Monday, November 29, 2010

Oreo Turkeys

I found this great idea on Our Best Bites. I didn't have time to make them for Thanksgiving Day, but they made a great Sunday activity and treat! The kids had a lot of fun helping me make these. Make sure you follow the directions and put the head on in the right place! :)

Double-stuffed Oreos
1 square Semi-Sweet Bakers chocolate, melted (for 10 turkeys)
Candy corn
Mini Reese's Cups
Yellow and Red frosting
Nonpareils for eyes

Monday, November 22, 2010

Gingerbread Waffles

This recipe comes from my sister in law Lori. I am consistently impressed with how she continues to make delicious meals for her family while working with some of her family's severe food allergies. We loved these waffles and no one will ever know that I didn't use eggs. I am excited to start using ground flax as an egg replacement in my quick breads! I didn't get a chance to make the citrus sauce, but it sounds delicious!

1 cup all-purpose flour
3/4 cup whole wheat flour
1 T baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
2 Tbs. ground flax seed + 6 T water (OR 3 tsp EngerG Egg Replacer + 4 T warm water)
1-3/4 cup RiceMilk (I just used regular milk)
1/2 cup cooking oil
2 T molasses
1 recipe Citrus Sauce (see below)

1. Combine all-purpose flour, whole wheat flour, baking powder, salt, cinnamon, ginger and cloves; set aside. In another mixing bowl combine "eggs", milk, oil, and molasses. Add "egg" mixture all at once to dry mixture. Stir just until moistened (batter should be lumpy).

2. Bake on preheated, lightly greased waffle iron. Close lid quickly; do not open 'til done. Bake according to your iron's directions. When done, use fork to lift waffle off grid. Repeat, serve hot.


In saucepan, combine 3/4 cup honey, 2 T cornstarch, Stir in 1 cup water, 3/4 cup orange juice, and 1/4 cup lemon juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in 2 T Smart Balance, 2 tsp finely shredded lemon peel, 2 tsp. finely shredded orange peel. Serve warm. (Store leftover in refrigerator).

Monday, November 15, 2010

Peanut-butter Swirl Brownies

My four-year-old son is very bright and aware of the days of the week and what we do on each day - he keeps me on track!. For instance, Family Night, Bath Nights, Movie Nights, etc. The other day he asked me what we were having for Treat Night. When I asked him what nights those are, he said Sunday and Monday! :)

When I was growing up, it was not unusual to have our big Sunday meal at lunch time, and popcorn and a freshly-baked cookies or dessert for dinner. I guess I unknowingly have incorporated this into our family routine as well!

-Filling from Martha Stewart

Brownie recipe of choice - I just used a Betty Crocker brownie mix

4 Tbsp unsalted butter, melted
1/2 cup powdered sugar
3/4 cup peanut butter
1/4 tsp. salt (omit if using salted butter)
1/2 tsp. vanilla

Preheat oven to 350. Spray a glass 11x7 baking dish.

Make brownies according to recipe or directions on box. Prepare filling.

Pour 1/2 of batter into prepared pan; spread evenly with a rubber spatula. Drop dollops of peanut butter filling (about 1 tablespoon each) on top of batter, spacing about 1 inch apart. Drizzle remaining batter on top, and gently spread to fill pan. Drop dollops of remaining filling on top. Gently swirl peanut butter filling into batter with a butter knife, running the knife lengthwise and crosswise through layers.

Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 45 minutes.

Apple Studel Muffins

I love muffins for breakfast and for snacking! This muffin is great and perhaps nutritionally the apple offsets the sweet topping... :) I also saw a variation of this recipe here that uses food storage ingredients and looks a little healthier.

-Your Homebased Mom

2 C flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg (1/4 tsp)
1/2 C butter
1/2 C white sugar
1/2 C brown sugar
2 eggs
1 1/4 tsp vanilla
3 apples, peeled (1-shredded and 2 chopped) - I used Granny Smith
1/2 C cinnamon chips

1/3 C brown sugar
1 Tbsp flour
1/8 tsp cinnamon
1 Tbsp butter

Preheat oven to 375 degrees. Grease muffin pan. (15-16 muffins)

Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In another bowl, beat the butter, sugars and eggs together until smooth. Mix in vanilla. Add in apples and cinnamon chips. Gradually add in the flour mixture. Note that this is a thick batter. Spoon the mixture into greased or lined muffin pan.

In another small bowl combine the topping ingredients: brown sugar, flour and cinnamon. Cut in butter until mixture is like course crumbs. Sprinkle over tops of mixture in muffin pan.

Bake 20 minutes or until toothpick inserted comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.

Crockpot Baked Potatoes

My mom made baked potatoes in the crockpot while we were visiting this summer - brilliant! No need to heat your oven for an hour. Now we can have crispy-skinned potatoes in the summer too and no more nuking!

Scrub and dry potatoes - wrap in foil. Place in crockpot and cook on low for 2 1/2 -3 hours, depending on your crockpot.

I removed the potatoes from the foil and returned them to the crockpot to keep them warm until I got the rest of the dinner ready. The skins were crispy and delicious!

Thursday, November 4, 2010

Glow in the Dark Drinks

When I saw this post on Our Best Bites, I had to add glow-in-the-dark lemonade to our Halloween menu! The Tonic water contains quinine which glows under a black light - cool! It is a little bitter, so I added just enough to make the drinks glow. Brandon gets the credit for this photo!

-Our Best Bites
Country Time Lemonade Powder (enough for 2 quarts)
1 cup Tonic Water

Wednesday, November 3, 2010

Monster Pudding Cups

My sister-in-law Kapri made these treats for Halloween many years ago - they are one of our Halloween favorites!


1 square BAKER'S Semi-Sweet Chocolate
2 cups cold milk
6 drops green food coloring
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
8 OREO Cookies, crushed

Melt chocolate in microwave as directed on package. Use a clean small paint brush to paint a monster face on the inside of each of four clear 5-oz. plastic cups with the melted chocolate. Refrigerate until ready to use.

Add milk and food coloring to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended. Immediately pour into prepared cups.

Top with the cookie crumbs. Refrigerate at least 1 hour before serving. Store any leftover desserts in refrigerator.

Monster Mouths

A fun Halloween snack!

Slivered almonds,
Peanut butter

Cut apples into quarters and cut core out to form mouth - dip in lemon water to prevent browning. Insert almonds to make teeth and use peanut butter and raisins to make eyes.

Hot Dog Mummies

A Halloween Classic!

1 pkg hot dogs
1 can refrigerated breadsticks

Separate breadsticks and cut lengthwise into 3 pieces. Wrap hot dog to look like bandages - using 3 lengths per hot dog. Bake at 375 for about 16 minutes, or until breadsticks are lightly browned.