No-Boil Mac and Cheese

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No Boil Mac and Cheese

I actually remember when I first found no-boil lasagna sheets.  I just couldn’t believe it.  I was probably jumping up and down in the super market, making a spectacle of myself.  The first time I made lasagna, I thought it would be easy.  Little did I know that those noodles were the death of me.  They were impossible to lay out in one piece, even if they were al dente.  Every other part of the lasagna was easy – except those dang noodles.  I quickly bought a batch and couldn’t wait to go home and try them out.  Making lasagna couldn’t get any easier – and I swear, you would have never known they were not pre-boiled.  It was magical.

Years ago, when I was really into making casseroles, I made a lot with un-boiled rice – that I baked in the oven until the rice was cooked.  There always had to be enough sauce, but it was super easy, and always tasted good.  For some reason I never thought to do that with noodles though.  I think because I found those no-boil labeled noodles, I assumed they had to be a certain type in order for the noodles to get soft in the oven.  I guess I was wrong…

I saw this recipe in Bon Appetit, and immediately cut it out.  I knew they were onto something big.  This recipe sat in my pantry for what felt like an eternity.  I had to wait for the right time – this made a lot of mac and cheese, and I had to make sure I had enough kids to eat it.  This past weekend we had some friends over, the oldest boy in middle school.  Here was my opportunity.  It was super easy to put together, and baked up perfectly.  The sauce was nice and thick, the noodles were just the right consistency – not too soft, and not too chewy.  Everyone loved it – in fact, my girls are still eating the leftovers, and loving every bite.  I have to say – that garlic breadcrumb topping is something else….as you can see, I will definitely be making this again.  And the best part?  No noodles to boil, and one less pot to clean.  Here comes the jumping again!  Double bonus points!!

Ingredients

  • 1/2 cup (1 stick) unsalted butter, divided
  • 1/4  cup  all-purpose flour
  • 3  cups  whole milk
  • 1 tablespoon kosher  salt plus more
  • 1/2 teaspoon  freshly  ground black pepper plus more
  • 1 pound elbow macaroni
  • 2 cups shredded cheddar, divided
  • 2  garlic cloves, chopped
  • 1 cup panko (Japanese breadcrumbs)
  • 2 tablespoons chopped  flat-leaf parsley

Preparation

Preheat oven to 400°. Melt 1/4 cup butter in a large saucepan  over medium-high heat. Add flour; cook, whisking constantly, for 1 minute. Whisk  in milk and 3 cups water. Bring to a boil, reduce heat to a simmer, and cook,  whisking often, until a very thin, glossy sauce forms, about 10 minutes. Stir in  1 tablespoon salt and 1/2 teaspoon pepper. Remove sauce from  heat.

Toss pasta and 1 1/2 cups cheese in a 13x9x2-inch or other  shallow 3-quart baking dish. Pour sauce over (pasta should be submerged; do not  stir) and cover with foil. Bake until pasta is almost tender, about 20 minutes.

Meanwhile, melt remaining 1/4 cup butter in a large skillet  over medium heat. Add garlic, panko, and parsley and toss to combine. Season  with salt and pepper.

Remove foil from dish. Sprinkle with remaining 1/2 cup cheese,  then panko mixture. Bake until pasta is tender, edges are bubbling, and top is  golden brown, about 10 minutes longer. Let sit 10 minutes before serving.

For a printer-friendly version of this recipe, please click here:  No-Boil Mac and Cheese

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Peanut Butter Banana Smoothie

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Peanut Butter Banana Smoothie 2

My kids are obsessed with the color pink – they have been all of their lives.  When they were younger and I would do the laundry, it was just a pile of pink clothes – the only positive is that everything matched all the time.  The pink spills over into other parts of their lives as well – food.  They are drawn to anything pink (strawberry flavored).  Unfortunately most of what they are drawn to is fake though…and I spend a lot of time trying to explain that to then.  Sometimes they will listen to me, but most of the time they have to try it for themselves before listening to me the next time.

The other weekend we were on vacation in Whistler.  After dinner we went out for ice-cream – yes, I know, but they love ice-cream no matter what the temperature is like.  They stared at all the flavors for quite a while, but my little one had to go with strawberry.  This was soft serve ice-cream – there was no way this strawberry was going to taste good.  Fortunately my older one choose well – vanilla.  My younger one took a couple of bites, and just set it down on table.  She was a little afraid to tell us that she didn’t like it.  The place was empty, and there were a few guys behind the counter just sitting around.  I got my husband to tell them that she had never had this before, and really didn’t like it – and would it be ok if she got a vanilla instead.  He was more than happy to get her a new one.  Thank goodness – and maybe next time she will remember.

Today we didn’t have a lot going on, and the girls needed a little pick-me-up this afternoon.  I looked at what I had in the house, and decided a fun smoothie was in order.  I asked the girls if they were interested, and boy did I get some enthusiasm.  When I told them what I was going to make, they both crinkled their noses.  They both wanted a strawberry smoothie instead – but I didn’t have anything pink to use.  My younger one was most concerned about the color of the smoothie I wanted to make – she was sure it would be ugly – again, like that has anything to do with the taste.  But I agree, something that is visually appealing, is certainly more delightful to eat.

I whipped up the smoothie, and took a spoon, I was in heaven.  I knew if they didn’t devour theirs – I would have no problem finishing them.  I handed them over, and in about 1 minute they were gone.  They both LOVED the smoothie – they told me how smart I was to come up with this combination – even though it was cream-colored.  Mom 1, Pink 0.

Ingredients

  • 6 oz. low-fat vanilla yogurt
  • 1 frozen banana
  • 1 tablespoon creamy peanut butter
  • 1/2 cup unsweetened coconut milk

Preparation

Put all ingredients into a blender, and blend until smooth.  Serve immediately.

For a printer-friendly version of this recipe, please click here:  Peanut Butter Banana Smoothie

Salted Pistachio Brittle

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Pistachio Brittle 2

I made it - I actually dove into the pool and survived.  Yes, I have entered the 21st century, and the world has not come to an end.  I can’t believe what a breeze it was to use Windows Photo Gallery for my entire photo editing process.  I can’t believe how many hours (probably days) I have lost moving from program to program.  I am shaking my head as I am typing.  Pretty soon I will have my new wireless printer (that actually is wireless) and nothing will stop me.

That is…until September.  That is truly when the world will come to an end.  Tonight I took my older daughter to the Middle School open house.  Wow.  That is just about all I can say.  Wow. (Moms – any guesses on where that is from??  Yes, just about the greatest book ever.)  Chaos – that’s exactly what it was – in one word or less.  Before we left, she asked me if she should bring her cell phone in case we get separated.  What??  Of course we will not get separated.  Right.  There were more people in that school tonight than I ever could have imagined.  At one point I thought I was going to lose it - I hate crowds.

Then we both had a little freak-out session in the car on the way home, except that I pretended to be nice and calm, like a good mom should – and I let her freak out about how it is going to be so crowded, and so hard to find all the classes, and what if my locker sticks?  Then I told her about our dear friend and neighbor down the street – who couldn’t get into his locker for the first week of school, and had to carry all of his books around the entire week – including his lunch – and then one night told his mom he wasn’t going back to school.  That made her feel better – good job mom.

So – what is just about the only thing that can make anyone feel better after that?  Salted Pistachio Brittle.  This stuff is like crack, not that I have ever tried that – but it is ridiculously addicting, and amazingly delicious.  You can’t just have one bite, oh no sir-e-sir.  Good thing I had a nice pile to come home to.  This recipe from Bon Appetit is just about the best candy I have ever made – and just about the easiest.  No rolling caramel wrappers, you just break and serve.  I feel better already.

Here we go – the world is changing so fast, and my girls are growing up – but there will always be salted pistachio brittle in my life – that I know will be true.  Please remind me of that in September – I am definitely going to need some then, as I kiss my baby good-bye that fall morning…and let her into that chaotic world.  Wow.

Ingredients

  • Nonstick vegetable oil  spray
  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1 cup unsalted, shelled raw natural pistachios, very coarsely  chopped
  • 1 tablespoon unsalted  butter
  • 1 teaspoon kosher  salt
  • 3/4 teaspoon baking  soda
  • Coarse gray sea salt (such as  fleur de sel or sel gris)

Special Equipment

  • A candy thermometer

Preparation

Line a rimmed baking sheet with parchment paper; spray with  nonstick spray and set aside. Whisk sugar, corn syrup, and  3 tablespoons water  in a medium saucepan. Stir over medium heat until sugar dissolves. Fit saucepan  with candy thermometer, bring mixture to a boil, and cook until thermometer  registers 290°, 3-4 minutes.

Using a heat-proof spatula, stir in pistachios, butter, and  kosher salt (syrup will seize initially, but will melt as it heats back up).  Continue to cook syrup, stirring often, until thermometer registers 300°  and  pistachios are golden brown, 3-4 minutes. Caramel should be pale brown  (it will  darken slightly as it cools). Sprinkle baking soda over and stir quickly to  blend caramel thoroughly (mixture  will bubble vigorously).

Immediately pour caramel onto pre-pared baking sheet and,  using a heat-proof spatula, quickly spread out as thin as possible. Sprinkle  sea salt over and let caramel cool completely. Break brittle into pieces.

DO AHEAD: Brittle can be made 1 week ahead. Store airtight  between sheets of parchment paper (to prevent sticking) at room temperature. 

Pistachio Brittle

For a printer-friendly version of this recipe, please click here:  Salted Pistachio Brittle

Crunch Bars

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Crunch Bars

The other week my step-father called to talk to me about his fax machine.  As he was talking to me, I was picturing the monster that sat in their kitchen, taking up precious space on their counter.  I told him that fax machines are a thing of the past – no one uses them anymore – with email, and scanners, there is just no need.  I told them to get rid of it, move into the 21st century.  He listened intently, and I could tell he wasn’t completely buying it – but he took the plunge, and gave it away.  He wasn’t going to let a huge fax machine get in the way of moving onto bigger and better things.

This weekend I bought myself a new desktop – it was about time, I had been using mine for at least 7 years, because it was right around the time that I had my younger daughter that I purchased this baby.  I love my new touchscreen monitor with Windows 8 – but to be honest you, I am typing this on my old one.  I hate to admit it, but I am having a little trouble letting go.  At one point, I tried to load my photo editing software onto my new PC, and I ran into a bit of a snag.  Now, you have to understand, I am extremely loyal to Microsoft – so, when they came out with photo editing software over 7 years ago – of course I was right there installing it – now 7 years later (long after they stopped selling the program, and created a free photo editing program within Windows 7) – I am still using it.  Mind you, I use the free software as well – everything has its specific purpose.  I digress – so, I was trying to load this and it wouldn’t let me – my new machine is a x64 bit system, and Microsoft Digital Imaging software is only compatible with a x32 bit system…  Ugh.  I know I should be using the free software, and supposedly it offers all the same functionality in a much more streamlined process – but I like my old process.  I knew exactly how to edit my photos the way I liked.

It just so happens that my step-father was visiting this weekend, and when I told him my sob story – he reminded me about the fax machine.  Yes, he is exactly right – welcome to the 21st century.

So – what does this have to do with these Crunch Bars?  Well, let me tell you.  Candy bars are almost becoming retro in my mind.  The organic chocolate bars that are sustainable and made with all natural ingredients are becoming more and more hip – and the Kit Kat bars are looking old and un-cool.  Plus, they are just taking up space in the pantry – from Halloween – yup, that’s right.  So, we decided to make something to use up some of that candy in the pantry – and Bon Appetit came to the rescue with this recipe.  Boy were these decadent – and so easy to make.  You can basically make this into anything you want – the sky is the limit.  So – if you are looking for ways to use up some of your old stuff so you can move onto the bigger and better – give this one a try.  Wish me luck as I now dive into the deep end…

Ingredients

Cookie Base

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for dish
  • 1/2 cup (packed) light brown sugar
  • 1/2 teaspoon fine sea salt
  • 1/4 cup sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour

Topping

  • 6 ounces semisweet or bittersweet chocolate or high-quality milk chocolate, finely chopped
  • 1-1 1/2 cups assorted toppings, such as cocoa nibs, crushed candy,  toasted chopped almonds and pistachios, lightly toasted coconut, and popcorn
  • Flaky sea salt (such as Maldon)

Preparation

Cookie Base 

Arrange a rack in middle of oven; preheat to 375°. Line the bottom and sides of a 13x9x2 inches metal or glass baking dish with foil, allowing 2 inches overhang on either side; butter foil in dish.

Using an electric mixer at medium speed, beat 1 cup butter in a large bowl until smooth, about 3 minutes. Add both sugars and salt; continue to beat until mixture is light and creamy, about 3 minutes longer. Beat in vanilla, then slowly mix in flour, beating until entirely incorporated (dough will be wet and sticky).

Scrape dough into prepared dish. Using your fingertips, spread into a thin, even layer.

Bake cookie base until it is golden brown and has begun to puff and crack, about 22 minutes.

DO AHEAD: Base can be made 2 days ahead. Let cool completely and store airtight at room temperature.

Topping 

Preheat oven to 375°. Scatter chopped chocolate evenly over cookie base and bake just until chocolate is soft and has begun to melt, about 2 minutes. Immediately spread chocolate in an even layer over base.

Scatter toppings over warm chocolate; lightly but firmly press into chocolate. Sprinkle with salt. Let cool in dish on a wire rack for 15 minutes. Using foil overhang, lift cookie from dish. Place on rack; let cool until chocolate is set, about 2 hours.

Carefully remove foil from cookie and slide onto a cutting board. Cut into bars.

DO AHEAD: Crunch Bars can be made 5 days ahead. Store airtight at room temperature.

For a printer-friendly version of this recipe, please click here:  Crunch Bars

Tortilla Chip Casserole

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Tortilla Chip Casserole

What a week – can I say that again?  WHAT A WEEK.  There is only a part of me that is scared that tomorrow is Friday – because I know that things are exactly the way they should be yet, and that means more fun this weekend.  It’s ok, I am ready for it – and isn’t that half the battle?

It’s a good thing my husband doesn’t read my blog, because he won’t like what I am about to write about…he has some allergies that we have been dealing with.  Ok, not just some – a lot.  He found out recently that he is allergic to Soy, Gluten, Dairy, Eggs, and (wait for it…) Garlic.  Yes, all of those.  He loves protein though, so aside from the eggs, it is not that difficult for him.  It is difficult for the rest of the family though – who actually likes gluten, dairy and eggs – all mixed together.  For the most part we have been eating meat and vegetables for dinner – and boy am I lucky my girls love meat as well.  I haven’t given up baking, and really have no plans to do so – it is not fair to deprive my kids because my husband can no longer indulge.  When he only thought he was allergic to dairy, I would actually attempt dairy-free desserts – now I have basically given up – even the gluten is doable, but add eggs in there as a no-no, and it’s just that – a no-no.

So – my kids have been looking forward to when my husband travels – only at dinner time.  He was away last week for a couple of days, and we went nuts on gluten, dairy and eggs.  I was saving this casserole from Cooking Light to make – which to tell you the truth, I could have modified to try and make it safe for him, but it wouldn’t have tasted nearly as good.  I adapted the recipe slightly (substituted corn for beans) – just in case you would rather make it with beans.  The girls loved it – they had seconds, and ate it as leftovers!!  They are already planning for his next trip…poor Daddy!!

Ingredients

  • 1 tablespoon canola oil
  • 1/2 cup chopped onion
  • 1 tablespoon minced fresh garlic
  • 2 tablespoons all-purpose flour
  • 1 cup 2% reduced-fat milk
  • 1/2 cup unsalted chicken stock
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 ounces 1/3-less-fat cream cheese
  • 1 cup organic frozen corn, thawed
  • 3 cups chopped cooked chicken breast
  • 4 ounces baked tortilla chips, crushed
  • 1  roasted red bell pepper, chopped
  • 8 ounces lower-sodium green chile enchilada sauce (such as Frontera)
  • 2.5 ounces shredded cheddar-Monterey Jack cheese blend (about 2/3 cup)
  • 2 tablespoons chopped green onions

Preparation

Preheat oven to 350°.

Heat oil in a saucepan over medium heat. Add onion; cook 6 minutes. Add garlic and flour; cook 2 minutes. ­Gradually add milk and stock, stirring constantly; bring to a boil. Remove from heat; stir in cumin, coriander, salt, pepper, and cream cheese.

Spread 1/2 cup milk mixture over bottom of a broiler-safe 11 x 7-inch baking dish. Layer corn, 1 1/2 cups chicken, and 2 ounces chips. Top with 1/2 cup milk mixture. Layer 1 1/2 cups chicken, bell pepper, and 2 ounces chips; top with 1 cup milk mixture and enchilada sauce. Sprinkle with shredded cheese. Bake at 350° for 30 minutes. Sprinkle with green onions.

For a printer-friendly version of this recipe, please click here:  Tortilla Chip Casserole

Salty Chocolate Chunk Cookies

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Salty Chocolate Chunk Cookies

I am becoming a chocolate snob – ok, maybe I am already a chocolate snob, but I am finally able to admit it.  This has been a long time coming – it probably started when I was in high school, and visited England for the first time.  We had a few hours free, and I ventured to Harrod’s and went to the Food Halls.  Yes, at 14 – I was already obsessed with visiting special food places when I travelled.  Chocolate was just about the only thing I could afford, so I bought some Cadbury bars…wow, they really put Hershey’s to shame.  Now, at that point in my life, milk chocolate was all I really enjoyed, and even that was a stretch, but I would take a Cadbury bar any day of the week.

I have told the story already about the chocolate when I studied in France during college – and my friends and I found the Cote D’Or factory in Brussels – I swear we smelled our way to that pot of gold.  Still, my favorite chocolate in Europe was Lindt.  I was so excited when I found some Lindt bars in the US, only to discover that they don’t export the same quality chocolate as they have in Europe.

For some reason, even though I knew what good chocolate tasted like – I continued to use Nestle’s chocolate chips when I made cookies.  When I first moved to Seattle, a friend of mine asked if I wanted to share a CostCo sized Nestle bag of chips – of course I couldn’t say no – and much to my disbelief, it took no time at all to go through all those chips.  It only took a few times of sharing before I realized I had to start buying my own bag.  And would you believe that I only baked with these?  No, they were not getting eaten any other way.  It was only recently that I stopped buying the big bag at Costco – that was when I discovered the dark chocolate chunks I found at Whole Foods – this was real chocolate – real dark chocolate.  Dark chocolate that I have begun to really love.  And now I can’t go back…

I found this recipe in Bon Appetit and I loved how you used good quality chocolate and chopping it coarsely.  That is definitely the way to do it.  Not only are the big chunks better, the smaller chunks really get integrated into the batter.  The salt on these cookies were the best part.  I swear these were some of the best cookies I have made in a while.  They didn’t rise as much as I had expected (probably because of the type of butter I used), but they were still amazing.

Whether you are a chocolate snob or not, you will love these cookies – and if you are just starting out on the chocolate road of life – go ahead and use any type you want – even Nestlé’s will make a great cookie.  Just don’t blame me if you happen to use some good quality chips for this batch, and then you can’t go back.  Not only is it an expensive habit…it is hard work chopping up those delicious bars!

Ingredients

  • 1 1/2 cups all-purpose  flour
  • 1 teaspoon baking  powder
  • 1/2 teaspoon kosher  salt
  • 1/4 teaspoon baking  soda
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup (packed) light brown sugar
  • 1/2 cup sugar
  • 1/4 cup powdered sugar
  • 2 large egg yolks
  • 1 large egg
  • 1 teaspoon vanilla  extract
  • 8 ounces semisweet or bittersweet chocolate (do not exceed 72% cacao),  coarsely chopped
  • Maldon or other flaky sea  salt

Preparation

Place racks in upper and lower thirds of oven and preheat to  375°. Whisk flour, baking powder, kosher salt, and baking soda in a medium bowl;  set aside.

Using an electric mixer on medium speed, beat butter, brown  sugar, sugar, and powdered sugar until light and fluffy, 3-4 minutes. Add egg  yolks, egg, and vanilla. Beat, occasionally scraping down the sides of the bowl,  until mixture is pale and fluffy, 4-5 minutes. Reduce mixer speed to low; slowly  add dry ingredients, mixing just to blend. Using a spatula, fold in  chocolate.

Spoon rounded tablespoonfuls of cookie dough onto 2 parchment  paper-lined baking sheets, spacing 1-inch apart. Sprinkle cookies with sea salt.

Bake cookies, rotating sheets halfway through, until just  golden brown around the edges, 10-12 minutes (the cookies will firm up as they  cool). Let cool slightly on baking sheets, then transfer to wire racks; let cool  completely. DO AHEAD: Cookies can be made 1 day ahead.  Store airtight at room temperature.

For a printer-friendly version of this recipe, please click here:  Salty Chocolate Chunk Cookies

Salty Chocolate Chunk Cookies 3

Oatmeal Muffins

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Oatmeal Muffins

Wow, can it actually be Valentine’s Day tomorrow already?  My girls have been excited for Valentine’s Day for weeks – the other night my older daughter asked if we could go to my closet and pick out my outfit.  For a split second I thought she was talking about for the next day…then I realized, she was talking about Valentine’s Day.  Let’s see if I can actually remember to wear red tomorrow morning – it is not really my thing, but I know it would make them so happy if I did.

So, my older daughter is having a Valentine’s Day brunch party at school – and I can’t believe it – but this is her last year of parties…next year she will be in middle school.  She was told to bring something you would eat for breakfast – she even gave me some suggestions on what she could bring – bacon, eggs, sausage…seriously?  How would that survive the bus ride, and then the couple of hours of school before the party?  I just laughed.  Then she suggested muffins – ok then, excellent choice.

I went to the pantry to look in my recipe file, and there they were – sitting there, just waiting for an occasion.  I have to admit though, staring at the title, they did not sound that appealing.  I had to convince her that these would be delicious, even though I was definitely skeptical myself.  We made them this weekend, and I swear – these are better than the Quaker Maple and Brown Sugar Oatmeal you buy in those individual packets.  These were AMAZING!!  Cook’s Illustrated really hit a home run here.  The funny part of this recipe is that the batter actually looks like oatmeal!  These were some of the best muffins I have ever made – oh, and that topping – to die for!!  What a winning recipe.  So – if you are still up at this hour, trying to decide what to make for your loved ones tomorrow – how about surprising them with some of these lovely baked goods?  Oh, and don’t forget to wear red tomorrow!

Ingredients

Topping

  • 1/2 cup old-fashioned rolled oats (1 1/2-oz)
  • 1/3 cup all-purpose flour (1 2/3-oz)
  • 1/3 cup pecans, finely chopped (optional)
  • 1/3 cup packed light brown sugar (2 1/3-oz)
  • 1 1/4 teaspoons ground cinnamon
  • 1/8 teaspoon salt
  • 4 tablespoons unsalted butter, melted

Muffin Base

  • 2 tablespoons unsalted butter, plus 6 tablespoons unsalted butter, melted
  • 2 cups old-fashioned rolled oats (6-oz)
  • 1 3/4 cups all-purpose flour (8 3/4-oz)
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/3 cups packed light brown sugar (9 1/3-oz)
  • 1 3/4 cups milk
  • 2 large eggs, beaten

Preparation

Topping

Combine oats, flour, pecans, sugar, cinnamon, and salt in medium bowl. Drizzle melted butter over mixture and stir to thoroughly combine; set aside.

Muffins

Grease and flour 12-cup muffin tin. Melt 2 tablespoons butter in 10-inch skillet over medium heat. Add oats and cook, stirring frequently, until oats turn golden brown and smell of cooking popcorn, 6 to 8 minutes. Transfer oats to food processor and process into fine meal, about 30 seconds. Add flour, salt, baking powder, and baking soda to oats and pulse until combined, about 3 pulses.

Stir 6 tablespoons melted butter and sugar together in large bowl until smooth. Add milk and eggs and whisk until smooth. Using whisk, gently fold half of oat mixture into wet ingredients, tapping whisk against side of bowl to release clumps. Add remaining oat mixture and continue to fold with whisk until no streaks of flour remain. Set aside batter for 20 minutes to thicken. Meanwhile, adjust oven rack to middle position and heat oven to 375°F.

Using ice cream scoop or large spoon, divide batter equally among prepared muffin cups (about 1/2 cup batter per cup; cups will be filled to rim). Evenly sprinkle topping over muffins (about 2 tablespoons per muffin). Bake until toothpick inserted in center comes out clean, 18 to 25 minutes, rotating muffin tin halfway through baking.

Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from muffin tin and serve or let cool completely before serving.

For a printer-friendly version of this recipe, please click here:  Oatmeal Muffins

Apple Trefoils Crisp

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Apple Trefoil Crisp

It is that time again – just when the holiday blues start wearing off, when you see those brightly colored boxes of delicious cookies.  Yes, it is Girl Scout Cookie time!  And like last year, the Girl Scouts of Western Washington are having another recipe contest.  Since I came in 2nd place last year, I figured I had to try again. And again, like last year – if I can win some money out of this contest, I would like to do something really special - I would like to donate the money to a charity – and I am going to ask you – my readers – to choose the charity.  That’s right – so stayed tuned for more on that – no sense in giving more details if I am not a finalist.

Unlike last year, where the sky was the limit when it came to making up a recipe – I really had to control myself this year.  After all, I am still on this simplicity kick – and not only that, I wanted to make something a little healthier.  I thought about fruit, and what I could do with Girl Scout Cookies and fruit, and then I remembered where I live – in Washington State…so how could I not make something with Washington Apples??  It is extremely important to support your local economy – especially in the midst of a contest.  So – there it was, staring me in the face – an apple crisp, and what could be better than making a topping using the tried and true Trefoils Shortbread Cookie.

I was pretty impressed with how good this came out.  I made it in a skillet and then put that skillet in the oven – how’s that for simplicity?  The crisp was delicious, especially the topping – but combined with those caramelized apples, boy was it a treat – and the best part of all, I let my kids have seconds.  I actually felt good about serving it for dessert.

Just a few reminders – Girl Scout Cookies are on sale from March 1-17! There is an awesome cookie locator, as well as an app, that tells you exactly where girls are selling cookies in your neighborhood! They won’t be updated until closer to the sale, but are very good to keep handy.  Then you too can buy some cookies and make this awesome and simple crisp, that supports our local farms!

Ingredients

Topping

  • 1 1/2 sleeves of Trefoils Girl Scout Cookies
  • 3/4 cup old-fashioned rolled outs
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon table salt
  • 4 tablespoons (1/2 stick) unsalted butter, melted

Filling

  • 3 pounds Golden Delicious apples, peeled, cored, halved, and cut into 1/2-inch-thick wedges
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1 cup apple cider
  • 2 teaspoons juice from 1 lemon
  • 2 tablespoons unsalted butter

Preparation

Make the topping:  Adjust the oven rack to the middle position and heat oven to 450 degrees.  Put the Girl Scout cookies in a food processor and crush until fine.  Combine the cookies, oats, brown sugar, cinnamon, and salt in a medium bowl.  Stir in butter until mixture is thoroughly moistened and crumbly.  Set aside while preparing the fruit filling.

Make the filling:  Toss the apples, granulated sugar, and cinnamon (if using) together in a large bowl;  set aside.  Bring cider to a simmer in a 12-inch oven-safe skillet over medium heat; cook until reduced to 1/2 cup, about 5 minutes.  Transfer reduced cider to a bowl or liquid measuring cup; stir in lemon juice and set aside.

Heat butter in a now empty skillet over medium heat.  When foaming subsides, add apple mixture and cook, stirring frequently, until apples begin to soften and become translucent, 12 to 14 minutes.  (Do not fully cook apples.)  Remove pan from heat and gently stir in cider mixture until apples are coated.

Sprinkle topping evenly over fruit, breaking up any large chunks.  Place skillet on baking sheet and bake until fruit is tender and topping is deep golden brown, 15 to 20 minutes.  Cool on a wire rack until warm, at least 15 minutes, and serve.

Serve the apple crisp warm or at room temperature with vanilla ice cream, whipped cream – or just by itself.

Serves 6-8

For a printer-friendly version of this recipe, please click here:  Apple Trefoils Crisp

Cool as a Cucumber

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Cool as a Cucumber 1

Is it the weekend yet?  I’m not sure why, but this seemed like a really long week.  It may have started when my younger daughter – upset at her sister for trying to make her take a shower first – ripped the towel hook off the wall (and made a nice big hole in the wall) when her older sister asked her to hand her the towel.  Or when my older daughter called from school because her ear hurt, when I was just about to leave work to take my younger daughter to the doctor.  Or when I got an email about my younger daughter’s school that was in lock-down because of a man who robbed a bank 15 blocks from the school – and actually escaped.  Or maybe when I dumped rice all over the my office, and I had to pick up the pieces one by one before I stepped on them and smashed them into the dark brown solid colored carpet – who thought that color was a good idea?

I know these are all little things (ok, maybe not the bank robber), but they take their toll.  I am ready for a break.  I am ready for a drink.  When it comes to drinks, I am definitely partial to cucumber drinks.  I have posted my share on this site, and each one has been delicious in their own way – but this one was exceptionally good.  This one was actually healthy – there was no peeling of the cucumber – you just cut off the ends, and put the entire thing in a blender.  After you strain the solids, you end up with this beautiful green cucumber juice – crisp and clean.  Wow.

So, for those of you who don’t drink alcohol – you can still enjoy this refreshing drink, the cucumber juice with lime juice and simple syrup is definitely a treat.  Better yet, you can get your kids to eat their vegetables, and they would never in a million years believe you that this was good for them.  My mind is starting to churn…there is a lot I can do in this space.

Here’s to the weekend – that is not here yet, but soon enough.  For those of you on the east coast – blend your cucumber tonight, before the storm hits.  You will thank me later.  Stay safe and warm everyone – and Cool as a Cucumber!

Ingredients

  • 2 tablespoons strained cucumber, made from blending an English cucumber
  • 3 tablespoons Effen Cucumber Vodka
  • 1 tablespoon elderflower liquor
  • 1 tablespoon fresh lime juice
  • 1 tablespoon simple syrup or agave nectar

Preparation

Mix all ingredients together in a shaker with ice.  Serve in a martini glass with a garnish of cucumber (peel a long strip of cucumber and fold it onto a toothpick).

For a printer-friendly version of this recipe, please click here:  Cool as a Cucumber

Creamy Spinach and Feta Dip

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Creamy Spinach and Feta Dip

I have to mark this day on the calendar.  It is not often that I am cooking on a Saturday (in preparation for another day), let alone posting.  To tell you the truth, it has been far too long since I have been organized enough for me to carve out part of my Saturday.  Well – I did it!!  I can’t believe I am sitting here typing while there is still light in the sky.  Amazing.

For the past few years, I really have become a “just in time” gal.  I was never like that before I had kids – life has gotten more complicated over the years, and I can never catch up.  I have to say, I hate it – I hate running from one thing to the next, barely on time, cramming as much as I can into each and every day.  Today things were different.  I planned my day very carefully, and my prize?  I am completely ready for tomorrow.  I am smiling from ear to ear.

So – the funny part of this whole thing?  I made a few appetizers to bring to our friend’s house, and I decided to set it all up outside to take pictures.  When my girls came downstairs to see what I was doing, they were completely confused.  They thought I forgot to tell them about a party we were having.   I can’t wait until they grow up and tell people about their mom the crazy food blogger.

It is not often that I post similar entries right in a row, but tomorrow is the Super Bowl, and I just finished making this for the big game, and had to share it with all of you.  Don’t get me wrong, the Caramelized Onion and Shallot Dip was delicious…but that was before I tried this one from Cooking Light.  This is a much healthier option, and more of a Mediterranean taste.  Not only is this great for vegetables, it would be amazing as a sauce for grilled chicken or steak, it would be delicious with pita, the list goes on and on.  If you are in the market for a good healthy dip, look no further.

So – I am going to go clean-up the mess I made, because after all, having a party definitely can make a mess.  Good thing I was the only one that attended – that means I will have more time to relax afterwards….YEAH!!!!

Ingredients

  • 6 ounces nonfat Greek yogurt
  • 3/4 cup crumbled feta cheese
  • 2 ounces 1/3-less-fat cream cheese, softened
  • 1/4 cup low-fat sour cream
  • 1  garlic clove, crushed
  • 1 1/2 cups finely chopped fresh spinach
  • 1 tablespoon fresh dill
  • 1/8 teaspoon black pepper

Preparation

Place yogurt, feta cheese, cream cheese, sour cream, and crushed garlic clove in a food processor; process until smooth. Spoon yogurt mixture into a medium bowl; stir in spinach, fresh dill, and black pepper. Cover and chill.

For a printer-friendly version of this recipe, please click here:  Creamy Spinach and Feta Dip