Friday, September 20, 2019

Pickled Peppers

We had a lot of peppers this year and my father wanted pickled peppers, like you get with pizza (so pepperoncinis). I actually grew pepperoncinis, but we just had a large mix. This seemed to work well on all of them.  We haven't eaten the canned ones, but hopefully those work well as well.

Pickled Peppers

Modified from Blessings Overflowing

small peppers (we used pepperoncinis, jalapenos and serranos)
1 coriander seed
1 peppercorn
1/2 clove of garlic
1/2 bay leaf
1/2 cup water
1/3 cup vinegar
1 tsp sugar
1 1/2 tsp canning salt

Poke a few holes in each pepper and place into pint canning jar.  Add coriander, peppercorn, bay leaf and garlic to jar. 

Combine water, vinegar, sugar and salt to pot and bring to a boil. So I did a couple at a time and just multiplied here.

Pour over peppers.  You can either refrigerate for 2-4 weeks and then eat or process them for 10 minutes in a water bath canner and then you can keep them in the shelf until ready to eat.

Makes 1 pint. 

Moose and Noodles

We've all been sick and just feeling dreary so soup seemed like the thing to make! This was really good and everyone liked it.  Very comforting and a nice change from chicken noodle soup. 

Modified from Love Bakes Good Cakes
 
2-3 lb roast (I used moose)
10 cups beef broth (so they used one can plus 6-8 cups water/broth, I used all water)
1 pkg beefy onion soup mix
1 can (10.5 oz) cream of celery (or mushroom) soup, undiluted
3-4 cloves garlic, minced
1 pkg (24 oz) frozen home-style egg noodles
salt and pepper to taste (I didn't use any extra since I used all broth)

Mix the soups, broth and garlic in a large crock pot. Add roast.  Cover and cook on low for 8-10 hours.  Shred meat.****

Add noodles and cook for one more hour on high. 

Serves 12. [With moose, this is about 7 WW points a serving.]

****So the actual recipe had you cook the beef overnight, then shred, then cook 8 MORE hours before you add noodles for last hour. That seems like overkill to me.  The meat would be very tender....but I think it was fine about 8 hours!   You can try it that way if you want though. 

Sunday, August 25, 2019

Updated Recipe

I had to make changes when I first made this b/c I couldn't find their weird cheese sauce. Campbells has since updated it (I don't think anyone could...) so here is the updated the recipe.

Salsa Chicken
Modified from Campbells

1 jar (14.5 oz) roasted garlic Alfredo sauce
1 1/2 cup white rice
2 tsp chili powder
2 tbsp fresh cilantro (or 2 tsp dried)
3/4 cup salsa
3/4 cup water
1 1/2 lb chicken breasts
1/3 cup cheddar, shredded

Heat oven to 375.  Stir cheese sauce, salsa, 1 tsp chili powder and rice in a baking dish.  Top with chicken.  Sprinkle with chili powder.  Cover the baking dish.

Bake for 45 minutes or until chicken is cooked through and rice is tender.  Uncover and sprinkle with cheese and cilantro (or mix it in earlier if dried).  Let stand for 10 minutes.

Serves 6. About 9 WW points per serving.

***I actually did this in my casserole crock pot so I did it for 6-8 hours on low.

BLT Pasta Salad

I made this for ourselves because we had so much lettuce and then turned around and made it for a church function as well.

BLT Pasta Salad
Modified from Real Housemoms

12 oz short pasta (they used cellentani, I used farfelle as that's what I had)
9 strips bacon
1 cup ranch dressing (I used fat-free, but Ray liked it better with the full fat stuff)
4 Roma tomatoes (seeded, diced...I didn't use these for myself as I don't like raw tomatoes_
2 cups romaine lettuce (cut into bite sized pieces)
2 tbsp chives (I used onions and I used quite a bit since I didn't use tomatoes, but when I made this for a church event and I did use tomatoes, I just added enough to cover the chives that I didn't have)

Cook pasta according to package directions.  Rinse and cool completely.  Set aside. I did this the night before.  

Cook bacon until crispy and drain.  Roughly chop the bacon.

In a large mixing bowl, mix pasta and ranch dressing.  Stir until pasta is coated.   Add the rest of ingredients and mix well.  They recommended waiting to mix if you aren't going to eat right away.  So I didn't do this and the lettuce did okay for several days in the fridge. I do think that if I was going to do it again, I would add just the lettuce at the last minute as I ate it so it would last longer, but mix the rest.

Serves 6. About 8 WW points per serving.

Sunday, August 18, 2019

Microwave Pasta Cooker

So I bought this microwave pasta cooker awhile ago and finally got around to using it.  So I tried this recipe for mac and cheese.  Honestly, Kraft is better.  And the "skinny"?  So not skinny!  WW says one serving is 15 points!

What this IS good for is making single servings of plain pasta if you need a little bit to use up some sauce or the like.

And some of the other recipes might be fine.  This one isn't. 

Sunday, August 11, 2019

Zucchini Apples

I tried this recipe for zucchini apples and was really happy!  The "apples" were easy and then the crisp was delicious.  Super easy and a great way to use some nice zucchini!


Modified from Crowded Earth

6 large zucchini (24 cups)
2 cups lemon juice
2 cups sugar
2 cups water
1 tsp apple pie spice (they used Chinese five spice which I didn't have nor do I really like)
1 tbsp cinnamon

Peel zucchini and remove 1/2 inch from each end.  Slice in half and scoop out the seeds.  Dice into chunks. 

Combine all the zucchini and remaining ingredients in a large pot.  Bring to a boil, stirring occasionally.  Reduce heat and allow to simmer for about 5 minutes. 

To can, put into sterilized cars.  Process in a water bath canner for 15 minutes.  [You can also freeze this, but I canned it.]

Makes about 6 quarts.

Modified from Crowded Earth

8 cups of zucchini apples (that's 2 quarts)
1/2 cup cold water
1 tbsp cornstrach
1 cup oats
1 cup brown sugar
3 tbsp butter

Place apples in a medium bot.  In a small bowl, whisk the water and cornstarch until smooth. Pour into apples.  Bring to a boil and boil for about a 1 minute or until the liquid thickens up.

Transfer to a greased 2 quart baking dish (8 by 8) - this was REALLY tight and so it over boiling over during cooking (I had a sheet pan under it as I expected it so I might use a 13 by 9 next time, which is 3 quart. 

In a medium bowl, mix oats, brown sugar, spices and butter.  Use a pastry cutter to combine until they look like crumbs.  Spread over the apple mixture. 

Bake at 350 for 1 hour.

Key Lime Cheesecakes

I tried this WW dessert. It's pretty good.  Key limes, though are TINY and so it takes a lot to get the juice and zest.  To me, you'd want to make this when you could double it as a dozen then fits in the muffin pan plus you don't end up with extra cream cheese.


Modified from Weight Watchers

1/3 cup graham cracker crumbs (that's about 2.5 sheets crushed)
1 tsp butter, melted
1 pinch salt
4 oz low fat cream cheese (that's the neufchatel cheese), room temperature
6 tbsp fat-free plain Greek yogurt, room temperature (I remember to take the cream cheese out, not this)
1/3 cup sugar
1 large egg
2 1/2 tsp fresh key lime juice (I went with that each key lime was about 1/2 tsp)
2 tsp key lime zest (same here...)
6 tbsp light whipped cream (I didn't use this although I had some out for others)

Preheat oven to 325.  Line muffin pan with 6 cupcake papers.

In a small bowl, combine graham cracker crumbs, melted butter and salt.   Divide among the cupcake liners and press into bottom.  Bake for 5 minutes. 

While crust bakes, beat cream cheese, yogurt, sugar, egg, lime juice and zest until smooth.  Evenly pour mixture into prepared cupcake liners.  It’s about 1/4 cup in each. 

Bake until set, about 20 minutes.  Mine took a little longer.

Let cool completely.  You can garnish with whipped cream and more zest if you want. I just put them out with the whipped cream by them.

Serves 6.  Each cake is 6 WW points. 

Saturday, August 10, 2019

Raspberry Pie

I made this for a church social.  It is a good recipe for the bags of frozen raspberries in my freezer!

Raspberry Pie

Modified from Taste of Home

Pie crust (they have a recipe and so do I, but I tend to just buy the pre-made stuff)
1 1/3 cup sugar
2 tbsp quick-cooking tapioca
2 tbsp cornstarch
5 cups raspberries (fresh or thawed from frozen)
1 tbsp butter
1 tbsp milk
1 tbsp sugar

Combine sugar, tapioca, cornstarch and raspberries.  Let stand for 15 minutes.

Put pie crust in 9 inch pie pan and then put raspberries in it.  Dot with butter.  Top with a 2nd pie crust.  Trim, seal and flute edges.  Cut slits in top.  Brush with milk and then sprinkle with sugar.

Bake at 350 for 50-55 minutes or until crust is golden and filling is bubbly. 

Friday, August 09, 2019

Caramel Apple Pie

I actually really don't love pie crust - I see the purpose, but not much into it so I love one crust pies like this one!


Modified from Midwest Living

Piecrust (you can make it or you can buy it...honestly, I usually buy it)
1/2 cup sugar
1/4 flour
1 tsp cinnamon
6 cups apples, peeled and chopped
2 tbsp milk
1/2 cup caramel ice cream topping
1 cup flour
1/2 cup brown sugar
1/2 cup butter

Put pie crust on bottom of 9 inch pie dish.  Crimp edges.

Mix sugar, 1/4 cup flour, and cinnamon.  Add in apples and toss until coated.  Put into pie dish. 

Whisk milk into 2 tbsp of caramel topping.  Drizzle over apples.

In a separate bowl, stir 1 cup flour and brown sugar.  Cut in butter until the mixture is crumb like.  Sprinkle over apples.

Cover with foil to prevent over browning. 

Bake at 350 for 30 minutes.  Remove foil.  Bake for 30-35 minutes more or until apples are tender and top is golden brown.  Cool for 10 minutes.  Drizzle rest of caramel topping over pie. 

Spice Mixes

I hate running out of a spice mix you need. Well, you can make your own!

Apple Pie Spice
Modified from My Baking Addiction

4 tbsp cinnamon
1 1/2 tsp nutmeg
1/2 tsp allspice
1 tsp ginger
1 1/2 tsp cardamom


Mix all ingredients.  Can store until needed.

Pumpkin Pie Spice
Modified from Live Well, Bake Often

3 tbsp cinnamon
2 tsp ginger
2 tsp nutmeg
1 tsp allspice
1 tsp cloves


Mix all ingredients.  Can store until needed.

Oven Fries

Adam has been wanting to make fries.  These turned okay, but I think I need to get out the fryer...

Oven Fries

Modified from Bowl of Delicious

2 russet potatoes, sliced into fry-sized pieces
3 tbsp olive oil
salt
pepper
optional seasonings

Line two sheets with parchment paper.  Preheat to 425. 

Place potatoes in bowl and add oil and seasonings.  Stir to coat.

Spread potatoes out so they aren't touching.

Roast in oven for 15-20 minutes. 

Salsa Baked Chicken Casserole

This was easy and quick and everyone liked it. I also did this in my casserole crock pot.

Cheesy Salsa Baked Chicken and Rice
Modified from Campbells

1 jar (14.5 oz) creamy cheddar cheese sauce
1 cup white rice
1 tsp chili powder
2 tbsp fresh cilantro (or 2 tsp dried)
1 cup salsa
1 1/4 lb chicken breasts
1/2 cup cheddar, shredded

Heat oven to 375.  Stir cheese sauce, salsa and rice in a baking dish.  Top with chicken.  Sprinkle with chili powder.  Cover the baking dish.

Bake for 45 minutes or until chicken is cooked through and rice is tender.  Uncover and sprinkle with cheese and cilantro.  Let stand for 10 minutes.

Serves 4.

Chicken Parmesan Burgers

I made another chicken burger a bit ago and I think that one was better, but what I do like about this one is that I always have everything on this list in my house. And that's a perk for it.


Modified from Taste of Home

3 tbsp olive oil, divided
1 small onion, finely chopped
2 garlic cloves, minced
3/4 cup marinara sauce, divided
1/2 cup shredded mozzarella
1 tsp Italian seasoning
1 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
1 lb ground chicken
4 slices mozzarella cheese (or I just used more shredded)
4 hamburger buns

In large skillet, heat 1 tbsp olive oil and cook onion in it.  Once it is tender, add in garlic and cook for another minute.  Remove from heat and cool slightly.

In a large bowl, mix 1/4 cup marinara sauce, shredded mozzarella, bread crumbs, seasonings and onion mixture.  Add in chicken and mix lightly.    Shape into 4 patties.

Cook the burgers in remaining 2 tbsp of olive oil until reads 165 (we tried to grill outside and it didn't work so well so I would recommend doing this inside). 

Serve on buns with remaining marinara and a slice of mozzarella per burger (as I said I just put more shredded on top). 

Serves 4. This is about 11 WW points per burger.

Thursday, August 08, 2019

Leftover Pie Crust?

I hate waste...so here is something to do with that extra pie crust!

Pie Crust Cookies
Modified from Taste of Home


Leftover pie crust
melted butter
cinnamon sugar

Gather all leftover crust into a ball.  Roll them out like a cut out cookie (you may want to chill first).   Brush each cookie with melted butter and sprinkle with cinnamon sugar.  Bake at same temperature as the pie recipe, until cookies are lightly golden at edges.

Monday, August 05, 2019

Something else to do with Rhubarb?

I wanted to try something different - some savory - with rhubarb. This is what I tried. It wasn't bad and I would use it where I'd use salsa normally.

Rhubarb Salsa

Modified from All Recipes

2 cups rhubarb, finely chopped
1 small red onion, diced (they ran all the peppers and onions through the food processor)
1 large green pepper, diced
1 large red pepper, diced
1 large yellow pepper, diced
1 jalapeno pepper, diced
1/2 cup chopped fresh cilantro (or a few tbsp of dried)
3 roma tomatoes, diced
2 tsp brown sugar
5 tbsp lime juice
2 tsp salt
1 pinch garlic powder
pepper, to taste

Stir rhubarb into boiling water and cook for 10 seconds.  Drain and rinse in cold water then put in a large bowl.  Add in peppers and onions.  Stir in tomatoes. 

Dissolve sugar in lime juice and then mix into rhubarb mixture.  Sprinkle salsa with salt, garlic powder and pepper and then stir again (I actually just put this into the lime juice). 

Refrigerate for at least 3 hours before serving.

Adam's Meat Salad


Adam created his own recipe.  He calls this "meatish salad," despite there being no lettuce at all. 

So you cook French fries and put taco meat on top of them.  Top with taco cheese.  That's his salad.  He loves it.  I can't convince him this is more taco nachos than a salad....

Chicken, Mushroom and Brown Rice Casserole

This is easy and quick and very low in points.  It could use some more flavor, but otherwise, pretty good.

Chicken, Mushroom and Brown Rice Casserole

Modified from Weight Watchers

20 oz chicken breasts
2 cups chicken broth, reduced sodium
1/2 lb mushrooms, sliced
1 cup onion, diced
1 cup carrots, sliced
1 cup celery, diced
3/4 cup long grain brown rice
2 tsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp dried sage
1 tsp salt
1/2 tsp pepper

Combine all but chicken in a crock pot.  Nestle chicken (they used thighs and browned them...I didn't do that with my breasts) in the mixture.  Cook on low for 7 hours. 

Serves 8. Each serving is 3 WW points. 

Strawberry Pistachio Biscotti

Biscotti is great for shipping so I like it, even though they are more work (double baking).  I like these because you get the fruit without the worry about them going back (most fruit cookies are too moist and won't survive shipping).   What I don't like about them is that the pistachios are a pain as I had to full each first.  It sucked.  So that was a lot of work. Plus the freeze-dried strawberries are expensive...add in the nuts...these are expensive to make!  In case anyone was wondering, Fred Meyer does sell freeze-dried strawberries.

Strawberry Pistachio Biscotti

Modified from Weight Watchers

1 2/3 cups flour
1/4 cup cornmeal
9 tbsp sugar
3/4 tsp cinnamon
1/4 tsp salt
2/3 cups coarsely chopped pistachios
2 large eggs
1 large egg white
1 1/2 tsp vanilla
8 medium strawberries, hulled and pureed (I tripled and had 2.5 cups of puree)
1 cup freeze-dried strawberries, crumbled

Preheat oven to 350.  Line baking sheet of parchment paper.

Mix flour, cornmeal, sugar, cinnamon, baking soda and salt.  Add in pistachios.  [They used a food processor, I did not.]

Add eggs, egg white and vanilla.  Fold in puree and freeze-dried strawberries.  Turn out on lightly floured surface and knead into a 16 inch long log.

Transfer to baking sheet and flatten to 1 inch thick.  Bake until light brown and cracked on top, 30-35 minutes.  Reduce oven to 325.   Cool for 10 minutes on rack. [Because I did a larger batch, I did all the first baking and then moved on, so they lots of cooling time.]

Use serrated knife and cut into 24 slices (each about a quarter inch thick).  Arrange on a baking sheet and make until firm and crispy, about 10 minutes per side (so 20 total). Put on cooling rack to completely cool.

Makes 24 biscotti.  Each biscotti is 5 WW points.   

Oatmeal Chocolate Chip Cookies

One of my books mentioned oatmeal chocolate chip cookies. So, of course, I had to find a recipe and try them!  I enjoy all things chocolate so these worked well for me.

Oatmeal Chocolate Chip Cookies
Modified from Live Well, Bake Often


1 cup flour
1/2 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
1/2 cup brown sugar
1/4 cup sugar
1 large egg
1 tsp vanilla
1 1/2 cups old fashioned rolled oats
1 cup semisweet chocolate chips

Preheat to 350.  Line cookie sheets with parchment paper. 

In a medium bowl, whisk together flour, cinnamon, baking soda and salt.  Set aside.

In a separate bowl, cream butter and sugars.  Mix in egg and vanilla.  Slowly add in dry ingredients until combined.  Mix in oats and then chocolate chips.  Cover and refrigerate at least 30 minutes.

Using a medium cooking scoop, scoop dough onto prepared baking sheets.  Make for 10-13 minutes or until set.

Remove from oven and let sit for a few minutes before transferring to a wire rack to cool completely. 

Banana Chocolate Chip Mini Muffins

These are really good!  I was very happy with this recipe.  Plus I eat a lot of bananas so I often have extra bananas that have gotten too ripe. 

Banana Chocolate Chip Mini Muffins

Modified from Weight Watchers

1 cup light vanilla yogurt (so this is a pet peeve...these are in 6 oz containers...a cup is 8 oz...so you can either a) eat the rest of the 2nd container or b) make a triple batch (which uses 4 containers))
1/2 cup quick oats
1 large egg
1 1/4 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup skim milk
1/2 tsp vanilla
1 large banana, mashed (also annoying...tell me how many cups!)
1/4 cup brown sugar
1/2 tsp baking soda
1/2 cup mini chocolate chips

Preheat to 375.  Coat mini muffin pan with cooking spray. 

In a large mixing bowl, combine yogurt, milk, oats, vanilla and egg.  Let oats soften for 5 minutes then add in banana.  In a separate bowl, stir together flour, brown sugar, baking powder, baking soda and salt.  Stir flour mixture into yogurt mixture until combined.  Stir in chips (they reserved some to put on top...that seems like way too much work!). 

Spoon batter into muffin pans.  Make for 15-18 minutes or until golden brown.  Depending on your mini muffin pan (I have several sizes), it will be 1-2 WW points.  If you get 36 muffins, it is 2 points.  

Taco Meat

This is a good way to get a lot of taco meat at once. This works well for our game nights.

Taco Meat

Modified from Prairie Homestead

2 lbs ground beef (or moose...)
1 can (14.5 oz) can of diced tomatoes with juice
1 can (7 oz) mild green chilies
1 small onion, diced
1 tsp cumin
1 1/2 tsp salt
1 tsp chili powder
1 1/2 tsp garlic powder
1 tsp smoked paprika
1/2 tsp black pepper

Place all ingredients in crock pot.  Cook for 2-4 hours on high or 6-8 hours on low (make sure meat is browned).  It does help to stir a few times along the way. 

Too much celery?

We ended up with a lot of celery last year.  So we figure out we could freeze it!  We chopped it up - leaves included! - and then mixed in fresh herbs from the garden as well.  We didn't blanch at all.  We froze then in snack sized bags and then used them all winter to add to soups and other things. Worked so well.  We are doing it again this year!  I never keep celery in the house because I can't go through it so I was just using dried celery flakes. This is SO much better.  We even froze the celery ahead for the holidays for the dressing!

We also rolled some leaves and froze it that way. I used that in place of fresh parsley and that worked fine as well.  I like the packets best though.

Honey Garlic Chicken

This is a good base recipe, I want to work on adding more to do it. I like all the vegetables in the pot when I crock pot.

Honey Garlic Chicken

Modified from Cooking for Two

1 1/2 lbs chicken, cut into large pieces
1/2 cup ketchup
1/4 cup soy sauce
1/4 cup honey
4 cloves garlic, minced
1 tsp basil

Place chicken into crock pot.  Mix rest of ingredients and then pour over the chicken.  Cook on low for 4 hours.

Serve with rice and vegetables (next time I'm adding the vegetables to cook with it as I think it needs it and it would tastes better that way).

Serves 4.

Chicken Broccoli Divan

I made this last winter to take with us to the cabin. So I prepped it all ahead and we cooked it at the cabin and it worked really well.  

Chicken Broccoli Divan
Modified from Campbell's
 4 cups fresh or thawed frozen broccoli
1 can condensed cream of chicken soup, undiluted
2 cups cooked chicken, cubed
1/3 cup milk
1/2 cup cheddar cheese, shredded
1 tbsp butter, melted
2 tbsp bread crumbs
 Preheat to 400.  Place broccoli and chicken into baking dish (they said 9 inch pie plate, but since I doubled this I used a regular casserole dish).
 Stir soup and milk together separately.  Pour over chicken and broccoli.  Sprinkle with cheese.  Stir bread crumbs and melted butter in a small bowl.  Sprinkle over cheese.
 Bake for 20 minutes or until hot.
 Serves 4. 

Canning Tomatoes

I love home canned tomatoes for spaghetti sauce, but that's hard to do here.  I used to be able to buy a bushel of tomatoes cheap and then can away.  Can't do that here.  But if I grow them myself, I get one at a time...not conducive to canning. And I don't want to do one jar at a time!  So I had to get creative.  Did you know you can freeze tomatoes?  So we froze tomatoes as we had extras.  Then we canned them all at once.  This talks about starting with cold jars, in cold water, but what we did was skin them, then heat the tomatoes before packing them into sterilized jars to can. The issue is that you can't put cold jars into boiling water (that's how you get breakage) so that's the biggest thing to deal with.  Now we actually started with frozen to hopefully make skinning easier, but I think we'll thaw overnight in the fridge next time, then drop the tomatoes in boiling water to skin as that will help heat as well.

Gluten Free and Sugar Free

I needed to do some gluten-free and sugar-free recipes this last year so I have been experimenting.  This muffin recipe was a hit!

Blueberry Muffins (Gluten Free)

Modified from King Arthur Flour

1/4 cup coconut flour
1/4 tsp baking powder
3 eggs
3 tbsp honey
1/4 tsp salt
1/4 tsp vanilla
1/8 tsp almond extract
1/2 cup blueberries

Preheat to 400.  Grease muffin pan (the larger 6 one).  

Mix coconut flour and baking powder.  Stir together eggs, butter, honey, salt, vanilla and almond extract until smooth.  Mix dry into wet ingredients until there are no lumps.  Gently fold in blueberries. 

Scoop batter into muffin cups, filling each about half full.

Baking for 16-18 minutes or until passes toothpick test.  Cool for 5 minutes in pan before putting on wire rack.

Makes 6 muffins.

I also did a few sugar free cupcake recipes.  I wasn't in love with either, but they were decent.    First, these lemon cupcakes.  I did both the cupcakes and frosting.  Second, these strawberry cupcakes.  What annoyed me the most about these - they were MORE Weight Watcher points than my normal cupcakes!  

Sunday, August 04, 2019

Apple Cinnamon Mini Muffins

I've been working on healthier muffin options and this was one.  I'm not in love as I'm too lazy for all their steps, but I do think if I get the right dried fruit in there, these might work.

Apple Cinnamon Mini Muffins

Modified from Weight Watchers

Cooking spray
3/4 cup flour
1/2 cup whole wheat flour
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
pinch allspice
1 egg
1/2 cup unsweetened applesauce
3 tbsp skim milk
3 tbsp sugar
1 1/2 tbsp canola oil
1/2 tsp vanilla

Preheat oven to 425.  Coat mini muffin pan with cooking spray.

In large bowl, mix flours, baking powder and spices.   In a medium bowl, whisk egg, applesauce, milk, sugar, oil and vanilla until blended.  Stir into flour mixture.

Divide among muffin pan.

Makes 24 mini muffins. Each is about 1 WW point. 

***They  made a streusel topping and added currants...I'm too lazy for toppings and I don't like currants. I might try another dried fruit in here in the future as these are rather bland as is. If you do both, add another point per muffin.***

Garlic Ale Sliders

These were good - not spectacular, but good enough I probably I will make them again. 

Garlic Ale Beef Sliders

Modified from Sidetracked Sarah

3-4 lb beef roast (I used moose)
1 onion, diced
4 tsp garlic, minced
8 oz Italian dressing
1 bottle beer (or beef broth although I did use beer as I usually have some stuff in my fridge that has been left)
1 1/2 tsp salt
1 1/4 tsp pepper
2 bay leaves
slider buns
Colby jack cheese, sliced

Place onion in bottom of crock pot.  Trim fat from roast and then place on top of onions.  Sprinkle with salt and pepper.  Add garlic, dressing, beer and bay leaves. 

Cook on high for 8-10 hours.  Remove bay leaves and shred meet.  Drain juices. 

Serve on slider buns with cheese.

Makes 24 sliders.

Italian Wontons

I'm always looking for good finger food I can serve at game night.  My only complain with recipes like this is that if I prep ahead (which I prefer to do), I have huge sheets of wontons to store until I'm ready to bake.

Italian Wontons

Modified from Weight Watchers

cooking spray
1/2 cup ricotta cheese
3 tbsp pesto sauce (I used my own, which I had frozen)
3 tbsp roasted red peppers, chopped
2 tbsp mozzarella cheese, shredded
16 wonton wrappers
marinara sauce

Preheat oven to 425.  Coat baking sheet with cooking spray (I did this on parchment paper). 

In a medium bowl, mix ricotta, pesto, peppers and mozzarella.  Place 1 tbsp of ricotta mixture on each wrapper and then fold over and use water to seal.  Spray finished wontons with cooking spray.

Bake until golden brown, about 5-7 minutes.  Serve with marinara sauce.  Each wonton is about 2 WW points, including some sauce for dipping.  I didn't feel this necessarily needed the sauce. 

Campfire Philly Cheesesteaks

This was very good, but very messy.  I would like to figure out how to get better "sandwiches" out of this next time.

Campfire Philly Cheesesteaks

Modified from website

1 large loaf of French bread
1/4 cup garlic butter
2 tbsp butter
2 cups diced onion and peppers
1 lb of sliced roast beef
3/4 lb provolone cheese, sliced

Saute onions and peppers in 2 tbsp butter. 

Slice bread about 1.5 inches apart, but not completely through.  Butter the insides of each sides with garlic butter.

Drop a large scoop of cooked onions and peppers in each cut.  Stuff roast beef and cheese into each cut on top. 

Wrap in greased aluminum foil.  At this point, I packed it in a cooler to take camping (they did more prep at camp, I did everything first).

Place near campfire coals until melty and golden.  Slice the rest of the way through the bread to create sandwich servings.  (This was very messy...it didn't slice well, but it tasted great).

Serves 6.

Pickle Relish

Haven't tried the finished product yet, but we had so many cukes this year, we are trying relish!

Sweet Pickle Relish

Modified from Culinaria

3-4 lbs medium cucumbers, unpeeled, finely chopped (6-8 cups)
2 cups onions, finely chopped
3 tbsp pickling salt
2-3 quarts cold water
1 1/2 - 3 cups sugar (I used 2)
2 cups cider vinegar
1 1/2 tsp mustard seeds
1 1/2 tsp celery seeds

In large bowl, layer cukes, onions and salt.  Add enough cold water to completely cover the vegetables.  Cover and let stand at room temperature for 2 hours.

Drain with sieve or colander lined with cheesecloth.  Rinse well and rain again, pressing out excess liquid and discarding it.

In a 6 to 8 quart stockpot, combine sugar, vinegar, mustard seeds and celery seeds.  Bring mixture to a boil, until sugar is dissolved.  Add drained vegetables to syrup and return to a boil.  Reduce the heat and simmer, stirring frequently, for 10 minutes.  Remove from heat.

Ladle into hot pint jars, leaving 1/2 inch head space.  Wipe rims and add hot lids.

Process for 15 minutes in canner. 

Raspberry Banana Bread

I had leftover bananas and raspberries so I found this recipe.  Its good and it worked for what I had leftover!

Raspberry Banana Bread

Modified from Taste of Home

1 3/4 cups flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp salt
2 eggs
1 cup mashed ripe bananas (about 2)
1/2 cup oil
1/3 cup water
1 cup raspberries (I used frozen)
1/2 cup walnuts, chopped (I didn't use)

In large bowl, combine flour, sugar, baking soda and salt.  In another bowl, combine the eggs, bananas, oil and water.  Stir into dry ingredients until moistened.  Fold in raspberries and walnuts (if using).

Pour into two greased loaf pans.  Bake at 350 for 55-65 minutes or until passes toothpick test.

Cool for 10 minutes before putting on wire racks to completely cool.

Granola Bars

These are fun and yummy!  I was a little annoyed that I had "extra" stuff leftover as this was a PC product and recipe so it should have been a "perfect" fit. It wasn't.  That was aggravating.  But I think with a little practice, I'll get this down better.  I also don't have the mini spatula they use to "press" it, but I ordered one so we'll see if that helps. I would definitely keep these in the fridge until you eat them.

Baked Granola Bars

Modified from Pampered Chef

1 1/2 cups old-fashioned oats
1/2 tsp baking soda
1/4 cup honey
3 tbsp brown sugar
2 tbsp oil or melted butter
1 cup total add-ins (I used chocolate chips and dried cherries)

Preheat oven to 350.  Combine oats, baking soda and add-ins.  Add the oil, honey, and brown sugar.  Mix well.

Use the large scoop to put into the snack bar maker and press down. 

Bake for 14-16 minutes or until oats start to brown.

Remove from oven and cook for 5 minutes.  Cover with lid and chill in freezer ofr 15 minutes or until the fridge until set.

Makes 12 bars.  

***I would keep these in the fridge until you are ready to eat - they come out much easier and stay together better.***

Saturday, August 03, 2019

Instant Pot Pot Roast

This is fine, but it takes forever.  But well, frozen beef...but still, it is long.  I also tried this one, but I'm not even going to post it fully.  Its okay, but need something else - like maybe soy sauce?

Instant Pot Roast and Potatoes

Modified from this website and this one

3 lb beef roast (I used moose)
1 can (14 oz) beef broth
2 onions, sliced
1 tsp onion salt
1 tsp garlic salt
1 tsp garlic pepper
1/2 pepper
2 lbs potatoes, cut into quarters
1 lb carrots, chopping into pieces
1 tsp salt
1 cup water
3-4 tbsp flour
3-4 tbsp water

Place broth and then frozen roast into Quick Cooker.  Rub with spices.  Cook for 90 minutes and let natural release.  Remove and let set in serving bowl, covered.  Save drippings for gravy.

Make gravy by bringing drippings to a boil on saute setting.  Dissolve 3 tbsp of flour in cold water.  Pour into boiling drippings, whisking constantly.  Continue to boil, until consistency is right.  You can add another tablespoon if needed.  Season to taste.  Set aside for serving.

Place potatoes and carrots into instant pot.  Add 1 cup water and 1 tsp of salt and cook for 4 minutes and do a quick release. 

Serve vegetables with roast and gravy. 

Crockpot Conversions

Want to make the casserole recipe into a crock pot one? Here are some conversions suggestions!

Friday, August 02, 2019

Cheeseburger and Fries Casserole

This is a fun kids recipes!

Cheeseburger and Fries Casserole

Modified from Taste of Home

2 lbs hamburger
1 can (10 3/4 oz) condensed golden mushroom soup, undiluted
1 can (10 3/4 oz) condensed cheddar cheese soup, undiluted
1 pkg (20 oz) frozen crinkle-cut french fries

Preheat to 350.  Cook beef until no longer pink, drain.  Stir in soups.  Pour into greased baking dish.  Arrange French friends on top.  Bake, uncovered, 50-55 minutes or until the fries are golden brown.

Serves 6-8.

Halibut Casserole

Halibut Casserole

Modified from Billy

Halibut, cooked in butter
Tater tots
1 cup sour cream
1 can condensed cream of chicken soup
salt
pepper
1 tsp Montreal steak seasonings
1 cup cheddar cheese, shredded

Cook halibut in butter (or use leftovers!) and then flake it.  Cook a cake pan of tater tots. 

Mix halibut with sour cream and cream of chicken and spices.  It should be a little runny.  Mix in shredded cheese.  Spread over tater tots and cook for 30 minutes at 350.  Add extra cheese in the last 10 minutes if desired. 

Ham and Noodle Bake

I made this for one of our camping trips as I could have it prepped ahead and then we baked it in the cabin.  

Modified from Taste of Home

4 cups uncooked egg noodles
2 cup cubed ham (leftover Easter ham!)
1 cup cheddar cheese, shredded
1 cup condensed cream of celery soup, undiluted (I will admit this is a total pet peeve...what do you do with the other half!?!)
2/3 cup milk
2 tsp onion, finely chopped
4 tsp butter, melted, divided
1/2 tsp poppy seeds
1/2 tsp oregano
1/4 tsp salt
1/4 tsp basil
6 tbsp dry bread crumbs

Cook noodles according to package directions. Meanwhile, in a small bowl, combine the ham, cheese, soup, milk, onion, 1 tsp butter, poppy seeds and seasonings.  Drain noodles; add to ham mixture.

Transfer to baking dish coated with baking spray.  Combine bread crumbs and remaining butter; sprinkle over casserole. Bake, uncovered, at 325 for 30-35 minutes or until heated through. 

Serves 6.

Sweet Pickles

I will have to report on these when we open them, but I've made sweet pickles the long way and it was WAY TOO MUCH WORK.  So I found a shortcut recipe and tried again.  We'll see if Ray likes these!

Modified from Taste of Home

9 cups sliced cucumbers
1 large sweet onion, thinly sliced
1/4 cup canning salt
1 cup sugar
1 cup water
1 cup white vinegar
1/2 cup cider vinegar
2 tbsp mustard seed
1 tsp celery seed
1/2 tsp whole peppercorns
4 bay leaves
12 garlic cloves, crushed

Combine cumbers, onions and salt.  Cover with crushed ice and mix well. Let stand for 3 hours.  Drain; rinse and rain thoroughly.

Combine sugar, water, vinegar, mustard seed, celery seed and whole peppercorns.  Bring to a boil, stirring to dissolve sugar.  Add cucumber mixture, turn to a boil, stirring occasionally.  Reduce heat, simmer, uncovered, until heated through, about 4-5 minutes.

Carefully ladle into 1 pint jars, leaving 1/2 inch head space.  Add 3 garlic cloves and 1 bay leaf to each jar.  Remove air bubbles and add more liquid if necessary.  Wipe rims and then add secure lids. 

Place into canner and process for 10 minutes.

Makes 4 pints. 

Southern Peach Bread

So I had extra peaches leftover from my pulled chicken sliders, so I decided to try this one!  Very good! I also did my strawberry shortcake muffins as peach shortcake muffins!

Southern Peach Bread


2 cups flour
1/2 tsp salt
2 tsp baking powder
1 cup dark brown sugar (or use regular brown sugar and add a little molasses as that's the main difference - more molasses)
1/4 tsp allspice
1/8 tsp nutmeg
1 tsp cinnamon
2 eggs
3/4 cup oil
1/4 cup milk
1 1/2 cup peaches, diced and peeled

Grease bread pan.  Preheat oven to 350.

Whisk flour, salt, baking powder, brown sugar and spices in a large bowl.  Whisk the eggs, oil and milk in a separate bowl.  Stir into dry ingredients.  Fold in peaches.

Scrape into prepared pan.  Bake for 60-70 minutes or until passes toothpick test.  Cool on wire rack.

Apple Rhubarb Bread

This is a great bread recipe!  I usually have both apples and rhubarb in my freezer, so this works well!

Apple Rhubarb Bread

Modified from Taste of Home

4 large eggs
1 1/2 cups sugar
1/2 cup canola oil
1 tsp vanilla
3 cups flour
4 1/2 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1 1/2 cup apple, peeled and chopped
1 1/2 cup rhubarb, finely chopped
1 cup walnuts, chopped (I didn't use these)

Preheat oven to 350.  In a large bowl, whisk eggs, sugar, oil and vanilla until blended.  In another bowl, whisk flour,  baking powder, salt and cinnamon.  Add to egg mixture, stir until just moistened.  Fold in apples, rhubarb and walnuts. 

Transfer to two greased bread pans.  Bake 50-60 minutes or until passes toothpick test.  Cool completely on racks. 

Strawberry Rhubarb Cobbler (Dump Cake)

A quick and simple way to use rhubarb.

Strawberry Rhubarb Cobbler

Modified from website

4 cups rhubarb, cut into 1/4 inch pieces
1 cup sugar
1 (3 oz) pkg strawberry Jello
1 pkg yellow cake mix
1 cup water
1/4 cup butter, melted

Place chopped rhubarb into a greased pan.  Sprinkle with 1 cup sugar and then 1 package of jello.  put yellow cake mix over the mixture.  Pour 1 cup water and the melted butter over top.  You don't mix.  Do make sure the water/butter is in all areas.

Bake at 350 for 45-55 minutes or until lightly browned.

Pulled Chicken Sliders

I love this recipe! I wasn't sure on the peaches, but they work really well and this is delicious and healthy!

Modified from Weight Watchers

onion, diced
2 cups frozen peaches, sliced (this is one 16 oz bag)
3 1/2 lbs uncooked chicken breasts
1 1/2 cup barbecue sauce
1/2 cup apple cider vinegar
2 tbsp canned chipotle peppers in adobo sauce, minced (remove seeds for less heat)
2 tbsp adobo sauce (I use the sauce from the canned chipotle peppers above)
2 tsp salt
32 slider rolls
4 cups homemade coleslaw

Put onions and peaches in a large slow cooker. Top with chicken. 

Whisk the barbecue cause, vinegar, chipotle pepper, adobo sauce and salt, then pour over chicken.  Cover and cook on low for 6-7 hours.

Shred chicken and mix back into sauce.  Serve on sliders buns with coleslaw topping. 

Each slider is 5 WW points.

Tuesday, July 30, 2019

Quick Pickle

This is a refrigerate pickle recipe if you don't want to go through the steps of actually canning your pickles (or waiting to eat them).

Quick Pickle

Modified from Fred Meyer Magazine

Cucumbers, sliced
2 tsp salt
2 tsp pickling spice
1/3 cup white vinegar
3/4 cup water
4 sprigs fresh dill

Put sliced cucumber into a quart canning jar.  Mix brine (salt to water ingredients).  Pour bring over cucumber and then insert dill.  Fasten lid and shake.  Refrigerate at least 10 minutes.  Refrigerate any leftovers. 

So we did 6 quarts and I did a 6-times version of brine and it wasn't enough, so I had to go back and make more until I had enough. 

Turkey Parmesan Sliders


We made these last week and everyone - including the kids - like them.  Plus they were super simple!

Modified from Pampered Chef

¼ cup Parmesan cheese, shredded
¼ cup onion, diced
2 eggs, lightly beaten
6 tsp garlic and herb seasoning mix, divided (they used their specific rub, I used what was in my spice rack)
1 tsp black pepper
2 tbsp milk
½ cup bread crumbs
1 lb ground turkey (they said 1 1/4 lb...my store sells it on 1 lb units...so yep, I just went down and it was fine)
¼ cup mozzarella cheese
¼ cup ketchup
1 pkg slider buns (12 count)

Preheat oven to 350.  Combine Parmesan, onions, eggs, 5 tsp seasoning mix, pepper, milk, bread crumbs then mix into turkey. 

Divide between 12 wells of brownie pan (the large scoop works well and I have it).  Press evenly.  Bake 13-15 minutes or until tops are firm and internal temperature is 160. 

Meanwhile, combine ketchup and final tsp of garlic seasoning mix.  Microwave until hot.

Serve each patty on a slider bun, topped with mozzarella and ketchup sauce. 

Makes 6 servings (2 sliders each).  Each slider is 4 WW points.

Chicken Ranch Burgers

We made these last week and they are super yummy!  I was really happy with them. We are out of moose meat, so its time to experiment with chicken, turkey and regular burger!

Chicken Ranch Burgers

Modified from Simple and Delicious

3/4 cup ranch salad dressing
3/4 cup panko bread crumbs
3/4 cup Parmesan cheese, grated
3 tbsp Worcestershire sauce
3 garlic cloves, minced
3 tsp pepper
4 lbs ground chicken (I "fourth-ed" this and and it worked well)
3 tbsp olive oil
16 hamburger buns
16 slices of bacon (I added this)

In a large bowl, mix the first 6 ingredients.  Add chicken, mix lightly but thoroughly. Shape into 16 half inch thick patties.  Brush both sides with olive oil; refrigerate, covered, 15 minutes to allow patties to firm up.

Grill burgers, covered, over medium heat or until 165 (5-6 minutes on each side).  While burgers are cooking, cook bacon crisp. 

Serve on bun with bacon and any other desired toppings, like lettuce, onion, etc. 

Makes 16 servings. This is 8 WW points. It could be less if you skipped the bacon...but I like bacon!

Saturday, July 20, 2019

Hailbut Dip

I've got lots of halibut right now - so time to try some recipes!  Today I tried halibut dip for game day!

Halibut Dip
Modified from The Alaska Life

1 lb halibut
1 small can chopped green chili's
4 oz cream cheese
1/2 cup cheddar, shredded
1/2 cup Monterey jack, shredded
1 cup mayonnaise
2 tsp minced garlic
2 tsp minced jalapeno (they used jalapeno juice...who juices a jalapeno?!)

Cook halibut (or use leftover) in butter) and then flake it up.  Put in bottom of small crock pot.

Add rest of ingredients on top and turn on low.  Stir a couple of times to mix until completely mixed and heated. This took be about 2-3 hours. 

Serve with chips or bread.