Oatmeal - how do you like to eat it?

Do you like oatmeal? Does your family eat oatmeal? We are a house divided. Most of us like oatmeal fine, although one young boy is not fond of it at all. He loves it baked or in a cookie, but the usual bowl of oatmeal is his least favorite breakfast choice. As a result, we've eaten oatmeal made in countless different ways. Steel cut oats or old fashioned, never the instant varieties for us. Topped with brown sugar and butter is our standard choice, sometimes raisins or a drizzle of cream.

What is your favorite way to eat oatmeal? I'd love to find some new options for us to try!

Bacon, Potato and Vegetable Hash

Salty bacon pieces, tender vegetables and roasted potatoes turned out to be an excellent last minute dinner idea. I hadn’t planned tonight’s meal, due to being out of town over the weekend. I was in the mood for bacon, so I decided to start some in the oven and then go from there. It turned out really well. My husband really liked it. What’s not to like? It’s bacon, bacon and more bacon!

Bacon, Potato and Vegetable Hash

1 lb bacon

5 medium red potatoes

½ onion, cut into bite sized pieces  

½ red bell pepper, cut into bite sized pieces  

½ green bell pepper, cut into bite sized pieces  

1 Italian zucchini, cut into bite sized pieces  

2 pattypan squash, cut into bite sized pieces  

1 crookneck squash, cut into bite sized pieces  

2-3 cloves garlic, crushed

2-3 tbsp olive oil

Salt and pepper

Bacon grease (yes, you read that correctly)

Optional: Eggs, fried as desired

Cut the bacon in half and spread the strips out across a large foil wrapped baking sheet. It is fine if the pieces are touching. Place the bacon on the top middle rack of a cold oven. Turn the oven on to 400 degrees and then ignore it for approximately 20 minutes. (Check the bacon periodically to make sure it isn’t getting too crispy or burnt.)  I recommend setting a timer for 18-20 minutes, just to make sure you don’t get distracted and forget it is in there.  Whenever the bacon is done, remove it from the oven and place on a plate with paper towels. (Save the grease for use another time, if that is your style.)

While the bacon is cooking, cut the potatoes into large bite size pieces. Spread the potatoes across another foil lined baking sheet and drizzle with olive oil. Top with kosher salt and freshly crushed pepper.  Place potatoes in oven on the lower middle rack. (I suggest doing that to avoid getting bacon grease on the bottom of the potato pan, but feel free to live dangerously and place them however you desire. Me, I’m all in favor of fewer messy dishes to clean.)

While the potatoes and bacon are still in the oven, melt about a tbsp of bacon grease in a skillet. If the grease completely grosses you out, feel free to use the cooking oil of your choice. I’m new to using natural fats in cooking and so far, we are enjoying it!

Once your oil is hot, add onion and peppers. Cook that without stirring for a few minutes, allowing it to brown slightly.  Add the squash and the garlic and stir infrequently, allowing the squash to brown slightly. Do not overcook any of the vegetables. You want them to be warm, but with just a bit of a crunch remaining.

Remove the potatoes from the oven when they are done. Test them with a fork to determine doneness.  Cut the bacon into 1-2” pieces and add the bacon and the potatoes to the skillet with the vegetables. Serve warm.

This can also be topped with a fried egg, over easy. My boys loved it with the eggs.  We all really enjoyed this and I’ll definitely be making this meal again, possibly for future breakfasts as well.

Click here for printable recipe

Hawaiian Muffins with Pineapple, Bananas and Coconut

Muffins loaded with bananas, pineapple and coconut might sound a bit unusual, however they are surprisingly delicious. My boys request them often. I’ve adapted them slightly at different times and they always turn out great. We call them Hawaiian muffins, because everyone that tried them initially referred to them that way. They are a fabulous pineapple coconut treat!

Hawaiian Muffins with Pineapple, Bananas and Coconut

recipe adapted from For the Love of Cooking

Yield: 12 muffins

3/4 cups all purpose flour

3/4 cups whole wheat flour

3/4 tsp baking soda

1/2 tsp salt

1 1/2 tsp cinnamon

6 tbsp butter or coconut oil

1 1/2 tsp vanilla extract

2/3 cups of sugar

1 large egg

3 medium very ripe bananas

1/2 cup crushed pineapple, drained

3/4 cup shredded coconut plus more for sprinkling on top of each muffin

Preheat the oven to 350 degrees. Coat a muffin tin with cooking spray.

Whisk together the flour, baking soda, salt, and cinnamon; set aside.

Whisk the egg, sugar, and vanilla together in a large bowl until well combined. Add melted butter or coconut oil and mix well. Smash the bananas then add to the batter, as well as the pineapple, and coconut. Stir until combined.

Combine the wet and dry ingredients. Stir just until the ingredients are combined. Divide the batter evenly into the muffin tins then sprinkle each top with coconut. Bake for 18-20 minutes or until lightly browned and a toothpick comes out clean. Let the muffins cool on a rack then serve plain or slathered in butter.

Click here for printable recipe

Classic Chocolate Chip Cookies

I am ridiculously happy with these chocolate chip cookies. I've tried dozens of chocolate chip cookie recipes over the past year, in a search for THE one recipe that will make me happy. Everyone has an opinion on what a chocolate chip cookie should be; for me these are perfect.


They are not too thick and definitely not thin, just chewy enough and still crisp around the edges. This recipe makes a huge batch of cookies. I usually bake a few dozen and then freeze the remaining dough. I love to have extra cookie dough in the freezer for those nights when we just want a few warm cookies after dinner.

Classic Chocolate Chip Cookies

2 cups butter, cold and cubed

1 cup sugar

2 cups light brown sugar

1 cup dark brown sugar

4 eggs

6 cups flour

2 tsp sea salt

2 tsp baking powder

1/2 tsp baking soda

4 cups semisweet chocolate chips

Preheat oven to 375 degrees. Cream together the butter and the sugars. Add the eggs and beat until fully incorporated. Sift the dry ingredients together and then slowly add to the wet ingredients. Fold in the chocolate chips. Use a medium size scoop to place dough onto cookie sheet lined with parchment or a silpat mat. 

Bake 8-9 minutes until barely browned around the edges. Remove from the oven while still soft and let cool 1-2 minutes on cookie sheet. Transfer to wire cooling racks and let cool completely before storing in an airtight container.

Recipe makes 6 dozen cookies

Click here to printable recipe

Spinach and Potato Breakfast Hash

When I saw this posted on Joy's site last week, I knew I'd be making it soon. I just couldn't resist and now I am so glad that I tried it. This was absolutely wonderful. I changed a few things, to work with the ingredients I had on hand, but it was still delicious! This is now one of my favorite meals and I'm sure I'll make it over and over again, for breakfast or for dinner. The leftovers were delicious as well, but don't ask my husband how the leftovers were, since I actually hid them in the back of the fridge. I'm not exaggerating when I say that we loved this dish. 

Spinach and Potato Breakfast Hash

Adapted from Joy The Baker 

1 green bell pepper, diced into medium chunks

1 medium yellow onion, diced into medium chunks

3 cloves garlic, minced

1 1/2 pounds baby red potatoes, cut into bite-size chunks

4 tablespoons olive oil, divided

6 ounces hot sausage, cooked and crumbled

salt and pepper to taste

2 cups baby spinach leaves

2 to 4 eggs, fried to desired doneness
Optional: Black Beans, Salsa Verde

Place a rack in the center of the oven and preheat to 425 degrees F.  Place diced potatoes on a lined baking sheet and drizzle with about 2 tablespoons of olive oil, salt, and pepper.  Bake potatoes for approx 30 minutes, or until cooked through.  Poke the potato chunks with a fork, if they're tender they're done.

While potatoes are baking, cook and crumble the sausage and then set aside. heat about 2 tablespoons of olive oil in a large saucepan, over medium heat. Add the diced peppers and onions and cook until browned and broken down, about 8 minutes.  Season with salt and pepper as it cooks.  Add the minced garlic, and cook for 1 minute more.  Remove from pan and place in a bowl to the side.

When potatoes are done roasting, remove from the oven.

Return the pan you cooked the onions and peppers in to a medium flame.  Add the sliced, cooked sausage  and potatoes. Fry a few minutes or until crispy, if not already crisp from the oven. Add the onion and pepper mixture and fold to incorporate.  Remove from the flame and add spinach leaves. Toss to incorporate and wilt the leaves.

Transfer the hash to a serving dish.  Season with salt and pepper as necessary.  Fry as many eggs and you'd like and serve over hash.

This is also great mixed with black beans and salsa verde for dinner.

Click here for printable recipe

Glazed Lemon Cookies

I adore just about anything lemon flavored. I'll be spending time with my mom this weekend and I wanted to have some sweets to snack on while the family is together. She isn't a big fan of chocolate, so I am always trying new recipes with her in mind. These did not disappoint. They have a mild lemon flavor and they aren't too sweet at all. I really liked them and so did the rest of my family. Now, if I can just keep the remaining ones safe in the freezer for a few more days!

Glazed Lemon Cookies
recipe adapted from Two Peas and their Pod

2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
3 tablespoons lemon zest
1 cup unsalted butter, at room temperature
1 egg
1 teaspoon vanilla extract

For the glaze:
1 cup powdered sugar
4-5 teaspoons fresh lemon juice

Preheat the oven to 35o degrees F. Line two baking sheet with parchment paper or a silpat mat. Whisk together flour, baking powder, and salt; then set aside. In a small bowl, combine granulated sugar and lemon zest. Rub the sugar and lemon zest together with your fingers, until fragrant.

Cream the butter and sugar/lemon mixture together until light and fluffy. Add in egg and vanilla extract. Mix until smooth. Slowly add in flour mixture on low speed until blended.

Drop dough by tablespoon onto prepared baking sheets, spacing 2 inches apart. Gently flatten dough with the palm of your hand. Bake for approximately 12 minutes or until cookies are just set and barely golden brown around the edges. Cool cookies on baking sheet for a minute and then transfer to cooking racks. Cool completely.

In a small bowl, whisk together powdered sugar and lemon juice. Dip each cookie top into the lemon glaze. Let cookies sit until icing has set.

Click here for printable recipe

Penne with Sauteed Vegetables

This is a deliciously simple dish; just perfect for a quick evening meal. I love being able to use pattypan squash in this recipe. They are my all-time favorite squash and we are growing them in our garden this year. (This was our very first harvest of them.) So, they will be in abundance this year. Hooray! If you do not have access to pattypans, simply substitute the squash or other vegetable of your choice. This recipe is incredibly versatile and can be used with any other vegetables that you like.

Penne with Sauteed Vegetables

8 ounces of penne pasta (or whichever variety is your favorite)
1 large yellow bell pepper, cut into bite size pieces
8 ounces crimini mushrooms, cut into quarters
1 medium zucchini, cut into bite size pieces
2 pattypan squash, cut into bite size pieces
1-2 tbsp olive oil
Salt and pepper
1/3 cup heavy cream
1/4 - 1/2 tsp dried thyme
Parmesan cheese, freshly grated

Cook the pasta and drain, reserving 1/2 a cup of the pasta water. While the pasta is cooking, heat the olive oil on medium low heat in a large skillet. Start sauteing the  bell peppers, then the mushrooms, saving the squash for last. Remove the vegetables from the heat before the squash become soft. Salt and pepper the vegetables as they are cooking. Whisk together the cream, the thyme and additional salt and pepper. Pour the cream mixture into the skillet and add the pasta. Heat on the stove just until the sauce is slightly thickened and coats the pasta and vegetables. (If pasta is too dry, simply add a bit of the reserved pasta water until it reaches the desired consistency.)

Plate the pasta individually and then grate Parmesan on top.

Click here for printable recipe

Cheesy Scrambled Eggs with Spinach a.k.a. Power Eggs

My boys named this breakfast, Power Eggs, after watching Popeye eat his spinach and then grow stronger. They request their eggs this way almost every time I ask how they would like them cooked. I found this recipe at Kitchen Stewardship over two years ago and we’ve been making this for breakfast at least once a week ever since.

Cheesy Scrambled Eggs with Spinach a.k.a. Power Eggs

8 eggs

1/2 cup cottage cheese

1/2 cup frozen cut leaf spinach

Salt and pepper

1/4-1/2 cup monterey jack or cheddar cheese, shredded

Scoop the cottage cheese into the middle of a non-stick skillet. Toss the frozen spinach on top of it and cover with a lid. Cook on medium heat until the cottage cheese starts to melt and the spinach is thawed, approximately 6-8 minutes. Stir occasionally.  Once the cottage cheese is melted and the spinach is soft, add the eggs and stir to break them and combine with the other ingredients.

Cook on medium-low heat, stirring every so often, until the eggs are done. Add salt and pepper as this is finishing on the stove. Remove from the heat, sprinkle with cheese and place the lid back on top for a few moments to allow the cheese to melt before serving.

Click here for printable recipe

Peanut Butter Chocolate Chip Banana Muffins

After numerous attempts to find a peanut butter muffin, I finally found exactly what I wanted in a peanut butter muffin. These are moist and sweet and absolutely perfect for a breakfast treat, an afternoon snack or even for dessert. The sour cream and the banana help create a very moist muffin. These muffins freeze very well and remain moist when they are reheated at a later date. (These are the first PB muffins I have found that freeze well, without drying out. That is a huge success in my book!)

Peanut Butter Chocolate Chip Banana Muffins

recipe adapted from Picky Palate

6  tbsp softened butter
2 eggs
2 ripe bananas, mashed
1 cup sour cream
2/3 cup sugar
1/3 cup creamy peanut butter

1 cup all purpose flour
1 cup whole wheat flour (I used freshly ground hard white wheat)
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder

1/2 cup chocolate chips

Preheat oven to 350 degrees. Mix together; butter, eggs, bananas, sour cream, sugar and peanut butter in a large mixing bowl. Whisk together dry ingredients in a separate bowl. Combine wet and dry ingredients and stir until just combined; then add chocolate chips. Scoop into muffin tins and then bake for 20-25 minutes or until toothpick comes out clean from center.

Recipe makes 15 muffins

Click here for printable recipe

Roasted Bell Peppers, Broccoli and Squash

For my friend, Krinda, here is a picture of the roasted vegetables I made last night. I hope you like them as much as we did!

Preheat oven to 400 degrees.

First, cut the vegetables into bite size pieces:
Broccoli
Italian Zucchini
Crookneck Squash
Red Bell Peppers

Cover a large sheet pan with foil and spread the vegetables out in a single layer. Drizzle generously with olive oil and sprinkle sea salt and freshly ground pepper over the top. Toss gently with your hands to coat. Spread out again and place in the oven. Bake at 400 degrees for 35-45 minutes. Take them out of the oven before any of the squash becomes too soft, I really like it when it still has a bit of crunch. Toss gently with tongs and serve warm.

Southwest Chicken Salad with Spicy Ranch Dressing

Crisp lettuce, ripe tomatoes, cucumbers and bell peppers, crisp corn and black beans all combine as the starting point for our favorite salad. With the spicy ranch dressing, this is a family favorite that is served regularly in our home.

My friend, Sandra, introduced me to her version of this salad several years ago. It has become a family favorite. The ingredients are simple and are always on hand in my house. When it gets hot outside, this is a quick and easy dinner that doesn't require any time spent in a hot kitchen.

Southwest Chicken Salad with Spicy Ranch Dressing

Lettuce, chopped or torn (I used green leaf, romaine and spring mix)
Grape tomatoes, sliced in half
Cucumbers, seeded and cut into bite size pieces
Bell pepper, seeded and cut into bit size pieces (colored varieties are my favorite)
Corn, frozen or canned, served at room temperature
Beans, whichever type is your favorite (I use pintos or black beans for this most of the time)
Cooked chicken, cut into bite size pieces
Shredded cheese
Pine nuts or sunflower seeds
Tortilla strips, the miniature ones are great with this salad

Dressing directions:
Favorite ranch dressing
Spicy barbeque sauce

Combine 1 cup of ranch dressing with approx 2 -3 tbsp of barbeque sauce. Stir well and chill until ready to serve.

All of the ingredients are easily adjusted for each member of the family. If I'm serving a large number of people; I often set out each of these ingredients in separate bowls and let people build their own salads that way. Otherwise, layer ingredients onto plates and drizzle with the dressing right before serving. Enjoy!

Click here for printable recipe

Brown Sugar Spice Zucchini Muffins

Muffins are a much loved breakfast treat in our home. I usually have at least a few different varieties in the freezer for an easy addition to our breakfasts. I've always loved zucchini muffins, but these have something extra. With so much squash in the garden, I'm happy to have yet another way to use it. With brown sugar, spices and garden fresh zucchini, I've found a new family favorite zucchini muffin.

Brown Sugar Spice Zucchini Muffins
recipe adapted from Martha Stewart

2 small zucchini, approx 1 3/4 cup shredded (the smaller the better for great flavor)
1 1/8 cup packed dark-brown sugar
2/3 cup melted butter
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
3/4 teaspoon salt

Butter, to grease the muffin tins

Preheat oven to 350 degrees. Grease the muffin tins and set aside. Grate zucchini and set aside. Whisk together sugar, butter, vanilla and eggs and set aside. Sift together flour, baking soda, baking powder and the spices. Add the dry ingredients to the wet ingredients and stir to combine well. Stir in the grated zucchini.

Scoop batter into greased muffin cups. Bake at 350 degrees for approximately 18 minutes, or until toothpick inserted into muffin comes out clean.

This recipe makes 12 full size muffins.

* To make a loaf instead, pour into a single loaf pan and bake for 45-55 minutes.

Click here for printable recipe

Crockpot Pulled Pork

This recipe was a big hit for dinner last night. It was both sweet and tangy and absolutely perfect on some rolls that I made earlier in the day. The recipe is quite simple and will cook by itself all day, leaving the house smelling wonderful at dinnertime. I'm sure it would do equally well slow cooking in the oven.  

Crockpot Pulled Pork
recipe adapted from My Baking Addiction

1 small onion, sliced thin
1 2-lb boneless pork sirloin tip roast
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon crushed red pepper flakes
1 tablespoon sugar
1/4 teaspoons dry mustard
1/2 teaspoon granulated garlic
1/4 teaspoon cayenne pepper

Rinse pork roast under cold water and pat dry with paper towels. Place onions in crock-pot. In a small bowl, combine brown sugar, paprika, kosher salt and pepper; mix thoroughly. Rub mixture all over roast and place the roast on top of the onions.

In a medium bowl, combine vinegar, Worcestershire, red pepper flakes, sugar, mustard, garlic salt and cayenne pepper; whisk to combine. Pour over roast. Cover crockpot; cook on low for 10-12 hours. Shred with tongs and make sure meat is well mixed with the liquid when finished cooking. Serve warm on your favorite rolls.

Click here for printable recipe

Honey Whole Wheat Bread

I've tried numerous bread recipes this year, in my quest to find the perfect bread. From very complicated and lengthy recipes to the extremely simple, I finally found success! I've made this bread several times now and I'm confident to say that the bread is wonderful. Thank you to my brother for this fantastic recipe. I owe you! Sliced warm and slathered with honey butter, there is nothing better.

Honey Whole Wheat Bread
(This is a very simple recipe to adjust. I triple it exactly and it fills (3) 8.5 x 3.5 bread pans.)

With whisk attachment, combine in Kitchenaid mixer: (or mix by hand with a sturdy whisk)

1.25 cups warm water (105-110 degrees),

1.5 tsp yeast

1.5 tsp salt

1 cup flour, I used hard white wheat

Remove whisk and let stand 45 minutes

Add:

2 tbsp honey

1.5 tbsp melted butter

1.5 tbsp milk

2 cups flour, I used hard white wheat

Knead with dough hook on the Kitchenaid (or mix by hand with a sturdy wooden spoon or dough whisk) for 5 minutes.

Put it into a very well-greased bread pan to rise for 1-2 hours.Cover with a tea towel while rising.

After at least an hour, preheat the stove to 350 degrees.

Bake for approx. 25 minutes. Remove from pan and cool on wire rack. Using hot pads, remove from pans while hot. Place on wire rack and then brush top and sides with melted butter while hot to keep the crust soft.

Click here for printable recipe

Mango, Banana and Spinach Smoothie

Surprisingly enough, green smoothies are the most often requested smoothies in our home. This was a new combination for us and we all really liked it. It is sure to be made again.

Mango, Banana and Spinach Smoothie

1 1/2 cups of icy cold water
2-3 big handfuls of organic baby spinach leaves
1 1/2 cups of cut up frozen mango (you can buy frozen mango cubes at Trader Joe's)
1 frozen banana

Layer in blender in order listed and blend until smooth and creamy.

This recipe made approximately (3) 10 oz smoothies.

Click here for printable recipe

Chicken and Black Bean Enchiladas with Green Chile Sauce

There are a great many enchilada recipes in my cookbooks and binders. I've lost count of how many I've made over the years. This is a current favorite and as if that isn't reason enough for me to keep making it, it's the easiest enchilada recipe I have ever made. I usually assemble it early in the day and then just cover with foil and bake for about an hour prior to dinner, removing the foil for the last 20 minutes. That way, I don't actually have to work right at the dinner hour. That's a perfect dinner as far as I'm concerned.

Chicken and Black Bean Enchiladas with Green Chile Sauce

3 lbs of chicken, I use a combination of boneless thighs and breasts
1.5 cups cooked black beans (pinto beans also work well with this dish)
Green chile sauce of your choice (the hotter the better), approximately 40 oz
(8) 8 or 9-inch flour tortillas
2 cups of shredded cheese, I used a mixture of cheddar and monterey jack
Sour cream
Chopped lettuce
Diced tomatoes
Sliced olives

Place your chicken (frozen is fine) in a crockpot. Add about a cup of water and cook on high until it is cooked through and easily shredded. Depending on the crockpot, this will range from 3-5 hours. Once the chicken is cooked, drain any liquids and shred with a pair of tongs. Pour green chile sauce over the chicken and toss with tongs to ensure everything is well covered. Add the black beans and a bit more sauce if necessary to make sure everything is fairly well soaked with the green chile sauce.

Pour enough green chile sauce in the bottom of a 9x13 pan to cover it. With a tortilla in one hand and the tongs in the other, fill the tortilla with about 2/3 of a cup of the chicken and bean mixture, roll the tortilla up and place at the end of the pan. Repeat this with the rest of the tortillas, lining them up in the pan. When the pan is filled, smother the tortillas with the remaining green chile sauce and sprinkle with the shredded cheese.

Bake uncovered at 350 degrees until the cheese is melted, approx 20-30 minutes. Let stand for at least 15 minutes before serving. Top with sour cream, lettuce, tomato and olives before serving.

Click here for printable recipe

Baked Oatmeal

This is one of the easiest breakfasts I make and luckily, it's loved by every member of the family. As a result, we make it at least a couple times a month. It is simple and filling and the leftovers keep very well in the fridge. Not that we usually have any leftovers, but it's happened once or twice.

Baked Oatmeal

3 cups oatmeal
1/2 cup sugar
2 tsp baking powder
1 tsp salt
1/2 cup raisins
1/3 cup melted butter or oil
3 eggs
1 1/2 cups milk

Combine all ingredients and pour into a greased 8x8 pan. Cook at 350 for 35 minutes. Serve warm.

Side note: I often mix the wet and dry ingredients separately the night before and then set the wet ingredients in the fridge until morning. When I wake up, I turn on the oven, mix everything together and bake it while I am getting ready. Yes, I even put it in the oven before it is preheated. I love the simplicity of this breakfast! The fact that it is delicious is an added bonus.

Click here for printable recipe

White Bean and Cheese Dip

I was in the mood for a bean dip today, so I played with making my own. One of my boys declared it delicious and ate a great deal of it with his lunch. His brother was less than impressed and he informed me that he could taste the pepper. Silly kid, he doesn't know what he's missing by not liking spicy foods. I thought it was pretty good as well. I can see making this again in the future and playing with the seasonings for different flavors.

White Bean and Cheese Dip

1 1/2 cups of cooked white beans, great northern or cannelini
Olive oil
1 large clove minced garlic
Salt and pepper to taste
1/3 cup Monterrey Jack cheese

Saute garlic in olive oil. Add beans and mash to desired consistency. Salt and pepper generously. Add more or less olive oil depending on thickness you desire. Reduce heat to low and sprinkle with shredded cheese. Stir into beans and cover with lid to melt.

Serve warm with tortilla chips, crackers or raw veggies.

Click here for printable recipe

Strawberry Blueberry Banana Smoothie

My family loves smoothies. I make smoothies several times a week either with our breakfasts or as snacks. Pink, purple, green, blue, brown, they come in countless colors and flavors. This is a very simple combination that we all agree is delicious. I like to freeze all of the fruit ahead of time. That way I rarely add ice to water it down.

I prefer smoothies that are similar to a milkshake consistency. I buy extra bananas and simply peel them and put them into a ziploc bag in the freezer. When I am ready to use them, I just grab however many I am using and toss them in the blender.

Strawberry Blueberry Banana Smoothie

2 cups of whole milk
2 frozen bananas, ripe and sweet
1/2 cup frozen blueberries
8-10 frozen strawberries
1-2 tbsp honey, adjust to taste

Layer it all into the blender in the above order and then turn it on. Pour into glasses when it reaches the consistency that you like.

This recipe makes approximately (3) 12-16 oz servings.

*With fruit smoothies, the sweetness of the frozen fruits will have a direct impact on the flavor of the smoothie. The same combination of ingredients that tasted perfect one day, might need an extra boost of sweetener another day. Play with the ingredients to find the perfect smoothie combination for your tastes.

Click here for printable recipe

Chocolate Chip Blondies

The texture of a brownie, the flavors of a chocolate chip cookie, the simplicity of a basic bar recipe, all of these things make this my go-to dessert on a regular basis. I've made these Blondies countless times and they are always a hit.

One of my brothers requests them each time he visits us. The best part? This is a very easy dessert to throw together whether in advance or at the last minute. I love to serve these when they are still warm from the oven and oozing melted chocolate.

Chocolate Chip Blondies
recipe adapted from For the Love of Cooking

2 cups of flour *
3/4 tsp salt
1/4 tsp baking soda
1 tsp baking powder
10 tbsp butter - melted
2 cups light brown sugar
2 eggs
2-3 tbsp vanilla
1 cup of semi-sweet chocolate chips
1/2 cup of chopped nuts (optional - walnuts, pecans or macadamias)

Preheat oven to 350 degrees.Whisk together the flour, salt, baking powder and baking soda and set aside. Stir together the melted butter and brown sugar until smooth. Add eggs and vanilla to the butter mixture and stir again. Slowly add the dry ingredients to the wet ingredients and stir to combine. Add the chocolate chips and nuts if desired.

Pour batter into a well-greased 9x13 pan and bake for 23-25 minutes. They should be slightly browned along the edges and about a brownie consistency in the center. Cool them in the pan and then remove to wire rack to finish cooling before storing in an airtight container.

If you would like to serve them warm, cool them 10-15 minutes or so and then serve by themselves or with vanilla ice cream melting on top.

*You can replace half or all of the all-purpose flour with hard white wheat in this recipe. It will change the texture a bit, however they are every bit as delicious. I especially love the texture and taste combination of the whole wheat version with ice cream on top. There is nothing better than pretending to eat healthier for dessert.

Click here for printable recipe

Roasted Asparagus, Broccoli and Summer Squash

Roasting is one of my favorite ways to prepare vegetables. It is so simple and they turn out well with very little effort on my part. Tonight's dinner was especially fun, because the squash was from our very own garden! This is the first year we have had a garden and has been exciting to watch our plants grow each day. The squash was our first harvest and it was delicious. I am looking forward to an awesome summer of fresh home grown organic vegetables.

Preheat oven to 400 degrees.

First, cut the vegetables into bite size pieces:
Asparagus
Italian Zucchini
Crookneck Squash
Broccoli

Cover a large sheet pan with foil and spread the vegetables out in a single layer. Drizzle generously with olive oil and sprinkle sea salt and freshly ground pepper over the top. Toss gently with your hands to coat. Spread out again and place in the oven. Bake at 400 degrees for 35-45 minutes. Toss gently with tongs and serve warm.

Click here for printable recipe

Light Fluffy Whole Wheat Pancakes

This is my middle son's frequent request for breakfast. Our family eats a hot breakfast almost every day of the week. However, we try to limit the sweet ones to once or twice a month. I've made countless different recipes for pancakes over the years. This particular recipe is great with half whole wheat flour, all whole wheat flour, hard white wheat, soft white wheat; basically I use whatever I have on hand in the freezer.

Lately, I have been substituting freshly ground hard white wheat for the usual AP flour. I love the difference it makes in both flavor and texture. These do not taste like any other whole wheat pancakes I have made. I love them!  The biggest difference I've found with whole wheat pancakes is that we don't eat nearly as many of them as we used to eat the kind made with the standard all-purpose flour. They are absolutely delicious.

Light Fluffy Whole Wheat Pancakes

1 1/4 cups flour (I used freshly ground hard white wheat)
1 tbsp baking powder
1 tbsp sugar
1/2 tsp salt
1 egg
1 cup milk (plus an additional 2T for the whole wheat flour combination)
2 tbsp butter, melted and cooled

Whisk together dry ingredients and set aside. Combine wet ingredients and then add dry ingredients, whisking until fully combined. Pour onto hot griddle and flip when lightly browned on the bottom. I like to keep the finished pancakes warm in a basket lined with a tea towel, until we are ready to eat.

Serve with plenty of butter and maple syrup, or with fruit and whipped cream, or with peanut butter and maple syrup, or with peanut butter and jelly as a sandwich. The possibilities abound.

* This recipe makes 12 medium size pancakes. I usually triple it for my family. The leftovers freeze very well.

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Chicken and Bean Burritos

This is a family favorite. It is beyond simple and always turns out well. This meal can be doubled or tripled without any effort. Everyone I have ever served it to has enjoyed it. The best part? The chicken is tossed in the crock-pot in the morning and then I barely think about it all day. I truly love my crockpots and I use them for at least one meal a week.

Chicken and Bean Burritos

2 boneless skinless chicken breasts (or a breast and a thigh)
1.5 cups black or pinto beans (or 1 can, drained and rinsed)
1 cup frozen corn
Salsa
Shredded cheese
Tortillas or rice
Shredded lettuce
Tomatoes
Sour cream

Place 2 chicken breasts (or a breast and a thigh - we like a mix of light and dark meat) in crock-pot and cover with salsa. Cook on high for 3-4 hours or on low for 6 hours or so. Once the chicken is cooked, shred with tongs and put back in the crockpot. Add 1.5 cups of cooked black beans (or 1 can, drained) and a cup of frozen corn. Mix with tongs and add salsa to taste. Cook on high or on low until everything is warmed.

This can be served in tortillas with shredded cheese or on rice or on a salad or as a burrito bowl with rice and salad. If I have a few extra minutes, I like to assemble the burritos in a 9x13 pan and then crisp them in the oven.

Serve with lettuce, tomatoes and sour cream.

* The burrito filling can also be frozen once it is completed in the crockpot. Simply let cool completely and then store in freezer safe containers or Ziploc freezer bags. To reheat, thaw completely in the refrigerator and then use as desired.

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Italian Vegetable Soup

This is my version of my mom's Italian Vegetable soup recipe. My whole family enjoys this soup and I try to keep several containers of it in my freezer all the time. My husband requests it often and takes it for his lunch at least once a week.

Italian Vegetable Soup

1 lb ground beef
1 cup finely diced onion
4 cups carrots - sliced
3 cups celery - sliced
3 cans (16oz) diced tomatoes
2 cans (15oz) tomato sauce
3 cups cooked kidney beans, or 2 cans kidney beans
4 cups water
Beef bouillon to taste (2-3 tbsp or 6-10 cubes)
2 tsp salt
1 tsp oregano
1 tsp basil
1 tsp pepper
2 cups frozen corn
2 cups frozen green beans

In the bottom of a large stock pot, cook the onions and the ground beef. Add all remaining ingredients, except for the corn and the green beans. Bring to a boil. Reduce heat and simmer for 20 minutes. After 20 minutes, add the green beans and corn. Adjust seasonings to taste. Bring back to a boil and simmer until the green beans and corn are tender.

*This soup freezes very well.
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