Refried Beans and Hotsie-Totsie Sauce!

We all love a little Mexican flavor now and then, right?! Well get ready for some totally awesome better-than-Taco-Bell-flavor that's headed right for your taste buds! :)

Not only are these two dishes delightful, they're also a frugal meal because you can serve meatless bean burritos with the hotsie-totsie sauce with a sprinkle of cheese, and for much less money than it costs to eat out at a Mexican restaurant. Satisfying, healthy, and SO GOOD! :D This is one dinner that definitely needs to dive into your menu. :)

And just look how simple it is...

Refried Beans

Ingredients:

• 5 1/2 cups (or 2 pounds) dry pinto or black beans
• about 3-3 1/2 quarts of water, as needed
• 2 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 tablespoon chili powder
• 4 teaspoons cumin
• 3 teaspoons salt, to taste

Directions:

• Rinse the beans.  Cook the beans with the water in the crockpot for 8 hours on high.
• Drain the beans, reserving the liquid.  
• Mash the beans and add the bean liquid as needed to make a smooth mixture. 
• Add the spices and stir them in well.

Serve them with tortilla shells, freshly grated cheddar cheese and Hotsie~Totsie Sauce.  Oh, go ahead and have some sour cream if you really have to! ;)

Hotsie~Totsie Sauce

Ingredients:

• 1 ( 15 ounce) can tomato sauce
• 2/3 cup water
• 1/2 teaspoon chili powder
• 3 teaspoons cumin
• 1 teaspoon onion powder
• 2 tablespoons white vinegar
• 1 1/2 teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon sugar
• 1/2 teaspoon cayenne pepper

Directions:

Place in sauce pan and stir well, simmer at a very low temperature for 15- 20 minutes.

Remove and cool. Store in an air-tight container like a mason jar!

May be kept in refrigerator for several days.

You are getting your spices at a really good price, aren't you?  If you haven't heard, please check out our post on Best Prices for Herbs and Spices.

Enjoy this deliciouso dinner, perfect for your summer evenings when you want a little zesty flavor without breaking the bank. :D

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Cool & Creamy Coleslaw

Cool, creamy, fresh, crunchy, sweet, tangy, it's all that and more!  There's something about coleslaw that just speaks SUMMER!!

If you have always wanted to make your own coleslaw from scratch, this recipe is for you.  It's simple to make but awesome to the taste buds.  This coleslaw is literally the best I have ever eaten.  Better than...well, we won't go there!

You can add more veggies or spices but you should try it as it is and then decide if it needs anything. :)

Ingredients:

1 head cabbage
1 carrot, grated

Dressing:
1 cup mayonnaise
3/4 cup sugar
1/4 cup vinegar
1/2 teaspoon salt

(I know!!! That's it! You can do that, right?) :D You won't believe how good it is with just those simple ingredients!

Directions:

Shred the cabbage in the food processor or cut it coarsely with a knife.  Grate (or shred) the carrot and add to the cabbage in a large bowl.

Mix the dressing ingredients in a medium bowl, whisking together.  Add to the cabbage and carrot and stir until well mixed.  If you pop it in the refrigerator for a few hours or overnight, the flavors will blend and the sauce seems to increase!  Mix before serving.  

Enjoy this delicious coleslaw with your next barbecue, picnic or gathering.  You'll be so glad you did! 

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Guilt-free Luscious Chocolate Cake

Chocolate!  There aren't many desserts I love more than something chocolate, especially chocolate cake.  I mean, seriously, almost everyone LOVES chocolate.

When I cut out white sugar and white flour from my diet, the chocolate cake went, too!  But this homemade, from scratch recipe is just the ticket to satisfy that chocolate craving!  It uses honey and whole wheat flour and you would never know it! ( I will tell you that it is a little less sweet than box cake but just as moist and tasty!)

Ingredients:

• 2 cups whole wheat flour
• 2/3 cup cocoa
• 1 teaspoon baking powder
• 1 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup butter or extra virgin olive oil
• 1 1/2 cups honey
• 2 teaspoons vanilla (you are using your DIY vanilla, right?)
• 3 large eggs
• 3/4 cup water

Directions:

• Preheat oven to 350 degrees (F). Grease and flour two 9 inch round baking pans or one 9x13 inch baking pan.  
• In a medium bowl, combine flour, cocoa, baking powder, baking soda and salt. 
• In the large bowl of your mixer, cream butter (oil), honey and vanilla.
• Add eggs one at a time, beating well after each addition. 
• Gradually add flour mixture alternately with water.  When all ingredients are added, beat for 2 minutes.  
• Spread into prepared pans.
• Bake for 25 to 35 minutes, depending on pan size, or until toothpick inserted in center comes out clean.  
• Cool in pans for 15 minutes, remove from pans if using the round pans.

Serve with fresh fruit like strawberries or blueberries or if sugar is not a problem for you, try this easy and delicious homemade frosting.

Frosting:

Ingredients:

• 1/2 cup shortening (like Crisco) or coconut oil
• 1/2 cup butter, softened
• 4 cups confectioner's sugar
• 4 tablespoons milk
• 1 1/2 teaspoon vanilla  (you are using your DIY vanilla, right?)

Directions:

• Combine all ingredients in a mixing bowl. Beat on low speed until well blended and smooth.
• This amount covers a 9x13 pan. Double the recipe for a two layer cake.
• Note: 8 cups of confectioner's sugar = one 32 ounce bag.

Now you can have your cake and eat it, too!!

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Summer Picnic Chicken Nuggets

It's that time of year...warm air, sunshine and picnics outside!  These tasty chicken nuggets make a great summery meal.

And they are made from simple, healthy ingredients.

You (and your kids too!) will LOVE them. :D

• 1 cup milk
• 1 egg
• 2 cups whole wheat flour
• 3 tsp. salt
• 1/4 tsp. cayenne
• 1/4 tsp. paprika
• 1 tsp. black pepper
• 1/4 tsp. thyme
• 1/4 tsp. cumin
• dash garlic powder
• dash onion powder
• extra virgin olive oil for frying, enough to fry the chicken.
• 2 breasts of boneless, skinless chicken (or enough for your crowd) ;)

Directions:

1. Cut the chicken into small pieces, no bigger than about 1 inch or so.
2. In a small bowl, (I use a cereal bowl), beat the egg and add the 1 cup milk. Beat together.
3. In a medium bowl, mix all the rest of the ingredients, flour and spices. 
4. Dip the chicken in the egg/milk mixture, then toss it in the flour/spice mixture to coat it. 
5. Do it again. I double dip and coat for a nice thick breading but it is not necessary. Do it as you like.
6. Set aside on a plate until you have coated all of the chicken pieces.
7. Heat extra virgin olive oil in deep fryer (or if using a skillet or pot, heat that now.)
8. Using a slotted metal spoon, slowly lower the breaded chicken nuggets into the hot oil.
9. Fry for about 3 minutes or until golden brown.
10. Drain on paper towels.
11. Test to make sure they are cooked through and cook longer if the chicken is not completely cooked. 

Serves 5. 

Serve with your favorite fresh veggies and side dishes! 

While the oil is hot and ready to go, make some Homemade Onion Rings, too!  The recipe might sound familiar because it is the same breading and it tastes Oh, So Good for both!  Easy-Peasy!!  :)

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Simple Irish Brown Bread

This is the perfect wholesome, hearty side to any meal. A simple whole-wheat bread made with oats and buttermilk, it's quick to make and oh-so-good. We've even got a tip for you to make your own buttermilk equivalent from regular milk and lemon juice! What's not to love? ;)

Ingredients:

• 4 1/2 cups whole wheat flour
• 1 1/2 cups oatmeal (not quick cooking)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 Tablespoons honey or sugar
• 2 1/2 cups buttermilk

Directions:

1. Preheat oven to 400 degrees (F). Combine everything but buttermilk in a large bowl and stir the ingredients with your hands.  (If using honey, add to the buttermilk and mix just before adding to dry mixture.)
2. Make a well in the dry mixture and pour in the buttermilk. Mix with your hands until the dough is just mixed. It will be wet and sticky.
3. Shape the dough into a flat circle on your greased baking sheet (unless you are using a stone~no grease needed). 
4. With a knife, score a deep X in the top of the circle, widening it with the blade as you cut. 
5. Bake the bread until it is golden brown, about 50-60 minutes, depending on your oven.  *Quick tip~ make two circles and bake for about 35 minutes.*  Let cool a little before slicing.  But if you are like us, we just go for it as soon as comes out of the oven!! ;)  Makes a crusty, dense loaf or two.

Now, for the buttermilk cheat... ;)
I don't keep buttermilk on hand so I do this:
  ~ 1 cup buttermilk = 1 Tablespoon lemon juice (or vinegar!) and milk. To make 1 cup, let stand 5 minutes~
Easy-Peasy!

"Oh, when Irish eyes are smiling..." - yours will be too, once you take a bite of this fresh-baked, crusty bread spread with melting butter. Aye, 'tis a fair prospect noo, isn't it? ;)

Enjoy!

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Lemon Cream Pudding Soufflé

{Julia here} - and have I got a delicious recipe for you or what?!? Wow! I have never tried making a souffle' before, but this wasn't that difficult and the result was amazing! I am a huge fan of lemon meringue pie and this souffle' has the exact same delicious tangy lemon flavor as the lemon filing in that pie. Oh my. :D

The ingredients are really simple, it's what you DO to them that makes this special dish work. Go ahead and try this out - it may not look incredible, but it has two extra-delicious traits... the soft spongy top that melts in your mouth and the layer of creamy lemon sauce at the bottom. :D

Ingredients:

• 4 lemons
• zest of one lemon
• 5 medium eggs
• 8 tablespoons butter, softened
• 3/4 cup sugar
• 1/4 cup flour
• 1/2 cup milk

Surprising Kitchen Tip- 

stick lemons into your oven for a couple of minutes at 350* before squeezing. You'll get more juice out of them!

Directions:

• Preheat the oven to 350 degrees (F). Grease a 10-inch pie or souffle dish. 
• Separate the eggs. Reserve yolks in a small bowl. Put the whites in a mixer on the highest setting and beat until they form stiff peaks. (This is so cool...Eggs are amazing!) - it took me about 15 minutes! I can't imagine beating them by hand!!
• Use a wooden spoon or handheld electric mixer to cream butter and sugar together until creamy and light. (I scooped the egg whites into a different bowl and used the mixer bowl and mixer to cream the butter and sugar)
• Add lemon zest and juice. It may look odd (with a funny texture) but keep beating.
• Beat the egg yolks with a fork and then whisk them in bit by bit to your butter-sugar mixture.
• Add the flour and beat together. Pour in the milk and mix.
• Fold in the egg whites. (And when it says fold, that means carefully scoop the whites into the rest of the stuff and gently move your spoon around a little. DO NOT over-mix at this point!) :) 
• Pour it all into the pie dish and set the dish IN a roasting pan.
• Fill the roasting pan with water until it comes halfway up the outside of the pie dish. 
• Bake for 40 to 45 minutes or till risen and golden brown on top. (I baked mine for 43 minutes, which was plenty!)

Eat hot, warm, or cold! And try not to eat most of it in one day like we did. ;) 

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The Secret to Great Hummus

Hey there! If you've ever wanted to know how to make really great hummus, we've got the tip for you. Any hummus recipe will work better when you use a BLENDER to whip it together, instead of a food processor. We used to use a food processor when making our favorite hummus recipe but recently tried using the blender... and were stunned at the difference! The hummus was creamy and smooth instead of grainy and chunky.

Our hummus recipe was adapted from the one in Sam Stern's Cooking Up A Storm, a fun cookbook geared more for teens, with delicious and easy gourmet recipes.

Hummus

{Serves 4}

Ingredients:

• 1 (15 oz.) can of chickpeas
• 2 garlic cloves or 1 tsp. minced garlic
• Juice of one lemon (around 3 Tbsp) TIP- turns out awesome if you use a fresh lemon!
• 1 Tbsp tahini
• Salt to taste
• 2 Tbsp olive oil
• 2 Tbsp water
• Dash of cilantro
• Black Olives 8-10

BTW- "Tahini" is just ground sunflower seeds, and has a consistency similar to natural peanut butter. You can find it in the health foods section in most grocery stores!

Directions:

1. Drain the chickpeas and rinse thoroughly.
2. Heat the oil and 2 tablespoons water in a small saucepan, but don't boil.
3. Add all the ingredients to the blender, heated oil and water last. 

4. Blend until smooth. (You might need to stop once or twice to stir the mixture with a wooden spoon and aid the blending)

5. Serve with your favorite tortilla chips or pita bread and try not to eat it all at once. :D

We hope you enjoy this fresh and delicious Mediterranean dish!

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Really Easy Mouthwatering Mac & Cheese Recipe

Hi! {Julia here!} If you thought making homemade macaroni and cheese was beyond your skill level, think again. You'll never buy the orange stuff in a box again after one bite of this truly mouthwatering dish!
Baked from scratch, you have control over what goes into your meal (no chemicals or food coloring!) and I promise, it's so easy that even I can bake it. :D

Ingredients:

(Most people have 2-quart casserole dishes, but we altered this for our 3-quart dish... the 2-quart measurements are in (bold) and the rest is 3-quart. There. I did the math for ya!)

• (2 Tbsp) 3 Tbsp corn starch
• (1 tsp) 1-1/2 tsp salt
• (1/2 tsp) 3/4 tsp dry mustard (optional)
• (1/4 tsp) 1/4 tsp pepper... that's all it needs
• (2-1/2 cups) 3-1/4 cups milk
• (2 Tbsp) 3 Tbsp butter
• about (3 cups) 4 cups of freshly grated cheddar cheese (divided)
• (8 oz.) just over half of a 1 pound box of elbow macaroni, or 2-1/2 cups
• Ritz crackers (or Saltine crackers, or whatever kind you like) for crumbling

You can fudge the ratio of noodles and cheese, this is a very forgiving recipe. ;) Also, this is the perfect way to use up those last, lonely, slightly-stale crackers in the package. :D

Directions:

1. Prepare a 3-quart casserole dish by lightly greasing the bottom and sides with butter.
2. Be amazing and do two things at once by starting a pot of boiling water for your noodles and cook them while you are making the cheese sauce. 
3. In a medium saucepan, combine corn starch, dry mustard, and pepper, stir in milk until smooth. Add the butter. 
4. Stirring constantly, bring to a boil over medium-high heat and boil for one minute and then remove from heat. 
5. Reserve about a third of the grated cheese for topping the noodles later, and stir in the remaining cheese into the sauce until melted. 
6. Drain your cooked noodles and put them in the casserole dish. Pour in the sauce and stir it a little.
7. Sprinkle with reserved cheese and crumble crackers over top (this is the fun part). :D
8. Bake uncovered (at 375 degrees F) for 25 minutes or until hot and bubbly. 

Serves 6-8 people depending on the appetites! :D

Enjoy!

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Grape Jelly Tutorial

Wanna learn how to make the greatest grape jelly? We thought so! :)

Welcome to a helpful step-by-step tutorial. When we're finished we'll have gone from a few jugs of grape juice to delicious homemade grape jelly that tastes so good you'll never want to eat store-bought again. :D

So, to get started...

Ingredients That You Will Need: 

• Grape Juice (we use Welch's 100% grape juice)
• Pectin (We use sure-jell low-sugar pectin... it's the pink box.) :) 
• Sugar (Yeah, this recipe uses sugar, but this is a low-sugar recipe, using half the normal amount of sugar!)
• Lemon Juice (about 1 Tablespoon)
• Butter (about a Tablespoon)

The tools you'll need are: 

• Canning Jars
• Water-Bath Canner and rack (A big black cauldron-like thing like granny used to use)
• Jar Lids~ only use new lids for canning
• Jar Rings
• Jar Lifter/grippers
• Long-handled stirring spoon
• Tablespoon measuring spoon
• Ladle
• (optional) Magnetic Wand (magnetic stick thing for pulling jar lids out of the water)
• Washcloth
• Towels
• Kitchen Timer
• Funnel

One batch of grape jelly takes...

• 5 1/2 cups of juice.
• 3 1/2 cups of sugar
• 1 Tablespoon of lemon juice
• 1/2 Tablespoon (small pat) of butter.

This makes 7 cups of jelly, which fits into 7 jelly (half-pint) jars.

We usually make a triple batch (or more) since we go through grape jelly on whole wheat toast so fast in our house. :D

STEP ONE: PREP.

• WASH your jars in hot, soapy water (or you can use your dishwasher) so that they are all clean, checking for chips around the rims. Uneven jar rims will interfere with a perfect seal.
• Set up a sugar station! A bowl, sugar, a "1 cup" and a "1/2 cup" measuring cup, and a knife. This makes doing more than one batch much simpler. :)
• Measure ingredients exactly. Spoon sugar into dry measuring cups (plastic or metal). Scrape excess sugar from top of cup with a straight-edged knife. Use liquid (glass or plastic) measuring cups with a pour spout to measure juice. 
• To the left of the stove, I place a wooden cutting board to set the pot with the cooked jelly on when it is done. Next to it, I put a towel to set the hot jars on. I lay out the ladle and funnel here with a set of hot mitts, and also the seven jar rings. 
• Get out a large pot for the grape mixture to be cooked in (6-8 quarts).
• Get out a small pot to boil the jar lids. Put the lids in the pot and cover with water. Heat them on a small burner, this ensures that the rubber is soft for sealing and that the lids are sterilized. Once it boils, turn it down to simmer.
• The jars need to be sterilized - put them in the canner and fill it half full with water, making sure the jars are completely covered. Place the canner on the large (back) burner on your stove and turn on high. We'll be bringing the water up to a rolling boil. (It will take a while to get all that water up to temp.) 
• Set out a "Landing Station" for the finished jars of jam to sit on by laying out a clean towel on your countertop. The jelly will have to sit for 24 hours without being disturbed after it is canned. (but oh, it is worth the wait) ;) 

Now for the fun!

1. The water in the canner should be heating with the jars inside being sterilized. Lids should be warming in the small pan.
2. Measure exact amount of sugar (3 1/2 cups) into a separate bowl and set aside.
3. Measure exact amount of prepared juice (5 1/2 cups) into 6 or 8 quart pot.  
4. Stir in 1 Tablespoon lemon juice and 1 Tablespoon butter to grape juice in the pot.
5. Add 1/4 cup of the sugar set aside into the grape juice (take it from the bowl, don't add any extra)
6. Put one package of pectin into the grape juice. 
7. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

8. Stir in sugar quickly. Return to full rolling and boil exactly 1 minute, stirring constantly. Remove from heat; skim off any foam.
9. Remove jars from the canner, making sure all the water is out of them. Place them on the towel. 

10. Using the funnel, ladle grape jelly quickly into prepared jars, filling to within 1/8 inch of the tops.
11. Wipe jar rims and threads with a warm washcloth. Use the magnetic wand to get the hot lids and place lids on filled jars.

12. Screw on the rings tightly. Place jars in the canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. 
13. Cover; bring to gentle boil. Process jelly 5 minutes. (Adjust processing time according to altitude chart.  See insert that comes with the pectin.)
14. Remove jars and place upright on a towel to cool completely. After jars cool, later that day, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

We love the "*POP*" sound the jars make when they seal! :)

(We did a double batch of grape jelly, so we used pint jars... normally you would use half-pint (or 'jelly') jars.)

You did it! You made awesome homemade grape jelly.  If you have kids and they are anything like mine, you'll never go back to store bought jelly because they will love your homemade jelly so much!!

If you're interested in more information about canning, be sure to check out the Ball Website. :) 

If you are going to make more than one batch in that day, you can wash the large pot, ladle and funnel and set up the next batch while the jars are processing.  It is amazing how fast it will go if you do this. 

Let us know how your grape jelly turned out! :)








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"Good Morning!" Granola

Julia here! Good morning! ;) We all know that a healthy breakfast is the best way to start your day! It revs up your metabolism and gives you the fuel you need to kick off your morning. This granola recipe is a wholesome and delicious option that's easy to make ahead of time so you can grab 'n go!

My favorite way to eat this granola is layered in a parfait with yogurt and fresh fruit, but it's a great snack all by itself, packed with flavor and fiber.

And guess what? Making it is EASY! Intrigued? Read on...

Ingredients:

• 1 stick of butter (1/2 cup)
• 1/2 cup of honey
• 4 cups oatmeal
• 1 tsp. vanilla
• Nuts~ I use 1/2 to 1 cup of chopped pecans, and 1/2 to 1 cup of sliced almonds
• 1 Tbsp. cinnamon
• 1/2 to 1 cup raisins
• 1/2 cup craisins (sweetened dried cranberries)

Other options you could toss in: coconut flakes, other nuts, other dried fruits, or chocolate chips. If you want to go decadent, add some white chocolate chips or peanut-butter-chips! Note: you'll want to add the chocolate chips after baking. :)

You know, I've always wanted to try this with dried mango and pineapple. Let me know how that works if you end up trying that out! :D

Directions:

1. Preheat oven to 400 degrees (F)
2. Mix dry ingredients, oatmeal, nuts, dried fruit, and cinnamon in a large mixing bowl.
3. Melt butter in small saucepan. Add the honey and mix well. Bring the honey/butter mixure to a boil and boil for one minute. Add the vanilla. 
4. Pour honey/butter over dry ingredients and mix until thoroughly coated. Spread onto a jelly roll pan or cookie sheet and bake for 8-10 at 400 degrees (F). Stir/scoop around/flip the granola and bake for an additional 5-6 minutes until golden brown. 
5. Store in a closed container.

Want to know where Gloria got the sweet spoon? Check this shop out to find the cutest stamped flatware EVER! Stop by Aly's blog to let her know if you like it. 

Have a wonderful day!



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Basic Whole Wheat Bread Recipe

Gloria here. :) So many of our recipes are based in the Basic Whole Wheat Bread Recipe, I thought I'd post it here so it is easier to find. 

Ingredients:

1 1/2 cup warm water

1/3 cup oil ( I use extra virgin olive oil)

1/4 cup honey

1 beaten egg

2 tsp. salt

1 Tbsp. gluten

5+ cups of fresh milled whole wheat flour (store bought is fine, too)

1 Tbsp. yeast

Directions:

Add the ingredients in the order given to your bread machine. Set the bread machine on the dough cycle and let 'er go!

When the dough cycle is complete, spray 2 bread loaf pans with Pam or grease them with butter. Cut the dough in half and flop into the pans. Yep, I said flop! They will come out fine! 

Cover the pans and let rise until double, about an hour. 

Bake at 350 degrees (F) for about 29-30 minutes until golden brown. (Ovens vary.)

Remove immediately from pans and cool on a cooling rack. Bag when completely cooled. 

This recipe is adapted from the Sue Beckers recipe for Whole Wheat Bread, find her here.

Enjoy!!

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Brunettes Bars

Julia here! Today we're sharing one of our very favorite healthy desserts, which we've fondly nicknamed "Brunettes". It's actually a blondie, (instead of a brownie) but since we make them with sucanat, a healthy sweetener, they come out a delightful light brown color, lighter than brownies and darker than blondies. Thus, I christened them "Brunettes". ;)

These look and taste SO GOOD, you won't believe how healthy they are. :D

Ingredients:

{Makes a 9x13 pan of Brunettes}

• 3/4 cup of butter
• 2 and 1/4 cup sucanat
• 3 eggs
• 3/4 tsp. salt
• 2 and 1/4 cups freshly ground, whole-wheat flour
• 3 tsp. baking powder
• 1 and 1/2 tsp. vanilla
• A sprinkle of toppings of your choice (we used chopped pecans).

Directions:

1. Preheat oven to 350 degrees.
2. Lightly butter or grease your 9x13 baking pan. 
3. Melt the 3/4 cup butter and whisk the eggs into it. Combine dry ingredients and mix the dry ingredients together. Add the egg mixture to the dry mixture and stir (I use a fork) until it's all moistened. 
4. Pour/scoop the batter into the pan and spread evenly. Sprinkle with toppings. Bake for about 25 minutes or until slightly golden brown. Let the bars cool for a few minutes before devouring. ;) 

Easy-peasy! These are SO good, they have a sweet and wholesome flavor and they're practically guilt-free. :D Just don't eat the whole pan in one sitting. ;) 

Enjoy!

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The BEST Homemade Pizza EVER.

Julia here! How are all of you awesome blog-cruisin' people today?
Um yes. We did say "EVER". No joke! I love pizza as much as the next girl (probably more) and this is the best pizza I've eaten anywhere. Nothing compares. If you are a true pizza-lover you must try this recipe. You will thank me. :D

For Best-Ever Pizza Dough:

(Makes plenty of dough for one pizza with some left over for breadsticks or another small pizza!) 

You will need a bread machine. Skip down to "adequate dough" if you do not.

Add these ingredients to your machine in the order given...

1 ½ cups hot water

1/3 cup oil

¼ cup honey

1 egg, well-whisked

2 tsp. salt

1 Tbsp gluten (optional)

5 cups whole wheat flour (I've found this works best if you add just a little extra flour.)

1 Tbsp active dry yeast

Run your machine on a "dough" cycle. (*happy sigh* I love our bread machine...) Scroll down to 'For Both Doughs' to read the rest.

For Adequate Pizza Dough

(Makes just enough for one pizza)

If you don't have a bread machine (and if you don't, you need one!) here is another version for the crust.

1 Tbsp yeast (or 1 package of rapid-rise yeast)
1 tsp. salt
1 Tbsp. sugar
1 cup hot water

Add these together and let sit for 10 min. so the yeast will activate (and do its wondrous yeasty thing).

Add:

1 Tbsp oil (we use olive oil)
2 cups flour (it can be a mixture of white and whole wheat).

Mix well. Let rise for 45 minutes to an hour.

For Both Doughs:

Roll out on baking stone, pan, or cookie sheet (but the stone will give you the best results!)

Spread dough with sauce of your choice, (Prego is our favorite) freshly-grated mozzarella cheese, (sprinkles of Parmesan cheese and garlic powder will make it 100X yummier) and toppings of your choice. (My favorites are pepperoni, meatball slices, black olives, and... dill pickles. Hey! Don't judge it until you've tasted it, it's delish!) ;)

*TIP* add a little oregano, basil, and thyme scattered across your mozzarella for authentic Italian flavor! :)

Bake at 400º for 23-25 minutes. 

Man, oh man, is it ever good.

The great thing about making your own pizza is that it is inexpensive, WAY healthier than ordering out, and you can customize the toppings to your own family's tastes. It's also a really fun family activity - even younger kids can help put the toppings on their pizza.

Looks like you just found a new idea for Family Fun Night! :D

Leave us a comment if you think you might try this recipe! We love feedback. :)

Enjoy!


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Marvelous Meatloaf

{Gloria here}...Are you serious? Using "marvelous" and "meatloaf" in the same sentence? I have never been a big fan of meatloaf. Oh, I could eat it but I would never say that I liked it!

Until now!

This meatloaf recipe is awesome. Our entire family loves it and is thrilled when it is on the menu, even the ones that can be "more selective" about their food choices! :)

It's also easy to make! What more can you ask for? So without further ado, the recipe:

Ingredients:

• 1 1/2 pounds ground beef or venison
• 1/2 cup milk (or milk substitute)
• 1 cup oatmeal
• 1 egg, beaten
• 1 tsp. salt
• 1/4 tsp. onion powder
• 1/4 tsp. garlic powder
• 1/4 tsp. chili powder

Directions:

• Preheat oven to 350 degrees (F).
• In a large mixing bowl, add the milk, beaten egg and spices. Mix well.
• Add oatmeat and stir until mixed.
• Add the meat to the mixture and mix well. At this point, I use my well-washed hands to thoroughly mix the ingredients, being sure to get all of the spices from the bottom of the bowl.
• Using a broiler pan, form the mixture into 2 (or 3) meat-loaves. Bake for one hour at 350 degrees (F).

Ovens can vary, so make sure the meatloaf is thoroughly cooked. It may need extra time, or a higher temperature, depending on your oven. If you wish, you can bake the meatloaf in one "loaf". I use 2 smaller ones so that I know they are well-cooked. (Our oven is less than stellar. :P) I also use the broiler pan so any grease from the meat is drained away and not soaking into the food.

Surprise your family with a new recipe that will have them begging for more! :)







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Bake Your Own Soft Pretzels!

Easy, Scrumptious, Homemade Pretzels

Warm, toasty, straight from the oven....Yum! 

These tasty pretzels are an inexpensive, easy snack to make. I use a basic French bread recipe, mix up the dough in my bread machine and roll out and shape into pretzels. You can use any recipe you like, but the French bread is less sweet and works well with the saltiness of the pretzel.

Ingredients:

• 1 1/4 cup hot water
• 1/2 cup milk
• 2 Tbs. oil
• 1 Tbs. honey
• 2 tsp. salt
• 1 Tbs. gluten
• 5+ cups whole wheat flour
• 1 Tbs. yeast

For topping pretzels:

• 1 egg white
• Coarse salt

Directions:

• Add all ingredients to the bread machine and set on the dough cycle. (If you don't have a bread machine, add the ingredients and knead about 8 minutes. Let rise until about double.)
• Cut the dough into about 20 pieces. If you want larger pretzels, cut into fewer pieces. 
• Preheat oven to 425 degrees.
• Roll out the dough into long rolls using both hands.

It works really well if you can get some helpers! ;)

• To make twisted pretzels, roll out a piece of dough into a long roll, about 12 inches long. Take the two ends and twist and then twist again. Press the ends down onto the roll forming the pretzel shape. 
• Place pretzels on cooking stone or cookie sheet, brush with egg white and sprinkle liberally with the coarse salt. 
• Bake at 425 degrees for 15 minutes. (Check them, all ovens are different)

They are best fresh, but you can store them in a bread bag or container.

Try not to eat them all at once! :)

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Homemade Onion Rings

Homemade Onion Rings

The venison burgers are sizzling on the grill. The fresh, homemade, whole wheat buns are cut and waiting. Fresh tomatoes, onions and lettuce from our garden garnish the plate. And, drum roll please......homemade ONION RINGS!!

Yes, we love onion rings. And as our family is trying to eat whole, clean and healthy foods, we needed a better alternative to store bought onion rings. So we made our own!

I would call these "healthy" as they are made with good ingredients and extra virgin olive oil, but they are not low calorie. So we have them occasionally and really enjoy them when we have them. :)

Ingredients:

• Onion (we use one large one and it feeds our family), preferably Vidalia or a sweet onion
• 1 cup milk
• 1 egg
• 1 cup whole wheat flour
• 1 1/2 tsp. salt
• 1/8 tsp. cayenne
• 1/8 tsp. paprika
• 1/2 tsp. black pepper
• 1/8 tsp. thyme
• 1/8 tsp. cumin
• dash garlic powder
• dash onion powder
• extra virgin olive oil for frying, enough to fry the onions.

This is enough breading mixture for one onion.

Directions:

• In a small bowl, (I use a cereal bowl), beat the egg and add the 1 cup milk. Beat together.
• In a medium bowl, mix all the rest of the ingredients, flour and spices.
• Cut slices across the onion to form rings. 
• Dip the onion ring in the egg/milk mixture, then toss it in the flour/spice mixture to coat it. 
• Do it again. I double dip and coat for a nice thick breading but it is not necessary. Do it as you like.
• Set aside on a plate until you have coated all of the onion pieces.
• Heat extra virgin olive oil in deep fryer (or if using a skillet or pot, heat that now.)
• Using a slotted metal spoon, slowly lower the breaded onion rings into the hot oil.
• Fry for about 1 1/2 minutes or until golden brown.
• Drain on paper towels.

This makes almost as much as you get in one bag of store-bought "Ore-Ida" onion rings.  This is economical and you know exactly what goes in it, no preservatives, etc.

Perfect for grilling out or just about anytime! Enjoy! :)

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Homemade Olive-Oil French Fries

Homemade Olive-Oil French Fries

In our house, we love french fries. What can I say? And as we are trying to eat healthy, clean and whole foods, we decided to make our own. 
We used our own potatoes, and extra virgin olive oil. These need to be deep fried to really be good, so they are not low calorie but a much more healthy alternative to store bought.

• Cut the potatoes into strips. Soak in a bowl of hot water for 15 minutes. Then thoroughly dry the fries as water and hot oil don't mix.
• Using a deep fryer, add the correct amount of oil for your fryer. When the oil is up to temperature, fry the french fries for 8-9 minutes until they are golden brown. You could probably use a deep skillet or pot and fry them that way.
• Drain on paper towels and salt to taste. Yum, YUM!

Our kids love these and we have them occasionally as a special treat.
Be sure to check out the recipe for Onion Rings as they go really well with the french fries.

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