family · food · reviews

Pumpkin Spice Oatmeal Cookies

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This weekend my school held their fall festival. This was an opportunity for the children to show off their classrooms, play games and play in the bounce house. We also had the book fair open and were selling items at a bake sale. All the staff members were asked to bake items to sell at the bake sale. So, I got thinking… what am I going to make.

I decided to bake two different cookies. First I baked S’more cookies, and messed up the recipe. It turned out ok, but would have been better if I followed ALL the steps.

The second kind I decided to bake at pumpkin spice oatmeal cookies. I figure, oh everyone is head over heals for pumpkin spice these will sell like hotcakes. Well they didn’t, but I don’t care they still tasted really good (and I am not a huge pumpkin spice person).

Pumpkin Spice Oatmeal cookies. (edited from Food Fanatic)

  • 1 cup Butter, Softened
  • 3/4 cup Granulated Sugar
  • 1 cup Brown Sugar
  • 2 Eggs
  • 1 tablespoon Pure Vanilla Extract
  • 1 teaspoon Cinnamon
  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 3 cups Old Fashioned Rolled Oats
  • 2 tablespoons Pumpkin Pie Spice
  1. Preheat oven to 350°F, line your baking sheets
  2. Cream together the butter and sugars on medium speed for 3-4 minutes.
  3. Scrape down the bowl, and mix in the eggs one at a time. Stir in the vanilla
  4. Add the dry ingredients (flour, cinnamon, baking soda, salt, pumpkin spice and oats). into the wet ingredients, and mix until just combined.
  5. Scoop out dough with a large cookie scoop and place on the lined baking sheets about 2 inches apart.
  6. Bake for 10-12 minutes, until the edges are golden brown, its okay if the middles look slightly undercooked, they will finish cooking on the pan as they cool.
  7. Allow to set for 4-5 minutes before transferring to a cooling rack. 2018-10-08 14.08.42

These cookies were REALLY tasty. They were not dry in the least. Colby took home some of the extras from the bake sale and they were sticking together. Colby was hesitant to try it at first and then loved them. I think he took home 4 bags from the bake sale. I guess I will have to bake these again. I bet they would be very tasty if you used apple pie spice in lieu of the pumpkin pie spice. I have more pumpkin pie spice now I want to make snickerdoodles with the pumpkin pie spice… yummy!

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food · through my camera lens

Cheeseburger “TOTchos”

I always menu plan the night before I go to the grocery store. I really don’t know how people shop without menu planning!

Well this week, we had one night that was unplanned. We just could not come up with something to have as one of our weekend meals. I looked when I went to the grocery store and we looked again yesterday when we were at Costco for something to get for dinner. We did buy pork chops and ground turkey. But, I just did not feel like pork chops tonight. So… I started to think and think  of something to make. I ended up making a recipe off the seat of my pants.

In the past I’ve made “TOTchos”, but I always made them Tex-Mex. I didn’t want that. I have been on an anit-taco meat kick lately. But the concept of TOTchos sounded like a perfect meal for tonight. So I created Cheeseburger TOTchos. (it tastes better than it photographs! )

Cheeseburger TOTchos

  • -ground turkey (or any ground meat you like)
  • -small onion-minced
  •  1/4 c. Worcestershire sauce
  • 3 Tbsp steak sauce
  •  3 Tbsp ketchup
  • 2 Tbsp Steak seasoning (I use McCormick Montreal Blend)
  • 1/2 cup shredded cheddar cheese (or whatever cheese you like on your burgers)
  • -tater tots
  • -EVOO
  • -S&P
  1. Preheat oven and bake tater tots according to the package
  2. In a large cast iron pan (or frying pan of your choice) sauce the onions (seasoned with S&P) in some EVOO
  3. When the onions begin to brown add in ground turkey and cook it while breaking it down into chunks
  4. Add Worcestershire sauce, steak sauce, steak seasoning, and ketchup to the meat and continue to stir
  5. I popped this into my second oven at 350 to continue to cook, but you can do it all on the stove top.
  6. When the tots are done, season the tots with S&P
  7. Put the cheese on top of the meat mixture
  8. Put the tots on top of the cheese and pop back in the oven for 3-5 min to melt the cheese

Serve with your favorite tot and burger toppings. I used ketchup, mustard and pickle slices, Colby used ketchup, Blake and Richard didn’t t add anything to theirs.

This was really good. Richard felt it needed a bit more seasoning. I think the tots needed to cook a bit more so they were super crisp. I think the next time I’ll cook them for the longer time on the bag instead of the shorter. I will certainly make it again.

 

food · through my camera lens

Applesauce Oatmeal Muffins

So, yesterday when I walked in the house, I decided that I wanted to bake. It wasn’t because I’d had a tough day or anything it just was a need to bake. (granted the world imploded after the kids got home.)

I decided that since I had homemade applesauce from the weekend that I’d use it to make applesauce muffins. I found a recipe for healthy applesauce oat muffins on Tastes Better from Scratch, and decided to alter it.

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Applesauce Oatmeal Muffins

  • 1 cup applesauce (I used homemade)
  • 1/2 cup milk
  • 1 large egg
  • 4 Tablespoons butter , melted 
  • 1/3 cup granulated sugar
  • 1 cup old-fashioned rolled oats
  • 1/2 cup AP flour
  • 1/4 cup wheat germ
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • Microplane a few swipes of nutmeg

 

  1. Preheat oven to 375. line muffin pan with liner or spray with pam
  2. Stir together wet ingredients in one bowl (applesauce, milk, egg, butter and sugar)
  3. Whisk dry ingredients in a large bowl (flour, wheat germ, baking powder, baking soda, cinnamon and nutmeg
  4. Stir wet mixture into dry mixture until just mixed (do not over mix)
  5. scoop into muffin liners
  6. bake 15-20 min or until a toothpick comes out clear
  7. cool completely
food · reviews · through my camera lens

chicken salsa

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Chicken salsa is a recipe I created years ago. It started as a quick recipe of just chopping chicken up, popping it into a skillet. After the chicken cooks a bit, I would add in salsa and let it finish cooking. Then I would put it on top of couscous and top it with cheese.

Over time I’ve made this in the crock pot or even in the pressure cooker.  With both of these cooking methods I would just cut the chicken into bite size pieces and put the salsa in to start. When you do it in the pressure cooker, it makes it more like shredded chicken which is perfect for nachos!

Well, since we have been working on adding more veggies into our meals I decided to revamp salsa chicken.

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Salsa chicken

  • 1 package of chicken thighs
  • 1 red pepper
  • 1 onion
  • 2 cubanelle peppers
  • 3/4 stocks of celery
  • salsa
  • cumin
  • paprika
  • chili powder
  • S&P
  1. put pressure cooker on high
  2. trim up chicken thighs, add to crock pot
  3. dice up onion, peppers and celery, add to crock pot
  4. add spices to your taste preferences
  5. add 1/2 jar of salsa
  6. put the lid on and cook for 3-4 hour on high

I served it over farro as well as couscous to serve this over. Colby added cheddar cheese to his chicken salsa. We ate the WHOLE crock pot worth of chicken salsa. We did have farro and couscous leftovers, but I’ll take that. I enjoyed the increase of veggies and felt it added to the taste as well as the health levels.

 

food · reviews · through my camera lens

Mixed Berry Sauce

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Colby had requested pancake for dinner tonight. So we had pancakes and bacon for dinner. While I do get one cheat day/meal a week I decided I wanted to have a slightly healthy addition to our pancakes.

While Richard made the bacon, I whipped up our favorite homemade pancakes. Here is the link to the pancake mix we use.

I also made a batch of mixed berry sauce. I have frozen mixed berries for my smoothies, this bag was strawberry, blueberry and raspberry,

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I used the berries as a topping on my pancakes as well as topping a dish of vanilla yogurt. Since I did not add any sugar to this mixture the sweetness totally came from the berries.

Mix Berry Sauce

  • 2 c. mixed berries
  • 1 lemon
  1. put berries into the sauce pan over high
  2. zest and juice the lemon adding both to the pan
  3. once it comes to a boil, reduce the head to low and let the mixture simmer
  4. stir to assist in the breaking down of the berries
  5. remove from the heat and let cool
  6. serve over pancakes, yogurt, ice cream… whatever you want/need a berry sauce

This batch had a strong raspberry flavor, but it was very tasty. I am planning to make a batch of just strawberry, and then experiment with a peach sauce since I have frozen peaches too. I really liked this over the yogurt and the fact that I can control the amount and quality of berries added to my yogurt!

 

food · reviews

Lemon or Lime cookies

So Richard had a bbq to go to after work today, I decided to bake cookies for him to take. Shocked? Yeah I’m sure his co-workers won’t be shocked either. Oh well, at least I’m predictable in a tasty way?

So I was originally going to make a make your own oreo recipe, but decided I didn’t want to deal with rolling out and cutting cookies. I had gone to the grocery store and picked up some lemons and limes. I decided to make lemon and/or lime cookies. I went searching on the web and stumbled across a recipe for Lemon Chewy Crisps.

Lemon or Lime Chewy Crisps Cookies (adapted from allrecipes)

  • 1/2 cup butter softened
  • 3/4 cup sugar
  • 1 egg
  • zest of a lemon (or two limes)
  • juice of a lemon (or two limes)
  • 3/4 tsp vanilla
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/4 cup flour
  1. preheat oven to 350
  2. cream butter and sugar
  3. incorporate egg, zest, juice, vanilla, baking powder and baking soda until blended
  4. add flour until just mixed
  5. scoop onto cookie sheet
  6. bake 10-12 min until edges start to brown
  7. let cool 1 min on sheet then remove to cooling rack

I made one batch of lemon and one batch of lime. I got about 22 cookies in each batch. While the color of the cookies were pretty much the same (oops guess I should have added a drop or two of food coloring), that is where the sameness ended. The lemon (right picture) ones didn’t spread much at all and ended up with a crinkled top. The lime (right picture) ones spread out more and had a smooth top. The lemon flavor was barely there just a hint of lemon to be found. The lime ones had a much stronger flavor.

I said to Richard “Now I need to go get an orange and try it with orange.”

I may try them again, we will see. I might have to search for a different recipe. I wanted something more crispy and these were certainly a chewy cookie.

 

food · reviews · through my camera lens

Chicken thighs with sweet potatoes and apples

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I had chicken thighs and sweet potatoes to have for dinner last night. Originally I was going to grill them both, but then it decided to pour when I would have to heat the grill and get things started.

This prompted me to switch gears.  Ok… turn on the oven!

This was a toss together meal, so that means I don’t have any exact measurements, but hey winging it is not a bad thing!

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Chicken Thighs with sweet potatoes and apples

  • chicken thighs- trim off the fat
  • 2 apples sliced
  • 2 medium sweet potatoes sliced
  • cinnamon
  •  nutmeg
  • cumin
  • S & P
  • EVOO
  1. preheat oven to 400
  2. pour a bit of EVOO on a sheet pan
  3. placed sliced sweet potatoes and apples on the cookie sheet
  4. sprinkle cinnamon, nutmeg, salt and pepper over the whole layer
  5. placed cleaned chicken on top of sweet potatoes and apples
  6. sprinkle cumin, salt and pepper over chicken
  7. top with aluminium foil and bake for 15 min
  8. remove foil, increase oven temp to 425 and cook for an additional 10-15 min or until chicken is cooked thoroughly

I did enjoy this a lot. I probably put more EVOO than needed. Next time, I may just spray the cookie sheet with cooking spray instead of pouring the EVOO on it. It didn’t taste greasy, but there was just a lot of grease/oil on the bottom of the pan when it was all said and done.

The boys both enjoyed the chicken and ate 2 or 3 thighs each. They were not fans of the apples or sweet potatoes, but that didn’t shock me since they don’t really like cooked veggies at all.

Richard did not like the apples but did enjoy the sweet potato and chicken.

I found that if you got a bite with a bit of everything it tasted really good. Next time, I will make it with just the sweet potatoes and skip the apples. But it was a tasty and healthy meal!

food · life · reviews · through my camera lens

Anthony’s Coal Fired Pizza

Yesterday we decided to go out to eat for dinner. We had a few other errands to run including picking up weights. We now have a complete set of dumbbells from 5lb to 50lb.

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We decided to try a new pizza place, so we went to Anthony’s Coal Fired Pizza in Cranberry PA. We looked at the menu on-line and decided it was worth trying out. We decided to get 4 large meatballs with ricotta cheese, a small mozzarella and tomato salad and then a large pizza that was half cheese/half bacon.

The meatballs were really good. The sauce was really fresh and the ricotta was really smooth. Colby enjoyed the sauce to much he scrapped it off his plate and then off Richard’s plate. He also ate his whole meatball and part of mine.

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While were eating these we over heard the manager talking to another table. He said that everything was fresh made. They do not have a microwave or a freezer on site. The tomatoes and mozzarella with basil were super fresh and tasty. This is one of my favorite “salads” to get at Italian places. The basil was a bit strong and there was a LOT of it so I pushed off a bit when I at the second slice.

It took a bit for the pizza to arrive. The sauce on the pizza was homemade as well, you could see the bits of tomato in the sauce itself. The bacon side was COVERED in bacon. there seemed to be a combination of slab and thick cut bacon on the top. Colby was in bacon pizza heaven.

The crust was thin which then made it crisp. I only had a cheese slice, but it was nicely balanced and very tasty! We will certainly be going back to Anthony’s Coal Fired Pizza to have more. If it’s up to Colby we will buy their pot of meatballs (13 meatballs and you get to keep the pot).

book · family · food · reviews · through my camera lens

P B & J sandwich cookies

cookies

If you follow my blog on Facebook, or follow me on Instagram (@teacherturnedmommy), then you know I baked cookies yesterday!

I have been reading the Hanna Swensen Mystery series by Joanne Fluke. AJ at A Petite Slice of Life, mentioned that she not only had read these books, but made many of the recipes in the books. That was incentive enough to test one out myself.

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I just finished reading Blueberry Muffin Murder and one of the recipes in that book was  Peanut Butter Melts. One of the suggestions she made was turning them into peanut butter jelly sandwich cookies. Well…. as it turns out Richard, Colby and I had just talked about pb & J cookies this past week. When we were in Amish country we purchased 4 jars of jelly. Colby has been working on polishing off the strawberry jelly and loving it with peanut butter.

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Sooooo the baker in me decided to use another jar of jelly to make pb & j cookies.

Peanut Butter and Jelly Sandwich Cookies -adapted from Peanut Butter melts by Joanne Fluke

  • 1 cup melted butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 tsp vanilla
  • 1.5 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup peanut butter
  • 2 eggs
  • 2.5 cups flour
  • jar of jelly (I used raspberry)
  1. Preheat oven to  375
  2. Melt butter in microwave add both sugars and vanilla mix well
  3. Add baking soda, baking powder and salt. mix until incorporated
  4. Add peanut butter to the mixture
  5. Add in eggs one at a time
  6. Add flour and mix until all ingredients are fully incorporated
  7. Use small cookie scoop to dish out the dough, put onto cookie sheet leaving space between balls. press balls flatter with the tines of a fork in a crisscross pattern
  8. Bake at 375 for 6-8 min (if making bigger cookies bake 8-10 min) cookies should just start to golden on the bottoms.
  9. cool 2 min on sheet and then move to cooling rack
  10. when fully cooled spread jelly on the bottom of one pb cookie, top with another cookie to make sandwiches.
  11. I then put all the cookie sandwiches in the fridge to finish cooling and let the jelly set up

P1000282Colby loved these cookies. He had one last night and then quickly packed another to have at camp today for snack. He really wanted to pack 2 cookies but since he was having a PB&J sandwich for lunch I didn’t think he needed two cookies. I”m sure he will have one as a snack when he gets back from camp today.

Richard said they had a really good peanut butter flavor and liked them. He took a tin of them into work today to share with his co-workers.

I would tell you my opinion, but I haven’t had any yet. I’m using my will power! As I’ve mentioned I’m trying to eat healthier, working out and following a specific program. I do get a cheat day and plan on having that this weekend, so trust me I’ll have one then!

 

food · life · reviews

More protein needed!

Ok so I mentioned on Monday that Richard and I have started using BeachBody’s Liift4. First of all let me tell you that my body hurts and I’ve only done two workouts! Today is our rest day. This program has M, T, Th, F workouts and then W, S, S are “rest days”. We plan on sleeping in on Wednesday and then working out at night with the boys on that day doing either core or cardio workouts.

I am also following their meal plan. I didn’t get the containers, I’m pretty good at portion control and I can measure if I need. They have provide a meal plan based upon your current weight that helps balance calories and type of foods consumed.

I’m allotted:

  • 3 veggies
  • 2 fruits
  • 4 proteins
  • 2 carbs
  • 1 healthy fat
  • 1 seed/dressing
  • 2 oil/nut butter

I’m drinking my shakeology for breakfast. Typically my shake is 1 protein, 1 carb, 1 fruit and 1 veggie. I use milk (1 carb and 1/2 an oil/nut butter), a fruit, spinach (veggie) and the shakeology powder (1 protein).

This leaves me 2 veggies, 1 fruit, 3 proteins, 1 carb, 1 healhy fat, 1 seed/dressing and 1.5 oil/nut butter for the rest of the day.

I have no problems with anything except the proteins. I will eat a portion of protein for lunch and one for dinner, but I have to fit in one more portion. Typically I’d grab nuts (those are considered healthy fats), cheese (also healthy fats), peanut butter ( oil/nut butter… oh and you only get 1 tsp in a serving), hummus (healthy fat)

They think of proteins more of meats and eggs. These are snacks to me. I can eat plain yogurt-yuck! I’d have to leave a fruit for this. I can have cottage cheese, which I like, but don’t want to have daily as a snack. They say to have tuna as a snack, but that doesn’t work in my mind… tuna is lunch not a snack.

Now I’m debating on making eggs for breakfast and then moving my shake for later in the day. But, I’m making the shake for Richard too in the morning, he drinks his on the drive into work. So it makes sense to just have mine for breakfast. Plus I’m used to having a smoothie for breakfast that is what I drank every day when I worked.

Ok people… help me how can I make find a way to have a protein snack?