Cooking for Kiddies

I'm Moving

2011-06-04T18:19:00.000-06:00

I have a new blog address. Check me out at Mama In the Kitchen

Learning Helps

2011-02-09T12:27:00.001-07:00

I haven't posted any of these in a while. I guess it's been a while since I found something good. I've discovered though that my children sometimes learn better if they don't know they are learning. That's where these games come in. Now I doubt I'm first person to discover either of these games, but sharing means caring so here you go.

When I was pregnant with my son my husband and I used to play the game Skip-Bo a lot. I mean for hours. It sort of became a competition because I won a lot and the hubs wanted to win some too. I think it is miraculous that I won at all considering the severe lack of brain cells I was suffering from at that point. Mostly we had a lot of fun in one of the few ways we could since I was ginormous and uncomfortable. Since then it has been one of our favorites and I have wished they had a version for kids. You can therefore imagine my delight when I found this at the store last week. Skip-Bo Jr. Even better is the fact that it has rapidly increased my daughter's ability to recognize her numbers. She can count just fine, but we haven't spent much time on what they look like until now and this game has been perfect to assist with that. I also think it has helped my son with his observation skills. Can you see why I am so giddy? I mean family fun and learning! What could be better than that?

My other new favorite is Scrabble Slam. My brother gave it to us for Christmas and I've found that it is a great tool for the young speller. Heck it makes me think! Unfortunately I do not have a picture of this because my one year old has hidden it somewhere...I think. I can't find it, that's for sure. I am sure it will show up eventually, probably the day after I break down and buy a new one. She's really good at hiding stuff these days. At least it's not library books, like her big sister used to do. Oh the fines! Still, I'd like to have it back.

Marinara/Marinara Cream Sauce

2011-01-31T17:21:00.007-07:00

I'm still working on that new background. I thought I had it figured out, but I'm not sure. Nothing has screamed at me that it's the "one." But soon, very soon. I have other recipes to post as well, but as I put this together off the top of my head I figured I'd better write it down before I forget. It actually happens a lot and then I have to re-figure everything. I just can't be hassled with getting out a pen and paper and jotting things down when I am in the moment I guess.

This was one of those evenings when I wasn't quite sure what to make for dinner. A more appropriate summary would be it was one of those days when I hadn't given it even a second of thought and I was out of time. I scanned the internet looking for something quick and simple with the ingredients I had on hand, but nothing jumped out at me. The one thing I did have was pasta, my husband thinks I'm addicted to it, but no spaghetti sauce. I've only ever tried to make my own once, years ago, and lets just say it was a disaster and leave it at that. I've never even contemplated attempting it again. I guess today I was feeling brave though because I tackled it head on. I must have been extra brave because I added meat. Anyone who knows me knows I don't like meat sauce, but the hubs does, so today he got it. I was also feeling a little devious and wanted to trick my precocious (there is no other word to define her) four year old into eating it, which is why I added the cream. She doesn't like and will not eat "sauce." Her usual response is "I'll just starve." Let's just say I can hardly wait until she's a teenager. Anyway, I guess the stars were aligned in my favor, because this is what I came up with; and miracle of miracles everyone ate without complaining!

1/2 onion, diced

3 gloves garlic, minced

1 Tbsp olive oil

1 Tbsp butter

2 cans diced tomatoes with basil and oregano

1 Tbsp corn starch

1-1/2 Tbsp sugar

Salt

Black pepper

Red pepper

1/2 cup cream (for cream sauce version only)

1 lb ground turkey or beef, browned (optional)

In a blender combine the tomatoes (juice and all), corn starch and sugar until smooth, let stand. In a large skillet cook onions and garlic in butter and olive oil until tender. If using ground beef or turkey add now, cook a minute or two longer or you can brown it in the onion mixture. Pour tomatoes over onions, etc and stir. Simmer on low to medium heat for 10-15 minutes and add salt and peppers to taste. Meanwhile cook desired pasta in boiling water until done. Call me silly, but I like pasta that is more interesting to look at bowties, spirals, shells, penne. Something a little more exciting than plain old spaghetti.

Remove sauce from heat and serve over pasta. (Stopping her is perfectly fine, but if you want to take it one step further and make something a little different there is one more step to go.) If making cream sauce add 1/2 C cream now and stir until combined. Top with your favorite Italian cheese and enjoy. I like to mix a little cheese into the sauce before serving, but it depends on how cheesy you want it. Parmesan is my favorite.

Now don't forget the peas. I simply cannot eat pasta without peas on the side. It might sound strange, but I think it is the perfect combination. Pasta and peas were made for each other! Don't believe me? Give it a try sometime and you may just be surprised. They are fabulous plain, but for fun I spruced these babies up with a little olive oil, pepper, garlic salt and just a hint of Italian seasoning. Perfecto!

Something New

2011-01-08T14:35:00.000-07:00

I'm ready for something new. For the last year I've felt like I was stuck in a rut. Of course there was the birth of my beautiful daughter, which added one more little person to take care. That is always a little overwhelming in the beginning and I was prepared for that. What I wasn't prepared for was the injuries I received from bringing her into this world. I noticed it almost immediately. It manifested itself as low back pain. After an MRI, I was eventually diagnosed with a bruised SI joint and ruptured disk. Several Dr.'s (obgyn, chiropractor, family physician, specialist, physical therapist etc.) later I am still not healed, but I feel like I am on the road to being myself again. As one can imagine it has taken a lot out of me. It's made it difficult for me to do some of my favorite things. Just kneading a loaf of bread has at times been difficult. It's always been an outlet for me. I take out my frustrations on what will eventually be a beautiful loaf of bread and my whole household is better for it. My husband too has missed some of these niceties. With the beginning of the new year I have decided to throw it all out and start anew. I am not sure what the future holds in terms of my healing, but I am determined to get to a point where I can do the things I love as ardently as before, starting with an overhaul of this blog. I'm going to redesign it. I'm going to finish the alphabet dinners and I am going to make things a little more personal. I've always felt like this blog was lacking that extra umph that my other blogs have. In some ways it's missing me. We'll see how it goes. Like always I am on the hunt for tasty, affordable, fun, happy, healthy recipes. I have lots of new ideas and I can't wait to try them.

As always,

Happy Cooking!

Creamy Spinach Dip

2011-01-03T10:59:00.002-07:00

Happy New Year! I don't know about anyone else, but I was ready to move on and make a fresh start. Our New Year's meal was full of fabulous fondues. Two of the recipes I have posted before, but this one is new. My son was at his cousins on New Year's so he missed out on this delightful meal, which my daugther Lily said was the best dinner she has ever had. She can be a bit, (okay very) dramatic, so this may be a slight overexageration but a cook never minds the compliments. They say that when you eat fondue you actually eat less and it is therefor better for you. I'm not sure if that is true or not, but I can tell you there wasn't much left at our house.

This recipe belongs to my mother-in-law. It is sinfully good and I served it with my basic cheese fonude and chocolate fondue recipes. It was really simple to make and the leftovers (if you have any) reheat well. I wouldn't plan on that happening very often though.

1 9oz. pkg frozen creamed spinach

1 tsp. butter
2 - 3 green onions, finely chopped

1 clove garlic minced

1/3 cup evaporated milk

1/2 tsp. dry mustard

1 tsp. dill weed

1 tsp. worcestershire sauce

2 oz. gruyere cheese, grated

3 TBS. parmesan cheese, grated

Defrost spinach in microwave according to pkg. directions or defrost un-opened pouch in boiling water for 12 minutes. In a souffle dish put butter, green onions and garlic. Microwave uncovered for 1 to 2 minutes. Add defrosted spinach, evap milk and remaining ingredients. Stir well. Microwave on medium pwr 1 to 2 minutes, stir, and continue to cook another 1 to 2 minutes until cheese is melted. You can then transfer it to a dish or fondue pot for dipping.

Marshmallows

2011-01-03T10:48:00.004-07:00

I didn't get this posted before Christmas like I wanted to. We had some unexpected surprises at our house that kept me hopping the whole holiday season. I do however want to share them because I think that they have year long applications. I can imagine endless possibilities for Valentines Day (chocolate dipped?) Easter (cute shapes) and even the Fourth of July. The flavor possibilities are also endless. I've successfully made or sampled vanilla, rasberry, orange, mint (rolled in cocoa powder), rum, eggnog and banana creme. You can roll them in coconut, nuts, cocoa etc. They are excellent in hot chocolate. I even dipped them in chocolate fondue. Don't be afraid to experiment.

5 Tbls. unflavored gelatin

2 cups cold water (1 cup for the gelatin and 1 cup for the sugar syrup)

3 cups granulated sugar

2 cups light corn syrup

1/2 tsp. salt

4 tsp. vanilla extract

Powdered sugar, for dusting

Lightly butter, or spray with a non stick vegetable spray, the bottom of a 13x9x2-inch (33x23x5-cm) baking pan. Line the bottom of the pan with parchment paper. Then sift about 3 tablespoons of confectioners' (powdered or icing) sugar onto the bottom of the pan (this will help release the set marshmallow from the paper).

Place 1 cup (120 ml) cold water into the bowl of your electric mixer that is fitted with a whisk attachment. Sprinkle the gelatin over the water and let stand until gelatin softens, about 15 minutes.

Meanwhile, in a heavy two quart saucepan, place the sugar, corn syrup, salt, and remaining 1 cup (120 ml) cold water. Stir over medium heat until sugar dissolves and the mixture comes to a boil. Cover the saucepan with a lid and let boil for about three minutes to allow any sugar crystals to dissolve from the sides of the saucepan. Remove the lid and attach a candy thermometer to the side of the pan. Increase heat to high and boil, without stirring, until the syrup reaches 240 degrees F (115 degrees C), about 10 minutes ( I would not use this as a guide. On my mom's electric stove it's about 4 minutes. On my gas range it's less. Just use a thermometer. It will give you the best results.) Remove from heat.

With mixer running at low speed, slowly pour the hot syrup into the gelatin mixture in a thin stream down the side of the bowl. Gradually increase the speed to high and beat until mixture has tripled in volume and is very thick and stiff, about 10 minutes (looks like thick marshmallow cream). Add vanilla extract (or other flavoring)and beat to combine, about 30 seconds longer.

Scrape marshmallow mixture into the prepared pan and spread with a damp offset spatula or rubber spatula. The mixture is very sticky so just smooth it out as best as you can. Dust the top of the marshmallow with another 3 tablespoons of confectioners' sugar and let stand, uncovered, at room temperature until set, about 12 hours.

Remove the marshmallow from the pan by first running a small sharp knife around the edge of the marshmallow to loosen it from the pan. Invert the pan onto a large cutting board that has been dusted with confectioners' sugar. You might have to use your fingers to help loosen the marshmallow from the pan. Peel off the parchment paper (the marshmallow will be sticky) and dust the top of the marshmallow with confectioners' sugar. Cut the marshmallow into squares using clean kitchen scissors, a pizza roller or a sharp knife. Dip the cut sides of the marshmallows in additional confectioners' sugar. Shake off excess sugar and store the marshmallows in an airtight container, at room temperature, for up to two weeks.

Makes about 24 - 2 1/2 inch marshmallows.

Pumpkin Whoopie Pies

2010-12-14T19:10:00.003-07:00

We are halfway through December and I haven't posted a thing. I have several recipes I have been meaning to post, but life with three children is crazy, especially at Christmas. So here is my first tasty Christmas treat. They have been very popular with the people I've shared them with. (They've been popular all over the internet period.) I even enjoyed them and I'm not really a pumpkin lover. I actually found this one on allrecipes.com and several people suggested different fillings in the comments.

2 cups packed brown sugar
1 cup vegetable oil
1 1/2 cups solid pack pumpkin puree
2 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 1/2 tablespoons ground cinnamon
1/2 tablespoon ground ginger
1/2 tablespoon ground cloves
1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
3/4 cup shortening

Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.

Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well.

Drop dough by heaping teaspoons onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.

To Make Whoopie Pie Filling: Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners' sugar. Mix well then beat in the shortening and the remaining cup of confectioners' sugar. Beat until light and fluffy.

Thanksgiving Menu

2010-11-25T11:44:00.002-07:00

As I mentioned before, we don't get to do Thanksgiving at our house yet, but if I did, this would be my menu.

Honey Brined Turkey

Sweet Potato Casserole

Corn Pudding

My dads Cranberry relish (coming soon)

My dad's stuffing (coming soon)

My dad's brocoli (coming soon)

Butterhorns

Old Fashioned Pumpkin Pie

Apple berry crumb pie (coming soon)

Fancy Pumpkin Pie Crust

2010-11-25T11:40:00.000-07:00

Okay, so here is the pumpkin pie that my husband and I made, against my better judgement, to take to Thanksgiving. I wanted it to look really nice. These leaves are handcut, but I think a cookie cutter would be the way to go. I was unable to find one on short notice, so I had to improvise. (This is the old fashioned pumpkin pie recipe with some embellishments.)

1 extra pie crust, rolled to 1/8 inch thickness; cut out with 1 to 1-1/2 inch leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts. Place on an ungreased baking sheet. Bake at 400 degrees for 6-8 minutes or until golden brown. Remove to wire rack to cool. Arrange around edge of pie.

Corn Pudding

2010-11-25T11:28:00.000-07:00

Our family isn't at that stage in life where we host Thanksgiving. We usually go to one parents house or the other. I do however get to take a few things each year. My husband insisted that I make the pumpkin pie from scratch, which is taboo because it's kind of his mom's thing. So he made one himself. Of course, I couldn't just let him do it without making it fancy. More on that in a minute. The hubs also requested that I make this corn pudding. It is so easy, because you can do it in the microwave. The original recipe came from Taste of Home, but I have tweaked it a little bit.

4 eggs

2 cans (14.75 oz each) cream corn

1 C buttermilk (original recipe calls for evaporated milk)

1/4 C all purpose flour

2 T sugar

2 T butter, melted

1/2 t salt

1/4 t pepper

Dash Paprika

In an ungreased 2 qt microwave-safe dish, beat eggs. Stir in corn, milk, flour, sugar, butter, salt and pepper. Cover and microwave on high for 9 minutes, stirring every three minutes.

Uncover, sprinkle with paprika. Microwave for 15 minutes longer or until a knife inserted near center comes out clean.

Yield: 7 servings

Honey Brined Turkey Breast

2010-11-25T11:00:00.000-07:00

I love a good brine and this one is heavenly.

2 quarts apple cider or juice

1/2 C kosher salt

1/3 C honey

2 T Dijon mustard

1-1/2 T crushed red pepper

1 fresh rosemary sprig

2 large oven roasting bags

1 bone in turkey breast (4 to 5) lbs or whole chicken

1 T olive oil

Bring the first five ingredients to boil on stove. Cook and stir until salt and honey are dissolved. Stir in rosemary. Remove from heat and cool to room temperature. Refrigerate until chilled.

Place a large oven roasting bag inside second roasting bag and add turkey. Carefully pour brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in roasting pan. Refrigerate for 8 hours or overnight, turning occasionally.

Line the bottom of a large shallow roasting pan with foil. Drain turkey and discard brine. Place on a rack in prepared pan. Pat dry.

Bake uncovered, at 325 degrees Fahrenheit for 30 minutes. Brush with oil. Bake 1-1/2 to 2 hours longer or until meat thermometer reads 170 degrees. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes.

Roasted Pumpkin Soup

2010-11-09T09:54:00.001-07:00

This smelled so good when I was cooking it I was afraid that the taste wouldn't live up to what my nose was telling me, but it was fabulous and surprisingly filling.

4 tablespoons unsalted butter, divided
1 medium yellow onion, diced
1 medium (2- to 2 ¼-lb) sugar pie pumpkin
2 cloves garlic, coarsely chopped
½ cup dry white wine(I used white grape juice)
8 medium fresh sage leaves
4 to 6 cups low-salt chicken broth
¼ cup grated Gruyere cheese

Preheat oven to 350ºF. Generously butter a rimmed baking sheet with 2 tablespoons of the butter. Cut the pumpkin in half lengthwise and put it cut side down on the baking sheet. Cover with foil and bake until the pumpkin halves are very tender when pierced with a fork, about 1 hour. Let stand until cool enough to handle.

Scoop out the seeds and discard. Scoop the flesh into a bowl and set aside; discard the skin.

In a heavy-duty 4- to 5-quart pot over medium heat add the remaining 2 tablespoons of butter and the onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic and cook, stirring, 1 minute more. Add the wine, the sage leaves and cook, stirring until the wine evaporates, about 3-4 minutes. Add the pumpkin and 4 cups of the broth, cover and simmer, adjusting the heat as needed, about 20 minutes.

Add the Gruyere cheese and using a hand-held blender, puree the soup. Season to taste with salt and pepper. Return to a gentle simmer, stirring constantly and adding more broth as necessary to achieve the consistency you desire.

NOTE: This soup can be prepared up to 3 days ahead. Cool, cover and refrigerate. Reheat to serve.

Yield: Serves 4 as a main course, 6 as an appetizer

Toasted Pumpkin Seeds

2010-11-01T08:03:00.004-06:00

So have you ever wondered what to do with those pumpkin seeds after carving? This is the perfect, tasty solution. You know what they say "Waste not, want not."

One medium sized pumpkin
Salt
Olive oil

Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.

In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.

Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Enjoy!

Mock Apple Strudel

2010-10-31T20:04:00.002-06:00

This apple strudel is quick and easy to make. It's a great dessert or breakfast and goes great with hot chocolate.

Strudel
2 cups all-purpose flour
3 teaspoons baking powder
2 tablespoons plus 1/2 cup sugar, divided
1/2 teaspoon salt
1/4 cup cold butter
3/4 cup fat-free milk
1 tablespoon butter, melted
3 cups chopped tart apples
1 teaspoon ground cinnamon

Frosting

1/2 cup confectioners' sugar
1 teaspoon fat-free milk
1/4 teaspoon Vanilla extract
Chopped nuts, optional

(I also like to add a little cinnamon)

In a large bowl, combine the flour, baking powder, 2 tablespoons sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times.

Roll out into a 14-in. x 10-in. rectangle. Brush with melted butter. Top with apples; sprinkle with cinnamon and remaining sugar.

Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place on a parchment paper-lined 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 25-30 minutes or until golden brown.
Remove from pan to a wire rack. In a small bowl, combine the confectioners' sugar, milk and vanilla; drizzle over warm strudel. Sprinkle with nuts if desired. Yield: 12 servings.

Pumpkin Cookie Pops

2010-10-30T13:08:00.002-06:00

You may have noticed that I love to make various kinds of pops, so when I saw this one I couldn't pass it up. They were a big hit at our Halloween dinner.

1/2 cup butter, softened
3/4 cup packed brown sugar
1/2 cup sugar
1 egg
1 teaspoon Pure Vanilla Extract
1 cup canned pumpkin
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
30 Popsicle sticks
1/3 cup green gumdrops, quartered lengthwise (I just used whole ones)

ICING:
4 cups confectioners' sugar
1/4 cup water
Orange, black, purple, green and red paste or gel food coloring

In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Beat in pumpkin. Combine the flour, baking powder, baking soda and cinnamon; gradually add to creamed mixture and mix well (dough will be soft).
Drop by rounded tablespoonfuls 2 in. apart onto greased or parchment paper-lined baking sheets. Insert Popsicle sticks into dough. Insert a gumdrop piece into the top of each for the pumpkin stem.
Bake at 350° for 14-16 minutes or until set and lightly browned around the edges. Remove to wire racks to cool.
For icing, in a large bowl, combine confectioners' sugar and water until smooth. Remove 1/2 cup to another bowl; cover and set aside. Stir orange food coloring into remaining icing. Spread or pipe over cookies. Let stand for 30 minutes or until icing is set and dry.
Tint reserved icing with colors of your choice; use colored icing to create jack-o'-lantern faces. Yield: 2-1/2 dozen.

Old Fashioned Pumpkin Pie

2010-10-30T08:23:00.001-06:00

My husband love pumpkin pie. He usually has it for his birthday instead of cake. I made this one for him this year and he loved it. The only difficult part about it is cutting the pumpkin open. Those sugar pumpkins have a tough shell.

2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée
1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
1/2 cup packed dark brown sugar
1/3 cup white sugar
1/2 teaspoon salt
2 eggs plus the yolk of a third egg
2 teaspoons of cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamon
1/2 teaspoon of lemon zest
1 good crust

* To make pumpkin purée from a sugar pumpkin: start with a small-medium sugar pumpkin, cut out the stem and scrape out the insides, discard (save the seeds). Cut into sections and steam in a saucepan with a couple inches of water at the bottom, until soft. Scoop out the pulp from the skin. Or you can bake whole or halved in a 350°F oven until fork tender. I put mine in a pressure cooker on high for 8-10 minutes depending on size of pumpkin. Optional - put pulp through a food mill or chinois to make extra smooth.

Preheat oven to 425°F.

Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.

Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.

Cool on a wire rack for 2 hours.

Serve with whipped cream. Serves 8.

Chicken Stew

2010-10-07T17:43:00.001-06:00

This is a perfect recipe for fall. It is simple and delicious.

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon olive oil
1 lb vegetables ( I like squash, corn, peas, onions, sweet or red potatoes)
12 ounces chicken gravy prepared
1/2 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
In a large saucepan, brown chicken in oil over medium heat for 4-6 minutes or until no longer pink. Drain if necessary.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender. Yield: 4 servings.

Grilled Peaches and Cream

2010-09-19T08:13:00.003-06:00

This is a perfect end of Summer treat. It's good and better for you than some of the alternatives. I also happen to think it's pretty to look at.

4 peaches

2 tablespoons melted unsalted butter

Topping

1/2 cup light sour cream
1 tablespoon light-brown sugar
1 cup crushed amaretti cookies

Cinnamon

Prepare Grilled Peaches by heating grill to medium-low. Halve and pit peaches; brush both sides with butter. Place peaches on grill; cover grill, and cook until charred and softened, 4 to 5 minutes per side. Set aside. In a small bowl, whisk together sour cream and 1 tablespoon light-brown sugar. Spoon mixture over peaches; sprinkle with crushed amaretti cookies. Sprinkle lightly with cinnamon.

Money Saving Tips

2010-09-08T13:15:00.001-06:00

I've had people ask me how I save money on groceries, which is really funny, since I am nothing close to an expert. I have however learned a few simple things which have cut my budget in half. Unfortunately I am not much of a couponer. I keep telling myself I am going to learn though. If you want great couponing tips visit http://apennyearnedisapennysaved.blogspot.com/. Now for my meager tips.

1. I always plan my meals ahead of time, then make a list of the things I need. This helps keep me from buying things I don't need or from making multiple trips to the store for little things.

2. When planning my meals I plan meals that share ingredients. For example I have a recipe that calls for half an onion and sour cream. I then plan another meal that uses the other half of the onion and sour cream. Or I buy a slightly larger size of an ingredient and then plan a meal using the extra. It might cost a few more cents, but is cheaper than buying separate ingredients for every dish. I also look to see what I have on hand and add any necessary ingredients to make a meal.

3. I shop for two weeks at a time. It might not sound like it, but it makes a huge difference.

4. Bulk. Be selective. It doesn't work for everything, but I think my son is set for school lunch items for a while.

5. Discount cards. The grocery store I go to most often offers a discount card. I get a certain percentage off my next bill for every dollar spent.

6. Price match. Like I said I am not much of a couponer, but my new favorite thing is to price match at Walmart. They price match pretty much everyone, so I march in there with three different adds and price match and I only have to go to one place which saves on gas. I have had good success with it. They really make it easy.

7. Buy the brand that is on sale. For most things this works really well and doesn't affect quality or taste. There are however exceptions, like pumpkin. It has to be Libby's. :)
8. Use it up baking. Have a carton of eggs set to expire tomorrow? Sounds like a great night to make omelets.

9. Check the adds. If you don't want to use coupons at least find out who has the best price on certain items, then shop there.

10. Just because it's on sale doesn't mean you have to buy it. Unless it serves a purpose, don't buy it.

That's it, these simple steps cut the budget in half, sometimes more. Imagine what I could do if I added some serious couponing into the mix. :) Happy Shopping!

Egg Foo Yong (egg foo young)

2010-09-03T18:52:00.001-06:00

This is one of my favorite Chinese dishes. It's easy and cheap to make which makes it even better.

Ingredients

1 cup bean sprouts or mushrooms
1 medium onion, minced
1 clove garlic, minced
2 green onions, thinly sliced
1/4 cup chopped cooked ham (optional)

1 tablespoon cornstarch
1 tablespoon soy sauce
1/2 teaspoon salt
1/2 teaspoon pepper, white

6 eggs, beaten
2 tablespoons oil, vegetable (canola or any other light-tasting oil)

Sauce Ingredients

2 tablespoons soy sauce
1 tablespoon beef broth
1 tablespoon cornstarch

1/2 C brown gravy

Cooking Directions

Rinse bean sprouts in cold water.
Heat oil in a pan (or a wok if you have one) and add scallions, onion & sprouts. Stir fry using medium-high heat for about 45 seconds, or until vegetables are tender.
Add garlic and stir fry for another 15 seconds (don't burn the garlic).
Add cornstarch, soy sauce, cooked ham, salt & pepper. Mix well.
Remove to a dish & allow to cool.
Cook the eggs in batches to get a layering effect
In a pan, heat 2 tbsp oil & ladle in 1/3 of the eggs.
Add 1/3 of the stir-fried ingredients

Fry til golden on both sides.
Add another 1/3 of the eggs and 1/3 of the stir fried ingredients

Fry til golden on both sides.
Add the last remaining 1/3 of the eggs and 1/3 of the stir fried ingredients

Fry til golden on both sides.

To make the sauce: combine sauce ingredients in small pan, bring to boil.
Simmer gently til thickened. Goes great with brown rice and green beans.
Serves: 3-4

Chicken Vegetable Rice for Babies

2010-08-08T13:46:00.001-06:00

The time has come to introduce meat into my daughters diet. Yesterday I threw this together and she loved it. What baby wouldn't, it must be nice to have some variety added to your food.

12 oz chicken breast, cooked and cubed

1/3 C chicken broth, heated through

1/4 C par-boiled carrots

1/4 C cooked frozen or fresh peas

1/2 C cooked brown or white rice

Put ingredients into blender or food processor and puree to desired consistency. Serve. I freeze anything I am not serving that day, but you can also keep it in the fridge for about 2 days.

Grand Opening

2010-07-31T08:43:00.003-06:00

A few months back my mom and I decided to go into the digital scrapbooking business. I haven't said much about because I wasn't sure how it would turn out. Well we have been up and running for a little over a month now and have been working hard to create our products and drum up business. Aug. 1 however, marks our grand opening. We were lucky enough to be able to participate in the LDS Blogtrain which will launch Sunday Aug. 1 at noon. Every item in the blogtrain is free. We also have other freebies on our site as well as some really cute packets for purchase. What makes us unique is that we have been able to commission local artists to create some of our elements. You won't find these anywhere else for this reason. I also love digital scrapbooking because, for me, it has been not only faster and easier to do, but significantly cheaper. I probably spend about 1/4 of the money (if not less) that I did when I was scrapbooking the traditional way. Anyway, check us out and tell your friends. We are excited to be in business and to be in the blogtrain. If you have any questions you can contact us at scrappypilgrim@gmail.com. Our web address is:

www.scrappypilgrim.blogspot.com

Pizza Rolls

2010-07-30T17:31:00.000-06:00

While talking to a friend of mine we were discussing our individual quests to spruce up a packed lunch for our kids. She said to make pizza rolls and stick them in a thermos. I thought it was a great idea. Coincidentally I had just stumbled across this pizza roll recipe.

1 (8-inch) whole-wheat flour tortilla
2 tablespoon(s) prepared pizza sauce
12 baby spinach leaves
3 tablespoon(s) shredded part-skim mozzarella

Place tortilla on a plate and spread pizza sauce over it. Top with an even layer of spinach and sprinkle cheese on top. Microwave on High until the cheese is just melted, about 45 seconds. Carefully roll the tortilla up. Let cool for 10 minutes before slicing into pieces, if desired.

Butterhorns

2010-07-30T17:26:00.002-06:00

1 tablespoon active dry yeast
1 teaspoon plus 1/3 cup sugar
1/2 cup warm water (110° to 115°)
1/2 cup butter, softened
1/2 cup warm 2% milk (110° to 115°)
1 egg
3/4 teaspoon salt
4 cups all-purpose flour

In a large bowl, dissolve yeast and 1 teaspoon sugar in warm water. Add the butter, milk, egg, salt, remaining sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents.
Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 10-12 minutes or until golden brown. Remove from pans to wire racks. Yield: 2 dozen.

Tamale Pie

2010-07-30T17:23:00.001-06:00

What can I say, this is easy and fabulous.

1 pound ground beef or turkey
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 can (11 ounces) whole kernel corn, drained
1 can (10 ounces) enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
1 package (8-1/2 ounces) corn bread/muffin mix
2 eggs
1 cup (4 ounces) shredded Mexican cheese blend
Sour cream and additional minced fresh cilantro, optional

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper. Transfer to a 4-qt. slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover and cook on low for 6-8 hours or until heated through.
In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.
Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired. Yield: 8 servings.

Easy Tuna Casserole

2010-07-30T17:21:00.000-06:00

This is a really simple dish that I spruced up a bit by adding cheese. I also like to play with the veggies and use spinach or broccoli.

1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 cup milk
1 cup cooked peas

2 cans (about 6 ounces each) tuna, drained and flaked
2 cups hot cooked medium egg noodles

1/2 C combined, Cheddar and Monterey Jack Cheese
2 tablespoons dry bread crumbs
1 tablespoon butter, melted

Combine soup, milk, peas, cheese, tuna and noodles in a 1-1/2 qt. casserole. Bake at 400° for 20 minutes. Stir. Mix bread crumbs with butter. Sprinkle on top. Bake an additional 5 minutes or until hot. Yield: 4 servings.

Slow Cooker Beef Stroganoff

2010-07-28T15:12:00.002-06:00

I love slow cooker recipes, especially when I know my afternoon is going to be busy. This is one of my favorites.

2 lbs beef top sirloin

3 Tbsp olive oil

1 C water

1 envelope beef stroganoff seasoning

1 lb. sliced baby portabello mushrooms

1 small onion chopped

3 Tbsp butter

1/4 C beef broth or port wine

2 tsp ground mustard

1 tsp sugar

1-1/2 C sour cream

Hot cooked egg noodles

Minced fresh parsley, optional

In a large skillet, brown meat in oil. Add water and seasoning mix, stirring to loosen browned bits from pan. Transfer meat and drippings to a 3 qt slow cooker.

In same skillet, saute mushrooms and onion in butter until tender. Combine broth, mustard and sugar; stir into mushroom mixture. Add to slow cooker; stir to combine.

Cover and cook 6-8 hours or until meat is tender. Stir in sour cream and parsley. Serve with noodles.

Turkey Pinwheels

2010-07-24T14:34:00.001-06:00

I'm on a quest. My son is going to be starting first grade this fall and he will be eating lunch at school. School lunch is expensive, especially when it is specially catered by an outside company, so I have been trying to come up with fun and tasty ideas that will give him some variety. Our first experiment was this recipe for turkey, apricot pinwheels. I found them in my newest Taste of Home magazine and thought they looked good. They were listed as an after school snack, but I thought that with a few other items, they would pack well for lunch. My son and daughter both loved them. So did the hubs, which is amazing. He wouldn't have even tried them if I had told him the ingredients beforehand, but he loved them. We dipped them in a little ranch dressing, but they are good plain and they taste just as good cold as they do hot.

Spread 1/4 C apricot or peach preserves (I used peach) onto a sheet of puff pastry. ( you can find this at the store in the refrigerator section) Sprinkle with 1/2 tsp ground mustard. Layer with 1/4 lb deli sliced turkey and 1/2 C Monterey Jack cheese. Roll up jelly roll style. Cut into 16 slices and bake at 400 degrees fahrenheit for 15 min. or until browned.

Zucchini Sticks

2010-07-19T18:45:00.002-06:00

I love French Fries, especially with sandwiches and burgers. Unfortunately they aren't that good for you, so I have been experimenting with tasty alternatives. These are really good. I'll still have my fries every now and again, but I think I might be craving these every so often too.

Canola oil cooking spray (or any butter free spray)

1/2 cup whole-wheat flour

1/2 cup all-purpose flour

2 tablespoon cornmeal

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1 1/2 pound zucchini, (about 3 medium), cut into 1/2-by-3-inch sticks

2 Tbsp olive oil (you can also use 2 egg whites, but I like this better)

Preheat oven to 475 degrees F. Coat a large baking sheet with cooking spray. Combine flours, cornmeal, salt and pepper in a large sealable plastic bag. Dip zucchini in olive oil or egg white, shake in the bag to coat, and arrange, not touching, on the baking sheet. Coat all exposed sides with cooking spray. Bake on the center rack for 7 minutes. Turn the zucchini and coat any floury spots with cooking spray. Continue to bake until golden and just tender, about 5 minutes more. Serve hot.

Princess Cake

2010-07-11T21:08:00.001-06:00

I made this cake for my daughters birthday, courtesy of Family Fun. Obviously I deviated from the recipe a little, but I still think it turned out pretty well. I really think it's time to take that decorating class though. :)

2 baked 9-inch square cakes

Pink frosting
4 baked cupcakes
4 ice-cream cones
Pink frosting
Green colored sugar (I used red)
4 Hershey's Kisses
Necco Wafers (I used life savers)
M&M candies (I used chocolate chips)
2 cups Jell-O
1 cup shredded coconut, tinted with green food coloring
1 graham cracker

Place one of the square cakes on a large platter. Frost, then layer with the second square cake.

Place the cupcakes on top of the cake in each of the four corners. Top each cupcake with an inverted ice-cream cone. Frost the cupcakes and cones. Score the frosting with a fork to make the textured castle siding.

Now, add candies. First, sprinkle the green sugar on the cones, then top each cone with a Hershey's Kiss. Outline the top of the cake with Necco Wafers. Create a castle door with more Necco wafers and M&M's.

Surround the cake with the blue Jell-O and a ring of the green shredded coconut.

Finally, place a graham cracker drawbridge over the moat, and invite the party guests to dig in. Serves 8 to 10.

Baked Citrus Trout

2010-07-10T18:20:00.002-06:00

We took our kids to a local trout farm to fish. I'd have to say that our trip didn't last long. They caught 11 fish in 15 minutes. They really wanted to keep fishing, but I don't know what I would have done with anymore fish. Needless to say, they had a ball and we discovered that my son is a pro at catching loose fish. They kept jumping out of the bucket it was so full! The poor boy also wanted to keep one as a pet. He said he would put it in a bucket and feed it once a day. I love that boy! I also love Summer.

8 trout fillets

4 sliced lemons

¼ cup of melted butter

¼ cup of chopped parsley

Salt and pepper, to taste

Preheat your oven to 400°F (205°C).

In a shallow dish, combine the melted butter and salt and pepper.

Dip the trout fillets in the butter mixture and place on large rimmed baking sheets.

Sprinkle the chopped parsley over the trout, then top with slices of lemon.

Bake for about 15 minutes or until the fish flakes easily.

Fried Trout

2010-07-10T18:18:00.000-06:00

This is a tasty option as well.

One lake trout.
1 cup of sour cream.
2 tablespoons of butter.
½ teaspoon of lemon juice.
½ teaspoon of salt.
¼ teaspoon of lemon pepper.
Cornmeal, for dredging.
Shortening, for frying.

Clean and wash the trout; then cut into serving pieces (keeping the skin on).

Add salt and lemon pepper, and coat throughout with cornmeal.

In a frying pan bring about 1/3 inch of shortening to high heat.

Add the trout, and fry for about 3-5 minutes; then turn and cook for another 3-5 minutes or until the trout is browned.

Place the trout on a hot serving platter.

Pour off the fat from the pan and replace with the butter. Add the sour cream, then stir with a spoon to loosen any dredgings.

Cook for about 5-10 minutes, but do not boil.

Remove the from heat, add the lemon juice and stir; then and pour over the fish.

Barbecued Trout

2010-07-10T18:17:00.002-06:00

And one more.....

2/3 cup soy sauce
1/2 cup ketchup
2 tablespoons lemon juice
2 tablespoons canola oil
1 teaspoon dried rosemary, crushed
6 pan-dressed trout
Lemon wedges, optional
Combine the soy sauce, ketchup, lemon juice, oil and rosemary; pour two-thirds of marinade into a large resealable plastic bag; add fish. Seal bag and turn to coat; refrigerate bag for 1 hour, turning once. Cover and refrigerate remaining marinade for basting. Drain fish and discard marinade.
Place fish in a single layer in a well-greased hinged wire grill basket. Grill, covered, over medium heat for 8-10 minutes or until fish is browned on the bottom. Turn and baste with reserved marinade; grill 5-7 minutes longer or until fish flakes easily with a fork. Serve with lemon if desired. Yield: 6 servings.

Stuffed Tomatoes

2010-07-10T18:16:00.000-06:00

These little beauties come from Betty Crocker. They have some fantastic recipes. I served them up with our fish. Yum!

4	medium tomatoes (1 1/4 to 1 1/2 pounds total)
2	tablespoons shredded fresh Parmesan cheese
2	tablespoons pine nuts
2	tablespoons chopped fresh or 2 teaspoons dried basil leaves
1 1/2	teaspoons olive or vegetable oil
1/2	teaspoon garlic salt
1/4	teaspoon pepper
2	slices bread, torn into crumbs
1	tablespoon shredded fresh Parmesan cheese



	Print these coupons...





	About Concordance™

	Cut 1/4-inch slice from stem end of each tomato; scoop out pulp. Discard seeds; chop pulp. Mix pulp, 2 tablespoons cheese, the nuts, basil, oil, garlic salt and pepper. Gently stir in bread crumbs. Fill tomatoes with mixture.
	Place tomatoes in 4 small custard cups or arrange in circle in shallow round microwavable dish. Cover loosely with waxed paper.
	Microwave on High 3 to 4 minutes or until tender. Sprinkle with 1 tablespoon cheese. Cover and let stand about 2 minutes or until cheese is melted.

Founders Favorites

2010-07-07T15:31:00.002-06:00

So I promised Founders Favorites, but I didn't have a chance to get to them before the 4th. Since I consider the moth of July one long Independence Day celebration however, I will post them now. My dear, sweet grandma has been one of my main cooking inspirations. I know I have mentioned her before, but she has always been a natural in the kitchen. When she had her stroke she slowed down quite a bit. She still cooks, but she keeps things pretty simple. The woman has dozens of cookbooks though. Every time I go over there she begs me to take some. I have to say I'd like to take them all. I doubt many of my cousins would know the difference or even care, but I don't know where I would put them all. I did, however, take one last year.

I don't know how many of you remember the Frugal Gourmet. He had his own TV show once upon a time. He also had a series of cookbooks. I think my grandma had all of them. One in particular caught my eye though, The Frugal Gourmet Cooks American. What was most striking about this book was that he had acquired recipes from some of the Founders. The historian in me simply couldn't pass it up and I brought it home. It's not very often that you get to combine two of your passions, but this was my chance. I therefore hope that you enjoy the next few recipes as much as I do. Happy Cooking!

Virgina Spoon Bread-George Washington

2010-07-07T15:05:00.001-06:00

This was one of George Washington's favorites. He and Martha loved to entertain at their beloved Mt Vernon estate. Washington never got to spend as much time there as he would have liked, but he felt that the duty he owed his country was greater than his own wishes and desires. He had great plans for his retirement upon leaving the presidency in 1797, but he never realized many of those dreams as he died in Dec. 1799. This is similar to cornbread, but is much more dense and therefore requires a spoon to serve it.

1 C cornmeal, white or yellow

1-1/2 tsp salt

2 C milk, scalded

2-1/2 tsp baking powder

2 eggs separated

Mix the cornmeal and salt together and stir them into hot milk. Cook over very low heat, stirring all the time, until thick and smooth. Continue cooking for 15 minutes more, stirring occasionally. Cool slightly and stir in baking powder and well beaten egg yolks. The fold in the stiffly beaten egg whites. Turn into a greased casserole or 8 inch square pan. Bake at 375 degrees Fahrenheit for about 35 minutes or until the bread is firm and crust is brown. Serve from baking dish.

Baked Ice Cream-Thomas Jefferson

2010-07-07T15:00:00.001-06:00

Few people realize that Thomas Jefferson was not only one of the most gifted writers of his time, he was also a brilliant mind, statesmen, engineer and great inventor. He also loved to cook and even invented what we today call Baked Alaska.

1 quart brick, or molded ice cream, very cold

Meringue:

2 egg whites

1/4 tsp cream of tartar

4 Tbsp powdered sugar

1/2 tsp vanilla extract

Have egg whites at room temperature. Whip with electric mixer along with cream of tartar. When they form stiff peaks, fold in the sugar and vanilla. Frost the ice cream and bake in a preheated 350 degree oven for 10-15 minutes or until meringue is lightly browned. You can also brown the meringue with a hand held acetylene torch.

Ice Cream

2010-06-27T14:06:00.003-06:00

This is one of our favorite summer treats. I'll definitely be making it for the Fourth of July this year. It is my favorite holiday. Mix some blueberries and strawberries in and you have a red, white and blue dessert for that BBQ or picnic. Every time I make it someone asks me for the recipe. This recipe is basic, but you can add pretty much whatever you want to it: fruit, nuts, candy etc.

4 cups half-and-half cream

2-1/2 cups sugar
4 eggs, lightly beaten
1 cup heavy whipping cream
2 teaspoons vanilla extract
1-1/2 packages (8 ounces each) cream cheese, softened
2 tablespoons lemon juice
1 tablespoon grated lemon peel
16 oz fruit, nuts and/or candy

In a large saucepan, heat half-and-half to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.

Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.

In a large bowl, beat the cream cheese, lemon juice and peel until blended. Gradually beat in the custard mixture. Stir in fillings.

Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 3 quarts.

Revamp

2010-06-25T11:22:00.000-06:00

I'm seriously contemplating a revamp of this site. I've contemplated it off and on for a while now, but wasn't sure how to go about it. My very first attempt at creating a blog background was a nightmare. That was before I picked up my sweet photoshop skills. Ok, so I am not a pro, but I am getting pretty good. I also think I need to add some spice to my page. I love trying and sharing new recipes, but there is so much more I want to do with it. Maybe I should start another blog. Ha, ha, that would take my grand total to 5. My private site, my brothers mission site, and my mother and I recently started a digital scrapbooking website as well. I am just not sure I could handle it all. And this whole name thing has got me fried. I've changed my moniker 4 or 5 times now. Maybe I should just use my name, except it is so uncommon. Anyway enough of my rambling, but keep your eyes open for some possible changes in the future. :) Ooh and my super fabulous ice cream recipe. It will knock your socks off.

Pudding Cookie Sundays

2010-06-21T11:38:00.002-06:00

Yesterday for Father's Day I was in charge of making dessert to take to my parents house. My dad said that ice cream and toppings would be sufficient, but I wanted to do something a little nicer. Enter the pudding cookie. I made this batch using banana pudding. I then served them with homemade vanilla ice milk and toppings. It tasted like a banana split! It was a fun twist on the traditional.

Pudding cookies w/ banana pudding

Ice milk

Toppings of your choice

Ice Milk

2010-06-21T11:34:00.001-06:00

I made this ice milk for Father's Day. It was a last minute decision and I wasn't about to go to the store on Sunday to get the ingredients I needed to make ice cream. It is also a nice alternative for those of you who crave something a little less fattening. You could easily add nuts, fruit, or candy to spruce it up.

1/2 cup sugar
2 1/2 tablespoons fat-free, sugar-free vanilla instant pudding mix
2 cups reduced-fat milk
1 (12-oz.) can evaporated fat-free milk
1/2 cup egg substitute
2 teaspoons vanilla extract

Combine sugar and pudding mix in a large bowl. Gradually whisk in milk and remaining ingredients.

Pour milk mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)

Baby Food

2010-06-09T12:14:00.003-06:00

I have been giving homemade baby food a try. The store bought stuff is incredibly convenient and safe, but it also gets to be expensive. I'll still buy some baby food here and there, but I also plan to make as much as I can. It turns out that it is easier than I thought. Obviously it is a little more time consuming than pulling it off the pantry shelf, but I've found that I can make some in advance and store it, or use what we are having for dinner when appropriate.

Here is what I have learned so far:

You don't need a fancy baby food mill to make baby food. I have an inexpensive one that was a gift, but my blender or food processor works just as well, often better. The later you introduce wheat to a baby the less likely they are to develop celiac disease. Baby food can be made out of fresh, frozen, or canned foods. (Frozen is nutritionally better than canned food. Just be sure to avoid veggies in sauces and drain syrup from fruits.) You can use almost any food. Most vegetables are considered safe for beginners, but I've tried to follow the baby food guidelines established by Gerber, first foods, second foods etc.

First foods are:

Peas

Carrots

Sweet Potatoes

Green beans

Apples

Bananas

Plums/Prunes

Pears

Peaches

Rice Cereal
Oat Cereal

For better consistency it is sometimes good to add a little water, milk or juice to the food. Baby food can be refrigerated for 1-2 days or frozen for up to several weeks. Bananas do not store well, they get brown and gross. It's better to make that fresh every time or buy. Below this post are a few simple recipes to help you get started. I will be adding to this post as my baby progresses and I learn more tips and tricks.

How to freeze baby food

2010-06-09T12:13:00.003-06:00

How To Freeze Baby Food - Method 1

Thoroughly clean a regular ice-cube tray and spoon your prepared baby food into each section. A lidded tray is ideal, as it protects the food from freezer burn or from picking up any other odors from the freezer. If you don't have a lidded tray, you can cover the tray with food-safe plastic wrap. Some people use foil, although we don't recommend it as you can find that some pieces of foil remain in the food!

Place the ice-cube tray into the freezer and - once the cubes are firm - press them out and place them into zip-top bags, which take up less space in your freezer.

This gives you perfectly sized little portions of baby food - usually around an ounce or so. One cube per meal may be enough for your child at first, but as he grows you may wish to place two cubes in each zip-top bag.

You can also make lots of different baby food flavours by mixing and matching different fruit and veggie cubes - combining a cube of pureed apple with a cube of pureed carrot, for example - yum!

ARE PLASTIC ICE CUBE TRAYS SAFE FOR FREEZING BABY FOOD?

There have been lots of concerns recently about freezing or heating baby food in plastic containers, because of the possibility of chemicals migrating from the plastics and into baby's foods.

Some ice cube trays are specifically designed for baby food (see below) and are free of these potentially harmful chemicals - but if you want to use a regular ice cube tray, then you might like to try a silicone tray, or even one made from stainless steel.

How To Freeze Baby Food - Method 2

This is similar to method 1, because it involves freezing baby food then transferring it to zip-top bags - but instead of using ice cube trays, you can use silicone mini-muffin pans! Their flexibility makes it easy to pop out the food portions - plus, of course, their use goes beyond the storage of baby food when your little one is older!

How To Freeze Baby Food - Method 3

If you don't have any appropriately sized containers for freezing baby food, then you can use the baking sheet/cookie sheet method (although you'll need a little more freezer space initially).

Just spoon your prepared baby food on to a baking sheet to form little mounds (although please note that this won't work as well if your purees are very runny). Cover the entire baking sheet with food safe wrap (or loosely cover with foil), freeze until firm, then transfer the portions of food to a zip-top bag as before.

How To Freeze Baby Food - Method 4

Another good way to freeze homemade baby food is by spooning it into freezer-safe jars and transferring the jars directly to the freezer.

Please note, though, that you should never freeze baby food in glass jars unless the manufacturers of the jars specifically state that it is safe to do so.

Jars that are safe to use in the freezer should clearly say so on the packaging - other jars (including commercial baby food jars) are usually not strong enough to withstand the expansion of the food that occurs during the freezing process.

This means that the jar may break or - worse - may experience tiny hairline cracks, which you may not be able to see, but which will deposit tiny shards of glass in your baby's food.

How To Freeze Baby Food - Method 5

Probably the most popular method of freezing homemade baby food is to use 'purpose built' baby food freezer trays or pots - and boy, are there a lot to choose from!

Manufacturers, recognizing the growing trend for parents choosing to make their own baby food rather than relying on commercially prepared alternatives, have come up with a whole range of products designed to make life easier! What's more, these products are free from the potentially harmful chemicals that some plastic trays may contain.

If your freezer is operating efficiently, most types of baby food will be good for up to 3 months.

It is recommended that you try to use your baby food within 1 month, before the taste of the food and its nutritional value may begin to decline.

To ensure the best quality of your frozen baby food, place it in the COLDEST part of the freezer - this tends to be the top shelf in upright freezers and the bottom section of chest freezers.

Bananas

2010-06-09T12:07:00.000-06:00

Simply peel a ripe banana and mash it with a fork. You may add a little breast milk or formula to create a more suitable texture for your baby. If your baby is at least 6 months of age , then additional pureeing may not be necessary.

Rice Cereal

2010-06-09T12:06:00.000-06:00

It's always best to start with the basics. You can mill extra powder then use it later to make your baby's cereal.

2 oz brown rice powder
8 fl oz water
a little formula/breastmilk

To make the rice powder, grind brown rice in a blender, food processor or grinder. This is best achieved by grinding in small quantities. You can use white rice if you prefer, but brown rice is more nutritious.

Bring the water to a boil.

Add the rice powder, stirring constantly with a wire whisk.

Simmer for about 10 minutes (don't forget to keep stirring, or the rice will stick).

Then stir in enough formula or breastmilk to give the consistency that's best for your baby.

Oat Cereal

2010-06-09T12:05:00.001-06:00

Did you know that Oats are one of the most nutritious grain cereals you can buy.

Unlike many other grains, which undergo extensive and damaging processing before they reach store shelves, oats are always whole.

This means they retain all the goodness contained in the germ, endosperm and bran.

Oats are an excellent source of soluble fiber, protein and the B vitamins thiamin, riboflavin and B6. They also provide iron, calcium, magnesium, selenium and phosphorus. They are also one of the least allergenic foods.

They play an important role in health throughout a persons lifetime.

Regularly eating oats...

Lowers the risk of developing Type 2 diabetes
Helps guard against cancer
Reduces the symptoms of asthma
Lowers cholesterol and aids in the prevention of heart disease
Boosts the body's immune system

1oz (1/4 cup) rolled oats

8 fl oz (1 cup) water

Pour the water into a small saucepan and bring to the boil.
In the meantime, grind your oats until they resemble a fine powder.
Gradually whisk them into the boiling water, then lower the heat and simmer gently for 10 mins, stirring often to prevent sticking and clumping.
Cool and serve.

Sweet Potatoes

2010-06-09T12:04:00.002-06:00

These are good for everyone in the family. :)

Baking. Pre-heat your oven to 375 deg F, 190 deg C. Scrub the potato, prick it with a fork and bake it for around 45 mins, until it feels soft. Cool briefly, then split the skin and scoop out the soft flesh.
Boiling. Peel and cut the sweet potato into chunks. Use just enough water to cover the potato, then cover the pot and bring to the boil. Reduce the heat, then simmer until tender. Drain straight away, or the pieces will become mushy and watery.
Steaming. Place peeled sweet potato cubes on a steamer rack over a pan containing around an inch of water. Cover and bring the water to a boil. Reduce the heat and steam for 10-12 mins.
Microwave. Pierce a whole sweet potato with a fork, then place on a paper towel and microwave on high for around 5 mins. Allow the potato to stand for a further 5 mins - it will continue to cook during this time and will soften considerably.
Barbecue Then just wrap a sweet potato in foil and place it in the coals to cook. It will take around 45 mins.
Canned. Canned vegetables have already been cooked - they do not need cooking again, as this will cause further nutrient loss. Instead, they should be gently warmed to serving temperature, then immediately removed from the heat. Warm vegetables in their canning liquid, to make the most of any nutrients that may have leached into the liquid during storage. Try to avoid vegetables that are canned in sauces as these are high in sodium.

Mash or puree, depending on baby's age and serve.

Eggs Benedict on Bacon (or ham) Stuffed Crepes

2010-06-08T18:01:00.005-06:00

What do you do when you have lots and lots of eggs that need to be used? You get creative. I actually had little else in the house to make for dinner and had to use those eggs. This dish may sound a little too bold for little pallets, but my kids devoured these. I was shocked, but it was a fantastic meal. We had ice cream filled crepes for dessert. Yummy! (I prefer the crepes with bacon, but it has to be crispy.)

Crepes:

3 eggs

2-1/2 C milk

2 Tbsp oil

Dash of salt

2-1/2 C flour

Combine first four ingredients in electric blender, then add flour and blend until smooth. Let stand for a few minutes. Cook on medium heat. (I have a crepe maker that I use to cook the crepes, but you can also cook them in a pan sprayed with non-stick spray.)

Eggs :

Poach eggs by pouring each one into a skillet filled with simmering water (brought to a boil and then reduced to a simmer). Do this slowly by first breaking each egg into a small, tempered bowl and slowly pouring the egg into the simmering water. Swirl the egg white with a fork over the yolk so that it doesn't float away. Once all of the eggs are placed in the water, let simmer for 6 minutes, or until yolks are cooked to your preference.

Meanwhile, make your hollandaise sauce. Keep it warm by placing it in a double boiler over a saucepan of hot water.

The traditional recipe is a little tricky because the directions include carefully heating the egg yolks in a sauce pan without cooking them.

You can instead use an electric blender, which makes the process a little easier.

Sauce:

3 egg yolks
4 tbsp of butter
6 peppercorns
3 tbsp of white wine vinegar
salt and pepper
1 tbsp of chopped dill (optional)

Combine vinegar and peppercorns in small saucepan over medium heat. Bring to a simmer and reduce to 1 tbsp of liquid. Remove peppercorns.

Melt butter in microwave, and set aside. Place egg yolks in blender and mix on highest speed. Through the hole in the lid, with the blender still set on high, slowly stream in the reduced vinegar and butter to the eggs. The mixture will thicken into the consistency of cream. Season with salt and white pepper. Serve immediately over crepes and top with dill.

Yield: ¾ cup

Assemble crepes: You may begin with freshly made crepes or crepes that have been made in advance. Lay each crepe flat. Spread half of the crepe with the cheese and follow with the bacon or ham. Fold over the other half. Place in a greased skillet over medium heat until cheese starts to melt. Flip over and warm the other side. It will get a slightly crisp crust. Transfer to serving plate and fold again, into quarters, as pictured above. Repeat with remaining crepes.

Meanwhile, remove your cooked eggs from the water and drain on a paper towel. Blot the tops to remove the excess moisture. Place one egg on top of each crepe and top with 2 tablespoons of warm hollandaise sauce. Season with salt and pepper; garnish with parsley and serve immediately.

Our ice cream filled crepes. :)

Ice Cream Crunch

2010-05-31T14:10:00.004-06:00

Tastes like fried ice cream without the "fried" part. Happy Memorial Day!

Mix:

1 C chopped pecans

1 C brown sugar

1 C shredded coconut

1 C rice crispies

1/2 cup melted butter

Place 1/2 in 9x13 pan and then put 1/2 gallon softened vanilla ice cream in and top with remaining topping. Freeze until serving.

Serve with hot fudge and/or the boxed strawberry or raspberry danish dessert with sliced strawberries added. (It's good by itself too!)

Hearty Brown Quick Bread

2010-05-30T11:19:00.005-06:00

I was looking for a quick and easy bread to go with dinner last night. I found this and with a few alterations was able to make a hearty and delicious bread. I am thrilled to have this in my bread repertoire because it is so easy, but it tastes like it took hours to make. The best part was the leftovers which the kids had for breakfast this morning.

4 cups whole wheat flour
2 cups all-purpose flour
2 cups packed brown sugar
1/2 cup honey
2 teaspoons baking soda
1 teaspoon salt
2-1/2 cups buttermilk
2 eggs, lightly beaten

In a large bowl, combine the flours, sugar, honey, baking soda and salt. Stir in buttermilk and eggs just until moistened.
Pour into two 9-in. x 5-in. loaf pans coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Yield: 2 loaves (16 slices each).

Mediterannean Tomato Salad

2010-05-10T09:24:00.002-06:00

We decided to take our kids on a picnic to a local island on Saturday. I bought a chicken and some chips, but I spent the afternoon making the rest of our goodies to take. Unfortunately the food was the best part. The weather has been so unseasonably cool that there were no-seeums all over and we got eaten alive. Bug repellent did nothing to stop them. We came home smelling like deet and covered in tiny, itchy bites. Luckily the wind came up long enough to keep them at bay while we ate, but that was about it. We came home immediately afterward, all of my other plans forgotten. Maybe when it warms up, we'll try again.

I've seen salads similar to this before, but I totally winged this one. It turned out really well though and it was quick and easy.

1 pkg cherry or grape tomatoes, halved

1 can olives, drained

1 C frozen corn, thawed

1 pkg feta

2-3 tsp olive oil

2-3 tsp basil

Salt and pepper to taste

Combine ingredients in a medium bowl and chill until serving.

Pudding Cookies

2010-05-10T09:20:00.003-06:00

These are real husband pleasers. The friend who I got it from said her hubby thought they were "amazing"; mine thought they were wonderful and at the suggestion that I make them again said he could "taste them already." Warning: they are addictive. :)

Mix Together:
2 cubes butter, softened
3/4 C sugar
1 1/2 C brown sugar
3 eggs
1 T vanilla

Add a small box of instant pudding (any kind you wish)
Add:
1 t salt
1 t baking soda
4 C flour
chocolate chips

Bake at 350 for 9-10 minutes.

Golden Oat Pancakes

2010-05-10T09:12:00.000-06:00

This was my Mother's Day breakfast. They're a great way to sneak some whole grains into any picky eaters diet. :)

1-1/3 cups milk
1 cup old-fashioned oats
2 eggs, lightly beaten
3 tablespoons vegetable oil
2/3 cup all-purpose flour
4 teaspoons baking powder
4 teaspoons brown sugar
1/4 teaspoon salt

In a large bowl, combine milk and oats; let stand for 5 minutes. Stir in eggs and oil. Combine the flour, baking powder, brown sugar and salt; stir into oat mixture just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is lightly browned.

Yield: 10 pancakes.

Green Onion and Cream Cheese Scrambled Eggs

2010-05-10T09:05:00.000-06:00

Also Part of the Mother's Day fare. They are fabulous.

4 green onions, chopped
2 tablespoons butter
8 eggs
1 package (3 ounces) cream cheese

1/2 teaspoon seasoned salt

In a large skillet, saute onions in butter for 2 minutes. In a large bowl, beat the eggs; add cream cheese and seasoned salt. Pour into the skillet. As eggs set, gently move a spatula across bottom and sides of pan, letting uncooked portion flow underneath. Continue cooking and stirring until the eggs are completely set.

Yield: 4 servings.

Cinco de Mayo

2010-05-04T14:04:00.001-06:00

This is our Cinco de Mayo menu. I really wanted to have this dinner in honor of my brother who will be spending the next two years in Mexico and it was good excuse to try out some new recipes. Clink on the item to be taken to the recipe. Pictures coming asap!

Chicken and green onion quesadillas (just add the shredded chicken and onions to the recipe)

2010-05-04T14:01:00.003-06:00

Courtesy of Betty Crocker (one of my new favorite websites). This is a classic rich, Hispanic dessert made with three forms of leche, or "milk."

eggs

3/4

cup granulated sugar

1/4

cup cold water

teaspoon vanilla

C all purpose flour

teaspoon baking powder

1/4

teaspoon salt

Tres Leches Sauce

can (14 ounces) sweetened condensed milk

cup whipping (heavy) cream

1/2

cup canned cream of coconut (not coconut milk) (can be found on the same aisle as drink mixes, such as margarita mix)

tablespoons light rum or 1 tablespoon vanilla

Garnish

3/4

cup whipping (heavy) cream

tablespoons powdered sugar

cup flaked coconut, toasted

pound sliced strawberries

kiwi fruit, peeled and chopped

Heat oven to 350ºF. Grease bottom and sides of 11x7-inch (2-quart) glass baking dish with shortening.

In large bowl, beat eggs with electric mixer on high speed until frothy. Gradually beat in granulated sugar; beat on high speed about 5 minutes or until very thick and lemon colored. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan.

Bake 20 to 25 minutes or until toothpick inserted in center of cake comes out clean. Cool 1 hour on wire rack.

Meanwhile, in large bowl, stir together all Tres Leches Sauce ingredients. Refrigerate until ready to use.

Poke top of cooled cake all over with toothpick or fork; slowly pour sauce over cake, allowing it to soak in. Cover and refrigerate at least 2 hours until most of the sauce is absorbed.

In chilled small bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Serve cake topped with sweetened whipped cream, coconut, strawberries and kiwi fruit.

High Altitude (3500-6500 ft) Use 13x9-inch (3-quart) glass baking dish.

Sangria (Virgin)

2010-05-04T13:48:00.005-06:00

2 bottles sparkling grape juice or
1 can condensed grape juice, prepared plus 3-4 cups ginger ale soda
1 C cup orange juice
4 teaspoons sugar
1-2 cups each frozen unsweetened blueberries, raspberries and sliced peaches (you can use any fruit you wish)
Ice cubes, optional

In a pitcher, stir the grape juice and/or soda, orange juice and sugar until sugar is dissolved. Add the frozen fruit. Serve over ice if desired.

Watermelon Sorbet (Fat Free)

2010-05-04T12:03:00.000-06:00

1 cup sugar
1 cup water
8 cups cubed seedless watermelon
2 cups strawberries, hulled
2 tablespoons lemon juice

In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside.
In a blender or food processor, process the watermelon in batches until pureed. Transfer to a large bowl; stir in the sugar syrup and lemon juice.
Pour into a 13-in. x 9-in. dish; cover and freeze for 8 hours or until firm. Just before serving, puree watermelon mixture in batches until smooth.

Yield: 1-1/2 quarts.

Waffle Fry Casserole-The Letter W

2010-05-04T12:00:00.002-06:00

Certainly not gourmet, but it is a tasty, filling dish. I was inspired by a recipe for tater tot casserole that I received when I got married. This is a fun twist for kids.

3/4 to 1 pound ground beef or turkey
1 small onion, chopped
3/4 C frozen peas
Salt and pepper to taste (I use celery salt)
1 package (16 ounces) frozen Waffle Fries
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2/3 cup milk or water
1 cup (4 ounces) shredded cheddar cheese

In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Season with salt and pepper.
Transfer to a greased 2-qt. baking dish. Top with peas and fries. Combine soup and milk; pour over potatoes. Sprinkle with cheese. Bake, uncovered, at 350° for 30-40 minutes or until heated through.

Yield: 2-3 servings.

Hobo Stew-The Letter H

2010-05-04T11:58:00.003-06:00

This is our new recipe for the letter H. I love this easy stew, we make it with turkey and the turkey meatballs are divine.

1 pound lean ground turkey or beef
1-1/2 teaspoons garlic salt or salt-free seasoning blend, divided
1/2 teaspoon pepper, divided
4 medium potatoes, peeled and cut into chunks
4 medium carrots, cut into chunks
1 large onion, cut into chunks
1 C frozen peas
1/2 cup water
1/2 C chicken broth
1/2 cup ketchup
1-1/2 teaspoons cider vinegar
1/2 teaspoon dried basil

In a bowl, combine the beef, 1 teaspoon salt and 1/4 teaspoon pepper. Shape into 1-in. balls. In a skillet over medium heat, brown meatballs on all sides; drain.
Place the potatoes, carrots and onion in a 3-qt. slow cooker; top with meatballs. Combine the water, ketchup, vinegar, basil, and remaining salt and pepper; pour over meatballs.
Cover and cook on high for 4-5 hours or until the vegetables are tender.

Yield: 4 servings.

The Letter X, Hot Crossed Buns

2010-04-26T18:45:00.002-06:00

Some of these letters have been very challenging. X has been the hardest. That is why I decided to post my original H recipe as X and add the dessert version as well. Obviously you can still use the Hot Crossed Buns recipe for the letter H, but I have two additional recipes that are a lot of fun and I will post them soon. You could also use this recipe to do an Alphabet Breakfast instead of a dinner. And no, I haven't forgotten about W. I will post it very soon.

4 packages (1/4 ounce each) active dry yeast
3 cups warm 2% milk (110° to 115°)
2 cups canola oil
8 eggs
4 eggs, separated
1-1/3 cups sugar
4 teaspoons ground cinnamon
3 teaspoons salt
2 teaspoons ground cardamom
13 to 15 cups all-purpose flour
2-2/3 cups raisins
2 teaspoons water

ICING:
3 cups confectioners' sugar
2 tablespoons butter, melted
4 to 5 tablespoons 2% milk

In a very large bowl, dissolve yeast in warm milk. Add the oil, eggs, egg yolks, sugar, cinnamon, salt, cardamom and 10 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in raisins.

Punch dough down. Turn onto a lightly floured surface. Cover and let rest for 10 minutes. Divide into 72 pieces; shape each into a ball. Place 2 in. apart in four greased 15-in. x 10-in. x 1-in. baking pans. Cover and let rise in a warm place until doubled, about 40 minutes. Combine egg whites and water; brush over rolls.

Bake at 375° for 12-15 minutes or until golden brown. Remove from pans to cool on wire racks. For icing, combine the confectioners' sugar, butter and enough milk to achieve desired consistency. Pipe an "X" on top of each bun.

Yield: 6 dozen.

Broiled Chicken Slices

2010-04-22T15:20:00.000-06:00

In some ways this is similar to the Manti turkey breast recipe, but it is soo much faster. I love how fast and easy this is actually, its almost too easy. Serve with veggies and/or brown rice and you are in business.

1/2 cup cider or red wine vinegar
1/4 cup soy sauce
4 garlic cloves, minced
1 pound boneless skinless chicken breasts, cut into 1-inch slices
Hot cooked rice, optional
In a heavy-duty resealable plastic bag, combine vinegar, soy sauce and garlic. Add chicken; turn to coat. Seal and refrigerate for 15 minutes.
Drain and discard marinade. Broil chicken 4 in. from the heat for 10-12 minutes or until juices run clear, turning frequently. Serve over rice if desired. Yield:

4 servings.

Berry Stuffed French Toast

2010-04-20T09:25:00.003-06:00

We had this for breakfast on Easter Sunday. I always try to do something nice that day and thought that this year I would try something new. My son loved it and my husband asked if I would make I for dinner sometime. I was surprised by the request, but pleased that he enjoyed it so much.

BERRY SYRUP:

2 cups unsweetened raspberries or strawberries
3/4 cup packed brown sugar
3 tablespoons butter
1 teaspoon ground cinnamon
1-1/2 teaspoons vanilla extract

FRENCH TOAST:

1 package (8 ounces) cream cheese

1/2 cup sour cream

18 slices sourdough bread
1/2 cup raspberry or strawberry preserves
1 teaspoon vanilla extract
6 eggs
1/4 cup half-and-half cream (you can also just use milk)
1-1/2 teaspoons ground cinnamon
Confectioners' sugar and additional berries, optional

For syrup, combine berries, brown sugar, butter and cinnamon in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until syrup is desired consistency. Remove from the heat and stir in vanilla; set aside.
In a bowl, beat cream cheese and sour cream. Spread about 3 tablespoons on each slice of bread. Combine preserves and vanilla; spread over cream cheese mixture on nine slices. Top with remaining bread, cream cheese side down, to make a sandwich.
In a shallow bowl, combine the eggs, cream and cinnamon. Dip both sides of bread into egg mixture. Cook on a hot greased griddle for 3-4 minutes on each side or until golden brown.
Cut in half diagonally. If desired, sprinkle with confectioners' sugar and garnish with berries. Serve with berry syrup.

Yield: 9 servings.

Cheesy Pigs in a Blanket

2010-04-20T09:17:00.000-06:00

When I was little I used to love those hot dogs with the cheese in them. I don't know if they make them anymore, but this is a close second. Kids can help make them too and they are a nice lunch option.

8	hot dogs
	4 slices (3/4 oz each) American or cheddar cheese, each cut into 6 strips
1	can (8 oz) refrigerated crescent rolls

	Heat oven to 375°F. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit.
	Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up.
	Bake at 375°F. for 12 to 15 minutes or until golden brown.

Braided Loaves

2010-04-20T09:11:00.002-06:00

This may be one of the easiest bread recipes I've ever seen. There is something therapeutic about kneading the dough. My dad was shocked that I actually to it by hand, because as he pointed out, he has a machine to do it for him. I guess I am just old fashioned, but I really do enjoy making it all myself. They are soooo good to eat too.

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
1/2 cup sugar
1/2 cup butter, softened
3 eggs
1/2 teaspoon salt
5-1/2 to 6 cups all-purpose flour
1 cup golden raisins (optional)

GARNISH: (optional)

1 egg, lightly beaten
2 tablespoons sliced almonds

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Stir in raisins.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide dough into six portions. Shape each into a 12-in. rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining ropes. Cover and let rise until doubled, about 45 minutes.
Brush with egg; sprinkle with almonds. Bake at 350° for 25-30 minutes or until golden brown. Cool on wire racks.

Yield: 2 loaves (12 slices each).

Pizza Cake

2010-04-20T08:55:00.002-06:00

Here is our April Fool's Day/ Backwards Dinner dessert. I love it!

1 package (18-1/4 ounces) yellow cake mix
1 cup vanilla frosting
Red liquid or paste food coloring
3 ounces white baking chocolate, grated
2 strawberry Fruit Roll-Ups

Prepare cake mix according to package directions. Pour the batter into two greased and floured 9-in. round baking pan.
Bake at 350° for 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Place each cake on a 10-in. serving platter. Combine the frosting and food coloring; spread over the top of each cake to within 1/2 in. of edges. Sprinkle with grated chocolate for cheese.
Unroll Fruit Roll-Ups; use a 1-1/2 in. round cutter to cut into circles for pepperoni. Arrange on cakes.

Yield: 2 cakes (6-8 servings each).

Layer Cake Meatloaf

2010-04-20T08:41:00.002-06:00

I saw this adorable idea for April Fool's Day and had to try it. It's much nicer than some of the other pranks I've seen out there and really fun. The kids thought that having a "backwards" dinner was great. Now I know that April Fool's Day is long since past, having three kids makes it hard for me to keep up, but I also thought it would be a good option for the letter B. The Backwards Dinner. The meatloaf recipe is my own, but the concept came from Taste of Home. I will post the whole meatloaf recipe separately as well.

Meatloaf

1 lb ground turkey

2 eggs

1 C bread crumbs

2 cloves garlic, crushed

1/2 tsp oregano

1/4 tsp beef bouillon

1/2 C BBQ sauce ( we also like to use gravy sometimes)

Add egg to turkey and mix well. Mix in remaining ingredients until well blended. Place meatloaf in a loaf pan and bake covered at 350 degrees for 55 minutes.

MASHED POTATOES:

4-2/3 cups water
1 cup plus 2 tablespoons milk
7 tablespoons butter, cubed
1-3/4 teaspoons salt
4-2/3 cups mashed potato flakes
Ketchup and mustard

In a large saucepan, bring the water, milk, butter and salt to a boil. Stir in potato flakes. Remove from the heat.

Invert meat loaf onto a serving platter. (You can slice it in half lengthwise to create two layers if desired.) Spread 1-1/2 cups mashed potatoes over loaf on the platter. (Carefully slide second layer onto the potatoes.)

Spread 3-1/2 cups mashed potatoes over top and sides. Spoon remaining mashed potatoes into a pastry bag with open star tip #195. Pipe a shell border around bottom and top edges. Place ketchup and mustard in separate resealable plastic bags; cut a small hole in a corner of each bag. Pipe onto potato border.

Yield: 8-10 servings.

April Fool's Berry "Soda"

2010-04-20T08:25:00.000-06:00

These berry "sodas" look good to drink, but they're actually gelatin that's tricky to suck through a straw. Your family will love them.

2 packages (3 ounces each) strawberry gelatin
3/4 cup sliced fresh strawberries
3/4 cup fresh raspberries
3/4 cup fresh blueberries

Prepare gelatin according to package directions. Refrigerate until partially set, about 2 hours. Stir in berries. Pour into six tall drink or soda glasses. Insert a straw into each glass. Refrigerate until set.

Yield: 6 servings

Turkey Meatloaf

2010-04-20T08:15:00.005-06:00

Here is my meatloaf recipe as promised. :)

1 lb ground turkey

2 eggs

1 C bread crumbs

2 cloves garlic, crushed

1/2 tsp oregano

1/4 tsp beef bouillon

1/2 C BBQ sauce ( we also like to use gravy sometimes)

Add egg to turkey and mix well. Mix in remaining ingredients until well blended. Coat Place meatloaf in a loaf pan and coat with extra BBQ sauce. Cover and bake at 350 degrees for 55 minutes.

Parmesan Squash

2010-04-20T08:12:00.000-06:00

We often have this healthy side dish with our meat loaf. It makes for a great low fat meal.

4 zucchinni

4 yellow squash

2 Tbsp Parmesan cheese

Salt and Pepper

Steam veggies for 3 to 5 minutes. Toss with cheese, salt and pepper to taste.

Funny Face Soup

2010-03-27T21:43:00.005-06:00

I came across this idea and simply could not pass it up. You can be really creative with the face designs. I served these with my sons favorite, homemade chicken noodle soup, and my kids loved it!

1 can (10.2 oz) of buttermilk biscuits (large such as Pillsbury Grands)

Your favorite soup

Heat oven to 350 degrees farenheit. Separate dough into individual biscuits; place on ungreased cookie sheet. Press or roll each biscuit to form 5 inch round. Cut slits into the top for hair. With small round cookie cutter, cut holes for mouth and eyes: remove cutout pieces and use to make nose and ears.

Bake for 13 to 17 minutes or until golden brown.

Spoon soup into wide, shallow bowls and top with biscuit head. (You can cook remaining biscuits with the funny faces as well.)

Santa Fe Salsa Burgers

2010-03-27T21:26:00.003-06:00

These juicy, hearty burgers are my own adaption of a recipe that I saw in a magazine. It was for veggie burgers, which I love, but the hubby doesn't, so I concocted these instead. They are perfect for those upcoming Summer BBQ's. I will post the recipe for the veggie burgers as well though, because it looks promising. If you try it before I do let me know what you think. :)

1 lb ground turkey or beef
2 garlic cloves minced
1 small onion, finely chopped
1/4 C frozen corn, thawed
1/4 C black beans, drained and rinsed
pepper to taste
1 tsp taco seasoning
1/2 cup salsa, divided (medium works best)
1/4 cup reduced-fat sour cream
4 lettuce leaves
1 avocado, sliced and grilled
4 slices reduced-fat cheddar or Monterey jack cheese (my favorite)
4 hamburger buns, split

In a large bowl,combine onion, corn, black beans, egg and 1/4 C salsa, garlic, pepper and taco seasoning. Shape patties and cook on a large nonstick skillet coated with cooking spray. Flatten to 1/2-in. thickness. Cook over medium heat until cooked through.

In a small bowl, combine sour cream and remaining salsa. Place a lettuce leaf, avocado, burger, sour cream mixture and slice of cheese on bun.

Yield: 4 servings.

Black Bean Rice Burgers (Veggie)

2010-03-27T21:23:00.001-06:00

Here is the veggie burger recipe. :)

1 can (15 ounces) black beans, rinsed and drained
1 cup cooked brown rice
1 small onion, finely chopped
1 egg, lightly beaten
2 tablespoons plus 1/4 cup salsa, divided
1/4 cup reduced-fat sour cream
4 lettuce leaves
4 slices reduced-fat cheddar cheese (1 ounce each)
4 hamburger buns, split

In a large bowl, mash beans with a fork. Add the rice, onion, egg and 2 tablespoons salsa; mix well. Drop by 1/2 cupfuls into a large nonstick skillet coated with cooking spray. Flatten to 1/2-in. thickness. Cook over medium heat for 4-5 minutes on each side or until firm and browned.

In a small bowl, combine sour cream and remaining salsa. Place a lettuce leaf, burger, sour cream mixture and slice of cheese on bun.

Yield: 4 servings.

Pork Chop Dinner

2010-03-20T18:49:00.001-06:00

I love corn beef and cabbage, but my kids haven't quite decided they do. Since I wanted to have a good St. Patrick's Day dinner I made this instead and it was divine. I have never had pork chops that were so tender, they may even be better than the brined pork chops.

1/3 cup all-purpose flour, divided
Salt and pepper to taste
8 boneless pork loin chops (1/2-inch thick and 4 ounces each)
1/4 cup butter, cubed
2 cups apple juice
2 pounds small red potatoes
1 pound or 1 jar (16 ounces) small whole onions, drained
1 pound carrots, cut into 3-inch pieces
6 to 8 cups shredded cabbage

In a large resealable plastic bag, place 1/4 cup flour, salt and pepper; add pork chops. Seal bag; toss to coat. In a Dutch oven over medium-high heat, brown chops in butter on both sides. Remove pork chops; set aside and keep warm.

Stir remaining flour into pan drippings until blended. Gradually whisk in apple juice. Bring to a boil. Cook and stir for 2 minutes or until thickened.

Return chops to pan; add the potatoes, onions and carrots. Cover and bake at 350° for 30 minutes.

Top with cabbage; cover and bake for 1 to 1-1/2 hours longer or until a pork chops are tender, basting occasionally with juices.

Yield: 8 servings.

Irish Soda Bread

2010-03-20T18:41:00.001-06:00

This is a delicious favorite that completes any St. Patrick's Day meal. Never heard of it? You should try it at least once.

3-1/2 cups all-purpose flour
1/2 cup sugar
2 tablespoons caraway seeds
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 eggs
2 cups (16 ounces) sour cream
3/4 cup raisins

In a large bowl, combine the flour, sugar, caraway seeds, baking powder, salt and baking soda. In a small bowl, whisk eggs and sour cream. Stir into dry ingredients just until moistened. Fold in raisins.
Spoon into a greased 9-in. springform pan. Bake at 350° for 40-45 or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes before removing sides of pan. Cut into wedges; serve warm.

Serve with whipped butter

Yield: 1 loaf (12 wedges).

Celebration Cake

2010-03-07T12:10:00.007-07:00

This may be the best chocolate cake I have ever had. I was really nervous to make it, but wanted to do something special for my mom's 50th birthday. When I was younger I worked in a bakery so I have a few basic decorating skills and I can make a mean cupcake, but a cake this fancy was something new. I'm not sure if I have a knack for it, or if it is just easier than it looks, but it turned out really well. I'd really like to take a cake decorating class and find out. In fact, it's something that my mom and I have been talking about doing for a while now. I guess I just need to do it. My husband loved this cake too. He said I could just make the cake and he would eat is sans frosting. I'm not sure that would really happen, but its good to feel appreciated. Most importantly my mom loved it. Just don't expect this one to be low fat.

CAKE:

1 package (18-1/4 ounces) chocolate cake mix
1 package (3.9 ounces) instant chocolate pudding mix
4 eggs
1 cup (8 ounces) sour cream
3/4 cup water
1/4 cup canola oil
4 ounces semisweet chocolate, melted

FROSTING:
2 cups butter, softened
4 cups confectioners' sugar
3/4 cup baking cocoa
1/2 cup 2% milk

GARNISHES:
2 ounces semisweet chocolate, melted
1 pound fresh strawberries, hulled

GANACHE:
4 ounces semisweet chocolate, chopped
1/2 cup heavy whipping cream

Combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to two greased and floured 9-in. round baking pans.(Batter will be thick.)

Bake at 350° for 28-32 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Beat the butter, confectioner's sugar and cocoa until blended; add milk and beat until smooth. Spread frosting between layers and over top and sides of cake.

Pipe or spoon melted chocolate onto waxed paper in decorative designs; let stand until set. Arrange strawberries on top of cake. For ganache, place chocolate in a small bowl. Heat cream just to a boil; pour over chocolate and whisk until smooth. Drizzle over top of cake, allowing ganache to drape down the sides. Top with chocolate garnishes. Yield: 12 servings

Reuben Twice Baked Potatoes

2010-03-07T12:02:00.000-07:00

These are so good and so filling; great for leftovers. My husband hates cabbage, but he didn't even notice it.

4 large baking potatoes

2 C finely diced cooked corned beef

1 Can (14 oz) sauerkraut, rinsed and drained

1/2 C shredded Swiss cheese

3 Tbsp sliced green onions

1 garlic clove, minced

1 Tbsp prepared horseradish

1 tsp caraway seeds

3 oz cream cheese, softened

3 Tbsp grated parmesan cheese

Paprika

Bake potatoes at 425 degrees for 45 minutes or until tender. Cool. In a bowl combine the corned beef, sauerkraut, Swiss, onions, garlic, horseradish, and caraway. Cut potatoes in half lengthwise. Carefully scoop out potatoes, leaving shells intact.

Mash potatoes with cream cheese: stir into corned beef mixture. Mound potato mixture into the shells. Sprinkle with parmesan and paprika. Return to oven for 25 minutes or until heated through.

Yield: 8 servings

Pico de Gallo

2010-02-09T22:26:00.000-07:00

This is any easy favorite. It's also good pureed as a salsa.

1/2 medium onions - peeled
1 tsp. salt
1 tbsp. lime juice (about 1-2 limes) or apple cider vinegar
12 sprigs cilantro
6 lg. very ripe plum tomatoes
freshly cracked black pepper (optional)
3 serrano chiles (more or less depending on preference)
Freshly Cracked Black Pepper (optional)
1/2 medium onions - peeled
1 tsp. salt
12 sprigs cilantro
1 tbsp. lime juice (about 1-2 limes) or apple cider vinegar
3 serrano chiles (more or less depending on preference)
6 lg. very ripe plum tomatoes

Dice the onion and rinse in a strainer under warm water. Cut the tomatoes in half crosswise and squeeze out the seeds. Dice the tomatoes and place in a large bowl with the salt. Cut the stems off the serrano chiles, then slice into very thin rings. Add to the tomatoes. Add the onion to the bowl of tomatoes and chiles. Roughly chop the cilantro sprigs and add to the bowl. Add the lime juice or vinegar and optional pepper and stir well. Let sit for at least 30 minutes to let the flavors mingle. Taste for seasoning and add more salt or lime juice if you like.

New Addition

2010-01-22T10:51:00.000-07:00

Well, she's finally here, the newest member of our family. We are so excited to have her, she is such a sweet baby. If we could just get her feeding schedule regulated things would be great. I'm really excited to get back to my old self again too. I think my husband is ready for me to really enjoy cooking again. I have lots of new recipes I want to try and I'm going to give making my own baby food a shot once our little Eden is ready. It should be interesting and if it works out well, I'll be sure to share. :)

Another Favorite

2010-01-06T16:46:00.001-07:00

I got this little beauty for Christmas from my parents this year. My dad has always used a pressure cooker, but they used to be so complicated to put together and take care of, this baby makes it simple. I absolutely love it! Admittedly they are not cheap, but you can get a killer deal at Costco and there is something to be said for the time you save using a pressure cooker. It cuts cooking time by 70%. I know you are thinking it can't be so, but it is true. So far I haven't branched out beyond veggies, but baked potatoes take about 7 minutes. I can't wait to try actual recipes after the baby is born. In the meantime I had to share my excitment over this cooking marvel. Between that, my new recipe books and my new rolling pin, I am going to be a lean mean cooking machine. I can hardly wait. The idea is almost as thrilling as that of not being pregnant anymore. :)

Caramel Pull-Aparts (Monkey Bread)

2010-01-03T16:21:00.001-07:00

I first had these at my in-laws house on Christmas morning last year and loved them. (I could have eaten the whole pan by myself.) It seemed like a relatively simple concept and I asked my mother-in-law for the recipe. Every time she tried to give it to me though she was away from her recipes and would give me what she thought it was. Finally I just decided to wing it and failed miserably. You can only imagine my delight then when fellow blogger Stacy put it on her blog. I also received a cookbook for Christmas containing the recipe. After using the wrong kind of pudding, (I forgot to tell the hubby to get cook and serve) I have finally mastered it. Third times the charm right? There are two versions which I will post below. The traditional version and the quick version, which is how my mother-in-law does it. I also prefer the quick version and the results are equally delicious.

Traditional method:

15 frozen roll dough balls (such as Rhoades regular, not Texas size)

1/2 C butter

1tsp cinnamon

1/2 C brown sugar

1 small pkg. cook-and-serve butterscotch pudding (not instant, trust me it won't work)

1/2 C nuts optional

Grease a bundt pan. Place frozen dough balls evenly around the inside of the pan. Melt the butter, cinnamon, brown sugar, dry butterscotch pudding mix and nuts together. ( I add the pudding last.) Mixture will be a little thick. Pour over the frozen dough balls. Place in cold oven and forget about it for 6-8 hours. (Around midnight if preparing for the next morning.) It is ready to bake when the rolls have risen to the top of the pan.Turn the oven on to 350 degrees and cook for about 20-25 minutes. It is ready when the rolls are golden brown on top. Put plate over the top of bundt pan and turn immediately. (It will be hot!) Enjoy!

Quick Method:

2 cans (aprox. 20 biscuits) refrigerated buttermilk biscuits, (such as Pillsbury, I use the regular size)

1/2 C butter

1tsp cinnamon

1/2 C brown sugar

1 small pkg. cook-and-serve butterscotch pudding (not instant, trust me it won't work)

1/2 C nuts optional

Preheat oven to 350 degrees. Grease a bundt pan. Place biscuits evenly around the inside of the pan. Melt the butter, cinnamon, brown sugar, dry butterscotch pudding mix and nuts together. ( I add the pudding last.) Mixture will be a little thick. Pour over biscuits. Bake for about 20-25 minutes. It is ready when the biscuits are golden brown on top. Put plate over the top of bundt pan and turn immediately. (It will be hot!) Enjoy!

Yield: 8 servings.

Cookie Candy Molds

2009-12-20T12:39:00.001-07:00

I absolutely love making candy in my various Wilton candy molds. My mom bought me this mold and we used it to make presents for the kid's teachers. The mold was only 1.99 at Michaels, but it's the same price on their website. It was such a fun and easy way to make a delicious treat. Just brush colored candy details in the mold, let set, then add more melted candy and position your cookie in the mold. Works with sandwich cream cookies or any round cookie 2 in. diameter or less. We used Oreo's and they were a big hit. This is a picture from Wilton's website. I kept meaning to take pictures of mine, but it's been so crazy. We did green trees and red Santas and then used white and milk chocolate for the main part of the mold. They were simpler than these, but still adorable.

Cake Balls

2009-12-13T13:42:00.003-07:00

My husband loves these whether they are done as cake balls or cake pops. The recipe is basically the same, but I find that I can make the balls a lot faster. (40 in about an hour, minus baking and cooling.) They are always a hit. These are chocolate, but the red velvet is really good too.

1 box cake mix (cook as directed on box for 13 X 9 cake)

1 can frosting (16 oz., Cream cheese frosting works best)

1 package chocolate bark (regular or white chocolate)

Wax paper

After cake is cooked and cooled completely, crumble into large bowl.

Mix thoroughly with 1 can frosting. (I start with half a can and add more as needed. It may be easier to use fingers to mix together, but it will get messy. A fork works well too, just cut the frosting in like you would butter.)

Roll mixture into quarter size balls and lay on cookie sheet. (Should make 40-50.)

Chill for several hours. (You can speed this up by putting in the freezer.)

Melt chocolate in microwave per directions on package.

Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

It's easier to melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.

Oreo Truffle Balls

2009-12-13T13:40:00.020-07:00

I discovered these at one of this year's many family Christmas parties My husband's cousin brought them. I had made the cake balls and thought they were the same thing at first, but was delighted to find that they were slightly different. While we like both the cake balls/pops are still our favorite. The look is very similar, however these are a nice variation and faster to make.

8 ounces softened cream cheese or whipped cream cheese
18 ounces package of Oreo cookies, crushed
2 cups semi-sweet or milk chocolate chips
1 tablespoon shortening

*Use a good-quality chocolate chips. The taste and quality of these truffles are dependent on the quality of chocolate you start with.

Mix cream cheese with electric mixer until fluffy. Add the crushed Oreos and beat on high until well mixed. Chill for at least 2 hours in the freezer. Then roll Oreo cookie mix into one inch Oreo Balls.

Next, melt the chocolate chips and shortening with a double boiler or in the microwave. Dip the Oreo balls completely into the melted chocolate using tongs or a toothpick.Put on wax paper. After the Oreo balls harden, keep them in the refrigerator. Makes about 3 or 4 dozen Oreo Balls, depending on the size

Butterscotch Christmas Cocoa

2009-12-12T16:18:00.003-07:00

I actually adapted this from a coffee recipe that I found in my favorite magazine, Taste of Home. It is tasty and really easy to make. The kids love it and the best part is you can use really cheap hot cocoa and it still tastes great.

1/2 C Butterscotch chips
8 C hot cocoa prepared
1/2 C half-n-half cream
5 to 8 tblsp sugar (optional, most hot cocoa has plenty of it's own and won't need it)
Whipped cream in a can

In a large pot stir butterscotch chips and hot cocoa until chips are melted. Stir in cream and sugar. Pour into mugs. Top each serving with whipped cream.

Yield: 8 servings

The Letter V, V-Shaped Sandwiches and Veggies

2009-12-08T17:05:00.003-07:00

There are plenty of options for the letter V, but not many that I thought sounded appealing to children, so I decided to be a little creative. This is not perhaps the most gourmet alphabet dinner to date, but my kids enjoyed it just the same. I decided I couldn't pass up a good opportunity to have another veggie centered meal, but knew something needed to go with them. Sandwiches turned out to be the perfect choice. I simply cut them, so that they looked like the letter V. Simply use your families favorite sandwiches and enjoy!

The veggie dips listed are just a few of the possibilities that are out there and the Very Berry Parfaits were a huge hit. Rhyming words are always good too.

Veggies and Dip

2009-12-08T16:59:00.003-07:00

Vegetable Dip

2 packages (8 ounces each) cream cheese, softened
2/3 cup mayonnaise
1/3 cup sour cream
4 green onions with tops, chopped
1 teaspoon dill weed
1 teaspoon dried parsley flakes
1 teaspoon seasoned salt
1/2 teaspoon Worcestershire sauce
1 to 2 drops hot pepper sauce

In a bowl, combine cream cheese, mayonnaise and sour cream; mix well. Add remaining ingredients. Cover and refrigerate until ready to serve.

Yield: 3 cups.

Mustard Vegetable Dip

1/2 cup mayonnaise
1/4 cup sugar
1 tablespoon canola oil
1 tablespoon Dijon or other prepared mustard
1/2 teaspoon garlic powder
Assorted raw vegetables

In a bowl, combine the mayonnaise, sugar, oil, mustard and garlic powder; stir until smooth. Cover and refrigerate until serving. Serve with vegetables.

Yield: 3/4 cup.

Horseradish Veggie Dip

1-1/2 teaspoons prepared horseradish
1/2 cup plain yogurt
1/2 cup sour cream
1 green onion, chopped
1/4 cup chopped peeled cucumber
1/4 teaspoon salt
1/4 teaspoon pepper
Assorted fresh vegetables

In a small bowl, combine first seven ingredients. Chill. Serve with fresh vegetables.

Yield: 1 cup.

Very Berry Parfaits

2009-12-08T16:46:00.003-07:00

This recipe is sugar free, however I am wary of certain artificial sweeteners and often use ingredients which contain sugar. Either way is good.

1 package (.3 ounce) sugar-free strawberry gelatin
1 cup boiling water
1 cup cold water
2 cups fresh or frozen blueberries, divided
2 cups sliced fresh or frozen unsweetened strawberries, divided
1-3/4 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
Reduced fat cool whip or whip cream (optional)

In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Pour into eight parfait glasses; refrigerate until firm, about 1 hour.

Top with half of the blueberries and half of the strawberries. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Pour over berries. Top with remaining berries. Cover and refrigerate 1 hour longer.

Yield: 8 servings.

Nutrition Info: One parfait equals 68 calories

World's Softest Gingerbread Cookies

2009-12-07T16:29:00.007-07:00

These delightful cookies were made years ago by a then co-worker of mine and were instantly the talk of the office. They take a little time, but are well worth it.

1 C Shortening

1 C sugar
2 tsp baking powder
2 tsp ginger
1 tsp baking soda
1 tsp cinnamon
1 tsp ground cloves
1 C molasses
2 eggs
2 Tbsp vinegar
5 C flour
Powdered sugar and milk for icing

In a large bowl, beat shortening on med high for 30 seconds. Add sugar, baking powder, ginger, soda, cinnamon and cloves. Beat until combined. Beat in molasses, eggs, vinegar until mixed. Add flour a little at a time. Mix together. Cover and chill for 1-3 hours. Roll out on floured surface and cut (approx. 1/2 " thick). Bake @ 375 degrees for 7 to 9 minutes.

Icing: Combine 1 C powdered sugar with milk, 1 Tbsp at a time until mixture resembles pancake batter consistency.

Yield: 3-4 dozen

Sweet Potato Casserole

2009-11-26T12:24:00.005-07:00

When I was a little girl my favorite part of Thanksgiving was the sweet potatoes. My grandma always made them with marshmallows on top and I loved it. It remained my favorite until I had this version a couple of years ago.

3-4 C cooked sweet potatoes or yams mashed (you can also use 2 large cans)
1/2 tsp salt
1/2 stick melted butter
1/2 tsp vanilla
1 C sugar
2 eggs
1/2 C milk

Topping:
1 C brown sugar
1 C chopped nuts (pecans or walnuts are best)
1/3 C flour
1/3 C melted butter or margarine Mix all ingredients weel and put in a large baking dish or pan that has been sprayed with non-stick cooking spray or buttered. Combine topping and spread evenly over mixture. Bake @ 350 for approximately 35 minutes. May be baked ahead and reheated.

Happy Thanksgiving!!!

Chicken Noodle Soup

2009-11-14T19:15:00.008-07:00

I know it seems like a simple thing to make chicken noodle soup, but it's something that I have never dared try because people are really picky when it comes foods that are so basic and common. I admit that I am one of them and I have had a lot of really horrible versions of chicken noodle soup. I saw this one though and it looked different. Something about it begged me to try. Then my son, who is a chicken noodle soup connoisseur, asked me to make some so I thought I would chance it.

The recipe is so basic that it really doesn't seem like much. I kept thinking "I wonder if this needs more seasoning?" Thankfully I didn't try to add anything because it was perfect the way it was. The whole family enjoyed the rich comforting flavor and it was filling; perfect for a snowy day like today. My son said it was the best chicken noodle soup ever and after eating several helpings my husband claimed the leftovers for tomorrows' lunch. Oh and did I mention how quick and easy it was? I guess sometimes it pays to try new things.

2 quarts water
8 teaspoons chicken bouillon granules
6-1/2 cups uncooked wide egg noodles
2 cans (10-3/4 ounces each) low sodium, condensed cream of chicken soup, undiluted
3 cups cubed cooked chicken
1 cup (8 ounces) reduced fat sour cream
Minced fresh parsley

In a large saucepan, bring water and bouillon to a boil. Add noodles; cook, uncovered, until tender, about 10 minutes. Do not drain. Add soup and chicken; heat through.

Remove from the heat; stir in the sour cream. Sprinkle with minced parsley.

Yield: 10-12 servings (about 2-1/2 quarts).

Nutrition Facts: 1 serving (1 cup) equals 218 calories, 9 g fat (4 g saturated fat) (calculated with regular sour cream), 67 mg cholesterol, 980 mg sodium (sodium calculated when using regular cream of chicken soup), 18 g carbohydrate, 1 g fiber, 15 g protein.

Fruit and Cheese Turkeys

2009-11-08T13:14:00.006-07:00

I don't know about everyone else, but I am already tired of sugar and sweets. The funny thing is I hardly eat them because sugar tastes horrible to me right now. My kids have had plenty of it though and I know there is more to come, so I wanted a healthy altrenative that would be cute and festive and that the kids could make themselves. Using concepts I have dealt with before I decided to try fruit and cheese turkeys. I was actually quite pleased with the results.

4-6 of your favorite apples

Grapes

Cheddar, cubed

Monterey Jack, cubed

Toothpicks

Cut apples in half and remove core, this will be the body of the turkey. On toothpicks, alternately thread the grapes and cheese cubes. Insert toothpicks into apple to form tail. Thread a cube of cheese onto a toothpick and insert into apple to make a wing, repeat on opposite side. Thread a grape onto another toothpick allowing the end of it to poke through the other side and insert apple as well. This will make the head and beak. Serve with fruit dip if desired.

Note: I played with the idea of using fruit roll ups to make a waddle, but we didn't have any on hand. I also think my turkeys would have been cuter if the grapes or the apples would have been red. It would have been a contrast to the green and made things a little more colorful. I am still really happy with how they turned out though and they tast great.

Oreo Turkeys

2009-11-08T13:13:00.016-07:00

We made these last year. I actually got the idea from a neighbor who brought me the recipe and all the supplies to make them. They are fun because they are easy for even small children to do.

Oreo Double Stuff cookies
Malted milk balls (like a whopper)
Candy corn
icing

Take 1 oreo apart. This will be the base.
Place the whole oreo on its side on the base, so that it sticks to white of the oreo.
In front of the oreo on its side, place a malted-milk ball for the turkeys head.
Place candy corn, points down, in between the oreo cookie that is standing on it's side.
Use icing to attach beak and for eyes and waddle if you want.

Note: I have also seen them made with mini reeses peanut butter cups as a body with the whopper on top for a head. (See below)

(Photo by Susie D. /recipezaar.com)

Parmesan Crusted Chicken

2009-11-06T17:59:00.005-07:00

One of my favorite restaurants is Noodles. My husband swears that I am addicted to pasta. Tonight I was craving their Parmesan crusted chicken so I went in search of a recipe and found this simple and tasty dish. It looked and tasted almost identical to theirs and I was pleased with the results. Even my son asked for more chicken. We will definitely be making this again.

2 boneless, skinless chicken breasts
2 egg whites
2 tsp cornstarch
juice of 1/2 lemon
1 c bread crumbs
1 Tblsp kosher salt (optional, depending on what you use for bread crumbs you may have enough salt already)
1 Tblsp parsley
1/4 tsp black pepper
1/3 c. shredded Parmesan cheese

Mix egg whites, cornstarch lemon juice and dip chicken in. Then mix crumbs, parsley, salt, pepper and Parmesan and dip chicken in that. Saute in olive oil until golden brown and crisp then transfer skillet to oven to roast at 450 for 8 more minutes.

Yield: 4 servings

Jack-o'-Lantern Oranges

2009-10-29T18:10:00.007-06:00

I just saw this in my Taste of Home Healthy Cooking newsletter and had to share. There is plenty of junk available to our kids this time of year and I thought this was a fun and nice alternative.

(Photo by Taste of Home)

small navel oranges
1 small apple, chopped
1/2 cup halved seedless red grapes
Slivered almonds and whole cloves

Choose which side of each orange will be the jack-o'-lantern's face; cut a thin slice from the bottom of each so that it rests flat. Cut another small slice from the top. Spoon out pulp. Chop pulp and combine with apple and grapes; set aside.

Cut faces as desired; decorate with cloves and almonds. Spoon fruit mixture into jack-o'-lanterns.

Yield: 8 servings.

Peeking Monster Cupcakes

2009-10-27T19:10:00.006-06:00

These are my last Halloween goodies for the month. I think these were the easiest to make and they are so cute. We made them for my daughters preschool Halloween Party and she had no problem helping me. I think she ate more candy than she put on the cupcakes though. ;)

1-Start with frosted store-bought or homemade cupcakes. 2-Insert sour candy corn in frosting for hair. (any candy corn will work, the sour ones are fun because they are bright, but I had a hard time finding them)

3-Cut 1 Necco Wafer in half and place at the top of baking cup for eyes.
4-Use frosting to stick two blue or green mini M&Ms to Necco Wafer for pupils.

Dinner In a Pumpkin

2009-10-27T18:32:00.004-06:00

This recipe and the three that follow are part of our Halloween dinner. It was a lot of fun. The pumpkin filling is similar to a Goulash and was hearty and filling. The kids loved the biscuits and cider and who doesn't love dessert? This will definitely become a tradition in our home.

1 small to medium pumpkin (I recommend medium)
1 onion, chopped
2 Tbsp oil
1-1/2 to 2 lbs ground beef or turkey (I used turkey and it was fantastic)
2 Tbsp soy sauce
2Tbsp brown sugar
1 can sliced mushrooms, drained
1 can reduced fat cream-of-chicken soup
1-1/2 C cooked rice
1 can sliced water chestnuts drained

Cut off the top of pumpkin and thoroughly clean out seeds and pulp. Paint an appropriate face on the front of the pumpkin with a permanent marking pen or acrylic paint. Preheat oven to 350 F. In a large skillet, saute onions in oil until tender. Add meat and brown. Drain drippings from skillet. Add soy sauce, brown sugar, mushrooms and soup. Simmer 10minutes, stirring occasionally. add cooked rice and water chestnuts. Spoon mixture into the cleaned pumpkin shell. Replace pumpkin top and place entire pumpkin, with filling on baking sheet. Bake for 1 hour or until inside meat of the pumpkin is tender. Put pumpkin on a plate. Remove pumpkin top and serve meat. For a fun vegetable alternative try scooping out cooked pumpkin and serving it as a side dish.

Yield: 6 servings

Sweet Potato Biscuits

2009-10-27T17:53:00.008-06:00

Delicious, easy and have a beautiful color.

2-1/2 cups biscuit/baking mix
1-1/2 cups canned sweet potatoes
6 tablespoons milk
1/3 cup butter, melted

Place biscuit mix in a large bowl. In a small bowl, mash sweet potatoes; stir in milk and butter. Stir into biscuit mix just until moistened.

Drop by heaping tablespoonfuls 2 in. apart onto a greased baking sheet. Bake at 425° for 8-10 minutes or until golden brown. Serve warm.

Yield: about 1 dozen.

Note: I haven't tried it yet, but I think these would be even better with left over sweet potatoes from Thanksgiving.

Nutrition Facts: 1 serving (1 each) equals 132 calories, 7 g fat (3 g saturated fat), 11 mg cholesterol, 287 mg sodium, 16 g carbohydrate, 1 g fiber, 2 g protein.

Wassil Cider

2009-10-27T17:50:00.002-06:00

This would be a great recipe for any holiday.

2 quarts apple cider
1-1/2 cups orange juice
3/4 cup pineapple juice
1 tablespoon brown sugar
1/2 teaspoon lemon juice
2 cinnamon sticks (3 inches)
Dash ground cinnamon
Dash ground cloves

In a large saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes. Discard cinnamon sticks. Serve hot in mugs.
Yield: 10-12 servings (2-1/2 quarts).

Nutrition Facts: 1 serving (1 cup) equals 107 calories, trace fat (trace saturated fat), 0 cholesterol, 17 mg sodium, 27 g carbohydrate, trace fiber, trace protein.

Pumpkin Cake

2009-10-27T17:00:00.003-06:00

There are many versions of pumpkin cake out there and some are better than others. This is a family favorite of mine. My parents used to make it and now I make it for my family. My husband, the great pumpkin connoisseur, loves it. I usually make it for his birthday.

1 yellow cake mix
3 eggs
1/2 C + 2 Tbsp butter of margarine
1lb 3 oz can pumpkin
2-1/2 tsp pumpkin spice
1/2 C packed brown sugar
2/3 C milk
1/4 C white sugar
1 tsp cinnamon

Combine cake mix (minus 1 cup) 1 egg, 1/2 C melted butter (and cooled). Press into the bottom of greased 9X13 in pan.

Mix pumpkin, pumpkin spice, brown sugar, 2 eggs and milk. Pour over top of cake. On top of this crumble 1 C cake mix, white sugar, cinnamon and remaining butter (softened).

Bake at 350 F for 45-50 minutes. Serve with ice or whip cream.

Yield: 12 servings