Banana Bread Waffles

Recipe adapted from Mother Thyme.

We all decided we would rather have just banana bread or waffles rather than this hybrid.  If you're looking for a variation, this definitely tastes just like banana bread hot off the waffle iron.


2 cups whole wheat flour
2 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon
Pinch of nutmeg
1 cup milk
2 ripe bananas, mashed
2 large eggs
1/4 cup vegetable oil
1 tsp vanilla extract

In a large bowl, mix flour, sugar, baking powder, baking soda, cinnamon, and nutmeg.

In a medium bowl, mix milk, eggs, vegetable oil, and vanilla extract.

Stir wet ingredients into dry ingredients until smooth and combined.

Follow waffle maker instructions to cook waffles.

Top as desired.


Tips and Hints:
*I tend to use whole wheat flour instead of white flour whenever possible.  I personally think it tastes better, and it's so much healthier.  If you don't like as wheaty a flavor or texture, you can divide the flour between wheat or white as desired.
*This makes a very thick waffle batter.  Don't overfill your waffle maker or you'll have batter everywhere.
*I used my stand mixer to mix the batter and didn't bother mashing the bananas.  Just throw them in whole and let the mixer mash as it mixes.
*You can top these with maple syrup, fruit and whipped cream, or butter and cinnamon sugar.  Or you could channel Elvis and put peanut butter on top!

Iced Hot Chocolate

Recipe adapted from Parenting Magazine.

The original recipe was a little too strong for my milk chocolate-loving family.  I've adapted it here to make it a little more milky, sweeter, and less bitter.  The original proportions are included below if you prefer a darker, richer drink.


1/4 cup unsweetened cocoa powder
1/4 cup plus 1 Tbsp sugar
1 1/4 cups low-fat milk
2 cups ice cubes
whipped cream

Combine cocoa powder and sugar in blender.  Add milk and blend for about 20 seconds to combine.  Add ice gradually, blending after each addition, until you have a thick slush.

Pour into 4 glasses and top with whipped cream.  Serve with a straw and a spoon.


Tips and Hints:
*The original recipe called for 1/2 cup cocoa powder, which makes for a much more hot chocolate flavor.  I loved it as it was, but the kids (and my husband) voted for a lighter chocolate.
*If the drink is too thin after adding two cups of ice, add up to another cup of ice to thicken.  If it's too thick, you can add another 1/4 to 1/2 cup milk to thicken.

Vanilla Hunny Shake

Original Recipe from Family Fun Magazine.

It only took one sip for all of my kids to declare this a keeper!  This tastes like a vanilla milkshake, but the honey and cinnamon give it an extra exotic flare.


1 cup vanilla ice cream
1/2 cup milk
1 tsp honey
pinch cinnamon

Combine all ingredients in a blender and process until smooth.  Pour into two tall glasses and serve immediately.


Tips and Hints:
*I doubled the recipe, but used about 3/4 cup milk for the double batch.  This made a thicker, richer shake.

Fruity Yogurt Drink

Original Recipe from Kraft Food and Family.


2 cups vanilla low fat yogurt
2 cups frozen strawberries
5 cups cold water, divided
1 pkt (makes 2 quarts) lemonade flavor drink mix (like Crystal Light)

In blender, combine yogurt, strawberries, 1 cup cold water, and drink mix.  Blend on medium speed until smooth.

Pour into a large pitcher and add additional 4 cups cold water.  Stir to combine.  Serve over ice if desired.  Makes 8, 1 cup servings.


Tips and Hints:
*Even my pickiest kid loved this refreshing combination of strawberry lemonade and a smoothie.
*Store any leftovers in the refrigerator and stir well before serving.

Turkey and Cheese Scones

Original Recipe from Wondertime

Another great variation on the boring old sandwich lunch.

2 cups flour
1 Tbsp baking powder
1 Tbsp paprika
1 tsp sugar
1/4 tsp salt
1/4 tsp pepper
1 tsp dry mustard
1 stick unsalted butter, softened
2 large eggs
1/2 cup plus 1 Tbsp milk
3/4 cup chopped smoked turkey
1 cup grated Cheddar cheese


Preheat oven to 425 degrees.  Grease a large baking sheet.

In medium bowl, whisk together the flour, baking powder, paprika, sugar, salt, pepper, and dry mustard.  Use a pastry blender or two knives to incorporate butter into flour mixture.  Blend until mixture resembles coarse crumbs.  In a small bowl, whisk together the eggs and 1/2 cup milk; stir into flour mixture.  Stir in the turkey and 1/2 cup of the cheese.  Dough will be very sticky.

Turn dough onto a lightly floured surface, roll into a ball, then flatten into a disk.  Gently pat and flatten until disk is about 10 inches around and 1/2 inch thick.  Cut the round into 8 wedges using an oiled knife or a pizza cutter.

Transfer the scones to the baking sheet.  Brush tops with the remaining tablespoon of milk and sprinkle with remaining cheese.  Bake scones, rotating baking sheet halfway through cooking, until golden, approximately 15 minutes.

Serve warm.


Tips and Hints:
*The dough is definitely sticky, but don't knead in more flour to make it less sticky.  Only use enough to make it manageable.  Too much and the dough will get tough instead of light and fluffy.
*We used smoked deli turkey, but the original recipe called for cooked ham.
*The original recipe also called for a 1/2 cup scallions to be mixed in with the meat and cheese.  None of us like scallions, so we left them out.

Orange Marshmallow Pops

Original Recipe from Kraft Food and Family Magazine


1 cup boiling water
1 pkg orange flavor gelatin
1/2 cup orange juice
2 cups vanilla ice cream
12 large marshmallows


Add boiling water to gelatin mix in medium bowl; stir two minutes until completely dissolved.  Cool slightly.  Gradually add orange juice and gelatin to ice cream in a large bowl, beating with mixer on low speed after each addition until blended.

Insert wooden pop stick into center of each marshmallow.  Place, marshmallow end down, into each of 12 small paper or plastic cups.  Spoon about 1 Tbsp ice cream mixture into each cup.  Freeze 30 minutes or until slightly firm.  Place the bowl with the extra mixture in the freezer for about 20 minutes, then keep at room temperature for the remaining freeze time.

Pour remaining gelatin mixture into cups, approximately 1/4 cup mixture per cup.  Freeze 4 hours or until firm.  Remove pops from cups to serve.


Tips and Hints:
*We all agreed that the marshmallows didn't really add anything to this pop and were just cold and gummy.  I would leave them out the next time and just make these in ice pop molds.
*If you do use the marshmallows, definitely follow the directions and freeze with just a little of the mixture to start with.  If you overfill, the marshmallows float.
*You can substitute in other flavors of gelatin.  Substitute apple juice if you don't have a matching juice flavor.
*Kids can help!  Emily put the sticks in the marshmallows in the cups and helped scoop the ice cream mixture into the cups as well.

Pinwheels

Quick and easy lunch.  A nice variation on a regular old sandwich.


4 flour tortillas (6")
4 slices American Cheese
4 slices smoked turkey
4 Romaine lettuce leaves

Place a tortilla on plate.  Put American cheese in the middle, layer one slice of smoked turkey and a lettuce leaf on top.  Roll up tightly.  Cut into 4 pinwheels.


Tips and Hints:
*If desired, spread 1/2-1 tsp mustard or mayonnaise on tortilla before layering cheese and meat.
*You can use your favorite cheese and deli meat instead of American and turkey.  Just make sure they are thinly sliced.
*There are so many great flavors of tortillas available--try using whole wheat, sundried tomato, or spinach for an interesting variation if you're feeling adventurous.
*Kids can help with this one.  Mine liked layering and rolling.

Pizza Monkey Bread

Recipe Adapted from Kraft Food and Family Magazine

A great variation on pizza that's easy and fun to eat.  This is a great recipe for kids to help make.

Sliced pepperoni
1 recipe pizza dough or 1 can refrigerated pizza crust
1 1/2 cups shredded mozzarella cheese
1/2 cup spaghetti sauce

Heat oven to 350 degrees.  Spray 9" square pan with cooking spray and set aside.

Roll pizza dough out on lightly floured surface.  Roll into 14x12 inch rectangle.  Top with shredded cheese, then pepperoni.  Lightly drizzle spaghetti sauce over pepperoni.

Starting at one long side, roll up dough and toppings.  Cut into 16 pinwheels.  Place pinwheels, cut side down, into prepared pan.  Bake 25-30 minutes, until golden brown.








Tips and Hints
*I really hate canned pizza dough, so I always make homemade.  My favorite is my whole wheat crust.
*The original recipe called for Italian sausage.  You can definitely substitute any typical pizza ingredients.  I wouldn't try to stuff too much in, though.  The more full, the harder to put everything in the pan!
*If desired, sprinkle the tops of the pinwheels with Parmesan cheese before baking.
*We did one pan of pepperoni and one pan of just cheese to make everyone happy.
*There are lots of kid jobs in this recipe.  Emily grated the cheese, helped roll the dough, spread all the ingredients, and put all the pinwheels in the pan.  And of course, she was happy to help eat it up!

Whole Wheat Pizza Crust

Recipe Adapted from Better Homes and Gardens New Cookbook

This is my favorite pizza dough.  It makes a great, soft crust for homemade pizza, calzones, or pizza rolls.  Whole wheat flour and olive oil make it a little healthier than other crusts.


2 1/4-2 3/4 cups whole wheat flour
1 Tbsp active dry yeast
1 cup warm (120-130 degrees) water
2 Tbsp olive oil
2 tsp Italian seasoning

Combine 1 cup of flour and yeast in mixing bowl.  Add water and mix on medium speed for 1 minute.  Add olive oil and Italian seasoning and mix until blended.  Add flour 1/2 cup at a time, mixing for 30 seconds-1 minute after each addition, until dough forms a ball and pulls away from the sides of the mixer.

Transfer dough to a lightly greased mixing bowl.  Cover and let rest for 30 minutes.  On a lightly floured surface, roll into desired shape and fill as desired.


Tips and Hints
*With any bread dough, a stand mixer is helpful.  If you are using a hand mixer, mix in as much flour as you can, then knead in additional flour until dough is no longer sticky.
*You can mix half wheat and half white flour if the dough is too "wheaty" for your taste.  I use white wheat, which has a lighter flavor.
*Make sure your water is not too cold or too hot--use a thermometer.  Too cold and it won't activate the yeast.  Too hot and it will kill the yeast.  Either way, you won't get much rise in the dough.
*After dough rests, sprinkle it lightly with flour and knead a few times before rolling out.  This makes it easier to work as you roll it into your desired shape.

Strawberry Swirl Cheesecake Smoothie

Original Recipe from Kraft Food and Family Magazine

Not too sweet, super creamy, and very refreshing on a summer afternoon.

6 oz cream cheese or Neufchatel cheese
1 1/2 cups milk
1/3 cup sugar, divided
1 1/2 tsp vanilla
6 graham crackers
2 cups frozen strawberries, thawed slightly

In blender, blend cream cheese, milk, 3 Tbsp sugar, vanilla, and graham crackers until smooth.  Pour all but about 1/2 cup of the mixture into a liquid measuring cup and reserve for later.

Add strawberries and remaining sugar to mixture in blender.  Blend until smooth.  Pour into 4 glasses.

Pour reserved cream cheese mixture gently over strawberry mixture in glasses.  If desired, crumble another graham cracker and sprinkle over top of smoothie.

Serve immediately with a straw.


Hints and Tips
*I was completely unsure about mixing graham cracker into a smoothie, but they blended in beautifully and made it really taste like strawberry cheesecake with a graham cracker crust.  Make sure you pulse the mixture several times to get all the large chunks of cracker mixed in.
*You could make this with other frozen fruit too--raspberry or peach would be delicious.
*My two picky middle children didn't like this because of the cream cheese, but the oldest and youngest slurped it all down in no time.
*Because of the cream cheese, this is a very rich smoothie.  You may want to either cut the recipe in half to make smaller portions or divide it into 6-8 glasses instead of 4 if you're looking for a lighter snack.