Broccoli Casserole with No Cream of Something Soup

Original Recipe at: http://www.food.com/recipe/broccoli-casserole-with-no-cream-of-something-soups-335597

Ingredients:

2 (10 ounce) packages frozen chopped broccoli
1/2 teaspoon garlic, jarred minced
1/4 cup butter, divided
2 tablespoons all-purpose flour
1 cup milk
1/4-1/2 teaspoon salt
1/8 teaspoon pepper
1 (3 ounce) package cream cheese, softened
1/2 cup cheddar cheese, shredded
1/2 cup breadcrumbs or 1/2 cup crushed Ritz cracker, fine and dry


Directions:

1. Cook broccoli according to directions, or if using fresh broccoli, chop it and cook it. Drain well. Add minced garlic to the broccoli. Place broccoli in a lightly greased 1 quart casserole; set aside.
2. Melt 2 tbsp butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add salt and pepper; stir well. Add cream cheese, stirring until smooth.
3. Pour cream cheese sauce over broccoli in casserole; stir gently to combine. Sprinkle with Cheddar cheese. Melt remaining 2 tablespoons butter in a small saucepan over low heat; remove from heat and stir in breadcrumbs or ritz crackers. Sprinkle breadcrumb or ritz cracker mixture evenly over casserole.
4. Bake at 350 degrees for 40 minutes or until thoroughly heated.

Read more at: http://www.food.com/recipe/broccoli-casserole-with-no-cream-of-something-soups-335597?oc=linkback

Hot Mama Notes: We liked this recipe, it was very tasty.  Of course, our kids have only ever eaten steamed broccoli plain, so they thought this casserole was awful, ha ha!  It goes to show that they like what they know!  Grade: A

Bisquick Buttermilk Pancakes

Recipe originally from: http://www.cooks.com/rec/view/0,186,158183-231198,00.html

2 eggs
2 tbsp. sugar
1 1/4 c. Bisquick
1 tsp. baking powder
1/2 tsp. salt
2 c. buttermilk
1 tsp. baking soda

[+1 c flour or Bisquick]

Mix all together except the Bisquick. Add Bisquick at the end to get the batter consistency desired.

Hot Mama Notes:

I wanted to make buttermilk pancakes, but I wanted to make them with Bisquick, because while normally I like to make everything from scratch, I tend to love Bisquick pancakes better than those we have made from scratch (maybe I just don't have a good recipe! ;O).

I googled Bisquick Buttermilk Pancakes, and the link above is what I decided to go with.  I made the pancakes, but they were ridiculously runny.  I tossed the first four pancakes in the trash, added one cup of flour, and tried again.  This time they turned out well.  This being said, I think next time I will just forget the buttermilk and make regular ol' Bisquick Pancakes...  They weren't *that* much better for the effort.  My grade: B+

Mint Pesto

Original Recipe from: http://www.foodnetwork.com/recipes/giada-de-laurentiis/jumbo-shrimp-with-basil-and-mint-pesto-recipe/index.html#

Ingredients

• 3/4 cups lightly packed fresh mint leaves
• 1/2 cup lightly packed fresh basil leaves
• 1/4 cup pine nuts, toasted
• 1 garlic clove
• 1/4 cup olive oil
• 2 tablespoons freshly grated Parmesan
• Salt and freshly ground black pepper

Directions

Blend the mint, basil, pine nuts, and garlic in a food processor until finely chopped. With the machine running, gradually add 1/4 cup of olive oil, processing until well blended. Transfer the pesto to a medium bowl. Stir in the Parmesan. Season, to taste, with salt and pepper.

Soft Brown Sugar Cookies

Recipe from: http://cafescrapper-scrapsoflife.blogspot.com/2011/02/gooseberry-patch-cookbook-giveaway-with_21.html

Ingredients:

2/3 c. butter, softened
1-1/2 c. brown sugar, packed
2 eggs
1 t. vanilla extract
2-1/2 c. all-purpose flour
1/2 t. baking powder
1 t. baking soda
1/2 t. salt
1 c. sour cream

Directions:

Blend together butter and brown sugar.  Add eggs, one at a time; blend well.  Add vanilla; beat until light.  In a separate bowl, stir together flour, baking powder, baking soda and salt.  Add flour mixture to butter mixture alternately with sour cream; mix well.  Drop by rounded tablespoonfuls onto non-stick or lightly greased baking sheets.  Bake at 350 degrees for 8 minutes.  Remove to a wire rack; cool.  Frost with Browned Butter Frosting.  Makes 2 dozen

Browned Butter Frosting
1/4 c. butter
1-1/2 c. powdered sugar
2 T. Milk

Melt butter in a saucepan over medium heat until it turns golden.  Watch carefully as this will happen quickly. Remove from heat. Stir in powdered sugar and enough milk to make a spreading consistency.

Hot Mama Comments: Well, these cookies are good, but not really as good as other cookies I have made.  I give them a B.  It's sad to say because they are good, but I am not sure I will ever make them again.  We prefer plain ol' chocolate chip cookies, or anything chocolate peanutbutter!!

Blackberry Jam Goodness!

Ingredients:

2.5c crushed blackberries

4c sugar

1/2 t fresh ground nutmeg

1 t cinnamon

1 t butter to reduce foaming

1 pkt liquid fruit pectin, ball brand

This recipe was adapted from the following two recipes:

http://www.foodinjars.com/2009/08/blackberry-jam/

http://nchfp.uga.edu/how/can_07/blackberry_jam_liquid.html

I followed the directions for canning jam as provided in the ball brand pectin phamlet.

Hot Mama writes: This jam recipe is exceptional!  We really love the flavor.  So much better than plain ol' blackberry jam!

Oatmeal "Muffins" - Personal-sized oatmeal in cups

Original Recipe at: http://www.sugarfreemom.com/recipes/personal-sized-baked-oatmeal-with-individual-toppings-gluten-free-diabetic-friendly/

All information below is from the above website.  The picture below is my own.

Ingredients

• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups applesauce, unsweetened
• 1 banana, mashed
• 6 packets of Sweetleaf Stevia or 1 1/2 teaspoons stevia powder or use 1/2 cup honey
• 5 cups, Old Fashioned rolled oats { I used Bob’s Red Mill}
• 1/4 cup flaxseed meal*
• 1 tablespoon ground cinnamon
• 3 teaspoon baking powder
• 1 teaspoon salt
• 2 3/4 cups milk (I used 1%)
• Optional toppings: raisins, walnuts, chocolate chips

Directions

1.  Preheat oven to 350 degrees.
2. Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.
3. Add in oats, flax, cinnamon, baking powder, salt and mix well with wet ingredients.
4. Finally pour in milk and combine.
5. Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners.
   Pour mixture evenly into muffin tin cups.
6. If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
7. Bake 30 minutes until a toothpick in center comes out clean. Cool and enjoy or freeze them in gallon freezer bags.

Additional Notes:

• Use a half cup to one cup of honey in place of stevia if you don’t have any.
• Nutrition info is without any toppings.
• The batter will look RUNNY, don’t worry!
• Freeze them in an airtight container or Ziploc bag after they have cooled. Thaw overnight in refrigerator for morning you want them.
• Reheat 45-60 seconds.
• Spray the cupcake liners with nonstick cooking spray.
• Adding cream or milk over the top after warmed is very yummy!
• If you are gluten free, make sure you are using certified gluten free oats and baking powder.
• If you don’t have the stevia packets or powder only liquid, here’s the conversion chart.
• I used a 1/4 cup to fill each muffin and the extra batter I had was about a half cup and I “topped” off some that looked smaller.

Nutrition Info (without toppings)

Servings: 18* Calories for one: 143* Fat: 4g* Cholesterol: 25mg* Sodium: 32mg* Fiber: 4g* Sugars: 4g* Carbs: 23g* Protein: 6g*

Using the Weight Watchers Recipe Builder Points+: 3*

HotMama Notes: I used chocolate chips for some "muffins", brown sugar for others, and brown sugar and frozen mango for a few.  By and far, the chocolate chip ones were the favorite.  Note that if you eat the "muffins" while hot that they fall apart.  We had to eat them from the wrappers with spoons since they were not staying together.  However, the next day after refrigeration, the muffins came out of the wrappers nicely and stayed together.

Chocolate Covered Pretzel Peanut Butter Balls

Recipe & picture originally from: http://www.loveveggiesandyoga.com/2012/01/pretzel-peanut-caramel-peanut-butter-cookie-dough-truffles.html

Pretzel Peanut Caramel Peanut Butter Cookie Dough Chocolate Truffles (with vegan and gluten free options)

Makes 1 dozen

1/4 cup peanut butter

1 tablespoon caramel sauce (try Dark Rum Caramel Sauce or any store-bought jarred caramel sauce or ice cream topping caramel sauce; substitute maple syrup)

2 tablespoons powdered sugar

1 tablespoon brown sugar

1/4 cup pretzels, crushed

1/4 cup peanuts, crushed

Pinch salt, optional to taste

3/4 cup + chocolate chips, melted for dipping

2 tablespoons pretzels and peanut mixture, crushed for garnishing optional

Peanut butter and/or caramel sauce drizzled over the top for garnishing, optional

Combine peanut butter, caramel sauce, and sugars in a small bowl and stir until combined.  Add the crushed pretzels and peanuts (I crush mine in a plastic baggie by beating them with the back of a knife until broken down but use a food processor or other blending device if desired).  Add the dry mixture to the wet mixture and fold to combine.

Roll the dough into small balls, no larger than 1/2 inch in diameter, and place them on a parchment-lined or wax-paper lined flat surface.  Tip: Do not roll the balls larger than 1/2 inch in diameter because they become much larger after you coated in chocolate, appearing to nearly double in size.  This is a truffle (one bite), not an apricot.  Roll smaller than you think and if the dough is difficult to work with, chilling it in the freezer for 15 minutes may be helpful.

Place the rolled cookie dough balls in the freezer for at least a half hour; the colder the better for the next step: dipping.

My process for dipping and coating the balls in chocolate involves melting chocolate chips in a small microwave-safe bowl, heating the chocolate in 20-30 second bursts, removing from the microwave and stirring after each 20-30 second interval to encourage melting.   You could do this over a double boiler if desired.

After the chocolate has melted, removed the chilled cookie dough balls from the freezer and place one ball into the bowl and toss it lightly with two forks in the chocolate bath.  Carefully remove the coated ball and set it down on wax or parchment paper.   If desired, sprinkle with crushed pretzels before the chocolate fully hardens.  Repeat this process with the next 11 balls.

You may need to reheat your chocolate mixture after a few balls, as it will cool down and become more difficult to work with.  Reheat in the microwave in 20 to 30 second bursts as needed.  After all the balls have been dipped, you can optionally add a drizzle of peanut butter or caramel sauce over the top.  Place the finished truffles in the freezer to fully set up for at least 30 minutes before serving.

Store extras in the refrigerator or freezer.

Notes and Tips:

If dough is too wet before rolling into balls, add slightly more dry ingredients (pretzel or peanuts).  Or, chilling the dough in the refrigerator or freezer helps, also.

If dough is too dry, add slightly more wet ingredients (peanut butter or caramel sauce).

I urge you to roll the balls small, no bigger than 1/2  inch in diameter.  They will get much bigger after you coat them in chocolate, appearing to nearly double in size once coated.

To keep vegan, use vegan caramel sauce or maple syrup and vegan pretzels or similar.

To keep gluten free, use GF pretzels or similar.

Hot Mama notes: I used maple syrup instead of the carmel.  Also, I made a double batch.  Using the ingredients listed with the maple syrup instead of carmel, the mixture was too dry and crumbly to hold together to make balls. I ended up adding another 1/4c of creamy peanut butter to make it cohesive.  Even then, it was pretty dry and crumbly (but tasty!!).  I used my chopper to chop the nuts and pretzels, and that was quick, easy & efficient.  I didn't need to put the dough in the frig before rolling balls or dipping into chocolate, but maybe it would have made it easier.  It wasn't too bad, though at the end of the dipping there was little chocolate left, and that made coating the balls difficult.  The balls themselves are tasty!  :)  Also, I used the double boiler to melt the chocolate chips.  It's so much easier than microwaving a bunch of times.