mommy's helper.

I have the cutest little helper in the world.

He likes to help me with all my 'round the house jobs.

Including baking.

He loves to mix things. Like mommy, like son. I love to mix, too.



It's just the cleaning up part I don't really care for. But my little helper, he'd do my dishes too if I let him. He's that sweet.

Pumpkin-pecan muffins were on the agenda the other day.

His favorite part of baking is the mixing, but his second favorite thing is sprinkling the cinnamon sugar on top.



But these muffins aren't your run of the mill muffins.


No siree. They are fiber packed. Whole wheat, baby. Check it out...

Pumpkin-Pecan Muffins

1 and 1/2 c. whole wheat flour
1/4c. wheat germ
1/2 c. chopped pecans
15 oz. of cannned pumpkin
1/3 c. vegetable oil or applesauce
2 large eggs
1 c. sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground nutmeg
cinnamon sugar for sprinkling <-optional

Makes 12.

1- Mix flour, baking power and wheat germ in a small bowl.
2- Mix together pumpkin, oil, eggs, spices, sugar baking soda, salt and pecans in a large bowl until mixed well. Mix in flour mixture until just combined.
3- Fill muffin tins generously. Sprinkle with cinnamon sugar.
4- Bake in a 350 oven, 25-30 minutes. Enjoy!


Oh btw, yesterday was my one year blogversary! Yay!

You can read my very first post here if you want to.

I sure wish I could find that taffy again this year, though. Loved that stuff.

Blueberry Cream Muffins

I've used my last pint of blueberries in the fridge.
We've been residing on blueberry lane for the past month or so.

But, it's time.
Time for what, you ask?

Time to put away the blueberry recipes.

Time to start pulling out the apple recipes here in the black-shuttered house.
Time to inhale the sweet scent of cinnamon.

Okay, okay. I know it's still summer.
I'm just getting a bit of fall fever, that's all.

Here's what's sitting pretty in my glass cake stand...



Blueberry Cream Muffins
recipe courtesy of KK3 @ allrecipes.

Makes 24.

* 4 eggs
* 2 cups white sugar
* 1 cup vegetable oil
* 1 teaspoon vanilla extract
* 4 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon baking soda
* 2 cups sour cream
* 2 cups blueberries- fresh or frozen

1. Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
2. In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
3. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
4. Bake in preheated oven for 20 minutes.

Enjoy!

Summer is whizzing by. Is it for you, too?

I've barely had time to craft or bake, let alone blog.

But today my friends, I did both!! I gave myself some 'me' time and boy, did it ever feel good.

Here's what I made:



Almost Starbucks Blueberry Oatmeal Bars.

Each bite was accompanied by a small, but audible- mmmmmm. Seriously. Would I lie to you? Absolutely not.

And now I have a whole 11x7 dish of these bars. Sweet.glorious.pleasure.


* 1 3/4 cup Quaker Oats, uncooked (quick or old-fashioned)
* 1-1/2 cup all-purpose flour
* 3/4 cup brown sugar, firmly packed
* 1/2 cup chopped nuts (I used pecans. of course =)
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 3/4 cup butter; melted
* 2 cups fresh or frozen blueberries
* 1/2 cup granulated sugar
* 3 tablespoons water
* 2 tablespoons cornstarch
* 2 teaspoons lemon juice



1. Heat oven to 350 F.
2. Grease 11x7-inch baking pan
3. Combine oats, flour, brown sugar, nuts, baking soda and salt
4. Add butter, mixing until crumbly.
5. Reserve 3/4 cup mixture; press remaining mixture onto bottom of prepared dish.
6. Bake 10 minutes.
7. Meanwhile, combine blueberries, granulated sugar and 2 tablespoons water in a medium saucepan.
8. Bring to a boil, simmer 2 minutes, uncovered, stirring occasionally. Combine remaining 1 tablespoon water, cornstarch, and lemon juice; mix well. Gradually stir into blueberry mixture; cook and stir about 30 seconds or until thickened.
9. Spread over partially baked base to within 1/4 inch of edge; sprinkle with reserved oat mixture. Press topping down into blueberries slightly.
10. Bake 18 to 20 minutes or until topping is golden brown.
11. Cool on wire rack; cut into bars. Store tightly covered.



I'm staring at an empty plate void of a mere crumb. I'm hoping that I can show some restraint tomorrow. =)

Banana-Oatmeal Pancakes

I'm sharing the tastiest 'healthy' pancakes I've ever had. Even my super-duper picky-eater eats these. I always freeze 'em too.


Banana-Oatmeal Pancakes

1 c. flour
1/2 c. whole wheat flour
1/3 c. wheat germ
1/3 c. quick cooking oats
1 T baking powder
1/2 tsp ground cinnamon
1/8 tsp salt
2 eggs
1&1/2 c. milk
1 ripe banana mashed
3 T honey
1 T canola oil

1- In a large bowl, stir flour, wheat germ, oats, baking powder, cinnamon, and salt.

2- In another bowl, lightly beat the eggs. Add milk, mashed banana, honey, and oil.

3- Pour milk mixture into flour mixture and stir until combined.

4- Cook on nonstick skillet over med heat. About 2 minutes per side.

Don't just take my word for it. Try them. These babies are delicious!

Happy Sunday!

Oh, Goody! Granola Bars

I've been in a baking mood lately. Can ya'll tell?



Holy sweet-chewy granola bars, batman.

These babies are delicious.

2 cups quick cooking oats
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 cup all-purpose flour (I used whole wheat flour)
3/4 cup raisins
1/2 cup coconut
1/2 chopped nuts (I used almonds & pecans)
1 teaspoon salt
1/2 cup honey
1 egg, beaten
1/2 cup vegetable oil
2 teaspoons vanilla extract

1- Preheat the oven to 350 degrees. Line a 9x13 inch baking pan w/parchment paper & spray with vegetable oil spray.

2- In a large bowl, mix together the oats, brown sugar, nuts, coconut, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Press the mixture evenly into the prepared baking pan.

3- Bake for 25-30 minutes in the preheated oven or until the edges are golden. Pull the parchment paper w/ bars out of the pan and let cool. Cut into bars.

4- Don't eat so many that it upsets your tummy. Ask me how I know.

Have a great Thursday blog friends! =)

Can we talk scones?

Or Skohn's?
Or Skon's?
Or Skahn's?
Or Skoan's?

Apparently, there are many names for this small quick bread. Who knew?

Since I made mine with raisins (English version) let's stick with 'Scones', shall we?

Have you ever had a scone?
Were they hard?
And dense?

Most scones that I've had were that way. And although they can be quite satisfying with a cup of coffee or tea- I'd say they're nothing to write home about.

Until now.
Behold.
The tastiest scone ever.
I mean ever. And ever.




Even the recipe title boasts of it's goodness.

World's Best Scones! From Scotland to the Savoy to the U.S.!
Recipe by Friendly Food



1 3/4 cups all-purpose flour
4 teaspoons baking powder
1/4 cup white sugar
1/8 teaspoon salt
5 tablespoons unsalted butter
1/2 cup dried currants or raisins
1/2 cup milk
1/4 cup sour cream
1 egg
1 tablespoon milk



1- Preheat the oven to 400 degrees F (200 degrees C).

2- Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Do not overwork the dough!

3- With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.

4- Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Scones can be reheated if not eaten promptly by wrapping in aluminum foil and heating in oven until heated through or split in half and toasted.

*I drizzled them with a bit of icing. (Confectioner's sugar & milk)



These things rock my world.

Sometimes, I just want simple.
Simple ingredients. Simple recipe. No fuss, no muss.

I had three very ripe bananas calling out to be mashed and baked into delicious muffins.
I knew just the recipe.
Seven basic ingredients.
Three easy steps.


Banana Muffins

3 ripe bananas
3/4 c. sugar
1 egg
1 tsp. baking powder
1/2 tsp. salt
1-1/2 c. flour
1/3 c. oil

1- Mash the bananas, and add the sugar, the
slightly beaten egg, and the oil.
2- Mix in the dry ingredients.
3- Bake at 375 for 20 minutes.

*Top with chopped pecans before baking if that's how you roll, too.

Simplistic baking at it's best.

Happy Monday!
-Jen

preserves!

Guess what I crossed off my to-do docket?



One word. Delicious!

Pineapple Preserves
Recipe courtesy of Cookiedog- RecipeZaar

20 ounces crushed pineapple in juice
2 cups granulated sugar


1- Bring pineapple and sugar to a boil in a large saucepan and cook 20 minutes, stirring constantly until thickened or until the temperature reaches 200 degrees- jelly stage- on a thermometer.
2- Pour immediately into hot sterilized jars and process in a water-bath canner for 5 minutes. Place jars on a clean towel. Cover with towel to prevent drafts and let cool for 24 hours.

*You'll hear them 'pop' when they seal. =)




They look so pretty all lined up in my pantry in their adorable little jars.

I've already gave away a few of these with one small request- Please return the jar.

Is that tacky? ;P

For the Kids: Colored pasta!

Pasta Dye
1/2 cup rubbing alcohol
Food coloring

1- Mix alcohol and food coloring in bowl.
2- Add small amounts of any type of pasta to liquid and gently stir.
3- Dry on newspapers covered with wax paper.


Colored pasta is a toddler favorite in the K house.

Spoons and bowls- they love it!


*I also dyed some ziti for St. Patrick's Day necklaces we'll be making.



My next set of noodles to color: Wagon wheels!!

Happy Wednesday!

EWD- Nachos Night!

When I asked my sister what's her go-to, easy dinner after she's worked all day and doesn't feel like feel like cooking, she didn't hesitate when she said Nachos.

What else do you have with it? I asked.

Nothing, she said.

Just Nachos.

Piled high with seasoned beef, shredded mexican cheese and black olives. Broiled until the cheese is nice and bubbly.

Top with sour cream.

The whole family devours this, she said.

Reallllllyyy??

Such an easy idea.
Must try, I thought.



My whole family devoured this last night, too.
Even my picky toddler boy.

Oh, I pulled this out and put some on top...



...out of this world.

Thanks for the EWD idea, sis! =)

EWD- Italian Sausage Toss

Happy Saturday!

3rd installment of Easy Weeknight Dinners. =)



Italian Sausage Toss

3-4 Italian sausage links ground Italian sausage - I use the ground
1 med. onion- chopped
1 green bell pepper- diced
1 small can mushrooms- drained
1 can diced tomatoes- drained
1 (16 ounce) package penne pasta
1/2 cup Italian salad dressing
1/4 cup grated Parmesan cheese for topping


1- Bring a large pot of water to a boil. Add penne pasta, and cook until tender, about 10 minutes. Drain.

2- Place the Italian sausage links/ground sausage in a small skillet over medium heat. Cook, turning occasionally until firm and cooked through.

3- In a separate larger skillet, combine the green bell pepper, onion, mushrooms, and Italian dressing. Cook and stir until the vegetables are tender, about 5 minutes. Slice the Italian sausages into rounds, and stir into the vegetables. Continue to cook and stir for another 5 minutes.

4- Toss in the cooked pasta. Add more dressing if desired.

5- Sprinkle liberally with Parmesan cheese.

My picture does not do this dish justice. It's extremely scrumptious. Promise.


-Jen

EWD- Baked Pastina!

Easy Weeknight Dinners, 2nd Edition.

Love simple, yet delicious Italian dishes?? Yeah, me too. =)

Here's a great recipe that I love, from one of my cooking mentors, Giada...



Baked Pastina
Recipe courtesy of Giada DeLaurentis

1 cup pastina pasta (or any small pasta)
2 tablespoons olive oil
1/2 cup cubed chicken breast
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish

1-Preheat the oven to 400 degrees F.

2-Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.

3-Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more.

4-Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine.

5- Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter.

6-Bake until the top is golden brown, about 30 minutes.

Soooooooooo delicious! We never have any leftovers of this!

Happy Sunday!
-Jen

EWD= Easy Weeknight Dinners

I'm all about easy & delicious dinners on weeknights, how about you?

This is a recent find that I discovered at the frugal living board that I frequent. Everyone here in this house loved it and the next day at work everyone wanted to steal my lunch.

I bring you...



Yeah, I know, it's a bit yellow-y. But, it's pretty tasty, I tell you.
And, easy. Did I mention that too??

Here's just how easy...

Chicken Paella

Two packages- yellow rice mix {Vigo brand or the like}
2-3 cups of cooked chicken {chopped or shredded}
1/2 cup diced onion
1/2 cup diced green bell pepper

1- Follow the directions in the back of the package of yellow rice.
2- When adding the rice to the water, add the onion and bell peppers, too.
3- Mix in the cooked chicken near the end of the cooking time to warm up the chicken.
4- Plate, serve with crusty bread and enjoy!


See the bits of chicken in there? Mmmmm...

There are some days I'm all about, semi-homemade-style meals, and this one fits the bill. =)

-Jen

Cooking with Clara

Depression cooking, that is. =)

I stumbled across this delightful, beautiful lady. One of the youtube commenter's called her a National Treasure- I couldn't agree more.

I just had to share her with you in case anyone else might enjoy watching her as much as I did.



I haven't heard of any of the dishes, but I didn't grow up on rations or bare cupboards, either.

I remember reading in a magazine, Reminisce- about a little girl during the depression, recalling watching men stand in line at a restaurant to get a cup of hot water {they gave them out for free} and they would mix in a packet of ketchup to the water to make a soup. They just did what they had to do...


Oh, Clara makes an Egg Drop soup, too. Check it out. I'm thinking of trying it.

Why not? :D

Have a great weekend!
-Jen

Childhood Cookies

Moi, six years old.
{I think my mom made this dress. I have a vivid memory of wearing bright yellow tights with it. I can't help but think Betsy Johnson would have approved.}

As a child, I can remember dropping spoonfuls of no-bake cookies carefully onto the wax paper and staring, watching, waiting ever so patiently for them to be cool enough to eat.

Each bite of the chocolate-oatmeal deliciousness was to be devoured savored.

Mmmmm....

I still make 'em and love 'em!



No-Bake Cookies

1/2 c. butter or margarine
2 c. sugar
1/2 c. milk
4 T. cocoa
1/2 c. creamy peanut butter
3 c. quick-cooking oats
2 tsp. vanilla
wax paper

1- Add the first 4 ingredients into med. sauce pan.
2- Bring to a rolling boil and hold for 1 minute.
3- Remove from heat.
4- Stir in the next 3 ingredients and drop by spoonfuls onto wax paper.
5- Let cool until set.

Enjoy!
-Jen

Edited 2/2/09 to add: I posted this at Tip Junkie as my fav post of 2008- only realizing after I posted the link, that this post was not from 2008. Oops. Still my favorite, though. =)

Pineapple-Pecan Muffins!

Move over, Spongebob! You don't hold a candle to this pineapple lover. I'd live in one too, if I could.

{When I was a kid, the best part of the Christmas ham was the pineapple & cherries. In honor of my childhood taste buds, I think I'm going to add some dried cherries next time. Sounds pretty tasty, doesn't it?!}


Here's my simple pineapple muffin recipe, with some pecan and coconuts for some simple goodness:

Pineapple Pecan Muffins

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/2 cup brown sugar, packed
1 egg lightly beaten
1 cup milk
1/4 cup vegetable oil
1/4 cup chopped pecans
1 {generous} cup crushed pineapple, drained
Sweetened coconut {garnish}





1-Preheat oven to 400 degrees F. and grease 12 muffin tins.
2-In a medium bowl combine flour, baking powder, salt, ground ginger and brown sugar.
3-In another bowl combine egg, milk, oil and pineapple.
4-Add wet ingredients to dry ingredients and stir just until moistened.
5-Mix in chopped pecans.
6-Divide batter evenly among 12, greased muffin tins and top with coconut.
7- Bake at 400 F. for about 16-18 minutes or until done.
8- Eat & enjoy! =)




Happy Thursday!
-Jen

French-Market Type Donuts

French-Market Type Donuts

2 cans biscuits
1 c. cinnamon sugar
Oil for frying

1)Cut biscuit dough in half.
2)Put in hot oil and fry until golden.
3)Roll warm donuts in cinnamon sugar.
4)Serve warm~ Enjoy!

Cherry Chiffon

Today I was in the mood to bake. Something sweet. Never happened.

Fast forward to after dinner, I was {still craving} something sweet. What could I make that was sweet and yummy?

I had all the ingredients for my favorite holiday dessert, Cherry Chiffon.
But, dare I?
I've only made it for the holidays.
Who makes a big bowl of this delicious pink fluff on a whim?

Me!

That's right- I bucked the norm.
I made it!
And it was soooooo good, too.

Who cares that it's not a holiday?!




I'm sharing with you the recipe, that if it could talk, it would say- Don't hate me because I'm pink and delish! {grin}

Cherry Chiffon

1 (21-ounce) can cherry pie filling
1 (15-1/4-ounce) can crushed pineapple- well drained
1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
1 (8-ounce) container frozen non-dairy whipped topping, thawed
1 cup miniature marshmallows
1/4 c. chopped pecans

1) In large bowl, combine all ingredients; mix well.
2) Chill 30 minutes.
3) Serve and enjoy!

Brown Sugar Scrub!

What did I do over the weekend?

Brown sugar scrub makin'! My skin, especially my (yucky) feet, needed it.

I love this stuff! S0-I'm sharing the super simple recipe in case anyone else would like to fall in love with it, too.

Brown Sugar Scrub

Basic Ingredients that I'm sure you have at home, if not they are easy to find.



1/2 c. brown sugar

1/2 c. oil <- I used grapeseed oil, but you can use any seed oil, even olive oil

1.5ml fragrance oil <- optional

That's it. Mix it up in a small bowl.



Using the scrub: Massage mixture into your skin. You can leave it on for a few minutes like I do, then rinse. Voila- soft, hydrated skin.

It's heavenly.


Cautions and stuff:

Be careful in the tub or shower, this stuff is slippery.

If you are a diabetic, try replacing the sugar with salt- works great, too.


Happy Monday!
-Jen

The apple doesn't fall far from the tree.

He's silly like his momma.

Conversation with my two-year old sweetie, Nicholas the other day:

Me: (pointing to a small ceramic pumpkin on the kitchen table) Nicholas, see the pumpkin?
Nicholas: It's Apple.
Me: No, sweetheart, it's a pumpkin. Can you say pumpkin?
Nicholas: Apple.
Me: Nicholas, can you say pumpkin?
Nicholas: (grinning up at me) Apple.
Me: (giggling) Pumpkin.
Nicholas: (giggling) Apple.

Silly goose.

I figure once we visit the pumpkin patch and pick out our apples...errr... I mean pumpkins, there's no way he can think the big orange pumpkins are apples, right??

Speaking of apples, here's one of my favorite fall recipes: Crockpot Baked Apples

5-6 baking apples <- last time I used Paula reds and they turned out good.
1 cup boiling water
1/2 cup raisins
1 cup brown sugar
1/4 - 1/2 cup quick-cooking oats
2T butter
1/2 t cinnamon <- I used a bit more, but I love cinnamon
1/4 t ground nutmeg
crushed pecans <- optional

1- Core the apples and peel each about 1/4 of the way down.
2- Put them in the crockpot.
3- Fill the apple centers with 1/2 cup of the brown sugar, the oats, raisins and pecans if you use them.
4- Mix the water with the butter, cinnamon, nutmeg and the rest of the brown sugar
6- Pour it over the apples and cook on low for 2-4 hours.

I serve them warm with vanilla ice cream. So yummy. :)


Happy Tuesday!