Apple Squares

So what do you do with apples you kids pick?  You make them a yummy, healthy snack, that is too yummy not to share!!!

Apple Squares

recipe and picture from Allrecipes.com

Ingredients

1 cup sifted all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 cup butter or margarine, melted

1/2 cup packed brown sugar

1/2 cup white sugar

1 egg

1 teaspoon vanilla extract

1/2 cup chopped apple

1/2 cup finely chopped walnuts

2 tablespoons white sugar

2 teaspoons ground cinnamon

Directions:

1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch pan. Sift together flour, baking powder, salt, and 1/4 teaspoon of cinnamon; set aside.

2.In a large bowl, mix together melted butter, brown sugar, and 1/2 cup of white sugar with a wooden spoon until smooth. Stir in the egg and vanilla. Blend in the flour mixture until just combined, then stir in the apples and walnuts. Spread the mixture evenly into the prepared pan. In a cup or small bowl, stir together the remaining cinnamon and sugar; sprinkle over the top of the bars.

3.Bake for 25 to 30 minutes in preheated oven; finished bars should spring back when lightly touched. Cool in the pan, and cut into squares.

Enjoy,
~Mommy of 6 <3

Lemon Zucchini Bread

Lemon Zucchini Bread

Ingredients:

1 teaspoon white sugar

3 eggs

2 cups white sugar

1 cup vegetable oil

1 teaspoon vanilla extract

1 teaspoon lemon extract

1 lemon, zested

3 cups flour

1 teaspoon salt

1 teaspoon baking soda

1/4 teaspoon baking powder

2 cups grated zucchini

Directions:

1.Preheat an oven to 350 degrees F (175 degrees C). Grease 2 loaf pans; sprinkle sugar into the bottom and on the sides of the greased pans.

2.Beat the eggs, 2 cups sugar, vegetable oil, vanilla extract, lemon extract, and lemon zest together in a large bowl.

3.Mix the flour, salt, baking soda, and baking powder together in a separate bowl; add to the egg mixture and stir until the batter is thick. Fold the zucchini into the batter. Pour the batter into the prepared loaf pans.

4.Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Enjoy,
~Mommy of 6 <3

Pumpkin cupcakes with Cinnamon Cream Cheese Frosting

Pumpkin cupcakes with Cinnamon Cream Cheese Frosting

Recipe and Picture from Allrecipes.com

Ingredients:

2 1/4 cups all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1/2 teaspoon salt

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 cup butter, softened

1 cup white sugar

1/3 cup brown sugar

2 eggs, room temperature

3/4 cup milk

1 cup pumpkin puree

Cinnamon Cream Cheese Frosting

1 (8 ounce) package cream cheese, softened

1/4 cup butter, softened

3 cups confectioners' sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

Directions:

1.Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.

2.Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.

3.Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.

4.While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.

YUM,
~Mommy of 6 <3

A healthier Chicken Nugget?

Is it possible to get a healthy chicken nugget, and not compromise the taste?  YES!!! 

Herbed Chicken Nuggets

Recipe and pic from Allrecipes.com

Ingredients:

4 skinless, boneless chicken breasts

2 eggs, beaten

1 tablespoon water

1 teaspoon chopped fresh parsley

1/2 teaspoon dried thyme

1 pinch crushed red pepper flakes

1/2 cup dried bread crumbs, seasoned

1/2 cup wheat germ
1 teaspoon dried basil

1 teaspoon ground black pepper

1 tablespoon vegetable oil

Directions:

1.Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with non-stick cooking spray.

2.Trim any fat from chicken and cut into 1 inch cubes.
3.In a bowl beat the eggs with the water and add the chicken.
4.Combine the parsley, thyme, red pepper, bread crumbs, wheat germ, basil and ground pepper. Stir in the oil with a fork and mix well to distribute evenly. Pour seasoning mixture into a resealable plastic bag and the chicken pieces to coat.
5.Place coated chicken pieces on the prepared baking sheet and bake at 425 degrees F (220 degrees C) for 10 minutes, turn the pieces and cook for an additional 5 minutes.


Enjoy
~Mommy of 6 <3

Worlds Best Chocolate Chip Cookies

Worlds Best Chocolate Chip Cookies

Ingredients

4 1/2 cups all-purpose flour

2 teaspoons baking soda

1 cup butter, softened

1 cup white bean puree

1 1/2 cups packed brown sugar

2/3 cup white sugar

2 (3.4 ounce) packages instant vanilla pudding mix (Or chocolate pudding for Chocolate cookies, like pictured)

4 eggs

2 teaspoons vanilla extract

4 cups semisweet chocolate chips

2 cups chopped walnuts (optional, I used 1 cup)

Directions:

1.Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.

2.In a large bowl, cream together the butter, bean puree,  brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

3.Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
 
Enjoy,
~Mommy of 6 <3

Fall Recipes #2

Harvest Muffins

Picture from: http://www.ingoodtasteblog.net/in_good_taste/

Ingredients:

2 1/2 cups flour

2 cups sugar

1 1/2 Tbsp cinnamon

1/4 tsp. cloves

1 tsp baking soda

1/2 tsp salt

2 eggs, lightly beaten

1 cup shredded zucchini

1 cup pumpkin puree

1/2 cup canola oil

1 cup peeled and chopped apples

Directions:
1. Preheat oven to 350 degrees.
2. Mix dry ingredients in a large bowl, set aside.
3. Mix together eggs, zucchini, pumpkin, and apples.
4. Stir into dry ingredients, slowly.
5. Fill muffin cups or greased muffins tins 2/3 full.
6. Bake for 40-45 minutes or until toothpick inserted, comes out clean.

Enjoy
~Mommy of 6 <3

Fall recipes #1

Quick Roasted Pears

Ingredients:

Cooking Spray (Pam)

2 pears halved and cored

1 Tbsp. butter or margarine

4 Tbsp brown sugar

Directions:

1. Preheat oven to 450 degrees

2. Spray baking dish with cooking spray.

3. Place pear halves in baking dish, cut side up.

4. Sprinkle each half with 1 tsp. brown sugar.

Cut butter into four peices.  Place a slice of butter on the top of each pear half.

6. Bake for 10 minutes or until soft.

Variation:

for a topping:

1/2 cup quick oats

2 Tbsp raisins or craisins

1 Tbsp Finely chopped pecans

2 tsp flour

a sprinkle of cinnamon

1 tsp of brown sugar (packed)

1 Tbsp Butter melted

Mix all dry ingredients together in a small bowl, mix butter in slowly while stiring.  When mixed well, top with a heaping Tbsp on each pear half after sprinkling with brown sugar.  Then bake for 15 minutes or until topping is crunchy. 

4 ounces or cream cheese softened

3 Tbsp powdered sugar (or more to taste)

Whip together with electric beater until smooth, and when ready to serve top with a spoonful of this mixture.

Enjoy
~Mommy of 6 <3

Cookie Dough Cheesecake

Cookie Dough Cheesecake Bars

Ingredients:

2- 8 ounce packages of cream cheese (softened)

1/2 cup sugar

1/2 tsp. Vanilla

2 eggs

1 cup prepared or refrigerated cookie dough, divided

1 graham cracker crust

to make your own crust:

1 1/2 cup graham cracker crumbs

3 Tbsp sugar

1/3 cup butter or margarine, melted

Mix crumbs and sugar together until well blended in a small bowl.  Slowly add melted butter while stirring.  Press into 9 inch pie pan.

Directions: 

1. Preheat oven to 350 degrees.  Beat cream cheese, sugar, and vanilla together until smooth with an electri mixer on Medium speed.  Add eggs; mix until well blended. 

2. Remove 1/2 cup of the cookie dough and drop by rounded teaspoonfuls into batter.  Stir gently with spoon. 

3. Pour into crust, and top with level teaspoonfuls of the remaining cookie dough.  

4. Bake 40 minutes or until center is almost set.  Cool for at least 1 hour, then refrigerate at least 3 hours or over night.  Garnish as desired.  Store leftovers in refrigerator in a tight closing container.  

~The mommy of 6 <3 



A Wholesome Beef Stroganoff

A wholesome heart healthy Beef Stroganoff

Ingredients: 

1 lb. lean beef (top round)

3 teaspoons vegetable oil
3/4 tablespoon finely chopped onion

1 lb. sliced mushrooms

1/4 teaspoon salt

Pepper, to taste

1/4 teaspoon nutmeg

1/2 teaspoon dried basil

1/4 cup beef broth

1 cup plain low-fat yogurt

6 cups macaroni, cooked in unsalted water

Directions:

1. Cut beef into 1-inch cubes. Heat 1 teaspoon oil in a non-stick skillet. Sauté onion for 2 minutes.

2. Add beef and saute for additional 5 minutes. Turn to brown evenly. Remove from pan and keep hot.
3. Add remaining oil to pan; saute mushrooms.
4. Add beef and onions to pan with seasonings.
5. Add beef broth, yogurt; gently stir in. Heat, but do not boil

Recipe from Babyfit.com
 ~The Mommy of 6 <3

Vanilla Chip Cake

I never noticed the recipes on the back of the vanilla boxes (or is that new).  But this week and I bought vanilla, I noticed this recipe, and it sounded so yummy!  Hope you guys enjoy as well!

Vanilla Chip Cake

Ingredients:

1 package (18 1/4 ounces) yellow cake mix

1 package (4-serving size) vanilla instant pudding mix

1 cup sour cream

1/2 cup vegetable oil

1/2 cup water

4 eggs

1 tablespoon Pure Vanilla Extract

1 cup miniature chocolate chips

Directions:

1. Preheat oven to 350°F. Beat all ingredients, except chocolate chips, in large bowl with electric mixer on low speed just to moisten. Beat on medium speed 2 minutes.

2. Stir in chocolate chips. Pour into greased and floured 12-cup Bundt pan.

3. Bake 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack. Cool completely. Sprinkle with confectioners' sugar or drizzle with Vanilla Butter Glaze (recipe follows), if desired.

Vanilla Butter Glaze: Mix 3 tablespoons butter, melted, 2 1/4 cups confectioners' sugar, 3 tablespoons water and 1 1/2 teaspoons Pure Vanilla Extract until smooth. Let stand 3 minutes or until thickened. Makes 1 cup

Tips:
To prevent chocolate chips from sinking to bottom of pan, reserve 1 tablespoon of the dry cake mix. Toss chocolate chips in dry cake mix before stirring into the batter.

Flavor Variations: Prepare as directed. Use 1 teaspoon Pure Almond Extract or 4 teaspoons Raspberry Extract or 1 tablespoon Imitation Rum Extract in place of the vanilla.

Picture and recipe from McCormick, 2010
~The Mommy of 6 <3

Mississippi Mud Cake

This recipe came from my dad (father in law)...  A very yummy, but not very figure flattering (we'll say it is figure fattening) recipe!  We'll call this a serious recipe for the serious sweet tooth!  YUMMY!!!

Mississippi Mud Cake

1 cup crisco

1/2 cup butter (1 stick)

1 cup water

1/4 cup cocoa

2 cups sugar

2 cups flour

1 teaspoon baking soda

1 teaspoon vanilla

2 eggs, beaten

1/2 cup buttermilk

mini marshmallows

chopped nuts

1/2 mini chocolate chips

Directions:

1. Grease or spray an 11x15 jelly roll pan with cooking spray.  Preheat oven to 350 degrees.  In a small saucepan, melt crisco, butter, water, and cocoa over low heat.  Bring to a boil, remove from heat, and let cool for 5 minutes.

2. Combine dry ingredients.  Add cocoa mixture.

3. Add eggs, buttermilk, and vanilla.

4. Pour onto a greased 11X15 jelly roll pan, or cookie sheet with sides.

5. Bake at 350 degrees for 20-25 minutes.

6. Remove cake from oven and sprinkle the hot cake with mini marshmallows, mini chocolate chips, and chopped nuts.

To make the frosting:

Bring to boil over low heat

1/2 cup Butter (1 stick)

1/2 cup milk

1/4 cocoa

Remove from heat and using an electric mixer, mix in

1 box of powdered sugar

1 teaspoon vanilla

drizzle over the cake and enjoy!!!

~The mommy of 6 <3

Thanks Dad for a great recipe!

Overnight Caramel French Toast

Overnight Caramel French Toast

Ingredients:

1 cup packed brown sugar

1/2 cup butter

2 Tablespoons light corn syrup

12 slices of white or whole wheat bread

1/4 cup sugar

2 teaspoon ground cinnamon, divided

6 eggs

1 cups milk

1/2 cup liquid french vanilla coffee mate

1 teaspoon vanilla extract

Directions:
1. In a small saucepan, bring the brown sugar, butter, and corn syrup to a boil over medium heat, stirring constantly.  Remove from heat.
2. Pour into greased 9X13" pan.  Top with six slices of bread.  Combine sugar and 1 teaspoon of cinnamon; sprinkle half over the bread.  Place remaining bread on top.  Sprinkle with remaining cinnamon and sugar mixture, set aside.
3. In a large bowl, beat the eggs, milk vanilla, coffee mate, and remaining cinnamon.  Pour over bread.  Cover and refrigerate for 8 hours or over night.  Remove from the refrigerator30 minutes before baking.  Bake uncovered, at 350degrees for 30-35 minutes.

Makes 6 servings!!!

Breakfast from a mug?

Omelet in a Mug

Ingredients:

2 eggs slightly beaten

2-3 Tablespoons shredded cheddar cheese

2 tablespoons fully cooked ham, diced

1 Tablespoon diced green pepper

salt and pepper to taste

a dash of hot sauce (optional)

Directions:
In a microwave safe mug coated with cooking spray, combine all ingredients.  Microwave, uncovered, on high for 30-40 seconds: stir.  Cook 30-60 seconds longer until eggs are completely set.

Makes for a very yummy breakfast for the mom or dad on the run! 

Serves 1

Oven Denver Omelet

This is warming on the chilly mornings, and filling too!  You can completely customize and add anythign you like to it.  I like a little bit of squash and zuchini added, others like spinach added, and my kids, well they just like it with the onions, peppers, ham and cheese.

Ingredients:

8 eggs

1/2 Cup half-and-half

1 cup shredded cheddar cheese

1 cup finely chopped fully cooked ham

1/4 cup finely chopped green pepper

1/4 cup finely chopped onion

salt and pepper to taste

Directions:

1. In a bowl, whisk together eggs and cream until light.  Stir in half the cheese, ham, green pepper, onion, salt and pepper.

2. Pour into greased 9" square baking dish, and top with remaining cheese.  Bake at 400 degrees for 25 minutes or until lightly golden brown.

Serves 6

Enjoy ,

~Mommy of 6 <3