Crockpot Apples

It’s FALL! In addition to the fall colors and cool running weather, we have of course been chowing down on our share of “fall” foods. Pumpkin pasta, butternut squash, pumpkin pancakes, pumpkin oatmeal, pork ragu, tea and plenty of apples. With soups, in salads, for snacks. And on Sunday, we came home from Sunflower Market with an entire tote bag full  of apples because both Jonathan and Granny Smith apples were on sale! 49c/lb! We paid under $6 for a whole tote bag FULL of apples. Continue reading “Crockpot Apples”

Refrigerator Pickles

Have I mentioned how big a deal dill pickles are at our house?? Everyone LOVES them. Except Matt because he’s weird. They are a favorite snack and we even have a specially made vintage Tupperware Pickle container for them that lives in the fridge, filled with mini gherkin goodness.

Since doing some canning last year, I’ve thought a couple of times about drying to make our own pickles. With the acidity level of pickles being pretty high (thanks to the vinegar) they would not require a pressure canner, but just a water-bath canning method. Anyhoo, as far as things to do, it’s pretty far down on the list, but then I saw a recipe on Pinterest for refrigerator pickles! They only last for a couple of weeks, but the way we go through pickles, that is NO problem. So we gave them a shot.

Super easy, super tasty, a TOTAL hit. Here’s how we dunit.

Refrigerator Dill Pickles

Ingredients

  • 2 lbs cucumbers (recipe called for “kirby” cucumbers – I used the grocery store standard, sliced 1/4 inch thick
  • 1.5 cups distilled white vinegar
  • 4t kosher salt
  • 1/3 C sugar
  • 1 t mustard seeds
  • 1 t coriander seeds (we could not find this and instead used ground coriander instead)
  • 3/4 t dill seeds
  • 3/4 C chopped fresh dill
  • 3 cloves garlic coarsely chopped

Directions

Combine vinegar, salt, sugar, mustard seeds, coriander seeds and dill seeds in a bowl and mix to combine. Cover with two cups hot water and stir until salt and sugar have dissolved and liquid is clear. Let cool to room temperature.

Toss together cucumbers, dill and garlic. A note on the cucumbers: the recipe did not say whether to peel or not, so we did two cucumbers peeled and one not peeled. They both seemed equally tasty and the peel provides a nice color and presumably some fiber, so I’d not bother with peeling next go-around. Pour the brine over the cucumber mixture and place a plate or similar on top to keep the cucumbers submerged in the brine.

Cover with plastic wrap and refrigerate overnight, stirring once or twice if you happen to think of it (we didn’t, they were delicious anyhow). Transfer to a jar the next day and enjoy for the next two weeks – if they last that long!

 

Nannersp
Check out the other great Pinteractive Projects on Nannette’s Site

Jim Lahey's Pizza Dough

from:

Ingredients
3 3/4 cups flour
2 1/2 teaspoons instant or other active dry yeast
3/4 teaspoon salt
3/4 teaspoon sugar
1 1/3 cup room-temperature water

Directions
Combine dry ingredients in a medium bowl. Add water, reserving the last 1/3 cup until you are sure the dough won't be too wet. Mix thoroughly for at least 30 seconds. Dough should be stiff and not sticky.

Form dough into a ball and leave in the bowl to rise until more than doubled in volume, about 2 hours. Split into two even pieces and use immediately or freeze for later.

Pizza bakes with raw crust, topped, for 15 minutes at 500 degrees.

Buff Chick Hotwing Dip

Ingredients
Two 9.75-oz. (or 10-oz.) cans 98% fat-free chunk white chicken breast in water, drained
One 8-oz. tub fat-free cream cheese, softened
1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
1/2 cup shredded part-skim mozzarella cheese
1/4 cup fat-free ranch dressing
1/4 cup fat-free Greek yogurt (Fage 0% is the best!)

Directions
Preheat oven to 350 degrees.

Place cream cheese in a medium bowl and stir until smooth. Mix in Frank’s RedHot, mozzarella cheese, ranch dressing, and yogurt. Stir in chicken until thoroughly combined. Spoon mixture evenly into a deep 8-inch by 8-inch baking dish.

Bake in the oven for 20 minutes, or until mixture is heated through. Stir well and enjoy!

P.S. We love dipping carrot sticks and red bell pepper chunks into this dip, but we’ve also dunked baked tortilla chips into it and used it as a sandwich spread!

MAKES 15 SERVINGS

HG Alternative! To make this dish FAST, skip the oven altogether. Prepare dip according to the directions, but in a microwave-safe dish. Then microwave uncovered on high for 5 minutes (stopping and stirring halfway through cooking), or until hot.

Nutritional Info (1/15 Recipe or 1/4 cup(
68 calories, 1.5g fat, 616mg sodium, 2g carbs, 0g fiber, 1g sugars, 10g protein

Energy Bars

from: Ellie Krieger

Ingredients
Cooking spray
1 cup quick cooking rolled oats
1/2 cup raw unsalted sunflower seeds
1/2 cup toasted wheat germ
1/4 cup whole-wheat pastry flour
1/2 cup dried apricots
1/2 cup raw almonds
1/2 cup raisins
1/2 cup pitted dried dates
1/2 cup powdered nonfat dry milk
1/2 teaspoon ground cinnamon
1/3 cup pure maple syrup
2 large eggs

Directions
Preheat the oven to 350 degrees F. Coat a 9 by 13-inch baking pan with cooking spray. Place all ingredients except the syrup and eggs in a food processor and pulse until the mixture is finely chopped. Add the syrup and eggs and pulse until the mixture is well combined. It will resemble a coarse paste.

Transfer to the baking pan and spread evenly. Bake until just done, about 20 minutes. Cut into 20 squares.

Nutritional Info (1 bar (makes 20)(
Calories 133; Total Fat: 5 grams; Saturated Fat: 0.6 grams; Protein: 5; grams; Carbohydrates: 20 grams; Fiber: 2.5 grams

All Day Apple Butter

from: allrecipes.com

Ingredients
5 1/2 pounds apples – peeled, cored and finely chopped
4 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt

Directions
Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.

Cover and cook on high 1 hour. Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown. Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.

Spoon the mixture into sterile containers, cover and refrigerate or freeze.

Spinach Pesto

from: The Birthday Cake Book

Ingredients
For the Cake
2-3 T soft unsalted butter and 2-3 T all-purpose flour for the pan
2 1/4 C sifted cake flour
1 T plus 1/8 t baking powder
1/2 t salt
16 T (2 sticks) unsalted butter, softened to the consistency of mayonnaise
1 1/2 C plus 1/2 C granulated sugar
5 extra-large eggs, warmed in their shells
3 fl. oz plus 1 C sipping-quality bourbon
2 C (7 oz) toasted pecan halves
mint sprigs and leaves for decoration

For the Sauce
1/4 C fresh orange juice
1 T fresh lemon juice
4 C peeled and coarsely chopped fresh peaches (6-8) or thawed drained premium-quality frozen peach slices

Directions
This cake is best if made 1-2 days before you plan to serve. To make the cake, set your oven to 350. Brush both bottom and sides of a bundt or tube pan with butter and coat with flour. Knock off the excess. Sift the four, baking powder and salt together in a bowl. In a large mixing bowl, beat the butter on med speed until creamy. Continue beating while sprinkling in 1 1/2 C sugar a tablespoon at a time then beat until very light. Add the eggs one at a time, beating until blended after reach, then beat until very light and creamy. Add the flour in three parts (sprinkling i over the bowl), alternating with 3 oz bourbon in two parts – beat on the lowest speed possible and just until each addition disappears. Sprinkle over the pecans and fold the batter with a large flexible rubber spatula to finish blending thoroughly. Smooth into the pan, slightly pushing the batter up against the sides and the tube.

Bake in the middle of the oven until a toothpick comes out clean from the center of the cake, 55 to 60 min. Heat 1/2 C of the bourbon and 1/4 cup of the sugar together stirring until the sugar dissolves. Pierce the top of the cake with a fork then pour the syrup evenly over the cake. Cool 15 minutes in the pan on a rack then turn out onto the rack, rumpled side up, to cool completely. When cool, heat the rest of the bourbon and sugar as before. Set the cake smooth side up, pierce as before and pour over the syrup. Wrap air-tight and set in a cool place to mellow for up to 2 days before serving.

To make the sauce, in a food processor or mixing bowl, blend the orange and lemon juices and then add the preserves and briefly blend. Turn into a bowl, add the peaches and stir gently until each slice has been moistened. Chill, tightly covered, at least 1 hour. This is at its best for about 4 hours.

To assemble the cake, just before serving, unwrap the cake and set it, smooth side up, on a platter. Plant a banner of greeting and arrange the (peach colored) candles, tucking a mint leaf or two beside each candle. Garland the bottom with branches of mint. Serve each piece of cake on a plate, encircled with peach sauce.

from: TheKitchn

Ingredients
1.5 ounces goat cheese
1.5 ounces whole-milk ricotta
(or 3 ounces of either goat cheese or ricotta)
2 cloves garlic, peeled with root end trimmed off
1 Tablespoon extra-virgin olive oil
1 Tablespoon lemon juice
10-12 ounces of spinach, washed and spun dry
salt and pepper to taste

Directions
Add the cheeses, garlic, olive oil, and lemon juice to the bowl of a food processor and mix until combined. Add the spinach and run the food processor until the mixture has formed a thick paste. If the spinach won't fit all at once, add it in batches. Taste for seasonings, adding salt, pepper, and lemon juice as needed.

Sour Cream Chocolate Frosting

from: Parenting

Ingredients
4 mini­whole-wheat pitas, split
1 cup chopped cooked chicken (such as Perdue)
1/2 cup grated carrot
1 cup frozen corn kernels, defrosted
1/2 cup barbecue sauce
1/2 cup shredded reduced fat cheddar cheese

Directions
Preheat oven to 350 degrees. Place split pitas on a baking sheet. Put chicken, carrot, corn, and barbecue sauce in a mixing bowl and stir to combine. Spoon 2 tablespoons chicken mixture onto each pita. Sprinkle 1 Tbs of cheese on top of each, and bake until cheese is bubbly, about 8 minutes.

Nutritional Info (1/4 recipe(
238 calories, 5 g fat (2 g saturated), 523 mg sodium, 38 mg cholesterol

from: Parenting

Ingredients
1/4 cup orange juice
3 tsp lemon juice
1 tbs white wine vinegar
2 tbs canola oil
1 tbs honey
1 tbs peeled, grated ginger
Salt and pepper to taste

4 small flounder fillets, 4 to 6 ounces each
4 cups snow peas (about 3/4 pound)
Lemon wedges

Directions
Whisk the first 7 ingredients (OJ through S&P) together to create the dressing.

Place each fish fillet on a large square of foil and turn of the edges of the foil. Top each fillet with 1 cup of snow peas and 2 tablespoons of dressing. Fold the foil around the fish to form a pouch, and crimp so it is sealed.

Put the foil pouches on a baking sheet and bake at 425 for 15-20 minutes, until fish flakes easily with a fork. Service with rice and garnish with lemon.

Nutritional Info (1 packet(
273 calories, 11 g fat, 118 mg sodium, 68 mg cholesterol

from: Parenting

Ingredients
2 1/2 lb beef brisket
1/2 tsp pepper
1 package dried onion-soup mix
2 tsp dry mustard
3/4 cup water
12 baby carrots

Directions
Brown the brisket on all sides in a large skillet over medium heat, about 5 minutes per side. Sprinkle with pepper. Place in a 4- to 6-quart slow cooker.

In a medium bowl, combine the soup mix, mustard, and water. Stir well. Pour over brisket. Add carrots to pot and stir. Cover and cook on low for about 6 hours — meat will be soft and tender, almost falling apart.

Remove from cooker and let stand for 15 minutes before slicing thin. Serve on sandwich buns, with ketchup or mustard.

Nutritional Info (1/8 recipe(
237 calories, 12 g fat (4 g saturated), 385 mg sodium, 83 mg cholesterol

from: Parenting

Ingredients
Cooking spray
6 oz-package stuffing mix
4 cups broccoli florets
4 chicken cutlets (approximately 4 oz each)
1/2 cup jarred chicken gravy
Pepper

Directions
Heat oven to 400 degrees. Spritz center of 4 sheets of foil with cooking spray. Prepare stuffing according to package directions, excluding butter. Place 1/4 stuffing in center of each foil sheet. Top with 1 cup broccoli and a chicken cutlet. Drizzle 2 tablespoons gravy over each cutlet; sprinkle with pepper.

Seal packages and place on foil-covered baking pan. Bake 25 minutes or until chicken is cooked through (to 170 degrees). Reheat remaining gravy and serve on the side.

Nutritional Info (1 packet(
318 calories, 5 g fat (1 g saturated), 880 mg sodium, 66 mg cholesterol

from: Parenting

Ingredients
1 cup rice
2 Tbs butter
½ small onion, finely chopped (about ½ cup)
1 clove garlic, minced
10-oz package frozen peas
Pinch salt
¼ cup chicken broth or prepared bouillon
30 basil leaves (about 1 cup loosely packed)
cup grated parmesan cheese

Directions
Prepare rice according to package directions. Meanwhile, melt butter in a skillet over medium heat. Add the chopped onion and cook, stirring frequently, until quite soft but not brown, about 8 minutes. Add the garlic and cook 2 minutes more. Add the peas and a pinch of salt, stir thoroughly with the garlic and onion mixture, then add the chicken broth. Cover pan and bring to a boil; boil 2 minutes (not more, or the peas will be overdone).

Remove from heat and transfer contents to the bowl of a food processor. Add the basil leaves. Process for about 15 seconds, until the peas are beginning to be mashed and the basil is chopped but there are still many whole pieces of pea in the mixture. Combine thoroughly with the cooked rice and parmesan cheese. Serve immediately.

from: Weight Watchers Shortcuts Cookbook

Ingredients
1/2 C plain fat-free Greek-style yogurt
1 T lemon juice
1 T chopped fresh mint
12 oz packaged fully-cooked turkey meatballs
4 6-inch multi-grain pitas
1 tomato, chopped
1/2 cucumber, peeled, seeded and chopped

Directions
Combine yogurt, lemon juice & mint in a bowl and set aside. Spray large non-stick skillet with cooking spray and heat over medium. Add meatballs and cook, covered, turning frequently until heated through, about 5 minutes.

Cut a pocket in each pita. Fill with 3 meatballs, tomatoes, cucumber and about 3 T of the yogurt sauce. Serve immediately.

Nutritional Info (1 pocket(
353 cals, 9 g fat, 787 mg sodium, 43 g carbs, 4 g fiber, 26 g protein, 144 mg calcium

from: adapted from Rachael Ray's Recipe

Ingredients
grilled or roasted chicken breast, cut into small chunks or strips
buffalo sauce (we like Frank's best)
scallions
monterey jack cheese
bleu cheese crumbles
finely chopped scallions
pizza crust of your choice

Directions
Toss the chicken in the sauce and assemble the pizza as you would any pizza. This seems to work paticularly well if you put the jack cheese on last since it contains the bleu cheese crumbles.

Bake it up … and enjoy (possibly with celery and carrot sticks and a beer?)!

from:

Ingredients
1 pound uncooked lean ground beef (with 7% fat)
1 small onion(s), chopped
14 1/2 oz canned diced tomatoes, with chiles, drained, reserve 1 Tbsp of liquid
1 cup canned yellow corn, drained, or frozen, thawed corn kernels
10 items olive(s), Kalamata, sliced
2 Tbsp canned jalapeno peppers, pickled, chopped (optional)
3/4 tsp table salt, divided
1/4 tsp ground cumin
1/8 tsp black pepper
3/4 cup polenta, quick-cooking
3 cup canned chicken broth
1/3 cup salsa
1/3 cup shredded reduced-fat Mexican-style cheese
2 Tbsp cilantro, or scallion, fresh, chopped (optional)

Directions
Heat a large nonstick skillet over medium-high heat. Cook beef and onion, stirring frequently, until meat is fully cooked, about 5 to 7 minutes; drain off any liquid. Stir in tomatoes and reserved liquid, corn, olives, jalapenos (if using), 1/4 teaspoon of salt, cumin and pepper; simmer 5 minutes to allow flavors to blend.

Meanwhile, in a small pot, combine cornmeal, broth and remaining 1/2 teaspoon of salt; stir well. Bring to a simmer and cook, stirring constantly, until cornmeal is thick, about 5 minutes.

Spoon polenta onto a large serving plate and top with beef mixture. Top with salsa, cheese and cilantro (or scallion). Divide into 6 portions and serve.

from:

Ingredients
3/4 pound dry lasagna noodles
1 Tbsp olive oil
2 large Spanish onion, peeled, cut in half and sliced into 1/4-inch-thick slices
1 Tbsp rosemary, fresh, chopped
1/2 cup water
1/4 cup Coca-Cola Diet Coke, or other brand
1 sprays cooking spray
6 medium portobello mushroom(s), stems removed, caps cut in half and sliced into 1/4-inch-thick slices
1/2 pound cremini mushrooms, stems removed, caps sliced into 1/4-inch-thick slices
1/2 tsp table salt
2 Tbsp olive oil
1 Tbsp butter
3 Tbsp all-purpose flour
3 cup fat-free skim milk
3 medium garlic clove(s), chopped
1/2 tsp freshly grated nutmeg
1/4 cup grated Parmesan cheese, fresh, divided (Parmigiano Reggianno recommended)

Directions
Place a large pot of water over high heat; bring to a boil. Add noodles; boil for 10 minutes, stirring to prevent sticking. Drain noodles and briefly rinse under cool water to prevent sticking; set aside.

Place a very large nonstick skillet over medium-high heat. Add 1 tablespoon of oil and onions; cook, without stirring for 3 minutes, and then continue to cook, stirring occasionally, for another 7 minutes. Add rosemary and water; scrape up any food from bottom of pan using a wooden spoon. Cook until water evaporates, about 2 to 3 minutes. Add soda and cook until onions are nicely browned and soft, about 3 to 4 minutes; remove to a large bowl and set aside.

Coat same skillet with cooking spray; place over medium-high heat. Add mushrooms and cook, without stirring, until they start to brown, about 2 to 3 minutes; sprinkle with salt and stir. Continue to cook mushrooms, stirring occasionally, until liquid evaporates and mushrooms are browned, about 3 to 4 minutes; add to onion bowl. (If mushrooms are too cramped in skillet, either use 2 skillets or cook them in 2 batches.)

Preheat oven to 350ºF.

To make sauce, place same skillet over medium heat. Add remaining 2 tablespoons of oil and butter; allow butter to melt. Add flour, stirring constantly with a wooden spoon, until combined, about 1 minute. Add milk, a little at a time, stirring to prevent lumps; bring to a boil. Stir in garlic and cook, stirring continuously, until thick, about 3 to 4 minutes. Add nutmeg and 2 tablespoons of cheese; stir to combine and set aside.

To assemble lasagna, spread 1/3 cup of sauce over bottom of a 9- X 11-inch lasagna pan or baking dish. Place 3 noodles over sauce in a single layer; spread with 1/3 cup of sauce and about 1 1/2 cups of onion-mushroom mixture. Top with 1/4 cup of sauce and then 3 more noodles; spread with 1/3 cup of sauce and about 1 1/2 cups of onion-mushroom mixture. Top with 1/4 cup of sauce and then 3 more noodles; spread with 1/3 cup of sauce and about 1 1/2 cups of onion-mushroom mixture. Top with 1/4 cup of sauce and then top with the remaining 2 tablespoons of cheese.

Bake for 20 minutes; change oven temperature to broil. Broil until top of lasagna is crispy, about 2 to 3 minutes. Remove from oven and let rest for 10 to15 minutes.

from: Giada De Laurentis

Ingredients
1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed

Directions
Preheat the oven to 400 degrees F.
Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.

Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

from: Vastness of the Internet

Ingredients
1 cup butter
2 1/2 cups white sugar
3 eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups buttermilk
3 3/4 cups all-purpose flour
2 1/4 teaspoons baking powder
2 1/2 teaspoons baking soda

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9×13 inch pans. Sift together the flour, baking powder and baking soda. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pans. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick

from: Vastness of the Internet

Ingredients
1 cup semisweet chocolate chips
4 tablespoons butter
1/2 cup sour cream
1 teaspoon vanilla extract
1/4 teaspoon salt
2 3/4 cups confectioners' sugar

Directions
Melt chocolate and the butter together. Let cool and blend in the sour cream, vanilla, and salt. Gradually add the confectioner's sugar until the frosting is of spreading consistency, beat well.

Orange Puree

from: Matt & Jess original

Ingredients
1/2 C refried beans or black beans
1/4 C cooked ground beef (seasoned as you or your baby likes it)
2 T cheddar cheese

Directions
If using black beans, mash them with a fork. Then combine beans, beef and cheese together.

from: 171

Ingredients
2 C ricotta cheese
3 T greated parmesan cheese
1 scant cup all purpose flour
salt
pesto, butter and more parmesan to serve

Directions
Bring a large pot of salted water to a boil. Mix the ricotta, flour, parmesan and a pinch of salt in a large bowl. With lightly floured hands, roll the dough into thin sausages (5/8 inch thick is recommended). Cut into little dumplings about 3/4 inch long.

Drop them into the boiling water and cook for about 45 seconds (they will rise to the surface). Remove with a slotted spoon and serve immediately with pesto (sun dried tomato is very good), butter and parmesan.

from:

Ingredients
buffalo mozzarella
good tomatoes
romaine lettuce
balsalmic vinegarette dressing

Directions
Cut up the mozarella, tomatoes and romaine into good bite-sized pieces. Toss together with the balsalmic vinegarette dressing.

from: Everyday Food

Ingredients
8 tablespoons (1 stick) unsalted butter, plus extra for the cups
10 ounces semisweet chocolate, roughly chopped
4 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 cup granulated sugar, plus extra for the cups
3 tablespoons all-purpose flour, plus extra for the cups 1/2 cup miniature marshmallows
2 tablespoons unsweetened cocoa powder

Directions
Heat oven to 375° F. Generously butter, flour, and sugar eight 6-ounce ovenproof coffee cups, mugs, or ramekins. Wipe the rims clean.

Place the butter and chocolate in a large heatproof bowl. Set it over a pan of simmering water, and heat, stirring once or twice, until melted and smooth. Remove from heat. Let cool for 5 minutes.

With an electric mixer on medium-high, beat the eggs, egg yolk, vanilla, salt, and 1/2 cup of the sugar until the volume doubles and the mixture becomes foamy, about 5 minutes. Stir the flour into the chocolate mixture, mixing until incorporated. Reduce speed to low and slowly add the chocolate mixture to the egg mixture, mixing until incorporated. FIll each cup about 1/2 inch from the rim. Bake until the cakes puff and begin to crack on the surface but are still a bit runny in the center, 13 to 17 minutes, depending on the size of the cups. Remove from oven. Sprinkle with the marshmallows and return to oven until the marshmallow begins to crisp, 2 to 4 minutes. Remove from oven. Let cool for about 5 minutes. Sift the cocoa over the top.

from: Parenting

Ingredients
Cooking spray
1 cup whole-grain cereal flakes (like Wheaties or Total)
1/4 cup wheat germ, unsweetened
2 Tbs grated parmesan
6-oz package macaroni and cheese
1/4 to 1/2 cup White Puree
1/2 to 1/2 cup Orange Puree
2 Tbs butter

Directions
Preheat oven to 375 degrees. Coat casserole dish with cooking spray. Put cereal in zip-close bag and crush to coarse crumbs. Pour crumbs in a bowl and mix in wheat germ and parmesan.

2. Prepare macaroni and cheese according to package directions, adding White Puree, Orange Puree, or both (use no more than 1/2 cup puree total per 6-oz box of macaroni and cheese). Transfer to casserole dish, sprinkle with crunchy topping, and dot with butter. Bake 10 to 15 minutes, or until topping is golden.

Nutritional Info (1/4 recipe(
313 calories, 18 g fat (10 g saturated), 418 mg sodium, 45 mg cholesterol

from: Parenting

Ingredients
1 yam, peeled and cut in chunks
3 carrots, peeled and cut in chunks
2 Tbs water

Directions
In a pot, cover yam and carrots with cold water. Boil 25 minutes, or until very tender.

Drain and puree in food processor with water until completely smooth (no telltale chunks!), 1 minute. If necessary, add up to 1 tablespoon water to make puree smoother.

White Puree

from: Matt & Jess original

Ingredients
1/2 C refried beans or black beans
1/4 C cooked ground beef (seasoned as you or your baby likes it)
2 T cheddar cheese

Directions
If using black beans, mash them with a fork. Then combine beans, beef and cheese together.

from: 171

Ingredients
2 C ricotta cheese
3 T greated parmesan cheese
1 scant cup all purpose flour
salt
pesto, butter and more parmesan to serve

Directions
Bring a large pot of salted water to a boil. Mix the ricotta, flour, parmesan and a pinch of salt in a large bowl. With lightly floured hands, roll the dough into thin sausages (5/8 inch thick is recommended). Cut into little dumplings about 3/4 inch long.

Drop them into the boiling water and cook for about 45 seconds (they will rise to the surface). Remove with a slotted spoon and serve immediately with pesto (sun dried tomato is very good), butter and parmesan.

from:

Ingredients
buffalo mozzarella
good tomatoes
romaine lettuce
balsalmic vinegarette dressing

Directions
Cut up the mozarella, tomatoes and romaine into good bite-sized pieces. Toss together with the balsalmic vinegarette dressing.

from: Everyday Food

Ingredients
8 tablespoons (1 stick) unsalted butter, plus extra for the cups
10 ounces semisweet chocolate, roughly chopped
4 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 cup granulated sugar, plus extra for the cups
3 tablespoons all-purpose flour, plus extra for the cups 1/2 cup miniature marshmallows
2 tablespoons unsweetened cocoa powder

Directions
Heat oven to 375° F. Generously butter, flour, and sugar eight 6-ounce ovenproof coffee cups, mugs, or ramekins. Wipe the rims clean.

Place the butter and chocolate in a large heatproof bowl. Set it over a pan of simmering water, and heat, stirring once or twice, until melted and smooth. Remove from heat. Let cool for 5 minutes.

With an electric mixer on medium-high, beat the eggs, egg yolk, vanilla, salt, and 1/2 cup of the sugar until the volume doubles and the mixture becomes foamy, about 5 minutes. Stir the flour into the chocolate mixture, mixing until incorporated. Reduce speed to low and slowly add the chocolate mixture to the egg mixture, mixing until incorporated. FIll each cup about 1/2 inch from the rim. Bake until the cakes puff and begin to crack on the surface but are still a bit runny in the center, 13 to 17 minutes, depending on the size of the cups. Remove from oven. Sprinkle with the marshmallows and return to oven until the marshmallow begins to crisp, 2 to 4 minutes. Remove from oven. Let cool for about 5 minutes. Sift the cocoa over the top.

from: Parenting

Ingredients
Cooking spray
1 cup whole-grain cereal flakes (like Wheaties or Total)
1/4 cup wheat germ, unsweetened
2 Tbs grated parmesan
6-oz package macaroni and cheese
1/4 to 1/2 cup White Puree
1/2 to 1/2 cup Orange Puree
2 Tbs butter

Directions
Preheat oven to 375 degrees. Coat casserole dish with cooking spray. Put cereal in zip-close bag and crush to coarse crumbs. Pour crumbs in a bowl and mix in wheat germ and parmesan.

2. Prepare macaroni and cheese according to package directions, adding White Puree, Orange Puree, or both (use no more than 1/2 cup puree total per 6-oz box of macaroni and cheese). Transfer to casserole dish, sprinkle with crunchy topping, and dot with butter. Bake 10 to 15 minutes, or until topping is golden.

Nutritional Info (1/4 recipe(
313 calories, 18 g fat (10 g saturated), 418 mg sodium, 45 mg cholesterol

from: Parenting

Ingredients
1 yam, peeled and cut in chunks
3 carrots, peeled and cut in chunks
2 Tbs water

Directions
In a pot, cover yam and carrots with cold water. Boil 25 minutes, or until very tender.

Drain and puree in food processor with water until completely smooth (no telltale chunks!), 1 minute. If necessary, add up to 1 tablespoon water to make puree smoother.

from: Parenting

Ingredients
One 15-oz can cannellini beans, rinsed and drained
1 Tbs water

Directions
Pulse cannellini beans and water in a food processor until smooth, about 1 minute. Puree should be the consistency of peanut butter. If necessary, add additional water, 1 teaspoon at a time, until there are no bean flecks visible.