Deep Dish Cookie Pie & Coconut Oil

We are not a gluten-free family, but I do enjoy having a few really good gluten-free recipes on hand.  It is nice to be able to serve someone who is gluten-free something that is really really good.

(Just another one of my quirks/flaws/troublesome points….I am a “before dinner snacker”….. ↑ Making sure it passes a “taste inspection” is a part of baking/cooking I take very seriously. Very. )

Now, I make sure my children are no where NEAR me when I dump the chickpeas in the food processor and whir it all up. (An outlet in the pantry would be nice for this….humm…..) If they SAW WHAT was going in, I, 112% guarantee they would. not. eat. it. Promise.  My kids are like that, maybe yours are not.

Anywho. We all ate it and really enjoyed it. It is really so very good warm, though chilled in the fridge is good too. We warmed the leftovers a bit, to give it that “warm from the oven meltiness”.  Added a scoop of ice cream and chocolate sauce (and…..caramel sauce……just a touch……) Yummmmy.

No one asked, “what is in this”. They just ate it AND enjoyed. IF they tasted that something was not quite normal. They WOULD NOT BE EATING IT. I promise. So, they are great picky-taste-testers.  I will be making this again and again……and probably again and again.

You can get the recipe here from Chocolate Covered Katie.  I DID make one change. I have been using Coconut Oil a bit. So I used coconut oil, instead of regular oil. Oh, one more change, I baked in a 9″ spring-form pan for about 36 minutes.

Some things about coconut oil.

* It is a bit pricey so it is not something I have or use ALL the time. But I do really really REALLY enjoy it.

* It DOES taste like coconut. If you don’t like coconut, you might not like it.

*No one in family has said “Do I detect coconut in my brownie??” Nor does anyone in my family talk like that…..BUT you get the drift. No one seems to be noticing that I am healthifying them with this little change.

* Use coconut oil in place of canola, vegetable or corn oil (I am sure there are other oils out there too you can use it in place of…..).

* It is solid when cold, liquid when warm.

* I have used coconut oil in these types of things with great results ~ granola, Crunchy Granola Bars, cookies, breads, cinnamon rolls…….even in a white bread……. probably forgetting something. Oh yeah, waffles…… other things as well,  I am just not remembering……

* If you or your child has eczema or very dry skin, you can use some coconut oil on the dry spot~ though don’t go too heavy as you will become an oil slick AND it will leave an oil spot on clothes. I have not noticed any stains on clothes with just rubbing in on skin. But, I like to test things out SO I put a small glob on a rag, let it set, washed it normal and wala.  A spot was left. SO do be cautious.

* A while back I was looking for something to help my sons skin ↑. I went to a health food store and the lady pointed me towards Coconut Oil. It was so very pricey. I said “thanks” and walked around with it and debated and went home to think about it. Some time later I read the article below ↓ opted instead to some day go to Costco and try it out from there. Happy I waited, quite a price savings. SO you can get coconut oil from a health store or Costco. Costco is about $15.99 for 54 oz. ~ the health store was about 16 oz. for $12 ish. Maybe you can get it somewhere else as well?? Anyone? Not 100% sure.

* DO NOT FALL PREY TO A CHEAPER VERSION. AKA ~ 76% coconut oil. The other 24%  is…??? Not sure what the rest of the container is filled with. I learned the hard way. Learn from me….again.   Go for the full 100% coconut oil.

* I was introduced to coconut oil here. If you want to learn more, read up at Cooking Up a Sale.

I would enjoy hearing any thoughts or questions  you have!!! I am sure there are so very many people smarter than me about health and coconut oil, please share with us anything you may know!  Let us knowIF you try the dessert or coconut oil and what you used it in!!!!

I hope everyone’s summer is enjoyable!!! ]

Grilled Honey Mustard Pork Chops

Grilling season is here! I reek at grilling. It is just not my comfort zone. Thankful that my husband enjoys it! I enjoy the prepping and planning and whatnot as LONG as he can grill it! Works great!! (PS. I am working on learning to grill. I no longer burn off all my arm hair!! HIGH FIVES!!!! One step. at. a. time.)

Grilled Honey Mustard Pork Chops 

1/4 c. Dijon mustard
4 tsp. honey
1 tsp. apple cider vinegar
1/4 tsp. black pepper
dash of salt
4 pork chops (about 3/4″ thick is great!)

Mix together the Dijon, honey, apple cider vinegar and salt & pepper. Put in a large Ziplock bag ~ pour the marinade over top and mix. Seal bag. Freeze. (OR at least marinade in fridge for 4 hours – overnight.)

If you froze the meat, thaw completely. Grill over lowish heat. Grill about 6 minutes per side. Though this is hard to trust as all grills grill differently. Just grill till cooked through……

Enjoy!

Recipe adapted from “Tried and True Recipes.”

Well we are on the topic of grilling….. do you find that you are grilling a lot this time of year?? Any favorite grilled recipes your family enjoys???

A few more grilling recipes…..

marinated Chicken Breasts

Grilled Vegetables 

BBQ Chicken Kabobs

Sausage Stuffed Banana Peppers

Pizza Dough for the Grill 

Brat Burgers

Ranch Chicken Wraps

Beer Brats

Basic Burgers

Grilled Asparagus

Mushroom Side Dish

“Buttermilk” Wheat Pancakes

Not to long ago I shared “Our Favorite Pancakes” ~ and now here is a version of that recipe that we enjoy.   It gets just a bit of health into my family, with the wheat flour. Brown sugar is  really nice in pancakes in place of the white sugar, try it with YOUR favorite pancake recipe!

* Wheat flour does make these pancakes just a bit denser, heavier, filling-inger then the original recipe ~ they do not fluff quite as high but they STILL have that melt in your mouth yumminess that is fabulous in pancakes.

* Go the extra mile and add some ground flax-seed or wheat germ……. or chocolate chips AND sprinkles. Strawberries  and blueberries are also nice additions to pancakes. (We prefer then sprinkled on top as opposed to added TO the batter.)

“Buttermilk” Pancakes
1 1/2 c. milk
3 TB. vinegar
1 1/2 c. flour
1/2 c. wheat flour
1/4 c. brown sugar
2 tsp. baking powder
1 tsp.  baking soda
1 tsp. salt
2 eggs
1/4 c. butter, melted
cooking spray

Combine the milk with the vinegar in a small bowl and set aside for 5 minutes to “sour”.

Combine the flour, sugar, baking soda, baking powder, and salt in a large bowl. Set aside.

Whisk the egg and butter into the “soured” milk.  Pour this over the flour mixture and mix just till lumps are gone.

Heat your griddle to about 350*, spray with cooking spray. Pour 1/4 cupfuls of batter onto griddle, cook till bubbles appear on surface. Flip with spatula and cook till light brown on the other side.  Serve warm with butter or syrup OR whatever you like! Serves 4-6.

Enjoy!

Recipe adapted from this pancake recipe.

Cheesy Pull Apart Bread

A few weeks back we had Hawaiian Sweet  Bread and I had thrown the round loaf in the freezer, for future use. It came in handy the other night when I wanted to have some sorta bread to go with dinner. I took it out and let it thaw, THEN went CRAZY…well, my kinda crazy…… It turned out delicious, a new favorite recipe for sure! Hope you enjoy it too, this would work just as well with the Hawaiian Bread Loaf you can buy at the store!

* Use whatever cheeses and herbs your family likes, let me know what you come up with! Green onions would be good, pepper jack cheese, bacon……lots o’ possibilities!

* Sorry about the “sprinkle” and “dash” type measurements for this recipe, it is the kinda recipe that you just have to use as little or as much as your family likes, more of a “method” recipe….be creative and have fun!

Cheesy Pull Apart Bread 
1 loaf of Hawaiian Bread
1/4 c. melted butter
shredded cheese of choice, I used Monterey Jack
garlic powder
Italian Seasoning
Parmesan Cheese

Cut your bread lengthwise and widthwise, nearly to the bottom of the loaf ~ be sure to leave the bottom in tack or you will just have a bunch of bread cubes, which would be delicious croutons but not really be a bread loaf per say.  Pull the bread apart a bit to make room for the cheesy yumminess.

Drizzle with butter, then with cheese (I used about 1 1/2 c…..) and then sprinkle with garlic, Italian Seasoning and Parmesan.  Wrap up in foil, leaving some room in at the top so the cheese does not stick to the top of the foil. Heat in a 350* oven for about 20-25  minutes till heated through and cheese is melted. You may uncover near the end to brown with cheese a bit.

 Enjoy, I sure hope you do!

It’s a “small town” kinda thing….. and Basic Burgers & How to Clean Smelly Dish Cloths.

So I was just thinking. Some blogs are more of “Big City” Blogs ~ you know, everyone knows about them, everyone likes them, everyone wants to go there. Other blogs are more like “Small Town” Blogs ~ not everyone knows about them, or ever visits them. Suiting to my blog and myself. A bit more “Small Town” are we.  In a small town you basically know everyone. Well…..(you KNOW what is coming!!!) …… YOU know me, now I am interested it knowing you!!!!

Give a shout out, say “Hi!”, tell me your favorite color or number. Are you ready for summer??? What is your favorite thing to make/do?? Least favorite thing to make/do? ANYTHING!!!! Made anything REALLY good lately??? I just wonder if this small town has a population more than 5 others, myself and, well, me…..

I will tell you 1 thing. I am DONE (d.o.n.e.) with minute rice, brown and white. It turns out mushy and soggy ~ or maybe it is just me. I have quit them and moved on to long grain longer cooking rice. (UNLESS you have tips, tricks or recipes for me to try involving minutes rice……..) I am fine with the long grain rice. It is basic and I wonder if Ma from the “Little House” Books cooked it? She probably didn’t have minute rice and she was fine. (Though she didn’t have M&M’s,  Sugar Smacks, frozen pizza or many of the store-bought fancies that we have….so I am quite content to be where I am. Though I do enjoy watching a girl in a dress tromp through long grass  with the  wind blowing…. or a nice shady spot under a tree near the creek…….or thinking about wearing long fun dresses.) Anyway. Back to you. “HI!! Nice to meet you!!!

This spring  day is beautifully blustery rainy and chilly. Though, with Memorial weekend coming right up, grilling will be on our minds!! So a burger recipe coming up!!!!

* Usually 1 lb. of ground meat yields about 4 burgers. Though, gauge the size of your buns and/or the people eating the burgers and shape your patties according to that! For my kids I like to make some smaller ones………

Basic Burgers 

1 tsp. dried onion flakes
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. brown sugar
1 1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. cumin
1/8 tsp. cayenne pepper
2 lb. ground beef
8 buns

Mix together the spices and seasonings. Mix well, add the ground beef and mix well. Shape into the size patties you want. Grill, how long?? Well, till your husband brings them in cooked…..oh. Just kidding. Cook over medium heat for about 5-6 minutes, (OF course you may cook your differently!!! Over lower or higher heat for longer OR for shorter…….grills cook differently, so watch carefully and cook till your desired doneness.) flip, cook 3-4 minutes(ish). Till done to your liking.

Take the time to toast your buns if you want to……just 1-2 minutes, cut side down, directly on the grill will give you nice buns. (FOR  your burger……)

Enjoy!

Recipe adapted from “Everything Freezes” Cookbook.

Ever have yucky smelling dish cloth??? Boil them for 7-8 minutes. Takes that smell right out!! Thanks, Kathy, for that very helpful tip!!

Apple Butter

I was first introduced to Apple Butter years ago during a trip to Shipshewana, never thinking it was something I would make. I wasn’t sure if Apple Butter was a type of butter or jam…..a taste told me that it was like a jam, a cinnamony apple jam ~ almost like applesauce. My friend shared this recipe on Kat’s Kitchen and I gave it a whirl. Yum.

I do not enjoy it with peanut butter and bread, but that is cause I just don’t. like. PB & J. period. Not a fabulous combination, though I know I am in the major minority with THAT opinion!!!

I DO like it on a toasted piece of  ”sturdy”  bread and then top it with deli sliced turkey and some cheese (mozzarella or cheddar or pepperjack) and then broil that till melted and browned. (Don’t knock it TILL you try it, I probably did  my mock gagging move the first time I heard about this…..WAY back in my less mature days of course . Now it is a very favorite lunch of mine!)

* I like to cook this over night, so I do not stir it the hours that I am alseep, cause….well….I am sleeping and it turns out fine.

* As you can see from the above picture that I left SOME apple chunks in, but mostly made it nice and pureed. Really just go for whatever consistency you like. I used my emersion blender for this, if you use a regular blender then please blend in small batches. Or leave it more on the chunky side!

* I used pumpkin pie spice the first time I made this as I had no cloves, which the original recipe called for, I liked the flavor of pumpkin pie spice ~ if you don’t like that flavor or you don’t have pumpkin pie spice then use  this exact recipe.

* I DO realize this is a very fallish recipe. BUT it can made it every season, so here on this VERY summery day is a wonderfully fall recipe!!

Apple Butter 
5 1/2 lb. apples ~ peeled, cored and chopped
2 c. white sugar
1 1/2 tsp. cinnamon
3/4 tsp. pumpkin pie spice
1/4 tsp. salt
Combine all in a crock pot, cover and cook on high for 1 hour. Then turn to low and cook for 9-11 hours, try to stir 1 – 2 times, though if you make this overnight, don’t worry about it ~ it will be fine. Uncover and cook on low for 1 more hour. Blend, in small batches,  to the consistency you like, then put back in the crock pot and  cook on low for a few more hours to thicken up a bit more (mine was quite thick, so I skipped this last hour or so of cooking). Cool and store in containers, put one in your fridge and freeze the rest. Enjoy.

Recipe from Kat’s Kitchen.

Cinnamon Swirl Bread with Apple Butter.

Southwest Chicken Salad

….with cilantro and cabbage! (I wanted to add this to the title but that got WAY to wordy!!) This salad is a wonderful “salad for dinner” meal.  Nicely paired with cheese quesadillas.

* Decrease the cabbage by half and serve in a pita for a delish salad sandwich.

* This is a great way to use leftover grilled chicken.

Southwest Chicken Salad  
Dressing: 3 TB. lemon juice
3 TB. oil
4 tsp. honey
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
Salad: 3 c. chopped cabbage
1 c. frozen corn, no need to thaw
1/2 c. chopped green pepper
1/4 c. chopped onion
1 c. cilantro
1 c. diced cooked chicken

Combine all the dressing ingredients in a jar with a tight-fitting lid, give it a shake shake shake till it is all mixed nicely. In a large bowl combine all of the salad ingredients, give it a nice toss. Either chill both these parts separately or serve right  away. You may either pour the dressing over and stir OR serve the dressing on the side so people can take as much or as little as they like (which is the way I prefer to do it). Enjoy this refreshing salad!

Original recipe from a Taste of Home Magazine, I  have changed some ingredients a bit.

Chocolate Peanut Butter Cheesecake

There is something about cheesecake that is special and fun. Am I right? You really cannot (or should not, I should say) make it just to make it…. (though it does stay in the fridge well, so a slice a day wouldn’t hurt you !!!) BUT when company is coming over, now THAT is the perfect time for cheesecake.

Thanks to Amy’s Aliments for the cheesecake base and peanut butter crumble yumminess, I then  wanted to add a  bit MORE chocolate to it….just cause.  Maybe this could be on YOUR menu for your next company extravaganza!

Chocolate Peanut Butter Cheesecake 
Crust: 
1 1/2 c. Oreo crumbs, crushed fine (I sometimes go for 2 c.)
1/3 stick of butter,melted
Peanut Butter Crumble: 
1/2 c. peanut butter
2/3 c. powdered sugar
1/3 c. brown sugar
1 c. mini chocolate chips
Filling: 
2 (8 oz.) pkgs. of softened cream cheese
1 c. sugar
2 TB. lemon juice
1 TB. vanilla
2 eggs
Chocolate Glaze:
1/2 c.  heavy whipping cream
4 oz. chocolate (either dark chocolate or semi-sweet)
1/2 tsp. vanilla
Peanut Butter Drizzle: 
about 3 TB. peanut butter

For the crust: toss together the butter and the Oreo crumbs. Sprinkle in a greased 9″ springform pan.  Just smooth nice and flat. DO NOT press down or your crust WILL be hard to cut. Bake @325* for 8 minutes.

For the peanut butter crumbles: mix together the peanut butter, powdered sugar and brown sugar,  set aside 3 TB’s of the mixture. Put the rest of the crumbles  in the baked crust and spread out evenly, again ~ do not press down.  Top with the mini chocolate chips. Set aside.

For the filling: beat together the cream cheese and the sugar till mixed well. Add the lemon juice, vanilla and eggs. Beat well, till nice and smooth. Pour over the peanut butter crumbles and chocolate chips. Sprinkle with the reserved crumbles. Bake @ 350* for about 45 minutes. Cool on the counter 1 hour. Then cool in the fridge for 12 hours. Run a knife around the edges to loosen any stuck on goodies. Then pop the sides open and remove.

Drizzle with chocolate glaze (warm the heavy whipping cream and add the chocolate chips and vanilla, stir till smooth. Let this set up for just a  bit….it will thicken upon standing) and drizzle with the peanut butter (melted a bit for easy drizzling). Chill for another 4-12 hours. Enjoy….oh enjoy.

Recipe adapted from Amy’s Aliments.

Crunchy Peanut Butter Granola Bars

Have you tried these granola bars yet??? They are a favorite over here for sure! This variation was just a way to jazz them up….you know, make them just a little bit different.  It was a hit here as well!  Enjoy!

* These make a LOT of bars, no less than 40. I will count next time and update this.

Crunchy Peanut Butter Granola Bars

6 c. quick oats
1/4 c. melted butter
1/4 c. oil
1/2 tsp. salt
1 c. brown sugar
1/2 c. honey
1/2 c. peanut butter
2 TB. water
3 tsp. vanilla extract
1 1/2 c. coarsely crushed Corn Flakes
1 c. peanuts (I use cocktail peanuts)
1 c. oat bran (or wheat bran or wheat germ)
3 c.  semi-sweet chocolate chips
1 c. peanut butter

Combine the oats, oil, butter and salt. Toss this in a large bowl. Pour into 2 cookie sheets (with sides) and bake @ 350* for about 18 minutes, stirring a few times. You want them just toasted light brown.

Meanwhile. Heat the brown sugar, honey, peanut butter and water just until sugar is dissolved ~ ALMOST to a full boil. Take off heat and add the vanilla. Pour the toasted oats in a large bowl, add the Corn Flakes, peanuts and oat bran ~ pour the sugar mix over and stir till ALL coated wall. Pour into a foil lined cookie sheet (with sides), be sure to grease the foil well. Gently press down a bit till nice and flat.

Lower your oven to 325* and bake for 18-22 minutes ~ be sure to check at 18! It may just be done by then!!!

When done, let cool a few minutes then very carefully cut the bars, do not remove bars from pan ~ you really don’t even HAVE to cut all the way through at this point, just scor the bars so that LATER cutting is EASIER.

 Let cool all the way. Cut into bars. Place bars on wax paper.

Melt the chocolate chips and peanut butter. When melted, spread over the bars. Let set till chocolate hardens, the fridge helps this process along!

 I hope you enjoy these as much as we do!!!

Recipe slightly adapted from these bars.

Unique Fruit Salad

This is a really nice refreshing unique salad. Cilantro in fruit salad?!?!?! Yep, it just takes it up a lovely notch. My favorite part is ….. the mangos, no no, the cilantro, oh wait, the craisins. Oh. I cannot commit to one favorite. IT is just good.   Let me know IF you try it and what YOU think about it!

* If you are in a hurry, you can chop the fruit/veggies BUT if you have the time be sure to julienne ~ it looks real nice.

Unique Fruit Salad 

1 granny smith apple, julienned
2 carrots, peeled and julienned
1 mango, peeled and julienned
a handful of cilantro, chopped
a handful of craisins
a handful of raisins
1 1/2 oranges, juiced (equalling about 1/2 c.)
sliced almonds, JUST for topping (totally optional)

Mix everything and chill for a few hours to develop flavors. Top each serving with almonds, if you want to. Serve. Enjoy.

Thanks Becky for a yummy recipe!