Very Berry Banana Smoothie

I love making smoothies. And this one is my favorite!  For now.

1 cup frozen blueberries
1 cup frozen strawberries
1 banana, cut up
1 cup Dannon low-fat vanilla yogurt
½ cup apple juice

Add all ingredients together in a blender. Cover and blend until smooth.

Maple Belgian Waffles

Yummy! Is all I have to say about these waffles. Everyone loved them... so I will be keeping this recipe around.

2.5 cups flour

1 T baking powder

1 tsp baking soda

1/2 tsp salt

4 eggs

2/3 cup maple syrup

2/3 cup half-and-half

6 T unsalted butter, melted

Oil for greasing waffle iron

Confectioners' sugar

Preheat waffle iron. In large bowl, combine flour, baking powder, baking soda, and salt. Set aside. In medium bowl, whisk together eggs, syrup, half-and-half, and butter. Stir egg mixture into flour mixture until just combined. Do not overmix; batter should be slightly lumpy. Oil waffle iron. Pour in batter and cook according to manufacturer's instructions. Sprinkle with confectioners' sugar

Note: I used skim milk instead of half-and-half. Recipe from Country Living.

Whole Wheat Bread

This is my go to recipe for whole wheat bread. My entire family enjoys this and I really enjoy making it...I have a batch rising in my kitchen right now! I love everything about fresh baked bread... the aroma, the way the butter melts instantly on a fresh slice, and the best part, no preservatives!

1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon brown sugar
2 (.25 ounce) envelopes active dry yeast
2 cups all-purpose flour
4 cups whole wheat flour
1/3 cup packed brown sugar
2 teaspoons salt
1/3 cup vegetable oil
1/2 cup milk, room temperature

Measure the water into a large bowl, or the bowl of a stand mixer and stir in 1 tablespoon of brown sugar. Sprinkle the yeast over the top and set aside until foamy, about 10 minutes.

Add 1 cup of the all-purpose flour and 3 cups of whole wheat flour to the bowl along with the brown sugar, salt, vegetable oil and milk. Mix on low speed to blend ingredients. Continue to mix on medium speed, adding the rest of the flour 1/2 cup at a time, until the dough clings to the hook and cleans the sides of the bowl. You may not need to add all of the flour. Mix on medium speed for about 5 minutes. Oil the bowl and turn the dough to coat. Cover loosely and set aside to rise until doubled, about 1 hour.

(I skip this part)
Punch down the dough and place on a floured surface. Divide into two equal portions and use a rolling pin to roll each one into a rectangle that is about 16x8 inches. Be sure to press out all of the air bubbles. Roll the rectangles into loaves and pinch the seam together.

Place loaves seam side down into greased 9x5 inch loaf pans. Cut a few slits across the top of each loaf using a sharp serrated knife. Set aside to rise until your finger leaves a dimple when you press into a loaf, 30 to 45 minutes. Preheat the oven to 400 degrees F (200 degrees C).

Bake the loaves for 15 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 30 minutes, or until loaves are deep brown. Remove from pans to cool on a wire rack.

Note: recipe from all recipes

Feta, mushroom, & spinach quiche

I really like the spinach/mushroom/feta combo.... I try to use it whenever I can. You have to like feta if you're going to like this recipe.... but I love it and think it's great in quiche.

1 pie crust
1 medium red onion, diced
8 ozs baby portabella mushrooms, sliced
2 large handfuls of fresh baby spinach, rinsed and dried
2 tablespoons vegetable oil
7-8 ounces feta cheese, crumbled
5 eggs
1 cup milk
Salt and pepper to taste

Preheat oven to 350F. Heat oil in large skillet over high heat. Add onions and saute for a few minutes. Add mushrooms and saute an additional 4-5 minutes or until onions and mushrooms start caramelizing. Next add spinach and cook just until wilted. Set aside.

Whisk eggs, milk, salt and pepper together. Into the pie crust add the sauteed veggies, feta, and eggs. Bake until eggs are set 40 - 45 mins... the eggs will no longer look wet.

Eggplant Parmigiana

1 small eggplant (12 ozs)
1 egg, slightly beaten
1 tablespoon water
1/4 cup all-purpose flour
2 tablespoons cooking oil
1/3 cup grated Parmesan cheese
1 cup meatless spaghetti sauce
3/4 cup shredded mozzarella cheese (3 ozs)

Wash and peel eggplant; cut cross-wise into 1/2-inch slices. Combine egg and water; dip eggplant slices into egg mixture, then into flour, turning to coat both sides.

Preheat oven to 400F. In large skillet, cook eggplant, half at a time, in hot oil 4-6 minutes, until golden, turning once. (If necessary, add more oil.) Drain on paper towels.

Place eggplant slices in a single layer in a 2-quart rectangular baking dish. Sprinkle with Parmesan cheese. Top with sauce and mozzarella cheese. Bake in preheated oven 10-12 minutes or until heated through.

Note: Recipe from BHG fall/winter '09 "Italian" magazine

Oven Fries

These are so good! I could just eat a plateful of these for dinner and be happy! You can't go wrong with a Tyler Florence recipe.

2 russet potatoes, cut in 1/2 lengthwise, halves cut lengthwise into fourths to make 16 big, fat wedges
1/4 cup extra-virgin olive oil
Kosher salt
2 tablespoons chopped parsley flakes
1/4 cup freshly grated Parmigiano-Reggiano

Preheat oven 425F.

Preheat baking sheet in the hot oven for at least 5 minutes.

While the baking sheet is heating, toss the potatoes with the olive oil and 3/4 teaspoon salt in a large bowl. Then dump the potatoes out onto a baking sheet, spreading to a single layer. Roast for 30 to 35 minutes, shaking the pan every now and then, until the potatoes are cooked through, brown and crispy. Toss the fries in a big bowl with the parsley and cheese.

Honey Oatmeal Bread

Growing up a bakers daughter I can remember there always being some wonderful aroma in the air. It was marvelous. And when this bread was baking in my oven today I was whisked away to my childhood.

2 cups water, divided
1 cup rolled oats
1/3 cup butter, softened
1/3 cup honey
1 tablespoon salt
2 packages (1/2 ounce each) active dry yeast
1 egg
4 to 5 cups all-purpose flour, divided
Melted butter, optional

In a small saucepan, heat 1 cup water to boiling. Stir in oats, butter, honey and salt. Let stand until mixture cools to 110-115F, stirring occasionally. Heat remaining water to 110-115F.

In large mixing bowl, dissolve yeast in warm water. Add egg, oat mixture and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a stiff dough.

Spread batter evenly into 2 greased 8-in. x 4-in. x 2-in. loaf pans. Smooth tops of loaves. Cover and let rise in a warm place until doubled, about 35-40minutes.

Bake at 375F for 40-45 minutes. Remove from pans to wire racks to cool. Brush with melted butter if desired.

Note: Recipe from Taste of Home Cookbook

Blueberry Topping

This is a very simple and quick recipe to make. You can literally have it ready in minutes. It's absolutely yummy as a topping for pancakes. Also serve it over cheesecake, waffles, and ice cream. But my favorite is using this as a filling for crepes.

1 pint (2 cups) blueberries
¼ cup sugar
2 tablespoons butter
2 teaspoons cornstarch
1 ½ teaspoons water

Mix all ingredients together in medium saucepan. Bring to boil and simmer for 4 minutes or until thick and syrupy, stirring frequently.

Note: Use fresh or frozen blueberries.

Pizza Dough

I clip out recipes from my favorite magazines that look worthy of keeping. This one that I found a few years ago came from Cottage Living. It had been tucked into a large folder overflowing with pages and pages of yummy looking recipes. Today was the first time I made this and I'm so glad that I did!

1 envelope active dry yeast
4 cups bread flour
1 tablespoon salt
2 tablespoons olive oil
water

Dissolve yeast in 1/2 cup warm water (100-110F). Let stand 10 minutes. Combine yeast mixture with 1 cup warm water and remaining ingredients in the large bowl of a stand mixer fitted with a dough hook. Mix at medium speed 15 minutes or until smooth and elastic. Place in large, lightly oiled boil. Cover and let rise 2 - 3 hours until dough triples in volume.

Push dough down gently, turn onto floured surface, and divide into 6 portions. Form into round balls, cover with lightly greased plastic wrap, and let stand 20 minutes.

Stretch dough gently into 6 (10-12 inch) rounds. Place on baking sheets evenly sprinkled with cornmeal. Top as desired, and bake in a preheated 450F oven for 10 to 15 minutes.

Note: KitchenAid recommends mixing dough 5 minutes only, on low speed (2) using their mixers.

Mexican Wedding Cakes

I can remember my mother making these cookies when I was a kid. They're still one of my favorites today. My three year old helped me roll them in the powdered sugar. She loves helping in the kitchen whenever she can.

2/3 cup toasted nuts (pecans, walnuts, or hazelnuts)
1 cup unsalted butter, room temperature
1/4 cup confectioners' sugar
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 cup powdered sugar, sifted, for coating

Preheat oven to 350 degrees F.

Place nuts on a baking sheet and bake for about 8 minutes, or until lightly brown and fragrant. Cool. Once the nuts have cooled completely place them, along with 2 tablespoons of the flour from the recipe, into your food processor, fitted with a metal blade, and process until they are finely ground (but not a paste). Set aside.

In a large bowl cream the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the remaining flour and salt and beat until combined. Stir in the nuts. Cover and refrigerate the dough for about 1 hour or until firm.

Form the dough into 1 inch balls and place them 2 inches apart on the prepared baking sheets. Bake for about 12 - 15 minutes, or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.

Add the powdered sugar in a shallow dish. Roll the slightly cooled cookies in the sugar to coat.

Store in an airtight container. Makes about 3 dozen cookies.

Snickerdoodles

These are great cookies. They're easy to make and are perfect to serve with tea.

2 cups sugar, divided
1 cup butter (2 sticks)
2 eggs
2 tablespoons milk
1 teaspoon vanilla
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons ground cinnamon

Heat oven to 400F. Combine 1 1/2 cups sugar, shortening, eggs, milk and vanilla in large bowl. Beat at medium speed with electric mixer until well blended.
Combine flour, cream of tartar, baking soda and salt. Add gradually to creamed mixture at low speed. Mix just until blended. Shape dough into 1-inch balls.
Combine remaining 1/2 cup sugar and cinnamon in small bowl. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheet.
Bake for 7-8 minutes. Do not overbake. Cool 2 minutes on baking sheet. Transfer to wire rack.
Makes 6 dozen cookies

Old Fashioned Pancakes

I recently found this recipe for pancakes and must say, these are the best pancakes I've had! I made them this morning with blueberries in them but last week made banana and chocolate chip. My favorite is the blueberry. These are very fluffy pancakes and soooooo yummy! Enjoy!

1 1/2 cups all-purpose flour
3 1/2 tsp baking powder
1 tsp salt
1 T sugar
1 1/4 cups milk
1 egg
3 T butter, melted

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium heat. Pour the batter onto the griddle using 1/4 cup for each pancake. Brown on both sides.
Servings: 8

Salmon Patties

Salmon is so good for you since it's an excellent source of Omega-3 fatty acids (the healthy fats). And although I'm not a huge fan of Salmon, I finally came up with a recipe that I really like, and try to make once a week.

2 cans (6 ozs each), Wild Alaskan Salmon
1 large red onion, diced
olive oil
2 eggs
3-4 dashes Worcestershire sauce
Grated Parmesan cheese, or Parmesan/Romano mix (use enough cheese to hold mixture together and no longer "wet")

Heat olive oil in large saute pan over medium heat. Add onion and saute until caramelized, stirring frequently. Set aside. In large bowl mix together salmon, eggs, Worcestershire sauce, grated cheese and sauteed onion. Add 2-3 tablespoons oil to large pan and heat over medium heat. Form salmon mixture into patties and cook until golden brown on both sides. Makes about 8 patties.

Note: I use Starkist Premium Skinless & Boneless Wild Alaskan Pink Salmon

Bagel Panini

I love Panini! Here is a recipe for the bagel panini we had for lunch the other day:

1 large bagel
red pepper, cut into strips (5-6 strips)
olive oil & salt
fresh baby spinach
grilled chicken
Old York Cheese

Drizzle olive oil on red pepper and season with a pinch of salt. Grill pepper strips about 5 minutes. Brush bagel insides with olive oil and grill about 1 minute. Spread bagel with Old York Cheese and add the spinach, red pepper, and chicken. The panini is ready when both sides of the bagel are golden brown.