Cali in the Kitchen

Breakfast Quinoa from p.27 of Allergy-free Cookbook (2010)

Makes two servings gluten-free, dairy-free, egg-free, nut-free

1/2 cup quinoa 1 cup water 1 tablespoon packed brown sugar 2 teaspoons maple syrup 1/2 teaspoon cinnamon 1/4 cup golden raisins (optional) Sliced strawberries and banana Soymilk

1. Place quinoa in fine-mesh strainer; rinse well under cold running water. Transfer to small saucepan. Stir in water, brown sugar, maple syrup and cinnamon. Bring to a boil. Reduce heat; simmer, covered, 10 to 15 minutes or until quinoa is tender and water is absorbed. Add raisins, if desired, for last 5 minutes of cooking time. 2. Top quinoa with strawberries and bananas. Serve with soymilk.

Comments:

I made this twice, both times required more like 20 minutes of simmering before the water was absorbed. The second time I used honey instead of maple syrup, just to see how that was. Both are good!

No Bake Twix Caramel Apple Salad Recipe

Prep time: 10 mins Total time: 10 mins Serves: 10-12

1 small package of Vanilla Pudding (Instant)

Milk (only use ¼ cup of milk)

1 large tub of whipping cream

1 to 2 packages of TWIX Bites [or Snickers]

3 to 4 Granny Smith Apples

Optional: Caramel sauce

Instructions

Prepare the vanilla pudding according to the box instructions and immediately add the tub of whipping cream in it before it sets. Don't use the full amount of milk as the box says, only use ¼ cup milk.

Dice the TWIX Bites into halves

Dice the Granny Smith apples

Mix all the ingredients together.

Allow it to set in the refrigerator for at least 30 minutes.

Optional: Drizzle with Caramel Sauce before serving it.

Comments:

Caramel Apple Dump cake

Ingredients

2 cans of apple pie filling (you can also use cherry, blueberry, etc.)

1 box of yellow cake mix

2 sticks of butter, melted (1 cup)

1/2 cup caramel sauce (like you would put on ice cream)

1/2 tsp cinnamon (optional)

1/2 cup chopped pecans (optional)

Whipped cream for garnish (optional)

Instructions

In a greased 9x13 dish, mix apple pie filling and caramel sauce.

You may add in the 1/2 tsp cinnamon if desired.

Spread evenly in pan.

Pour dry cake mix directly on top of the pie filing and spread evenly.

Top with melted butter and pecans (optional).

Bake at 350 degrees for 45-50 minutes or until top is golden brown and apple filling is bubbly around the edges.

Serve with ice cream or whipped cream.

Enjoy!

Comments:

Flourless Peanut Butter Cookies from p. 120 of Allergy-free Cookbook (2010)

Makes (approx.) 2 dozen cookies Gluten-free, dairy-free, can be egg-free (i.e. vegan)

1 cup packed light brown sugar 1 cup smooth peanut butter 1 egg, lightly beaten [or, 1/4 cup silken tofu, lightly beaten] 1/2 cup semisweet chocolate chips, melted

1. Preheat oven to 350F. Beat brown sugar, peanut butter and egg in medium bowl until blended and smooth. 2. Shape dough into 24 balls; place 2 inches apart on ungreased cookie sheets. Flatten dough slightly with fork. Bake 10 to 12 minutes or until set. Transfer to wire racks to cool. Drizzle with chocolate.

Comments:

I skipped the chocolate both times I’ve tried these, though I’m sure that’s also good. The photo on the right is the egg-free batch; they’re a less cake-like consistency.

These are wonderfully easy and so delicious. Depending on how big you make your cookie dough balls, you get a few more cookies than the 2 dozen called for.

Three-Cheese Ham Loaf from page 207 of Taste of Home Easy Weeknight Dinners

Prep: 15 min. Bake: 30 min. Makes: 6 servings

1 tube (13.8 ounces) refrigerated pizza crust 10 slices deli ham 1/4 cup sliced green onions 1 cup (4 ounces) shredded part-skim mozzarella cheese 1 cup (4 ounces) shredded cheddar cheese 4 slices provolone cheese 1 tablespoon butter, melted

1. Preheat oven to 350F. Unroll dough onto a greased baking sheet; top with the ham, onions and cheeses. Roll up tightly jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Brush with butter. 2. Bake 30-35 minutes or until golden brown. Let stand 5 minutes; cut into 1-inch slices.

Freeze option: Cool unsliced loaf on a wire rack. Spray a large piece of foil with cooking spray. Wrap loaf in prepared foil and freeze up to 3 months. To use, thaw at room temperature 2 hours. Preheat oven to 350F. Unwrap and place on a greased baking sheet. Bake 15-20 minutes or until heated through. Let stand 5 minutes; cut into 1-inch slices.

Comments:

It’s been so long since I made this one that I don’t remember any comments to make... oops? I didn’t use the green onions. I think it was fairly easy and also fairly tasty, though perhaps a bit bland? (Probably because I didn’t use the onion, lol.)

Oatmeal Cinnamon Chips Cookies from the back of the Hershey’s Cinnamon Chips bag

1 cup (2 sticks) butter or margarine, softened 1 cup packed light brown sugar 1/3 cup granulated sugar 2 eggs 1 1/2 teaspoons vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking soda 2 1/2 cups quick-cooking oats 1 2/3 cups (10-oz. package) Hershey’s Cinnamon Chips 3/4 cup raisins

1. Heat oven to 350F. 2. Beat butter, brown sugar and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour and baking soda; add to butter mixture, beating well. Stir in oats, cinnamon chips and raisins (batter will be stiff). 3. Drop by heaping teaspoons onto ungreased cookie sheet. Bake 10 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. About 4 dozen.

Bar variation: Spread batter into lightly greased 13x9x2-inch baking pan. Bake at 350F for 25 to 30 minutes or until golden brown. Cool; cut into bars. About 3 dozen bars.

Comments:

Because raisins aren’t a thing in my household, I substituted butterscotch chips. You could try chocolate chips, but the butterscotch worked really well.

Creamy Mushroom Ham & Potatoes from page 236 from Taste of Home Easy Weeknight Dinners

Prep: 25 min. Cook: 4 hours Makes: 4 servings

1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted 1/2 cup 2% milk 1 tablespoon dried parsley flakes 6 medium potatoes, peeled and thinly sliced 1 small onion, chopped 1 1/2 cups cubed fully cooked ham 6 slices processed American cheese

1. In a small bowl, combine the soup, milk and parsley. In a greased 3-quart slow cooker, layer half the potatoes, onion, ham, cheese and soup mixture. Repeat layers. 2. Cover and cook on low 4-5 hours or until potatoes are tender.

Comments:

This is one where I made it so long ago that it took me a while to figure out what this picture even was, lol.

I probably used skim milk rather than 2%, and I definitely didn’t use American cheese--Swiss seems the most likely substitution from the photo (and knowing my cheese preferences). My crock is larger than 3-quart and this worked fine. I mostly love the convenience of the slow cooker.

Double Chocolate Cupcakes from page 116 of Allergy-free Cookbook (2010)

Makes 10 cupcakes Dairy-free, egg-free, nut-free

1 cup all-purpose flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup soymilk 1 1/2 teaspoons cider vinegar 3/4 cup granulated sugar 1/3 cup vegetable oil 1 teaspoon vanilla 1/4 cup dairy-free semisweet chocolate chips Powdered sugar

1. Preheat oven to 350F. Grease 120 standard (2 3/4-inch) muffin cups or line with paper baking cups. 2. Sift together flour, cocoa powder, baking soda and salt in small bowl. Pour soymilk into large bowl and stir in vinegar. Let mixture sit 2 minutes. 3. Add sugar, oil and vanilla to soymilk mixture; whisk until foamy. Add flour mixture gradually, whisking until smooth. Stir in chocolate chips. 4. Pour batter into prepared muffin cups. Bake 15 to 18 minutes or until toothpick inserted into centers comes out clean. Sprinkle with powdered sugar before serving.

Comments:

I skipped the powdered sugar with no ill effects.

These are really nice! It’s kind of a lot of bother for just 10 cupcakes, though, so I haven’t made them again since I took these photos.

Quick (Fruit) Turnovers (originally Quick Cherry Turnovers) from page 318 of Taste of Home Easy Weeknight Dinners

1 tube (8 ounces) refrigerated crescent rolls 1 cup cherry pie filling [I used apple] 1/2 cup confectioners’ sugar 1 to 2 tablespoons milk

1. Preheat oven to 375F. Unroll crescent dough and separate into four rectangles; place on ungreased cookie sheet. Press perforations to seal. Place 1/4 cup pie filling on one half of each rectangle. Fold dough over filling; pinch edges to seal. 2. Bake 10-12 minutes or until golden. 3. Place confectioners’ sugar in small bowl; stir in enough milk to achieve a drizzling consistency. Drizzle over turnovers. Serve warm.

Comments:

The combination of ungreased baking sheet and pressing on the dough while on the sheet meant there was some sticking. I’d suggest sealing the seams before transferring to a greased cookie sheet (though I haven’t tried that combination yet).

Chocolate Pudding Dump Cake from Buns In My Oven blog

1 box chocolate cake mix 1 small package instant chocolate pudding mix 1 1/2 cups milk 1 1/2 cups chocolate chips

Preheat oven to 350 degrees.

Combine the dry cake mix, dry pudding mix, and milk in a bowl and mix until combined. Spread into a greased 9x13 baking dish. Top with the chocolate chips and bake for 30 minute or until the edges pull away from the pan.

Comments:

This is a wonderfully easy, wonderfully delicious cake-almost-fudgy-brownies dessert! I almost forgot to put the chocolate chips on, but remembered only about 2 minutes in, so it was all right. I have a feeling that this would still be delicious without the chocolate chips, too.

I took this to work and everyone raved about it. It’s also delicious accompanied with sliced strawberries.

Lumps of Coal from Facebook

1 package of Oreos 5 cups of marshmallows 4 tablespoons of butter

Melt the marshmallows and butter together. Crush the oreo cookies. Add to Marshmallow mixture Let sit and cut.

Comments:

I used 1 entire bag of mini marshmallows and didn’t measure them (note: measuring them does leave some in the bag, so if you don’t want it super chewy, measure the marshmallows). I’ve tried double stuf oreos, mint oreos (pictured), and candy cane flavored generic chocolate cookies in different batches. This fits nicely into an 8x8 pan, which I spray with nonstick spray before putting the mixture in.

While the picture on Facebook makes it look like the Oreos have been absolutely crushed, I’ve found that leaving larger chunks makes for a better end texture.

CrockPot Chicken and Dumplings Soup Recipe from A Year of Slow Cooking blog

–3 pounds boneless, skinless chicken –1 yellow onion, chopped –1 cup mushrooms, chopped (I used baby portabellas) –16 ounces frozen vegetables –2 cans cream-of-something soup [or the homemade version, the recipe for which is provided at the source–I used cream of mushroom canned soup] –1 can refrigerated biscuits, or one batch drop biscuits [I used canned biscuits, just to try it] I used a 6.5 quart crockpot. Anything 4 quarts and up will work. Put the chicken and vegetables into the bottom of the crockpot. Add the cream-of soups, or your homemade substitute. Cover and cook on low for 6-8 hours, or on high for 4-5. I cooked ours on high for 4 hours, and on low for another two. An hour before serving, shred chicken with two large forks, and drop in the biscuit dough. Cover and cook on high for another hour. The bisquits are done when you can insert a knife and it comes out clean. They will be spongey and will brown a bit on the sides and top.

Serve in bowls, with a biscuit or two per person. 

Comments:

Apparently I forgot to take a picture once I’d scooped it out, oops!

I skipped the onion and used canned mushroom pieces. I think which vegetables you use can make a big difference in texture, as is balancing the veggies with the chicken (I ended up with a higher proportion of chicken than was probably ideal).

Also, making sure you cook the biscuits thoroughly is important; mine weren’t done enough even though the knife came out clean and they basically just collapsed into the rest of it and didn’t function like dumplings they way they should’ve. Ah, well.

Nutella Swirled Peanut Butter Bars from Jen’s Favorite Cookies

Cook time 25 mins Author: Jen @ Jen's Favorite Cookies Serves: 9

½ cup butter, softened

½ cup peanut butter

1 cup brown sugar

1 egg

1 tsp. vanilla

1 cup flour

⅓ cup Nutella

Instructions

Cream butter, peanut butter, and brown sugar.

Add egg and vanilla, and mix well.

Add flour and mix until combined.

Press mixture into an 8x8 pan. Drop Nutella in spoonfuls on top of dough. Use a knife to swirl the Nutella into the dough.

Bake at 350F for 20-25 minutes. Let cool completely before cutting into 9 bars.

Comments: