Pretzel Rolls.....YUM

Have any of you ever tried the Pretzel Rolls from Costco? They were brought to a work lunch a while back and holy mother of all things good, it was delicious! I am a total carb lover (unfortunately) and so these were RIGHT down my ally. I found a recipe on Pinterest that didn't look to difficult and tried it out. To my surprise they turned out and were yummy in my tummy.

Dough

1/3 C warm water
2 Tbsp warm milk
2 1/2 tsp active yeast
1/3 C brown sugar
2 Tbsp butter, melted
4 C flour
salt

Boiling Liquid

2 quarts cold water
baking soda (1/2 C)
1 tsp salt

Directions
1. In a small bowl if using a bread machine, or in the bowl of a standing electric mixer fitted with a dough hook, mix a 1/3 cup of the warm water (105-115 degrees) with the yeast and let stand until foamy.

2. Add the remaining cup of warm water along with milk, sugar & melted butter and swirl to dissolve the sugar. (If using a bread machine add mixture to bread machine at this point and continue).

 

3. Add flour and mix on dough cycle or med-low speed.

4. Remove dough from bread machine once it forms a nice a firm, pliable dough ball. Add more flour if necessary.

5. Turn dough out onto a lightly floured table and knead for 2 minutes.

6. Roll into a 2 foot long log and cut into 12 even pieces. Cover dough with plastic and a damp cloth and let sit for 10 minutes.

7. Pat dough into rolls or form knots and arrange on a lightly floured surface about an inch apart and cover with lightly oiled plastic wrap. Let the pretzels rest for an additional 30 minutes.

 

8. Preheat the oven to 425°. Lightly oil 2 baking sheets.

9. In a large stockpot, bring the cold water to a rolling boil and add baking soda. Drop two rolls into the boiling water and boil for no more then 30 seconds, turning once. Carefully remove with tongs or slotted spoon and hold above pot and let drain. Sprinkle lightly with salt.

 

10. Repeat with the remaining rolls. Score the tops & dash with salt.

 

11. Arrange rolls on the oiled baking sheets and bake on the upper and middle racks of the oven for about 8-10 minutes, or until browned all over; shift pans from top to bottom and back to front halfway through, for even baking.

12. Let rolls cool on the baking sheets for about 5 minutes, then transfer them to a rack. Serve warm or at room temperature.

 

Raspberry Vanilla Refrigerator Oatmeal

Guess where I found this fabulous recipe? Pinterest. I bet there is no suprise there. At first I was skeptical....cold oatmeal? However, it is absolutely delicious! Super easy to make and eat, healthy, and perfect for a weekday morning. I will warn you, it will take you a few bites to get used to cold oatmeal, but after those few bites you will be won over. There were a few different recipes for refrigerator oatmeal, my favorite is the raspberry vanilla.

Ingredients:
1/4 C uncooked old fashioned rolled oats
1/3 C skim milk
1/4 C greek yogurt
1-2 tsp chia seeds (I used flax seed)
1/4 tsp vanilla
1 tbsp raspberry jam
1/4 C raspberries
*This recipe doesn't make a whole lot, but it is filling. I tripled this recipe when making it for my husband and I. Boys need a little more.

Directions:
1. In a half pint jar, or bowl, add oats, milk, yogurt, seeds, and jam. Mix together.

2. Add raspberries and stir until mixed.

3. Add lid to jar if that's the container you're using. Refrigerate overnight or up to 3 days. Eat chilled.

*230 Calories (4g fat, 8g fiber, 11g protein)

Homemade Goldfish Crackers

I love making new recipes, especially when they are something we already eat. Beckett isn't a huge cracker guy but after I made these he literally gobbled them up. In my opinion, these homemade goldfish crackers are WAY better than store bought. I suggest you try them out.

Ingredients

• 8 ounces, weight Sharp Cheddar Cheese, Shredded
• 4 Tablespoons Butter, Cut Into Cubes
• 1 cup Flour
• ¾ teaspoons Salt
• 2 Tablespoons Cold Water

Preparation Instructions:

 
• First, if you want a goldfish shaped cracker, make your cookie cutter. I got an old cookie cutter out that I didn't use, cut it with scissors and shaped it into a fish.
  
  
  
  
  
  
  
• Pulse everything (except water) together in the food processor until the dough resembles coarse sand.
  
• Pulse in water, 1 tablespoon at a time.
• Remove dough from the processor, wrap in plastic, and chill for 20 minutes.
  
• Roll out the dough and cut into desired shapes. You can use a toothpick to make the eyes and smile if desired. Place on a parchment paper lined cookie sheet.
  
• Bake at 350 degrees F for about 15 minutes, or until crispy.  Makes approximately 7 dozen crackers.
  
  
  
  

Quick Dinners

I have a few recipes i'd like to share with you all. They are quick, easy, and best of all....yummy! The first recipe is Tuscan Soup (similar to the one they have at Olive Garden). One of my co-workers made this for a soup cook-off, and it was the favorite. This soup does have cream in it, but it is a MUCH lighter soup than most, without affecting the flavor. That was one thing I really liked about it.

Tuscan Soup

Ingredients:
1 pound spicy breakfast sausage
1 whole red onion, diced (yellow onion works fine)
2 sliced bacon, diced
3 cloves garlic, minced
3 whole potatoes
1 quart warm water
3 cubes chicken bouillon
1/4 C Kale, roughly chopped
1/2 C heavy cream
salt and pepper to taste

Directions:
1. Crumble sausage into a pan and heat over medium heat until cooked through. Drain and set sausage aside.

2. Chop onions and dice bacon, add to the pan. Reduce head to medium and cook until onions are clear. Add minced garlic and cook for 1 minute.
3. Slice potatoes in half lengthwise and cut into 1/4" slices. Add warm water, bouillon cubes and potatoes to the pan and simmer for 15-20 minutes until potatoes are almost done.

4. Add remaining ingredients as well as the sausage and simmer 5 more minutes.

Antipasto Pasta Salad

Ingredients:
1 pound seashell pasta
1/4 pound salami, chopped
1/4 pound pepperoni, copped
1/2 pound asiago cheese, diced (cheddar works fine)
6 oz chopped black olives
1 red bell pepper, diced
1 green bell pepper, chopped
3 tomatoes, chopped

1 package dry italian style salad dressing mix
3/4 C extra virgin olive oil
1/4 C balsamic vinegar
2 Tb dried oregano
1 Tb dried parsley
1 Tb parmesan
S&P

Directions:
1. Cook pasta in a large pot until al dente. Drain, cool under cold water.
2. In a large bowl (very large), combine pasta, salami, pepperoni, cheese, olives, peppers, and tomatoes. Stir in the envelope of dressing mix. Cover and refrigerate at least one hour.

3. To prepare the dressing, whisk together the olive oil, vinegar, oregano, parsley, parmesan, S&P. Just pefore serving, pour dressing over the salad and mix well.

*Like most pasta salads, this tastes best the next day. Great for leftovers or quick meals!

Baby Shower Recipes

I made these 2 items for a baby shower I just helped throw. They are delish! I like both of these because they are dependable recipes, they always manage to turn out.

Pineapple Lemonade Punch

Ingredients:
1 C country time lemonade mix
2 C cold water
1 can chilled pineapple juice (46 oz)
2 cans Sprite, chilled

Mix all of the ingredients together and WAHLAH a yummy drink :)

*Tip: if you don't want a drink that is too tart, add more water or less lemonade mix.

 

Candied Walnut Salad

Salad Ingredients:
1 lb mixed greens
1/2 C craisins
1/2 C candied walnuts
4-6 oz blue or gorgonzola cheese
1/2 C red onion (I usually omit this)

Candied Walnut Ingredients:
1 C sugar
1/3 C water
1 Tb vanilla
1 lb walnuts

Dressing Ingredients:
1/4 C sugar
1/3 C cider vinegar
1 tsp dry mustard
1 tsp salt
1 C canola oil

Directions:
1.For candied walnuts: In a large pan combine sugar, water, vanilla and cook over medium heat until sugar dissolves. Add nuts and coat. Spread on a large cookie sheet until they are dry.
2.For dressing combine all ingredients and mix. Refrigerate.
3.Combine all salad ingredients and top with dressing & walnuts.

Peanut Butter Goodness

Best cookie recipe! This recipe is similar to your traditional peanut butter cookie.....but with more Pizazz. That's right, pizazz. This recipe is pretty easy and is fairly fool proof. I highly recommend you try it out.

Peanut Butter Cuppies

Ingredients:
1 1/2 C flour
3/4 tsp baking soda
1/2 tsp salt
1/2 C butter, softened
1 C peanut butter
1 C sugar
1 egg
2 tsp vanilla
Mini Peanut Butter Cups (or hershey's kisses OR chocolate chips)

Directions:
1. Preheat oven to 350 degrees. Sift flour, soda, and salt together and set aside.
2. Beat butter and peanut butter together, add sugar, egg, and vanilla. Mix together.
3. Add peanut butter mixture to flour mixture  and combine.
4. Roll dough into 1- 1 1/2 inch balls and then roll them in sugar to coat.
5. Press rolled balls into a mini cupcake pan. Place mini peanut butter cups or kisses into the middle.
6. Bake 8-10 minuts. Remove & let cool before removing

Ta-Da.....deliciousness!

Last Minute Christmas Gift: Homemade Berry Granola

Okay, so for all of you that have a few people left on your list to buy for, this is a great idea! I found this mixed berry granola recipe idea in Family Circle magazine and put my own twist on it. I have made granola at home before but this recipe is by FAR my favorite. Plus, it's better than store bought-healthy and you know exactly what you're eating. It's even husband and child approved!

Mixed Berry Granola
Ingredients:
1/3 C honey
2 Tbsp unsalted butter
1/4 tsp salt
2 C rolled oats (old fashioned)
1 C pecans, coarsely chopped
1/2 C flax seeds
1 bag (6 oz) dried mixed berries and cherries (any dried fruit would work)

Directions:
1. Heat oven to 325. In a small saucepan melt butter, honey, and salt over low heat, about 3 minutes.
2. In a large bowl, combine oats, pecans, and flax seeds. Pour honey mixture over oat mixture, toss to coat. Pour onto a baking sheet and flatten into one layer. Bake for 30 minutes, stirring halfway through.

3. Transfer oat mixture to a large bowl and coming with the dried fruit. Let it cool completely and then package into jars or bags. (Servings size: 1/4 Cup = 115 calories)

Candy Cane Cookies

I have been OVERLOADED with holiday sweets as of late. I feel like i've eaten enough sugar these past few weeks to last me a lifetime. I'm definitely going to need to detox after New Years. However, the holiday season wouldn't be the same without all these sugar filled treasures. One of my favorite is a cookie that I grew up making with my mom, candy cane cookies. They are yummy and best yet they are cute. Perfect for a neighborhood gift, which is exactly what I used them for this year :)

Ingredients:
1/2 C shortening
1/2 C butter, softened
1 C powdered sugar
1 egg
1 1/2 tsp almond flavoring
1 tsp vanilla
2 1/2 C flour
1 tsp salt
1/2 tsp red food coloring
1/2 C crushed peppermint candy (candycanes)
1/2 C sugar

Directions:
1. Cream together the shortening. butter, powdered sugar, egg, and flavorings. Mix the flour and salt together and add to the creamed mixture.

2. Divide the dough in half. With one half mix in the red food coloring and knead well to mix evenly.

3. Roll out 1 small spoonful of each color into a strip about 4 inches long. Place strips side by side. press lightly together and twist like a rope. Put on ungreased baking sheet. Curve top down for the handle of the cane.

4. Bake at 375 for 9 minutes. As soon as you take them out of the oven, sprinkle the peppermint and sugar on top.

Reindeer Feed

This is a delish, super easy recipe. It's great to have in the house to munch on during the holidays. I've had this recipe for a while and don't remember the original source. I have put my own twist on it. I like it because with the peppermint and white chocolate, it doesn't feel too heavy.

Ingredients:
6 Cups Rice Chex
12 oz (2 Cups) White Chocolate
12-16 miniature candy canes, smashed (you can smash them finely or more chunky, up to you)

Directions:
1. Lay down wax paper or foil onto a cookie sheet-or directly onto the counter.
2. Measure out the rice chex into a large bowl.
3. Add the white chocolate into a small bowl. Microwave on high for about 2 minutes. Every 30 seconds pull the bowl out and stir the chocolate.
4. Once the chocolate is smooth, pour in 1/2 of the smashed candy canes and stir together. Immediately pour entire chocolate mixture over the rice chex and stir to mix.
5. Spoon chex mix onto the wax paper/foil. Lay out in one layer. As quickly as you can pour the rest of the smashed candy canes on top of the chex mix. You want to make sure you do this as quickly as possible so that the candy canes can melt a little bit.

6. Let rest for at least 20 minutes. Break up the chex mix and place in an airtight container.

Yogurt Bites

Okay, so probably everyone of you reading this has seen a picture or pin on Pinterest about frozen yogurt bites, or something similar. I was no different. My son has been a picky eater lately but has always liked popsicles, so I decided to try this out. I didn't read any of the tutorials on how to make these, it is pretty self explanitory. Here is my spin on it.

What you need: yogurt, ziploc bag, spoon, wax paper, food coloring (optional)

1. First I divided my yogurt into 2 small bowls. In one bowl I added blue food coloring (made it a little more fun), I left the other bowl the natural color.

2. I cut a VERY tiny piece off of one of the corners on the ziploc bag. I then filled the ziploc bag with one of the bowls of yogurt.

3. Squeezing gently, squeeze little dollups of yogurt onto the wax paper. Repeat this with the next bowl of yogurt.

4. When you're all done making the little dollups/dots put the wax paper in the freezer. I put the wax paper on top of a big pot lid I had so that it sat more flat in the freezer. These freeze pretty quickly, an hour or two.

5. When frozen and ready to eat, I popped off the yogurt dots into a bowl for my son to eat. They are super easy to pop off when you put them on wax paper. The best part? Beckett loved them! He thought the colors were fun and I think he thought it was candy since it was frozen. A great way to deceive little ones :)

Suggestion: If your children are little, I would recommend NOT putting food coloring in the yogurt. It makes it more visually appealing, but it is a bit more messy when they are eating.

Melt In Your Mouth Chicken & Quinoa

This time of year I feel like it's especially important to eat as healthy as possible. With so many holidays that are surrounded with high calorie, fatty foods it is easy to gain some extra pounds. These recipes are healthy AND yummy, not to mention super easy!

Melt In Your Mouth Chicken

4 Chicken Breasts
1/2 C Parmesan
1 C Greek Yogurt
1 tsp garlic powder
1 1/2 tsp seasoned salt
1 tsp pepper

Mix all the ingredients together. Spread over chicken, covering it evenly. Place in a baking pan, bake at 375 for 45 minutes. When cooked, I sprinkled some more fresh parmeson on top.

Quinoa & Black Beans

1 tsp Vegetable Oil
1 Onion
3 Cloves Garlic
3/4 C Quinoa
1 1/2 C Vegetable Broth
1 tsp Cumin
S&P to taste
1 C Frozen Corn
1 Can Black Beans

Heat oil in a saucepan, saute garlic and onion. Add Quinoa, spices, and broth. Bring to a simmer, cover and cook for 20 minutes. Add corn and beans, cook 5 minutes longer.

Creamy Potato & Ham Soup

Made this recipe today for dinner. It was just what we needed on a snowy Sunday night. My husband has been raving about it ever since his first bite. I found the recipe off of Pinterest, here.

Ingredients:
4 potatoes, peeled & chopped
1/3 C diced onion
1/3 C diced carrots
1/3 C diced celery
3 1/2 C water
1 C diced ham
3 chicken bouillon cubes
3/4 tsp salt
1/2 tsp pepper
1 small clove garlic, minced
5 Tb butter
1/3 C flour
1 C milk
1 C half and half

Directions:
1. Combine potatoes, celery, onions, ham, carrots, and water in a big pot. Bring to a boil, then cook over medium heat until potatoes are soft. Stir in chicken bouillon cubes, garlic, salt and pepper.
2. In a separate pan, melt butter over medium-low heat. Stir in flour with a fork, stirring constantly until thick. Slowly stir in milk with a fork. Continue stirring over medium heat until thick.
3. Pour the flour mixture into the pot an dstir until combined. Serve with shredded cheese on top. Enjoy!