Turtle Juice

We love these shakes {aka Green Monster}! The kids call it turtle juice because it's green and it makes them strong like the teenage mutant ninja turtles. :) I get to hide stuff in there and they'll drink it! There are so many recipes out there for them, but here is our little twist:

1/2 - 3/4 c. Nectar - {I find it tastes sweeter and better if you can use nectar instead of juice}
Big handful of baby spinach leaves
Choose your own combination of Fruit - strawberries, pears, apples {skins still on}, banana, oranges, blueberries, raspberries
1/3 c. Yogurt {I use Greek Yogurt, tons of protein and it makes it creamier}
1 - 2 tsp. Flax seed {opt}
Ice

Blend until smooth. Yummy breakfast complete with a side of whole wheat toast and honey!

On my ambitious days, I'll get a bunch of fruit and spinach and divide it into several individual servings in baggies to freeze. Then it's a quick grab, add the nectar and yogurt, and you're good to go!

cheers!

Complete breakfast with homemade whole wheat bread and honey butter. Delish!

Red Lobster biscuits

This is Melanie's recipe from our cookbook. I love these!!!
They will go nicely with the crab legs I'm getting ready to fix. :)

Ingredients:

2 c. Bisquick
3/4 c. milk
1/2 c. shredded cheddar cheese
1/4 - 1/2 tsp garlic powder
1/2 tbsp. parsley flakes
1/4 c. melted butter

Directions:

1) Mix Bisquick, milk & cheese into a soft dough. (beat vigorously about 30 seconds)

2) Drop dough by spoonfuls on ungreased cookie sheet.

3) Bake 8-10 minutes or until golden brown (don't overbake) at 450*.

4) While baking, mix melted butter, garlic & parsley in a separate bowl. Brush over biscuits before removing from cookie sheet.

Snickerdoodles

Soft and chewy style!

1/2 c. butter, softenend
1/2 c. shortening
1 1/2 c. white sugar
2 eggs
2 tsp. vanilla
2 1/2 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 Tbsp. white sugar
2 tsp. cinnamon

Preheat oven to 400 degrees. Cream together butter, shortening, 1 1/2 c. sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls. Mix the 2 Tbsp sugar and cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets. Bake 8 minutes...no longer, even if it looks like they're not done, they are! Remove immediately from baking sheets.

Peanut Butter Chocolate Chip Cookies

What could be better than these cookies! Peanut butter and chocolate! YUMMY!!!

Peanut Butter Chocolate Chip Cookies

2 1/2 cups all purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 sticks unsalted butter, softened
1 cup packed light brown sugar
1 cup granulated sugar
1 cup creamy peanut butter
2 teaspoons vanilla extract
2 large eggs
1-2 cups chocolate chips

Heat oven to 350 degrees. Mix the flour, salt, baking soda, and baking powder in a large bowl and set aside.

Beat the butter and sugars together in a large bowl using an electric mixer on medium speed until light and fluffy. Beat in the peanut butter until fully incorporated. Beat in vanilla, then eggs until combined.

Reduce speed of mixer to low and mix in the flour mixture until combined. Mix in the chocolate chips.

Bake for 10-12 minutes and let cool.

**Good without chocolate chips too!**

Chocolate Chip Cookie yumminess

These are very similar (I just realized) to Rachel's chocolate chip cookies from our cookbook. I just found this recipe on my ipod (with the allrecipes.com app), and they turned out yuuummmmy. (It's also online here. I only edited it slightly based on comments.) I even messed it up and they are still amazing. Here goes --

Oh and 1/2 this recipe unless you want 6 dozen!

• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
  
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup white sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 tablespoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional -- they add a great flavor to these cookies)

1. Preheat oven to 350*. Sift together the flour, baking soda, baking powder, and salt. Set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. I made these pretty big, with my medium cookie scoop overflowing a little, and 12 minutes was perfect. Edges should be golden brown. (Remember they will keep baking a bit when you take them out, so don't worry if they look a little soft still.)
   

Liz's taco soup

I just realized this is the 2nd taco soup recipe I've posted on here. Oh well, they are both good. :) I love these easy "open some cans and toss them in a pot" recipes.

This is Liz's recipe that I used today for a large group. Yum yum.

1 lb hamburger, browned and seasoned
1 pkg taco seasoning
1 cup salsa
1/2 tsp chili powder
2 large cans diced tomatoes
1 can tomato juice/sauce
2 cans kidney beans (drained)
2 cans corn

Simmer for 1-2 hours or put in a crock-pot.
Top with cheese and sour cream and serve with tortilla chips.

whole wheat bread

I had a friend come over this week to teach me how to make whole wheat bread. This is the recipe that we used if is anyone is interested. This kneading timing is according to my kitchenaid. A different machine may be a little quicker or different.

Mix together:
3 1/2 C hot water
1 T oil (canola)
3 T honey (or sugar)
1 T salt

Combine in a separate bowl:
4 C wheat flour
1 T yeast (we used saf-instant)
1 T dough enhancer (heaping tablespoon)
1/2 c gluten flour**

*Add above to water mixture - quickly.
*Add about 4 cups add'l flour until dough no longer sticks to the side of the mixing bowl (knead 5-10 minutes in mixer)
*Shape into loaves and put in pans, let rise until about level with top of pan
*Bake @ 350* for 25-30 min

**older flour/wheat will require more gluten

Rocky Road Fudge

This fudge is totally cheating and stupidly easy, but it's so good! If you like chocolate covered 'mallows, give it a try. :)

2 cups (12-oz pkg) semi-sweet chocolate chips
1 can (14-oz) sweetened condensed milk
1 tsp vanilla
3 cups mini marshmallows
1 1/2 cups coarsely chopped walnuts

1) Line a 9x13 pan with tin foil; grease lightly.

2) Microwave chocolate chips and sweetened condensed milk in a large (uncovered, microwave-safe) bowl for 1 min. Stir, and microwave more if necessary at 10-15 second intervals, stirring until smooth. Stir in vanilla, and fold in 'mallows and nuts.

3) Press mixture into prepared pan. Refrigerate until ready to serve. Lift from pan, remove foil, and cut into pieces. This makes about 48 pieces.

Turkey Pot Pie!

Got left over turkey? Us too! No pictures, we devoured it too quickly...

1 recipe pastry for a (10 inch) double crust pie (my pie crust is scrumptious, or if limited on time, you can use the "Jiffy" brand crust)
4 Tbsp. butter, divided
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
3 Tbsp. dried parsley
1 tsp. dried oregano
salt and pepper to taste
2 cubes chicken bouillon
2 c. water
2 potatoes, peeled and cubed
1 1/2 c. cubed cooked turkey (or chicken or ham or beef)
3 Tbsp. all-purpose flour
1/2 c. milk

Preheat oven to 425*F. Roll out bottom pie crust, press into a 10-inch pie pan, and set aside. Melt 2 Tbsp. butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, cook until tender but still firm. In a medium saucepan, melt the remaining 2 Tbsp. butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350*F and continue baking for 20 minutes, or until crust is golden brown.

Sister Weatherstone's Sugar Cookies

Rachel got this cookie recipe from cute li'l Sister Weatherstone at Ricks College. Yum, it's my current favorite sugar cookie.

(I 1/2 this recipe)

2 cups sugar
1 cup butter
4 beaten eggs
1 tsp salt
1 tsp vanilla
1 cup sour cream
4 tsps baking powder
1 tsp baking soda
6-8 cups flour (until desired consistency)

Mix & chill for 2-4 hours. Roll out pretty thick (mmm), cut cutesy shapes, and bake at 350* for 10-15 min.

I like to frost with my MIL's basic vanilla butter frosting

1/3 cup soft butter
3 cups powdered sugar
1 1/2 tsp vanilla
about 2 tbsp milk

Blend butter and sugar, mix in vanilla and milk, beat until smooth. Separate and mix in food coloring.

Pumpkin Chocolate Chip cookies

Mmm, these are yummy and really cake-y. Oh, and this recipe makes a TON (like 7 dozen), so I recommend 1/2ing it! :) People always ooh and aah over these. Mmm.

1 cup shortening
2 cups sugar
2 eggs
2 tsp vanilla extract
1 (15 oz) can pumpkin puree
4 cups flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1 pinch ground nutmeg
1 cup semisweet chocolate chips (or more ... I always add more:)
1 cup chopped walnuts (optional)

1) Preheat to 375*. Grease cookie sheets.

2) In a large bowl, cream the shortening and sugar until smooth. Beat in the eggs one at a time. Stir in the vanilla and pumpkin until well blended.

3) Separately combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir into the pumpkin mixture. Mix in the chocolate chips and walnuts (if you want.) Drop by teaspoon-ish size on the cookie sheets.

4) Bake 12-15 min until edges start to brown. Allow to cool for a few min before removing to wire cooling racks to cool completely.

Pumpkin dinner!

Disclaimer: This recipe has no pumpkins in it, nor is it anything scientific. In fact, I just made it up as I went, a dinner that needed to be simple using ingredients that needed to be used with a festive Halloween holiday as inspiration. Bon Appetite!


Ingredients:

Tortellini (fresh, found in the deli/cheese section)

1/2 - 1 cup pureed carrots

1/2 jar of spaghetti sauce

1/3 jar of alfredo sauce


The sauce turns into a nice orange color, very tasty, and adds a little excitement to dinner when you tell the kids to enjoy mini pumpkins! The great thing is they gobbled it up and had seconds, all without realizing they were eating their hidden veggies. I suppose you could also use this sauce with meatballs.

And here are my models enjoying the tastes! Don't worry, that's really a happy face from my little boy, not supposed to look like he just put his tongue on a fresh lemon.

WHOLE WHEAT BREAD

1/4 cup warm water
1 1/2 Tblsp dry yeast
1/3 cups oil
1/3 cup honey
2 cup warm water
1 Tblsp salt
3 cup wheat flour
3 cup white flour

In a liquid measuring cup, dissolve yeast in warm water and 1 Tablespoon sugar. Mix the oil, honey, water, and salt. Add wheat flour and mix. Add dissolved yeast and remainder of the white flour. Knead for 10 minutes. Let rise until double in size. Form dough into 2 large loaf pans and let rise again until double. Bake at 350 for 30 minutes.

Moist Caramel Apple Cake

(picture from kraftfoods.com)

This is so easy and so good! I served it with vanilla ice cream and it was delicious!

1 pkg. (2 layer size) yellow cake mix
1 pkg (4 serving size) Vanilla or French Vanilla instant pudding
1 cup water
4 eggs
1/3 cup vegetable oil
3 Granny Smith apples, peeled, coarsely chopped
20 caramels, unwrapped
1/4 cup milk

Preheat oven to 350 degrees. Grease and flour a 12-cup fluted bundt pan or a 10-inch tube pan. Beat cake mix, dry pudding mix, water, eggs, and oil in large bowl with electric mixer on low speed until blended. Beat on high speed 2 min. Gently stir in apples. Pour into prepared pan.

Bake 50- 60 minutes or until toothpick comes out clean. Cool 20 minutes; remove from pan. Cool completely on wire rack.

Microwave caramels and milk on high for 1 1/2 min., stirring every 30 sec., until blended. Cool 10 minutes until slightly thickened. Drizzle over cake.

Chocolate Beet Cake

Yes, I did say beet cake, you read that right. :) I had some beets that I needed to use and I'd heard of this before, so I looked online for a good recipe. I found a winner! This is so good, super moist, and has beets in it?!? Go figure. :) This is the link to the original recipe I used, but I used the converter at the top to 1/2 the recipe, since I only had about 4 large beets. (about a cup when pureed. And not that it's difficult to 1/2 a recipe, but I think that little tool is nifty. tee hee.) So I ended up with with a cute little squatty 1/2 bundt cake.

1 cup butter or margarine, softened, divided
1 1/2 cups packed dark brown sugar
3 eggs
4 (1 oz each) squares semisweet chocolate
2 cups pureed cooked beets
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
confectioners' sugar

In a mixing bowl, cream 3/4 cup butter and brown sugar. Add eggs; mix well. Melt chocolate with remaining butter; stir until smooth. Cool slightly. Blend chocolate mixture, beets and vanilla into the creamed mixture (mixture will appear separated). Combine flour, baking soda and salt; add to the creamed mixture and mix well. Pour into a greased and floured 10-in. bundt. Bake at 375* for 45-55 minutes or until a toothpick near the center comes out clean. Cool in pan 10 min before removing to a wire rack. For the top, I just made a simple powdered sugar/milk/butter/vanilla frosting and drizzled it over while it was still warm. The recipe calls for just a dusting of powdered sugar before serving, so either way.

You'll be surprised how moist and nummy it is. Yay beets. :)