Friday Favorites

And... we're back, with another round of recipes I can't wait to try!

Oatmeal White Chocolate Biscuits

(The Mum's World)

Cauliflower Pumpkin Pasta

(I Like to Cook)

Garlic Baked Fries

(The Headless Cook)

White Chocolate Cherry Muffins

(Cooking with Christine)

Lime Yogurt Cake with Blackberry Sauce

(Coffee with Me)

Vegetable Lasagna

(The Gluten-Free Homemaker)

Homemade Cool Whip

(Lynn's Kitchen Adventures)

Chicken Strip Wrap with Honey Mustard (photo)

(Susie's Homemade)

Berry Baked Oatmeal

(Recipes for Mom's)

Chicken, Asparagus and Mushroom Crepes

(Remodelaholic)

Blueberry Boy-Bait

(Money Saving Maine-iac)

Bacon Veggie Fried Rice

(Delightful Country Cookin')

Healthy Fruit Pizza

(Kitchen Stewardship)

Cheesy Garlic Butter Chicken

(Angel Foods Kitchen) 

Oat and Toffee Grahams

(The Little Brown House)

Chocolate Raspberry Cupcakes

(Laurenspired)

Pan-Roasted Chicken with Asparagus and Shiitakes

(Inspired 2 Cook)

Double Chocolate Chip Cookies

(Alli 'n Son)

Sheesh... that was a long one.  Guess there were lots of yummy recipes to be found this week!

This post is linked to:

• I'm Lovin' It 
• Saturday Stumbles

Kitchen Oragnization

In a couple of months, Frog Prince and I are leaving our home of five years (three years in this apartment) and moving to a new place.

Our move is be bitter sweet.  We do love it here and will miss the place and people tremendously.  But, our time as graduate students has come to a close... and I have a job in another state (Frog Prince gets to telecommute!).  I guess it's time to start a new chapter.

One thing I am excited about it *hopefully* leaving behind my tiny kitchen and finding a new place with more kitchen space :)

Yes... that's pretty much the extent of my counter top space.

That got me thinking about kitchen organization.

How do I have the ingredients I use the most in convenient locations, yet still maximize counter space.

And, so, I ask you -- how do you do it?  And, what are your favorite kitchen organizational tools/products?

And ... the winners are....

Congratulations to the lucky recipients of a new, Cuisinart Ice Cream Maker!

Our first winner is Yolanda --

I'm with you... OREO ice cream is one of my favorites!

Our second winner is Amanda!

Congratulations to both of you!

And, a hearty THANK YOU to all of you who entered this giveaway!

I have many new flavors of ice cream I can't wait to try thanks to your comments -- 

'Smore

Strawberry

Mint Chocolate Chip

Cinnamon

Double Fudge Brownie

Cinnamon Apple 

Coffee

Blueberry

Peach

Blackberry Cobbler

Strawberry Cheesecake

Pineapple Orange

Mint Cookies and Cream

Spinach 

Chocolate Raspberry

Chocolate Cherry

Raspberry Frozen Yogurt

Sherbet

Chocolate Oreo

Dreamsicle

Chocolate Marshmallow

Thanks for participating!  

[I selected two winners, using random.org.  The prize comes from CNS Stores.  I was not compensated in any way for this giveaway.]

Sweet Potato Dark Chocolate Bars

My facebook status last week read: "making yummy sweet potato chocolate bars for Life Group!"

The prompted a few responses:

• 3 "likes" (one from a Life Group attender)
• Two "recipe requests"

When I got to life group... the curious were more interested in what little goodies I had nestled on the plate than me actually being at Life Group.  I was greeted by "are those the sweet potato bars?"

Some were a bit skeptical.

Others, excited.

The verdict? They were delicious!

So delicious that one guy in life group asked me if they were simple enough that he could make them himself.

Sure thing.

Simple.  Easy.  Delicious.

That's the way I like to cook!

Sweet Potato Dark Chocolate Bars - Inspired by this week's Food Network Chef - Sandra Lee

Crust
1 box, yellow cake mix*
4 T butter, room temperature
1 egg (I used the yolk)

Filling
2 C sweet potato puree**
4 oz. cream cheese, softened
1 egg (I used the white)
1/4 C sugar
1 tsp. cinnamon
1/4 tsp. nutmeg

Topping
1 C homemade granola
1/4 tsp. cinnamon
1/2 C dark chocolate chips
1 T butter, melted

Begin by combining the cake mix, butter and egg together.

Mix until little balls of cake mix form....

Press into a lightly greased 9x13 cake pan.

Then, in a mixing bowl, combine cream cheese, spices, egg, sugar and sweet potato puree.  Of course, you can substitute pumpkin for the sweet potato puree -- we just use sweet potato because my husband is allergic to pumpkin.  Yes, I know -- strange allergy.  But, he spent every Halloween as a kid in the emergency room until they figured out what was causing his allergic reaction :(

Mix well.

Pour the sweet potato puree mix over the top of the crust.

In a medium bowl, mix the granola, cinnamon and dark chocolate chips together.

If necessary, add 1 T melted butter to help the ingredients stick together. {I omitted this extra butter... the topping was a little crumbly, but we enjoyed it nonetheless}

Sprinkle the topping over the sweet potato filling.

And, bake at 350 for 30-35 minutes, until a toothpick comes out clean.

I found that the cake mix layer (crust) was what needed to be "clean" during my toothpick check -- the sweet potato layer remains somewhat creamy and solidifies as it cools!

Did I mention these were good?

*You might be able to try this with a homemade cake mix...

**If you've never made sweet potato puree, simply boil the sweet potatoes for 20ish minutes, until tender when pricked with a fork.  Allow them to cool slightly on the counter, then peel them and mash the potatoes.  The mash may need 2-4 T water to make it thinner and more puree like.  You can do this in a blender to eliminate any potato pieces.  The puree can be kept in the freezer and used whenever you need it.

This post is linked to:
Grocery Cart Challenge
Potluck Sunday
Tasty Tuesday
URS: Pumpkin Recipes
Ingredient Spotlight: Cake Mix
This Week's Craving: Pumpkin
URS

Mushroom Melt Skillet

In a pinch for dinner last week, I added a new twist to a family favorite....



and, it was a hit!

It kind of reminded me of those hamburger box meals... but much better.  I used ground turkey, loaded up on the mushrooms, and paired it with brown rice to make this dish healthier.  And... it's gluten-free too!



Mushroom Melt Skillet - SnoWhite

1/2 lb. ground turkey
1 T minced onion
2-3 garlic cloves, minced
8 oz. fresh mushrooms, sliced
3/4-1 C mozzarella cheese, grated
2 C brown rice

Prepare rice using a rice cooker, or according to package directions.  Make as much/little rice as you desire -- we like ~2-3 C prepared for this dish.

In a large skillet, brown the ground turkey with onions and garlic until cooked.  Season with salt and pepper, if desired.  {I used ground turkey from the freezer that was already browned!}

Then, add the mushrooms to the skillet and saute until softened.



Sprinkle cheese over the top, and cover to allow cheese to melt.



Serve over brown rice.



YUM!



This recipe is linked to:

• Tasty Tuesday
• Slightly Indulgent Tuesday
• Colleen's Kitchen Recipe Swap
• Finger Lickin' Good Friday

Menu - April 26

For more... visit Laura!

We enjoyed a nice mix of "oldies but goodies" and newbies this week:  

Old Fashioned Vanilla Ice Cream
(Have you entered my ice cream maker giveaway?)



Lemon Blueberry Scones
(old favorite)

Kentucky Hot Browns
(a "special treat" favorite)

Penne Primavera
(newbie)

 

Potato and Ham Hotdish
(old family favorite)


 

Cinnamon Raisin French Toast
(newer family favorite)

Sweet Potato Bars

(New!!!  Recipe on Wednesday!)

Baked Oatmeal

(old favorite)

Mushroom and Mozzarella Skillet

(Twist on an old favorite -- recipe to come)

This weekend, we traveled 400+ miles to be a part of a wedding of some very special friends of ours.  Frog Prince's college roommate got married on Saturday to a wonderful Irish gal.  It was a blessing to be able to be there and celebrate the beginning of their lives together.

My heart and eyes were overflowing when this beautiful girl walked down the aisle.... one year ago, she couldn't even walk!  What an answer to prayer!!

Now we're back, and catching up.  First things first, I had to get our menu together so I could go get groceries!!

What's on our menu?

Sunday
B - Granola
D - Pasta and broccoli (quick, easy dinner after driving for 7 hours!)
Dessert - Ice cream!  {you have until Tuesday to enter to win your own ice cream maker!)


Monday
B - Cinnamon Raisin French Toast {freezer}
D - Cheesy Mushroom and Broccoli Casserole (new)


Tuesday
B - Oatmeal with blueberries
D - Loaded Veggie Lasagna {family favorite}


Wednesday
B - Sweet Potato Pancakes, apple-y syrup
D - Leftovers, veggies


Thursday
B - Apple Cranberry Granola
D - Sweet Potato Gnocchi (new), spinach salad


Friday
B - Cinnamon Roll Toast, OJ
D - Crockpot Chili Cook-Off!  I'm entering a chili... just can't tell you it yet :)


Saturday
B - Veggie Scramble, OJ
D - Rice Cooker Mac and Cheese, broccoli

Ham and Potato Casserole

My mom made this hotdish for my family growing up -- it's creamy goodness still signifies "home" to me.  Frog Prince and I enjoy this recipe too, and it's one of our top comfort foods!

Yet, with 6 healthy veggies and wheat flour, I feel good about eating this comfort food :)

Ham and Potato Casserole - Adapted from Mom

2 C cubed potatoes
2 large carrots, sliced
2 ribs of celery, sliced
3 C water
2 C diced, cooked ham
1/4 C chopped green bell pepper
8 oz. mushrooms, sliced
1/4 C chopped onion
3 T white wheat flour*
1 1/2 C milk
1/4 tsp. pepper
1 C extra sharp cheddar cheese, divided
1/2 C whole wheat bread crumbs*

Begin by placing the diced potatoes, sliced celery and carrots in a large stock pot.  Cover with 3 C water and simmer until veggies are tender.

Meanwhile, saute the mushrooms, onion, bell pepper and ham together in a skillet until the mushrooms are cooked and ham is warmed.

Then, combine the flour and 1/2 C of milk together; whisk until flour is dissolved in the milk.
(This is my cheaters way of making a roux... no butter needed!)

Add in the remaining milk, and heat in a sauce pan until boiling. Stir the entire time -- and remove from heat when mixture thickens.

Add in the cheese and allow the heat from the mixture to melt the cheese.

Mmmmm... cheese sauce.

When the veggies are tender, drain any excess liquid and then spread into a lightly greased 9x13 glass baking dish.

Top with the ham and pepper mixture.

Pour the cheese sauce over the veggies.

Then, sprinkle the whole wheat bread crumbs over the top.

Bake at 375 for 25 minutes until the hotdish is bubbly and the bread crumbs are lightly browned. I often broil the dish for the last few minutes to help crisp up the bread crumbs.

Smell the taste of "home"  :)

Enjoy!

*If you wish to make this free of gluten, (1) use corn starch as your thickener, and (2) omit or use GF bread crumbs!

Linked to: Ingredient Spotlight x2, URS