Pesto BLT Salad

I enjoy bacon. On its own it is amazing, but added to almost any savory dish it becomes amazing. A BLT sandwich is one of those ultimate comfort foods. My friend Elissa introduced me to a BLT Salad a few years ago and it was love at first bite. Chop salad - yes please. A club sandwich... yum. Wilted leaf lettuce salad (recipe coming soon) - childhood memories.

A few months ago my husband and I hit up a new bar and grill in town and I had their pesto chicken club sandwich. Until then, I had missed the amazing combination of pesto and bacon. Now I'm on a mission to pair the two wherever I can (within reason so I can keep my waistline in check).

This amazing salad came together today as I cleaned out the odds and ends in my fridge. If this is what I come up with, maybe I should clean it out more often.

6 c. Chopped Greens (I used spinach, but romaine would be good)
2 c. Orzo, cooked
2 Roma Tomatoes, seeded and diced
5 slices of Bacon, fried and chopped
4 T. Pesto
Shredded Parmesan or Romano Cheese

Cook the orzo until al dente and drain. Rinse briefly with cold water to cool it off and keep pesto from soaking into the pasta too quickly. Toss the pasta with the pesto and set aside to cool while completing the salad. Chop your greens and then add the tomato and bacon. I opted to chop the bacon small to get a little bit in every bite.

Fold in the pesto pasta with the salad and stir to coat. Add additional pesto if necessary. Top with freshly shredded cheese. Served slightly warm, this salad was a great combination of crispy, smooth, salty, and a bit sweet. Definitely a summer salad worth repeating.

* Adding a bit of pine nuts or chicken would be a nice addition to the salad as well. I had a bit extra leftover and pit it a tortilla and it made a great filling for a wrap.

4th of July Firework Fruit Kabobs

I was given fruit to bring for the family reunion over the 4th of July weekend. Instead of mixing a bunch of fruit together and hearing the kids complain that they are all "touching" I figured I'd make an assortment of fruit kabobs. That way they could pick the one that looked best for them.

I found some red/white/blue star shaped marshmallows at the store and threaded a few of those on for a sweet touch. The kabobs were pretty quick to assemble and then I pushed them into the top of the watermelon I had cut up earlier. It ended up being a nice centerpiece for the food table and a huge hit with the kids (and grown ups too).
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Contains:
Bamboo Skewers (marshmallows slide on better if you soak the skewers in water first)
Strawberries (hulled)
Blueberries
Marshmallows
Watermelon end
Grapes (cut into portion segments)

Pico De Gallo Pasta

What's a girl to do when you have all the makings for Pico De Gallo and no chips with which to eat them with? No Mexican main course with what to use it with? No means in which to eat it, except a spoon. Pico is a sauce, and topping, not to be eaten straight... well you can if you'd like, but I can't.

So what's a girl to do? Break out the pasta. Pasta is like the neutral color of food that goes well with just about everything.

This was a quick dinner that I'll be definitely repeating. It would also work well for leftover pasta or pico that might be hanging out in the fridge. You could easily add shredded chicken to the dish for a bit of protein.

1 lb Pasta, cooked al dente (wheat or gluten-free varieties work)
3 Roma tomatoes, seeded & diced
1 Jalapeno, seeded & finely diced
1/4 c Cilantro, chopped
1/4 c Onion, chopped (optional)
2 t Minced Garlic
1 T Lime Juice
1 t Salt
3 T Oil (Olive, Sunflower, Canola, etc)

Seed and chop 3 ripe tomatoes and 1 jalapeno. Add the chopped cilantro, onion, lime, and salt to the tomato and pepper and allow the flavors to marinade. Meanwhile, cook the pasta til al dente and set aside.

In a large skillet, add oil and garlic and slowly roast over medium-low heat. Watch carefully so that it doesn't scorch/burn. Add pasta and toss to coat. Remove from heat and toss with pico de gallo mixture. Serve warm or chilled.

Raspberry Cupcakes

I have so much to be thankful for today. Easter for me is about new life, fresh starts, and gratitude. I spent the day celebrating with family and friends the amazing gift that Jesus gave of his life and by his resurrection.  I've been singing this song all day long.

For our family gathering today I wanted something fresh and new too. I instantly thought of raspberries. To me they taste like summer, and at this point I am so ready for warmth and sunshine.

I really LOVE the flavor of raspberries. I can eat a whole carton of fresh berries in a flash and frozen berries make excellent ice/flavoring in water or a punch. I have a bunch of berry canes that I can't wait to plant as soon as the thaw comes (courtesy of kind neighbors).

I topped these raspberry cupcakes with raspberry frosting a fresh raspberry with a white chocolate chip inserted into the opening. I mean I topped the ones that we hadn't already eaten as a "muffin." Face it, the difference between a muffin and cupcake is pretty much the frosting...

RASPBERRY CUPCAKES
1 c butter, softened
1 1/4 c sugar
4 eggs
1 t vanilla extract
2 1/2 c flour, sifted
1/4 t salt
2 1/2 t baking powder
1/2 c milk (cow, nut, rice, etc)
1/2 - 2/3 c raspberry puree*

Line muffin tin with baking cups. Beat butter and sugar with mixer until light and fluffy. Beat in eggs and vanilla. Whisk together flour, baking powder, and salt. Alternate adding the flour mixture and milk, mixing well after each addition. Mix in raspberry puree. Spoon batter into prepared pan. Bake 22-25 minutes at 350 degrees. Remove from pans and cool on racks. Makes 21-24 cupcakes

RASPBERRY FROSTING
1/2 c shortening or softened butter (I used palm shortening)
1/4 c raspberry puree*
2 c confectioners' sugar, sifted
dash of salt
1/4 c white chocolate chips + 1 t shortening

In a microwave, melt chocolate chips with shortening. Mixing after every 30 seconds until just melted. With a mixer, cream together shortening and sugar and salt. Alternate adding in puree and white chocolate while mixing until smooth and creamy. Refrigerate slightly to stiffen frosting before pipping onto cupcakes or frosting with a knife or spatula. Frosting is light and fluffy, but will become very soft if left in the heat.

* Raspberry puree was made with 12-16 oz of fresh raspberries. I ran them through the blender and pushed the mixture through a mesh strainer to remove the seeds.

A Jedi Birthday - Part I and Part II

My Star Wars fanatic turned 9 and of course had dreams as big as the galaxy about what we could do to celebrate. In the end, we had two simple parties - one for family and one for school friends. I referred to them as Episode I and Episode II. Time and money were at a premium, but the end results were simple, fun, and well enjoyed by my young jedi.

Birthday Party EPISODE I - Family
MENU- Taco Bar with seasoned ground turkey, sauteed peppers, corn, tomatoes, lettuce, cheese, sour cream, salsa, tortilla chips
CAKE- Green light saber cupcakes & vanilla ice cream
DECORATION - black plastic table cloth (dollar store) using a white paint pen to draw a galaxy on, birthday boy's spot with labelled for Jedi Ryan, Lego Star Wars creations & figures

Birthday Party EPISODE II - School Friends
MENU- Pizza, Yoda Soda (label around a green bottle of soda or juice box), baby carrots & celery
CAKE- Blue light saber cupcakes & vanilla ice cream
DECORATION - black plastic table cloth (dollar store) using a white paint pen to draw a galaxy on, each child's spot with labelled for each Jedi (their names), Lego Star Wars creations & figures
PARTY BAGS - found little Lego Star Wars kits on clearance a month ago and stashed them away. Bags were tied together with a glow stick light saber with a character picture threaded on it
ACTIVITIES - outdoor light saber/blaster battles, glow in the dark light saber battle,balloon light sable battles, general chaos

A little bit of electrical tape around the bracelet connector was a quick job and so much fun for the boys Okay, it was fun for too. I saved the two pink ones in the pack for the "Mom Sabers" and broke them out when the boys were getting a bit out of control. That way I was int he middle of it and could keep an eye on things. I may or may not have added to the chaos and my husband may or may not have made me stop before the other parents showed up to pick up their kids.

I took balloons for making animals and wrapped duct tape around the end to make a saber handle. This was chaos, but my living room and all the kids survived. Lots of laughter involved. The kids each took one home with them.

It doesn't get easier than a light saber cupcake spread. Covered a paper towel roll with tin foil and electrical tape and lined up colorful cupcakes. Super easy to slide in a gluten-free cupcake and everyone else gets a regular one.

Kindergarten Valentine Recap

I was the lucky mom to get to plan the Valentine's Day party for my son's kindergarten class. Everything went really well despite a last minute round of food poisoning that I came down with the night before the party. Ugh. I'm so glad that I had all the activities planned and to the teacher ahead of time so all I had to do was make some brownies and marshmallow pops. Both simple enough to do while you are not feeling well.

While I was really happy with the results, I was more pleased with how easy it was to pull together.

I adapted my usual Chocolate Dipped Marshmallows when I found heart shaped marshmallows. I melted semi-sweet and white chocolate chips with a bit of palm oil shortening. After I put the heart marshmallow on the end of a coffee stir stick, I dipped one side of the marshmallow in chocolate and then dipped them into sprinkles. Laid out on a cookie sheet, I stuck them in the freezer for a couple of minutes to harden. I put them on display in a mason jar so the kids could easily grab them, but the moms in class ended up plating up the snacks and serving them to the kids.

Brownies taste even better when they are shaped like a heart right? I under-baked the brownies (half with sprinkles and half without) just slightly and when they cooled I used a heart shaped cookie cutter to make these sweet treats. The bonus is all the scraps were left over to be eaten later when I felt better.

I took pictures of the kids before the party peeking through a heart shaped cookie cutter (that thing got a lot of use). The kids used the pictures to make cards that said "I spy with my little eye, someone that I love."

The kids played site word bingo - Valentine style.

I'm not quite sure when the white conversation hearts were replaced by blue... Our candy counting sheets were a little bit off, but still worked.

Chocolate Pancakes

These are a fun breakfast surprise and no more "unhealthy" than any other pancake. The chocolate seems decadent, but doesn't come with the calorie count of chocolate desert. The boys opted for simple powdered sugar to top these with while I put some crushed strawberries on mine with a bit of powdered sugar. I opted for the lesser amount of sugar in the pancakes, but without the sweeter topping, they could use a bit more.


This is one to definitely repeat.

1 1/4 c flour (GF Mix - I used 1/2 c millet, 1/2 c potato starch, and 1/4 c oat flour)
2 t baking powder
1/2 t baking soda
1/4 t Xanthan gum (if using gluten free flours)
1 t cinnamon
1/2 t salt
1/4 c raw or brown sugar (1/2 c if you want a sweeter cake)
2 T cocoa powder
2 T oil
1 c milk (cow, rice, nut)
1 egg (or replacer)

Stir dry ingredients together. In a separate bowl, wisk the wet ingredients. Mix wet ingredients into dry ingredients. Heat your a griddle and oil it with coconut or sunflower oil. Pour about 1/3 c of batter and cook until bubbles start to burst and the batter stiffens. Flip and cook the other side for another minute or two. Serve with powdered sugar, maple syrup, macerated berries, whipping cream, or your topping of choice.

Living In Walnut Grove

The magical land of Walnut Grove was so appealing as a child. I really could picture myself and Laura being good friends. We had a common foe - Nelly Olson. Laura dealt with her at school and so did I. She in person and I was teased on the playground by having my name shorted to Nelly (unfortunate nickname that took me until 4th grade to eradicate) and then linked to the snobby TV/novel personality.

Well, the land that sounded so magical, must have been a nightmare to pick up all those walnut trees. While we only have 5 or 6 mature walnut trees in our yard (more in the woods), the harvest of the green covered nuts has been intense this year. With little rainfall this summer, the trees have put their efforts into producing seeds to ensure their existence/propagation.

This bounty in a large yard cart, comes from just about a 5 days since our last clean up on just one tree. Yup, we got plenty of walnuts. Hundreds of them.

We are lucky to have a 6-year-old who is thoroughly fascinated by the nuts and enjoys picking them up. Out 8-year-old, however, is not. He gets a quota to pick up before he is done. The ironic part of this is I'm allergic to the things so we don't put them to use, just dump them in the woods. Such a shame. I have fond memories of cracking walnuts from my Great Aunt Vi's house as a child. I have saved a few for decorating in vases, but they are starting to rot and need to join their friends in the woods as well.

The wind has stopped for now so hopefully we'll have a few days of respite until we are out collecting again. That's a good thing. We've had several of us down with golds and my little man has his first fever of the season.

I think we are all a bit worn down after months of remodeling, moving, starting school, unpacking, sorting, having a garage sale, and trying to keep up with life. I'm not sure which is more tiring, the physical work or the emotional toll of change and instability.

We've all had to work our way through it, some of us better than others. The joy of returning "home" has been mixed with a homesickness for our friends in ND. But finally being in our own home, we are praying that the stability and normalcy that comes with it will help us put down roots and find our place and calling in this place.

We have been blessed. Now is the time to rest and remember all the ways that we have.... but more about that later.

Summer Living

What I'm loving about living in Michigan again...

* Having a bag packed and ready for the beach at all times
* Trees and rolling hills (that my 5-year-old thinks are mountains)
* Watching my children playing with their cousins
* Lower grocery prices
* Fresh fruit and veggies available along the roadside
* The feeling of sand in between my toes
* Watching my boys fishing off the dock with hotdogs
* Sunsets glistening off the water
* Running into people in the store that I knew from way back when
* Puttering around in my mother-in-laws flower gardens (until we get into our house next month)
* No plains for the wind to come sweeping down...

What I have not missed about Michigan...
* Rude drivers
* Summer road construction & pot-holes
* Earwigs & Mosquitos
* Humidity
* Long drive times

It's a good thing that the first list far outweighs the second.  While it is great to be "home" again, I sure do miss the amazing people of North Dakota that we met. It has been much more of a difficult transition than I imagined, but God has been good to us each and every step of the way. We've made amazing memories this summer already, and there is a lot more left to come.

The challenge is to soak in these moments, to be grateful for each blessing as it flies by, to capture each moment and experience the gift that it is.

Mango Salsa

Here's a lovely sweet and spicy mix that tastes like pure summer. This works great with chips, in a salad, or with chicken.

1 Mango, finely diced
8 Roma Tomatoes, finely diced
2 Jalapenos, finely diced
1/4 t Salt
1/2 Fresh Lime, juiced
1 t Sugar
1 T Cilantro, chopped (optional)

Give this about 30 minutes to let the flavors meld together. But yes, it can be eaten right away if you can't wait and it still tastes good.

Summer Jicama Salad

For those of you not familiar with jicama - it's a white bulb with a fibrous texture, also known as a Mexican Yam. It's fairly plain tasting, but adds crunch and a hint of sweetness, similar to like a carrot. It contains vitamins C, A and B, along with calcium. To eat, peel the exterior and then thinly slice or grate (my preference) the jicama.

A couple of years ago I posted a different recipe for a jicama salad - (Jicama Lime Chicken Salad) which I love, but I was looking for something a little more on the sweet side. This is what I came up with for a family get together over Memorial  Day weekend. You could definitely add chicken to this if you wanted protein in it.

SALAD
1 head of Romaine, chopped (or two hearts)
2 Roma Tomatoes, chopped ( I remove the seeds/juice and use just the flesh)
1 c Sweet Corn
1 c Carrots, shredded
1 c Jicama, shredded & drained*
Optional Crunch Factor (I wish I had added something like wonton strips, tortilla strips, or chow mein noodles for a bit of salt & crunch to the salad)

* The longer shredded jicama sits, the more the moisture comes out. I just squeeze the liquid out with my hands. You could use a towel or press into a strainer.

DRESSING
-- Wisk ingredients together or shake in a sealed container. Add a little bit at a time, depending on how much lettuce you use, you may not need the whole amount.
1/4 c Lime Juice
1/4 c Oil (I used sunflower oil)
1/4 c White Sugar
1/2 t Cinnamon
2 t Sesame Seeds
1 t Sesame Oil (optional)

Settling In... Sort Of

What a roller coaster the last couple of months have been. We've gone from playing the waiting game for a new job, to hurry up and get there to start a job. Then my husband moved with all of our "stuff" (well, most of it) while the boys and I stayed in ND to finish up the school year (okay, almost the end). After being apart for 3 weeks, we packed up what we had left and packed up the Blazer (most of it fit) and headed east to start a new life in an old place.

Before we left, the boys and I made a "Bucket List" of what we wanted to do before leaving. We managed to check off everything on the list, plus a few. We missed out on seeing a few people we would have loved to see one more time... but know that we will be back to visit.

The trip in our tightly packed/cramped quarters took about 15 hours over some intense conditions.

• Minnesota was rainy and I got stuck behind state police going 5 under the speed limit. Took me almost an hour to work up the courage to pass him (after watching about 5 other vehicles successfully do so).
• Wisconsin was intensely windy and it was a battle to keep the truck on the road. The conditions however did keep me from getting lulled to sleep through a beautiful but very long part of the trip. We toke a break from sitting to stop and see some friends of mine from college. It was great to see them again. I may or may not have stood the whole hour we were there...
• Illinois was equally windy, but just add traffic. As we got closer to Chicago, all the buildings eventually provided some relief from the wind. 
• By time we hit Indiana it was late and my butt was done... 
• I breathed a sigh of relief crossing over the Michigan border, but not as big of a sigh as when I pulled into the driveway and saw my husband and we were all together again. Home really is wherever we are together.

The next day, my husband had slated us to go look at a house we had our eye on in our online investigations. It had been listed as sold, but had come back on the market. A mere 12 hours after arriving in the state, I found myself putting an offer in on a house. Talk about overwhelming! My husband had been touring houses but was convinced it was the one. Our offer was accepted, and now we are on to inspections. It's a 100+ year old farmhouse. There is room for kids to play and I can plant a garden & fruit trees/bushes. The house will take quite a bit of work, but God blessed me with a handy husband when it comes to those things.

We've the gift/luxury of staying at a family member's house for the summer while they stay at their cottage. We will have time and freedom to make repairs, paint & update much of the house before moving in. What a blessing.

So we are here. Settled in to a place that isn't as familiar as it use to be. We are loving time with family and friends, but missing our far away friends dearly. We keep praying that God will continue to direct our steps as we make a new home in a familiar place. We look forward to reconnecting with friends and family, and forging new relationships. We are blessed with so many amazing people, across so many miles, that we call our friends and family.

Here's to new beginnings, fresh starts, familiar faces, and new places...

Moving Time

Several weeks ago my husband left to return to Michigan. His start date with the new job came too early for the rest of us to leave because of school. So we loaded up almost all of our earthly possessions into a big yellow moving truck and said goodbye for almost a month.

Generous friends have shared their guest bedroom mattresses, pots & pans, lamps, and hospitality with the boys and I to make our stay more comfortable and easy. However, with about 1/20th of my kitchen available, I do have to say that I've missed "cooking." I froze ahead several meals, cooked rice, cooked chicken, and a few other odds and ends that has helped tremendously. I've tried cooking simple meals (tacos, spaghetti, stir fry, etc), but grocery shopping has gotten expensive. Buying ready made foods (and trying to buy quality ones without a lot of junk in them) is FAR more expensive that what I am use to. For the same price of a box of gluten-free frozen waffles (about 2 meals for 1 kid), I can make 4 meals of waffles for the whole family.

We are less than a week away from our departure now. I think the absence has eased our transition from this place and made our heartache of leaving much easier - because our desire to be reunited is so great.

I am so thankful for my family, and the blessing of knowing the value of what we have been blessed with. I'm excited for the adventures that lie ahead.

Thankfully, part of that excitement means being unemployed for the time being, This should help afford more time to experiment with recipes in the kitchen again and to this blog in the days to come.

Update

I'll be updating my blog in a few weeks. I'll need to scroll over to the profile part of the page and update our location from North Dakota to Michigan. Yeah, it's the same spot that I switched from Michigan to North Dakota a little over two years ago.

People keep asking if I am excited to be going "home." The reality is we are thrilled to be near family again. The other reality is I find myself mourning the loss of this place, the place I came to kicking and screaming. This is the place I told God I didn't want to go. Why should we go if we were being effective/helpful/useful right where we were. Oh yeah, we needed a job and they have those in North Dakota.

After God busted through every excuse and road block that I put up, I found myself in my own personal wilderness. I felt like Moses wandering around in the desert (in my case the prairies) without direction, purpose or a place to call home. I combed my Bible looking for some sort of solace, studying the word hope with the intent of finding some again.

The funny thing is I found it... I found hope. I found purpose. I found a home. God blessed us richly in our wilderness with family that we are not related to - a group of like-minded and compassionate people. We've been given occupations and service opportunities that we find a great sense of purpose out of. We've made a home here...

And now I am heartbroken to leave this place. I come to the edge of tears when I think of how long it will be until I see some of these dear people again, or to sing at the top of my lungs with arms open wide at Bethel, or to finish my work/efforts against human trafficking in this community.

It will be a different woman that will make a home in a familiar place. I am not who I was, nor do I wish to be. I am changed. I can't step back into what was, so my thoughts turn to what can be. There is a plan, a purpose, and hope. If I can be found in North Dakota - I can be found anywhere.

So let the adventures begin... again.

Crispy Gluten-Free Waffles

Had I not made these waffles myself, I would have had NO clue that they were gluten-free. They were very light and crispy. I smothered mine with blueberry sauce while the boys opted for a just a bit of powdered sugar (because they weren't allowed a LOT of powdered sugar), and my husband went the usual maple syrup route.

1 c Millet flour (sifted)
1 c Potato starch
1/2 c GF Oat flour
2 t Baking powder
3/4 t Salt
1/2 t Baking soda
1/4 t Xanthan gum
1/4 c Brown sugar
2 Eggs
2 c Milk (I used 1 c Coconut Milk + 1 c Almond Milk)
1/4 c Oil

Mix together all the dry ingredients and whisk in the wet ingredients. All to sit for 1-2 minutes for the xanthan gum to activate. If the batter seems a bit thin, add in an extra tablespoon or 2 of potato starch.

Pour batter into a screaming hot and well oiled waffle griddle. Make sure the waffles are really done and crispy before trying to remove them, otherwise they tend to stick. Once you think they are done, give it 30-60 more seconds and you'll be glad you did.

We've been really happy with our Buckwheat Waffles, but these really taste like a traditional "plain" wheat waffle. Glad to be able to offer a bit of variety.

In The Waiting

I'm not a free spirit. I enjoy a well laid out plan and order in my life, but not too much. A bit of spontaneity is necessary to ward off routine that becomes confining. As long as I have a destination, I can improvise on the plan to get there. But that doesn't seem to be God's plan for us.

We find ourselves in the landing of waiting. Life change may becoming, but answers don't seem to come. So we don't plan, don't act, and don't seem to live. We exist. We accomplish what needs to be done, and I feel a bit suffocated. I want to breathe easy and live. I long for stability.

I'm at one of those points in life that I don't know what to say or what to do. I hurry up and wait. Long for answers that don't come. Try to beg patience our of a heart that wants to race ahead and plan away.

I know my weakness is a need for control. The reality is that control is an illusion, a mirage in the desert that melts away the closer you get to it. In my quest to gain this control I only find myself tired and frustrated.

Then comes the simple words of hope and refreshment leaping from the words in the devotional book I am reading (Jesus Calling by Sarah Young). My need for answers and my longing heart such beautiful illustrations of God's provision in my life. Answers are coming, but the timing is my hang up. What would it take for me to understand and trust that the God of the universe has a perfect plan for me... faith... and that is a gift, not something I can produce.

My faith is weak and fragile. The faith that He gives is strong and unshakeable. I attempt to plan and earn. He gives and provides. I long for answers and security. He holds his arms open wide to hold me and protect me...even from myself.

For as neglectful as I've been to this blog, I'm not sure if there will even be anyone to read these words, and I'm not really writing for any response. Somehow as I sit here in the quiet the words needed to be spoken, or written to be measured and understood. The rambling thoughts in my heart and mind needed to escape to an outlet to find their freedom and voice. The reality in writing is that it helps me release the racing thoughts that bind me so that I can take hold of what is true rather than the fears that consume me.

The truth is that wherever God leads, God provides. He's proven that every step of the way.

Chocolate Chip Cookie Trifle

I had a cookie baking incident this weekend. I was making my favorite chocolate chip cookies for the cake walk at our church carnival. So, I discovered halfway into mixing the dough that I had not oatmeal to use (except for my gluten-free oats that are expensive and used carefully/sparingly). So I substituted too much flour and ended up with some very dry cookies. So I couldn't use them for the cake walk, but weren't so bad that I couldn't bring myself to through them away. And I couldn't bring myself to waste calories on something I didn't really love...

So what's a girl to do? Invent a new dessert. My mind went to the Pumpkin Toffee Trifle that I enjoy (okay, I love). The finished product is moist and amazing melding of flavors creating something greater than the sum of it's components. Could the same be true with cookies and as with cake?

So enters the Chocolate Chip Cookie Trifle. I crumbled up 2 dozen cookies and layered it with pudding mixed with whipped cream and chocolate chips.  I tested a batch right away and it tasted okay, but the cookie bits were still a bit solid and dry. However, letting the trifle set overnight made the cookies moist and tasty. The extra chocolate chips and added a bit of texture to the mix. Next time I think I would use miniature chocolate chips in the mix.

Not a bad way to redeem a baking failure.

2 Dozen chocolate chip cookies
2 lg boxes of pudding (vanilla or chocolate), prepared
1/2 c Chocolate chips (I'd prefer mini chips)
4 c Whipped Cream (about 2 c heavy cream whipped with 1/4 c powdered sugar)

Whip heavy cream with powdered sugar until soft peaks form. Fold in gently to prepared pudding. Set aside. Break cookies into small bite size pieces. Take a third of the cookies and line the bottom of a glass bowl. Spread half of the pudding mixture on top of the cookie pieces and sprinkle with half of the chocolate chips. Top with about 2/3 of the remaining cookie pieces, and then the all of the remaining pudding mixture. Sprinkle with the remaining cookie pieces and chocolate chips. Refrigerate 4-18 hours before serving.

NOTE: This makes a lot of trifle. Make sure to bring it to a party, or have a large hungry family waiting. If not, I would suggest you half the recipe.

Fruit Pizza Toast

I hosted a Christmas brunch for friends and served a variety of dishes that were red and green - including this lovely. It can easily be adapted to most dietary restrictions.

Bread (French, Gluten-free, etc.)
Butter, Palm Shortening, or Vegan Spread
Cinnamon-sugar
8 oz Cream cheese (or vegan alternative)
1/4 c Powdered sugar
2 T Milk (cow, nut, rice, hemp)
Fruit sliced thin

This simple tasty treat is a great way to use up bread (gluten-free or regular) that is starting to go stale. Spread a thin layer of butter, vegan spread, or palm shortening on small slice of bread. Sprinkle with cinnamon sugar and bake in a 300 degree oven for 10-12 minutes. Remove from oven and cool.

Meanwhile, beat together cream cheese, powdered sugar, and milk. Spread a thin layer of the mixture on top of each piece of toast. Top with your favorite slices of fruit and enjoy.

No Bake Energy Bites

I found this recipe for No Bake Energy Bites and adapted it. These are great for breakfast and a quick snack. They are rich and strong flavored. I listed what I used in red.

* 1/2 c Nut butter (almond butter, peanut butter, sunflower seed butter or any other nut or seed butter)
* 1/3 c honey
* 1 c old fashioned rolled oats
* 1 c shredded unsweetened coconut (or wheat bran/germ, oat bran, some ground flax seed, ground nuts or sesame seeds.)
* 2 t vanilla
* pinch of sea salt
* 1-2 t your favorite spices or spice combination (optional - I used 1/2 t cinnamon)
* 1/2 c other add-ins (roughly chopped nuts or seeds, dried fruit, mini chocolate chips, etc)

Mix together the nut butter, honey, vanilla and salt if needed. Then mix in the remaining ingredients. I used
equal parts sesame seeds, coconut and mini chocolate chips. Mix well. Allow to chill slightly and then roll dough into 1-2" balls.

Keep refrigerated or frozen until you are ready to use. Makes approximately 18-24 depending on size.

Chicken Pot Pie

I grew up on the Banquet frozen chicken pot pies. I thought that is what a pot pie should taste like. I was wrong. I tried a pot pie at a homestyle restaurant a few years ago which was more like a bland chicken stew with a puff pastry on top. I was getting closer. Then I discovered this mixture... and I have arrived at total comfort food.

This again will fall into my category of "I made it by method rather than by measurement." I know this will drive some of you nuts, but it's just how I cook. I'll give you the best estimates of what I did, but please feel free to adapt this to fit your needs (*see below). This is a great meal for leftovers for a quick fix, or you can cook the ingredients from start to finish.

2 pie crusts (top & bottom)
2-3 c cooked chicken, diced
1-2 c cooked potato, diced*
1 c cooked carrots, diced*
2 c chicken gravy **
1/2 t salt
1/4 t pepper
1/4 t celery seeds

In a large pan, mix together all ingredients other than the pie crusts. Allow them to simmer over medium heat for 10-15 minutes to allow flavors to meld. Meanwhile, lightly sprinkle a pie tin with flour and add the bottom crust. Pour the mixture into the crust and quickly add the top crust and pinch the edges together before the heat starts to soften the dough. If it doesn't seal well due to the softened dough, that's okay, but make sure there something under the pan while cooking to catch any drippings. Make small slits in the crust with a knife to allow the steam to vent. Brush the pie crust with a bit of melted butter (optional) and sprinkle lightly with salt.

Bake at 350 for 45-55 minutes. Cover the edges of the crust with foil or a silicone ring for the first 30 minutes and remove to allow it to brown in the final minutes. I recommend placing the pie tin on a cookie sheet or put tin foil under the pan to catch any of the gravy that may drip out.

* Method - use 2 cups of veggies total - split them however you like. I like a lot of potato in mine because it makes for a hearty pie. I know peas are traditional, but I just don't care for them. Celery would be a good addition, but I didn't have any.

**Depending on what veggies you use, you may need more or less gravy. Start with less and add more as needed. The potatoes tend to absorb more.