Archive | Recipes RSS feed for this section

Fun Friday: chocolate banana pudding pie

8 Feb

This was such a great treat and the single pudding recipe made two pies!

Last weekend was Superbowl Sunday. For the first time in a long time, we were not hosting and my husband was heading out to watch the game. We girls had lots of great foods to eat for the game but hadn’t really given dessert much thought. We’d had a super-busy day so I hadn’t even had a chance to think much about it.

That evening as the game was getting started and before any points had been scored, I sat and googled random things like “Dessert right now” and just “Dessert” to see what would come up. I figured I’d see something that would trigger an idea for me. Sure enough, something came up about a pudding pie, and that’s when I knew what I could do.

I had two ready-made, gluten-free graham cracker pie crusts that I’d bought and not used, I had three bananas that were on their way to the freezer if I didn’t use them soon, and I had all the ingredients to make our favorite homemade chocolate pudding. I polled the girls and we all agreed that this sounded like a great idea. It was early enough that the pie could chill for a bit while we ate and watched the game.

I am so glad that we gave this idea a try because this dessert was delicious!! My daughter Liz sliced the bananas and we split them so that we used 1 and 1/2 banana in each crust. The batch of pudding made exactly enough pudding to fill two pies and that gave us enough dessert for three nights.

I’d definitely make this dessert again. It reminded me of a layered graham cracker and pudding dessert my mom used to make us when we were younger, but with the addition of the bananas. Because it had a lot of time to chill, the dessert was even better the second night. You can definitely add a dollop of whipped cream to the top if you’d like, although none of us did. We liked it just the way it was.

Have a great weekend!

 

 

Meal Inspiration: Where do you find yours?

16 Jan

This salad wasn’t even on our radar until I saw a similar one pictured in a magazine.

Do you ever find you’re stuck in a meal-planning rut? I know that I easily tire of planning “the same old thing” week after week, and we try to mix it up every two-week meal menu. Therefore, I’m always looking for inspiration for our menus. We love cooking, we love eating and we love trying new things all the time.

Recently, I was thumbing through an issue of the Gluten-Free Living Magazine that had come in over the vacation week or sometime in that mad rush of weeks and I came across an advertisement for their newsletter.

It wasn’t the idea of the newsletter that struck me, however, but more so the salad pictured on the page in front of me. We love a good salad at our house and often times we will schedule a grilled chicken Caesar salad or a taco salad as one of our meals. Recently though, we’ve been loving fresh spinach, so when I saw it pictured in the advertisement, I stopped and paid attention.

I quickly ripped this ad out of the magazine and started to plan our next meal.

I am definitely a person who is drawn to food photos and videos, and I get a lot of my inspiration in this way. I took a long look at the salad in the picture, checked out what was in it and then made a note at the top of the page of the ingredients and what else we could add to it to make it even better and more to our family’s liking. When I showed the page to my family four out of five of us thought it looked great, so we planned it for a night the fifth one of us was not going to be home.

The original ingredients were spinach, craisins, pomegranate seeds, crumbled cheese, quinoa, and nuts. To that list, I also added in grilled chicken and crumbled bacon. During our most recent shopping trip we bought it all and on Monday night we laid it all out in a make-your-own salad bar style.

Initially, we forgot to put the quinoa out, but when I pulled out the original magazine photo to compare pictures, I quickly realized it and we added it in after the photos had been taken.

The good thing about this meal besides the flavor and the fact that it’s a healthy choice is that it was fast and had a simple cleanup. The nuts were pre-crumbled, the chicken was Perdue Shortcuts, and the bacon was pre-cooked. Quinoa is easy to cook and I cooked it ahead of time that afternoon so it could chill. The hardest thing was cutting and seeding the pomegranate, and although I know that they come already done for you, the store we were at didn’t have them that way at the time we were there, so we grabbed a whole one and enjoyed figuring that process out. Otherwise, it was quick and easy. There were almost no leftovers and everyone had two bowls. For dressings, we put out a bottle of Panera Fuji Apple that my parents recently introduced us to and which is gluten and dairy free, and a Balsamic Vinaigrette which is also gluten and dairy free. I had the apple, but either would have been good.

This was a completely different salad than what we normally would’ve thought of on our own, and we all raved about it. We’d definitely make it again and it’ll be a staple in our menu cycles going forward. It looked pretty, tasted great and cleaned up well. All in all, a successful meal.

Spinach salad has quickly become a favorite of ours.

 

Fun Friday: Dairy-free cream cheese filling for crepes

11 Jan

This was a great new option for our crepe fillings!

TGIF! It’s Friday and it was our first full week back to school. For me personally, it wasn’t a bad week, but for the kids, it was exhausting to be full-on, back at it again after the break.

For today’s Fun Friday post, I thought I’d share a cream cheese filling that I made for our New Year’s Day brunch here at home. We don’t entertain guests that morning, but we generally do a very special breakfast just for our own little family to celebrate the new year. This year we opted to do crepes. We usually put out a variety of fillings including eggs/ham/cheese, bacon, berries, Nutella, peanut butter, bananas, and sometimes we’ll make a hot compote of apples and raisins. This year we also made a chocolate fondue on New Year’s Eve night while we waited for the ball to drop, so we were strategic when shopping for our dipping items for that treat so we’d have some fruits leftover for the next morning’s fillings.

This was a brand I’d already come to trust with a few other products, so that’s how I chose the cream cheese for my recipes.

When I made our Christmas cookies this year, I had one cookie I was particularly nervous about because it had a cream cheese filling and I had yet to try out a dairy-free option for cream cheese. When I bought my cookie-baking ingredients I had yet to do a “trial run” of these cookies, so I just purchased a cream cheese substitute that came from a brand whose products I already liked, and I crossed my fingers, hoping the filling would come out well, and it did. Everyone raved about these cookies, and I was just thrilled. And, relieved.

The cream cheese filling came out so well in fact, that I thought that I would try making a new filling for our crepes, since Nutella is not dairy-free and therefore, it eliminated one of the filling options for some of us.

I went back to the store and I picked up another package of the Daiya cream cheese spread, and I looked up a recipe online for a cream cheese filling for crepes. I assumed it would be pretty similar to the cookie filling, and it was. I found the recipe here, which included the recipe for the crepes themselves as well, and I used just the filling ingredients as my guide, not including berries, although I did have them ready to go:

For the Filling:
  • 1/2 cup granulated sugar
  • 8 ounces cream cheese
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract

    When the time came, we had a lot of filling options for our crepes.

    That morning’s brunch was delicious, and I was so pleased with the filling. It worked out very well, and I’d definitely use it again. I am happy with the Daiya cream cheese substitute. They also have a flavored one that I would consider using in my recipes as well, which replaces a staple for one of our favorite chicken recipes over the years, and it’s a recipe I haven’t made in the past year or so.

    I hope you’ll give this cream cheese filling a try too. If you’re not in need of a cream cheese replacement, the recipe is one that ordinarily uses regular cream cheese, so you don’t need to do anything different.

    Have a wonderful weekend and I hope you too, have a Fun Friday!

    You can add a little whipped cream to the top of your crepes, dairy-free or not, and you’ll have quite the treat!

New year, new two-week menu, new recipes, new kitchen toys

9 Jan

One of many new recipes we’ve tried recently

Happy New Year!

It’s suddenly January.

The holidays have passed, the vacation week off of school is over, and we’re suddenly back at it. School and work are back to their regularly scheduled programming, with the exception of our college kid, who still has a couple more weeks of vacation.

The month of December was like Cookie Central on the blog, as it always is. It was Cookie Central in my kitchen too, and I was so pleased with the results. I had been apprehensive about trying some of our favorite recipes as both gluten and dairy free this year, but I have to say that all went well and the recipes went off without a hitch. I was able to pull them all off with the exception of just one. Next year I’ll be able to do them all, as I’ll have a year to solve this year’s minor issue.

One of two new kitchen toys we have been playing with since the holidays: an air fryer

Now that we’re done with cookies and my jobs are back to their normal pace for a couple of months, I’m looking forward to sharing some new dinner recipes on the blog. Even though I haven’t been sharing them, we’ve been trying them. We also have two new kitchen toys: an air fryer and a new Belgian Waffle maker. The waffle maker was done out of necessity when our old one broke during dinner prep one evening and the air fryer was a gift from my husband to me. I have wanted one since they’ve been all the hype over the past year.

As my New Year’s gift to you, today’s post will contain a Two Weeks of Meals list for you as well as the link to the new recipe we tried, which is pictured above for Creamy Steak Alfredo. We actually made two versions of the recipe at once, in order to accommodate allergies, which we don’t often do. I’ll explain that part later and show the second version then as well.

TWO WEEKS OF MEALS (Because of the holidays, this two weeks of meals is not a full two weeks. We had a couple of meals out, so I started with New Year’s day as our first day.)

Chicken and Waffles: This is a new recipe we made on New Year’s day. We fried the chicken in the air fryer and used the new waffle maker for the waffles. Our plan was to use our old waffle maker until it was broken when it came time for dinner. I will share our air fryer and waffle maker adventures in future posts.

Chourico and Peppers: This is a spicy Portuguese sausage recipe cooked in a tomato sauce with peppers. My husband’s recipe is similar to this recipe.

Zucchini Shrimp Scampi: This is a favorite recipe of ours and you can find it here.

Soup and sandwiches: We had this on a Friday night and had a homemade chicken and rice soup and grilled tuna and cheese sandwiches.

Steak and Chicken Fajitas: We use our cast iron skillet to make these and they’re delicious. We don’t use a specific recipe but they’re similar to this one. We also use a homemade fajita spice mix.

Meatloaf: I love this Weight Watchers recipe and I’ve been craving it. Now that we have had it, my craving has been satisfied for a while.

This was our allergy-friendly version of the new Alfredo pasta recipe also shown above. It was completely gluten and dairy free and she opted for no steak.

Creamy Steak Fettucini: I saw this recipe go by on my social media feed and emailed the link to myself so that we could try it. We actually used almond milk and bow tie pasta for our version above, but we had to make a smaller version that used dairy-free Parmesan cheese, almond milk, and gluten-free spaghetti. This recipe got a thumbs up from all five of us. It was very tasty and we’d most definitely make it again. We used fresh spinach and I did try putting a little bit of Balsamic Glaze on mine as was suggested in the recipe, and it was delicious.

Burritos: This is a quick and easy meal for us for a busy night.

Chicken Marsala: Another favorite meal of ours that can be served over pasta, over rice, or over mashed potatoes.

Chicken, Broccoli, Cauliflower Casserole: I am going to be preparing this meal using a new dairy-free sauce recipe instead of cheese. I’ll keep you posted.

Hot Dogs, Hamburgers: This is a Friday night meal for us and not my favorite, so we’ve planned it for a night that I’ll be out.

Enjoy the rest of your week and be on the lookout for some new recipes I’ll be sharing soon!

Your Tray or Mine? Cookie Tray Recipe of the Day: Chocolate Chip Butterballs

21 Dec

These cookies could be made with nuts instead of chocolate chips if you prefer!

ORIGINALLY POSTED DECEMBER 5, 2011

Today’s recipe is another one of my favorite cookie recipes, one we’ve made for years and years. Way back when I was a Girl Scout, I used to participate in the Girl Scout Bake Off each year and one of the years I earned second place with these cookies! That’s how long my family has been making them.

We call them Chocolate Chip Butterballs, but they have many other names: Snowballs, Mexican Wedding Balls, Hazelnut Balls and probably other names I don’t even know about.

Traditionally they are made with nuts. I don’t like nuts, my family never baked with nuts growing up and I don’t either We all really love Chocolate Chips though, so my mom has always subbed in the chocolate chips for nuts. You can choose either mini chips or the regular sized chips. Personally, I prefer the big ones, but if you don’t, switch them for the minis instead. If you’re into tasting batter, this one is safe to eat, there are no eggs in this recipe. I’m always pretty sure I’d come out with about six more cookies in each batch if I ate less batter!

This recipe can be made fast and easy if you have extra set(s) of hands to help you roll the batter into balls! This is one I often let my kids help with. I don’t usually have them roll the hot ones in the sugar though, even though I use a spoon for that. Their “part” is the cold batter getting rolled into the balls for baking.

Be sure to check back tomorrow to see what the coordinating kids’ activities are for this recipe!

Enjoy!

Chocolate Chip Butterball Cookies

INGREDIENTS

2 cups flour **for a healthier version, I have used one cup of wheat flour mixed with one cup of white flour**
1 cup butter or margarine  **for a healthier version I have substituted “I Can’t Believe It’s Not Butter” for regular**
4 TBL granulated sugar
1/4 tsp salt
2 tsp vanilla

one 12 oz. package chocolate chips

Bowl of confectioner’s sugar

DIRECTIONS

Combine flour, butter, granulated sugar, salt, vanilla in bowl of electric mixer. Mix well.

Add in chocolate chips, mix them into the batter.

Refrigerate dough 30 minutes (or longer.)

Form into 1″ balls, place on cookie sheet. These don’t spread, so you can put a lot on a sheet, no need to spread them out a ton.

Bake at 375 for 15-20 minutes.

Cool only slightly, maybe a minute or so, and then roll each one in a bowl of confectioner’s sugar.

Roll a second time in confectioner’s sugar before serving.

Your Tray or Mine? Cookie Tray Recipe of the Day: Chocolate Thumbprints

20 Dec

ORIGINALLY POSTED DECEMBER 1, 2011

I first posted this recipe on my FB page on December 5, 2008!! It’s a cookie recipe my mom and I make every year, and if I had to pick a top favorite, this would be in my top two. I LOVE these cookies. They’re easy to make and easy to just POP into your mouth!! And, they’re chocolate on chocolate. I mean really…how much better can you get than that?

This is a rolled cookie, so your kids can help you if you’d like them to. They can also use their thumbs to make the indentation in the cookies for the filling.

***As of 2013, I’ve added some modifications to the recipe to go with our dietary restrictions. You can either stick to the original recipe or try the healthified version.***

Chocolate Thumbprint Cookies
Makes six dozen
Preheat oven to 375 degrees

Thumbprints before baking

Almost ready to go in the oven!

Alex making thumbprint batter

Alex did almost all the measuring and mixing for the thumbprints herself, with very little help from me.

INGREDIENTS FOR COOKIES

1 cup margarine or butter, soft (We now use I Can’t Believe It’s Not Butter)
1 cup granulated sugar
1 tsp vanilla extract
2 oz (2 sq.) unsweetened chocolate, melted and cooled
1 egg
2 1/2 cups all purpose flour (you can sneak in some wheat flour, mixing half wheat and half white)

DIRECTIONS FOR COOKIES

In large bowl, cream margarine and sugar until light and fluffy.
Blend in vanilla, chocolate and egg.
Lightly spoon flour into measuring cup, level off. Gradually add flour to creamed mixture, mix well.
Chill dough 30 minutes for easier handling.

Shape dough into 1″ balls, place 2″ apart on ungreased cookie sheets or parchment lined sheets. With thumb, make imprint in center of each cookie.

Bake at 375 degrees 8-10 minutes. Let cool one minute before removing from cookie sheets. Fill with chocolate cream filling.

Thumbprints ready to fill

Thumbprints are ready to be filled!

INGREDIENTS FOR CHOCOLATE CREAM FILLING

6 oz. (1 cup) semisweet chocolate chips
2 Tablespoons corn syrup
1 Tablespoon water
1 Tablespoon margarine or butter
1 teaspoon vanilla extract

In small saucepan melt chocoalte chips with corn syup, water and margarine over low heat, stirring constantly. Stir in vanilla.
Spoon 1 tsp into each cookie.

Your Tray or Mine? Cookie Tray Recipe of the Day: Snickerdoodles

18 Dec
Snickerdoodle Cookies

These are fast and easy cookies to make and one of my kids’ favorites.

ORIGINALLY POSTED DECEMBER 12, 2011

Today’s recipe is a new addition to our cookie trays. It is not one that we did when I was growing up but it’s one I include every year now.

Several years ago when my kids were in preschool we attended a book fair there prior to Christmas. I got them a “Strawberry Shortcake Holiday Treats” cookbook and this recipe is from there! It had all “regular” ingredients (aka ingredients I had on hand) and that’s why I liked it.

I usually have them help me by dropping the cookie dough in the cinnamon and sugar and having them roll them. Rolled cookies are good for that!

I often double this one, it’s a fast tray filler.

Tomorrow be on the lookout for a fun craft for the kids to go along with this recipe!

Strawberry Shortcake Holiday Treats Cookbook

Here’s the girls’ cookbook that this recipe came from.

SNICKERDOODLES
Ingredients:
1 3/4 cups flour

1/2 tsp baking soda

1/4 tsp salt

1/2 cup butter, softened

1 cup white sugar

also 2 Tbl. white sugar

1 egg

2 Tbl milk or cream

2 tsp vanilla

1/2 tsp cinnamon

Directions:
Preheat oven to 375

In medium bowl, stir together the flour, baking soda, and salt. Set aside

Use the electric mixer to cream together the butter and 1 cup of sugar.

Beat in the egg. Add the milk and vanilla. Beat until all combined.

Add in dry ingredients and beat til well mixed.

In the small bowl, stir together the 2 TBL sugar and 1/2 tsp cinnamon.

Roll the dough into 1″ balls. Roll the balls in the cinnamon sugar mixture and place them about two inches apart on the baking tray.

Bake for 10-12 minutes or until cookies are done. Remove to wire rack and cool completely.