Crispy, Nutty Cocoa Energy Bars
Posted: September 26, 2013 Filed under: Cooking with Love, Desserts, Gluten Free, Snacks, Uncategorized, Vegan | Tags: cocoa, cocoa crisps, energy bars, granola bars, oatmeal, peanut butter, peanuts, Rice Crispies 1 Comment
I just returned home to Denver after a fabulous road trip with my husband Greg, to visit my daughter (co-author, co-blogger, co-conspirator), Rachel and her little family in Texas.
Her little boy Jackson, the most cheerful 2 year-old in the Lone Star State, greeted us at the door as if we’ve never been gone, and we were instant buddies again.
We loved watching him play in his “beach” (sandbox), help his dad out with yard work….
and make himself at home in the kitchen.
(He disappeared for 20 seconds and Rachel found Jackson eating this tub of vegan butter, and when she took it from him – quick as a flash, he grabbed another unopened tub and ran with it to the other side of the house, as if the butter tub was a football and he was toddler quarterback.)
Speaking of football and butter…. funny lady Anita Renfro posted this cartoon yesterday that cracked me up, because this could easily be me and Rachel watching Chopped, while our husbands watch Monday Night Football.
And speaking of cooking and football…
I just may have created the perfect football snack. These Crispy, Nutty Cocoa Energy Bars are a cross between a granola bar, a Pay Day candy bar, a Reeses and Rice Crispy Treats. They are also vegan, gluten-free (if you use gluten-free oats), chocked full of protein, healthy fiber, Omega 3s. But your guests and kids will never guess these treats are mostly good for them.
The great thing about this basic recipe is that you can really be creative with what you like, and what you have on hand to make it your own. They are perfect to tuck into your kids’ lunches. Kids prefer these to cookies, in fact, and you can be sure that they are getting plenty of fiber and protein to help slow the absorption of sugar. So no sugar crashes as happens so often with cookies.
Go, Team, Go!
Crispy, Nutty Cocoa Energy Bars
½ cup peanut butter (I used the natural kind)
½ cup agave nectar (you can substitute honey or brown rice syrup if you prefer)
1 ½ T. coconut oil (or olive oil)
2 T. pure maple syrup
¼ cup brown sugar
½ t. sea salt
1 t. vanilla
2 cups oats (use gluten-free oats if you want to make this recipe gluten free)
2 cups cocoa crisped rice cereal (I used a brand from the natural cereal section)
½ cup hemp seed or wheat germ or flax meal
2/3 cup chopped peanuts (I used a mixture of plain roasted and honey nut. They were already in fairly small pieces so I didn’t chop them.)
Directions:
Preheat 350 degree
In a saucepan mix the first 6 ingredients and bring to a slow boil for 2 minutes. Turn off heat. Add vanilla. In a large bowl place oats, rice cereal, hemp seed (or wheat germ or flax), and nuts. Pour the hot peanut butter mixture over the dry ingredients and combine well. Pour all into a pan that has been greased with coconut oil or olive oil. Pat the mixture down firmly, using a piece of plastic wrap to keep it from sticking to your hands.
Bake for 15 minutes, let cool and then let harden in fridge (or freezer, if you are in a hurry). Then using a sharp knife, cut into squares or rectangles. (Or footballs, if you are feeling creative!)
Variations: Add coconut, chocolate chips or dried fruit. Use other nuts besides peanuts, and another nut butter instead of peanut butter, especially if you worry about peanut allergies. Almonds and almond butter or cashews and cashew butter would be delicious. Try another kind of crispy, light cereal for cocoa rice crisp cereal. (I have used Corn Chex, crushed, with good results.)
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$2.99 We Laugh, We Cry, We Cook (E-Book, Nook, Kindle) (Ends Sunday, Sept 15)
Posted: September 9, 2013 Filed under: Uncategorized Leave a commentOur humorous mom-daughter food memoir is on sale today through Sunday, Sept 15 via Kindle and Nook downloads at Amazon & Barnes & Noble.
For Just $2.99!
We’d so appreciate your passing the news along to your friends via Twitter, Pinterest, Facebook, E-mail or Smoke Signals! Word of mouth will always be our best advertisement. (Well, that, and a bargain.) Thank you, thank you! Becky and Rachel
Sweet n’ Buttery Blueberry Rice Bowls
Posted: September 3, 2013 Filed under: Uncategorized Leave a comment
(Becky, The Mama)
In big families life often feels like it’s balanced on a fulcrum, easily tipping toward The Waltons or The Jerry Springer Show, depending on the warm fuzzies or the latest drama of the day. One thing our big family is not, is boring. So, I am never lacking for comedic or dramatic fodder for blogs or books.
After a recent trip with my eldest son to California, where I randomly lost and found my phone (in the airport bathroom), my shoes (left in hotel room), my computer (a doctor’s office), my keys (bottom of the dark hole that is my purse), my suitcase (left on the sidewalk outside hotel), my brand new prescription sun glasses (in rental car), I told God, “Really, I have enough material.”
We’ve compiled many of the stories that overflow from our crazy lives in our newly released food memoir: We Laugh, We Cry, We Cook and we’re already gathering more for next mom-daughter book.
It is my belief that life is stressful enough, so cooking shouldn’t have to be. Though I love those rare days when I can take my time in the kitchen, more often than not I lean toward the “fast, easy, healthy” recipes we typically post on this blog.
When life is nuts, trust me, I know how easy it is to give up on eating well. But after reading about Jamie Oliver’s recent scoop on the chemically “washed” pink goop that goes into McDonald’s burgers, the thought of driving through a fast food joint makes me queasy.
In the middle of a recent high-stress morning, I was hungry, in a hurry, and in search of something sweet, but not too sweet, and relatively nutritious for breakfast. I grabbed a container of last night’s leftover Jasmine rice (not as healthy as brown rice, but boy, do we love it), a pint of fresh blueberries and some slivered almonds. One ingredient led to another as I thought, “Why not?” and proceeded to create a just-right-sweet and buttery blueberry almond rice bowl. Zapped it in the microwave for 35 seconds, took a bite, and fell in love.
The fresh blueberries, when warmed, are still firm on the outside but then burst in your mouth. Some also open a bit in the bowl, drizzling a lovely purple juice – that when blended with a little butter, brown sugar and pinch of sea salt – is simply divine. The almonds add crunch and protein.
In one minute you can go from layering ingredients to spooning this lovely concoction into your mouth. To up the nutritional value, use brown rice or another whole grain you enjoy. I used fresh blueberries and recommend them, but I am sure frozen berries would also be delicious (though not as firm).
Perfect for quick wholesome breakfasts on busy mornings, or a tummy-warming snack or before-bedtime dessert. Blueberries are what my good friend, Dr. Daniel Amen, refers to as brain berries. They are chocked full of antioxidants and brain-friendly phytonutrients. A great way to start, energize or end your day.
Sweet n’ Buttery Blueberry Rice Bowls
Makes 1 large breakfast bowl, or 2 snack/dessert portions
½ c. cooked rice (pretty packed in measuring cup) (I used jasmine rice as it is what I had leftover, but of course brown rice would be the healthier choice.)
1/3 c. fresh blueberries
1 t. butter (vegans can use Earth Balance or any healthy buttery substitute of your choice)
1 T. brown sugar (feel free to sub your favorite sweetener here –maple syrup, stevia, etc.)
2 T. slivered almonds
Pinch sea salt
Directions:
Place the rice in a bowl and fluff with a fork. Put a dab of butter in the middle and sprinkle over the top with brown sugar. Put blueberries and slivered almonds on top.
Microwave for 35 seconds. Take a pinch of sea salt and sprinkle over all when you remove from the microwave. (This makes it taste even more “buttery”.) Gently fold all hot ingredients together and serve. Be prepared to be very surprised how amazing these simple ingredients taste when put all together!
S’more Kisses
Posted: August 21, 2013 Filed under: Uncategorized 2 Comments
(This was originally a guest post on August 6 to celebrate Susan Whetzel’s new S’more Cookbook. You’ve love Susan’s beautiful website with fabulous recipes at www.doughmesstic.com.)
A funny thing happened on the way to making this recipe for gooey, delicious S’more Kisses this morning. My 6 year-old grandson Georgie and I did a little practice cooking round last night, since he is a bit of a S’more connoisseur.
Apparently when I wasn’t looking, he also ate the rest of the bag of “mushmellows,” as he calls them
So off I ran to a nearby Walgreens, grabbed a bag of marshmallows, and placed them on the check-out counter.
The clerk put her hands on the bag and pressed them a little. (Who can resist squeezing a bag of marshmallows? They’re like edible Charmin.) “Will this be ALL you need today?”
I smiled at her. “Yep. All I really need at the moment to make my day perfect is a big bag of marshmallows.”
“No graham crackers or chocolate?” she asked. It was easy to see she had visions of S’mores dancing in her head. As Susie has discovered on her cookbook tour — strangers can become friends and adults morph into kids again at the very mention of S’mores.
“Actually,” I replied, “I have graham crackers and chocolate back at the house. They’re just waiting on me to bring the marshmallows.”
“Ahh, I see. Would you like a bag for that?”
“Nah,” I said. “Let’s save a tree.”
“Actually we only have plastic bags.”
“Okay, then. Let’s save some chemicals.”
And off I went to whip up this quick and easy treat. Just as I was pulling the fluffy golden mounds of hot marshmallow-topped grahams out of the oven, my husband walked in the kitchen. He watched with gathering interest as I put a Hershey’s kiss in the middle of each marshmallow, creating a warm soft pillow around the now melting chocolate. Unselfishly, he volunteered to sample the delectable results. What can I say? My husband is a saint. (The world needs S’more men just like him.)
Becky Johnson & her adult daughter Rachel Randolph are celebrating the release of their new funny food memoir (with recipes) – We Laugh, We Cry, We Cook- today! (Rachel is vegan, Becky loves her veggies but is still clinging to her bacon and butter for now.) If you would like “s’more” family-friendly recipes, they would LOVE you to drop by their blog and/or check out their new book below.
We Laugh, We Cry, We Cook is available in ebook, paperback, and audio formats.
S’more Kisses
Makes 4 cookies
Ingredients:
4 graham cracker squares
4 large marshmallows
4 Hershey’s kisses, unwrapped
Directions:
Preheat Oven to 400 degrees.
Place a marshmallow on top of each graham cracker, tall side up. (Like fat pillars.) Bake for around 5 minutes or until marshmallows are puffed and turning toasty-golden. Remove from oven and immediately, gently, push a Hershey’s Kiss in the middle of each marshmallow as pictured.
Wait a few seconds to let the chocolate get warm and melty, and marshmallow to cool enough to eat, then enjoy, with a napkin and cold glass of milk.
Note: Fun thing about this recipe: though they are irresistible when fresh and warm from the oven, if you cannot eat all of the S’more Kisses you make right away, do not despair. After they’re cool, just place them in a Ziploc bag. When you want to eat one, pop it in the microwave for 5 to 10 seconds. The marshmallow will re-puff, get creamy and the Hershey’s kiss will get get warm and soft again. It’s magical, truly. I’ve also discovered that kids like them at room temp – so you can put them in a baggie for a special lunch box treat for Back to School days.
Cheesy Garlic, Fresh Tomato Bread with Oil & Balsamic Drizzle
Posted: August 12, 2013 Filed under: Appetizers, Breads, Italian, Sandwiches, Sides, Snacks, Uncategorized | Tags: Baguette, balsamic vinegar, basil, cheese, French bread, garlic, olive oil, oregano, tomato Leave a comment
Cheesy Hot Garlic Bread with Tomatoes, Drizzled with Olive OIl and Vinegar
What fun Rachel and I are having hearing back from readers enjoying We Laugh, We Cry, We Cook. Here’s one I got a kick out of today from Linda: “Becky I’m only on page 18 and I’m laughing out loud like a nutcase. You really have made a career out of telling on yourself! OMG, too funny and you’re not exaggerating, not even a little? Starting with misplacing your car keys in Nashville, your suitcase exploding at the airport, you can’t find your car once you arrive in Fort Worth, then when you do, the battery is dead? I’m dying over here.”
People often ask my daughter (now co-author), my friends, my husband, “Come on, tell the truth. Is Becky making this stuff up?” All they can say, with a slow head shake is, “We only wish she were.”
As I read the fun note above, I was in the middle of posting this episode on Facebook:
Leaving hotel room today. Close door, get 4 big suitcases in hall.
Me: “Uh I took my glasses off again.”
Greg: “Did you leave them in the room?”
Me: “I might have.”
All four of our keys are behind locked doors so Greg goes to get new ones. Upon his return, I say, “I also can’t seem to find my cell phone.” He enters the room and turns it upside down. I look on the carpet, I’ve been sitting on the phone in the hall. I find my glasses, in the case where I put them in my suitcase. I don’t remember doing that AT ALL. We close the door pick up our things and go on. Greg never gets mad, not even testy. No matter how many times we exit a hotel room this way.
Life has been so busy lately with the book’s release and travel and finding things I have lost, that when I do cook I want it to be fast and easy and delicious. One of the things I enjoy the most at some of the great Italian restaurants we’ve visited on our trip to Oregon this week, is fresh homemade bread dipped in a little plate of olive oil, good aged balsamic vinegar and a little garlic. Heaven.
Recently I found a way to turn Heaven into a quick snacky meal or a wonderfully easy appetizer for a bunch. Cutting a nice fresh loaf of French bread lengthwise, I sprinkled it with cheese, then layered sliced fresh garden tomatoes, followed tiny pinches of salt, pepper, basil or oregano (fresh or dried, whatever you have on hand), a little fresh grated garlic. Pop this in the oven until the cheese melts and tomatoes are sizzling. Then, here’s the fun part: drizzle it all with good olive oil and balsamic, cut in slices and serve with plenty of napkins.
Cheesy, Garlic, Fresh Tomato Bread with Oil & Balsamic
1 French baguette, sliced in half lengthwise
1 cup grated cheese (I used mozzarella, some white cheddar and feta. Use any combination you like.)
2-3 tomatoes (my baguette was small so Roma tomatoes were perfect size), sliced
Pinch fresh salt
Several turns of fresh pepper
1 t. dried oregano, or 2 t. minced fresh basil
1 clove fresh garlic, grated
¼ cup olive oil, approximate
2 T. good aged balsamic vinegar
Directions:
Preheat Oven to 400 degrees
Put both baguette halves on a baking sheet, cut side up. Sprinkle about ½ cup grated cheese on each side. Slice tomatoes and place atop both pieces of bread, overlapping slightly as shown. Sprinkle each half with a little fresh salt, some turns of fresh pepper, the herbs and garlic.
Place in oven for about 5 minutes or until baguettes are hot, cheese is melted and tomatoes are sizzling.
Drizzle the baguettes with oil and vinegar, slice in 3 inch pieces and serve hot. (With plenty of napkins.)
We Laugh, We Cry, We Cook: Happy Book Release Day!
Posted: August 5, 2013 Filed under: Book News, Book Reviews, Uncategorized | Tags: book release, book reviews, we laugh we cry we cook 3 Comments
Releases Today!
By 3:00 P.M. I was still in my PJs. My hair was uncombed. I looked homeless. I’d been up since early morning on the phone and computer, in Mom Mode, trying to help out in a family crisis. Then I’d switch to my Author/Blogger Role as I prepared for … (wooden spoon drum roll here) … today’s BIG RELEASE of … (insert cymbal sounds of two saucepan lids clapping together) … Our NEW BOOK: We Laugh, We Cry, We Cook.
I found myself tipping back and forth between joy and worry. I was feeling fragile and disoriented. I could be easily blown, like a feather, toward tears or laughter, depending on the hour. Or minute.
What did I do to help calm and steady my emotions? I put on an apron and whipped up the first recipe from our book, a rich Puttanesca sauce that my daughter Rachel (a vegan) and I tossed together one day, working like a pair of well-olive-oiled machines. Puttanesca is an Italian sauce flavored with rich briny goodies like capers, pepperoncini, olives, artichokes and sun-dried tomatoes. Instead of adding meat, I topped it, as Rachel does, with roasted chickpeas.
The dish, as always, was divine, a feast of taste sensations; however, the kitchen where I prepared the deep red vegan marinara looked as though I’d just butchered a hog. (I’m a good, fast cook; but not a neat one. The neat one would be my daughter who is probably reading this now, her eye twitching just a little at the thought of the image I just described.) The act of preparing a meal, tasting and tweaking … centered and calmed me, as it often does.
I looked over the day, half spent, and realized I’d laughed, I’d cried, I’d cooked.
Story of my life. And Rachel’s life. And perhaps, your life, too.
Now those stories can be yours for the reading, laughing along with, and sharing with others. Our food memoir (with lots of yummy recipes) can be purchased today on the most popular online bookstores including, Amazon, BN.com, and Christianbook.com in paperback, e-reader (Kindle, Nook) and audio form. (Rachel and I were honored do the voicing of the audio version.)
Please visit our Book Page to read more reviews, endorsements and samples of the book.
Here’s a few comments from others to whet your appetite:
“Amusing, endearing, and spiced with a close mother-daughter bond…. ” –Publisher’s Weekly
“We Laugh, We Cry, We Cook made me want to cook, made me want to call my mom, and made me want to gather the people I love into my home and around my table….” –Shauna Niequist, Author of Bread & Wine
“A poignant memoir. Each story is beautifully rendered, exposing one layer at a time until I felt as if Rachel and her mother Becky were in the kitchen with me as I sautéed and stirred. Written with honesty, humility, and spot-on prose.” –Julie Cantrell, New York Times and USA TODAY Bestselling Author of Into the Free
“….As engaging as a novel. A delicious book.” –Dianna Booher, Author of Creating Personal Presence
“Someone once said, ‘She who bakes bread without love nourishes only half the man.’ I have eaten at Becky’s table many times with her husband Greg, and I can tell you firsthand that when she serves something from her kitchen, it nourishes the whole of you.” –Ken Gire, Author of Moments with the Savior, Windows of the Soul, Relentless
“Unique. Special. Surprising. Entertaining. Humorous and heartwarming. You will be rolling on the floor laughing one minute and wiping a tear the next…” –Carol Kent, Speaker and author of Between a Rock and a Grace Place
“Food is increasingly dividing us. How we need B`ecky and her daughter Rachel, a vegan and a butter-loving mama to show us how to not only break bread together, but to make bread—and soups and all kinds of creative meals— together.” –Leslie Leyland Fields, Author/editor of The Spirit of Food: 34 Writers on Feasting
“From the moment I received We Laugh, We Cry, We Cook, it was constantly in one hand while the other tended to kid-tastrophies…” –Heather Riggleman, Speaker to MOPS moms and author of Mama Needs a Time Out
“A delicious, well-marinated read!…. I love this book!” –Sue Buchanan, Author of The Bigger the Hair the Closer to God
“…If they were kitchen utensils Rachel would be a bento box and Becky a salad spinner. Not just funny, these women are real…” –Lucille Zimmerman, Licensed Professional Counselor and author of Renewed: Finding Your Inner Happy in an Overwhelmed World
There is nothing like word of mouth, or “word of internet” to get out good news. We would SO appreciate if you would tweet, facebook, pinterest, blog or send smoke signals sharing today’s post with others. We could not have done this without the love and support of our readers and friends.
Skillet Cheesy Italian Squash Casserole
Posted: July 25, 2013 Filed under: Sides, Uncategorized, Vegan Options, Vegetarian | Tags: basil, brown sugar, casserole, cheese, crackers, crushed tomatoes, garlic, oregano, squash, tomatoes, yellow squash, zucchini Leave a comment
(Becky, the Mama.)
In my home state of Texas zucchini grows in backyard gardens with such profusion that almost everyone I knew had a steady pile of it sitting on the kitchen counter waiting to be washed, diced, sliced, grated, grilled baked, steamed, frozen — or ignored until it grew mildew and could finally be thrown away without guilt. My mother remembers having to remove a bunch of zucchini from my kitchen sink in order to make room to give one of my newborn babies their first bath. During Texas summers it is almost impossible to walk to or from your car without at least one neighbor strong-arming you into accepting a bag or bucket of ever present green squash. Everywhere you turn, zucchini lurks.
To get my children to eat their share of it, I invented Skillet Italian Squash Casserole. By cooking the squash until just crisp tender, then topping it with an Italian style tomato sauce, gooey cheese, and buttery crackers, I had a winner! It was a family favorite for many years.
Soon after we married, nine years ago, my husband Greg let me know, “I’m not really a squash kind of guy.” So I avoided serving him squash in any form. But the other day, I threw caution to the wind and made this casserole anyway, since I liked it so much. He graciously agreed to try it. To my surprise, he loved it, too. Ate every bite. I made it again tonight, and there was not a speck of squash left on his plate,
“One day we came home from some errands to find a grocery sack of [zucchini] hanging on our mailbox. The perpetrator, of course, was nowhere in sight … Garrison Keillor says July is the only time of year when country people lock our cars in the church parking lot, so people won’t put squash on the front seat. I used to think that was a joke …” Barbara Kingsolver in Animal, Vegetable, Mineral
Skillet Cheesy Italian Squash Casserole
5 smallish to medium squash, yellow or zucchini or a mixture of both
Salt & Pepper
1 T. olive oil
1 large clove grated garlic
1 cup crushed canned tomatoes (preferably the kind with basil)
½ t. oregano
2 t. brown sugar
1 c. grated cheese (I like mozzarella but really, any cheese you like & have on hand will be yummy)
3 T. butter
20 buttery crackers, such Ritz or Townhouse (I used Ritz wheat crackers)
2 T. grated Parmesan Cheese
Directions:
Heat oven to 400 degrees
Slice squash about ¼ inch thick. Sprinkle all with salt and pepper. Heat oil in an 10-12 inch iron skillet on high flame until very hot. Put squash and garlic into pan and saute until many of the pieces are golden on the outside and cooked until just crisp-tender.
Remove from stove top and pour crushed tomatoes evenly over the top of the squash. Sprinkle the tomatoes with oregano and brown sugar. Top with grated cheese. Melt butter in a medium-sized bowl in the microwave. Crumble crackers into the melted butter, add Parmesan and mix. Pour this crumb mixture on top of the cheese, then place the skillet in hot oven. Bake for another 10 to 15 minutes or until squash is tender, cheese melted, and cracker crumb topping is golden.
Veganize This: Substitute vegan ‘Mozzarella” and “Parmesan” cheese and dairy-free butter and you are good to go on this one. Simple to do!
Mint Chocolate Ice Cream Pie with Warm Fudge Sauce
Posted: July 18, 2013 Filed under: Desserts, Uncategorized | Tags: Andes mints, chocolate, chocolate sauce, fudge, fudge sauce, ice cream, mint, mint chocolate chip ice cream pie, pie, warm 5 Comments
This week marked our wedding anniversary. I asked my six-year-old grandson George if he’d like to help me make an “Anniversary Pie” for his Poppy.
“Is it your secret recipe?” he asked. (He saw a cooking show where some chef talked about a secret recipe and has been curious about any “secret recipes” I might have lurking in my brain.)
“Yes!” I said. “It will be OUR secret recipe because I’m making it up right now, with you.”
“How long have you and Poppy been married?” Georgie asked.
“For nine years now!”
“And you and Poppy never fight and you never died! You did good!”
Forget Disneyland. In my husband’s arms is my happiest place on earth.
Indeed, that might be the hallmark of a great marriage: you don’t fight and you don’t die. In fact, in a great marriage, you thrive, you blossom, you grow.
Here’s what I wrote on my Facebook Status about Greg, my husband, the Love of My Life:
“Nine years ago today, I married Greg Johnson, and each day of those nine years have been the happiest and most peaceful, fulfilling and giving, romantic and stable of my entire life. When you live with someone whose eyes always mirror love, delight, acceptance… when you know you are cherished every moment of every day, it changes you into the best possible version of yourself. And you have so much more to give to the world, because your brain is no longer working so hard to simply try to survive or make sense of your life. Being well loved expands your capacity to love and be more present to others. I love and adore you, Mr. Johnson for who you are and who you have helped me become when I am with you. Who knew marriage could really be like this, ‘after all these years’?
A wonderful marriage is definitely worth celebrating. One of my husband’s favorite treats is mint chocolate chip ice cream. One of my favorite treats is warm chocolate sauce. This ice cream pie, like us, is the perfect marriage of both.
Now that I’ve shared our secret to a happy marriage (choose to cherish each other daily), I’ll go ahead share my “secret recipe” (shhhhhh, don’t tell anyone) for this absolutely mouth-watering, silly-easy, pie. It’s wonderfully refreshing on a hot summer day, and you’ll spend just a few minutes in the kitchen putting it together.
And speakin’ of happy marriages, and the color green… our lime green book, Nourished, is full of tips to nourish both your own life and your marriage! 
Chocolate Mint Ice Cream Pie with Warm Fudge Sauce
Ingredients:
One pre-made chocolate graham cracker or chocolate cookie pie shell
1 quart of your favorite chocolate chip ice cream (I’m from Texas and partial to Blue Bell “the best ice cream in the country”)
One recipe chocolate sauce (below)
About 10 Andes Mint Candies
Chocolate Sauce
1 c. half n’ half
1 c. semi-sweet chocolate chips
½ t. vanilla
Pinch salt
Instructions:
Let ice cream soften just enough so that you can scoop and pack it into pre-made chocolate pie shell. Decorate the top of the ice cream pie with Andes Chocolate Mints, by cutting them at a diagonal and placing around the pie in a pretty design.
Cover with plastic wrap and let harden in freezer.
Simmer half n’ half in a small saucepan, add the chocolate chips and stir until the chocolate is melted and well mixed. Add vanilla and salt. Remove from stove and let cool until warm but not piping hot. (Leftover sauce will keep in fridge for a week or more. Just microwave a few seconds to reheat and liquefy.)
Cut and serve the ice cream pie, drizzling some of the warm sauce over the top and serve immediately.
Crunchy Amaretto French Toast
Posted: July 7, 2013 Filed under: Breads, Breakfast Foods, Desserts, Uncategorized, Vegan Options, Vegetarian | Tags: almond, amaretti, amaretto, butter, crunchy, French Toast, maple syrup, vegan 2 Comments
I don’t know exactly when it happened, but at some point Sunday nights became our traditional Breakfast-for-Dinner Night. In addition, when someone is feeling poorly, breakfast may be summoned at anytime of day. There’s something comforting about a bowl of soft scrambled eggs and buttered toast when you aren’t feeling quite up to par
Yesterday, my six-year-old grandson Georgie battled a headache off and on all day. By evening, when I got him in our tub — usually a special treat because it is so big — he looked a sad figure, sitting there in the water, holding his forehead in his hand. “Nonny,” he said pitifully,”will you please go to my Mom’s bathroom and get the Ocean Breeze soap that she usually uses? I just can’t deal with other people’s soap right now.”
I am pretty sure this will be our family’s new phrase in response to generic overwhelm: “I just can’t deal with other people’s soap right now.” Whether your family enjoys a traditional “Breakfast for Dinner Night,” or someone’s needing a little comfort food or “you just can’t deal with other’s people’s soap anymore,” here’s a dish sure to comfort and please, anytime of day or night.
I love French Toast, but when the bread has not only been dipped in egg (flavored with Amaretto) but also coated with a thin layer of sliced almonds before being grilled in butter… well, as my husband Greg said, “That’s the best French toast I’ve ever had in my life.” Top these crunchy, almondy French toast with butter, fresh sliced strawberries, real maple syrup and serve with a side of sizzling bacon or sausage and your day (whether it’s morning or evening) will take a sharp and instant turn for the cheerier. And vegans, do not worry! There’s a terrific vegan alternative for this recipe at the end of the post.
Crunchy Amoretto French Toast
Serves Two (Makes 4 pieces of toast)
4 slices bread (I’m partial to potato bread for French toast)
2 large eggs, beaten
2 T. almond milk (or dairy milk)
1 t. almond flavoring or amaretto liqueur
Small pinch salt
¼ c. sliced almonds
2 t. butter plus 1 t. olive oil for pan
Sliced fresh strawberries (or any kind of berries you like) – about ¼ cup per person
Softened butter and genuine maple syrup
Heat skillet to medium high, melting the butter with the olive oil and mixing in the pan with the edge of a pancake turner. In a low wide bowl mix beaten eggs, milk, almond flavoring or liqueur and pinch salt. Dip bread, both sides, into the egg mixture, shaking off excess. Lay each piece carefully in the hot skillet, and then sprinkle the tops, evenly, with about a tablespoon of the sliced almonds. Using the back of the spatula pat the nuts into the bread with gentle pressure (this will help them stick when you turn the bread). When the bottom of the toast is getting golden brown, gently turn the bread with a wide pancake turner, and cook until the almond-side of the toast is golden, fragrant, toasty and crunchy. Top with berries, soft butter and a nice drizzle of real maple syrup.
Vegan Version. Use 1 cup of unsweetened almond milk plus 1 T. flour, 1 T. nutritional yeast (gives it an “eggy flavor”) and 1 T. maple syrup and 1 t. almond flavoring or amaretto for the “egg mixture.” Substitute vegan butter for the dairy butter. This will actually coat six pieces of French toast rather than four.
More Variations: Try adding cinnamon or nutmeg to the egg batter; or use orange juice instead of almond milk and a bit of orange zest. Thawed, heated sweetened previously frozen dark sweet cherries would also be wonderful with this. Substitute vanilla or rum flavoring for the amaretto or almond.
Pineapple Chicken Stack Ups
Posted: July 1, 2013 Filed under: Chicken, Main Dishes, Uncategorized | Tags: chicken stack ups, dill, English Muffins, green onion, mayonaise, pineapple Leave a comment
(Becky, the Mama)
I have literally been making this recipe for 30 years!
As a newlywed and college student, one of my best friends was Brenda Scott. We both married young (I was 17 and she was 18), so we swapped recipes and sometimes cooked together, too, trying to learn our way around the kitchen. One day we whipped up chocolate chip cookies in my small duplex kitchen. We each took a bite of a cookie at the same time, then both ran to spit it out in the sink, reaching for water to quench our sudden thirst.
“Becky, what did I do wrong?” Brenda asked, her Texas accent thick. “These taste like pure salt!”
I held up a clear canister that I’d filled with salt. (I never bothered with pesky things like “labels.”)
She looked at me, her eyes wide with confusion. “Who keeps salt in canister?”
All I could do, since I was laughing so hard, was to point to myself and shrug.
Eventually we both had children, and on a visit for lunch in her home, our kids everywhere around us, Brenda served this sweet-savory dish called Pineapple Chicken Stack-Ups. She thinks she may have found the recipe on the back of a Dole Pineapple can. Wherever she found it, for me, it was love at first bite. The toasted English muffin is smeared with a savory mayo dolled up with dill and chopped green onions, then layered with pineapple slices (fresh or canned), a piece of cooked boneless chicken (thighs or breasts or even tenders), a little more sauce and sprinkle of grated cheese… popped in the oven for about 10 minutes, and dinner is served. (All you need is a simple salad on the side.)
I went home from Brenda’s house and made this recipe that very evening and have been making them on a regular basis for 30 years now, as long as Brenda and I have been friends, as long as we’ve been laughing together about our own foibles . (I should mention she went on to become one of the finest nurses you can imagine. Since I still forget to label things, I decided not to inflict my personality on the medical world, and eventually turned to writing humor as a career.) I mentioned these Pineapple Chicken Stack Ups to Rachel the other day and she said, “I loved those! And see? There’s proof you DID actually cook for us when we were kids.” My youngest son, Gabe, chimed in as well. “I loved those things, too!”
You can make as many “stack ups” as you want (and can fit) on a cookie sheet by increasing the recipe, which is really easy to do. Because they spend very little time in the oven, they make a nice summer meal. Perfect for fancy ladies luncheons, too, as you can construct them ahead of time, and then pop them in the oven to heat and melt at the last minute. This recipe is also easily veganized by subbing Veganaise for the mayo; cooked vegan chik’n cutlets, and vegan cheese. I used fresh pineapple this time, but when the kids were young, and time short, I reached for a can of pineapple rings and the results were still yummy.
Brenda’s Pineapple Chicken Stack Ups
Makes 4 servings (If your gang is hungry, they might eat 2 of these each, making the yield just 2 servings)
Preheat oven to 350 degrees.
Ingredients:
2 English muffins, split into 4 halves, and lightly toasted (I prefer multigrain)
4 boneless chicken thighs or smallish chicken breasts , seasoned with salt & pepper, and cooked on both sides, in a skillet, in a little olive oil until golden brown (or a vegan “chik’n” substitute)
1/2 cup mayonnaise (vegans use veganaise )
2 T. chopped green onions
1 T. dried dill or 2 T. fresh dill
4 fresh or canned pineapple slices
1/3 cup grated cheddar cheese (vegans use a dairy-less cheese)
Directions:
Mix mayo, green onions and dill together in a small bowl. (Don’t skip the dill, it is truly what makes this dish special!) Spread the toasted muffin halves, cut side up, with a heaping Tablespoon of the may0-dlll-onion sauce. Place the muffins on a cookie sheet or large baking pan, leaving at least 2 inches between them. Next, place a slice of pineapple on each muffin. Then carefully lay one piece of boneless cooked chicken on top of the pineapple, followed by another scant tablespoon of mayo-dill-onion sauce and finally a heaping tablespoon of grated cheese on top of it all.
Stack Ups Ready for the Oven!
Carefully pop in the oven and let heat through until cheese is melted on top for about 10 minutes.
This was printed from: We Laugh, We Cry, We Cook
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The Title: Pineapple Chicken Stack Ups
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This was printed from: We Laugh, We Cry, We Cook
Becky Johnson
Rachel Randolph
We Laugh, We Cry, We Cook 