Pumpkin Granola

1/4 cup uncooked quinoa, rinsed well and pat dry with paper towel
1 1/2 cups rolled oats
1/4 cup ground flaxseeds
1/4 cup pepitas (or other seed)
1/4 cup chopped pecans
1/2 cup dried cranberries
1/4 cup real maple syrup (or honey)
1/4 cup pumpkin puree
1 tsp oil (coconut or canola)
1 tsp pumpkin spice (or more to taste)
1/4 tsp cinnamon
pinch kosher salt
1/2 tsp vanilla extract

Preheat oven to 325° F. Spread oats and quinoa out on a parchment lined baking pan. Toast in the oven 10 minutes, stirring once.

Remove the oats from the oven, pour the toasted oats into a medium bowl and add the ground flaxseeds, pepitas, pecans and dried fruit.

Combine maple syrup, pumpkin puree, oil, pumpkin spice, cinnamon, salt and vanilla. Pour over oats and stir together with a spatula. Spread back onto the baking sheet and bake an additional 20 minutes, or until golden.

Makes 3 2/3 cups.

from: Skinnytaste

Homemade Plain Yogurt

42 oz. milk
yogurt culture (freeze-dried or 6 oz. prepared yogurt)

In a high-sided saucepan, heat milk until it boils and starts to climb the sides of the pan.

Remove the saucepan from heat and allow the milk to cook to lukewarm (95 F). To accelerate the cooling, you can place the pan in cold water.

Stir yogurt culture into a little of the milk until dissolved, then add to the remainder of the milk and mix well.

Pour the mixture into small jars, place the jars (without lids) into a yogurt maker, and allow to warm for about 7 hours.

Cover the jars and chill for at least 3 hours before eating.

Spinach Orzo Salad

1 cup whole wheat orzo, uncooked
3/4 cup toasted sliced almonds (or pecans)
about 3/4 of a 6 oz bag of baby spinach, thinly sliced
3/4 cup dried cranberries
4 oz gorgonzola, crumbled (or feta)
2 tablespoons toasted quinoa (can toast in a nonstick skillet over med heat for about 5 minutes, or pop into a 350 oven for about 10 mins)
1 tablespoon poppy seeds
1-2 tablespoons sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/2 cup cider vinegar
1/3 – 1/2 cup oil (I used grapeseed oil, but canola or light olive oil will work)
salt and pepper to taste

Cook orzo according to instructions on package, set aside to cool.

In bowl, whisk together sesame seeds, poppy seeds, sugar, onion, paprika, vinegar, oil and pinches of salt and pepper.

In a large salad bowl combine orzo, almonds, spinach and cranberries. Gently toss ingredients with 1/3-1/2 amount of dressing, add more or less to your liking. Add gorgonzola and gently toss again. Serve immediately at room temperature or slightly chilled.

adapted from: Aggie's Kitchen

Perfect Oven-Baked Pork Chops

Boneless pork chops, 3/4" thick
Olive oil
Salt, pepper, desired seasonings

Preheat oven to 350.

Sprinkle both sides of chops with salt, pepper, and seasonings.

Heat 2 tablespoons of olive oil in a skillet on med-high heat, about 3 minutes on the first side, turn and brown the other side for 1 minute, then turn off the heat and pop the pan into the oven. (a wire splatter screen over the top of the pan will save some mess in your oven).

Check the chops after about 10 minutes--cook meat to 170, then remove from oven & allow the meat to rest for a few minutes.

adapted from: Boston Chef

Hot Cinnamon Milk Mix

Mix together:
1 c. powdered milk
1/2 c. french vanilla creamer
1/2 c. granulated sugar
3/4 t. cinnamon

To prepare drink, add together:
1/3 c. cinnamon milk mix
1/2 c. warm milk
1/2 c. hot water

Enjoy!

Easy Lettuce Wraps

1 lb. ground beef
1 T. soy sauce
1 T. garlic powder
Pecans (optional)
Romaine Lettuce

Mix soy sauce & garlic powder. Pour over raw ground beef, marinate for an hour or two. Brown ground beef. Serve wrapped in lettuce leaves with pecans if desired.

Audrey's little note: this is such a simple recipe, I thought it might be not great, but the flavors are excellent, and it was completely kid-approved! These wraps are very tasty with Maple Glazed Carrots.

Pumpkin Pie Muffins

3 1/2 c. flour (I add in several tablespoons of wheat germ, you can also use 1/2 whole wheat)
2 t. baking soda
1 t. baking soda
2 t. pumpkin pie spice
1 t. salt
2 c. white sugar
1/2 c. butter, softened
1/2 c. plain yogurt
4 eggs
1 (15 oz) can pumpkin puree
1/2 c. water
1 c. chocolate chips (optional)

Preheat oven to 375 degrees.

Sift together the flour, soda, baking powder, salt & pumpkin pie spice, set aside.

In a mixer, whip the butter, yogurt & sugar until fluffy. Add eggs, one at a time, mixing well between each addition. Stir in pumpkin. Add the water alternately with the flour mixture until mixed. Stir in chocolate chips.

Spoon batter into greased muffin cups, bake for 13-15 minutes until toothpick inserted in center comes out clean.

from: Shannon

Quick Caramel Frosting

8 tablespoons (1 stick) butter
1/2 cup packed light brown sugar
1/2 cup packed dark brown sugar
1/4 cup milk
2 cups confectioners’ sugar, sifted
1 teaspoon pure vanilla extract

Mix together until fluffy.

Broiled Parmesan & Lemon Chicken

1/2 cup freshly grated Parmesan cheese
4 tablespoons butter, softened
3 tablespoons light mayonnaise
2 tablespoons fresh lemon juice (from about 1 lemon)
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 pounds boneless, skinless chicken breasts

Preheat your oven's broiler. Grease a broiling pan or line a baking sheet with aluminum foil and lightly coat with cooking spray.

In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Stir in the dried basil, pepper, salt, onion powder and garlic powder. Mix well and set aside.

Arrange the chicken breasts in a single layer on the prepared pan. Lightly season each side of the chicken with salt and pepper. Broil a few inches from the broiler element for 4-5 minutes. Flip the chicken over and broil for a 3-4 more minutes, until mostly cooked through. Remove the baking sheet from the oven and spread an equal amount of the Parmesan mixture over the top of each chicken breast. Broil for another 2-3 minutes until the topping is golden and bubbly and the chicken is completely cooked through. Serve.

from: Mel's Kitchen Cafe

Marshmallow Brownies

Brownies:
1 c. butter
2 c. sugar
1/3 c. cocoa
4 eggs
1 1/2 c. flour
1 tsp. salt
1 tsp. vanilla
1 bag miniature marshmallows

Soften margarine and blend in 2 cups sugar and cocoa. Beat together and add 4 eggs, one at a time. Add flour, salt and vanilla. Spread on large (10x15x1 inch) greased cookie sheet. Bake 25 minutes at 350.

Remove from oven and cover entire top with 1 package of miniature marshmallows. Return to oven for 3 minutes, until soft and puffy.

Cool and frost with chocolate frosting.

Frosting:
1 stick butter (1/2 c.), softened
1/4 c. milk
1 tsp. vanilla
3 Tbs. cocoa
2-3 c. powdered sugar

Mix all ingredients with a hand mixer until smooth. Add more powdered sugar or milk until you reach desired consistency and spread on top of bars.

adapted from: Six Sister's Stuff

Creamy Spinach Lasagna

1 tablespoon olive oil
2 1/4 cups chopped onion (about 2 medium)
2 garlic cloves, minced
1 (16-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/3 cup all-purpose flour (about 1 1/2 ounces)
3 cups 2% reduced-fat milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
1 (26-ounce) jar marinara sauce, divided
Cooking spray
12 cooked whole wheat lasagna noodles, divided
1 lb. ground beef or turkey, browned
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided

Preheat oven to 375°.

Heat oil in a large skillet over medium heat. Add onion; cook 10 minutes or until onion is browned, stirring occasionally. Stir in garlic and spinach. Reduce heat, cover, and cook 3 minutes or until spinach is tender. Set aside.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, milk, salt, black pepper, and red pepper in a small saucepan, stirring with a whisk. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and simmer 1 minute, stirring frequently. Add 2 cups milk mixture to spinach mixture. Cover remaining milk mixture, and set aside.

Spread 1/2 cup marinara sauce & some of the turkey in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce; top with half of spinach mixture. Top with 3 lasagna noodles, 1 cup marinara sauce, turkey and 3/4 cup cheese. Layer 3 more lasagna noodles, remaining spinach mixture, and remaining 3 lasagna noodles. Top with remaining marinara sauce. Pour reserved milk mixture over the top, and sprinkle with remaining 3/4 cup cheese. Bake at 375° for 50 minutes or until lasagna is browned on top.

Audrey's little note: the kids loved this! (shh, don't tell them there's spinach in it...)

adapted from: Cooking Light

Wheat Bread: Bosch

Place in Bosch mixer:
5 cups warm water
1/2 cup oil
3/4 cup honey or maple syrup
1 heaping Tbsp. salt
1 heaping Tbsp. dough enhancer
1 Tbsp. lemon juice
10 cups ground wheat flour
3 Tbsp. SAF Instant Yeast
a couple cups of additional flour

Turn on Bosch, knead on speed 1. Quickly add as much additional flour as you need for dough to pull away from side of bowl. It should only pull initially half way up the side of the bowl, and during the 5 minutes, it will completely pull away. Add back in 2-4 Tbsp. water to keep dough moist. Oil hand and counter well. Divide into 4 large loaves and let rise in sprayed pans until doubled.

Bake at 350* for 30-35 minutes (200 degrees internal).

from: Bethany

Josh's Favorite Cookies: Oatmeal Chocolate Chip

1/2 c. butter
1/2 c. shortening
1 c. brown sugar
1 c. white sugar
2 eggs
1 t. vanilla
2 c. flour
1 t. baking soda
1 t. baking powder
3/4 t. salt
2 c. quick cooking oats
2 c. chocolate chips

Preheat oven to 350.

Cream shortening & sugars: beat for at least 5 mins. Add eggs & vanilla, mix until well combined.

In separate bowl, whisk flour, soda, baking powder & salt. Add to creamed mixture in batches, mixing between each addition until fully combined. Add oats and chocolate chips until just combined.

Bake 10-11 mins. Cookies should be soft in center and just set around the edges.

from: tasty kitchen

Swiss, Ham & Asparagus Crepes

8-10 prepared crepes8 oz. cooked, chopped ham
1 1/2 c. shredded Swiss cheese

In a medium bowl, toss together 8 ounces chopped, cooked ham, 1 1/2 cups shredded swiss cheese, pinch of black pepper. Spoon 1/4 cup of ham/cheese mixture down the center of each crepe and top with 2 asparagus spears, cut in half (so you’ll have four pieces of asparagus per crepe). Roll up enchilada-style. Arrange the crepes seam-side down on a lightly greased baking sheet. Bake the crepes at 400 degrees for 10-12 minutes, until the cheese has melted and the crepes are golden brown.

4 T. butter
1 c. chicken broth
1 c. milk
2 T. stone-ground mustard
salt & pepper to taste

While the crepes are baking, melt 4 tablespoons butter in a medium saucepan. Whisk in 1/4 cup all-purpose flour and cook for 1-2 minutes, stirring constantly. Slowly whisk in 1 cup low-sodium chicken broth and 1 cup lowfat milk until the mixture is smooth. Bring the mixture to a low boil, stirring often, and simmer for 3-4 minutes, until thickened. Whisk in 2 tablespoons stone-ground mustard (use more according to taste) and add salt and pepper to taste. Serve the warm ham/asparagus crepes topped with the sauce.

from: My Kitchen Cafe

Basic Crepes

6 large eggs
3 3/4 c. milk
3 c. all-purpose flour
6 T. vegetable oil or melted butter
3/4 t. salt

In a blender or large bowl using an electric mixer, combine the eggs, milk, flour, oil (or butter) and salt. Blend or mix on high until the ingredients are well combined. Cover the batter and chill in the refrigerator at least 1 hour or up to 24 hours. This helps the gluten to relax, making the crepes even more tender.

When ready to start cooking the crepes, heat a 10-inch nonstick skillet over medium heat for 2-3 minutes. Spray the bottom and sides of the skillet with nonstick cooking spray. The skillet should sizzle like crazy. You want it piping hot before you pour in the crepe batter. Quickly whisk the crepe batter to recombine, then measure out 1/4 cup of the batter. Tilt the skillet off the heat and pour the batter to one side of the skillet, immediately twirling the skillet to coat the bottom with the batter.

Set the skillet back on the heat and cook the crepe until the edges begin to brown, about 1 minute. Loosen the crepe around the edge with a heat-proof spatula and gently (but quickly!) pick up the edges of the hot crepe with your fingers and give it a fast flip. Cook the other side for 30 seconds or so until lightly golden brown and cooked through. Transfer the crepe to a wire rack. The key is to keep the skillet sizzling hot without burning the crepes – I moderated the heat of my stovetop between medium and slightly above that to keep the crepes cooking quickly without burning. You should hear an audible sizzle when you pour the crepe batter into the skillet but if you hear a sizzle with accompanying smoke – the skillet is probably too hot.

Repeat with remaining batter (spraying the skillet with cooking spray every 2-3 crepes), stacking the crepes as they finish cooking. The crepes can be placed on a baking sheet and lightly covered with foil and placed in a 200 degree oven to stay warm for 20-30 minutes while you finish cooking the remaining crepes. Serve the crepes with your favorite toppings. Some of ours include nutella and strawberries, butter and cinnamon and sugar, maple or other fruit syrup.

To store leftover crepes (or to make in advance): once the crepes have cooled, stack them between pieces of parchment or wax paper. Wrap the stack of crepes in plastic and store them in a resealable plastic bag in the refrigerator for several days or for up to 2 months in the freezer. Completely thaw frozen crepes before carefully pulling them apart.

adapted from: My Kitchen Cafe

Banana Muffins

1 c. butter, softened (can sub half with plain nonfat yogurt...makes muffins more moist)
1 c. brown sugar
6 bananas, mashed
1/2 c. milk
1 t. vanilla
4 eggs
4 c. all-purpose flour (can sub half with whole wheat flour & some flax seed)
2 t. baking powder
2 t. soda
1/2 t. salt
1 c. chocolate chips

Preheat oven to 375. Grease muffin pan.

In a large mixing bowl, cream butter and brown sugar together until fluffy. Add bananas, milk, vanilla and eggs; mix well. Stir in dry ingredients (except chips); blend just until moistened. Stir in chocolate chips. Pour into prepared muffin cups.

Bake for 13-15 mins. or until a toothpick inserted into center coumes out clean. Cool in pans for 5 mins, then remove muffins and place on a wire rack to cool completely.

from: Shannon

Niles' Nana's Chocolate Cake

2 c. sugar
2 1/2 c. flour
2 t. soda
1 t. salt
1/4 c. cocoa
3/4 c. vegetable oil
1 c. buttermilk or sour milk (add 1 t. vinegar to milk)
1 c. boiling water
2 eggs

Bake at 350 for 30 mins or 325 for 55 mins.

Frosting:
1/2 cube butter
1/4 c. milk
3-4 T. cocoa
add powdered sugar to desired consistency

from: Cammi

Greek Pastitsio Casserole

12 ounces penne pasta
1 pound ground turkey or ground sirloin
1 1/2 cups chopped yellow onion (from about 1 large onion)
5 garlic cloves, finely minced
3/4 teaspoon salt
2 tablespoons all-purpose flour
8 ounces light cream cheese
2 cups milk, 1% of skim work great
1/8 teaspoon nutmeg
1 (14.5-ounce) can diced tomatoes, drained
1 cup shredded part-skim mozzarella cheese
2 tablespoons chopped fresh flat-leaf parsley

Coat a 9X13-inch baking dish with cooking spray and set aside. Preheat the broiler.

In a large pot of lightly salted, boiling water, cook the penne pasta according to package directions.

While the pasta is cooking, heat a large 12-inch skillet over medium heat. Add beef or turkey to the pan with the diced onions and 1 teaspoon salt and 1 teaspoon pepper. Cook, stirring to break up the meat into small pieces, until the meat is cooked through. Drain excess grease from the meat. Add the garlic and cook until fragrant, another minute or so. Sprinkle the flour over the meat mixture, stirring to combine, and cook for 1-2 minutes over medium heat. Add the cream cheese in pieces, scattering it over the meat. Let it melt into the meat and stir to combine. Whisk or stir in the milk, nutmeg and tomatoes. Stir to combine well and bring the mixture to a simmer. Cook 5-6 minutes until the mixture is slightly thickened and is thoroughly heated through.

Stir in the pasta and spoon the pasta mixture into the prepared pan. Sprinkle the mozzarella cheese evenly over the pasta and broil for about 3-5 minutes (watching carefully so it doesn’t burn!). Remove from the oven and sprinkle with parsley. Let it stand fora bout 5 minutes before serving.

Audrey's little note: serve with PW Greek Salad.

from: My Kitchen Cafe

PW Greek Salad

1 head Romaine lettuce, chopped
4 whole ripe tomatoes, cut into six wedges each, then each wedge cut in half
1 whole (large) cucumber, peeled, cut into fourths lengthwise, & chopped
1/2 whole red onion, sliced very thin
30 whole pitted Kalamata olives, cut in half lengthwise
6 ounces, crumbled feta cheese
Fresh parsley, roughly chopped
1/4 cup olive oil
2 Tbsp. red wine vinegar
1 tsp. Sugar (more to taste
1 clove garlic, minced
6 whole Kalamata olives (extra), chopped fine
1/4 teaspoon salt
Freshly ground black pepper
1 whole lemon

Add chopped lettuce, tomato wedges, cucumber chunks, onion slices, halved Kalamata olives, half the feta, and parsley to a large bowl.

Combine olive oil, vinegar, sugar, garlic, salt, pepper, and chopped olives in a bowl. Whisk together until combined. Taste and adjust seasonings (I almost always add a little sugar.)

Pour dressing over salad ingredients, then add salt and pepper. Toss with tongs or clean hands. Just before serving, top with additional feta and squeeze a little lemon juice over the top.

from: the Pioneer Woman