how to make croutons

I recently had a BBQ with some friends that resulted in a massive excess of hamburger and hot dog buns. You may recall that I HATE to waste anything, but especially food. I'm always looking for a way to repurpose or preserve it so that it doesn't end up in the garbage. With bread, there's always the old fall back: freeze it and use if for the next BBQ. But, this may have been the last BBQ of the season for us, and also, I didn't have that much room in the freezer. So that meant croutons. I started making croutons a few years ago. Have you ever cringed over the cost of croutons? or the nutrition information on the back? I have. They are very expensive, and they aren't that good for you. So I started freezing the heels of my bread in a big bag and when it was full I made croutons with them. These are so easy to make, and my kids eat them for snacks. And, although I have no evidence to support this, I would bet at least a nickel that they are better for you than the store bought ones. Cheaper, too. So, the only problem now is that they are gone too fast.

So here's what I do:
take the excess bread and cut it into small squares with a sharp knife. (a dull knife will squish your bread and you want it fluffy.)
spray a cookie sheet with cooking spray, put the diced bread on top, and spray the bread with cooking spray. (I suppose you could try melted butter, but, for me 1) that would take too long, and 2) your croutons wouldn't be as healthy.) I am pretty liberal with the cooking spray. Coat the bread, and then stir them on the pan to coat even more and spread the bread in a single layer on the pan.
now you get to season it however you want. A lot of that depends on the seasonings I have in my cupboard.
But mincing garlic and sprinkling that on top is a must.
Then I threw on some Italian seasoning.
and a generous dose of Parmesan cheese.

Then bake them in a 250degree to 275 degree oven for about three hours until they are completely dry and crunchy. You don't want the bread to have any moisture in them, or they will mold faster. (You can tell by taste testing...I recommend doing lots of this, because they're good.)

let them cool completely and store them in a zipper baggy in your pantry. Use them in any way you've used croutons...on salads, in soups, as snacks, and when you are hungry.

Oatmeal cookie pancakes

do your bananas get mushy? Are you tired of making banana bread? Need something new for ripe bananas? If so, then this is the recipe for you!
I am like the rest of you, banana bread is delicious and all, but I can't make it every week! My kids love fresh 'nanners, but as soon as they get spots on them, no one will eat them. I've had to get creative about using them up because (true confession) I HATE throwing away food. H.A.T.E it. It's such a waste. I can't help but think of all the people in the world who need food and I am just THROWING IT AWAY!!!! oh, such a poor, poor use of my stewardship.
Anyway, I wish I could claim that I invented this recipe. I didn't. I got it off of Food Network, although I have made some modifications that fit my family better. I'm telling you right off the bat: these are SO delicious, and so filling and so wonderful, that you may find ordinary pancakes boring after this. So proceed if you dare!
Here goes:


Oatmeal Cookie Pancakes (I would like to dedicate this post to Sarah, by the way. She requested the recipe. )

Start with all the ingredients


1 cup oats (I've used all kinds--old fashioned, quick, rolled, whatever. It all works)
1 cup flour
1/2 cup brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp cinnamon (mixed cinnamon and sugar works, too. Do some people keep it plain?)
1/4 c. chopped walnuts
3/4 cups vanilla or plain yogurt (food network says to use sour cream, but I usually need to get rid of the yogurt more than I need to get rid of the sour cream. That, and it's healthier.)
3/4 cup milk
2 large eggs
1 tsp. vanilla extract
2 really ripe bananas, mashed up.
3/4 cup raisins

Mix the first seven dry ingredients in one bowl. Mix the next 5 wet ingredients in another bowl. Add the raisins to the dry and mix (I don't know why you don't just mix them in the beginning when you're mixing dry ingredients anyway.)


Stir in the wet ingredients. And you'll have a bowl of mush that looks like this:


Heat your griddle to medium heat (if you cook the outside too fast, they'll be raw on the inside still.) I keep my griddle between 300 and 325 (that's farenheit, mind you. I don't have the little degree symbol thingy) Flip when they are golden brown.

Take a picture of your cutest helper while you're waiting



And there you have it




Serve with syrup and butter.

DELICIOUS!


Now, word to the wise: You should know that the batter is VERY THICK! so I use my little scoop to kind of spread the batter out on the griddle a little right as I pour it on. It won't spread on it's own, but it will cook more evenly if you help it along.
These are so incredibly filling, I have a hard time getting through just one. And you can bet you won't be hungry until lunch. The leftovers keep really well in the fridge for about a week (at least, that's the longest they've lasted at my house). The best part is, they taste fabulous on their own, too. On days when I don't have time to eat breakfast (aka Sunday morning, when I'm just glad that I'm dressed before it's time to go to church.), I stick one of these in the microwave for about 20 seconds and then eat it plain in the car. It's so good!
Also, Food Network says, "If you cannot find really ripe bananas, just nuke them in the microwave for about 15 seconds and they will become super soft for mashing." Really? Some people don't have over ripe bananas? They thrive in great abundance in our house.
Let me know what you think!