Spinach Salad Wraps

Even though we're toward the end of the summer, I had to add this here because it was quite delicious (or delicioso as Roger would say - too much Diego in our house).


http://www.deglazing.com/deglazing/2011/08/spinach-salad-wraps.html
This is the original recipe, but since I'm a shamefully picky eater I changed it up.

Here's what you need:

tortillas
mozzarella cheese
tomatoes
mushrooms
spicy ranch dressing (I bought the packet and made it - ohmyword - good) or sour cream
couple few hard boiled eggs
bacon
fresh spinach leaves

Cook up the bacon. Cut up the tomatoes and mushrooms and cook them in a little butter (or bacon grease if you like living on the edge) toss in whatever herbs you like - I think I did a little oregano and basil and some nature's seasoning. Cook them up then drain them. Lay out your tortilla and put either your sour cream of dressing on it. Layer on bacon, spinach, mozzarella, tomato/mushroom mixture and eggs. Wrap up the tortilla and wrap it in wax paper if you're into that sort of thing (which I am) and enjoy.

Guiltless Alfredo Sauce

Hey girls!
Been awhile. Been thinking about this blog though because I keep getting into a rut. These recipes are so great, I need to spend some time looking back through all the ideas. Finding this recipe was the product of good planning, but poor execution this month. I planned to make pizza (good to have a plan), I didn't plan to buy enough red sauce (I might have said, "Dang it!" when I looked in my pantry). So, I had to get creative. I found this on a website called Our Best Bites - you really must check it out. Excellent. The original post can be found here: http://www.ourbestbites.com/2008/08/guiltless-alfredo-sauce/. Like I said, I used it on pizza and it was delish. I was a little scared to use it with the other ingredients I had on hand - pepperoni, corn, and black beans on one half and broccoli on the other. Wow, it sounds gross, but it was actually really good - even Lena ate it with no tears!

Guiltless Alfredo Sauce

2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

Toss the milk, cream cheese, flour, and salt in a blender.
Process until smooth and set aside.

In a non-stick sauce pan, melt butter on med-high heat and add garlic. Stand above the pan (but not close enough to scald your face) and inhale. Ahhh…butter and garlic. Okay, now get cooking again. Let the garlic saute for about 30 seconds, you don’t want to burn it. It should be nice and bubbly.Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.


When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

I use this sauce for so many things. Here’s a few ideas:

-Over pasta (obviously)
-As a dip for breadsticks
-As a sauce on pizza (this is the garlic cream sauce I was referring to in this recipe) and a half batch of sauce covers 2 medium pizza’s.
-Mix it with pesto for a creamy pesto sauce (so good)
-Mix it with marinara for a creamy marinara sauce

I recently was making mac and cheese and had the rest of this sauce leftover in the fridge so I thought, "what the heck?" and threw it in. Turned out great. I love recipes that are versatile like this one.

Bird's nest cookies

My sister's mother-in-law makes these in their family every year at Easter. She sent some to my sister last year and she shared! YUM!!! This recipe was on the back of a bag of pb m&m's.

Prep time: 25 min (this would be considered a weekend recipe for me!)
Baking time: 12-14 min

What you will need:

- 1 bag M&M's (this bag wants you to use pb - which are awesome...but I've also had them w/ just plain m&m's)(the Easter pastel colors are pretty in the "nest")
- 2 sticks butter, softened
- 1/2 cup sugar
- 1 egg
- 1/2 tsp vanilla extract
- 2 cups all purpose flour
- 3/4 tsp salt
- 1-1/3 cups flaked coconut

What to do:
1. Preheat oven to 300 degrees, spread coconut on non-greased cookie sheet. Toast in oven, stirring occasionally, until it turns light golden, about 25 min

2. Remove coconut from cookie sheet and set aside

3. Increase oven temp to 350 degrees. In large bowl, add butter and sugar and whip until light and fluffy; beat in egg and vanilla.

4. In medium bowl, combine flour and salt. Blend into a creamed mixture.

5. Form dough into 1-1/4 in. balls. Roll heavily into toasted coconut.

6. Place coconut cookies 2 inches apart on lightly greased cookie sheets. Make indentation with thumb in center of each cookie. Bake 12 to 14 minutes or until golden brown.

7. Remove cookies and cool completely. Fill indentation with M&M's

Makes 3 dozen

Oh so good (for you) butternut pancakes

So I've been making pancakes several mornings a week for at least 2 years now. They are so easy for little ones to eat and I feel like I'm giving them something substantial to start their mornings off right. Also ... the leftovers are great snacks for later in the day!

I started out using my mom's delicious recipe, but have tweaked it here and there over the years and this is what I've come up with that we all like! :)

Mix together these dry ingredients and make a well in the center.
1 1/4 c. flour (white whole wheat from King Arthur is my favorite!)
1 Tbsp. sugar
1 Tbsp. baking powder
1 tsp. cinnamon
1/2 tsp salt
3 Tbsp. ground flaxseed (I grind it myself using our coffee grinder. Works great and I know it's fresh!)

Mix together these wet ingredients then pour into the well of your dry ingredients.
1 egg, beaten
1 Tbsp. apple sauce
1/4 cup pureed butternut squash
1 1/4 c milk

Mix batter until all is combined.
I use 1/4 cup measure to pour batter onto pre-heated pan/griddle. And I use a non-stick skillet and if it's preheated then I don't have to use any butter or oil to keep them from sticking!
We also like to add mini-chocolate chips, blueberries, diced apples, or bananas (for you Ry!) etc. in the pancakes. I just put them on the pancakes individually after they're on the pan and cooking. Yum!
Makes 8-10 pancakes

**Added BONUS ** I really enjoy this blog Simple Bites and here are some yummy homemade syrup recipes to try on your pancakes! We've only made the Buttery Maple one so far and LOVED it!

Chili

Ingredients

• 2 pounds ground beef
• 1/2 onion, chopped
• 1 teaspoon ground black pepper
• 1/2 teaspoon garlic salt
• 2 1/2 cups tomato sauce
• 1 (8 ounce) jar salsa
• 4 tablespoons chili seasoning mix
• 1 (15 ounce) can light red kidney beans
• 1 (15 ounce) can dark red kidney beans

Directions

1. In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
2. Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.

Double-Chocolate Biscotti

A friend of mine made biscotti a few months ago and told me it was actually really easy to make...and I love eating biscotti with a nice cup of hot tea. So I found this recipe in a magazine and tried it. Yum-o!

Makes: 2 dozen

8 T (1 stick) unsalted butter
4 oz. bittersweet or semisweet chocolate
1/2 cup cocoa
1 3/4 cups all purpose flour

1 1/2 t. baking powder

1/2 t. salt

1 cup sugar

2 large eggs

1 t. pure vanilla extract

1 cup nuts (I used macadamia nuts but almonds could be used)

Heat oven to 350 degrees. Melt butter and chocolate together. Stir until smooth. Sift together cocoa, flour, baking powder, and salt. Beat sugar and eggs together on medium speed until lightened. Add vanilla. On low speed, add chocolate mixture, then flour mixture. Stir in nuts. Dough will be soft. Turn dough onto lightly floured surface (I just used a cutting board). Form two 9 in.-long-by-3 1/2 in.-wide logs on parchment-lined baking sheet. Bake 30 minutes, until dough sets. Cool 15 minutes. Reduce oven to 275 degrees. Slice dough into 1/2 inch slices; place cut side down on baking sheet. Bake 20 minutes. Turn over; bake 20 minutes, until slightly dry. Let cool on wire rack. Store in airtight container. I then drizzled melted chocolate across the top...just because you can never have too much chocolate.