Harvest Grain and Nut Pancakes

For when I am craving pancakes, these are perfect! They are filling, and full of good-for-you REAL food. If you are a fan of the Harvest Grain and Nut Pancakes from I-Hop, these are remarkably similar.

INGREDIENTS:
3/4 cup Quaker Oats
3/4 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups buttermilk
1/4 cup applesauce
1 egg
2 teaspoons brown sugar*
1/4 cup almonds
1/4 cup walnuts
1/2 teaspoon vanilla extract

*optional (the sugar, according to me, isn't necessary, but Kyle thinks it is)

DIRECTIONS:

1. Grind the oats in a blender or food processor until fine, like flour. Remove oats from food processor and place in large mixing bowl. Add nuts to food processor. Pulse until desired texture.
2. Preheat griddle or skillet to medium to medium low heat.
3. Combine dry ingredients separately from wet ingredients, then mix together. 
4. Lightly butter a skillet or griddle. Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 2 to 4 minutes per side or until brown.

NOTES:
These are pretty tricky to cook: they don't spread out like normal pancakes, so attempt to get them as even as possible when initially pouring the batter in. Also unlike regular pancakes, they don't bubble up when they are done on one side. Watch the batter, and when you see it cooked halfway through, turn it. They have a tendency to not get cooked in the middle, so make sure to wait long enough on both sides to cook through.

I like to use pure Maple syrup with these, and a little bit of grass-fed butter to top it off. But they are great with blueberries, or fruit (whole, or pureed).

Ranch Pasta Salad

Easy-to-make pasta salad that goes great with anything and everything you can grill! Add any vegetables or meat that you want. I like to add feta cheese! Yum!

INGREDIENTS:
1 Package Tri-Colored Rotini (I use whole wheat)
2 Cucumbers
15 Baby Tomatoes
1 Can Black Olives
1 Bottle Ranch (or you can make it yourself!)

DIRECTIONS:
1. Cook the pasta until it is just about al dente (if you are serving right away, cook to al dente). 
2. Chop up the vegetables to the size you like. Feel free to add extras.
3. Cool the pasta. 
4. Add the vegetables. 
5. Add Ranch Dressing to taste. If you leave it for too long it will soak in and you will have to add more.

Vietnamese Summer Rolls

Another perfect summer recipe, inspired by Vietnamese cuisine! Fresh and delicious!! It makes a great appetizer or a wonderful light supper.

INGREDIENTS:
1/2 lb steak
1 pkg vermicelli
1 pkg spring roll wrappers (round)
1/2 cucumber (seeded, peeled, and finely julienned)
2 carrots (peeled and finely julienned)
1 bunch scallions (finely cut on bias)
Mint (chopped)
Cilantro (chopped)
Basil (chopped)
Chopped peanuts

NUOC CHAM (Traditional Dipping Sauce):
2 T lime juice
1 T rice vinegar
1 1/2 T sugar
1/2 C water
2 T fish sauce
1 clove garlic (finely minced)
1 T sweet chili sauce

PEANUT DIPPING SAUCE:
2 T hoisin sauce
1/2 C water
2 T peanut butter
1 T sweet chili sauce
1 T sugar
2 cloves garlic (minced or crushed)
1 tsp ginger (finely minced or crushed)

MARINADE:
3 T soy sauce
1 T fish sauce
1 T brown sugar
2 cloves garlic (crushed)
2 tsp ginger (finely minced or crushed)

DIRECTIONS:
1. For the steak:  combine marinade ingredients and marinate as long as possible, up to overnight.
2. To cook the steak:  grill or broil until medium or medium-rare.  Slice against the grain into strips about 1" long.
3. For the nuoc cham:  mix ingredients.  Adjust to taste.  (Personally, sometimes I like a little extra rice vinegar, fish sauce, or sweet chili sauce.)
4. For the peanut dipping sauce:  combine ingredients.  Adjust to taste.
5. Cook the vermicelli per package instructions.  Do this just before you're ready to make the summer rolls.
6. To prepare the rolls:  get a pie plate filled with hot water.  Put a cover over it to retain the heat.  This is how you will prepare the rice wrappers.

When ready to roll, dip your wrapper into the hot water until it softens, 5-20 seconds.  (The hotter the water, the quicker it will soften.)

Take it out, put it on your plate.  Fill the center (not too full!) like a burrito, leaving some room at either end.  Put first your steak, then your vermicelli, then your veggies, then your herbs, and finally your peanuts, if desired.  Fold the two ends in toward the filling, then roll like you would a burrito.  Make sure it's firm, so that it'll stay together!  (Not quite the traditional way, but this makes it easy!)

Enjoy!!

NOTES:
It works best to have everyone make the rolls as they're ready to eat them.  That way, the wrappers stay fresh and soft!  (They can go a bit hard/tough/rubbery if you prepare them in advance.)

Drew's Bruschetta

The best summer recipe ever!! I LOVE this with our homegrown heirloom tomatoes!

INGREDIENTS:
Tomatoes (best quality possible, preferably heirloom, diced)
Mozzarella (cubed)
Basil (Genovese, torn or chiffonade)
Olive oil (best quality possible)
Sherry vinegar
Salt
Baguette (cut into pieces at angle)
Procuitto (best quality possible)

DIRECTIONS:
1. Put tomatoes, basil, and mozzarella in bowl.
2. Gently mix in a decent amount of olive oil and sherry vinegar, to taste.  It shouldn't be so that the tomatoes are drowning in oil, but it should be enough so that there's some "juice" when you put it onto a piece of bread.  Don't put so much vinegar in that you overwhelm the oil or tomatoes!  You want the flavors to dance together subtly, rather than hitting you over the head.
3. Add salt, to taste.
4. Toast the pieces of baguette, preferably on a charcoal grill.  Get them toasty, with slight char marks.  You want crunch, so that texture will offset the juicy softness of the topping.
5. When ready to serve, set out the tomato mixture, the warm bread, and the procuitto.  Have everyone assemble their own:  bread, topped with the tomato mixture (with a bit of the "juice") and then a piece of procuitto.  Enjoy this lovely taste of summer!!

NOTES:
You want good quality tomatoes for this to work.  The tomatoes you usually buy in the grocery store smell and taste like plastic!  Go to your local farmer's market...or grow your own!  You want slicing tomatoes; paste tomatoes just won't work here.  I like to add color, so I use green, yellow, orange, pink and red tomatoes.  It makes my plate so pretty!

Cambodian Meatball Sandwich

This is my sister's version of the num pang: it is basically a Cambodian version of the bahn mi! One of my favorite sandwiches! Since it comes from my sister, there is one slight problem with it: no measurements! They do everything to taste, so experiment away. Really. Once you get the hang of making it, it's not very intimidating at all!

INGREDIENTS:
Meatballs
1 lb ground beef (or veal)
fresh breadcrumbs
1-2 eggs
1/2 onion (diced and sauteed a bit)
1-2 cloves garlic (minced)
Cilantro
Thai basil
Salt
Pepper
Spicy Mayo
Mayo
Sriracha
Honey
Salt
Pepper
Pickled Carrots
Shredded Carrots
Salt
Sugar
White Vinegar
Other Toppings
Good-quality, chewy french loaf
Cilantro
Sliced cucumber

DIRECTIONS:
1. To make the meatballs:  combine the meat with the garlic, onion, chopped cilantro, chopped basil, salt and pepper.  (All of this is to taste!  Depending on your taste buds, you can go heavier or lighter on the spices.  Don't overwhelm the meatballs with it, though!)  Add in enough breadcrumbs and eggs to make it moist and sticky.  I like to use 2 eggs, since it makes the meatballs very light and fluffy!  However, if you like heavier meatballs, only use 1 egg.
2. To form/cook the meatballs:  Don't over-mix the meatball mixture, but make sure everything's evenly dispersed.  Form into small meatballs.  I find that just a bit smaller than golf-ball-size works best for me.  Place on a baking sheet and bake at 350* until done.
3. For the spicy mayo:  Mix together mayo with a bit of salt and pepper.  (Not too much!)  Add in a few drizzles of honey and a few drizzles of sriracha.  Adjust to taste.  (More sriracha = more heat.  If you do too much, add more mayo or honey.)
4. For the picked carrots:  You're going to want to give these a chance to sit out.  Half an hour works fine, an hour's better, and overnight's best.  Mix white vinegar (maybe 1-2 cups) with a decent amount of sugar (maybe 1/4 cup).  Add in salt (a decent amount), then stir to mix.  Add in about 1-2 cups of shredded carrots.  Make sure most of the carrots are covered in the vinegar!  Let it sit out on the counter up to 2 hours, or in the fridge if longer.  These are ADDICTING and can be used on any sandwich!
5. To assemble the sandwich:  Warm up the bread just a bit.  I like to pick out the inside of the bread, so that I have room for my sandwich innards.  Put spicy mayo on top and bottom.  Put meatballs on the bottom part of the bread.  Add on pickled carrots, cucumber, and cilantro.  Put together and enjoy!!

Seven Layer Bars

Yummy!  Quick to make and addictive to eat!

INGREDIENTS:
1/2 C butter
24 crushed graham crackers
1 1/3 C flaked coconut
1 C chocolate chips
1 C butterscotch or peanut butter chips
1 C chopped nuts (walnuts or pralines work best)
1 (14 oz) can sweetened condensed milk (I prefer Eagle brand)

DIRECTIONS:
1. Melt butter in 9x13 pan.  Add graham crackers and spread over bottom of pan.  Layer chocolate chips, butterscotch/peanut butter chips, and nuts.  Pour condensed milk over the bars, then sprinkle the coconut.
2. Bake at 350* for 25 minutes.

Kelli's Orange Barbecue Chicken

This tastes like summer to me. Me and the rest of the kids absolutely love this chicken anytime, anywhere. But it especially tastes amazing in my parent's backyard with a campfire going. 

INGREDIENTS:

1/2 C Zesty Italian Dressing

1 lb chicken

1/4 C BBQ sauce

2 T orange marmalade

DIRECTIONS:

1. Marinate the chicken with 1/4 C dressing.

2. Mix rest of dressing, BBQ sauce, and marmalade.  Brush on while grilling chicken.

Godiva Chocolate Pecan Caramel Cookies

When Kyle cooks, he doesn't care about using real food or not: unless I am standing over him forcing him to choose good ingredients. As such, he sometimes finds recipes that he loves that I do not approve of (but, to be nice...because I have to...I eat them. HA!) These are his FAVORITE cookies. Hard to blame him.

INGREDIENTS:
1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 cup unsalted butter, room temperature
1 large egg
1 teaspoon vanilla extract
1 1/2 cups sifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 ounces chopped dark chocolate (recommended: 2 (1.5 ounce) Godiva Dark Chocolate Bars)
1/2 cup chopped pecans
18 pieces chocolate or vanilla caramels (recommended: Godiva chocolate or vanilla caramels)

DIRECTIONS:
1. Preheat the oven to 375 degrees F.
2. In a large mixing bowl, cream the sugars and butter together until fluffy, using either an electric mixer or by hand. When mixture is light and fluffy, add egg, and beat to incorporate. Add vanilla and beat to incorporate.
3. In another bowl, sift together the flour, baking soda, and salt. Add dry ingredients slowly to butter mixture and mix to thoroughly combine until a soft dough is formed. Stir in chopped chocolate and pecan pieces until blended.
4. With a (2-ounce) ice cream scoop, scoop cookie dough and place 1 caramel into the bottom of each cookie, using extra dough to cover the caramel so that it is not visible. Lightly press each cookie onto the sheet pan or baking sheet, in rows of 3 by 4. Repeat until no dough remains. Bake for 10 to 12 minutes, or until cookies are golden on top. More baking time may be needed, depending on your oven.

Kristin's Divine Turtle Cheesecake

This seems to be a week of unhealthy foods...but we will go with it. Warning: this will kill any diet that you might be on, but it's worth every bite!!

INGREDIENTS:
2 C graham crackers (crushed)
3/4 C butter (melted)
3 (8 oz) pkgs cream cheese (softened)
1 (14 oz) can sweetened condensed milk
1/2 C sugar
3 eggs
1 1/2 tsp vanilla
1 1/2 C chocolate chips

CARAMEL SAUCE:
1/2 bag (7 oz) caramels
1/3 C whipping cream

CHOCOLATE SAUCE:
4 oz dark chocolate chips
1 tsp butter
3 T whipping cream

TOPPINGS:
Mini chocolate chips
Chopped pecans

DIRECTIONS:
1. Combine melted butter and graham cracker crumbs.  Press to bottom on 9-inch springform pan.  Bake in oven for 5-10 minutes to lightly set.
2. Combine cream cheese and milk, beating until smooth.  Add sugar, eggs, and vanillla.  Mix until smooth.  Add chocolate chips.  Pour over graham cracker crust.
3. Bake at 450* for 10 minutes to set.  Then reduce oven to 200* and bake for 45-75 minutes more, until set.  Remove and cool.
4. For caramel sauce, stir caramels and whipping cream over low heat until smooth.
5. For chocolate sauce, combine ingredients over low heat and stir until smooth.
6. To finish:  Pour some chocolate sauce over cheesecake and down sides, then do same with some caramel sauce.  Spread chocolate chips and pecans in center of cheesecake.  Pour rest of chocolate sauce over cheesecake.  Spread more chocolate chips and pecans in center of cheesecake, then finish with remaining caramel sauce.  If desired, finish with another layer of chocolate chips in center of cheesecake.

NOTES:
I like to put Heath candy bar bits in the cream cheese mixture and sprinkled on top of the finished product, along with the chocolate chips.  It adds one more bit of decadence to this dessert!

For a "healthier" version (HA) you can skip all the additions for pure, sweet, simple vanilla cheesecake.

Hershey's Chocolate Chip Cookies

I have a theory. Hershey's must ask every single grandma of the world for their best chocolate chip recipe ever...and then try out every one to find the best. Seriously. One of my favorite chocolate chip cookie recipes, courtesy of Hershey's. When I do make them, I don't change a thing.

INGREDIENTS:
2 1/4 C flour
1 tsp baking soda
1 tsp salt
1 C (2 sticks) butter (softened)
3/4 C sugar
3/4 C light brown sugar
1 tsp vanilla
2 eggs
1 pkg (12 oz) chocolate chips

DIRECTIONS:
1. Cream butter, sugars, and vanilla.  Add eggs and mix well.  Add flour, soda, and salt, mixing well.  Add chocolate chips.
2. Drop by rounded teaspoon onto cookie sheet.  Bake at 375* for 8-10 minutes.

Cheesy Potato Casserole

Yet another recipe used by both sides of the family.  Whenever I make this, I have to make a lot because the kids gobble it up! I use raw sharp cheddar and organic cream of mushroom. I have considered making my own mushroom soup...but laziness always gets the better of me!

INGREDIENTS:
2 lb frozen hash browns
1 can cream of mushroom soup
1/2 C butter (melted)
1 pt sour cream
2 C grated sharp cheddar cheese
1/2 C milk
1 tsp salt
1 tsp pepper

DIRECTIONS:
1. In large bowl, combine butter and soup.  Add remaining ingredients and place in a casserole dish.
2. Cover and bake at 350* for 45 minutes to 1 hour (until tender).

Lori's Dill Dip

Our family recipe. This can be found at nearly EVERY gathering, no matter how big or small. I eat everything with this dip:  crackers, chips, veggies, and more.  Be warned:  it is addictive!

INGREDIENTS:
1 C sour cream
1 C mayo
1/2 tsp onion powder
1 T minced green onion
1 T parsley
1/2 tsp garlic powder
1 1/2 tsp dill
1 1/2 tsp seasoned salt
Dash of pepper


DIRECTIONS:
1. Mix all ingredients.

Mom's Banana Bread

There is no other recipe that can beat this one! It is my mom's recipe and it is absolutely amazing. So amazing I tend to overlook the sugar and the flour. I will never turn down her banana bread, but if you want to make it with real food, just use whole wheat flour instead of the regular flour, and use honey and applesauce instead of the sugar. I like to add walnuts too, but it is all to taste!

INGREDIENTS:
2 1/2 C sugar
1 C butter
4 eggs
6 bananas (overripe)
5 C flour
2 tsp baking soda

DIRECTIONS:
1. Mix ingredients.  Grease and flour three bread loaf pans.  Bake at 350* for 50 minutes.

Drew's Chicken Marsala

We all LOVE when my brother-in-law, Drew, makes his Chicken Marsala! It is to die for. I have never had it better in any restaurant I have gone to. Like all of his recipes, there are some measurements he has, but some he just does by instinct and taste. But hey--it makes it fun, right? Right.

INGREDIENTS:

Olive Oil

Butter

Pasta (I use whole wheat)

1 lb chicken (diced)

1 C flour

1 T tarragon

Salt and Pepper

SAUCE:

1/2 lb mushrooms

5 oz Marsala wine

8 oz chicken stock

DIRECTIONS:

1. Toss (dredge) chicken with flour, tarragon, and salt/pepper.  Heat pan with oil and butter.

2. Sear chicken in pan.  Remove and add mushrooms to pan.  De-glaze pan with Marsala wine and reduce.

3. Add chicken stock, reduce and season as desired.  (You can thicken it with water/corn starch mix.)

4. Add chicken and toss together.  Pour over pasta.

Karen's Pistachio Dessert

This delectable dessert is made by both sides of my family, and there are never any leftovers! As it is a tradition, I don't even touch it. Though, if you are not a member of my family, it might be possible to use whole wheat flour and homemade whipped cream. 

INGREDIENTS: First Layer 
1 1/2 C flour 
3/4 C butter 
3/4 C chopped pistachios

INGREDIENTS: Second Layer 
8 oz cream cheese 
8 oz Cool Whip 
1 C powdered sugar

INGREDIENTS: Third Layer 
3 boxes instant pistachio pudding 
3 C milk 

INGREDIENTS: Fourth Layer 
8 oz Cool Whip 
Chopped pistachios

DIRECTIONS: 
1. Combine ingredients for the first layer.  Press into 9x13 pan.  Bake at 350* for 15 minutes.  Cool. 
2. Combine ingredients for second layer.  Spread across first layer. 
3. Combine ingredients for the third layer.  Spread. 
4. Top with the Cool Whip.  Sprinkle with chopped pistachios. 
NOTES: 
For the crust, use your own judgment to determine whether more butter is needed to make the ingredients stick.

Grandma's Carrot Bars

The most delicious carrot bars, with a sweet sugar frosting.  Grandma always has these on hand for hungry grandkids! I love my family and our traditional desserts. 

INGREDIENTS:

2 C flour

2 C sugar

1/2 tsp salt

1 tsp cinnamon

2 tsp baking soda

1/2 C veggie oil

4 eggs

3 jars carrot baby food

FROSTING:

3 C powdered sugar

1/3 C butter

1 1/2 tsp vanilla

3 T cream or half-and-half

DIRECTIONS:

1. Mix dry ingredients.  Add oil and eggs.  Add carrots.

2. Pour into buttered cake pan.  Bake at 350* for 30-35 minutes.

3. For frosting, cream together ingredients.

Grandma's Jello Cake

Another tradition: Grandma's special Jello cake...delicious! No ideas how to make this healthy...but HAPPY BIRTHDAY GRANDMA! Thanks for always being there for me.

INGREDIENTS:
1 box white cake mix
1 3 oz pkg strawberry or raspberry Jello
1 C hot water
1 3 oz pkg instant vanilla pudding
1 1/2 C milk
Cool Whip (to top)

DIRECTIONS:
1. Prepare cake mix and bake as directed.  While hot, prick holes all over top with fork.  Dissolve Jello in hot water and pour over cake.  Cool in fridge.  When cool, spread vanilla pudding over cake.  Top with Cool Whip.

Kristin's Garlic Butter

Everyone begs for this garlic butter! And...since butter is REAL. No guilt. Not one bit.

INGREDIENTS:
1 stick butter (softened)
Parsley
Basil
Parmesan cheese (grated)
Salt
Garlic (chopped) or garlic powder
Rosemary
Red Pepper Flakes

DIRECTIONS:
1. Combine all ingredients, to taste.  Serve with bread or use to make garlic bread.

NOTES:
This butter tastes really delicious served on top of steaks. It can also be used to saute veggies.

Pumpkin Fudge

A favorite for Thanksgiving that people can't stop eating...even those who hate pumpkin! Since it is a holiday...well...we can worry about real food tomorrow. Right? I TRIED to find organic marshmallow creme in my local grocery store, but I just was laughed at. Really...you would think they could find *some* way. If they can figure out how to artificially make things, they should be able to figure out how it was made before corn syrup and other icky additives.

INGREDIENTS:
2 C sugar
1 C light brown sugar
3/4 C butter
5 oz can evaporated milk
1/2 C pumpkin
2 tsp pumpkin pie spice
2 C (12 oz) white chocolate chips
1 jar (7 oz) marshmallow creme
1 C chopped pecans
1 1/2 tsp vanilla

DIRECTIONS:
1. Line 9x13 pan with foil.
2. Combine sugars, butter, milk, pumpkin, and spice in saucepan.  Bring to full rolling boil over medium heat, stirring constantly.  Boil, stirring constantly, for 10-12 minutes.
3. Quickly stir in white chocolate, marshmallow creme, pecans, and vanilla.  Immediately pour into pan.  Let cool completely (approx. 2 hours).  Cover and refrigerate.

NOTES:
I like to adjust the spices to taste, adding a bit of cloves, cardamom, ginger, cinnamon, and mace.

Frozen Strawberry Dessert

Okay...so maybe not healthy and DEFINITELY not real food; however, there is something to be said for traditions, and this particular recipe is my grandma's. Every time I eat it I am reminded of her. So on holidays I allow myself to eat it! I have never personally made it, but I suppose it could be possible to do honey instead of the sugar and make REAL whipped cream to replace the Cool Whip.

INGREDIENTS:
8 oz cream cheese
1 C sugar
12 oz Cool Whip
10 oz frozen strawberries (thawed)
1 large can crushed pineapple (drained)
2-3 sliced bananas

DIRECTIONS:
1. Beat cream cheese and sugar.
2. Add strawberries with juice, pineapple, bananas, and Cool Whip.
3. Mix, put in pan, and freeze.

NOTES:
May serve frozen or partially thawed.