Cinnamon-Peach Cottage Cheese Pancakes

I LOVED these pancakes (recipe from allrecipes.com)! My husband and kids had no clue there was cottage cheese in them, so I felt sucessful at sneaking in a little protein. Fresh peach syrup (recipe from Mandee Lund) and some vanilla yogurt makes these as close to perfection as you can get!

INGREDIENTS
4 eggs
1 cup cottage cheese
1/2 cup milk
1 teaspoon vanilla extract
2 tablespoons butter, melted
1 peach, shredded or chopped
1 cup all-purpose flour
2 tablespoons white sugar
1 pinch salt
3/4 teaspoon baking soda
1 teaspoon ground cinnamon

DIRECTIONS Mix eggs, cottage cheese, milk, vanilla, butter, and peach in a large bowl. Combine flour, sugar, salt, baking soda, and cinnamon in a small bowl. Stir flour mixture into the cottage cheese mixture until just combined. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

SYRUP
4 cups pureed peaches
3 1/2 cups sugar
2 cups water

Boil 5 minutes.

Creamy Chicken Baked Taquitos

So technically this recipe is from Ann, who got it from Our Best Bites , but I had to share it. Ann submitted it at our last recipe exchange. I'm glad she did! They are yummy! I got a thumbs up from Ryan and the O'Neil clan. We served them up with a dollop of sour cream and guacamole, along with a side of Spanish rice and beans. Easy and delicious dinner! I love the fact that they are baked and not fried. That makes them healthy right? - Ignoring the cream cheese and cheese in it :)

Baked Creamy Chicken Taquitos
Ann Frederickson

http://www.ourbestbites.com/

1/3 C. (3 oz.) cream cheese

1/4 C. green salsa

1 Tbsp. fresh lime juice

1/2 tsp. cumin

1 tsp. chili powder

1/2 tsp. onion powder

1/4 tsp. granulated garlic

3 Tbsp. chopped cilantro

2 Tbsp. sliced green onions

2 C. shredded cooked chicken

1 C. grated pepper jack cheese

small corn tortillas

kosher salt

cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel trick. Place 2-3 Tbsp. of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Roll it up as tight as you can. Place seam side down on baking sheet. Lay all the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops with cooking spray and sprinkle with kosher salt on top.

Bake 15-20 minutes or until crisp and the ends start to get golden brown.

Guacamole

3 Ripe avocados, cut into chunks
½ lime or lemon, juiced
¼ cup tomatoes, finely diced
1 clove garlic, minced
1 tsp. salt

Combine all ingredients. Mash together, but leave some chunks of avocado. Chill for ½ hour. Serve.

*** I use garlic salt instead of garlic & salt. Instead of tomatoes, use a few tablespoons of salsa.

Brattens Clam Chowder

It's finally here - FALL! Fall is my favorite season, hands down. Cool crisp evenings, curling up with a blanket watching tv (I don't read), sweaters, and warm comfort food - ahh! it doesn't get any better. One of my comfort foods is creamy soups. Although I'm not a big fan of clams, I love clam chowder. Which is funny, growing up I hated, even loathed it. I'm sure our paletes change as we grow up. Any how, we serve our soup with cheesy garlic bread.

Brattens Clam Chowder

2 (6 oz) cans minced or chopped clams (I prefer minced - less clam to chew)
1 cup onion, diced fine
2 cups potatoes, diced fine
1 cup celery, diced
2 tsp sugar
1 TBSP wine vinegar
¾ cup butter
½ cup flour
1 quart half and half

Drain clams and pour juice over vegetable in saucepan. Add sugar and vinegar. Add water to barely cover. Simmer over medium heat.

In a 5 quart stock pot, melt butter. Whisk in flour. Slowly add half and half. Stir constantly, until white sauce thickens. Add undrained vegetables and clams. Stir. Season with salt and pepper to taste.

FYI - this recipe makes about 6 quarts. I usually cut it in half. This time around, I'm going to try freezing the second half. We'll see if that works.

Big Soft Ginger Cookies...

After a little thought, I've decided that I'm more of a baker than a cook. I love, love, LOVE to bake! It's very soothing to my soul. Not sure if it's the relaxing break I get while the cookies are in the oven or if it's the sweet reward of my labor. Sweets are my friend!

When I was in college, I would frequently visit Einstein Bagels for lunch. One day they had a ginger cookie with white chocolate chunks. Heaven! The bite of the ginger with the creaminess of the white chocolate was a perfect match. Although I don't have the exact recipe, I think that this one comes pretty close.


Big Soft Ginger Cookies

2 1/4 cups flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup butter, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white suagr

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

***I add 1-2 cups white chocolate chunks.
***I smash cookie dough down with the bottom of a glass. Dip the glass in water and sugar before smashing.

Mom's Lemon Bars

Growing up, I don't remember my mom baking very much. But the memories I do have of her baking include her lemon bars. When I asked for the recipe, she quickly jotted it down all from memory. Not quite sure on her techinque of baking, I added a few notes on how I make the crust. Mmmm I love the flaky buttery crust! (Sorry the crust is a little overdone in the picture, my oven was on the fritz that day. Any one know how to calibrate an oven?)

Mom’s Lemon Bars

Crust:
1 cup butter
2 cups flour
½ cup powdered sugar

Mix well. Pat into 9 x 13 pan. Bake at 350˚ for 25 minutes

***I use cold butter, cut into chunks. I put everything in my food processor and pulse until butter is cut -up, similar to pastry dough.

Filling:
4 eggs
2 cups sugar
2 tsp baking powder
¼ cup flour
½ cup lemon juice
2 tsp lemon zest

Mix well. Pour onto baked crust. Bake at 350˚ for an additional 25 minutes . Remove from oven and cool. Sprinkle top with powdered sugar.

Labor Day, hip hip hooray!

In honor of the Labor Day weekend (and thus the end of summer and BBQ's) I thought I would share one of my longest running memories, my Grandma's Baked Beans recipe. They are a sweeter bean, not so much like ham and beans, more like molasses beans. I remember having these beans every summer, with every picnic, cookout and campout we had. I love them and think they are the most delicious side dish ever! I thought this was because I had grown up on them and had aquired a taste for them, but with every new in-law brought into the brood I am proven wrong. They love them just as much! It is not uncommon for me to bring a batch of these out of the oven and the aroma starts attracting family members like flies. Soon, everyone is gathered around the dish "taste testing" the finished product by the scoopful, chatting and laughing. It is my favorite part of the day. We usually only have a half batch for the actual meal, which is okay seeing as everyone had their fill before it started anyway. I love this dish and I love the memories associated with it, hopefully you can make some of your own!

Grandma's Baked Beans

2 28 oz cans baked beans, rinsed and drained (that's right, rinse off the flavor they came canned in)
1/3 c dark molasses
3/4 c brown sugar
1 1/4 c ketchup
big squirt of mustard, but not too much

Mix ingredients, except beans in a bowl until well blended, add beans. Pour into a 9x13 pan. Bake at 300 degrees for 1 hour, checking occasionally to stir and taste (make any adjustments as neccessary.)

Best eaten cooled and scooped with ruffled potato chips. (really, if you don't have the chips, they aren't even worth it). This recipe was never written down before I asked my mom for it, so all measurements are flexible. Enjoy!

Napoletana Pizza Dough

This recipe I found in the newspaper years ago and found it just a couple of months ago when I was cleaning out my recipe book cupboard. And its from "The Pie Pizzeria" its an excellent recipe for pizza.

5 cups (22 1/2 ounces) unbleached all-purpose flour
1 3/4 teaspoons table salt or 3 1/4 teaspoon kosher salt
1 teaspoon instant yeast
1 3/4 cups plus 2 tablespoons cool water (65 degrees)


With a large metal spoon, stir together all ingredients in a 4 quart bowl, or bowl of an electric stand mixer, until combined.

If mixing with an electric mixer, fit it with dough hook and mix on low speed about 4 minutes, or until all flour gathers to form a coarse ball. Let dough rest 5 minutes, then mix again on medium-low speed for an additional 2 minutes, or until dough clears sides of bowl and sticks just a little to bottom. If dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonfuls; if it is too stiff or dry, mix in water by the tablespoonful.

The dough should pass the window pane test. (Snip off a piece of dough and gently tug and turn it, stretching it until it forms a paper-thin, translucent membrane somewhere near the center, if the dough does not form this membrane, or windowpane, it probably needs another minute or two of mixing.)

If mixing by hand, repeatedly dip one of your hands or spoon into room-temperature water and use it much like a dough hook, working the dough vigorously into a coarse ball as you rotate the bowl with your other hand. As all the flour is incorporated into the ball, about 4 minutes, the dough will begin to strengthen; when this occurs, let dough rest 5 minutes. Then resume mixing for an additional 2 to 3 minutes, or until dough is slightly sticky, soft and supple. If dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful; of it is too stiff or dry, mix in more water by the tablespoonful. The dough should pass the window pane test. (See description above.)

Transfer dough to a floured counter, dust top of dough with flour to absorb surface moisture. Working from four corners, fold dough into a ball. Place ball in a bowl that has been brushed with olive oil, turn dough to coat with oil, and cover bowl with plastic wrap. Let dough sit at room temperature for 30 minutes, then put bowl in refrigerator overnight. (Or, if you are making the pizzas on the same day, let the dough sit at room temperature for 1 1/2 hours, punch down, reshape into a ball, return ball to bowl, cover and refrigerate for at least 2 hours.)

Two hours before you plan to make pizzas, remove dough from regrigerator. Dough will have expanded somewhat and gluten will be very relaxed. Using a plastic bowl scraper dipped in water, or using wet hands, gently transfer dough to a floured counter, trying to de-gas the dough as little as possible. Using a pastry blade that has been dipped in water, divide into six pieces. Gently round each piece into a ball and brush or rub each ball with olive oil.

Line a sheet pan with baking parchment or a nonstick silicone baking liner, and brush with olive oil. Place each dough ball on the pan and loosely cover the pan with either plastic wrap or a food-grade plastic bag. Allow the dough balls to sit at room temperature for 2 hours.
NOTE: If you do not plan to use all the pieces, place extra dough balls in individual zippered freezer bags and refrigerate or freeze. Use the refrigerated balls within 2 days and the frozen balls within 3 month.

The first time I made this recipe we fell in love with it. Jorge told me "we are never to order delivery again". and I think we have done so, because I can count the time with one hand where we have bought pizza. This recipe is so convenient because it makes slot and I usually freeze what I will not use and so that means that whenever we want pizza I just thaw it and make it and it becomes an easy dinner. I make individual pizzas or make one big one for the whole family. I hope you enjoy it.

Crushed Tomato Sauce

This tomato sauce is to be used with the pizza recipe. It is an easy sauce that you don't have to cook. The basil and oregano in this recipe are optional. The flavors of the herbs and garlic will intensify while the pizza is baking, so resist the urge to increase the amount.

1 (28 ounces)can crushed tomatoes
1/4 tsp freshly ground black pepper
1 tsp dried basil or 2 tbsp minced fresh basil, optional
1 tsp dried oregano
1 tbsp granulated garlic powder or 5 cloves fresh garlic; minced and pressed
2 tbsp red wine vinegar or freshly squeezed lemon juice or a combination
1 tsp salt, or to taste

In a bowl stir together all ingredients, starting with only 1/2 tsp salt and adding more to taste . Store in a tightly covered container in refrigerator for up to one week. No need to cook this sauce. the tomatoes and flavors blend while the pizza cooks.