Garlic-Butter Roasted Veggies

Prep: 10 minutes
Cook: 40-50 minutes
Yield: 5 servings

2 medium turnips, peeled and chopped into 1-inch pieces
2-3 medium carrots, peeled and chopped into 1-inch piece
2 medium potatoes, chopped
1 large green bell pepper, seeded and chopped
one small white onion, chopped
2 cloves garlic, minced
2 Tbsp butter
2 Tbsp olive oil
1/2 cup coarsely chopped fresh parsley
1/4 cup chopped fresh dill

Combine veggies in a baking dish and spread out evenly. Toss with olive oil and garlic and add butter to pan. Sprinkle herbs over vegetables.

Bake at 350 degrees for 40-50 minutes or until veggies are tender. Stir occasionally to coat with olive oil and butter. Add additional olive oil if mixture seems too dry.

Tips and Tricks
I used red potatoes, because the thinner skin means I didn't have to peel them. Omit or add additional vegetables to meet your families tastes.
Make It Healthier
Use unsalted butter or trans-fat free spread.
How Kids Can Help
Older kids can peel the carrots and turnips. Younger kids can sprinkle the herbs.
Recipe Source
original recipe

Apple and Pear Crisp

Prep: 20 minutes
Bake: 50 minutes
Yield: 9 servings

1 pound apples cut into 1-inch-thick slices
1 pound pears, cut into 1-inch-thick slices
2 tsp fresh lemon juice
4 tbsp dark brown sugar, unpacked
Topping
1 large egg(s)
6 tbsp dark brown sugar, unpacked
1/4 tsp table salt
1 tsp ground cinnamon
1 cup(s) rolled oats
6 tbsp light butter, melted

Place apple and pear slices in a medium bowl. Toss with lemon juice and sugar; set aside.

To make topping, in another medium bowl, beat egg. Add sugar, salt and cinnamon; mix to combine. Add oats; mix well.

Spoon fruit into a glass baking dish and evenly sprinkle oat mixture on top; drizzle with melted butter. Bake at 375 until fruit starts to bubble and topping starts to brown, about 45 to 50 minutes. Allow crisp to cool completely before serving.

Tips and Tricks
Peeling the fruit is optional. Use any variety of apple you prefer.
Make It Healthier
Use less sugar. Use unsalted butter or trans-fat free spread.
How Kids Can Help
Measure ingredients. Pour topping over fruit.
Recipe Source
Weightwatchers.com

Heydey Bars

Yield: 20-25 cookies


14 oz. bag of Caramels
9 oz. package of vanilla sugar wafers
1/4 cup of water
3or4 cups of chopped peanuts
8 oz. Hersheys Chocolate Bar, Milk or Dark


Separate the Sugar Wafers with a knife,carefully removing the filling,so that all you have left are the wafers themselves.Stack the empty wafers in stacks of 3.On a sheet of wax paper,take one(1)wafer from each stack,and lay them out on the wax paper.Put the caramels in a microwave safe bowl and add the water to them.Microwave them on high for 5 minutes,stopping after each minute to stir them.When they are completely melted,use a spoon to drizzle the caramel on each wafer,doing on 5 at a time,then put a second wafer from the stack on each when you finish.Drizzle caramel on all the remaining wafers on the wax paper the same way,5 at a time.Now drizzle caramel on all the ones you just finished,and add the third wafer to each of them.You should end up with between 20 and 25 completed cookies with three wafers each with caramel in between.Put the chopped peanuts in a bowl.Using a pair of tongs,dip each cookie in the melted caramel,drain off the excess caramel,then roll in the peanuts,completely covering the cookie,and set on wax paper.Finish all the remaining cookies the same way.After letting them sit for ten minutes to set,break up the chocolate bar in a microwave safe bowl,and microwave on high 30 seconds at a time,stirring after each time,until its completely melted.Using a spoon,drizzle the chocolate in stripes over the cookies.Let the cookies rest until completely set.

Makes 20-25 cookies.

Tips & Tricks:
3-4 cups of nuts is way too much. Use about 2 or 2 1/2. I ran short on caramel and had to melt more--so use about 50% more than the recipe calls for. I used bulk milk chocolate coating instead of Hershey bars. Be sure to buy extra wafers because some will break while you try to remove the filling.

Vampire Cookies

Just in time for Halloween--check out what is cooking over at Baking Bites. I can't wait to try these!

Pork Potstickers With Garlic-Ginger Dipping Sauce

I made this dish after my husband put in a request for Asian potstickers. This recipe from The Food Network was easy and absolutely delicious!

Prep: 20 minutes
Cook: 20 minutes
Yield: 35-40 potstickers

1/2 pound ground pork
1/4 cup finely chopped scallions
2 tablespoons finely chopped red bell pepper
1 egg, lightly beaten
2 teaspoons ketchup
1 teaspoon yellow mustard
2 teaspoons Worcestershire sauce
1 teaspoon light brown sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
35 to 40 small wonton wrappers
Water, for sealing wontons
3 to 4 tablespoons vegetable oil, for frying
1 1/3 cups chicken stock, divided

FOR SAUCE:
1/4 cup soy sauce
1/8 cup balsamic vinegar
1/4 cup water
1/4 Tbsp grated ginger
2 Tbsp chopped scallions
2-3 drops sesame oil
1 clove garlic, minced

Preheat oven to 200 degrees F.

Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.

To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.

Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven.

Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked.

To make sauce, mix all ingredients together.

Tips and Tricks
Follow the directions on the wonton wrappers for shaping. Wonton wrappers are usually found in the refrigerates section at the grocery store.
Make It Healthier
Use lean ground pork. Omit salt. Use low-sodium soy sauce and broth.
How Kids Can Help
Mix filling in bowl. Older kids can help fill and seal the wonton wrappers.
Recipe Source
The Food Network (potstickers), original recipe (dipping sauce)

Pumpkin Waffles

This recipe is from the Kennebec Inn a gorgeous bed and breakfast in Bath, Maine. Sounds like the food isn't too bad either! I can't wait to try out this recipe this weekend.

Pumpkin Waffles

To save time in the morning, mix the dry ingredients the night before. Top the waffles with fresh fruits in season and whipped cream for added elegance.

Ingredients

1/2 cup all-purpose flour

1/2 cup whole wheat flour

1-1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

2 eggs, room temperature

2 Tablespoons light brown sugar

1 cup buttermilk, room temperature

4 Tablespoons butter, melted

1/2 cup canned pumpkin

1/4 cup finely chopped apple, peeled and cored

1/3 cup ground toasted walnuts

In a large bowl, sift together the flours, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside. In a separate large bowl, beat together the eggs and brown sugar. Add the buttermilk, butter, and pumpkin; beat well. Add the liquid mixture to the flour mixture and stir until just blended. Fold in the apples and nuts.

Ladle the batter into a hot, well-oiled waffle iron (or non-oiled no-stick waffle pan) and cook until done. Serve with butter and a choice of warmed syrups such as maple, blueberry, and raspberry.

Serves: 4

Revisiting Texas 2 Step Chicken

Texas 2 Step Chicken

A new spin on an old favorite:

Use cooked (leftover?) shredded chicken instead of boneless skinless breasts. Makes a nice, thick filling for burritos.