Homemade Fig Newtons

Filling:
1 cup finely chopped dried Black Mission figs
1 cup water
1 1/2 cup apple juice
1/4 cup sugar

Cookie Dough:
1 stick unsalted butter, softened
1/2 cup sugar
1 large egg white
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour

1. Make the filling: Combine the figs, water, apple juice and sugar in a medium sauceapan and bring to a boil. Reduce the heat to low and cook at a bare simmer for 1-2 hours until the figs are so soft that they’re spreadable.

2. Transfer to a food processor or blender, blend till smooth.  Allow to cool.

3. Make the dough: Cream together the butter, and sugar  in the bowl of a stand mixer fitted with the paddle attachment, for 2-3 minutes on medium speed. Scrape down the bowl and paddle. Add the egg white and vanilla and beat in. Scrape down the bowl and paddle again. Add the flour and beat on low speed until the dough comes together. Wrap in plastic wrap and refrigerate for 2 hours.

4. Place racks in middle and lower third of the oven and preheat the oven to 350 degrees. Line baking sheets with parchment paper.

5. On a floured surface, roll the dough out to a 12 x 16 rectangle. Cut into 4 equal strips, each 12 x 4 inches. Spoon a line of filling down the center of each strip. Fold the dough over the filling and pinch the edges together. Place on the parchment-lined baking sheets, seam side down. 

6. Using a serrated knife, slice each log on the diagonal into 10 cookies.  Bake, rotating the baking sheets from top to bottom and front to back halfway through, for 12-15 minutes, until golden. Remove from the oven and allow to cool on a rack.

Butternut Squash Stuffed Shells with Cream Sauce

Butternut Squash Stuffed Shells with Cream Sauce

Ingredients
2 1/2 cups Butternut squash puree
2 large carrots, cooked and pureed
2 onions, diced
1 clove garlic, minced
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 pinch ground cardamom
1/4 cup butter
1/3 pound grated Parmesan cheese
2 tablespoons real maple syrup
1 egg, beaten
2 1/2 pounds fresh pasta sheets
salt to taste
ground black pepper to taste
1 cup hazelnuts
3 cups heavy whipping cream
3 cloves garlic, minced
1 pinch cayenne pepper
1 pinch white pepper
salt to taste
2 cups favorite mushrooms sliced (portabella)
Directions
Saute the onions, garlic, and spices in butter or margarine until the onions are soft. Stir together with the pureed vegetables. Add cheese, maple syrup, egg, salt, and black pepper. Adjust seasoning. Set the filling aside.
Preheat the oven to 350 degrees F .
Cook the cream, garlic, cayenne, and white pepper over high heat; stir often, and adjust heat to keep the cream from boiling over. When the cream is thick enough to coat the back of a spoon, add a pinch salt. Adjust seasoning. Remove sauce from heat until you're ready to use it.
Stuff squash mixture in pasta shells and place in a 9x13 pan.  Pour Cream sauce over shells and serve.

Creamy Artichoke Lasagna

Creamy Spinach 

Artichoke 

Lasagna

Ingredients

• Jar  marinated artichokes
• 1 Bag spinach
• 9 dried lasagna noodles
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 15 - ounce carton ricotta cheese
• 1 cup finely shredded Parmesan cheese (4 oz.)
• 1 cup snipped fresh basil
• 1 egg
• 3/4 teaspoon salt
• 1 cup vegetable or chicken broth
• 1/4 cup all-purpose flour
• 2 cups half-and-half or light cream
• 1 cup shredded mozzarella cheese (4 oz.)

directions

1. Preheat oven to 350 degrees F. Cook noodles according to package directions; drain. Rinse with cold water; drain again. In a large saucepan, heat 2 tablespoons of the oil over medium heat. Add artichokes, spinach, pine nuts, and half of the garlic. Cook for3-5 minutes or until spinach is tender, stirring frequently. Transfer to the large bowl. Stir in ricotta cheese, 1/2 cup of the Parmesan cheese, 1/2 cup of the basil, the egg, and salt.
2. For sauce, in a small bowl or glass measure, combine broth and flour. In the large saucepan, heat the remaining 1 tablespoon oil over medium heat. Add the remaining garlic; cook and stir until garlic is tender but not brown. Stir in flour mixture and half-and-half. Cook and stir until mixture is thickened and bubbly. Remove from heat. Stir in the remaining 1/2 cup basil.
3. In a small bowl, combine mozzarella cheese and the remaining 1/2 cup Parmesan cheese.
4. To assemble, spread about 1 cup of the sauce over the bottom of an ungreased 3-quart shallow baking dish. Layer three of the cooked noodles in the dish. Spread with one-third of the spinach/artichoke mixture and one-third of the remaining sauce. Sprinkle with 1/2 cup of the mozzarella mixture. Repeat layering noodles, artichoke mixture, sauce, and mozzarella mixture two more times.
5. Bake, uncovered, for 35 to 40 minutes until edges are bubbly and top is lightly browned. Let stand for 15 minutes before serving. Makes 12 servings.

Packed Lunch

My children have gotten hot lunch at school for years...but for some reason they decided they wanted to bring their own lunch.

I don't know about you...but I have found myself floundering around trying to find items to put into the kids lunch...  I tend to end up with making a peanut butter sandwich and a piece of fruit.  

My children started school this week and I wanted to give them some food that is healthy and that they would eat!  Because lets face it...if they don't like it...they will probably throw it away.

So this is what we did...

My daughter "wanted" a peanut butter and jelly sandwich, so I did make one...but on homemade bread, apple and homemade granola bar.

The second day I packed hummus and some fresh veggies, homemade granola bar, Tortilla chips...She loved it!  Note:  she did come home saying that she didn't think that anyone else eats as healthy as her :)

The third day I made little pizzas out of English muffin dough that didn't rise high enough (perfect size pizza), some carrots sticks and a homemade granola bar.

In my quest to give them healthy lunches I came across this site that give hundreds of ideas for lunches.  I thought I would share with you...and hopefully you might get inspired like me.

Happy Healthy Lunches at:

http://easylunchboxes.smugmug.com/The-Best-Lunchbox-System/Yummy-Lunch-Ideas/10136835_YSuyb#!i=696914291&k=YxmUd