Slow Cooker Easy Lentil Soup

January is National Soup Month

eatingSoupfriends

January is national soup month, so it is time to share a soup recipe! This soup was originally Slow Cooker Easy Vegan Lentil Soup, but I didn’t make it vegan, and omitted a few ingredients, so I decided to change the title. This recipe is from Gina-Michele.com and I found it on pinterest. 

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Ingredients:

  • 1 15-oz Can of Diced Tomatoes
  • 1 16-oz Bag of Dry Lentils
  • 2 Large Sliced Carrots
  • 2 Cups of Baby Spinach
  • 1 Medium Onion, Diced
  • 8 Cups of Low Sodium Vegetable Stock or Chicken Stock (if you aren’t vegan)
  • Salt
  • Pepper

Directions:

  1. Put all ingredients, except spinach, in the slow cooker.
  2. Cook on low for 6-7 hours.
  3. Add spinach 10 mins before cooking time is complete.

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Slow Cooker Easy Lentil Soup

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Thoughts After Cooking:

This is so good and so easy to make. I LOVED it and know I will make it again and again.

Iloveit love

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For more soup recipes, go to Easy Tomato Soup

For more slow cooker recipes, go to The “Best” Green Bean Casserole

For more Pinterest recipes, go to Baked Tomatoes With Mozzarella & Parmesan

King Arthur Fudgy Brownies

Thoughts Before Baking:

So I had originally wanted to post a Christmas mystery, but I just didn’t have very many-I’ll have to step it up next year, so you are all getting a recipe instead.

Christmas is coming and I continued my yearly tradition of baking cookies for certain families as their Christmas gift!

I thought that instead of making three dozen of one cookie, I would do three different cookies. That way I would be sure to have something everyone would love. So of course I did Rice Krispies Cookies, as everyone loves them.

The second cookie I decided on the Crispy, Chewy Matcha Green Tea Cookies

With the third cookie I decided to consult my The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook and settled on Fudgy Brownies.

thenannygasp

Yes Brownies are cookies, they are called bar cookies.

From the Cookbook: “Many of us here at King Arthur decided that our perfect brownie should be fudgy but not gooey, and rich enough to satisfy on its own. It should be assertively flavored and able to stand up to hot fudge sauce and vanilla ice cream. Also, it needs to have a crisp top layer-as one of the kids said, “Just like the ones from a box.” The following recipe fills the bill. Chocolate Chips will provide tiny molten pockets of chocolate within the greater brownie landscape. Add them if your desire for fudginess is limitless.

Ingredients:

  • 3/4 Cup (1.5 sticks) of Unsalted Butter
  • 2 Cups of Sugar
  • 1 Cup of Dutch Process Cocoa Powder
  • 1 Teaspoon of Salt
  • 1/2 Teaspoon of Baking Powder
  • 1 Tablespoon Vanilla Extract
  • 3 Large Eggs
  • 1 Cup of Unbleached Flour
  • 1 Cup of Chopped Walnuts or Pecans
  • 1 Cup of Chocolate Chips

Directions:

    1. Preheat the oven to 325 degrees F.
    2. Lightly grease a 9×13-inch pan
    3. In a medium microwave safe bowl, or medium saucepan set over low heat, melt the butter.
    4. Add the sugar and stir to combine.
    5. Return mixture to heat, or microwave, briefly until it is hot, but not bubbling-it will become shiny when you stir it. Heating the mixture the second time will dissolve more of the sugar, which give the brownies a shiny top.
    6. Stir in cocoa, salt, baking powder, and vanilla.
    7. Whisk in the eggs, stirring until smooth.
    8. Add the flour, nuts, and chocolate chips-stirring until smooth. 
    9. Spoon the batter into the prepared pan.
    10. Bake the brownies for 29-32 mins, or until a cake tester/knife is inserted and comes out clean or with only a few amounts of crumb clinging to it.
    11. The edges of the brownies should be set, but the center still soft.
    12. Remove brownies from the oven and cool on rack before cutting and serving.

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Thoughts After Reading:

These brownies are AMAZING!!!!!!!!!!!

eatingcake

I wanted to eat them ALL!!!!!!!

Victorian-Christmas-Traditions

Merry Christmas!!!!!

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For more from the King Arthur Cookie Companion, go to Sugar Puffs

For more brownies, go to The “Best” Brownies

For more Bar Cookies, go to Lemon Bars

For more cookies, go to Chocolate Chip Cookie Mix in a Mason Jar

Glazed Sugar Cookies

Merry Christmas!

For our first Christmas recipe we have a sugar cookie from the cookbook Christmas Cookies.

Cookie Ingredients:

  • 1 Cup of Butter Softened
  • 1 Cup of Sugar
  • 1 Large Egg
  • 1 Teaspoon of Vanilla Extract
  • 3 Cups of All-Purpose Flour
  • 1/4 Teaspoon of Salt

Glaze Ingredients:

  • 1 16-oz Package of Powdered Sugar
  • 4-6 Tablespoons of Hot Water

Royal Icing:

  • 1 16-oz Package of Powdered Sugar
  • 3 Tablespoons Meringue Powder
  • 6 Tablespoons Hot Water
  • Liquid Food Coloring (Optional)
  • Edible Gold Dust
  • Clear Vanilla Extract

Directions for Cookies:

  1. Beat butter and sugar at medium speed with an electric mixer until fluffy.
  2. Add egg and 1 teaspoon vanilla, beating until blended.
  3. Gradually add flour and salt, beating just until blended.
  4. Divide dough in half; cover and chill for 1 hour.
  5. Roll each portion of dough to 1/4 inch thickness on a lightly floured surface.
  6. Cut dough into desired shapes with a 3.5 inch cutter, and place on lightly greased baking sheets.
  7. Bake at 350 degrees F for 8 minutes or until the edges are lightly browned.
  8. Remove to wire racks to cool.
  9. Dip cookies in glaze; place on wax paper to dry.
  10. Decorate with Royal Icing.
  11. Combine 1/4 Teaspoon gold dust and 1/4 teaspoon of vanilla extract with a small paintbrush.
  12. Working quickly, brush on gold accents, add 1 drop of clear vanilla extract at a time, as needed, to moisten gold dust.
  13. Sprinkle on more gold dust if desired.
  14. Yields about 16 cookies

Directions for Glaze:

  1. Whisk powdered sugar and hot water until smooth. Yields 1 1/3 cups.

Royal Icing:

  1. Stir together the powdered sugar, meringue powder, and hot water until smooth.
  2. Add in food coloring, if desired.
  3. Pour into a decorating bag or zip-top freezer bag.
  4. Snip a tiny hole in the corner of the bag and decorate if desired.
  5. Yields about 3 cups.

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Thoughts After Baking:

So first of all, I didn’t decorate these, I had 3-5 year olds do it so they don’t look as nice as they would have, if I had done it. They were delicious, and the kids loved them.

joker-yum

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For more Christmas Cookies, go to Braided Candy Canes

For more Sugar Cookies, go to Sugar Puffs

For more cookie recipes, go to Eggless Cookie Dough

For more desserts, go to The “Best” Brownies

How to Make Meatballs With Rice

So Raleys does their $5 Mondays and they had two 1lb containers of ground turkey for $5.

A deal like that, I can’t resist. I bought them and cooked one while putting the other in the freezer. I had forgotten about it, but then was reminded and needed to cook the meat up before it went bad.

I decided to make meatballs as I hadn’t ever made them before-but I was missing breadcrumbs and it was late so I didn’t feel like going out to buy some.

So in the spirit of the 1940s (Tuesday’s post on The Secret Keeper), “Make it do… Or do without”, I searched the internet for a recipe that had a substitute for breadcrumbs.

This recipe comes from Delishably

Ingredients:

  • 1.5 to 2 lbs of Ground Turkey (or Ground Beef)
  • 1 Egg, beaten
  • 3 Tablespoons of Uncooked Rice
  • 2 Tablespoons of White Flour
  • 1 Tablespoon Crushed Red Pepper Flakes
  • 2 Tablespoons of Fresh Parsley or Basil (I prefer basil)
  • 1 Teaspoon of Salt
  • 1 Teaspoon of Black Pepper
  • 2 Tablespoons of Minced Fresh Garlic
  • 1 Teaspoon of Paprika
  • Extra Virgin Olive Oil for Cooking

Directions:

  1. In a bowl combine the meat with all the spices.
  2. Add the egg, and mix.
  3. Mix in uncooked rice and flour.
  4. Continue to mix until it is uniformly blended.
  5. Shape into balls.
  6. In a skillet, coated with olive oil, saute the meatballs and allow them to cook until browned.

Thoughts After Cooking:

So I thought this was pretty good, although if I were to make it again I would try using something else as a substitute-the rice made them a little chewy.

But otherwise delicious!

Yum

For more recipes, go to Baked Tomatoes With Mozzarella & Parmesan

Saucy Spider with Hairy Leg Sticks

So I wanted to make sure you all had a Halloween-y recipe for whatever parties or events you may be having this year. My tia shared this recipe on facebook, and I decided I HAD to make it.

This recipe for how to make the spider comes from Woman’s Day and calls for 2 balls of pizza dough. I decided to make it myself and instead of trying the Sicilian pizza recipe, I got this pizza dough recipe from Bigger Bolder Baking’s 15-Minute Pizza Dough Recipe (No Yeast)

Pizza Dough Ingredients:

  • 2 1/2 Cups of Flour
  • 3 Teaspoons of Baking Powder
  • 1 Teaspoon of Salt
  • 3/4 Cup + 2 Tablespoons of Water
  • 1 Tablespoon of Olive Oil

Pizza Dough Directions:

  1. Preheat your oven to 400 degrees F
  2. In a mixing bowl-combine flour, baking powder, and salt.
  3. Whisk until thoroughly combined and set aside.
  4. Combine the water and oil in a separate jug or cup.
  5. Slowly add the water and oil mixture to the flour mixture, holding back a little in case you don’t need it all.
  6. Using a wooden spoon, or your hands, mix until the dough is combined. It should be soft, but not sticky.
  7. Add a splash more water if you dough is dry.

Saucy Spider Ingredients:

  • 2 Balls of Pizza Dough
  • 1 Large Egg
  • 1/4 Cup + 2 Tbsp of Grated Parmesan Cheese
  • 1 Large Pitted Black Olive
  • 2 Cups of Marinara Sauce

Spider Directions:

  1. Line two large baking sheets with parchment paper.
  2. Make the spider by cutting one ball of dough in half.
  3. Shape one half into a 5-inch ball to make the spider body.
  4. Cut a 1 1/2 inch strip from the remaining half and shape into a 2 1/2 inch ball to make the head.
  5. Cut the remaining dough into 8 strips and roll each strip into a 6 inch rope to make the legs.
  6. Arrange the body, legs, and head on one of the prepared baking sheets to resemble a spider, gently pressing all of the pieces of dough together.
  7. Brush the spider with some of the egg.
  8. Sprinkle the legs 2 Tbsp Parmesan cheese.
  9. Place 2 of the olive slices on the top of the head for eyes and 2 on the bottom for pincers.
  10. Bake until golden brown, 25-30 mins. (Cover the legs with foil if they brown too quickly).
  11. Meanwhile, make the spider leg sticks. Cut the remaining ball of dough into into 8 pieces.
  12. Roll each piece into a 3/4 inch thick rope.
  13. Cut each rope into various lengths.
  14. Taper one end of each piece and slightly bend the others to resemble legs.
  15. Place on the second baking sheet, brush with the remaining egg and sprinkle with the remaining 1/4 cup of Parmesan cheese.
  16. Bake until golden brown-15-20 minutes.
  17. Meanwhile, warm marinara sauce.
  18. Using a knife, hollow out the body of the spider and fill with the warm sauce.
  19. Serve with the leg sticks.

The Pizza Dough:

The Spider Before Baking-I Didn’t Have Any Olives:

Spider After Baking:

Spider Body Filled:

Thoughts After Reading:

So the dough was okay, but too salty for me. I don’t think I would make it again. It also only made one ball of dough so I didn’t get any spider legs out of it.

The spider was so cute. I ended up making White Bean and Barley Soup with Tomatoes and Greens and filled my spider with it.

It was easy to make too, and I’m going to try and do it for a future party.

Soo good!

For more Halloween recipes, go to Pumpkin French Toast

For more pizza dough recipes, go to Pizza Siciliana

 

20 Minutes Cherry Tomatoes and Basil Angel Hair Pasta

So I typically post on Fridays, occasionally Saturday of something comes up. Unfortunately, this weekend was one of those times when I fell behind, so I’m posting Sunday instead.

I LOVE basil, tomatoes, and pasta: so this recipe was perfect for me! This recipe comes from Oh Sweet Basil and I found it originally on pinterest.

Ingredients:

  • 1/2 lb of Angel Hair Pasta
  • 2 Tablespoons of Olive Oil
  • 5 Large Garlic Cloves, thinly sliced
  • 2 lbs of Cherry or Grape Tomatoes
  • 1 Cup of Loosely Packed Basil, roughly chopped
  • 3/4 a Teaspoon of Salt
  • 1/2 Cup of Parmesan Cheese, plus more for garnish

Directions:

  1. Bring a large pot of water to a boil.
  2. Add in pasta and cook until al dente, or until pasta is slightly undercooked.
  3. Drain pasta in a colander, but reserve the pasta water.
  4. While pasta is cooking, add garlic and olive oil to a large skillet.
  5. Cook until garlic is soft, about two mins.
  6. Add tomatoes and salt and cook for another two mins.
  7. Add 1/2 Cup of the pasta water and cook until water boils.
  8. Simmer for five mins, the tomatoes should be starting to burst.
  9. If they haven’t, gently push on them with the back of a wooden spoon, you only want them about half to burst.
  10. Add pasta and cook for another two mins.
  11. Turn the heat off, add basil, and parmesan cheese.
  12. Toss to coat.
  13. If needed, add more pasta water.
  14. Season to taste and add parmesan cheese to taste.

Thoughts After Reading:

This was delicious and cooked so fast. I LOVED it!

For more Pinterest recipes, go to Baked Garlic Parmesan Fries

For more pasta recipes, go to Angel Hair Pasta With Zucchini and Tomatoes

For more angel hair pasta recipes, go to Creamy Parmesan Spaghetti

Baked Garlic Parmesan Fries

So sorry to be posting to late, but here we go. I found this on pinterest and you know me, I’m always looking for potato recipes! It is from The 36th Avenue by Kleinworth & Co.

Ingredients:

  • 6-7 Medium Russet Potatoes-cleaned and cut into fry sized pieces.
  • 2 Tbsp of Olive Oil
  • 1/2 Cup of Shredded Parmesan Cheese
  • 1-2 Tbsp of Granulated Garlic
  • 1-2 Tsp of Salt
  • 1 Tbsp of Parsley

Directions:

  1. Preheat oven to 450 degrees F.
  2. Line a large baking sheet with foil and spray lightly with cooking oil.
  3. Toss all ingredients in a large bowl.
  4. Spread out the coated potatoes on the baking sheet.
  5. Bake 15 mins.
  6. Remove from the oven and turn over the fries.
  7. Return to the oven for another 20-30 mins or until they are crispy and brown on the outside.
  8. Remove and sprinkle with salt.
  9. Serve immediately.

Thoughts After Cooking:

These were delicious and easy to make. So good!

Don’t try to take any from me.

For more pinterest recipes, go to Amish Baked Oatmeal

For more fries recipes, go to Oven-Crispy Creole Seasoned French Fries

For more potato recipes, go to Easy Northumberland Pan Haggerty

Egg and Spinach Hummus Toast

So I was on facebook one day and scrolling through my newsfeed and spotted this recipe from Sabra. It looked delicious so I had to try it.

Ingredients:

  • 4 Eggs
  • 4 Tablespoons of Hummus (I actually use Athenos, I think it is the best hummus)
  • 2 Slices of Sourdough or Your Bread of Choice
  • 1/2 Cup of Fresh Spinach
  • 1 Teaspoon of Chopped Garlic (optional)
  • 1/2 Teaspoon of Red Pepper Flakes (optional)
  • Salt & Pepper to taste

Directions:

  1. Hard boil the eggs however you like. (I prefer to do 12 mins, but it is up to you.)
  2. Toast bread to desired doneness and set aside.
  3. Place spinach in microwave safe bowl and cook in microwave for 30 seconds.
  4. Add optional chopped garlic to spinach and toss.
  5. Spread hummus over toasted bread.
  6. Place spinach on top of hummus.
  7. Peel hardboiled eggs and slice in half.
  8. Place egg halves on the spinach.
  9. Add red pepper flakes if you desire and top with salt & pepper.

Thoughts After Cooking:

It was delicious. A wonderful and healthy breakfast, lunch, snack, or dinner.

For more egg recipes, go to Hillshire Farm Crustless Quiche

For more hummus recipes, go to Cucumber Hummus Sandwich

For more breakfast dishes, go to Amish Baked Oatmeal

Hillshire Farm Crustless Quiche

 Thoughts Before Cooking:

So I do not like quiches. I don’t like the way the egg tastes when it is baked. It just does not appeal to me.

But since Tuesday’s review was on A Quiche Before Dyinga quiche recipe was needed. So I searched throughout the web and chose this one from Hillshire Farms.

Ingredients:

  • 12 Ounces Hillshire Smoked Sausage
  • 8 Eggs
  • 1.5 Cups of Whipping Cream
  • 1.5 Tsps of Dry Mustard
  • 1/4 Tsp of Salt
  • 1/8 Tsp of Black Pepper
  • 1.5 Cups of Shredded Cheddar Cheese, divided

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Grease a 13×9-inch baking dish.
  3. Cut the susage into 1/2 inch cubes, set aside.
  4. Place eggs, cream, mustard, salt and pepper in a large bowl-whisk until smooth.
  5. Stir in sausage, 1 cup of cheese, and green pepper.
  6. Pour egg mixture into the greased pan.
  7. Bake 40-45 mins or until the eggs are set.
  8. Sprinkle with 1/2 cup of cheese and let stand 5 mins before serving.

Thoughts After Baking:

So I ran out of cheese to put on top, I thought I had more than I actually did. This quiche was pretty good, I ate half of it, but I’m still not a quiche fan. It is the best quiche I’ve had so far.

For more egg recipes, go to Scrambled Eggs with Spinach & Parmesan

For more sausage recipes, go to Crock-Pot Sausage, Spinach, and White Bean Soup

For more pie recipes, go to Creamy Sour Cream Lemon Pie

In other news, today is Friday the 13th!

I hope you al have a great day, however you spend it. I’m thinking Horror movies!

Rebecca (1940)

And pizza! Maybe Pizza Siciliana or Brussels Sprouts, Turkey Sausage, & Pesto Pizza Casserole

For more Friday the 13th recipes, go to London Fog Smoothie

 

 

Amish Baked Oatmeal

Who else thinks of these guys when they hear “Amish”.

So we had an Amish mystery on Tuesday, Blessings in Disguise, so we needed an Amish recipe. After searching on pinterest, I found Amish Baked Oatmeal from Cooking Classy

You know me, I don’t eat regular oatmeal-so any recipe I can find that uses it, I go for.

Ingredients:

  • 2 Large Eggs
  • 1/2 Cup of Light Brown Sugar
  • 1.5 Tsp of Baking Powder
  • 1 Tsp of Cinnamon
  • 1.5 Tsp of Vanilla Extract
  • 1/4 Tsp of Salt
  • 1 1/4 Cup of Milk
  • 1/4 Cup of Butter, Melted
  • 3 Cups of Rolled Oats (Quick Oats work too)
  • Cinnamon Sugar

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Butter an 8×8 inch baking dish, set aside.
  3. In a large mixing bowl, whisk together the eggs.
  4. Add in brown sugar, baking powder, cinnamon, vanilla, and salt. Whisk until there are no lumps.
  5. Stir in milk and melted butter.
  6. Add oats and mix well.
  7. Pour into prepared baking dish and spread evenly. (At this point you can refridgerate overnight or bake immediately.)
  8. Bake in oven 30-40 mins until it is set.
  9. Cut into squares and serve warm with fresh nuts, milk, a little cream, half and half, maple syrup, or honey of desired.
  10. Top with a blend of cinnamon and sugar.

Thoughts After Baking:

It was good. A little bland until I put some cinnamon and sugar on top. Then it was KNOCKOUT delicious! I wanted to eat it all!

For more Cooking Classy recipes, go to Pumpkin French Toast

For more breakfast recipes, go to Scrambled Eggs in a Waffle Maker

For more oat recipes, go to Scottish Oatcakes

For more Pinterest recipes, go to Apple Pie Smoothie

Scrambled Eggs with Spinach & Parmesan

So you know that I have iron deficiency, so I’m always looking for recipes to do with spinach as I love it and the iron is great for me.

I looked about online and found this recipe from bon appétit.

Ingredients:

  • 2 Large Eggs
  • Salt
  • 1 Teaspoon of Olive Oil
  • 3 Cups of Baby Spinach
  • 1-2 Tablespoons of Grated Parmesan
  • Crushed Red Pepper Flakes

Directions:

  1. Whisk eggs in a small bowl, season with salt and pepper and set aside.
  2. Heat oil in a medium nonstick cooking pan.
  3. Add spinach and cook until wilted, about 1 min.
  4. Add eggs and cook, stirring occasionally, until set about one minute.
  5. Stir in parmesan, and add red pepper flakes.

Thoughts After Cooking:

I loved it! Another spinach recipe I’ll be making again.

For more spinach recipes, go to Spinach Tortellini Soup

For more egg recipes, go to Scrambled Eggs in a Waffle Maker

Scrambled Eggs in a Waffle Maker

Thoughts Before Cooking:

I received a waffle maker as a gift, and after making a ton of waffles-I was interested in what else could be made in a waffle maker. This recipe comes from Snapguide.

Ingredients:

  • Eggs (Depends on how many you want to make)
  • Milk
  • Waffle Maker
  • Salt
  • Pepper

Directions:

  1. Turn your waffle maker on. It depends on the waffle maker the heat, with mine I do a two or three.
  2. While the waffle maker is heating up whisk your eggs with a bit of milk.
  3. Spray cooking spray in the waffle maker, or skip this step if you have a non-stick one.
  4. Add eggs, be careful not to overfill your waffle maker.
  5. Add salt and pepper.
  6. Cook for 1-3 mins.
  7. When cooked through, remove from waffle maker.
  8. Take out and enjoy.

Thoughts After Cooking:

I thought it was really good and so fast. It was done in no time.

For more ways to make eggs, go to Eggs in Purgatory

For more things to do with a waffle maker, go to Waffle Maker Grilled Cheese

For more breakfast foods, go to Scottish Oatcakes

 

Vegetable Tempura

So I found this book at the library, A Flash in the Pan: 100 Fast and Furious Recipes for Wok and Stir Fry by Shirley Gill and Liz Trigg. I had never had tempura before, but I always heard people ordering it in film or reading about it in books. So I decided to try it out.

“These deep-fried fritters are based on Kaki-age, a Japanese dish that often incorporates fish and shrimp as well as vegetables.”

Ingredients:

  • 2 Medium Zucchini
  • 1/2 Medium Eggplant
  • 1 Large Carrot
  • 1/2 Small Spanish Onion
  • 1 Egg
  • 1/2 Cup of Ice Water
  • 1 Cup of All-Purpose Flour
  • Salt
  • Ground Pepper
  • Vegetable Oil for deep frying
  • Sea Salt Flakes
  • Lemon Slices
  • Japanese Soy Sauce (Shoyu)

Directions:

  1. Using a potato peeler, pare strips of peel from the zucchini and eggplant to give it a striped effect. *Peeling strips of peel from the zucchini and eggplant will avoid too much tough skin in the finished dish.
  2. Cut the zucchini, eggplant, and carrot into strips about 3-4 inches long and 1/8 inch wide.
  3. Put the eggplant, zucchini, and carrot in a colander and sprinkle liberally with salt.
  4. Let stand for 30 mins, then rinse thoroughly under cold running water.
  5. Drain well.
  6. Thinly slice the onion from top to base, discarding the plump pieces in the middle.
  7. Seperate the layers so that there are lots of fine long strips.
  8. Mix all the vegetables together and season with salt and pepper.
  9. Make the batter immediately before frying: mix the egg and iced water in a bowl-then sift in flour. Mix briefly using a fork or chopsticks. Do not overmix-the batter should remain lumpy. Add the vegetables to the batter and mix to combine.
  10. Fry vegetables in wok or pan.

Thoughts After Reading:

So when I made this, all the mixture came off the vegetables and fell into the pan and burned to the pan. I guess my vegetables were too wet or something.

The ones that did fry tasted good, but the others were okay. If I were to do this again, I would dry them off with a paper towel.

For more recipes, go to Scottish Oatcakes

Scottish Oatcakes

So I needed a regency-type recipe to go with Tuesday’s post. Hmm, where to look? I know! My sister blog! So like I said MysteriousEats.wordpress.com isn’t lazy, but if my older sister blog  JaneAustenRunsMyLife.wordpress.comhas already reviewed or posted something, I like to just copy and paste it here (usually without asking)

Haha!

Ingredients:

  • 1 Cup of Rolled Oats
  • 1/3 Cup of Flour
  • 1/2 Tsp of Sugar
  • 1/4 Tsp of Salt
  • 1/4 Tsp of Baking Soda
  • 1/4 Cup of Unsalted Butter, Cut into Pieces
  • 2-3 Tbsps of Water
  • Honey (Optional)
  • Marmalade (optional)

Directions:

  1. Preheat Oven to 325 degrees F
  2. In a food processor fitted with metal blades, process oats to a fine meal.
  3. Add the flour, sugar, salt, baking soda, and butter.
  4. Process briefly to mix well.
  5. With motor running add 2-3 tbsps of water and process 20 seconds to form a crumbly dough.
  6. Add as much water as needed to achieve the desired texture.
  7. Turn out the dough onto a lightly floured work surface.
  8. Knead a couple of times to incorporate any crumbs, then form into a ball.
  9. Cut in half.
  10. Using a rolling pin, roll out each half into rounds 6 inches wide an 1/4 inch thick.
  11. Crimp edges with your finger and thumb to make a fluted border.
  12. Using a metal spatula, transfer the rounds to a baking sheet and cut into four equal wedges. separate the wedges slightly then prick the top of each one 3 or 4 times with a fork.
  13. Bake until pale and tan and no longer soft (about 25-30 mins)
  14. Transfer the oatcakes to a wire rack to cool.
  15. Serve with honey or marmalade, if desired.
  16. Makes about 8.

Thoughts After Baking:

These were fantastic! So good, and perfect with your tea!

I would ground the oats in the processor or blender, but when you get to the water just put it in a bowl and use your hands.  Otherwise, delicious!

For more JaneAustenRunsMyLife recipes, go to Earl Grey Infused Blueberry Smoothie

For more breakfast recipes, go to Banana Oatmeal Breakfast Smoothie

The “Best” Green Bean Casserole

So I do not like green bean casseroles.

But we were doing this Sunday School Appreciation Dinner and they planned the menu to be fried chicken, green bean casserole, mashed potatoes and gravy, and cornbread. The only thing I like in that is mashed potatoes, hold the gravy. But I was assigned to do the green bean casserole, so I was going to make it.

So I work until 6 and the dinner was at 6:30, so instead of doing the original recipe, I needed one to make in my crock-pot. I got this from Julia’s Eats and Treats.

Ingredients:

  • 4-14.5 oz Cans of Green Beans, Drained
  • 2-10.75 oz Cans of Condensed Cream of Mushroom Soup
  • 1 Cup of Sharp Cheddar Cheese, Shredded
  • 1/2 Tsp of Salt
  • 1/2 Tsp of Ground Black Pepper
  • 6 oz of French’s Fried Onions

Directions:

  1. Carefully mix everything, except the fried onions.
  2. Spread evenly in the crock pot.
  3. Set the slow cooker on low, cook 2-3 hours.
  4. Top with French Fried Onions before serving.

Thoughts After Reading:

So I didn’t eat it, I didn’t get a chance as it was gobbled up so quickly. Everyone gave me compliments, so while I didn’t taste it I would recommend it to all you out here.

For more casseroles, go to Slow Cooker Enchilada Casserole

For more crock-pot recipes, go to Slow-Cooker Bread

For more recipes, go to Eggless Cookie Dough