Labor of Love JELLO

Labor of Love JELLO

2 (3oz) packages red jello
2 (3oz) packages orange jello
2 (3oz) packages yellow jello
2 (3oz) packages green jello
2 (3oz) packages blue jello
2 (3oz) packages purple jello
30 oz evaporated milk (3/4 C for each flavor of jello)

Mix one box of jello with 3/4 C boiling water until dissolved.  Add 3/4 C cold water.  Pour into a 9x13 pan, (best if it's glass so you can see your fun layers).  Let it set in the fridge for a while.  Mix 2nd box of the same flavor of jello with 3/4 C boiling water and let sit for a while until cool.  Add 3/4 C evaporated milk and mix well.  Gently pour onto first layer.  Continue with each jello color.

**OK, this seriously took forever.  A few tips...blue jello tastes gross, next time I will just use 5 jellos, starting with purple, red, orange, yellow and green.  It got so full, I could barely fit in one layer of purple and that was the favorite flavor.  It literally was to the very top of my pyrex 9x13.
** I made this once when Gray was little, but had forgotten about it, until we went to Thanksgiving at Monette and Eric's and sweet (dang her) Annie had spent 10 hours making this. My kids went crazy over it! I had hoped they had forgotten, but Tru requested it for his birthday (11 years old).  I told him I loved him so much, that I would do it!
**Easiest to do if you have space in your fridge that it can stay and you can just pour the layers onto it in the fridge.
**One last note...look at the photo, I was a little impatient in between the green layers...and it messed it up a bit.  Patience!

Whole Grain Waffles

Whole Grain Waffles

2 eggs, beaten
1 3/4 C skim milk
1/4 C applesauce
1/4 C pumpkin (canned)
1 t vanilla
1 C whole wheat pastry flour
1/2 C flax seed meal
1/4 C wheat germ
1/4 C flour
4 t baking powder
1 T sugar
1/4 t salt

In a large bowl, whisk together the eggs, milk, oil, applesauce, and vanilla.  Beat in the flours, flax seed, wheat germ, baking powder, sugar and salt until batter is smooth.  Preheat a belgian waffle iron (probably would work in a normal waffle iron, I just don't have one), and coat with cooking spray.  Pour batter into waffle iron and cook until crisp and golden.

**I made these right along side THESE, and both Hans and I liked these better! So healthy, yet so light and crispy.  I also made a simple fruit syrup with some blueberries, raspberries, water and a couple teaspoons of sugar, boiling until thick. Oh and I added a little lemon curd...mmmm. Delightful!
**Original recipe was from allrecipes.com, but I changed it.
**Estimated 250 calories, 6 g fat, 8g fiber and 12 g protein per waffle! Fat content is high, but that's from the awesome flax seed, wheat germ and eggs! NO added oil, that's why you can add the whipped cream!

Oatmeal Soda Bread

Oatmeal Soda Bread

3 C flour
1 t baking soda
1 t baking powder
1/2 t salt
1 T honey
3/4 c rolled oats
1 1/2 C buttermilk
Preheat oven to 375. combine flour, baking soda, baking powder, slat, honey and 1/2 C oats.  Make a well in cent er of flour mixture, pour in buttermilk and mix. Spread remaining oats on countertop, turn dough out onto the oats and knead a few times.  The dough should be  smooth, rouand and covered with oats. Place bread on parchment lined cookie sheet.  Using a sharp knife cut an X about 1/2 inch deep ont he top.  Lightly coat the top with pam.  Bake for 30-40 minutes until bread sounds hollow when tapped on buttom.  Cool slightly before slicing.

**Served alongside  this year's Beef Bourguinon (New Years Day Fave)
**A very quick, rustic bread that doesn't require any rising time. It is dense, but quite flavorful.  Great along side a soup or stew.  Also great with apricot cream cheese. 

**Apricot Cream Cheese
2 T apricot jam
8 oz cream cheese
4 T butter
Mix well, serve on bread.

Dinner When No One Is Home

 

Dinner When No One Is Home

Often in our house, no one is home at dinner time,  it's sad really, but we're doing our best.  I use to leave a pot of soup on the stove, or something in the fridge, but it never got eaten!  If it isn't in front of their faces, they don't realize it's there!  So these are meals that I make earlier in the day and then I set them on a tray out on the counter and the kids warm them up at their convenience.  It's usually when I'm running a carpool or at a bball game and some kids have to stay behind for homework or dance class.  It has turned out to be a beautiful thing.

Paninis

Ciabatta Rolls

Turkey

Bacon

Avacado

Cheese

Spinach

(Or any combination of fun sandwich fixings)

Assemble sandwich so there is cheese on both sides of bread and some in the middle to keep it together. Grill in a panini press.

Bagel Breakfast Sandwiches
Bagels
Eggs
Cheese
Bacon
(Or any combination of breakfast foods)
Break egg in a bowl, about the size of the bagel, lightly scramble and cook a few seconds at a time in the microwave.  Assemble sandwiches as desired.

Grilled Burritos

Tortillas

Shredded Chicken (Don't tell the kids, but I have totally used canned chicken out of the food storage and NO ONE has noticed, even my food snobs! It seriously gives me great delight! I mix it with the salsa to get rid of the canned flavor.)

Beans

Salsa

Cheese

(Or any combination of fun burrito foods)

Place in tortilla and grill in pan until crispy and will stay closed!

Homemade Ice Cream Sandwiches

Homemade Ice Cream Sandwiches

Cookies
Ice cream

Place cookies in a zip lock and place in freezer.  When cookies are hard and firm, get ice cream and cookies out of the freezer.  Scoop ice cream onto cookie and press with top cookie, working quickly.  Wrap in tin foil and place in the freezer immediately. Enjoy a little later.

**When I was little, my mom made a bunch of these sandwiches with ginger snaps, and I remember them in the freezer stacked in nice silver tin foil towers.  I mean really, who would eat a fat boy when you can have a homemade one that is soooo much better!
**Any cookies will work as long as they are frozen first, but through my experience, Breyers natural vanilla ice cream is the best! 
**I'm obsessed with the spicy molasses cookie ice cream sandwiches at the moment...this ice cream was a tad thick, a little too hard to eat, but man was it the best "fat boy" I've ever seen!  I made mini ones at this exact same time....1 1/2 inches wide....really tiny, but the kids love them!

Chicken Noodle Soup

Chicken Noodle Soup
    
 3-4 C chicken, cubed
8 C broth
½ t salt                     
¼ t pepper                  
½ t basil
1 t parsley                  
1 1/2 C carrots
1 1/2 C celery
Add pam or oil to large soup pot and cook chicken until no longer pink.  Add broth, salt, pepper, basil and parsley.  Bring to a boil, add carrots and celery, continue cooking for 10 minutes.  While soup is cooking prepare egg noodles.

Egg Noodles
1 beaten egg                  
½ t salt
2 T milk                  
1 C flour (maybe a touch less depending if you aren't using a lg egg)
Mix and roll out as thin as you can, let stand for 5 minutes, cut into small squares using a pizza cutter and add to boiling soup.  Cook and additional 15 minutes.

**This is an awesome soup that everyone enjoys. The little square noodles are so fun and a little thicker than normal noodles.  It's also a great soup to take to a sick friend...right Kathy? :)
**If you don't want to bother with the noodles, just add 2 C cubed potatoes when adding the carrots and celery, and cook until tender!

Spicy Molasses Cookie

Spicy Molasses Cookies

2 1/4 C unbleached all-purpose flour (11 1/4 ounces) 
1 t baking soda  
2 t ground cinnamon  
2 t ground ginger  
3/4 t ground cloves  
1/4 + 1/8 t ground allspice  
1/4 t ground black pepper  
3/4 t table salt (I actually like a bit more...1 t)
12 T unsalted butter (1 1/2 sticks), softened but still cool 
1/3 C sugar
1/3 C packed dark brown sugar (about 2 1/2 ounces) 
1 large egg yolk  
1 t vanilla   
1/2 C molasses (about 6 ounces), light or dark
1/2 C sugar for rolling cookies

 Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Place 1/2 cup sugar for dipping in a bowl.  Whisk flour, baking soda, spices, and salt in medium bowl until thoroughly combined; set aside. In standing mixer fitted with paddle attachment, beat butter with brown and granulated sugars at medium-high speed until light and fluffy, about 3 minutes. Reduce speed to medium-low and add yolk and vanilla; increase speed to medium and beat until incorporated, about 20 seconds. Reduce speed to medium-low and add molasses; beat until fully incorporated, about 20 seconds, scraping bottom and sides of bowl once with rubber spatula. Reduce speed to lowest setting; add flour mixture and beat until just incorporated, about 30 seconds, scraping bowl down once. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Dough will be soft.

 Using 1/4 C measuring cup (we like big cookies around here), scoop dough and roll between palms into a ball; drop ball into cake pan with sugar and repeat to form about 4 balls. Toss balls in sugar to coat and set on prepared baking sheet, press down slightly with a flat surface (I use the bottom of a glass) spacing them about 2 inches apart. Repeat with remaining dough. 

Bake 1 sheet at a time until cookies are browned, still puffy, and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 10 minutes. Do not overbake.

Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature and serve. (Can be stored at room temperature in airtight container or zipper-lock plastic bag up to 5 days.)

 **Recipe adapted from America's Test Kitchen. I added a lot more spice, it's how we like them.  

**1 T cookie dough balls bake for 6 minutes.  Makes 32. Awesome for ice cream sandwiches.