Smitten With My Kitchen

Did you know….?

2012-02-14T14:40:00.001-05:00

I have a drawer in my Hoosier cabinet that I use to store my potatoes and onions. I’ve always been a little frustrated that my potatoes go bad before I use them all. Now I know why. Potatoes should be stored in a cool, dark and well-ventilated space. However, I have recently learned that potatoes and onions should not be stored together. They each give off gasses that cause them to break down, go bad and smell. Who knew? So I have found a new place to store my onions and my potatoes are lasting much longer.

Pesto Chicken Alfredo

2012-01-10T10:04:00.001-05:00

Pesto Chicken Alfredo

I wanted a creamy pesto sauce for my pasta and chicken, but I didn’t want it to be too heavy. I’m quite happy with the results. The whole family enjoyed it.

1 lb package fettuccini noodles

1 1/2 Tbsp olive oil

2 lb chicken, cubed into bite size pieces

1 (14 oz) can low sodium chicken broth

1 1/2 Tbsp flour

8 oz 1/3 less fat cream cheese

4 Tbsp grated Parmesan cheese

2 Tbsp prepared pesto (you can add more if you want a stronger flavor)

Heat oil in a large skillet. Add chicken and cook until no longer pink inside. Set chicken aside and keep warm.

Cook pasta as directed.

Meanwhile, combine chicken broth and flour in a medium saucepan. Add cream cheese, parmesan cheese and prepared pesto. Cook 2-4 minutes until sauce thickens a little. Stir with a whisk to prevent burning on the bottom. Add cooked chicken to the sauce. Mix cooked pasta with the sauce and serve. Yields 8 servings

Shaping Bread Dough

2012-01-09T08:41:00.001-05:00

Lately I have been getting a lot of air bubbles in my bread. So this morning I sat down and googled the problem :) Oh what a lovely age of technology we live in. I came across this video tutorial for shaping the loaf. It is a bit different than I have done in the past, so I’m going to give it a try. I’ve also read that excess flour or oil on your counter can cause the dough not to adhere to itself. I am going to try shaping the loaves on a non-stick mat with no flour or cooking spray to see if that helps as well. I’ll let you know the results. Let me know if you have any suggestions that work for you!

Caramel Apple Muffins with Apple Cider Frosting

2011-10-20T12:30:00.001-04:00

Caramel Apple Muffins with Apple Cider Frosting

The basis of this recipe came from this cake at A Hint of Honey . I really only make cakes for birthdays, and I wanted to be able to put it in the kids lunches. So I made some alterations to make it work for me. The results are really very yummy. Such a nice recipe for Fall when apples are in season.

1 3/4 cups whole wheat flour
2 cups all-purpose flour
1 Tbsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp salt
1 1/2 cups light brown sugar
3/4 cup canola oil
3/4 cup applesauce
3/4 cup caramel sauce (the kind you would use on ice cream)
2 tsp vanilla extract
3 eggs
1 1/2 cups buttermilk
1 cup apples, finely chopped
3/4 cup quick oats

Apple Cider Frosting:
3/4 cup butter, softened
1/2 cup apple cider
3/4 tsp ground cinnamon
pinch of salt
4 to 4 1/2 cups powdered sugar

Preheat oven to 350 degrees. Grease (or use liners) muffin pans. Set aside.

In a large bowl, beat sugar, oil, applesauce, caramel and vanilla; add eggs. Add baking powder, baking soda, cinnamon, salt, and oats; mix well. Mix in buttermilk and flour. Fold in apples.

Fill muffin cups about 3/4 way full. Bake 18-20 minutes or until golden brown and toothpick inserted in the middle comes out clean. Let cool in pans for 10 minutes, then transfer to a cooling rack. After muffins are completely cool, frost with Apple cider frosting. Yields: 36 muffins

Frosting: Beat together butter, cider, cinnamon and salt. Add powdered sugar a little at a time until desired consistency is reached.

Tip** I frosted the ones to freeze for the kids’ lunches THIS way.

Thanks for sticking with me

2011-10-17T10:18:00.001-04:00

Thank you for all the support. I have added 3 new recipes today. These were all a hit with my family and I am getting requests already to make them again. I hope you enjoy them as much as we have :)

Tanya

Southwestern Chicken with Beans

2011-10-17T10:08:00.001-04:00

Southwestern Chicken with Beans

This recipe is based off one in the Taste of Home magazine. The flavor was just right. The avocados were an afterthought, so they did not make it into the picture.

2 tsp chili powder
¼ tsp salt
¼ tsp pepper
6 boneless skinless chicken breast halves
1 Tbsp canola oil
1 can (15 oz) black beans, rinsed and drained
1 cup frozen corn, thawed
1 cup chunky salsa
1 avocado, cubed (optional)
½ tsp lime juice (optional)

Combine the chili powder, salt and pepper; rub over both sides of chicken. In a large nonstick skillet, brown chicken in oil. Place chicken in a 9x13 baking dish. Mix the beans, corn, salsa and lime juice together and pour over chicken. Bake at 375 degrees for 30-35 minutes or until meat thermometer reaches 160 degrees. Removed from oven, add avocados and serve. Makes 6 servings.

Italian Chicken Loaf

2011-10-17T09:49:00.001-04:00

Italian Chicken Loaf

My family really liked this recipe. They ate their fill for dinner and then fought over the leftovers the next day. You could of course make your own bread dough, but the frozen loaves make this recipe simple. I’d say this one is a keeper!

1 small onion, finely chopped
1 cup sliced fresh mushrooms
1 ½ tsp butter
2 garlic cloves, minced
2 cups cubed cooked chicken breast
½ cup chopped roasted sweet red peppers
¼ tsp salt
¼ tsp lemon-pepper seasoning
1 tsp Italian seasoning
2 cups Asiago cheese
2 loaves frozen bread dough, thawed and raised
1 Tbsp butter, melted

In a large skillet, sauté onion and mushrooms in butter until tender. Add garlic and cook 1 minute longer. Add the chicken, peppers and seasonings and heat through. Remove from heat and add the cheese.

Roll out one loaf of bread dough into a rectangle about ½ inch thick. Place half of the filling down the center leaving about an inch at the ends clear. Fold the ends onto the filling. Fold each side over the filling and pinch to seal. Place loaf on a greased baking sheet. Repeat directions for the other loaf.

Brush loaves with melted butter. Bake at 350 degrees for 18-22 minutes or until bread is done. Cut into 1 ½ inch slices to serve.

**This recipe is very versatile. You can add your favorite vegetables, finely chopped, and sauté them with the onion and mushrooms. Carrots, zucchini or spinach are just a few ideas.

Garlic and Pesto Chicken Florentine

2011-10-17T09:30:00.001-04:00

Garlic and Pesto Chicken Florentine

It took some tweaking to get this recipe right, but the results were worth the effort. The flavorful creamy sauce really appealed to my family.

2 Tbsp olive oil
4 garlic cloves minced, divided
4 boneless, skinless chicken breast halves, cut into strips
1 (10 oz) bag fresh spinach leaves
2 Tbsp butter
4 Tbsp flour
4 oz cream cheese
2 cups chicken broth
½ tsp pepper
2 Tbsp pesto
1 Tbsp Asiago cheese
2 roma tomatoes diced
1 (16 oz) pkg dry penne pasta

Heat oil in a large skillet over medium high heat. Add 2 garlic cloves, minced; sauté for 1 minutes. Add chicken and cook until no longer pink inside. Add spinach and sauté all together for 3 to 4 minutes. You may want to put a lid on your skillet to contain the steam and help the spinach wilt down a bit faster.

Meanwhile, melt 2 Tbsp butter until sizzling; add garlic. Cook over medium heat, stirring occasionally for 1 minute. Add flour; continue cooking until smooth and bubbly. Add remaining garlic cream ingredients. Continue cooking, until sauce is thickened. Stir in 2 Tbsp pesto; set aside.

In a large pot cook pasta for 8 to 10 minutes or until desired amount. Drain.

Add chicken/spinach mixture to pasta. Stir in garlic pesto sauce. Mix well and top with chopped tomatoes and cheese. Serving Size: Makes 8 servings

Are You Really Out There???

2011-10-13T12:14:00.000-04:00

I know it's been a while since I've posted. With two teenage boys playing, Football has taken over our lives and schedules. Not to mention my new found hobby of photography. I do have some new recipes to post, but I have not been feeling motivated. I hear every so often that people enjoy this blog, but only a few comment, so it is difficult to decide if it is worth the time it takes. I know I look at other blogs and rarely comment, so I understand.

So my question is...Do you find this blog helpful, enjoyable, etc.? If so, leave me a comment and tell me what you like best, what you would like to see more of, and anything else you can think of. I'll get another recipe up here soon.

Blueberry Streusel Rolls with Lemon Glaze

2011-07-11T15:57:00.001-04:00

Blueberry Streusel Rolls with Lemon Glaze

Oh my, these are good! I wanted to make a treat using some of my blueberries so I tweaked my cinnamon roll recipe and came up with this lovely dessert. The streusel and blueberry filling is a nice flavor and texture combination.

Roll Dough	Streusel	Lemon Glaze
1 cup very warm water	1 cup packed brown sugar	1 cup powdered sugar
1 Tbsp active dry yeast	1 cup chopped almonds	2 tsp lemon juice
1/4 cup powdered milk	2 tsp ground cinnamon	3 – 5 Tbsp milk
1/3 cup sugar	6 Tbsp butter, melted
1 tsp salt		Mix powdered sugar and
1 egg	2 cups blueberries	juice together. Add milk
1/4 cup shortening		1 Tbsp at a time, until
2 3/4 – 3 3/4 cup flour	Mix streusel ingredients	desired consistency.
	together

Mix together water, yeast, powdered milk, sugar, salt, egg and shortening. Slowly add flour ½ cup at a time. This will be a soft dough, so only add flour until you can work with it. Turn onto a lightly floured surface; knead by hand until smooth (about 5 minutes). You can knead in a mixer, but the finished product will not be quite as light. Place dough in a large greased bowl; cover with plastic wrap and let rise in a warm place until the dough has doubled in size (about an hour). Punch down and roll out the dough into a rectangle (about 15x9”).

Spread streusel and blueberries over the top leaving. Roll up tightly, beginning at wide side. Seal well by pinching edges of roll together. Cut roll into about 1” slices. Place in a greased 9x13 pan. Cover and let rise until the dough has doubled in size (about 35-40 min). Bake in a 350 degree oven for 15-20 minutes. Drizzle with Lemon Glaze. Yield: 1 dozen rolls.

Tip: I use dental floss to cut the rolls. Slide the dental floss under your rolled up "log". Bring the ends up over the top, criss cross them and pull. This will cut the cinnamon roll and retain its shape better than using a knife.

Summer Chicken and Vegetable Bake

2011-06-23T08:48:00.001-04:00

Summer Chicken and Vegetable Bake

We really enjoyed this meal. The sweet onions and carrots really add a nice flavor combination to the zucchini and garlic cream sauce. I think I may add some yellow squash from my garden to this recipe too.

2 lb boneless, skinless chicken breasts, cubed

2 Tbsp olive oil

1 1/2 cups carrots, peeled, cut into rounds

1 1/2 cups zucchini, cut into rounds

1 sweet onion, chopped

6 Tbsp butter, divided

3 Tbsp flour

1 1/2 cups milk

2 cloves garlic, minced

1 Tbsp chicken bouillon

1 cup sour cream

1 cup Italian seasoned dry bread crumbs

salt and pepper to taste

Preheat oven to 350 degrees. Brown chicken in olive oil and then set aside. Melt 2 Tbsp butter in skillet; sauté carrots, zucchini and onion. Meanwhile, melt 2 Tbsp butter in a sauce pan. Mix in flour until blended. Add milk and garlic cloves. Cook over medium high heat until thickened; cool slightly. Mix together chicken, vegetable mixture, creamy sauce mixture and sour cream together; pour into a greased 9x13 casserole dish. Melt remaining 2 Tbsp butter and add to dry bread crumbs; sprinkle over casserole. Bake for 25-30 minutes.

The Perfect Marshmallow!

2011-06-09T16:36:00.001-04:00

I really love toasted marshmallows. I can give or take the whole s’more thing, but a perfectly toasted marshmallow is a thing of beauty. In the past we have just used the regular sized marshmallows. Recently we even tried the mega marshmallows. They are cool to look at, but really messy to eat. I had to put it on a plate and use a fork! Yesterday my daughter and I were in Walmart and saw these beauties. We decided to give them a try. Can I just say perfection! They toast so quickly and are easier to get them perfect being the shape they are. Then you have a perfect size for a s’more too! I see many of these in our future this summer!

Cindy’s Frosted Banana Bars

2011-05-05T15:11:00.001-04:00

Cindy’s Frosted Banana Bars

My friend Cindy shared this lovely recipe with me. My kids LOVE them. They will be so happy to come home from school today and be able to eat them. I used the same recipe to make cupcakes with the frosting on the inside. This way I can send them in the kids’ lunches.

BARS	FROSTING
1/2 cup butter, softened	1 package (8 oz) cream cheese, softened
2 eggs	1/2 cup butter, softened
1 cup sour cream	2 tsp vanilla
1 tsp vanilla	3 to 4 cups powdered sugar
1 1/2 cups sugar
2 cups flour
1 tsp baking soda
1/4 tsp salt
2 medium ripe bananas mashed

BARS: Cream butter and sugar, add eggs, sour cream, vanilla and bananas. Combine flour, soda and salt and gradually add to creamed mixture. Spread into a greased 15x10x1 baking pan. Bake at 350 degrees for 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely. (Bake cupcakes for 23-25 minutes)

FROSTING: Beat cream cheese, vanilla and butter. Gradually beat in enough powdered sugar to desired consistency. Spread over banana bars. Store in refrigerator. Yields 3 dozen bars.

Sweet Onion Chicken

2011-05-04T20:31:00.001-04:00

Sweet Onion Chicken

It’s the last month of school here and our life is crazy. For this recipe I just started grabbing things and throwing them in. The results were pretty tasty. I used my pressure cooker because I was short on time, but you could easily make this recipe in the slow cooker or oven.

3 boneless, skinless chicken breasts cut in half	6 carrots peeled and julienned
1 sweet onion, sliced and rings separated	1 bottle (16 oz) sweet onion salad dressing
2 Tbsp cornstarch	cooked white rice

The preparation for this recipe will depend on your choice of cooking method. Mix together chicken, onion, carrots and sweet onion salad dressing. Choose a cooking method below:

Pressure Cooker: Place all ingredients in pressure cooker and cook on high pressure for 11 minutes, use quick release method to let out the pressure.

Slow Cooker: Place all ingredients in the slow cooker. Cook on low for 6 to 7 hours or on high for 3 to 4 hours.

Oven: Place all ingredients in a greased 9x13 baking dish. Bake at 375 degrees for 35-40 minutes or until chicken reaches 165 degrees.

All methods:

Lift out the chicken and vegetable mixture and keep warm. Pour remaining juices into a sauce pan, add cornstarch and cook on medium-high heat until thickened. Layer together the rice, chicken and vegetables and then the sauce. Yields 6 servings

Mexican Chicken and Rice

2011-05-04T20:02:00.001-04:00

Mexican Chicken and Rice

This recipe is a product of the last minute “What’s for dinner mom?” dilemma. It had been a crazy day and I was hunting through my cupboards and refrigerator to find something to throw together. We really liked the result and it was nice to use up some of my leftovers at the same time. Some of us ate it as is, some rolled it up in a tortilla and some used it to make taco salad. It’s a nice versatile meal.

1 egg, beaten	1 can corn, drained
2 cups cooked, cubed chicken	1 can (15 oz) black beans, rinsed & drained
1 small onion, chopped	1 jar (7 oz) roasted red peppers, drained & sliced
1 Tbsp olive oil	1 can (8 oz) enchilada sauce
2 garlic cloves, minced	cilantro, tortillas, salad, tortilla chips (optional)
2 cups cooked white rice

In a large skillet scramble eggs and cook until set. Remove and set aside. In the same skillet sauté chopped onion and garlic until onions are softened. Stir in chicken, rice, beans, peppers, corn and enchilada sauce; cook until heated through. Stir in reserved egg. You can top with some minced cilantro if desired.

Coconut Macaroons with Chocolate Drizzle

2011-04-13T22:20:00.002-04:00

These are so easy and so yummy. They are a great dessert for us because we almost always have all the ingredients on hand. Thanks to my friend Anne for helping me figure out the drizzle!

2 ½ cups flaked coconut

1/3 cup flour

1/8 tsp salt

1 (14 oz) can sweetened condensed milk, divided*

1 tsp. vanilla extract

1/3 cup chocolate chips

Mix together the coconut, flour, salt, 2/3 cup sweetened condensed milk and vanilla. The batter is thick.

Drop by tablespoonfuls onto a greased baking sheet. These will not spread out much, so you should be able to fit them all onto one large cookie sheet. Bake at 350 degrees for 15-17 minutes or until golden brown. Cool on wire racks.

Meanwhile, melt together the remaining 1/3 cup sweetened condensed milk and the chocolate chips. Drizzle over macaroons. Yields: about 2 dozen.

* I used fat free sweetened condensed milk and they turnout out lovely.

Chicken Stir-Fry

2011-04-11T08:08:00.002-04:00

Chicken Stir-fry

This recipe can be semi-homemade or all from scratch depending on how much time you have. I opted to use frozen stir-fry vegetables because I was short on time.
My family really enjoyed it.
Adapted from Taste of Home

4 tsp cornstarch
1 cup chicken broth
2 Tbsp soy sauce
1 lb boneless skinless chicken breasts, cut in to strips*
2 Tbsp olive oil, divided
1 ½ cups cauliflower**
1 ½ cups broccoli florets**
2 medium carrots, sliced**
1 red bell pepper, julienned**
1 small onion, sliced**
1 garlic clove, minced
½ tsp salt
½ tsp pepper
¼ tsp crushed red pepper flakes (optional)
2 ½ cups hot cooked rice

Combine the cornstarch, chicken broth and soy sauce until smooth, set aside.

In a large skillet stir-fry chicken in 1 Tbsp oil until no longer pink. Remove and keep warm.*

Stir-fry the cauliflower, broccoli, carrots, red pepper and onion in remaining oil until crisp-tender. Add the garlic, salt, pepper and red pepper flakes, cook 1 minute longer.**

Stir cornstarch mixture into the vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and heat through. Serve over rice.

*You can use the meat from a rotisserie chicken instead and skip this step.

**You can use a bag of frozen stir-fry vegetables. This is a nice alternative and saves the time of preparing all the vegetables.

Italian Lime Chicken

2011-03-29T11:54:00.001-04:00

Italian Lime Chicken

I felt like Old Mother Hubbard as I looked in my cupboard and fridge and didn’t see much there. This recipe is a product of what we could find. It turned out to taste really good. You can play with the sauce and add the spices that you like.

4 boneless skinless chicken breasts, cut in half to make 8 pieces

1 cup Italian dressing

2 Tbsp lime juice

1 cup Italian seasoned bread crumbs

2 tsp Italian seasoning

Sauce

2 Tbsp butter

2 tsp lime juice

½ tsp garlic powder

3 Tbsp flour

3 oz cream cheese

1 ½ cups chicken broth

Pound chicken to 3/4 inch. This accomplishes a couple of things. The chicken breasts will all be a uniform thickness and will cook evenly. It also makes the chicken spread out and look like bigger pieces.

Combine the Italian dressing and lime juice. Combine Italian seasoned bread crumbs with the Italian seasoning. Dredge chicken through Italian dressing mix and then coat with bread crumb mixture. Place on a greased pan. Bake at 375 degrees for 25 minutes or until temperature reaches 165 degrees.

While chicken is baking, make the sauce. Melt 2 Tbsp butter in a medium sauce pan. Add flour continue cooking until smooth and bubbly. Add remaining sauce ingredients and cook until all melted together and the sauce is creamy. Serve over chicken.

**Experiment with the sauce and add whatever spices your family enjoys.

**I always use a digital meat thermometer. I feel it gives me more control over my recipe and I never overcook my meat.

A Giveaway!

2011-03-11T06:53:00.001-05:00

I’m sitting here on my couch with my heating pad and pain medication. The kidney stone has been removed, but the recovery has been rough. I’m pretty much confined to my couch right now. As a result, I’ve been spending a lot of time scrolling through the internet. I’ve found another fun recipe site I’d like to share with you. And to add to the fun, they are having a cookbook giveaway today.

You can check it out at Our Best Bites.

I think you will like what you see :)

A New Project

2011-03-07T13:21:00.001-05:00

To keep my mind off the impending kidney stone removal later today, I have created a project blog. I've been thinking about it for a while now and decided to take the plunge. I only have one project on there so far, but more will come when I am feeling better :)

I’ve called it Perhaps a Project… Check it out and let me know what you think!

Pie in a Jar

2011-03-04T21:56:00.001-05:00

I am still down and out with this Kidney stone. On Monday we will surgically be parting ways. As I’ve been spending a lot of time here on the internet with a heating pad on my back, I came across these adorable Pies in a Jar. I originally found the idea at Brown Paper Packages which directed me to Our Best Bites. I really must try them as soon as I am back up and running.

I just can’t get over how cute these are!

Learning to Use Whole Wheat Flour

2011-03-01T15:29:00.001-05:00

My friend Barbara and I are teaching a class on using whole wheat flour tonight. She is doing all the real work and I have made the handout. I thought you might enjoy a few new recipes and useful information. You can print the handout HERE.

What’s the hold up?

2011-02-24T22:34:00.001-05:00

I know it has a been a little while since I’ve posted a new recipe. Up until this week, things have been a little crazy and I tried a number of “sub-par” recipes that did not rate high enough with my family for me to share with you. This week however, I do have a pretty good excuse. Sunday morning at 1:00 am I found myself on the way to the hospital in horrible pain. A few hours later and I was on my way back home with a diagnosis and pain medication. Two words…Kidney Stone or if you prefer…PURE EVIL. It is now 5 days later and I’m still waiting for this little “adventure” to be over.

I have not felt up to cooking, but I have spent a little time on a new feature for the blog. If you look over to the side you will see a new “tab” called Pages. Currently there is one that says Home (where you are now) and one that says Recipe Index. It will take me a bit of time to get every recipe on this site cataloged and linked, but I’ve got some of it done. You can check out this work in progress and see if you find it helpful.

I have quite a few new recipes I really want to try out as soon as I’m up and running again. Let’s hope for some good news soon and feeling up to experimenting in the kitchen again!

UPDATE: 2/28/2011 - Day 9 and still no stone. I have however found some great things to make me feel a bit better. Cheerios settle my stomach. Heat is a wonderful thing. ThermCare heat patches allow me to leave home. My family and friends are the BEST and have been very supportive.

Rolling Oats

2011-02-17T13:39:00.001-05:00

A few days ago, I was making the lovely Peanut Butter Oatmeal Sandwich Cookies when I realized I was out of quick oats. I’m not exactly sure how that happened. I was sure I had more in my food storage, but apparently not. I was already well into the recipe, and I didn’t want to go to the store. In my food storage I have some Oat Groats, which are essentially the whole oat before it has been ground or rolled. I pulled some out and decided it was time to put one of my kids to work rolling them. I have a snazzy little hand crank machine that will roll them. Jarod was the first to wander past me while I was in my dilemma, so he was elected to help me. He really was happy, he just doesn’t like to smile for the camera :)

It worked like a charm and I was able to proceed with the recipe. I’ve had this little machine for years. It was a “just in case” purchase that I’ve only used a handful of times, but I was happy to have it this day :)

Julie’s White Chicken Chili

2011-02-08T08:06:00.001-05:00

Julie’s White Chicken Chili

This is my friend Julie’s recipe. We had it for dinner on a cold snowy day last week. It was really quite delicious. Thanks Julie!

2(14 oz) cans chicken broth	1 (4.5 oz) can chopped chilies	1 tsp oregano
1 large onion, chopped	2 tsp ground cumin	1 (16 oz) jar salsa
3 cloves garlic, minced	1 (48 oz) can Great Northern Beans*	3 cups cooked, cubed chicken
	mozzarella cheese

In a large soup pot, bring 1/2 cup chicken broth to a boil. Add onions and sauté briefly. Add garlic and gook until onions look clear. Mix in chilies, cumin, beans, oregano, salsa and remaining broth. Bring to a boil; stir in chicken. Bring to a boil again, reduce heat, cover and simmer for 30 minutes. Sprinkle mozzarella cheese on top. Yields: 8-10 servings

* I cooked my own dry beans to use in this recipe. It takes 1 pound dry beans to make the right amount.

Peanut Butter S’more Bites

2011-02-08T07:46:00.001-05:00

Peanut Butter S’more Bites

Last weekend was crazy busy for me. So when my family wanted a treat for the Superbowl I made these Super easy bites. We all loved them.

2 Ritz Crackers

1 Tbsp creamy peanut butter, divided

1 large marshmallow

Spread 1/2 Tbsp on each cracker. Cut marshmallow in half and put one side on each cracker, sticky side down. Place on a baking sheet and broil in the oven until the marshmallows are toasted. Watch Carefully as these will burn fast. Yields: 2

You can make as many of these as you like at a time. I made 25 on one cookie sheet. You could also make them in a toaster oven.

Linked up here: Miz Helen’s Country Cottage

Peanut Butter Oatmeal Sandwich Cookies

2011-02-08T07:30:00.001-05:00

Peanut Butter Oatmeal Sandwich Cookies

Oh my, these are good. I made them for a group of teenagers and they were devoured! I used the leftover frosting on a graham cracker and was amazed that it tasted just like a “Nutter Butter” cookie. My family is begging me to make these again in large quantities. I think we can safely say they are a hit!

Cookie Dough	Frosting
1 cup peanut butter	1 cup peanut butter
1 cup butter, softened	2/3 cup butter, softened
1 cup sugar	2 cups powdered sugar
1 cup brown sugar	8-10 Tbsp heavy cream**
2 eggs
2 tsp vanilla
2 cups quick oatmeal
1 tsp salt
1 tsp baking soda 1/2 tsp baking powder
1 1/2 cups flour

Mix together peanut butter, butter, sugar and brown sugar. Add the eggs and vanilla. Add salt, baking soda, baking powder and flour and mix until blended. Mix in oatmeal.

Roll into small balls, about 1 inch. I used my smallest cookie scoop. Place on a greased cookie sheet leaving space for them to spread out.

Bake at 350 degrees for 10 minutes and let cool on a wire rack.

Meanwhile, make the frosting. Mix together the peanut butter, butter and powdered sugar. Slowly add the heavy cream 1 Tbsp at a time. You want it to be a good spreadable consistency, not to thick and not too runny.

Spread frosting over half the cookies. I used an icing bag, but you could use a ziplock back with a corner cut out, or just spread it with a knife. Place another cookie on top and press down slightly. Yields 1 1/2 dozen

**You could use milk if you don’t have the heavy cream on hand.

Tex-Mex Chicken Casserole

2011-02-08T05:55:00.000-05:00

Tex-Mex Chicken Casserole

We liked this recipe. Some of my family enjoys spicy things and some of us do not. This recipe had just the right amount of kick to please all of us.

2 Tbsp olive oil
1 small onion, chopped
1 large red pepper, chopped
1 large poblano chili, seeds discarded, chopped
1 jalapeño chili, seeds discarded, chopped
2 cloves garlic, minced
3 Tbsp flour
1 cup chicken broth
2 cups milk
1 can (14.5 oz) diced tomatoes, drained
¼ tsp salt
¼ tsp pepper
2 cups crushed tortilla chips
2 cups cooked shredded chicken
2 cups Monterey Jack cheese

Preheat oven to 350 degrees. Heat oil in a large skillet on medium high heat. Add onion, red pepper, poblano and jalapeño chiles. Sauté until vegetables are just tender; stirring occasionally. Add garlic and cook 1 minute longer.

Add flour and stir to mix. Slowly add broth and milk while stirring. Heat to boiling and cook until thickened; stirring constantly. Stir in tomatoes, salt and pepper.

Spread a thin, even layer of sauce on the bottom of a greased 9x13 baking dish. Top with half of the chips, sauce, chicken and cheese. Repeat layering once.

Bake 30 minutes. Yields 8-10 servings

Breakfast Sandwiches

2011-01-27T10:00:00.000-05:00

Our family loves these easy and customizable breakfast (or anytime) sandwiches. I’ve experimented and can now mass produce them for the freezer.

1 English muffin (or mini bagel), toasted

1 egg, fried (or poached)

1 slice ham (bacon or sausage)

1 cheese slice (your favorite type)

There are many ways to build your breakfast sandwich. We like it with these four simple ingredients. You can however, spread butter, mayonnaise, mustard, etc. on the English muffin. You can also add things like tomato, salsa, avacado or whatever makes you happy!

To freeze - simply individually wrap them in plastic wrap and put into a gallon size freezer bag.

To re-heat – remove sandwich from plastic wrap, wrap in a paper towel an microwave for 1 to 1 1/2 minutes; turning over once. My microwave is only 700 watts, so I cook it for 1 minute, flip and then cook for 30 more seconds.

Sweet and Sour Pork

2011-01-26T12:57:00.010-05:00

Sweet and Sour Pork
adapted from Apples and Twinkies

This recipe was a total home run in our house. Even my picky eater came back for seconds. I sent it in the kids' thermoses today and my husband came home for lunch just to be sure to get some of the leftovers. The recipe only calls for 1 lb of pork tenderloin. The smallest one I could find at the store was 2 lb, so I doubled the recipe. We had tons of left-overs. Not a bad thing in our house :)

1 lb pork tenderloin, cut into 1 inch pieces
4 1/2 Tbsp balsamic vinegar, divided
1/2 tsp Kosher salt, plus a pinch
2 tsp low-sodium soy sauce
1 Tbsp cornstarch
3 Tbsp ketchup
3 Tbsp sugar, plus a pinch
3 large garlic cloves, minced
1/3 cup water
3 carrots, cut in about 1/4 inch rounds
3 green onions, cut into 1/2 inch pieces
3 cups snow peas, cut in half
3 Tbsp sesame oil, divided

Toss pork with 2 Tbsp balsamic vinegar and a pinch of salt in a bowl; set aside.

Mix 2 1/2 Tbsp balsamic vinegar, soy sauce, cornstarch, ketchup, 3 Tbsp sugar, water, 1/2 tsp salt in a separate bowl.

Heat 2 Tbsp sesame oil in a large skillet or wok over high heat. Add the pork and cook until it is mostly opaque, about 3-4 minutes. Remove pork with a slotted spoon and transfer to a plate; keep warm.

Discard remaining oil and wipe out the skillet. Heat the remaining 1 tbsp sesame oil in the skillet, then stir-fry the garlic with a pinch each of salt and sugar for about 15 seconds. Add the carrots and green onions and stir-fry until crisp-tender, 2-3 minutes. Add the pork, snow peas and soy sauce mixture; stir until the pork is cooked through and the sauce is thickened, about 5 minutes.

Next time pork tenderloin goes on sale, I will be buying several. I will cut it into 1 inch pieces and package and freeze them 1 pound per bag. That way I will be ready to make this recipe whenever the mood strikes.

Mega Baking Day!

2011-01-25T07:21:00.013-05:00

I got quite a bit of baking done today, but not as much as planned. The burritos did not turn out :( Lesson learned. The chicken rolls were good. I put two in a snacksize baggie. I have enough for 32 lunches. Bread turned out great! I only got a double batch of the peanut butter chocolate button cookies done. I've package them two to a baggie and have enough for 40 lunches. I plan to make the breakfast sandwiches, cupcakes and maybe the pumpkin muffins done tomorrow.

I've been doing these baking days for a few years now and I've gained a few insights along the way.
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Start with a clean kitchen and an empty dishwasher - This makes a huge difference when baking on this scale and you will need all the available space you can get. I use my counters, my dining table and my Hoosier cabinet. Sometimes I even bring a card table into my kitchen for more work space. If you tidy up as you go, the end clean-up will not be too bad.

Double check to be sure you have all the ingredients and supplies you need - This will save you time and frustration. Remember to defrost any meat you need the night before. Don't forget the non-recipe items such as non-stick cooking spray, plastic wrap, snack size baggies and gallon size freezer bags.

Invite a friend - This is especially helpful when you get to the packaging phase. If you are trying to do a mega baking day with little kids around, a friend is a MUST. Two people can get the job done much faster. Plus it's just more fun!

Cooling Racks - Consider buying or borrowing extra. I have 5 and could use one more.

Think about the order you want to bake things. For example, today I made bread. It needs to rise, so I started it first. I made the dough for the chicken rolls early too. I'm tried making burritos. I cooked black beans early this morning in my pressure cooker so they would be ready when I wanted them.

Eat a good breakfast - so you won't be quite so tempted to snack on all the yummy things you are making :) This morning I am having my test breakfast sandwich I made yesterday and then froze. It is quite yummy and it heated nicely, so I will mass produce them today.

Be flexible - If something doesn't work out, or you just get too tired to do everything planned (like me today), don't let it throw you off track. Just finish what you are in the middle of and set another day to complete the rest. You can also just take one item and make a large batch. If you do this on a couple different days, you will have the same result without the full day of time required.

School Lunches

2011-01-24T16:56:00.011-05:00

I make my kids lunch every day. Three lunches for hungry teenagers can be a bit of a challenge. In addition, I have one child who leaves the house at 6:00 am. I'm half asleep when I'm packing lunches. I've found a few items that have helped make the process easier and more ful"filling" for my kids. To start with I have found the perfect lunch boxes. They cost around $8.00 at Walmart. I've only been able to find them just before school starts each year. They are insulated and have a hard liner inside. The liner comes out and can be easily washed. It also helps protect the food so that it does not get squashed. There is also a pouch on the front for other things. The Velcro tends to tear over time, so we just use the zipper option.I send them with a Dasani water bottle that we refill each day. They are the perfects size and are made of a bit heavier plastic than other brands. I know the arguments for using plastic bottles, but that is what works for us right now.

I LOVE these thermoses. They really extend what I can send for lunches. Leftovers never go to waste because the kids take them for lunch the next day. I chose this thermos because it is a little larger than the ones you find in the lunchbox section. They also keep the food hot for longer; about 7 hours. I do hand wash them, but it's pretty easy with a bottle brush. The thermos goes next to the water bottle and still leaves some room on top of it for something else.

I have a mega baking day every so often to stock my freezer with easy to grab snacks for lunches. This is a picture of my last one.
Here is everything individually wrapped and then put into gallon size freezer bags. One crazy day spent baking sure makes my life easier on the other days. The items above are:
Caramel Banana Muffins
Blueberry Surprise Muffins
Chocolate Chip Toffee Bars
Marks Joyous Chocolate Chip Cookies
Granola Bars

Tomorrow will be another Mega Baking Day. I need to make bread and hope to get a lot of other baking done too. This time I'm making some main dishes as well. The plan is to make:

Breakfast Sandwiches
Pumpkin Chocolate Chip Muffins

Chicken Rolls
Turkey Meatballs
Burritos
Peanut Butter Chocolate Button Cookies
Chocolate Cupcakes with the frosting inside
Snickerdoodles

I'll let you know how it all turns out. I made one breakfast sandwich today, wrapped it and put it in the freezer. I'll try defrosting/microwaving it tomorrow to see if it is a good freezable menu item.

I went to my first exercise class in many years this evening. I'm beginning to feel some sore areas. Time to head to bed so I'll have the energy I need to BAKE tomorrow!!

New Layout and a Print Feature!!

2011-01-22T16:17:00.003-05:00

We've got a new layout now! What do you think? I felt like it was time to change things up a bit. In addition, I've found a way to add a print feature. Under each post, you will find a little button with printer and pdf icons. Clicking on this button will bring up another page that allows you to print an individual recipe or open it as a pdf file. You have the option to print with the photo or without. You can also choose to delete certain elements. I've played around with it a little and have had success with each attempt. I hope this makes using this site a little easier :)

Another Fun Web Site

2011-01-22T10:25:00.004-05:00

Miz Helen invites you to join her in filling your plate. Everyone shares their favorite recipes. I found a recipe for homemade tater tots that I have to try. With a husband and two teenage boys in the house...well you get the idea. We think we keep the tater tot industry in business all by ourselves. Check out it out HERE.

A Fun Web Site to Check Out!

2011-01-22T09:47:00.006-05:00

I'd like to share a fun web site with you. It's called Sweet as Sugar Cookies. She has started a new blog series called "Sweets for a Saturday".

You can find it HERE

She shares her recipe for Double Chocolate Biscotti and asks for others to share their favorite sweets from the week. I shared the Peanut Butter Chocolate Button Cookies I made yesterday. As of this posting, 43 other people have shared their recipes and web sites. It's a treasure trove of sweet goodness!! I can't wait to try some of them.

Peanut Butter Chocolate Button Cookies

2011-01-21T17:44:00.013-05:00

Peanut Butter Chocolate Button Cookies

We really loved these! If you have an addiction to the peanut butter chocolate taste these really hit the spot.

1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
3/4 cup peanut butter, divided
1 egg
1 tsp vanilla
1/2 tsp baking soda
1/2 cup unsweetened cocoa powder
1 1/3 cup flour
1/2 cup powdered sugar

Preheat oven to 350 degrees and grease baking baking sheets

Chocolate Cookie Dough - Cream butter, sugar, brown sugar and 1/4 cup peanut butter. Add egg and vanilla; mix well. Add baking soda, cocoa powder and flour; mix until blended. Cover dough with plastic wrap to keep from drying out.

Peanut Butter Filling - Knead together 1/2 cup peanut butter and powdered sugar. Form into 42 marble size balls.

To shape each cookie, roll chocolate dough into a 1 inch ball. flatten in the palm of your hand and top with a peanut butter filling ball. Wrap the chocolate dough over the peanut butter filling until it is completely enclosed. Roll dough into a ball, then slightly flatten again. Place on the greased baking sheet. Sprinkle the tops of the cookies with sugar.

Bake cookies for 8 - 10 minutes or until surface is slightly cracked. Cool cookies on baking sheets for one minute before transferring them to a wire rack. Yields 3 1/2 dozen.

A Few of my Favorite Things

2011-01-03T11:33:00.006-05:00

I simply must share with you a few of the Kitchen Gadgets that have made my life easier. I received this lovely Electric Pressure Cooker for Christmas. Okay, I opened it a few weeks before Christmas and have been enjoying it ever since! It cooks so fast and the meat stays moist and flavorful. My dear husband even says it is the best appliance we've bought in a while. It will cook dry beans without soaking in 30-60 minutes depending on the type of bean. It will also cook wheat berries in 40 minutes. Rice cooks in 10 minutes. A whole chicken in 25 minutes. I have used it several times a week since it arrived. Watch for some recipes to come.

I love, love, love my Bosch mixer. It has an 800 Watt motor that is better than anything else I've found on the market. It has a 6 quart bowl. I make my bread weekly, rolls, and most everything else in it. I can even triple batches of cookie dough. I am looking forward to a long relationship with it. My mother used her Bosch for 25 years before it died. That is what I call longevity in an appliance!!

This one is on my wish list. I have a very, very old small kitchen aide. It's so old it doesn't even have a polarized plug. I use it for single batches of cookies, honey butter, etc. However, I really want this lovely Bosch Compact Mixer. It could replace my small kitchen aide, my blender and my food processor! It is not too badly priced considering all it does. The motor is smaller (400 watt) than the Universal mixer, and the bowl is only 4 quarts, but it is comparable to other smaller mixers. I trust the Bosch brand.

Hmmm, is it wrong to plan the demise of my old kitchen aide in order to have this lovely thing??

Homemade microwave Popcorn

2010-11-11T14:10:00.006-05:00

Homemade Microwave Popcorn

I came across this method today and it made me very happy. I really enjoy microwave popcorn, but hate the cost. I ended up with 3 cups of popped popcorn.

Be sure to read the tips at the bottom before making this recipe.

1/4 cup unpopped popcorn

1 tsp olive oil

Salt to taste

Place popcorn in a brown paper lunch bag. Tightly seal the bag by folding the top 2 to 3 times. Cut little slits into the folded portion, to create small tabs. Fold the tab over and this helps keep the bag closed.
Microwave on high until the popping slows, about 1 ½ to 2 minutes. I have a 700 watt microwave and it took 1 min 50 seconds to be perfect without burning.
Carefully open the bag. Season with salt and drizzle with olive oil. Reclose the bag and shake to distribute seasoning.

2 points with oil and salt

3 points with oil & 1 Tbsp parmesan cheese OR 1 Tbsp sugar

**Tips**

Yes, this is less expensive and healthier than the premade microwave popcorn bags and uses less oil than if popping on the stove. With this paper bag method you must be take care with the details & pay attention, in order to get a good final product and for safety. This paper bag method is best for small batches only, 1-2 servings. Use the brown paper lunch bags that come in a pack of 50-100 or so. Watch the popping carefully the first few times, till you get the hang of the amount of time needed, the power of your microwave, etc. Once the popping slows to near stop, stop cooking immediately or it will burn or could start a fire. Some kernels will remain unpopped. Longer cooking may pop the rest, but will burn some of the already-popped kernels, so it is not recommended. Use caution when opening the finished bag as the hot steam can cause burns. Children should always be supervised by adults for this paper bag cooking method. I pour the popped corn into a bowl, drizzle with oil, sprinkle with salt, and then mix around. Garlic olive oil and finely grated parmesan cheese is a tasty topping.

(taken from comments on original recipe).

Food Storage

2010-10-20T22:29:00.003-04:00

I've been very busy lately preparing for a food storage class that I was able to present this evening. In my researching I found some great information and ideas to add to my own experiences. The handout ended up being 20 pages long. If you were there this evening, I must thank you for helping it be a success. If you were not and would like a copy of the handout, just email me at smittenwithmykitchen@gmail.com and I will email it to you. The file is titled Eating Better for Less by Meal Planning and Rotating your food storage.

Tanya's Wheat Bread (Lightened Up)

2010-10-14T10:56:00.002-04:00

Tanya’s Wheat Bread (Lightened up)

I’ve been fiddling with several of my recipes to see if I can lighten them up. Yesterday I was able to adapt my bread recipe and was very happy with the results. It is still soft and has a great flavor. You don’t taste the pumpkin, but it sure helps cut the fat content.

4 ½ C. Very Warm Water

2 Egg whites

2 tbsp. Instant Dry Yeast

2/3 C. Vital Wheat Gluten

2/3 C. Potato Flakes

2/3 C. Sugar

1 ½ tbsp Salt

¼ C. Oil

3 Tbsp Solid pack pumpkin

2/3 C. Powdered Milk

10 C. Wheat Flour

Mix water, oil, pumpkin, sugar, salt, egg whites, powdered milk, potato flakes, vital wheat gluten, yeast and 5 C. wheat flour. Add in remaining flour a little at a time. Knead for 8 min. (mixer). Place dough in a greased bowl, spray dough with ‘pam’ and cover with plastic wrap. Let rise until double. Punch down and fold in sides. Form into loaves. Place in greased pans, cover with plastic wrap and let raise until double. Brush tops with milk and bake at 350 degrees for 27-29 min. Brush tops with butter and cool on a cooling rack (this helps prevent soggy bottoms) Wrap loaves tightly when cool. Bread slices best when it is cool. Yield: 4 loaves. 15 slices per loaf. 1 point per slice.
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**Tips**
The amount of flour you will need varies based on a number of factors such as humidity, elevation, and whether you are using freshly ground or flour that has sat for a while. As a general rule, add the flour up to a total of 8 cups. Then add by 1/4 cups. After each addition has been mixed in, dip your finger in some flour and then tap the dough. If the dough sticks to your finger, you need more flour. If it does not, you are done. Wheat bread dough is a bit sticky.
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I have used different methods for forming my loaves. Most of the time I divide my dough into 4 "equal" balls. I roll each one out into a rectangle and roll it up jelly-roll style. I tend to have fewer air bubbles in the finished product this way.
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Brushing the tops of the unbaked loaves with milk helps create a softer crust.
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Most of the time, I mix up second batch of bread as soon as the first batch is raising in the greased bowl. This adds a total of about 30 minutes to my overall bread making time and I end up with 8 loaves. My husband takes a loaf to work and we usually share another 1 or 2 loaves. I make the kids lunches each day. We generally go through 6 loaves a week. This bread also freezes quite well. Just wrap the unsliced loaf tightly with several layers of plastic wrap and freeze.

My Favorite Lunch

2010-10-13T14:20:00.006-04:00

I'm not sure I can really call this a recipe, but it is my favorite thing to make for lunch. My children are all school age, so I'm on my own for lunch. I really enjoy this combination of foods and can vary it when I get bored. So here are the basics:

whole wheat couscous
black beans, rinsed
diced tomatoes
diced onions
feta cheese

Let's start with the couscous. It has become one of my favorite side dishes. Couscous is actually a very small pasta. It cooks quickly, will take on any flavor and packs a whopping 5 grams of fiber per serving. Sometimes I will make up a whole box at once and refrigerate what I don't use that day, but usually I make one serving at a time. It is so simple. Just add 1/3 cup dry couscous to 1/2 cup boiling water. Cover and let sit for 5 minutes. I like to add chicken bouillon to my water for flavor. You could add any herbs or spices or even a touch of butter. 1/3 cup dry couscous = 1 1/4 cup cooked

I love black beans. I drain and rinse a whole can and keep them in a plastic container in the refrigerator. They pack a fiber punch as well. I usually use about 1/2 cup.

Diced tomatoes are so versatile. I like to use the petite diced tomatoes with sweet onions. I use the diced tomatoes with chilies when I want a bit of a kick. You could use Italian, Mexican, etc. to suite your craving for the day. I drain the liquid and store the extras in a plastic container in the refrigerator until the next day. I usually use about 1/2 cup.

I really love the sweet onions. They add a little crunch and flavor.

I use fat free feta cheese. I like the flavor and the lower calories. You could use any type of cheese that suits your fancy :) I usually use about 1/4 cup.

I add a little coarse kosher salt too. I admit I am addicted to salt.

Other topping ideas would be:
water chestnuts
diced green or red peppers
chopped cooked chicken, ham, steak etc.
Chow mein noodles
any type of cooked bean
salsa
etc, etc, etc.

This lunch is 5 points when I use:
1 1/4 cup cooked couscous (3 points)
1/2 cup black beans (1 point)
1/2 cup diced tomatoes with sweet onions (0 points)
1/4 cup fat free feta cheese (1 point)

This number will vary with how much couscous you use and what topping you choose.

It's Pancake Time!!!

2010-10-12T18:11:00.004-04:00

I've been perusing a fun site called Jim's Pancakes. He makes all kinds of fun shaped pancakes for his daughter. Some are even 3 dimensional. I LOVE it. Check them out at www.jimspancakes.com

Herb Crusted Chicken

2010-10-11T20:54:00.001-04:00

Herb Crusted Chicken

I was looking for something easy, light on calories and full on taste. This recipe fit the bill. It looks really nice too.

4 boneless skinless chicken breasts, cut in half

½ tsp salt

½ tsp pepper

3 garlic cloves, sliced

2 tsp dried crushed rosemary

½ tsp rubbed sage

½ tsp dried thyme

2 Tbsp olive oil

Sprinkle chicken with salt and pepper. In a large skillet over medium heat, cook and stir the garlic, rosemary, sage and thyme in oil for 1 minute. Add chicken; cook for 5-7 minutes on each side or until chicken reaches 165 degrees

Yields 8 servings.

4 points

Snickerdoodles (lightened up)

2010-10-10T21:25:00.003-04:00

Snickerdoodles (lightened up)

I decided to play with this recipe to see if I could lighten it up a bit. I LOVE them even more than the originals. They are soft and taste even better!

1/2 C. shortening

6 Tbsp solid pack pumpkin

1 ½ C. sugar

2 egg whites

1 tsp baking soda

1/4 tsp salt

2 tsp cream of tartar

2 2/3 cups flour

¼ cup sugar

1 tsp pumpkin pie spice

Beat together shortening, pumpkin, sugar and egg whites. Add flour, cream of tartar, baking soda and salt. Mix together. Pinch off a small amount and roll into a small ball (about 1”) Roll in pumpkin pie spice-sugar mixture and place on a greased cookie sheet. Bake at 375 degrees for 10-12 minutes. Cookies are done when they are lightly browned. Do not overbake or they will be crispy instead of soft.

Yields 3 dozen cookies. 2 points each

Easy Hummus with Baked Pita Chips

2010-10-05T19:54:00.005-04:00

Easy Hummus with baked Pita Chips

I really enjoy hummus, but hate how much it costs. So today I ventured out and made my own. I can’t believe how easy it is and how versatile I can make it. Baked Pita Chips seemed like the natural compliment to hummus. I served them with dinner tonight and everyone enjoyed it. The kids requested it in their lunches tomorrow too!

Easy Hummus

1 (15 oz) can garbanzo beans, drained, liquid reserved

1 clove garlic, minced

1 tsp ground cumin

½ tsp salt

1 Tbsp sesame oil

In a blender or food processor, combine garbanzo beans, garlic, cumin, salt and sesame oil. Blend on low speed, gradually adding reserved bean liquid until desired consistency is achieved. Yields 5 servings. 2 points per serving

You can vary this simple recipe by adding sun dried tomatoes, pimento olives, more garlic, etc.

Baked Pita Chips

12 pita bread pockets

¼ cup olive oil

½ tsp ground black pepper

1 tsp garlic powder

½ tsp dried basil

Coarse Kosher salt to taste

Cut each pita into 8 triangles. Place triangles on cookie sheets. In a small bowl, combine the oil, pepper, garlic powder and basil. Lightly brush tops of pita triangles with oil mixture. Sprinkle coarse Kosher salt over tops. Bake at 400 degrees for 8 – 10 minutes or until lightly browned and crispy.

4 pita chips per serving. Yields 24 servings. 1 point each serving

Grocery Sale!

2010-10-05T15:00:00.004-04:00

If you are lucky enough to live by a Meijer, you should check out their sales this week. I went with my list and came home with almost everything. I had to get a rain check for one item. Here are my favorite deals:

canned veggies 3/$1

canned beans .59

chicken broth 10/$10 plus get 11^th free

canned pears 10/$10 plus get 11th free

orange juice 10/$10 plus get 11th free

salsa 10/$10 plus get 11th free

pasta .69

boneless skinless chicken breasts $1.79/ lb

I bought:

36 cans green beans (regular price $28.44, I paid $12.00)

36 cans corn (regular price $28.44, I paid $12.00)

36 cans various canned beans (regular price $28.44, I paid $21.24)

12 cans canned pears (regular price $15.36, I paid $11.00)

11 boxes pasta (regular price $11.99, I paid $7.59)

22 cans frozen orange juice (regular price $33.44, I paid $20.00)

24 bottles salsa (regular price $40.56, I paid $20)

Regular total cost: $186.67 My total cost: $103.83 Total savings: $82.84

I also bought about 43 pounds of chicken for $76.40.

I had to get a rain check for the chicken broth