Gleanings of Wheat

I love Oreos. And I love cereal. When I was pregnant with Julianne my hormones must have fired in just the right combination b/c I started putting the cookies in a bowl and eating them like cereal. Laugh if you must, but I enjoyed it quite a bit. 4 or 5 (or more!) Oreos milk 1 bowl 1 spoon

A friend told me that Paula Dean from Food Network did this recipe, but I can't seem to locate it on FN's website so I just guessed at everything. I loved it. All measurements per person, double for two people and as always these aren't exact measurements b/c I don't do that. ;) 2 slices of bread 1/2 sliced banana 2 marshmallows, sliced in half 1 egg, beaten 1/8 c milk 1/4 tsp ground cinnamon 1/8 tsp ground nutmeg Nutella to coat Heat up your griddle or large skillet over medium-high heat. Mix the cinnamon and nutmeg in with the eggs and milk. Dip the bread in the egg mixture and add to the griddle. Cook both sides, then spread Nutella on one side of the bread. Top with banana and marshmallows, and cover with the other slice of bread. Heat until the marshmallow starts to melt.

The Pioneer Woman has a recipe for cinnamon rolls that I'm afraid to try. Why? Because I'm afraid I'll do this: The frosting will settle in and become one with the cinnamon rolls. And you'll be another step closer to being the most popular person in town...or the jiggliest, depending on whether you choose to deliver the rolls to friends or lock yourself in your pantry and eat them all by yourself. I'm not going to post the actual recipe, just got click the link and see the pictures for yourself. You may want to stop eating a week ahead of making these just in case you do lock yourself in the pantry. I figure if you starve yourself for a week and then eat all of what you make you should come out about even in the calorie consumption department.

I attempted a Rachael Ray recipe but accidentally forgot the step that involved tomatoes (not my fault, the ones on the vine are all still green and I don't buy tomatoes in the summer) so it isn't exactly the same but it still turned out ok. I wasn't crazy about the chicken in this one, though I did enjoy the potato/ pepper mixture quite a bit. Oh, and when you put the cheese covered chicken in the skillet make sure it is good and greased b/c it sticks REALLY easily. The first photo is Rachael's dish, the second is mine. 1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes 1 small red bell pepper, seeded and cut into thin strips 1 Italian mild green pepper, cubanelle, seeded and thinly sliced 1 medium yellow skinned onion, thinly sliced 4 large cloves garlic, cracked away from skin 1 teaspoon crushed red pepper flakes 1/4 cup tablespoons extra-virgin olive oil, divided Coarse salt and pepper 2 cups shredded Parmesan, available in tubs near deli -- make sure

Here is the first of the two recipes I promised for today. Expect the other one later this afternoon or in the early evening. As for this one, I didn't actually get to eat it. I made it, got distracted by my son and my daughter fed it to the dogs. But it smelled pretty good. 1 chicken breast per person 3/4 cup of white wine 2 pinches of thyme leaves 1 1/2 lemons, sliced 1/8th of an inch thick salt and pepper to taste Preheat the oven to 350. In a baking pan place the chicken and then season with salt and pepper. Pour wine into pan. Sprinkle the thyme on top of the chicken and then top with lemon slices. Bake for about 40 minutes, or until cooked through.

I missed yesterday, so to make up for it I'll have two yummy recipes for you tomorrow.

A while ago I posted a recipe that basically involved dumping salsa on the chicken and baking it. Well, yesterday I thought it'd be fun to try and do it on the grill. Oh, and I forgot to take a picture but just imagine the other post with grill lines and you get the idea. 1 jar/ can of your favorite salsa 1 chicken breast per person Place chicken in shallow baking dish or a bowl. Pour the salsa on top of the chicken and allow it to sit for at least 20 minutes. Fire up your grill and place chicken on it. Cook about 3-4 minutes per side, or until cooked through.

No, this doesn't have anything to do with food. Yes, I'm breaking the rules by not sticking to my niche. And no, I don't care. With my last blog I had a fair amount of visitors reading from time to time (I don't know for sure since I removed all my traffic tracking things long before shutting the blog down) but most of them were from the US with Canada sprinkled in occasionally. That's pretty much to be expected since I am from the US and those silly Canadians (or Americans living in Canada ) are just a hop, skip, and jump away. With this blog I didn't have a problem having a counter and I've been able to watch where my traffic is coming from. I'm getting leads off of Google , I'm getting hits from that little blogger bar that is at the top of blogger blogs (can we say blog?!), and occasional hits from a Thirsty Theologian (thanks!), but what I find most interesting is the fact that probably 1/4 to 1/2 of the people coming to my blog are not from t

I heard about this family's struggle on a message board I frequent. If you pray, it'd be great to lift them up. If you don't pray, then you should start. My Name is Kristy Schwade and my life at this point is not anywhere near normal. My Son, the light of my life is fighting for his very own life in ICU and has been since May 9, 2007. He is suffering from Shaken Baby Syndrome by the hands of someone who is not in anyway related to him or us. I have 100% faith in God that my little boy will be the one that SURPRISES all of the doctors. He is strong and we have to be strong for him.

A nice quick and easy snack that can be dressed up countless ways. Try it with shrimp, lobster, or heck REAL crab. 1 bag of Tostitos restaurant style corn chips 1 jar of salsa (if you get adventurous make your own, I'm too lazy) 1 tbsp sour cream 1 large handful of Mexican style cheese shredded imitation crab meat You know the deal, throw the chips on a microwave safe plate top with TONS of cheese and sprinkle the crab meat on top. Nuke that puppy for 1.5 minutes and serve with salsa and sour cream.

Karen from Simply A Musing is hosting a dessert recipe round up. Check it out here .

From Panera's website . Can you say "yum," because I sure can. 1/2 loaf Panera Bread Asiago Cheese bread 3 whole garlic cloves 4 Roma tomatoes 1/2 cup fresh basil chiffonade, packed 2 teaspoons olive oil Salt and freshly ground black pepper, to taste Preheat oven or grill to 400° F. Slice the bread on a 45-degree bias in 1/2-inch sections. Toast on baking sheets in the oven, or grill, until golden brown, about 5 minutes per side. Vigorously rub the garlic cloves onto the toasted bread. Cut the tomatoes into 1/4-inch cubes and toss with the basil and oil. Season with salt and pepper. Set aside for 30 minutes to 1 hour to allow the flavors to combine. Evenly distribute the tomato mixture over toast slices and serve immediately. If you let the bread sit too long with the tomato mixture on it, the bread will become very soggy.

Ok, to be honest I didn't actually enjoy the mushrooms but my mother said she did so I'll give you the recipe anyway. I'm still trying to figure out if she was just being nice or not. Steak of your choosing Durkee Kansas City seasoning 2 packages of pre-sliced portobello mushrooms 4 tbsp butter 1/2 red wine Fire up your grill, coat the steak in the seasoning and grill until desired done-ness (my steak was cooked 3 minutes then flipped and cooked for another 2). While the steak is cooking heat the butter in a large skillet over medium to high heat. Add mushrooms and cook for five minutes, stirring occasionally. Add wine (watch for flare ups!) and cook until the wine reduces by half.

When I made the White Chocolate Hazelnut Tartlets I made them as the recipe called for, with phyllo pastry sheets. Truth be told, I killed an entire batch of the phyllo sheets because I didn't keep them moist enough. They're rather temper mental that way. Anyway, when I thought about it I figured that using a pre-made pie crust might be pretty comparable. Well, I was right. The pie crust made it a little thicker than the stack of phyllo sheets but over all there wasn't much of a difference in taste and it certainly was easier this way. So there you go. Just cut the pie crusts into quarters, place in the cupcake baking tin, and cook until golden brown.

Today was a friend's birthday. I cooked a feast. Ok, so it wasn't actually a feast but it was quite good! I made the Chicken Scampi for her and since we both love all things Italian, especially things made by Giada De Laurentiis I made one of Giada's desserts: White Chocolate Hazelnut Tartlets . 8 (17 by 13-inch) frozen phyllo pastry sheets, thawed 1/2 cup unsalted butter, melted 6 ounces good-quality white chocolate, chopped 1 1/2 cups heavy whipping cream 1/2 cup hazelnuts, toasted, husked, and finely chopped 1/4 cup chocolate hazelnut spread (recommended: Nutella), optional 1 (3-ounce) bar bittersweet chocolate, grated, for garnish Edible flowers, for garnish Preheat the oven to 375 degrees F. Lay 1 phyllo sheet on a work surface. Brush the phyllo with melted butter. Top with another phyllo sheet. Repeat with more butter and 2 more phyllo sheets. Cut the stacked phyllo sheets into 6 (5-inch) squares. Line each muffin cup with 1 stacked phyllo square, allowing the edges t

It is summer and because of that fact we have sprinklers going and the pool recently was filled up. Today marks the day that our first (very wussy looking) tomato was found. My son is enjoying his search and destroy ship mission in the pool and my daughter? Well, she's preparing for a life of spa treatments. You know how women pay lots of money to get mud spread all over themselves? Well, Julianne discovered you can do the same thing for free in the back yard! YUK. There will be a recipe posted tomorrow (Lord willing), but it won't be until the evening odds are. Come back then!

Another yummy one by Giada De Laurentiis. 16 wonton wrappers 1 egg, beaten to blend 1 cup chocolate-hazelnut spread (recommended: Nutella) Vegetable oil, for frying 16 fresh mint leaves Nonstick vegetable oil spray Granulated sugar, for dredging Powdered sugar, for dusting Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread. Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F. Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a

I have two recipes for fried chicken, did you know that? Yup, two. This is my non-kosher one. Eventually the other will surface. 1 chicken breast per person 3 eggs, beaten flour to coat canola oil, enough to come half way up the sides of the chicken 4 potatoes (use more if you're feeding more than two adults and two small children) Preheat the oven to 350. Slice the potatoes into wedges, sprinkle with salt, pepper, and oil. Bake for about 25 minutes, flipping the potatoes half way through. While the potatoes are cooking sprinkle the chicken with salt and pepper, dip into the beaten eggs, and then coat with flour. Place in preheated skillet filled with the oil. Cook until golden brown (about 4 minutes per side) and then flip. Put chicken on paper towel to collect excess oil. As always, I microwave the chicken afterwards just to be sure they're cooked completely through. I probably don't need to do this, but it makes me feel safer about it and so I do it.

Ok, I don't know what to actually call this, but I think Cheesy Bread works since it has three types of shredded cheese and cream cheese on it. Yes, Cheesy Bread works. I first had this roughly 9 years ago, and haven't had it since so I kind of guessed at everything. 1 loaf of French bread, split down the middle butter, enough to coat the bread cream cheese, enough to coat the bread garlic powder Mozzarella shredded cheese Cheddar shredded cheese Monterey shredded Jack cheese Preheat the oven to 350. Cut the bread down the middle and place on cookie sheet. Coat each piece of bread with butter, you want it kind of thick but not obnoxiously so. Same goes for the cream cheese. Sprinkle with garlic powder and spread the cheese on top. Bake for about 7 minutes or until the cheese is melted.