Author: Heather Moss

Chicken Crepes

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Crepes:

1 ¼ c. flour

3 eggs

1 c. milk

¼ c. water

½ tsp. salt

3 tbs melted butter

1-Heat 6 inch skillet lightly oiled. Pour 2 tbs batter in pan. Quickly tip pan. Cook 1 minute, turn, cook 1 minute.

FILLING

1 cream of mushroom soup

1 tsp minced onion (or onion powder to taste)

2 c. chopped cooked chicken

2-Fill crepes with 2 tbs filling.

3-Roll up & place in 9×13 inch pan.

TOPPING:

1 can cream of mushroom soup

1 c. sour cream

4-Spread the topping over the crepes.

5-Sprinkle shredded cheddar cheese over the top.

6-Stick in the freezer or cover bake at 375 for 20 minutes.


Source: Wendy Starks in the Greenville Ward Relief Society Cookbook

Pumpkin/Sweet Potato Chocolate Chip Muffins

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Okay, I’m going to go ahead & forewarn you that these are soooo good, just not so good for a diet. You’ll see why in a second. This makes a decent sized batch and they freeze and warm up well (if you haven’t figured out by now I love something I can make more of now to freeze for later-if you’re already making a mess, just go ahead and get it over with for a while and only have to clean up once).

Beat together:

4 eggs
2 c. sugar
1 16 oz can pumpkin or 16 oz (that’s 2 cups) pureed sweet potato (for instructions on making sweet potato puree see this post)
3/4 c. milk
3/4 c. oil
2 c. all-purpose flour
1 c. whole wheat flour (I’ve used both red & white wheat & they both work well-don’t forget to spoon it into the measuring cup!)
2 tsp. baking soda
2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. salt

1-Beat liquid ingredients together.
2-In a separate bowl sift the dry ingredients.
3-Combine the two and mix until just combined.
4-Fold in chocolate chips (I use one bag per recipe).
5-Fill muffin cups 3/4 full. Bake at 350 for 16-20 minutes for regular sized muffins, 8-13 minutes for mini muffins.

This recipe was found over at the frugal girl

Whole Wheat Waffles

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Even picky eaters will eat these and they are so easy to make. I usually make several batches at one time so that I can have something quick to warm up for breakfast. Since they’re made with whole wheat they are very filling so it doesn’t take many to make a meal!

1 3/4 c. whole wheat flour (I’ve been using white wheat)

2 tbs. sugar

1 tbs. baking powder

2 eggs

1 3/4 c. milk

1/2 c. oil or melted butter

1 tsp. vanilla

**Spoon the whole wheat flour into the measuring cup-that will prevent it from “packing” and making the waffles too dense.

1-Sift the dry ingredients into one bowl.

2- In a separate bowl mix the wet ingredients.

3-Combine & cook.

A treat at our house is to get a can of cherry pie filling and whipping cream to go on top of the waffles. What’s some of your favorite waffle toppings?

Recipe source: unfortunately I’m not sure where I got this from. I had it up on another blog of mine with a link (the link is no longer valid). Searched a few I know have whole wheat recipes on them with no success. If anyone has used this recipe and knows where it’s located please let me know so that I can give credit where credit is due!

Stuffed Shells

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When I was getting married I requested everyone bring their favorite recipe to the showers that were given. Some of our favorite recipes are the ones people brought! This is one of those recipes and I love preparing it. I also love it because I can easily double it and freeze some for another meal.
1 box large pasta shells ( preferred pasta if you just want to “layer”-I’ve used penne on many occasions)
1 lb. ground beef
1 cup chopped onion
8 oz. cream cheese
1 cup + 1 jar of your favorite spaghetti sauce
1 cup shredded cheddar
1 cup shredded mozzarella
1-Preheat oven to 350 degrees.
2-Cook the pasta until tender. Drain.
3-While pasta is cooking brown the hamburger & onions, drain off the grease. Stir in cream cheese and stir to incorporate the cream cheese as it melts (I usually lower the temperature of the eye so that it doesn’t scorch the cream cheese)
4-Once everything is prepared either stuff the shells with a bit of the meat mixture or layer if you are using penne noodles. If layering put the pasta on the bottom and spread the meat mixture on the top.
5-Spread the spaghetti sauce on top of the stuff shells (or the meat mixture if you layered).
6-Sprinkle the cheeses on top. One thing you will find in every recipe I will probably post that has cheese as an ingredient is “I usually add a little more than what the recipe calls for.” I do love cheese.
7-Bake at 350 degrees for 20 min or until cheese is melted. I usually cover it loosely with some foil until the cheese melts and then take the foil off the last 5 minutes or so to brown it slightly.
This dish freezes well and is great as a leftover.
**If you freeze this I would recommend taking it out of the freezer to thaw out a bit before popping it in the oven to cut down on the baking time that would be required (especially during the summer time-who wants the oven on any longer than it has to be?).
If you let the dish thaw out a bit then it will probably require around 45 minutes to 1 hour at 350 degrees to get thoroughly heated through. I just usually check it around 45 minutes and then kind of take it from there. If you start dipping and it’s not quite hot all the way through in some spots, no biggie, you can just pop it in the microwave to warm it completely.

Three Cheese Garden Pizza

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I had this at a Pampered Chef party a long time ago and loved it. When I had one of my own a few months back I definitely wanted it on the menu! This is a treat for me (since I’m the only one in my house that will eat it-remember I married a meat and potatoes man!). It’s wonderful during the summer when there is fresh produce available but can be made any time of year.

1 pkg. refrigerated pizza crust

2 cloves of garlic (I use about 4 good-sized cloves)

1 cup shredded mozarella cheese

1 cup shredded cheddar cheese

1 small onion, sliced into rings

1 medium zucchini, sliced thin

1 cup sliced mushrooms

2 plum tomatoes, sliced

1/4 cup freshly grated parmesan cheese

1-Preheat oven to 400 degrees.

2-Roll the refrigerated pizza crust until it forms a circle and place on stone (I have a Pampered Chef stone. That is all that I have ever used to make this. Feel free to leave a comment stating if you’ve used another pan and how it worked).

3-Pop the pan with the pizza crust in the preheated oven for about 7 minutes.

4-Once I take the pizza crust out of the oven I usually poke a few holes in it with a fork to help it lay a little flatter.

5-Use a garlic press to press fresh garlic cloves on the pizza crust. I like to make sure it looks evenly distributed over the pizza.

6-Layer the remaining ingredients in the order listed in the ingredients section.

7-Bake for 15-18 minutes or until cheeses are melted & the crust is a light brown.

*Note on the cheese amount-I never measure the amount of cheese that I put on something. I like good coverage so I just go with what looks good to me.

I have not tried other fresh vegetables on this pizza since it uses some of my favorite (and I’m not good at changing things up-I’m the girl that orders the same exact thing at the restaurant every time I go). If there’s something different that you try on it let us know how you like it.

The original recipe for the Three Cheese Garden Pizza can be found on The Pampered Chef website. Nutritional information is given there also.

Blueberry Muffins with Crumb Topping

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blueberry muffins

 

Originally posted on July 26, 2011.

These. Are. So. Good. I’ve tried a few different blueberry muffin recipes and so far this is my favorite. They are so moist (even without the crumb topping) and freeze well (you are going to find this is one of my favorite things!). This recipe makes 12 regular-sized muffins, but believe me, you’re going to want more than that.

Muffins:
1 1/2 C flour
3/4 C sugar
1/2 t salt
2 t baking powder
1/3 C vegetable oil
1 egg
2/3 C milk
1 C fresh or frozen blueberries (I usually add a little more-my children LOVE blueberries)
 
Crumb Topping:
1/2 C white sugar
1/3 C flour
1/4 C butter, cubed
1 1/2 t ground cinnamon

1. In a medium sized bowl the dry ingredients.
2. In a small bowl whisk the wet ingredients together.
3. Combine wet and dry mixtures. Stir just until incorporated, don’t over mix. It may contain small lumps. That’s not the end of the world-they’ll still bake up fine.
4. Carefully fold in the blueberries.
5. For the crumb topping mix the flour, cinnamon, and sugar in a small bowl. Cube the cold butter into the dry ingredients and mix with a fork or a pastry blender to form a crumb-like mixture.
6. Line your muffin tins with liners. Fill the liners 3/4 of the way full, then sprinkle with the crumb topping.
6. Bake at 400 degrees for about 20-25 minutes (for regular-sized muffins).

**For the children I like to make mini-muffins. Bake mini muffins at 400 degrees for about 14 minutes or until golden brown.
Most of the time if I’m freezing these I don’t put the crumb topping on (and it helps cute back on some of the sugar-they’re plenty sweet enough on their own).

Source: Jamie Cooks It Up! blog