Graham Crackers

        My children's favorite snack is graham crackers but it is not the healthiest snack. The store bought varieties are loaded with sugar. However, graham crackers made at home are an entirely different story. These are made from wholesome whole grain graham flour and naturally sweetened with a bit of honey. These are truly delicious and easy to make. The only challenge I ran into was obtaining the graham flour. They do not sell it in the local mega mart or even Whole Foods. If you live in the Northwest, they have it in the natural foods section of Fred Meyers, otherwise you can order it here. Trust me, these are worth the effort, did I mention they are also a fraction of the cost of store bought crackers?

Graham Crackers

Ingredients

1 ¼ cup graham flour 

¼ cup all-purpose flour

3 tbl dark brown sugar

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/8 teaspoon ground cinnamon 

6 tbl unsalted butter, cut into 1/4-inch cubes and chilled

4 ½ tbl honey

3 tbl whole milk

1/2 teaspoon vanilla extract

Directions

Place both flours, sugar, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse several times to combine. Add the butter and pulse until the mixture resembles cornmeal. Add the honey, milk and vanilla extract and process until the dough forms a ball, approximately 1 minute. Press the ball into a 1/2-inch thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.

Preheat the oven to 350 degrees F.

Unwrap the chilled dough and place it onto a large piece of parchment paper and top with a second sheet of parchment paper. Roll the dough out until it is 1/8-inch thick. Slide the rolled dough and parchment paper onto a half sheet pan. Remove the top sheet of parchment paper and cut the dough, using a rolling pizza cutter into 2-inch square pieces, by making vertical and then horizontal cuts all the way across the dough. Trim off any excess. Using a fork, poke holes all over the top of the dough. Leave the crackers on the pan and bake on the middle rack of the oven for 25 minutes or until the edges just start to darken. Remove from the oven, set the sheet pan with the crackers on a cooling rack and allow to cool completely. Once completely cool, break into individual crackers and store in an airtight container for up to 2 weeks.

Play Dough Valentines

It is the weekend before Valentines Day and that means that it is time to prepare those classroom valentines for your kids. The store bought ones are a little lack luster and they charge way too much for them. There is no way that 20 slips of paper with 20 flimsy envelopes should cost $3 a piece, it ridiculous. These home made valentines are the perfect solution, they are original and because you make the play dough yourself they come in at a fraction of the cost. The play dough is exceptionally easy to make and I sealed them in Ziploc and added valentines that I printed on card stock to finish them off. I made the double heart imprint with a cookie cutter. Try making your own valentines this year and you will not only be saving money but it offers a chance to spend some quality time with your kids making something really special.

Play Dough Recipe:


2 c. flour
1 c. salt
1 tbl cream of tarter
2 tbl vegetable oil
2 c. warm water
food coloring

In medium sauce pan mix all the ingredients except coloring together. Cook over low heat until the dough pulls away from the sides of the pan. Turn out onto a clean counter top and allow to cool. Knead vigorously until silky smooth. Make a divot in center of the dough and add food coloring, knead through.

Raspberry Muffins

Once I week I always try to bake up some muffins or a quick bread. They are perfect for an after school snack or for those rushed Sunday mornings.  These muffins were made with whole wheat pastry flour so I could sneak some wholesome goodness into them but you could really use whatever kind of flour you have on hand. I soaked my grains but that is totally optional. For more on the health benefits to soaking your grains look here. 

Raspberry Muffins

1 1/2 cups whole wheat pastry flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1 1/2 tsp cinnamon

3/4 cup sugar

2 eggs

2/3 cup oil

1 1/2 cup frozen raspberries

Preheat oven to 400 degrees. Grease a muffin pan or use paper cups. In a small mixing bowl mix flour, baking soda, baking powder, salt, and cinnamon. In the work bowl of a stand mixer beat eggs sugar and oil until fully mixed (this can also be done in a large mixing bowl with a hand mixer). Mix in the dry ingredients until just moistened. Fold in raspberries. Portion the batter into the muffin cups, they will be almost full. Bake 20 to 25 min.

Shepherd's Pie

Are you looking for a tasty, home made meal, that is loaded with nutrition while being super thrifty? Then Shepherd's pie is for you. I started making Shepherds Pie a couple of years back for St. Patricks Day. While I have Irish heritage I HATE corned beef, so I did some research on Irish cooking that did not incorporate the nasty stuff. The recipe I traditionally make for St. Patrick's day I will post next month. This recipe, however, I found recently and I just love it. It is loaded with veggies, and is super simple with the help of a gigantic bag of frozen veggies. I am aware that there is a bit of a stigma to frozen veggies but don't let that stop you from using them. Frozen veggies are picked at the peak of freshness and then flash frozen so, unless you are using veggies straight from your garden, they really are among  the highest quality veggies you can get, especially this time of year. This recipe also incorporates carrots in the mashed potato topping, which at first I though was strange but was delightfully surprised at how yummy it is. Give this recipe a try, it is really great.

Shepherd's Pie
adapted from Passionate Homemaking


Ingredients:

8 medium potatoes, cut into chunks
8 medium carrots, cut into small chunks
1 lb ground beef
1 medium onion, chopped
3 garlic cloves, minced
20 oz can stewed tomatoes
2 1/2 tsp. sweet basil leaves
1-2 Tbsp honey or sugar if you prefer
1 tsp. salt
1 tsp paprika
1/2 tsp ground mustard
1 tsp garlic powder or more fresh garlic
1 bay leaf or 1 tsp chopped bay leaf
1 cup fresh mushrooms, sliced (optional)
1 32oz bag of frozen mixed veggies thawed
1 cup milk & half stick of butter for the potatoes 

1/2 – 1 1/2 cups grated cheddar cheese

Directions:

Peel and chop up carrots, peel and quarter potatoes. Add the carrots to a pot of boiling water, wait ten minutes then add the potatoes (the carrots need a little extra time). Cook until tender approx. 15 to 20 min. While those are cooking, in a large skillet brown the ground beef, add the onion and the garlic when the beef is about half way browned. Add the rest of the ingredients except the veggies and mushrooms. Allow to simmer for about 10 min. Add mushrooms and the entire bag of frozen veggies and simmer for another 15 min. When the carrots and potatoes are tender drain, add the butter and milk and beat with a hand mixer until light and fluffy,  add a little salt and pepper to flavor. Layer the meat mixture in a 9x13 pan then spread the potato/carrot mixture on top. Top with cheese and a dash of paprika if desired. Bake for 30 minutes at 350 degrees.