Triple Chocolate Surprise Brownies

Preheat oven to 350. Put ONE CUP BLACK BEANS, rinsed and drained, 2 TBSP LIGHT OLIVE OIL, 1/2 c THAWED AND SQUEEZED DRY FROZEN SPINACH, 1/4 C APPLESAUCE, 2 EGGS, 1 EGG YOLK, 3/4 C SUGAR, 3 TBSP UNSWEETENED COCOA POWDER and 1 1/2 TBSP INSTANT ESPRESSO POWDER (I use cocoa in place of this) in a food processor, pulse for one minute until smooth.

Microwave 3 OZ CHOPPED BITTERSWEET CHOCOLATE (I use dark choc chips) and 2 TBSP BUTTER in a glass bowl, stirring every 30 seconds or until smooth. Cool for 5 minutes.

Add above chocolate mixture, 2 TSP PURE VANILLA EXTRACT, and 1/2 TSP SALT to processor. Pulse to blend.

Transfer to a bowl. Stir in 1/2 C FLOUR and 1/3 C (or more) DARK CHOC CHIPS. Pour into an oiled 9x13 inch pan. Can top with 1/3 C CHOPPED PECANS (I don't use). Bake 25-30 min. Cool for 15 min.

Recipe Shared by: Kimberly Levitan, Leawood, KS
Recipe Source: Melissa D'Arabian (Food Network)

I can't say these are "great" but my kids love them and I eat them too!

Watermelon Pops

Puree 1/4-1/2 of a watermelon (seeds and all)
Strain it through a sieve over a bowl to get all the liquid out...it takes a few minutes, and you may have to stir it to get all the juice. Discard solids.
Squeeze one whole large lemon into the watermelon juice
Add sugar (optional) to taste...I added a tablespoon

Freeze into pops.

I'm thinking this would also be good with a lime! Completely FAT FREE...and watermelon is a natural diuretic!

Shared by: Bree Ginden, Stillwell, KS
Recipe Source: Yours Truly

Oat Snack Mix

1/2 c butter or margarine
1/3 c honey
1/4 c packed brown sugar
1 tsp cinnamon
1/2 tsp salt
3 c. oat cereal (I used whatever was left in my pantry...Cheerios, heart to heart o's)
1 1/5 c (or more) old fashioned oats
1 c. chopped walnuts (optional)
1/2 c. (or more) dried cranberries
1/2 c (or more) choc. covered raisins
anything else you can think of that might work....other nuts, dried fruit, etc

Melt butter in saucepan on stove. Add honey, brown sugar, cinnamon and salt and mix till sugar is dissolved. In lrg bowl mix together 3 cups oat cereal (any cereal would do actually). Pour butter mixture over and mix till all is coated. Bake in lrg 9x 11 or larger dish. 275 degrees. 45 min. Stir every 15 minutes or so. Allow to cool when done and continue to stir every so often while it is cooling. Add cranberries, raisins and nuts when cooled.

Recipe shared by: Kimberly Levitan, Leawood, KS
Recipe Source: too frazzled to remember

Maple-Roasted Chicken With Sweet Potatoes

Serves 4

Ingredients
1 3 1/2- to 4-pound chicken, cut into 8 pieces
1 yellow onion, cut into 1-inch wedges
2 small sweet potatoes, peeled and cut into 1-inch chunks
2 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons maple syrup
6 sprigs fresh thyme

Directions
1. Heat oven to 400° F.
2. Rinse the chicken and pat it dry. Arrange the chicken, onion, and sweet potatoes in a 9-by-13-inch baking dish. Drizzle the oil over the chicken and vegetables and season with the salt and pepper. Toss to coat. Drizzle with the maple syrup and top with the sprigs of thyme.
3. Roast, stirring the vegetables once, until the chicken is cooked through, about 1 hour, 15 minutes. Let rest for 10 minutes before serving.
Tip
The maple glaze can also be used with a whole chicken or Cornish game hens.
Nutritional Information
Calcium 59.39mg; Calories 625.18; Calories From Fat 49%; Carbohydrate 19g; Cholesterol 222.91mg; Fat 34.5g; Fiber 1.41g; Iron 3.98mg; Protein 56.66mg; Sat Fat 8.64g; Sodium 457.81mg

Shared by: Amy Hollander, Frisco, TX
Recipe Source: too frazzled to remember

Corn Casserole

½ cup margarine
15 oz. corn with liquid
15 oz. cream corn
8.5 oz jiffy cornbread mix
2 eggs slightly beaten
1 cup sour cream
1 cup grated cheddar cheese

Preheat oven to 350. Melt margarine in 9x13. Add corn, cream corn and corn bread. Mix gently with a fork. Add eggs. Drop sour cream and fold gently. Sprinkle cheese on top. Bake for approximately 30 min. or until firm in the middle.

Shared by: Debbie Block, Leawood, KS
Recipe Source: Too frazzled to remember

Baked Potato Soup

Ingredients:
2 medium potatoes, baked and cooled
1 can (14-1/2 ounces) chicken broth
2 tablespoons sour cream
1/8 teaspoon pepper
1/4 cup shredded cheddar cheese
1 tablespoon crumbled cooked bacon or bacon bits
1 green onion, sliced

Directions:
Peel potatoes and cut into 1/2-in. cubes; place half in a blender. Add broth; cover and process until smooth. Pour into a saucepan. Stir in sour cream, pepper and remaining potatoes. Cook over low heat until heated through (do not boil). Garnish with cheese, bacon and onion. Yield: 2 servings.

Recipe shared by: Adrienne Lasky, Plano TX

Recipe Source: too frazzled to remember

Scrambled Eggs and Rice

(Serves 4 kids ages 4 to 5)
7 Eggs
2 Cups Cooked Rice
3 TB Butter (I use Country Crock Churn Style)
1/2 t Cracked Pepper1 t
Salt

Beat the eggs thoroughly with salt and pepper. Melt the butter in anon-stick pan over medium high heat. Pour the egg mixture into the pan andlet cook for approximately 30 seconds or until it starts to bubble then stirwith spatula and repeat until 1/2 liquid and half coagulated. Add rice andbreak it up by scrambling with the eggs. Turn down heat to medium andcontinue to scramble until cooked to desired doneness.

Most kids will absolutely LOVE this recipe. I grew up on it and enjoy it tothis day! Yeah, I'm a frazzled dad, but I love to cook and I like to thinkI am pretty good at it. You can adjust the salt and pepper to your liking.

Shared by: Eric Smith, Shawnee, KS
Recipe Source: Family recipe

Monkey Muffins

1.) Preheat oven to 350 degrees.
2.) Mash 4 bananas.
3.) Put 2 cups of flour (I use whole wheat flour) and 1 tsp baking soda in a small bowl.
4.) Put ½ cup butter (softened) and 1 cup sugar in large bowl. Beat until creamy.
5.) Add 2 large eggs. Mix.
6.) Add bananas, 1 tsp salt, 1 tsp vanilla. Mix well.
7.) Add flour mixture and ½ cup sour cream. Mix well.
8.) Fill muffin cups ½ full and bake for 15-18 minutes.

Shared by: Jennifer Wayer, Lenexa, KS
Recipe Source: A parenting Magazine

Zucchini chocolate muffins

Clearly I am on a zucchini kick these days. I could have eaten this entire batch myself! But instead, I shared one or two...

Preheat oven to 325

2 1/2 c flour
4 tbsp cocoa powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1/2 c milk
1/4 tsp white vinegar
1/2 c or 1 stick unsalted butter, softened
1/2 c vegetable oil
1 3/4 c granulated sugar
2 eggs
2 tsp vanilla extract
2 c peeled, finely grated zucchini
1 c (or more for chocolate lovers) semisweet chocolate chips
1/4 c chopped pecans, optional

Spray or line muffin tins (about 24). Preheat oven to 325

In medium bowl, blend flour, cocoa powder, baking soda, cinnamon and salt. Set aside.

Stir together milk and vinegar in small bowl and set aside

in large bowl, beat butter, oil and sugar on medium speed for 3 minutes or until light and fluffy

Add eggs and vanilla and beat until combined. Add milk mixture and beat well

on low speed, gradually add flour mixture and beat until just combined. Stir in zucchini and 1/2 the chocolate chips. Fill muffin tins about 2/3 full then sprinkle with remaining chips and nuts if you are using them

bake 20-28 minutes. Cool on wire wrack

recipe shared by: Kimberly Levitan, Leawood, KS
Recipe Source: Family Circle magazine

Zucchini Cheddar Bread

It's not often I can say that I make food that actually looks pretty. But this bread is truly something that was so yummy and pretty. I would serve it for company with a brunch or lunch. Wondering if it could be made as biscuits instead of a loaf...

Position rack in center of the oven. Preheat to 350. Grease 9x5 inch or 8 cup loaf pan.

Whisk together thoroughly in large bowl:
3 cups flour
4 tsp baking powder
1 tsp salt
1/2 tsp baking soda

Add and toss to separate and coat with flour mixture (above):
1 cup (or more) coarsely shredded zucchini
3/4 c (or more) sharp cheddar cheese, grated
1/4 c scallions, chopped
3 Tbsp fresh parsley, chopped
1 Tbsp fresh dill

Whisk together in another bowl:
2 large eggs
1 c buttermilk
4 Tbsp (1/2 stick) melted butter

Add to flour mixture and mix with a few light strokes just until dry ingredients are moistened. Do not overmix- the batter should not be smooth and will look lumpy. Bake about 55-60 minutes. Let cool before taking out of pan

Next time I would add a bit more zucchini and cheese than called for but this was yummy!

Recipe shared by: Kimberly Levitan, Leawood, KS
Recipe source: Joy of cooking cookbook

Slow Cooker Tangy Chicken

6-8 chicken leg quarters seasoned with salt and pepper (any parts of chicken can be used but "bone in" really turns out the best)

Sauce:
Combine the following and pour over chicken in a slow cooker

1 onion (or less) chopped
1 can stewed tomatoes
1/2 c. ketchup
2 tbsp cider vinegar
2 tbsp brown sugar
2 tbsp Worcestershire sauce
1 tsp or 1 cube chicken bullion

Cover and cook on low for 6-8 hours (my slow cooker NEVER takes this long. I only needed 4 hrs)

To thicken sauce: 30 minutes before serving, turn the slow cooker to high. Combine 2 tbsp cornstarch and 2 tbsp water and add to sauce. Cook until sauce is thickened.

Shared by: Kimberly Levitan, Leawood, KS
Recipe Source: from a co worker back in the day....

Santa Fe Chicken Wraps

Wrap ingredients:
1 lb chicken, cooked and cubed
½ cup grape tomatoes, quartered
1 cup corn
1 cup chopped lettuce
1 can black beans
1 cup cheddar cheese (I use a cheddar/jack blend)

Sauce:
½ cup BBQ sauce (I use Jack Stack’s original)
½ cup ranch dressing (We love Hidden Valley Buttermilk Ranch)

Spoon ingredients onto a wrap, drizzle sauce over the top, and roll it up! Yummy warm or cold!

Recipe shared by Jennifer Wayer, Lenexa, KS
Recipe Source: Kraft

Southern Living Creamy Chicken Casserole

3 cups chopped/cooked chicken (once I just used 2 larger breasts and it was enough - I did season the breasts when I cooked them.
1 - 10 1/2 oz can of cream of chicken soup, undiluted
1 - 8 oz carton of sour cream
1 tablespoon poppyseeds
1 1/2 cups crushed round buttery crackers (like Ritz). Put in ziplock to crush
1/4 cup butter or margarine, melted

Combine the first 4 ingredients. Spoon into a lightly greased 11 x 7 or 8 x 10 baking dish. Combine crushed crackers and butter and sprinkle over chicken mixture. Bake uncovered at 350 degrees for 30 minutes. 4 servings shared by Jill Kimbrel, Liberty

"Potato" Pancakes

I REALLY don't like to make potato pancakes. I always end up getting a grease stain somewhere and the house smells for days. But....I do make the sacrifice every so often because there is nothing better than being able to open my freezer and give about 5 good vegetable choices to my child each day and all I have to do is reheat! (I freeze EVERYTHING by the way! If you ever saw my freezer you would think it was attacked by zip lock bags!) So...this is not much of a recipe but more of a "throw anything in and see what happens" recipe. Here is what I do:

a few small potatoes (or less depending on what else you add), grated
2 or so carrots, grated
1 zucchini, grated
about 1/2 block of cheese, any kind, grated
2 eggs
1/2 cup(ish) bread crumbs
1 chicken breast or a few tenders cooked and pureed in Cuisinart until pretty finely chopped

Mix everything together and fry small, flat clumps in oil. For those of you who have never made potato pancakes, you will be tempted to keep checking them and flipping them but DON'T. Try to only flip them once allowing each side to brown. Lay finished pancakes on paper towels to drain grease. Then move them onto cookie sheet, place in freezer until slightly frozen then transfer to zip lock. These sound totally random and gross, I know, but they really aren't bad! Dylan loves them! However, he did see that I was sneaking carrots into it so we will see if he requests them again any time soon.....

Shared by Kimberly Levitan, Leawood, KS
Recipe Source: yours truly

Chicken Pot Pie

1 tablespoon olive oil
1 small yellow onion, chopped
4 medium garlic cloves, minced
3/4 teaspoon dried thyme
1 tablespoon all-purpose flour
1 cup chicken stock
1 jar alfredo sauce
3 cups shredded roast chicken (from a rotisserie chicken)
1 package (10 oz) frozen mixed peas and carrots
1 refrigerated pastry circle or sheet for 9-inch pie
1 egg, lightly beaten

Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil. Make the potpie: heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, and thyme and season lightly with salt and pepper to taste. Cook, stirring frequently, until the onion is soft, about 5 minutes. Add the flour and continue to cook, for about 1 more minute. Add the stock and stir until well incorporated and slightly thickened, about 5 more minutes. Remove the pan from the heat, add the next three ingredients. Stir to combine and set aside.

Prepare the pastry: unroll the pastry circle and put a 1 1/2 quart casserole dish on top. Trace with a knife in a circle around the bottom of the dish, about 1 inch wider.

To assemble: fill the casserole dish with the pot pie mixture. Drape the pastry on top and gently crimp to seal. Brush the pastry with the beaten egg.To bake: place the potpie on the prepared baking sheet and bake until the crust is golden, about 35-40 minutes. Let stand for 10 minutes before serving.

To freeze: Do not brush the pastry with the beaten egg before freezing. Cover with foil and freeze.To bake from frozen: Bake covered with foil, in a 425 degree oven for about 30 minutes. Remove the foil, brush with the beaten egg, and continue baking until the crust is golden, about 30 minutes.

Shared by Amy Bryant, Olathe, KS (the creator, herself, of http://www.calminthekitchen.blogspot.com/!)
Recipe source: yours truly

Chicken Tetrazzini

Coarse salt and ground pepper
3 tablespoons butter
8 oz white mushrooms, sliced
1/4 cup all-purpose flour
1 1/2 cups milk
1 cup reduced-sodium chicken broth
1 1/2 cups grated Parmesan cheese
1/4 teaspoon dried thyme leaves
1/2 a box linguine noodles, broken in half
2 cups shredded chicken (from a rotisserie chicken)
1/2 a package frozen peas

Directions: Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 1 tablespoon butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside. Make sauce: In same saucepan, melt remaining 2 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk and broth. Bring to a boil; reduce to low, and add 1 cup Parmesan and thyme. Season with salt and pepper. Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Put in a shallow 2-quart baking dish; sprinkle with remaining Parmesan.

To Bake: place in a 400 degree oven for approximately 30 minutes or until the top is browned.

To freeze: After placing pasta mixture in baking dish and sprinkling with Parmesan (step 3), cool to room temperature. Cover tightly with aluminum foil, and freeze up to 3 months. To bake from frozen: Bake, covered with foil, at 400 degrees, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more. Serve.To bake from thawed: Thaw overnight in refrigerator. Bake, covered with foil, at 400 degrees, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes.

You can double this recipe if you want to make one to freeze too!

Shared by Amy Bryant, Olathe, KS (the creator, herself, of http://www.calminthekitchen.blogspot.com/!)
Recipe Source: yours truly

Great Sites!

one of my favorite sites for baby food ideas....
http://www.wholesomebabyfood.com/

And the sister site for toddler food ideas....
http://www.wholesometoddlerfood.com/

Shared by Kimberly Levitan, Leawood, KS

Three Cheese Chicken Penne Pasta Bake

1-1/2 cups multi-grain penne pasta, uncooked
1 pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, drained
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA 1/3 Less Fat Cream Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. KRAFT Grated Parmesan Cheese

HEAT oven to 375ºF.
COOK pasta as directed on package, adding spinach to the boiling water the last minute.
COOK and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in cream cheese.
DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.

Shared by Jennifer Markey, Prairie Village, KS

Recipe source: www.kraft.com

Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

2 cans cream of mushroom soup
2 cans chopped cooked chicken
1 (9-10 oz) pkg frozen mixed veggies
1 tsp seasoned pepper or garlic pepper
2 ½ c dried egg noodles

In Crockpot, gradually stir 5 cups water into soup. Stir or whisk until smooth. Stir in chicken and veggies and seasoned pepper. Cover; cook on low for 6-8 hrs or on high for 3-4 hrs.
If using low, turn to high. Add noodles Lower and cook for 20-30 minutes

Shared by Jennifer Markey, Prairie Village, KS
Recipe source : too frazzled to remember

Cheesy Cauliflower and Shells Casserole

8 oz small shell pasta

2 ½ c skim milk, divided

1 head cauliflower, broken into florets

1 tsp Dijon mustard

2 c shredded light cheddar

¼ c flour 8 oz Canadian bacon, diced

¼ tsp dried thyme

¼ c grated parmesan cheese

Pinch nutmeg

Preheat oven to 400. Coat a 2 qt baking dish with cooking spray. Bring a large pot of lightly salted water to a boil; add pasta and cook 4 minutes. Add cauliflower and cook another 3-4 minutes, until pasta is al dente and cauliflower is crisp-tender. Drain. Meanwhile, combine flour, thyme, nutmeg and ¼ c milk in a small saucepan, stirring until smooth. Place the pan over med heat and slowly whisk in the remaining milk and mustard. Cook, stirring, 7-8 minutes, or until mixture is thick and smooth. Remove from heat and stir in the cheddar cheese and bacon. Combine the pasta-cauliflower and sauce and transfer to the prepared baking dish. Sprinkle with the Parmesan and bake 10 minutes, or until lightly browned

Shared by Jennifer Markey, Prairie Village, KS

Recipe Source: Family