Wednesday, June 29, 2011

Homemade Hamburger Buns

I never thought I would be making my own hamburger buns. 
When I saw this recipe I thought I would give it a try, just once, just for fun. 
Now I am hooked. 
They are so good, I don't think I can eat a burger (or sloppy joe's or a sandwich) at home without one! 

40-minute Homemade Hamburger Buns 


1 1/2 tbsp yeast 
1 cup + 1 tbsp warm water 
1/3 cup oil 
1/4 cup sugar 
1 tsp salt 
3 cups white whole wheat flour 


 Combine the yeast and water and let stand for about 5 minutes until foamy.  
Then add in the oil, sugar, and salt. 

Add the flour, one cup at a time, stirring until all mixed in. 
Knead the dough for about 5 minutes or until dough is easy to work with. 

I like to stretch the dough out like below and then cut it into 10 even pieces. 
Make the pieces as round as possible and then place on a lightly greased cookie sheet. 
Cover with a towel and let stand in a warm place for about 20 minutes. 
If I have more time, I allow to rise for about 30-40 minutes but 20  minutes works out fine. 

Bake at 425 for 8-10 minutes or until golden brown. 

Grill up some burgers or make some Sloppy Joe's and eat up! 

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Monday, June 27, 2011

Brown Sugar Barbecue Chicken in the Crock-pot

Summer is here, the weather is hot, so we like to barbecue.
My husband sometimes gets home from work too late to barbecue so this is a great alternative.
This chicken is delicious all by itself, but would also make a great sandwich.

     Brown Sugar Barbecue Chicken in the Crock-pot 


1 lb. boneless, skinless chicken breasts (I used 2 large pieces of chicken)
1 can condensed tomato soup
3 tbsp brown sugar
1 tbsp worcestershire sauce
3/4 cup vinegar
1/2 tsp salt
1/4 tsp dried basil


1. Combine all ingredients, except chicken, in a bowl.

2. Place chicken in crock pot, pour mixture over chicken and mix well to coat pieces.

3. Cook on low for 6-8 hours.

4. Serve with some fries and veggies.

This post is linked to
Mangia Mondays 
Make a Food-e-Friend Mondays 

Sunday, June 26, 2011

Friday Night Dessert Night #15: No Bake Cookies

I have made these twice already and not always on a Friday! ;) 
They are so easy and so good and bite sized!!! 

Chocolate Peanut Butter No Bake Cookies 


1/4 cup unsalted butter 
1 cup white sugar 
1/4 cup cocoa powder 
1/4 c 1% milk 
1/2 cup peanut butter 
1 1/2 cup oats (quick or rolled) 
1 tsp vanilla 


1. In a medium saucepan, combine butter, sugar, cocoa, and milk and bring to a rolling boil. Boil for 1 minute. 

2. Take off heat and add in peanut butter, stirring until melted. 

3. Add oats and vanilla and stir completely. 

4. Drop by tablespoons, or small cookie scoop, onto wax or parchment paper. Allow to cool. 
Makes about 24 bite sized cookies. 

5. Eat up! 

I store mine in a tupperware container and they stay good for about 4 days.  

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Friday, June 24, 2011

Homemade Lemonade

This is by no means low calorie but we have never made homemade lemonade before and we have tons of lemons so we thought we should give it a try. 
I am glad we did! 

Best Ever Lemonade 
recipe adapted from Random Thoughts of a Supermom 


1 3/4 cup sugar 
7 1/2 cups water 
2 cups freshly squeezed lemon juice*


1. In a small sauce pan combine sugar with one cup water and bring to a boil. 
Sugar will dissolve. 
Allow to cool to room temperature and then put in the fridge until ready to use. 

 2. Meanwhile, squeeze lemon juice out of the lemons. 
We used 8 lemons. 
After squeezing the juice out, run juice through a strainer to get out all the seeds that snuck by! 

3. Combine lemon juice, sugar mixture, and remaining 6 1/2 cups water. 
Stir and serve over ice. 

*The original recipe calls for 1/2 cup more water, 1/2 cup less lemon juice
but I like my lemonade just a little sour!

I'm linking up here...

This Week's Favorites

These are some of the recipes I have been eye-balling this week. 

from Shugary Sweets

from Alli 'n Son



from Heavenly Homemakers 

from Finding Joy in My Kitchen 
(This is the crock pot right now!)

I'm linking up with Favorite Friday Finds at Finding Joy in My Kitchen. 

Wednesday, June 22, 2011

Turkey Burger Ring

So this delicious recipe is big. By this I mean, it can feed quite a few people, but it also makes good leftovers so you can make it for your family and then enjoy it again the next day for lunch.
When I first saw it, I thought it would be great for some kind of party but we had to try it out first to make sure it was good...and it is! 

Turkey Burger Ring 
recipe adapted from Jam Hands


1 pound ground turkey
1/4 cup diced onion  
1/4 cup ketchup 
1 cup shredded reduced fat cheddar 
2 packages reduced fat crescent rolls 


1. Preheat oven to 375 degrees and cook turkey and onion in a frying pan until browned. 

2. Add about 3/4 cup of the cheese and ketchup to the meat. Stir well. 

3. Arrange crescent rolls like below. Abby thought this was great because it looks like a sun! 

4. Spread turkey mixture on the circle and then fold pointed edges toward the middle of the circle. 

5. Sprinkle with remaining cheese. 

6. Bake for 20-25 minutes or until golden brown. 

7. For a party, I would have filled the center of the ring with lettuce and tomato. 
But, my family liking their burgers plain as can be, I served it as is and made a side salad instead. 

This post is linked to: 

Tuesday, June 21, 2011

Father's Day Peanut Butter Pancakes

Pancakes and Waffles are a weekend favorite for us. 
When I told Abby it was Father's Day, I loved her idea (and I am sure Lucy would agree). 
She said, "Dad needs a special breakfast!" 
So after some searching, this is what we all thought would be his favorite...Peanut Butter Pancakes!

Peanut Butter Pancakes
recipe from Crepes of Wrath


1 cup all purpose flour 
1 tbsp baking powder 
1/2 tsp salt 
2 tbsp sugar 
1 egg 
1 cup, plus 3 tbsp milk (plus more if batter is too thick) 
1/2 cup peanut butter, melted 
2 tbsp vegetable oil 
1 tbsp butter 


1. In a large bowl, mix together the dry ingredients. In a separate bowl, whisk all the wet ingredients. Combine the two. If batter seems too thick add some extra milk, one tablespoon at a time, until batter is thinner.

2. Heat the griddle over medium heat and spread 1 tablespoon of butter on the griddle using a paper towel. Pour 1/4 cup of batter for each pancake onto to griddle and allow to cook 3-4 minutes per side. They don't bubble like regular pancakes so watch closely! Makes 10-12 pancakes.

3. Serve with warm maple syrup and chocolate chips on top!

*I usually put chocolate chips in our pancakes, but this time I was afraid it would take away from the peanut butter flavor. Next time, I will give it a try and let you know how it goes!

This post is linked to:
Tempt My Tummy Tuesdays 
A Little Birdie Told Me...

Monday, June 20, 2011

Strawberry Lemonade Mini Muffins

What else is there to do when you have an abundance of lemons and strawberries besides make strawberry lemonade muffins?

We made these delicious little bits of goodness last week for breakfast. They stayed good in the fridge for about 5 days so we were able to enjoy a few each morning with some fruit and yogurt. 

Strawberry Lemonade Mini Muffins 
recipe adapted from Debbie Does Dinner Healthy


2 cups white whole wheat flour 
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt 
6 tbsp butter 
1 cup sugar 
2 tbsp lemon zest 
2 eggs 
1 tsp vanilla
1/2 cup freshly squeezed lemon juice 
1 cup fresh chopped strawberries (You can add more but that's all I had!)


1. Preheat the oven to 500 degrees and spray mini muffins tins with non-stick spray. 

2. Rub the lemon zest into the sugar (with your fingers or a spoon). Cream the lemon sugar with the butter and add eggs and vanilla. Mix in lemon juice. 

3. Combine all dry ingredients and then add to the wet mixture. Stir until just combined and then fold in strawberries. 

4. Using a tablespoon, spoon the batter into muffin tins. Bake for 5 minutes at 500 then reduce temperature to 350 and cook for 5 more minutes. 

Eat up! 

This post is linked to: 

Saturday, June 18, 2011

Baked Peach Oatmeal

We love baked oatmeal. 
Recently we have tried three kinds: 
Baked Apple Oatmeal, Chocolate Chip Baked Oatmeal and 
Baked Peach Oatmeal (the one I am going to share today). 

My husband loves Quaker Peaches and Cream Oatmeal so when I found this oatmeal recipe (and I had ripe peaches) I knew we had to give it a try. 

Baked Peach Oatmeal 
recipe adapted from


1 1/2 cups milk 
1/2 tbsp vanilla 
2 eggs 
2 1/2 cups oats (quick or rolled) 
1/2 cup brown sugar 
2 tsp baking powder
1 1/2 tsp cinnamon 
1/4 tsp salt 
1 cup fresh peach, chopped 


1. Whisk together the milk, vanilla, and eggs. 

2. Add all other ingredients except the peaches. Stir until well combined.

3. Stir in peaches and pour into an 8 by 8 greased baking dish.

4. Refrigerate over night or at least 3 hours. 

5. Place cold dish in cold oven and then turn oven on to 350 degrees. Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.

6. Serve warm. 

This post is linked to:


Friday, June 17, 2011

Friday Night Dessert Night #14: Fat Free Vanilla Soft Serve

Summer is here. 
It is hot! 
Baking is not always going to be an option so I am looking forward
 to making some different ice creams and no-bake desserts this summer! 

To kick off summer (today was my last day of school!) we made Fat-Free Vanilla Soft Serve. 
The great news about this recipe is you can make it even if you don't have an ice cream maker 
and it is super easy.  For directions without an ice cream maker check out the original site where I found the recipe

Fat-Free Vanilla Soft Serve 


1 pint fat-free half and half
1 can fat-free sweetened condensed milk
1 tsp vanilla 


 Pour all ingredients into an ice cream maker and mix well.  Turn on for about 20 minutes. Using a spoon, scrape ice cream into a air tight container with a lid. Cover and freeze for about 4 hours. 
Top with favorite toppings!

Although this recipe is fat free, it is definitely not low calorie (but one out of two will do)!

This post is linked to:
Sweet Tooth Friday
Weekend Show Off Party
Sweets for Saturday
Sweet Indulgences Sunday

This Week's Favorites

These are some of the recipes that I found this week and hope to try in the very near future...

Baked Sugar N' Spice Donuts
Lady Behind the Curtain 

Sweet Luvin' In the Kitchen 

This Chick Cooks 

Gingerbread Girl 

Sweet Little Smoothie

I'm linking up here...
Friday Favorite Finds

Wednesday, June 15, 2011

English Muffin Toast and Lighter Spinach and Feta Frittata

We love breakfast for dinner around here and this week I decided to try something besides the regular eggs and toast. I started the day by making English Toast Bread and then made a scrumptious Frittata!

A little note about me and bread...I am not a huge regular-buy-at-the-store bread fan. I like fancy restaurant breads and homemade breads, but I am no bread baker. Yeast and I do not get along. So, after two attempts, this bread finally turned out delicious and I will be making it often! And I just might turn into a bread baker after all. I enjoyed it (the second time, when it turned out right!). 

English Muffin Toast Bread


1 1/2 cups white whole wheat flour 
1 1/2 cups white flour 
1 tbsp sugar 
1/4 tsp baking soda 
1 tbsp instant yeast 
1 cup milk 
1/4 cup water 
2 tbsp olive oil 
cornmeal, to sprinkle in the pan 


1. In a large mixing bowl whisk the flour, sugar, salt, baking soda, and instant yeast together. 

2. In a separate microwave proof bowl combine milk, water and oil. Heat to between 120 and 130 degrees (I put the bowl in the microwave for 1 minute and that worked perfect). 

3. Pour the hot liquid over the dry ingredients. Beat at a high speed for 1 minute, the dough will stay soft. 

4. Spray a loaf pan with non-stick spray and sprinkle corn meal on the bottom and sides. Scoop the dough into the pan and spread evenly. 

5. Cover the pan and allow to rise for about 45 minutes to an 1 hour. 

6. Bake the bread at 400 degrees for 22-27 minutes or until it's nice a golden on top. 

7. Wait 5 minutes after baking and remove bread from pan. Cool completely before slicing and serve with a yummy Frittata (see below). 

Lighter Spinach and Feta Frittata 
recipe adapted from


2 large eggs 
8 egg whites (I used liquid egg whites, 1 carton)
10 oz frozen spinach, thawed, squeezed dry 
3.5 oz low fat crumbled feta
2 tbsp parmesan 
salt and pepper to taste 


1. Spray a 9-inch skillet with non-stick spray. 

2. Beat eggs and add salt, pepper, cheeses and spinach. Mix well. 

3. Pour egg mixture into skillet. Cook until bottom sets, about 5 minutes or so. 

4. Hold a large plate over the skillet and invert the frittata on the plate and slide back into the skillet. 

5. Cook about 5 more minutes or until toothpick inserted in the middle comes out clean.

6. Serve hot with some English Muffin Toasting Bread. 

*The English Muffin Toasting Bread lasted about 4 days! 
We ate it with Nutella some days and peanut butter the other days to
 make some delicious breakfasts!

This post is linked to...