Baked Apple and Pear Oven Pancake

This is a delicious breakfast dish. We love having it for special breakfasts or even for dinner.

Don't worry about what kind of apples or pears you're using, I just use whatever I have. Sometimes I use all apples if I don't have pears. We serve this with real maple syrup and it's delicious! The kids love watching it grow in the oven too :)

(I'll add a photo next time I make this, for some reason we keep eating it too fast!)

Baked Apple & Pear Oven Pancake

6 Tbs unsalted butter
2 medium tart apples, such as Granny Smith, peeled, cored, and sliced
2 medium firm pears, such as Red Bartlett or Comice, peeled, cored, and sliced
1/3 cup light brown sugar
1 1/2 tsp ground cinnamon
Juice of 1 lemon
6 eggs
1 1/2 cups milk
1 1/2 cups unbleached all purpose flour
1 tsp vanilla extract
1/4 tsp salt

1. Preheat oven to 425 degrees. Melt the butter in a skillet and sauté the apple and pear slices over medium-high heat just until tender, but still firm. Sprinkle with the brown sugar, cinnamon, and lemon juice. Stir to combine. Place a 12 inch round or 9 x 13 inch rectangular glass baking dish in the oven to heat for 2 minutes. Remove the baking dish with oven mitts and scrape the sautéed fruit into it.

2. In a bowl, using a whisk, or in a blender or food processor, mix together the eggs, milk, flour, vanilla, and salt until well blended and smooth. Pour the batter over the hot fruit. Immediately place the pancake in the oven and bake for about 20 minutes, until puffed and brown. Let stand 5 minutes before cutting into wedges.

3. Serve hot from the oven sprinkled with powdered sugar and with
lemon wedges. You can also serve with a berry sauce or syrup.

Apple Pie Bars

If you like Apple Pie but don't feel like going to all the work to make one, try these bar cookies. They're amazing! I like to eat them fresh out of the oven, they'd be great with vanilla ice cream. The recipe says to make them in a springform pan and cut into wedges. My picture shows them cut into squares because I made a double batch and baked them in a rectangle pan. Either way works just fine. Enjoy!

Apple Pie Bars (adapted from Cuisine at Home)

Base and Streusel:
2 cups all-purpose flour
3/4 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
6 tablespoons cold unsalted butter
3 tablespoons milk
3 tablespoons unsalted butter, melted

Apple Pie Filling:
3 1/2 cups tart apples (like granny smith) peeled, cored and diced
1/3 cup sugar
1/4 cup heavy cream (use milk if you don't have it)
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Pinch of salt

Preheat oven to 350°; coat a 10-inch springform pan with removable bottom with nonstick spray.

Combine 2 cups flour, brown sugar, cinnamon, and salt for the base and streusel mixture in a bowl. Transfer 3/4 cup of the mixture to a second bowl; set aside for the streusel. Cut 6 tablespoons cold butter and milk into the remaining dry ingredients using a pastry blender or your fingers. Mix until clumps form.

Pat mixture evenly into prepared pan, using the bottom of a measuring cup to tamp down the dough. Bake for 15-20 minutes, or until set and golden at the edges. Stir melted butter into the reserved streusel mixture until sandy; set aside.

Toss all ingredients for the apple filling together. Arrange over the hot base, pushing apple pieces to the edges of the pan to completely cover the crust.

Sprinkle apples with the streusel topping and bake until apples are soft and topping is golden, 30-40 minutes. Cool bars for at least 30 minutes before removing the side of the pan and cutting into wedges. Store bars at room temperature or chill.

SoNo Brownies

I love brownies! There are so many great ones, that's it's hard to decide which is my favorite. This one is my favorite if I need to whip up something yummy in very little time. It's so fast to throw together...I can't imagine ever using a mix again!

SoNo Brownies
adapted from the SoNo Baking Company Cookbook

1/2 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp. kosher salt
1/4 tsp. baking powder
pinch of baking soda
1/2 cup (1 stick) unsalted butter, melted
1 cup sugar
1 tablespoon light corn syrup
2 large eggs
1 tablespoon pure vanilla extract
1 cup semisweet chocolate chips

Preheat oven to 350 degrees. Spray a 8" baking dish with nonstick cooking spray and set aside.

In a bowl, whisk flour with the cocoa, salt, baking powder, and baking soda, set aside.

Melt butter. Add sugar and corn syrup and whisk to combine. Whisk in the eggs one at a time, whisking until well blended after each addition. Whisk in the vanilla.

Add the dry ingredients and fold until the flour has been incorporated. Fold in the chocolate chips.

Pour the batter into the baking pan and smooth the top with a spatula. Bake until a cake tester inserted in the center comes out clean, about 30 minutes. (It can be tough to tell when these are done because the chocolate chips melt and may make your toothpick look like the brownies aren't done.)

Let cool completely in the pan on a wire rack, then cut into 2 inch squares.

Halloween Brownies

I found a similar idea to these online and thought that it would be fun to make with the kids. You can make these brownies from a mix or from scratch. To make the gravestones, pipe RIP onto Milano cookies and then press them into the brownie. Here's the brownie recipe that I used. It makes a large pan so you may want to half the recipe and bake in an 8x12" pan.

FROSTED BROWNIES

1 1/2 cups butter
6 (1 ounce) squares unsweetened chocolate
3 cups sugar
6 eggs
3 teaspoons vanilla
2 1/4 cups flour

Melt butter and chocolate together in a saucepan. Remove from heat and add sguar, eggs, vanilla, and flour and mix well. Pour into greased large (11x17") cookie pan and bake at 350 degrees for 20 minutes. Sprinkle with powdered sugar or frost with chocolate frosting.

Chocolate Frosting:
3 cups powdered sugar
1/4 cup butter, softened
1 teaspoon vanilla
5 to 6 tablespoons milk
2/3 cup cocoa

Beat all ingredients together until creamy.

Pumpkin Pancakes

Since it's pumpkin season, I decided to make some pumpkin pancakes. The kids gobbled these up, I don't think I've ever seen Josh eat so many pancakes! I used whole wheat flour to make them a little more nutritious and they were awesome. If you prefer, use pumpkin pie spice (1 1/4 teaspoon) instead of the spices. I didn't have any on hand so I mixed my own.

Spiced Pumpkin Pancakes

1 1/4 cups whole wheat flour
3 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
3/4 teaspoon salt
1 1/3 cups milk
3/4 cup canned pure pumpkin
4 large eggs, separated
1/4 cup canola oil
1 teaspoon vanilla extract

Whisk flour, sugar, baking powder, spices, and salt in a large bowl to blend. Whisk milk, pumpkin, egg yolks, oil, and vanilla in a medium bowl to blend well. Add pumpkin mixture to dry ingredients, whisk until just smooth. Using an electric mixer, beat egg whites in another medium bowl until stiff but not dry. Fold whites into the batter in 2 additions.

Spray or butter a large nonstick skillet, heat to medium heat. Pour batter by 1/3 cupfuls into skillet. Cook until bubbles form on the surface and the bottoms are brown (about 1 1/2 minutes per side).

Serve with maple syrup.

Pumpkin Chocolate Chip Bread

(picture to come)

This is a definite favorite around my house. The entire family devours it. A few years back when my first child was only one, I went to work one day. When I came home 14 hours later, I asked my husband what the baby had eaten all day. He said pumpkin bread. I said, what else? He replied that the baby had eaten pumpkin bread all day because that is all that he asked to eat. I learned early on that all I need to worry about while I'm working is that the kids are happy and taken care of. I just let it go, but recommended that next time he could throw in some fruit & vegies.

I like to add applesauce in place of half of the oil and substitute whole wheat flour for the all purpose (use whatever quantity you like, I usually do at least half to three fourths whole wheat).

Pumpkin Chocolate Chip Bread

5 eggs, well beaten

3 cups sugar

2 1/2 cups canned pumpkin

2 cups oil

4 1/2 cups flour

1 1/2 tsp salt

1 1/2 tsp baking soda

4 1/2 tsp cinnamon

1 1/2 tsp nutmeg

1 1/2 tsp cloves

1 tsp ground ginger

1 1/4 cups milk chocolate chips

Cream eggs and sugar. Add pumpkin and oil. Add dry ingredients slowly and combine thoroughly. Fold in chocolate chips. Pour into 4 greased and floured (9 x 5 inch) pans. Bake at 350 degrees for 45 minutes or until knife inserted in center of loaf comes out clean.

Wild Rice and Chicken Casserole

I always love the idea of casseroles, but don't usually love the outcome. This, however, is a delicious casserole! I saw a recipe on another blog and made some modifications. I'm a big fan of wild rice (and so are my kids, as soon as they taste it and remember that "black rice" is good). I also love that you make your own sauce, instead of opening a can. Granted, I dirtied quite a few pots and pans to make this, but I think it was well worth it. I split the recipe in half, making one serving for tonight's dinner and putting the other half in the freezer for a meal in the future. Since it does use a few pans, I think next time I'll double it and make 4 meals! Hope you enjoy!

WILD RICE & CHICKEN CASSEROLE

3 Tablespoons olive oil
1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
4 chicken breasts, cooked and chopped
1 cup brown rice
1 (6 ounce) box wild rice
1 teaspoon kosher salt
1/2 teaspoon pepper
1/8 teaspoon garlic powder

For the sauce:
4 tablespoons butter
1/4 cup flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups chicken broth
2 cups grated cheddar cheese

extra cheese for topping


In a large pot, combine wild rice, brown rice, and 4 1/2 cups of water. Bring to a boil and let simmer about 45-50 minutes until rice is done. Cook chicken breasts if necessary (I cook mine in chicken broth with a little bit of dried onion added).

Heat oil in a large skillet or pot. Saute onion, celery, and carrots until softened. Stir in chicken, rice, and seasonings.

In a separate pot, melt butter. Whisk in flour, salt, and pepper (it will look like a thick paste). Cook for about 30 seconds, then slowly add chicken broth. Continue to stir until the mixture thickens and is almost boiling. Add cheese and stir until melted. Add to chicken & rice mixture then transfer to a 9x13 baking dish (I divided it into 2 8x8 pans). Top with a little extra grated cheddar cheese. Bake at 350 degrees for about 30 minutes.

Zucchini Carrot Pineapple Bread

This is a recipe that I found at my Grandma's house when I was a teenager. I made it for her, and she loved it. It's the perfect zucchini bread....moist and delicious instead of dry and boring. I love the addition of the carrots and pineapple. I'll post the original recipe with the modifications I make in parenthesis. My son begs me to make this for him whenever he sees the word zucchini!


Zucchini Carrot Pineapple Bread

3 eggs
1 cup oil (I use 1/2 cup oil and 1/2 cup applesauce)
2 cups sugar
2 teaspoons vanilla
2 cups grated zucchini
1 (8 ounce) can crushed pineapple, drained
3/4 cup grated carrot
3 cups flour (I use 2 1/4 cups whole wheat flour, 3/4 cups all purpose)
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
1/2 cup chopped nuts (optional - I leave them out)
1/2 cup raisins (optional - I usually leave them out too)

Beat together eggs, oil, sugar, and vanilla. Stir in grated zucchini, crushed pineapple, and grated carrot. Mix together flour, soda, baking powder, salt, cinnamon, and nutmeg. Add to wet ingredients and stir until moistened. Gently fold in nuts and raisins, if desired. Pour into greased and floured loaf pans (filling 1/2 to 2/3 full) and bake at 350 degrees for 45-55 minutes or until a toothpick inserted comes out clean.

Baked Brownies

Do not let the typical appearance of this brownie fool you. These are SERIOUSLY delicious brownies. With 11 ounces of melted chocolate, how could they not be? Now, I've never really met a brownie that I didn't like, but these ones are so good that I have to cut up and freeze half of the batch (after we devour the first half) so that I won't eat a half a pan of brownies by myself while the kids are at school!

Enjoy!


Baked Brownies (adapted from Baked: New Frontiers in Baking)

1 1/4 cups all purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate (60 to 72% cacao), coarsely chopped
1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder (I leave this out)
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
5 large eggs, at room temperature
2 teaspoons pure vanilla extract

Preheat the oven to 350 degrees. Butter the sides and bottom of a 9x13" baking pan (I use Pam spray). In a medium bowl, whisk together the flour, salt, and cocoa powder.

Put the chocolate, butter, and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature. (I just put the butter and chocolate in a glass bowl and microwave. Just be sure to not overdo it. It sometimes looks like it needs more time but when you stir it the rest of the chocolate will melt. As soon as the mixture is melted, I whisk in the sugars).

Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.

Sprinkle the flour mixture over the chocolate mixture. Using a spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible. Pour the batter into the prepared baking pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted in the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then cut them into squares and serve.

Will keep at room temperature for up to 3 days when tightly covered with plastic wrap. I like to individually wrap and then freeze (it helps my willpower and they're also great right from the freezer!).


PS - If you're looking for a good baking chocolate, this is what I like to use. The price and quality are both great. Merckens Bittersweet Chocolate

Cranberry Oatmeal Jumbles

These might be the perfect cookie. They have the perfect combination of ingredients. Everyone I've made them for loves them...and I'm sure you will too.

Cranberry Oatmeal Jumbles (adapted from Fine Cooking Magazine)

3/4 cup unsalted butter, softened at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg, at room temperature
1 Tbs. light corn syrup
1 tsp. pure vanilla extract
1 1/2 cups unbleached all-purpose flour
1/4 cup cake flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup sweetened dried cranberries
1/2 cup rolled oats (old-fashioned, not quick-cooking)
1/2 cup pecan pieces (or coarsely chopped pecan halves), lightly toasted
1/2 cup sweetened coconut flakes, lightly toasted
3-1/2 oz. good-quality white chocolate, coarsely chopped

Preheat the oven to 325 degrees. Line baking sheets with parchment or spray with nonstick cooking spray.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars until light and fluffly, about 2 minutes. Scrape the bowl. Add the egg, corn syrup, and vanilla; beat for 1 minute on medium speed. Mix in half the all-purpose flour on low speed until combined, 30 seconds to 1 minute. Scrape the bowl. Briefly mix in the remaining half of the all-purpose flour. Sprinkle the cake flour, baking soda, and salt into the bowl and beat on low speed until well blended. With a wooden spoon or rubber spatula, stir in cranberries, oats, pecans, coconut, and white chocolate.

Drop cookie dough onto baking sheets (make whatever size you prefer). Bake until the cookies edges and bottoms are golden and the centers feel dry on the surface but still soft inside (about 10-12 minutes).

Pumpkin Chocolate Chip Cookies

We're big pumpkin fans around here. Anything with a pumpkin taste will be devoured in virtually no time. These are our favorite pumpkin cookies.

Pumpkin Chocolate Chip Cookies

3 cups canned pumpkin
2 eggs
2 teaspoons vanilla
1 cup oil (I use canola)
2 teaspoons nutmeg
2 teaspoons cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
3 cups sugar
1 teaspoon salt
5 cups flour
1 1/2 cups chocolate chips

In a large bowl combine pumpkin, eggs, vanilla, oil, nutmeg, cinnamon, baking soda, baking powder, sugar, and salt. Mix well. Add flour and mix to combine. Stir in chocolate chips. Drop dough onto ungreased baking sheets and bake at 350 degrees for 15 minutes.


Note: Feel free to add some whole wheat flour in place of the regular flour if you're like me and like to use whole wheat flour. I use 2 cups all purpose, 3 cups whole wheat.

Fudge Sauce

Here is a delicious homemade hot fudge sauce. It's good warm or cold. We love it on ice cream!

Fudge Sauce

2 cups sugar
4 tablespoons cocoa
4 tablespoons butter
1 can evaporated milk
2 teaspoons vanilla

Stir sugar and cocoa in saucepan over low heat for 2-3 minutes (this helps to avoid lumps in your sauce). Add butter and evaporated milk and bring to a boil, stirring constantly. Boil for 2 minutes or until sauce is at desired thickness. (Sauce will thicken more once it sits in your refrigerator). Remove from heat and add vanilla. Stir for a few minutes. Refrigerate. Warm for serving, if desired.

Fruited Green Salad

I love any salad that has greens and fruits. It's easy because the dressing is purchased (Brianna's poppyseed dressing). If you don't like one of the fruits, just add more of the others. Hope you like it!

Fruited Green Salad

8-10 cups mixed greens (you can use lettuce, spinach, spring mix, or whatever else you want)
3 stalks celery, sliced
1 1/2 cups dried cranberries
1 pear, diced
1 apple, diced
1 can mandarin oranges, drained
1 1/2 cups diced and cooked bacon (hold out until ready to serve if you're making the salad ahead of time)
1 cup candied pecans (add just before serving)

Toss all ingredients in a bowl. Serve with Brianna's poppyseed dressing.

Candied Pecans: Lightly coat a cookie sheet with cooking spray. Place 2/3 cups brown sugar and 1/4 cup water in a skillet, stir until dissolved. Heat to boiling and reduce heat to a slow boil. Add 2 cups pecan halves (chopped if desired), stir constantly until sauce thickens and coats the pecans. Spread pecans on a cookie sheet, separate, and cool. (This makes more than you'll need for this salad, you can half the recipe if desired).

Chicken Noodle Soup

This is a quick and easy recipe for Chicken Noodle Soup. Finally, a soup that even my kids will eat! I love how the cream of chicken soup thickens it slightly so the soup isn't just broth.

Quick Chicken Noodle Soup

4 chicken breasts

Boil chicken breasts in water for 20 minutes and then cut up into small pieces. Set aside

5 carrots, sliced
1 stalk celery, sliced
1 onion, chopped
10 cups water
5 chicken bouillon cubes
2 cups noodles (any type)

Boil vegetables, bouillon and water for about 8 minutes. Add noodles and reserved chicken and cook another 8-10 minutes.

1 can cream of chicken soup
1 teaspoon dried basil
pepper to taste
1 cup frozen peas (optional)

Add cream of chicken soup, basil, and pepper and bring to a boil again before adding defrosted peas. Cook for an additional 5 minutes.

Orange Rolls

I've never met a person that didn't love these rolls. We used to have competitions in my family at Thanksgiving to see who would eat the most orange rolls. They are definitely one of the best rolls I've ever eaten. I can bet that my sisters will be jealous that they are not at my house when they see this post!

Orange Rolls

1 cup scalded milk (or 1 cup warm water and 1/3 cup powdered milk)
1/2 cup margarine or butter, softened
1/3 cup sugar
1 teaspoon salt

1 tablespoon yeast softened in 1/4 cup warm water
2 well beaten eggs
2 tablespoons grated orange rind
1/4 cup orange juice (freshly squeezed)
5 cups all purpose flour

Glaze:
2 tablespoons orange juice
1 cup powdered sugar
1 teaspoon grated orange rind

Mix first four ingredients together and cool to lukewarm.

Mix together remaining ingredients and add enough of the flour to make a soft dough. Cover, let stand 10 minutes. Knead dough. Place in an oiled bowl and let rise until double in bulk. Punch dough down and let stand 15 minutes. Cut dough into approximately 2 inch chunks and roll lightly between hands until shaped like a snake. Tie into a knot. Arrange rolls on a baking sheet and tuck under ends. Cover, let rise till double. Bake at 400 degreess for 12 minutes until lightly golden brown. Makes 2 to 2 1/2 dozen rolls. Cool and brush with glaze.

For easier frosting, make these ahead of time and freeze the rolls. Frost while still frozen and let stand at room temperature for a few hours and they will be defrosted in time for dinner.

Bran Waffles

In our house, a waffle has to be topped with fruit. This time of year, we're so excited to see strawberries again that we don't really care how much they cost, we just have to buy them. Here's one of my favorite waffle recipes. It calls for bran cereal (or multi-grain or cracked wheat). Use whatever you have on hand. I personally really like the crunch the cracked wheat cereal gives these waffles, but my family isn't crazy about it. Tonight I used half rolled wheat and half oat bran cereal. I've used a lot of combinations in this recipe, and they all taste great! Don't forget that if you don't have buttermilk on hand you can add 1 tablespoon of vinegar or lemon juice to each cup of milk. I never have buttermilk when I need it and use this substitution a lot. Top your waffles with maple syrup or if you're like us, lots of whipped cream and fruit!

Bran Waffles

1 cup whole wheat flour
1 cup whole bran cereal (or multi grain, or cracked wheat cereal)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
1 tablespoon finely shredded lemon peel
1 1/2 cups buttermilk
2 beaten egg yolks
6 tablespoons melted butter (can substitute a healthy oil like canola if desired)
2 stiffly beaten egg whites

Mix dry ingredients in a large bowl. In a large measuring cup whisk together egg yolks, buttermilk, and melted butter. Add to dry ingredients and stir until just moistened. Fold in egg whites, do not overmix. Cook in a waffle maker to your desired crispness. Enjoy!

Breakfast Casserole

I love having breakfast for dinner. This is a perfect casserole to go along with pancakes or waffles, or serve it on it's own with some fruit on the side.

Breakfast Casserole

12 ounces sliced bacon, diced (I used turkey bacon)
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hashbrowns, thawed
2 cups (8 ounces) shredded cheddar cheese
1 1/4 cups shredded swiss cheese
1 1/2 cups (12 ounces) small curd cottage cheese

Preheat oven to 350 degrees. In a large skillet, cook bacon and onion until bacon is crisp, drain. In a large bowl, combine the remaining ingredients. Add bacon mixture and stir again. Transfer to a greased 9x13 baking dish. Bake uncovered for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting. Serves 12.

Easy, Juicy Pork Chops

The first few times I made pork chops, they were bland and dry. One day, I found a recipe in the Cooks Illustrated Book "The Best New Recipe." I learned about a technique called brining. It was like magic! All of a sudden my pork chops were moist and delicious. This is a simple recipe that results in a quick dinner. I use the thick boneless pork chops that I buy at Costco. The one thing you really need to make these chops is a meat thermometer, so that you don't overcook the pork.

Pork Chops

3/4 cup light brown sugar
1/4 cup table salt
6 cups water
4 boneless pork chops (about 1 1/2 to 2 inches thick)
1/2 teaspoon black pepper
1 tablespoon oil

Dissolve brown sugar and salt in 6 cups of water. Place in a gallon size ziploc bag. Add pork chops and seal the bag. Refrigerate until fully seasoned, about 1 hour. Remove the chops and rinse then dry completely. Season chops with pepper.

Preheat oven to 450 degrees. In an ovenproof skillet, heat oil. Place chops in the skillet and cook until well browned and a nice crust has formed on each side (about 3 minutes per side). Place skillet in the oven and cook (turning chops over once in the middle of the cooking time) for 10-15 minutes until chops register 140 degrees on a meat thermometer (sometimes this takes longer for me, it depends on how thick your chops are). Remove skillet from oven and cover with foil. Let rest for 5 minutes and check internal temperature (it should register at least 145 degrees). Serve immediately.

Homemade Applesauce

When I was a child, my grandma used to make Baked Apples. I loved the cinnamon smell, the soft apples. This applesauce recipe reminds me of those baked apples I loved as a child. When you have the applesauce baking in your oven it makes your house smell absolutely divine. This applesauce is great eaten on it's own, on toast, on pancakes, or with pork chops. This recipe is adapted from a recipe I found in the Barefoot Contessa Cookbook. It makes a lot, but keeps for quite some time in the fridge. My husband loves this stuff and is always thrilled when I make it.

Homemade Applesauce

Zest and juice of 2 large navel oranges
Zest and juice of 1 lemon
1/2 cup water
6 pounds of apples (use a mixture of apples, the more kinds the better. I usually use a combination of granny smith, fuji, jonathan, gala or anything else I have on hand)
1/2 cup light brown sugar, packed
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice

Preheat oven to 350 degrees. Peel and chop the apples. Combine water, juice, and zest. Toss apples in the juice mixture and then pour into a large nonreactive Dutch oven or enameled pot. Add brown sugar, cinnamon, and allspice and cover the pot. Bake for 1 1/2 to 2 1/2 hours, or until the apples are soft. Mash apples with a potato masher or whisk until applesauce is at desired consistency. Serve warm or at room temperature.

Chocolate Muffins

I found this recipe at the King Arthur Flour website. Those people know how to bake! I absolutely LOVE anything that is chocolate, so this had to be tried right away. I made a few modifications to my muffins: I added some whole wheat flour and raspberries (because I love raspberries with chocolate) and I left out the espresso powder. The original recipe can be found here: Chocolate Breakfast Muffins . And my version is below. Hope you enjoy them!

Chocolate Muffins (adapted from a King Arthur Flour recipe)

2/3 cup (2 ounces) Dutch-process cocoa
1 cup (4 ounces) whole wheat flour
3/4 cup (3.25 ounces) all purpose flour
1 1/4 cups (9 3/8 ounces) light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (6 ounces) chocolate chips
2 eggs
1 cup (8 ounces) milk
2 teaspoons vanilla
2 teaspoons vinegar
1/2 cup (4 ounces, 1 stick) butter, melted
1 cup mashed raspberries (fresh or frozen), optional

Preheat the oven to 400°F. Line a standard muffin pan with paper or spray muffin tins with nonstick cooking spray.

In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda, salt and chocolate chips. Set aside.

In a large measuring cup or medium-sized mixing bowl, whisk together the butter, eggs, milk, vanilla and vinegar. Add the wet ingredients to the dry ingredients, stirring to blend; then gently stir in the mashed raspberries, if desired.

Scoop the batter into the prepared muffin tin (about 2/3 full). Bake the muffins for 18-20 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool for about 15 minutes on a rack before peeling off the muffin papers or silicone cups. Makes about 18 small muffins.

Au Gratin Potatoes

I was feeling lazy tonight so I picked up some ham at Costco. Au Gratin Potatoes sounded pretty good so I made them to go along with the ham. If you have a food processor, this dish whips up in practically no time at all. I use the FP to cut the onions too, using my small shredding disk.

Au Gratin Potatoes

4 russet potatoes, sliced into 1/4 inch slices (I prefer red potatoes, unpeeled, I used about 9-10 potatoes)
1 onion, sliced thinly
salt and pepper to taste
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
2 cups milk
1 1/2 to 2 cups shredded Cheddar cheese (the sharper the better)

Preheat oven to 400 degrees. Spray a 1 quart casserole dish with cooking spray. Layer half of the potatoes into the bottom of the dish. Top with onion slices, then add the remaining potatoes. Season with salt and pepper to taste. In a medium saucepan, melt butter over medium heat. Mix in the flour and salt, stirring constantly for about a minute. Add milk slowly and cook until mixture has thickened, stirring frequently. Add cheese and continue to stir until the cheese has melted. Pour cheese sauce over the potatoes and cover the dish with foil. Bake about 1 1/2 hours in the oven. (I like to uncover my potatoes for the last 10 minutes or so, that way the tops get a little bit browned).

Banana Bread

A few weeks ago my mom gave me a bunch of bananas that were turning brown. What to do with leftover bananas? Make banana bread! I've had a recipe that I've used over and over again, but tried a new one this time. I made some healthy changes (sometimes I'm in the mood for full fat deliciousness, other times I'm a little more health conscious). I'll post my healthier recipe, and if anyone wants the original, not as healthy, version let me know!

The thing I love about this recipe is that you bake the bread at 300 degrees. I thought this was really strange since almost all quick breads call for a 350 degree oven, but I found that 300 degrees worked wonderfully. I didn't get the super dark crust that eventually turns hard like most banana breads. It was moist and wonderful, despite all the whole wheat flour that I put in it. We ate a loaf right away and froze the rest. It freezes perfectly.

Banana Bread

5 large ripe bananas
4 eggs
1/2 cup butter, softened
1/2 cup applesauce
2 cups sugar
3 cups whole wheat flour
1 cup all purpose flour
2 teaspoons baking soda
1 teaspoon salt

In mixing bowl, beat eggs; add bananas and beat until smooth. Add butter, applesauce, and sugar and mix well. Add flour, soda and salt to combine. Pour into 3 greased (8x4") loaf pans and bake at 300 degrees for 60-65 minutes, or into 2 greased large (9x5") loaf pans for 75 minutes, or until toothpick comes out clean. Cool in pans for 5 minutes, then transfer to cooling rack.

Toffee Apple Dip

If you're looking for a way to increase your calorie intake while you eat your fruit, give this dip a try. My cousin brought it to a family party a few weeks ago and everyone went crazy for it. It's a little addicting so I'd recommend making it when you're going to have a few extra people around to help you eat it!

Toffee Apple Dip

8 ounces cream cheese (I use the whipped kind to make it easier to mix)
1/2 cup brown sugar
1/4 cup white sugar
1 teaspoon vanilla
1 package heath bits (find these by the chocolate chips)

Mix all ingredients together and refrigerate. Serve with sliced apples.

Dad's Birthday Cake

My dad loved this cake. He requested it each year on his birthday. It quickly became my brother's favorite cake. As my sisters and I got married, our husbands fell in love with this cake too. Needless to say, it's a popular cake in our family and we have it at least a few times a year. Each year since my dad passed away we have had a party on his birthday. We eat his favorite cake every time. It was my turn to make it this year.

Cherry Chocolate Cake

2 cups plus 1 tablespoon flour
1/2 teaspoon baking powder
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter, softened
2 eggs
3/4 cup water
3/4 cup buttermilk
1 teaspoon vanilla
4 ounces melted unsweetened chocolate

Heat oven to 350 degrees. Grease and flour two 9" round cake pans. Measure all ingredients into a large bowl. Blend for 30 seconds at low speed, scraping bowl constantly. Increase speed to high and beat for 3 minutes, scraping bowl occasionally. Pour evenly into pans. Bake for 30-35 minutes or until toothpick comes out clean. Cool.

When cake has cooled, slice two round layers of cake in half. Place one layer on a large plate then spread cool whip on top. Add another layer of cake and spread half a can of cherry pie filling on top. Add another layer of cake and spread with cool whip. Add final layer of cake and spread with remainder of cherry pie filling. Frost sides of cake with cool whip and refrigerate.

This cake tastes great right away, but gets better if it sits in the fridge for at least a few hours before serving.

Sausage Minestra Soup

Here's a soup that would make my mother in law proud. You see, I am not a big fan of spicy foods. I don't know if I'm a supertaster or what, I just can't tolerate things that are too spicy. My mother-in-law has a good friend from Bali and he makes this chicken that can set your mouth on fire. He tames it down when we're in town (but it still is spicy for me!). After all these years of eating the food he prepares, my mother-in-law probably has a hard time eating the mellow foods I usually cook. I've been branching out the last few years and trying some recipes with a little extra spice. I found this soup in a Cuisine at Home special magazine called Splendid Soups. As always, there's a few changes, but I think this is a quick easy soup that's sure to warm you up on a cold day!

Oh and trust me, it tastes better than it looks. I served this to my husband the other day and he raved about it. He says he'd rather eat this than go out!

Sausage Minestra Soup

2 tablespoons olive oil
1 1/2 pounds link Italian sausage, sliced into 1" thick pieces
3 cups diced onion
1 1/2 tablespoons minced garlic
1 tablespoon dried Italian seasoning
3/4 teaspoon kosher salt
3/4 teaspoon red pepper flakes (decrease if you're like me and don't like things too spicy)
6 cups low-salt chicken broth
2 (14.5 ounce) cans diced tomatoes (or 3 cups fresh seeded, diced tomatoes)
3/4 cup dry orzo pasta
4 1/2 cups fresh chopped spinach

Saute sausage in olive oil in a large pot over medium-high heat until browned (make sure to brown it well). Add onion, garlic, and seasonings; cook until the onion is soft. Add 1/2 cup chicken broth and deglaze pan. Add remainder of the broth, tomatoes (pureed in food processor if desired), and orzo. Bring to a boil, reduce heat, and simmer about 10 minutes until the pasta is cooked. Stir in spinach until wilted. Serve with parmesan croutons on top.

To make parmesan croutons: Add 2 tablespoons olive oil to a saute pan over medium-high heat. Toast 3 cups cubed baguette pieces in oil until crisp. Off heat, toss with 1/2 cup grated parmesan and set aside.

Michelle's note: I'm wierd and I don't really like chunks of tomatoes in my soups. I usually just throw the canned tomatoes in my food processor for a minute to puree them a bit.

My Favorite Loaf of Bread

My passion is baking. I especially love baking bread. There's something so magical about putting a few simple ingredients together and ending up with a wonderful loaf of bread. The aroma of bread baking in my house makes me happy. This is my all-time favorite bread recipe. It's adapted from a recipe I found in the King Arthur Flour Whole Grain Baking Book (one of my favorite cookbooks). I make this bread often, and it always disappears in no time. I've resorted to making 3 loaves at a time. We eat one loaf within a few hours of it coming out of the oven. One loaf is used in the next day or so, and one loaf ends up in the freezer. I hope you try it and let me know how you like it!

Honey Oatmeal Sandwich Bread

1 1/4 cups (10 ounces) boiling water
1 cup (3 1/2 ounces) old fashioned rolled oats
2 tablespoons (1 ounce) unsalted butter, cut into 3 pieces
1 1/2 teaspoons salt
1/4 cup (3 ounces) honey
1 cup (4 ounces) unbleached all purpose flour
1 2/3 cups (7 ounces) traditional whole wheat flour
1/4 cup (1 ounce) nonfat dry milk
2 teaspoons instant yeast

Place the boiling water, oats, butter, salt, and honey into a medium bowl, stir, and let the mixture cool to lukewarm. (I usually do this step and then jump into the shower or take the kids to school so that the mixture has time to cool. If you add the yeast when the mixture is too hot, the bread won't rise!) Mix the remaining dough ingredients with the oat mixture and knead (by hand, machine, or bread maker) until you've made a soft smooth dough. Place the dough in a lightly greased bowl, cover, and let rise for 1 hour. The dough should be doubled in bulk. (This dough will be stickier than most bread doughs. This is OK because whole wheat flour takes a while to absorb the moisture. If you add more flour so that the bread dough feels like a white dough recipe, your bread will end up dry.)

Lightly grease a 8x4" loaf pan. Gently deflate the dough and shape it into a loaf. Place it in the prepared pan. Gently cover it with lightly greased plastic wrap and let it rise until it has crowned 1 1/2 inches over the rim of the pan, about 1 to 1 1/2 hours. Preheat oven to 350 degrees when your loaves are almost ready to bake.

Uncover and bake the bread for about 35-45 minutes, tenting the loaves with foil after 20 minutes to prevent over browning. The bread is done when it is golden brown and an instant read thermometer inserted in the center registers 190 degrees. Remove it from the oven, and after about a minute turn it onto a rack. Cool the bread completely before cutting it.

Michelle's notes: I like to braid this loaf...I just think it looks cool that way. You can shape it however you want. I once made this dough and shaped them into little bunnies for Easter. It's a really easy dough to work with, be creative! Oh, and just in case you were wondering, we never wait until the loaf is cool to cut into it around here. We jump in as soon as it comes out of the pan!

I changed the original recipe to use more whole wheat flour and less all purpose flour. I'd recommend freshly ground wheat flour (I like hard red winter wheat). It's a great way to rotate your food storage. If you use wheat flour from the store, make sure you store it in your fridge or freezer so that it doesn't go rancid. I think a lot of times people say they don't like wheat bread because the flour that was used wasn't fresh. Rancid wheat flour adds the bitter taste that some people associate with wheat breads.

I use a baker's scale to measure my ingredients, it's really easy and in baking it helps make sure things turn out the way the author intended. Don't worry though...if you don't have a scale measuring out the ingredients should work just fine.