Pear Bread

This recipe is from allrecipes.com

Ingredients

• 1 cup vegetable oil (I used 1/4 cup oil, and 3/4 cup unsweetened applesauce/mixed fruit baby food....I didn't have enough applesauce, so I improvised)
• 2 cups granulated sugar (I used 1 cup white and 1 cup brown)
• 3 eggs
• 2 1/2 cups pears - peeled, cored and chopped (I only used 2 cups because I chopped mine REALLY small because Gary doesn't like "chunks" in his bread)
• 1 cup chopped pecans (I used walnuts)
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour (I used 1 1/2 cups white and 1 1/2 cuos whole wheat)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8x4 inch loaf pans.
2. In large mixing bowl combine oil, sugar and eggs, beat well. Stir in pears, pecans and vanilla. In another bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir dry ingredients into the pear mixture; mix well. Pour batter into prepared loaf pans
3. Bake in preheated oven for 60 minutes, until a toothpick inserted into center of a loaf comes out clean. Allow loaves to cool in pans for 10 minutes before moving to a wire rack to cool completely

Whole Wheat Pancakes

This recipe is from Gina's Weight Watcher Recipes

Servings: 7 • Size: 2 pancakes • Old Points: 3 pts • Points+: 4 pts
Calories: 171.7 • Fat: 2.1 g • Carbs: 31.5 g • Fiber: 4.9 g • Protein: 8.9 g • Sugar:2.5 g
Sodium: 561.4 g


Ingredients:

• 2 cups whole wheat flour (I used 1 cup white and 1 cup whole wheat)
• 4 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tsp cinnamon
• 2 tsp sugar
• 2 large eggs
• 2 cups + 2 tbsp fat free milk
• 2 tsp vanilla
• cooking spray

Directions:

Mix all dry ingredients in a bowl. Add wet ingredients to the mixing bowl and mix well with a spoon until there are no more dry spots; don't over-mix.

Heat a large skillet on medium heat. Lightly spray oil to coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble, you may add your fruit if you wish. When the bubbles settle and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.

Makes 14 pancakes.

This would also be good with Tammy's Cinnamon Streusel Pancake Topping

Tomato Tortellini Soup

I think this is Dustin's new favorite soup! I halved the recipe for us but still used most of a package of tortellini because Dustin likes chunky soups better.

Tomato Tortellini Soup

1 package cheese tortellini
4 cans (10 3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups milk
2 cups half-and-half cream
1/2 cup chopped oil-packed sun-dried tomatoes
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. dried basil
1/2 tsp. salt
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional

Cook tortellini according to package directions. Meanwhile, in a large pot, combine the soup, broth, milk, cream, tomatoes, and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.

Serves 10

Honey Baked Chicken

I am ALL about EASY recipes...not only is this simple, but really yummy!

about 2 lbs. boneless skinless chicken breast

1/2 cup butter, melted

1/2 cup honey

1/4 cup yellow mustard

1 tsp curry (LOVE curry!!)

In a medium bowl, combine butter, honey, mustard, and curry. Mix well to blend.

Pour over chicken* in an ungreased baking dish.

Bake at 350 degrees for about 40 minutes, until chicken is done, turning chicken halfway through.

*I found this recipe at momswhothink.com but changed slightly---> original recipe called for "chicken parts" Also, I like to cut the width of my chicken breasts in half, then flatten them (cover with wax paper and pound until about 1/4 inch in thickness). Then, I dredged them in flour and pan seared before adding to the baking dish.*

Lemon Zucchini Bread

I found this on Pinterest


1½ cups sugar
½ cup butter
½ cup coconut oil(you can use regular oil)
3 eggs
1 tablespoon vanilla
¼ cup lemon juice
3 cups raw grated zucchini
1 tablespoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2½ cups white whole wheat flour (I used white flour but had to add more)
¾ cup chopped nuts (optional)
Lemon Glaze
2 tablespoons lemon juice
1 cup powdered sugar, sifted
Blend sugar, butter, and oil. Add eggs, beat well. Stir in vanilla, lemon juice, and zucchini. Add cinnamon, baking powder, baking soda, and salt. Stir until well combined. Stir in white whole wheat flour and nuts.
Grease and flour 2 loaf pans. Pour mixture into pans. Bake at 350° for 45-50 minutes.
Mix lemon juice and powdered sugar. Pour and spread over warm bread.

We made this today and it is really yummy! A fun twist on zucchini bread!

Pizza Rolls

These are a fun new twist to eating pizza. My kids ate them so fast after I fried them I never got a picture of one finished. We dip these in pizza sauce and spaghetti sauce.

PIZZA ROLLS
By: Home Run Recipes

1 package of Egg roll wrappers
1 package of cheese sticks (cut in half)
1 package of pepperoni
pizza sauce
oil (heated)



1. Take an egg roll wrapper and cut in in half.
2. Put 2 pepperoni's on one side and half of a cheese stick.
3. Fold in the sides.
4. Roll it up. Egg roll wrappers stay sealed if you get them wet on the last edge you are rolling. Read the back of the egg roll wrapper package for a better understanding of this.
5. Heat oil and once it's ready just drop them in and cook until the egg roll wrapper is browned. Takes less then 5 minutes per one.
6. Once they have cooled off dip in your favorite pizza sauce.

Ice Cream Cake

We summer wives recently had a potluck and I wanted to share a couple of the recipes. They were all very yummy!! Enjoy!!

*Ice cream cake

20 ice cream sandwiches
1 tub cool whip
1 jar hot fudge sundae sauce
1 jar carmel sauce
2 heath bars

Place 10 ice cream sandwiches in bottom of 9x13 pan. Layer cool whip(1/2 tub) and then hot fudge and carmel sauce. Sprinkle 1 heath bar over top. Layer each step one more time until finished. Freeze for at least one hour before serving.

*Cheese bread

1/2 c. butter
1 bottle old english cheese
1 egg
1/2 teaspoon dry mustard
Loaf of french bread

Soften butter and mix cheese, mustard and egg. Slice loaf in slices nearly through bottom and then one slice down the center lengthwise. Cover exposed parts of bread including down inside slices with cheese mixture. Bake @ 350 until light brown or wrap in foil til warm.

*Tortelllini Salad

6 T. extra virgin olive oil
1/2 c. chopped fresh basil
3 T. fresh lemon juice
1 shallot minced
1 lb asparagus
2 9oz. packages of tortellini
1/4 c. pine nuts
1 pint grape tomatoes
1 oz. parmasan cheese

Whisk olive oil, basil, lemon juice, shallot, garlic, 1/2 tsp. salt and pepper. Cook asparagus, boil for 3 min., transfer asparagus (don't discard water) cut and mix with vinagerette. Cook tortellini according to package, drain and mix with everything. Chill for 30 min. Toast pinenuts in a small skillit over medium heat until golden, about 5 min. Just before serving add pinenuts, tomatoes and cheese.