Granola-Whole Wheat Waffles

I made these this morning and they were very good.  And, with the combined whole wheat flour, granola and yogurt, they were healthy too! 


Granola-Whole Wheat Waffles
by Betty Crocker

1 1/2 cups Original Bisquick® mix
1/2 cup granola cereal
1/2 cup Gold Medal® whole wheat flour
1 1/2 cups milk
3 tablespoons vegetable oil
2 eggs
1 container (6 oz) Yoplait® Original strawberry yogurt (2/3 cup)

In medium bowl, stir all waffle ingredients until blended. Pour batter by 2/3 cupfuls onto center of hot waffle iron; close lid. Bake 2 to 3 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle. Serve with syrup or sliced up strawberries.

Ham and Cheese Calzone (Hannah's Cooking Classes)

Ham and Cheese Calzone

1 1/4 cups chopped sliced cooked ham or turkey breast
1 cup packaged broccoli florets
3/4 cup shredded cheddar cheese (6 oz)
10 oz package refrigerated pizza dough
1 TBSP milk

Turn on oven to 400 degrees. Line a baking sheet with foil; lightly coat the foil with cooking spray.  For filling, in medium bowl use the wooden spoon to combine ham, broccoli and cheese.  On a lightly floured surface unroll pizza dough.  Roll dough into a 12-inch square.  Using a sharp knife, but into nine 4-inch squares.  Spoon about 1/3 cup filling onto each of the squares.  Moisten edges of dough with water.  Fold dough over filling from corner to corner.  Press edges of dough with tines of a fork to seal.  Use the fork to prick holes in the top of each calzone to allow steam to escape.  Place calzones on baking sheet.  Brush with milk using pastry brush.  Put baking sheet in oven.  Bake for 13 to 15 minutes or until golden.  Turn off oven.  Use hot pads to remove baking sheet from oven.  Serve warm.  Makes 9 calzones.

Sugar Cookies and De-Pinkalicious Punch (Hannah's Cooking Classes)

Sugar Cookies

3 1/2 cups all-purpose flour
1/2 tsp salt
1 cup unsalted butter, softened
2/3 cup sugar
1 large egg
1 TBSP light corn syurp
1 TBSP vanilla extract

In a medium-size bowl, mix the flour and salt. In a large bowl, cream the butter and sugar, stir in the egg, then the corn syrup and vanilla extract. One third at a time, add the flour mixtures until thoroughly mixed. Pat the dough into two disks, wrap in plastic and refrigerate for 1 to 2 hours, or until firm enough to roll. If it is too firm, soften at room temperature for 5 minutes. Preheat the oven to 375 degrees. Roll one disk of dough between two pieces of waxed paper or plastic wrap, 1/4 to 1/2 thick. Remove the top sheet and cut out the cookies with cookie cutters. Using a metal spatula, transfer the shapers to baking sheets, about 1 inch apart. Bake for 8 to 10 minutes or until bookies start to brown lightly around the edges. Remove the baking sheet to a wire rack and cool for 5 minutes. Using a metal spatula, transfer the cookies to racks and cool completely before frosting and decorating

Tip #1: Don't use margarine. Use the good 'ol fattening BUTTER.

Tip #2: Don't use the microwave to soften the butter. Let it sit out on the counter at room temperature until it is softened. If you use the microwave, you may melt it too much, which will impact the texture of your dough and make it too sticky.

Tip #3: I roll out about a third of the dough at a time so that I can carefully gauge the thickness of the dough. I like mine to be on the thick side (about 1/2 inch thick).

Tip #4: Do NOT overcook. They may not look done, but they are.

Tips from All Things Thrifty

De-Pinkalicious Punch

1 cup pink lemonade
1 cup raspberry sherbert
12 oz can of lemon/lime soda

In a pitcher, combine the sherbet, pink lemonade and soda, stir and serve.  Makes 3 cups

Fruit Salsa with Cinnamon Chips (Hannah's Cooking Classes)

Fruit Salsa 
by Taste of Home

1 cup finely chopped fresh strawberries
1 medium navel orange, peeled and finely chopped
3 medium kiwi fruit, peeled and finely chopped
1 can (8 oz) unsweetened crushed pineapple, drained
1 TBSP lemon juice
1 1/2 tsp sugar

In a small bowl combine, cover and refrigerate until serving.

Cinnamon Chips
 by Taste of Home

10 flour tortillas (8 inches)
1/4 cup butter, melted
1/3 cup sugar
1 tsp ground cinnamon
Brush tortillas with butter, cut each into eight wedges.  Combine sugar and cinnamon; sprinkle over tortillas.  Place on ungreased baking sheets.  Bake at 350 for 5-10 minutes to just until crisp. Serve with fruit salsa.

Blueberry Bumplings and Fridge Jam (Hannah's Cooking Classes)

Blueberry Bumplings
by Green Eggs and Ham Cookbook

2 1/4 cups all-purpose flour
1/3 cup sugar
2 tsp baking powder
1/4 tsp salt
4 oz. butter, softened and cut into small pieces
1/4 cup fresh or frozen blueberries
1 large egg
3/4 cup half-and-half

Preheat the oven to 400.  In a large bowl, combine the flour, sugar, baking powder and salt.  Add the butter and mix well with your fingertips until crumbly, then add the fresh blueberries.  Ina  small bowl, mix together the egg and the half-and-half, then quickly beat into the flour mixture. Do not overwork. (If using frozen blueberries, add them now).  Pat the dough out between sheets of wax paper or plastic wrap until about 1/2 inch thick.  Cut into 2-inch circles, squares or triangles.  Place the cutouts on a baking sheet, non-stick or lined with parchment paper, and bake until golden on top, about 10 minutes.  Serve hot.  Makes about 12 bumplings.

Strawberry Fridge Jam

2 cups cut up fresh or frozen strawberries (Hannah used mixed berries)
2 cups sugar
1/4 cup water
1 box lemon jello (or pectin)

Place fruit and sugar in a heavy saucepan with water.  Heat to boiling, reduce heat to low/medium and boil for approximately 10 minutes, crushing berries as they soften.  Add jello and cook for additional 10-14 minutes, stirring frequently to prevent scorching.  Skim off any foam with a metal spoon and pour into sterilized jars.  Secure lids and keep n courter until cool.  Tighten lids the rest of the way. Refrigerate.

Fruit Smoothie and Campfire Taco Salad (Hannah's Cooking Classes)

This Saturday, Hannah started cooking classes at the local recreation center.  She loves classes and loves sharing her creations with us.

Fruit Smoothie

2 ripe small bananas
1 cup unsweetened whole strawberries, frozen
1 cup vanilla low-fat yogurt
3/4 cup milk

Remove the peel from the bananas.  Using the table knife, cut bananas into chunks.  Put banana chunks, frozen strawberries, yogurt and milk into the blender.  Cover blender with the lid and blend on high speed about 1 minute or until mixture is smooth.  Turn off blender.  Pour drink into glasses.  Use rubber scraper to get all of the drink out of the blender.  Makes 2 servings.

Campfire Taco Salad
by Taste of Home

6 snack-size bags (1-1/2 ounces each) corn chips
1 can (15 ounces) chili without beans
3 cups (12 ounces) shredded cheddar cheese
3/4 cup sour cream
1 jar (8 ounces) mild salsa
1/2 medium head iceberg lettuce, shredded

Cut the top off each bag of chips; set aside. Place chili in a saucepan; cook on a grill over medium heat for 10 minutes or until heated through, stirring occasionally. Spoon about 2 tablespoons of chili into each bag of chips. Top with cheese, sour cream, salsa and lettuce.

Cheese Enchiladas

I really loved these, but Jeff didn't.  I guess I'll only be making these when Jeff isn't going to be eating with us!

Cheese Enchiladas
by Callie

1 1/2 cup Monteray Jack Cheese
1 1/2 cup cheddar cheese
2 oz cream cheese
1/4 cup salsa
1/4 cup chopped green onions
1 tsp cumin
1/2 tsp chili powder
red or green enchilada sauce
4 tortillas
lettuce
sour cream
olives
pico de gallo
guacamole

Preheat the oven to 350 degrees.  In a bowl, combine 1 cup of each of the cheeses and  the cream cheese (I put mine in the microwave for about 15 seconds to make it more manageable.) Stir all of that up. Add the salsa to the cheese mixture and combine. Add the green onions and the seasonings. Mix well. Pour some of the enchilada sauce in a 8x8 pan or whatever you're using to bake in. Pour some more on a shallow plate or pie plate. Place the tortilla on the sauce. Flip it over to coat the other side. Pout 1/4 of the mixture on the tortilla. use a spatula to spread it out. Repeat with all four tortillas. Sprinkle the remaining cheese on top. Bake for 20 minutes or until the cheese is melted. Take it out and serve them with shredded lettuce, olives, pico de gallo, guacamole, and whatever you like with enchiladas.