TWD: "Baking with Julia" - Swedish Oatmeal Hardtack

Our "Tuesday's with Dorie" challenge today was all about hardtack! And I am not talking about the little pretty ribboned candies that your grandma use to hide in her candy dish... I am referring to good old fashioned "Swedish Oatmeal Hardtack" or oatmeal crackers. They are sooooooo yummy and easy to make. I wish I would have tried this recipe six months ago when I was sick and craving crackers, but couldn't have all the salt, plus they are momma approved for my granddaughter, being low salt and sugar.

Saltine Toffee

Never made it to my workdesk today, because I have been working on getting finger foods ready for our Young Women / Relief Society Fashion show. We had a great time and our young women done a great job modeling and explaining there modest style clothing. I am so proud of our Young Women and the amazing example they set for the younger generation. 

On the menu tonight was...
Savory Cream Puffs, Chocolate Dipped Strawberries, Sparkling Mango Lemonade and a new dessert that I have been saving on Pinterest called "Saltine Toffee".

1 stick of butter

1/2 cup sugar

1 large Hersey bar

1/4 cup chopped pecans

24 saltine crackers

Place saltines on large baking sheet, lining them up side by side. Melt butter and sugar in small sauce pan, bring it to a boil and pour over saltines, coating all saltines. Bake for 10-13 minutes or until light brown. Remove from oven and let cool. Next melt chocolate and stir in pecans. Add small spoonful to top of cracker and place in fridge until chocolate is set. Serve at room temp.

TWD: "Baking With Julia" - Savory Puffs

I have been trying to come up with a fun and easy treat to take to share with the girls for lunch at camp tomorrow. Plus I am craving my mother's chicken salad. So making "Savory Puffs" was a great way to combine both.

Cream Puffs... Are the world's most temperamental pastry next to meringue and divinity candy! And even though they can be time consuming, I make them often using this recipe and they always turn out perfect. :)

We really like to serve ours filled with my mother's Chicken Salad. You can find that recipe here...

CREAM PUFFS & CHICKEN SALAD

FFWD: Sardines Escabeche

Another "Fishy" French FRIDAY with Dori and my friends. Today our challenge was to make: "Sardines Escabeche". Even though I am a big fan of sardines it took me a while to find the desire to make this recipe when it first posted. Then I decided it would be good served with my leftover Matzos from Tuesday. Next problem was finding the fresh sardines here at the canyon... So we used canned. Those of us who tried this dish actually really enjoyed it, most here at the pantry were not that adventurace. I would definitely make this again. :)

TWD: "Baking with Julia" - Salsa Quintza

Feels good to be back in the kitchen... today our "Tuesday's with Dorie" challenge was to make Salsa Quintza. In all my travels I have never come a crossed this recipe and I was very intrigued when I started reading it, only to discover that the crust base was a yeast dough made from flour, cornmeal and refried beans. We had serveral people for lunch today, so we made ours pizza size. The dough was soft and beautiful. The homemade salsa and cream cheese filling was amazing, and added just the right amount of class to the whole affair. This was so yummy and we will definitely make it again. :)

TWD: "Baking Chez Moi" - Granola Energy Bars

Our challenge today was to make these yummy Granola bars. They were very tasty but I like my recipe better, which is the one I have listed below...

INGREDIENTS 4 ripe bananas,  (peels should be brown with touches of yellow) 1/4 cup real maple syrup 2 Tablespoon honey 2 cups whole rolled oats 2 tablespoons sunflower seeds  (you could used pine nuts) 1/4 cup mixed nuts 1/4 cup dried fruits  (we used cranberries, currents and dates) 1/2 tsp. salt 2 tsp. cinnamon  Dash of nutmeg 1/4 cup chocolate chips (we mixed milk chocolate, white chocolate and peanut butter chips) DIRECTIONS Pre-heat oven to 350 degrees. Using a potato masher, mash the bananas in a medium-sized mixing bowl. Add the syrup and honey, and stir to combine. Add all the other ingredients, Mix thoroughly till well incorporated.  Lightly coat a 9 x13 baking pan with shorting, (Lard would have been used back then), Press the banana-oat mixture evenly into the pan. Bake for 20-25 minutes. Remove from oven and cut into bars. We make ours about 2x4. Remove from pan, turn over and allow to cool completely on a paper towel or cooling rack to avoid soggy bottoms. Store in an airtight container on the counter or in the refrigerator. Most recipes say you can keep them for about a week, but ours didn't last that long. We got 24 bars from our batch and they cost us about .22 cents a bar to make. They would have been cheaper but we used real maple syrup and dried currents.

Homemade Cheez-its & Cheddar Puffs

We decided it was a "Toss Together Tuesday" kind of day and we decided to make Homemade Cheez-its and Cheddar Puffs. They are so easy to make and very tasty. I was surprised at how close they taste to regular store bought crackers.

INGREDIENTS:

10 ounces extra sharp cheddar cheese, shredded
1/2 cup butter, at room temperature
1 teaspoon kosher salt
1 1/2 cup all-purpose flour
2 tablespoons heavy cream 

1 tablespoon water                                                  1 egg white

Any assorted eatable seeds and or spices., like sunflower, sesame seed, poppy or pumkin seeds...

DIRECTIONS:

1. in a clean and very dry food processor mix the cheese, butter, flour and salt pulsing on low speed until combined and course in texture. Slowly add 2 tablespoons of the heavy cream and mix as the dough forms a ball. If needed, add the additional tablespoon of water a little at a time until the dough forms. Divide the dough into two small balls, wrap with plastic wrap, you can refrigerate and keep dough for up to three days. 

2. Preheat oven to 350 degrees F. Line two Large baking sheets with parchment paper.  Next roll each  dough ball into a very thin 10x12-inch rectangle (the dough should be no more than ⅛-inch high). In bowl, beat egg white and water until foamy, brush on top of dough. Using a fluted pastry wheel, cut the rectangles into 1-inch squares, then transfer them to the baking sheets. Sprinkle with assorted seeds and or spices.

3. Bake for 15 to 17 minutes, or until puffed and browning at the edges. Immediately move the crackers to wire racks to cool completely, then store in an airtight container for up to 1 week.

Make-Over Monday - Mini Quiches (Gluten Free)

Here's a yummy flavor packed quiche that is crust-less and gluten free. Great for both appetizers or tasty treats on a brunch buffets.

Ingredients

• Nonstick cooking spray
• 1 or 2 fresh parsley stems finely chopped
• 8 large eggs
• 1/4 diced ham
• 1/4 cup diced red pepper
• 1/4 cup diced sweet onion
• 2/3 cup heavy cream
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 1/4 cup diced smoked cheese of choice 
   
• Preparation 
  
  1. Preheat the oven to 350°F (190°C). Lightly spray two 12-cup muffin pans with cooking spray 
  
  
  2. In a bowl, whisk together the eggs, cream, salt, and pepper.
  3.  Add a few small pieces of  each of the diced ingredients and a generous portion of cheese to each of the oiled muffin cups. Pour the egg mixture over the diced items and cheese in each cup, filling as many as you can to 3/4 full.
  
  4. Bake until the tops are puffed and just beginning to brown, about 15 minutes. Transfer to wire racks and let cool for about 5 minutes, then turn the quiches out of the pans, arrange on a platter or individual plates, and serve.

"Tuesday's with Dorie" - Puff Pastry Pizzettes

Now for the savory side of our puff pastry dough challenge...

I love the how this batch of dough turned out. We decided to make ours more into a savory little appetizers by adding mozzerella cheese, cartelized onions, green peppers and cherry tomatoe slices.

Very tasty, you can now find these yummy morsels on our catering menu. :)

Five Dollar Dinner Challenge... #1

A friend introduced us to a new food challenge yesterday at Five Dollar Dinner Challenge. I was really impressed and since I have been creatively feeding my large family on a budget now for many years I felt right at home. So I decided to take her challenge and tonight WE give you...

SOUPY PIGS IN A BLANKET
(serves 4 people)
Ingredients:
1 Large Can (26 oz) Cream of Tomato Soup ($1.57)
1 package Hot Dogs ($.88)
8 Slices of American Cheese ($.75)
1 Can Biscuits ($.45)
26 oz 2% Milk ($.60)

Directions:

Make the pigs in the blanket by individually wrapping each hot dog with a slice of cheese and a flattened biscuit. Bake at 350* for 30 mins or until golden brown and not doughy inside.

Mix and heat soup as directed on the can. You can save even more here, by mixing the soup with water instead of milk. Our family just prefers a creamier soup...

Cost: $4.29 for entire meal

Note: For a fun and completely balanced meal you can serve with a side of Fruit Cocktail infused Jell-o for dessert at a total cost of $5.75.

"Back to School" Snack Mix

  Fall is in the air and today is the last big summer type holiday here at the beach. Having been a Teacher for many years and now finding myself with a lot of spare time on the computer I have discovered that I want to munch more, therefore I gain weight fast. So, I thought for today to kickoff our new Annie's Pantry format, we would start out with a fun, new, healthy, "Back to School" snack that is great for all ages. I love this snack both from a teacher and a snacker's point of view. It is very low-cal and totally nut free, its a great snack for the whole family and can be safely taken into the classroom.

Quick & Easy Snack Mix
 Makes:16 (1/2-cup) servings

4 cups air popped popcorn
1 cup raisin bran
2 cups TEDDY GRAHAMS Graham Snacks, any flavor

1 cup diced dried fruit mix (We like the tropical mix)     

MIX all ingredients in large bowl. 

                                                          Store in airtight container or ziplock bag. 

"ATW80DS" - Tomato & Broccoli Tapenade

Okay... So one big thing I am learning is that Toss-Together Tuesday's are not a good thing. An unplanned meal can lead to sooooo much bad snacking and junk food cravings. I eat so much high calorie stuff on Tuesdays, corn dogs smothered in guacamole with tortilla chips and cheese, followed by orange jell-o with cool whip and candy bars. That was not counting: breakfast (toast, cheddar cheese and an orange), lunch (yogurt, pork chop, Mt. Dew and Bruschetta with Tomato & Broccoli Tapenade), or snacks (peanuts, candy corn, a  full king sized Whatchamacallit Candy Bar,  and 4 mini white powered donuts). And may I point out that none of the above items are actually that bad for you, it's just the way I put them together in a meal or meals. I was so BAD today!!!!

      But the one thing that I did want to share about the afternoon was the new  

recipe that I made today. It is a Mediterranean style of Tapenade and it was so tasty and easy to make.

Ingredients

• 1 cup fresh tomatoes, chopped
• 1/2 cup fresh broccoli, finely chopped
• 2-4 small white button mushrooms, chopped
• 4 tablespoons olive oil
• 1/4 teaspoon finely chopped red pepper
• 2 cloves garlic, finely chopped
• 2 ounces crumbled feta cheese
• 2 tablespoons fresh basil, chopped
• 1/8 teaspoon ground black pepper
• 1 teaspoons balsamic vinegar
• 1 narrow Italian or French loaf of bread
• 1 head garlic, cut in 1/2 crosswise

Directions

1.   Place chopped tomatoes, basil & mushrooms in a large saute pan. Stir in the 2 tablespoons olive oil, (save the other 2 for bruschetta), red pepper, garlic, basil, black pepper, and balsamic vinegar and mix well, warm up on low for 2 minutes. Cover and chill for at least four hours before serving.
2.   To make the bruschetta base: Slice the loaf of bread, on the bias, into 1/2-inch slices, (about 12-15 per loaf). Rub each slice   with fresh garlic clove and then brush with olive oil. Place bread in oven on sheet pan, bake on 350 until golden brown on both sides, about 2 minutes on each side. Serve warm with chilled Tapenade.
3.    To serve: Fold feta into Tapenade, Place bread slices on serving dish, spoon 2 tablespoons of Tapenade onto each slice of bread and serve.

Nutritional Information 

Serving size is 2 pieces... 
Amount Per Serving:   Calories: 114 / Total Fat: 11.1g / Cholesterol: 8mg / Sodium 110mg / Protein 2.0g

"ATW80DS" - Jamaican Sweet & Sour Wings

Prep Time:15 mis Total Time:1 hr 15 min Makes:  6 servings

 This unique dish is distinctly from the island’s Chinese heritage that dates back to the descendants of migrants from China to Jamaica in the Early the 19th century.

Ingredients

• 24 chicken wings or chicken drumettes
• 1/4 cup vinegar
• 4 cups water
• 2 tablespoons Jamaican Sweet & Spicy Sauce
• 1 large onion
• 1 teaspoon garlic
• 6 slices fresh pineapple 
• 1 cup sliced mushrooms
• 1 small sliced carrots
• 1 small sliced green pepper
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons Vegetable Oil
• 2 teaspoons soy sauce
• 2 tablespoons vinegar
• 1 cup chicken stock*

Directions

1. Soak chicken wings in a 1/4 cup vinegar and 4 cups of water solution for 30 mins and rinse, then season with salt and pepper, set aside.
2. Finely chop onion and garlic, 
3. Cut pineapple into bite sized chunks, sliced other vegetables.
4. In a wok, heat Vegetable Oil, add half of the garlic and onion, saute for 1 minute.
5. Add chicken and keep stirring, as soon as chicken is cooked, add soy sauce, pineapple, vegetables, vinegar, sugar and stock.
6. Add the remaining garlic and onion and allow to simmer for 10 minutes. PREHEAT oven to 400°F. Place chicken wings in greased 13x9-inch baking pan. Bake 30 min or until well browned and sauce is thickened.

SERVE hot over rice.

"ATW80DS" - Armadillo Eggs (New Mexico)

 Armadillo eggs are not eggs, and they are definitely not from armadillos. In fact real armadillo are mammals, so the only real armadillo eggs you can enjoy are delicious appetizers popular in the Southwest. I got my recipe from a friend that had grew up in New Mexico and tells the story of her mom making these for every holiday.

Ingredients:

• 6 pickled jalapeno or 3 sweet banana peppers
• 1/2 cup shredded cheddar cheese
• 8 oz. cream cheese
•  1 clove garlic, minced 
• 1 teaspoon chopped onion
• 1 tablespoon chopped bacon
• Salt and pepper to taste
• 2 pound bulk pork sausage
• 3 cups breadcrumbs
• 1 teaspoon canned green chilies chopped
• 2 eggs, lightly beaten
• 1 cup favorite BBQ dipping sauce and Sweet Pineapple & Pear salsa. (Recipe found below)

Directions

• Mix together cheese, cream cheese, onion, garlic, bacon, Cut each pepper in half lengthwise; remove seeds and stems. Stuff each pepper half with about 1 tablespoon cheese mixture. In a bowl, combine the uncooked sausage, 1/2 cup breadcrumbs and green chilies. Salt and pepper to taste,  mix well. Shape about 2 tablespoonfuls around each pepper.
• Dip into eggs, then roll in the rest of the bread crumbs. Place on a baking sheet coated with cooking spray. Grill or Bake at 350° for 35-40 minutes or until golden brown.

Nutritional Facts 1 appetizer equals 126 calories, 8 g fat (4 g saturated fat), 36 mg cholesterol, 543 mg sodium, 9 g carbohydrate, trace fiber, 5 g protein. 

Sweet Pineapple & Pear Salsa

Ingredients:

• 1  Bartlett pear, peeled, cored, and diced. Needs to be fresh, canned does not work well.
• 1 cup fresh pineapple,  chopped & drained (can use 1 can tidbits)
• 1 cup dried cranberries or dried blueberries
• 1/2 tsp chopped cilantro
• 1 tablespoon mango juice
• 1 tablespoon chopped red onion 
• 1 tablespoon sweet red pepper, chopped fine

Directions

In a glass bowl, combine the pear, pineapple, cranberries and red pepper. Allow to stand for at least 10 minutes. Stir in juice, onion and cilantro, Allow to stand another 10 minutes before serving.

Makes 2 1/2 cups or 4 generous servings.

"ATW80DS" - Idaho

 So today we are going to be getting ready for the big Memorial Day Weekend by making grilled Fries (Potatoes) & Veggies. Everybody loves a great cookout and if you are like me, I like a quick and easy clean-up even better. Reynold Wrap is the answer!!!!! I prepare a lot of our grilled potato and veggies in a tin foil pouch. Makes for a very unique serving dish ans clean-up is a breeze.

 Grilled Potatoes &Veggies

Ingredients:

• 3 large potatoes, sliced 1/4 inch thick
• 1 medium onions, chopped or thin sliced
• 1/4 cup grated Parmesan cheese
• 1/2 cup (4 ounces) shredded sharp cheddar cheese, divided
• 1/2 cup (4 ounces) shredded mozzarella cheese, divided
• 6 slices bacon, cooked and crumbled
• 1/4 cup butter, cubed
• 1 tablespoon minced fresh or dried chives
• 1 to 2 teaspoons ranch flavored dry mix
• salt & pepper to taste
• Nonstick cooking spray

Directions:

• Layer the potatoes and onions equally between two pieces of heavy duty foil (about 18 inches) that have been coated with nonstick cooking spray.
• Combine Parmesan cheese, cheddar and mozzarella; sprinkle over potatoes and onions.
• Top with bacon, butter, chives, seasoned salt and pepper.
• Bring opposite ends of foil together over filling and fold down several times. Fold unsealed ends toward filling and crimp tightly.
• Grill, covered, over medium heat for 35 to 40 minutes or until potatoes are tender.
• Remove from the grill. Open foil carefully and sprinkle with extra cheeses. 

 FOR GRILLED VEGETABLES:

We like ours very plain and simple... We use fresh vegetables, we wash them, slice them long ways and cover them with olive oil, sprinkle with salt and pepper to taste and then grill over medium heat until they reach the desired doneness.

"ATW80DS": Bacon Wrapped Stuffed Dates

After Craving something sweet and savory, we settled on this yummy snack... a favorite in Turkey

Ingredients:
1 (8 ounce) package pitted dates
Assorted Cubes of Medium Cheddar, Colby Jack, Ricotta, Crumbled Blue and Cream Cheese
1 pound sliced bacon, quartered

Directions

1. Preheat the broiler.
2. Slice open dates, and stuff each with a single type cube of cheese of choice, (do not mix cheeses into cubes, different cheeses are suggested only to add variety to the dish.)
3. Wrap each date with a quarter of a bacon slice, and secure bacon with toothpicks.
4. Arrange wrapped dates on a medium baking sheet, and broil 15 minutes in the preheated oven, turning once, until bacon is evenly browned and crispy.  
5. Drain on paper towel and serve warm. They can be served with or without toothpicks...

"ATW80DS": "Tuesday's with Dorie" - Potato Lefse

Today, we started the morning out with some yummy POTATO LEFSE. And being that it is April 1st, This is also our Kickoff to our Spring Time  "Around the World in 80 Days" Challenge Details. You can find details by clicking the link above.


This humble Norwegian flatbread, used traditionally as a holiday treat, is made from mashed potatoes and flour and if rolled out thin, is more like a crêpe than a flour tortilla. Most often it is served with melted butter and sprinkled with cinnamon and sugar, and then roll it up. We tried this way and they were very tasty. But we liked them better with homemade strawberry jam and whipped cream. They  make a great after school snack if you spread them with peanut butter and jelly or cream cheese and Nutella. My boys considered the more savory suggestion of layering in a few slices of deli meats and cheeses, then adding a drizzle of ranch dressing. Maybe even using it as a shell for a chicken salad wrap. 

Oh My Darlin' Clementine...

One of my Family's favorite treat this time of year or these juicy little treats. Fabulously delicious eaten fresh, and famous enough to have a song with the same name... We give you an easy one this week! 

What is it?.........................

Clementines ( hybrid of a variety of mandarin orange)

Where does it grow?......... 

Clementines, usually grown in Morocco and Spain, have been available in Europe for many years. A market for them in the United States was created recently, when the harsh 1997 winter in Florida devastated domestic orange production, increasing prices and decreasing availability. California clementines are available from mid-November through January; this availability has them referred to in some areas as "Christmas Oranges".

How do you prepare it?....  

You peel them like you would an orange. They are very easy to peel, like a tangerine, but are almost always seedless. Clementines are, thus, also known as seedless tangerines. After you peel them you can cook with them just like you would most citrus fruits.

What does it taste like?.....  

Much the same as an orange, only sweeter and with out the hassles of seeds.

Have you ever tried it?......

Yes... We start eating them around Christmas time and then switch back to oranges around Easter.

What recipe would you suggest using this mystery Ingredient?..... 

  

Clementine Cranberry Sauce

Ingredients

1 Package fresh cranberries
3 clementines (peeled and broken into segments)
½ c. brown sugar
½ c. pecans, coarsely chopped (optional)
½ tsp. ground clove
1 tsp. ground cinnamon
½ tsp. salt

Directions: Combine all ingredients and cook all over low to medium heat until the cranberries clementines have become soft and smashable, approximately 15 -20 minutes. Excellent served as a side or as a topping for a roasted turkey or roasted pork.

Make-Over Monday .... Enjoy the Club!!!

Between getting ready for the Superbowl and getting over the heavy Holiday foods, I am in a snack mood, so for today I made over one of my favorite Party Snacks!

Triscuit Turkey "Club"

Prep Time:15 min Total Time:15 min Makes:2 doz.

24 TRISCUIT or Low Fat Crackers

3/4 cup chopped lettuce

1 cup chopped cooked turkey breast

3/4 cup 2% Milk Shredded Reduced Fat Swiss Cheese, divided

1 Tbsp. Mustard

2 Tbsp. Light Mayonnaise

1/3 cup chopped tomatoes
1/2 cup chopped cucumber or celery
1/4 cup chopped green onions

ARRANGE crackers in single layer on large serving platter; top evenly with lettuce.
MIX turkey, 1/2 cup of the cheese, the mustard, mayo & cucumbers or celery; spoon over lettuce. Sprinkle with the remaining 1/4 cup cheese and the tomatoes & onions.
For a little different twist you can mircowave on high 10 to 15 sec. or until cheese is melted and serve warm.

(This recipe is 45 calories per serving and it is from Kraft Foods at Kraft.com, I added cucumbers and green onions for more flavor and fashion)

Cucumber Club Lettuce Wrap --- TTC #2

I am trying very hard to lose some more weight and I see wraps listed on lots of diet plans. I am not fond of a large grouping of cold ingredients rolled up in a cold dry tortilla. Then I came acrossed  these one day at Kraft and thought I would give them a try....They are very Tasty!

Cucumber Club Lettuce Wrap 

(Prep Time:5 min * Total Time:5 min * Makes:1 serving, 2 wraps)

 2 pieces leaf lettuce
2 slices  smoked ham

1/4 cup chopped cucumber
1/4 cup chopped tomato
1/4 cup chopped celery
2 tsp. KRAFT Light Ranch Reduced Fat Dressing


TOP lettuce leaves evenly with ham, cucumber and tomato.
Drizzle with dressing. 

ROLL up burrito style. 
SERVE immediately or wrap tightly in plastic wrap and refrigerate until ready to serve.

*Side Note: My son made his with crispy chicken tenders instead of the ham and they were very tasty, just higher in calorie count.