Healthy Potato Chip Alternative

Looking for a potato chip alternative?  Neither was I, but then I found myself with Kale and wanted an option other than soup, so I made Kale Chips.  By removing the center rib, you remove the bitterness and they have a very nice taste.  Be careful not to over salt - use less before baking and add more before eating, if necessary.

  1 Bunch Kale                                                                           Salt, To Taste

  3 Tbl Olive Oil                                                                        

Heat oven to 300 degrees.  Wash and dry the kale thoroughly between paper towels.  Remove the thick center rib and cut into pieces and put into a bowl.  Add olive oil and salt and toss to coat.  Line baking sheets with parchment paper or non-stick foil, layer the kale on top in a single layer.  Bake for about 20 minutes until crispy.  Cool completely and store in a air tight container.

Puppy Chow - for People

When I worked with teenagers, they loved the look on my face the first time they asked me if I wanted some puppy chow.  I'll admit, I thought they were trying to haze me, then I learned what it was and had to make my own.  What can be better than chocolate, peanut butter and crisp cereal coated in sugar?

  13 Ounce Chex                                                                        1/4 Cup butter

  2 C Semisweet Chocolate Chips                                              2 C powdered sugar

  1/2 Cup Jif                                                                              

Pour cereal in large bowl and set aside.   Melt together butter, peanut butter and chocolate chips.  Stir until all is evenly distributed and completely melted.  Pour chocolate mixture over cereal and fold until all the cereal is completely covered.  Pour  cereal into a garbage bag, add the powdered sugar and shake until absorbed.  Store in Ziploc bags or large sealed bowl.

Cinnamon Apple Pie

I wanted to make something a little different and this pie with pineapple and cinnamon candies fits the bill.  You can make this without the pineapple juice, but you get a wetter pie.

  6 Cups Apples, peeled, cored and sliced                                    2 Tbl Corn Starch

  3/4 Cup sugar                                                                          3 Tbl butter, softened

  15 Ounce Crushed Pineapple                                                    2 9-inch pie crusts

  2 Ounce Cake Mate Cinnamon Decorations

                                             

Preheat oven to 425 degrees F.  Drain pineapple in a colander set over a small pan.  Add the corn starch to the pan and cook until the liquid just begins to thicken.  In a bowl, combine apples, sugar, cinnamon candies, and butter.  Add the juice/cornstarch mixture and stir.  Place one crust in a 9" pie plate; top with apple mixture.  Cut vent holes in remaining crust and place on top.    Bake at 425 degrees F for 10 minutes.  Reduce temperature to 350 degrees F and bake an additional 30 minutes. Let cool.

Author Ransom Riggs

Today, I finished reading Miss Peregrine's Home for Peculiar Children by Ransom Riggs.  This is a wonderful novel that weaves a wonderful story around old photographs.  The photographs are of extraordinary individuals with amazing abilities - levitation, invisibility, the ability to make fire, etc.  These photographs are used throughout the book with limited manipulation.  To me, in some cases, they look similar to photos that used to be used to advertise circus acts.  The story focuses on a young boy who loses his grandfather and the fantastical changes that occur in his life when he tries to learn more about that grandfather.  While following the trail, he finds that what he thought were stories his grandfather made up were actually true stories of his life.

If you enjoy Sanctuary, you will enjoy this book.  If you enjoy this book, try watching Sanctuary.

Homemade Bread

There is nothing better than homemade bread, especially paired with fall soups.  Try this easy bread some weekend and you will love it.  The yeast measurement in the recipe equals 1 packet of dried yeast.

  1 1/4 Cup Buttermilk                                                               1 TB Sugar

  2 TB Butter                                                                             1 Tsp Salt

  2.5 Cups All Purpose Flour                                                      2 1/4 Tsp Yeast

  3/4 Cup Wheat Flour                                                               1 Large Egg

Butter a 9-by-5-by-3-in loaf pan.

In a small saucepan, heat the buttermilk and butter over medium heat until it registers about 130F, remove from the heat.

In a stand mixer fit with the flat beater, mix together 3/4 cup wheat flour, 3/4 cup all purpose flour, the sugar, wheat bran (if using), salt, and yeast on low speed just until combined. Add the warm buttermilk mixture and mix until all the ingredients are smooth and combined. Add the egg and continue beating for 1 minute. Add the remaining flour and continue mixing for 5 minutes. With buttered hands, scrape the dough into the prepared pan.  Cover the pan loosely with a clean towel and let the dough rise to within 1 inch of the top of the pan.  Preheat oven to 375 degrees and position a rack in the middle of the oven.  Bake about 40 minutes - the loaf until the top feels firm and is lightly browned. Let cool in the pan on a wire rack for 10 minutes, then turn out onto the rack and let cool completely before slicing.

Peach Crunch Bars

I have canned brandied peaches and was looking for something to do with them, and this was the result.  Using the juice in the recipe give a nice boost of flavor.  If you are using store purchased canned peaches OR fresh peaches, find some peach juice in your local market.  Served warm with a yogurt topping, this is a very nice breakfast.  If you cannot find powdered coconut, use shredded and pulse it in a food processor. 

  2 Cups Peaches                                                 1/2 Cup Powdered Coconut

  2 TB Sugar                                                        1/4 Cup Light Brown Sugar, Firmly Packed

  2 TB Lime Juice                                                1/2 Tsp Ground Cinnamon

  2 TB Water                                                       1/4 Tsp Salt

  1 1/2 Tsp Corn Starch                                        1/4 Cup Canning Juice OR Peach Juice

  1/4 Tsp Almond Extract                                     1/2 Cup Butter, Softened       

  1/2 Cup All Purpose Flour                                                       

  1/2 Cup Whole Wheat Flour                                                    

  1 Cup Oatmeal                                                                        

Peel and dice the peaches and mix with the sugar and lime juice in a medium saucepan.  Cook over medium, stirring constantly, for three minutes.  Combine the water and the cornstarch until cornstarch is dissolved then add to the Peach mixture and cook until it starts to thicken.  Remove from the heat and add the almond extract, set aside.

Preheat the oven to 350 degrees.  Spray an 8 x 8 pan with non stick cooking spray and set aside.  In a large bowl, combine the flours, oatmeal, coconut, brown sugar, cinnamon and salt.  Add the syrup (or juice) and butter.  Blend with a fork until the mixture resembles coarse meal.  Pour 2/3 of the crumb mixture in the baking pan.  Press this firmly into the pan to make the bottom crust and bake for 15 minutes.  Spoon the peach mixture evenly over the top and sprinkle remaining crumbs on top.  Bake an additional 25 to 30 minutes until lightly browned.  Remove to a cooling rack and let sit at least 15 minutes before cutting into 12 bars.

Per Serving: 208 Cal (42% from Fat, 7% from Protein, 51% from Carb); 4 g Protein; 10 g Tot Fat; 6 g Sat Fat; 2 g Mono Fat; 27 g Carb; 3 g Fiber; 10 g Sugar; 20 mg Calcium; 1 mg Iron; 107 mg Sodium

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