Got bored.

sorry SMC fans--this blog is a little bland for my taste.

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Comfort Food

Check out this week's edition of Comfort Food here. To be added to the list, shoot me an email.
 Photo credit: Penny Matthews

Tweaking

I started my latest weight loss quest on March 28. I haven't really wanted to talk about this; however, I'll tell you now. For the first two weeks I lost NOTHING. In fact, I may have even gained a little.

I cannot tell you how frustrating this was.

But perhaps you've experienced it.

I followed my plan to the letter. NO cheating. Really, for the first two weeks I did not cheat. In fact, I consumed fewer calories than the minimum. But the scale didn't budge.

In the past I've given up at this point. One time I lamented to a friend in the grocery store...I can't do it, I told her. I can't lose weight. She was older than me--probably by ten years, which meant at the time she was in her mid-40's. Her advice?

Buy bigger clothes.

I think of her a lot, beautiful 40-something lady that she was, in her bigger clothes. I'm in my mid-40's now and here's the thing: I am NOT ready to buy bigger clothes (or frankly, any clothes right now...)

So I tweaked...my food diary that is.

Given that I was obsessive about following the plan and sure I wasn't cheating, I wondered if perhaps I wasn't consuming enough calories.

Scary, but I increased the percentage of everything--calories, fat, protein, carbs--and watched, and waited. For a week.

And guess what?

I lost some weight. The darn wii has stopped being so snarky and for the first time in six months or so, my bmi is in the "normal" range. Just barely. But it's worth celebrating.

So here's the moral of the story: if your weight loss efforts aren't working, don't give up.

Just tweak.

And in celebration, here's a recipe I like:

Oriental Salad

1/3 cup apple cider vinegar
1/4 cup sugar
2 tablespoons vegetable oil
2 tablespoons honey
2 tablespoons soy sauce
cooking spray
1/4 cup slivered almonds, toasted
2 tablespoons sunflower seed kernels
2 packages Ramen noodles, broken up
8 cups cabbage, shredded
2 cups carrots, shredded
1 8 ounce can mandarin oranges
2-3 grilled chicken breasts, sliced into strips

Combine first five ingredients in a small saucepan. Bring to a boil and cook 1 minute, stirring constantly. Transfer to a small bowl and chill, covered.

Spray large nonstick skillet liberally with cooking spray. Add almonds, sunflower kernels, and Ramen noodles. Cook three minutes or until lightly toasted--watch carefully.

Combine cabbage and carrots, top with dressing, Ramen mixture and mandarin oranges.

Weight Loss Strategy: Keep a food diary

When I am serious about weight loss, the first thing I do is pull out my food diary. In it I track calories, fat, carbohydrates and protein. It's boring, tedious and not much fun.

But it works.

In a U.S. study that followed 1,700 overweight men and women over a 6 month period, people who kept a food journal lost twice as much weight as those who did not.

This time around I've created a little spreadsheet to do the math for me, which is a time-saver and makes it a little more bearable.

Among other things, keeping a food diary forces me to read labels. I made a little bargain with myself--I can eat whatever I want--as long as I read the label first. This means downloading nutrition information from restaurants or looking up the comparable information in a calorie counter if I've made something at home.

There are also websites that will do the calculations for you, so long as you're willing to enter all the ingredients. (Here's an example.) This was a very sobering exercise when I once calculated the calorie, fat and carb content of my Caramel Cookie Oatmeal Bars.

Keeping a food diary works best in conjunction with regular exercise, another thing I sometimes find to be boring, tedious, and not much fun. However, when I think of the alternative: obesity, chronic health problems and pain...exercise becomes the lesser of the evils.

Here's a simple and good recipe:

Chicken Wraps (Makes 2)

Combine

• 3 ounces white meat chicken, steamed and shredded
• 1 tablespoon avocado, finely chopped
• Sprinkle of low-fat cheese, shredded
• Salsa to taste
• Cilantro!

and spread on 2 small Mission Carb Balance tortillas.

Nutrition info (doesn't include salsa):
Calories: 307
Carbs: 26
Fat: 6.5 g
Protein: 35 g.

If you give a mouse a cookie...

I've been looking for studies about bed-making and productivity. It's just a little theory I have and I can't find one piece of empirical research to back it up, but I think people who make their beds every morning might be more productive.

For me it's about momentum. Something about that made bed gives me a feeling of satisfaction. Of getting at least one thing accomplished, something that won't be undone (as opposed to cleaning the kitchen) within just a few minutes.

It's like giving the mouse a cookie...the glass of milk follows. And so on and so on. That made bed inspires me to put away a load of laundry. Which inspires me to clean my closet which inspires me to drag on my yoga pants which inspires me to get my bike out (no, wait, that's the sun).

But you get the picture.

In my weight loss journey, I'm learning that momentum is everything. And for me that begins with making the bed.

The Big Weight Loss Challenge

Okay, so week one is coming to a close. In honor of 5 full days of not cheating, here are my secret weight loss weapons:

1. Cilantro-Michael puts barbecue sauce (Sweet Baby Ray's) on EVERYthing, but my choice is fresh cilantro, hands down. It makes just about everything taste better.
2. Fat Free Cool Whip-This week I froze individual portions of Trader Joe's Plain yogurt. Before work I added a tablespoon of Cool Whip. By the time I'm ready to eat it for a snack it's just-enough thawed and almost tastes like ice cream. I also like adding fat-free Cool Whip to other things to make it go further such as...
3. Culver's Lemon Ice-One of my favorite treats in all the land is Culver's frozen custard + Heath bars. For obvious reasons, not a good snack choice (download nutrition information before you eat it if you're not convinced). This week I discovered their Lemon Ice and it's no frozen custard, but it's very satisfying and delicious.

4. The Panini Maker-Low cal bread + thin sliced meat + 1/2 slice swiss cheese + 1 tablespoon avocado, mashed= a pretty darn good sandwich. Especially if you cut the cheese in little pieces. The meltiness makes it seem like you're eating more than you actually are.
5. Wii Fit-Aside from its being a little snarky (wow, Mom, it's been 7 days since you last worked out...been busy lately?) I like tracking my weight on the wii fit and I like doing the yoga and "strength" training exercises. I also like, "If you feel unsteady, don't be afraid to lean on objects or people to help you." Good advice.
6. Dr. Joe-his plan really works and his aforementioned oatmeal starts my day out right.
7. My Excel Spreadsheet-I made this up to keep track of my calories, fat, carbs and protein. It does math for me and I can cut and paste things I've eaten in days' past. It gives me a sense of accomplishment to see all the day tabs lined up across the bottom.
8. Chamomile and Lavender tea-I have this in the evening before bed and it makes me feel cozy. And also get up in the night to go to the bathroom.

9. Planning ahead-most of my eating disasters come from allowing myself to get too hungry and not planning ahead. Planning meals and snacks and taking food to work with me helps prevent this from happening.

Sighing heavily

Sigh. Just so you know, there are two things I can't do when I'm depressed.

1. make my bed
2. blog

Fortunately, neither of these things generates income. It's been a long few weeks, and I can count the number of days of my mid-winter slump based on when I last posted on SMC. Today the sun is shining, and I doubt it's warm, but the sunshine and blue skies are definitely a step in the right direction.

Now that I'm climbing out of the pit, I have an announcement to make: I'm losing weight.

I mean, I'm not currently in the process of losing weight, but one way or another, in the next few months, I'm going to shed some pounds. A little over four years ago I lost about 20 and dang it if those and maybe a few more haven't crept back on.

I'm a stress eater and definitely a little stress x 3 years in my corner of the world.

But no more.

SO...although I reserve the right to change my mind at any time, I've decided to chronicle my weight loss journey on SMC. In the months that follow, I hope to be sharing recipes, tips and tricks for feeding a busy family AND losing weight.

No small feat.

Today I'm sharing my magical Power Oatmeal, compliments of my sister and Dr. Joe. It looks like baby food, but if you close your eyes you can pretend it's fruit cobbler. When I am in weight loss mode I eat it for breakfast every single stinking morning. When I am not in weight loss mode, I eat it to help maintain my weight. Three years ago I quit eating it consistently, and I can't help but wonder....

Anyhoo, here it is:

1/4 cup quick-cook oatmeal
1 cup mixed frozen berries
a little water

Microwave this on high for 1 minute. Stir, and microwave for 1 more minute. Add one scoop protein powder. I like Body Fortress Vanilla. All the others I've tried generally go stale and end up in the garbage.

And here is my weight loss tip of the day: make your bed.

Linda Week: Sloppy Joes

Sloppy Joes

5 lbs browned ground beef
½ cup onion, chopped
½ green pepper, chopped
3 cups ketchup
½ cup white vinegar
¼ cup Worcestershire sauce
¼ cup brown sugar
½ teaspoon each: pepper, celery seed, dry mustard, allspice, salt

Mix all ingredients together in a Dutch oven.  Simmer 1 hour.

Enough for a crowd!

Linda Week: Spaghetti Soup

Not to be confused with spaghetti tacos from iCarly, this is Linda's own creation and family favorite of Spaghetti Soup. Enjoy!

Spaghetti Soup

1 pound ground beef
½ cup chopped onion
1 small green pepper, chopped
1 medium carrot, chopped
2 cloves garlic
2 ½ cups water
2 14 ½ ounce cans diced tomatoes
1 jar spaghetti sauce
1 T sugar
½ t dried Italian seasoning
½ t salt
¼ t pepper
2 ounces spaghetti broken into 2-inch pieces

In Dutch oven, cook meat, onion, green pepper, carrot and garlic over medium heat until vegetables are tender and meat is not pink.  Add water, tomatoes (including liquid), spaghetti sauce, sugar and seasonings.  Bring to boiling.  Add spaghetti.  Return to boiling and reduce heat and boil gently for about 15 minutes until spaghetti is cooked.   Serve immediately.  Serves 6.

Linda Week: Whoopie Pies

In case you don't know, Whoopie Pies are a regional favorite in central PA, where Linda went to school and met her husband. Linda's sister-in-law, Missy, is the Queen of Whoopie Pies in her small town. I've never made these, but now they're on my list!

 

Whoopie Pies

Cakes
2 cups sugar
1 cup shortening
2 eggs
4 cups flour
1 cup cocoa
1 teaspoon salt
2 teaspoons vanilla
1 cups sour milk (add 2 tablespoons vinegar to milk)
1 cup hot water plus 2 teaspoons baking soda

Mix sugar, shortening, eggs and vanilla and set aside. Mix flour, cocoa and salt. Slowly add dry ingredients to the sugar mixture. Add sour milk and water/soda. Line cookie sheet with wax paper. Drop by teaspoonful on cookie sheet and bake at 375 degrees for 10 minutes.

Icing/Filling
1 cup confectioners sugar
¾ cup shortening
1 teaspoon vanilla
1 egg white
2 tablespoons milk
2 tablespoons flour

Mix all ingredients together and then add another cup confectioners sugar.
Fill two cake portions with icing. Wrap in plastic wrap to keep fresh.

Linda Week! Cinnamon Bread Breakfast Casserole

There are many reasons I love Linda. She's fun and funny, one of my javas and a great walking partner.

Last semester, Wednesdays were the worst. Between 8:00 am and 9:00 pm I was home for about 30 minutes. Every Wednesday, in that 30 minute window, Linda appeared at my back door with DINNER! I cannot tell you what a blessing it was, for her to take one less worry off my plate. Ha ha. No pun intended. This week I'll be sharing 5 of her family favorite recipes.

 Cinnamon Bread Breakfast Casserole

1 large loaf of cinnamon bread, cut into 1” squares
8 oz cream cheese
1 dozen eggs
1 c. milk or cream
½ c. syrup

Place bread cubes in greased 9 x 13 baking dish.  Blend the cream cheese, eggs, milk and syrup together.  Pour over the bread.  Refrigerate overnight.  Bake at 350 degrees for 40 minutes.

Pink Week: Triple Berry Smoothie

Aside from our panini maker, the blender is the second most-oft used appliance in the house by the kids. (Important to note that none of them have mastered the washing machine or dishwasher....) The boys, especially, make a lot of smoothies. When the bananas on the counter start looking a little sketchy, I peel them and put them in a baggie in the freezer. Maybe everyone does this, but I thought it was a smart idea.

Here's an easy recipe for smoothie + frozen banana:

Triple Berry Smoothie

1 cup frozen or fresh mixed berries
1 cup orange juice
1/2 cup vanilla low fat yogurt
1 medium ripe banana
1 cup ice

Process all ingredients until smooth. Serve immediately.

Pink Week: Strawberry Bread

This recipe came from a dear mom of three who taught me how to pray for my kids. It is very easy to throw together and good!

 

Strawberry Bread

1 10-ounce package frozen strawberries, undrained
2 eggs
1/2 cup plus 2 tablespoons vegetable oil
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 cup sugar
3/4 cup chopped pecans

In a medium mixing bowl, combine strawberries, eggs and oil. Mix dry ingredients and nuts. Stir into strawberry mixture. Pour into greased 9x5 loaf pan for about 1 hour, or until toothpick comes out clean.

Pink Week: Easy Strawberry Pie

Easy Strawberry Pie

Filling:

1-8 ounce pkg cream cheese, softened
1 cup sour cream
2-10 ounce pkgs frozen strawberries, thawed
Graham cracker crust

Blend cream cheese and sour cream. Reserve 1/2 cup berries and syrup; add remaining berries to cheese mixture. Pour into graham cracker crust. Freeze until firm. Spoon reserved berries over pie.

Crust:

1 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons melted butter

Mix graham cracker crumbs, sugar and butter well and press firmly into 9’ pie pan. Chill 45 minutes.

Pink Week: Cherry Pudding

Cherries are one of those foods I didn't want to eat when I was little. I finally tried one, under duress...and liked it. My mom remembers this happening at a cherry orchard in Michigan, with a cherry picked straight from the tree. I remember it happening at the lunch buffet at Bonanza with a maraschino. Regardless, I do like cherries today. Here's a little keeper from my Grandma's recipe box...share the love with Cherry Pudding!

Cherry Pudding

2 cups sugar, divided
2 tablespoons butter
1/2 cup hot water
2 teaspoons baking powder
flour to form batter about like cake dough   
2 cups cherries

Mix 1 cup sugar with 1 tablespoon butter. Add water, flour and baking powder. Pour into greased 8 x 8 baking dish.

Mix 1 cup sugar with cherries and pour over batter. Drizzle with 1 tablespoon melted butter.

Pink Week: Sweetheart Cupcakes with Fluffy Frosting

Happy Valentine's Day!  All week I'll be sharing favorite pink (and red) foods to celebrate. As for today--why use a mix when you can whip these little cupcakes up from scratch? These came from my Grandma's recipe collection.

 

Sweetheart Cupcakes

2 1/4 cups sifted cake flour
1 cup milk
1 1/2 cups sugar
2 eggs
3 teaspoons baking powder
1 teaspoon almond extract
1/2 cup soft shortening
Fluffy Frosting (see below)

1. Sift cake flour, sugar, baking powder and salt into a large bowl.
2. Blend in shortening and 3/4 cup milk, then beat at medium speed on mixer 2 minutes. Blend in eggs, almond extract and remaining 1/4 cup milk; beat 1 minute, or 150 strokes. Pour into 2 greased and waxed paper lined muffin tins.
3. Bake in moderate (350 degrees) oven 20-25 minutes. Cool 5 minutes, remove from pan.

Fluffy Frosting

1 1/2 cups sugar
1 teaspoon vanilla
1/4 cup water
1/2 teaspoon almond extract
2 egg whites, unbeaten
Red food coloring
2 tablespoons light corn syrup       

1. Blend all ingredients, except food coloring, in top of a large double boiler. Cook, beating constantly, over simmering water 5 minutes, or until volume triples. Tint pale pink with a drop of food coloring.
2. Top each cooled cupcake with a dollop of frosting and decorate with red candy hearts or pink sprinkles if you wish.

Mom Week: White Chicken Enchiladas

This recipe originally came from my mom's lifelong friend Sandie. They met when I was in 3rd grade--a friendship that has passed the test of time. When my mom comes up, she often makes food for us and my freezer. This is one of the recipes she uses. My love language is people cooking food and setting it in front of me--I always feel loved when I eat these. They are not low-cal, but it definitely delicious.

White Chicken Enchiladas

3 cups onions, chopped
3/4 cup butter
2 small cans chopped green chiles
2 8-ounce packages cream cheese
6 cups cubed cooked chicken
Flour tortillas
Monterrey Jack cheese, shredded
Whipping cream

Saute onions in butter.  Add green chiles, cream cheese and chicken.  Stir until cream cheese is melted.  Spread this mixture on a flour tortilla and top with Monterrey Jack cheese.  Roll and place seam side down in greased baking dish.  Sprinkle with more cheese.  For every 6 tortillas pour 1 cup whipping cream over top.  Bake at 350 degrees for about 45 min.  Freezes well (freeze tortillas separately on cookie sheet and then put in Ziplock bags.)

Mom Week: Cauliflower Salad

I have to confess that I am a way pickier eater than my mother. She frequently encouraged me to try new foods and sometimes I liked them. I appreciate that she tried to expand my palate--in spite of my resistance. Cauliflower might be among the foods I tolerate but do not regularly eat. So I'll confess that while I've eaten this salad, I've never actually made it. But, in celebration of my mom and winter white food, here it is!

Cauliflower Salad

1 head cauliflower
1/2 cup Miracle Whip
1-8 ounce package cream cheese
1 carrot, grated
1 small jar pimentos
Minced onion to taste

Wash cauliflower and break into bite-size pieces.  Blend Miracle Whip and cream cheese.  Add carrot, pimentos and onion.  Add cauliflower and toss to coat evenly.

Mom Week: White Salad

I have not had this salad for years, but I fondly remember it from my growing up days. Cottage cheese has always kind of made me gag; however, my mom must have learned that I'd eat it if cleverly disguised.

Dream Whip makes me nostalgic, but in keeping with the non-processed theme, I'd like to try this with real whipping cream. Not sure what to do about the marshmallows, though I once clipped out a Martha Stewart recipe for homemade. It sounds like something I might attempt.

If I served this with lettuce and garnished it with a cherry half, my kids would definitely not eat it. But I do love that my mom came from a generation that took time to do things like that, and also use serving dishes.

White Salad

1 pound marshmallows
1/2 cup  milk
1 cup cottage cheese
1 20-ounce can crushed pineapple
1 package Dream Whip

Melt marshmallows in milk over low heat.  Watch and stir often.  Beat cream cheese with cottage cheese.  Add to marshmallow mixture.  Add pineapple.  Prepare Dream Whip and fold in.  Place in 9" x 13" pan.  Chill.  Serve on lettuce and garnish with cherry half.

Happy Birthday Mom! Coconut Cream Pie

I haven't always been good at making pies...I threw my first crust in the trash. I hadn't baked it yet, but even as a novice, I knew the gray color and rubbery texture would not bode well for any dessert, especially not pie. I've made plenty since that first fail and with some practice, I've become pretty good at it. So even if you don't think you can, I bet you can make good pie if you really try. Here's a great recipe from the one who taught me everything I know about the subject.

My favorite thing about these recipes is the cute little cards and my mom's handwriting.

Happy Birthday Mom--I love you! Thanks for teaching me to make pie.

Coconut Cream Pie

2 cups milk, scalded

1 cup sugar (scant)

1/2 cup flour

1/4 teaspoon salt

2 tablespoons butter

3/4 teaspoon vanilla

1 cup flaked coconut

1 baked pastry shell (see below)

Meringue

Add milk slowly to mixed sugar, flour and salt. Add beaten egg yolks. Cook over medium heat, stirring vigorously until mixture thickens. Remove from heat; stir in firm butter, vanilla and coconut. Pour into shell. Top with meringue; sprinkle with coconut and brown in hot oven for just a minute. Makes 1 9-inch pie.

P.S. I don't really know how to make meringue, so I often use whipped cream. Probably shouldn't put that in the oven.

Crust: (makes 2)

2 1/2 cups flour
1 1/4 teaspoon salt
1 cup Crisco (this is the original recipe, so I included it, but you should know I always use butter because I am morally opposed to Crisco)
1/4 cup sugar (scant)
1/4 cup + 1 tablespoon cold water

Blend all ingredients except water with pastry blender. Add water. Divide into 2 balls. Roll between 2 sheets of waxed paper (lay wax paper opposite directions so a square is formed). Roll dough to edges of square and place in pie plate.

Winter Week: Snow Ice Cream!

It's Winter Week and Mom Week here on Single Mom Cooks. Tomorrow's her birthday, so all week I'll be sharing winter white recipes from my mom. To start us off big, since we can't get enough of it, here's one way to make snow more fun...

Snow Ice Cream

bowl of snow
vanilla
half and half
sugar

Mix all together until consistency of ice cream.  Eat immediately.

Lisa Week: Strawberry Pretzel Salad

I can't imagine who thought of combining pretzels with jello but it's good. Try it for Valentine's Day!

Strawberry Pretzel Salad

2 cups crushed pretzels
3/4 cup butter
3 teaspoons sugar
1-8 ounce pkg cream cheese
1 cups sugar
1-9 ounce carton Cool Whip
2 small packages strawberry Jello
2 cups boiling water
2-10 ounce packages frozen strawberries

Combine pretzels, butter, sugar and press into a 9 X 13 pan. Bake for 8 minutes at 400 degrees. Cool. Mix cream cheese, sugar, and Cool Whip and spread over the cooled crust. Let stand 10 minutes, then refrigerate until set. Mix the Jello, water and strawberries and let set in refrigerator until slightly thickened. Pour over the cream cheese mixture and chill well.

Lisa Week: Arkansas Green Beans

I don't know if she's ever been to Arkansas, but these are really good green beans. We had them at Christmas and it was nice to have something green on the plate. I'm going to try this with fresh green beans--guessing they need to be cooked a little before starting out, but I bet it's really good that way too.

Arkansas Green Beans

5 (15 oz. cans) green beans, drained
7 slices of precooked bacon
1/3 c. brown sugar
1/4 c. butter, melted
7 teaspoons soy sauce
3 garlic cloves, pressed and minced

Preheat oven to 350 degrees. Place the drained green beans in a 9 X 13 in. baking pan. Lay bacon on top of green beans. Combine brown sugar, butter, soy sauce and garlic. Pour over green beans. Bake for 40 minutes.

Tomorrow we'll round out Lisa week with her yummy pretzel jello. Fun to serve for Valentine's Day! Have you subscribed to Comfort Food yet? The first issue is out today! Subscribe by emailing or leaving a comment below.

Lisa Week: Potatoes Supreme

I feel like you can't serve brisket unless there are potatoes nearby. This is easy and delicious. If you don't have a bag of hashbrown potatoes on hand, you can make them yourself. An easy way is to bake the potatoes, then cool in the fridge overnight. Once cool, peel and grate and wah lah...hashbrown style potatoes. Again, some planning ahead, but since you're already thinking about the brisket the night before, you can remember the potatoes too.

Potatoes Supreme

1 large bag hashbrown potatoes
8 oz. sour cream
1 lb. cheddar cheese
1 c. butter
1/8 t. paprika
salt & pepper to taste

Combine hasbrowns, butter, cheddar cheese and sour cream. Pour into a 9 X 13 pan and bake 30 minutes at 350 degrees.

For another tasty potato dish, subscribe to my weekly newsletter, Comfort Food. Every Thursday I'll share a new recipe, a scripture and prayer for your family. And I really will pray for your family by name. To subscribe, email me here. Come back tomorrow for green beans!

Gooey Butter Cake

The name says it all. It is gooey and buttery. I don't know much about this recipe except that it is a regional favorite from Lisa's St. Louis days. It is also, hands down, my boys' favorite dessert, and most years they request it for their respective birthdays. I may, in fact, have to make it tonight as we have a little celebrating to do at our house. It's very sweet--I like a small piece with vanilla ice cream. And coffee. Definitely coffee.

Lisa's Gooey Butter Cake

Crust:
1/2 cup butter
1 egg, beaten
1 yellow cake mix

Combine and pour into 9x13 pan.

Topping:
1-8 ounce package cream cheese
2 eggs, beaten
2 3/4 cup powdered sugar

Pour topping over crust and bake at 350 degrees for 30-40 minutes.

Lisa Week: Beef Brisket

This week I'm going to share 6 recipes from my sister Lisa. Every time she makes something, I want the recipe! I haven't had this for a long, long time, but I still remember waking up to the smell of it wafting through her little house in St. Louis. It requires some planning ahead, but super easy to put together.

Lisa's Beef Brisket

Place 2 tablespoons olive oil in a roasting pan and brown meat. Add 2 large onions (chopped) and 1 cup water. Put meat fat side up and cover. Leave in oven overnight at lowest temperature possible. Remove from oven and refrigerate until cold, then trim fat and slice. Add one cup water, 4-6 beef bullion cubes, 1 teaspoon garlic powder and 1/2 teaspoon oregano. Simmer on stove for one hour and serve with BBQ sauce if desired.

Come back later in the week for Gooey Butter Cake, 2 yummy potato dishes, Strawberry Pretzel Salad and Arkansas Green Beans. Also, don't forget to email me if you'd like to be added to my mailing list for Comfort Food. Each Thursday you'll receive a recipe, scripture and prayer delivered to your inbox and I will commit to praying for your family every week.

Best Cut Outs Ever

I got this recipe from one of my favorite people in the world, Taryn. I remember the first time I met her--we had dinner in the back of a bowling alley (or some sketchy building). I knew instantly that we would be friends. Who knew she could also bake up a mean cut out cookie?! This is a good time to whip up some cute little heart cut outs for Valentine's Day.

Taryn's Velvet Cutouts

1 cup butter
3 ounces cream cheese
1 cup sugar
1 egg
1 teaspoon vanilla
2 1/2 cups flour

Cream together butter, cream cheese and sugar. Add egg and vanilla and beat well. Stir in flour. Chill 1-2 hours. Roll about 1/4 inch, then cut into shapes. Bake at 350 degrees for 10-12 minutes.

Chocolate Chip Oatmeal Cookies

On the slightly crispier side, here is my favorite chocolate chip oatmeal cookie recipe:

Quick & Easy Chocolate Chip Oatmeal Cookies

1 1/2 cups flour
1 teaspoon baking soda
1 cup butter
3/4 cup granulated sugar
3/4 cup light brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups oatmeal
1 cup semi-sweet chocolate chips (or a combination of butterscotch, peanut butter and chocolate)

Mix flour and baking soda and set aside. Cream butter and sugars on medium high speed until well blended, 2-3 minutes. Add egg and vanilla and mix thoroughly. Add flour a little bit at a time, mixing well. Stir in oatmeal and chocolate. Bake for 11 minutes at 350 degrees.

Jewel Cookies

This recipe was given to me many years ago by Val, a sweet lady and a wonderful cook. She's old school...her recipe calls for oleo. I have no idea what that is, but I think it means butter. Yummy, wonderful butter. These make a perfect little Valentine's Day cookie, don't you think?

Jewel Cookies

1/2 cup oleo (or butter)
1/4 cup brown sugar
1 egg yolk
1 teaspoon vanilla
1 cup sifted flour
1 egg white (slightly beaten)
1/2 cup finely chopped nuts
Jam
Glaze (see below)

Mix oleo, sugar, yolk and vanilla until smooth. Stir in flour. Roll into balls. Roll into egg white, then nuts. Press with thumb and bake at 375 degrees for 8 minutes. While cookies are baking, mix 4 tablespoons powdered sugar and 2 tablespoons milk for glaze. Remove cookies from oven and press with thumb again, fill with jam and drizzle with glaze.

For the slightly more labor-intensive Valentine's version, roll dough into teeny balls, roll in egg yolk and chopped nuts. Then place very close together on cookie sheet and smush the two ends together to form a heart. Bake, jam and glaze.

Sign up for my weekly newsletter: My newsletter, Comfort Food, begins next week. If you'd like to receive it, simply email me. Each Thursday morning you'll receive a recipe, a Bible verse and a prayer for you and your family. Parenting--single or otherwise--is tough work. I could have never survived the last few years of my life without prayer. That's why I am committing to pray for you and your family, each week, by name when you sign up. Have a happy and peaceful Wednesday and I look forward to hearing from you.

Cookie Week: Mom's No Bakes

I feel like every other recipe I post has oatmeal in it. That's because it's good and good for you. Especially when it is combined with chocolate. This is the easiest recipe ever and takes about the same time as whipping up a batch of oatmeal. Lisa, Tricia and I all use it. It came from Mom. What's not to love about that?

Mom's No Bakes

2 cups sugar
4 tablespoons cocoa
1/4 teaspoon salt
1/2 cup milk

Cook this mixture until it boils. Turn heat down, then cook two minutes (this is important). Remove from heat and add 4 tablespoons butter, 2 cups oats, 1 cup peanut butter, 1 teaspoon vanilla. Mix well and drop on wax paper. Eat when cool.

Cookie Week: Soft Chocolate Chip Oatmeal

A few years ago, I went on a search for a soft chocolate chip cookie recipe. It was very important for me to find one because my trademark recipe is for a crispier version (which I like), but I discovered some of my kids like the soft kind. I never did latch on to the perfect soft recipe and had given up my search........until now!

This was sent to me by Sandie, one of my mom's dearest friends and one of the best cooks I know. This recipe is very quick to put together. It makes a huge batch, great for busy moms, because you can shape and freeze them individually for people to bake at will. Enjoy!

Sandie's Soft Chocolate Chip Cookies

Cream together:

2 cups butter
2 cups sugar
2 cups brown sugar

Add:

4 eggs
2 teaspoons vanilla

Mix in:

4 cups flour
5 cups oatmeal-blended to make powder (be sure to measure before putting in blender or food processor)
1 teaspoons salt
2 teaspoons baking powder
2 teaspoons baking soda

Add any of the following:  chocolate chips; Hershey bar cut in pieces, raisins, M & Ms, white chocolate chips, chopped nuts.

Bake at 350 for 10 minutes

These are great frozen in cookie size portions before baking.  Take out as needed.  Thaw on cookie sheet and bake.

Come back later this week for my Chocolate Chip Oatmeal Cookies, Mom's No Bakes and just in time for Valentine's Day, The Best Cutout Cookies Ever.

Friday's Plan B Favorite: Pick and Choose Stromboli

I've mentioned that my All-Purpose Miracle Dough has been a life-saver on more than one occasion. I've mentioned that I use this dough for everything from bread bowls to pizza dough to cinnamon rolls. Here's one more use for this fantastical dough...Pick and Choose Stromboli. It's quick, easy, and filling and my kids are always happy when it's on the menu.

Here are the instructions:

• Mix up a batch of dough. (Recipe found here.)  Let rise for 10-15 minutes in a warm place.
• Roll out on lightly greased baking stone or cookie sheet. Top with your choice of: ham, turkey, cheese, pepperoni, pepperocini, bacon, black olives, mushrooms, red onion...or anything else that comes to mind
• beginning at one end, roll dough in a cinnamon-roll like fashion, pinching all edges to seal
• make a few slices in the top
• if possible let rise, covered, for 20 more minutes
• bake at 350 degrees for 30 minutes
• cool slightly and slice into 1 inch portions to serve

If everyone in your family (like mine) has different tastes, divide dough into equal portions and let everyone make their own. I like this idea because it invests the kids in the process--they'll like it better and enjoy it more if they help.


Have a great weekend and come back next week for COOKIE WEEK!

Plan B: To the Freezer

When my mom and dad come to visit I put them to work. Dad knows to bring his tools and Mom gets busy in the kitchen. She fills my freezer with favorites like Chicken Enchiladas, Vegetable Soup, Italian Beef and today's feature, BBQ Meatballs. This recipe was originally given to me by my friend, Tricia, the mom of SEVEN, who gets more done before 10:00 am than I do in a week.

One of my favorite things to do is hitch a ride to Costco and stock up on ground beef and chicken. When I am really on top of things I make these meatballs from some of the ground beef, then brown the rest and divide it into portions for the freezer. I cook the chicken and shred or chop it and put it in the freezer as well. When I need dinner in a hurry, having the meat already browned/cooked is a huge time-saver and keeps us from eating cereal.

BBQ Meatballs

Meatballs:

3 pounds hamburger
1 can evaporated milk
2 cups oatmeal
3 eggs
1 teaspoon chili powder

Mix and shape into balls. Place in 9x13 pan(s).

Sauce:

2 cups ketchup
2 tablespoons liquid smoke
1 cup brown sugar

Combine all ingredients and boil together. Pour over meatballs.

Bake at 350 degrees for 1 hour.

This makes enough to eat a batch and freeze a batch.

Poppy Seed Chicken

I got this nice Kansas-take on chicken and pasta from Carrie, and I'm guessing it has Mennonite roots.  I've used it long enough I can almost claim it as my own. Michael requested it for his birthday dinner for many years. I've done a lot of experimenting with this one, occasionally substituting a little Ranch dressing for some of the sour cream, or throwing some melted Cheddar into it. Aside from being forgiving, it's also a great plan B dinner because you can keep the ingredients on hand and whip it up in a hurry.

Poppy Seed Chicken

3 cups chicken, cooked and diced
2 cans cream of chicken soup
1 cup sour cream
3 cups wide egg noodles, cooked and drained

Mix together: 25-30 crushed Ritz crackers and 1 tablespoon poppy seeds. Fold together chicken, soup, sour cream, cooked noodles, and 3/4 of cracker and poppy seed mixture. Put into baking dish and sprinkle remaining crushed crackers on top. Drizzle 3 tablespoons butter over top. Bake covered at 350 degrees for 45 minutes.

Tomorrow I'll share some freezer favorites.

Breakfast for Dinner

When I asked Facebook fans for their favorite dinner-in-a-hurry, it was a toss-up between soup and grilled cheese and breakfast for dinner. Sure you could scramble some eggs and throw some toast on the side, but why not try some of these?

• Sausage, egg and cheese muffin - okay, so maybe the fast food restaurant has perfected this one, but it's super easy to make at home and I almost always have the ingredients on hand. Casey shared a favorite from her house in her comment on yesterday's post.
• French toast a la panini - I'm telling you, everything tastes better on the panini grill, especially french toast. Here's a quick recipe: Beat together 4 eggs, 1/4 cup milk, 1 teaspoon vanilla, 1/2 teaspoon cinnamon and 1 tablespoon sugar. Dip bread into egg mixture and place on (very) hot panini grill. Cook 1-2 minutes or until lightly browned. Throw a couple slices of bacon on the plate and you've got yourself a dinner.
• Bacon, egg and cheese panini - Since you've already fired up the panini grill, why not try a bacon, egg and cheese? Sourdough bread makes this one an instant winner, although I did get the word yesterday that sourdough bread is "icky."
• Breakfast casserole - I never realized how many different breakfast casserole recipes there were until I was in MOPS (Mothers of Preschoolers) many years ago. Everyone has their own take on this one for sure. Here's mine: eggs, milk (or cream, preferably) frozen hash browns, whatever acceptable meat I have on hand, basil, salt, pepper and grated Cheddar cheese. Mix it up and throw it in the oven--bake until those eggs are done.
• Breakfast burritos - Not really sure how we functioned before flour tortillas. Scrambled eggs and cheese snuggled up inside of one make a quick and tasty meal. Add some bacon, tomato and avocado or make it Mexican by adding salsa and cilantro.

I'd love to include your favorite breakfast-for-dinner recipe in my cookbook. If you have one you'd like to share, email me here.

Plan B

Planning meals, making lists and going to the grocery store are among my least favorite tasks. If that wasn't enough, every night I have to figure out how to assemble the ingredients in some kind of meaningful, likable way. Sometimes it's a struggle. Between me being gone 2 1/2 nights a week and the kids' sports schedules, it's a miracle we eat anything but PBJ. But we do okay.

One thing that helps is to always have the ingredients for 3 or 4 meals on hand for nights when time gets away from me. Here are a few of our Plan B meals:

• Baked Spaghetti: Mix cooked pasta with prepared spaghetti sauce and place in a greased baking dish. Cover with mozzarella cheese and bake 20-30 minutes until cheese is melted. We like this better than regular spaghetti. I can also leave it in the fridge for the kids to heat up when I'm not home.
• Grilled Panini: Guess what my kids' favorite Christmas gift was? Our Panini Maker. As long as I have "good bread" (a somewhat elusive quest at my house) and ham, turkey and cheese, my kids are thrilled to eat panini for any meal or snack. John has also gotten very creative with the peanut butter. Why it's better than a traditional grilled sandwich, I'll never know. But it is.
• Nachos: It's kind of lame to melt cheese and chicken on chips and call it a meal, but if you throw a few vegetables and Ranch dressing on the side, it qualifies.
• Quesadillas: And speaking of cheese and the panini maker...it's a great way to make a quesadilla. I can work a lot of magic with a flour tortilla. One of my latest (and high protein) creations is to mix one cooked and chopped Morning Star sausage patty, 1 scrambled egg and a sprinkle of shredded cheese and place in a warmed flour tortilla. (Mission has a new--to me at least--whole wheat tortilla that is actually pretty good).

Throughout the week I'll be sharing more Plan B recipes along with some of my grocery shopping lists and tips. I'd love to hear your ideas for dinner in a hurry.

Sausage Corn Chowder + Tortilla Soup

The first time I met her, we had them over to our house and I served brownies. We didn't see or talk to them again for a couple years and I always wondered if it was the brownies. It a long time before I got the real scoop. I was relieved to know it wasn't the brownies.

I love her soup and I love Jamie. Read her blog and you'll love her too.

Tortilla Soup

1 lb. ground beef
1 onion, chopped
1 envelope of taco seasoning
1 envelope ranch dressing mix
1 can pinto beans
1 can kidney beans
1 can ranch style beans
1 can black beans
1 can stewed tomatoes
1 can rotel
1 can water
1 can chopped green chilies

Brown meat and onion.  Add all other ingredients.
Simmer for several hours.
Serve with tortillas, chips, sour cream, cheese, chives, guacamole and a GREAT BIG SPOON!!

Sausage Corn Chowder

1 lb. bulk sausage
1 onion, chopped
4 cups cubed potatoes, frozen are fine
1 tsp. salt
1/8 tsp. pepper
1/2 tsp marjoram
2 cups water
1 17oz. can cream style corn
1 17oz. can(or frozen) whole kernel corn
1 12 can evaporated milk

Brown sausage and onion.  Add potatoes, salt, pepper, marjoram and water.  Cook until potatoes are tender.  Add both corns and evaporated milk.  Heat through.

Next week is Plan B Week...ideas for evenings when time is short and everyone's hungry. I'll be sharing some of my own as well as some from Facebook fans who had a lot of great suggestions. Have a happy, cozy weekend.

Chicken Dumpling + Potato Cheese

I remember the first time I laid eyes on her, all bundled up in her pink blankie. She was adorable then and she is now, and a very good cook to boot. That and a working mom of two brilliant boys, grad student and pastor's wife extraordinaire. She looks good in red, don't you think?

Aunt Lisa's Chicken Dumpling Soup

2 eggs
1 cup flour
1/4 cup fresh parsley, chopped
2 teaspoons salt
1/8 teaspoon black pepper
1/2 teaspoon dried tarragon
1/4 cup butter
2 cups chopped onion
1 1/2 cup celery, chopped
2 cloves garlic, minced
1/2 cup flour
2 quarts chicken broth
1 1/2 cups carrots, chopped
3 cups chopped, cooked chicken breast

1. In a mixing bowl, combine the 1 c. flour, eggs, parsley, 2 t. salt, pepper and tarragon. Mix, and add chicken broth until a soft ball has formed in the bowl.

2. In a large pot, bring 4 c. chicken broth to a boil. Pinch off dumpling mixture and drop into boiling broth. Simmer, uncovered, 5 to 8 min. until well formed and slightly browned. Remove with a slotted spoon and drain on paper towels. Reserve dumpling cooking liquid.

3. In a large pot melt butter over medium heat. Cook onion, celery, and garlic in butter until onion is translucent. Stir in 1/2 c. flour until fully incorporated. Pour in 2 quarts chicken broth, stirring constantly. Bring to a boil. Stir in carrots. Cover, reduce heat, and simmer 15 minutes.

4. Stir in dumplings, reserved liquid and 3 c. cooked chicken. Simmer 15 minutes more before serving.

I serve this soup with Fritos!

Potato Cheese Soup

2 lg. russet potatoes
2 tablespoons finely minced celery (1/2 stalk)
1 tablespoon finely minced onion
1 tablespoon finely minced carrot (1/4 carrot)
2 cups chicken broth
1 teaspoon salt
2 teaspoons white vinegar
2 tablespoons flour
1 1/2 cups milk
1 cup plus 1 tablespoon shredded cheddar cheese
1 tablespoon shredded Monterey Jack cheese
2 slices bacon, cooked
1 tablespoon chopped green onions

1. Peel potatoes and chop them into bite-size pieces-you should have about 4 cups. Combine the vegetables with the chicken stock, salt and vinegar in a large saucepan over medium heat. Bring the stock to a boil, then turn down the heat, cover the pan, and simmer for 20 minutes.

2. Whisk together the flour and the milk in a medium bowl.

4. Remove the saucepan of vegetables from the heat and add the flour and milk mixture. Put the pan back on the heat and simmer, uncovered, for 5 to 8 minutes, or until the soup has thickened.

5. Add 1 c. cheddar cheese to the soup and simmer until melted. By this time the potatoes should be tender and falling apart. If not, continue to cook until the soup is as thick as you like it.

6. Serve soup with crumbled bacon, cheese and green onion.

I double this recipe for leftovers!

 Come back tomorrow for two more great soups to round out the week.

Carrie's Taco Soup

We go way back. We used to pack the kids in the minivan and drive to Super WalMart in Salina for two weeks worth of groceries. There was always time for a Chili's chips and salsa run.

She's one of the best cooks I know and I'll be featuring more recipes from her soon. (French Toast Supreme breaks all the rules, but soooo good.) Don't let the almost-empty nest fool you...she's the Queen of Hospitality and as my mom always said, there's always room for one more.

I've eaten this one a few times snuggled around her cozy dining room table and wish I could be there tonight for dinner. Enjoy!

Tomorrow and Friday there's a double-bonus. Tomorrow I'll feature two yummy soups from my great cook and Cutie Sister Lisa, and Friday, two from another amazing cook and my friend-for-life, Jamie.


Carrie's Taco Soup

2 lbs. ground beef or ground turkey OR 4 cups diced chicken
1 can yellow hominy
1 can red beans
1 can black beans
1 can Mexican Rotel
1 pkg taco seasoning
1 pkg Hidden Valley Ranch dressing mix
3 cans pureed tomatoes
3 cups water

Stir over medium heat, mixing in the seasonings well. bring to a simmer. Serve and garnish with cheddar cheese and sour cream.

Aunt Tricia's Vegetable Soup

True confession: My kids don't really like vegetables unless they're slathered in Ranch dressing. Unfortunately, I am one of the only ones that eats this at my house.

I wish I could get them to eat more vegetables. Their loss, because this soup is delicious.

Aunt Tricia's Vegetable Soup

1/2 cup onion, chopped
1/4 cup green pepper, chopped
1/4 cup yellow pepper, chopped
2 carrots, chopped
1/2 pound fresh green beans, chopped

In a non-stick skillet, saute in 2 tablespoons olive oil until vegetables are tender. Add 1/2 teaspoon each of salt, pepper, basil, oregano and parsley.

Combine the following in a large stockpot:

1 16-ounce can diced tomatoes
1 32-ounce can V8 Juice
1 14-ounce can chicken broth
1/2 bag frozen corn
1/2 bag frozen peas

Add sauteed vegetables and simmer several hours.

The rest of this week I'll feature 3 great soups from 2 of my favorite cooks! Taco Soup, Tortilla Soup and Sausage Corn Chowder.

Potato Soup in a Bread Bowl

This is a perennial favorite at my house. It is carb-laden comfort food and I know better than to eat it but sometimes I still do. The upside of the bread bowl is that it causes my kids to eat the soup. Again, the soup is not an exact science, but here is the recipe (which is basically like chunky mashed potatoes) to the best of my abilities:

Potato Soup

5 pounds potatoes, peeled and chopped into squares.
salt, to taste
2 chicken boullion cubes
3 tablespoons butter
2 tablespoons flour
3 cups milk
salt, pepper, basil, thyme
chives, grated cheddar cheese, bacon or bacon bits

Place peeled potatoes in a large stock pot with just enough water to cover. Salt the water with about 1 teaspoon salt, depending on your preference. Add chicken boullion cubes. Cook potatoes over medium heat until done.

Meanwhile, melt butter in a medium-sized skillet over medium heat. Blend in flour with a wire whisk and stir until well-blended. Add milk and spices, whisking constantly. Stir this mixture until it thickens and boils. Add flour/milk mixture to potatoes and heat through, do not boil. Soup should thicken.

Serve in bread bowls topped with chives, grated cheese and bacon bits.

Bread Bowls

1 cup warm water
2 1/2 teaspoons or 1 pkg dry yeast
1 teaspoon salt
2 tablespoons honey
2 tablespoons olive oil
4-5 cups flour (combination of whole wheat and unbleached if you wish)

Dissolve yeast in warm water. Add salt, honey and olive oil. Stir with a wire whisk or fork. Stir in flour, one cup at a time. Dough should be a tiny bit sticky but not stick to your fingers. Knead well for 3-4 minutes. Place in greased bowl and cover in warm place with a towel. Let rise for 30 minutes, then punch down.

Place tennis-ball sizes of dough on baking stone or greased cookie sheet, 3-4 inches apart. Flatten balls slightly, then cover with a towel and let rise for 45 minutes. Bake for 25-30 minutes in 350 degree oven or until nicely browned.

Remove bowls from oven and let cool slightly. Then slice a lid off with serrated knife. Hollow out bowls by gently removing inner portion with a small spoon. Fill with soup.

Come back tomorrow for a much healthier recipe--Aunt Tricia's Vegetable Soup. In spite of the vegetables it is delicious and may explain why she weighs less than I do.

Caramel Oatmeal Cookie Bars

Grandma's English Toffee was a promise that did not deliver. It may have been a user error and I plan to re-try; however, my initial test drive was a flop. I can't tell you the description my daughter had for the end result, but she was right. Nonetheless, I have redeemed myself with this one.

Many years ago, I adapted this recipe from three others to provide something sweet and rich for the people in my home that did not like chocolate. I think it's really good and 3/4 of my kids do too. (The other one says it's growing on her, but then, she likes chocolate.)

This isn't my simplest recipe, in fact, it's kind of a production as far as I'm concerned. It's also insanely fattening, so it's a rare treat. Best served warm with a cup of coffee and maybe some vanilla ice cream.

Caramel Oatmeal Cookie Bars

Bar/Topping:
2 cups brown sugar
1 cup butter, soft
1 teaspoon vanilla
2 eggs
2 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
3 cups oatmeal

Mix brown sugar, butter, vanilla and eggs with an electric mixer until light and fluffy. Combine flour, salt and soda and beat into butter mixture. Stir in oatmeal and mix well. Pat 2/3 of this mixture into a greased 9x13 pan, reserving 1/3 for topping.

Caramel filling:
2 tablespoons butter
1-15 ounce can sweetened condensed milk
1/4 cup brown sugar

In a small sauce pan, heat butter over medium heat until melted. Stir in sweetened condensed milk and brown sugar. Stir constantly until mixture begins to boil.

Remove caramel filling from heat and pour over oatmeal mixture. Drop remaining oatmeal mixture over caramel filling, spreading evenly.

Bake at 350 degrees for 20-25 minutes or until lightly brown.

Let cool, then cut into (small) squares.

If you live in the Chicago area, I'd love to hear about your favorite grocery store for my upcoming feature: Grocery Store Wars. Leave comments below to cast your vote. (And if you live in Kansas, you can also vote between Big Dillons and Super Wal-Mart...I really want to know!)

And also...my Facebook page is growing with extra material including tips and ideas from busy moms around the country. We'd love to have you join us!

Have a great weekend and see you Monday with Potato Soup in a Bread Bowl.

Becina's Mexican Tacos

I've blogged about them here and here. I try not to make them too often, lest my children get sick of them. Unlikely, but we have to be on guard.

I'd never even eaten one until a year and a half ago when my Hispanic co-workers initiated me. Boy am I glad they did. They won't share all of their secrets, but here's everything I've learned about Mexican Tacos:

Becina's Mexican Tacos

Steak or chicken for grilling
Marinade (see recipe below)
Fresh cilantro, chopped
Fresh garlic, minced
Fresh onion, chopped
Fresh limes
Corn tortillas, fresh

For marinade, mix 1/2 cup fresh lime juice, 1 teaspoon freshly ground pepper and 1 clove minced garlic. Sprinkle over meat, cover and refrigerate overnight.

To prepare meat, grill over hot coals until desired doneness. Slice thin.

Warm tortillas on hot skillet, just a few seconds each side. Place meat on top of two tortillas, top with cilantro, garlic, onion, juice from limes and salt.

Eat and enjoy.

I like mine with homemade guacamole as pictured above...I'll share my recipe in a later post.

For tomorrow I planned and promised Grandma's English Toffee. Well...I tried the recipe and apparently there's a reason I never remember her making it. So, instead, I will surprise you with my most special and most coveted and favored-by-my-children dessert recipe, Caramel Oatmeal Cookie Bars.

All Purpose Miracle Dough + Aunt Tricia's BBQ Chicken Pizza

Hands down, Michael's favorite dish is BBQ Chicken Pizza. He always used to request Poppy Seed Chicken (a Kansas favorite I will share during Stone Soup Week) for his birthday dinner, but one taste of BBQ Chicken Pizza and he was hooked.

This is Tricia's actual pizza we ate over New Year's weekend.

A disclaimer: my sister Tricia is the queen of BBQ Chicken Pizza. I no sooner taught her the secrets of my All-Purpose Miracle Dough that she promptly perfected it and used it to create this coveted dish. Hers is the standard by which mine is judged, and sadly, the last time I made it, it was only "almost" as good as Aunt Tricia's. One warning: I have a difficult time quantifying the ingredients of both these dishes, because I am not good at following recipes, so tryer beware.

All Purpose Miracle Dough

1 cup warm water
2 1/2 teaspoons or 1 pkg dry yeast
1 teaspoon salt
2 tablespoons honey
2 tablespoons olive oil
4-5 cups flour (combination of whole wheat and unbleached if you wish)

Dissolve yeast in warm water. Add salt, honey and olive oil. Stir with a wire whisk or fork. Stir in flour, one cup at a time. Dough should be a tiny bit sticky but not stick to your fingers. Knead well for 3-4 minutes. (Very therapeutic, kneading dough.) Place in greased bowl and cover in warm place with a towel. Let rise for 20-30 minutes, then shape into rolls, pizza dough or what have you. (I think the world would be a better place if we were all allowed to be covered in a warm place and left quietly alone for 20-30 minutes every day.)

I have used this for everything from pizza to bread bowls to cinnamon rolls.

BBQ Chicken Pizza

BBQ sauce-Sweet Baby Ray's ONLY
Chopped cooked chicken-white meat
Swiss, Mozzarella or Cheddar cheese, whatever's in the fridge
Miracle dough

After dough rises, use a rolling pin to spread out a nice thin layer on a baking stone. (Pampered Chef stone is the best, of course.) Bake crust for 10-15 minutes at 350 degrees.

FLIP CRUST OVER.

Spread sauce out over crust. Add chicken and cheese.

Bake at 350 degrees another 15 minutes or so, until cheese is bubbly and it looks done.

Tomorrow's recipe is Mexican Tacos! My FAVORITE.

Quick & Easy Quiche

I've been making one or another variations of this quiche for twenty+ years. Here's what I've learned:

• homemade crust is the gold standard, but Trader Joe's frozen will do in a pinch (I will share my crust recipe and know-how during Pie Week.)
• you can pretty much put anything you want in it, but cheese and bacon is the best
• it doesn't freeze.

We like it for dinner with muffins and a salad, but make two.

Quick & Easy Quiche

What's not to love about bacon?

1 unbaked 9-inch deep dish pie crust
2 cups Swiss cheese, grated
1 pound bacon, fried crisp-ish and crumbled
6 eggs
1/2 cup milk or cream, obviously cream is best
salt and pepper to taste
a dash of basil and a drop of vanilla

Sprinkle Swiss cheese and bacon on top of unbaked pie crust. Beat eggs with a wire whisk until foamy. Beat in milk or cream, then add salt, pepper, basil and vanilla. Pour egg mixture over cheese and bacon. Bake at 350 degrees for 45-60 minutes or until knife inserted in center comes out clean. Let sit 10 minutes before serving. Makes 1 pie.

Come back tomorrow for: Aunt Tricia's BBQ Chicken Pizza + my All-Purpose Miracle Dough

Chocolate Chip Banana Muffins

Finding ripe bananas on my kitchen counter never seems to be a problem, but making banana bread is kind of a pain. I'm sure I do something wrong, but I have a hard time getting it done in the center without over-baking the top.

The other disadvantage is having to plan ahead...by the time it sits in the oven for 60 minutes I've practically forgotten it. These yummy muffins, on the other hand, take about 17 minutes to bake, which is an approximation of my oven-attention span.

My boys don't like chocolate, so I make the first half without chips and then add them for the second half. One time I made these and accidentally left out the banana which I don't recommend. Make a double batch on the weekend and freeze some for a quick breakfast on busy mornings.

Enjoy!

Chocolate Chip Banana Muffins

1 cup sugar
2 tablespoons soft butter
1 egg
3/4 cup milk
1 cup ripe bananas, mashed well
3 cups flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1/3 cup chocolate chips, if desired

Heat oven to 350 degrees. Grease and/or paper line muffin tin. Mix sugar, butter and egg thoroughly. Stir in milk and bananas. In a separate bowl mix flour, baking powder and salt. Add dry mixture to banana mixture, stirring well. Add chocolate chips and fill muffin tins 3/4. Bake approximately 17 minutes or until nicely browned. Makes about 18.

Come back tomorrow for Quick & Easy Quiche!