2 Ingredient Cookies

My sister, Julie, made these and suggested I try them. They are found on Pinterest. I loved them! They are good for a breakfast treat or after-school-snack. I just wouldn't recommend them for book group or Relief Society. They are best served right out of the oven!

Mix:

2 ripe bananas
1 cup quick oats

I added a handful of chocolate chips.

Form a ball the best you can with a spoon onto a cookie sheet. Bake at 350 for 15 minutes.

Chicken Tortilla Soup

Morning sickness is weaning. I hope I'm through with frozen meals and ready for some good home cooking! I can't look at another frozen Marie Callenders.

This meal is fast, easy, and yummy!

In your soup pot sauté for 5 minutes:

2 T olive oil
1 medium onion

Then add:

2 cups chicken (I use the rotisserie chicken from the deli)
2 cans Great Northern Beans, drained and rinsed
2 cups frozen corn
4 oz can green chiles
1/2 tsp cumin
1/2 tsp oregano
3 cups chicken broth

Bring to a boil and lower heat to simmer for 20 minutes. The last 5 minutes add:

1 cup half and half
chopped cilantro
juice of 1 lime (or more!)

Serve with a slice of avocado, tortilla chips, shredded cheese and sour cream!

You could also dump this all into the crockpot and cook on low!

Cream Cheese Filled Pumpkin Muffins

These are AMAZING! I found the recipe on Pinterest.

Mix the filling and set aside:

8 oz cream cheese, room temp
1 egg
1 tsp vanilla
3 T brown sugar

Mix the streusel topping and set aside:

4, 1/2 T flour
5 T sugar
3/4 tsp cinnamon
3 T pecans (I used sliced Almonds)
3 T butter, cut into flour mix

Now for the muffin. Mix:

2, 1/2 c flour
2 c sugar ( I used a little less)
2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt

Add:

2 eggs
1, 1/3 c pumpkin
1/3 c oil (try applesauce)
2 tsp vanilla

fill muffin tin with 1 T pumpkin mixture, then 1 T cream cheese filling, and then 1 T pumpkin mixture. Top with streusel. My tins were slightly heaping over. They were completely filled. Then bake at 375 for 25 minutes.

Hummus

This recipe is from the Joy of Cooking. It has a lemony light flavor. I really enjoyed it. I sent it with the kids for school lunch as a break from sandwiches.

Cover in water and let soak overnight:

3/4 cup dried chickpeas

Drain and place in a pan. Cover chickpeas by 2 inches of water. Bring to a boil. Reduce to a simmer for about 2 hours. Drain, reserving the cooking liquid. Transfer the chickpeas to a food processor and blend along with:

1/3 cup lemon juice
3 T tahini (I couldn't find this, so I added 2 T sesame seeds)
2 garlic cloves
1/2 tsp cumin
dash of salt

New Bread Trick

I tried something new when I made my wheat bread this week. Instead of letting the bread rise an hour and then letting the loaves rise on the counter I preheated the oven to 170 while I mixed the dough. When the dough was done mixing I put them into greased tins and turned off the oven. Then I put the loaves straight into the warm oven for 25 minutes. Then after 25 minutes I turned the oven to 350 and just LEFT THE LOAVES IN THE OVEN for another 30 minutes. They turned out moist and delicious and cut a lot of time off the baking process. Give it a try!

Mini Frittatas

Mix:

4 eggs
1/4 c half and half
1/4 tsp salt
any mix in you want (cheese, green onion, ham, shredded potato, peppers)

Spray mini muffin pan. Bake at 375 for 18 minutes.

Snickerdoodle Blondies

My friend MariLee found this recipe on Pinterest and made these for a ward function. They are amazing!

Mix:

2 c brown sugar
1 c butter, room temp
2 eggs, room temp (I just used mine straight from fridge)
1 T vanilla

Add:

2, 2/3 c flour
2 tsp baking powder
1 tsp salt

Pour and mold into greased 9x13 pan. Then mix and sprinkle on top:

2 T sugar
2 tsp cinnamon

Bake at 350 for 35-40 minutes

cut while warm

So chewey!