Whole Wheat Bagels

This recipe is also from The New Book of Whole Grains (Bumgarner).  It takes a bit of time, but so worth it!  The end result is a dense 100% whole wheat bagel that is delicious spread with fat-free cream cheese!  :o)

Whole Wheat Bagels

1 1/4 c. boiling water

3 T honey

1 T salt

2 T yeast

1/4 c. lukewarm water

4-4 1/2 c. whole wheat flour

Combine boiling water, honey & salt in large bowl; cool to lukewarm.  Dissolve yeast in 1/4. cup lukewarm water.  Add to honey mixture when it has cooled.  Stir in 2 c. flour to develop gluten.  Add remaining flour; kneading until dough is smooth and elastic.  

Shape into 12 balls.  Poke hole in middl eo feach one, pulling gently to enlarge working into donut shape.  cover lightly with dry cloth, let rise 30 minutes.

Preheat oven to 375F.  In large pot of salted water, boil bagel 4-5 at a time for 7 minutes turning once.  Bake on ungreased baking sheet 30-35 minutes.

Makes 12 bagels.

To Freeze: Slice each bagel almost completely through and place in Ziploc freezer bag. 

To Serve: Thaw at room temperature, microwave or toaster oven.

Bran Muffins

This recipe is originally from The New Book of Whole Grains (Bumgarner) that I had requested from my local library.  I had been looking for a good bran muffin recipe that was made from whole grains with honey.  This recipe is great & freezes well, too! 

I add 1/4 cup of ground flax seed for extra nutrition. I also add 1 tsp. of cinnamon.  I have made the recipe twice, once with yogurt and once with buttermilk and both taste great!  :o)

Bran Muffins

1/3 c. sunflower oil

1/2 c. honey

1 egg

2 c. whole wheat pastry flour

1 1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1 c. wheat bran

1/4. c. ground flax seed

1 c. buttermilk (or yogurt)

Cream together oil, honey & egg.  Stir together dry ingredients and add to honey mixture alternating with buttermilk (yogurt).  Batter will be thick.  

Spray muffin tin well!  Fill & bake 15-20 minutes at 400F.  Check at 15 minutes - that's when they're usually done in my oven.  

Makes 1 dozen.

To Freeze: Cool & bag in Ziploc Freezer bags.

To Serve: Thaw at room temp or microwave.

Blueberry Banana Bread

I have a whole foods cookbook that I LOVE!  It has a great recipe for banana bread I've made before and decided to change just a bit today after finding a package of frozen blueberries in the freezer that I had forgotten about.

changed slightly from the Banana Bread recipe in the American WholeFoods Cuisine book by Nikki & David Goldbeck

Blueberry Banana Bread

1 1/2 c. whole wheat flour

1/4 c. wheat germ

1 tsp. cinnamon

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/2 c. chopped nuts (I omitted due to my son's allergies)

1/4 c. oil

1/2 c. honey

3/4 tsp. vanilla

1 egg, lightly beaten

1 banana mashed

1/2 c. blueberries

Combine dry ingredients (including nuts).  Combine wet ingredeitns and stir into dry mixture until thoroughly combined.  This will make a THICK batter.  Spread into an oiled 8.5x4 loaf pan.  Bake 45 minutes at 350F or until toothpick inserted comes out clean.  Cool for 10 minutes in pan; transfer to cooling rack and cool completely.  Makes 1 loaf.

Variations:

• For just banana bread - omit blueberries & add 1 c. mashed banana
• For pumpkin bread - omit blueberries & banana and instead add 1 c. pumpkin puree.

To Freeze: Slice and place in Ziploc freezer bag.

To Serve: Remove from freezer and thaw on plate, microwave or in toaster oven.

Pepperoni Chicken

This is something I made up the other night for dinner which my husband and daughter loved!  I had stocked up on chicken breasts from a sale and needed to use it soon.  My husband is always asking me to "stuff" chicken with something so I finally gave in and did it.  I hate to touch raw chicken which is why I normally don't stuff it, but thanks to big box from Sam's Club of disposable plastic food gloves I'll do it now. :o)  Since we had that as our entree for dinner that night, I actually baked the chicken prior to freezing it, but will be making more today and flash-freezing them for a future meal.  I served the chicken over buttered whole wheat pasta and a salad on the side. Mmmm!

Pepperoni Chicken

3-4 boneless, skinless chicken breasts

16 pieces of pepperoni (4 for each piece of chicken)

2 T minced garlic

1 T olive oil

1/2 tsp. basil

1/4 tsp. oregano

1/2 c. shredded mozzarella

Slice each chicken breast horizontally to within 1" of the edge of the piece of chicken (like you're slicing open a sandwich bun).  Mix together garlic, olive oil, basil and oregano in small bowl.  Spread a little garlic mixture inside each piece of chicken, then layer 4 slices of pepperoni and a little mozzarella in each.  Fold top piece of each chicken back over filling and use toothpicks to fasten to bottom piece of chicken.

To Freeze: Lay chicken on wax paper and "flash freeze" in freezer for a few hours then package in ziploc freezer bag or plastic freezer container.

To Serve: Thaw completely and bake in pan at 400F for 20-25 minutes or until chicken is done.

Soft, Moist & Gooey Cinnamon Rolls

These cinnamon rolls are AMAZING. They are the BEST homemade cinnamon rolls I've had and I've tried a few homemade recipes before finding this one.  My family LOVES them and we make them for special occasions like Christmas morning & Easter morning and the kids request them for their birthday breakfasts, too.  

Note the recipe will make 24 rolls = I'll make either 2 9x13 pans with 12 rolls in each pan OR 4 pie plates with 6 rolls in each pan.

To Freeze: Place rolls in pan and cover with 1 layer Saran wrap and 1 layer foil.  Make frosting and divide into smaller containers (2 if making 9x13 pans or 4 if making 4 pie plates).

To Serve: Thaw pan of rolls COMPLETELY in fridge 2 days prior to baking.  Thaw the container of frosting overnight in the fridge.  (Note: The rolls need to be thawed completely and then allowed to rise in the fridge - may take more or less than 2 days - I haven't time it exactly. :o) 
Bake at 350F for 15-20 minutes and spread frosting on top.  Enjoy!

Beef & Bean Burritos

Made these this past month for the first time using whole wheat tortillas and ground turkey instead of beef.  They are now my husband's new favorite snack or quick weekend lunch!  He said they taste like Taco Bell's burritos...not sure that's a compliment or not?!  *wink*

We like to bake the burritos in the oven and then open the foil, top with cheddar and bake a few extra minutes at the end of the cooking time.  Once removed from the oven, you can top each with lettuce, tomato and sour cream to make it more of a meal!  Mmm!

Beef & Bean Burritos

2 T oil

1 onion, chopped

2 lbs. ground turkey

2 tsp. minced garlic

1 T. chilli powder

1 tsp. cumin

 salt/pepper to taste

8 oz. tomato sauce

2 cans fat-free refried beans

12 whole wheat tortillas

Saute onion in oil until tender.  Add meat and garlic; cook until meat is no longer pink.   Drain.  Add chili powder, cumin, salt & pepper.  Stir in tomato sauce and simmer 5 minutes.  Add refried beans; cook and stir until well blended.  Set aside to cool completely.

Soften tortillas (set oven to warm and layer tortillas on a baking sheet for a few minutes) - remove from oven 2 at a time to fill.  Place small portion of meat/bean mixture onto center of each.  Roll up, burriot style. 

To Freeze: Place burritos seam side down on baking sheet or cutting board and put in freezer until frozen solid.  Transfer frozen burritos to a Ziploc freezer bag to store in freezer.

To Serve:  No thaw.  Microwave several minutes or wrap in foil and bake in 400F oven for 30-40 minutes until warm (less time if burritos are thawed prior to baking but it's not necessary).

Monster Cookies

'Tis the season for sweets!  This is a great monster cookie recipe.  I've typed it below which is HALF of the original recipe.  You can make the cookies gigantic (golf ball-size on the baking sheet) or "normal" size but either way be sure to flatten them to prior to baking!  I use the Pampered Chef cookie scoop (medium size) and get approx 8 dozen from this recipe below.  The cookies do freeze well, once they're baked and cooled!  Enjoy!

Monster Cookies

 

2 sticks margarine

1 lb. brown sugar

1 1/2 lbs. of creamy peanut butter (usually 1 18 oz jar plus just under half a second jar)

2 c. white sugar

1/2 T Karo syrup

6 eggs

1/2 T vanilla

9 c. rolled oats

4 tsp. baking soda

1 12 oz. package of chocolate chips

1 lb of M&Ms

 

Cream margarine; then add sugars, peanut butter, Karo syrup, eggs and vanilla and mix until well combined.  Place oats and baking soda in the biggest bowl you have in your kitchen then add the cookie mixture and mix by hand with a large wooden spoon.  Add chocolate chips & M&Ms, stir to combine throughout dough.

 

Roll in large balls by hand or use a cookie scoop to place on baking sheet and flatten.  Bake 12-15 minutes at 350F.  Cool on wire racks.

 

To Freeze:  package in airtight containers or freezer bags

 

To Serve:  Thaw just a few mintues then enjoy!  Or eat them right from the bag a little cold & hard, though! ;o)