Carb Overload day (2 Breads & 2 Dog Treats)

Happy Tuesday Everyone! Hope you all have a fabulous day and find a yummy recipe for yourself and maybe even that favorite 4 legged friend in your life. (Remember to click the recipe tab to see what you need to make them).

I found this great recipe for Olive Parmesan Bread on Eat Better America. I thought it was great the boys not so much, but hey I'm the one that counts (Rick isn't a bread person).

And the bread winner with the boys was the Whole Wheat Bread Recipe I found on Finding Joy in my Kitchen. It is very yummy, I let the bread machine do the dough kneading and then put it in the oven.

I found these dog treats on All recipes "Delicious Dog Treats" tweaked it a little and here is what we got.

And another recipe from my girl at Doggy Dessert Chef for Fortune Cookie Dog Treats. Jake enjoyed these ones.

I'm linking up to: Tempt My Tummy Tuesdays, Tasty Tuesdays, Tasty Tuesday, Tuesday at the Table, Delectable Tuesday, Delicious Dishes, Totally Tasty Tuesday, Hearth and Soul and Thursday Recipe Swap Meet.

Homemade Crescent Rolls w/ 2 Recipes to use them!

Happy Tuesday everyone! We had an amazing night last night with dinner and oh yes ended the night cleaning toilets at Cole's school. For you who are going "What happening" Cole's school to keep the tuition down each family takes a week of janitorial service. Yup so we had the day of Valentines day! We had yummy food and then cleaned toilets and oh yes sprinkles everywhere from the days activities! P.S. The baked Valentine Cards I made where a huge hit, the principal even came up to me while we were cleaning to ask how I made them (yes he was there @10pm when we showed up).

So to some yummy recipes! First off you know me and homemade I had two recipes I wanted to try that called for refrigerated crescent rolls. I hate using store bought in my quest to make everything we eat if possible I came across this recipe on allrecipes.com:

CLICK on recipe tab below to see recipe or print!

My first recipe was on The Daily Smash as a Chicken Taco Ring, I made it into a braid easier to do when you make your own dough so you don't have to cut rectangles :) yes I'm lazy like that :).

CLICK on recipe tab below to see recipe or print!

Next on my list to do was crescent Roll Lasagna by The Peppered Pantry, which I just rolled the dough out into a rectangle and folded it over! It turned out great.

CLICK on recipe tab below to see recipe or print!

I'm linking up to Tempt My Tummy Tuesdays, Tasty Tuesdays, Tasty Tuesday,Tuesday at the Table, Delectable Tuesday, Delicious Dishes , Totally Tasty Tuesday and Hearth and Soul.

Left Over Turkey? Two Recipes :)

For you who are like me that buy whatever meat is on sale and then adjust your menu around that. Turkey is the season and guess what it is on sale everywhere. We can't always just have a regular turkey dinner, so I found ways to make it for dinner!

Brown Rice Casserole w/ Leftover Turkey

Kalyn's Kitchen

2 cups cooked brown rice (long grain brown rice is best)
16 oz. mushrooms, washed, thickly sliced, slices cut in half
2 tsp. + 1 tsp. olive oil (or more, depending on your pan)
1 onion, diced into small pieces
2 tsp. ground thyme
1/2 tsp. ground poultry seasoning (see note after the recipe if you don't have it)
salt and fresh ground black pepper to taste
1 1/2 - 2 cups diced leftover turkey or chicken, cut in 1/2 inch dice
1/2 cup turkey stock or chicken stock
1/2 cup sour cream (I used low-fat sour cream, but don't use fat-free)
1/2 cup coarsely grated parmesan cheese
1 cup + 1 cup grated low-fat cheese (I used Four Cheese Mexican Blend, use any type of low-fat cheese that you like the flavor of.)

Cook brown rice following package directions or using a rice cooker and let cool. Preheat oven to 375F/190C.

Wash mushrooms and spin dry or dry with paper towels. Cut mushrooms into thick slices, then cut slices in half. Heat 2 tsp. olive oil in heavy non-stick pan and saute mushrooms until they're starting to brown and all liquid has evaporated. Remove onions to a dish.
In same frying pan, add 1 tsp. more olive oil and heat, then add onions and saute 3-4 minutes until onions are softened. Add thyme, ground poultry seasoning, salt, and pepper, and saute about 2 minutes more.
While onions cook, dice leftover turkey or chicken into 1/2 inch pieces. Add mushrooms and diced turkey into pan with the onion-herb mixture, and stir to combine. Add rice and gently stir until all the meat and vegetables are evenly distributed in the rice.
In a small bowl, whisk together sour cream and chicken stock, then stir in coarsely grated parmesan cheese and 1 cup grated low-fat cheese. Gently stir the sour cream mixture into the rice mixture.
Spray a 2 quart casserole dish with non-stick spray or olive oil. (I'd use a relatively flat dish without a lid for this casserole.) Spoon rice mixture into the casserole dish and press down to evenly distribute. Bake for 25 minutes, or until casserole is slightly bubbling and barely starting to brown. Sprinkle with second cup of grated low-fat cheese and bake about 15 minutes more, or until cheese is melted and lightly browned. Serve hot.

ALEXIS NOTES: I just happened to have brown rice the night before, I skipped the mushrooms and blended cheese mix.

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Next off is a Turkey Pot Pie w/ Butter Flaky Pie Crust!! YUM YUM

First off of course instead of store bought I made one, it's easy and I know what is going into it.

Butter Flaky Pie Crust

Allrecipes.com

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup butter, chilled and diced
• 1/4 cup ice water

Directions

1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
2. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

ALEXIS NOTES: As usual I used whole wheat flour and instead of dicing the butter I just ran it threw the salad shooter :).

SECOND part:

Turkey Pot Pie

by Allrecipes.com

Ingredients

• 1 recipe pastry for a (10 inch) double crust pie
• 4 tablespoons butter, divided
• 1 small onion, minced
• 2 stalks celery, chopped
• 2 carrots, diced
• 3 tablespoons dried parsley
• 1 teaspoon dried oregano
• salt and pepper to taste
• 2 cubes chicken bouillon
• 2 cups water
• 3 potatoes, peeled and cubed
• 1 1/2 cups cubed cooked turkey
• 3 tablespoons all-purpose flour
• 1/2 cup milk

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.
2. Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
3. In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
4. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown.

ALEXIS NOTES: I of course made the pie crust (shown above). I was out of potatoes so I skipped those and used whole wheat flour.

I'm linking up to Tempt My Tummy Tuesdays and Tasty Tuesdays.

Thanksgiving Sweet Treats (Recipes)

Well I'm looking a little less stressed today :). I wanted to show the sweet side of our dinner. I do have a few left over turkey recipes that I can't wait to share (stay tune ... like how I suck you in to come back?)!

Today I have for you a yummy pie & a twist on a traditional dish that we usually have. I'm always looking to bring new recipes to ones that we have. Oh yes no way do I do the same thing each year (Yes again it does drive everyone nuts).

My first recipe is a yummy pie, I made the crust from the food network recipe but wasn't too impressed with it. Sorry Paula you let me down with that one! So I'm just sharing the pie recipe.

Pumpkin Ginger Pie

by My Blessed Life

Ingredients:
Filling:
1 can (15 oz) pumpin (not pumpkin pie mix)
1 cup evaporated milk
1/2 cup packed brown sugar
2 eggs, slightly beaten
2 t. grated fresh ginger
1 t. pumpkin pie spice
1/4 t. salt

Crust:
1 frozen deep dish pie crust

Streusel:
1/2 cup crushed gingersnap cookies (about 9)
2 T. packed brown sugar
2 T. all purpose flour
2 T. butter, softened
1/4 cup chopped pecans

Directions:
Heat oven to 425 degrees. Place cookie sheet on oven rack. In large bowl, mix filling ingredients. Pour into pie crust.

Bake pie on cookie sheet 15 minutes. Reduce oven temperature to 350 degrees; bake 15 minutes longer. Meanwhile, in small bowl, mix streusel ingredients. Sprinkle streusel over filling. Bake at 350 degrees for 25 to 30 minutes longer or until knife inserted in center comes out clean.

Cool completely on cooling rack, about 3 hours. Cover and referage any remaining pie. Enjoy!!

ALEXIS NOTES: I used FF evaporated milk and whole wheat flour. I did make the crust put it just wasn't up to snuff to share.

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Second is a twist on the usual Sweet Potatoes I do. This recipe was fab and I'll do it again. I used Yams (which in some places people call them sweet potatoes). I threw them in the oven and it was so easy to peel the skin right off.

Sweet Potato Casserole with Marshmallow & Pecan Topping

by Food Your Way

Sweet Potatoes:

• 4 large sweet potatoes
• 1 cup white sugar
• 2 eggs, beaten
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/3 cup butter, melted
• 1 teaspoon maple syrup

Topping:

• 1 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1/3 cup butter, melted
• 1 cup chopped pecans
• 2 cups mini marshmallows

1. Bake sweet potatoes at 400 degrees for 45-60 minutes until tender.

2. Peel and mash the baked sweet potatoes. Add sugar, eggs, milk, salt, melted butter and maple syrup. Mix well and transfer into a greased 9×13-inch dish.

3. Mix the brown sugar, flour, melted butter and pecans in a separate bowl. Crumble mixture evenly over sweet potatoes in diagonal rows.

4. Bake at 350 degrees F for 25 minutes. Add mini marshmallows to alternate rows and bake for an additional 15 minutes until the marshmallows are golden brown.

ALEXIS NOTES: I used yams, sugar substitute, wheat flour and they were out of the mini marshmallows so I took big ones and cut them up!

I'm linking up to Tempt My Tummy Tuesdays and Tasty Tuesdays.

Chicken and Mashed Potato Pie

As usual I did my Google search for a rotisserie chicken dad brought over (it seems to be a weekly thing now). And I came across this yummy recipe. It called for pre-made pie crust but you know me I'm trying to make everything we eat these days so I know what goes into it and so I can use whole wheat and lower fat things if possible. Plus as some of you suggested trying to do these things to see if they help with Cole and his outburst.

Our pie crust we used was to die for!!!

Best Pie Dough (Again that is the name not me being cocky)

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 6 tablespoons chilled unsalted butter, cut into 1/4-inch pieces
• 4 tablespoons chilled all-vegetable shortening
• 3–4 tablespoons ice water
• • To cut the butter into small bits, halve the stick of butter lengthwise with a large knife, rotate the stick ninety degrees, and cut again. Then cut the stick, crosswise into one-quarter-inch-pieces. Dough should be rolled about one-eighth-inch thick (about the thickness of two quarters).
  • Mix flour, salt, and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little of flour. Cut butter into flour with five 1-second pulses. Add shortening and continue cutting in until flour is pale yellow and resembles coarse cornmeal with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl.
  • Sprinkle 3 tablespoons of ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon more ice water if dough will not come together. Shape dough into ball with your hands, then flatten into 4-inch-wide disc. Dust lightly with flour, wrap in plastic, and refrigerate for 30 minutes before rolling.
  • For a 10-inch regular or a 9-inch deep-dish single pie shell, follow recipe for The Best Pie Dough, increasing flour by 1/4 cup and butter by 2 tablespoons.
  • For a double-crust 8- or 9-inch pie, follow recipe for The Best Pie Dough, increasing flour to 2 1/4 cups, salt to 1 teaspoon, sugar to 2 tablespoons, butter to 11 tablespoons, shortening to 7 tablespoons, and ice water to 4 to 5 tablespoons. Divide dough into 2 balls, one slightly larger than the other, before shaping into discs.
  • For a double-crust 10-inch regular or double-crust 9-inch deep-dish pie, follow above variation, increasing flour by 1/4 cup and butter by 2 tablespoons.
  • ALEXIS NOTES: I again switched out with whole wheat flour, no shortening in this house so it was margarine (I ran out of unalted butter).

Here was the recipe that started it all for me :)

Chicken and Mashed Potato Pie found on The Dutch Baker's Daughter

1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box or make your own, which I did this time

1 jar (12 oz) chicken gravy

½ cup sour cream

1 tablespoon cornstarch

1/3 teaspoon dried tarragon

1/4 teaspoon pepper

1 cup frozen mixed vegetables

2 cups chopped, leftover rotisserie chicken or use leftover turkey (think Thanksgiving leftovers)

3-3 1/2 cups mashed potatoes (again with the leftovers)

Preheat oven to 400 ° F. Unroll pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.

In large bowl, combine gravy, sour cream, cornstarch, tarragon and pepper. Stir until smooth. Fold in peas and chicken; pour into prepared pie crust.

Stir mashed potatoes until smooth. Spoon potatoes over the chicken mixture and spread with spatula, making sure the entire top is covered. Sprinkle on a little paprika for color.

Bake in preheated oven for 35 to 40 minutes, or until the potatoes just start to brown at the edges and the filling is bubbling. Let it sit for a few minutes (if you can) so that the gravy isn't too runny.

ALEXIS NOTES: I made chicken gravy (recipe below), low fat sour cream, corn & green beans, rotisserie chicken and made the mash potatoes.

Chicken Gravy found on myrecipes.com

Ingredients

• 2 tablespoons butter or margarine
• 2 tablespoons all-purpose flour
• 1 (10 1/2-ounce) can chicken broth, undiluted
• 1/2 cup milk
• 2 teaspoons dried minced onion
• 1/8 teaspoon pepper

Preparation

Melt butter in a large skillet over medium-high heat. Whisk in flour, and cook, whisking constantly, 1 minute. Whisk in broth and remaining ingredients. Cook over medium heat, whisking constantly, 2 minutes or until mixture thickens.

I'm linking up to Tempt My Tummy Tuesdays and Tasty Tuesdays.