Stuffed bagel balls by SkinnyTaste

 Meredith found this recipe on Skinny Taste which is a wonderful blog.  We've all enjoyed making and eating these.  I made them and we had them for breakfast, lunch, and dinner!!

 https://www.skinnytaste.com/stuffed-bagel-balls/

Stuffed Bagel Balls

173 calories each!

Ingredients

• 1 cup unbleached all purpose flour, whole wheat or gluten-free mix*, (5 oz in weight)
• 2 teaspoons baking powder, make sure it’s not expired or it won’t rise
• 3/4 teaspoon kosher salt, diamond crystal, use less if using table salt or mortons
• 1 cup non-fat Greek yogurt, not regular yogurt, it will be too sticky (I recommend Stonyfield)
• 4 tablespoons 4 ounces, or half package 1/3 less fat cream cheese, cut into 8 cubes
• 1 egg white, beaten (whole egg works fine too)
• optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes**

Instructions

Oven Method:

• Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
• In a medium bowl combine the flour, baking powder and salt and whisk well.
• Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
• Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).
• Divide dough into 8 equal balls. Flatten each ball into circles, then place 1/2 tablespoon cream cheese on each. Cover the dough well and roll into a ball. Repeat with the remaining dough.
• Top with egg wash and sprinkle with seasoning of your choice if desired.
• Bake on the top rack of the oven for 25 minutes. Let cool at least 10 minutes before eating.

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Grandma Southward's Granola

Grandma Southward has been making granola for many years.  She and Grandpa were 'tree hugger's' , 'back to nature', early recyclers for many years before it was cool to do all of the things they were used to doing in their normal lives.  They always had a garden, composted, reused many things, cooked from scratch, and canned their food.
Here is one of their recipes that I make almost every 2 weeks.  We use it as breakfast, dessert or a topping for ice cream.

Gma's Granola
3 cups old fashioned oatmeal (ok to use quick oats if that's what you have)
1 cup coconut
1 cup wheat germ
1 cup brown sugar (I use a little less)
1 cup nuts (I use sunflower seeds if I have them)
3/4 cup oil (usually canola but I've used coconut oil too)
3/4 cup water
1 Tbsp vanilla

I also add ground flax seed, wheat bran, hemp seeds.....whatever you want

Mix together and put on a large baking sheet with sides.  Bake at 350 for 30-45 minutes depending on if you want it chewier or crunchy.  Stir occasionally.......I stir mine at 20 minutes and again at 25 minutes, remove it from the oven and add raisins or other dried fruit.

Keep in frigerator........Yummy!
I'll add a pic when I make it again.

Breakfast fav!

This is our new favorite breakfast.  We usually have Killer Dave's bread around the house. Smash your avocado, add salt and pepper, and a tsp. of homemade salsa or whatever you have.  Anything can be added..........fried egg, Trader Joe's Everything Bagel seasoning, microgreens, etc.  Karrie on Top Chef even won a food challenge with her 'Fancy Toast'.  We've been to Bar Dough where she works but unfortunately she was out of town that evening. 

Bundt Butt Chicken

I found a new use for my bundt cake pan and it worked out great!  Potatoes, carrots, onions, spices in the bottom of a greased bundt pan.  Cover the hole with foil and sit the chicken on the center of the pan.  425 degrees for about 55 minutes of so.  After that the carcass went into the crockpot along with more spices overnight to make some tasty chicken stock.

What we've been cooking!

Stuffed french toast - Arn

'Clean out the Fridge' - quiche

Arn made some pretty good stuffed french toast (Arlene's recipe is better) - he used some clementine preserves to sweeten the cream cheese stuffing.  Next time we'll use a french bread or challah bread -  the thoughtfullness was pretty sweet too!
I always make my own pie crust and decided to clean out the fridge and make a quiche. 
Pie Crust Recipe - 2 cups flour, 1 cup shortening (can use half shortening and half butter) and cold water (start with 1/4 cup).  Mix flour and shortening with pastry blender, then add cold water.  Roll out and save one for later in the freezer.  Makes 2.

Another Fav - Baked Oatmeal

The texture of oatmeal isn't one of my favorite things and after eating a similar dish at a local coffee shop I been making baked oatmeal.  I adjust the recipe according to what I have in the pantry.
Baked Oatmeal
2 tbsp melted butter, 2 cups oats, 1/2 cup brown sugar (or maple syrup), nuts, seeds, 1 tsp baking powder, 1/2 tsp salt, 1 1/2 cup milk, 1/4 cup applesauce, 1 egg, fresh fruit
Bake at 375 for 15-20 min. depending on the texture desired.
I've also added dried fruit, protein powder, chia seeds, bran, whatever you have.
Place in a bowl of warm frothed milk and add a dollop of yogurt and fresh fruit.

Arn doesn't like oatmeal and he likes this!

Easiest Oven Baked Rice

 From reallifedinner.com

Easy Oven Baked Spanish Rice (found by Val on Pinterest)
2 1/2 cups rice
4 3/4 cup chicken broth
1/2 cup chopped onion
1/3 cup oil or butter
1/8 tsp chili powder
1/8 tsp cumin
1 large clove garlic or add some garlic powder
Mix everything in a 9 x 13 dish and cover with foil.
350 degrees/1 hr.

Fluff with a fork before serving.  The chili powder and cumin are optional.   So far everyone has loved it and it comes out perfectly everytime.  I've even tried giving it an Asian spin and that worked too.

What did we ever do without Pinterest????

Rich's Dorothy's Cobbler

I've grown up eating this cobbler my entire life.  It is simple, quick, and delicious.  It is my aunt's recipe.  Her name was Dorothy (also my mother's name) so we always called it Rich's (my dad's brother) Dorothy's Cobbler.  You just mix the batter, prepare whatever fruit you want, and dump the fruit on top of the batter. 

1/4 cup butter (one half stick)
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1 cup flour
Mix and pour the dough into a greased pan and spread fruit on top.
2 cup fruit
1/4 cup sugar
1 cup fruit juice

Can use 1 can pie filling instead.
This can easily be doubled.  Also any kind of fruit can be used and the fruit and the juice can be different.
Bake 45 min. @ 350 degrees.

Enchiladas!

Pioneer Woman's Enchiladas made with Elk



Meredith and Tim have been making this recipe for a while and I finally made it.  Elk is lower in cholesterol and higher in protein than buffalo and ...............Gma can eat it (Uncle Rock too).  It makes two pans of enchiladas and Arn loves them.  Once you get the prep work done and set up the assembly area it goes quite smoothly.  If you don't have access to wild elk you can buy it by the pound at Sprouts (less expensive than buffalo too). 

 Pioneer Woman's Enchiladas

• FOR THE SAUCE:
• 1 Tablespoon Canola Oil
• 1 Tablespoon All-purpose Flour
• 1 can (28 Ounce) Enchilada Or Red Sauce
• 2 cups Chicken Broth
• 1/2 teaspoon Salt
• 1/2 teaspoon Ground Black Pepper
• 2 Tablespoons Chopped Cilantro
• FOR THE MEAT:
• 1-1/2 pound Ground Beef
• 1 whole Medium Onion, Finely Diced
• 2 cans (4 Ounce) Diced Green Chilies
• 1/2 teaspoon Salt
• FOR THE TORTILLAS:
• 10 whole (to 14) Corn Tortillas
• 1/2 cup Canola Oil
• TO ASSEMBLE:
• 3 cups Grated Sharp Cheddar Cheese
• 1/2 cup Chopped Black Olives
• 1 cup Chopped Green Onions
• 1/2 cup Chopped Cilantro

Preparation Instructions

Step #1 – The Sauce
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.

Step #2 – The Meat
Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.

Step #3 – Tortillas
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.

Step #4 – Assembly
Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.

Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.

Best Cheesecake Ever!

Grandma Casciato's Cheesecake

I don't have a picture but will add one the next time I make a cheesecake.
We absolutely love this recipe. On our recent trip to Brooklyn, NY we stopped into Juniors and had a piece of cheesecake with our breakfast - We both thought Gram's is better.  No topping needed!
Crust
1 1/2 pkg. Graham Crackers (or 1 3/4 cup crumbs)
3-4 Tbsp. sugar
1 stick Butter
Blend well and press into springform pan.  Get up onto the sides as high as possible.
I usually put foil under the springform pan and put it on a cookie sheet.

Filling
3 - 8 oz. Cream Cheese - softened.
1 3/4 cup sugar
4 Eggs - Add one at a time.
2 Tbsp Lemon juice
1 Tsp. Vaillla
1 Tsp. coconut extract

Beat for 15 min. (total) with mixer

Pour into crust.  Bake at 375 degrees for 35 min. Turn off heat and leave door open (with cheesecake in oven for 1 hr. Test with a knife to see if it comes out clean.


Topping -
8 oz. sour cream
3-4 Tbsp. sugar
Beat until fluffy and spread on top of cheesecake. Bake another 10-15 min. at 400 degrees.

Remove from oven and sprinkle with nutmeg.

Swedish Creme - Dessert Fav

This dessert is one of the best and easiest ones I've ever made.  It's from Gwyn's High Alpine Cookbook/Snowmass, Co. 

In a double boiler combine 1 cup sugar, 2 cups heavy cream, and 2 tsp. gelatin (unflavored).  Cook for at least 10 min. until the sugar has dissolved.  Cool.  Add and beat in 2 cups sour cream and 2 tsp. vanilla.  Pour into wine glasses or small dessert dish, 2/3 full.  Top with fresh sliced fruit (strawberries, kiwi, raspberries, blackberries, blueberries,  etc)  1 1/2 recipes serves 10.  I use antique jelly jars (garage sale find)

Clementine Preserves

 

 

 We had a bowl of left over clementines after Christmas and the fruit wasn't very good.  I have problems throwing fruit out. I always throw bananas in the freezer for bread and I usually cut up old apples for the birds.  I decided to try clementine preserves and they are delicious!  It took a couple of days and I left it chunky but the orange taste is so good!  I got about 6 small jars and most of my jars sealed.  It is even better than orange marmalade.  I used around 20 clementines, 2 oranges that had been laying around for a while, 2 lemons, and used the peel of a couple of clementines.   So good!

 

 

 

 

Clementine Preserves

Makes 5-6 half pint jars

INGREDIENTS

• 20 clementines
• 2 lemons
• 5 cups water
• 3 cups Imperial Sugar Extra Fine Granulated Sugar

DIRECTIONS

1. Wash and peel clementines, reserving peel from three clementines. Set aside  reserved peel and cut all clementines, first in half and then quarter halves. Put clementine pieces in a large non-aluminum pot. Do not use an aluminum pan as it can react with citrus.  A cast iron dutch oven is ideal.
2. Peel both lemons reserving seeds. Cut lemon same as clementines and add diced lemon flesh to pot with clementines. Dice reserved clementine peel into small (1/4-inch) pieces and add to the pot. Add sugar and water and and turn stove on to medium-high.
3. While the fruit and water are heating up, add reserved lemon seeds to a cheesecloth bag with a tie or place seeds in a piece of cheesecloth that you can tie with kitchen twine. Drop it into the pot. Bring the fruit to a boil, turn heat back to simmer and cook for 60-75 minutes, stirring occasionally until water evaporates and preserves start to thicken. Remove cheesecloth with lemon seeds from pot. If you'd like a smoother consistency preserve, use an immersion blender to pulse the preserves and rind until desired consistency is achieved.
   
4. Preserves will gel more as they cool. It's crucial not to overcook preserves and keep a close eye on it during the last 10-20 minutes as they can burn easily.
   
5. Transfer preserves to clean, sterile jars and store in the fridge up to 3 months.

Christmas Favs

The tree is up and decorated.  Presents are wrapped and I think I am finally almost ready. 
I've always enjoyed my mom's popcorn balls but haven't really helped her make them before.  This past couple of weeks we made four batches.  My dad used to help her by popping the corn.  The process works best if you have an air popper with someone in charge of it and someone in charge of the syrup (candy thermometer is a must). Also it works well if you have 2-3 ball makers available.

Gma's Popcorn Balls
2 cups white sugar
1 cup white Karo
2 sticks butter
1/4 Brer Rabbit Molasses
Melt butter and mix altogether and bring to a boil.  Cook until hard ball stage. 
1 big dish popcorn (I use my huge aluminum bowl)  If using an air popper I think it would be about 2-3 fills.  Estimate - 16-20 cups.
Use rubber gloves or baggies on hands since it is very hot. Shape into balls and put in baggies.  Tie with ribbons.  One batch makes about 25 balls.

Scone Recipe - my new favorite (healthier than Ina's)

	Here's my new fav scone recipe from Health Magazine.  I double the brown sugar and increase dried fruit.  I also add nuts.  I usually use 2 cups of white flour  (Arn doesn't like wheat flour - it's a texture thing ).  Also I use whatever milk I have on hand (yogurt, coffee creamer, skim, etc).  I also sprinkle the tops before baking with raw sugar.  They always turn out great.  Dried tart cherry ones are our favorites. One recipe uses no eggs and 1/2 stick butter so that's good but I've probably made them unheathy by increasing the sugar. So far we've had Date and Walnut - Gma's fav Dried Cherry and Walnut - Arn's fav Raisin and Walnut I plan on trying - Pumpkin and Pepita and Cranberry Orange

Cherry-Oat Scones

Ingredients

• 1/2 cup quick-cooking oats
• 1 cup whole-wheat flour
• 1 cup all-purpose white flour
• 1/4 cup dark brown sugar, firmly packed
• 1/4 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 tablespoon baking powder
• 3/4 cup unsweetened, dried tart cherries
• 4 tablespoons cold, unsalted butter, cut into small pieces
• 1 cup buttermilk
• 2 tablespoons sugar, for sprinkling, optional
• Fat-free Greek yogurt and sugar-free jam, for serving, optional
• 
  

Preparation

1. Preheat oven to 375°F. Place first 8 ingredients (through baking powder) in bowl of food processor. Pulse to combine. Add fruit and butter. Pulse again 15-20 times to form a sandy texture. Stir in buttermilk; pulse just enough to combine.
2. Drop 8 spoonfuls (about 1/2 cup each) onto parchment-lined baking sheet. Dab cold water over surface of each scone to smooth. Sprinkle with about 1/2 tsp sugar, if desired. Bake until scones are golden and sugar has melted (about 30 minutes). Optional: Serve with fat-free Greek yogurt and sugar-free jam.

• Yield: Makes: 8 scones (serving size: 1 scone)

Nutritional Information

Calories per serving:	248
Fat per serving:	7.3g
Saturated fat per serving:	4g
Monounsaturated fat per serving:	1.6g
Polyunsaturated fat per serving:	0.3g
Protein per serving:	5g
Carbohydrates per serving:	42g
Fiber per serving:	4g
Cholesterol per serving:	16mg
Iron per serving:	2mg
Sodium per serving:	122mg
Calcium per serving:	54mg

Good to Know

You can replace the dried cherries with cranberries, raisins, or nuts.

Frances Boswell

German pancake / Dutch Baby

I recently came across a very delicious and simple recipe for breakfast/brunch or even dessert.  It is so easy and looks great all puffed up.  The first time I made it we just sprinkled it with powdered sugar but next time I'm going to try adding carmelized apples or pears.  It is just like the one you can order at The Original Pancake House (which is no longer in Boulder and I haven't checked the Denver location). 
German Pancake
1 cup flour
1 cup milk
6 eggs
1 tsp vanilla
1/4 tsp salt
1/2 cup butter
Preheat oven to 425 degrees.  Mix all ingredients except butter.  Melt butter in casserole dish and pour egg mixture into dish.  Bake for 20-25 min.

Why have we never eaten this before????

Tonight for dinner Arn cooked calamari steaks.  They were delicious and very quick to prepare.  He breaded them with Panko and cooked them in a skillet for 3 minutes on each side.  He topped them off with a lemon caper butter sauce (small amt.)  The texture is between fish and a scallop and very 
 tasty.  Even Gma liked it. Quick, delicious, inexpensive (only alittle over 4.00 for 2), and healthy (78 cal. for 3 oz.).  Definitely repeatable.  We order calamari a lot when eating out but this is better and not fried!

A Taste of Summer Goodness

My mother makes the best potato salad I've ever eaten.  She uses Marzetti's Potato Salad Dressing. She doesn't really have a written recipe  but she uses 6 potatoes, 1/2 chopped onion, 2 stalks celery, and 4hard boiled eggs. Add 1/2 jar of the dressing.  Sprinkle with paprika.  It is so much better than grocery store deli potato salad.  Last year I email the Marzetti company about their packaging (narrow opening and ribbed top making it difficult to get all of the dressing out of the jar) but they didn't take my advice.

My current favorite breakfast

In an effort to work on my cholesterol and weight, I have been having oatmeal for breakfast more frequently.  Here's a link to a fav recipe spot of mine, Kalyn's Kitchen.  http://www.kalynskitchen.com/2009/05/recipe-for-steel-cut-oats-in-crockpot.html

It's easy to make a batch for the week
1 cup steel cut oats
5 cups water
1/2 tsp salt
Cook on low in crockpot for about 3 hours. 

I like my oats with a Light and Fit Greek Yogurt (80 cal).

Whole Wheat Jam Muffins

I just tried a new muffin recipe and it turned out very well.  It''s a way to use up jam, apple butter, etc.  I tried it because I had some leftover cranberry sauce from Thanksgiving.  The homemade sauce was fresh cranberries, orange juice, and sugar.  It was more like a jam or relish.   I like the recipe because it uses whole wheat flour.  I added flax meal too. Here's the link. http://www.withinthekitchen.blogspot.ca/2012/11/quick-and-easy-jam-muffins.html#

I pinned the recipe too.  It was a very quick and easy recipe.  We'll see what Arn thinks tonight when he asks for 'booyah'.

Scones

I really enjoy a good scone............this is the recipe (Ina Garten's) I usually make but I double sugar and add more fruit and citrus zest.  I usually sprinkle them with raw sugar prior to baking but Arn enjoys glaze.  The fruit can be change according to what you have and I usually drop the dough by the spoonful instead of rolling and cutting them.

Cranberry Orange Scones

 

Total Time:55 min

Prep20 min

Inactive15 min

Cook20 min

Yield:14 to 16 scones

Level:Intermediate

Ingredients

• 4 cups plus 1/4 cup all-purpose flour
• 1/4 cup sugar, plus additional for sprinkling
• 2 tablespoons baking powder
• 2 teaspoons kosher salt
• 1 tablespoon grated orange zest
• 3/4 pound cold unsalted butter, diced
• 4 extra-large eggs, lightly beaten
• 1 cup cold heavy cream
• 1 cup dried cranberries
• 1 egg beaten with 2 tablespoons water or milk, for egg wash
• 1/2 cup confectioners' sugar, plus 2 tablespoons
• 4 teaspoons freshly squeezed orange juice

Directions

Preheat the oven to 400 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.