Kid Friendly Cheese Manicotti

My kids love pasta!  What they really love is homemade pasta.  I can't always find the time in my day to whip up a fresh batch of pasta for every meal that requires it <--go figure!  LOL

I buy the organic brand of pasta by Whole Foods.  It is super inexpensive--$1.29 a box.   This is not an ad for Whole Foods it is just where I shop and so they get some free advertising from me.  You're very welcome Whole Foods.

What makes this manicotti kid friendly you ask?  I believe it is the cream cheese.  Isabella devoured a whole pan by herself in about three meals.  She absolutely loved the filling and has since requested this dish many times.  I know this is not a traditional filling but remember I am trying to keep it kid friendly.

I still included the parmesan and ricotta cheeses but the flavor of the cream cheese made this dish a familiar flavor to my six year old.  We eat a lot of cream cheese in our home.  Well, we eat a lot of cheese PERIOD.  

I feel a bit like Martha Stewart at the moment with my manicotti picture.  LOL  I will be honest,  pasta is hard to photograph and this is not the best image but hopefully you will forgive me for sharing the one and only picture I have of this dish.

I promise it is creamy, cheesy and melts in your mouth delicious.

Homemade Pasta

If you wish to make your own pasta, I have a wonderful  Spinach Pasta on the blog.  If you wish to have plain pasta, then visit this pasta making page too with step by step instructions using a pasta rolling machine.

To make this gluten free you will need to use gluten free noodles or make your own gluten free sheet pasta.  I do this all the time and it works perfectly.  Here are several links:

Gluten Free Girl and the Chef:  Fresh Pasta

Bob's Red Mill Recipe

Glutenista Recipe

Kid Friendly Cheese Manicotti

Serves:  one pan-6 people

Prep Time:  15 minutes

Bake Time:  25 minutes

12-14 manicotti shells, cooked

1 large jar of marinara sauce or your favorite homemade sauce

1 8oz. package of cream cheese, softened

4 cups grated mozzarella cheese (2 cups for filling/2 cups for topping)

3/4 cup grated parmesan cheese

1 15oz. container of ricotta cheese

4 cloves of garlic, minced

1/4 teaspoon pepper

1/4 teaspoon of salt

3 tablespoons fresh chives, diced small

I made two pans with 7 shells each. I froze one tray for a later lunch or dinner.

Preheat oven to 350.

1.  Prepare shells according to package instructions.

2.  Pour marinara sauce in bottom of pan, enough to cover with a 1/4 inch of sauce. (The amount will vary depending on size of pan you use).

3.  In a medium bowl, combine all of the cheeses, garlic, pepper/salt and chives.  Combine well.

4.  Stuff each shell with cheese and place side by side in the marinara sauce.

5.  Add more marinara across to the top of the stuffed shells, top with remaining mozzarella cheese. Bake for 25 minutes or until cheese is melted and bubbly.

**To freeze:  Cover with foil.  On the day of baking, remove from freezer and bake at 350 for one hour.  Remove foil half way through baking time. 

30 day shelf life in freezer.

Individual Chicken Pot Pies

For the month of October I was asked to contribute some kid friendly recipes for Capital Style Magazine. This is a local magazine here in Annapolis.  I asked my kids what they would consider "kid friendly" and my husband piped in,  chicken pot pie.

He said that this was a staple in his family and that his brothers, there were six of them, and his only sister, loved chicken pot pie as winter set in during the cold months in Oregon.  The rain in Oregon chills you to the bone; when you are walking from the bus to your door step, something warm for dinner is a great way to warm those chilly bones.

For me, chicken pot pie was always something my Mom bought pre-made in the freezer section when she had to work late.  Don't get me wrong, I loved it too. I didn't know any better and it beat having a bowl of cereal.  I am sure the flavors were a bit different, seeing how one was from scratch and one was store bought, but the same thought went into each: feed the children.  

I have one issue with chicken pot pie--soggy bottom crust.  I know some of you may love this and find it is delightful to your palette.  For me it is just mushy, icky and taste uncooked.  I decided to make my pot pies with no crust on the bottom. Instead I decided to top each one with a layer of pie crust and serve each individual pie with a set of pie crust shaped hearts.  This way the kids could dunk, break them up or eat them solo.  

I have learned a few things about being pregnant and having a baby.  I don't have time to make everything little thing from scratch.  I used to and I want to but the reality is, some days I am lucky to brush my hair and change my spit upon dirty shirt from the day before.  (I know some of you can relate or at least I hope you do).

You will find that I chose to buy a rotisserie chicken and pre-made pie crust.  PLEASE, if you have the time and cook from scratch make these for your pot pies and you will be rewarded with a wonderful treat.  Maybe next year this will happen for me.  (wink,wink)

Time is a juggling act right now.  One day I have lots of spare minutes and the next I have but a few minutes to spare.  When I was younger and over involved with too many obligations, I would get frustrated at this time game.

Not this time.

I treasure the days that I can hold Finnley for hours.  She is my last.  It is so weird looking into her eyes and knowing I have turned a mile stone. No more babies for me.  I am sad.  I take each day with stride and do the best I can.  Homeschooling Isabella takes priority over most things.  Once that is done then I can devote time to the house, laundry and work.

I have to remind myself of a saying that I have found myself saying to others, "there is a time and season; this time with your babies goes by super fast, enjoy it!"  I am taking my advice and enjoying it.

I hope that you find this chicken pot pie delicious.   I was able to make up a few extra and freeze them for use at a later date.

** I have added notations to the recipe to make this gluten free.  Notice instructions in bold.

Individual Chicken Pot Pies

Makes: 6 individual portions

Prep. Time:  20 minutes

Bake Time:  35 minutes (longer if frozen)

Preheat oven to 350.

2 packages of pre-made pie crust (I use a gluten free
pie crust from Pillsbury that is already to go).

For the Filling:

3 cups Rotisserie Chicken meat, diced

1/3 cup shredded carrots

1 teaspoon minced garlic

2 small yellow potatoes, diced small

1/2 cup frozen peas

2 tablespoons butter

3 tablespoons flour (use white rice flour if gluten free)

1 cup chicken broth

1 cup heavy cream

1/2 teaspoon salt

1/8 teaspoon pepper

2 teaspoons dried thyme (optional)

Melted butter, to brush onto pie crust

1.  In a medium bowl combine: chicken pieces, carrots, garlic, yellow potatoes, and frozen peas. Set aside.

2.  In a medium sauce pan, melt butter. Add flour and whisk. Add chicken broth and cream.  Cook on medium until thickened, stirring frequently so the bottom does not burn..  Remove from heat.  Add creamy mixture to meat/veggie bowl.

3.  Using individual ramekins or individual foil pie tins, ladle filling into each one.  Leave 1/2 inch of head space.

4.  Unroll pie crust and cut 6 circles, one inch larger than top of ramekin.  I used a salad plate as my template.  Place pie crust on top of each and crimp crust. With a sharp knife cut three slits for the hot steam to escape.

5.  Brush each top with melted butter (optional).  Bake for 35 minutes or until golden brown.

6.  I used the left over pie crust to make hearts (bake according to instructions on box) to be served on the side of each ramekin.

***These freeze really well. Cover with foil, freeze and label for 30 days. To bake, preheat to 350 and bake for 40-45 minutes.  No need to thaw them first.

Easy Black Bean and Sausage Soup

It is finally soup weather in Maryland.  Our family LOVES soup and the truth is we don't really need cold weather to enjoy it in our home.

I needed a quick dinner and canned black beans were eye balling me in the cupboard.  I buy canned beans to have on hand for emergency situations, like when our power goes out for a week or two. Unfortunately it happens more than I would like to say.

The chicken sausages just seemed like the perfect addition once I included them to the black bean soup.

Speaking of perfect additions, I will take this time to share some cute baby pictures of Finnley.  She is a joy to have included in our family.  To see my older children interact with her brings a smile to my face.

I will say though, going anywhere with our clan is weird.  I never imagined myself with four kids and when we go to the mall or out to eat, we are big group; especially when two of our kids are adults.  I wouldn't change it for the world, in fact,  if I were younger I would have another one.

I love my family and kids. To me there is no other job I would prefer to have occupy my time and energy.  I enjoy writing about food and taking pictures of food but I will have lots of time throughout my life time to devote to such things.  My kids are only with us for a very short time.

This soup recipe was shared in Capital Style Magazine and so I shot this ingredient picture.  I love that the recipe is simple, healthy and taste like a gourmet bowl of deliciousness-rich, thick and full of flavor.

Easy Black Bean and Sausage Soup

Servings: 4-6 bowls

Prep. Time:  10 minutes

Cook Time:  1 hour

2-15 oz. cans black beans, drained and rinsed

2 -16 oz cans of chicken broth

1 pound of smoked ham hocks (usually two hocks)

1/2 cup red onion, chopped

1/2 cup green bell pepper, chopped

2 cloves garlic, minced

1/2 cup olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

3 Chicken and Cilantro Sausage Links (optional)

3 cups of prepared rice (optional)

Toppings:  diced tomato, avocado, sour cream, grated cheese, cilantro

1.  In a large pot add the first 9 ingredients.

2.  Bring soup to a boil and then let simmer for 1 hour.  The soup will thicken, veggies will cook and any meat on the ham hock will fall off.

3.  Remove ham hock bones.  Using a potato masher, mash soup a few times.

4.  In a sauté pan, heat a small amount of oil.  Slice the chicken cilantro sausages and fry on each side.  Add to the soup.  Serve.

**To stretch the soup, it can be served over rice.  Top the soup with your favorite toppings.

Spinach Salad with Warm Bacon Dressing

Have you missed me?  I missed you very much and I hope to be back on a regular schedule of sharing recipes and updates a little more frequently than I have this past year.

I have been a little busy with Finnley and family.  Our little bundle of joy arrived 3 weeks early and she is such a joy to have in our lives.  With each child I always wonder if I will have enough... enough love and time, to share with one more little person.  I am amazed at how the universe seems to make room in your life for both--time and love--to be shared in abundance.

I had been on bed rest for the prior two weeks due to pre-eclampsia.  I was ready to have Finnley with our family at home in our arms.  On Thursday (9-19) I went to the doctor and with my current high blood pressure symptoms they told me I needed to be back at the hospital at 5pm--we were having a baby!

I thought I was ready--and I was--but then I felt not ready...LOL For a brief moment I was scared, nervous and excited all at the same time. I just wanted to hold her in my arms and kiss her sweet cheeks. I wanted to know that everything was okay. I needed to hear her cry and feel her next to me.

14 hours later she came into the world and we were all thrilled. She weighed 6lbs. 2 oz. and measured 18 inches long. Her little legs never stopped kicking--just like when she was inside of me. The nurses all joked that she might be a soccer player or dancer.

I stayed in the hospital for two days and came home full of energy. With the help of my hubby and older kids we have managed to get plenty of sleep and rest. I am anxious to get back to a schedule and start exercising again.

I gained 23 pounds during this pregnancy and have lost most of it...I am down to the final 8 pounds.  I have to think that my gluten free diet helped with the weight gain and also with the weight loss after she was born.  My other pregnancies I gained 50 pounds and it took me a long time to drop the weight.

One thing that I have been better about this time around is drinking lots of water. I have also increased the amount of vegetables and protein that I am eating.  I still indulge in a gluten free snack or treat once in a while but only on rare occasions.

My Mom makes a wonderful warm spinach salad with bacon dressing that I remember as a young adult. She still makes this for special occasions. Well, I think this is a special occasion and I made it this past week. I added a few of my own additions, like the apple pieces and toasted almond slivers, but that is because I wanted to add some crunch and a bit of sweetness to the tart dressing.

I want to say thank you to everyone that has continued to support this blog and follow along the past two years.  It has been a joy to share recipes, memories and photographs with each of you.  I will do my best to keep posting but my number one priority is and will always be my family.  This precious time I have with my new baby will go by so fast that I want to cherish each moment, each smell, every kiss and sweet smile that she choses to share with me.  

Recipe:  Spinach Salad with Warm Bacon Dressing

1 Large container of spinach
3 hard boiled eggs, diced small or sliced
6 slices of bacon, diced and fried
1/4 cup of red onion, chopped small
1 small red apple, chopped small
1/4 cup toasted almonds or pecans

Dressing:

grease of fried bacon
2 teaspoons red wine vinegar
1 teaspoon Dijon mustard
2 teaspoons of honey
salt and pepper to taste

Have bacon fried and eggs boiled.

In a large skillet with the bacon grease and heat turned off, add the dressing ingredients. With a whisk, blend well.  If the bacon grease has become solid, then warm until just melted.  When the grease gets too hot it will wilt your spinach.  The flavor will be the same but presentation may not be appealing.

 You want the dressing warm, not hot.

Right before you are ready to serve, toss the spinach with the warm dressing. It takes just a minute for the dressing and bacon dressing to be tossed together.  Do not turn the heat on for this or you will end up sautéing your salad.

Add the remaining ingredients to your salad and serve immediately.

Gluten Free Chocolate Cookies

This is my favorite spatula and the handle is broken. My family has been threatened more times than I like to admit about the consequences of throwing this away.  I love the metal paddle because it is perfect for cookies and pancakes.  My biggest fear is when guest come and help with the dishes--they always want to trash this precious kitchen tool.

Have you missed me?  I have missed you.  My life seems to be moving without much time to breathe or slow down.  Summer schedules have taken over my life with running two teenagers to work and back and chauffeuring Isabella to her many camps, classes and play dates.

Making a baby is tiring, exhausting to be exact.  I know it sounds like an excuse to nap all day but I am sure feeling (kicking and all) the process this time around.

My taste buds are all off. I am still cooking and trying to stay active in the kitchen but  I will be the first to admit that we have eaten out way too often over the last few months.  I have spent time remaking the recipes on the blog to "test" them one more time.  My family has enjoyed revisiting some of their favorite meals without wondering what "new" cooking experience they will encounter at the dinner table each night.  LOL

When I sit in front of my keyboard I don't know what to write--baby brain, I guess.  I have felt a waves of emotion, thoughts and ideas over the last 6 months but, to be honest, they have been challenging thoughts.

Thoughts that have brought me down at times, made me question a few things, had me in tears other times and down right depressing.  I don't like to write about these things but maybe I should---who knows.

I was recently told that I like my life to be "fairy gardens" and " cat pictures".  This was in response to me unfriending  someone on Facebook.  I was accused of not wanting to have adult conversations.  I laughed.  This person did not know me and her statements were purely her opinions based on my personal Facebook updates.  In part she is right--I do like my life to be filled with things that make me smile, cheer others up and share a positive message.  My childhood was rough--it sucked to be quite honest.  I became who I am because of those challenges and have chosen to become someone better because of it and not let those things define me.  I don't want to be bitter, upset, a victim or focus on negative things.  I choose to see life with a smile, peace in my heart and with an abundance of joy towards other.  I spent most of my youth worrying about the opinions of others and letting fear be my beacon.  I have not lived this way for a very long time and don't intend to go back to that lifestyle--EVER.  For this reason, I have found myself in a place of not wanting to write my true feelings in blog post and updates.  I have waited for the time when I felt good and my thoughts were not percolating with random ideas.  Sometimes we need the time to refocus and regenerate ourselves to a higher place.  These past few months were necessary for me to slow down and regroup.  I find that if I listen to the small inner voice and accept the council it pays off in the end--I did and I feel good.

I am starting my 7th month of pregnancy and still have only bought a handful of items.  I am not sure if this is normal or not with your fourth child.

My Mom is shocked and might even be a bit worried for her latest grandchild.  I honestly don't feel the rush like I did when I was 28 with my first baby to have the nursery complete.  Finnley (her name) will be our fourth child and I am pretty sure I know how to do this.  The first few months she will eat, sleep and dirty a diaper or two.

Her needs will be simple and I want to keep things simple for myself too.   I don't want to over spend on all of the things that we will use for a month or two and then have to store.  Our home is small and I am trying to be very particular about the items I bring into our house, after all, they will be a part of the furnishings for a while.

Our goal of living on the road in two years is still in the planning stages.  We have already done this once and I know that many of the things we purchase now will be sold later at a huge estate sale.  I am shopping consignment stores and yard sales.  Doing it this way takes more time because it has to be safe, the right price and in good shape.  I like looking for the perfect deal.  We will be buying two things brand new though: a car seat and crib (and no I have not bought either of them yet--LOL)

If it sounds like I am rambling, it is probably because I am.  I have a lot to say but don't want to bore you with all of the details so I will get to the recipe of these soft and chocolaty cookies.

I make these for my family when we need a quick "cocoa" fix.  They are cake-like and make the perfect dunking cookie.  Oh yeah--it helps that you check if you have milk before you make them.  LOL  My kids were so mad the last time because our milk bottles were empty.  How can you eat cookies without an ice cold glass of milk?

An emergency store run was made and the troops were once again happy.  I hope you enjoy this snippet into my life over the last few months and I will try to be better about keeping the blog up to date with recipes and updates on family, travel and Finnley.


Recipe: Gluten Free Chocolate Cookies
Makes 24-30 cookies depending on cookie scoop used.

1/2 cup almond meal (purchased at Traders Joe or make yourself)
1/4 cup tapioca starch (can also be called flour)
1/4 cup super fine white rice flour (purchased at Asian market)
3/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup white sugar
7 tablespoons butter, soft
1 large egg
2 teaspoons coffee grounds ( I use the grounds from one of my Keurig cups)
1/4 cup milk

Preheat oven to 375 degrees. Line a cookie sheet with parchment paper.

In a small bowl combine all of the dry ingredients and whisk to blend.

In a medium bowl add butter and sugar, beat until butter is light yellow in color.  Add coffee grounds, egg and milk.  Combine well.

Add dry ingredients to wet ingredients and mix well.

Using a cookie scoop, space cookies 2 inches apart on prepared cookie sheet. Bake 7-9 minutes.

Transfer to a cooking wire rack.  Serve while still warm or store in a sealed container for later.

301. Beehive Sugar Cookies #spon

UPDATE:  I won!  I recieved a Kitchen Aid mixer and a year supply of sugar.  Thank you In The Raw.



I have been a busy little bee preparing for Eat Write Retreat this year.  I have been given the opportunity to try a new product by In the Raw.  It is a natural sweetener made from Monk Fruit.  We were asked to use their product in a sugar cookie recipe and then post a picture of our design and work. A winner will be selected--how fun is that? I have never entered a contest before.

All I can say is that icing a sugar cookie is a lot of work especially when it has not been done before.   I was really nervous to use icing as a decorating medium.  My attempts in the past have primarily used royal icing and a small tip to decorate cookies in a swirly pattern, nothing that required outlining, flooding and then enhancing.

I  chose a beehive/bee cookie because I love bees.  I find that they represent hard work and beauty.  While serving in Utah as a quilt guild president for the Heber Valley Quilters I did a whole theme around bees.  Bee-cause it was so fun to create fun "bee words" for each months goals and as women we could relate to a busy hive at home with family.

I have included the cookie recipe from In the Raw but I also have a delicious gluten free sugar cookie that I use when baking for myself (I am the only one that requires no wheat in my family).  You can find that recipe HERE.

Recipe: Sugar Cookie 
Adapted from In the Raw

Makes 24--4inch cookies (amount will vary depending on cookie cutters used)

2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
10 tablespoons soft unsalted butter
2/3 cups sugar
1 large egg plus 1 egg yolk, at room temperature
1 teaspoon vanilla extract
2/3 cup Monk Fruit In the Raw Bakers Bag

Icing--recipe below
Cookie Cutters--beehive and bee
Food coloring--favorite yellow and black
decorating tips--#1, #2. #3. #4 and #5 (these sizes helped with the outlining, flooding and dotting)

In a medium bowl, combined the flour, baking powder and salt; set aside.

In a large bowl, beat sugar and butter together until light yellow.

Add vanilla and egg plus one egg yolk.  Combine until well blended.

Stir in Monk Fruit sweetener.  Slowly add dry ingredients from medium bowl.

Dough should rest for 3 hours to overnight.  Place cookie dough on a piece of plastic wrap and tightly seal.  I kept mine in the fridge overnight and made the cookies the next morning.

Preheat oven to 350. Line a cookie sheet with parchment paper.

Remove cookie dough from refrigerator and cut in half.  Using a bit of flour and your rolling pin, roll dough to 1/4 inch thickness.  Dip cookie cutter into flour and cut shapes place 1 inch apart on cookie sheet.

Bake for 10-12 minutes for a large cookie.  My bees did not take as long because of their size. 

Remove and let completely cool on wire rack before icing and decorating.

These can be stored up to three days before decorating in a sealed container or bag.

Recipe: Icing

1 cup of powdered sugar, sifted
1 T. milk
1 T. light corn syrup
quick squeeze of lemon juice

Combine ingredients together in small bowl and whisk well.  This will be used for the outlining of the cookie. Add coloring if desired.

Put a small amount into a icing bag with #4 tip and outline your cookie.

To flood cookie, thin icing with a few more drops of milk.  Add icing to a new bag with #4 tip and fill the inside of your outlined cookie or design.

Let cookie sit for 1 hour for icing to set.

Finish decorating cookie with your favorite design.

Store cookies in sealed container or baggie.

290. Gluten Free Blueberry Streusel Muffins

2020 UPDATE: I made this today using Pamela's Gluten-Free Baking Mix with almond flour. They turned out great. I will leave the original recipe but include the quantity for Pamela's flour.


Blueberry muffins are a family favorite in our home.  We look forward to blueberry season in our neck of the woods each year.

What I enjoy the most about these muffins is the streusel topping--the crunchy, sweet nuggets add the right amount of texture to the soft muffin.  I love them when they are warm on the first day.  They do reheat in the microwave well too.

The blueberries are perfect when they are at their best: sweet and plump.  I have only used fresh berries to make these so I do not know how frozen blueberries would work.  If you try them, please leave me a comment and let me know so I can update the recipe for others.

Recipe: Gluten Free Blueberry Streusel Muffins
Adapted from King Arthur Flour

Makes 12 muffins

1/2 cup almond meal
1 cup white rice flour, fine (see note below)
1/2 cup tapioca starch
1/2 teaspoon xanthan gum
* To make them not gluten free substitute the above flours with 1 1/2 cups of all purpose flour.
UPDATE:  You can use the ingredients above OR use Pamela's Gluten-Free Baking Mix. Exchange for 2.5 cups of the mix.

2 teaspoons baking powder
1/4 teaspoon nutmeg

2/3 cup white sugar
1/2 cup soft butter
1 teaspoon vanilla
2 large eggs
1/2 cup milk
1-1/2 cup fresh blueberries

Topping

1/3 cup white rice or use the equivalent of Pamela's GF mix
3 teaspoons tapioca starch
1/4 cup brown sugar
1/2 teaspoon cinnamon
pinch of salt
2 tablespoons soft butter

Preheat oven to 350 degrees and line a cup cake/muffin tin with 12 liners.

In a medium bowl, combine all of the dry ingredients: almond meal, white rice flour, tapioca starch, xanthan gum, baking powder and nutmeg.  Stir with wire whisk until well combined, set aside.

In a large bowl, combine sugar and butter.  Blend on medium speed until butter is light in color.

Add eggs one at a time and blend in.  Add vanilla and milk.

Slowly add dry ingredients to wet ingredients and stir to combine.

Add blueberries and gently fold them in. If you over stir the batter the blueberries will break apart and turn your muffins purple.

Add batter to liners. Fill to the top;  it is okay if they are a little over full.

To make topping: Combine all of the ingredients in a small bowl.  Using a pastry cutter, cut in butter until mixture is crumbly (see picture below).

Add topping generously to the top of each uncooked muffin (see picture below).

Bake for 25 minutes or until the tops are firm to the touch.  Remove and transfer to wire rack and let cool.

NOTE:  I buy my white and brown rice flour at an Asian Market called H Mart.  The flour is blended finer than most major brands.  This can be ordered on line if you don't have access to a store near you. It does make a difference in the texture of your baked goods.

Written by Sherron Watson