Category Archives: Lent

December 14, 2011 · 9:14 am

Whole Wheat Pumpkin Waffles

We had breakfast for dinner last night and these were a HUGE hit!

Ingredients:
1 cup milk
1 egg, separated
1/2 cup plain pureed pumpkin
1/2 tsp vanilla extract
3 Tbsp canola oil
2 Tbsp brown sugar
3/4 cup whole wheat flour
1/2 cup all purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg

Instructions:
Preheat waffle iron.

In a large bowl, combine milk, egg yolk, pumpkin, vanilla, oil and brown sugar together.

Pour in remaining dry ingredients to the wet and slowly incorporate.

Spray waffle iron with non stick cooking spray. Pour about 1/2 cup of batter onto waffle iron. Close the top slowly. Cook about 2 minutes or until waffles are crispy.

Did I change anything? Well, since I didn’t read the whole recipe through before I started cooking, I put in the egg yolk and tossed the egg white before realizing I was supposed to beat the egg white to stiff peaks and then fold it in. So, I skipped that whole step and the waffles turned out just fine which is why I didn’t include it in the recipe above.

What did the family think? Yum!

Where did this recipe come from? The Spiffy Cookie

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Filed under Breakfast, Definitely Making it Again, Everybody Ate It, Lent, Vegetarian

December 13, 2011 · 8:51 am

Creamy Green Chile Soup

My husband isn’t always a big soup fan and was complaining just a teensy weensy bit when he realized we were having soup for dinner. I think it was at around the third bite when he said, “Wow, this is really good.”

Ingredients:

2 tablespoons butter
1/2 large onion, diced
3 cloves garlic, minced
2 large ribs celery, diced
1-7 oz. can whole fire roasted green chiles, drained & diced
6 cups chicken broth
1/2 teaspoon chili powder
1 teaspoon ground cumin
salt & pepper, to taste
2 large carrots, peeled and finely diced
1 cup frozen sweet corn
2 cups diced, roasted chicken {optional}
3/4 cup heavy cream
1/4 cup all purpose flour {optional}
grated cheddar cheese (garnish)
chopped cilantro (garnish)
broken tortilla chips (garnish)

Instructions:
Heat large pot over medium heat. Melt butter and saute onions and celery until onions are translucent, 5 minutes. Stir in garlic and green chiles and saute 3 minutes. Pour in chicken broth, chili powder, cumin, salt and pepper and bring to boil. Cover pot with well fitting lid and reduce to simmer. Simmer soup 10-15 minutes and then remove from heat. Using an immersion blender, puree soup and return to heat. Stir in carrots and cook until softened, about 5 minutes. Stir in corn and chicken.

Place flour into small bowl and slowly whisk in cream to prevent lumps. {If there seems to be lumps, you can always pour it through a strainer first!} Pour this mixture into hot soup and cook until it thickens slightly. Taste and readjust seasonings adding more salt and pepper, if needed.

Serve hot with any desired toppings.

We had this with some fresh pineapple.

Did I change anything? No, but I was thinking the next time I make this that I could add some lentils instead of chicken. The lentils would thicken it up a little more and add protein.

What did the family think? The boys didn’t eat this, but hubby and I did and we REALLY liked it.

Where did this recipe come from? Lauren’s Latest

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Filed under Definitely Making it Again, Lent, Mexican, Stew/Soup, Vegetarian

December 6, 2011 · 11:15 am

Creole Salmon

A little bit spicy, but it can definitely be tweaked so it’s not so spicy.

Ingredients:
4 teaspoons creole seasoning
2 garlic cloves, minced
4 salmon fillets (6 ounces each)
1/4 cup minced fresh parsley (I used dried.)

Instructions:
In a large resealable plastic bag, combine the first three ingredients. Add salmon; shake to coat.

Place salmon on a broiler pan or baking sheet. Broil 6 in. from the heat for 10-14 minutes or until fish flakes easily with a fork. Sprinkle with parsley.

Did I change anything? I left out the ground pepper that was in the original recipe.

What did the family think? Hubby and I liked it and it was a good departure from how I have been making salmon lately.

Where did this recipe come from? Taste of Home

Photo from Taste of Home

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Filed under Definitely Making it Again, Easy, Fish, Lent, Six Ingredients or Less, Super Easy to Make

November 30, 2011 · 8:54 am

Waffle Iron French Toast

Not only does this turn out amazing, but it so much easier to make it this way. We had this for dinner last night with eggs, bacon and fruit salad and it was a HUGE hit! I made extra so we would have some for breakfast the next day, too. If you are wondering what kind of bread to use, I ended up using some cinnamon bread I had purchased that turned out to be kind of dry and no one would eat it, but it was the perfect bread for this recipe since it already had a little cinnamon in it.

Ingredients:
6 eggs
1 1/2 cups milk
1 tablespoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoons brown sugar
10-12 slices bread

Instructions:
Preheat the waffle iron and spray the surface with non-stick cooking spray.

In a large bowl, whisk the eggs until frothy, then add the remaining ingredients and whisk until mixed.

Dip 1 slice of bread into mixture, covering both sides. Place in the waffle maker.

Repeat with whatever number of slices will fit in the waffle iron.

Cook until golden brown, about 3 minutes.

Did I change anything? I reduced the amount of brown sugar. The original recipe called for 2 T.

What did the family think? Thumbs up…way up! They asked for seconds and then went back for thirds. We had it for breakfast this morning, too.

Where did this recipe come from? Group Recipes

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Filed under After School Snacks, Bread, Breakfast, Definitely Making it Again, Easy, Everybody Ate It, Lent, Super Easy to Make, Vegetarian

November 10, 2011 · 8:35 am

Braided Spaghetti Bread

This looks like it’s hard to make. It’s not, but let your family think you worked for hours in the kitchen whipping up this fancy looking dinner that tastes great and will make your house smell fantastic.

Ingredients:
1 Loaf Rhodesâ„¢ Bread Dough or 12 Rhodesâ„¢ Dinner Rolls, thawed to room temperature
6 ounces spaghetti, cooked
1 cup thick spaghetti sauce
8 ounces mozzarella cheese
Melted Butter
Garlic Powder
Parmesan cheese
Parsley flakes
Parchment paper (not necessary, but will make things a lot easier)

Instructions:
Preheat oven to 350 degrees.

Spray counter lightly with non-stick cooking spray or use parchment paper (I highly recommend using parchment paper for when you have to transfer this to the baking sheet). Roll loaf or combined dinner rolls into a 12×16-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes.

Cook spaghetti according to package instructions. Drain and let cool slightly.

Remove wrap from dough. Place spaghetti lengthwise in a 4-inch strip down center of dough. Top with sauce and cheese.

Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid. Lift braid with both hands and place on a large, sprayed baking sheet. (If you used parchment paper just transfer everything onto the backing sheet.)

Brush with butter and sprinkle with Parmesan cheese, garlic powder and parsley.

Bake at 350°F 30-35 minutes or until golden brown. Cool slightly and slice to serve.

Did I change anything? I added garlic powder and brushed it with butter since a friend of mine had made this earlier in the week and thought it would taste better that way.

What did the family think? Yum! Everyone had seconds.

Where did this recipe come from? Rhodes Bread

photo from Rhodes Bread

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Filed under Definitely Making it Again, Everybody Ate It, Italian, Lent, Make Ahead of Time, Vegetarian

October 24, 2011 · 11:33 am

Waffle Iron Eggs

My husband sent me a link the other day explaining how to make waffle iron eggs. I thought I would humor him and give it a try and I am SO glad that I did. First of all, they’re fun. Eggs shaped like a waffle? What’s not fun about that? Also, for some reason, when eggs come out of a waffle iron, they can be eaten as a finger food which is great if you have little ones.

Ingredients:
5 eggs, scrambled
1/4 cup shredded cheddar cheese, optional
Cooking spray

Instructions:
Heat up your waffle iron.

While that is heating up, scramble the eggs and put in the cheese.

When the waffle iron is ready, spray liberally with cooking spray.

Pour eggs in the waffle iron, close the lid and wait. Check on them after about a minute. Continue to check on them until they are as done as you want them. Be careful though, eggs in a waffle iron create a lot of hot steam.

I used a pair of cooking tongs and a spatula to slide the eggs out of the waffle iron.

What did the family think? Thumbs up from everyone, even the youngest who isn’t a huge egg fan.

Where did this recipe come from? adapted from a recipe from The Novice Chef

(I know this picture is terrible, but it’s all I’ve got. Trust me, they are yummy.)

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Filed under Breakfast, Definitely Making it Again, Easy, Everybody Ate It, Lent, Six Ingredients or Less, Super Easy to Make, Vegetarian

October 21, 2011 · 10:31 am

Beer Pizza Dough

This is a no fail way to make pizza dough that doesn’t involve yeast. One recipe makes two pizza which works out perfectly for our house…one pizza for the kids and one for the adults. There is also something very rewarding about making your own pizza dough. I highly recommend it.

Ingredients:
3 cups flour
1 T baking powder
1/2 tsp salt
12 oz can beer (use a light kind or your crust will taste “hoppy”)
olive oil

Instructions:
Preheat oven to 450 degrees.

Combine the flour, baking powder and salt in a large bowl and mix thoroughly.

Pour in the beer and mix well.

Spread a handful of flour on your work surface and dump the dough onto it.

Toss the dough around to coat it with flour and prevent it from sticking.

Knead it 2 or 3 times.

Shape the dough into a ball and divide it in two if you are making 2 thin crust pizzas.

For a deep dish pie do not divide.

Grease your pizza pan with oil and use a rolling pin to roll the dough out into a circle.

Brush crust with olive oil lightly and then add your sauce and toppings.

Bake for 12- 15 minutes or until golden brown on top.

What did the family think? I made two batches of this which made two deep dish pizzas. I think everyone would have been happier had I just made one batch of it that would have made two thin crust pizzas. Our oldest and I liked the crust the way it was, but hubby and our youngest weren’t too thrilled.

photo by me

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Filed under Definitely Making it Again, Easy, Italian, Lent, Six Ingredients or Less, Vegetarian

October 12, 2011 · 12:22 pm

Tuscan Pasta with Sun Dried Tomato Alfredo Sauce

This could have easily come from a restaurant. It was so good and so different than the pasta dishes I usually make. Everyone loved it and we even had enough left over for the boys to take it in their lunch boxes to school too.

Ingredients:
1 (20-oz.) package refrigerated four-cheese ravioli (or whatever kind you like)
1 (16-oz.) jar sun-dried tomato Alfredo sauce (I found some by Classico)
2 tablespoons white wine
15 oz. can diced tomatoes, throughly drained
1/2 cup chopped fresh basil
1/3 cup grated Parmesan cheese

Instructions:
Prepare pasta according to package directions.

Meanwhile, pour Alfredo sauce into a medium saucepan. Pour wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan.

Stir in tomatoes and basil and cook over medium-low heat 5 minutes or until thoroughly heated.

Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese.

What did the family think? Thumbs up from everyone!

Where did this recipe come from? My Recipes

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Filed under Definitely Making it Again, Easy, Everybody Ate It, Italian, Lent, Six Ingredients or Less, Super Easy to Make, Vegetarian

October 10, 2011 · 8:46 am

Pesto Salmon

I bought some salmon at the store yesterday, but I didn’t have any really big plans for it until I remembered that I had some leftover pesto in the frig…

Ingredients:
1 lb. salmon
2-3 T pesto
cooking spray

Instructions:
Preheat oven to 425 degrees.

Coat glass baking dish with cooking spray.

Place salmon, skin side down, in the baking dish.

Spread pesto on salmon.

Bake for about 10-12 minutes (depending on how thick the salmon is).

What did the family think? The boys don’t normally eat salmon, but hubby and I thought it was fantastic.

Where did this recipe come from? Me

photo from Cook Everyday

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Filed under Definitely Making it Again, Easy, Fish, Lent, Six Ingredients or Less, Super Easy to Make

August 30, 2011 · 9:51 am

Spinach and Cheese Manicotti

The boys have been asking me to make this for a while, so last night was the night. They lapped it up and asked for more…I love dinners like that. Another thing I love about this recipe is that you can make it ahead of time, stick it in the frig and then pop it in the oven when you are ready to bake it.

Ingredients:

1 (10 ounce) package frozen spinach, thawed completely & squeezed dry
8 ounces shredded mozzarella cheese
15 ounces ricotta cheese
4 ounces cream cheese
1/2 cup shredded Romano or Parmesan cheese
2 large eggs
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 box (12 to 14 shells) manicotti noodles
3 to 4 cups marinara sauce (1 jar + a little more)
1/2 cup shredded Romano or Parmesan cheese, for topping

Instructions:
Preheat oven to 350 degrees F.

In a large bowl, mix spinach, cheeses, eggs, salt and pepper. Stir together until well blended.

Place about 1 1/2 cups of marinara sauce in a 9×13-inch pan. Spread it around to cover the bottom.

Place the mixed filling into a plastic bag. You can use either a frosting piping bag or a gallon zip bag. Snip the corner, gather the top and squeeze the filling into the corner. Hold an uncooked manicotti shell in your hand and squeeze the filling inside the shell. Let it overflow on both sides. (Or you can use a spoon. Spoon it in with the spoon part of the spoon and stuff it in there with the handle…very messy…but it worked.) Place the filled shell into the sauce-lined pan. Repeat with remaining manicotti and fill the pan with the stuffed shells, until you run out of shells and filling. You should be able to fill 12 to 14 shells- if you run out of room in your pan, use a separate smaller pan to accommodate the extra.

Cover the pasta with marinara sauce, using about 2 1/2 cups of sauce. Sprinkle 1/2 cup Romano/Parmesan on top. At this point, you can cover with foil and refrigerate until you’re ready to bake, or you can cover with foil and place it in the oven immediately.

Bake, covered with foil, 50 minutes. Remove foil and bake an additional 10 minutes.

What did the family think? Yum, yum and more yum.

Where did this recipe come from? Recipe Girl

photo from Recipe Girl

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Filed under Definitely Making it Again, Everybody Ate It, Italian, Lent, Make Ahead of Time, Not so Easy, Vegetarian