Thursday, April 22, 2010

Apple Snacks

1 large fuji apple, peeled and cut into thin strips
2 TBS Lemon Juice
2 TBS Agave nectar
1/4 tsp ground cinnamon

mix together lemon juice, agave nectar & cinnamon
toss apples in mixture
chill in fridge for about an hour

serve, store in airtight container in fridge up to 3 days

My girls love these, 1 thin sliced apple splits well among 4 kids, the "juice" is enough to do 2-3 apples if you like

Oatmeal Breakfast bars

2 Cups Old Fashioned Oats
1 Cup Whole Wheat Flour
1 1/2 Tsp Cinnamon
1/8 tsp salt
1 1/2 Cup Milk
3 Tbsp Agave
1/2 Cup Applesauce
1 TBS flax seed meal mixed with 3 TBS warm water (allow to sit for 2 mins)
1 Tsp Vanilla
3/4 Cup Dried Fruit
3/4 Cup Pepitas

1. Preheat oven to 375 degrees.
2. mix dry ingredients in medium bowl
3. Mix mix wet ingredients in large bowl
4. Pour the dry ingredients into the wet mixture, then mix in pepitas & fruit
5. Pour mixture into a greased 13 x 11 inch baking dish.
6. Bake for 30 minutes or until thickened and golden.
7. Cool, cut into bars and serve.
Bars will keep 5-7 days in the fridge in air tight container.

Wednesday, April 7, 2010

haven't posted in a while..

Things have been crazy around here. I haven't had the time to post like I would like to. I am really going to try my hand at cake making here soon. My plan is to have a really nice professional looking cake by Morgans 5th birthday. Think its possible? I sure hope so. A friend of our family is interested in taking some cake decorating classes. I however don't have that type of personality, I don't like to be taught I am really hands on and like to do things my own way. Its frustrating to some (especially my wonderful husband who likes to show me how to do things lol) Here is a recipe I plan to add to this weeks menu for the grown ups.. the kids like good old american cheese just fine..

From the food network

4 slices thick-cut sourdough bread
1 ball (1 pound) fresh mozzarella, cut into 1/4-inch slices
2 plum tomatoes, cut into thick slices
1 cup fresh basil pesto, recipe follows
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
Basil pesto:
1/2 cup pine nuts
2 cups fresh basil leaves
1 cup fresh Italian parsley leaves
1/2 cup Parmesan or Romano
2 garlic cloves
1/4 teaspoon salt
1/2 cup extra-virgin olive oil
To make pesto:
Toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine pesto ingredients in a food processor and pulse until well combined but still rough-textured. If you have a panini press, turn it on to warm up; otherwise, set a cast iron skillet over medium heat. Assemble sandwich by smearing insides of bread slices with pesto. Arrange a layer of sliced tomato and season with a few turns of fresh pepper. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich. Drizzle olive oil over skillet's surface and place sandwiches on the hot skillet or panini press. If using a skillet, place another heavy skillet over the top to form a "press". Turn after 2 to 3 minutes and replace weight. The sandwich is ready when golden brown and mozzarella has melted around the edges.