Simple Flaxseed Crackers

I'm sorry for the lack of posts lately. I moved a few months ago (for the sixth time since this blog started) and the lighting in this new place just isn't conducive to good pictures. I'll keep working on it--but in the meantime, enjoy these yummy crackers.

Simple Flaxseed Crackers

2 cups ground flaxseed

1 cup water

1/2 tsp salt

1/2 tsp garlic powder

1 tsp minced onion

Combine all ingredients in a medium bowl. Line a baking sheet with parchment paper.

Place dough onto middle of baking sheet. Put another piece of parchment paper on top. Use a rolling pin to roll out dough to fill the entire baking sheet. Use a pizza cutter to score dough into cracker-size pieces.

Bake at 400 degrees for 20 minutes or until crackers are crisp and edges are lightly browned.

Strawberries Romanoff

Plain strawberries would be more healthy, but as far as desserts go this is DELICIOUS and fairly healthy. This is my newest favorite recipe.

Strawberries Romanoff

2 lbs fresh strawberries

1/3 cup reduced-fat sour cream

2 Tbsp brown sugar

1/2 tsp cinnamon

Wash strawberries and cut into quarters.

In a medium bowl, whisk together sour cream, brown sugar, and cinnamon. Add strawberries. Stir until combined. Serve.

Pesto

I started my garden terribly late this year. In fact, I only planted it about two weeks ago. However, my basil is already growing well and I'm excited to have enough to make delicious pesto. This stuff is fabulous!

Pesto

1 cup fresh basil leaves, firmly packed

2 cloves garlic, minced

1/4 cup Pecorino Romano cheese, grated

2 Tbsp pine nuts

1/3 cup (approx.) olive oil

Combine basil, garlic, cheese, and nuts in food processor. Pulse until fairly smooth. Drizzle in olive oil while pulsing food processor until desired consistency is reached.

For a cheaper version, I've heard of (but not tried) using Parmesan cheese and walnuts.

Homemade Cheez-Its

These homemade Cheez-Its have the perfect flavor. Really. They're worth a try!

Homemade Cheez-Its

1 cup flour

4 Tbsp butter

8 oz shredded sharp cheddar cheese

3/4 tsp salt

1/4 tsp cayenne pepper

1/4 to 1/3 cup cold water

Combine flour, butter, cheddar cheese, salt, and cayenne pepper in a food processor until crumbly. Add water by spoonfuls until a dough consistency is reached.

Wrap dough in plastic wrap and put in the freezer for 30 minutes.

Unwrap dough and use a rolling pin to get it as thin as you possibly can. If you have a pasta roller, this would be a great thing to use it for. Then use a pizza cutter to cut the dough into small squares.

Line a cookie sheet with parchment paper. Bake the crackers at 350 degrees for 25-28 minutes or until crispy and the bottoms are golden brown.

Corn Salsa

I ate this delicious salsa with tortilla chips, but I think it would be great on top of tacos or burritos as well. It should be fairly cheap to make--great for big summer parties. Fresh corn will taste the best, but frozen can be used too.

Corn Salsa

1 jalapeño pepper

1 cup cooked corn kernels

2 Tbsp chopped fresh cilantro

2 Tbsp chopped red onion

2 Tbsp fresh lime juice

2 tsp olive oil

1/2 tsp sugar

1/2 tsp salt

Put on disposable gloves before cutting the jalapeño. Then dice the jalapeño into small pieces. The heat comes from the seeds and white parts, so if you want it to be mild, cut out all of those. If you don't have gloves, rinse your hands with rubbing alcohol or hand sanitizer to get rid of the remaining jalapeño oil on your hands (otherwise you're going to be in for a surprise when you take out your contacts).

Combine all ingredients and chill for several hours.

Brazilian Cheese Puffs

These cheese puffs are deceptive--they're light and fluffy, but as soon as you bite into one you realize that they are deliciously gooey on the inside. Make these right before serving as they do not keep well and should be eaten within a few hours of baking.

Brazilian Cheese Puffs

1 egg

1/3 cup vegetable oil

2/3 cup milk

1 1/4 cups tapioca flour

1/2 cup grated cheddar cheese

1 tsp salt

Preheat oven to 450 and grease a mini muffin tin.

Combine all ingredients in a blender and blend until smooth. The batter will be liquid. Pour batter into mini muffin tin, filling each one about 1/2 to 2/3 full. Bake for 13-15 minutes or until the breads puff up and become very lightly brown on the edges.

Cool slightly (the tops may cave in a bit, that's okay) and then serve.

Romaine Salad with Lemon Poppyseed Dressing

The original title of this salad is something along the lines of "Winter Salad with Fruit"; but, I made it for Easter dinner and I've decided that it defies all seasons. The dressing is my favorite part--it's definitely a winner. There is more dressing than you'll need for just this salad, so if you don't want leftovers, only make half of the dressing.

Romaine Salad with Lemon Poppyseed Dressing

1/2 cup lemon juice (fresh is best)

Zest from 1 large lemon

1/2 cup sugar

2 tsp dried minced onions

1 tsp Dijon mustard

1/4 tsp salt

2/3 cup canola oil

1 Tbsp poppy seeds

1 head Romaine lettuce, torn

1 apple, peeled and diced

1 pear, peeled and diced

4 oz Swiss cheese, shredded

1 cup cashews

1/3 cup dried cranberries

Combine lemon juice, zest, sugar, onions, mustard, and salt in a blender or food processor. Pulse until smooth. Add oil and poppy seeds, blend until well-combined. Refrigerate overnight.

If you are not planning to serve the salad immediately, mix a bit of lemon juice in with the diced apples and pears to prevent them from turning brown. Combine lettuce, apple, pear, cheese, cashews, and cranberries just before serving. Top with dressing.

Cranberry Apricot Cookies

These are my new favorite cookies--there's so many good things in them that I don't know how anyone could resist. They don't seem to keep well though, so I suggest you freeze those that you don't plan to eat in the first 24 hours or so.

Cranberry Apricot Cookies

1/2 cup butter, softened

1/2 cup brown sugar

1/4 cup sugar

1 large egg

3/4 cup flour

1/2 tsp baking soda

Pinch of salt

1 1/2 cups rolled oats

3/4 to 1 cup dried apricots, diced

1/4 to 1/2 cup dried cranberries

1 cup white chocolate chips

Cream butter and sugars. Add egg.

Stir in flour, baking soda, salt, and rolled oats. Mix until well-combined.

Fold in apricots, cranberries, and white chocolate chips.

Line a baking sheet with parchment paper, drop by Tablespoonfuls onto baking sheet.

Bake at 350 for 15 minutes or until slightly golden on the edges. The middle may still be a little gooey--but it seems to set just fine. Cool on cookie sheet for 1-2 minutes, then move to a cooling rack.

Grill-Roasted Turkey Breast (for Gas Grill)

Last Sunday I was planning to toss this turkey breast in the slow cooker, go to church, and come home to a delicious dinner. That plan failed when I realized my slow cooker is much too small to even consider putting something this size in it.

I ended up searching online and found this great recipe from Cook's Country. It's simple, fairly quick, and honestly one of the best tasting turkeys I have ever had.

Grill-Roasted Turkey Breast

1 bone-in whole turkey breast (5-6 lbs), thawed

3 Tbsp brown sugar, divided

1 Tbsp salt

1 tsp black pepper

2-3 Tbsp butter

Rinse turkey breast in cool water. Pat dry with paper towels.

Combine 2 Tbsp brown sugar and salt in a small bowl. Gently loosen skin on turkey. Rub brown sugar and salt mixture onto and under skin. Wrap turkey tightly in plastic wrap and refrigerate at least 8 hours.

Remove plastic wrap. Pat turkey dry again with paper towels.

Combine remaining 1 Tbsp brown sugar and pepper in a small bowl. Rub onto and under turkey skin.

Use a skewer to poke numerous holes throughout the turkey breast.

Cut butter into very thin slices. Scatter butter slices under skin.

Turn all burners on gas grill to high. Cover, and let heat for 15 minutes.

Leave primary burner on high. Turn off all other burners. Place turkey breast, skin side up, on cooler part of grill.

Cover and grill. Lift lid only once, after about 40 minutes, and rotate turkey breast. Continue cooking until thickest part of meat registers 160 degrees on meat thermometer (about 70-90 minutes). Remove from grill. Cover with foil and let rest for 20 minutes. Serve.

Ham & Corn Sandwiches

This sandwich is one of my favorite childhood foods. It seems to have just the right combination of flavors. These freeze very well--assemble everything and then wrap in plastic wrap and foil. When you're ready, unwrap and put it straight from the freezer into the oven and plan for about 10-15 minutes extra cooking time. This is a great way to use Easter leftovers!

Ham & Corn Sandwiches

1 loaf French bread

4 oz cream cheese

12 oz ham, thinly sliced

24 oz frozen corn in butter sauce

5-6 green onions, thinly sliced

2 Tbsp mayonnaise

1 tsp yellow mustard

1 cup shredded cheddar cheese

Cut french bread in half lengthwise. Place on a cookie sheet. Preheat oven to 375 degrees.

Soften cream cheese for about 10 seconds in microwave. Spread over cut french bread halves. Layer ham on top of cream cheese.

Thaw frozen corn pouch in microwave or warm water. In a medium bowl, combine corn, green onions, mayonnaise, mustard, and cheese. Spread evenly over both halves.

Bake for about 20 minutes or until cheese is melted. If the edges get too brown, cover in aluminum foil. Let cool for a few minutes, slice, and serve.

Broccoli Cauliflower Salad

The recipe for this salad came from Mary Perkins--a kind old woman who lived up the street from me when I was a child. Mary had an English Setter named Lucky that she was more than happy to let me play with. Every time I have this salad I think of her. Also, this salad is guaranteed to be a winner at pot lucks!

Broccoli Cauliflower Salad

1 head broccoli

1 head cauliflower

1/2 of a red onion

1 lb bacon, cooked and crumbled

1 lb shredded Mozzarella cheese

1 1/2 cups Best Foods mayonnaise (yes, the brand matters)

1/2 cup sugar

1/4 cup white vinegar

1/2 tsp salt

Cut broccoli and cauliflower into bite-size pieces. Dice red onion into small pieces. Depending on how large the onion is, I use 1/3-3/4 of it.

Combine mayonnaise, sugar, vinegar, and salt in a small bowl and whisk together. Cover with plastic wrap and refrigerate for several hours.

Typically, I refrigerate everything separately overnight and then combine all the salad ingredients immediately before serving. That guarantees crisp vegetables that don't have an overwhelming onion flavor and bacon that isn't soggy.

Creamy Chicken and Gnocchi Soup

Have you tried gnocchi before? They're delicious little potato dumplings that add an interesting texture to this soup. You can find gnocchi near the dry pasta in the grocery store. They're worth a try! I made this soup for a brainstorming session to plan my next vacation with two friends. The winner---Alaska!

Chicken and Gnocchi Soup

1 cup cooked and diced chicken

16 oz potato gnocchi

1 1/4 cup finely diced white onion

1/2 cup finely diced celery

4 cloves garlic, minced

1/4 cup butter

1 Tbsp olive oil

1/4 cup flour

1 quart half and half

1 cup shredded carrots

1 14 oz can chicken broth

1 cup fresh spinach, chopped

1/2 tsp dried thyme

1/2 tsp dried parsley

1 tsp salt (or to taste)

1/2 tsp black pepper (or to taste)

Cook (any method works) and dice chicken. Set aside.

Cook gnocchi according to package directions and set aside.

Combine onion, celery, garlic, butter, and olive oil in a large pot over medium heat. Cook until onion becomes translucent.

Add flour to form a roux. Cook, stirring frequently, for 1-2 minutes.

Add half and half, carrots, and chicken. Once mixture thickens, add chicken broth. When mixture thickens again, add cooked gnocchi, spinach, and seasonings.

Heat through, and serve.

Serves 6.

Bacon Wrapped Smokies

These are probably one of the least healthy foods imagainable--which also means they are delicious. I used this recipe for a last-minute New Year's Eve appetizer and everyone loved them!

Bacon Wrapped Smokies

1 lb bacon

14 oz beef cocktail weiners

3/4 cup brown sugar

Preheat oven to 325. Line a baking sheet with aluminum foil.

Cut bacon into thirds (lengthwise). Wrap each cocktail weiner with a piece of bacon and secure with a toothpick. Place onto baking sheet.

Sprinkle brown sugar generously over the bacon wrapped smokies. Bake for 40 minutes.

Serve immediately.

Pizza Dough

I've made at least 8 pizzas in the last month, but each time they are eaten so fast that I don't have time for a picture. This pizza dough and the sauce (post below) have become family favorites.

Pizza Dough

*makes enough for four 14" pizzas

4 1/2 cups bread flour

1 3/4 tsp salt

1 tsp instant yeast

1/4 cup olive oil

1 3/4 cups cold water

Measure water into large measuring cup and then place in freezer to chill until needed.

Combine flour, salt, and yeast. Add olive oil and water. Stir until all flour is incorporated. Knead by hand (5-7 minutes) or with dough hook (3-5 minutes) until dough is smooth and elastic.

Divide dough into 4 equal portions.

Spray the inside of 4 sandwich-sized plastic baggies with cooking spray. Place 1 portion of dough into each bag. Refrigerate overnight or up to three days. This dough also works well if frozen and then moved from the freezer to the refrigerator one to two days before baking.

Two hours before you want to cook the pizza, remove the dough from the refrigerator. Lightly flour your counter top. Shape the dough into a small disc, about 4-5" in diameter, and place on top of floured counter. Cover with plastic wrap that has been sprayed with olive oil. Every 30 minutes or so, come back to the dough and stretch it out a bit further. The dough is very supple and will stretch easily. The goal is to have a pizza dough that is about 14" in diameter.

The way you cook the pizza will vary depending on what equipment you have. Here is how I do it...

Approximately 30-45 minutes before baking, turn oven to the highest baking temperature it can handle (mine does 550). Place cast iron pizza stone on lowest oven rack while preheating oven.

Once oven is heated, remove pizza stone and quickly place pizza dough on top. Cover lightly with sauce, cheese, and desired toppings. Return pizza to oven on lowest rack and cook for 6-8 minutes or until crust is golden brown and cheese is melted. When pizza is done, remove from cast iron stone immediately. Lightly brush edges with olive oil and serve.

What are your favorite pizza toppings? Please leave a comment and let me know--I'm always looking for new ideas. Our favorite pizza currently is fresh mozzarella with bacon and prosciutto.

Pizza Sauce

This delicious pizza sauce takes less than two minutes to make and is delicious! It tastes best if allowed to sit in the refrigerator overnight. Once you taste it, you'll be impressed that something so yummy came from such a quick and simple recipe.

Pizza Sauce

28 oz crushed tomatoes

1 tsp dried basil

1 tsp dried oregano

1 Tbsp garlic powder

2 Tbsp red wine vinegar

Salt and pepper to taste

Combine all ingredients. Refrigerate overnight (or up to one week) if time allows.

This recipe makes enough sauce for about six medium-sized pizzas.

Garlic Mashed Potatoes

These potatoes go well with baked chicken or pot roast. The Romano cheese and oregano pair well with the garlic. They have a distinctive and delicious flavor!

Garlic Mashed Potatoes

2.5 lbs red potatoes

6 oz butter

3 oz grated Romano cheese

2 Tbsp grated fresh garlic

1 tsp salt

1 tsp dried oregano

Bring a large pot of salted water to a boil.

Cut unpeeled potatoes into quarters and then place potatoes into boiling water. Cook for 25 minutes or until potatoes are tender.

Cut butter into cubes. Put butter, cheese, garlic, salt, and oregano into a medium bowl.

Drain potatoes. Immediately pour potatoes into the bowl with other ingredients. Use an electric mixer to beat until smooth.

Serves 4-5.

Fluffy Pancakes

I made this recipe for the first time today, and I was pleasantly surprised with how good they were. This is definitely my new "go to" recipe for pancakes. They have a perfect texture and flavor. I promise that these are better than the recipe you are currently using!

Fluffy Pancakes

3/4 cup milk

2 Tbsp white vinegar

1 cup flour

2 Tbsp sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 egg

2 Tbsp butter

In a small bowl, stir together milk and vinegar. Allow to sit for five minutes. It will look curdled--that is normal.

Combine flour, sugar, baking powder, baking soda, and salt in a separate bowl.

Place butter in a small bowl and melt in the microwave. Once melted, crack the egg into the butter and stir with a fork or whisk until well-combined. Pour butter/egg mixture into milk/vinegar mixture and mix again.

Pour the wet ingredients into the dry ingredients all at once. Gently stir only until all ingredients are uniformly moist. Don't over mix or the pancakes will be tough.

Heat a skillet over medium heat, spray with cooking spray, and drop 1/4 cup spoonfuls of batter onto skillet. Cook until bubbles form and pop, then flip and cook the other side.

Yield: about 8 pancakes

Peanut Butter Oatmeal Cookies

These cookies are a homemade version of the Girl Scout's Do-si-do cookies. They're a yummy filled peanut butter cookie. This recipe is just the right size too--it makes about 15 sandwich cookies.

Peanut Butter Oatmeal Cookies

1/2 cup butter, softened

1/2 cup peanut butter

1/2 cup white sugar

1/2 cup brown sugar

1 egg

1 tsp vanilla extract

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp baking powder

3/4 cup flour

1 cup oatmeal

3 Tbsp butter, softened

1/2 cup peanut butter

1 cup powdered sugar

3 Tbsp milk

Cream together butter, peanut butter, and sugars. Add egg and vanilla. Mix well.

Add baking soda, salt, baking powder, and flour. Stir. Fold in oatmeal.

Drop by teaspoonfuls onto a baking sheet. Flatten balls with a fork. I suggest only cooking 9 at a time because these cookies spread quite a bit (they are meant to be thin).

Bake at 350 for 8-9 minutes or until edges lightly brown. Let cool on cookie sheet for 1 minute, then move cookies to a cooling rack.

In a small bowl, cream together remaining butter and peanut butter. Add powdered sugar and stir until no lumps remain. Add in milk and stir until smooth.

Spread frosting inbetween two cookies and make sandwiches with them. Serve with a glass of milk!

World's Best Pasta Sauce

I'm usually pretty skeptical of "world's best" claims, but this pasta sauce really is the best sauce I've ever had. This will work with any kind of pasta--I used orecchiette.

World's Best Pasta Sauce

8 oz ground Italian Sausage, sweet or mild flavored

6 oz ground beef

1/2 medium yellow onion, chopped

2 cloves garlic, minced

14 oz can crushed tomatoes

6 oz can tomato paste

8 oz can tomato sauce

1/4 cup chicken broth

1 Tbsp brown sugar

1 tsp dried basil

1/2 tsp Italian seasoning

1/4 tsp salt

1/8 tsp black pepper

Combine sausage, beef, onion, and garlic in medium frying pan. Cook until meat is no longer pink.

Combine sausage mixture with remaining ingredients in a crock-pot. Cook on low for 4 hours. Serves 6.

Pumpkin Sheet Cake

If you have canned pumpkin leftover from Thanksgiving, here is a very moist sheet cake that will put it to good use. I like it plain, but mini chocolate chips or finely chopped nuts would be good additions too.

Pumpkin Sheet Cake

3 eggs

1 2/3 cups sugar

1 cup vegetable oil

30 oz canned pumpkin puree

2 cups flour

2 tsp baking powder

1 tsp baking soda

1 Tbsp pumpkin pie spice

1 tsp salt

8 oz cream cheese, softened

1 cup butter, softened

2 tsp vanilla

4 cups powdered sugar

Milk, to taste

*This recipe calls for canned pumpkin which is different from pumpkin pie filling. If you use pumpkin pie filling, take out the pumpkin pie spice and add 1/2 tsp cinnamon.

In a medium bowl, lightly beat eggs. Add sugar, oil, and pumpkin. Beat until light and fluffy. Add flour, baking soda, baking powder, pumpkin pie spice, and salt. Blend until well-combined.

Spread evenly in an ungreased jelly roll pan. Bake at 350 for 25-30 minutes (27 works great for me). Cool before frosting.

To make frosting, cream together cream cheese, butter, and vanilla. Add powdered sugar gradually and beat until smooth. Add milk to reach desired consistency.