Jiffy Hands Pear Bread

In my real life, I teach second graders.  The first day of fall means a whole new set of books on display in my classroom.  Without hesitation, I will read Mr. Putter and Tabby Pick the Pears by Cynthia Rylant. I love Mr. Putter, his fine cat Tabby, busy Mrs. Teaberry, and Zeke the dog! When my children are through with Mr. Putter, I will have to find a way to continue reading them to anyone who will listen.

The Pick the Pears book finds Mr. Putter unable to pick pears because of some "cranky knees," but he does have some "jiffy hands" to get rid of the pears littering the ground. The book ends with Mr. Putter being surprised by wonderful, fall baked goods.

As I picked up my CSA box with 4 not-so-ripe looking pears, I thought, "What can I do with these overripe pears?"  A quick Google search of those exact words showed me tons of ideas, but the bread seemed best for our family.  It will be a great treat as we enjoyed reading and listening to the adventures of Mr. Putter.

Those pears have seen better days!

INGREDIENTS:

• 3 cups all-purpose flour
• 1 t baking soda
• 1/4 t baking powder
•  1 t salt
• 1 T ground cinnamon
• 1 cup walnuts, chopped
• 1 1/2 sticks of butter, softened
• 3 eggs, beaten
• 2 cups sugar
• 4 pears
• 1 t vanilla extract

DIRECTIONS:

1. Preheat oven to 350 degrees Fahrenheit. Prepare two 9 x 5 inch loaf pans. 
2. Combine flour, baking soda, baking powder, salt and cinnamon in large mixing bowl. Mix well.
3. Peel and core the pears.  Grate them. Set aside.
4. Combine butter, eggs, sugar, vanilla, and pears.  Mix well.
5. Add pear mixture to dry mixture.  Combine well.  Add nuts. Mix.
6. Bake for 60 - 70 minutes; until a toothpick come out clean.
7. Cool bread on wire rack. 

TIME: 20 minute prep time; 60 minutes baking time

DIFFICULTY: Medium 

SOURCE: My search led me here: http://www.thekitchn.com/falls-other-fruit-8-things-to-131549

Fresh Fridge Pickles

I like cucumbers.  My daughter LOVES them.  My husband won't touch them.  My son can't even stand to be in the same room as them.  Very rarely does a food cause such a divide in our house.

We've had a decent amount of cucumbers come our way this summer, and with only two of us eating them, I was definitely tiring of the chopped-on-salad variety and ready for something new.  This easy pickle recipe almost seemed too good to be true.  With so few ingredients, there was certainly no harm in trying.  I absolutely loved them, and so did my neighbors who helped taste test with me. They were so good that I made a second batch.

Note: This recipe uses and yields 2 quart-sized mason jars.  I halved the recipe based on the number of cucumbers I had.

INGREDIENTS:

• 8-10 pickling cucumbers or 5-6 regular cucumbers
• 6 cloves of garlic, cut in half
• 2 cups seasoned rice vinegar*
• large bunch of fresh dill, washed.

DIRECTIONS:

1. Wash and trim ends off cucumbers and cut into ⅛ inch slices.
2. Put garlic slices in each mason jar and fill halfway up with cucumbers.
3. Stuff a large handful of dill into jars.
4. Add the rest of the cucumber and pour 1 cup of seasoned rice vinegar into each jar.
5. Tightly put the lid on the jar and shake 2-3 times to blend the flavors.
6. Place in fridge for 1 hour, shake again. The salt in the seasoned rice vinegar with draw out the cucumber juice so the jar will be full of liquid in a few hours. After about 2-3 hours, they taste pretty good, however they are far superior if left overnight.

*Please note: Seasoned Rice vinegar has both salt and sugar in it. If you prefer a more savory taste, use white vinegar instead and add 2 teaspoons of kosher or sea salt to each jar.

We may have eaten a few before this picture was taken...oops.

Difficulty: easy
Time: 10 minutes prep, 3+ hours resting time
Source: http://nancynewcomer.com/2014/09/01/fresh-easy-fridge-pickles/

Skinny Chunky Monkey Cookies

I saw these on Facebook a while back when I was trying to detox myself from the holiday sweets.  I had sworn myself to no sweet treats for at least a week, but going cold turkey is tough.  When I saw this ingredient list, I decided that these cookies looked awesome and that I could definitely use them to soothe my cravings.  My kids and I made them together and they loved them.  They happily nicknamed them the "Healthy Cookies" and are thrilled to help make them nearly every time that we have three overripe bananas.  We've made them often enough now that they have earned their own bag in our drawer that we reuse when we make them.  These cookies clearly aren't the same as a sugar-laden oatmeal chocolate cookie, but they are tasty and pretty much guilt-free.  They are great for a snack and before an early morning run, too!

INGREDIENTS:

• 3 ripe bananas
• 2 cups quick oats
• 1/4 cup peanut butter
• 1/4 cup cocoa powder
• 1/3 cup of unsweetened applesauce (a GoGo Squeeze 3.2 oz pouch works perfectly, too, if that is what you have)
• 1 tsp vanilla

DIRECTIONS:

1. Preheat oven to 350 degrees.  In a large bowl, mash bananas well.  Add remaining ingredients and mix thoroughly.
2. Drop by teaspoonful onto an ungreased cookie sheet.  The cookies will more or less keep their shape, so flatten if desired.  Bake for 10-12 minutes.  Makes about 30.

Difficulty: easy - my kids do most of it

Time: 10 minutes prep, 10-12 minute baking

Source: shared on Facebook; original source unknown (If it is you let us know!)

Valentine's Strawberry Dust Popcorn Mix

Though I don't do it for any other holiday, for some reason I really enjoy making Valentine's themed food for my kids.  Perhaps it is the time of year - we are more or less stuck at home, the weather is cold and dreary (often snowy), and the excitement of the Christmas season is behind us - but I find Valentine's Day to be a fun distraction.  We make heart-shaped pancakes with cut up strawberries and some whipped cream for breakfast.  I have made red, white, and pink m&m cookies.  My kids have loved the snack mix and poem I have given them for the last two years.  And oftentimes, around this time of the

year, Costco carries heart-shaped ravioli.  All have been great hits.

I decided to try a new Valentine's recipe this year.  Snack mixes offer so many fun options, and honestly can be as healthy (or not) that you want to make them.  This one uses freeze-dried strawberries as the source of the beautiful red color.  You can add just about anything - chocolate chips (white would be nice looking with this), pretzels, candy hearts, peanuts, pink and red m&m's, and the list goes on.  I decided to keep it simple and healthy and just added dried cranberries to the mix.

INGREDIENTS:

• 1/2 cup popcorn kernels
• 2 Tbsp butter (melted) OR 3Tbsp coconut or canola oil (see directions)
• 1.2 oz bag freeze dried strawberries (I found these at Aldi)
• 2 tsp powdered sugar (confectioners sugar)
• 1/4 tsp sea salt
• Add-ins (like dried cranberries, white chocolate chips, pretzels, etc.)

DIRECTIONS:

1. In a food processor (or in small batches in a chopper) combine strawberries, powdered sugar, and salt.  Process until most of the strawberries have been crushed into a powder.
2. Pop your popcorn. Option 1: Use an air popper.  Option 2:  Add oil and kernels to a large pot (6 quarts or more) and cover with tight fitting lid (or use a stove top popcorn maker and follow instructions). Turn heat to medium and begin to slide and shake the pot back and forth over the burner until the kernels will begin to pop (after about 2 minutes).  Keep sliding/shaking pot until popping begins to slow down then remove from heat.  Wait until popcorn has stopped popping before removing lid.
3. Transfer popcorn to a large bowl.  If you used an air popper (like I did), you will need to add the melted butter to the popcorn and mix well so that the powder can stick to it.  If you used the stove top method, the oil should help and you may not need the butter.
4. While stirring and mixing well, shake the strawberry mixture onto the popcorn.  Add any remaining ingredients of your choosing.

Difficulty: easy

Time: 15 minutes

Source:  www.thehangingspoon.com

Marshmallow Crispy Treats

Every time I have a rice crispy treat, I am taken right back to my childhood.  We don't make them often, but they are always a quick and easy (and fool-proof and yummy) treat.  It is fun to get the kids involved in measuring and stirring, and in this case, sculpting.  I remember doing the same with my mom when I was little.  Since we are coming up on Easter, we decided to change up the traditional pan for some egg-shaped treats, complete with sprinkles.

INGREDIENTS:

• 1/4 cup butter
• 5 1/2 cups mini marshmallows
• 5 1/2 cups crisp rice cereal

DIRECTIONS:

1. Melt butter over low heat in a 3 quart saucepan.
2. Add marshmallows and stir until melted and fluid.  Remove from heat.
3. Stir in rice cereal until evenly coated.
4. Press mixture into a 9x13" pan.  Cool and cut into squares.  OR Press into plastic eggs that have been lightly sprayed with non-stick cooking spray and decorate.

Time: 15 minutes

Difficulty: Easy

Source: Baker's Corner Marshmallow bag (and countless other sources)

Muddy Buddy Snack Mix

My kids' teachers have been GREAT this year, and have tolerated quite a bit, to be honest.  I have no idea how preschool and Kindergarten teachers do it.  I teach high school students and I know the patience that requires!  That being said, when listening to stories of the day, we have often said, "Wow! That was really nice of Miss So-and-so, wasn't it?"  In response, my kids have decided that they want to do something nice for their teachers.  Specifically, they wanted to make cookies.  Not wanting quite the project would entail on a weeknight, I decided that we would instead make them this treat, which is well-known and popular and absolutely delicious.  I could never make a batch without plans to give most of it away...I just have no self-control.

Be aware of peanut allergies and corresponding rules of your child's school if sending this snack to teachers!

INGREDIENTS:

• 9 cups of Rice Cereal squares, like Chex (feel free to use corn or wheat or a combination of all three)
• 1/2 cup creamy peanut butter
• 1/4 cup butter, cut into quarters
• 1 cup chocolate chips
• 2 tsp vanilla
• 1 1/2 cups confectioner's sugar (powdered sugar)

DIRECTIONS:

1. Measure the cereal into a large bowl.  
2. In a medium bowl, add peanut butter, butter, and chocolate chips.  Microwave on High for 45 seconds.  Stir.  Microwave for 45 seconds longer.  Stir.  At this point, the mixture should be smooth; if need be, microwave for 20 seconds longer.  Stir in vanilla.
3. Pour chocolate mixture over the cereal and gently mix until coated.
4. Put 3/4 cup of confectioner's sugar into each of two gallon-sized resealable bags.  Put half of cereal mixture into each bag.  Gently toss until coated.  Spread on parchment paper to cool.

Difficulty: Super easy; kids can help a lot

Time: depends on if the kids are helping!  This takes me about 30 minutes when my 6 and 4 year old help with the measuring, mixing, etc., but it takes less than half of that if I am doing it by myself.

Source: I think I may have made this with a friend in high school the first time. It was her mom's recipe. 

Party Pepperoni Bread

These days, I feel pretty good about the variety of delicious meals that I am able to put on the table for my family.  Where I often feel as though I fall short is when I am entertaining or if I am asked to bring an appetizer to a party.  Sure, I have the old standbys that serve me well: taco dip, buffalo chicken dip, crab dip.  But, sometimes, the occasion calls for something a bit different.  Or maybe I just like a lot of variety.

That is when Gooseberry Patch's Game-Day Fan Fare comes in.  This book offers great ideas to use when planning appetizers, meals, or even desserts for a crowd.  I have made the Black Bean Salsa, which made a hefty amount (I split it and used it at two separate functions) and was super easy, and the Bubbly Tomato Bread, which took a bit more effort but was absolutely delicious, and this Party Pepperoni Bread.  Let's just say that this bread will definitely be making many, many more appearances at get-togethers that I attend or host.  When I took it to my Uncle's house for a Memorial Day party, it was met with rave reviews; I didn't even get a chance to set down the platter before it was half gone.

This giveaway has ended.  Congrats to our winner!

INGREDIENTS:

• 1/2 tsp shortening
• 1 lb loaf frozen bread dough
• 3/4 tsp dried parsley
• 3/4 tsp dried oregano
• 4 oz pkg sliced pepperoni
• 2 cups shredded mozzarella cheese

DIRECTIONS:

1. Spread shortening over frozen bread dough.  Let dough thaw and rise according to package directions.
2. Press dough onto a lightly greased 15" x 10" jelly-roll pan.  Sprinkle herbs over dough.  Top with pepperoni slices, leaving a 1/4 inch border around the edge; sprinkle with mozzarella cheese.
3. Roll up dough, starting at long edge; pinch seams together to seal.  Place seam-side down on a lightly greased baking sheet.  Poke multiple holes in bread with a knife tip to vent.
4. Bake at 350 degrees for 20 to 25 minutes, until golden.  Let stand 5 minutes before slicing.

Difficulty: easy

Time: there is the time to let the dough thaw and rise (about 7 hours for mine), so you have to plan ahead, but the actual time to make it is about 10 minutes prep and 20-25 minutes baking.

Source:  Gooseberry Patch's Game-Day Fan Fare, copyright 2012

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Oatmeal Energy Bites

Joyce and I are excited to be featured on www.anothermotherrunner.com Thursday, April 26.  In honor of all the runners of steel, we thought a running snack would be a great recipe to share.

My husband and I are always looking for snacks to eat before our morning runs.  Many days, John brings home snacks the XC moms bring to meets; one morning, he brought home little energy balls that were tasty.  I started searching the internet for similar treats.  When I found a promising recipe, I started playing around with it.  I was thrilled to read in March's Runner's World Fridge Wisdom that flaxseed contains essential nutrients for runners (omega-3 fatty acid, lignans). I added sesame seeds after learning that they provide calcium, copper, iron, and magnesium (they would have gone bad in my cupboard anyway).  John loved them, saying, "These are deceptively good!  I could easily eat them all."

INGREDIENTS:

• 1 cup oatmeal
• 2 T sesame seeds
• 1/2 cup peanut butter
• 1/3 cup honey (if you spray the measuring cup lightly with cooking spray, it won't be so hard to manage)
• 1 cup sweetened coconut flakes
• 1/2 cup ground flax seed
• 1/2 cup mini chocolate chips (you got that right, I chopped up the ones from my super-sized bag from Costco)
• 1 t vanilla

Note: This recipe yields 2 1/2 dozen balls.  They are around 90 calories each.

DIRECTIONS:

1. Add all ingredients to a large bowl.  Mix well.
2. Put bowl in refrigerator until well chilled, about 30 minutes.
3. Roll into balls; store in air-tight container in freezer or fridge.

Difficulty: Easy

Time: From start to finish about 45 minutes

Source: I got the idea from an XC mom