Pumpkin Chocolate Chip Granola Bars

*Reid and I liked them but Lucy thinks pumpkin smells funny so she wouldn't go near them.

Ingredients:
3 1/4 cups old fashioned oats
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
¾ cup brown sugar
½ cup pumpkin puree
¼ cup applesauce
¼ cup honey
1 teaspoon vanilla extract
1 cup chocolate chips

Directions:
1. Preheat oven to 350 degrees F. Spray an 8 by 8 baking pan with cooking spray and set aside.

2. In a large bowl, whisk oats, spices, and salt together. Set aside.

3. In a medium bowl, whisk brown sugar, pumpkin, applesauce, honey, and vanilla extract until smooth. Pour over oats and stir well, until all of the oats are moist. Stir in chocolate chips.

4. Evenly press oat mixture into prepared pan. Bake for 30-35 minutes or until golden brown. The pumpkin keeps the bars moist, so make sure they are golden and set-you don't want them to be under baked. Remove from oven and let cool on a wire rack for 5 minutes.

5. Using a sharp knife, cut into bars. Remove from pan and let cool completely.

Snack Bites

* Reid and I liked these but Lucy passes on them...

Ingredients:
1 tsp vanilla
1/2 cup peanut butter
1/2 cup chocolate chips
1/3 cup honey
1 cup oats
2/3 cup coconut
1/2 cup flaxseed or wheatgerm

Stir, chill, and roll in to balls.

Pizza Dough via Mel's Kitchen Cafe blog

* Wonderful dinner.  A hit with everyone.


INGREDIENTS
1 1/4 cups warm water
2 teaspoons instant yeast
2 tablespoons sugar
1 tablespoon honey
1 tablespoon olive oil
2 teaspoons salt
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour

DIRECTIONS
Make the dough the night before or early the morning on the day you want to make the pizza. In a large mixing bowl (or in the bowl of a stand mixer), mix the water, yeast, sugar, honey and oil. (If using active dry yeast, increase the amount of yeast to 2 3/4 teaspoons and proof the yeast in the water until foamy before mixing in the sugar, honey and oil.) Then mix in 1 cup flour and the salt. Continue mixing in all the remaining flour until you get a nice, soft dough. Knead until dough is soft and smooth, about 10 minutes by hand or 5 minutes with a stand mixer.
Shape the dough into a ball and place in a lightly greased bowl and cover tightly (with a lid or plastic wrap). Place the dough in the refrigerator to slowly rise until three hours before baking. Three hours before baking, remove the dough from the refrigerator and let it come to room temperature, keeping it lightly covered.
45-60 minutes before baking, move the rack to the lowest position in the oven (if the lowest rack in your oven is nearly touching the oven floor, move it up one notch - you don't want it that close or the bottom of the pizza will burn), place the pizza stone on it and preheat the oven to 500 degrees. Don't be nervous about a hot oven! I used to be scared to death to cook anything above 400 degrees but I promise 500 degrees is the only way to go when cooking pizza. If your oven is a bit sketchy at that temperature, bake at 475 degrees. Also,I think a pizza stone makes all the difference in good versus great pizza. I have this pizza stone and I love the rectangular shape. I have baked many a pizza on this stone and it is awesome.

Beef with Snow Peas via Pioneer Woman Cooks

* Adult hit.  Kid flop.


Ingredients
1-1/2 pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain
1/2 cup Low Sodium Soy Sauce
3 Tablespoons Sherry Or Cooking Sherry
2 Tablespoons Brown Sugar
2 Tablespoons Cornstarch
1 Tablespoon Minced Fresh Ginger
8 ounces, weight Fresh Snow Peas, Ends Trimmed
5 whole Scallions, Cut Into Haf-inch Pieces On The Diagonal
Salt As Needed (use Sparingly)
3 Tablespoons Peanut Or Olive Oil
Crushed Red Pepper, For Sprinkling
Jasmine Or Long Grain Rice, Cooked According To Package

Preparation Instructions
In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Pour half the liquid over the sliced meat in a bowl and toss with hands. Reserve the other half of the liquid. Set aside.
Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.
Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.
Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.
Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.

Bacon, Chicken, Avocado Chopped Salad (Italian) via Gimme Some Oven blog

* Adults loved.  Kids not so much.


Salad Ingredients:
2 boneless, skinless chicken breasts
salt and pepper
1 Tbsp. olive oil
8 cups chopped Romaine lettuce
8 slices bacon, cooked and diced
4 ounces blue cheese, crumbled
2 avocados, pitted and diced
2 roma tomatoes, diced
1/4 cup garlic vinaigrette (see recipe below)
1/4 cup chopped green onions

Garlic Herb Vinaigrette Ingredients:
1/2 cup apple cider vinegar
3 garlic cloves, minced
1 Tbsp. Dijon mustard (optional)
pinch of salt and freshly-cracked black pepper
1 Tbsp. dried Italian seasonings
1 1/2 cups extra virgin olive oil

To Make The Salad:
Season chicken breasts on both sides with salt and pepper. Heat oil in a large skillet over medium-high heat and add chicken. Cook for 3 minutes per side, or until the chicken is cooked through and no longer pink inside. (Cooking time wil vary depending on the thickness of the chicken.) Remove chicken and let rest for at least 10 minutes. Dice chicken into small pieces.

Add the diced chicken, lettuce, bacon, blue cheese, avocados and tomatoes to a large bowl, and toss until combined. Drizzle or toss with garlic vinaigrette and serve immediately.

To Make The Vinaigrette:
Whisk all ingredients together until combined.

Peach-Glazed Pork Chops

* This was my favorite recipe of the summer.

For the relish, combine:
1 cup diced fresh peaches
2 Tbsp minced red onion
2 Tbsp chopped fresh cilantro
1 Tbsp honey
2 tsp seeded, minced serrano chile
Salt to taste

For the glaze, heat:
1/4 cup peach preserves
1 tsp Dijon mustard
Juice of 1/2 a lime
Pinch of red pepper flakes
4 boneless, center-cut pork chops, 1-inch thick, seasoned with salt and black pepper (4-6 oz each)

Preheat grill to medium-high.  Brush grill grate with oil.
For the relish, combine peaches, onion, cilantro, honey, and serrano in a bowl.  Season relish with salt and set aside.
For the glaze, heat preserves, Dijon, lime juice, pepper flakes in a small saucepan over low just until preserves melt; set aside.
Grill chops, covered, 5 minutes; brush with glaze. Flip chops, glaze again, and grill until an instant -read thermometer inserted into the thickest part registers 145, 3-4 minutes more.  Transfer chops to a plate and let rest 3-4 minutes.
To serve, spoon some of the relish over each chop.

Tomato Tarts with Feta & Pesto

* A hit with all of us.

1 pkg frozen puff pastry, thawed (2 sheets)
2/3 cup purchased pesto
2 cups packed chopped fresh spinach
1 cup crumbled feta cheese
2 cups halved grape tomatoes
1/4 cup grated Parmesan
Black pepper
Thinly sliced fresh basil

Preheat oven to 425.  Line two baking sheets with parchment paper and unfold one pastry sheet onto each baking sheet. Score a 1-inch border on each pastry sheet with the of a knife. Spread half the pesto on the center of each pastry up to the scored edge.  Top pesto with half the spinach, feta, tomatoes, and Parmesan. Repeat with second pastry and season both with freshly ground pepper. Bake tarts until pastries are golden and puffed, 25-30 minutes.  Remove tarts from oven and cool at least 5 minutes, then top with basil before serving.

Carribbean Black Beans

* Loved the taste of the veggies cooked in bacon grease.  What's not to love about that really.  Served with Island Pork Tenderloin.

3 strips bacon, diced
1/2 cup diced onion
1/2 cup seeded and diced green bell pepper
2 Tbsp minced garlic
1 can black beans, drained and rinsed (15 oz)
1/4 cup low-sodium chicken broth
salt and pepper to taste
2 cups cooked converted white rice
sliced jalapeno

Cook bacon in a large saute pan over medium heat, 5 minutes; remove from pan.  Saute onion and bell pepper in drippings, 3 minutes.  Stir in garlic and saute 1 minute more.
Stir in cooked bacon, beans, and broth; bring to a boil.  Reduce heat and simmer 10 minutes.  Season beans with salt and black pepper.  Serve beans with rice and garnish with jalapeno.

Hard-boiled Eggs

*Covered in cold water + pinch salt + tsp vegetable oil

*Bring to boil + boil for 10 minutes

* Dump + fill with cold water 

OR

*Cold water barely covering

*High heat and boil + 3 minutes

*Remove from heat + cover + 8 minutes

*Drain and rinse with cold water for 1 minute

Chocolate Chip Pumpkin Bread
Recipe by Our Best Bites

Ingredients

2 cups all purpose flour (spooned into measuring cup and leveled)
1 cup whole wheat flour (again, don’t scoop!)
2 teaspoons ground cinnamon
1/2 teaspoons nutmeg
1/4 teaspoons ground cloves
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon table salt
1/2 cup brown sugar
1 1/2 cup white sugar
6 ounce container vanilla yogurt
3 eggs, slightly beaten
15 ounce can pumpkin puree
1/2 cup canola oil
1 teaspoon vanilla extract
1 cup chocolate chips (plus a few extra for the top of loaves)

Instructions

Preheat oven to 350 degrees.  Spray 2 9×5 (or similar sized) loaf pans with nonstick spray and set aside.

Combine flours (after you put your flour in the bowl, just grab a teaspoon or two of it and toss with chocolate chips), cinnamon, nutmeg, cloves, baking soda, baking powder, and salt.  Whisk gently to combine and set aside.

In a separate mixing bowl combine brown sugar and white sugar and whisk to combine, breaking up any clumps of brown sugar.  Add yogurt, eggs, pumpkin, oil, and vanilla extract and whisk until smooth.

Slowly add dry ingredients to wet and mix together, being careful to not over mix.  When combined, gently stir in chocolate chips.   Divide batter between loaf pans and sprinkle a few extra chocolate chips on top.  Bake for 50-60 minutes or until a skewer comes out with a few crumbs attached.  All ovens are different, I would set your timer for about 45 minutes and keep an eye on it after that.  Don’t overbake!

Let cool for 10 minutes and then run a sharp knife around edge of pan and remove loaves from pan.

Brilliant Snack Ideas {from superhealthykids.com}

Bell Pepper Nachos - melt cheese on top of sliced bell peppers in the oven

3 minute apple pie: Chop apples * sprinkled the sugars and cinnamon over the apples * Microwave for 1 minute * Stir * Put it back in for 1 more minute * Scooped onto a graham cracker with cream cheese spread on top

Apple Wedge Desserts: Slice * Spread pb of cream cheese * Dip in toppings

Granola via itsallbigstuff.blogspot.com

Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
Combine in large bowl:
 4 c. oats (not quick oats)
 1 c. sliced or slivered almonds
 3/4 tsp. cinnamon
 1/2 tsp. ground ginger
 1/4 tsp. salt
Whisk together:
 1/2 c. brown sugar
1/2 c. unsweetened applesauce
1/4 c. honey
Drizzle wet ingredients over dry and mix until all the oats are moistened. Spread on prepared baking sheet and bake for 20 minutes. Turn granola over with a spatula and bake for another 8 – 10 minutes, until crisp and golden. Cool completely on baking sheet. Break up into pieces and add in dried fruit (I do craisins) and some extra dark chocolate pieces.

“Listen earnestly to anything your children want to tell you, no matter what. If you don’t listen eagerly to the little stuff when they are little, they won’t tell you the big stuff when they are big, because to them it has always been big stuff.” - Catherine M. Wallace

S'more Brownies

S'more Brownies by Marta Writes {original recipe from allrecipes}
1 (21.5 ounce) package brownie mix
6 graham crackers
2 cups miniature marshmallows
8 (1.5 ounce) milk chocolate bars, coarsely chopped

Preheat oven to 350 degrees F (175 degrees C). Prepare brownie mix according to package directions. Spread into a greased foil-lined 9x13 inch pan.

In a medium bowl, break graham crackers into 1 inch pieces and toss with miniature marshmallows and milk chocolate. Set s'more mixture aside.

Bake brownies for 15 minutes in the preheated oven. Remove, and sprinkle the s'more goodies evenly over the top. Bake for an additional 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow brownies to cool before cutting into squares. Enjoy!

Petite French Toast Souffle Recipe

via blisslistkc.com

1 small loaf of french bread, cut into 1-inch cubes (5 cups)
4 large eggs
1 cup of half-and-half
1/4 cup of maple syrup (plus more for serving)
1 teaspoon of vanilla
2 teaspoons of cinnamon

For Serving :
1/4 cup of powdered sugar
maple syrup

In a large bowl, whisk together eggs, half and half, maple syrup, vanilla and cinnamon...
  Add bread cubes and toss until all of the cubes are coated.  Pour into individual ramekins or one souffle dish.
Cover and chill in the refrigerator for at least 1 hour and up to overnight.  Bake at 375 degrees for 20-25 minutes (for individual ramekins), 30-35 for one larger souffle.
Serve warm with powdered sugar and maple syrup.

Frozen Lemonade Pie by Our Best Bites

1 1/2 cups graham cracker crumbs*
1/3 cup sugar*
6 tablespoons melted butter*
12 ounces (1 1/2 small containers) of COOL WHIP Whipped Topping
1 14-ounce can sweetened condensed milk
8 ounces thawed (but still cold) lemonade concentrate
Optional: 1-2 tablespoons fresh lemon juice
Optional: 4 drops red food coloring and 1 drop yellow food coloring
8 8-ounce Mason jars or 16 4-ounce Mason jars (the short, squatty ones)

In a small bowl, mix together the graham cracker crumbs and sugar. Add the melted butter and toss with a fork or your fingers to combine. If using 8-ounce jars, lightly press 3 heaping tablespoons of the graham cracker mixture onto the bottom and up the sides of each jar. If using 4-ounce jars, use 2 level tablespoons. Set the jars aside.

In a large bowl, gently fold together the COOL WHIP and sweetened condensed milk. Add the lemonade concentrate. If desired, add the lemon juice and food coloring. Evenly distribute the filling among the jars. Cover and freeze for at least 4 hours. When ready to serve, allow to stand for 5 minutes.

Quinoa, Cucumber, and Tomato Salad

From the New York Times by Martha Rose Shulman (originally a spicy salad)

1 cup quinoa
3 cups water
Salt to taste
2 cups diced cucumber
2 cups finely diced tomatoes
1/2 cup chopped cilantro, plus several sprigs for garnish
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar or sherry vinegar
3 tablespoons extra virgin olive oil
1 avocado, sliced, for garnish

1. Place the quinoa in a bowl, and cover with cold water. Let sit for five minutes. Drain through a strainer, and rinse until the water runs clear. Bring the 3 cups water to a boil in a medium saucepan. Add salt (1/2 to 3/4 teaspoon) and the quinoa. Bring back to a boil, and reduce the heat to low. Cover and simmer 15 minutes or until the quinoa is tender and translucent; each grain should have a little thread. Drain off the water in the pan through a strainer, and return the quinoa to the pan. Cover the pan with a clean dishtowel, replace the lid and allow to sit for 10 minutes. If making for the freezer, uncover and allow to cool, then place in plastic bags. Flatten the bags and seal.

2. Meanwhile, place the finely diced cucumber in a colander, and sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber with cold water, and drain on paper towels. If using the onion, place in a bowl and cover with cold water. Let sit for five minutes, then drain, rinse with cold water and drain on paper towels.

3. Combine the tomatoes, chiles, cilantro, vinegar, lime juice and olive oil in a bowl. Add the cucumber and onion, season to taste with salt, and add the quinoa and cilantro. Toss together, and taste and adjust seasonings. Serve garnished with sliced avocado and cilantro sprigs.

Yield: Serves six.

Advance preparation: The quinoa freezes well, and the assembled salad will keep for a day in the refrigerator. The leftovers will be good for a couple of days.

Nutritional information per serving: 236 calories; 14 grams fat; 2 grams saturated fat; 0 milligrams cholesterol; 25 grams carbohydrates; 5 grams dietary fiber; 12 milligrams sodium (does not include salt added during cooking); 6 grams protein

Avocado Ice Pop

Avocado Ice Pops

(Adapted from Paletas, by Fany Gerson) found via Cup of Jo

1 cup water

½ cup sugar

2 small ripe avocados

Pinch of salt

2 tablespoons freshly squeezed lime juice

Combine the water and sugar in a small saucepan and cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved. Let cool to room temperature.

Cut the avocados in half lengthwise. Remove the pit and scoop the flesh into a bowl, along with the cooled syrup and salt. Mash and stir until smooth. (You can also do this in a blender, but we just stirred by hand.) Add the lime juice and stir just until combined.

Divide the mixture among your popsicle molds, snap on the lid and freeze until solid, about 5 hours.

Filling Snacks

http://charlottetrounce.tumblr.com/

Whole grain cracker + hard boiled egg + tomato slice

Carrots + hummus

Wheat english muffin + turkey + avocado + strawberry

Apple + pb + honey

Whole grain bread + tuna + cheese (broil)

German Pancakes

Ingredients:

3 T melted butter

1/2 c. flour

1/8 t salt

1/2 t vanilla

1 T sugar

1/4 c milk

3 eggs

Directions:

Preheat oven to 400 degrees

Place melted butter in an 8×11 pan. You could also just place the butter in the pan and put it in the oven to melt while you mix up the other ingredients.

Mix flour, sugar, salt in medium sized bowl. Add milk, vanilla and beat in ONE egg at a time.

Pour mixture over melted butter and bake 15-20 min. The pancakes will rise up really high in the corners and then fall down after it has been taken out. It’s really fun for the kids to watch!

Enjoy with candy syrup, maple syrup, jam or cinnamon sugar.

Snickerdoodle

Ingredients

1 3/4 cups sugar (12.25 oz), divided

1 tablespoon ground cinnamon

2 1/2 cups (12.5 oz) all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon table salt*

8 tablespoons (1 stick) unsalted butter* (not margarine) at room temp

8 tablespoons vegetable shortening

2 large eggs

*if using salted butter, just omit table salt

Instructions

Preheat oven to 375 degrees. line 2 baking sheets with parchment paper. Combine 1/4 cup sugar and cinnamon in shallow dish and set aside. Whisk flour, cream of tartar, baking soda, and salt together in medium bowl.

Beat butter, shortening, and remaining 1 1/2 cups sugar together on medium speed until light and fluffy, 3-6 minutes. Beat in eggs, one at a time, until incorporated, about 30 seconds, scraping down bowl as needed.

Reduce speed of mixer to low and slowly add flour mixture until combined, about 30 seconds. Give dough final stir to ensure that no flour pockets remain.

Working with 2 tablespoons of dough at a time, roll into balls. Working in batches, roll dough balls in cinnamon sugar mixture to coat and set on prepared baking sheet spaced 2 inches apart.

Bake 1 sheet at a time until edges of cookies are set and just barely beginning to brown, but centers are still soft and puffy, about 10-12 minutes. The cookies should look raw between the cracks and seem underdone. Let cookies cool on baking sheet for 10 minutes, then transfer to a wire rack and let cool to room temperature. Makes about 2 dozen 3-4 inch cookies.

From Best Bites