Russian Black Bread Crackers

Here was the train of thought that lead me to this recipe:

"I wonder how hard it is to make homemade crackers... It can't be that hard, right?"<looks up several recipes for crackers>

"This doesn't look so hard, I'm going to try it... I HAVE to try this."

<random thought creeps in> "I bet I could make a cracker out of Grandpa's Russian black bread recipe... Rye, molasses, coffee, chocolate..." (recipe)

"And what to put on top of the cracker? Well, Grandpa always liked cream cheese on the bread, so that would be good... Or butter, you can't go wrong with butter. But not stick butter, the soft whipped kind..."

"Ah-hah! I'll make my own butter! Fresh  soft butter, that will do it justice!" <see how to make butter post here>

And without further random thoughts, here's how Mama makes Russian black bread crackers:

Russian black bread crackers 

Yield:  about 3 dozen crackers

Ingredients:

- 1 stick of butter

- 1 c. Rye flour

- 1/2 c. all-purpose flour

- 1/4 t. Salt (if using unsalted butter)

- 1 t. Sugar

- 1 T. Instant coffee

- 1 t. Crushed fennel

- 2 t. Cocoa powder

- 3 T. Molasses

2 Minute Apple Crisp

Is anyone else loving this fall(ish) weather?  I sure am!  (Even if it's going to be near 90 next week...) I couldn't resist making something reminiscent of fall food, but since we've been trying hard to eat healthy, I didn't want to completely splurge on something like pie.  So I opted for this super easy apple crisp-type snack (for under 200 calories!).  All you need is an apple, a little cinnamon, and a handful of granola (I used pre-made this time, but I think it'd be extra yummy with this homemade granola with dried cherries/cranberries).  Here's how Mama makes it:

2 Minute Apple Crisp

Ingredients: (per 1 serving)

- 1 Apple, sliced

- 2-3 T. Water

- 1/4 t. Cinnamon

- 1/4 c. Granola

Optional - feel like splurging? Top with a scoop of ice cream! Feel like splurging big time? Top the ice cream with caramel syrup. 

Cucumber Dill Triscuits

This is one of my favorite summer recipes.  I love to make it for showers, afternoon snacks, and parties.  It's especially great this time of year because you can actually find FRESH dill (in this case, in my garden!).  Here's how Mama makes it:

Cucumber Dill Triscuits

Ingredients:

- 1 block low fat cream cheese, softened

- 1 (5 oz) nonfat Greek yogurt

- 1 T. Dill weed

- 2 large cucumbers, sliced

- 1 box of Triscuits, dill flavored preferably

- fresh dill for garnish 

Sleepover Staple - Marshmallow Popcorn

This simple recipe was a part of almost every sleepover at my house growing up. (And other nights my mom just felt like making it because it's the best stuff on Earth.)  I made it for the girls last weekend when Michael was out of town and I think it's safe to say that the tradition will live on!  It's basically like making popcorn balls, but eating it before letting it cool and forming into balls.  Another way to think about it is making rice crispy treats but with popcorn.  Any way I describe it, just doesn't do it ooey gooey justice, so I'm just going to show you what I mean...

Marshmallow Popcorn

Ingredients: 

- 2 bags plain popcorn, popped

- 1 bag marshmallows

- 4 T. butter

(we halved this recipe when it was just me and my girls and we still didn't eat it all)

Mini Fruit Pizzas

I served this beautifully simple recipe for Emelina's birthday party this past weekend.  I remember making these with a good friend of mine for her twins' first birthday (they're now 9!) and was surprised that I'd never posted them.  They are always a favorite and the semi-homemade ingredients are easy to toss together the morning of the party.  Keep this one handy for upcoming summer parties - it's a keeper!  Here's how Mama makes it:

Mini Fruit Pizzas

Ingredients: (makes 32)

- 2 packages of 16 ct. sugar cookies (the sturdy, chewy kind)

- 1 block low fat cream cheese, softened

- 4 T. butter, softened
- 1 t. vanilla

- zest of 1 lemon

- juice of 1/2 lemon

- 1 c. powdered sugar

- 3 cans pineapple rings, drained

- 1 jar maraschino cherries, drained and rinsed
**variation - try lime instead of lemon

Sun Dried Tomato Basil Whipped Feta

After having a delicious whipped feta dip at a restaurant with Dan and Shawna last weekend, I became obsessed with recreating it.  This version tastes pretty darn close to the original and is super easy to make.  I have a feeling it will be made several more times as football season approaches.  Here's how Mama makes it:

Sun Dried Tomato Basil Whipped Feta

Ingredients:

- 8 oz. low fat cream cheese, softened

- 6 oz. crumbled feta (tomato basil or regular)

- 1/3 to 1/2 c. Packed fresh basil leaves

- 1/4 c. Sun dried tomatoes (I used a sundried tomato pesto I had on hand)

- 1 T. Olive oil

Directions:

1.  In a food processor, process feta until fine crumbs.  

2.  Add basil leaves and tomatoes and process until finely chopped.  Add olive oil as needed to allow ingredients to mix.

3.  Add cream cheese and process until smooth.  Refrigerate for an hour or overnight.  Serve as a dip with veggies, pitas, chips, or crackers, or as a spread on sandwiches and wraps.  It doesn't take much to add BIG flavor!

We used it to make these yummy wraps with chicken and spinach.

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Snack Attack: Almond Joy Refrigerator Oats

Here's a delicious, filling snack/breakfast treat based on one of my favorite candy bars.  The best part - it's made up ahead of time and the refrigerator does most of the work for you!  I usually mix it up the night before or the morning of if I plan to have it as a late afternoon snack.  It can be served cold like porridge or warm like traditional oatmeal.  Either way, it's delicious and probably better for me than eating candy bars all day!  Here's how Mama makes it:

Almond Joy Refrigerator Oats

Ingredients:
equal parts (I usually do 1/4 c. servings, but lately I've used 1/3 c. since I'm soooo hungry!):
- steel cut or rolled oats
- coconut Greek yogurt
- low-fat milk (cow's, almond, soy, whatever you like)
2 T. each
- mini chocolate chips
- sweetened coconut
- slivered almonds

Directions:
1.  In a small bowl, mix oats, yogurt, and milk.  Place in refrigerator overnight or at least 6-8 hours to soften the oats.

2.  When ready to eat, either heat the oats first (if serving warm), or add remaining ingredients, stir, and enjoy!  I really like to eat these cold lately since it's been warmer outside, but it's good either way.

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Snack Attack: Greek Yogurt with Apple, Blueberry, & Hazelnut

Next stop on healthy snack journey - a yummy greek yogurt mixed with cinnamon and topped with fruit and nuts.  Another of Elizabeth's awesome snacking tips was plain greek yogurt with apples and cinnamon.  It reminded me of an apple and blueberry salad I used to make when I was losing the baby weight with Annalyn.  In the past I've made it with walnuts, but decided to treat myself to hazelnuts I found at Trader Joe's.  This recipe is great because it's very flexible - add/substitute really any fruit/nut combination you have on hand (I really like the addition of grapes to this mixture, too!).  Here's how Mama makes it:

Greek Yogurt with Apple, Blueberry, & Hazelnut

Ingredients: (I chopped up a bunch to share with the family.  I'm sorry to say I don't have an exact serving size on this one - Michael used some in a salad, Annalyn ate it with lunch, I took some to work on yogurt, ate some with oatmeal the next day.  It lasted us a few days though.)

- 2 granny smith apples, cored and chopped
- 1 pint blueberries, rinsed
- 2 T. lemon juice
- 1/4-1/3 c. hazelnuts (can substitute walnuts, pecans, almonds, or a mix)
- plain greek yogurt and cinnamon
(I used a scant 1/2 c. of the fruit/nut mixture with about 1/4 c. yogurt, 1/4 t. cinnamon per serving)


Directions:

1.  Core and chop the apples, rinse blueberries.  Combine the two in a medium bowl and sprinkle with lemon juice (to keep apples from browning).  Stir in the hazelnuts, refrigerate until ready to eat.

2.  Mix 1/4 c. plain greek yogurt with 1/4 t. cinnamon (more or less to taste).  Top with fruit/nut mix and enjoy!

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Snack Attack: Cottage Cheese with Tomatoes, Cucumber, & Basil

As I mentioned before, I've had a major sweet tooth lately between meals.  And as a business strategy/cruel joke/(complete accident?) my store manager moved the discounted baked goods right between my pharmacy and the bathroom.  Really?  A whole cart of marked down sweets between the two places I spend my entire 13 hour days... thank you for that!  Normally, I have enough will power to just ignore/not buy junk food so it's not even an option to eat.  In an effort to make that change again, I emailed Michael's cousin, Elizabeth for some helpful snacking tips.  (Check out her faith/family/fitness/food blog FitLifeWithE).  Sometimes it just helps to get a fresh perspective - just like writers, cooks get mental blocks and forget the basics - especially when they have a lot their plates (metaphorically speaking, in this case!).  Elizabeth reminded me of some great snacking ideas, as well as some new ones I'd normally not think about.  It definitely helped refocus my food choices and stock my kitchen (and work fridge) with healthier options.  One of her favorites was cottage cheese with tomatoes, avocado, and spinach.  Since I didn't have an avocado on hand, I Mama-fied it to my taste, and made this delicious (and filling! Even for me!) snack.  Here's how Mama makes it:

Cottage Cheese with Tomatoes, Cucumber, & Basil

Ingredients: (makes 4 snack sized servings)
- 1 1/3 c. cottage cheese
- 1/2 large English cucumber, chopped
- 2 medium tomatoes, chopped
- 1 T. balsamic vinegar
- 1 T. fresh chopped basil (I used the refrigerated tube kind)
- salt/pepper to taste
- about a cup of baby spinach (packed)

Directions:

1.  In a medium bowl, combine chopped tomatoes, cucumber, basil, and vinegar.  Stir gently to combine, then add salt and pepper to taste.  Store in fridge until ready to use if making this up ahead of time.

I actually tossed it all in a bowl with a lid and shook to combine

2.  When ready to eat, layer 1/3 c. cottage cheese, 1/4 of the tomato mixture, and a small handful of the baby spinach.  It's that easy!

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Don't tell Daddy...

But we sort of ate cookie dough for breakfast.  I'll admit, not one of my proudest moments, though it might be one of my coolest parent ever moments. Too bad she's too young to know it! 

Now some of you are probably already scolding me in your heads - how dare she give that toddler raw egg! And she's pregnant!  For shame! - but before you grab for your pitchfork, relax. It's an eggless cookie dough recipe made for eating.  No it's not sugar/fat/calorie free, but it sure is a yummy special treat!  

We made it this morning and admittedly ate a couple spoonfuls each before dropping the rest by spoonfuls onto a waxed paper-lined plate and popping in the freezer.  Because in my book, the only thing better than raw cookie dough is frozen cookie dough.  

Ladies, is this not the stuff of dreams?  Imagine opening your freezer to this - even while pregnant!  Best. Idea. Ever. 

Here's how we made it:

Eggless Cookie Dough

Ingredients:

- 1/4 c. Butter, softened

- 3/4 c. Brown sugar

- pinch of salt

- 1/4 t. Vanilla extract

- 1/4 c. Milk

- 1 c. Flour

- 1/3 c. (ish) M&Ms or chocolate chips

Directions:

1.  Cream butter and sugar together.  Add salt, vanilla, and milk.

2.  Stir in the flour until combined, then fold in M&Ms or chocolate chips. 

3.  Devour or drop by spoonfuls onto waxed paper-lined plate and freeze for about an hour, then transfer to a freezer bag.  

*be sure to label! These are not for baking, but work well to spread on graham crackers, chop up into ice cream, eat by the spoonful, etc. 

Make Ahead Muffin Mix

Lately, we've started a new little family "tradition" of sorts.  Every other Sunday before I leave for work, we've started making a batch of muffins.  Since I don't leave until 10:30am and Annalyn's started getting up closer to 7:30am, we usually have plenty of time to make and enjoy them before I have to leave.  That being said, it's so nice to have a premade muffin mix ready to go to trim down the time in the kitchen.  After being disappointed by a couple of commercial boxed mixes, I decided to make my own.  I figure that by having the dry ingredients measured out ahead of time, it will save just enough time to make it worthwhile to use homemade vs. boxed mix.  I used the base of one of my favorite muffin recipes, these strawberry cinnamon muffins, and started brainstorming ways to vary it just by changing one or two wet ingredients.  I already have a list of 4-5 different variations to try, using pretty common ingredients I'd usually have on hand anyway (except for some of the flavored yogurts that I'd have to pick up beforehand).   Here's the basic mix and I look forward to showing you how Mama makes it into delicious muffins!

Make Ahead Muffin Mix



Bag Ingredients: (to go into make ahead gallon bags, each makes 12 muffins)

- 1 1/2 c. all-purpose flour
- 1/2 c. sugar
- 2 1/2 t. baking powder
- 1/4 t. salt

Directions:

1.  Label and date a quart or gallon sized bag or mason jar (dry mix lasts for 6 months in an airtight container).  Be sure to write the wet ingredient list on the bag so it's handy when you're ready to bake the muffins.

2.  Measure dry ingredients in each bag and shake to combine.  Make several mixes to save time.  You can even make double batch bags to make 24 muffins (just be sure to double wet ingredient list, too!).  If you want, you can add nuts, chocolate chips, dried fruit, spices, etc. at this point.  I decided to wait and add those with the wet ingredients so these would be generic mixes.

When ready to bake muffins:

Oatmeal Flaxseed Bars With Apricot Filling

While looking for a way to satisfy my need for sweet as well as my insane hunger pains, I decided to try my hand at oatmeal bars.  I had a can of Solo Apricot dessert filling just calling my name and I've been on a big oatmeal kick lately.  Not like mushy, hot cereal oatmeal, but more like crunchy granola, lots of texture oatmeal.  And flaxseeds.  I definitely love those little guys.  So, on a hungry, I-need-something-sweet afternoon, I made these oatmeal flaxseed bars with apricot filling.  They were perfect as an afternoon treat and a late morning snack the next day.  Here's how Mama makes it:

Oatmeal Flaxseed Bars with Apricot Filling

Ingredients:

- 1 c. flour

- 1 1/4 c. rolled oats

- 3/4 c. brown sugar

- 1/2 t. baking soda

- 1/2 t. salt

- 1 T. sesame seeds

- 1 T. flaxseeds

- 1 1/2 sticks butter (slightly softened, at least not super cold)

- 12 oz. can apricot filling or preserves

Directions:

1.  Preheat oven to 350 degrees F.  In a medium bowl, combine dry ingredients.

2.  Cut the butter into chunks and stir into dry ingredients (I used a pastry blender because my butter wasn't super soft - I would recommend letting the butter sit out at room temperature for a bit first).

3.  Grease an 8" square pan.  Press half the oatmeal mixture into the bottom of the pan. 

4.  Top with apricot preserves, and spread evenly.  Top with remaining oatmeal mix, press together to make sure the mixture sticks together when baking.  Bake at 350 for 30-40 minutes.  (My oven was cooking a little cool, so I turned the temp up to 375 degrees and cooked them an extra 5 minutes to brown them up a little more - if you like it extra crispy, I would recommend it!)

5.  Allow bars to cool completely, then cut into squares and enjoy!

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Eat, Drink, Remember: Chocolate Banana Lasagna

Eat.Drink.Remember 2.19

Here's a recipe in honor of my BFF's momma's two favorite things - chocolate and coffee.  Since she passed away in 2008, her family and friends have been celebrating her life and legacy by indulging in chocolate and coffee on her birthday each year.   What a great way to keep her close - the people she loves enjoying the foods she loves.   This year, Annalyn and I went through the kitchen and concocted a fun new recipe to celebrate Remy's grandma - Chocolate Banana Lasagna (with a side of coffee, of course!).  Here's how Mama makes it:

Chocolate Banana Lasagna

Ingredients: (makes two servings)

- cooking spray

- 1 banana, sliced

- 1 T. honey

- 1 T. water

- sprinkle of cinnamon

- 3-4 T. mini chocolate chips

- chocolate syrup, for garnish

- 2 leftover lasagna noodles, cooked

Oatmeal Cookie Alternative (my latest pregnancy must-have!)

If you haven't tried these banana oatmeal cookies that are all over Pinterest, do yourself a favor and make some!  They are delicious and much more guilt free than your average cookie.  Not to mention, super easy to make with ingredients you probably have on hand.  There are so many variations that you can try a new one often enough not to get tired of them.  I first made them last summer when I was doing Weight Watchers and just needing something sweet.  Now, they are a yummy, chocolately treat for my pregnant self that isn't loaded with sugar and calories.  Here's how Mama makes it:

Banana Chocolate Oatmeal Cookies

Ingredients: (makes about 12 cookies)
- 2 ripe bananas
- 1 c. quick-cooking oats
- 1/4 c. mini chocolate chips
- 1/2 t. cinnamon
variations:  try raisins or dried cranberries instead of chocolate chips, add chopped nuts, or mix in a couple tablespoons of peanut butter.


Directions:

1.  Preheat oven to 350 degrees.  Mash the bananas until smooth.  Stir in oats, chocolate chips, and cinnamon.

2.  Drop by rounded tablespoons onto an ungreased baking sheet, press down slightly (cookies will not spread like a typical cookie, so you can space them pretty close together).   Bake at 350 for about 15 minutes.  Cookies will be slightly browned and set up in the middle when done.  Let cool, store in fridge.

don't the roses just make you crave spring?

I sure do!!

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Pie Crust Cookies

In honor of my mom's birthday today, here's one of her favorite recipes that she used to make a lot when we were kids.  (Minus the honey of course, because she's not a fan.)  It's simple, yet oh so yummy and will satisfy any cinnamon/sugar craving.  I decided to make some the other night as a special treat for my family with the extra pie crust I had in the fridge.  Annalyn and Michael definitely approved!  Here's how Mama makes it:

Pie Crust Cookies

Ingredients:
- 1 pastry for 1 crust pie (I used an extra Pillsbury roll out crust I had on hand)
- 2 T. yogurt butter
- 2 T. cinnamon/sugar
- 1 T. honey

Directions:

1.  Preheat oven to 450 degrees.  Line a cookie sheet with parchment.  Roll out the pie crust and place on the prepared pan.

2.  Spread butter evenly across the pastry, then sprinkle with cinnamon and sugar.

3.  Fold the pastry in half and cut into slices.   Sprinkle with a little more cinnamon and sugar.  Separate slices slightly, then bake in preheated oven for 10-12 minutes until golden brown.

4.  Remove from oven and drizzle with honey.  Serve warm alone or with a little ice cream or whipped cream.

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Peanut was pretty excited for her evening treat!  Especially when we handed her a whole one - "Big one!  Mmmm, delicious!"  (one of her latest and most adorable sayings!)