Easy Pumpkin Cupcakes... and other SPOOKY Stuff!

I have an October birthday at my house, and it makes for some fun, festive parties!  Thought I would share a few ideas from the "spooky" feast...

I was pretty busy with party preparations, so I needed a fast and easy recipe for cupcakes.  This was perfect.  I didn't have a spice cake mix, so I used yellow cake mix, and added pumpkin spice.

Quick and Easy Pumpkin Cupcakes (verybestbaking.com)

1 package of spice cake mix

1 (15 oz) can pumpkin puree

3 large eggs

1/3 cup oil

1/3 cup water

*Cream cheese frosting

Mix all ingredients for about 2 minutes.  Pour batter into prepared muffin tins.  Bake 350 for 18-23 minutes (I would recommend at least 25.)

"Mummies" 

*Hot-dogs wrapped in pizza or crescent dough. Use ketchup for the eye, although most of the kids had them eaten before we got to that part. :)

The party guest each made their own. (Very convenient. :)

Bloody Spider Bath

Red Jello and plastic spider rings. This was a favorite! (I was happy because this was one I cam up with on my own. :)

  

Monster Mouths (hubpages)

Apple slices, cream cheese or peanut butter, and mini-marshmallows.

All of this added up to a very happy Halloween birthday girl! :)
 

Quick & Easy Pumpkin Pancakes

I love a good home-made pancake, but I must confess that on a busy morning, those mixes can really come in handy.  This recipe takes the "convenience" of a mix and gives it some holiday flare in a hurry.  I was happy to find that they no longer tasted like pancakes "from a mix". :)

Quick & Easy Pumpkin Pancakes (about.com)
·           2 cups dry boxed pancake mix
·           1 1/2 cups water
·           3/4 cup canned pumpkin
·           1/2 teaspoon cinnamon
·           powdered sugar

Spray non-stick cooking spray onto griddle or frying pan and preheat on medium high heat.

In a large bowl, mix dry pancake mix and water until well blended. Add pumpkin and cinnamon and continue to mix until thoroughly blended. If mix is a little too thick add water, one tablespoon at a time. If mix is too thin, add dry pancake mix, one tablespoon at a time.

Pour onto griddle or frying pan to desired size. When mix begins to bubble at the top, flip and continue to cook until golden brown on both sides.

Once pancakes are done, sprinkle with powdered sugar, if desired, or use syrup of choice.

Sausage-Stuffed Acorn Squash

Oh- I love Autumn and the yummy comfort food that comes with it!  I've made this a couple times (Stuffed Squash & Stuffed Squash for Two), but I always felt like it took too long, so I added my own practical tip (found below) to really speed things up.  Plus it is always fun to try out different versions.

*I was also thinking this could make a good meatless meal-just saute some extra veggies and leave out the sausage... and then come up with a new name. :)

Lyd's Tip:  Turn this 70 minute meal in to a 30 minute meal!  If you're short on time for cooking your squash, you can really speed up the process by slicing it in half, and putting the squash cut side down on a glass baking dish in just a little bit of water in the microwave for about 10 minutes.  You could even do what I did...  I'm kind of a cheater, but I microwaved my squash and prepared the stuffing, put it inside and served it.  I skipped the baking process altogether.  And nobody knew but me... until now. :)

SAUSAGE - STUFFED ACORN SQUASH

2 (1 1/2 lb.) acorn squash, halved lengthwise and seeded 3/4 lb. pork sausage 1/2 c. sliced celery 1/2 c. chopped onion 1 egg, beaten 1/3 c. grated Parmesan cheese 3 tbsp. brown sugar 1 sm. apple, chopped Place squash, cut side down, in a large baking pan. Bake in a 350 degree oven for about 45 minutes or until just tender. Meanwhile, in a large skillet, cook sausage, celery, and onion until meat is browned and vegetables are tender. Drain well. Combine egg, cheese, brown sugar, and apple; stir into sausage mixture. Turn squash halves, cut side up. Mound sausage mixture into squash shells. Cover and bake for 20 to 25 minutes more or until sausage mixture is heated through. Makes 4 servings.

(Recipe from cooks.com)

Peanut Butter Cookies with Blackberry Jam

What could be better than a classic peanut butter and jelly sandwich?  Peanut Butter and Jelly cookies, of course!  Did I mention CHOCOLATE Peanut Butter and Jelly cookies?  Quite scrumptious!  This is a bit more labor intensive, but still really yummy.  

*I do want to note that if I were doing it again, I would punch the hole for jam filling, but I would put it in after they were cooked.  It just got kind of crispy and the sugar burned a bit.  It might have been because I used my homemade jam, but I think it would taste better put on after.

Peanut Butter Cookies with Blackberry Jam (Giada of Foodnetwork)

1 cup all-purpose flour

1/3 cup unsweetened cocoa powder (recommended: Hershey's)

1/2 teaspoon baking soda

1/8 teaspoon fine sea salt

1 stick (1/2 cup) unsalted butter, at room temperature, cut into 1/2-inch pieces

3/4 cup creamy peanut butter, at room temperature

3/4 cup sugar, plus 1/4 cup

1/2 packed cup light brown sugar

1 egg, room temperature, beaten

1 teaspoon pure vanilla extract

1/4 cup blackberry jam

Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Set aside.

In a medium bowl, sieve together the flour, cocoa powder, baking soda, and salt. Set aside.

In a stand mixer, fitted with the paddle attachment, beat the butter, peanut butter, 3/4 cup of sugar, and light brown sugar together, scraping down the sides of the bowl as needed, until smooth, about 30 seconds. Add the egg and vanilla extract and mix until blended. With the machine running on low speed, gradually add the flour mixture until incorporated.

Put the remaining 1/4 cup of sugar in a small bowl. Form the dough into 1/4 cup-size balls and roll in the sugar. Arrange 5 balls of dough, evenly apart, on each baking sheet. Using a round 1/4 teaspoon measure, or the thin end of a wooden spoon, make a hole in the center of each ball of dough, about 1/2 to 3/4-inch deep. Spoon 1 teaspoon of jam into each hole. Bake for 11 to 14 minutes until the dough has spread and the surface of the cookies are crackled. Cool for 5 minutes and transfer to a wire rack to cool completely, about 20 minutes. Arrange the cookies on a serving dish and serve.

  

Asian Pork Soup

 

This was a great way to give the pork chop felt-overs new life.  You don't even need that much.  A tasty, healthy soup with lots of flavor!  I even considered trying to cut out the pork next time and just making it a meatless soup... leaving me with "Asian Soup"?  Hmmm.  Either way- quite lovely!

Asian Pork Soup (Everyday Health)

cooking spray

12 ounce(s) pork, lean boneless, cut into thin bite-size pieces (This is a good meal for pork left-overs.)

2 cup(s) mushrooms, shiitake, sliced

2 clove(s) garlic, minced

3 ounce(s) broth, chicken, less sodium (I used ramen noodles and the broth mix it came with.)

2 tablespoon sherry, dry (I used apple juice.)

2 tablespoon soy sauce, less sodium

2 teaspoon ginger, fresh, or 1/2 teaspoon ground ginger

1/4 teaspoon pepper, red, crushed (Don't get too liberal with the flakes!)

2 cup(s) cabbage, napa (Chinese), thinly sliced

1 scallion(s) (green onions), thinly sliced

1. Coat an unheated large nonstick saucepan with nonstick cooking spray. Preheat saucepan over medium heat. Add pork to hot saucepan  cook for 2 to 3 minutes or until slightly pink in center. Remove from saucepan; set aside. Add mushrooms and garlic to saucepan; cook and stir until tender.

2. Stir in chicken broth, sherry, soy sauce, ginger, and crushed red pepper. Bring to boiling. Stir in pork, Chinese cabbage, and green onion; heat through.

Cherry Rhubarb Crisp... rhubarb gets a second chance!

Until this dish, rhubarb and I DID NOT get along.  My first and only memory was at about age 6.  My best friend Mandy would tear off a large stem from one of the bush-like leafy plants, offer one to me, and gnaw on it like a candy stick... which is, by the way, as polar opposite a taste I can come up with.  I couldn't abide the stuff.  My face puckers at the mere mention.  But, knowing taste buds can change, and knowing I'm kind of an adult, I bravely decided to give rhubarb another chance.  I AM SO GLAD I DID!  ...Now don't get too excited... my rhubarb bundle sat wilting in the crisper to near expiration before I actually summoned the courage to face them, and it's not like we're best friends... but at least now we're civil. :)  In this dish, it was quite delightful.  They reminded me of a sweetened up tart green apple, and the perky pie cherries made a really good companion... although they required a lot of TLC while de-pitting. (One of those cool de-pitter gadgets is now on my kitchen wish-list.)  But, as always, the crisp is unhealthily my favorite part. :)  Loved the hint of ginger.  A winner... and another food nemesis conquered. :) Victory!

Cherry Rhubarb Crisp

(Jen @ My Kitchen Addiction)

3 cups rhubarb, thinly sliced

2 cups cherries, pitted

2/3 cup granulated sugar

1 tablespoon corn starch

3/4 cup quick cooking oatmeal

1/2 cup brown sugar

1/4 teaspoon ginger

Pinch salt

1/4 cup unsalted butter, cut into small pieces

Preheat the oven to 375°F. Coat a baking dish with baking spray and set aside.

In a medium bowl, combine the rhubarb, cherries, granulated sugar, and corn starch, tossing to evenly coat.

In a separate bowl, combine the oatmeal, brown sugar, ginger, and salt. Add the butter, and combine with a pastry blender until the mixture is crumbly.

Transfer the rhubarb mixture to the prepared baking dish. Top the rhubarb mixture with the oatmeal mixture.

Bake for 35 minutes, until the top is golden and crisp.

Curly Spiral Hotdogs... because you can!

You don't have to be a hotdog lover to think that this is cool.  I can only handle dog pretty much annually, but even I succumbed to these curly-meaty-locks.  There is something all-together facinating about a hotdog to begin with; its astounding that pink fat can hold together so well, but when it still holds it's shape after intense spiral cuts... that does beat all!  Just one of those things I had to blog about.  So here she be, the curly dog.

Curly Spiral Hotdogs
hotdogs
kobob scures
knife

Scure the hot dog with the kabob stick, and spiral cut from one end of the hot dog around to the other.  Grill and eat... if you dare. :)

Here is a link to the tutorial: http://www.foodrepublic.com/2012/06/30/video-how-and-why-spiral-slice-your-hot-dogs

Busy Mom Bruschetta

We have six monster tomato plants taking over the patio, thanks to my husband's green thumb, but they are kept in check by my one year old who won't allow any of them to ripen before the little tike harvests them.  He brings us chewed up bits of green tomato every time he escapes outside.  It is making us crazy because we have given them so much tender-loving-care!  BUT when we DO have a juicy ripe RED tomato... probably one lucky enough to grow on the UPPER vines, I will make this simple snack again... because I think it would be heaven with garden tomatoes!  It was ALMOST heaven without. :)

Busy Mom Bruschetta (By Lyd)

1 baguette loaf

cream cheese spread

2-3 tomatoes

fresh basil

Italian seasoning

pinch of salt

Slice bread into thin slices.  Slice tomato and basil.  Spread cream cheese onto the bread.  Add tomato and basil.  Sprinkle with salt and Italian seasoning. Munch munch munch!

Corny Cornbread

Is it legal to have a steamy slice of corn bread without a dollop of honey butter?  Absolutely not-- a crime at the very core... or "corn" in this case, which is why I'm including a quick honey butter recipe.  I came across a cute kid's cookbook called "Simply in Season Children's Cookbook," with recipes to match the year-round harvest.  I love that idea!  This made some great moist cornbread!  I used plain yogurt and milk combination.  It was really good!

CORNY CORNBREAD

Simply in Season

by Mark Beach and Julie Kauffman

Serves 9

• 2 cups cornmeal 

• 1/4 cup honey or brown sugar 

• 1 teaspoon salt 

• 1 teaspoon baking soda

Combine.

• 2 cups milk, yogurt, or combination 

• 3 eggs (beaten) 

Mix in.

• 2 cups corn (I just used a can, drained.)

Mix in. Pour into greased 2 1/2-quart / 2.5-L casserole or ovenproof frypan. Bake in preheated oven at 350F / 180C until toothpick inserted in center comes out clean, 40 minutes.

Honey Butter

1/4 cup butter, softened

1/4 cup honey

Place the butter in a small bowl. Gradually add honey until desired thickness is attained.

 

Ratatouille with Eggplant and Zucchini

I have been a food blogging slacker!!!  I am seriously about 50 posts behind and I just can't seem to find the time to catch up.  I'm not so vain as so suppose that the world might stop or anything if I don't get a post in every week... but maybe if it would just slow down a bit that wouldn't be so bad. :)  I am coming off of a busy summer and then busy back to school.  Blast those priorities! :)  Anyhow- here was a SURPRISING DELICIOUS veggie-filled dish that I REALLY liked.  I quite like the pixar movie, and I can see why this was the "winning" dish in the show.  It does somehow conjure up "homey happiness."  It was super easy to make (this was certainly not the "gourmet" version featured in the show but probably just as tasty) and it was just loaded with good-for-you foods. I even added some red cabbage I had on hand.  This is a great one for the harvest coming on!  A very family friendly practical meatless meal. It got my stamp of approval, for what it's worth. :)

Ratatouille with Eggplant and Zucchini (about.com)

• 1 medium eggplant
• 1 teaspoon salt
• 2 to 3 tablespoons olive oil
• 4 cloves garlic, coarsely chopped
• 1 medium onion, halved and thinly sliced
• 2 cans (14.5 ounces each) diced tomatoes with juice
• Red, yellow, and green bell pepper, cut in 1-inch pieces, about 1 to 1 1/2 cups
• 1/2 cup coarsely chopped fresh basil, about 12 large leaves
• 1/4 teaspoon black pepper
• Dash dried leaf oregano
• 3 small zucchini, halved lengthwise then sliced
• Fresh shredded Parmesan cheese, optional

Preparation:

Peel eggplant and cut in 1-inch cubes; put in a colander and sprinkle with the salt. Let stand in the sink for about 20 to 30 minutes to drain.

In a large saucepan or Dutch oven, heat olive oil over medium heat. Add onion and garlic; sauté until onion is tender. Add the tomatoes, bell peppers, basil, pepper, and oregano. Cover and simmer, stirring occasionally, for 20 minutes. Add zucchini and eggplant; cover and continue simmering for 10 to 15 minutes, until vegetables are tender. Taste and add salt, if needed. Serve with fresh shredded Parmesan cheese, if desired.
Serves 4 to 6.

Grilled Thai Chicken Marinade

I'M BACK!  A month of vacation and I'm back in the saddle.  Now I know I said "more veggie dishes to come!" but I just had to post this AMAZYING BBQ chicken marinade recipe before you tuck those grills away for the winter.  My friend, and might I add, amazing cook, TiAnn made this for a fun get together.  It was delicious!  Easily the most flavorful grilled chicken I've yet encountered.  Quite a cook- she and her hubby could measure right up there will some of the "Pit Masters."

Thai Chicken Skewer Wraps (Cuisine at Home magazine)

*She used the chicken marinade on some chicken breast tenders and BBQ'd them. She said the Wraps recipe is really good too, though.

Makes 16 skewers, about 2 cups sauce

Chicken Marinade

1 cup fresh cilantro leaves, packed

6 T. brown sugar, divided

6 T. fresh lime juice, divided

2 T. Thai red curry paste, divided

1/4 tsp red pepper flakes

Salt to taste

2 lbs. boneless skinless chicken breast, sliced into 1/4” thick strips

1/2 cup creamy peanut butter

1/2 cup water

1/4 cup shallots, chopped

1/4 cup soy sauce

2 T. fresh ginger, chopped

3 garlic cloves, chopped

16 Boston or bibb lettuce leaves

16 strips each red bell pepper and cucumber

Lime wedges

Blend cilantro, 4 T. brown sugar, 2 T. lime juice, 1 T. curry paste, pepper flakes, and salt in a food processor till smooth.

Pour over chicken, toss to coat, and marinate 10 min. Preheat broiler to high with rack 6” from element; coat a broiler pan with nonstick spray.

Process 2 T. brown sugar, 4 T. lime juice and 1 T. curry paste with peanut butter, water, shallots, soy sauce, ginger and garlic in the processor (no need to wash the bowl) until smooth. Transfer to a serving dish.

Thread chicken onto 32 skewers. Arrange 8 skewers on prepared pan; cover ends of skewers with foil to prevent burning. Broil chicken in batches till browned and cooked though, 6 min.

To serve wrap a lettuce leaf around 2 strips of chicken, remove skewers, then add bell pepper and cucumber. Drizzle with sauce and lime juice.

Red Cabbage Slaw

What to do with a head a red cabbage... hmmmm?  Look no further!  This made a fantastically fresh summertime side dish!  I apologize that mine isn't "prettier"-- I didn't get it smoothly blended (wishing for a good food-processor!) but it still tasted great- I loved the addition of honey.... but then I like the addition of honey in just about anything. :)

Red Cabbage Slaw (Bobby Flay)

1/2 cup freshly squeezed orange juice

1/4 cup freshly squeezed lime juice

1/2 small red onion, coarsely chopped

2 cloves garlic, coarsely chopped

1/4 cup fresh basil leaves

2 tablespoons chopped cilantro leaves

1 tablespoon honey

1/2 cup canola oil

Salt and pepper

1/2 head red cabbage, finely shredded

Combine all ingredients, except cabbage, in a blender and blend until smooth. Season with salt and pepper, to taste. Place cabbage in a large bowl and toss with the vinaigrette. Season with salt and pepper and let sit 30 minutes in the refrigerator before serving.

SERVES: 4; Calories: 321; Total Fat: 28 grams; Saturated Fat: 2 grams; Protein: 2 grams; Total carbohydrates: 18 grams; Sugar: 12 grams Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 175 milligrams

Grilled Bean Burgers

 

Here is a great meatless meal for the fam!  This one is packed with so much flavor (not to mention healthy veggies) you will never want to go back to those greasy, cardboard hockey-pucks.  It makes a big batch, and I actually froze about half of it.  It thawed out perfectly and made a delicious, quick meal a month or so later, so they didn't get tired of it.

Lyd's Tip:  If you're like me, you want to save a buck so you use dry beans... and if you're like me even more, you're also a little forgetful when it comes to soaking the beans over night.  The solution:  slow cooking the beans!  Rinse them and throw them in the crockpot- fill the water almost to the top, and cook on high for about 4 hours (maybe less).  Drain and rinse the beans when they are soft and you're set.  I usually store the extra in a Tupperware in the fridge to use in other things that week.

Grilled Bean Burgers (Taste of Home)

1 large onion, finely chopped

1 tablespoon olive oil

4 garlic cloves, minced

1 medium carrot, shredded

1 to 2 teaspoons chili powder

1 teaspoon ground cumin

1 can (15 ounces) pinto beans, rinsed and drained 

1 can (15 ounces) black beans, rinsed and drained

1-1/2 cups quick-cooking oats

2 tablespoons Dijon mustard

2 tablespoons reduced-sodium soy sauce

1 tablespoon ketchup

1/4 teaspoon pepper

8 whole wheat hamburger buns, split

8 lettuce leaves

8 tablespoons salsa

In a large nonstick skillet coated with cooking spray, saute onion in oil for 2 minutes. Add garlic; cook for 1 minute. Stir in the carrot, chili powder and cumin; cook 2 minutes longer or until carrot is tender. Remove from the heat; set aside.

In a large bowl, mash the pinto beans and black beans. Stir in oats. Add the mustard, soy sauce, ketchup, pepper and carrot mixture; mix well. Shape into eight 3-1/2-in. patties.

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill patties, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until heated through. Serve on buns with lettuce and salsa. Yield: 8 servings.

Nutritional Facts

1 burger equals 307 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 723 mg sodium, 53 g carbohydrate, 10 g fiber, 12 g protein. Diabetic Exchanges: 3-1/2 starch, 1 lean meat.

Classic French Bread

"Marie!  The Baguettes!  Hurry up!"  If life were a musical, that's what I would be singing as I pulled these loaves out of the oven. (Ok- that's what I sang anyway.)  I can make a good hearty loaf of whole wheat bread, but I've never tried my hand at any other bread, so I thought I would give it a shot.  It was HARD WORK!  It seemed quite labor intensive for two small loaves, but I was amazed at how the little tweaks in the recipe could change the flavor so much.  It turned out tasting quite delicious... and quite like french bread.... shocking, I know. :)  I know I'm a slacker, but I do have to say that when you can pretty much pick it up for $1, it becomes one of those things... like angel food cake, that is totally worth every penny at the store.  I'm just saying.  BUT it is a good skill to have I suppose. (although, mine could use some practice. :)

Classic French Bread (Betty Crocker)

3

to 3 1/2 cups flour 

1

tablespoon sugar

1

teaspoon salt

1

package regular or quick active dry yeast (2 1/4 teaspoons)

1

cup very warm water (120ºF to 130ºF)

2

tablespoons vegetable oil

Cornmeal

1

egg white

1

tablespoon cold water

Poppy seed or sesame seed

1. In large bowl, mix 2 cups of the flour, the sugar, salt and yeast. Add warm water and oil. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1/2 cup at a time, to make dough easy to handle (dough will be soft).
2. On lightly floured surface, knead dough about 5 minutes or until smooth and elastic. Grease large bowl with shortening or spray with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover and let rise in warm place 1 hour 30 minutes to 2 hours or until dough has doubled in size. (Rising time is longer than times for traditional breads, which gives the typical French bread texture.) Dough is ready if indentation remains when touched.
3. Grease large cookie sheet with shortening or spray with cooking spray; sprinkle with cornmeal. Gently push fist into dough to deflate; divide in half. On lightly floured surface, roll each half into 15 x 8-inch rectangle. Roll dough up tightly, beginning at 15-inch side, to form a loaf. Pinch edge of dough into roll to seal. Roll gently back and forth to taper ends. Place both loaves on cookie sheet.
4. Cut 1/4-inch-deep slashes across tops of loaves at 2-inch intervals with sharp knife. Brush loaves with cold water. Let rise uncovered in warm place about 1 hour or until dough has doubled in size.
5. Heat oven to 375°F. In small bowl, mix egg white and 1 tablespoon cold water; brush over loaves. Sprinkle with poppy or sesame seed. Bake 25 to 30 minutes or until loaves are golden brown and sound hollow when tapped. Remove from cookie sheet to wire rack; cool.
6. Heat oven to 375º. Mix egg white and 1 tablespoon cold water; brush over loaves. Sprinkle with poppy or sesame seed.
7. Bake 25 to 30 minutes or until loaves are golden brown and sound hollow when tapped.

Makes 2 loaves (12 slices each)

Raspberry-Stirred Custard

Oh- how I love a good custard! (Basically anything pudding delights me!)  And this one is quick and easy to boot!  In about 15 minutes you can serve a lovely, summery dessert that, in the words of my five-year-old, "seems quite fancy-sh'mancy."  Love the fresh fruit coming on!

Raspberry-Stirred Custard

Recipe from: Betty Crocker Cook Book, Bridal Edition

Prep: 5 min/Total Time: 10 min/Makes: 4 servings

1 cup raspberries
1/3 cup granulated sugar
2 tablespoons cornstarch
¼ teaspoon salt
2 cups half-and-half (I just used regular milk.)
½ teaspoon vanilla
4 tsp. packed brown sugar

Divide raspberries evenly among 4 individual serving bowls. Mix granulated sugar, cornstarch, and salt in 2-quart saucepan. Stir in half-and-half. Heat to boiling over medium heat, stirring frequently. Stir in vanilla. Spoon custard over raspberries. Sprinkle with brown sugar. Serve warm or cold. Store in refrigerator.

Company Couscous

I've always wanted to give couscous a fair shot- foodnetwork certainly has. :)  I see it on there all the time... that is, when I get a chance to watch... which is usually during Christmas Break at the in-laws... so, ok, not that often, but I when I DO watch it, someone always makes couscous... so in order to keep up with the "Rachael Rae's" I thought I better try it out.  I was amazed at how easy it is to make and how quickly it cooks.  Super simple, and adds a fun new texture and variety to the table.  I'm glad I tested it out.  This was a great dish to test it out with, too- I liked the fresh basil.  Makes a good side or main dish.

Company Couscous (allrecipes)

1 cup couscous

1 cup boiling water

3 tablespoons olive oil

1 clove garlic, minced

1/4 cup diced red bell pepper

4 green onions, sliced

1 cup cherry tomatoes

1 cup fresh basil leaves

1 pinch salt

1 pinch ground black pepper

1 dash balsamic vinegar

1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees F (175 degrees C).

Stir couscous into boiling water and return water to a boil. Cover and remove pot from heat. Let stand 5 minutes, then fluff with a fork.

While the couscous is cooking, heat oil in a large skillet over medium heat. Stir in garlic, green onions and peppers; saute briefly. Stir in tomatoes, basil, cooked couscous, salt and pepper. Mix together and transfer to a 1 1/2 quart casserole dish. Splash some balsamic vinegar on top.

Bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes. Sprinkle with Parmesan cheese while still warm.

(I am sorry that my text is so weird- I wish I was more techno-savvy and could figure out why in the world it has the weird back ground.  If you have any tips- please share.)

 

Monkey-Bee Sandwiches

We "go bananas" over this simple snack. :)  It's a favorite around here- easy to throw together, healthy, and fairly filling... which means they won't be asking you 5 minutes later for another snack... YAY!  (Also just going to put in a plug for "Dave's Killer Bread."  It's so yummy!  Our favorite is 21 Grain.  It's so hearty and healthy, tastes like it's straight from momma's kitchen... only it's ex-con Dave's kitchen. :)  Quite delicious though.)

Monkey-Bee Sandwiches (By Lyd)

Toast

Peanut Butter

Bananas

Honey (*only if you're a brave mom, and don't mind "sticky".)

Cinnamon

Toast your bread.  Spread PB.  Layer with bananas.  Drizzle with honey.  Sprinkle with cinnamon.  Devour and act like a monkey.

 

 

Put a Lyd on Beef Stew

I can always count on soup or stew as a great way to squeeze in more veggies.  I've posted a version of my Beef Stew before, but it's ever evolving.  I liked this combo, in which the veggies steal the show, tender and delicious!  (You can even leave the meat out all together, although I think there's a sacrifice in flavor.)  I tried asparagus this last time and LOVED it!  Just don't over cook.  Delish!

Lyd's Tip:  Don't limit yourselves to just these veggies- clean out the crisper and use what you have on hand- that little old bell pepper past it's prime or the wilty celery discover new-found vitality in soup. :) (I'm not recommending "rotten veggies" to enhance your soup... you know what I mean. :)  Throw in tomatoes, celery, squash, eggplant, broccoli, ANYTHING!
Lyd's Tip: This is one of those meals where the "meal kits" I mentioned really come in handy because there is so much chopping.  Saves a lot of time if you do it before hand.

Put a Lyd on Beef Stew (By Lyd)

Slow cooked beef roast (with drippings) or Sunday roast left-overs EASY! :)

1/2 cup olive oil

1-2 tsp minced garlic

4-6 potatoes, peeled and sliced

8 carrots, peeled and sliced

1 onion, chopped

2 large yams, peeled and sliced

1 bunch asparagus

1 tsp ground thyme

1/2 tsp sage

1 tsp each onion and garlic powder

Fresh chopped parsley

1 cup flour (you can even use whole wheat if you want)

2 quarts water with beef bullion or beef stock

salt and pepper to taste

In a large stew pot, pour and heat oil.  Add garlic, potatoes, carrots, onion, and yam.  Add meat and drippings.  Stir and simmer for about 5-10 minutes until veggies are tender.  Add asparagus (they cook faster so you might want to wait a bit longer).  Add parley and seasonings and flour; stir to coat.  Slowly add beef stock.  Bring to a boil so flour with thicken.  Season further to taste.  Serve nice and warm on a rainy day.

Swing Bars

Why "Swing Bars"?  No idea.  I sat pondering that myself, and my best guess is that the "o" resembles a good round tire swing?  Or perhaps it's because you swing back and forth trying to decide if this is a healthy or unhealthy snack, or even if it is a snack at all.  You "swing" from sticky and deathly sweet, over to chewy clusters of raisins, cheerios and nutty roughage.  Your guess is as good as mine... or better. :)  But we're not here to discuss names, are we?  They were admittedly strange- they didn't "set" or actually turn into "bars".  They were just kind of blobs... but they were yummy blobs.  Truth be told, I'm still "swinging" back and forth trying to decide whether or not I liked them.  You tell me. :)

SWING BARS (From the back of a Hospitality Honey Nut Toasted Oats Bag)

1 can (14 oz) sweetened condensed milk

1/2 cup crunchy peanut butter

3 cups cheerios, crushed (ok- SO EMBARRASSED... while typing, I just noticed it said "crushed" and there is my problem, right there.  I'm sure that's why it didn't set up.  I really need to start examining my recipes a bit closer.  Anyway- don't miss that step like I did.  I'm ashamed. :)

3/4 cup raisins

Preheat oven 350. In large bowl, stir together condensed milk and peannut butter, Add cheerios and raisins. Blend well.  Press mixture into a greased 13x9 pan.  Bake 10-20 minutes or until lightly browned.  Makes 2 dozen 2 inch squares.