Monday, January 31, 2011
The Numbers Are Against Us
Sunday, January 30, 2011
Recipe 4: Fudge Frosting

Recipe 3: Flavorful Pot Roast

Friday, January 28, 2011
To My Little Ella Bella
Wednesday, January 26, 2011
The Yellman's
Sunday, January 23, 2011
This Is For My Mom
Recipe 2: Big Batch Pancakes

Big Batch Pancakes
Makes: 30 Pancaes
4 cups all-purpose flour
8 Tbs sugar
8 tsp baking powder
2 tsp salt
2 eggs
4 cups milk
1 cup canola oil
2 tsp vanilla
- Heat your pan or griddle to medium low heat.
- Combine all of the dry ingredients and mix together. Next, add in the liquids and eggs. Mix until smooth.
- Pour the mix onto the griddle by scant 1/3 cup. When bubbles form on top, turn over and cook until golden.
- To flash freeze pancakes allow to cool on a wire rack. Once cooled, place pancakes, 6 at a time, on a large cookie sheet. Put them in the freezer for 15 minutes. Remove and place in an air tight storage container or freezer bag and put back into freezer until ready to use. Continue until all pancakes have been “flash frozen”. Why flash freeze? Why not skip that step and just stick them in the freezer? Flash freezing each pancake individually allows you to stack them after wards for storage without each pancake sticking to each other. That way, of you want to take out 1 pancake or 5, you can grab them each individually without worrying about breaking and sticking.
If you want to see where I found the recipe go Here
I give this recipe 3 stars! One star for taste, my kids love them and they taste like the Krusteaz pancake mix. Another star for being pretty easy to make. It took long time to make 30 pancakes, but I love that there are a bunch of pancakes in my freezer that I can make in less than a minute on a busy morning. I am also giving it another star for cost, its way cheaper than buying a box of Eggo waffles and I already had all of these ingredients in my house. I am not giving it a star for being healthy because there was nothing that made this recipe extra nutritious. But overall its a keeper and I would highly recommend this as a freezer option.
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Thursday, January 20, 2011
Recipe 1: Roasted Eggplant Marinara with Spaghetti Squash

Ingredients
1 medium firm eggplant, halved lengthwise
Salt
Pepper
EVOO - Extra Virgin Olive Oil
1 head garlic
2 red bell pepper
1 28-ounce can fire-roasted tomatoes, whole
2 large spaghetti squash
Split squash lengthwise and roast cut-side down on baking sheet 45 minutes to 1 hour, until the squash flesh is very tender. Drizzle eggplant halves with EVOO, salt and pepper and roast face down on a baking sheet. Cut heads of garlic to expose cloves at ends, then drizzle liberally with EVOO, salt and pepper. Wrap in foil and place alongside eggplant. Roast 40-45 minutes.
Char peppers over open gas burner flame. Transfer to a bowl and cover, until cool enough to handle. Peel and seed the peppers, then roughly chop.
Scoop eggplants and add to a food processor with garlic and peppers.
For squash, split squash lengthwise and roast cut-side down on baking sheet 45 minutes to 1 hour, until the squash flesh is very tender. Flip squash over and shred the squash into spaghetti like strands with tines of a fork, leaving squash in shells. Dress the squash evenly with marinara
Heat fire roasted tomatoes in a sauce pan on medium-high heat and crush up with a potato masher. Stir vegetable puree in with tomatoes and heat through.
I give this recipe 3.5 stars because Mike and I really liked it, but the kids didn't so it only gets a half star for that. But it was really easy to make, it only costs about $6, and it is really healthy! I will definitely make this again!
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