Halloween Pizza Pie

*Halloween Collection*

1/2 cup minced onion
2 TB butter
1 cup rice
2 chicken bouillon cubes
3/4 tsp salt
2 cups water
2 cups grated cheddar cheese, divided
1 egg, slightly beaten
2 TB minced green pepper
1/4 pound thinly sliced salami
3/4 cup chopped ripe olives
1 6-ounce can pizza sauce
+Pitted ripe olives

Cook onion in butter until soft; add rice, bouillion cubes, salt and water. Bring to a boil; cover and cook over low heat for 20 minutes or until rice is tender and liquid is absorbed. Stir in 1 cup cheese and egg. Turn into buttered 11-inch pizza pan. Top with green pepper, salami and chopped olives. Spoon on pizza sauce; sprinkle remaining cheese over top. Bake at 350 degrees 15-20 minutes until cheese is melted. Remove from oven; make jack-o-lantern face on pizza with whole olives. YIELD: 6 servings.

(Source: Dorothy Dean & kappboom wallpaper photo)

TRICK-OR-TREAT TIDBITS

*About 81% of parents acknowledge sneaking goodies from their kids' trick-or-treat bags.

(Source: American Profile magazine & kappboom wallpaper photo)

JACK-O'-LANTERN PASTIES

*Halloween Collection*

2 potatoes, pared
1 medium onion
1 pound ground beef
1 tsp salt
1/4 tsp pepper
1/4 tsp garlic salt
1 tsp crushed basil
1/2 cup melted butter
+Pastry for two double crust pies

Cut potatoes and onion into 1/2-inch cubes. Combine with beef, seasonings and butter. Roll out pastry 1/8-inch thick; cut into 24 4-inch circles. Place half on ungreased rimmed baking sheet. Cut slits for jack-o'-lantern faces in remaining circles. Place about 4 TB meat mixture on each plain circle; brush edge with water. Place "face" circle over filling; seal edge with fork. Bake at 375 degrees for 30 minutes until browned. Served hot or chilled. YIELD: 12 pasties.

(Source: Dorothy Dean & photo kappboom wallpaper)

TRICK-OR-TREAT TIDBITS

*72% of Americans prefer chocolate treats for Halloween.

(Source: American Profile magazine  & Kappboom wallpaper photo)

BUBBLING ORANGE PUNCH

*Halloween Collection*

2 3-ounce packages orange gelatin
2 cups boiling water
2 6-ounce cans frozen lemonade concentrate
1 quart cold water
2 cups pineapple juice
2 tall bottles ginger-ale
+Ice block

Dissolve gelatin in boiling water. Stir in lemonade concentrate, cold water and pineapple juice. Do not refrigerate. At serving time pour over ice in punch bowl; slowly add ginger ale. YIELD: 40 punch cup servings.

(Source: Dorothy Dean & Cool Background wallpaper)

TRICK-OR-TREAT TIDBITS

*When they return home, about 30% of trick-or-treaters report sorting their candy; 16% share with others; and 7% swap candy with others.

(Source: American Profile magazine & Cool Background wallpaper)

Halloween Apple Float

*Halloween Collection*

3 quarts chilled apple juice
1 quart orange sherbet

Fill 16 8-ounce glasses 3/4 full with juice. Float a scoop of orange sherbert in each glass, top with a whole clove to simulate a pumpkin stem. YIELD: 16 servings.

(Source: Dorothy Dean & Cool background  photo)

TRICK-OR-TREAT TIDBITS

*About 74% of U.S. Households plan to hand out candy this Halloween.

(Source: American Profile magazine & Cool Background wallpaper)

BAKED WITCHEROOS

*Halloween Collection*

2 cups shredded cheddar cheese, 1/2-pound
1 cup ground cooked Ham
1/2 cup chopped onion
2 TB chopped green pepper
1/2 cup tomato sauce
1/4 cup melted butter
8 brown and serve rolls
8 thin slices green pepper
1 hard-cooked egg, chopped

Combine cheese, Ham, onion, chopped green pepper, tomato sauce and butter. Cut thin slice from top of each roll; scoop out center. Fill rolls with cheese mixture; place green pepper strip diagonally across top of each. Place on baking sheet. Bake at 400 degrees for 12-15 minutes until rolls are browned. Top with egg; serve hot. Yield: 8 servings.

(Source: Dorothy Dean, kappboom photo also)

HALLOWEEN RECIPES ARE COMING SOON!!!

(Photo-kappboom wallpaper)

Fruit Jellies

*Fun Foods Collection-ABOUT 64 candies, 30 minutes, plus 1-1/2 hours to cool.

Cooking-oil spray
1-1/2 cups citrus juice (pasteurized orange or pink grapefruit; or fresh blood orange, lime or lemon), strained
3 cups granulated sugar
6 oz. liquid pectin, (you'll need 3-oz packs)
2 TB fresh lemon juice
+Coarse sugar, or use granulated

1. Line an 8-inch square baking pan with microwave-safe plastic wrap, pressing it up the sides and leaving a 1-inch overhang. Spray plastic wrap with cooking spray.

2. Pour citrus juice and granulated sugar into a 6-qt pot and stir to combine. Clip a candy thermometer to inside of pan.

3. Cook over medium-high heat, stirring constantly and slowly, until mixture registers 238 degrees (just before the soft-ball stage, when it will harden), about 20 minutes. Add pectin and cook 1 minute more, stirring constantly.

4. Remove from heat, stir in lemon juice, and immediately pour into prepared pan. Let set until cool and firm, about 1-1/2 hours.

5. Lift from pan using plastic wrap and cut into 1-inch squares, circles, 3/4 by 1-1/4-inch rectangles, or 3/4-by 2-inch half moons. Dip in coarse sugar. Store in an airtight container up to 1 week, dipping again right before wrapping if necessary ( particularly with the more acidic flavors like lime, lemon, and grapefruit, which tend to get a little weepy). Package in clear boxes, if desired.

NOTE:  To ensure that the colors are bright, we've used store-bought, pasteurized juice instead of fresh-squeezed in some cases. Note that the lime jellies turn pale orange as they cook.

(Source: Sunset magazine & photo also)

S'MORES APPLES

*Fun Food Collection-A perfect fall treat!!!

+Granny Smith Apples
1 bag of chocolate chips, melted
1 package graham crackers, crushed
1 package mini marshmallows
1 package popsicle sticks

1. Insert popsicle sticks into the Granny Smith Apples.

2. With the melted chocolate chips, dip the apples into the melted chocolate (over half way), so the apple is covered well.

3. Sprinkle graham cracker crumbs over the chocolate. Let set for awhile.

4. Garnish with mini-marshmallows, or you can melt the marshmallows and drizzle over chocolate and graham crackers (optional).

Garnish with yellow ribbon, if desired.

(Source: Google+ & photo also)

FUN FOODS CONTINUE!!!

(photo-Kaboom Wallpaper)

CHEESE-STUFFED MEATBALL SUBS

*Fun Food Collection-HANDS-ON: 1 hour *TOTAL: 1 hour *MAKES: 4

1-1/2 cups fresh bread crumbs (from 2 slices bread)
1/4 cup milk
1 TB extra-virgin olive oil
8 cloves garlic, minced, divided
10 plum tomatoes, cored and chopped
+Kosher salt and freshly ground pepper
1/2 onion, very finely chopped
2 TB minced fresh flat-leaf parsley, plus more for serving
1 tsp dried oregano
1 large egg, beaten
1-1/2 lb lean ground beef
1/4 lb fresh mozzarella, cut into 12 cubes
4 (6-inch) sub rolls, split horizontally
4 slices provolone cheese

1. Preheat oven to 450 degrees.

2. Soak bread crumbs in milk 5 minutes.

3. Meanwhile, warm oil in a Dutch oven over medium-high heat. Add half the garlic and cook until golden, about 1 minute, then add tomatoes. Season with salt. Bring to a boil over high heat and cook, stirring, about 5 minutes. Decrease heat to medium and simmer, stirring occassionally, until tomatoes break down and sauce thickens, 35-45 minutes.

4. Meanwhile, combine onion, parsley, and oregano with remaining garlic in a bowl. Mix in egg, then ground beef and soaked bread crumbs. Add 1/2 tsp salt and 1/4 tsp pepper.

5. Divide meat into 12 balls. Make a deep indentation in each with your thumb and insert a mozzarella cube; pinch and pat meat to seal. Place on a parchment-lined baking sheet. Repeat with remaining meatballs and cheese.

6. Roast until golden, about 12 minutes, then decrease temperature to 375 degrees and roast until crusty on bottom and cooked through, 8-10 minutes. (With a knife, check center of a meatball for doneness.) Let rest 5 minutes.

7. Divide meatballs among rolls and top with sauce and provolone. Toast sandwiches on a baking sheet in oven until cheese melts, about 3 minutes. Sprinkle with parsley and serve with more sauce on the side.

Homemade sauce is great on these subs, but for a shortcut, use 1 cup jarred sauce and skip step 3.

(Source: dash magazine & photo also)

Rainbow Sandwiches

*Fun Food Collection-These are sweet little sandwiches :)   A kid-friendly snack in Australia and New  Zealand!!!

Simply cut white bread into squares or shapes with a cookie cutter, butter each slice on one side, and cut out a shape from the center of half the slices. Coat whole slices with your favorite sprinkles, sparkling sugar, or non-pareils, then lay cutout slices on top.

(Source: dash magazine & photo also)

GRILLED GLAZED DONUTS

*Fun Food Collection - Make or purchase any kind of glazed  donut and GRILL them!!!  Serve  them with any fruit or minty dip if desired!!!

(Source: Better Homes & Gardens magazine & photo also)

FALL COLORS AND MORE FUN FOODS!!!

(photos-kaboom wallpaper)

Coney Island Chili Dogs

*Fun Food Collection-SERVINGS 8 PREP TIME 15 minutes COOKING TIME 25 minutes

1 pound ground beef (can use ground turkey or chicken)
1 bottle (12-oz) chili sauce
1 packet (1.48-o z) chili seasoning
1/2 cup water
1 tsp Worcestershire sauce
1 TB yellow mustard
1/2 tsp onion powder
8 beef hot dogs
8 hot dog buns
+Shredded cheddar cheese
+Chopped white onion

1. In a large pot over medium heat,brown ground beef. Add chili sauce, chili seasoning, water. Worcestershire sauce, mustard, and onion powder. Bring to a boil. Lower heat and simmer for 30 minutes.

2.  Meanwhile, cook hot dogs according to package instructions.

3. Place hot dogs in buns; top with chili, cheddar cheese, and chopped onion.

(Source: Sandra Lee- Semi-Homemade Cooking & photo also)

BANANA S'MORES

*Fun Food Collection-MAKES 3 bananas PREP TIME 10 minutes COOKING TIME 10 minutes

3 whole large bananas, unpeeled
1/4 cup mini chocolate morsels
1/4 cup mini marshmallows
1/4 cup crushed graham crackers

1. Preheat oven to 350 degrees.

2. Place each banana on a flat surface; peel back 1-1/2-inch wide section of the peel (do not peel completely off; just create a flap, stopping near end of the banana). Use a spoon to scoop out lengthwise grooves in the fruit. Fill the grooves evenly with chocolate morsels. Add marshmallows and top with crushed graham crackers.

3. Replace the peeled sections on top and wrap the bananas in foil. Bake about 10 minutes.

(Source: Sandra Lee Semi-Homemade Cooking & photo also)

Corn Dogs

*Fun Food Collection-MAKES-12 corn dogs PREP TIME-10 minutes COOKING TIME-12 minutes

+Vegetable oil
1 package (10-ounce) hush puppy mix
1-1/2 cups milk
2 packets (1.42 oz each) spaghetti sauce mix
1/2 cup all-purpose flour
12 wooden sticks
12 reduced-fat beef Franks

1. Fill fryer with vegetable oil to its maximum level, or fill a deep pot no more than halfway with oil. Preheat oil in fryer or pot to 360 degrees.

2. Meanwhile, in a large bowl, combine hush puppy mix, milk, and 1 of the seasoning packets. In a separate shallow dish, mix the remaining seasoning packet and flour.

3. Insert wooden sticks halfway into beef franks. Dredge each beef frank in the flour-seasoning mixture, dusting off excess flour. Dip each beef frank into the hush puppy batter. Fry 2-3 corn dogs at a time for about 3 minutes or until golden brown. Drain on paper towels. Serve corn dogs warm.

(Source: Sandra Lee-Semi-Homemade Cooking & photo also)

FUNNEL CAKES

*Fun Food Collection-MAKES-4 cakes PREP TIME-10 minutes COOKING TIME-20 minutes

+Vegetable oil
3 cups all-purpose baking mix
2 eggs, lightly beaten
1/2 cup milk
1 cup liquid French vanilla coffee creamer (or substitute other creamer flavors)
Powdered sugar

1. Fill fryer with vegetable oil to its maximum level, or fill a deep pot no more than halfway with oil. Preheat oil in fryer or pot to 375 degrees.

2. In a large mixing bowl, combine baking mix, eggs, milk, and coffee creamer. Beat with electric mixer until combined, about 3 minutes.

3. Spoon batter into a self sealing plastic bag. Snip the corner from the bag and pipe batter over oil, moving in a spiral motion.

4. Fry funnel cake for 2-3 minutes on each side or until golden brown on both sides. Drain on paper towels and dust with powdered sugar.

(Source: Sandra Lee-Semi-Homemade Cooking & photo also)

Caramel Banana Dogs

*Fun Food Collection-HANDS-ON: 10 min TOTAL: 10 min MAKES: 2

2 small bananas
1/4 cup plus 2 tsp butter
1/2 cup packed light brown sugar
1/2 tsp cinnamon
1/2 tsp vanilla extract
2 hot dog buns
2 tsp granulated sugar
+ Strawberry jam

1. Peel bananas and trim ends with a paring knife so they look rounded, like ends of a hot dog.

2. Melt 1/4 cup butter in a nonstick skillet over medium-low heat. Add brown sugar and cinnamon and cook, stirring, until sugar melts and mixture thickens, about 5 minutes. Stir in vanilla.

3. Put bananas in skillet and spoon caramel over. Let cook 1 minute,then flip and spoon more caramel over other sides; cook 1-2 minutes. Turn off heat and let sit 1 minute. (Some caramel will be left in skillet.)

4. Meanwhile, toast buns, spread each with 1 tsp butter, and sprinkle with granulated sugar. Put bananas in buns.

5. Spoon jam into a squeeze bottle or a zip-top bag (snip off one corner to make a small opening). Squeeze jam in a squiggle over bananas.

(Source: dash magazine & photo also)

MORE FUN FOODS!!!

(photo- google+)

CHURROS

*Fun Food Collection- Another name is Mexican Fritters!  Definately a Fun Food!!!

1 cup water
1/2 cup butter or margarine
1/3 cup plus 1 tsp sugar, divided
1/4 tsp salt
1/4 tsp ground nutmeg
1 cup all-purpose flour
4 eggs
1/2 tsp vanilla extract
Vegetable oil

1. Combine water,butter, 1 tsp sugar,salt and nutmeg in 2-quart saucepan. Heat over medium-high heat until butter is melted, stirring occasionally. Increase heat to high. Bring to a full rolling boil.

2. Add flour all at once to saucepan; remove from heat. Beat with wooden spoon until mixture forms smooth, thick paste. Cook and stir over medium-high heat 1-2 minutes until mixture pulls away from side of pan and forms a ball and a film forms on bottom of pan.

3. Add eggs, 1 at a time, beating vigorously after each addition until dough is smooth and shiny. Stir in vanilla. Let dough stand at room temperature 15 minutes.

4. Heat 1 inch oil in deep, heavy, large skillet over medium-high heat to 375 degrees, adjust heat to maintain temperature. Line baking sheet with paper towels.

5. Spoon dough into pastry bag or cookie press fitted with large star tip (about 1/2 inch).

6. Carefully press dough directly into hot oil in 6-inch-long strips, cutting strips with scissors to detach. Fry strips, 3 or 4 at a time, 5-7 minutes until brown, turning once. Gently remove with tongs or slotted spoon; drain well on paper towels. Repeat until all dough has been fried.

7. Roll warm strips in remaining 1/3 cup sugar to coat lightly.

Makes about 18 strips

(Source: Publications International & google+ photo)

SOFT PRETZELS

*Fun Food Collection- MAKES ABOUT 15  PRETZELS

Pretzel Dough
2 tsps sugar
1 pkg (1/4 oz) active dry yeast
2 cups warm water
2 tsps salt
2 TB peanut oil
1-1/2 cups whole wheat flour
1-3/4 cups bread flour

Poaching Liquid
6 cups water
One 12-ounce bottle amber beer, such as Samuel Adams, at room temperature
3 TB baking soda
2 TB malt (see Note)

1 large egg beaten with 2 TB water for egg wash
Kosher or coarse sea salt
Spicy brown mustard for serving

Preheat the oven to 350 degrees. Lightly oil a baking sheet. In a large bowl, combine the sugar, yeast, and warm water. Let stand for about 10 minutes, until the mixture foams and swells. Add the salt and oil.

In a bowl of an electric mixer fitted with a dough hook, combine the flours. Add the yeast mixture 1 cup at a time, mixing well after addition. With the mixer on low, knead the dough until it pulls away from the sides of the bowl and is smooth and elastic.

Turn the dough out onto a lightly floured surface. Roll into an 8- by 15-inch rectangle about 1/4-inch thick. Cut into fifteen 6- to 8-inch- long strips about 1 inch wide and twist each into a pretzel shape.

In a large pot, combine the water,beer, baking soda, and malt, and bring to a simmer over medium heat. Using a slotted spoon, lower the pretzels into the liquid, without crowding. Poach for 30 seconds, then remove from the liquid with the slotted spoon and put seam side down on the baking sheet.

Lightly brush each pretzel with the egg wash and sprinkle with kosher or coarse salt. Bake for about 10 minutes, or until golden brown. Serve the pretzels hot with spicy brown mustard.

NOTE; Malt is available at health food stores.

(Source: An American Place-Larry Forigone & photo google+)

FUN FOODS ON THE WAY!!!!

MY 2 YEAR BLOG ANNIVERSARY!!!!

IT'S BEEN 2 YEARS!!! -THANKS TO ALL OF YOU FOR TUNING IN!!!

ANY OF YOU WITH RECIPE REQUESTS -PLEASE EMAIL ME-kathygreer48@gmail .com

IT'S TIME FOR A CELEBRATION!!!!

(Source: photos- google+ and kaboom wallpapers)

BACK TO SCHOOL TIP

*5. Have your child write three questions on a note card to give to his or her teacher-What is your favorite meal? Do you have pets?-to develop a personal connection.

(Source: dash magazine & kaboom wallpaper)

Peanut Butter and Jelly Whoopie Pies

*Back To School Collection-HANDS-ON: 1 hr *TOTAL: 1 hr (plus cooling) *MAKES: 15

FOR CAKES:
1-1/4 cup flour
1 tsp baking powder
1/2 tsp salt
1 cup packed brown sugar
2/3 cup creamy peanut butter
1 stick (1/2 cup) unsalted butter, at room temperature
1 large egg
1 tsp vanilla extract
1/2 cup milk

FOR FROSTING:
3 large egg whites
1/2 cup sugar
1/4 tsp salt
2 sticks (1 cup) butter, cut into bits, at room temperature
1/2 cup Concord grape jelly, plus more for spreading

1. Position a rack in center of oven and preheat to 350 degrees.
2. For cakes: Whisk flour, baking powder, and salt in a medium bowl. Beat brown sugar, peanut butter, and butter in a large bowl with an electric mixer on medium-high until light and fluffy, 2 minutes. Beat in egg and vanilla. Add flour mixture and milk in 2 batches each, alternating between them and beating thoroughly after each addition.
3. Drop 1 heaping TB batter at a time onto 2 parchment-lined baking sheets, leaving about 2 inches in between. Swirl top of each mound with your finger to make an even dome. Bake 1 sheet at a time (on center rack only) until puffed and golden and tops spring back to the touch, about 14 minutes. Let cool completely.
4. For Frosting: Meanwhile, bring about 1 inch water to a boil in a medium saucepan; reduce to a simmer. Whisk egg whites, sugar, and salt in a medium bowl. Set bowl over simmering water in saucepan and whisk constantly until sugar is dissolved (rub mixture between thumb and forefinger; it shouldn't be gritty) and mixture is foamy and warm to the touch. Remove from heat. Beat with electric mixer on high until white, glossy, cool to the touch, and stiff peaks form. Decrease speed to medium and beat in butter 1 piece at a time. Increase speed to high. Mixture will become soupy and then may appear curdled; keep beating until fluffy, like whipped cream. Add 1/2 cup jelly and beat until incorporated.
5. Spread 1 heaping TB frosting on flat sides of the cooled cakes. Spread a thin layer of grape jelly on flat sides of remaining cakes. Sandwich together. Serve immediately or store in a covered container at room temperature for up to a few hours. Or you can refrigerate up to 2 days; bring back to room temperature before serving.

(Source: dash magazine & photo also)

BACK TO SCHOOL TIP

*4. In the first few weeks, invite the families of your children's classmates over for coffee and muffins. Kids love to connect with peers in their own home.

(Source: dash magazine & cool background wallpaper)

BACK TO SCHOOL TIP

*3. Let your child pick one new item that is just for fun. (I love the dollar store or bin for this!)

(Source: dash magazine & kaboom wallpaper)

MORE BACK TO SCHOOL RECIPES!!!

(Source: photo-google+)

RICE CRISPY CHICKEN

*Back To School Collection- A healthy alternative to the classic version!!!

4 cups rice crispy cereal (sometimes you can find brown rice crispies at natural food stores)
1 teaspoon garlic powder
1 egg
3/4 cup milk
3/4 cup all-purpose flour
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon smoked paprika
3 pounds chicken pieces, boneless skinless, washed and patted dry
3 TB margarine or butter, melted

1. Place plain rice crispiest cereal in shallow dish or pan.
2. Stir in garlic powder. Set aside.
3. In medium mixing bowl, beat egg and milk slightly. Add flour, salt, pepper and smoked paprika. Mix until smooth. Dip chicken in egg batter then coat with cereal mixture until covered.
4. Place in single layer, in shallow baking pan coated with cooking spray. Drizzle with melted margarine. Bake at 350 degrees about 1 hour or until chicken is tender, no longer pink and juices run clear. Do not cover pan or turn chicken while baking. Serve hot. Enjoy!!!

(Source: dash magazine-blog.trysensa.com & photo also)

BACK TO SCHOOL TIP

*2. Have a special lunch while school shopping, even as simple as a picnic on a mall bench.

(Source: dash magazine & google+ photo)

Margherita Pizza Dip

*Back To School Collection-HANDS-ON: 10 min *TOTAL: 30 min *SERVES: 6-8

8 oz whole milk ricotta cheese
8 oz Italian-Blend grated cheese
1/2 cup grated Parmesan cheese
+ Kosher salt and freshly ground pepper
1 cup jarred marinara sauce
4 oz fresh mozzarella, sliced
+ Fresh basil, for topping
+ Bread sticks, for serving

1. Preheat oven to 350 degrees. Stir together ricotta,Italian, and Parmesan cheeses in a large bowl; season with salt and pepper.
2. Evenly spread cheese mixture in a deep-dish pie plate or 1-1/2-to 2-quart baking dish. Spoon sauce over cheese, leaving a clean border around edge. Top with mozzarella cheese.
3. Bake about 20 minutes, until cheese is bubbly and golden brown. Top with basil and serve with bread sticks for dipping.

(Source: dash magazine & photo also-Donna & Chad Elick)

BACK TO SCHOOL TIP

*1. Donate good-quality school supplies from last year (backpacks, lunch boxes) before buying new ones.

(Source: dash magazine & kaboom wallpaper)

NEW ENGLAND SHRIMP ROLLS

*Back To School Collection-Celebrate the Last Days of Summer with this recipe!!!

HANDS-ON: 15 min TOTAL: 15 min MAKES 4

2 cups cold, cooked large shrimp (thawed if frozen)
3 TB diced celery
2 TB chopped fresh flat-leaf parsley
3 TB mayonnaise, plus more if needed
+ Kosher salt and freshly ground pepper
4 hot dog buns, buttered and toasted

1. Shell shrimp and cut each into about 3 pieces.
2. Combine shrimp, celery, parsley, and mayonnaise in a bowl. Season with salt and pepper; add more mayo if you prefer a creamier salad. Divide among buns.

TIP: You can make a classic New England lobster roll with this recipe, too:  Just substitute chopped cooked lobster meat for the shrimp.

(Source: dash magazine & photo also)

Peanut Butter and Banana Pancake Turnovers

*Back To School Collection-HANDS-ON: 25 min *TOTAL: 25 min *SERVES: 4-6

1-1/4 cups milk
1/4 cup unsalted butter, plus about 3 TB for cooking
1 teaspoon vanilla extract
1-1/2 cups flour
3 teaspoons baking powder
1 TB sugar
1/2 teaspoon salt
1 large egg
1/4 cup peanut butter
2 bananas, peeled and thinly sliced
+ Cinnamon, for sprinkling

1. Preheat oven to 375 degrees.
2. Warm milk and 1/4 cup butter in a small saucepan over medium heat, swirling pan, until butter melts (do not let boil), remove from heat and add vanilla.
3. Whisk flour, baking powder, sugar, and salt in a large bowl. Beat egg in a medium bowl; slowly whisk warm milk mixture into egg. Whisk wet ingredients into dry ingredients until just combined; batter will be lumpy.
4. Line a baking sheet with parchment paper. Melt 1 TB butter in a large nonstick skillet over medium heat. Working in batches, drop batter into skillet in 1/4-cup dollops. Cook until tops bubble, about 2 minutes, then top half of each pancake with about 1 teaspoon butter, 2-3 banana slices, and a sprinkle of cinnamon. Fold each pancake over filling (taco-style) with a spatula, then transfer to prepared baking sheet. Bake 2-3 minutes.
5. Meanwhile, add 1 more TB butter to pan and repeat process with batter, peanut butter, banana, and cinnamon. Remove first batch from oven as second goes in, and repeat with any remaining batter.

(Source: dash magazine & photo also)

MORE BACK TO SCHOOL RECIPES!!!

(Photos: google+ and kaboom wallpaper)

Cheeseburger Omelets

*Back To School Collection-Cook the beef and veggies the night before to make these super-speedy in the morning.

HANDS ON: 30 min * TOTAL: 30 min *MAKES 4

1 TB plus 2 teaspoons extra-virgin olive oil, divided
1/2 lb lean ground beef
+ Kosher salt and freshly ground pepper
+ Several dashes Worcestershire sauce
1/2 small onion, finely chopped
1/2 small bell pepper, finely chopped
1/2 small tomato,finely chopped
8 large eggs
4 thin slices American or Cheddar cheese

1. Warm 1 TB oil in skillet over medium-high heat. Add beef; season with salt and pepper, and Worcestershire. Saute', breaking beef up with a spatula, until cooked through, about 3 minutes. Scoop into a bowl with a slotted spoon, leaving juices in skillet. Add onion to skillet, season with salt, and saute' 2 minutes. Add bell pepper and cook about 4 minutes. Add tomato and cook about 1 minute. Stir vegetables into beef.

2. Crack 2 eggs into a small bowl and beat with 2 TB water; season with salt and pepper. Put a small non-stick skillet over medium-high heat. Add 1/2 teaspoon oil. Add eggs to pan and immediately pull edges toward center of pan with a spatula to allow uncooked eggs to run underneath; continue until larger pieces of egg have set, then let cook until bottom sets. Shake pan to loosen eggs from bottom and sides of skillet (use spatula if necessary).

3. Tilt pan so half of egg disk onto a plate. Top that half with about 1/2 cup beef mixture; flip other half of egg disk from skillet over top of beef. Immediately top omelet with 1 slice cheese, then cover plate with a pot lid (or aluminum foil) until cheese melts, about 2 minutes.

4. Meanwhile, repeat process with remaining eggs, oil, beef mixture, and cheese to make 3 more omelets.

(Source: dash magazine & photo also)

LABOR DAY LENTILS

Labor Day Collection-A great leftover for brown-bag lunches.

1/2 pound brown lentils, rinsed
3 garlic cloves, minced
2 bay leaves
1 red bell pepper,chopped into 1/2-inch pieces
1 yellow bell pepper,chopped into 1/2-inch pieces
1/2 cup chopped tomato
1/2 cup diced carrot

1/3 cup crumbled reduced-fat feta cheese
1/4 cup thinly sliced kalamata olives
1/4 cup diced red onion
1/4 cup chopped fresh flat-leafed parsley
1/4 cup red wine vinegar
2 TB extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. Place lentils,garlic and bay leaves in a large saucepan. Add water to cover and bring to a boil. Reduce heat to medium-low,cover, and simmer until lentils are tender, 30-40 minutes. Drain. Discard bay leaves. Transfer to a bowl.

2. Add red and yellow bell peppers, tomato, carrot, feta, olives, red onion and parsley to lentils. Toss to combine.

3. In a separate bowl, whisk together vinegar, oil, salt and black pepper. Pour over lentil mixture and toss.

Serves 6

(Source: American Profile-James Killeen, Pasedena, California & photo also)

Waldorf Breakfast Sandwiches

Back To School Collection-HANDS-ON: 20 min *TOTAL: 20 min *MAKES: 4

1 cup 2% cottage cheese
1/4 cup whipped cream cheese
1 TB honey (optional)
1 large green apple, finely chopped (about 1-1/3 cups)
4 oz deli Ham, chopped
1/2 cup chopped walnuts
1/2 cup raisins
4 whole wheat English muffins, split and toasted
2 thin slices provolone or Cheddar cheese, halved

1. Preheat oven or toaster oven to 400 degrees.
2. Combine cottage cheese, cream cheese, and honey with a fork. Stir in apple, Ham, walnuts, and raisins. Divide among English muffin bottoms. Top each with 1/2 cheese slice.
3. Toast in oven until cheese melts, about 3 minutes, and sandwich with muffin tops.

(Source: dash magazine & photo also)

RAINBOW WAFFLES

Back To School Collection-
HANDS-ON : 25 min *TOTAL: 25 min *MAKES 6

1 small orange
3/4 cup whipped,low-fat cream cheese
1 TB maple syrup
6 frozen waffles, toasted
2/3 cup (about 2 oz) blueberries
1 kiwi, halved and sliced
1/2 mango, peeled and cubed
2/3 cup (about 4 oz) strawberries, hulled and quartered

1. Slice ends from orange and stand flat on a work surface. Slice off peel and white pith in vertical strips,following curve of orange. Working over a bowl, cut between each membrane to release orange segments.

2. Stir together cream cheese and maple syrup. Thickly spread onto 1 side of each waffle. Divide orange segments,blueberries,kiwi,mango, and strawberries among waffles and arrange decoratively on top,pressing fruit gently into cream cheese.

(Source: dash magazine & photo also)

BACK TO SCHOOL BREAKFAST RECIPES!!!

(Photos-google+ and Kaboom wallpaper)