Serving Up {Breakfast}: Baked Oatmeal

Do you ever wake up and just crave oatmeal cookies for breakfast? 

I don't really either, but this recipe tastes like you are eating oatmeal cookies for breakfast.  How is that for a good reason to get out of bed?  

This recipe is one that serves as a starting point.  You can alter and adjust any of the ingredients to your own taste.  Swap the craisins for raisens, increase the spices, add some wheat germ.  In fact, the addition of coconut is my own addition that wasn't in the original recipe. 

Once baked you can cut it and serve it with a spatula as "slices" of oatmeal goodness - but when I want to serve it like that I find that I like it to be thicker and so I will make increase the recipe to 1 1/2 in size.  (Done that way you can easily wrap individual portions and freeze them for quick breakfast options for another date)  Otherwise I will just spoon out the baked oatmeal and serve it crumbly in a bowl - sometimes even adding a little bit of whole milk.  Again, this recipe is ready for you to personalize to your own liking.  Have fun with it!

BAKED OATMEAL     

(adapted recipe from The Picky Apple)
(printable version)



3 cups old-fashioned rolled oats
1 cup flaked coconut
1 cup brown sugar
2 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. salt
1 cup milk
2 eggs
½ cup melted butter **
2 tsp. vanilla
¾ cup dried cranberries

** I frequently use coconut oil to replace the butter

Preheat the oven to 350 degrees. In a large bowl, mix together oats, coconut, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter and vanilla. Allow to sit and allow the oatmeal to absorb the moisture for 10 minutes.  Stir in dried cranberries. Spread into a 9x13 inch baking dish.

Bake in preheated oven for 40 minutes.

Serving Up {Vegetable}: Rosemary Herbed Potatoes

This is a recipe for something that I don't actaully use a recipe to make.  I just eyeball everything and determine the amount of sauce based on the amount of potatoes we are making.  I will mention that we find that when we make these for dinner, the more potatoes the better.  My kids can put down potatoes when they are made this way.  It's pretty impressive actually.  In fact, my eight year old, who is adverse to about 99% of what I cook, has declared these his favorite potatoes.  It's nice to have something that can serve as a white flag in the parent/child relationship.

We like to use the little yellow fingerling potatoes when we make this recipe.  For us we find them at Trader Joe's year round or at New Seasons when they are in season locally.  You could use a red potato, but the fingerlings are so moist and have a natural buttery taste that makes them our favorite.

What really makes this recipe is the fresh rosemary.  In a pinch you could use dried rosemary, or even substitute a different herb, but you must try these at least once with the real thing.  You will be rewarded with a delicious aroma of baking rosemary filling your kitchen before you even get to take your first delectable bite.  You can freeze any leftover rosemary you may have so that you don't waste any - or if you prefer, throw the remainder into a loaf of homemade french bread!  Delicious!

ROSEMARY HERBED POTATOES     
printable version


Mayonnaise
Dijon mustard
Olive oil
Salt and Pepper
1-2 garlic cloves, minced
Fresh rosemary, removed from stem and coarsely chopped
Fingerling potatoes, washed and cut into bite size
Parmesan shreds

In a large bowl combine equal parts mayo, Dijon and olive oil.  Add salt and pepper to taste, one teaspoon of minced garlic and a handful of fresh rosemary.  Mix well.  Add the potatoes and toss to coat.  Pour out onto a foil lined baking sheet.  Sprinkle with Parmesan shreds.  Bake at 425 degrees until fork tender - approximately 30 minutes - stirring (carefully) once halfway through the baking process.

Serving Up {Cookies}: Todd's Chocolate Chip Cookies

I first tasted these cookies 14 years ago (yes, I still remember the first time I tasted them) and I did not leave the family gathering until I had a guarantee that the recipe would be on it's way.  These cookies have been with me ever since.  They darn near got me a marriage proposal when I mailed them to a friend who took them to work - he was encouraged by a colleague to marry whoever had made these cookies.  Ha!  These cookies also came in handy when on a road trip to visit another friend (who I DID actually get a marriage proposal from and accepted) and I needed three tires replaced at 2 a.m.  I'm not sure what the tow truck driver thought of the two 23 year old girls offering him a plate of cookies at that hour.  These cookies have seen some good times!

But even if you are not in need of a marriage proposal or a tow truck, this is a good recipe to have in your recipe box.  The recipe calls for "chocolate chips and nuts".  Just for the record, every time I have had the "ooh la la" response I have used white chocolate chips and pecans.  But that is not to say that they aren't pretty darn good with milk chocolate morsels.

The key to making these cookies is in the beating of the butter and sugar.  Use a good stand mixer and be patient.  When it says to beat the butter and sugar for five minutes, it means five minutes.  It makes all the difference.  The other key is letting the dough sit overnight before baking them.  I don't know why, but if you bake them without chilling the dough the cookies are flat and unimpressive.  Wait 24 hours and bake the dough after it's chilled and they are soft and chewy and thick and...will you marry me?

TODD'S CHOCOLATE CHIP COOKIES     

(recipe from Todd P.)
printable version

1 lb. butter (4 sticks)

2 cups brown sugar

1 1/2 cups white sugar

3 eggs

2 Tbs. vanilla

6 cups flour

2 tsp. soda

1 1/2 tsp. salt

4 cups chocolate chips (white is my preferred with this recipe)

2 cups nuts, optional (pecan chips are perfect)

*This recipe makes a lot - which is how I like to make cookies.  If you don't really need 10 dozen cookies, feel free to cut the recipe in half.

In a large mixer stand bowl, cream together the butter and the brown and white sugar until light and airy.  Add the eggs and vanilla and cream an additional FIVE minutes; scrapping down the sides of the bowl as needed.  Sift together the dry ingredients and add gradually to the butter mixture until all is incorporated.  Add chocolate chips and nuts last.

Chill the dough overnight.  When ready to bake, place on a greased cookie sheet and bake at 350 degrees for 8-10 minutes.  Do not over bake!

Serving Up {Chicken}: Chicken Tikka Masala

Every time I make this recipe I wonder why it is that I don't make it more often.  Like, maybe weekly!  It is just SO good!
I was reminded again how good when I made it a couple of weeks ago...
Good enough that I took seconds even though I was completely full.  I just wanted some more of that Indian goodness in my mouth.
Good enough that my husband ate some of the leftovers for breakfast the next morning - breakfast!
Good enough that I ate the rest of the leftovers for lunch the next day (I am not generally a leftover person).
Good enough that my husband declared it "probably the best chicken I'd ever made!"  (Have I ever mentioned my husband lived in the West Indies for two years?  He knows his Indian fare.)
Enough said.

CHICKEN TIKKA MASALA     

(recipe from Mel's Kitchen Cafe)
printable version

1 cup plain yogurt
1 Tbs. lemon juice
2 tsp. ground cumin
1 tsp. cinnamon
1/2 tsp. cayenne pepper
1 1/2 tsp. paprika
2 tsp. black pepper
1 Tbs. minced fresh ginger
1 tsp. salt
3 boneless, skinless chicken breasts, cut into thin strips or chunks

Combine all ingredients except the chicken. Pour the sauce over the chicken and refrigerate for one hour or up to 8 hours. Grill or cook chicken in frying pan; discarding the marinade.

1 Tbs. butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped (add more if you like heat)
2 tsp. ground cumin
2 tsp. paprika
1/2 tsp. salt
8 ounces tomato sauce
1 cup cream
1/4 cup chopped fresh cilantro

Melt the butter in a large skillet over medium heat. Saute garlic and jalapeno for one minute. Season with cumin, paprika and salt. Stir in the tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add the cooked chicken and simmer for 10 minutes.
Garnish with fresh cilantro. Serve over hot rice.
Add some Roti (Costco) or Indian Naan (Trader Joes) for an authentic touch.

Serving Up {Soup}: Orange Tortilla Soup

 

I love to warm up with soup. Problem is, we lived in Las Vegas for nine years. Count em - nine years of "not really soup" weather. Don't get me wrong - I am not complaining about Vegas' perfect weather (yes, it is perfect). It's more of an opportunity for me to look on the bright side of our cold, wet days in Oregon by acknowledging that I now have a reason to pull out all of my soup recipes and put them to good use.

Tortilla Soup is a favorite of mine. It comes together super fast or can even be prepared in a crock pot and allowed to simmer all day. It's also one of the few (only?) soups that all four of my kids will eat.  Maybe if I served tortilla chips with all soups then all soups would be better received...

This recipe comes from The Sister's Cafe blog. While most Tortilla Soup recipes are just a variation upon a common theme (pull out the can opener) this recipe uses chicken and does not have canned beans.  Something about the lack of canned ingredients, and the subtle citrus taste from the orange juice, made me feel like this was a bit fresher, maybe even healthier. Oh, and most importantly, it passed the kids test!

If you are looking for a new twist on an old favorite, give this one a try.

ORANGE TORTILLA SOUP     
(recipe from The Sisters Cafe)
printable version

1 Medium yellow onion, chopped
1 Clove Garlic, minced
4 Celery Stalks, sliced
3 Tbs. Vegetable Oil
2 ½ cups Chicken Broth
1 ½ cups Orange Juice
1 14 oz. Can Tomato Sauce
1 cup Water
1 4 oz. can Diced Green Chilies
1 Tbs. Chopped Cilantro
½ Bag Matchstick Carrots ( I used diced)
2-3 Chicken Breasts

Grated Pepper Jack or Cheddar Cheese
Tortilla Strips/Chips
Sour Creams
Avocado

In large pot sauté onion, garlic, celery, and carrots with oil until onions are translucent.  Add broth, orange juice, water, and tomato sauce, cilantro, and chilies and simmer until vegetables are tender.
While soup is simmering pan fry or grill the chicken breasts with taco seasoning (optional), then shred or dice (I prefer diced) into small pieces. Add to the simmering soup.
Add your favorite toppings. Enjoy!

Serving Up {Drink}: Orange Frostie

Earlier this month I was at the mall, which NEVER happens.  I ended up in the food court, which happens even less than me being at the mall!  Go figure!  I went to Orange Julius and they have expanded their menu to include many more flavors than just orange!  I decided to try their "Mango Passion" and it was really refreshing and yummy.

The following week we were enjoying some nice, sunny days and I decided to re-create the drink for my kids for their after-school snack.  I used my recipe for "Orange Frostie" and made a few variations.  The end product was a hit with the kids, which shouldn't surprise anyone.  My kids are so used to Green Smoothies that to be served a drink without a single vegetable, they were bound to be excited.

So here you go, my Orange Julius knock-off...

ORANGE FROSTIE     

printable version

1/2 cup sugar

1 1/2 cup milk

1/4 cup powdered milk (optional)

1 tsp. vanilla

6 oz. can frozen orange juice concentrate ***

1 tray of ice cubes, crushed

Put all the ingredients into the blender and blend on high until all the ice is crushed and the ingredients well mixed.

***For my Mango re-creation I used a can of DOLE Orange-Peach-Mango in place of the orange juice concentrate.  I also replaced 1/2 of the ice cubes with chunks of frozen Mangos (purchased at Trader Joe's).

Serving Up {Breakfast}: Chunky Monkey Pancakes

I admit that we eat breakfast foods at our house frequently for dinner.  I love breakfast foods, but at times it's hard to find time in the hectic morning routine to try out new (often complicated) breakfast recipes. That and, well let's admit it, kids like breakfast foods. Try out a new dinner entree and everyone complains! Try out a new pancake variation and they line up with plates in hand.

This recipe was truly stumbled upon in error. I had made a menu list for three weeks out and bought all the ingredients. In my hurry to prepare dinner one night I glanced at my list and saw "Peanut Butter Chocolate Chip Waffles" written.  But somehow between reading the menu and getting to my computer to find the recipe it had become "Banana Chocolate Chip Pancakes". I didn't even realize my mistake until halfway through making the pancakes when I couldn't figure out why I had bought chunky peanut butter when the recipe I was making didn't even call for chunky peanut butter. (The waffles do call for for chunky peanut butter and can be found here).  It turned out to be a lucky error for us because these were really good. Make that REEAALLYY good!

CHUNKY MONKEY PANCAKES     Pin It

{Banana Chocolate Chip Pancakes with Peanut Butter Syrup}
(Recipe from Our Best Bites)
printable version

1 1/2 cup flour
3 Tbs. sugar
2 tsp. baking powder
1 1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 cup buttermilk (buy the real stuff - SO much better)
1 tsp. vanilla extract
1 Tbs. canola oil
1 egg
2 small-med ripe bananas
1/4 cup mini chocolate chips (or regular chips roughly chopped)
Cooking Spray or butter for pan

1 C maple syrup
1/2 C peanut butter

Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined. Place bananas in a bowl and roughly mash with a fork. Fold into batter. Add the chocolate chips and stir.

For syrup, heat peanut butter in the microwave for 30 seconds. Add maple syrup and gently whisk to combine. Heat in the microwave for another 30 seconds, whisk, and then set aside.

Heat a nonstick griddle or skillet to medium heat. Coat pan with little butter and then pour on pancake batter. Wait until bubbles form and edges are set and then flip.

Reheat syrup if necessary and pour over warm pancakes.

Serving Up {Salad}: Sandy's Spinach Salad

In my husband's family, if you say you are bringing "Sandy's Salad" everyone knows exactly what you are speaking of.  Which is pretty remarkable because I can't think of another recipe that needs no introduction or explanation.  Sandy happens to be my sister-in-law and this recipe is her spinach salad that I make more than any other salad.  The ingredients seem to always be on hand so it's quick to throw together without any aforethought - yet the taste would make you believe that it was labored over.

SANDY'S SPINACH SALAD     
(recipe from Sandy D.)
printable version

Spinach leaves
Sliced tart apple (granny smith)
Crisp bacon bits
Toasted slivered almonds
Dried sweetened cranberries
Shredded parmesan

Combine all the salad ingredients in a large bowl.

Poppy Seed Dressing:

3/4 cup sugar
1/3 cup apple cider vinegar (or raspberry vinegar)
1 tsp. dry mustard
1 Tbs. dry onion flakes
1 tsp. salt
1 cup canola or olive oil
1 Tbs. poppy seeds

Mix the first five ingredients in a blender until sugar dissolves.  Slowly add the oil while continuing to blend.  Add the poppy seeds last.
***The dressing proportions make A LOT of dressing - I always cut it in half and still have leftover.

Serving Up {Bread}: Grandma's Banana Bread

When I set out to start blogging my many recipes, I really wanted to remember the history behind some of my recipes.  This is one such recipe.  This is my grandmother's recipe for banana bread.  I don't have any one specific memory associated with my grandmother and this bread, but something about knowing it was her recipe has made this a cherished possession of mine.  She passed away shortly after I married and as I began my married life, I wished that I had thought to get more of her recipes.  It's a sad thought to think that those are lost forever.  So here is an encouragement to call up a family member and ask them for a recipe for something that they make that you love.  It's a little piece of them that you will have forever.

Onto the recipe.  I really like anything banana - bread, muffins, cakes, cookies.  I have recipes for them all.  Of all the recipes I've made, this is the only one that I have ever come across that has you dissolve baking soda in hot water before adding it to the ingredients.  I failed chemistry (okay, I got a B) so I have no idea what that step does, but for as moist as this banana bread is, I have never dared to do it any way other than directed.  Let me know if you agree. 

GRANDMA'S BANANA BREAD     Pin It

(recipe from Grandma Wright)
printable version

1/3 cup shortening (I use butter, but the shortening was my grandma!)
1 cup sugar (I frequently reduce it by 1/3 cup with no noticeable difference)
1 egg
3 bananas, well ripened and mashed
1 1/2 cup flour
1/2 tsp. salt
1 tsp. baking soda dissolved in 1/3 cup boiling water

Cream butter and sugar together until well mixed.  Add egg and banana and continue to mix.  Add flour and salt and mix until well combined.  Add the soda dissolved in boiling water LAST.  Pour batter into a greased loaf pan.  Bake at 350 degrees for approximately 1 hour - test it with a toothpick at 55 minutes.
Cool completely and store in the fridge.

Serving Up {Cake}: Strawberry Cream Cake

In case you are wondering if this cake tastes as good as it looks, the answer is "it tastes even better!".  I made this just two weeks ago for Sunday dessert and I'm already thinking I want to make it again after uploading these photos.  With the fresh strawberries available right now, this is the perfect time to enjoy this delectable treat!

This is one of those recipes that my mom is "known" for.  I'm pretty sure that she has included it in every ward cookbook she has ever submitted to and even though she happily shares the recipe, people still request her to make it.  I have to agree that as good as this recipe is, it does taste better when mom makes it :)

There is nothing complicated about the recipe, but you do need to allow for some cooling and the setting of layers, so plan ahead.  You will be so glad that you did!

STRAWBERRY CREAM CAKE     Pin It
(recipe from Linda W.)
printable version

1/2 package white cake mix
1 egg
3/4 cup water
2 Tbs. flour
Mix together the ingredients and blend on high for 2 minutes.  Pour into a greased and floured 13"x9" pan.  Bake at 350 degrees for 20-25 minutes or until done.  Cool completely.

8 ounce cream cheese
2 cups powdered sugar
1/2 pint whipping cream
Beat the whipping cream on high until soft peaks form.  Set aside.  Beat the cream cheese until smooth and then gradually add the powdered sugar.  Gently fold in the whipped cream until well incorporated.

Spread over the cooled cake and refrigerate.

1 quart fresh strawberries (slice and sprinkle with 1/4-1/2 cup sugar and allow the juices to run)
-OR-
2 packages frozen strawberries (thaw and save the juice)
1 package Danish Strawberry Dessert (found near the jello desserts)
Mix the Danish Dessert using 1 3/4 cup liquid - use strawberry juices and additional water to make up the difference.  Cook according to package directions.  Cool completely before adding the berries.

Gently spread the berry mixture over the cream cheese layer of the cake.
Refrigerate for 4 hours before serving.

**This recipe can also be made using raspberries and is a yummy variation.