English Toffee

My mom makes English Toffee and Peanut Brittle every year at Christmas time. I haven't succeeded with the Peanut Brittle yet. But, I have to say, I make pretty awesome English Toffee! I think part if it is that I started using butter instead of margarine.

Here's my version:
1 cup salted butter
1 cup sugar
5 Tablespoons water

For coating:

Chocolate chips

Almonds

Heat first three ingredients to deep golden brown (~325*F if you're using a thermometer)

Pour onto silicone mat or parchment paper, in a rimmed cookie sheet

Let cool, meanwhile melt some chocolate chips (I like using semisweet, but milk chocolate works well too)

Spread melted chocolate on the toffee, then immediately sprinkle with chopped almonds (I use dry roasted salted)

Flip the slab over and repeat the process on the other side (this step is optional, but SO worth it!). Tip: if you have a cover for your cookie sheet, place another silicone mat or parchment on top of coated toffee, then put the cover on and flip. It helps contain any mess.

Allow to cool/dry completely, then break into pieces



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'Raw' Raspberry Chocolate Ganache Fudge Cake

I'm doing a 'no added sugar' challenge for 5 days.  This recipe does call for agave or honey or maple syrup in the frosting, but maybe some raspberries and water would do the trick?

http://www.youtube.com/watch?v=d4rgk3gQowk

3 cups dried walnuts (is there a difference between 'dried' and what you buy in the baking aisle?)
2/3 cup cacao (or cocoa, from what research I've done so far)
1/4 tsp. salt



LOVE the secret ingredient, although I've never put into anything sweet.

"Raw" Brownie Bites

I found this on Pinterest, via Erin I think.  It's originally from Emily Segal at www.TriumphWellness.com.  The original recipe has only walnuts, no oats.  I decided to substitute regular rolled oats for 1/3 of the walnuts.  Also, I've made these twice now, and used California dates once and Deglet Noor dates once (maybe the same?).  Both times tasted awesome, so I'm not sure what the difference would be with Medjool dates, I have read they are sweeter.  Also, I soaked the dates in warm water for 30-45 minutes before making them.  (That was a tip from a cooking class I attended at Whole Foods.)  They are also larger than the dates I used, so I just used 1 1/2 to 2 times the amount (20-28 dates, instead of 13-14).  It's kind of a big range, but I think if you use less, you make up the moisture with a little more water.  So, here's how I made them today, a double batch, (with Jacob).

'Raw' Brownie Bites

2 cups walnuts
1 cup rolled oats
1/4 tsp. salt
39 California dates, already pitted, although we did find 3 pits as we were mixing
2/3 cup unsweetened cocoa powder
2 tsp vanilla

Directions

1.  Place walnuts and oats and salt in food processor.  Process until finely ground.
2.  Add remaining ingredients and process until all mixed and uniformly crumbly.  Then continue until it forms a ball.
3.  If it doesn't form a ball with in a few minutes, add a few drops of water at a time, with the machine running, until it does form a ball.
4.  Roll mixture into balls.  (I used a 2 tsp. scooper)

Optionals:

Balls can then be rolled in dried coconut, chopped nuts, or cocoa powder.

The original directions said you could also press the mixture into a square pan and cut into bars.

High Altitude Cookie Bars

We promised the kids we would 'boo' some families tonight, and I don't want to take the time to make cookies, so I'm going to try bars.  Haven't made them here in Colorado yet.  I just copied and pasted this from food.com.

Nestle High Altitude Recipe

2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
2/3 cup granulated sugar
2/3 cup brown sugar, packed
1 teaspoon vanilla extract
2 large eggs
2 teaspoons water
2 cups toll house semisweet chocolate morsels
1 cup chopped nuts (optional)
Directions:

1
Preheat oven to 375º F / 190º Celsius.
2
Combine flour, soda and salt in a small bowl.
3
Cream together butter, sugars and vanilla extract in a large bowl.
4
Add eggs, one at a time, to butter mixture, beating well after each addition.
5
Gradually beat flour mixture and water into the wet ingredients until well combined.
6
Stir in morsels and nuts.
7
Drop by rounded tablespoon onto ungreased baking sheets.
8
Bake 8-10 minutes or until golden brown.
9
Cool on baking sheets 2 minutes, then transfer to wire racks.
10
*For a pan cookie (15x10 inch jelly-roll pan): Grease pan, prepare dough as indicated above, spread into pan and bake 17-19 minutes.

Butternut chicken bisque

This delicious curry came from my sister's college dinner group. I'll type it out with my own notes later

http://danastastyfavorites.blogspot.com/search/label/dinner

Twice-baked potatoes- A New Favorite

My friend Ashley, whose husband is also away right now, invited us over for dinner last week.  She made twice-baked potatoes, and my kids loved them! (me too!)  I don't have an exact recipe, I just sort of copied what she did.  The second time they were even better because I added more milk and mixed the toppings into the potatoes.

I usually bake about 8 potatoes, depending on size. I cut them in half length-wise right after I get them out of the oven, then let them cool off for a few minutes. Then I scoop the insides into a bowl, mix in some milk, softened butter, salt and pepper, mash it all up, like I'm making mashed potatoes.  Then, the fun part, add some shredded cheese, bacon pieces, and broccoli (I sauté it first with onions or garlic), you could use whatever toppings/add-ins you want. Refill the potato skins with the mash mixture. Usually I do all of the early in the day and let them sit until I'm ready to bake them again. It usually takes 20-30 minutes at 350 to reheat them and brown them just a bit.

Nestlé chewy brownies

The first time I tried these, I made the following alterations, out of necessity: used whole wheat (home ground hard red), replaced 1/4 c of the butter with canola oil. The turned out great! I made a double batch in a baker's sheet and turned the heat down a bit and increased the baking time a bit. Since the whole wheat went so well, I've decided to see how many other 'healthy' alterations I can make, like applesauce for oil and some healthier sweetener option, I will update if future alterations go well.

Ingredients

1 2/3 cups granulated sugar
3/4 cup (1 1/2 sticks) butter or margarine, melted
2 tablespoons water
2 large eggs
2 teaspoons vanilla extract
1 1/3 cups all-purpose flour
3/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup chopped nuts (optional)
Powdered sugar

Directions

PREHEAT oven to 350º F. Grease 13 x 9-inch baking pan.

COMBINE granulated sugar, butter and water in large bowl. Stir in eggs and vanilla extract. Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture. Stir in nuts. Spread into prepared baking pan.

BAKE for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Sprinkle with powdered sugar. Cut into bars.



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using pita bread

This isn't really a recipe, but it is really good and simple.  You need to find soft whole pita bread (not pocket).  You can also use the 'flat-out' wraps, but the pita bread is better.  Also, some Spike or other low or no-salt seasoning.

Spray both sides lightly with olive oil and sprinkle with seasoning.  Heat over medium heat until browned and slightly toasted.

Meanwhile, slice up 1/2 an avocado (leave the pit in the other half and refrigerate in ziploc bag, or just use the whole thing :).  When the pita is ready, move it to a plate, spread avocado on pita bread, salt & pepper if desired, then mash it slightly onto the bread.  You can just eat it like this, or add some turkey on top.  It is DELICIOUS!

These pita breads are great for personal pizzas too.

Breakfast Pizza

This is another meal we don't have often.  I made it for breakfast today.  I've also used it occasionally for a 'breakfast for dinner' meal.  We were first introduced by Elise when we visited them in Florida- thanks Elise!

Breakfast Pizza
1 lb. breakfast sausage

2 8 oz. crescent roll dough
2 cup frozen hash browns
2 cups shredded cheese

8-10 eggs
1/2 cup milk
1 tsp salt
1/4 tsp pepper

Directions
Brown & crumble sausage, drain and set aside.  (This step can be done ahead of time.)

Preheat oven to 375.  Press dough into 10x15 pan (I usually use a stone, rimmed baking sheet).

Spread sausage, then hash browns over crust, top with cheese.

Beat together eggs, milk, salt & pepper.  Pour over crust and toppings.

Bake until eggs are set, 25 - 30 minutes.

Sticky Buns

I made these for Saturday morning, since it's General Conference Weekend.  Sometimes we have them for holiday mornings too.

Sticky Buns
18-20 frozen rolls (like Rhodes)
3 oz. pkg butterscotch pudding (not instant)
1/2 c. brown sugar
1/3 c. melted butter
OPTIONAL: 1/2 c. pecans (I like this, but the kids don't, so I don't add them unless I'm making more than one batch)

Spread rolls in bundt pan. Sprinkle with pudding mix and brown sugar, then drizzle melted butter over all of it.  Leave covered on counter overnight.  In the morning, bake at 325 for 25 minutes.

Grandpa's Waffles

This is my Grandpa Dixon's recipe.  I usually make the following adjustments: more whole wheat & less white flour, sometimes omit sugar, use 1/3+ cup powdered milk (sift with other dry ingredients) and about 1 3/4 c. water in place of the 2 c. milk.  Sometimes I substitute applesauce for all or part of the oil.

Grandpa's Waffles
Beat together:
2 eggs
1/2 c. oil or melted butter

Sift:
1 c. white flour
1 c. whole wheat
4 tsp. baking powder
1 Tbsp. sugar
1/2 tsp. salt

Also: up to 2 c. milk

Add egg/oil mix and milk to dry ingredients.  *Don't over-mix!* Cook on med/high to high setting on waflle iron. 

Never Fail Biscuits

I got this recipe from Julie Turner at a recipe exchange in our ward. They work well with whole wheat too.

NEVER FAIL BISCUITS

2 cups flour
 1/2 tsp. salt
4 tsp.baking powder
1/2 tsp cream of tarter
2 tsp of sugar
1/2 cup butter
2/3 cup milk

Sift together dry ingredients.Cut in butter.Add milk all at once.Bake at 450 degrees for 10-12 minutes.
**The less you mix and work with the dough,the more light and fluffy the biscuits will be.**

Mom's Blueberry Smoothie

This is from my mom.  It tastes like a blueberry milkshake!

1 heaping cup frozen blueberries
1 scoop vanilla whey protein powder
1 cup milk (I like to use almond milk for my smoothies)

Blend to desired consistency.

Granola

This recipe is from my great friend Heather.  We got together one day at her house to make a big batch, fun times!   Andrew and Creed were buddies, and he still talks about him.  Eden always wished our house could look more like Miss Heather's because she's such a great decorator.  We miss them!

Granola
2 1/2 cups rolled oats
1 cups shredded coconut (or flakes)
1/2 cup chopped almonds
1/2 cup sesame seed, wheat germ, and/or ground flax
1/2 cup shelled sunflower seed

1/2 cup honey
1/2 cup oil

1/2 cup dried apricots, snipped
1/2 cup raisins

 In a large bowl combine all dry ingredients, except dried fruit.  In a separate bowl, combine honey and oil, then stir it into the oat mixture.  Spread evenly in a 9x13 pan.  Bake at 300 45-50 minutes or till light brown; stir every 15 minutes.
Remove from oven; remove to another pan to cool, stirring often to prevent clumping.  Stir in apricots and raisins.  Store in tightly covered jars or plastic bags.  To keep more than two weeks, freeze.  Makes 6 1/2 cups

*I usually double this when I make it and use a baker's half-sheet instead of the 9x13 pan.  I use 1/2 c. sesame, 1/4 cup wheat germ, 1/4 ground flax seed.  Sometimes I use dried cranberries instead of raisins. 

*At higher altitudes, turn down the heat, stir every 10 minutes, 30-40 minutes.

Lentils in the Slow-cooker

This recipe is from my neighbor Shannon.  Her recipe calls for 1 cooked, cut-up, steak.  I have used raw beef cuts and shredded at the end of cooking, with no problems.  Sometimes I use some cooked, shredded, chicken from the freezer, or no meat at all.  We definitely prefer using the Rotel, but regular diced tomatoes work too.  Also, I use about 6 cups of water and 2-3 bouillon cubes instead of chicken broth.  This is a big recipe, definitely enough for two dinners.

1 bag lentils (depending on how much meat I'm adding, I reduce this to 2/3 bag)
2 c. chicken broth
5 c. water
3 cloves garlic (or 1 heaping tsp. minced garlic)
1 med. chopped onion
1 1/2 c. shredded carrots (I have also cut up my own)
1 can Rotel or stewed diced tomatoes
Salt & pepper
Italian seasoning (or oregano)
1 cooked steak, cubed

Combine in crockpot and cook 6-8 hours on low.

Quaker Cornbread

We make cornbread often to go with chili and soups.  The recipe off the Quaker canister is my favorite, but I started buying larger quantities of cornmeal, so I had to track this down again.

1-1/4 cups all-purpose flour
3/4 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk
1/4 cup vegetable oil
1 egg, beaten

Heat oven to 400 F. Grease 8 or 9 inch pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20 to 25 minutes or until golden brown and wooden pick inserted in center comes out clean.
Serve warm.
9 servings.

Fluffy Pancakes

Eden and Scott love to make these.  He's tried several recipes, and this one's the best!  I've substituted half the flour with whole wheat and they're delicious.  We doubled the original recipe, and often add either blueberries or chocolate chips (after we've cooked some plain).

Fluffy Pancakes
1 1/2 cups milk
4 Tbsp. white vinegar
2 cups flour
4 Tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs
4 Tbsp. melted butter (I usually use oil)

Directions
1.  Combine milk with vinegar and set aside for 5 minutes.
2.  Combine dry ingredients.  Whisk egg and oil into "soured" milk.  Combine wet and dry ingredients
3.  Cook pancakes over medium heat. 
 

Sweet and Spicy Chicken

This is one of my favorites, and the rest of the family tolerates it pretty well.  And it's SO EASY!  It's from The Sisters Cafe.  I pretty much make it exactly as it says, and I almost always double or triple it and put half in the freezer.  I usually use frozen chicken breasts, and regular diced tomatoes, and I don't bother removing the chicken to shred it, I just shred it in the slow-cooker.  I've used sugar substitutes, and I could hardly tell the difference.  Scott says he can definitely tell the difference.  We usually serve it over quinoa.

Sweet and Spicy Slow Cooker Chicken
submitted by Melanie recipe from Prudence Pennywise

*Note: If you don’t want the finished shredded chicken mixture to be quite as “wet”, slightly drain the tomatoes before using them. Also, I nearly always double or triple this recipe because it freezes so well.

*Serves 4

1 pound (about 2) boneless, skinless chicken breasts
1 (14-ounce) can petite or regular diced tomatoes, undrained
1/3 cup brown sugar
1/4 teaspoon crushed red pepper flakes (add more if you like extra heat – with this amount it is mild enough for my kids to eat it up but spicy enough to help offset the sweetness)

Place the chicken in the bottom of the slow cooker. In a small bowl, combine the tomatoes, brown sugar and red pepper flakes. Pour over the chicken. Cover the slow cooker and cook on high for 4-6 hours or on low for 8-9 hours. Remove the chicken to a cutting board and shred with two forks. Return to the slow cooker and mix the chicken with the juices from the tomato/brown sugar sauce. Season with salt and pepper to taste. Serve in flour tortillas or over tortilla chips with toppings of choice: lettuce, sour cream, cheese, avocados, etc.

* This is a great Freezer Meal: I freeze the leftovers and let thaw in the refrigerator overnight before serving the next day. Reheat and serve. Easy!

Creamy Ham and Potato Soup

This one is from The Girl Who Ate Everything, and she adapted it from allrecipes.com.  I've made my own changes to make enough for two dinners.

Creamy Ham and Potato Soup

6-8 cups peeled and diced potatoes

1 cup diced celery
1 cup finely chopped onion
1 cup carrot, diced or shredded
2 cup diced cooked ham (I just used some I had leftover in the freezer from the holidays)
6 cups chicken broth (or water & bouillon)
1 teaspoon salt, or to taste
2 teaspoon ground white or black pepper, or to taste
7-8 tablespoons butter
7-8 tablespoons all-purpose flour
 2+ cups milk

Directions:
1.Combine the potatoes, celery, onion, carrot, ham and chicken broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the salt and pepper.

2.In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk so that lumps don't form and until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

3.Stir the milk mixture into the stockpot, and cook soup until heated through.

I often make the soup earlier in the day, then put it in the slow-cooker to keep warm until dinner.  Cornbread is delicious with this soup!