September 26, 2011 · 9:02 am

Chocolate Chip Oatmeal Bars

There’s oatmeal in them, so they’re healthy, right? 🙂

Ingredients:
1/2 cup melted butter
1/2 cup brown sugar
1/2 cup white sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg, beaten
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 cup flour
1/4 cup wheat germ
3/4 cup semi-sweet chocolate chips
3/4 cup rolled oat

Instructions:
Preheat oven to 350 degrees with the rack in the middle position.

Melt the butter in a large microwave safe bowl.

Add the brown and white sugars and let cool a bit.

Add egg, baking powder, baking soda, salt, cinnamon, nutmeg, and vanilla.

Add flour and wheat germ and mix. Then add the chocolate chips and oats and mix everything up. The dough will be quite stiff.

With a spatula spread dough evenly into a greased 8×8 baking pan or a similar sized pie dish.

Bake at 350 for 25– 30 minutes.

Cut into bars when cool.

Did I change anything? I added the wheat germ and I would have put in a lot less sugar had I thought about it before I dumped it all in there.

What did the family think? It has sugar, butter and chocolate. Enough said.

Where did this recipe come from? Food.com

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

September 22, 2011 · 8:50 am

Pepperoncini Crock Pot Roast Beef

This recipe saved us last night. We had violin and tae kwon do testing and this yummy recipe was cooking away while we were out doing all of that and was ready to go when we got home.

Ingredients:
3 lb. beef chuck roast, trimmed of most fat
2 garlic cloves, sliced
16 oz jar pepperoncini peppers (remove stems after cooking)
6 slices provolone cheese
Hamburger buns

Instructions:
Make small cuts in roast and insert garlic slices in cuts.

Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat.

Cover and cook on LOW for 6 to 8 hours.

Shred meat and serve on buns with pepperoncinis and provolone cheese.

Did I change anything? The original recipe didn’t say anything about the provolone. Everything is better with provolone, in my opinion, so I added that in.

What did the family think? Hubby and I really liked it…a lot. Our oldest ate his, but it wasn’t his favorite. Our youngest ate the cheese and the bun and one bite of meat.

Where did this recipe come from? Food.com

photo from Serious Eats

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Filed under Definitely Making it Again, Easy, Make Ahead of Time, Sandwich, Six Ingredients or Less, Super Easy to Make

September 20, 2011 · 8:57 am

Lasagna Flatbread

These were so fun…it’s like lasagna and pizza all rolled into one.

Ingredients:
15 oz ricotta cheese
8 oz shredded mozzarella, divided
3 oz parmesan cheese
2 tsp Italian Seasoning
1 egg
1 lb Italian sausage
1/2 (26oz) jar marinara sauce
6 flatbreads

Instructions:
Preheat oven to 375.

Combine ricotta, 1/2 of the mozzarella, parmesan, Italian seasoning and egg. Set aside.

In a large skillet, cook sausage or hamburger until it is no longer pink. Drain off fat. Stir in marinara sauce (use as more or less depending on how saucy you want this). Set aside.

Assemble the flatbreads. Spread 1/6 of the cheese mixture on top of flatbread. Top with 1/6 of meat sauce and sprinkle with 1/6 of remaining mozzarella cheese. Repeat for remaining flatbreads.

Bake for 10-15 minutes, until cheese is melted on top.

Did I change anything? For the flatbreads, I used naan since the only flatbread I could find at our store was really, really flat.

What did the family think? It was a hit!

Where did this recipe come from? Plain Chicken

Photo from Plain Chicken

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Filed under Definitely Making it Again, Easy, Everybody Ate It, Italian, Super Easy to Make

September 19, 2011 · 11:28 am

Pumpkin Pie Cream Cheese

If this doesn’t say fall, then I don’t know what does. It’s like having a pumpkin pie cheesecake and spreading it on graham crackers, bagels and waffles. Yum!

Ingredients:
1 8-ounce package cream cheese, softened
1/2 cup pumpkin puree
1/4 cup light brown sugar
3/4 tsp pumpkin pie spice
1/2 tsp vanilla

Instructions:
In a medium mixing bowl, beat the softened cream cheese, pumpkin and sugar until smooth. (You could also use an immersion blender or wooden spoon.)

Add the pumpkin pie spice and vanilla.

Cover and refrigerate for at least 1 hour.

What did the family think? Only two of us have tried it so far and we LOVED it.

Where did this recipe come from? Ezra Pound Cake

photo from Pinch My Salt

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Filed under After School Snacks, Breakfast, Definitely Making it Again, Desserts, Easy, Make Ahead of Time, Six Ingredients or Less, Super Easy to Make, Vegetarian

September 18, 2011 · 10:17 am

Rosemary Roasted Chicken

This is very easy and comes out looking like you’re a gourmet cook. It also makes your house smell incredible.

Ingredients:
1 whole chicken (about 4-6 lbs)
1 lemon
1 T olive oil
1 tsp.salt
1-2 T dried rosemary

Instructions:
Preheat oven to 450 degrees.

Clean gizzards and neck out of chicken cavity, rinse and pat dry.

Place chicken on a cookie sheet that has sides.

Cut lemon into four parts and stick into cavity.

Rub chicken with olive oil and sprinkle with salt.

Sprinkle rosemary on the outside of the chicken.

Cook the chicken at 450 degrees for the first ten minutes to give the skin a crunchy finish, then lower the temperature to 375 degrees for the rest of the cooking time. You want to make sure you cook the chicken for about 20 minutes per pound. I had a six pound roaster, so I cooked it for about two hours.

Let it rest for about 15 minutes before carving.

What did the family think? Everyone liked it except the youngest. He doesn’t do chicken…unless we are at a restaurant and then he’s fine with it. Don’t ask. I have no idea.

Where did this recipe come from? This is just a variation of a recipe that I have been making for years.

photo from McCormick.com

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

September 17, 2011 · 10:27 am

7-Up Biscuits

If you are looking for health food, then you need to stop reading right now because you aren’t going to find it here today. If, on the other hand, you are looking for a recipe for amazingly tasty biscuits, then you’ve come to the right place.

Ingredients:
2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-up
1/4 cup melted butter

Instructions:
Preheat oven to 450.

Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.

Sprinkle additional biscuit mix on board or table and pat dough out.

Use the top of a glass to cut out biscuits.

Melt 1/4 cup butter in a 9 inch square pan.

Place cut biscuits in pan and bake for 12-15 minutes or until golden brown.

What did the family think? Holy cow. Put a little honey on them and they are even more heavenly if that’s even possible.

Where did this recipe come from? Plain Chicken

photo from Plain Chicken

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Filed under After School Snacks, Bread, Breakfast, Definitely Making it Again, Easy, Everybody Ate It, Side Dish, Six Ingredients or Less, Super Easy to Make

September 16, 2011 · 9:11 am

Chocolate Chip Quinoa Cookies

You may be wondering why I have am putting up all of these quinoa recipes all of the sudden. Well, it was on super duper sale at the grocery store, so now I have a bunch of it we need to use up. These cookies were described as “awesome” by my oldest child, so don’t let the quinoa scare you away.

Ingredients:
3/4 cup quinoa
1/2 cup rolled oats
1 cup all-Purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon ground flax seeds
1/4 teaspoon kosher salt
1/3 cup canola oil
1/2 cup sugar
1/2 cup light brown sugar
2 teaspoons vanilla
3 tablespoons milk
3/4 cup chocolate chips
Parchment paper

Instructions:
Preheat oven to 375 degrees.

In a food processor, grind the quinoa and oatmeal. I gave it a couple of pulses and called it good. Add quinoa and oats to a bowl, then add in flour, baking soda, baking powder, and salt. Stir to combine.

Cream together oil and sugars. Add in flax seeds, milk and vanilla.

Add dry ingredients to the wet, in batches, stirring the mixture to incorporate the dry ingredients. You may need to add a splash of milk at this point to get everything to mix together.

Add in the chocolate chips and mix.

Drop by the spoonful on cookie sheets lined with parchment paper and bake for 8-10 minutes.

What did the family think? Yummy goodness all the way around.

Where did this recipe come from? Vegweb

photo from Multiply Delicious

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Filed under After School Snacks, Definitely Making it Again, Desserts, Everybody Ate It, Vegetarian

September 15, 2011 · 9:14 am

Hot Quinoa Breakfast Cereal

If you like to have oatmeal on a chilly fall morning, then this is right up your alley.

Ingredients:
1 cup quinoa
2 cups water
1/2 cup apples, thinly sliced
1/3 cup raisins
1/2 teaspoon cinnamon
milk or cream
honey or brown sugar

Instructions:
Rinse quinoa and add to water; bring to a boil. Reduce heat; simmer for about 5 minutes. Add apples, raisins and cinnamon; simmer until water is absorbed (about 8 more minutes).

Serve with milk or cream and sweeten to taste with honey or brown sugar.

What did the family think? I am the only one who had this since I usually eat breakfast after I get the kids to school, but it was fantastic and made the house smell like fall.

Where did this recipe come from? CD Kitchen

Photo from Cooking Books

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Filed under Breakfast, Definitely Making it Again, Easy, Vegetarian

September 14, 2011 · 8:59 am

Back to School Cookies

To start off the school year I wanted to make some cookies that were tasty, but also had a little bit of healthy thrown in there too. These cookies turned out great and have been a hit for after school snacks as well as lunchbox desserts. (They are also good with a big glass of milk when the kids are in bed and I finally get a chance to sit down.)

Ingredients:
1/3 cup brown sugar
1/3 cup granulated sugar
1/2 cup butter, softened to room temperature
1 egg
1 tsp vanilla
1 T milk
1 cup flour (whole wheat, all-purpose, whatever you have)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 cup uncooked quick rolled oats
2 T wheat germ
2/3 cup semisweet chocolate chips
1/3 cup sunflower seeds
Parchment paper

Instructions:
Preheat the oven to 350 degrees.

Combine the sugars in an electric mixer.

Cream the sugars with the softened butter.

Add in the egg, vanilla, and milk. Cream until smooth.

In a separate bowl, combine the flour, soda, baking powder, salt and cinnamon. Add slowly to the wet mixture until incorporated.

Once smooth, stir in the oats, wheat germ, chocolate chips, and sunflower seeds.

Using a cereal spoon, drop rounded teaspoons about 2 inches apart on a cookie sheet lined with parchment paper.

Bake for 12-15 minutes or until lightly golden around the edges. Makes around 2 dozen (depending on the size of your cookies).

Did I change anything? The recipe above is my version of one that I found on-line and tweaked a bit…less sugar and I added the wheat germ and sunflower seeds.

What did the family think? Everyone LOVED them!

Where did this recipe come from? A Dash of Sass (and then I changed it up a bit)

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Filed under After School Snacks, Definitely Making it Again, Desserts, Everybody Ate It, Vegetarian

September 13, 2011 · 12:43 pm

Chicken Enchilada Pasta

If you have been reading MommaCooks long enough you may have noticed that we eat A LOT of pasta around here. When I see a new pasta dish that looks good, I almost always give it a try. I am so glad I made this one, not only is it deelish, but it made so much food that we are going to be eating it for dinner again tonight.

Ingredients:
~ 2 cups cooked chicken, shredded
2 TBSP oil
2 cloves garlic, minced
1/2 medium onion
1/2 red bell pepper
1 – 4oz. can chopped chilis
2 tsp chili powder
1 tsp cumin
2 – 10 oz. cans green enchilada sauce
1/2 cup red enchilada sauce
2 cups shredded cheese
1 cup sour cream
salt & pepper to taste
1 pound pasta

Instructions:
Cook pasta according to directions.

Meanwhile, heat oil in large pan, saute onion and pepper until soft. Add garlic for just about 30 seconds, stirring frequently. Add chilis, enchilada sauces, chili powder, cumin, and chicken. Stir to combine, then let simmer over medium heat for 5-10 minutes.

Just before serving add in cheese and stir to melt. Turn off heat, then add sour cream and combine well. Pour over cooked pasta, stir it up and serve!

What did the family think? Hubby and I loved it and both had seconds. Our oldest liked it and wanted to have it in his lunch the next day. Our youngest didn’t like it, but I knew he wouldn’t like it before I even made it, so no surprises there.

Where did this recipe come from? LeeAnn over at Living the Dream

photo from Living the Dream

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Filed under Definitely Making it Again, Mexican