Baked Pancakes

On Halloween morning Trader Joe's had a little festival with petting zoo, face painting, etc. While we were there, we picked up a box of pumpkin pancakes...mmm... But the thing is, I actually only like pancakes so much...and I don't like making them because they are too much work. Nothing's worse than slaving over a stove, smelling pancakes, while you are hungry! So today I made them just as the box instructed and then poured in in a 8x8 glass pan and baked at 400 degrees for 20 min or until brown around the edges (one recipe on internet said 10 min...so keep checking on it).
We thought it was better than pancakes...a bit light and fluffier...and a lot easier! I'm all about that. Next I'm going to try it with these gingerbread pancakes.

Slow Cooker: Yogurt

So I did it. I've been thinking about making yogurt for a while now...not exactly sure why, well besides that the yogurt in the stores have so much sugar and organic is expensive...I'm on this make-everything-myself-from-bread-to-lotion kick... I have a yogurt maker I was going to try, then I found this slow cooker yogurt recipe that seemed so easy and...most people have a slow cooker and not a yogurt making. I'll make it with the yogurt maker next time and see if there is any difference. The yogurt is great, but definitley not as thick as I read it would not be. I found the recipe link on my favorite blog Passionate Homemaking but the original like comes from Nourishing Days and for counter-top yogurt look here . You'll need to sweeten this yogurt, but you can also you it in place of sour cream.

-Turn on slow cooker to low and pour in 1/2 gallon of organic or raw milk
-Heat on low for 21/2 hours (or add
-Then turn off slow cooker (& unplug)
-Let milk cool for 3 hours (in slow cooker with lid on)
-Remove 1-2 cups of warmed milk and put it in a bowl.
Combine 1/2 cup of yogurt and mix well.
-Pour mixture back into milk in slow cooker and whisk thoroughly
-Again cover with lip and wrap slow cooker pot in a thick bath towel or two.
-Let it culture overnight, 8-12 hours
-In the morning stir yogurt and store in glass jar(s) or other container
-For best results, refrigerate for at least 8 hours
Makes a lot!!!

-Add fruit and sweetener (sugar, honey, agave, whatever), but keep a cup of unflavored yogurt if you want it for your starter again

Pumpkin Bread

I actually got this recipe from my friend's blog, Sarah...and thought I'd give it a try. And guess what...its a keeper!!! Thanks Sarah!

*********************Ingredients:

*********************3 cups canned pumpkin puree

1.5 cups vegetable oil
(I used applesauce as Sarah suggested)
4 cups white sugar
(I used 3 cups of sugar and it was great)
6 eggs
4 3/4 cups flour
(I used 2 1/4 cups unbleached white
and 2 cups wheat flour)
1.5 teaspoons baking powder
1.5 teaspoons baking soda
1.5 teaspoons nutmeg
*********************1.5 teaspoons salt

*********************1.5 teaspoons cinnamon

*********************1.5 teaspoons cloves

Directions: (makes 3 loaves)

1. Preheat oven to 350 degrees.

2. In large bowl, mix together pumpkin, oil (or applesauce), sugar and eggs.

3. Combine dry ingredients and mix into pumpkin mixture.
Stir until well blended.

4. Pour evenly into greased and floured loaf pans.

5. Bake for 45 minutes to an hour.
(we made 1 loaf, 12 muffins, and 12 mini muffins from this recipe...I'll tell you how they freeze next time when I make a double batch...but this time they won't make it that far!)

Great spreads: softened cream cheese with pumpkin spice, cranberry butter, honey,
agave, or whipped cream (Adam came up with)
Thanks Sarah!!!

Veggie Wraps

Why do I love recipes that don't have exact measurements or directions??? Here is a great one that changes with whatever you have on hand...I'm sure there are endless possibilities, yet always so good! change up any ingredients as you like and have!
Ingredients:
-wraps or tortillas (tortilla recipe here)
-cream cheese (a necessity in my book)
-veggies like: shredded or cut carrots, stick or cut cucumbers, sprouts, bell peppers, tomatoes, jicama, lettuce, spinach, cabbage...
-black beans, or any other beans (optional)
-chicken, turkey bacon, or other leftover meat (optional)
-cheese (optional)
-herbs like: basil, mint, cilantro, ect (optional)
-condiments like: balsamic vinegar, olive oil, and lemon juice (three of my favs), hummus, mustard, salad dressing,...)

Assemble: spread cream cheese on the wrap (it helps if its softened a little), add veggies and condiments, fold, and eat!!!
yum!
Any other ideas???

Meal Planning

I'm telling you, Meal planning is the way to go. We save so much a month meal planning by not wasting food nor buying food that's more expensive or unhealthy, than if we would have planned out cheaper and healthier meals.

Here are my basic tips...
1. Write down a dinner menu(& lunch options) for a least a week or two
2. Post the menu on your fridge so you don't forget
3. Try to pick some meals with a few same ingredients to buy less
4. Shop the ads to see what's on sale and in season before making menu
5. Make a list of meal ideas that you can use when your out of ideas
6. Don't try to buy 2 weeks of produc2 at once,it goes bad
7. Make meal planning a habit starting one week at a time

Magical Quinoa Salad

This is one of my fav's! It's great for lunch, but I usually make a double batch for extra lunches. It's a Sandra Lee Recipe from the foodnetwork show, Semi Homemade. I added some variations that I have found work well. Quinoa is a seed, very much like Couscous (and you can just substitute Couscous, just subtract one cup stock). Qunioa has lots of protien and fiber (like couscous) and it's cheapest in the bins at Sprouts. Don't be afraid of this recipe, it's super easy.

Ingredience:
1 cup quinoa
2 cups chicken or vegetable stock (or water if don't have)
1 hothouse cucumber, diced (regular will do as well)
2 scallions (green onions)
1/2 cup roasted red pepper, diced (or un-roasted works too)
1/4 cup flat leaf parsley, finely chopped
1 tablespoon fines herbs (recommended: Spice Island) (or lemon pepper and/or herbs of
Provance)
1/4 cup crumbled feta cheese
3 tablespoons slivered almonds
(I live olive oil, basalimic vinagar, and lemon juice in it too)

For serving:
9 cups spring salad mix
1/4 cup light roasted garlic and balsamic salad dressing (These things are optional and I don't usually do the salad party)

To cook:
Combine quinoa and stock in small pot and bring to a boil. Reduce to simmer and cover. Cook 10 to 15 minutes or until liquid has been absorbed. Let cool completely.

In a large mixing bowl, combine cooled quinoa with remaining ingredients. Toss to mix thoroughly.

Serve chilled on a bed of greens tossed with a little dressing. (again, this part optional)

Mmmm. Makes me hungry...wow. I think everything does.

Becki's Chicken Squares

Easy, Delicious...you can't go wrong

Ingredients:
1 can croissants
1 can chunk chicken breast or boiled shredded chicken
1/4-1/2 box of cream cheese
onion powder
pepper
garlic powder

To Cook:
1. Mix together and place in an 8x8 cassorole dish.
2. Bake at 350 degrees until golden brown, about 10 min.