisp, about 8 minutes.  Flip the cookies over and bake until golden brown, about 8 minutes more.  Cool biscotti on the baking sheet. 

Makes about 10 dozen cookies.