Freezer French Toast Sticks

I'm always on the lookout for healthy snacks and  meals that can be prepared ahead of time and enjoyed with only a moment's notice.  And if said nourishment can be prepared by my independent children, then I'm an extra happy mama!

These french toast sticks meet all of the above criteria...plus, they're delicious.  That's what I call a win-win-win!


Ingredients

• 16 slices of French bread (cut into 3/4" slices) or Texas Toast
• 1/2 cup melted butter
• 8 eggs
• 2/3 cup sugar
• 1/2 teaspoon cinnamon
• 1-1/3 cup milk
• 1-1/2 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350 degrees and coat a cookie sheet with cooking spray or butter.
2. Cut each slice of bread into thirds.
3. Mix/beat together melted butter, eggs, sugar, cinnamon, vanilla and milk in a wide mixing bowl.
4. Dip each stick into the egg mixture (take a bit of extra care with the middle slices), place them on the cookie sheet, and bake for 25 minutes (flipping them halfway through the baking time).
5. Cool on tray to room temperature and then flash freeze them (still on a tray).  After they're frozen, they can be stored in a freezer-safe container of your choice.  

Half of our initial french toast sticks never made it to the freezer...the kids came running into the kitchen when they smelled the baked cinnamon and vanilla and dug right in.  The rest were reheated, three at a time, for about a minute on high in the microwave and served with maple syrup.  

Buttered Spaghetti Sauce

It's hot today.  Really hot.  Almost too hot to even go to the pool.  (Almost.)  Silly me, despite the heat, I'm craving rich pasta for dinner tonight.  Luckily, I have the simplest, tastiest homemade pasta sauce recipe up my sleeve.  Only three ingredients: canned tomatoes, butter and yellow onion.  Easy peasy.

The recipe below makes enough sauce for my family of five, but I'll admit to doubling it occasionally to ensure I have leftover sauce for dipping bread (or to indulge in more spaghetti) the next day.  Without further adieu, the easiest (and darn delicious) red sauce on the planet:

Ingredients

• 28 ounces whole peeled tomatoes from a can (pureed tomatoes, if your family likes a smooth sauce)
• 5 tablespoons unsalted butter
• 1 medium-sized yellow onion, peeled and halved
• Salt to taste

Directions

Place tomatoes, onion and butter in a heavy saucepan over medium heat and bring to a simmer.  Once the temperature is elevated, lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, stirring occasionally (crushing tomatoes against the side of the pot with a wooden spoon when stirring).  After 45 minutes, remove from heat, discard the onion, add salt to taste (slowly....some canned tomatoes are salted in the process) and keep warm while you prepare your choice pound of pasta. 

Buon appetito!

Note: If you're a cheese-lover like myself, you may be surprised to find you don't necessarily need to add cheese on top of your pasta it with this sauce.  But, in the interest of full disclosure, I will admit to still sprinkling some freshly grated parmigiano reggiano anyway.  Like a security blanket.

Homemade Yogurt Recipe

Homemade yogurt.  Sounds fancy, tricky and impressive...until you've made it and you realize it's about the easiest thing to make.  And it's cheap...especially if you buy as much of it as I used to for my family of five yogurt lovers.  

Impress your family this weekend and whip up a batch of homemade yogurt parfaits!

Ingredients: 

• Half gallon (8 cups) whole milk
• 1 cup plain/unflavored yogurt

Directions:

1. Plug in your crock pot and set it on low. 
2. Heat milk on the stove until its bubbling or starts climbing up the side of the pot (up to 180 degrees if you have a thermometer - just watch it & stir gently) DO NOT BURN YOUR MILK.
3. Turn off the heat once its bubbling, then let the milk cool until you can stick your pinky in it and tolerate the heat (or until your thermometer reads about 110 degrees).
4. Combine 2 cups of the heated milk and your 1 cup of "starter" yogurt in a separate bowl.  Mix thoroughly.
5. Add yogurt/milk mix back to pot and stir thoroughly and gently.  Pour milk/yogurt from pot into crock pot. 
6. TURN OFF CROCK POT and UNPLUG IT.  Wrap crock pot in heavy towels and leave sit on your counter about 8 hours - don't disturb the yogurt.  After 8 hours, put the yogurt in the refrigerator overnight to stop the culturing.  In the morning, you'll have fresh, homemade yogurt to feed your family...and yourself!  Just mix in your favorite granola, fruits or sweeteners (honey and vanilla are our favorite) and you're all set!

Homemade Chai Concentrate

Fall is officially here, and we're making the most of it: hiking, apple picking, pumpkin carving (and seed roasting), soup cooking, and chai drinking!

All three of my children took to chai last winter and we went through many cartons of decaf Tazo chai concentrate.  I felt uneasy each time I poured it into our mugs, fearing the BPA the box lining contained.  The only peace of mind I had was knowing it was the only source they encountered the harmful chemical, outside of holding the receipt from Costco once in a while for the door checker to draw a smiley face on it (if the marker happens to be one of their favorite colors).  But still, if I can eliminate the harmful substance entirely from our home, why not do it?  Besides, we take great joy from being close to the food and beverages we consume...I'm happy to report chai is now on regular drink preparation rotation!

The ingredients in chai can be on the pricey side if you don't live near a large city with ethnic food markets where spices are cheaper.  If you live in a small town, I suggest purchasing them in bulk (the concentrate is so good, you won't have any trouble using the ingredients up).  I'm fortunate to live in Wisconsin where Penzeys is headquartered, so spices are quite accessible in their many neighborhood stores...and very reasonably priced. 

The recipe below makes about 3 cups of concentrate.  If you have a family of chai-lovers, I'd suggest doubling it right off the bat (and purchasing decaf tea if you enjoy your chai in the evenings like we do). Once the concentrate is prepared, it will keep in the refrigerator for a week or so.

Ingredients

• 3½ cups water
• ½ cup honey
• ¼ cup brown sugar
• 1 teaspoon vanilla extract
• 2 star anise
• ¼ teaspoon anise seeds
• 8 green cardamom pods, lightly crushed
• 8 whole cloves
• 2 cinnamon sticks
• 1 2-inch piece fresh ginger, sliced (there's no need to peel it)
• 1 teaspoon peppercorns (lightly crushed for a spicier chai)
• 4 bags Darjeeling or black tea

Directions

• Combine all the ingredients except the honey and tea in a medium saucepan. Bring to a boil and allow to strongly simmer for 10 minutes. Turn off the heat, cover the pan and allow to steep for 20 minutes. Add the teabags, cover the pan again, and steep for 20 minutes more.
• Squeeze the bags, stir in the honey, and strain the concentrate into a container to store in the refrigerator for up to a week or so.
• To make a latte: Stir together 1 cup milk to ½ cup concentrate (more or less to taste...I make mine half and half) and heat in a saucepan or in the microwave.

Homemade Apple Chips

One of our favorite family traditions is apple picking: sunshine, sweaters, and being together, what's not to love?  After picking many pounds of honeycrisps last weekend, I'm now logging lots of time in the kitchen, making the most of each apple.  While the majority of them go towards canning applesauce, there are plenty left over for other treats as well...like the homemade apple chips (above) that August and I made together on Sunday. Here's how to make your own ridiculously easy chips:

Ingredients

• 2 apples
• Cinnamon

Directions

1.  Preheat oven to 225° and line two baking sheets with parchment paper.
2. Slice apples very thin (about 1/8").  This is a great time to use a mandoline if you have one, but BE CAREFULand remove all distractions, including your sweet children (it only takes a fraction of a second to require a trip to the ER...unfortunately, I know from experience).
3. Lay apple slices in a single layer on the bakuing sheets and sprinkle with cinnamon.  
4. Bake for and hour and a half, flip slices, and bake for another hour and a half.  Time will vary depending on slice thickness and climate.  To test them, remove one, let it cool, and then test...they will harden a bit as they cool.

Slices will keep in an airtight container for up to a week...but will be gone long before then!

25% off Lunchbots

The Lunchbots collection certainly has grown since I first posted on them 3 years ago! They now have various sizes, colors, and insulated products!

Now is a great time to give them a try...or to add to your collection! Through Sunday, April 22, they're offing 25% off your order in celebration of Earth Day. Use coupon code EARTHDAY at checkout to take advantage of this very generous offer!

Visit lunchbots.com to start shopping!

Dice Bites

Mealtime can be stressful for both children and their parents. There's a fine line between pressuring your children to eat (resulting in stubborn, unadventurous eaters) and encouraging them to try something or eat a few more bites.

To ease the pressure for my family, I've made a game out of what was once a battle. The children roll a die. It's as simple as that. If they roll a 1, they are required to take a single bite. If they roll a 6, they groan and take six bites.

The complaining and fighting as stopped and the amount of food being thrown away has decreased. I'm chalking it up as a victory! Give it a try and let me know the results!

Homemade Chocolate Syrup

What kid doesn't like chocolate milk? I know mine do. But I'm very particular about what kind they drink. They drink white milk when we go out to eat since most chocolate milk in restaurants is made with Hershey's Syrup...high fructose corn syrup is the #1 ingredient (something our family stays clear of).

But they do drink chocolate milk it at home a few times a week since I've started making my own syrup. My kids will be the first ones to tell you they think it's better. Probably because it actually tastes like chocolate (there's very little cocoa in the previously-mention brand). If you're interested in giving it a try, you'll find the recipe below. It makes a large batch...halving it will give you the amount you'd expect from your supermarket-purchased bottle.

To make my chocolate syrup I use raw sugar (it lends a deeper flavor). If you have really picky eaters, you may want to start with white sugar and then slowly switch to the natural raw sugar. One other thing to mention is the reason I use Dutch-processed cocoa powder: it dissolves completely; you don't want gritty syrup.

This recipe is really simple and quick...I hope you'll give it a try!

Homemade Chocolate Syrup

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients

• 3 cups raw sugar
• 1 ½ cups water
• 1 ½ cups Dutch-processed cocoa powder
• 2 tablespoons mild honey
• 1 ½ tablespoons pure vanilla extract
• ¼ teaspoon kosher or sea salt

Instructions

1. Add water and sugar to a large saucepan (it will expand greatly as it boils in the next stage). Bring to a boil, stirring until sugar is dissolved.
   
2. Lower the heat and whisk in the remaining ingredients until the cocoa powder is dissolved. Return to a boil for 2 minutes and then lower the heat and simmer until slightly thickened (but not too thick...it'll thicken greatly when it cools), about 5-8 minutes.
   
3. Pour the hot syrup through a fine mesh strainer and let it cool to room temperature before transferring into bottles.

From Scratch Bagels

Yesterday the kids and I baked some bagels from scratch. When I called my parents to tell them my bagel shop would be giving away free samples this morning she said, "You're the only person I know who would ever think of making their own bagels." Perhaps that's true. But I thought I'd share the recipe in the off-chance you'd like to prove her wrong.

I'll be honest, it's not quick...but the mess and time were outweighed by the fact that my children and I did it together...and they learned further where their food comes from. August said, "So back before there were stores people used to do this every day." Then he asked, "Is this how our bread is made?" I explained that it's done by machines now...he seems disappointed by that and asked if we could make more of the bread and pasta we eat. I said yes...guess I need to hit the store for some flour.

They loved kneading the dough and shaping the bagels...and eating them this morning for breakfast! The whole process was a lot of fun for them to watch...the yeast bubbling, the dough rising, and the cheese melting.

We made half plain bagels (with the egg wash) and half Swiss cheese, our family favorite for lunchtime sandwiches. I think I'll make a few with cinnamon and sugar next time and perhaps attempt some sort of dried berry mixed in.

Ingredients

DOUGH

• 1 1/2 cups lukewarm water
• 1 packet (1/4 ounce) active dry yeast (not quick-rising)
• 4 tablespoons sugar
• 2 1/2 teaspoons salt
• 3 1/2 to 3 3/4 cups flour

GLAZE AND GARNISH

• 1 egg white
• 1 1/2 teaspoons water
• Sesame seeds or poppy seeds (optional)

Instructions

1. Pour 1/4 cup of the water into a small bowl and sprinkle the yeast over it. Stir with a fork, then let the mixture sit for 5 minutes so that the yeast can thoroughly dissolve.
2. Combine the remaining 1 1/4 cups of water and the dissolved yeast in a large mixing bowl. Stir in 3 tablespoons of the sugar, then stir in the salt. Add 2 cups of the flour and stir by hand for 100 strokes to blend well.
3. Stir in enough of the remaining flour, about 1/4 cup at a time, to make a dough that's firm enough to knead.
4. Turn the dough out onto a floured surface and knead it with floured hands for about 10 minutes, using as much of the remaining flour as necessary to keep the dough from sticking. When fully kneaded, the dough will be firm but supple and should hold the imprint of your hand.
5. Transfer the dough to an oiled glass or ceramic bowl, turning it a few times to coat the entire surface. Cover the bowl tightly with plastic wrap and place it in a warm, draft-free spot until the dough has doubled in bulk, about 1 hour.
6. When the dough is ready, punch it down. Turn it out onto a floured surface and knead it for 1 minute. Divide the dough in half, then divide each half into 4 equal pieces.
7. Shape the 8 pieces into balls, placing them on a floured work counter and dusting the tops with flour. Let them rest for 2 to 3 minutes, then flatten them slightly with your fingers.
8. Fill a large soup pot about two thirds with water. Add the remaining 1 tablespoon of sugar and begin heating the water to bring it to a boil.
9. Working with 1 ball of dough at a time, press your floured thumb down through the center to make a hole. Stretch the dough slightly so the hole is about 1 inch in diameter. It will look like a doughnut. Set the bagels aside on a floured surface, covering them loosely with plastic wrap or waxed paper.
10. Let the bagels rest for 10 minutes while the water comes to a full boil. Meanwhile, grease a large baking sheet and set it aside. Heat the oven to 400°.
11. Working with the first bagels you shaped, gently drop 2 into the boiling water (a parent's job). They should float, but don't worry if they sink initially - they'll quickly rise to the surface. Boil the bagels for 30 seconds on one side, then carefully turn them with a long-handled, slotted spoon and boil them for another 30 seconds on the other side.
12. Using your slotted spoon, transfer the bagels to a clean tea towel to drain. Wait a few seconds, then transfer them to the baking sheet, leaving space between them. Repeat with the remaining bagels.
13. Make the glaze by whisking the egg white and water in a small bowl until frothy. Using a pastry brush, coat the surface of the bagels with the glaze. Sprinkle on sesame seeds or poppy seeds, if desired.
14. Bake the bagels on the center oven rack until they are deep golden brown, about 22 to 25 minutes. Then transfer the bagels to a wire rack to cool. Makes 8 bagels.
    

Guyot Designs

Parenting and outdoor lifestyles have a lot in common:

1. They are adventurous.
2. They require a whole lot of planning before you leave the house.
3. Durable products are appreciated...preferably waterproof and unbreakable.
4. A desire to care for our planet for future generations is important.
5. And many more...

Considering all of the similarities, it isn't at all surprising that many products are marketed toward parents of young children and those who camp, hike, ski, mountain-bike, etc. Guyot Designs is one of those companies reaching out to both groups.

Their Squishy Bowls, shown on the left, are one of my new favorite products! They can be packed easily for a road trip, picnic, or day outing in a diaper bag...or simply carried into the play room with a snack for my kids without any worries of it breaking. The smaller sizes also make great break-free cups for kids.

The MicroBites shown on the right are great to keep on hand as well (I have some in my glove box and have used them more than a few times when we're out and about). They are 5 utensils in 1: spoon, fork, knife, spatula and spreader. Talk about multi-tasking!

Guyot Designs also offer stainless steel food jars and lights to turn your water bottle into a lantern (what kid wouldn't want that?!)...and Squishy shot glasses, but perhaps that's where the similarities between parenting and outdoor adventures end...unless you're at my house after a long day. I kid.....kind of.

Visit guyotdesigns.com to learn more and to purchase. Their products are also available at amazon.com where they ship free with a $25 order.

Aladdin

I was introducted to Aladdin, a food storage company, when I attended the International Gift Fair in New York in August. I was impressed with their products and couldn't wait to try them. I've had the opportunity to this past week and have to say, I'm so happy I've discovered them!

I have many stainless steel products to tote food, but none of them are truly leak-proof, even if they say they are. I learned this the hard way this past summer when I attempted to take a caprese salad to the beach...I got there only to discover olive oil and red wine vinaigrette covering the inside of my lunch bag. I am happy to report I will no longer have that problem.

Aladdin has some amazing food jars in both stainless steel and BPA-free plastic. The tops securely screw on and there is no leakage whatsoever! It's perfect for salads with dressings and even soup!

My other favorite products of theirs is the Recycled & Recyclable Snack Container. It's BPA-free and is made from, you guessed it, 100% recycled food grade polypropylene...and it can be recycled when you no longer use it. The top opens two ways for both small and large snacks and the hard shell of the container keeps them from getting smashed in your bag.

Aladdin's travel mugs are sturdy and obviously high quality...and I love a built-to-last product! There are collections for children, luxe collections with great designs for stylish parents and some in between...although for me, the line is blurred on them all. I didn't see anything that not everyone in my family would be happy to use.

Visit aladdin-pmi.com for more information and to shop their online store.

Kinderville (on sale!)

I've become a big fan of silicone over the last few years, so when I learned of Kinderville's products, I was excited to learn more!

All Kinderville products can not only go in the dishwasher, microwave, and freezer, but they're safe in there as well (because silicone is a naturally occurring element). The perk of being able to put something in the dishwasher (and have it clean up well) is a huge factor when I'm buying something. It cuts down on water waste and saves me time. And there's never too much time to go around...especially to use cleaning!

Kinderville's products are fun and bright making them attractive for kids and they're non-breakable and bacteria-resistant making them desirable for us parents! But best of all, they're on a huge sale right now at Zulily! Up to 40% off!

Visit zulily.com now to take advantage of this sale. It ends on Monday, September 13.

Glass Straws

My husband is the Smoothie King. Every weekend he makes a big batch for the family and we go to town until our mouths are purple from the berries.

Half of the year the smoothies are made with blueberries we've picked in Michigan and froze. He pours plain organic yogart, berries, and bananas in a bowl and then purees it with our immersion blender (it's my opinion that everyone should have an immersion blender...they're a must of soups, smoothies, dips, etc.). The blender requires very little cleanup, they're fast to make, and healthy to eat! The kids love smoothie day! I do too...even more so now that I've eliminated the waste of straws!

I purchased our family some Dharma glass straws. I know, the thought of glass straws and children sounds like a recipe for absolute disaster...but hear me out. When my husband opened the package on Father's Day, his first thought was much like I imagine yours is as you read this. But he quickly opened the box and said, "Wow, these are really thick and strong." And I'm happy to report the kids have used them and we've had no trouble!

I read a lot of reviews prior to purchasing them and everyone said they couldn't believe how durable they were...even with their children. One women said she even dropped hers in the sink and it's still as strong as ever.

If smoothies or other straw drinks are a usual at your house, head over to amazon.com or reusablebags.com to purchase.

XAN Confections

I recently had the opportunity to sample a few XAN Confections products. And I'm not ashamed to say I have a new addition...their BigMouths. Take a look at the photo to the right and you'll see why!

BigMouths have an organic crisp brown rice and marshmallow base with a thick layer of XAN's signature caramel and a thick layer of natural peanut butter on top of that. Then, to top it all off, the whole thing is covered in either milk or dark chocolate! I'm drooling just writing about them.

XAN Confections is a dream come true for me...someone who appreciates both natural and simple products along with style. Just sneak a peek in the boxes in the photo below to see what I mean!

Who wouldn't want to be gifted with a box of delicious and shiny jewel-looking chocolates?! There are many other sets as well that are almost too pretty to eat. And if I didn't know they were so delicious, I just might have saved them...but I didn't. They were too good!

XAN Confections are available to purchase at their website xanconfections.com. They make perfect hostess gifts and birthday gifts for friends!

Lunch Punch

My mom was way ahead of her time. When I was in elementary school, she used to surprise me by cutting a shape in my sandwiches with cookie cutters. I had nearly forgotten about it when one day, my children were feeling a bit grumpy.

I had spent all morning doing art projects and trying to entertain them to kick the crabby out of the house...and hadn't really accounted for lunch. And so we were just going to have good 'ol PB&J. When all of a sudden, I remembered the cookie cutter sandwiches...and sure enough, the trick brought a smile to their faces! Thanks Mom!

Well, Lunch Punch has one-upped my mom with their sandwich-shaped cutters with ingenious designs! The puzzle is my favorite and perfect for small eaters who like to nibble on various things. You can make 2-3 different sandwiches and put them together! No more mealtime boredom!

There are a few different shapes and sizes to choose from so whether you make your own bread or buy it from the store, there is sure to be a lunch to punch in your home! But don't stop punching there! These would work with Rice Krispie treats, cookies, homemade granola bars, etc.

Lunch Punch puzzle cutters are available at amazon.com (free shipping on a $25 order) and both the puzzle and animals cutters are available at landofnod.com. Visit lunchpunch.com.au for more information.

Justin's Chocolate Hazelnut Butter

My family and I love Nutella! We've been eating it for years with strawberries, spread on toast and crackers and I'll admit, by the spoonful. And sandwiches made with Nutella and sliced bananas have been a longtime favorite of my son August. But every time my eyes catch the sugar statistics on the side of the jar, I cringe a bit.

So you can imagine how excited I was to learn that another longtime favorite of ours, Justin's Nut Butter, started making a Chocolate Hazelnut Butter.

Justin's chocolate hazelnut butter has one-third the sugar of Nutella but the same great taste! I no longer have to avert my eyes from the side of the jar while preparing snacks and sandwiches!

Order Justin's Chocolate Hazelnut Butter at amazon.com where it's currently on sale and ships free!

Brown Bag Popcorn

I was catching up on my magazines this afternoon and came across instructions to make popcorn at home in the microwave...in a brown paper bag.

Because our family loves popcorn, and because I can't stand either all of the packaging included with pre-purchased microwaveable bags or the mess made when I make it on the stove, it caught my eye and we tried it right away. And it was great!

Here are the details from Family Circle (May 2010) magazine to give it a try for your family:

1. Mix 2 tablespoons popcorn kernels, 1 teaspoon canola oil, and a dash of salt in a small bowl.
   
2. Place mixture in a brown paper lunch bag and fold it down 2 times.
   
3. Cook in your microwave on high for 2-3 minutes, until there are a few seconds between pops. Makes about 4 cups.

I made our first batch just as directed and then tweaked it a bit. I added less oil...just enough to coat the kernels. I also increased the salt a bit...and some batches with garlic salt. My husband says his next batch will include salt and sugar to attempt some kettle corn. The possibilities are endless! And the cost is minimal...to the pocketbook, family time, and the environment! Enjoy!

Jamie Oliver's Food Revolution

My children have never had a school-provided meal...two are at home with me all day and the other is in half-day kindergarten (and will be homeschooled next year...another story for another time). But from friends I know who have children in school, from watching Jamie Oliver's Food Revolution, and from simply seeing Americans pull into fast food restaurants on a daily basis, I know that school food is in desperate need of an overhaul...toward natural, fresh and healthy meals.

Have you watched Jamie Oliver's Food Revolution on ABC? If not, I think you should. If you are looking to change the way your family eats, it's educational. If you and your family already eat fresh, nutritious meals, it will help you understand other Americans better and open your eyes to a whole other world that is perhaps right next door.

Episode 2 has been the most, well, appalling to me. In that hour it showed Jamie Oliver step into a kindergarten classroom, hold up vegetables, and ask the students what they were...and none of them knew the answers. Not what a potato is. Not a tomato. And certainly not an eggplant. But wait, it gets so much worse. Just watch the video below in which Mr. Oliver shows children how chicken nuggets are made. It was an "epic failure." I'll be honest, I cried.



I encourage you all to join me in signing Jamie Oliver's petition to improve school food. Here is an excerpt from his site followed by a link to sign the petition:

"I believe that every child in America has the right to fresh, nutritious school meals, and that every family deserves real, honest, wholesome food. Too many people are being affected by what they eat. It's time for a national revolution. America needs to stand up for better food!

With your help, we can get better food into homes, schools and communities all over America and give your kids a better future. Sign the petition to save America's cooking skills and improve school food. It could be the most important thing you ever do for your family. America's health needs you now!"

Click here to sign the petition today! It takes 30 seconds.

And then please, start a food revolution in your own home...cook something. From scratch. With fresh and raw ingredients - no packets, no cheating! And get your children in the kitchen with you...kids can cook with some guidance and instruction. It will get them on the path to a happy and healthy life!

Iveta Gourmet

I'm a made-from-scratch kind of mom. The cakes, cookies, scones, ice cream, popsicles, breads, and even some of the pasta and tortillas our family eats are made from scratch right in my kitchen. This is due to equal parts of my enjoying the process, it's healthy for my family, and let's face it, it tastes better!

But this week I made scones from Iveta Gourmet's mix...and I ate two while they were still warm. And then I had another one after dinner that evening. And I am officially hooked.

All I had to do was empty the contents into a bowl and mix in some cream, mold them into a circle, cut them into triangles and top them with some natural sugar. It was so easy, the mix is all natural, and they were delicious! Not too dry, not tasteless, and just sweet enough.

I was not surprised to learn that Iveta Gourmet was on Oprah's "O" List of her favorite things. And let's face it, if they're good enough for Oprah, they're probably good enough for your family for breakfast or a snack. I know they are for mine!

Visit iveta.com to learn more about their amazing products, which include mixes for muffins, biscuits, cupcakes, as well as prepared jams, curds, and teas...and to purchase.

Marinara Sauce

I've made many marinara sauces in my day, but tonight's was by far the best...if I do say so myself! It wasn't the fastest or simplest, but was the tastiest...every member of my family of five agreed! I found a few online that looked promising and tweaked and combined them.

Here's the recipe that is sure to become an heirloom in my clan.

Ingredients

• 2 (28 ounce) cans whole tomatoes, packed in juice
• 2 tablespoons olive oil
• 1 medium onion, chopped fine (about 1 cup)
• 2 medium cloves garlic, minced or pressed through a garlic press
• 1/2 teaspoon dried oregano
• 1/3 cup dry red wine, such as Chianti or Merlot
• 3 tablespoons chopped fresh basil
• 1 tablespoon extra virgin olive oil
• 1-2 teaspoons sugar, as needed (varies due to your canned tomato's acidity)

Instructions

1. Pour tomatoes and juice into strainer set over large bowl. Open tomatoes with hands and remove and discard the cores; let tomatoes drain excess liquid, about 5 minutes. Remove and set aside 3/4 cup of the tomatoes from the strainer. Set aside 2 1/2 cups of the tomato juice...discard remainder.
   
2. Heat olive oil in a large skillet over medium heat until simmering. Add onion and cook, stirring occasionally, until softened and golden around the edges, 6-8 minutes. Add garlic and oregano and cook, stirring constantly, until garlic is fragrant, about 30 seconds.
3. Add tomatoes from strainer and increase heat to medium-high. Cook, stirring every minute, until liquid has evaporated and tomatoes begin to stick to bottom of the pan and brown fond forms around pan edges, 10-12 minutes. Add wine and cook until thick and syrupy, about 1 minute. Add reserved tomato juice and bring to simmer; reduce heat to medium and cook, stirring occasionally and loosening browned bits, until sauce is thick, 8-10 minutes.
4. Transfer sauce to food processor (or insert immersion blender) and add reserved tomatoes; process until slightly chunky, about eight 2-second pulses. Return sauce to skillet and add basil and extra-virgin olive oil, salt, pepper and sugar to taste.

The photo above is from bramblings blog...here's a link to see her step by step guide to canning tomatoes!