Sherah's Notes:
I thought these were pretty darn good. They turned out almost cake-like but more dense, definitely filling. And good enough that I ate 4 in one sitting...yeah, 'nuff said. However, the children didn't really think so and several of them chucked theirs into the trash. LOL. Normally if that happens I wouldn't include it on this site, but since about half of us loved them - then we'll be making them again.
Sweet Potato Muffins - adapted from Finding Joy in My Kitchen (includes pictures).
2 C whole wheat flour
2 tsp. baking powder
1 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. sea salt
1/4 C honey
1/4 C brown sugar
1 egg
1 C sweet potato, mashed
1/4 C raisins, optional
1/2 C milk
3 T applesauce
1 C semi-sweet chocolate chips
1/4-1/2 C granola (for topping, optional)
In a large bowl, combine flour, salt, nutmeg, cinnamon, and baking powder. Add to the flour the honey, brown sugar, egg, sweet potato, milk and applesauce. Mix together the ingredients. Stir in chocolate chips.
Scoop dough into greased muffin cups (you'll need about 15 muffin cups). Top with a tsp. or so of granola. Press granola firmly into the muffins.
Bake at 400 for 12-15 minutes, or until muffins are done.
Tuesday, October 20, 2009
Wednesday, October 14, 2009
Creamy Chicken Casserole
This is a delicious casserole that I put together tonight using the leftovers from Crockpot Chicken Creamy. It's a pretty versatile recipe - use more or less as your family likes it.
4 cups of Crockpot Chicken Creamy (lots of chicken chunks + gravy)
1 can green beans, drained
2-3 cups of macaroni noodles, cooked
1 can of Cream of Mushroom soup
1 cup of chicken broth
1 T. parmesan cheese
2 cups shredded cheddar cheese
garlic powder to sprinkle on top
bread crumbs to sprinkle on top
In a medium sized bowl, mix together the first 6 ingredients. Dump in a 9x13 pan and smooth evenly. Sprinkle with cheddar cheese, then sprinkle with garlic powder. Add the bread crumbs to make a crusty top.
Bake at 350 for 30 minutes or until heated through, cheese is melted, and it's bubbly.
Sherah's Notes:
The pickiest eater in our family (Isaac) LOVED it, as well as everyone else except for Jack (almost 2). They all asked me to make it again! Served with salad and garlic bread.
4 cups of Crockpot Chicken Creamy (lots of chicken chunks + gravy)
1 can green beans, drained
2-3 cups of macaroni noodles, cooked
1 can of Cream of Mushroom soup
1 cup of chicken broth
1 T. parmesan cheese
2 cups shredded cheddar cheese
garlic powder to sprinkle on top
bread crumbs to sprinkle on top
In a medium sized bowl, mix together the first 6 ingredients. Dump in a 9x13 pan and smooth evenly. Sprinkle with cheddar cheese, then sprinkle with garlic powder. Add the bread crumbs to make a crusty top.
Bake at 350 for 30 minutes or until heated through, cheese is melted, and it's bubbly.
Sherah's Notes:
The pickiest eater in our family (Isaac) LOVED it, as well as everyone else except for Jack (almost 2). They all asked me to make it again! Served with salad and garlic bread.
Tuesday, October 13, 2009
Our Favorite French Bread
1C + 1T. warm water
3 cups bread flour (I use all-purpose because I don't have any)
2 tsp. sugar
1 tsp. salt
1 T. butter (you can use half if you want)
2 tsp. active dry yeast (OR 1 1/2 tsp. bread machine/fast rise yeast)
Place ingredients in your bread machine in this order:
1) Water
2) Butter, cut into chunks
3) Salt
4) Flour
5) Sugar
6) Yeast
Set the bread machine on the dough setting and allow dough to knead. My setting takes 1.4 hours. After the dough cycle ends, remove dough and place on a floured surface. Cover and allow dough to sit for 15 minutes.
Knead dough just a bit, and shape into a loaf. Cover, and let dough rise for 30 minutes. (if you have to let it rise a little longer, it's ok).
Preheat oven to 350 degrees. Lightly spray a cookie sheet (no need if you have a baking stone), and bake for 15-25 minutes or until slightly browned on the top.
Sherah's Notes:
The first time I baked this bread, I waited until it truly was a bit brown on the top - about 25 minutes. The crust came out crunchy and a little too hard for my children to chew. So for my family with lots of littles, I now bake it 20 minutes tops, and the top is not browned at all. But it's more soft and chewy instead of hard and crunchy - they devoured it and wished out loud that there was more! It rivals any grocery store's "hot at 4pm" type french bread.
3 cups bread flour (I use all-purpose because I don't have any)
2 tsp. sugar
1 tsp. salt
1 T. butter (you can use half if you want)
2 tsp. active dry yeast (OR 1 1/2 tsp. bread machine/fast rise yeast)
Place ingredients in your bread machine in this order:
1) Water
2) Butter, cut into chunks
3) Salt
4) Flour
5) Sugar
6) Yeast
Set the bread machine on the dough setting and allow dough to knead. My setting takes 1.4 hours. After the dough cycle ends, remove dough and place on a floured surface. Cover and allow dough to sit for 15 minutes.
Knead dough just a bit, and shape into a loaf. Cover, and let dough rise for 30 minutes. (if you have to let it rise a little longer, it's ok).
Preheat oven to 350 degrees. Lightly spray a cookie sheet (no need if you have a baking stone), and bake for 15-25 minutes or until slightly browned on the top.
Sherah's Notes:
The first time I baked this bread, I waited until it truly was a bit brown on the top - about 25 minutes. The crust came out crunchy and a little too hard for my children to chew. So for my family with lots of littles, I now bake it 20 minutes tops, and the top is not browned at all. But it's more soft and chewy instead of hard and crunchy - they devoured it and wished out loud that there was more! It rivals any grocery store's "hot at 4pm" type french bread.
Tuesday, October 6, 2009
Chicken Creamy
4-6 Boneless, Frozen Chicken Breasts (I used thighs)
16oz. sour cream (I used fat free)
1 envelope onion soup mix
1 10 1/2 oz. can cream of mushroom soup
Combine soup mix, cream of mushroom soup, and sour cream; spread over chicken in crockpot. Cook on low all day - 8 hours or so.
Sherah's Notes:
This is yummy with rice, noodles, or mashed potatoes! The liquid makes it's own gravy; it's the perfect consistency when it's done; no cornstarch needed to thicken. Everyone liked it, and some had seconds. My pickiest eater gave it a thumbs up! Use any leftovers to make Creamy Chicken Casserole - yum!
16oz. sour cream (I used fat free)
1 envelope onion soup mix
1 10 1/2 oz. can cream of mushroom soup
Combine soup mix, cream of mushroom soup, and sour cream; spread over chicken in crockpot. Cook on low all day - 8 hours or so.
Sherah's Notes:
This is yummy with rice, noodles, or mashed potatoes! The liquid makes it's own gravy; it's the perfect consistency when it's done; no cornstarch needed to thicken. Everyone liked it, and some had seconds. My pickiest eater gave it a thumbs up! Use any leftovers to make Creamy Chicken Casserole - yum!
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