The BEST Sugar Cookies

I am extremely picky about my cookies and I have tried handfuls of recipes for sugar cookies. This is by far the most delicious sugar cookie EVER. They are that good--perfect texture and perfect flavor. I always get comments on them. The recipes below are from Our Best Bites. I highly recommend making them with the Glace Icing for the perfect flavor. You can enjoy these just in time for the holidays.

Sugar Cookies

1 cup real butter (no substitutions!) at room temperature

1 cups sugar

1 large or extra large egg

1 1/2 teaspoon almond extract (can use vanilla but almond is so much better)

3 C flour, lightly spooned into measuring cups and leveled (don’t scoop it!)

1 1/2 teaspoon baking powder

1/2 teaspoon salt

Cream butter and sugar until light and fluffy- about 2 minutes. Add in egg and extract and mix to incorporate.

In a separate bowl combine flour, baking powder and salt.  A very important note: It’s important to correctly measure your flour or you will end up with a dry, crumbly dough. Never, ever use your measuring cup to scoop up the flour.  Use a regular sized spoon and spoon the flour into the cup and then level it off with a knife.

Slowly add the flour mixture to the butter mixture and mix until completely combined.

When your dough is made, instead of putting it in the fridge, immediately roll  between 2 sheets of waxed or parchment paper and then place on a flat surface in the fridge.  Chill for about 20-30 minutes and then start cutting it out.  This way it chills faster and the bonus is that you don’t need to add extra flour to roll it out.  If you don’t use this tip, proceed as follows:

Chill the dough in the fridge for about an hour, or use this great tip to make things easier:

When you’re ready to roll out dough lightly sprinkle flour onto your work surface and roll out dough with a rolling pin.

Bake at 350 for 8-12 minutes. The baking time really depends on how you like them. If you like them slightly chewy, about 8-9 minutes does it. If you like them slightly crisp and buttery, then go for 10-12.

Glacé Icing 

1 lb powdered sugar (about 3 3/4 C)

6T whole milk (low-fat actually works, but use whole if you can)

6T light Corn Syrup (6T is equal to 1/4 C plus another 2 T)

1 t extract (almond is my favorite)

With a whisk, combine sugar and milk until smooth (no lumps!) Then stir in corn syrup and extract.

Vegetarian Red Lentil Enchilada Casserole

Another fabulous recipe that the whole family loves! That is tough to find in our house. I am lazy and never roll up the little enchiladas--not worth my time. So I always turn them into a casserole type dish. These are loosely based off of this recipe, but I have changed quite a few things. Enjoy!

Red Lentil Enchilada Casserole

3 c. water or broth

1 c. red lentils, sorted and rinsed

1 onion, diced

1 jalapeno, seeded and chopped

2 T cilantro

30 oz can green enchilada sauce

1 1/2 - 2 c. frozen corn

1 small can green chiles

approx. 15 corn tortillas

1 medium can sliced olives

monterey jack cheese, shredded

Preheat oven to 350. Bring the water or broth to a boil in a saucepan. Add lentils and cook until al dente about ten minutes. Drain lentils and set aside. Meanwhile spray a large skillet with oil and saute onion, jalapeno and cilantro until very soft. When vegetables are done, mix in the cooked lentils, 1 cup enchilada sauce, green chiles and corn.

Put 1 cup sauce on the bottom of a 9x13 baking dish. Tear the tortillas in half and make a layer to cover the bottom of the dish. Top the tortillas with half of the lentil mixture, a scant layer of cheese, and half the olives. Add another layer of tortillas, 1/2 of lentil mixture, cheese and the rest of the olives. Top with one more layer of tortillas, about 1 1/2 cups sauce and grated cheese. Bake at 350 for about 20-25 minutes or until bubbly and cheese is thoroughly melted. Our favorite toppings are sour cream, salsa, cilantro and/or avocado.

Carrot Walnut Mini Muffins

If you know me at all, you know I love having muffins on hand. These are perfect as a quick, healthy snack or to throw in the lunchbox. I make a double batch and store them in the freezer to grab as needed. I found the recipe here.

Carrot Walnut Mini Muffins

Dry ingredients:

3/4 cup whole wheat flour

3/4 cup rolled oats

1 tablespoon crushed flax seed

1 teaspoon baking powder

1 teaspoon cinnamon

dash nutmeg

1/2 cup brown sugar

Wet ingredients:

2 tablespoons oil

1 banana, mashed

1/2 cup plain greek yogurt (or vanilla if you want sweeter)

1/2 cup shredded carrots

1/2 cup craisins

1/2 cup chopped walnuts

Instructions:

Mix dry ingredients in a bowl. Add wet ingredients. (Sometimes if it seems a little dry I add a tiny bit of milk here.) Stir and put in greased mini muffin tins. Bake at 400 for about 10 minutes or until toothpick poked in center of muffin comes out clean.

Lighter Sesame Noodles

This is a recipe from Martha Stewart's Everyday Food that has been on our quick, weeknight rotation for a couple of years. When I first started making it, I didn't feel like there was enough sauce or vegetables. Since then I have lessened the pasta to 8oz. and added a bit more broccoli as well as some edamame. We love it and I almost always have all the ingredients on hand. It takes less than half an hour from start to finish. Enjoy!

Lighter Sesame Noodles

from Everyday Food

• 12 ounces whole-wheat spaghetti (8 oz if you want more sauce)
• 1 bunch broccoli, cut into florets, stalks peeled and thinly sliced
• 2 red or yellow bell peppers (ribs and seeds removed), thinly sliced
• 1 large onion, halved and thinly sliced
• Approx 1/2 cup frozen, shelled edamame (my addition--optional)
• 1/4 cup creamy peanut butter
• 3 tablespoons dark-brown sugar
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon toasted sesame oil (I don't have so I use olive oil)
• 2 garlic cloves, minced
• 1/2 to 1 teaspoon red-pepper flakes (I stick to 1/2 tsp or less for the kids)
• In a large pot of boiling salted water, cook spaghetti 3 minutes less than al dente. Add broccoli, bell peppers, and onion. Cook until pasta is al dente and vegetables are tender, 3 minutes more. Reserve 1/2 cup pasta water; drain pasta and vegetables.
• Meanwhile, in a large bowl, whisk together peanut butter, sugar, vinegar, soy sauce, oil, garlic, and red-pepper flakes. Add hot pasta and vegetables; toss to coat, thinning sauce with a little pasta water, if necessary. Serve at room temperature or chilled.

Vegetarian Chickpea Stew

I am back on the recipe train--hopefully. Finding time to cook, get food on the table to hungry munchkins and take a picture is a little tough these days. The original recipe called for dried chickpeas, but I keep tons of cans in storage so I just used that. Also I used chicken broth that I had on hand--but I realize that makes it technically non-vegetarian. I changed the original recipe a little by adding more vegetables and using less oregano. My version is below.

This recipe was a hit! Everyone loved it and scarfed it down. I am always pleased when I find a filling, healthy vegetarian dish.

Vegetarian Chickpea Stew

(adapted from Family Circle)

1 onion, chopped

1 teaspoon dried oregano

1 14.5-oz can diced tomatoes with basil, garlic & oregano

1 15-oz can chickpeas (no salt added & rinse well)

2 small zucchini, sliced and quartered

1/4 head cauliflower, very roughly chopped

2 large carrots, chopped

1/2-3/4 cup vegetable broth

1 teaspoon salt

1/2 teaspoon black pepper

Cooked brown rice or cooked quinoa

crumbled feta (optional)

avocado (optional)

Saute onion and dried oregano in a small amount of olive oil. When onions are soft, stir in tomatoes, chickpeas, zucchini, cauliflower, carrots and enough broth to cover vegetables. Bring to a boil. Cover and simmer on low-medium for about 20 minutes until vegetables are tender. Stir in salt and pepper just before serving. Serve over brown rice, quinoa or other grain. If desired, top with feta and/or avocado.

*Update: One day I went to make this and the feta was moldy. So I improvised and added some sharp cheddar and a dollop of sour cream. Mmmmmm. Comfort food at its finest!

Lentil Skillet

I got this recipe from a friend and tried it out the other evening for a quick, meat-free dinner. I changed a few things from the original and it is a great base to add whatever veggies you have on hand. Next time I will probably add some chopped spinach as well. We all loved it. Grey even asked for it for lunch the next day.

1 onion, diced
2-3 carrots, diced or shredded
1 cup lentils
1/2 cup brown rice
1 zucchini or squash, diced or shredded
1 15 oz. can tomato sauce
2 cups chicken or vegetable broth
1/2 - 1 cup water as desired
salt & pepper to taste

Saute the onion and carrots in a small amount of olive oil until softened. Add lentils and rice and saute for another minute. Add zucchini, tomato sauce and broth and 1/2 cup water. Bring to a boil then reduce heat to a simmer. Cover and cook until lentils and rice cook through. Add more water for a thinner consistency. Serve with a squeeze or two of lime juice and cilantro.

Spaghetti Sauce

It is time for me to start making freezer meals so I don't have to do much post-baby. I have started my lists of things to make. I always keep spaghetti sauce frozen for a quick dinner. I double and sometimes triple this recipe. I add chopped veggies to make it extra healthy and serve it on whole wheat noodles. Obviously if you don't have all these veggies on hand, you don't have to add them. I just like to add as many healthy things into my family's diet as possible!

Spaghetti Sauce

1 tablespoon olive oil

1 onion, chopped

1-2 tablespoons minced garlic

1 bell pepper, chopped (I have used red, green or yellow)

1 large carrot, chopped

1 zucchini, chopped

Generous handfuls of spinach, chopped finely

4-6 ounces mushrooms, sliced and halved (optional)

1 can olives, rinsed and chopped or sliced thinly (optional)

1 tablespoon fennel, crushed well

2 28-ounce cans crushed tomatoes

3 tablespoons Italian seasoning

1 tablespoon basil (as needed to taste)

salt & pepper to taste

In a large pot, heat the olive oil and then add the onion, garlic, bell pepper, carrot and fennel. Cook until veggies are soft. Add the remainder of ingredients leaving the salt & pepper to taste until closer to the end. Cook on low as long as possible, at least a couple of hours, stirring occasionally. Also works great in the crock-pot, but skip the stirring and realize the sauce won't thicken as much in the crock pot as on the stove. Add salt & pepper at the end as you begin testing the flavor. You can add a little sugar if it tastes too acidic. I always top mine with fresh parmesan!

Quinoa and Black Beans

One of our new dinner favorites. The kids even love it as long as I leave out the cilantro. They are a little crazy about feta--as am I. I love that this meal is vegetarian, lowfat and full of protein and veggies. We ate it on a hot day with just a side of fresh, chopped veggies and it filled us all up perfectly

I can't remember where I found the original recipe, but I changed a lot of things--so I'll call it mine. :) Next time I am going to double it to have extra leftovers. They make a delicious, healthy, quick lunch. Enjoy!

Quinoa & Black Beans

1 tsp olive oil

1 onion, chopped

3 cloves garlic, peeled and chopped

3/4 cup uncooked quinoa

1 1/2 cups vegetable or chicken broth

1 tsp ground cumin

1/4 tsp cayenne pepper

salt & pepper to taste

1 cup frozen corn kernels

1 zucchini, diced

1 15-oz can black beans, rinsed and drained

feta cheese

handful chopped fresh cilantro, optional

Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.

Mix quinoa into the saucepan and cover with broth. Season with cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.

Stir frozen corn and zucchini into the saucepan and continue to simmer about 5 minutes until heated through. Mix in the black beans. Top with feta and cilantro.

Mini Muffins

Now that I am well past the beginning/early pregnancy junk, I am much more anxious to cook and bake new recipes. Just in time for the third trimester exhaustion to kick in... I will try to share the good ones with you.

I came across this recipe and it turned out to be extremely quick, easy and yummy. They have a more chewy than bread-like texture because of the yogurt and are very light flavored. The kids love them and they make a great, healthy snack.

Oatmeal-Yogurt Mini Muffins

adapted from Dannon

1 egg

2 tbsp canola oil

1 tsp vanilla

1 cup yogurt

(I used 1/2 Fage 0% Greek & 1/2 Mountain High lowfat vanilla)

1 cup whole wheat flour

1 cup rolled oats

1/2 cup brown sugar

1 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/2 cup craisins (or raisins)

Preheat oven to 375. In a medium bowl, blend the egg, oil, vanilla and yogurt together. Add the rest of the ingredients except the craisins. Blend together. Can add a splash or two of milk if it feels too thick. It really depends on the kind of yogurt you are using. Fold in the craisins.

Spoon into mini muffin tins that have been sprayed with nonstick cooking spray. Bake for 10-12 minutes. Makes about 24-28 muffins. Best part about it---very lowfat with only 60 calories per muffin!!!

Pancakes!

I have been meaning to post more recipes on here for a long, long time. This is one of our family favorites for breakfast or even as a quick snack for the kids and it is super healthy!! I double the recipe and then freeze the extras to pop in the toaster for a quick breakfast. Hope you enjoy it.

Christina's Whole Wheat Pancakes

2 large eggs

2 cups whole wheat flour

1/4 cup ground flax seed

1 1/2 cups milk

2 tbsp granulated or packed brown sugar

1/4 cup unsweetened applesauce

2 tbsp baking powder

1/2 tsp salt

2 tsp vanilla

optional: 2 ripe bananas, mashed (I highly recommend if you have some!)

Beat eggs in medium bowl until fluffy. Beat in remaining ingredients until smooth. For thinner pancakes, stir in additional milk by 1-2 tablespoons at a time.

Heat griddle or skillet over medium heat or to 375. If necessary, spray with nonstick cooking spray. Pour about 1/4 - 1/3 cup batter onto hot griddle. Cook pancakes until bubbly on top, puffed and dry around edges. Turn and cook on other side until golden brown.

I like to top mine when they are hot with a bit of peanut butter and fresh berries instead of syrup for a healthier option.

Another recipe...

I came across another WW recipe that I am in love with. They do such a great job at developing yummy, healthy recipes. I changed a few things so it isn't exactly like the original. It is a light, easy dinner and made for 2 servings so it is small. Hope you enjoy it as much as I did!

Pint-Size Paella

2 (1/4 lb) boneless, skinless chicken thighs (halved)--[I just use a couple chicken breasts cut in cubes]

1 small onion, chopped

1 large garlic clove, crushed

3/4 tsp smoked paprika [I don't have smoked and just use paprika]

1/4 tsp salt

3/4 c chicken broth

2 fresh baby artichokes trimmed and quartered [I use 1 large can artichoke hearts in water--only because it is what I have]

1/4 lb fresh green beans, trimmed

1 1/3 c brown rice, cooked

1/3 c roasted red bell pepper, cut into thin strips [I make my own--see note below]

1. Spray skillet with nonstick spray and set over medium-high heat. Add chicken and cook until browned, about 3 minutes. Turn chicken; sprinkle onions around chicken. Cook, stirring onions, until chicken is browned, about 3 minutes. Stir in garlic, paprika and salt. Add broth and bring to a boil, scraping up browned bits from bottom of skillet. Stir in artichokes; cover and simmer 10 minutes. [skip adding artichokes if using canned at this point] Stir in green beans; cover and simmer until the vegetables are tender, 6-8 minutes. Stir in rice and roasted peppers.

*Note: Roasted Red Peppers are pricey to buy jarred so I like to make my own. They are typically pickled in the jars so you can add some vinegar to your dish if you want more zing. You can roast any type of pepper.

Rinse your pepper and poke a small hole in it. Place it on a baking sheet and broil for about 5 minutes. Turn over and broil for another 5. You might need to keep rotating to get all sides of the pepper. The skins should be black and slightly charred. The pepper will be soft and flimsy. Take it out of the oven and quickly wrap in saran wrap. This will steam off the skins and when they cool you can peel the skins off easily. You can also do this on the stovetop and just turn it over and over in a hot skillet.

Almond & Flax Crusted Fish Sticks

I found a recipe using ground almonds as a coating on fish and was inspired to make some fish sticks based on this concept. For once my made-up recipe turned out amazing! Jared has never been so excited about anything I've made and Grey loved it too. It is super healthy and a great way to add fish into your diet without tons of added oils and chemicals from store-bought fish sticks. We ate them too quickly so I have no pictures. This is a perfect recipe to double or triple and freeze the extras for lunches or quick dinners.

Almond & Flax Crusted Fish Sticks

3-4 tilapia fillets (I use the frozen, bagged fillets from Costco-thawed)
3 tbsp whole wheat flour
2 egg whites or 1 egg  beaten
4 tbsp bread crumbs
4 tbsp finely chopped almonds (I put mine in the food processor until blended to a consistency of fine bread crumbs)
3-4 tbsp ground flax
1/2 tsp garlic powder
1/2 tsp minced onion
salt & pepper to taste (I didn't measure--sorry)

Preheat oven to 450 degrees. Line a cookie sheet with foil and spray with cooking spray. Cut tilapia fillets into fish stick size--I cut mine into fourths. Rinse and pat dry with paper towels.

Set up a "dipping station" with the remainder of ingredients. Place flour on a small plate. Put eggs into a small bowl. In a third dish combine bread crumbs, almonds, flax, garlic powder, onion and salt & pepper. Coat the fish sticks in flour first, then dip in the egg mixture, lastly dip in bread crumb mixture to coat.

Place fish on cookie sheet and either spray tops with cooking spray or drizzle with a small amount of canola or olive oil. Bake until fish begins to slake when tested with a fork. I flipped mine halfway through so it would be nice & crispy on both sides. It took about 10 minutes. Serve with tartar sauce or even just a squeeze of fresh lemon. Enjoy!

Lunch Time

I get bored easily with the same-old lunches. I came up with this salad that I want to eat all the time AND it is very healthy.

Chick Pea Salad

2 cans of quality chick peas, drained

1 red bell pepper, chopped

1 green bell pepper, chopped

1 cucumber, chopped

At this point, I put some in a bowl for eating and the rest in a tupperware for leftovers in the fridge.

When you are ready to serve add a chopped tomato and a handful of feta. Then I drizzle with a good olive oil, balsamic vinegar and salt & pepper.

You can really adjust this to your tastes in all sorts of ways. Play around with the veggies or try a different kind of dressing. I have been wanting to try a lemon vinaigrette and parmesan cheese. Have fun & enjoy!

Mmmm Bread

Honey Whole Wheat Bread

I have been making our bread for a little while now but it took me some time (and some semi-disgusting loafs of bread) to find the right combination. I tweaked a couple of recipes to come up with this one. I wanted something that was fairly easy with few ingredients. I was also looking for bread that worked well as sandwiches as well as just eating plain. Plus at the time I started I only had a kitchenaid mixer and most recipes were too large for it. Getting a Bosch mixer has rocked my world! I love it!!!

Ingredients:

1/3 cup canola oil

1/3 cup honey

1 tablespoon salt

2 1/2 cups hot water

1/4 cup wheat gluten

1/4-1/2 cup ground flax seed

1 tablespoon yeast

approx. 6 cups whole wheat flour (I grind mine fresh using hard white wheat)

Directions:

Mix oil, honey, salt and hot water. Add wheat gluten, flax seed and 1 1/2 cups flour. Mix well to let the wheat gluten develop (approx. 2 minutes). Add yeast and mix. Add 2 cups flour and mix well (approx. 4-5 minutes).

Make sure to be using the dough hook on the mixer at this point. Slowly add the rest of the flour in 1/4-1/2 cup increments (approx. 2 cups) mixing well in between until the dough pulls cleanly away from sides of the bowl. Using the dough hook, knead bread for about 5-8 minutes.

Place in a greased bowl, cover with damp towel and let rise for one hour.

Punch down and form into 2 loaves. Place in 2 large greased bread pans. Cover with a damp towel and let rise for 1 - 1 1/2 hours.

Bake at 350 for about 35 minutes. Let cool on wire rack for 10 minutes before removing from pan.

Enjoy!

There is nothing better than hot, fresh bread with raspberry freezer jam.

Ethnic Night

I am sitting here eating koushari for lunch as I write this post.

Look at me multi-task!

While living in Egypt, koushari was my absolute favorite food to eat. It is also considered the "poor man" food because it is utterly cheap to make. I am extra lucky to have an Egyptian stepmom who gave me the recipe a few years back. I have changed a couple things through the years mostly to make a little more sauce--since I like things saucy!

Jared & I have been incorporating at least one vegetarian dish of rice and beans a week for health and budget reasons. This meal has been on repeat. Don't bother trying this if you don't like onion, garlic and lots of spice. It is very flavorful!

Koushari

1 cup rice

1 cup elbow macaroni

3/4 cup brown lentils

2 medium onions

1 tablespoon olive oil

1 cup chick peas

2 cans tomato sauce (15 oz each)

2-3 crushed garlic cloves

4 tablespoons white vinegar

3/4 teaspoon salt

3/4 teaspoon pepper

1/2 teaspoon red chili powder

3/4 teaspoon allspice

3/4 teaspoon cumin

1 teaspoon sugar

***I use brown rice and whole wheat pasta to up the health***

In a pot add 1/2 tablespoon olive oil and fry one of the onions (cut into rings) until golden brown. **I skip this step if I don't feel like making a mess** Remove onion rings and set aside. With the remaining oil add water following directions on package to cook rice. Bring to a boil. Add rice and let cook on low heat.

Meanwhile in another pot add the lentils and cover with water. Boil until tender. Drain. Put rice and lentils in a bowl together.

Boil macaroni in another pot and drain.

Sauce: put 1/2 tablespoon olive oil in a pot and add the other onion, finely chopped, and garlic. Saute until soft. Add tomato sauce, spices and vinegar. Let simmer 5-10 minutes.

To serve: Put rice/lentil mixture in a dish. Top with macaroni and chick peas. Serve warm with sauce and top off with onion rings.

Hot & Gooey

We have a tradition in our home of fresh cinnamon rolls on Christmas morning. Once a year is way too infrequent for these sinful treats--so I busted out my pastry mat and dough roller for conference weekend.

What could be more perfect than the smell of doughy cinnamon rolls puffing up in the oven, watching snowflakes fall out of the window and listening to our prophet and apostles speak?

Crowd Pleaser Cinnamon Rolls

(BHG)

4-4 1/2 cups all-purpose flour

1 package fast-rising active dry yeast

2/3 cup milk

2/3 cup water

1/2 cup sugar

1/2 cup oil

1/2 teaspoon salt

2 egg yolks

1/4 cup butter, softened

1/3 cup sugar

4 teaspoons cinnamon

Cream cheese frosting: see below

In a large mixing bowl, combine 2 cups flour and yeast. In small saucepan, combine milk, water, 1/2 cup sugar, oil and salt. Heat; stir over medium heat till just warm (120-130 degrees F).

Add milk mixture and egg yolks to dry mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl often. Beat on high for 3 minutes. Using a wooden spoon, stir in as much remaining flour as you can.

Turn dough out onto floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes). Cover and let rest 10 minutes.

Roll out dough to form a 14x12 inch rectangle. Spread with softened butter. Sprinkle with mixture of 1/3 cup sugar and cinnamon.

Roll up, jelly-roll style, starting from long side. Seal seam. Slice into 12 pieces. Place in greased 13x9x2 baking pan. Cover; let rise in warm place till nearly doubled (20 minutes).

Bake at 375 for 20 minutes or until golden. Cool slightly; remove from pan. Frost warm rolls with cream cheese icing.

Cream Cheese Icing: In a medium mixing bowl, beat 3 oz. cream cheese (softened); 3 tablespoons butter (softened) and 1/2 teaspoon vanilla until light and fluffy. Beat in 1 tablespoon milk. Gradually at 1 1/2 cups powdered sugar until icing is spreading consistency.

Mmmmm.... I think I need to go eat one now.

Yummy Granola

My cousin Jess sent me a fabulous granola recipe. Her family is expert at making wonderful granolas and healthy foods. The first time I made it--lets just say it was a slight disaster. I was a little distracted. It is very easy and this time it turned out perfectly. It is great for breakfast with milk or as a dry snack any time.

Granola

Dry Ingredients (8-9 cups)

4 cups rolled oats

(you can also substitute cups of wheat germ, wheat bran, or oat bran)

1/2 cup unsweetened coconut

1/2 cup pumpkin seeds or sunflower seeds

1 cup sliced almonds

1 cup chopped pecans

1 cup chopped walnuts

1/2 cup crushed flaxseed

1 tsp salt

2 tbsp cinnamon

Wet Ingredients (2-2 1/2 cups)

3/4 cup sunflower oil

1/4 cup water

1 cup maple syrup (or substitute 1/2 cup brown sugar and 1/2 cup honey)

2 tsp vanilla extract

Optional: chopped dried fruits

(cranberries, apricots, raisins, etc.)

DIRECTIONS:

Mix dry ingredients in a large bowl.

Mix wet ingredients in a small microwaveable bowl and heat for 30-45 seconds until they are thoroughly mixed. Pour wet ingredients over dry ingredients and mix to coat everything well.

Spread granola out no more than an inch thick in two 9x13 baking pans. Bake at 250 degrees for 1 1/2 -2 hours depending on desired crunchiness. Stir granola in pans every 30 minutes so it bakes evenly. Add dried fruit after baking.

Tester Recipe - Silky Lentil Soup

I had some lentils needing to be used up and found a recipe I hadn't tried yet from Weight Watchers. It is packed full of whole grains and veggies and is very filling. It turned out so yummy plus Jared loved it too!

My changes: I added a couple teaspoons of white vinegar, 1-2 teaspoons chicken bouillon, 1/4 teaspoon more of cumin, a dash of allspice and some pepper. The only thing I would change next time is to add a few more carrots. I might experiment with some other veggies as well. I think red peppers or zucchini would taste fabulous! I might also leave out the evaporated milk. It tasted wonderful before adding the milk. It just makes it a bit more creamy. but also adds more calories.

I have no pictures this time because it just wasn't very pretty. :)

Silky Lentil Soup

2 teaspoons olive oil

1 cup carrots, shredded

1 medium onion, chopped

1 medium green pepper, chopped

2 cups water

1 cup lentils

1/3 cup brown rice

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper

27 1/2 ounce + 1 cup canned low-fat chicken broth

8 ounces tomato sauce

1 cup fat-free evaporated milk

Coat large pot with cooking spray; add oil. Place over medium-high heat until hot. Add carrots, onion, and green pepper; saute until tender (5 minutes). 

Add remaining ingredients, except for milk; stir well. Bring to a boil; cover, reduce heat and simmer until lentils & rice are tender (45 minutes)

Put lentil mixture into food processor or blender. Puree until smooth. (You can break this up by doing half first and then the other half second) Return blended lentil mixture to pot; stir in milk. Cook over low heat for 10 minutes.

If you are counting points, the value is 5 points per 1 cup serving.

Christmas Traditions: Candy-Making Part 2

Peppermint Bark & English Toffee

This year's candy making continues with two of my absolute favorites. The peppermint bark is very simple. I don't really measure it out, so just use your best judgement.

2 bags of white chocolate chips (good quality)

2 boxes of peppermint candy canes

1-2 teaspoons of peppermint extract

Unwrap the candy canes and put them in a ziploc bag. The best part is busting them up with a meat mallet. It is really fun! Leave some bigger chunks in there--not too small. At the same time, melt the chocolate chips in a double boiler. When it is melted, mix in a few of the larger chunks of candy canes. Stir in some peppermint extract. Spread it out on a large sheet of parchment paper and immediately sprinkle with more candy canes. Let it cool and break it up.

_________________________________________

I love homemade toffee more than any other candy. It takes a little bit of patience and sweating over a steaming hot pot while it cooks. But it is definitely worth it!

English Toffee

Lion House Christmas

1 cup walnuts or pecans, chopped (I use almonds)

1 cup butter

1 cup sugar

2 tablespoons water

3 tablespoons light corn syrup

1 teaspoon vanilla

1 8-ounce milk chocolate bar

Butter a 9x13-inch pan. Sprinkle 3/4 cup chopped nuts in the bottom of the pan; set aside. Combine butter, sugar, water and corn syrup in a heavy saucepan. Bring mixture to a boil over medium-high heat, stirring constantly. Cook and stir until candy reaches hard-crack stage, 300 degrees (when dropped in cold water, mixture should form hard, brittle threads that break easily). Pour candy over nuts in prepared pan and spread slightly. Break chocolate bar in squares and place on hot candy. Allow to melt 5 minutes then spread out over candy. Sprinkle with remaining 1/4 cup nuts. Makes 1 1/2 pounds. Note: You can also make this without nuts and it is just as yummy!

Christmas Traditions: Candy-Making Part 1

I have very fond memories as a child making Christmas candy with my mother. In the last few years I have revived this tradition in our own home. I love devouring cookbooks and picking out the candies for that year. 

Although not technically a candy, this year's candy-making begins with:

Luscious Fudge

(Lion House Christmas)

1 12-ounce milk chocolate bar, broken into pieces

2 cups semisweet chocolate chips

1 7-ounce jar marshmallow creme

1 12-ounce can evaporated milk

4 1/2 cups sugar

1/8 teaspoon salt

2 teaspoons vanilla

2 cups chopped walnuts (I leave these out)

Butter a 9x13-inch pan. Combine both chocolates and marshmallow creme in a large mixing bowl; set aside. In a heavy saucepan, combine evaporated milk, sugar and salt. Bring to a boil over medium heat and boil for six minutes. Pour over chocolate mixture. Beat vigorously with wooden spoon until creamy. Add vanilla and walnuts. Mix well. Pour into prepared pan. Let stand two hours, then cut into small squares. Makes 5 pounds candy.