Rice Crispy Treats

The library did a treats day and I wanted to bring something that those who have Celiac can eat. Rice crispy treats are the obvious choice, super simple and tasty. I wanted to do something unusual with them so I booted up the computer and googled 'decadent rice crispy treats'. I found this recipe for caramel, chocolate, rice crispy treats and knew I had a winner. (https://lilluna.com/chocolate-caramel-peanut-butter-rice-krispies-treats/) However, instead of melting the chocolate into peanut butter I just sprinkled chocolate chips throughout. They were super yummy.

After that success I decided to have more rice crispy treats for the holiday parties. (I had a Christmas Eve Eve/Jolabokaflod party, a Christmas Eve smorgasbord, and a Christmas dinner.) First I made a batch of plain/standard rice crispy treats. Then I created my own treat. Shanna and I both love mint. Earlier this month Shanna found a bag of crushed/chipped Andes Mints and I added them to my cabinet for future cookies. So when I started making rice crispy treats and she pulled out a bag of pink peppermint marshmallows I knew what to do. I used the pink marshmallows, replaced the vanilla with mint extract and stirred in the Andes Mint chips. These were also super yummy. 

I think rice crispy treats are going to be standard fare for our future Christmases. - Jenny

MMMMmmm Crockpot Garlic Chicken

Experimented in cooking today....
4 lbs chicken breasts
1 large onion sliced
Bunch (10 very pungent) garlic cloves roughly chopped

Salt, pepper, olive oil

Put sliced onion on bottom of large crock pot
Rinse chicken, toss in olive oil, salt and pepper and garlic
Put chicken on onion, do not add any more liquid

Put crock pot on low heat for 7 or so hours

Garlic chicken just falls apart in yummy chunks.

Applesauce Spice Cake with Cream Cheese Frosting

I seem to be in the mood for baking. This week's cake:

Preheat oven to 350 degrees
Grease and flour a 13"x9" pan or two 8" or 9" rounds

2 1/2 cups flour
2 cups sugar
1 1/2 tsp soda
1 1/2 tsp salt
1/4 tsp baking powder
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1/2 tsp nutmeg
1 1/2 cups applesauce
1/2 cup water
2 eggs

Mix ingredients into large bowl (I usually cream the sugar, shortening and eggs, and sift fork stir the dry ingredients before adding them all together with the other liquids)

Don't over mix this batter

Bake oblong ~60 minutes, layers ~50 minutes. Toothpick test will come out clean.

Frost with cream cheese frosting.

Sorry I don't measure my frosting
~2 tbsp Butter, a bit of vanilla, cream cheese, milk and powdered sugar

Upside Down Peach Cake

Preheat oven to 350 degrees

Butter cake pan (I used oblong, two rounds would work)

Pour 2/3 cup melted butter into bottom of pan
Spread on top of butter 2 cups of light brown sugar
Peel and slice peaches, layer on top of brown sugar (calls for 3 cups, I'd use more next time so that the layer is thicker, the peaches shrink a little when baked)

Cream together:
2/3 c shortening
3 1/3 c sugar
4 eggs

Add
4 tsp baking powder
2 tsp vanilla
1 1/3 c milk
3 1/3 c flour
1/4 tsp salt
1/4 tsp mapeleine (original recipe calls for 1/2 tsp almond flavoring)

Bake (350 degree oven) oblong for 60 minutes, rounds for 45 minutes

Baking time may vary depending on material of pan so keep an eye out, the top should be golden brown and a toothpick will come out clean from the cake part. If you push the toothpick in too far it will pickup the peaches/sugar mixture.

Lentil Stuffed Zucchini

This post on "This is why you're thin" blog made me create my own lentil stuffed Zucchini recipe. The image is from their post.

I am using old lentils (don't ask me how old, I have no idea). I cooked 1/2 cup lentils in vegetable broth till they were just done. For me this was approx an hour. Your timing may vary. There is very little in the way of liquid remaining in the pot.

Saute 1/4 yellow onion till almost translucent in olive oil
Add 1-2 cloves minced garlic
Add 1/4 diced red bell pepper
Stir fry till onion is translucent and peppers are almost done.
Add this to the lentils in the pot
Add 1 tsp salt 1/2 tsp pepper (or to taste
Add 1/4 cup tomato based pasta sauce
Simmer briefly to reduce the liquid (I simmered it while prepping the zucchini).

Set oven to 350 degrees F
Scrub 2 zucchini,
Cut in half
Hollow them out putting the scooped parts into the lentil pot

Put zucchini in an oiled baking dish (I used olive oil)
Stuff them with the lentil mixture (If it is too soupy use a strainer to remove the excess)
Excess lentil mixture can be placed around the zucchini

Bake in oven for 15 minutes

Shred parmesan cheese approx 1/2 cup - 1 cup
Sprinkle over top and return to zucchini to oven for another 5-10 minutes.

I like to leave my zucchini quite crunchy so I only bake for 20 minutes. You can bake longer if you like.

I was surprised by how much Nick & I liked this. I'm not that fond of zucchini, and Nick isn't that fond of lentils.

Shanna's Honey Vanilla Granola

Dry
4.5-5 cups oats (the big rolled oats, not quick oats)

Liquids and Flavors
1 tbsp vanilla

3/4 c honey
1/2 cup canola oil

1/2 tsp salt

1. Toast the oats
Preheat oven to 325 degrees F
Put oats in even layer (maximum 1 inch deep) in roasting pan or baking sheet. Bake for 5-8 minutes stirring every 2-3 for even toasting. Oats will be a bit less chewey. Be careful not to over-toast as this wills scorch them and make them bitter.

After removing from oven put in large bowl, add the almonds and sunflower seeds and stir together.

Leave oven on, you'll be using it again in a minute.

2. Warm the liquids and flavors
Over medium heat mix together the remaining ingredients, stir till it is warm and thoroughly mixed. You do not need to bring this to a boil. I recommend you don't let it go to a boil, after all, you're not making candy.

3. Pour over the dry ingredients and stir till thoroughly coated.

4. Spread into 1 inch deep layer in roasting pan or baking sheet (I usually have to use two). Put in oven for 20-25 minutes (still at 325 degrees F). Every 5 minutes stir and re-spread.

5. Remove from oven, press into even layer and allow to cool in a solid mass (this will make it more clumpy).

6. Once cooled, break it up and store in tight container

Jenny's Gingerbread Granola

Dry
9 cups oats (the big rolled oats, not quick oats)
2-3 cups sliced nuts and seeds (I used 2 cups sliced almonds and 1 cup sunflower seeds)

Liquids and Flavors
2 tsp cinnamon
2 tsp ginger
1/2 tsp clove
1/2 tsp nutmeg
1/2 tsp allspice
1 tsp cardamom

1/2 c molasses
1 cup honey
1 cup canola oil

1 tsp salt

1. Toast the oats
Preheat oven to 325 degrees F
Put oats in even layer (maximum 1 inch deep) in roasting pan or baking sheet. Bake for 5-8 minutes stirring every 2-3 for even toasting. Oats will be a bit less chewey. Be careful not to over-toast as this wills scorch them and make them bitter.

After removing from oven put in large bowl, add the almonds and sunflower seeds and stir together.

Leave oven on, you'll be using it again in a minute.

2. Warm the liquids and flavors
Over medium heat mix together the remaining ingredients, stir till it is warm and thoroughly mixed. You do not need to bring this to a boil. I recommend you don't let it go to a boil, after all, you're not making candy.

3. Pour over the dry ingredients and stir till thoroughly coated.

4. Spread into 1 inch deep layer in roasting pan or baking sheet (I usually have to use two). Put in oven for 20-25 minutes (still at 325 degrees F). Every 5 minutes stir and re-spread.

5. Remove from oven, press into even layer and allow to cool in a solid mass (this will make it more clumpy).

6. Once cooled, break it up and store in tight container

Ravioli with Veggies in a Lemon Cream Sauce

Just had this for dinner, it was FABULOUS. Yes, I just made this up. -- Jenny

Steam the veggies
1 big floret of broccoli approx 1 - 1.5 cups + 2 medium carrots chopped

Cook the ravioli/tortellini (I just buy the packaged stuff)
2 of the smaller packages from the refrigerated section of the grocery store

Mince 2 cloves garlic and 1/4 yellow onion
Sautee in olive oil over medium heat in a mid sized sauce pan

Add:
2 tbsp lemon juice
1 tsp dried basil
1 tsp salt
1/2 tsp ground pepper
1 brick Parmesan shredded (5 oz)
1 cup whipping cream

Cook over medium heat till cheese is melted and thoroughly blended.

Stir all ingredients together and serve

Stuffed Bell Peppers

Created a new recipe yesterday and loved it enough to write it down.

Stuffed Bell Peppers
4-6 red, yellow or orange bell peppers.
Slice off top (retain)
Scoop out seeds and membrane

1 lb pork
1 Tbsp canola oil

4 green onions chopped
1/2 head cabbage chopped
1/2 cup bean sprouts chopped
Mix chopped ingredients together and set aside

1 tsp minced ginger
2 garlic cloves minced
1/2 tsp serrano pepper powder
1 Tbsp rice wine Shao Hsing (cooking sherry is an acceptable substitute)
1 Tbsp soy sauce
1 Tbsp honey
Mix the seasonings together and set aside

Salt and Pepper to taste

Preheat oven to 350 degrees F

Begin by sauteeing the pork, when it is mostly done, add the remaining ingredients. Allow to cook a few minutes partially wilting the cabbage.

Stuff peppers with mixture and place on pan (I use a glass casserole pan). Leftover mixture can be put around the peppers. Use toothpicks to secure pepper tops back onto peppers.

Bake in oven till peppers are the done to your taste. 20 minutes will leave them with a bit of crunch.

This was surprisingly yummy.

Jenny's Maple Cinnamon Granola

Watch out, this makes a lot of granola. It is easy to halve this recipe though...

Dry
12 cups oats (the big rolled oats, not quick oats)
2 cups sliced almonds
1 cup sunflower seeds (salted)

Liquids and Flavors
1 cup honey
1 cup maple syrup
1 cup canola oil
2 tbsp vanilla
3 tsp cinnamon
1 tsp salt

1. Toast the oats
Preheat oven to 325 degrees F
Put oats in even layer (maximum 1 inch deep) in roasting pan or baking sheet. Bake for 5-8 minutes stirring every 2-3 for even toasting. Oats will be a bit less chewey. Be careful not to over-toast as this wills scorch them and make them bitter.

After removing from oven put in large bowl, add the almonds and sunflower seeds and stir together.

Leave oven on, you'll be using it again in a minute.

2. Warm the liquids and flavors
Over medium heat mix together the remaining ingredients, stir till it is warm and thoroughly mixed. You do not need to bring this to a boil. I recommend you don't let it go to a boil, after all, you're not making candy.

3. Pour over the dry ingredients and stir till thoroughly coated.

4. Spread into 1 inch deep layer in roasting pan or baking sheet (I usually have to use two). Put in oven for 20-25 minutes (still at 325 degrees F). Every 5 minutes stir and re-spread.

5. Remove from oven, press into even layer and allow to cool in a solid mass (this will make it more clumpy).

6. Once cooled, break it up and store in tight container

Walnut Italian Salad

This salad was deduced from the fabulous salad that Annie and I had at an Italian restaurant. Ours is definitely different though the idea is similar.

Walnut Italian Salad

• Romaine lettuce
• Spiced walnuts
• Dried cranberries
• Crumbled gorgonzola (or other blue cheese)
• Sliced sharp green apples
• Good Italian dressing

This is a great salad, Nick and I add grilled chicken and call it dinner.

-- Jenny

Spiced Walnuts

Just made another batch of these today. We use them in a salad, I'll post next. -- Jenny

Spiced Nuts
4 cups walnuts (I keep an additional 1-1.5 cups of walnuts on hand in case the syrup will cover more) Also, other nuts can be used. I've even mixed walnuts and pecans together.
1.5 cups sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
6 tbsp water (this is equal to 1/4 cup and 1/8 cup water)
1 tsp vanilla

Put 1/2 of the nuts (2 cups) into a large bowl (metal or glass). Keep the other half in another container.

Cook the sugar, cinnamon, nutmeg, salt and water in a small-medium saucepan over medium heat. Stir continuously till the temperature reaches 234 - 240 degrees farenheit (soft ball stage).

Poor over nuts and stir, continue adding nuts and syrup till all is mixed well. Sometimes we have added more nuts to sop up the excess syrup.

Spread onto wax paper to cool. As it cools you can break the walnuts into smaller pieces if desired. I do this if I am using it on salad. I don't do it if I'm giving them away as candy.

Green Beans & Peppers

Okay, just so you know, Nick HATES green beans. The only reason we tried (and modified) this recipe is that it was part of a menu plan in a book we've been going through. Here's his modified, fabulous recipe:

Couple handfuls of fresh green beans
1-2 red bell peppers

Preheat oven to 450 degrees

Snip the ends off the green beans
De-seed and slice the bell peppers

Put veggies in a colander. Drizzle olive oil over them, add salt and pepper to taste. Toss.

Place on cookie sheet in oven for approx 12 minutes. Stir at the halfway point.

This is yummy, easy and good for you.

Jenny

Fettuccini Alfredo

Nick, is a fabulous cook. Shanna called asking for this recipe last night so he sent it to her and I thought I'd share it with all of you. It is super easy to put together and extraordinarily yummy. Of course, it'll harden your arteries while you eat, but what's not to love about that.

Nick's Fettuccine Alfredo

1 cup heavy whipping cream
1/4 cup butter
1 cup Parmesan cheese
dash nutmeg
salt & pepper to taste

1 lb fettuccine pasta
**Bunch of steamed broccoli florets
**Grilled chicken breast or other cooked chicken

Mix whipping cream, butter, Parmesan cheese, nutmeg, heat through, stir on occasion till creamy. This step can be done in either the microwave or on the stove top. Just be sure it doesn't burn. Add salt and pepper to taste.

Cook pasta. Pour sauce over pasta and toss.

** Add cooked broccoli or chicken and toss with pasta and sauce.

Torta

Simplified, leftover using torta. It's a very yummy recipe.

1 cup cooked rice
3 eggs
1/2 cup Parmesan cheese (the fresh kind from brick, the stuff in the can will not work).
1 TBSP onion powder
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper

Heat oven to 350 degrees
Spray bread pan with olive oil
Whisk together eggs and seasonings, stir in rice and cheese
Pour into pan
Bake for 30 minutes