Blueberry French Toast

This recipe can be halved.

12 slices white bread, remove crusts
2 pkg (8ox each) cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup or honey

SAUCE
1 cup sugar
2 Tbsp. cornstarch (I thought this was too much, too thick)
1 cup water
1 cup fresh or frozen blueberries
1 Tbsp butter or margarine

Cut bread into 1 in. cubes; place half in greased 13X9X2 in. baking dish.
Cut cream cheese into 1 in. cubes; place over bread.
Top bread and cream cheese with blueberries and remaining bread.
In large bowl, beat eggs.  Add milk and syrup; mix well.  Pour over bread mixture.
Cover and chill 8 hours or overnight.
Remove from refrigerator 30 minutes before baking.
Cover and bake at 350 for 30  mins.
Uncover; bake 25-30 mins. more or until golden brown and center is set.

In a saucepan, combine the sugar and cornstarch; add water.
Bring to boil over a medium heat; boil for 3 minutes, stirring constantly.
Stir in blueberries; reduce heat.
Simmer 8-10 minutes or until berries have burst.
Stir in butter until melted.
Serve over French toast.
YUM!

Spinach Artichoke Dip

Ingredients

8 cups fresh spinach
1 clove garlic, minced
1 lemon, zest finely grated
2 (14-ounce) cans artichoke hearts, drained and coarsely chopped
6 ounces (about 1 1/2 cups) Parmesan, freshly grated, divided
3/4 cup sour cream
3/4 cup mayonnaise
1 tablespoon bottled cayenne pepper sauce
Kosher salt and freshly ground black pepper
Serving suggestion: Pita Chips, for dipping

Directions

Preheat oven to 375 degrees F. Spray 1 1/2-quart casserole dish with cooking spray; set aside
Blanch spinach. Squeeze excess water.
In a medium bowl, mix together spinach, garlic and lemon zest. Add artichoke hearts, 1-cup Parmesan, sour cream, mayonnaise and cayenne pepper sauce. Mix. Place into prepared casserole dish. Bake for 30 minutes. The last 5 minutes add the remaining 1/2 cup of Parmesan to the top. Serve hot or cold along with pita chips.

Recipe Courtesy of The Deen Brothers (Y'all Come Eat, pg.67)

Ham Bone Soup

A simple tasty soup to make using leftover ham bone, kidney beans and potatoes. Put it all into the slow cooker in the morning and come home to a savory soup. I have put it all in the slow cooker before bed; turn off in the morning and reheat for dinner - that's the easiest!
1 ham bone with some meat cut off
 1 onion, diced
 1 (14.5 ounces) can peeled and diced tomatoes with juice
2 (15 oz) can of kidney beans  (I add extra can of white beans or one of each)
3 potatoes, cubed
1 bell pepper, seeded and cubed (any color)
6 cubes chicken bouillon

1. Dissolve the bouillon cubes in water, and pour all ingredients in the slow cooker.
 2. Cover and cook on high till warm then reduce heat to low and continue to cook for 6 hours.
**I cook much longer during the night and it has still been delicious

Cinnamon Bun Popcorn

This is so easy & so yummy! 

The recipe is from Our Best Bites

12 C popped popcorn (about 1/2 C kernels)

1 C pecan halves, roughly chopped

1 C brown sugar

3/4 t cinnamon*

1/4 C karo syrup (or honey makes a good substitution)

1 stick real butter (1/2 C)

1t vanilla

1/2 t baking soda

3 squares almond bark (about 4 oz) (I used melted white chocolate chips)

Preheat oven to 250 degrees

Place popcorn and chopped pecans in a large bowl and set aside.

Combine brown sugar and cinnamon* (I didn't use quite this much cinnamon. Again, I think it's the pregnancy, so adjust it to your taste and liking) in a 2 liter capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.

Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.

Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.

Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.

Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!

Old English Toffee

In a large frying pan* place the following:

1/2 lb. butter (please use real butter, not margarine)

5 T. hot water

1 c. sugar

Cook* stirring constantly until light brown color and candy leaves the side of the pan. One of the most important parts of making this toffee is that you don't actually "stir" it. You need to use a paddle or a flat spatula.*  Don't scrape the sides of the pan or it will make the toffee sugary and grainy. You do want to use the paddle to "stir" the toffee from the outside towards the center of the pan. I hope that makes sense.

Once it is the light brown color (it will take a good 10 minutes or so), remove from heat and immediately add 1 t. vanilla.

Pour candy onto parchment paper in a cookie sheet. Break chocolate (I use a king size hershey's chocolate bar)* into pieces and allow to melt on the hot candy, spreading evenly. Sprinkle chopped walnuts on top.

*I got this recipe from a friend. Here are some changes/suggestions: We use a big saucepan, not a frying pan (I think that's what she really meant). We cook it on medium once it starts boiling. It will still boil after you turn the heat down. We use a silicone spatula. She uses a candy bar on top, but we just use chocolate chips. And we also have used almonds on top. This may take a few tries before perfecting, but will be so worth it once you do. If you don't cook it long enough it will be soft. Gary is actually the one who makes it in our house, so if you have questions be sure to ask him :) 

Ginger Squishes

2 1/4 cups flour (divided)

1 cup brown sugar

3/4 cup butter

1/4 cup molasses

1 egg

1/4 tsp salt

1 tsp baking soda

1 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp ground cloves*

Combine all ingredients except 1 cup flour. Mix well. Add remaining 1 cup flour. Shape into 1 inch balls. Roll in granulated sugar and place 2 inches apart on baking sheet. Bake at 375 for 8 minutes. You want the cookies to still be soft, not crunchy.

Blueberry Whole Wheat Muffins - Erica

1 cup flour 3/4 cup whole wheat flour 1 Tbsp. baking powder 1/2 tsp. salt 2/3 cup sugar 1 egg (beaten) 1/3 cup butter (melted) 1 cup milk 3/4 cup rolled oats 1 1/2 cups blueberries Combine first 5 ingredients. Stir in egg, butter and milk until just blended. Fold in oats, then the blueberries. Fill greased or paper-lined muffin tins until 2/3 full Bake at 400 for about 20 mins.

Moroccan Chicken Stew

1 Tbsp olive oil

1 small onion, chopped

2 cloves minced garlic

½ tsp turmeric

¼ tsp cinnamon

Dash of ground cloves

2 bay leaves

2 cups chicken broth

2 boneless, skinless chicken thighs

1 14.5 oz can diced tomatoes

1 large carrot, sliced

1 cup green peas

½ small butternut or acorn squash, peeled and diced

1 can chickpeas, drained and rinsed

½ cup raisins

Salt to taste

In a Dutch oven or large pot, heat the oil over medium heat. Add the onion and saute until it is translucent, about 2 minutes. Stir in the garlic, turmeric, cinnamon, cloves, and bay leaves and cook the mixture for 2 to 3 minutes.
Add the chicken broth, chicken thighs, and tomatoes and bring the stew to a boil. Then reduce the heat and simmer the stew with the pot covered for 25 minutes.
Stir in the carrots and squash. Cook, covered, for 10 minutes, stirring occasionally and using the edge of the spoon to break the chicken chunks into smaller pieces.
Add the green peas, chickpeas and raisins. Turn the heat back up to medium and continue simmering the covered stew until the vegetables are tender (10 or so minutes more). Add salt to taste. Ladle the stew into bowls around a mound of cooked jasmine rice or couscous. Serves 4 to 6.

* I made this in a pumpkin instead of using the squash and it turned out really good

Pumpkin Cupcakes with Maple Frosting

This recipe is from Be Book Bound

  

2 cups all-purpose flour

  2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

1 teaspoon ground ginger

1 teaspoon ground nutmeg

1 teaspoons ground cinnamon 

  4 extra-large eggs, at room temperature

160z canned pumpkin

1 cup granulated sugar

1 cup light brown sugar, lightly packed

1 cup vegetable oil

Maple Frosting (recipe follows)

1/2 cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)

Preheat the oven to 350 degrees.  Place 24 cupcake liners in muffin tins. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined. Fill muffin tins 2/3 full and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely. Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.

Maple Frosting 

  8 ounces cream cheese, at room temperature

  4 tablespoons unsalted butter, at room temperature

1 teaspoon maple extract

1 teaspoon vanilla extract
3 Cups Confectioner's Sugar

  

  In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple extract and vanilla extract. With the mixer still on low, slowly add the confectioners' sugar and mix until smooth.

(adapted from Ina Garten and House Beautiful) (Makes 24 cupcakes)

* You can obviously cut this recipe in half if you don't want this many cupcakes. Because if you make this many you will eat this many. Trust me, these are so SO good!! I actually used my own pumpkin puree and measured out 16 oz and I was able to make about 30 cupcakes instead of 24 (I'm assuming that's why, but I don't know for sure)

Pumpkin Cookies

Cookies:
1/4 c. shortening (I used softened butter)
1/2 c. sugar
1 egg, beaten
1/2 c. canned pumpkin (I used my own pumpkin puree)
1 c. flour
2 tsp. baking powder
1/2 tsp salt
1 T. cinnamon (just noticed as I'm typing this that it's T, not t....I only put in one tsp....still super fabulous!!)
1/4 tsp. nutmeg
1/8 tsp. ginger
1 c. chocolate chips (I only used just over 1/2 c. and thought it was plenty...I'm I'm a super huge chocoholic)

Preheat oven to 350. Cream together shortening and sugar until fluffy. Add egg, then mix. Add pumpkin and mix well. Combine all dry ingredients and add to the creamed mixture. Stir in chocolate chips . Drop by spoonfuls onto cookie sheet and bake for about 15 mins (I only needed to cook mine about 12-13 mins, so check before 15)

*Cream Cheese Frosting:
4 oz cream cheese, softened
1/2 c. butter, softened
4 c. powdered sugar
1 tsp. vanilla
dash of salt
3-5 T. milk

Cream together cream cheese and butter. Add powdered sugar, vanilla and salt. Add milk to desired consistency. Once cookies have cooled frost the tops.
*I LOVE cream cheese frosting, but I like to be able to taste the flavor of the cream cheese, so I didn't make my frosting like this. Instead, I beat 4 oz cream cheese, added powdered sugar to desired consistency, added a splash of vanilla. (you could even add milk if you like a thinner frosting or want more of a glaze) Even with my own recipe I had a little left over frosting. If you make the frosting recipe above I suggest you either double the cookie recipe (it doesn't make a lot to begin with) or cut the frosting recipe in half.

Pumpkin Cake

2 c. flour
2 c. sugar
2 t. baking powder
1 t. baking soda
1 t. cinnamon
1 t. nutmeg
1/2 t. salt
1/2 t. cloves
 
1/2 c. applesauce
1/2 c. canola oil
2 c. pumpkin
4 eggs, beaten

Combine dry ingredients, then mix in wet ingredients.  Spray cookie sheet with PAM. Spread batter on cookie sheet. Bake at 350 for 25-30 minutes or until top is lightly browned and toothpick comes out clean.  Cool then frost.

Frosting:
2c. powdered sugar
1/3 c. butter, softened
3 oz. cream cheese, softened
1 T. milk
1 t. vanilla

Cheesy Jalapeño Popper Baked Stuffed Chicken

Ingredients: 

• 2 slices center cut bacon, cooked and crumbled
• 3 jalapeños, chopped (remove seeds for milder)
• 3 oz 1/3 less fat cream cheese, softened
• 4 oz reduced fat shredded cheddar jack (Sargento)
• 2 tbsp chopped scallions
• 8 thin sliced skinless chicken breast cutlets, 3 oz each
• 1/2 cup Italian seasoned whole wheat breadcrumbs
• 1 1/2 juicy limes, juice of
• 1 tbsp olive oil
• salt and fresh pepper
• olive oil non-stick spray

Directions:

Wash and dry chicken cutlets, season with salt and pepper.  Preheat oven to 450°. Lightly spray a 

baking dish with non-stick spray.

Combine cream cheese, cheddar, scallions, jalapeño and bacon crumbles in a medium bowl.

Lay chicken cutlets on a working surface and spread 2 tbsp of cream cheese mixture on each cutlet. 

Loosely roll each one, secure the ends with toothpicks to prevent the cheese from oozing out.

Place breadcrumbs in a bowl; in a second bowl combine olive oil, lime juice, salt and pepper.

Dip chicken in lime-oil mixture, then in breadcrumbs and place seam side down on a baking dish. 

Repeat with the remaining chicken. When finished, lightly spray the top of the chicken with oil spray.

Recipe from  http://www.skinnytaste.com

BUTTERMILK SYRUP (from Mauri)

1 ½ c. white sugar
3/4 c. buttermilk
½ c. butter
2 T. corn syrup
1 t. baking soda
2 t. vanilla extract (AFTER)

In medium saucepan stir together all ingredients. Bring to a boil for 7 minutes, stirring. Remove and add vanilla.
*You can make the buttermilk by using 1 1/2 t. lemon juice and the rest milk and letting it sit for about 10 minutes. You could also use vinegar instead of lemon juice, but I have learned that it doesn't work so great when you add baking soda to the mix. I probably should have learned that in 3rd grade. *
By the way, when I (Mauri) made this it boiled ALL over on my stove. That was not fun to clean up. So make sure you stir as you go...or use a bigger saucepan. That was my mistake.

Lemon Chicken Soup

1 Tb. olive oil
1 onion, minced
3-5 garlic cloves
1/2 chicken
3 bay leaves, broken
1 can chicken broth
2 cups chopped potatoes, zucchini, carrots, and celery
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. lemon pepper
1 lemon
cilantro
Heat oil on medium high in a large pot. Add the onion, garlic, and chicken. Brown the chicken on both sides. Add the bay leaves and broth and as much water needed to cover chicken. Boil until the meat falls off the bone. Remove chicken and cool. Remove bones and skin then add meat back to the pot. Add the vegetables, salt, pepper, and lemon pepper. Cook until the veggies are tender. Dish into bowls and top with freshly squeezed lemon juice and cilantro.

Black Bean Chicken

2 cans black beans (I usually just use 1)
16 oz jar salsa
1/2 cup brown rice (uncooked)
1 lb chicken breast
- Place frozen chicken breast in sprayed crock pot. Pour beans, rice and salsa over chicken. Cook low 8-10 hours and serve.
- If you thaw the chicken just a bit, you can cut the cooking time in half.
-This is a low fat, low carb meal.