Simplicity

Simple. Easy. Delicious. Whole.

An entire dinner with only several ingredients.

Simple Dinner
Serves 3-4 people
Prep Time: 20 Minutes
Cook Time: 40 Minutes

Oven Baked Potato Wedges

4-5 red potatoes
1-2 tablespoons olive oil
3 tablespoons fresh dill
kosher salt and fresh cracked pepper

Preheat oven to 450 degrees. Wash and dry potatoes. Cut into wedges (I cut them into 8 wedges per potato). Place potatoes in a bowl and pour olive oil over top. Add chopped dill and salt and pepper to taste. Stir up to evenly coat potatoes. Place parchment paper on a baking sheet and lay out potatoes in a single layer. Bake wedges for 35-40 minutes until potatoes are golden brown, turning potatoes half way through.

Lemon and Dill Cod

1 pound cod fillets
2 tablespoons fresh dill
2 lemons
kosher salt and fresh cracked pepper

Preheat oven to 400 degrees. Spray a 9x13 glass pan with cooking spray. Lay fillets in a single layer in pan. Squeeze the juice from 1 lemon over the top of fillets. Finely chop dill and sprinkle over fillets evenly and add salt and pepper to taste. Slice last lemon into thin slices and lay over top of fillets. Bake fillets 15-20 minutes (depending on thickness) until fillets flake apart when you insert a fork into the fillet and lightly twist.

Butter Braised Cabbage

1/3 head red cabbage
1 tablespoon butter (or earth balance)
salt and pepper to taste

Heat a large skillet pan over medium heat. Thinly slice cabbage (about 1/8" - 1/4" thick). Melt butter in bottom of pan and add cabbage. Season with salt and pepper. Stirring every few minutes, cook cabbage until it cooks down by about 1/2 (should take you about 10-15 minutes). Be careful not to burn cabbage (turn down heat if needed.) Cabbage should be soft when done.

The CHEWIEST Chocolate Chip Cookies EVER

Let's talk chocolate chip cookies for a minute. A person's CCC (chocolate chip cookie) preference is as personal as their preference in underwear styles! There's chewy, crispy, crunchy, nutty, chocolate overload, over baked, under baked, flat, big and fat...so so many options! I personally am totally in the chewy, under baked, and fat camp!

If you'd like to pull up your sleeping bag next to me at chewy fat CCC camp then THIS is the recipe for you!

Chewy Chocolate Chip Cookies
Makes: 2-3 dozen depending on size
Prep Time: 15 minutes
Baking Time: 9 minutes/pan

3/4 cup salted butter, softened to room temp
3/4 cup brown sugar, packed
1/4 granulated sugar
1 egg
2 teaspoons vanilla extract
2 cups unbleached all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips (I used 1/2 cup milk chocolate chocolate chips, 1/2 cup M & M's on this batch!)

Preheat oven to 350 degrees. The oven rack should be positioned in the middle of your oven.

In your stand mixer bowl (if you don't have one...totally invest in one!) with the paddle attachment, cream together butter, brown sugar and granulated sugar about 1-2 minutes until it is light and fluffy. Add the egg and vanilla and beat in.

Add in flour, cornstarch, baking soda and salt. Mix until everything is just combined in.

Fold in chocolate chips and/or M & M's with a spatula, scraping bottom of bowl to make sure no bits are left at the bottom of the bowl.

Using a 1 tablespoon cookie scoop, drop cookies onto an ungreased baking sheet making sure that the cookie dough was packed in there good so that the dough is in ball form (this helps make them big and CHEWY!). Bake about 9 minutes, making sure to pull out cookies as soon as cookies start to brown on the edges for optimal chewiness. Let them cool for a few minutes on the pan before removing with a spatula so they don't squish when removing. Place on parchment paper and allow to fully cool before placing them in a storage container (if that is you haven't devoured the entire batch BEFORE they cool)...

Simple Pineapple Cupcakes

These cupcakes have only 5 ingredients for the cupcakes and frosting AND have only 135 calories per cupcake! I do try to make baked goods from scratch, but sometimes I need a simple quick recipe for last minute birthday celebrations! (Not that I would EVER forget someones birthday...) I've seen a lot of the recipes for low calorie cake using a can of soda, but have never tried it since I don't drink soda. So when I saw this recipe using a can of fruit (!) I thought I'd give 'er a whirl. I was really surprised how light and fluffy the cupcakes turned out and the frosting was super tasty!

Easy Pineapple Cupcakes
Makes 24 cupcakes
Prep Time: 10 minutes
Bake Time: 18-20 minutes

For the cake:

15.25 ounce package of yellow cake mix (I used Betty Crocker Super Moist)
20 ounce can crushed pineapple in juice (do not drain)

Preheat oven to 350 degrees.

Add cake mix and pineapple to a large bowl and beat with a mixer on high for 2 minutes. Put liners in standard size muffin tins. Fill each cup 2/3 full with cake batter.

Bake cupcakes for 15-20 minutes, until tops are slightly golden and a toothpick comes out clean when inserted into the middle of a cupcake.

For the frosting:
8 ounces 1/3 less fat cream cheese
20 ounce can crushed pineapple, drained well!
3/4 cup marshmellow fluff
1/2 cup powdered sugar

Drain pineapple well! I used a mesh strainer and pushed pineapple down with my hand until no other liquid came out. You could also use cheese cloth...but I was out.

Add all ingredients in a large bowl and beat with a mixer until combined and smooth, about 1 - 2 minutes.

Spread frosting on cooled cupcakes...about 1 1/2 tablespoons of frosting per cupcake. Garnish cupcakes with whatever you'd like! I thought the strawberries were cute and added to the nice tropical theme.

*I'm starting to wonder if this recipe will work with smashed strawberries also. I'll report back if I end up making them!

Vegetable Lasagna

There is something about making simple recipes to fuel my family with natural ingredients that makes me so happy. Packing a homemade granola bar into Walnut's backpack for snack as he heads to Kindergarten each morning is one of those little pleasures.

2011 has been a major year for us. I turned 30, Walnut started Kindergarten, Peanut started Preschool, I celebrated 10 years of marriage, I've had the same best friend for 20 years, I ran 3 half-marathons and a handful of other smaller races, Walnut experienced the same enjoyment I get from racing, and there is still a whole month to go!

What I learned the most from the last year is the importance of fueling your body with what it needs and not what tastes good or is convenient. I've learned you only have one body and you need to take care of it from a young age. I've learned also, that sometimes your body just needs a break. You can only push so hard, ask it to do so many things and ignore small aches and pains for so long. Then you take a break. You heal, you pray, and you start again but this time wiser about what your body needs.

Vegetable Lasagna

For Sauce:
2 tablespoons olive oil
1 red onion, chopped
3 cloves garlic, diced
1 medium zucchini, chopped to 1/2" cubes
1 small eggplant, chopped to 1/2" cubes
8 ounces mushroom, sliced
28 ounce can fire roasted diced tomatoes
6 ounce can tomato paste
1 1/2 tablespoon dried oregano
1 1/2 tablespoon dried basil
1 1/2 tablespoon dried parsley
1 teaspoon salt (or adjust to your taste)
1 tablespoon granulated sugar

For Filling:
15 ounces ricotta cheese
2-3 cups fresh spinach
1 egg

8 oven-ready lasagna noodles
1 1/2 cups shredded mozzerella cheese

Preheat oven to 375 degrees.

In a large pan, heat olive oil and add onion and garlic and saute for 1-2 minutes until they start to brown. Add zucchini, eggplant and mushrooms and continue to cook for about 5 minutes until vegetable start to soften. Add tomatoes, paste, dried herbs, salt and sugar. Reduce to simmer for 10 minutes.

While sauce is simmering, put ricotta, fresh spinach and egg into a food processor and pulse several times until spinach has been incorporated into ricotta.

To assemble:
Spray a 9x13 pan with cooking spray. Lay 4 noodles in bottom of the pan (or enough noodles to cover bottom of pan). Scoop 1/2 of sauce over the top of noodles. Then spread all of ricotta mixture over top of sauce. Add another layer noodles, top with remaining sauce and sprinkle with shredded mozzerella cheese.

Bake uncovered for 45 minutes. The top layer of cheese should be melted and beautifully browned.

Enjoy!!

*I split the ricotta over two layers, but the top layer kind of dried out while baking, so going forward I will put all the ricotta between the two layers of noodles as the directions indicate!

Black Bean and Corn Patties

Quick and easy weeknight dinners are a must have some nights. With the kids in basketball, dance, golf and school we are away from home more then not it feels like. I'd rather not hit up drive-thru on late nights, so I have several go to recipes that come together quickly when hunger strikes!

Black Bean and Corn Patties
makes 8 servings (or 6 really big patties)
Prep Time: 10 minutes
Cook Time: 8 minutes

2 cans black beans - drained and rinsed
1 ear corn - kernels removed from cob
1 cup panko breadcrumbs
2 eggs - lightly beaten
1/2 red pepper, chopped into small pieces
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon chipolte powder
1 teaspoon cumin powder
1 teaspoon chili powder
1 teaspoon garlic powder

Combine all ingredients in a large bowl and stir to thoroughly distribute spices and eggs. Using a potato masher, lightly mash mixture until only half of the beans are still whole.

Press desired amount of bean mix with your hands into patty form. Make sure patties are compact so they don't break apart when cooking. I used a 1/2 cup of bean mix for each patty.

Heat a large frying pan to medium high heat. Once pan is hot, coat with cooking spray and place patties in pan. Cook until patties have a golden crust and then flip to other side. Total cook time is about 4 minutes on each side.

Serve with delicious toppings such as avocado, pickles, tomato and lettuce. (post picture I doused this thing with spicy mustard too!)

Enjoy and have a great night!!

Whole Wheat Greek Yogurt Pancakes

I finally jumped into the deep end of running. I signed up for a half marathon! In four weeks from today, I will be joining 2,000 other runners and running (jogging for me) 13.1 miles through St. Cloud, MN, starting at the college I graduated from, St. Cloud State University. I thought why not make my first half marathon benefit a great school that I studied at for four years?

This morning I have to complete an eight mile training run. Up until today, all of my training runs have been done on the treadmill. But, spending one hour and twenty minutes running on the dreadmill doesn't sound so appealing. So, I'm heading outside. Cold weather is fine running for short runs, I don't mind it...but 8 miles? In 35 degrees?

Here's the view from my back window...doesn't look very welcoming does it?

This morning to fuel up for my eight miler we had pancakes. These pancakes are loaded with protein and whole wheat. I have one with a banana and one with blueberries, the kids usually have peanut butter or chocolate chips in theirs. Little do they know they are also low in sugar and high in protein. :)

Whole Wheat Greek Yogurt Pancakes

adapted from The Pioneer Woman's Sour Cream Pancake recipe

2 cups nonfat Greek yogurt (I use Chobani)
1 cup whole wheat flour
2 tablespoon sugar
2 teaspoons baking soda
1 teaspoon salt
1/3 cup egg whites (or 2 eggs)
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract


Combine yogurt, flour, sugar, baking soda and salt in a large bowl and whisk until combined. In a smaller bowl, whisk together eggs and extracts and add to the large bowl. Stir until just combined.


Heat a skillet to medium high heat and add 1/2 cup of batter. Spread it out a little bit with the back of a spoon (the batter is a little thick). Cook about 2 to 3 minutes per side until nice and golden brown.


I like to use Trader Joe's Maple Agave Syrup Blend over the top of my pancakes, along with some more fresh fruit to top it!


Enjoy!!

Jamacian Beef Patties

I celebrated the new year in San Diego, CA with my brother, whom I haven't seen in 2 years. He is a Marine, stationed at Camp Pendelton. We spent 5 days accomplishing a whole lot of nothing, something neither of us are accustomed to doing. Each morning we woke up and he complained about how cold the 50 degree weather was (HA! Back in Minnesota it was 10 degrees!!) Then we went for a nice long jog that involved either ridiculously steep hills (Escondido, where he lives, happens to be in the bottom of a valley so no matter where we went it was always up hill) or running along the serene but ferocious ocean. We ran across rivers in our (expensive) running shoes, we sprinted up steep hills until our thighs burned, then we went back to his apartment and ate until we couldn't move. On my last day there, we indulged in a frozen yogurt buffet at the mall and a 10 minute chair massage by some lovely gentlemen that didn't speak a speck of English.

Here is my brother and I (photo above) at Bernardo Winery outside of San Diego. It isn't a running winery anymore but they have tons of crazy stuff just laying around. Below is my brother and his wife. They are so in love it makes you nauseous, but in a good way.

We visited some lovely wineries and saw some beautiful artwork by various street vendors. The whole time I was there I only spent 4 hours actually within the city limits of San Diego. My poor camera only made an appearance one time. I was enjoying my freedom from everyday responsibilities...far to relaxed to think about pulling out the camera to document every moment of our time together. But now that I think about it, it sure would be nice to have a few pictures to remember my trip. Oh well!

Jamaican Beef Patties
Slightly adapted from EatingWell

Crust
1 1/4 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon ground turmeric
3/4 teaspoon salt
1/4 teaspoon baking powder
4 tablespoons cold unsalted butter
5 tablespoons canola oil
1/3 cup ice water
1 large egg yolk

Filling
1 pound 93% lean ground beef
4 green onions, minced
1 teaspoon cayenne pepper
1/4 cup panko breadcrumbs
1/4 cup water
1/4 teaspoon dried thyme leaves
1/4 teaspoon ground turmeric
1/4 teaspoon salt

For Crust:
Add flours, turmeric, salt, baking powder in a large bowl and whisk to combine. Cut butter into small pieces and cut butter into flour mixture with a pastry cutter or fork until butter pieces are small, but still visible. Add oil and toss with a fork to combine. In a small bowl, whisk together water and egg yolk and add to flour mixture and stir until dough comes together. Knead for about a minute until dough comes together in a ball, then wrap in parchment paper and refrigerate for 1 hour.

For Filling:
Add ground beef, green onion and cayenne pepper and cook over medium heat until beef is no longer pink and is cooked through. Stir in breadcrumbs, water, thyme, turmeric and salt, mix well and let cool.

Preheat oven to 400 degrees.

To make patties roll out dough until about 3/8" thick, and using a 3" biscuit cutter, cut circles out of dough. Add 1 tablespoon of beef mixture onto dough and add another dough circle on top. Pinch sides tightly together with a fork and poke a hole in top of patty. Repeat until all dough or beef if gone. (I had quite a bit of meat left over, which we used for nachos the next night.) I ended up with 14 patties.

Bake patties until golden brown, 35 to 40 minutes. I served my patties sour cream. Enjoy!!

Creme Puffs

2011. Those four numbers put together are very significant to me. In 2011, I will be married to my wonderful husband for 10 years. In 2011, our oldest child will start kindergarten. In 2011, I will turn 30 years old, and look back at my life so far with the utmost joy. In 2011, I will have the same best friend for the last 20 years. We have experienced first kisses, first broken hearts, college, weddings, breast cancer, and child birth together.

So many things about life have built me into the strong, smart, independent woman I am now. Every time I've been tripped up by life, I've had someone there that loves me to help me back up. Every struggle I've gone through I've had a best friend there to comfort me.

I didn't make any new years resolutions this year. Resolutions seem to be made to be broken. But I have so many dreams and wishes that I am going to watch come true this year instead. In 2011, I am going to not care about my scale, but instead my energy level and how my body feels. I am going to treat my body like I do my family...with love and respect. I will respect my body by feeding it healthy food, exercising regularly and sleeping plenty.

In 2011, I am going to do a better job at being a friend, a wife, and a mom. Somewhere along the line, the calendar started flipping my months instead of days. My children grew, my friends became busy with their children, my husbands business flourished. And now it feels like I'm missing chunks of time. So this year, I will stop for coffee with friends, I will bake cookies for no reason and drop them off at friends' houses, I will eat dinner by candle light with my husband, and I will waste entire Saturdays at the park with my kids. I will neglect nothing by my dirty laundry.

So here's to a great year ahead of us!

Pastry Puffs

1 Cup Water
1/2 cup unsalted butter
1 teaspoon sugar
1 1/2 - 2 cups flour
4 large eggs

Preheat your oven to 425 degrees. Line your baking sheets with parchment paper or a sil-pat.

In a saucepan, bring the water, butter and sugar to a boil over high heat. Immediately remove from heat once boiling starts and with a wood spoon stir in all-purpose flour. Continue to stir until the mixture begins to pull away from sides of pan (about 2 minutes), as pictured below.

Let mixture slightly cool (about 2 minutes) and add eggs, one at a time and stirring after each addition, until batter comes together.

Transfer batter into a piping bag or ziplock bag and cut off corner of bag about 1/2" up the side. Pipe into desired sized mounds (1" apart) onto lined baking sheets.

Bake 10 minutes, then reduce heat to 350 degrees and bake until your puffs are golden brown and feel light and hollow in the center...about 20 minutes.


I filled mine with whipped cream and dipped them in melted semi-sweet chocolate! Delicious!!
(To make whipped cream, combine 1 cup heavy whipping cream and 3 tablespoons sugar, then whip until light and fluffy).

Enjoy!

Beer Bread

I love this bread during the holidays. It is great for cutting up into cubes and used with your favorite dips as an appetizer. It is a pretty hardy bread and won't break apart when dip is smeared all over it! My favorite is to dip this bad boy into spinach dip and eat it accompanied by a nice cold beer. Remember...if you wouldn't drink it, then don't bake with it. So you'll have to actually sacrifice one can of your favorite beer for this recipe, but it is well worth it!

Beer Bread

3 cups all-purpose flour
4 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1/3 cup sugar
1 teaspoon kosher salt
1 can (12 ounces) of your favorite beer
2 tablespoons melted butter

Preheat your oven to 375 degrees.

Grease an 8"x4" loaf pan and set aside.

In a large bowl, combine the flour, baking powder, salt, sugar, salt and beer. Mix well (it easier if you let the beer foam subside then stir). Pour into the loaf pan. Bake for 55 minutes. At the last 3 minutes of baking, brush melted butter over the top of loaf and continue baking for the final 3 minutes.

Sticky Buns

I love the holiday season simply because it gives me the excuse to bake everything that is not good for me. Especially sticky buns. I NEVER make sticky buns unless winter and Christmas is close. Then I have an excuse to wear a ridiculously large sweater to cover up the sticky buns that have...well...stuck themselves directly to MY buns.

Mmm...see all that gorgeous caramel in the bottom of the pan? During the months of November and December only it is fat free caramel. Just pretend and when you consume half the pan you won't feel so bad!

One other great thing about sticky buns is when its freezing cold outside you have an excuse to run your oven half the day and heat up your kitchen. Then you should probably go and run your butt off on the treadmill because you are definitely going to need it!

Sticky Buns
slightly adapted from Cheeky Kitchen

Basic Roll Dough
2 cups warm water (115 degrees)

3 3/8 teaspoons yeast

1/2 cup sugar

3/8 cup eggs, beaten (its 1 1/2 eggs)

1/4 cup butter, melted

1 teaspoon salt

5-6 cups all purpose flour

Sweet Roll Filling

4 tablespoons cinnamon

1 cup soft butter

2 cups brown sugar

Sticky Caramel Topping
1/2 cup butter

1/2 cup sour cream

1 1/2 cup brown sugar

1 cup dark karo syrup

1 tablespoon vanilla

In the bowl of your stand mixer, add warm water, yeast and sugar. Let set for 5-10 minutes until the yeast activates and forms a foam on top of the water. Add eggs, butter and salt and mix on low with the dough hook attachment about 2 minutes, until ingredients are combined. Add 5 cups of flour and mix on low about 5 minutes until dough becomes elastic and starts to clean away from side of the bowl. Add up to 1 additional cup of flour if needed. The dough is supposed to be light and slightly sticky. Oil a large glass bowl and place dough in bowl, turning so the greased side is up. Cover lightly with a layer of plastic wrap and a kitchen towel and place in a warm spot for 1 hour, until dough has doubled in size.

Stir ingredients for the filling together in a bowl until well combined. Roll dough out into a 9"x24" rectangle. It will end up roughly 3/4" thick. Using a rubber spatula, carefully spread filling over entire surface of dough and roll the long way into a log and pinch together the seam. Cut rolls 1" thick, so you get 24 rolls.

Now we need to prepare the sinfully delicious topping! In a sauce pan, melt butter over medium high heat until melted. Whisk in remaining ingredients and bring just to boiling. Remove from heat and pour into four 8" round cake pans.

Place 6 rolls into each pan on top of caramel sauce. Allow rolls to raise for about 30 minutes until they have not quite doubled in size. I usually raise them just until the rolls start to touch.

Bake in a 375 degree preheated oven for 15 to 17 minutes just until rolls start to turn brown on the edges.

When you remove rolls from the oven, if you are going to serve them right away, place a plate on top of pan and quickly invert rolls onto the plate. The caramel is HOT so be careful! If you'd like to freeze them for later, I simply cover cake pans with 2 layers of tight tinfoil and freeze. To reheat, place rolls still covered in tinfoil in a 300 degree oven for 15 minutes and invert onto a plate after removing from oven.

Enjoy, Enjoy, and then run on your treadmill. Then congratulate yourself for working out with another sticky bun. Repeat process until they're gone.

Fish Cakes

Winter has taken over. The once green grass is covered in white snow. My once dry driveway is covered in ice. The once full green trees are now bare. The bird bath that once had doves bathing in it is now holding 6 inches of snow and there are no birds to be seen.

So, every once in a while when its especially chilly out (like the day after Thanksgiving when it was a whopping 12 degrees) I have to close my eyes and pretend I'm in tropical paradise. I make fish cakes and a pina colada with a little umbrella and imagine the sun beating down on my face. Then one of the kids scream and I'm home again in the cold snow. Nice try though, huh?

Fish Cakes

2 pounds Tilapia
2 cups panko bread crumbs
3 stalks celery, finely chopped
3 green onions, finely chopped
1/4 cups flat leaf parsley, finely chopped
3 large eggs
1 tablespoon dill (Fresh or dried)
1 1/2 teaspoons Old Bay seasoning
1/2 teaspoon Kosher Salt
Canola oil for frying

Chop fish fillets into about 1/4" to 1/2" chunks and place in a large bowl. Add remaining ingredients and stir until thoroughly combined.

In a 12" cast iron skillet, add enough oil to cover bottom of pan about 1/4" deep. Heat oil over medium high heat.

Form about 1/2 cup of fish mixture into a patty and cook on each side 3-5 minutes, until they are golden brown. It will probably take 2 batches to cook all the patties.

Place cakes on a paper towel to remove excess oil and serve with your favorite tarter sauce, pretend you are basking in the sun on a tropical island and enjoy!

Orange Rolls

I spent the entire day Saturday in the kitchen with my mom. The weather has officially switched to winter. Its cold...and snowing...and cold...did I mention that already? I can't think of a better way to waste a weekend then by spending it in the kitchen with the woman that taught me to cook. There was flour everywhere. There was sugar everywhere. There were dirty dishes everywhere...anyone what to come over and wash them for me? No? I don't blame you...I don't want to wash them either!

Brown sugar, butter and orange zest...the thoughts of cold and snow are melting from my brain. All I can think about now is the sweet filling in these rolls!

Orange Rolls:

For the Rolls
1/2 cup water
1/2 cup milk
1/3 cup sugar
2 1/4 teaspoons active dry yeast (.25 oz package)
1 egg
1/3 cup butter, softened
1 teaspoon salt
3 3/4 cups all-purpose flour

For the Filling:
1 cup brown sugar
1/3 cup butter, softened
zest of two oranges

For the Glaze:
3 ounces cream cheese
1/4 cup butter, softened
1 1/2 cup powdered sugar
1/2 teaspoon almond extract
juice of 1/2 orange
1/8 teaspoon salt

Heat milk and water in a sauce pan until mixture reaches 120 degrees. Pour milk and water into your stand mixer bowl with the dough hook attachment. Add sugar and yeast and put mixer on stir just so it make one loop around. Let mixture set about 5-8 minutes until it froths (yeast activating).
Add egg, butter, salt and flour and mix on low speed for roughly 5-8 minutes until dough becomes elastic and should start to pull away from side of the bowl. The dough will still be sticky.

Grease a large bowl. Add dough to bowl and turn dough over so the top is greased. Place dough in a warm draft free place to raise for roughly one hour until it has doubled in size. I like to turn the oven on 400 degrees for 2 minutes, turn oven off, then place bowl in the oven.

Meanwhile, make your filling by adding sugar, butter and zest into a small bowl and mashing together with a fork until mixture is well combined.

Punch down dough and place on your floured countertop. Roll dough into 24"x6" rectangle. Spread filling mix onto dough with a rubber spatula, making sure to cover the entire surface. Roll dough the long way into a log and pinch the seam together. Cut rolls 1" wide. Know what my mom just taught me? Slide a piece of dental floss under the dough, and cross over the top, pulling quickly. This will give you a nice clean cut without smooshing your rolls.

Place rolls on a baking sheet about 1/2" apart so they have room to raise. Cover with a dish towel and allow 45 minutes to raise. Bake in a 350 degree preheated oven for 15-20 minutes until rolls are lightly browned on top. Allow rolls to completely cool.

For glaze, whisk together butter, cream cheese, powdered sugar, almond extract, orange juice and salt until icing is smooth and creamy. Top cooled rolls and ENJOY!

Fudge

What do you have better to do then make fudge when you wake up in the morning and find 2" of snow blanketed across your front yard? Well, make fudge and pumpkin chocolate chunk blondies and a LARGE cup of coffee. Make sure you get your chocolate fix so that when you come to the reality that for the next 4 months you'll have to get up 30 minutes earlier every morning so that you can wrap the kids in hats, scarfs, mittens, snow pants, jackets and boots you'll be able to handle it. It is very important to be properly caffinated and sugared when you come to such realizations.

Fudge (Recipe from My Baking Addiction)

2 cups semi-sweet chocolate chips
1 cup milk chocolate chips
1 14 ounce can sweetened condensed milk
1/4 teaspoon kosher salt
1 cup chopped nuts (I used walnuts)
1 1/2 teaspoons pure vanilla extract

Line a 9" or 8" square pan with tin foil so you can easily lift the fudge out to cut it into chunks. Set aside.

In a sauce pan over low heat, add chocolate, sweetened condensed milk and salt and stir until all chips are melted. Remove from heat and stir in chopped nuts and vanilla extract. Spread evenly into foil covered pan and chill for 3 hours until fudge is firm. Remove from foil and place on a cutting board and cut into desired size squares.

Store covered in the refrigerator.

Pumpkin Chocolate Chunk Blondies

Continuing with my pumpkin addiction, I found these over at My Baking Addiction. Oh, they smelt so so good baking in the oven I couldn't wait to taste them. I dug my fork into the corner of the pan straight from the oven and moaned when the first taste of pumpkin and chocolate melted on my tounge. Goodness I love pumpkin, and chocolate.

Pumpkin Chocolate Chunk Blondies

Recipe from My Baking Addiction (Click here to see her post)

2 1/3 cups all-purpose flour

1 tablespoon pumpkin pie spice
1 teaspoon cinnamon

1 teaspoon baking soda

3/4 teaspoon kosher salt

1 cup unsalted butter, room temp

3/4 cup granulated sugar

3/4 cup brown sugar

1 large egg

2 teaspoons vanilla extract

1 15 ounce can pure pumpkin puree

2 cups dark chocolate chunks

3/4 cups roughly chopped pecans

Preheat oven to 350 degrees. Spray a 9x13" pan with cooking spray.

In a bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda and salt. Set aside, please.

In your mixer bowl, add butter and sugars and beat with the paddle attachment until butter is light and fluffy. Add egg and vanilla and beat until combined. Then add pumpkin puree and continue to beat until combined. The orignal blogger said the batter might curdle, but don't be frightened...Mine did and all turned out fine!

Turn mixer to low and add dry ingredients until combined. Fold in chocolate chips and pecans by hand. Spread batter into prepared pan and bake 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Cool completely in pan and ENJOY!

BBQ and Slaw Sandwiches

Thank you God for such beautiful warm fall days. For the unexpected sunshine. For recharging my batteries with the rays you send down from heaven. The crisp air that fills my lungs and makes any bad feelings I had wash away.

Thank You for cousins that know how to drive the John Deere, for one last romp around the yard to burn off excess energy the kids have already stored throughout the last few rainy days. For feeling youthful and for my families continued health. Thank You for that sunshine shining in my windows today to heat the house...since the furnace motor is still on back order.

...and thank you for bbq beef and coleslaw sandwiches...

3 pound chuck roast
about 2 cups water
1 1/2 cups to 2 cups bbq sauce
Garlic powder, Lawry's and freshly cracked pepper

Place roast in a glass 9x13" pan and add water to bottom of pan, about 1 1/2" deep. Season roast liberally. Cover pan tightly with tinfoil and place in a 250 degree oven for 5 - 7 hours depending on the thickness of your roast. When roast is done, you should easily be able to shred roast with two forks.

When your roast is done, shred with two forks and place meat back into pan with about 1 cup of juice. Add bbq sauce to pan with beef and juice and stir to combine. Turn oven down to 250 degrees and return pan to oven for 20 minutes to heat bbq sauce through. I like to have my bbq beef on the runny side because I end up with a lot of left overs and it ensures you have enough juice to keep your beef moist throughout the time it is in the refrigerator.

Coleslaw

1/3 head green cabbage, shredded
1/3 head purple cabbage, shredded
3/4 cup shredded carrots, shredded
1/2 red onion, shredded
1 cup mayonnaise
3/4 cup powder sugar
1/2 teaspoon celery seed
1/8 teaspoon celery salt
1/2 teaspoon sea salt

In a large bowl add green cabbage, red cabbage, carrots, and onion. Toss with hands to combine. In a small bowl, mix together mayo, powder sugar, celery seed, celery salt, and salt. Pour over cabbage and toss to thoroughly combine.

To assemble sandwich, start with the bun (for a great, soft homemade whole wheat bun click here). Put a big scoop of bbq beef on top of bun and follow with a big scoop of coleslaw! Dig In!!

Pumpkin Cheesecake with Gingersnap Crust

mmm...pumpkin. Double mmm...pumpkin cheesecake! Everything at my house lately has been about pumpkin. We've had pumpkin waffles, pumpkin muffins, pumpkin bread and now pumpkin cheesecake which is by far the family favorite of all the pumpkin recipes thus far. I have not make a classic pumpkin pie yet though, I usually save that for Thanksgiving.

Pumpkin Cheesecake with Gingersnap Crust

3 cups crushed gingersnap cookies
1 stick (1/2 cup) butter, melted

3 packages cream cheese
1 15 ounce can pureed pumpkin
3 eggs plus 1 yolk
1/4 cup sour cream
1 1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
2 tablespoons flour
1 teaspoon vanilla

Preheat oven to 350 degrees.

Using a rolling pin and ziploc baggy if you need to get out some aggression or a food processor if you want to go the easy route, crush ginger snaps into a fine crumb until you get 3 cups. Make sure to buy a hard, dry cookie. Add melted butter into food processor and pulse to combine crumbs and butter. Press cookie crumbs onto the bottom and up the sides of a 10" spring form pan, using a flat measuring cup. Be sure to firmly press crumbs so they are compact enough to hold shape in the pan.

Add cream cheese to your mixer bowl and beat until smooth. Add pumpkin, eggs, sour cream, sugar and spices. Mix again until combined, then add flour and vanilla. Beat on medium high until the batter is smooth and silky. Pour mixture into crust.

Bake for 60 minutes until center or cream cheese is set. Remove from oven and let rest on counter for 20 minutes, then cover with plastic and refrigerate for 4 hours before enjoying!!

Chicken Wild Rice Soup with Portebella Mushrooms

Soup has become a thing at my house. Every Sunday I make atleast 2 large pots of soup and put them in the refrigerator so that I have fresh healthy lunches during the week or if I have a late night getting home from yoga or grocery shopping its nice to have something to warm up and eat without a lot of effort. Its amazing how fast an evening can disappear!

Chicken Wild Rice Soup with Portebella Mushrooms

3 cups celery, chopped
1 large onion, chopped
1 1/2 cups carrots, chopped
2 cups portabella mushrooms, cubed
3 garlic cloves, minced
3 tablespoons olive oil
1 cup dry wine
1/4 cup flour
2 cups cooked wild rice
6 cups chicken stock
3 cups diced cooked chicken
1 1/2 cup milk
1/2 cup heavy cream
salt, to taste
cracked black pepper, to taste

Heat olive oil in a large stock pot over medium high heat. Add celery, onion, and carrots and saute for 10 minutes until onions are translucent, stirring in the mushrooms with 5 minutes cooking time remaining. Add garlic and stir into the other vegetables. Stir in white wine. If you don't want to add wine to your soup, simply replace with additional chicken stock. Sprinkle flour over vegetables and cook for 3 minutes. Then stir in wild rice and chicken stock. Cover pot and simmer over medium low heat until vegetables are tender. Then stir in chicken, milk and cream and season with salt and pepper to taste, continuing to simmer for 10 minutes.

Serve with fresh baked bread and Enjoy!!

Whole Wheat Honey Buns

Our furnace motor went out...its cold in our house...and a new motor is on back order! That means my oven has been working overtime the last few nights, trying to keep the upstairs warm for the kids. We've made buns, pot roasts, casseroles, cheesecakes, and cinnamon rolls. Being cold isn't fun, but the food we've been enjoying since the furnace went out has been!

Whole Wheat Honey Buns

4 1/2 teaspoons dry active yeast
1/4 cup warm water (105-115 degrees)
1/2 cup honey
1/4 cup butter, melted
3 teaspoons salt
2 1/2 cups warm water (105-115 degrees)
4 1/2 cups whole wheat flour
3 to 3 1/2 cups all-purpose flour
1/2 cup oatmeal

In a small bowl, dissolve yeast in 1/4 cup warm water and set aside.

In your mixer bowl, mix honey, melted butter, salt and 2 1/2 cups warm water until combined. Beat in 3 cups of whole wheat flour with your electric mixer (speed 2 on your KitchenAid with the dough hook attachment), about 3 minutes, being sure to scrape the sides of your bowl often. Mix in remaining 1 1/2 cups whole wheat flour and dissolved yeast until combined, about an additional 2 minutes. Add 3 cups of all-purpose flour and the oats and continue to mix until dough cleans away from side of bowl. If needed, add an additional 1/2 cup of flour.

Grease a large bowl and put dough into bowl, turning so that the top side of dough is greased to prevent drying. Over bowl with plastic wrap and a dish towl and place bowl in a dry, draft free and warm place for 45 to 60 minutes until size has doubled.

Lightly grease a large cookie sheet, and working with slightly floured hands, pull off a clump of dough a bit larger then a golf ball. Form a circle with your index finger and thumb and while using your opposite thumb, push dough through the circle. In essence pushing the dough into itself to form a solid ball. Place all buns on the greased cookie sheet about 1 1/2" apart. Again, cover buns with a dish towel and place in a warm place and allow to double in size, about 45 minutes.

Preheat oven to 375 degrees. Whisk 1 egg and 1 tablespoon water and lightly brush the top of buns. Bake approximately 20 minutes until tops are browned and buns should sound slightly hollow when tapped.

Allow to cool and Enjoy!!

Chili and Corn Bread Casserole

This is one of the very few recipes I have that contain a lot of cans...but it is good and warm on a cold fall day and leaves you with very minimal clean up, which is my favorite kind of cooking! I've substituted some of the canned diced tomatoes with a freshly diced tomato just to make myself feel better about all the cans. Opt for low-sodium variations of beans to watch the sodium content.

Chili

1 pound ground turkey breast or lean beef
1 15 ounce can diced tomatoes
1 8 ounce can tomato sauce
1 large tomato, diced
1 16 ounce jar salsa
1 15 ounce can reduced sodium black beans
1 15 ounce can reduced sodium kidney beans
1 15 ounce can reduced sodium pinto beans
1 1/2 teaspoon chili powder
1 1/2 teaspoon ground cumin

Preheat oven to 400 degrees.

Using a 12 inch old beat up cast iron skillet or other skillet that can go straight from stove to oven, brown ground turkey or hamburger. Make sure not to chop your hamburger too finely, the men folk seem to like big chunks of meat, especially on deer hunting opener weekend! Once meat is browned, add canned diced tomatoes, tomato sauce, diced large tomato, salsa, beans (make sure to rinse them first) chili powder and cumin. Stir together to combine and simmer over low heat. Then prepare your corn bread topping.

Corn Bread Topping
3/4 cup whole wheat flour
1/2 cup all purpose flour
3/4 cup corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup canola oil
1 egg, beaten
3/4 cup shredded cheese
1 4 ounce can green chilies, diced

In a large bowl combine your dry ingredients and whisk together. Then stir in milk, oil, beaten egg, cheese and chilies and stir until just combined. There will still be clumps and that is ok! Evenly spread corn bread over top of chili in the cast iron skillet, being careful not to mix the corn bread and the chili.

Bake for 30 minutes until your corn bread is firm to the touch and golden brown.

Enjoy!!

Maple Pecan Scones

In need of a quick pastry to impress some last minute drop-in visitors? These scones are delicious, elegant and easy to make. They come together in minutes but look like you've planned something special!

Maple Pecan Scones
(slightly adapted from The Pioneer Woman Cooks)

Scones
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1/3 cup sugar
5 teaspoons baking powder
1 teaspoon salt
2 sticks butter, chilled and cut into 1 tbls chunks
1/4 cup pecans, finely chopped, plus more for sprinkling
1 large egg
3/4 cup heavy cream

Icing
1 pound powder sugar
1/4 cup heavy cream
4 tablespoons butter, melted
2 tablespoon hot water
1 single serving packet of instant coffee granules
dash of salt
1 tablespoon pure maple syrup


Preheat oven to 350 degrees. In a large bowl, add your flour, sugar, baking powder and salt and whisk together. Cut in the cold butter with a pastry cutter or a fork until the mix resembles small crumbs. You still want chunks of butter visible to don't go overboard with the cutting! Add finely chopped pecans. I buy the whole pecans because they are cheaper and pulse them in the food processor just for a few seconds. In a separate small bowl, mix the cream and egg together and add to the flour/butter mixture. Stir together until just combined. The batter will still be quite crumbly. Dump mixture onto a cutting board and split into two. With your hands, press the mixture into two circles about 5 to 6 inches in diameter and 3/4 inch think then cut into 8 wedges. Move your wedges onto a baking sheet lined with parchment paper and bake for 20 to 23 minutes. You don't want your scones to brown on the edges.

For the icing, stir instant coffee into the hot water and then combine all ingredients into a bowl and whisk together until smooth.

When scones are done baking, remove from cookie sheet and place on a wire rack with a cookie sheet underneath. After they have completely cooled, drizzle plenty of icing over the top and sprinkle with chopped pecans!

Enjoy!!