Football Chocolate Sandwich Cookies

For the Superbowl, Callie and I wanted to make a fun dessert. After looking all over for a good recipe, we decided to make a dessert we've already made before, but with a festive spin. We used Martha's recipe for the chocolate sandwich cookies. Then we cut a notecard in the shape of a football and cut around it to cut the rolled out dough. After the cookies were baked, cooled, and filled, we made a little royal icing and piped some stitches on each of the footballs using a plastic baggie with the corner cut off. We served them with mint chip ice cream. We doubled the dough recipe and it made about 15 sandwiches.

Greek Nachos

I found this recipe a few months ago and thought it sounded so interesting and unique. Since making it for the first time, Callie and I have made it on a regular basis and it has quickly become one of our family's favorite meals. These nachos are actually really filling so they can be eaten as a meal. They could also be made as a heartier appetizer (We made them as one of the appetizers at our Superbowl party). For our family, we doubled the recipe and it made enough for dinner for everyone plus a little left over. Here you go English family, enjoy!! :)

Ingredients:

1 package pita chips (approximately 10 oz)

1/4 cup olive oil + 2 tablespoons

salt

4 ounces feta cheese

1/2 cup plain yogurt

1/2 cup chopped fresh mint (**we didn't use the mint in ours and the flavor was great)

1 lemon

freshly ground black pepper

1 medium onion, chopped

1/2 pound ground lamb (**we used ground turkey instead)

1 tablespoon ground cumin

2 or 3 medium tomatoes, chopped

1 medium cucumber, chopped

1/2 cup calamata olives, pitted and halved (optional) (** we didn't use these either and it was still plenty flavorful)

Directions:

In a blender or food processor, combine feta, yogurt, 1/4 cup olive oil, mint, and zest and juice of lemon; sprinkle with salt and pepper. Blend or process until smooth. (You can also mash mixture by hand, with a fork, which is what we did. That way the feta stays a little bit chunky)

Put two tablespoons of olive in a skillet over medium-high heat and cook onions until soft, about 5 minutes. Add lamb and cumin and sprinkle with salt and pepper; continue cooking until meat is cooked through, about 5 to 10 minutes more. Put chips on a serving plate and top with lamb, sauce, tomatoes, cucumbers, and olives it you're using them.

Greek Dressing

The night I was making the greek nachos, I wanted to find a recipe for something to serve with them that would not be too overpowering. I decided to make a greek salad. I just chopped up some lettuce, cucumbers, tomatoes, and black olives. Added some thinly sliced red onion, a sprinkle of feta, and used this recipe for the dressing. I loved the flavor of the dressing. It might be one of my favorites. Unfortunately I didn't get a picture of the dressing but I did get one of the salad.

Ingredients:

1/2 cup olive oil

1 1/4 teaspoons garlic powder

1 1/4 teaspoons dried oregano

1 1/4 teaspoons dried basil

1 teaspoon pepper

1 teaspoon salt

1 teaspoon onion powder

1 teaspoon Dijon-style mustard

2/3 cup red wine vinegar

Directions:

Mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar and mix vigorously until well blended. Store tightly covered at room temperature.

Tomato Lemon Feta Pizza

For some reason Callie and I have totally been into pizzas lately. One night we were craving pizza and came up with this recipe. Honestly, it is one of my favorite dinners now. It is light and healthy but still warm and filling.

We just used this recipe for the dough. (One batch makes enough for 2 thin crust pizzas) We only let the dough rise for about 15 minutes instead of the full hour. Then we pressed the dough onto a baking stone and prebaked the crust for about 10 minutes at 425 degrees.

We brushed it with some garlic infused olive oil, sprinkled it with the zest of 1 lemon, then topped it with some thinly sliced roma tomatoes, chopped red onion, a little mozzarella and feta cheese, and some dried cilantro. Then we baked it until it was crispy and slightly browned. After we took it out of the oven, we topped it with the juice of 1/2 of a lemon.

Red Velvet Cupcakes with Cream Cheese Frosting

I have been wanting to make red velvet cupcakes for a while and I decided that Valentines day was the perfect time to make them! I used this recipe by Paula Deen. The recipe makes 24 cupcakes. That was kind of a lot for just our family so I halved it. They turned out great and I think they are a cute and festive dessert for Valentines day!

Ingredients for the Cupcakes:

2 1/2 cups all-purpose flour

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cocoa powder

1 1/2 cups vegetable oil

1 cup buttermilk, room temperature
2 large eggs, room temperature

2 tablespoons red food coloring

1 teaspoon white distilled vinegar

1 teaspoon vanilla extract

Ingredients for the Frosting:

1 pound cream cheese, softened

2 sticks butter, softened

1 teaspoon vanilla extract

4 cups confectioner's sugar

Directions:

Preheat the oven to 350 degrees. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins, about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

(Optional: Garnish with chopped pecans and a fresh raspberry or strawberry)

Tomato Focaccia

I love focaccia and have always wanted to learn how to make it. I had no idea it was so easy! I found this recipe for a tomato focaccia, but I'm sure you can change it and add whatever toppings you like (I used dried basil instead of fresh and added a sprinkle of parmesan cheese). Perfect with a soup or salad!

Ingredients:

1 package Active Dry Yeast
1 1/2 cups warm water
4 cups all-purpose flour
1 tsp. salt
6 Tbsp. olive oil
3 roma tomatoes, sliced
dried basil
shredded parmesan cheese

Directions:

Dissolve the yeast in 1/2 C. of the warm water, and let sit 10 minutes until bubbly.

In a large bowl, combine the flour, salt, yeast mixture, and remaining water. Mix thoroughly with a wooden spoon and then your hands. Transfer to a floured work surface and knead by hand for a few minutes or until smooth. Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours.

Preheat oven to 425 degrees. Punch down dough and place on an oiled baking sheet, forming into an oval or circle. Space the tomato slices across the surface of the focaccia, then sprinkle with dried basil and parmesan cheese. Bake about 20 minutes or until golden. Serve warm or at room temperature.

Broccoli-Cheese Soup

We got this recipe from The Simple Soups Deck my mom got for Christmas. It's a deck of 50 cards each with a different recipe for soup. This one was so good and had so much flavor! Homemade soup is always so warm and comforting! My mom made it and she said she didn't follow the recipe exactly (I think she added a little extra potato, onion, and broccoli and I don't think she pureed as much of the soup as it says to). We served ours with the homemade Tomato Focaccia.

(serves 4)
Ingredients:

4 cups chopped broccoli florets
1 cup chopped yellow onion
2 celery stalks, sliced
1 clove garlic, minced
1 large russet potato (about 3/4 lb.), peeled and sliced
1 cup vegetable or chicken broth
1 1/2 to 1 3/4 cups milk
1 1/2 cups grated cheddar cheese
1/4 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. ground pepper
1 Tbsp. minced fresh flat-leaf parsley

Directions:

Combine the broccoli, onion, celery, garlic, potato, and stock in a saucepan over high heat. Bring to a boil. Reduce the heat to medium-low and simmer, covered, until the vegetables are tender, about 15 minutes.

Transfer 3/4 of the mixture to a food processor or blender and puree. Return to the pan and add the milk, cheese, seasonings, and parsley. Heat gently, stirring, until the cheese melts and the soup is hot.

Green Lemonade

This recipe comes from a book I ordered a few months ago called The Raw Food Detox Diet. It was a really interesting book and I took alot of really good information and tips from it. Although I don't think I'll be eating completely raw from now on, I have incorporated some of the recipes into my diet, one of them being this Green Lemonade. Ashley and I have been trying to drink it most mornings (it's an acquired taste I think haha) and now I actually crave it and feel so energized and good after drinking it! The boys (including Spencer) actually like it too and drink it when they can:) When we make it, we get all the ingredients from Sam's Club (so much cheaper to buy the heads of lettuce, lemons, and apples in bulk!) We just substitute the kale with more lettuce or spinach and we also don't add the ginger.

Ingredients:

1 head romaine lettuce
5-6 stalks kale (we just use another head of romaine or spinach)
1-2 apples (we used Fuji apples because they are really sweet)
1 lemon (we cut the peel off)
1-2 inches fresh ginger (optional)

Directions:

Process the vegetables in a juicer. Pour into a large glass and drink!