Apr 30, 2012

Raspberry Oatmeal Bars

The summer after I turned 16 I got a phone call at 7am on a Saturday morning. It went like this:
Me: (super groggy tired) Hello?
Caller: Megan? It's Shannon (my 19 year old sister). My boss wants to talk to you.
Me: What? Your boss? Why?
Shannon's boss: Hi, Megan? This is Janeen, the Aquatics Director at the YMCA. We are way understaffed today and need you to come in. Can you be here in an hour? (The pool was 45 minutes away.)
Me: (still super groggy tired) Umm ok?

I threw on a bathing suit, drove down to the pool, and jumped in the water with 10 kids I'd never seen before. I began my first job as a swim instructor at the YMCA.

The only reason I tell you this is because the snack bar at the YMCA had the most amazing fruit and oatmeal bars. Some local bakery would drop off the oatmeal bars and huge chocolate chip cookies, all individually wrapped and all amazingly delicious. For $1.25 you could get a huge oatmeal bar that I would swear I was only going to eat half of on my break, but would always end up eating the whole thing. For three years I ate those amazing treats and the whole three years I never got sick of them. I probably had one at least once a week.

But now... I can make them myself! And these are equally delicious. But better because I don't have to pay $1.25 every time I want one!

2 cups flour
2 cups uncooked quick oats
1 1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2/3 cup butter, melted
1 1/2 cups raspberry jam (or any other kind - apricot is the bomb-diggity)

Preheat oven to 350 degrees. Spray a 9x13" pan with nonstick cooking spray; set aside. 

Combine flour, oats, brown sugar, sugar, baking soda, salt, and cinnamon in a medium bowl; mix well. Add butter and stir with a fork until mixture is crumbly. 

Set aside 1 1/2 cups of crumb mixture for topping. Press the rest evenly onto bottom of prepared pan. Bake 7-8 minutes or until lightly browned. 

Spread jam onto crust and sprinkle with remaining crumb mixture. Bake 25-30 minutes or until golden brown. Cool completely before cutting and serving. 

Apr 29, 2012

Hawaiian Haystacks

This dish is a serious oxymoron. It's sweet and savory. Hot and cold. Creamy and crunchy. And super yuuuummy.

The first time I ever ate it was after our first baby was born and a sweet friend, Ruth, brought us dinner. She was so surprised I had never heard of it before. I looked it up and according to Wikipedia - it's not a Hawaiian cultural dish, but a Mormon one. Who'da thunk?

Regardless of where it came from, it's a fun dish to serve. It starts with a base of rice and chicken in gravy. After that, you can add whatever toppings you want! I think it traditionally has pineapples and coconut (hence the name - Hawaiian Haystacks), but really "there's no limit to the excitement you can explore." Uh... what?! I asked my husband what I should say there and that is what he came up with. Maybe I won't let him be a guest blogger anymore. I think it's going to his head.

So, moving on.... What I was planning on saying was more along the lines of  "you can use any combination of ingredients that your family will like." And the kids love making their own. It's also great for feeding a crowd!

Most recipes use cream of chicken soup, but since I would rather eat soggy cereal than cream of chicken soup, I made my own chicken gravy.

Chicken Gravy
1/4 cup butter
1/2 medium onion, finely diced
1/4 cup flour
salt and pepper to taste
1 cup milk
1 cup chicken broth
2 cups cooked, shredded chicken

In 1 1/2-quart saucepan, melt butter over low heat. Stir in onions, flour, salt, and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.

Pour milk and broth into pot, mixing quickly with a whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Add chicken and remove from heat, stirring to combine chicken and gravy.

Hawaiian Haystack ingredients (in the order we stacked them):
Rice (we like brown)
Chicken gravy
Pineapples or Mandarin Oranges
Diced Tomatoes
Diced Bell Peppers
Sliced Olives
Shredded Cheddar Cheese
Chow Mein Noodles
Toasted Coconut (I forgot to toast it when I took the pictures, but the next night we had it again and it was SO much better toasted.)
Sliced Green Onions
Anything else your family likes!

Apr 24, 2012

Whole Grain Pumpkin Pancakes with Maple Cinnamon Cream (Guest Post!)


I'm so excited to have a guest post today! The best part is, I didn't even request it! My sweet husband made us breakfast yesterday morning and by midday, he'd emailed me this post! Sure makes my job super easy!

So, here you go: Whole Grain Pumpkin Pancakes with Maple Cinnamon Cream, by my husband, Ian.

I woke up craving pancakes. I can’t stand the lack of substance in pancakes made from mixes, and I don’t like plain white pancakes, even if they’re made with buttermilk.

In my opinion, there should be a bigger difference between pancakes and white bread toast. We consequently have a bunch of different recipes for pancakes, but I didn’t feel in the mood for any of them. Besides, cooking is always so much more fun when you try a new recipe.

I decided I wanted to make pumpkin pancakes but our regular recipes for those use white flour and I wanted something heartier. My internet search didn’t return anything exciting enough, so I decided to come up with my own: Whole Grain Pumpkin Pancakes with Maple Cinnamon Cream.

Whole Grain Pumpkin Pancakes

2 cups oats
2 cups whole wheat flour
1/3 cup flax seed meal
3/4 cup dry milk powder
2 teaspoons ground allspice
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 cups water
2 cups pumpkin puree
2 eggs
1/2 cup vegetable oil
2 tablespoons vinegar
1/3 cup brown sugar

Preheat griddle to medium (approx. 375 degrees).

Grind oats by using a blender or food processor. Combine the ground oats with whole wheat flour, flax seed meal, dry milk powder, allspice, cinnamon, ground ginger, baking soda, baking powder, and salt.

In a separate bowl, beat eggs and stir in water, pumpkin, oil, vinegar, and sugar. Mix together the wet and dry ingredients. Let the batter sit for 5-10 minutes.

Use a 1/4 or 1/3 measuring cup to pour batter onto the griddle. These pancakes take some time to cook. Be patient and wait to flip until the batter is set around the edges. I knew it was time to flip mine when there was a ¼”-½” ring around the outside of each pancake.

Cook the second side about half as long as the first. There’s a fine line between gooey and too dry, so it might take you a few rounds to get the timing just right.

Maple Cinnamon Cream

1 cup heavy cream
2 tablespoons maple syrup
1/2 teaspoon ground cinnamon

Whip heavy cream for about one minute. Then beat in syrup and cinnamon, adding more or less according to your taste.

Apr 23, 2012


When we moved to Washington last year, we discovered Juanita's Tortilla Chips. Oh. My. Stars. They are everything from my childhood trips to San Felipe, Mexico all wrapped up in one tasty, crunchy bite. These chips are the real deal. 

They are so good, in fact, that when I went to buy them last June - and they were sold out - I almost cried. Apparently with all of the graduations and barbecues, everyone and their brother was stocking up. When the cashier saw my obvious dismay, she had someone run in the back and see if he could track down a bag for me. And he did! And all was well in the world. 

Now I know to buy a case of them before summer hits. 

And I will eat them with homemade salsa and guacamole. Yum. Then I'll go run ten miles. 

Well, not really. Duh.

Guacamole is one of those foods that doesn't need a specific recipe; it's just a little of this, a little of that, until it ends up how you like it. So, this recipe isn't the only way to make guac, but it sure is my favorite. I like a lot of flavor, but not a lot of chunky onions or anything. So I dice everything really small and then mash it with a potato masher. 

4-5 medium-large ripe avocados, peeled, and pitted
3 roma tomatoes, diced
1 small onion, diced small
2 cloves garlic, minced
1 (4 ounce) can diced green chiles or jalepeños - depending on your desired spice level
2 tablespoons cilantro, minced
juice from one lime - can substitute lemon
cayenne pepper to taste
seasoning salt
salt and pepper

Combine all ingredients (except for cayenne, salts, and pepper) into a flat bottomed bowl. Using a potato masher, smash the heck out of all of the ingredients. Continue until most of avocado is smashed, leaving a few small chunks here and there. Add remaining ingredients to taste.

Serve with quality corn chips (Juanita's!), add to tacos, spread on enchiladas, eat with a spoon...

This recipe is super flexible - if you want more spice, add more spice. If you like it creamier, add some sour cream or mayo. If you like it chunkier, make it chunkier. This is just my favorite version.

Also, if you're making ahead and planning to serve later, just press a piece of plastic wrap on the top of the guacamole, completely covering the top layer of guac so there is no air trapped between the guacamole and the plastic wrap. This will help keep it fresh and green - instead of getting that gross brown color.

Apr 17, 2012

Orange Rolls

Anyone who's been close friends of ours in the last 5 years (or family) has heard about or partaken of my husband's amazing cinnamon rolls. (And, if you thought you were close friends, but you haven't yet tried these... uuhhh... call me?)

They're not made from a secret recipe and he didn't come up with the recipe on his own. It's just an allrecipes.com super gem. I've met some friends over the years who also use the same recipe. But it's something about the way my man makes these treats that turns them into manna from heaven. 

My husband used to bring them into work when the branch offices had no document errors since the last time he was there. He makes them when friends or family stay overnight with us. He recently made them into a birthday cake. Seriously, we will find any excuse to eat these!

However... as amazing as those cinnamon rolls are - these are better. I never thought it was possible to improve upon an already perfect recipe, but he did it. When he made these for Easter Sunday, we made sure the extras were delivered to neighbors (because I would probably end up bent over the toilet for the rest of the day from cramming 18 too many into my tummy) and they all loved them. True story. 

This is basically just a modified version of the Clone of a Cinnabon recipe, only even more delicious. 


Orange roll:
1 cup warm milk (110 degrees)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine

1 cup white sugar
2 Tablespoons orange zest (finely grated orange peel)
1/3 cup butter

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 teaspoon orange zest
2 Tablespoons orange juice
2 cups powdered sugar
1/8 teaspoon salt


1. Place dough ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine 1 cup white sugar and 2 T orange zest..

3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/zest mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees.

4. Bake rolls in preheated oven until lightly golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, 1 teaspoon orange zest, orange juice, powdered sugar, and salt. Spread frosting on warm rolls before serving.

Apr 13, 2012

Pretzel Dogs

State Fair food: Gooey cinnamon rolls. Gyros. Funnel cakes. Cotton Candy. Buttery Corn on the cob. Dill pickles. Kettle corn. Snow cones. Elephant ears. Chocolate dipped bananas. Fried twinkies. Fried anything. 

It's one of those "so wrong, but so right" things. 

There is something seriously wrong with Americans. We pay oodles of money for cheaply made foods that almost don't qualify as foods. Most of them are just fat fried in more fat. Or fat dipped in chocolate. Or chocolate fried in fat (fried Oreo, anyone?). Yummmm.

But soft pretzels? No frying. No chocolate. Just pure carbs! Dip them in some nacho cheese for that extra punch of flavor and grab some napkins to mop up your drool. Then go ride on the Zipper.

These pretzel dogs were so simple, but ridiculously delicious. I thought pretzel making would be much more difficult. I also assumed boiling the dough would make it wet, mushy, and hard to bring out of the water and onto the baking sheet. Wrong on both. 

Now, I can't wait to try out some fun bagel recipes, since bagels and pretzels both employ the water boiling method. 

1 (12 fluid ounce) can or bottle room temperature beer
1 tablespoon white sugar
2 teaspoons salt
1 (.25 ounce) package active dry yeast
4 1/2 cups flour
1/4 cup unsalted butter, melted
1 large egg yolk
1 tablespoon water
10 cups water
2/3 cup baking soda
sea salt for sprinkling
18 hot dogs

Heat the beer in a saucepan over low heat until it reaches 110 degrees. Candy or meat thermometers work great. 

Combine the warm beer, sugar, and 2 teaspoons salt in a bowl. Sprinkle the yeast on top, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam.

Place the flour and butter in a bread machine. Add the yeast mixture, then select the dough cycle.
Preheat oven to 450 degrees.

Line 2 baking sheets with parchment paper or grease with vegetable oil.

Beat the egg yolk in a small bowl with 1 tablespoon water; set aside.

Stir baking soda into 10 cups water in a large pot until dissolved, and bring to a boil.

Turn the dough out onto a lightly-oiled surface, and roll into a 10x20-inch rectangle. Cut the dough into 18 1-inch wide strips, then wrap each strip tightly around a hot dog in a spiral, pinching the edges to seal, and leaving the ends open. About half an inch of hot dog should peek out of each end of the dough wrapper.

Drop 2 or 3 dough-wrapped hot dogs into the boiling water for 30 seconds. Remove and arrange the boiled hot dogs on the prepared baking sheets. Brush each pretzel dog with the egg yolk mixture, and sprinkle with the sea salt.

Bake in the preheated oven until golden brown, 8-10 minutes.
Freezer tip - Since this is such a large recipe, you can serve enough for one night and freeze the rest for quick lunches or another dinner. Just be sure to NOT salt the ones you plan on freezing, as the salt will cause the dough to "sweat" as it defrosts, and nobody likes a soggy pretzel. After baking, let cool completely and throw them in a freezer bag. Reheat on half power in the microwave for 1-2 minutes. Delish!

Recipe adapted from Jan's Pretzel Dogs

Apr 12, 2012

Cinnamon Roll Cake

It's no secret that I have a lot of kids. (We haven't quite figured out what's causing all of these children, but when I do - I'll be sure to let you know!) Because of this, I am always afraid that my kids are going to feel like they're just one of the crowd, i.e. nothing special. So, when their birthday comes around, I make sure that it is not only super special, but everything they want.

My kids get to alternate years for friend parties and family parties. This year my oldest son's 5th birthday fell on a family party year. Usually we do one fun activity as a family (and invite extended family), and have a dinner of whatever they want with a special cake. For David's special day, he chose to have a pool party at the local pool, and then go back to our house for hot dogs and chips. I love simplicity! As for his cake, he told us he didn't want a cake, he just wanted cinnamon rolls. So we surprised him by taking the Clone of a Cinnabon recipe, and turning it into a cake!

We just made the regular recipe, but cooked it in two 9" round pans, instead of the 9x13" pan. We doubled the frosting (I think we should have quadrupled it) and frosted between the two layers and then all around the outside. Then, we just sliced it like cake, heated the slices in the microwave for about 10-15 seconds and served. Everyone LOVED it... and especially my sweet boy!

 Clone of a Cinnabon recipe

Apr 9, 2012

Balsamic Glazed Meatloaf

Wait! Don't run away! I promise you'll thank me...

This is the meatloaf for all of the meatloaf haters. Well, for the meatloaf lovers, too. And everyone in between. It's absolutely packed with flavor and has the perfect consistency. Moist and slightly dense, not hard or mushy. So delicious. And it has balsamic! Yes!

Ian and I went to a Greek restaurant in Tucson for our 7th anniversary and were bowled over by the hospitality, food, and - of all things - the balsamic! Athens on 4th is the very best Greek restaurant I have ever been to in all my 30 years of life. If you ever have the chance to visit Tucson, please check out this little slice of heaven. It's a bit hidden, but worth the search.

After I had doused everything I ordered with their balsamic vinegar, I joked that I might as well just drink it straight from the bottle. After we left, I was kicking myself for not doing just that. And thus my love affair with balsamic vinegar began.

This is a somewhat basic meatloaf is drowned in a warm, sweet balsamic glaze that is ten times better than plain ketchup. Make it... tonight!

Balsamic Glazed Meatloaf


2 lbs ground beef
1 cup quick oats
1 1/4 cups milk
1 egg, beaten
1/4 cup minced onion
1 teaspoon Worcestershire
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sage
1/4 teaspoon celery salt
1/4 teaspoon ground mustard
1/4 teaspoon garlic powder

1/4 cup ketchup
1 tablespoon balsamic vinegar
1 tablespoon brown sugar

Preheat oven to 350 degrees.
Combine all meatloaf ingredients in a bowl and then mix together with your hands (if you are weird like me, just throw on some rubber or latex gloves - I usually wash them with hand-soap first). Shape into a loaf form and then place in a loaf baking pan. Place pan on a baking sheet lined with foil - meat juices may bubble over the sides of the loaf pan and nobody wants a smoking oven!

Stir together the glaze ingredients and spoon over the top of the meatloaf prior to baking.

Bake in a preheated oven until the internal temperature reaches 170 degrees. Much better to go by internal temperature than a specific time. Mine took about 90 minutes. 

recipe adapted from Barefeet in the Kitchen on Chef Dennis

Apr 4, 2012

Homestyle Chicken Pot Pie

If you're looking for a super simple open-a-can-of-cream-of-chicken-soup, open-a-bag-of-mixed-veggies, and open-a-box-of-Bisquick recipe... you are in the wrong spot. Head on over to Betty Crocker for that. But if what you want is a home-style, made from scratch, and super delicious meal... then you're in the right spot.

This really is super duper yummy.

I recently made this for a freezer meal group that I belong to. After I assembled the pie, I wrapped it up in foil and stuck it in the freezer. When I was ready to cook it, I just took the foil off, wrapped it around the edges of the crust to prevent over-browning, and cooked it for about 90 minutes. Perfect!

This recipe makes 2 pot pies... one for dinner tonight and one to freeze for later. If you're just wanting one, it's pretty easy to cut the recipe in half.

2 cups diced peeled potatoes
1 1/2 cups sliced carrots
2/3 cup chopped onion
1 cup butter
1 cup flour
1 3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1 1/2 cups milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
2 recipes Easy as Pie (crust)

Place potatoes and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender (be careful to not overcook!). Drain and set aside. 

In a large skillet, saute onion in butter until tender. Stir in the flour, salt, thyme and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes and carrots; remove from the heat.

Line two 9-in. pie plates with bottom pastry; trim even with edge of plate. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges.
Bake one pot pie at 425 degrees for 35-40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting. Cover and freeze remaining pot pie for up to 3 months.

Apr 3, 2012

Wheat-ish Zucchini Muffins

Another family favorite from growing up. My mom's pumpkin bread and zucchini bread are two recipes I'll stand by and have no need to look elsewhere for anything better.

That said, I'm now a little embarrassed to say that I changed this one up to be a bit healthier, because the zucchini recipe really is delicious - as is. But, as is - is really not all that good for you. The fact that it has zucchini in it should counter all of the oil and sugar thrown in, but let's be real here. That's just not possible. However, since I substituted half of the white flour for wheat flour... now we can pretend it's healthy!

I'm shocked I don't have this one on the blog already. I'll make some traditional zucchini bread soon and put it up, but it's the same as this, except only white flour, baked in a loaf pan, and cooked longer.

I made these as mini-muffins for my son's preschool snack to share with the other kids and they gobbled them up!


3 cups unpeeled, grated zucchini
3 eggs
1 cup oil
2 cups sugar
1 teaspoon baking soda
2 teaspoons cinnamon
1 tablespoon vanilla
1 1/2 cups wheat flour
1 1/2 cups white flour
1 teaspoon salt
1/4 teaspoon baking powder

Preheat oven to 375 degrees. Grease bottoms of muffin pan with shortening.
Beat eggs; add zucchini, oil and sugar.
Mix the dry ingredients separately and gradually add to wet mixture, stirring to combine.
Bake 18-20 minutes or until toothpick inserted comes out clean.
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