Club House Croissants

Ingredients:

10 Croissants, cut in half

1/2 cup mayonaise 

shaved deli honey maple ham

shaved deli turkey breast

4 slices swiss or cheddar cheese

lettuce (I used butter lettuce) 

10 slices bacon, cooked in strips until crispy

sliced red onion

tomato if desired

Instructions:

Spread croissants with mayo (and mustard if desired). Stack ham, turkey, cheese, lettuce, bacon, onion, and tomato on one half of cut croissant. Top with remaining half and eat!

Broken Glass Jello Cubes

INGREDIENTS:

8 small boxes of jello (3 oz), different colors
1 can sweetened condensed milk
2 envelopes unflavored knox gelatin
water

INSTRUCTIONS:

Dissolve each box of jello separately, using just 2 cups of boiling water per flavor. Pour into individual containers (I used 9X9 glass pans) and chill overnight.

Once solid, cut the flavors of jello into small blocks and mix together carefully in a glass 9×13 pan.

In a separate bowl, dissolve 2 envelopes unflavored gelatin in 2 cups hot water. Let cool a bit and stir in the condensed milk. Cool to touch and pour cooled milk mixture over jello and chill overnight.

Cut into squares and serve.

Apple Pockets

This are a delicious, quick and easy dessert.  Nice to make with all the apples that are available to us in the fall season. *Picture to follow.

1 tube refrigerator crescent-style rolls
1 small apple, peeled, cored and finely diced
2 tbsp sugar
1/2 tsp ground cinnamon

Grease a cookie sheet.  Open the crescent rolls and separate into 8 triangles.  Combine the apple, sugar and cinnamon.  Mix well.  Drop a small spoonful of the apple mixture near the wide end of each triangle.  Fold the long point toward the middle over the top of the filling.  Pinch to seal.  Fold the other two corners toward the middle.  Pinch to seal.  Bake in 375 oven for 12 minutes.  Drizzle with icing when cool.

Indoor Smores

There's nothing overly fancy (or even pretty!) about this dessert, but it's a favorite of my husband (or at least I assume because he ate almost half the pan at once) and it really easy to whip up when you're stuck for a lunch on the go.  It's combining season around here so many, many lunches are being made and consumed on the field.  I found this recipe on the back of the golden graham box.

- 5 cups golden grahams
- 4 cups mini marshmallows (divided)
- 1/3 cup butter or margarine
- 1 cup milk chocolate chips

If you spray your bowl and pan with cooking spray before using it, you'll have less mess to clean when you're done.
1. Measure cereal into a large bowl,  In saucepan heat 3 cups marshmallows, chocolate chips and butter over low heat, stirring frequently until melted.  Remove from heat.
2. Pour marshmallow mixture over cereal.  Quickly toss until completely coated.  Then stir in remaining 1 cup marshmallows.
3. Press mixture into 8 or 9 inch square pan.  Pop into fridge about 10 minutes until firm enough to cut into bars.

Microwave directions: Measure cereal into large bowl.  In large microwavable bowl, microwave 3 cups marshmallows, chocolate chips and butter on high 1 1/2 to 2 minutes.  Stir every 30 seconds until melted and smooth.  Continue with step 2 above.

Caramelized Onion Hummus

Ingredients:

1large or 2 medium onions, diced
2 tbsp butter or margarine
brown sugar, to taste
4 garlic cloves, chopped finely
1 (16 oz) can chick peas, rinsed and drained
2 Tbsp tahini (make your own with this recipe!)
3 tbsp lemon juice
1/4 - 1/3 cup olive oil
salt and pepper, to taste
2 tbsp plain yogurt
1 tbsp sweet paprika

Directions: Heat butter or margarine in a frying pan over medium heat. Add onions and brown sugar and cook over medium heat until onions begin to turn golden and are translucent (about 10-15 minutes). Add garlic and cook for an additional few minutes, stirring often to prevent burning. Remove from hear and let cool.

In a blender combine remaining ingredients and blend well. Add a little more oil or water if the consistency is too stiff. Add cooled onion and garlic mixture to blender and blend until smooth. Allow to chill several hours to allow flavours to combine.

Serve with crackers, vegetables, or pita bread that is cut into wedges.

Homemade Granola

photo by Kezia

Ingredients

• 4 cups rolled oats
• 2 cups 12 grain mix (from bulk barn)
• 1/2 cup wheat germ
• 1/2 cup oat bran
• 1 cup sunflower seeds (I used honey coated ones from bulk barn)
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 3/4 cup honey
• 1/2 cup butter
• 1 tablespoon ground cinnamon
• pinch nutmeg
• pinch ginger
• 1 tablespoon vanilla extract
• 1 cup raisins or sweetened dried cranberries (if desired)

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Line a large baking sheet with aluminum foil and spray with cooking oil.
2. Combine the oats, grain mix, wheat germ, oat bran, sunflower seeds in a large bowl. 
3. Stir together the brown sugar, maple syrup, honey, margarine and spices in a saucepan. Bring to a boil over medium heat. Remove from heat and add vanilla then pour over the dry ingredients, and stir to coat. 
4. Spread the mixture out evenly on the baking sheet.
5. Bake in the preheated oven until crispy and toasted, about 20 minutes. Stir once halfway through. It will clump together and become more crispy as it cools. Be careful not to overcook it.
6. Cool, then stir in the raisins or cranberries before storing in an airtight container.

Pizza Rollups

Ingredients

2 (1/4 ounce) packages fast rising yeast

2 cups water

2 tablespoons sugar

2 teaspoons salt

4 tablespoons olive oil

1/2 cup canola oil

1/3 cup grated parmigiano cheese

6 cups flour (can use a mix of whole wheat and white)

Directions

In a medium bowl combine water, yeast, sugar, and salt. Let sit until foam appears on the top.

In the bowl of a stand up mixer combine the yeast mixture with the olive oil, canola oil, and 3 cups of the flour. With the whip attachment, beat for 10 minutes. Clean and remove the whip attachment. Add the remaining flour and cheese. With the dough hook attachment in place, slowly pulse the mixer on and off until the flour is incorporated. Continue kneading on medium speed for 10-12 minutes or until the dough is smooth and no longer clings to the sides of the mixer. If you need to add more flour, do so 1 tablespoon at a time until the dough is no longer sticking to the sides. Transfer the dough to a large, oiled bowl and cover with plastic wrap.

Place in a warm location and allow to rise for one hour or until doubled in size. Punch down dough and allow to rise a second time. After the second rise the dough is ready to be divided and rolled into 2 large rectangles. Sprinkle your favourite pizza toppings (we like chopped pepperoni and honey maple ham) on top of each rectangle, leaving about 2 inches on one long side for rolling up. Top with your favourite cheese (we like parmesan and mozzarella - and provolone if we have it) and Italian seasoning. Roll up like a cinnamon bun, cut with thread, and bake until golden. Serve with dipping sauces.

I like this one:

Favourite Marinara

• 
  
• 1 large can tomato sauce
• 1 small can tomato paste
• 2 teaspoons garlic salt
• 2 teaspoons pepper
• 2 teaspoons kosher salt
• 3 tablespoons chili powder
• 1/2 cup granulated sugar
• 2 tablespoons cider vinegar
• 4 bay leaves2 tsp Italian Seasoning
• 1 large onions, chopped finely
  Combine all ingredients and simmer over a slow boil for three hours. (I use my slow cooker!) Remove bay leaves before serving.

Whole Wheat Ham and Cheese Calzones

Ingredients

CRUST

• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 2 teaspoons baking powder
• 2 teaspoons granulated sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup buttermilk
• 2 tablespoons canola oil
• 1 tablespoon molasses

FILLING

• 3 tablespoons boiling water
• 2 tablespoons bulgur (buy as much as you need from a bulk food store)
• 1/2 cup pizza sauce1 tsp oregano
• 1 cup diced deli ham (honey maple is my favourite!)
• 2 cups grated mozzarella cheese

Directions

1. For the Crust: Measure the first 6 ingredients into a large bowl. Stir. Make small indentation in the middle.
2. Combine next 3 ingredients in small bowl. Add to middle of dry mixture. Stir until soft dough forms. Turn out onto lightly floured surface. Knead 8-10 times.
3. For the Filling: Combine boiling water and bulgur in small heatproof bowl. Let stand for about 20 minutes until bulgur is softened.
4. Add remaining 3 ingredients. Stir. Divide into 8-12 equal portions.
5. Shape portions into balls. Roll out 1 portion to form an 3-4 inch diameter circle. Place about 3 tbsp of filling on half of circle, leaving 1 inch edge. Fold dough in half over filling.
   
   6. Press edges to seal.
   7. Carefully transfer to greased baking sheet. Poke with a fork in top two times to allow steam to escape.
   8. Repeat with remaining dough portions and filling. Bake in 425°F (220°C) oven for about 10-15 minutes until golden.
   9. Makes 8-12 calzones.
   10. To freeze: allow to cool completely and then transfer to a large labeled ziploc bag. To serve: microwave or bake until fully reheated.
   
   
   

Deluxe Rice Krispie Cake

These are a cinch to whip up. Maybe one or two of these in a lunch might make the first day back to school a little sweeter?

Cake:
- 1/4 cup margarine
- 40 large marshmallows (5 cups mini)
- 1 tsp vanilla
- 6 cups rice krispies


Filling:
- 1/4 cup margarine
- 1 pkg caramels
- 1 can sweetened condensed milk
- chocolate chips


Make the filling recipe first, so it's ready to go. Melt first 3 ingredients together. Keep warm. Then make cake recipe. Melt margarine and marshmallows together. Add vanilla, then mix with rice krispies. Put half of cake in greased 9 x 13 pan. Pour filling over cake, then sprinkle with chocolate chips. (Milk chocolate chips are best, but semi-sweet work well too). Press remaining cake recipe on top and let cool.

* I found the filling recipe to be too much for one cake, so it could be halfed (but what do you do with half a can of sweetened condensed milk?) or make two pans of cake and give one to a friend. :)

Black Bottom Cupcakes

This is an old stand by for me. Love this cupcake with the cream cheese middle as it packs easily for lunches and doesn't make the mess that icing does. And so yummy! I've tried a few different recipes for these cupcakes and wasn't having much luck until I found this recipe. Perfect.
- 2 1/4 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 cups white sugar
- dash of salt
- 3/8 cup cocoa
- 1 tbsp vinegar
- 1 1/2 tsp vanilla
- 3/4 cup oil
- 1 1/2 cups warm water
- 2 eggs

Mix dry ingredients. Then mix wet ingredients and add to first bowl. Fill muffin liners 2/3 full.

Filling:
- 1 block cream cheese
- 1/3 cup icing sugar
- 1 egg
- chocolate chips*

Mix filling ingredients and spoon about a tablespoon of filling into the center of each batter filled muffin liner.

Bake at 350 for 15-20 minutes. Makes 18-24 cupcakes.

*Optional

Chewy Granola Bars

I used to make these years ago. Totally forgot about the recipe until a friend reminded me and I'm glad she did. These are super easy and so yummy! Would be a great addition to packed lunch and I made these to go camping last week.
- 1 cup brown sugar
- 2/3 cup peanut butter
- 1/2 cup corn syrup
- 1/2 cup margarine, melted
- 2 tsp vanilla
- 1/2 cup coconut
- 1/2 cup raisins*
- 2 tbsp sesame seeds**
- 1/3 cup wheat germ
- 1 cup chocolate chips
- 3 cups oatmeal
- 1/2 cup sunflower seeds

Preheat oven to 350. In a large bowl, blend sugar, peanut butter, syrup and melted margarine. Once mixture is blended add vanilla. Stir in coconut, raisins, sesame seeds, wheat germ, chocolate chips, oatmeal and sunflower seeds. Mix until ingredients are blended. Press mixture into a 9 x 13 in pan. Bake for 15 to 20 minutes. Cool and cut into bars.

* I leave the raisins out as we're not raisin lovers around here. (Craisins are a delicious additon, unless you ask my five year old). ;)
** Also left the sesame seeds out as I didn't have them on hand.