Remember???

Remember that Turkey Soup Continental I told you about that uses the leftover turkey from Thanksgiving. Well, here's a picture of it. We had it tonight. This one is loaded with fiber and B vitamins because I added the puree to it. Notice there is NO texture change??? My kids and husband devoured it and raved about it, telling me I should make it more often. They loved it so much and I loved knowing how healthy it was for them!

P.S. Just wait...this week I'm going to post the cutest idea using my whole wheat chocolate cake. They are the cutest reindeer cupcakes. We made them tonight and my kids honestly thought they were just a blast! Even my 3 year old was able to make them and even his was just adorable. Afterward, we took them to a soldier and his family that we know. So...we had fun together and then performed some service...what a great night!!!

Chocolate Chip and Cinnamon Raisin Bagel Recipes!!!

To those of you who are not yet "insiders" I apologize for all of the "insider" posts. I'll be posting some great recipes all week...some will be for everyone and some will be just for the insiders. Don't worry...after today, there will be some GREAT tips for adding fiber and vitamins to your Thanksgiving meal through whole grain foods...so just keep on checking this week!!!

Refer to instructions on page 63 of your cookbook:

Chocolate Chip Bagels:

Follow above instructions, EXCEPT, add 3/4 C more sugar after making a sponge with the yeast, water and 2 T sugar. Increase gluten to 2 tsp. Knead and let rise as stated above, then after punching down dough, knead in chocolate chips. They may melt a little, but that is okay. Bake as directed above. (This recipe is better if you use milk chocolate chocolate chips)


Cinnamon Raisin Bagels:

Follow instructions in cookbook, EXCEPT, add 1/3 C + 1/4 C sugar with the oil. Then, add in 1/3 C cinnamon sugar mixture. Also, add in 2/3 C raisins with the flour, dough enhancer and gluten. Bake as directed above.

Note: You may need to increase the flour a little bit.

Honey Whole Wheat Nine-Grain Bagels

Here it is...the recipe for the Honey Whole Wheat Nine-Grain Bagels:

Follow instructions on page 63, EXCEPT, add in 2/3 C honey with the oil and sugar. Then, with the flour, add in 3/4 C nine grain cereal. Increase the gluten to 2 tsp. You will probably have to increase your flour a little, too (1/2 C - 1 1/2 C). Bake as directed....mmmmm.

You can see the bags the bagels are stored in. These are normal bread bags and can be bought at most health-food stores. They are perfect for storing and freezing your bagels.

Keep checking...I've got recipes for chocolate chip bagels and cinnamon raisin bagels, too. Bagels are one of the easiest, quickest, and now healthiest breakfast foods for rushed mornings!!!

BAGEL MANIA!!!

Alright...its been bagel mania week at the Allen household this week. This will be an insider post because it has to do with the bagel recipe on page 63. The last picture shows the basic bagel recipe, baked. The first ones show pictures of the actual instructions. Tomorrow, I'm going to give out a recipe for an amazing Honey Whole Wheat Nine-Grain Bagel. I will also be giving out recipes for Chocolate Chip Bagels, and Cinnamon Raisin bagels...mmmm...

The cool thing about bagels is you can have them for breakfast, lunch or dinner. You can also freeze them until you are ready to eat them. These are so good, healthy and easy to make!!!

For an Insider Halloween

Okay, the final instructions are for my Insiders:

Refer to the Rich, Delicious Chocolate Cake Recipe on page 119, EXCEPT make them into cupcakes instead. The baking time will decrease to 20-30 minutes or until toothpick inserted in middle comes out clean.

Put an M&M in the middle for the nose. Use M&Ms for the eyes. Cover face (leaving space for the eyes and mouth...but cover the nose) with strips of white frosting using a flat icing tip. Put a small black dot in the middle of the M&Ms for eyes.

For the Pumpkin Cream Puffs, refer to page 129 in your cookbook. To get them to puff a little higher...if you are using freshly ground flour, you can increase the flour by 1-2 T. If you choose to use the amount listed, just scoop the cream puffs into a pile and they'll bake higher...I'll give more specific instructions on this later.

Pumpkin Cream Puffs:

Follow instructions, mix and bake as directed. After they have cooled, fill as directed and then pipe on some green leaves on the top as shown in the picture. You can also pipe on some jack-o-lantern faces if you like. They are really cute.

Just for the Insiders

Tips For Divine Cinnamon Rolls:

Refer to page 60 in your cookbook. These cinnamon rolls are fantastic...but I want to give you some tips to make them even more fantastic!

1: Roll out the dough VERY THIN before you roll the dough up into the cinnamon rolls.

2: Put AS MUCH butter, brown sugar and cinnamon as you dare...THE MORE THE BETTER!

3: Don't OVERBAKE them, but don't UNDERBAKE THEM! Lightly golden brown on top is what

you're looking for.

4: Look at the pictures...ALWAYS use dental floss (preferably not the minty kind) to cut your

cinnamon rolls. They cut so cleanly and easily. You simply cross it and pull, as shown in the

pictures.

Note: Refer to page 129 in your cookbook...I have another tip for you. On the Cream Puffs, you can add up to 2 T more finely ground whole wheat flour to make them a little puffier. I do them both ways. If you do the 3/4 + 2 T, be sure to scoop them into mounds so that when they bake, they bake higher. They are delicious either way!!! I'll talk more about these later!!!

I just taught a class on these and it went VERY WELL. Thanks to all those who came and a special thanks to my sister-in-law, Melanie who voluntarily helps me with every lesson I teach. She is the best!!!

Where are you???

Sorry guys...I know I have been kind of MIA recently. We have had a lot of company and with school, soccer, gymnastics, etc., life has been crazy. I'm going to try a new recipe either tonight or tomorrow (eclairs), I'll let you know how that goes. If it goes well, you'll see the post. If it does not go well, you won't.

Insiders: I would like to encourage you to try the Pumpkin Chocolate Chip Bread soon. I gave out mini-loaves of pumpkin chocolate chip bread for the holidays last year to all of our neighbors. It was quick, cute, and they loved them! By the way, I much prefer this bread made either as mini-loaves or as muffins. It is easier to control portion sizes when they are smaller portions. These are delicious!

P.S. I made a wonderful crab quiche over the weekend with a whole wheat crust and the wheat berry puree. It was delicious and healthy and everyone loved it. I love meals like that. I'll give the recipe for that one out soon. I also taught a class on cinnamon rolls and smoothies and it went very well. Thanks to all those who attended.

Just for the Insiders

Zucchini Bisque....mmmmm

I know this one sounds kind of gross...but it is SO good!!! This is another way to use all that garden-fresh zucchini. I made this wonderful Zucchini Bisque...the recipe is in your cookbook on page 43. The fresh zucchini is such an "end of summer" flavor and I rarely get to taste it. In zucchini bread, you don't taste it, because when zucchini is cooked...it kind of loses the "fresh" zucchini flavor, so this soup is one of the only recipes where you can really taste "fresh" zucchini. When you make it, add a little bit of salt to really make the flavors burst!!!

P.S. You don't HAVE to add the pureed wheat to it...but it makes it so much healthier...why not? I taught a class at Macey's last night and used the puree in the smoothies (in the back of your book) and people couldn't believe that you couldn't taste it. So, if you have the time, throw it in for some added fiber, B vitamins, and protein!!!


For the rest of you...I have some WONDERFUL fall recipes coming, so don't feel too left out. Of course, you could order a cookbook and become an insider, too!!!

Just for the Insiders

Hi guys...refer to the recipe for the Sausage and Egg Casserole on page 25 in the cookbook. Remember to follow the instructions TONIGHT for a stress free morning. I'm planning to get it prepared and in the fridge tonight. Then, I'll pull it out tomorrow and preheat my oven, while I get ready to go for a run. I'll put it in the oven...go for a run and when I get back...HOT BREAKFAST FOR EVERYONE...just in time for our crazy day of soccer!!!

Oh...the other picture is of the crepes...I'll be giving some specific instructions on those coming up soon, too!!!

For my bloggers who are not "insiders", I have a great idea for a quick breakfast that is healthy and your kids will LOVE! I already made them and my kids devoured them...next time, I'm going to put them away right after I make them so they actually last more than one day!!! Oh...and I also made some AMAZING pumpkin pie bars...so keep on checkin'!!!

Just for the Insiders

Fresh from the Garden Veggie Pizza

Pizza Dough...refer to page 86 of my cookbook. I can tell you honestly that this pizza dough is truly one of the best I have ever had. I haven't had anyone try it and dislike it. You can check the comment on the section titled mmmmm... down below for a review of the crust. Thanks Stacey!!! The dough recipe makes two pizzas, but this recipe is only for one pizza, so either freeze ½ the dough for later or double the ingredients and split between two pizzas. If you freeze the dough and want to use it again later, get it out the night before you need it and put it in a greased bowl. Cover with greased saran wrap and put in the refrigerator. The next day, before you need it, get it out and let it continue rising on the counter until it is doubled in size. Finish dough as directed.)

Here is the recipe for the Fresh from the Garden Veggie Pizza:

1 T olive oil
1-2 tsp Italian seasoning (or to taste)
½-1 small zucchini, thinly sliced
½-¾ whole red onion, thinly sliced
½ - 1 yellow bell pepper, thinly sliced into strips
1-2 ripe tomatoes, thinly sliced
1 ½ C grated mozzarella cheese
1 ½ C grated cheddar cheese
1 ½ C Dubliner cheese (this is found at Costco and it is AWESOME!!! You can use any of your favorite cheese in place of Dubliner…fontina, asiago, etc.)
1/3 C grated Parmesan cheese
1 T minced garlic (about 3 cloves)
½ tsp salt
Grated pepper to taste
Jalapenos (to taste…this is optional if you like a kick!!!)

Mix together the grated mozzarella, cheddar, and Dubliner cheese. With a basting brush, rub olive oil over crust of pizza. Sprinkle Italian seasoning all over crust. Sprinkle ½ of the cheese blend over the crust. Layer vegetables over the cheese, completely covering the pizza. Top vegetables with the rest of the cheese blend. Sprinkle minced garlic over the cheese. Sprinkle salt evenly over the pizza. Grate pepper to taste over everything. Add jalapenos if desired. Bake at 400 degrees for 15-20 minutes.

My baby and my 3-year old were devouring this today and I can't say I wasn't a bit proud of myself for getting them to eat all of these wonderful veggies!!!

Note: If there is anything you don't like on here (onions, peppers, etc., just leave them out.) Oh, and my family isn't really "in" to mushrooms, but they would be wonderful on the top as well!!!

Stay tuned! Just for the Insiders

This will be my first "Just for the Insiders" post. I'll be posting the recipe soon. I wanted to leave up the cobbler so everyone had a chance to get it down. It is not in the cookbook, so I wanted to make sure that if you wanted it, you got it. I've put together a grocery list for the Fresh from the Garden Pizza. So, go pick these veggies from your garden and buy anything you don't have.

Here is what you need for the Fresh from the Garden Pizza:


olive oil
Italian seasoning
½-1 small zucchini, thinly sliced
½-¾ whole red onion, thinly sliced
½ - 1 yellow bell pepper, thinly sliced into strips
1-2 ripe tomatoes, thinly sliced
1 ½ C grated mozzarella cheese
1 ½ C grated cheddar cheese
1 ½ C Dubliner cheese (this is found at Costco and it is AWESOME!!! You can use any of your favorite cheese in place of Dubliner…fontina, asiago, etc.)
1/3 C grated Parmesan cheese
minced garlic (about 3 cloves)
salt
Grated pepper
Jalapenos (to taste…this is optional if you like a kick!!!)