Just a Mom, HA!

Mini Peanut Butter Cookies (Gluten Free)

I’m about to show you a cookie that is flour-less, butter-less, and that boasts only 4 ingredients in its batter. Brace yourself:

Huh. I was a little surprised myself.  This is a normal looking little cookie – not what I’ve come to expect from gluten-free baking.  Sadly I made these when I was so sick that I lost my sense of taste completely, so I can’t tell you how they are straight out of the oven, but I will say that their texture improves with time and their taste on day 2 is very scrumptious.

Mini Ingredient Peanut Butter Cookies
(Slightly Modified from Spark Recipes)

• 1 c Peanut Butter* (works best with natural PB, reduced-fat, low sodium, that kind)
• 1 egg
• 1/2 c. packed brown sugar
• 1/2 tsp vanilla
• Milk chocolate chips, if desired

Combine first 4 ingredients and stir until well combined.  Use a rounded teaspoon to scoop dough onto a cookie sheet (I lined mine with parchment paper for easy removal).  Bake at 350 degrees for 7 minutes, remove from oven, stick one or two chips into the cookie tops, then return cookies to oven one final minute of baking.  Let cookie sit on baking sheet to cool then remove them to a rack.

*Kim’s notes: I’d love to try this recipe again with natural Almond Butter.  Also, if you aren’t a fan of chocolate, skip the chips and criss-cross the dough balls with fork tongs for a more classic PB cookie look.

Peanut Butter Frozen Fluff

This is a dessert that can please almost anyone.

The Reese’s lover looking for a chocolate-PB fix.  The health nut that needs a treat that won’t ruin the day.  Even the Weight Watcher’s crowd only has to count one little point for this dessert.

Oh, and it’s easy. That pleases me.

You can eat these in their wrappers, straight from the freezer, or you can be a little classier and turn them out into a dish or plate to be eaten with a utensil.  When sharing one with Cee tonight I used the plate approach, which was classy… until I licked the plate to not waste one drop of the gooey joy that is this stuff.

Peanut Butter Frozen Fluff (adapted from Spark Recipes)

• 1/2 tub of light or fat-free whipped topping (such as Cool Whip)
• 1 Tbs of natural, reduced-fat Peanut Butter
• Chocolate syrup (such as Hershey’s), reduced calorie or sugar-free
• cupcake liners

Stir together the whipped topping and peanut butter until combined. Spoon into liners that are in a cupcake pan or set out on a tray (this recipe makes 6).  Freeze until set – I let mine go over night, then put cups into a freezer bag or wrap them individually to be stored in the freezer until time to serve.

Kim’s note: These were great, but maybe PB isn’t your thing.  I’m thinking of trying this again, but mixing in a couple of Tbs of cheesecake pudding, then drizzle it with strawberry sauce.  Or mashing some berries and putting them in for fruit fluff.

Happy Cooking!

Banana Oat Cookies

This is actually another semi-healthy cookie recipe.  The banana flavor pounds your taste buds, the oats give it substance, and with only 3 Tbs of butter (I used a light spread) there isn’t too much to be guilty about…

UNLESS (dun dun duuuuhhhh)….

You take them to the next level by adding chocolate chips and crushed up Reese’s pieces (in Easter colors).

These cookies are pretty ugly, but that’s their only negative – they’re soft, moist, and flavorful. At the end of the day, there was only 4 left which I think says plenty about their flavor.

Banana Oat Cookies
(adapted from Spark Recipes)

• 3 Tbs butter, softened (I used light spread)
• 1 mashed ripe banana
• 1/2 c. brown sugar
• 1 tsp vanilla
• 1 egg white
• 1/2 tsp cinnamon
• 3/4 c. flour
• 1 c. quick oats
• 1/4 tsp baking soda
• 2/3 c. mix in’s (in the pictured cookies I used mini chocolate chips and crushed Reese’s pieces, but to be healthy you could use some raisins, chopped nuts, blueberries, whatever suits your tastes)

Combine all wet ingredients and brown sugar in a large mixing bowl.  Add dry ingredients and stir well. Add mix in’s and blend until evenly distributed.  Spoon cookies out onto cookie sheets (I baked mine on parchment paper) in about tablespoon sizes, not too big.  Bake at 350 degrees for 12 minutes. Cookies will be soft, cool on baking sheet and then on wire racks.  Makes close to 2 dozen.

Happy Cooking!

Easy Ranch Vinaigrette Marinade

This recipe is seriously the doggie paddle of home cooking.

No chopping, no mincing, no begging ingredients to stay fresh just a little longer.

BUT, that being said, Jay and I fell over with the wonderful flavor.  It’s not much to look at since I baked it, but just you wait till I’ve got a BBQ and can get some nice grill lines on there.

This does require a little bit of planning though, because for best results this marinade should sit over night. Trust me, it’s worth it.

I should also note that this recipe originally came from AllRecipes.com, but you know me, I had to make a little tweak or two to cut back on oil.  I’m so glad that I did because this marinade REALLY soaks in.

Easy Ranch Vinaigrette (adapted from Allrecipes.com)

• 1 packet of Ranch Seasoning
• 1 Tbs red wine vinegar
• 1/2 Tbs canola oil
• 4 chicken breasts (I cut mine into 8 strips)

Mix all ingredients in a large sealable plastic bag.  Add chicken, seal bag, and work the mix until it is dispersed throughout the chicken.  Store in the refrigerator over night (mine sat for about 20 hours). Then cook as you like – on the grill, broiler, or bake.  I baked mine at 375 for about 20 minutes since they were thick-ish strips, adjust your cook time according to the size of your pieces.

Happy Cooking!

Gnocchi (Italian Potato Dumplings)

Gnocchi isn’t a meal that I order – I’m more a pasta girl, but I have seen Jay eat it from time to time and he’s always pleased.  When I saw this recipe I decided to make it to impress my man, but it impressed me too.  This was fun to make and the freshness of homemade gnocchi pleased my palate just as much as my men (even Cee partook).

What’s great about gnocchi is its versatility.  I just went with a simple marinara meat sauce, but these could be made with pesto, alfredo, with primavera veggies, or in soups.  This recipe will be a repeat in our house for sure.

Gnocchi (adapted from AllRecipes.com)

• 1 cup dry potato flakes
• 1 cup boiling water
• 1 egg, beaten
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 Tbs shredded Parmesan cheese
• 1 1/2 cups all-purpose flour

Wonder Bars (AKA Homemade Reese’s)

Now to reveal this other mystery goody on our caroling plate this year…

Wonder Bars – a classic, Mama D treat.  They are a wonder, because they are Reese’s Peanut Butter Cups – homemade style.  They are wonderfully tasty, but also wonderfully fattening, so proceed with caution.

Wonder Bars

• 3/4 c. margarine or butter
• 1 3/4 c. graham crackers, crushed (11 crackers)
• 1 c. peanut butter
• 2 1/2 c. powdered sugar
• 16oz. milk chocolate chips

Melt margarine, add peanut butter and mix. Add graham cracker crumbs and powdered sugar to butter mixture then blend well. Pad “dough” into a 13×9 in pan. In a microwave safe bowl, microwave chocolate chips for 2 minutes. Stir until smooth. Spread on top of PB mixture. Refrigerate for 20 minutes to help the chocolate set.

Kim’s tips:  Doing half of this recipe in an 8×8 square pan is great for smaller families.  Also, if you choose to chill your wonder bars to help the chocolate set faster, let them come back up to room temp before cutting them so that the chocolate doesn’t crack.

Happy Cooking!

Homemade Pizza Sauce

I love pizza.  It is my great vice in this world.  I’ve never been great at making it at home, but I have high hopes for improving my standing.  My first great success was with my BBQ Chicken Pizza, now I’ve got sauce down, maybe if I can get over my baking-with-yeast anxiety I’ll try crust.

According to most cooking forums the key to pizza sauce is tomato sauce, tomato paste, a dash of sugar and then any other italian-y spices you can think of.  After looking over lots of ideas, I came up with this:

When Jay got home, I told him to try the pizza and tell me what he thought of the sauce:

Jay: I really like your sauce.
Me: Really?
Jay: Yes.
Me: Enough to keep me around?
Jay: Yes.
Me: Enough to buy me a great present?
Jay: Yes.
Me: Enough to father my offspring?
Jay: I already did that.
Me: And all future offs that I may spring?
Jay: Yes.

It’s the positive feedback I get that keeps me going. : )

Homemade Pizza Sauce

• 15 oz can tomato sauce
• 6 oz can tomato paste
• 1/2 Tbs. oregano
• 1/2 Tbs. basil
• 1/2 tsp. sugar
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder

Put both tomato products in a mixing bowl, blend together till you have an even consistency.  Add spices one at a time, stirring at each addition.

Kim’s notes:  This recipe makes enough sauce for 2 normal homemade pizzas, with a little left over. If you don’t use lots of sauce on your pizza it might even stretch to three pizzas. If you’re only making one pizza at a time, the sauce can be stored in the fridge for a few days or in the freezer for longer.  Also would make a great dip for bread sticks.

Ideas for making pizza healthier:

Homemade pizza is a great way to get the flavor we love, while controlling some of the fat/calories.  I used turkey pepperoni and was so impressed with it that I may never go back.   The flavor was great and there were no pools of grease sitting on top after baking.  I will say that the texture wasn’t like normal pepperoni, but it wasn’t bad either.  It also helps to use a very fine shredded cheese – it covers the pizza but with lots of holes so it isn’t as thick of a cheese layer.

Cheesy Burger Chowder

The weather has turned cold, even down here in Texas.  The time has come for me to unveil a Mama D classic, Cheesy Burger Chowder (AKA Cheeseburger Soup, but I’ve never liked that name since it sounds like a burger, bun, and mustard in a blender – ick).

This soup is seriously out of this world.  It’s creamy, flavorful, loaded with veggies, but it’s also bad… so, so bad for you.

I almost chickened out of posting this recipe, it’s THAT bad.  I told Jay that I didn’t think I’d ever be able to make it again in good conscience and he nearly cried.  So for him, I’m putting this recipe out there, and promising to keep on making it from time to time, but I’m also going to put my notes about how to cut out some of the fat and calories (both versions have been tested on Jay and both were considered delicious).

**Going to a potluck sometime this month?  This soup will make you a rock star, I guarantee it.**

Cheesy Burger Chowder – Mama D’s version, with Kim notes for cutting back fat

• 1/2 lb. lean ground beef
• 3/4 c. chopped onion
• 3/4 c. shredded carrots (the amounts of veggies don’t need to be exact, I usually add a bit extra)
• 3/4 c. diced celery
• 1 tsp. basil
• 1 tsp. parsley
• 4 Tbs. butter/margarine, divided (I don’t use any butter in my version)
• 3 c. reduced-sodium chicken broth
• 4 c. peeled and diced potatoes (small bite sizes work best so that they cook faster)
• 1/4 c. flour
• 8 oz. Velveeta (I use the 2% milk variety that has less fat)
• 1 1/2 c. milk (skim)
• 3/4 tsp. salt (I skip this)
• 1/2 tsp. pepper
• 1/4 c. sour cream (I use fat-free)

Brown beef, drain, set aside.  In a large soup pot saute onion, carrots, celery, basil and parsley in 1 Tbs butter (or just use some cooking spray if omitting butter) until veggies are tender, about 10 minutes.  Add broth, potatoes, and beef.  Bring to a boil, reduce heat, cover and simmer for about 30 minutes or until potatoes are tender (this time will really depend on the size of the potatoes you cut).  Meanwhile, melt remaining 3 Tbs butter in a small saucepan and add flour.  Cook and stir for about 3 minutes or until bubbly, then add it to soup and bring to a boil.  (If not using butter, just throw the flour in the soup, but be very attentive for lumps and smash them out on the side of the pot with a fork if necessary.) Boil for 2 minutes, stirring well.  Reduce heat to low, add cheese in small chunks, milk, salt and pepper.  Cook and stir until cheese is melted, remove from heat and blend in sour cream.  Yields 8 servings.

Happy Cooking!

Peanut Butter Chocolate Banana Bread

I’ve mentioned now a few times that I’m no baker.  7 out of 10 things that I bake seriously fail.  But today I’m proud… I’m oh so proud that I baked something that I made up and it was a success!

The flavor combo of banana, Peanut Butter, and chocolate has got to be one of my favorites of all time.  So I looked over some banana bread recipes that I know, made some adjustments, broke the batter down and made chocolate-peanut butter-banana STRATA!

Can you see the three strata?  Chocolate, PB, and then plain banana on top.  Delish!

This bread is fab, but I’ll also let it slip that I have more in store for this bread, but that is to come on another post. : )

The banana and peanut butter flavors are the strongest by far, so I may try adding chocolate chips next time to bring in more chocolate.*

Peanut Butter Chocolate Banana Bread

• 2 c. flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3 ripe bananas (mashed)
• 2 Tbs natural applesauce (you could use oil or softened butter here, but applesauce worked fine)
• 1/2 c. sugar
• 1/2 c. packed brown sugar
• 2 eggs
• 1 1/2 tsp. vanilla extract
• 1/2 c. milk
• 1/4 c. peanut butter
• 1 Tbs cocoa powder

Preheat oven to 350 degrees, prepare pan with cooking spray and a light dusting of flour (I used an 8×8 square glass dish, but you could use a loaf pan).  In a bowl combine flour, baking powder, baking soda, and salt.  Stir until evenly combined.  In another bowl stir together the sugars, eggs, applesauce, vanilla, milk, and mashed bananas.  Add half of the powder mixture to the wet ingredients, stir to combine, then add the remaining powder and continue to stir until evenly combined.

Distribute the batter evenly into 3 bowls.  To one bowl add the peanut butter and stir until combined.  To another bowl add the cocoa powder and stir until combined.*  Now layer the batter starting with the chocolate into the prepared baking dish.  Turn or shake the dish until the batter lays evenly.  Next add the PB batter – this will be thicker than the last, so you will need to help it disperse.  Next add the plain banana batter and again shake dish until the batter lays evenly.

Bake at 350 for 50 minutes or until bread passes the toothpick test.

*In the future, I will try adding 1/4 c. of semi-sweet chocolate chips to both the PB and banana batters to help boost the chocolate flavor.

Happy Cooking!

BBQ Chicken Pizza

This is an absolute favorite in our house.  Yesterday Jay told me that it is up there right with the pizza he gets at his favorite pizza place – that is quite an honor since this throw together pizza is something that I just thought of one day, and is crazy easy.

I love to impress my man.

And he even impressed me by doing all the work for this recipe yesterday.

I love it when my man cooks.

This recipe, is really just more of an idea, that you can change up according to your tastes:

BBQ Chicken Pizza

• 1-3 cooked and shredded chicken breasts (amount really depends on the size of your pizza and your own taste preferences)
• 1-2 c grated mozzarella cheese
• fresh cilantro, chopped
• thinly sliced onions (white or red)
• Your favorite BBQ sauce
• pizza crust

Cook and shred chicken early. I generally boil mine since the sauce gives it plenty of moisture. Put the shredded chicken in a ziplock bag with lots of cilantro (use lots here because it sticks to the side of the bag and you lose some) and lightly drizzle it with BBQ sauce. Shake bag until the chicken is coated. Just use a little, so that it gets on the chicken, but not so that it is sopping. Refrigerate until ready to cook pizza.

When you’re ready, either make the crust from scratch, buy a Boboli or those packet crusts. I’ve used all of these options and they all turn out fine so do whatever works best for you.

Once crust is prepared, spread the BBQ sauce over it. This doesn’t have to be a heavy layer since BBQ sauce can be quite strong and salty. Cover crust with cheese, then add the thin onion slices and chicken. Add more fresh cilantro over the top and lightly sprinkle with additional cheese if you wish.

Bake according to crust directions.

*Kim’s notes: To cut back on fat and calories, I will often load my pizza with toppings, then sprinkle a little cheese over everything (the pictured pizza was made that way).

Just like with all pizza, toppings are up to you. Some fresh pineapple might be great on this, mushrooms, or some peppers if your family likes them.  For yesterday’s pizza I caramelized the onions ahead of time, and added spinach too.  It was heavenly.

Happy Cooking!