Friday, January 30, 2009

Sauteed Zucchini

I have always loved zucchini, but I usually cook it with butter, I tried to make it without all the added fat and it was awesome! This is the way that we like it prepared. -Sarah

1 onion, sliced in wedges
3 medium zucchini, sliced
1# baby portabella mushrooms, or regular mushrooms, sliced
1 oz. finely shredded Asiago cheese
salt and pepper
dried basil

  • Cook onions in a little water until just beginning to soften. Add zucchini and mushrooms, salting and adding more water if needed. Season with basil.
  • When zucchini is almost cooked through sprinkle with a little cheese and flip vegetables over to brown slightly. Repeat process and sprinkle with remaining cheese to serve.

Thursday, January 29, 2009


This is a great idea! The boys have so much fun with this and it's cheap to make too. -Sarah

Mix together in a bowl:
3/4 cup warm water
1 cup glue (white Elmer's glue)
several drops of food coloring

Mix together in another bowl:
4 t. Borax (found in the laundry isle)
1 1/3 cup warm water

Pour contents of 1st bowl into 2nd bowl and DO NOT MIX! Let stand for about 1 minute and pull out of bowl.
At first it will be bumpy and lumpy, but after working with it a few minutes it will become smooth. You can stretch it, bounce it, roll it, squish it...kind of like play dough, but more like SLIME!

Monday, January 26, 2009

Kettle Corn

This is another Whirley Pop recipe, I love my Whirley Pop and took a picture of it to show you what it looks like, if you haven't seen one. -Sarah

1/3 cup popping corn
1/4 cup sugar
1/4 cup oil

  • Place all in Whirley Pop. Cook over medium-high heat, turning handle constantly, until popping stops.
  • Quickly pour into bowl and sprinkle with salt if desire.

Thursday, January 22, 2009

Apple Pecan Muffins

I just tried this new recipe I had written down. I changed it a bit and will definitely make them again and again. Muffins are awesome. I just love the pecan crumb topping and they are so moist! -Kristin

3/4 c. plus 2 T. brown sugar
1/4 c. chopped pecans
1/2 t. ground cinnamon
1 c. all-purpose flour
1 c. whole grain pastry flour (or whole wheat flour)
1 t. baking soda
1/2 t. salt
1/4 c. canola oil
2 eggs
1 c. natural applesauce
1 t. vanilla extract
3/4 c. low fat milk
1 apple, cored, peeled and diced finely (like 1/4 inch pieces)

  • Preheat oven to 400 and coat 18 c. muffin pans with non stick cooking spray.
  • In small bowl, mix together 2 T. brown sugar, cinnamon and pecans and set aside.
  • In separate bowl, whisk flours, baking soda and salt; set aside.
  • In another bowl, whisk together oil, eggs, applesauce, vanilla and milk.
  • Mix the wet ingredients into the dry and stir just till combined.
  • Fold in diced apple.
  • Fill up 18 muffin cups with batter. Sprinkle the pecan mixture evenly divided between them all.
  • Bake for 12-15 minutes until done.

Friday, January 16, 2009

Soft Multigrain Pretzels

My kids love to make homemade pretzels with me. They love to do different shapes. For this blog post I made them do regular shapes! This is the easiest, yummiest recipe I have tried. They are not fussy at all and always turn out great! -Kristin

1 c. warm water (105-115 F)
1/4 c. sugar
2 1/4 t. yeast (or 1 package active dry yeast)
2 T. olive oil
1 egg
1 1/2 t. salt
2 1/2 c. all purpose flour
1/2 c. whole wheat flour
1/2 c. cornmeal
1/4 c. oat bran

1 egg white
2 T. water
Kosher salt
Poppy Seeds (optional)

  • Combine the water and sugar in a large bowl.
  • Sprinkle with yeast and let stand until foamy, about 5 minutes. To yeast mixture, add the oil, egg and salt; set aside.
  • In different bowl, combine the flours, cornmeal and oat bran. Gradually work the flour mixture into the wet ingredients until a stiff dough forms. Grease a large bowl and place dough in it. Cover lightly and refrigerate for at least 2 hours and up to 24 hours. Grease 2 baking sheets.
  • Shape the dough into a long, log shape and divide it into 16 sections.
  • Roll each section into about a 15-20 inch rope.
  • Shape into pretzel and place on baking sheet.
  • Combine the egg white and water and then brush the tops of the pretzel with it.
  • Sprinkle them with Kosher salt and poppy seed if desired.
  • Cover lightly with plastic wrap and let rest in warm place for about 45 minutes. They do not raise that much.
  • Bake at 400 for 13-15 minutes.

Tuesday, January 13, 2009

Two Bean Turkey Chili

Chili = Delicious! -Kristin

4 teaspoons olive oil, divided
2.5 pounds ground turkey breast
1 c. chopped onion
4 cloves garlic, minced
1/4 c. chili powder
2 T. cumin
2 t. dried oregano
2 bay leaves
1/2 t. salt
2 (28 oz) cans diced tomatoes
2 (8 oz) cans tomato sauce
3 c. chicken broth
2 (15 oz) cans red kidney beans, rinsed and drained
2 (15 oz) cans black beans, rinsed and drained

shredded cheddar, to garnish with
  • Heat 2 teaspoons oil in large pot over medium high heat. Add the turkey and cook until browned and cooked through. Transfer to a bowl and set aside.
  • Heat remaining oil in pot and saute the onion and garlic until tender and golden, about 4 minutes.
  • Return turkey to pot and stir in the seasonings.
  • Add the remaining ingredients and stir to combine.
  • Bring to boil then reduce to low heat and simmer partially covered for at least 30 minutes and up to 2 hours. (the longer the better!)
  • Discard the bay leaves and serve.

Monday, January 12, 2009

Grandma’s Coffee Cake

My Grandma got this recipe from her mother-in-law when she was a new bride. She changed the recipe by replacing the lard with margarine and the sour milk with buttermilk. She has no idea how long this recipe has been on the Walter side. We enjoy this for breakfast every time we make a trip to Grandma’s house. –Sarah
2 1/4 cup brown sugar
3/4 cup margarine
3 cups flour
3/4 t. salt
Mix and remove 1 1/8 cups of crumb mixture for topping
To remaining crumb mixture add:
2 eggs
1 1/2 t. baking soda
1 1/2 cups buttermilk
Mix and pour into greased 9x13 pan. Top with reserved crumb topping.
Bake at 350 degrees 40 minutes

Ditalini with Turkey Sausage

My family loves this quick and easy and sooo delicious meal! -Kristin

1 pound ditalini pasta
1.25 # sweet turkey sausage, casing removed
1 (15oz.) can tomato sauce
1 (6oz.) can tomato paste
1 c. chicken broth
1 t. dried oregano
1 t. dried basil

Grated or shredded Parmesan cheese, Opt.

  • Cook the pasta according to the package directions. Drain and set aside.
  • Heat a little bit of oil in large skillet over medium heat. Add the sausage and break up with spatula into bite size pieces.  Cook until cooked through. 
  • Add the tomato sauce, paste, broth, oregano and basil. Bring to a simmer.
  • Partially cover the pan and simmer about 10 minutes.
  • Add the pasta and stir to combine.
  • Sprinkle Parmesan on top if desired.

Sunday, January 4, 2009

Awesome Brownies

These brownies are the best, many people have asked for the recipe. -Sarah

1 2/3 cup sugar
3/4 cup butter, melted
2 T. water
2 eggs
2 t. vanilla
1 1/3 cup flour
3/4 cup baking cocoa
1/2 t. baking powder
1/4 t. salt
  • Combine sugar, butter and water. Stir in eggs and vanilla.
  • Combine dry ingredients and add to sugar mixture.
  • Spread in a greased 9x13 pan.
  • Bake at 350 degrees for 20 minutes.

Thursday, January 1, 2009

Greek Orzo Chicken Salad

This is one of my husbands favorite dishes. When I make chicken, I always try to dice and freeze some, for another quick dinner some other night. This is a great dish to use it in! -Kristin

1 pound uncooked orzo
2 leftover chicken breasts, diced
1 large cucumber, peeled, seeded and diced
1 tomato, diced
1/2 c. sliced green onions
3 T. olive oil
1 T. red wine vinegar
1 t. Dijon mustard
1 t. dried oregano
salt and pepper
1/2 c. crumbled feta cheese
  • Cook orzo according to package. Drain and transfer to a large bowl.
  • Add the chicken, cucumber, tomato and green onions. Toss to combine; set aside.
  • In a small bowl, whisk together oil, vinegar, mustard and oregano. Add to the pasta mixture and season with salt and pepper.
  • Fold in the feta.

Perfect Dinner Rolls

Anna (my sister-in-law), brought these over for dinner, with a big pot of soup. They are so yummy, my husband made sure I got the recipe. -Sarah

1 T. yeast
2 1/4 cup warm water (110-115 degrees)
1/3 cup sugar
1/3 cup shortening
1/4 cup non-dairy powdered creamer
2 1/4 t. salt
6-7 cups bread flour

  • Dissolve yeast in warm water. Add sugar, shortening, creamer, salt and 5 cups of flour.
  • Beat until smooth, stir in enough flour to form a soft dough. Dough will be sticky.
  • Knead about 6-8 minutes.
  • Place in a greased bowl, turning once to coat all sides. Cover and let rise for 1 hour.
  • Punch down, and divide into 24 pieces, forming into rolls.
  • Place on two greased cookie sheets. Cover and let rise about 30 minutes.
  • Bake at 350 degrees for 12-15 minutes.

Cheesecake Cookie Cups

Another recipe from my sister-in-law, Anna. She got this recipe online and everywhere she has brought them, they have been gobbled up, my boys love these! -Sarah

16.5 oz. package refrigerated chocolate chip cookie dough
2, 8 oz. packages cream cheese, room temperature
14 oz. can sweetened condensed milk
2 eggs
2 t. vanilla
21 oz. can cherry pie filling
Preheat oven to 325 degrees.
  • Place one piece of cookie dough in 24 paper lined muffin cups.
  • Bake 10-12 minutes, until cookie spreads to edges.
  • Beat cheesecake ingredients until smooth. Divide evenly among cups, on top of cookie.
  • Bake 15-20 minutes or until set.
  • Cool and top with pie filling.