I love to cook and I love to make up recipes. I have 3 particularly picky children. I called them “Beigetarians” for years as they only wanted to eat brown/beige foods like bread and pasta (one doesn’t even eat that!) and I wanted to get more veggies in them. I began to look for books and found The Sneaky Chef book. The following recipes are inspired by The Sneaky Chef hiding veggies in food but created by Allie (me).
Raspberry/Cream Cheese Danish
I can’t take credit for this recipe but I have to share it- if you like danish this is an amazingly easy and delicious recipe:
This recipe results in this delicious and amazing Raspberry Cream Cheese Danish. I do the dough in the bread machine and take it out just before the dough setting switches to rise. I then roll out the 5 logs and place them into a greased pan. The oven is preheating to 350 and I slather the Raspberry (or any jelly of your choosing- we have used Apricot, and Strawberry too) and then the Cream Cheese filling. We do 1/2 jelly and 1/2 sweet cream cheese. It rises for 30 minutes on the stove while the oven preheats and then it bakes for 40 minutes. Cool for 20 minutes and drizzle with icing. I then wait about an hour and cover it with tinfoil and then we eat it the next morning, toasting it in the toaster oven after cutting it into slices. It’s amazing. Although I can’t credit this recipe to myself I can tell you it’s one of the best danish recipes I have found and reminiscent of Entemann’s Raspberry and Cream Cheese danishes.
So I guess I did edit the recipe- Cole does not eat or like jelly so I make it with 1/2 cup of jelly smooshed into 2 of the channels between the dough and then I mix 1/2 of a bar of cream cheese (so 4 oz) with a cup (or more to taste) of powdered sugar. I beat the cream cheese and powdered sugar til it is creamy and easily spreadable. Then I spread the remaining 2 channels with the sweetened cream cheese. That is the change we made so our family all can enjoy. The pictures are of the 1/2 jelly, 1/2 cream cheese danish.
Peppermint Chocolate Fudge:
There is nothing healthy about this but it is so easy and so good.
2 cans of Eagle Sweetened Condensed Milk
2 bags of Dark Chocolate Chips (I use Ghiardelli)
1 tspn peppermint extract (you can use vanilla if you want it plain)
2 crushed candycanes
Melt the condensed milk and chocolate chips- I use a large 8 cup Pyrex measuring cup and the microwave. Stirring every 30 seconds. It takes about 4 minutes total. Stir in the peppermint extract after it’s all smooth and melted. Taste. Add more if you like it more minty.
Prepare pan: Line a 13×9 pan with wax paper or parchment paper and then spray it with cooking spray. Pour the fudge mixture in. Top with crushed candycanes. Refrigerate for 2 hrs, then remove from pan, simply cut and put into pretty plates or containers and give your fudge as gifts! YUM!
(if you want chocolate nut fudge, use vanilla instead of peppermint, and use cut pecans and mix in after chocolate/milk is melted and don’t top with candycanes)
Baked Apples in Crescent Rolls
2 packages of Crescent Rolls
1/2 cup white sugar mixed with 1 tspn cinnamon (or more to taste)
1/3 cup orange juice
2 tbspn melted butter
2 tbspn maple syrup
Cut up apples into large chunky slices, open up crescent rolls, divide into triangles. Preheat oven to 375. Grease 13×9 in pan. take 3/4 slices/chunks of apple and roll up in crescent rolls. Lay into pan. Repeat til pan is full. You can make this in a 13×9 pan, a bundt pan, circle cake pan- whatever you have on hand. Sprinkle cinnamon sugar on top. Pour orange juice into pan. Pour maple syrup on top (drizzle over all). Drizzle butter over all. Bake for 35-45 min til brown and bubbly. Cool 10-15 min. Top with ice cream. YUMMY!
1 box of no boil Lasagna from Trader Joe’s (or 2 boxes any other brand)
2 jars of your favorite spaghetti sauce ( I choose the Tomato/Basil Sauce from Trader Joe’s)
1 16 oz container of Ricotta (whole milk)
1 16 oz container of small curd (whole milk) cottage cheese
1 tspn basil, 1tspn, oregano, 1/2 tspn thyme, 1/2 tspn pepper, 1/2 tspn salt
1/3 cup parmesan cheese
12 oz of shredded Italian blend cheese
2-3 zuchini (2 medium or 3 small)
- Shred Zuchini in large bowl
- Add spices, eggs, cottage cheese, ricotta cheese, and parmesan cheese
- Blend zuchini mixture until well blended set aside
- Preheat oven to 375
- Set out a few pans- I used a banana bread pan, an 8×8 pan, and a 13×9 pan. You can use 2 13×9 pans- that will work too.
- Pour 1/2 jar of sauce amongst the bottom of the three pans (or 2 pans)
- Fill that jar of sauce with some water til about 1 inch from the top and shake thoroughly. Remember you are using no-boil noodles and the water will help to have a moist Lasagna and will be absorbed by the noodles.
- Layer no boil noodles in the bottom of each pan- 1 layer, then add generous spoonfuls of zuchini filling and spread til a layer is made, layer more sauce (using the watered down jar now) and spread that over filling, then add another layer of noodles, more filling, more sauce, last layer of noodles, then top with remaining sauce. YOu will need to do the same (fill the 2nd jar with water thing that you already did with jar #1).
- Top with cheese
- Bake for 45 min at 375- let cool 15 min and enjoy! Reheats well in microwave- travels well- goes into a school thermos well and is just yummy all the time. Keep 13×9 pan and share the other two!
Gluten Free (and Vegetarian) Chocolate Chip Pancakes (or Waffles)
Nutritious goodies hidden (Pumpkin/Banana/Ground Flaxseed)
1 Cup Canned or Pureed cooked pumpkin
3 medium sized bananas
3/4 cup ground honey flaxseed
1 1/2 teaspoons ground cinnamon
1 dash of Nutmeg
1 1/2 Cups GF flour (we use a mixture that is made of 1 bag of Bob’s Red Mill Teff Flour to 2 bags Bob’s Red Mill Brown Rice Flour)
1 tspn baking powder
1 Cup Milk (Almond, Coconut, Lactose Free, Milk- any works- we use Ripple Milk)
1/2 Cup mini or any sized chocolate chips (optional)
Mix pumpkin, bananas and eggs. Add ground flax, cinnamon, nutmeg, flour and baking powder. Pour 1/2 of the milk and begin mixing with hand mixer. Add milk til you get the right consistency for pancakes (more milk for pancakes, less for waffles). Stir in chocolate chips.
Set your griddle or pan to medium high heat and then turn down to medium- the pan needs to be greased- the mix is so moist it will stick otherwise- cook as normal til bubbles pop on the top of the pancakes- flip and continue to cook til steam comes out the sides and plate.
If making waffles be sure to grease (even a non-stick waffle griddle) and set to medium.
Top with butter & syrup or whatever you like on pancakes. Yields about 30 pancakes or 10 waffles.
Crustless Gluten Free Pumpkin Pie
1 Can Pumpkin
1 Can Full Fat or Light Coconut Milk
1/2 Cup Turbinado (or white) sugar
2 1/2 tspns Pumpkin Pie Spice
2 tspns softened butter
2 tspns GF vanilla
1/2 Cup Gluten Free Bisquick (or Pamelas GF baking mix)
Put all ingredients into a blender (or use a hand held mixer) and blend until smooth.
Pour into a greased 9″ large glass Pyrex Pie Plate. Bake at 350 for 55 minutes or until knife comes out clean. Once cooked, cool on rack completely. Then refrigerate uncovered for 2 hours or overnight and serve with whipped cream or just by itself. you will end up with a creamy custardy pie that stands up on its own without a crust!
Macaroni & Cheese (low fat made with Butternut Squash!)
2 Tbspns butter
2 Tbspns GF flour blend
1 tspn pepper
2 cups milk
1 lb of frozen butternut squash (or freshly roasted butternut squash)
1 lb of cheese ends (just ask your deli staff for the cheese ends and it ends up giving you a ton of various flavors!)
1 lb of GF Pasta (any brand you like! I prefer Trader Joe’s GF brown rice pasta)
1 generous squirt of brown spicy mustard
Dash of “Mrs Dash” or equivalent (use a spice blend without salt as the cheese will usually add enough salt)
GF breadcrumbs or ground flaxseed (to top macaroni and cheese before you bake it)
Place butter and GF flour blend in large sauce pan. Over medium heat make a rue. Add pepper. Then add milk. Stir with whisk. As it thickens add the butternut squash. Continue to stir. Meanwhile boil a pound of your favorite GF pasta til al dente. Add cheese ends. Stir til smooth. Add spicy brown mustard and Mrs dash til you get the flavor you like keep stirring.
Pour over cooked GF noodles that are in a greased glass 13×9 pan. Top with gf breadcrumbs or ground flax seed. Bake at 350 for 30 min or until brown. Delish!
1 jar of salsa (we use Newman’s own mild)
1 8oz bar of cream cheese (we use Neufchatel cream cheese – 1/2 the fat)
1 large can of black beans (29-32 oz- rinsed/drained)
1 small can of green chiles
1 package small wheat tortillas (or whatever tortillas you like)
1 small can red enchilada sauce
1 cup of shredded mexican cheese
- Preheat oven to 375.
- In a large skillet with deep sides on medium heat- add the salsa, cream cheese, black beans, and green chiles. Stir until all ingredients are incorporated and the filling is warm.
- Pour 1/2 can of enchilada sauce into 13 x 9 inch pan. Fill each tortilla and roll together. Place into pan seam side down. Continue til pan is filled.
- Pour remaining sauce on top. Top with cheese.
- Bake for 25-35 min til bubbly. Enjoy!
- This recipe makes for us one 13×9 inch pan and one 8×8 inch pan. It all depends on how full you fill the tortillas. This recipe also reheats well and is a great for us since only one of us is a vegetarian and she enjoys eating this as leftovers.
Incredible Gluten Free Blueberry Pancakes
These pancakes are amazing. Fluffy and delicious. The kids and the parents equally enjoy these healthy pancakes. I use a Gluten free flour blend that I came up with myself. I use 2 bags of Bob’s Red Mill Brown Rice Flour and 1 bag of Bob’s Red Mill Teff Flour. I mix them together in a large sealable container and use that cup for cup for any recipe I am using to keep my treats, pancakes, waffles – all gluten free.
Here’s the recipe I used this morning. YUM! This recipe is dairy free because I use Ripple milk. You can substitute real milk, almond, coconut, soy etc.
1 cup GF flour blend
1 tspn baking powder
2 tspns sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tspn vanilla
3/4 cup buttermilk (I use 1 tspn lemon juice mixed into 3/4 cup of Ripple unsweetened pea protein milk)
2/3 of a cup frozen blueberries (we use the organic wild from Trader Joes)
Mix dry ingredients. Set aside. Let milk and lemon juice sit for 2 minutes then mix eggs, vanilla and milk together. Pour into dry ingredients and wisk together. Stir in blueberries. Heat a griddle and grease thoroughly so pancakes do not stick. We use Organic Coconut Oil on the griddle. Flip pancakes when the edges are dry and you see bubbles appear in the middle of them. Top with butter and syrup and enjoy!