Spinach Artichoke Dip and Whole Wheat Flatbread, Two Ways

Spring cleaning= NOT DONE. But the good news is I found two more pennies. I should be done by the end of the week which means I will be able to focus a little more time on this blog and a little less time on my cute little home.

So while I keep scrubbing and organizing I thought I'd bring not one but three delicious recipes to the table today. You are welcome (and yes, I'm sure you'll be thanking me--- they are that delish).

First off, I love Stacy's Pita Chips. I mean I really love them. But at the grocery store here they cost an arm and a leg ($5 for a small-ish size bag), and if you are acquainted with chip bags then you know they are at least half filled with air. That's why I developed this recipe; I can enjoy the pita chip taste for a much smaller price.

Flatbread "Pita"Chips

Recipe Source: © The Taste Tester

3 whole-wheat flatbreads*

1 tablespoon olive oil

coarse sea salt for sprinkling

Preheat the oven to 400˚F. Brush a baking sheet with about 1 1/2 teaspoons of olive oil (it should be a very very thin layer of oil). Brush one side of each flatbread with 1/2 a teaspoon of remaining oil. Using a pizza cutter, cut each flatbread into small squares. Place flatbread pieces olive oil side up on prepared baking sheet. Sprinkle with desired amount of sea salt. Bake for four minutes and then flip over. Bake for an additional 3-6 minutes watching them very closely so that the chips do not burn!

*I use three flatbreads for this recipe because it is what I find fits best on a standard size baking sheet.

Now, I'm not going to flash a "pita" chip recipe in your face without giving you something incredible to dip them in!

Hot Spinach, Artichoke & Sun-dried Tomato Dip

Recipe Source: © The Taste Tester

1 (5-6 ounce) container plain greek yogurt

1/3 cup mayonnaise

4 ounces cream cheese

4 cloves garlic, minced

1/2 cup diced onion

1 (7 oz) jar marinated artichoke hearts, drained *You can also use a drained 14 ounce can of artichoke hearts. I like the marinated ones better but either will work.

1 (10 oz) package frozen chopped spinach, thawed and drained well

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 cup shredded mozzarella cheese *I recommend whole milk mozzarella if you can find it. I buy mine at Wal-Mart.

1 cup shredded parmesan cheese, divided

1/4 cup oil packed sun dried tomatoes, finely diced

Preheat the oven to 350˚F. Grease an 8x8" or 9x9" baking dish. Whirl the first nine ingredients together in a food processor until smooth (you can also mix them together using a hand mixer if you do not have a food processor). Fold in 3/4 cup parmesan cheese, mozzarella cheese, and sun dried tomatoes. Spread dip evenly in prepared pan. Sprinkle with remaining 1/4 cup parmesan cheese.

Bake for 20-25 minutes or until bubbly. I like to turn the oven temp up to 375˚F for the last 5 minutes to get the edges a little crispy. Serve warm with flatbread "pita" chips, tortilla chips, sliced baguette, or fresh raw veggies like sliced sweet peppers, broccoli, cauliflower, carrots, etc.

Since there are only three of us here at the Jenks home, we often have to get creative with how we eat our leftovers. So here's the third recipe for today! It uses leftover spinach artichoke dip and leftover flatbreads (we just pull our flatbreads out of the freezer for this one). The recipe is written per one flatbread pizza.

Spinach Artichoke Flatbread Pizza

Recipe Source: © The Taste Tester

1 whole wheat flatbread

1/3 cup leftover spinach artichoke dip

1/4 cup cooked sliced chicken (opt.)

3 tablespoons shredded mozzarella cheese

1 teaspoon parmesan cheese

Preheat oven to 375˚F. Spread dip on one side of flatbread. Layer chicken on top of dip and sprinkle with both cheeses. Bake directly on oven rack for 5-7 minutes or until cheese is melty and bubbly and flatbread is crispy.

P.S. Another great way to enjoy leftover spinach artichoke dip is by stirring it into a bowl of whole wheat pasta!

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Ham and Cheese Sliders

This is truly one of my all time favorite recipes. It's amazing how something so simple can be so delicious. I am actually surprised it took me this long to post this recipe. On our iPad I have lots of lists.

A list of recipes to share (there's probably like 30-40 recipes on that list currently).

A list of recipes I am developing that are a total work in progress, but I am loving every minute of the recipe development process.

A list of original recipe ideas. Please don't steal my iPad.

A list of recipes to try in general, plus lists of recipes to try in the spring, the summer, the fall, the winter--- seasonal stuff.

I'm a little bit of a food fanatic, in case you haven't noticed. Basically, I am trying to mostly post recipes from that first list of recipes to share while I fine tune some of my own. These sliders were on the top of that list.

The original recipe makes 24 sliders but we often make fewer (by halving or quartering the recipe) and eat them as a main course rather than an appetizer. The original recipe also calls for swiss cheese. But as much as I love swiss cheese it makes my throat itch, so we just use cheddar. I have also used provolone and pepper jack.

These are savory and slightly sweet. The freaking butter poppy seed mustard sauce is ahhhh-mazeee-ing, and it reminds me of {Snyder's of Hanover} mustard pretzels. If you do bring them to a party I can promise that they will be a major crowd pleaser--- with the kids and the adults. Go ahead and give them a try.

Ham (and Turkey) and Cheese Sliders

Recipe Source: adapted [ever so slightly] from Chef In Training, The Girl Who Ate Everything, and The Recipe Club

12 King's Hawaiian Original Sweet Rolls *these are what give the sliders a hint of sweetness
2 1/2 tablespoons miracle whip
2 1/2 tablespoons mayonnaise
12 thin slices of ham
12 thin slices of turkey *You could try these with other deli meat, like pastrami or roast beef
1 cup grated cheese *swiss, cheddar, provolone, pepper jack, monterey jack, havarti... the options are endless
1/4 cup butter, melted
1 tablespoon prepared yellow mustard
2 teaspoons poppy seeds
1/4 teaspoon onion powder
1/4 teaspoon worcestershire sauce

Preheat oven to 350 degrees. Cut the rolls in half horizontally. Stir the mayo and miracle whip together. Spread the top and bottom of each roll with the mayo mixture. Put the bottoms of the rolls mayo side up in a greased 9x13 pan. Stack a slice of ham, a slice of turkey, and about a tablespoon of grated cheese (in that order) on each bottom bun. Put the tops mayo side down on each slider.

In a small bowl stir the butter, mustard, poppy seeds, onion powder, and worcestershire sauce together. Brush over the tops of the rolls, and use all of it! Cover with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 5-8 minutes or until the cheese is really melty and the tops of the rolls are browned and little bit crusty, but not too crusty.

Disclaimer: This post contains affiliate links. If you click on these links and purchase the product, it will not cost more for you but I will earn a tiny percentage of commission which helps me keep this blog up and running. Thank you!

If you like what you see, feel free to follow me on Facebook, Pinterest, and/or twitter.

My Favorite Fried Pickles

According to David, I craved fried pickles all the time when I was pregnant with little Joe. I actually don't remember this being the case, but then again that may be because of pregnancy/mommy brain (it's a real thing, okay). I really love fried pickles so I suppose he could be telling the truth!

This particular recipe for fried pickles is one I {sort of} developed by combining two different recipes. I liked them both. They each had some good components and some less desirable ones. One day it occurred to me that if I combined the best parts of both recipes into one it would create my perfect fried pickle. It worked! They are so yummy and I love love love them.

These would make a perfect addition to your Super Bowl snacks. If you need other ideas for a Superbowl party, click here or visit my game day munchies board on pinterest.

Fried Pickles

Recipe Source: © The Taste Tester (combination of two recipes which you can find here and here)

1 (16-ounce) jar dill pickles slices

1/2 cup Frank's hot sauce

1 tablespoon reserved pickle juice

1/2 cup milk

1 1/2 cups panko bread crumbs

1/2 cup +1/3 cup all-purpose flour, divided

1 teaspoon dry dill weed

2 eggs

1 teaspoon cajun seasoning

1 tablespoon reserved pickle marinade

2 tablespoons milk

1 quart vegetable or canola oil

Drain all but one tablespoon of pickle juice out of the pickle jar. In a small bowl mix together the 1 tablespoon of reserved pickle juice, 1/2 cup milk, and 1/2 cup hot sauce. Reserve 1 tablespoon of the hot sauce mixture for later. Pour remaining hot sauce mixture over pickles in jar. Let pickles marinate at room temperature for 30 minutes.

In the meantime mix the breadcrumbs, 1/2 cup flour, and dill together in a shallow dish. In a small bowl mix the remaining 1/3 cup flour, eggs, cajun seasoning, reserved 1 tablespoon hot sauce mixture and milk together until smooth. Heat oil in medium sized pot over medium high heat (I don't have a thermometer so I just test the temperature by dropping a pickle in after a while to see if it is hot enough--- if the pickle floats it is ready, if it sinks it is not).

After the pickles have marinated for 30 minutes, drain all of the marinade out of the jar. Dip each pickle first in the egg mixture (letting any excess egg drip off) and then in the breadcrumbs, coating both sides. Drop into the hot oil and fry until golden brown (about 2 minutes).

Remove pickles from hot oil onto a paper towel lined plate. Serve immediately with ranch dressing.

Do you like what you see? If so, follow me on facebook, twitter, and/or pinterest for the latest Taste Tester updates!

Shared here: Pin Me Fridays @ Diana Rambles, On the Menu Mondays @ StoneGable

Mini Mexican Pizzas

I'm experiencing some pretty severe writer's block right now. Also, it is almost midnight (since I write these posts the night before they go live) and I have been cleaning my house for the past three hours.

What I am trying to say is I'm tired right now and to be honest there aren't many words I could use that would do these little pizzas justice. They are wonderful and addicting. I could have eaten all twelve, but I had to share them with my husband. Bummer.

These are my new favorite appetizer. P.S. They'd be perfect for football parties.

Mini Mexican Pizzas

3-4 large whole wheat tortillas

1 cup lean ground beef, cooked

1/2 cup refried beans (homemade or store bought)

1/2 cup salsa (homemade or store bought)

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon salt

1/2 cup shredded cheese, I used half monterey jack/half cheddar

1 small can sliced black olives 

optional toppings: shredded lettuce, sour cream, salsa, diced tomatoes

Preheat the oven to 425 degrees. Using a 3-4" round cookie cutter, the top of a drinking glass, or the top of an empty metal can, cut twelve circles out of the tortillas.

Spray a 12-count muffin pan with non-stick cooking spray. Press each tortilla circle into a muffin tin using your fingers.

Mix together cooked ground beef, refried beans, salsa, chili powder, cumin and salt together in a bowl. Scoop 2 tablespoons of filling on top of each tortilla round in the muffin pan. Sprinkle cheese over each mini pizza. Place olives on top of cheese.

Bake for 10-12 minutes or until cheese is melted and edges are crispy. Remove from oven. Using a table knife loosen the edges of each pizza from the pan and scoop them out with a fork. Serve immediately with desired toppings.

Recipe Source: The Taste Tester, adapted from Dashing Dish

Shared here: Pin Me Fridays @ Diana Rambles

White Bean and Roasted Garlic Dip

Beans, beans, the magical fruit. The more you eat the more you... well actually... let's not go there. But in all seriousness I am obsessed with beans lately. I may or may not have a few bean posts lined up for this month.

Then again, I am not sure if anyone in the world loves beans as much as I do so I can't promise that those other bean posts will actually show up.

In the meantime, indulge yourself with this hummus-like dip. It makes a great healthy appetizer for any super-bowl party, and it is also great for a healthy snack when paired with veggies.

White Bean and Roasted Garlic Dip

1/2 pound (1 cup) dry white beans*
1/2 large yellow onion 

1 large or 2 medium heads of garlic, roasted (cloves removed from peels)

1 lemon, juiced

1 1/2 teaspoons salt

1/4 teaspoon black pepper

3 tablespoons olive oil, plus more for drizzling

Rinse and sort through beans. Soak overnight according to package directions. Cook beans according to package directions, adding the 1/2 onion to the boiling water with the beans. After beans have simmered until they are soft, remove the onion from the water and drain the beans.

Add cooked beans, roasted garlic, lemon juice, salt, pepper, and olive oil to the bowl of a food processor. Pulse until pureed, adding more olive oil if a thinner consistency is desired. Drizzle with olive oil and serve with pita chips and fresh veggies.

Recipe Source: The Taste Tester, adapted from The Food Network

*For a faster cook time, replace soaking and cooking the dry beans with 2 drained and rinsed (14.5 ounce) cans of white beans.

Shared here: Totally Tasty Tuesdays @ Mandy's Recipe Box, Inspire Me Wednesday @ MamaBuzz, Show & Share Wednesdays @ Semi Homemade Mom, Showcase Your Talent Thursday @ What's Cooking Love?, Pin Me Friday @ Diana Rambles

*EASY* Restaurant Style Salsa

I have absolutely no idea what to say about this salsa except that it's delicious. It has left me speechless every time we've made it. I've had this recipe for two years now and we've eaten it many times. When David and I were dating, we often bonded through conversation while eating a whole bag of tortilla chips and a giant bowl if this salsa.

Yes, we love it. You will too.

If you like a mild salsa take out the jalapeños altogether. I'd say this recipe as it is written below makes a medium salsa. To make it hot, you could keep the seeds in on one of the two jalapenos (or both if you want something really really spicy--- pronounced 'spy-say' with attitude). But you'll have to make it and be the judge of your desired heat level.

It is a great salsa to make at this time of year because you don't need fresh tomatoes (which we all know are disgusting, mushy, and flavorless during the winter).

Restaurant Style Blender Salsa

1 medium yellow onion, diced
2 garlic cloves, minced
1/2 bunch cilantro

2 jalapeños, seeded and roughly chopped

1 (8-ounce) can Chile de Fresco sauce (Pato Sauce)*
1 (10-ounce) can Rotel tomatoes (diced tomato with green chiles), undrained
1 (28-ounce) can diced tomatoes, drained
the juice of 1 lime
1/4 teaspoon ground cumin

1/8-1/4 teaspoon pepper (to taste)

1 1/2 teaspoons salt

Combine all of the ingredients in a blender and puree until it reaches your desired consistency. We like ours mostly pureed with little chunks in it. Taste, and add more salt and pepper if necessary. This salsa is best when refrigerated for at least 8 hours before serving. 

*usually located by the tomato sauce in any grocery store

Recipe Source: The Taste Tester, adapted from a recipe given to me by Kayla Jenkins

This week I'm partying at!

MamaBuzz

Homemade Cracker Jacks

Are you sick of treats and candy yet? Well, I am. After today I only have a couple more fun treat recipes for you and then I will be moving back to posts on regular stuff like actual meals and holiday appetizers. I think I got a little carried away with all of this sugary goodness.

In the meantime, we are on to another treat. My husband's family calls this popcorn recipe "Grandma Beth's Microwave Popcorn". I think it's very similar to cracker jacks. My hubby is the one who makes this whenever we have it and I personally think that the way he makes it is genius (it all has to do with a brown paper grocery bag--- read the recipe below).

Grandma Beth's Microwave Popcorn

1 1/2 cups brown sugar

3/4 cup butter (not margarine)

1/3 cup Karo syrup

3/4 teaspoon salt

3/4 teaspoon baking soda

5-6 quarts popped popcorn (popped in an air popper)

1 1/2 cups roasted salted peanuts (we used almonds in the popcorn pictured above- you can use any kind of roasted salted nut)

Before making the caramel mixture, pop your popcorn. You want to end up with 5-6 quarts of popped corn. Measure 20 double handfuls into a large brown paper grocery sack. We use the handful measuring method so that we can sift out old maids and discard them as we go.

In a 1 1/2 quart bowl, stir together the first four ingredients (brown sugar through salt). Bring to a boil in the microwave. Once it has come to a boil, microwave on high for 2 minutes. Remove from microwave and stir in baking soda until combined (it will bubble up). Pour caramel mixture over the popcorn in the brown paper bag. Add your roasted salted nuts to the bag at this point. Working quickly, fold down the top of the bag and shake well.

Put the brown paper bag into your microwave and cook for another 1 1/2 minutes. Remove bag and shake again. Return to the microwave and cook for 1 1/2 more minutes. Spread onto a parchment paper lined baking sheet and cool. It will get hard and crispy as it cools. Break apart and eat!

This popcorn is super easy to make because it is all done in the microwave, and it is fun to eat. It would make the perfect Christmas goodie for any person who loves edible gifts (in my opinion).

Happy Holidays!

This week I'm partying at!

100 Calorie Soft Pretzels

Two words: one pound. You can guess in which direction based on the happy facts listed below.

My accomplishments this week:

• I was able to zip up a windbreaker jacket that I could not zip up even before I got prego. And it was loose!
• I did the circuit at the gym twice last Saturday morning. Usually I only do it once.
• I went to a clothing exchange and picked out a pair of pants that were a size smaller than I thought I could fit into, but they fit! 
• I did eat more vegetables.

Things I still need to work on:

• Drinking more water.
• Drinking more water.
• Drinking more water.
• Loving myself for who I am now.
• Drinking more water.
• Enjoying exercise.
• Drinking more water.

In the meantime I just thought I would share with you a really easy recipe for homemade soft pretzels. Plus they are only one hundred calories each (approximately). That being said do not expect and Auntie Ann's sized pretzel. They are small. However with some yellow mustard and some fresh veggies you will have a very satisfying snack.

100 Calorie Soft Pretzels

Ingredients

• 10 Rhodes frozen white dinner rolls, thawed according to package directions
• water
• 1 cup baking soda
• 1 egg, beaten with one teaspoon of water
• coarse sea salt
• flour

Cooking Directions

1. Preheat oven to 375 degrees.
2. Flour hands and make ten very thin dough snakes with by rubbing each roll them between floured hands.
3. Fold ends into center of dough snake so that they look like a pretzel (these are too small to make a twist).
4. Fill a 5-quart pot two thirds full with water and add the baking soda. Stir to combine. Bring to a boil.
5. Drop each pretzel into the boiling water for thirty seconds. Remove with a slotted spoon.
6. Place on parchment paper lined baking sheet.
7. Brush with beaten egg and sprinkle with desired amount of sea salt (I like mine really salty!).
8. Bake for 12-15 minutes or until the dough is a deep dark golden color.

Recipe by Amanda Jenks

4 out of 5 stars

Yield: 10 servings

Calories per serving: approximately 100

Make Your Own Apple Chips

Guess what? Guess what?!? I lost two pounds this week which means I have found my rhythm. I've found the balance between eating too much and eating too little/exercising too much and not exercising enough. It was not easy, and just because I succeeded this week doesn't guarantee that it will be that way for the many weeks to come. But I am proud of myself.

Guess what else?

It is fall. Blessed, beautiful fall. My favorite season ever.

Now I realize that the first day of fall is not actually until this Saturday. But while the calendar says one thing, my body says differently. When I walk out the door I feel a chill. I can smell that the leaves on the trees are about to turn. This can only mean one thing. It's time. Time for sweaters, pumpkin, and apples; soups, cinnamon, and hot drinks.

Oh how I heart you, fall.

In celebration of the (almost) beginning of my favorite season, I thought you would appreciate this delicious and healthy snack. Apple chips. They are super easy. You start with very thinly sliced apples. Any kind will do.

Then, you place them on a parchment paper lined cookie sheet. No overlapping please.

Sprinkle them with some yummo spices.

And bake! These are cheaper than the apple chips they sell at the store and better tasting. Not to mention that they are fresh.

Homemade Apple Chips

Ingredients

• 1 1/2 tablespoons cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon salt
• 1 tablespoon granulated sugar
• 3 large apples (I recommend granny smith, but any variety will do)

Cooking Directions

1. Preheat oven to 200 degrees. Line two baking sheets with parchment paper.
2. Combine spices, salt, and sugar.
3. Cut apples in half. Slice very thinly. Do not core, but make sure that there are no slices with seeds on them.
4. Place slices on prepared baking sheets. Do not let apples overlap.
5. Sprinkle evenly with spices.
6. Bake for 30 minutes. Flip apple slices over.
7. Bake for 30-60 more minutes or until brown and crispy.

Recipe by Half Squeezed Lemon (I added cloves)

Yield: 4 servings

Calories per serving: 102
Fat per serving: 0 grams

Happy Fall!

7-Layer Greek Dip

Once again it is time for my weekly-weigh in. I have been working out in the mornings and in the evenings, and it is really wearing me out so I have not decided if I am going to continue that or not. Though I did lose 2.4 pounds this week, so it definitely helped.

Since I posted last week on "Weigh-In Wednesdays", I decided that these posts would give me the perfect opportunity to share some of the healthy snacks/meals that I have been eating lately. I am sorry if this post seems to be cut a little bit short but Joseph (our four month old) got his second round of immunizations this morning and he is being a little crank ball, bless his heart.

One of my go-to healthy snacks is hummus. I love to eat it with veggies and pita chips (most often I eat it with vegetables though, they're cheaper). When I came across this recipe for a greek dip I knew I had to try it, and I have to say that I love it. It is really simple to throw together and can sit in our fridge for several days. It is the perfect thing to bring to pot-lucks or small get togethers especially since it is a healthier option. From the squeeze of the fresh lemon juice, to the mint in the greek seasoning and the parsley on top, this recipe is a winner. I highly recommend eating this with fresh vegetables and Stacey's Whole Grain Pita Chips (I was not paid to say that).

7-Layer Greek Dip

Ingredients

• 1 (8 oz) package 1/3 less fat cream cheese
• 1/2 lemon, juiced
• 1 teaspoon Greek seasoning
• 1 (7 oz) container hummus
• 1/2 seedless cucumber, diced small
• 10 grape tomatoes, diced
• 6 jumbo black (or kalamata) olives, sliced
• 1/4 red onion, minced
• 1/3 cup Greek style feta cheese
• 2 tablespoons fresh parsley, minced

Cooking Directions

1. With an electric mixer, combine the cream cheese, seasoning, and lemon juice until light and fluffy. Spread in the bottom of a small baking dish.
2. Spread hummus over cream cheese mixture. In order, create layers by sprinkling the cucumbers, tomatoes, olives, onions, Feta cheese, and parsley. Cover with plastic wrap and chill for at least 2 hours.
3. Serve with pita chips, fresh vegetables, and/or flatbread.

Recipe adapted from Our Best Bites and The Wicked Noodle

5 out of 5 stars

Yield: Approx. 2.5 Cups

This is seriously delicious. Enjoy!

Spicy Black Bean Dip

I feel the urge to write in spanglish (part spanish-part english) while writing this post because... well this dip is muy bueno (very good). If there is one thing I have learned in the kitchen, it is that although I enjoy a culinary challenge ever so often, I also appreciate when a recipe is easy and stress free. This recipe takes hardly any time, makes very little mess, and has few ingredients. As a huge plus, it is packed full of flavor, not to mention all the protein and fiber if you are looking for a healthy recipe!

The cumin and cilantro add especially vibrant flavors to the mix. If you need a quick, crowd pleasing dip, this here is the recipe for you.

Did I mention that this recipe come from my new favorite cookbook? If you are interested in buying Perfect One Dish Dinners by Pam Anderson you can find it in my amazon store. Just click the "Shop" tab above and the select "Cookbooks I Recommend" on the lefthand menu on that page. I think it is the first one listed!

Spicy Black Bean Dip

1/4 cup fresh cilantro, packed

2 (15 oz) cans black beans, drained and rinsed

1 cup store bought salsa

1 tsp cumin
1/4 red onion, diced
Salt*
hot sauce to taste

Pulse cilantro in food processor until coarsely chopped. Add black beans, salsa, and cumin. Pulse until coarsely chopped. Do not process into a paste. Stir in chopped onion. Add salt to taste and hot sauce if desired. Serve with tortilla chips or pita chips.

Recipe Source: Perfect One-Dish Dinners by Pam Anderson

get printable recipe here.

*A note about when a recipe says to "salt to taste". As human beings I think we can sometimes be afraid of salt. Now I realize that there are medical conditions in which too much salt (or any at all) is bad, and I definitely think we should all try to eat healthier. However, there is a truth about salt that, if understood, could make all of the food we cook ten times tastier.

Namely that: salt is a flavor enhancer. That's right, an enhancer. If you put too little salt in something you may find that the flavors are muted or bland. If you put too much salt in something it tastes... well, salty. But if you find the perfect amount of salt for a recipe (in other words "salted to taste") it heightens all of  the flavors in the dish and creates the perfect symphony of taste.

So don't over do it, and don't under estimate how much you need either. Just recognize that salt has an important role in cooking. It is not just about sodium.

Graham Crackers and Milk

The other day I was doing my (almost) daily Zumba workout when I got a call from my Dad.  I did not answer. It ended up being a butt dial anyways. When I called him back, he told me that his phone must have known that he needed to tell me he loves me. He is a great dad.

Then he asked if anything was new. I told him no, and he responded, "Well, life just keeps moving on".

And it does. Yesterday David and I had the pleasure of celebrating my older brother's 24th birthday with him and his new wife. I have never been very openly sentimental, but the whole time I kept thinking about how life really has kept moving on and we are at the point where Ben and I are going our separate ways in life. It is not that this is the first time we have been apart, we have both been at college for several years. But there has always been something comforting about the fact that he has always been only a few hours away.

But now he is finishing his bachelor's degree and in a year or so he and Beth will leave to who knows where for medical school. Instead of living a few hours away, we will live hundreds to thousands of miles apart. 

When I was three and Ben was five, we stopped sharing a bedroom and I moved down the hall. According to my parents I cried the whole way into my room and told Ben that I would miss him.

I know I am going to miss him in a year when he leaves for medical school. So, this is my tribute to him: Homemade graham crackers and milk. This is a snack we used to enjoy together frequently as children.

In keeping with the new purpose of my blog, I will tell you that these graham crackers taste fantastic. I plan on never buying store bought graham crackers again; these are so much better. They take a little bit of time but they really are not much work.

Homemade Honey Graham Crackers

2 1/2 cups plus 2 tablespoons bleached all-purpose flour
1 cup brown sugar, lightly packed
1 teaspoon baking soda
3/4 tablespoons salt
7 tablespoons cold butter, cut into cubes
1/3 cup honey
5 tablespoons milk
2 tablespoons pure vanilla extract
sugar for sprinkling



Combine the flour, brown sugar, baking soda, and salt in a medium mixing bowl. Add the butter and cut it in with a pastry blender until the mixture is the consistency of coarse meal or grains of rice.

In a small bowl whisk together the honey, milk, and vanilla extract. Add to the flour mixture and mix with an electric hand mixer until the dough barely comes together. It will be very soft and sticky. Wrap in a sheet of plastic wrap that has been dusted with flour, and chill in the refrigerator for at least 2 hours or overnight.

Remove the dough from the refrigerator and divide it in half. Return one half of the dough to the fridge. Lay a large sheet of wax paper on the countertop and flour it lightly. Place dough in center of wax paper. Lightly flour the top of the dough and place another piece of wax paper on top.

Use a rolling pin to roll the dough into a long rectangle that is 1/8" thick. Trim of the edges with a pizza cutter (so it's actually a rectangle). Cut into 2x2" crackers. Place the crackers on two parchment paper lined cookie sheets. If you do not have parchment paper, non-stick cooking spray will work. Sprinkle each cookie with sugar. Chill cookies for 30-45 minutes in the fridge or 15-20 minutes in the freezer.

Repeat with the second batch of graham cracker dough and dough scraps.

Adjust the oven racks to the upper and lower positions. Preheat oven to 350 degrees.

Smitten Kitchen says to bake these for 15-25 minutes. You will find that depending on the size of your cookies, they may take only 10 minutes (mine only took that long). So keep an eyeball on them. When they are finished they will be browned and slightly firm to the touch.

Recipe Source: Smitten Kitchen

Mini Corn Dogs

I made me some mini corn dogs. YUM.

Here is the thing. When you are 29 weeks pregnant you crave all sorts of things. I usually just ignore my cravings, but my itching for some mini corn dogs would not leave.

So instead of hopping on over to the store and buying the frozen variety, I decided to give homemade corn dogs a go. They were a huge success, especially considering I have a fear of deep frying things on an electric stove.



I first made a corn dog batter which I did not take any pictures of. Then skewered each little smokie with a toothpick and dredged it in flour.

Working in batches of three or four little smokies, I dipped them in the corn dog batter and dropped them into hot oil.

Here's me dipping...

You want to make sure to get the little smokie completely covered in batter.

And fry...

Once they are golden brown all over (you may have to flip them while they are frying), scoop them out and put them on a paper towel lined plate.

And you end up with some really adorable, juicy, wonderful tasting mini corn dogs. I will be making these again soon.

Mini Corn Dogs

1 pkg little smokies (100% beef)
1/3 cup flour for dredging
Toothpicks
Oil for frying

Batter:
3/4 Cup all-purpose flour
1/2 Cup Cornmeal
1/2 tsp baking soda
2 tsp sugar
1 tsp seasoning salt
3/4 cup milk
2 eggs

Mix dry ingredients for batter together in medium size mixing bowl. Beat eggs in small bowl. Add milk to eggs. Make a well in the center of the dry ingredients and pour in wet ingredients. Mix until combined.

Follow steps for making corn dogs as listed above.

recipe source: adapted slightly from Evil Shenanigans