Chicken and Black Bean Enchiladas

Food. It's a necessity. It can become a drag to make. I have a love hate relationship with it. I love to eat...well, I love to eat TASTEY food. I also hate cooking. I would love it...but there is just too much going on right now. My favorite meals are ones that I don't have to cook. And that doesn't happen often. I have not had time to work on my freezer meals...or a meal plan in general, so I took to Pinterest recently to help inspire me. I found this handy blog. http://thrivinghomeblog.com There are some freezer meals in there and I tried one last night and it was gobbled up. I personally used ready made taco seasoning because I had it on hand. I didn't have enchilada sauce on hand so I did make that from scratch. Both recipes are posted so that you can choose what you want to do. The enchilada sauce recipe does make enough for two batches of enchiladas so make it easy on yourself, double the enchilada recipe and have an extra meal in the freezer!

Chicken and Black Bean Enchiladas 

(Direct link here http://thrivinghomeblog.com/2009/11/cheesy-chicken-and-black-bean-enchiladas/)

Ingredients

• 2 teaspoons olive oil
• ¼ cup chopped onion
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (4-ounce) can diced green chiles (Optional. I did not use these)
• ⅓ cup prepared salsa, mild, medium or hot (I used Pace mild Picante sauce)
• homemade taco seasoning (see recipe below) I just used about 1/8 cup of ready made taco seasoning that I bought in a large container at Sams.
• ½-1 cup red enchilada sauce (For homemade, see recipe below)
• 4-6 (8-inch) tortillas
• 1⅓ cups shredded Monterey Jack and or Cheddar cheese

Instructions

1. Preheat oven to 400 degrees F. Coat a 9x9 casserole dish with cooking spray.
2. Heat oil in a large skillet over medium heat. Add onion and garlic and saute 2 minutes. Add chicken and saute 5 minutes, until golden brown and cooked through. Add taco seasonings to the meat mixture.
3. Stir in black beans, green chiles, and salsa and simmer 5 minutes, until sauce thickens and reduces.
4. Put half of the enchilada sauce on the bottom of a 9x9 casserole dish. Arrange 4-6 tortillas on a flat surface. Top each tortilla with an equal amount of chicken/bean mixture and 1-2 tablespoons cheese. Roll up tortillas and place side by side in a shallow baking dish. Add remaining enchilada sauce to the top. Then, top tortillas with remaining shredded cheese.
5. Bake enchiladas 15 minutes, until cheese is golden.
6. Note: You can easily freeze these before baking. Just be sure to thaw them out before baking. To make cleanup easy, use a disposable pan...you can get them at the Dollar Tree or Sams. Great for freezing or days that are hectic.

Homemade Taco Seasoning

 

Ingredients

• 1½ teaspoon chili powder
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon dried oregano
• ¼ teaspoon paprika
• 1 teaspoon ground cumin
• ½ teaspoon sea salt
• ½ teaspoon black pepper

Instructions

1. Combine the ingredients and use according to your taste in the enchilada recipe.

Enchilada Sauce http://www.thegardengrazer.com/2013/05/enchilada-sauce.html

Ingredients
3 cups organic low sodium vegetable broth
1/4 cup tomato paste
1/4 cup all purpose flour (or gluten-free flour)
2 Tbsp. olive oil
2 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. chili powder
Salt/pepper
Optional: cayenne pepper, ground chipotle, smoked paprika, etc.

Directions
In a small bowl, combine flour, cumin, garlic powder, onion powder, and chili powder.
In a medium saucepan, heat olive oil over medium heat.
Add tomato paste, and the bowl of flour and spices.
Cook 1 minute, whisking continuously.
Whisk in broth, increase heat, and bring to a light boil.
Reduce to simmer. Cook about 8 minutes or until slightly thickened, whisking occasionally.
Salt/pepper to taste.

Pepper Steak

I got this recipe 13 years ago from my NICU preceptor and have used it ever since. It's a hit. I made it just the other day when I got some peppers from our local market on wheels.
Pepper Steak
1 1/2 lb round steak
1/4 c oil
2 c water
1 tsp garlic
1 drop ginger essential oil or 1/4 tsp dried ginger
1 med onion
2 green pepper sliced
2 tsp cornstarch
4 tsp sugar
4 tbs soy sauce

Cut meat into 1/2 inch strips. Heat oil in skillet. Add meat. Cook until browned. Stir in water, onion, garlic and ginger. Heat to boiling. Reduce heat. Simmer until meat is tender. Add green pepper strips. Blend cornstarch in a bit of water and add along with sugar and soy sauce. Boil 1-2 min. Serve over rice.

Amazing Bread

Do you want an amazing bread recipe? Because I found one here http://gatherforbread.com/rustic-italian-bread
It may be a bit lengthy...but bread does take time. And this bread is AH-MAZING. Just saying.

It was a good day

Sometimes I just have a good day. And today was one of those days. Jake told me on Monday that my friend Charity is coming out to visit me as a surprise and is going to be teaching a class for me and some friends about Young Living Essential Oils. I am super excited. It is like a pre-birthday party. I decided that I am going to have a tea party theme. So today I spent a lot of the day baking...which is one of my all time favorite things to do. Also, it was a beautiful day so I took the kids to the park after Elijah got out of school.

Here's Molly loving the grass.

Noah brought the scooter. Poor kids. The scooter broke. They were sad. They don't even have bikes. I feel a bit of mom guilt there.

Jonah climbing up the slide.

Elijah saying hi.

And some of my goodies. Fennel flavored biscotti, banana coconut bread and orange scones.

Recipes

Biscotti altered from this website. http://www.prouditaliancook.com/2010/12/tis-season-to-be-baking.html

BISCOTTI

Ingredients

2.5 cups unbleached flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup of softened butter
2 eggs

3/4 cups sugar

1/2 teaspoon of fennel essential oil

Directions

Sift dry ingredients together. Set aside. In a large bowl with a mixer beat butter, sugar, until fluffy, add eggs one at a time along with the fennel oil. Add flour mixture and beat on low until blended. Divide mixture into 2 parts. Each part becomes a log measuring around 2 1/2 inches by 9 or 10 inches long. Place logs on a parchment lined baking sheet. Bake in a preheated 350 degree oven 25 minutes or until golden brown on the bottom. Remove from the oven and let them cool down on a rack. Carefully cut them 1/2 inch thick, turn each piece on their side and bake on each side for 12 minutes or until lightly golden.

Makes around 25 biscotti depending on size.

Scone recipe adapted from here http://challengedairy.com/recipes/breads/scottish-scones-with-honey-butter

Scottish Scones

1 1/2 cups flour

1/4  cup sugar

1 Tbs baking powder

1/2 Tsp salt

1/2 cup butter

1/2 cup milk

15 drops orange essential oil

1. Combine flour, sugar, baking powder and salt in a large bowl. Cut in butter with a pastry cutter or two knives until mixture resembles coarse crumbs. Add milk, mixing until just moist. Add essential oil. On lightly floured surface, roll dough into a circle one-half inch thick. Cut into 10 wedges. Place on greased cookie sheet.Bake in a 425°F oven for 12-15 minutes.
2. Note: Cranberries may taste good in this.

Coconut Banana Bread recipe can be found here http://www.fatgirltrappedinaskinnybody.com/2011/10/coconut-banana-bread/

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More freezer prep

I have a minimum (hopefully) of 3 more weeks before baby boy makes his appearance. Needless to say, I have started to become more and more anxious. I sat down the other day and made a list of all of the meals that still are tasty after freezing and tried to plan some of them into a meal schedule for the next two weeks. I'm going to try to share all of them throughout the next few weeks.

For starters, I made chicken pot pie. I found this recipe on Pinterest and it is amazing. It can be found among some other great freezer meals here http://melissafallistestkitchen.blogspot.com/2012/02/freezer-cooking-2.html. Now one thing I think I do differently than a lot of people who make freezer meals, is that I do freezer meals one at a time. I just feel like for me, it causes less stress and also I can prepare meals based on what is on sale. As an example, this time I paid full price for the pie crusts but ideally I would be making this meal when pie crusts are on sale...usually sometime around a holiday of some sort.

Chicken Pot Pie (my adaptation)

   6 chicken breast

   2 onions

   6 carrots

   3 stalks celery

   3 potatoes

   4 tablespoons butter

   42 oz chicken broth

   3 cans cream of chicken soup

   3 premade pie crusts

        Wash & Trim ALL the Chicken Breasts.  Put (6) Breasts in a pot of water on the stove and cook on med-medhigh heat for about 30 minutes or until chicken is cooked through. 

·         While the Chicken is cooking chop vegetables  Melt (4) tablespoons butter in large sauce pot and add all chopped vegetables EXCEPT potatoes. While the veggies are sautéing, shred the cooked chicken breast with two forks and set aside.   Add Chicken Broth (42oz) & diced Potato to pot with sautéed veggies after about 5 minutes and let simmer over med-med high heat until reduced by half.

·         Remove pre-made pie crust from fridge.  It will need to sit for (10) minutes before placing in round foil pans.

·         After the Chicken Broth has reduced by half with the veggies- stir in shredded chicken, 3 cans peas and 3 cans cream of chicken. At this point you can add any sort of seasoning you would like. I usually add a bit of thyme and rosemary.

·         Evenly distribute chicken/veg mixture into each pie pan.  Top each with pie crust.  Pinch sides of each together using your fingers or a fork.  Cut 2-3 vents in the top using a sharp knife.  WRAP WELL with plastic wrap.  Using a permanent market- write on each one “Chicken Pot Pie, the date and 350 degrees 45 minutes” *or until golden and bubbly.  Place in Freezer. In my case I keep one and bake one for dinner. 

     So now I have 2 meals ready for me. I already have some chicken enchiladas, hamburgers, and lasagna. Woohoo!

     While scouring Pinterest (I love that site) for meals, I came across some freezer meals recommended by the Pioneer Woman. I know that she has some good stuff so I had to pin it and look for some new recipes. Well. I found one. But not for a meal. More for a yummy breakfast. Sweet rolls! Let me tell you. They were yummy! I followed her recipe, but for some reason I got a LOT more rolls than she said. I got 4 pans instead of 2! I was planning on freezing 1 and eating 1. Well, we ate 2 and froze 2. I also altered it a bit (because I needed more fruit filling) so I did half of them lemon raspberry and half lemon blueberry. I found the recipe here http://thepioneerwoman.com/cooking/2013/07/freezer-cooking/

     Ingredients

•  FOR THE DOUGH:
• 4 cups Whole Milk
• 1 cup Sugar
• 1 cup Canola Oil
• 2 packages Active Dry Yeast, 0.25 Ounce Packets
• 8 cups All-purpose Flour
• 1 cup (additional) All-purpose Four
• 1 Tablespoon (heaping) Salt
• 1 teaspoon (scant) Baking Soda
• 1 teaspoon (heaping) Baking Powder
•  FOR THE FILLING:
• 1 stick Butter
• 3/4 cups Sugar
• 2 whole Lemons, Zested
• 2 cups (Heaping) Fresh Blueberries
•  FOR THE GLAZE:
• 1 whole Lemon, Juiced
• 2 whole Lemons, Zested
• 3 cups Powdered Sugar
• 2 cups Whole Milk, Or As Needed
• 1 dash Salt
• 3 Tablespoons Melted Butter

Makes 24 rolls.

For the dough:
Mix milk, 1 cup sugar, and canola oil in a large pot or Dutch oven. Heat over medium heat until very warm but not boiling. Remove from heat and allow to cool until warmer than lukewarm but not hot. 

Sprinkle yeast over the surface of the liquid, then add in 8 cups flour. Stir gently until totally combined. Mixture will be very wet and sticky. Cover with a tea towel, keep in a draft-free place, and allow to sit for 1 hour.

After 1 hour, add in an additional cup of flour, as well as the salt, baking soda and baking powder. Mix until combined. Refrigerate dough, covered, until you need it. (Refrigerating the dough helps make it easier to handle.)

Preheat oven to 375 F. Butter a large baking dish (or a couple of smaller dishes) generously. you could use a 9x13 or two 9-inch pie pans which is what I did.

Melt 1 stick of butter in a small saucepan over medium heat. Once melted remove from heat. 

Divide dough in half. Store one half in the fridge for another use (another batch of these, a batch of cinnamon rolls, a batch of dinner rolls). Turn the other half of the dough onto a floured surface. Roll into a large rectangle, about 30 inches wide by 10 inches deep. Roll as thin as possible! Drizzle melted butter over the dough, using your fingers to spread evenly. 

Using your fingers, mix sugar and lemon zest so that it's a nice, light yellow sugar. Sprinkle it all over the butter. Sprinkle the blueberries evenly over the surface.

Beginning at the side furthest from you, roll dough toward you until it’s in the shape of a tight log. Tuck as you go so the roll stays tight. Pinch the edges to seal the seam shut. With a sharp knife, slice into 1/2 thick hick rolls and lay the slices, cut side down, into the buttered baking dishes. Allow to rise for 20 minutes, then place in oven and bake for 15 to 20 minutes, or until deep golden brown on top.

To make the glaze: Add lemon juice, lemon zest, powdered sugar, milk, and dash of salt in a bowl. Add melted butter and whisk together until smooth. Taste it and add more of whatever it needs. 

Remove rolls from oven and drizzle the glaze all over the rolls. Be sure to get it all around the edges and covering the surface so they’ll be nice and moist! 

Serve warm or at room temperature.

New summer pizza recipe

It's summer time and that means it is HOT here. Of course, making dinner stinks when it's 115 degrees out. I found a great recipe that can definitely be made without making the house an oven. It is for a Chicken Club pizza. The family gave it a very leary glance when I put it in front of them but it turned out to be a dinner that they asked for seconds so I think it's a keeper.

The other day I made 4 balls of pizza dough for the freezer. I grabbed one out and let it rise all day. I then baked it for 10 minutes. I'm sure you are asking how that makes this a heat free dinner. Well, the reason is that you could TOTALLY use a Boboli ready made pizza crust. The crust does not have to be warm to make this. The ingredients also include chopped chicken and bacon. Again, you can use already cooked chicken and bacon OR use the microwave. I originally saw this recipe from Kraft Foods but I tweaked it to my own liking. You can find the original recipe here http://www.kraftrecipes.com/recipes/chicken-club-pizza-123038.aspx

My alterations were the following

-one homemade baked pizza crust on a cookie sheet

-1 tablespoon of mayonnaise

-1/2 cup of ranch dressing

-2 tablespoons of sour cream

-1 large cooked and chopped chicken breast

-8 slices of bacon cooked (could use turkey bacon as well)

-handful of romain lettuce washed, dried, and chopped

-1 diced tomato

Mix mayo, dressing and sour cream and spread onto pizza crust. Cover with toppings of chicken breast, bacon, lettuce, and tomato. Enjoy. Super, super yummy. I didn't put the cheese on it...I thought it tasted fine without it. It was quickly gobbled up.

Evil dessert

For Father's Day I made Jake one of his favorite desserts. Thankfully, this time I did not have any mishaps with the food processor (I once dropped the blade on my toe while making it causes a trip to the ER for stitches). The funny thing is, when Jonah saw me putting it into the oven he started to freak out saying that it was an evil dessert. I was quite puzzled until he asked me why I would make something out of blood. I assured him that it was cherries but he would not believe me. Poor kid missed out on a yummy dessert...and a'la mode too! Just too funny.

So what's the recipe? Here ya go.

Pear (or apple or peach) and Cherry Crumble

Heat oven to 425 degrees

1/2 cup flour

1/4 cup granulated sugar

1/4 cup brown sugar

1/2 tsp ground cinnamon

1/2 tsp nutmeg

5 tbs butter cut in pieces

1 can cherry pie filling

1/3 cup sugar

1 1/2 tbs cornstarch

1/4 tsp ground cinnamon

1/4 tsp nutmeg

1 1/2 tsp lemon juice

3 medium pears, apples or peaches (or combination of fruit)

Crumble flour, sugar and first listing of spices in food processor. Pulse to blend. Add butter. Pulse until coarse crumbs form. Pour cherry pie filling into 2 qt greased baking dish. Mix sugar, cornstarch and spices in bowl until blended. Stir in lemon juice. Add sliced fruit. Spoon over cherries. Top with topping. Bake 45 min or until topping is golden brown and fruit is tender. Cool. Refrigerate at least 8 hours. Or be like us and eat it warm with vanilla ice cream.

Try it. You will like it.

Freezer Meals

With a new baby coming and whizzing through all of my freezer meals during my super sick first trimester, it's time to start thinking about replenishing my stash. So I decided I should give myself some accountability and start documenting some of the meals that I make.

Since I am supposed to be resting for the next few days I used one of the very last meals in my stash before I start replenishing. It is Chicken Cordon Bleu Casserole. This is a great meal to make after Christmas or Easter to use up some of that leftover ham. I got the recipe from Pinterest (of course). Here's the link http://www.madefrompinterest.net/chicken-cordon-bleu-casserole/ . I am copy and pasting the actual recipe just in case for some crazy reason the link is taken down and I lose the lovely recipe.

Chicken Cordon Bleu Casserole

recipe adapted from tastykitchen.com

Base:

1 large rotisserie chicken, meat removed and pulled (about 5-6 C) or 5-6 C of chicken breast meat cooked and shredded into large chunks

1/2 pound sliced deli-style black forest ham, chopped or some yummy leftover ham from Christmas/Easter cut into chunks.

1/2 pound sliced swiss cheese

Sauce:

4 Tb butter

4 Tb flour

3 C milk

2 Tb lemon juice

1 Tb dijion mustard

1 1/2 tsp salt

1/2 tsp smoked paprika

1/2 tsp pepper

Topping:

4 Tb melted butter

1 1/4 C seasoned bread crumbs

1/4 C parmesan cheese

1.  Preheat oven to 350 degrees and spray a 9×13 casserole dish with nonstick spray.  Layer the chicken in the bottom of the dish followed by the ham and finally the swiss cheese.

2.  In a medium saucepan, melt the butter over medium heat.  Whisk in the flour and cook for 1 minute. Slowly add the milk, whisking to keep clumps from forming.  Turn the heat to high and cook until the sauce thickens and boils completely, whisking often.  Remove from the heat and add the remaining sauce ingredients.  Pour the finished sauce over the base layer already in the dish.

3.  In a small bowl, mix together the topping ingredients until the butter is evenly distributed over the crumbs.  Sprinkle over the top of the dish and bake for 45 minutes.  Allow to cool for 10 minutes before serving so the sauce will thicken just a bit. You may want to cover the casserole for the first 20 minutes or so just so the crumb topping doesn't become too brown. This is just my personal preference.

Now, whenever I make this I try to make two. One to serve and one to freeze. The one to freeze I do not bake and I do not put the bread crumb topping on. In order to serve, I defrost completely and then add the crumb topping and bake at 350 for 45 minutes. I also serve this with potatoes. You can make some freezer twice baked potatoes or use some potatoes that you have on hand (today I had red potatoes) and then just throw them in the microwave and smash them with some butter and salt and pepper. Yummy. I also added some frozen veggies...but that's just me. This recipe is super delicious and well worth it to double and freeze for a lazy day meal...or when you are supposed to be "resting" (have I mentioned that I don't do "resting" very well? But then again, what mom does?

Pasta Fagioli Soup

This soup is uber yummy! I made it tonight with some fresh bread. I would highly recommend it. I adapted it to my needs from this site. http://iowagirleats.com/2012/09/13/copycat-olive-garden-pasta-e-fagioli-soup/  

Pasta Fagioli Soup Recipe
(Makes about 8 servings)

Ingredients:

• 1 pound ground beef or ground turkey
• 1/4 small onion, chopped 
• 3 small carrots, chopped 
• 1 stalk celery, chopped 
• 2 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 1 can (15 oz) tomato sauce
• 2 cups of beef broth
• 1 can (15 ounces) red kidney beans, drained and rinsed
• 1 can (15 ounces) cannelini beans, drained and rinsed
• 1 c water water
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 4 ounces ditalini pasta, uncooked. 

Directions:

1. In a large pot, over Medium heat, cook the ground beef. Drain. 
2. Stir in the chopped onions, carrots, celery, and minced garlic.  Cook for 10 minutes, stirring occasionally.
3. Stir in the crushed tomatoes, tomato sauce, beef broth, red and white kidney beans and water.
4. Season with the salt, pepper, oregano, basil, and thyme and simmer for 1 hour, stirring occasionally.
5. When the soup has 7 minutes left to simmer, add the pasta. 

Store in an air tight container in the refrigerator or in the freezer.

Yummiest Cookies

After having chocolate chip cookies at Wildflower Bread Co. the other day I set off to make a similar cookie in my own kitchen. I found one thanks to Pinterest and an incredible baker. The link is http://hostthetoast.com/best-chewy-cafe-style-chocolate-chip-cookies/  I'm also going to post the recipe just in case for some crazy reason that link stops working. I would hate to lose the recipe!

THE BEST Chocolate Chip Cookies!

• Makes 12-20 (it made me a bakers dozen)
• 
  
• Ingredients
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• 2 cups + 2 tablespoons all purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cornstarch
• ½ teaspoon salt
• 1 ½ sticks (6 oz) butter, melted and cooled
• 1 cup brown sugar, lightly packed (I used light brown sugar, but dark brown sugar will work as well if you want a more molasses-y flavor)
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1½ cups dark chocolate chips

DIRECTIONS

1. In a medium-sized bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
2. In a large bowl, beat together the cooled melted butter and the sugars with a hand-mixer for about one minute. Then, add in the eggs and vanilla extract. Beat until just combined.
3. Slowly add in the dry ingredients and mix briefly, just until there are no flour clumps left. Fold in the chocolate chips.
4. Cover and refrigerate the dough for 30 minutes to an hour.
5. Remove the dough from the refrigerator and preheat the oven to 325 degrees, making sure you have the racks in the middle of the oven.
6. Scoop ¼ cup of cookie dough at a time and roll into balls. Then, tear the balls in half by pulling gently on both sides. Smush the two halves together again, but this time have the lumpy, torn sides face upward. Place on a baking sheet lined with parchment paper, making sure the cookies have plenty of space to spread.
7. Bake for about 12 minutes, rotating half-way through, or until the cookies have spread out and the edges are golden, but the center of the cookie still looks soft and just slightly under-cooked. Let cool on the baking sheets until the cookies are firm enough to remove. Every oven is different, so I recommend starting with just one or two cookies on the tray to see what baking time works best for you!
8. Repeat with remaining batches, until all cookies are baked. Enjoy with a cold glass of milk!

THESE ARE INCREDIBLE! Seriously. Try them.

Lemon Granita

Quite awhile ago I made an amazing lemon granita that the family loved. Our neighbor has a lemon tree right on the side of our yard so she told us that we could pick anything that we could reach. I juiced about 5cups of lemon juice and made some lemonade concentrate (4 qts of lemonade worth). I also got a request to make the granita again. I had trouble finding the recipe again so I figured I better post it here and share while I was at it. Now, we can have lemon granita tomorrow for dessert. Yay. I feel accomplished.

Lemon Granita
2 c water
Generous 1/2 c sugar
1 c lemon juice (fresh squeezed)
Grated rind of 1 lemon

Boil water and sugar until sugar is completely dissolved. Remove from heat. Add lemon juice and rind. Stir. Pour into ice cube tray and freeze at least 3-4 hrs. 
Remove frozen cubes, chop coarsely, then place in a food processor or blender and process until it forms small crystals. Spoon into glasses and serve immediately.

New toy for me

I got a new toy!  Jake bought me an early Mother's Day present. A kitchen aid mixer!  I love it! I have made cinnamon rolls and bread and my favorite so far, strawberry muffins. I adapted a blueberry muffin recipe from America's Test Kitchen. I made it a little healthier and of course, used strawberries instead

Strawberry Muffins

Lemon sugar topping

1/3 c sugar

1 1/2 tsp lemon zest

Muffins

2c strawberries washed and stemmed

1 tsp sugar plus 1 1/8 c as well

2 c flour

1/2 c wheat germ 

2 1/2 tsp baking powder

1tsp salt

2 lg eggs

4 tbs melted butter

4tbs applesauce

1 c buttermilk

1 1/2 tsp vanilla

1. Mix topping ingredients in a small bowl and set aside

2. Preheat oven to 425 and prepare muffin tins (makes approx 18)

3. Bring 1 c berries and 1 tsp sugar to simmer on stove. Make to jam like consistency then remove from heat. 

4. Cream remining sugar and eggs then slowly add butter, applesauce,buttermilk, and vanilla. Slowly stir in the dry ingredients and strawberries. 

5. Spoon into muffin cups and then drop teaspoons of the jam mixture on top. Use a chopstick to slightly swirl in the jam. 

6.  Sprinkle the lemon sugar on the muffins. 

7. Bake until tops are golden and just firm. 17-19 minutes. Cool and enjoy!

Mmm Mmmm Cookie Monsters :)

There is just something about homemade cookies. They just make your day brighter. I decided to make some of my FAVORITE cookies the other day and the boys LOVED it.

I think the grin just makes the day even brighter don't you?

Want to make some of your own? Come on, you know you want to! Here's the recipe so all your little munchkies can have a grin like mine :)

Oatmeal Chip Cookies

1c shortening

1c granulated sugar

1c brown sugar

2 eggs

2c rolled oats (I use a little bit less)

1 tsp vanilla

2c flou

1tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 pkg chocolate chips

Cream shortening, granulated sugar and brown sugar. Beat in eggs and vanilla. Sift together flour, soda, baking powder and salt and add to creamed mixture. Stir in rolled oats and chocolate chips. Drop by teaspoonfuls onto a cookie sheet.  Bake 10min at 400 degrees. Makes 6 dozen.