Friday, January 29, 2010


Over three years ago I made hummus and said I needed to find a recipe for pita to make my favorite snack/meal inexpensive.  Well I found it and it is fantastic!  No more expensive cardboard from the store(with the name pita on the package).  I will be trying 1/3 whole wheat flour next.  It's too bad I can't double this recipe because the kids were all over these and *poof* gone!

This recipe came from
1-1/4 cups whole milk. Warm it for about 30 seconds in the microwave.
2 tablespoons olive oil
3 cups bread flour. Bread flour...not all purpose flour(although you can add vital wheat gluten...I don't remember the quantities though)
1-1/2 teaspoons sugar
3/4 teaspoon salt
1 teaspoon Bread Machine Yeast
Throw all ingredients into breadmaker on dough setting.
On a lightly floured surface divide into 8-12 portions depending on how big you want them.  I made 8.
Shape in smooth balls.
Use a rolling pin to flatten.
Cover dough and let rise about 30 minutes or until slightly puffed.  I turned on my oven for a minute then turned it off and popped them in there since it's not warm in my house right now.
Bake in 450 degree oven for 5 minutes.  
Cool on a wire rack.  I'm including this step but I didn't do it...just grab one up and tear off small pieces as tossing hand to hand so to not burn yourself.  

Whole Wheat Bread

I made this for Hunter's school lunches.   All bread at the store has things in it that I can't pronounce and Hunter needs the least amount of added chemicals possible.  Plus this will be super cheap compared to buying bread at the store!  I threw in some flax and sesame seeds too.

I got this recipe from


  • 1-1/2 cup plus 2 tablespoons water
  • 2 tablespoons vegetable oil
  • 2 teaspoons salt
  • 1/3 cup packed brown sugar
  • 4-1/4 cups whole wheat flour
  • 3 tablespoons nonfat dry milk
  • 2 teaspoons active dry yeast


Place ingredients in bread pan in order listed or according to manufacturer's directions. When adding the yeast last, make a small well with your finger to place the yeast. This will insure the proper timing of the yeast reaction. Use Whole Wheat or Timed Cycle, or according to manufacturer's directions.

Tuesday, January 26, 2010

Mint Chocolate Delight Cookies

These reminded me of girl scout thin mints...sooo good!  And we packed some up for Hunter to take in his lunch this week too:)

2 cups all-purpose flour
2/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate & Mint Morsels
PREHEAT oven to 325° F.

COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded tablespoon onto ungreased baking sheets.

BAKE for 11 to 13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

FOR MINI MINT CHOCOLATE DELIGHT COOKIES: Prepare dough as above. Drop by well-rounded measuring teaspoon onto ungreased baking sheets. Bake for 9 to 10 minutes or until cookies are puffed and centers are set. Makes about 7 dozen mini cookies.

Saturday, January 23, 2010

Zucchini Chocolate Chip Cookies

These were a yummy cookie and the kids didn't know they had zucchini in them...I could definitely pick out the shreds but I knew they were there:)  They are a soft muffiny type cookie.  Got this recipe off the 'zaar and didn't use nuts.

  1. First you will want to preheat your oven to 350 degrees F.
  2. Spray cookie sheets with cooking spray or line with Parchment paper.
  3. Next you want to cream your butter and sugar together in a large mixing bowl until light and fluffy.
  4. Then you want to add the egg, flour, baking soda, cinnamon, and salt into the butter mixture, gradually; mix well.
  5. Stir in the zucchini.
  6. Fold in your walnuts (optional), and chocolate chips.
  7. Drop by teaspoonfuls with two (2) inches between each cookie-- onto the cookie sheets.
  8. Bake for 15 to 20 minutes, or until golden.
  9. Do not over-bake, or you will not enjoy your cookies.
  10. Let stand to cool for 2 to 3 minutes, then remove and place on wire racks to allow to cook completely.
  11. This recipe makes a lot but is easily halved to make 4 dozen instead of 8!

Sunday, January 10, 2010

Menu Sunday

Sunday: Roast with Potatoes, Fruit with Cream
Tuesday: Steak, Mashed Potatoes, Salad
Wednesday: Cheese Quesadillas with Roasted Tomato and Basil Soup
Thursday: Beef Sour Cream Enchiladas, Homemade Refried Beans, LatinRice
Friday: Barbecue Pulled Roast Sandwiches, French Fries w/ Cheddar cheese and bacon bits
Saturday: Turkey, Dressing, Veggies

PB&J sandwiches
Grilled cheese

Cereal...maybe into bars

And to bake:
Persimmon cake
Pumpkin muffins
Banana Cake

Tuesday, January 05, 2010

Potato Salmon Patties

These were so good!  I made a double batch and there were no complaints just requests for more:)

1 (14.75 ounce) can salmon, drained and
2 eggs, beaten
1/4 cup garlic and herb seasoned dry bread
1/4 cup dry potato flakes1 medium onion, minced
1 clove garlic, minced
1/4 teaspoon dried dill weed
1/4 teaspoon celery salt
salt and pepper to taste
2 tablespoons olive oil

1.In a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt, salt, and pepper. Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick.
2.Heat olive oil in a medium skillet over medium heat. In batches, cook patties about 5 minutes on each side, until lightly browned.