Roasted Brussels Sprouts

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Brussels sprouts.

You probably either love ’em or hate ’em, eh?

If you’ve never tried them, or the last time you tasted them you said ‘blech’, I would hope that you would give them another chance.

I like brussels sprouts and always have, but introducing them to my kids wasn’t a huge success…..until I jazzed them up. After trying some roasted brussels sprouts made by my sister in law, I will never steam them again.

I made up my own simple way of roasting them and now 6 out of my 8 kids really like them!

Lots of  people are into EVOO (extra virgin olive oil), but I have a real thing for real butter. Thankfully, pure butter is seen across the health board as a healthy fat. (Finally.)

I have matured a bit about how I consume butter seeing as when I was 5-6 yrs.old I’d actually steal the stick of butter from the dining table and just chuck it in my mouth.

Yes, I was a chubby child.

Anyhow, here’s a simple and delicious way to make brussels sprouts especially tasty:

Print this>> Roasted Brussels Sprouts Printable Recipe

 

 Start with a bag/package or two of fresh brussels sprouts

 

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Take a dicing knife and slice those little heads in half (and maybe even fourths if they’re large).

This will help give you a thoroughly tender bite

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Place them in a baking dish like this:

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 Grab that butter full of good fat

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Melt the stick of goodness and drizzle that over the sprouts

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Take  some fresh garlic and a dicing knife and dice away as finely as possible

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Sort of like this

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Now sprinkle the garlic over the sprouts. Uh huh, now it looks like this

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 Take 1/2 of  your fresh lime (or lemon) and squeeze it over the dish of green goodness

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Next, I like to sprinkle one of my favorite healthy seasonings called Herbamare (found on Amazon and at most health food stores) generously over top

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I finish it off with a light sprinkling of salt and then place in the oven to bake @425 for about 25-35 min. Maybe more depending on your oven and personal opinion of what “tender and delicious” is.

 

Voila! Roasted Brussels Sprouts

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100% Whole Wheat Bread Recipe

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I’m not sure about you, but homemade bread has become a regular food in this house. I’m not some crazy bread baking lady, but when you’ve got 8 kids and want to be semi-healthy, bread making becomes a norm.

Our family happens to be 110% gluten TOLERANT, so my recipe is made with whole wheat flour and is really quite basic.

This recipe is simple, fairly cheap and is a great sandwich bread. I’m sure you could heft it up a bit with your own special twist of ingredients.

I grind my grains here at home and use a fabulous little machine that is ridiculously loud. There’s such a thing as a ‘whisper mill’, but due to me generally taking the cheaper route I go with a louder machine that costs just a little bit less than the quieter one. If you don’t have a grain mill, just use whole wheat flour found at your local grocer.

Check out the product here: Blendtec Grain Mill

Here is the local source of where I buy my grains from:  Whole Grains

Gone are the days of having to knead bread dough with our hands. There are Kitchenaids, bread makers, and the one I personally like is a bread mixer called the Bosch. Basically it’s a fancy electric mixer that has an attachment dough hook.  I have an older model and it’s lasted me for 14 years so far. The newer ones are available online if you’re looking for a high quality (albeit it is expensive) bread mixing tool. And like a Kitchenaid, the Bosch can be used for all sorts of mixing/baking.

Click to view an awesome kitchen appliance: Bosch Mixer

Okay, so now for the bread recipe. Btw, down below I have a printable pdf recipe. I haven’t taken the time to figure out the coolest way to do blog recipes yet, so bear with me.

Whole Wheat Bread Recipe

Makes 3 loaves 

Estimated bread making time: 3 hrs.

*I double this recipe and make it into 5 loaves

3 1/4 cup hot water (from tap is fine, or you may microwave filtered water  to get it warm)

1 Tablespoon yeast (active dry yeast vs. instant yeast is best. In my opinion)

1/2 cup oil

1/2 cup honey

9 cups flour (4 of those cups are for sponging)

2 Tablespoons salt

Place hot water and yeast in mixer and let the yeast dissolve for a minute or so. Blend together. Add honey and oil. Add 4 cups of wheat flour and mix together. Let this sponge for 15-50 minutes. (Do NOT add your salt yet)  ‘Sponge’ really just means to let it sit in the mixer, covered. It’ll start rising and aerates your dough for extra special softness.

After sponging, add the remaining flour (5 cups) and the salt. Knead in mixer on med-high setting for 5 minutes. Remove dough from mixing bowl and place in a large greased bowl. Cover and let rise for 30 minutes. You should see a nice rise happening at the end of 30 minutes, now just punch it down and pat it all nice like. Separate into 3 equal amounts. Roll out and roll up into loaf form and place into greased loaf pan. Cover and let rise AGAIN for 45 min.-1 hr.

Bake @ 350 for 30 minutes. Remove from oven, and tap the bread out of the pans onto a cookie rack. Butter the tops for a nice sheen and it will also keep the crust soft.

Here’s the printable recipe Whole Wheat Bread Recipe

Some time ago this was Gavin’s first attempt at making bread completely independently. It turned out great. And he was oh, so happy. As was I!  I’m getting spoiled having so many capable kitchen hands. :)

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Maya took a loaf of bread and turned it into some fabulous French Toast

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Another great thing about this recipe is that you can take a portion of the dough and make some delicious cinnamon rolls along with your regular bread.

 Like what I just did today.

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For Cinnamon rolls, just roll out the bread dough, spread some soft butter on it

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and then drizzle with honey and cinnamon or sugar/cinnamon mix.

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Roll up the dough as tightly as possible, pinch the ends and tuck in the sides

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and then have fun slicing through the dough with a long piece of string (I use floss).

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Place the rounds on a greased baking sheet and allow to rise for  15-20 min. Bake at 350 for 20-25 minutes or until done.

They’re extra yummy with a powdered sugar glaze

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Raspberry Pretzel Supreme

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Somehow over the years, this dessert has become a signature dish of mine on Thanksgiving and/or Christmas, and since a couple of you have asked for it, I thought I’d make it my first posted blog recipe. If you want to automatically receive new recipes/blog posts via email, go ahead and sign up for the weekly newsletter. Long ago I received the recipe from a friend and she received it from a cousin and nobody seemed to know exactly where it originated from.  I tweaked it (ever so slightly) and so maybe now it’s an original? 😉

Raspberry Pretzel Supreme

If you’re health conscious you’ve got two options: Don’t make it. Only make it once, annually.

Pretzel crust:

2 cups crushed pretzels
3/4 cup  butter (melted)
3 Tablespoons sugar

Cream layer:
1 8oz. pkg. cream cheese
1 small container cool whip, thawed (8oz.)
3/4 cup sugar

Jello/fruit layer:
4 small boxes raspberry jello
4 cups boiling water
1-2 bags frozen raspberries (the rather small bags)

Crush pretzels ( I do mine in the blender) but not too finely, and make sure you’ve got 2 cups *after* crushing them. Pour into a mixing bowl and add the melted butter and sugar. Stir well and pour into a 9×13 glass pan and pat firmly. Bake @ 350 for 10 minutes. Remove from oven and let cool, completely.

Combine cream cheese, cool whip, & sugar and blend with an electric mixer until smooth.
Spread that cream layer over top of the cooled and hardened pretzel layer. Be easy on the crust, it can come apart easily if you put too much pressure on it. After spreading evenly and making sure the sides are sealed with that creamy substance; you’re ready to very gingerly pour on the next layer.

Boil 4 cups of water, remove from stove and add the 4 small boxes of raspberry jello. Stir until jello powder is dissolved and then add your raspberries to the pot. Take either a large ladle or a measuring cup and slowly pour the liquid and fruit mixture onto the cream layer, one ladleful/cupful at a time. Try not to disturb the cream layer too much. Once you have all of the liquid and fruit in, you can distribute the fruit more evenly.

Refrigerate for at least 4 hours.

Here are the visual instructions:

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That would be the pretzels that need to go in the blender to be crushed

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That would be the blender with the pretzels being crushed

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This is about how fine I like my pretzels. Make sure you have 2 cups *after* crushing them.

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Put them in a mixing bowl and add the melted butter and sugar…..

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It should look something like this after adding the butter and sugar

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Pat the crushed pretzels firmly into a 9×13 pan/dish and bake for 10 min. @350 and let cool, completely

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Mix up that cream cheese, cool whip, and sugar until smooth and dreamy

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Spread cream evenly over the pretzel crust. I could eat this now, but it’s better with the fruit, so control yourself.

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You DON’T want the edges to look like this. Your liquid jello will seep down those unsealed edges and make the crust soggy if you don’t seal it

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So seal the edges better, like that ^.

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Ready for the jello/fruit ^

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Boil 4 cups of water and remove from stovetop

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Add the 4 small boxes of jello (I know, it seems like a lot. It is a lot.)

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 Stir until  powder is dissolved

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Add the 1 or 2 bags of frozen raspberries. I usually do 1 1/2 bags per batch

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See all the berries in the liquid jello? Okay, lets *carefully* spoon this onto the cream layer…..

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Start pouring this on, one scoopful at a time. I use a measuring cup or a soup ladle to do this step.

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Nice and easy there. If you disturb the cream layer too much it will get all mixed up with the jello….

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After you put more liquid in you may distribute the berries more evenly.

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And there you have it!

Now just cover this with saran wrap and refrigerate for at least 4 hours.
I usually wait to put the saran on until it’s a bit more firm so that it doesn’t stick to the jello during the firming process.