Tuesday, December 21, 2010
Lime Jello Salad
7 fluid ounces lemon-lime flavored carbonated beverage
2 cups miniature marshmallows
1 (3 ounce) package lime flavored gelatin mix
8 ounces cream cheese
1 (20 ounce) can crushed pineapple with juice
3/4 cup chopped pecans
1 teaspoon mayonnaise
1 cup frozen whipped topping, thawed
1. In a saucepan, combine the carbonated beverage and marshmallows. Stir over medium heat until marshmallows melt. Remove from heat and allow to cool.
2. Add the gelatin and cream cheese and mix until gelatin is dissolved.
3. Add the pineapple and juice, pecans, mayonnaise and whipped topping. Mix well and pour into a 7x11 inch dish and chill until set.
**Tips were to make sure to measure the 7 up to get exactly 7 oz and to make sure to use 3 oz package of jello
2 (6 ounce) packages orange flavored gelatin
4 cups boiling water
1 quart orange sherbet
2 (11 ounce) cans mandarin oranges
3 bananas, sliced
1. Combine the gelatin and boiling water; stir until dissolved. Add sherbet and fruit; mix well.
2. Pour into a 9x13 dish and chill until set. Serve cold.
**Tip was to Use pinapple instead of bananas
2 (0.3 ounce) packages sugar-free cherry flavored gelatin mix
2 cups boiling water
1 (16 ounce) can jellied cranberry sauce
1 (20 ounce) can crushed pineapple, drained
1/2 cup chopped pecans
1. Combine the gelatin and boiling water; stir until gelatin is dissolved. Mix in cranberry sauce and pineapple.
2. Transfer to glass serving dishes. Sprinkle with chopped nuts. Chill until set and serve.
**Tip was to use use cranberry gelatin and whole berry cranberry sauce. Omit pecans
Thursday, December 2, 2010
3 pounds baby back or pork spareribs
1/3 cup brown sugar
1 tablespoon dried minced onion flakes
1 tablespoon paprika
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt
1 teaspoon black pepper
4 ears of corn (optional)
aluminum foil (for the corn)
Use a 6-quart slow cooker. Put the ribs into the bottom of your cooker---you many need to use poultry scissors to cut the rack to get everything nestled properly. In a small mixing bowl, combine the brown sugar, onion flakes, and other seasonings. Rub this mixture all over the ribs inside the pot. Do not add water. Cover and cook on low for 6- 7 hours, or on high for 3-4.
If you’d like to cook your corn in the same pot, wrap each shucked cob individually in a length of foil. Put the foil-wrapped cobs directly on top of the ribs and cook together for the last 1-2 hours, or until the corn is bite-tender (I cooked my cobs the last 90 minutes with the ribs on high, then let everything sit on warm for another 2 hours).
I was impressed at how many ribs the kids ate. My girls are now 6 and 9, and they each packed away quite a bit of meat. The cayenne is noticeable, but wasn’t a deterrent to my little carnivores. The heat sneaks up--you don’t feel it at the front of your tongue, but in the very back. If you’ve got little ones with sensitive palates, you might want to omit the cayenne altogether. Adam was thrilled to have a “cave man” dinner of ribs and corn. My only complaint was with my family continuously licking their fingers—I put out napkins—but they sat unused. I’m glad Grandma wasn’t over!
Sunday, November 28, 2010
Friday, November 26, 2010
To melt chocolate: Place chopped chocolate in bowl. Microwave on high (power level 10) in 30 second intervals stirring in between
To soften cream cheese: Place cut up cream cheese in a microwave safe bowl. Microwave on high (power level 10) for 15 - 20 seconds
Soften Ice Cream: Remove top and liner (if any) of carton. Microwave in power level 10 in 10 second intervals checking inbetween.
Real Simple; October 2010
Spread a generous amount of cream cheese onto a round cracker. Starting at the bottom layer almond slices on top of the cream cheese for the scales. Add a pretzel stick for the stem and serve with thinly sliced celery pine needles.
Family Fun, October 2010
Family Fun October 2010
Family Fun October 2010:
Stick a self adhesive magnetic sheet to a piece of orange paper, then cut out a simple pumpkin shape. Cut a stem and facial features from a magnetic sheet that's been covered with black paper.
4 boneless pork chops, cut about 3/4 inch thick, trimmed
1 tb grill seasoning
1 tb olive oil
1 med yellow onion thinly sliced
1 box (12 oz) frozen winter squash, thawed
1 can (10.75 oz) condensed cream of celery soup
1 cup reduced-sodium mchicken broth
3/4 cup apple cider
1 tsp Dijon mustard
1 tsp dried thyme
1 large tart apple, peeled, seeded and sliced
Season chops with grill seasoning
Heat a large skillet over medium-high heat; when hot add the oil. Add chops and brown about 4 minutes per side. Transfer chops to plate
Add onions to skillet. Cook for 2 - 3 minutes or until they begin to soften, stirring often. Add the squash. Cover and cook for 3 - 8 minutes or until barely heated through, stirring occassionally.
Stir in the condensed soup, broth, cider and mustard. Add the thyme, rubbing it between your fingers as you add it to the pan. Return pork chops to pan and top with apples. Bring to a boil; reduce heat to low. Cover and cook for 10 minutes. Serve over rice.
1 4 lb Chicken whole
8 oz butter (1 stick) at room temp
1 head garlic, peeled and minced
1 tb sesame oil
2 tb chopped fresh chives
1 tb fresh thyme
zest of 3 lemons
zest of 1 orange
1 tsp coriander
1 1/2 tsp salt
1/2 tsp pepper
Rinse chicken and allow to air dry for 30 minutes
heat oven to 300
Place butter in a mixing bowl. Beat in garlic, oil, chives, thyme, zests, correander, salt and pepper
coat entire chicken with the butter mixture (including the cavity and under the skin)
Place the bird in a casserole or roasting pan and roast covered for 1 hour. Uncover pan and roast for 1 hour more or until the bird reaches an internal temperature of 165
Turn the oven up to 400 and continue roasting until chicken skin is golden brown, about 10 minutes
Remove chicken from oven and let rest on a wooden board for 10 minutes before carving
1 lb cod fillets, rinsed and patted dry
1 cup pecan halves
1 cup torn whole-wheat bread pieces
1/2 tsp salt
1/3 cup all purpose flour
2 eggs lightly beaten
Preheat oven to 400. Code wire baking rack with nonstick cooking spray and place on a baking sheet or in a shallow baking pan.
Cut fish into about 14 3" by 1" strips
Place pecans, bread pieces and salt in a food processor; pulse until fine. Place in small bowl.
Put flour and eggs in separate bowls
Lightly coat cod in flour
Dip in egg and roll in pecan mixture. Put fixh on rack; coat with cooking spray.
Bake for 10 - 12 minutes or until golden
Makes 14 strips
2 strips are 221 calories 13 g fat
Miss Brooks Loves Books! (And I don't) 4 - 8 years
City Dog, Country Frog 4 - 8 years
The Quiet Book (2 - 6 years)
Shark vs. Train (4 - 8 years)
For First Time Readers:
Fly Guy Meets Fly Girl! (5 - 7 years)
Benny and Penny in The Toy Breaker (5 - 7 Years)
Lola and Tiva: An Unlikely Friendship (5 - 7 Years)
Airplane Adventure (4 - 7 Years)
Clever Chapter Books
Clementine, Friend of the Week 7 - 10 years
Mouse and Mole: A winter wonderland 5 - 8 years
The Night Fairy 7 - 11 Years
Frankly, Frannie 7 - 10 years
Wednesday, November 3, 2010
Reading List for 0 - 3: http://www.ala.org/ala/mgrps/divs/alsc/compubs/booklists/homelib/home_library_0to3.pdf
Reading List for 4 - 7: http://www.ala.org/ala/mgrps/divs/alsc/compubs/booklists/homelib/home_library_4to7.pdf
A Bugs Life
The great mouse detective
Oliver and Company
Meet the Robinsons
The Fox and the Hound
The Sword in the Stone
Bedknobs and Broomsticks
The Hunchback of Notre Dame
The Emperors New Groove
My Neighbor Totoro
Micky Mouse Clubhouse Movies: Choo Choo Express, Great Clubhouse Hunt, etc.
The Muppet Movie
Tuesday, November 2, 2010
Would like to try it
1 14 oz can black beans, red beans or chick peas drained
1 medium onion quartered
1/2 cup rolled oats
1 Tbs chili powder
salt to taste
pepper to taste
1 Tb olive oil
Place beans, onion, oats, chili powder, slat, pepper and egg in a food processor and pulse until chunky but not purred. If it seems dry or isn't sticking together, add a little liquid a Tb at a time - you want moist but not wet mixture. Let rest in the fridge for a few minutes
With wet hands, shape into patties. Refrigerate 15 - 20 minutes
Heat a large skillet or griddle over med-high heat and add just enough oil to coat the bottom of the pan. When hot, add the patties and cook until nicely browned on one side, about 5 minutes; turn carefully and cook other side until firm and brown (about 5 minutes)
To dye seeds mix 1 cup water, 1 Tb white vinegar, and a few drops of food coloring in a bowl. Soak until they've reached desired color. Remove from dye with fork and let them dry on wax paper in direct sunlight.
Make a collage by gluing dyed seeds to poster board or cardstock. Have them sketch their design in pencil or use a blank coloring book page as a guide.
Draw various letter shapes on thin cardboard (use the plain side of a cereal box). Cut them out and have the kids glue pumpkin seeds on them. Glue a magnetic strip to the backs and hang on the refrigerator.
Using regular cdraft glue, decorate a 1" wide ribbon to make a seed bracelet with children. Cut to childs wrist size and create a clasp with self-adhesive velcro
Got idea from Parents Magazine October 2010
2 butternut squashes (about 2 lbs each) halved lengthwise and seeded
4 Tb butter
1 tsp coarse salt
3 - 5 fresh thyme sprigs
Preheat oven to 350. Lightly oil a large shallow baking pan. Place squash, cut side up, in pan. Place 1 Tb of butter in each squash half (in the cavity). Sprinkle with salt and top with Thyme sprigs (lay them on top). Bake 30 - 40 minutes or until tender. Remove from oven and let cool slightly.
Slice squash into individual servings or scoop out flesh from squash into a bowl (discard skin and thyme sprigs)
2 Tb each of smoked paprika, salt and onion powder
1 Tb each of cayenne pepper and ground cumin
2 Tsp each of dried thyme, dried oregano, black pepper and garlic powder
4 lbs chicken washed and dried
1 12 oz can of beer
In a small bowl mix together the 9 dry ingredients (extra can be stored in an airtight container for up to six months)
Preheat grill to medium high heat
Rub down chicken and its cavity with the vegetable oil. Season the chicken with rub mixture, remembering to season the cavity
Pour out 1/4 of the beer and sit the chicken on top of the beer can.
Place the chicken upright in the center of the hot grill and cover. Cook the chicken for 1 1/2 hours or until an instant read thermometer registers 165 F
Once cooked, cover loosely with foil and let rest 10 minutes before carving
Super, super good kabobs. We had them for date night and loved them!
1 cup dry red wine
1/2 cup olive oil
4 tsp Worcestershire sauce
4 tsp italian seasoning
1 Tbsp garlic powder
2 tsp seasoned salt
2 tsp pepper
1 tsp dried parsley flakes
1 beef top sirloin steak (1 1/2 lbs) cut into 1 inch cubes
8 cherry tomatoes
1 large red onion
1 medium green pepper
1 yellow squash
1 medium zucchini
Combine first 8 ingredients. Pour half the marinade into a large resealable plastic bag. Add the beef; seal bag and turn to coat.
Pour remaining marinade into another large resealable plastic bag; add tomatoes. Cut remaining veggies into 1 inch pieces and add to bag. Seal bag and turn to coat. Refrigerate beef and veggies for at least 2 hours.
Coat grill rack with cooking spray before starting the grill. Drain and discard marinade from beef. Drain veggies, reserving the marinade for basting. On 9 soaked wooden skewers, alternately thread beef and veggies.
Grill, covered, over med heat for 10 - 15 minutes or until meat reaches desired doneness, basting frequently with reserved marinade and turning occassionally.
Catholic Charities: Help dish up dinner to those less fortunate. cctwincities.org
Feed My Starving Children: Package up meals before Thanksgiving. fmsc.org
1 1/2 cups seeds
2 t. butter melted
lots of salt
Boil seeds 20 minutes in heavily salted water (cleans them off well and then gets salt taste inside the seed)
Let dry overnight on a cookie sheet
Mix seeds with butter and salt and roast at 270 degrees - 300 degrees about 30 minutes or until done. Stir every 5 - 10 minutes and watch them close
1 cup vanilla frosting
7 drops yellow food coloring
32 miniature peanut butter cups
1 package (11-1/2 ounces) fudge-striped cookies
32 pieces orange mini Chiclets gum
In a small shallow bowl, combine frosting and food coloring. Remove paper liners from peanut butter cups.
Holding the bottom of a peanut butter cup, dip top of cup in yellow frosting. Position over center hole on the bottom of cookie, forming the hatband and crown. Add a buckle of Chiclets gum. Repeat with remaining cups and cookies. Yield: 32 cookies.
Two keys - 1. freeze the peanut butter cups and cookies before you start working with them. 2. use a piping bag for the yellow iceing - it made so much easier!
used the small baking m&ms for the belt
found the tiny chicklets at a Micheals Craft Store
1/4 cup shortening
1/4 cup butter, softened
1 cup sugar
1 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract
2-2/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup sour cream
5 cups confectioners' sugar
3 to 4 tablespoons water
2-1/4 teaspoons light corn syrup
3/4 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract
Red, yellow, orange, green and brown gel food coloring
3-3/4-inch hand-shaped cookie cutter or scissors, pencil and a piece of cardboard for tracing a child's handprint
40 fudge-striped cookies
1/4 cup chocolate frosting
2 packages (5 ounces each) chocolate-covered cherries
20 pieces candy corn
Place 20 cookies on a flat surface, solid chocolate side down. With frosting attach a chocolate-covered cherry to the top of each base cookie. Position another cookie perpendicular to each base cookie; attach with frosting.
With a dab of frosting, attach one piece of candy corn to the front of each cherry for the head. Let stand until set. Yield: 20 servings.
Nutrition Facts: 1 serving (1 each) equals 157 calories, 7 g fat (4 g saturated fat), 1 mg cholesterol, 94 mg sodium, 22 g carbohydrate, 1 g fiber, 1 g protein.
Got Recipe from TOH Website
30 fresh strawberries
8 ounces white baking chocolate, chopped
1 teaspoon shortening
1/8 teaspoon almond extract
1/4 cup miniature semisweet chocolate chips
Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, melt white chocolate and shortening at 50% power; stir until smooth. Stir in extract.
Dip strawberries in chocolate mixture; place on a waxed paper-lined baking sheet, allowing excess chocolate to form the ghosts' tails. Immediately press chocolate chips into coating for eyes. Freeze for 5 minutes.
In a microwave-safe bowl, melt remaining chocolate chips; stir until smooth. Dip a toothpick into melted chocolate and draw a mouth on each face. Yield: 2-1/2 dozen.
Nutrition Facts: 1 strawberry equals 54 calories, 3 g fat (2 g saturated fat), 2 mg cholesterol, 8 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
1 to 2 cans (16 ounces each) chocolate frosting
Cupcakes of your choice
Green and black sprinkles
M&M's miniature baking bits
Candy coated licorice
Spread frosting over cupcakes. Lightly coat marshmallows with corn syrup. Roll sides of marshmallows in green sprinkles; dip tops in black. Carefully place a marshmallow in the center of each cupcake.
For eyes, attach baking bits to the face of each marshmallow with a small amount of frosting; pipe pupils using frosting. Attach licorice candies to sides of head for bolts. Pipe frosting onto faces for mouths and stitches as desired. Yield: Varied.
1 pound white candy coating, coarsely chopped
1 package (1 pound) Nutter Butter peanut butter cookies
Miniature semisweet chocolate chips
In a microwave-safe bowl, melt candy coating, stirring occasionally. Dip cookies into coating, covering completely. Place on waxed paper.
Brush ends with a pastry brush dipped in coating where fingers touched cookies. While coating is still warm, place two chips on each cookie for eyes. Let stand until set. Store in an airtight container. Yield: about 3 dozen.
Nutrition Facts: 1 serving (2 each) equals 254 calories, 12 g fat (8 g saturated fat), trace cholesterol, 93 mg sodium, 34 g carbohydrate, trace fiber, 2 g protein.
1 package (8 ounces) cream cheese, softened
1 can (10 ounces) chunk white chicken, drained
1/2 cup buffalo wing sauce
1/2 cup ranch salad dressing
2 cups (8 ounces) shredded Colby-Monterey Jack cheese
Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, buffalo wing sauce and ranch dressing. Sprinkle with cheese.
Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted. Serve warm with tortilla chips. Yield: about 2 cups.
Nutrition Facts: 1 serving (2 tablespoons) equals 156 calories, 13 g fat (7 g saturated fat), 38 mg cholesterol, 484 mg sodium, 2 g carbohydrate, trace fiber, 7 g protein.
1/2 cup vanilla frosting, divided
36 miniature semisweet chocolate chips
12 large marshmallows
1 drop each green, red and yellow food coloring, optional
1/4 cup flaked coconut
12 chocolate wafers
12 miniature peanut butter cups
12 milk chocolate kisses
For the face of each witch, place a dab of frosting on the bottom of three chocolate chips; press two for eyes and one for nose onto each marshmallow.
For hair, combine green food coloring and a drop of water in a small resealable plastic bag; add coconut and shake well. Spread a small amount of frosting on sides of marshmallows; press coconut hair into frosting. Place 3 tablespoons of frosting in a small heavy-duty resealable plastic bag; tint orange with red and yellow food coloring. Set aside.
For hats, spread some of the remaining frosting in the center of chocolate wafers; press peanut butter cups upside down into frosting. Lightly spread bottoms of chocolate kisses with frosting; place on peanut butter cups. Cut a small hole in the corner of pastry or plastic bag; insert a small star tip. Fill the bag with frosting and pipe stars around the base of each peanut butter cup. Secure a hat to each witch with a dab of frosting. Yield: 1 dozen.
Tuesday, October 26, 2010
Baking GALS (GALS stands for Give A Little Support) is a group of volunteer bakers from around the country who bake and ship homemade goodies to our heroic military men and women who are currently deployed in a war zone.
Sunday, October 17, 2010
A 750 ml bottle of wine (red zinfandel, pinot noir, or merlot)
1 lemon sliced (into rounds)
1 lime sliced
1 orange sliced
1/2 cup brandy
1/2 cup triple sec/Cointreau (or any orange liquor)
1/4 cup white sugar
Mix all ingredients in a pitcher or other seerving vessel and let sit over night. Yields about five 7-oz servings.
Holiday tip: Add seasonal ingredients to taste, such as whole cloves, a cinnamon stick, sliced lime, etc.
Monday, October 4, 2010
Saturday, October 2, 2010
2 Tb olive oil
2 Cups Chicken Broth
1/4 cup dried lentils, rinsed
1 can (16 oz) kidney beans, rinsed and drained
1 cup salsa
1 cup uncooked long grain rice
1 cup frozen corn
1 jar (2 oz) diced pimentos, drained
1 tsp chili powder
In a saucepan over medium heat, saute onion in oil until tender. Add broth and lentils; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer 20 - 25 minutes longer or until lentils and rice are tender. Yield: 12 servings
Great to go with Mexican! I doubled and had some left over, but doubling it wasn't too much
Wednesday, September 29, 2010
Homemade Cards and Pictures - It would be wonderful if you could make homemade cards and pictures to put in the bags to the children. This could help cheer up a lonely or sad child. Find out Our Contact Info in order to send them to us. Tell your teachers and groups to get more kids involved in this project. Print a Flyer to Get children, schools, clubs, etc to get involved.
As a Watch the Wild™ volunteer, you observe and report the "wild" in your community, from trees and plants to lakes and streams to weather and wildlife activity. In as little as ten minutes, your observations help us to understand how our eco-systems are changing and helps us to adapt for the future.
Tuesday, August 31, 2010
Arrange 7 or so jumbo size craft sticks in a rectangle and tape them together. Flip the rectangle over and have your child draw a picture on it with markers. When she is done remove the tape from the back, mix up the sticks and let her try putting the picture back together
Got from Family Fun Sept 2010
In a blender combine a peeled and pitted avocado with 1 cup milk and ice cubes, 2 Tb sugar, and 1/4 tsp vanilla and then blend until smooth. Makes 3 servings.
Got from Family Fun September 2010
They said that it is rich and creamy and that the tasters loved the flavor...
starfall.com (3 - 7)
kids.nationalgeographic.com (5 and up)
freerice.com (8 and up)
pbskids.org/island (3 - 6)
pbkids.org/lunchlab (4 and up)
activitytv.com (6 and up)
shidonni.com (3 and up)
exploratorium.edu/explore (8 and up)
wiglingtonandwenks.com (7 and up)
funbrain.com (6 and up)
kideos.com (3 and up)
nga.gov/kids/zone (7 and up)
thetoymaker.com (5 and up)
itwixie.com (8 and up)
Wednesday, August 25, 2010
Tuesday, August 24, 2010
1 broiler/fryer chicken cut up and skin removed (3 - 4 lbs)
2 garlic cloves
1 - 2 tsp dried oregano
1 tsp salt
1/2 tsp dried basil
1/4 tsp pepper
1 bay leaf
1 can (14.5 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 can (4 oz) mushroom stems and pieces, drained
1/4 cup white wine or water
Hot cooked pasta
place sliced onions in a 5 qt slow cooker. Add chicken seasonings, tomatoes, tomato sauce, mushrooms and wine/water. Cover and cook on low for 6 - 8 hours. Discard bay leaf. Serve chicken over pasta.
TOH Mom's best made easy
Good, but the bones in the chicken bug me
1/4 cup milk
1/2 tsp sugar
1/4 - 1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
2 slices day old wheat or white bread
2 tsp butter
mix first 5 ingredients together. Add bread one slice at a time and soak both sides
melt butter on griddle, toast bread til golden brown on both sides and cooked through
TOH Mom's best made easy - great french toast!
Sunday, August 15, 2010
Thursday, August 5, 2010
Friday, July 30, 2010
2 lbs beef top serloin steak, cut into strips
2 Tbs. olive oil
1 cup water
1 envelope beef stroganoff seasoning for the slow cooker (1.5 oz)
1 lb sliced baby portobello mushrooms
1 small onion, chopped
3 Tb butter
1/4 cup port wine or beef broth (I used a cab that I had on hand)
2 tsp ground mustard
1 tsp sugar
1.5 cups sour cream (12 oz)
hot cooked egg noodles
Brown meat in oil and then add water and seasoning mix, stirring to loosen browned bits from pan. Transfer meat and drippings to a slow cooker
In the same skillet saute mushrooms and onion in butter til tender. Combine wine, mustard and sugar and stir into mushroom mixture. Add to slow cooker; stir to combine
Cover and cook on low for 6 - 8 hours. Stir in sour cream and serve with noodles
Friday, July 23, 2010
A couple of bananas chopped up
1 container fresh strawberries chopped into chunks
1 cup semi sweet chocolate chips
1 cup white chocolate chips
1 cup milk chocolate chips
Put chocolate chips each into their own bowl or custard cup and microwave until melted. Dip fruit into chocolates to eat. Very fun with kids!
12 Vanilla Wafer Cookies
1/2 cup vanilla yogurt
1/2 cup Nuefchatel cream cheese, softened
1 tsp lemon juice
1 tsp honey
sliced kiwi, strawberries, or whole blueberries
place liners in mini cupcake pan. Put a wafer cookie, flat side up, in the bottom of each well.
Wisk together yogurt, cream cheese, lemon juice, and honey until smooth. Spoon heaping tablespoon on top of each cookie, then top the mixture with fruit.
Cover pan with plastic wrap, then placein freezer until the fruit bites are firm, about 1 - 1.5 hours. Remove tray from freezer 15 - 25 minutes before serving
Got idea from Family Fun, August 2010
Would need to find mini cupcake pan liners as well as neufchatel cream cheese - not sure what that cream cheese is
empty tray into blender and combine with 1 Tb honey, 1 cup vanilla nonfat yogurt, and 1/4 cup frozen orange juice concentrate and blend until smooth. Makes 2 1/2 cups.
Got from Family Fun August 2010
Fold a letter size sheet of paper in third lengthwise. Tape the seam closed. Fold the paper in half. Fold the ends in half the opposite direction so that the paper ends up accordion-folded into four equal section.
Create a face with markers and colored paper pieces attached with tacky glue. Slip your thumb and fingers into the two ends of the folded paper to bring your puppet to life!
Got from family fun August 2010
Go exploring in your backyard to find the perfect stone for a turtle shell. The stone should be about 2 inches wide and then for the legs use scissors to cut two wooden craft spoons in half. With tacky glue, attach those four peieces to a third craft spoon and then glue the rock on top of the craft spoons. Let the glue set and then decorate the turtle with acrylic paint and add a pair of googly eyes
Got idea from August 2010 family fun magazine
Turkey lunch meat wrapped around a pickle
Fiber One Cereal and Vanila Almond Breeze Soy Milk
Smoked Salmon on Wasa Crackers
Chocolate Vita Muffins
Shirataki Noodles and Laughing Cow
5 - 7 cooked chicken breasts chopped (I used 5)
One 16 oz box of medium shell pasta
1 - 1.5 cups frozen peas, thawed
2 - 3 celery stalks, chopped
1.5 - 2 cups grapes, sliced in half
1 bunch green onion chopped
1.5 - 2 cups mayo
1 cup sour cream
1/4 - 1/2 tsp dry mustard (I used 1/4 tsp but I think it could've used a little more zip)
1 cup sliced almonds
salt and pepper to taste
Mix everything together and chill. I mixed in 1 - 1.5 cups mayo at first but then mixed in more mayo after it had chilled. I mixed the mayo and sour cream and dry mustard together before mixing it with everything else
Wednesday, July 14, 2010
Make a tangy sweet spread by stirring together 2 Tb of mayonnaise, 1 Tb dijon style mustard and honey to taste.
Put spread on bun, top with burger, core and slice 1 additional green apple. Pile on top of the burger with crisp cooked bacon.
Better Homes and Gardens July 2010
Got info from Better Homes and Gardens July 2010
Basil Aioli: Mix chopped basil leaves and fresh lemon juice into mayonnaise. Serve with grilled shrimp, roasted potato wedges, or cut up raw veggies
Watermelon, Basil, and Feta Salad: Drizzle cut up watermelon with olive oil and sprinkle with crumbled Feta and torn basil leaves; season with salt and pepper
Pasta with Roasted Eggplant, Tomatoes, and Basil: Toss cherry tomatoes and diced eggplant with olive oil, salt, and pepper and roast at 400 degrees F. Toss with cooked penne and torn basil leaves; dollop with ricotta and drizzle with olive oil
Prosciutto Sandwich with basil and avocado: Drizzle split ciabatta with olive oil and fill with prosciutto, sliced avocado, and whole basil leaves
Real Simple: July 2010
Strawberry frozen yogurt: Freeze 2 cups fresh strawberries. Combine the berries with 6 oz nonfat french vanilla yogurt in a food processor, then blend until smooth.
Got from Family Fun June/July 2010
FareCompare.com: lists fare sales and ovvers fare alerts so you know when airlines drop prices. Also has an airline fee chart
Airfarewatchdog.com: Highlights the lowest fares from cities around the country
Kayak.com: scans numerous booking sites, from online travel agents to airlines, and lists the results for air, car and hotel. The site can compile an airfare search that includes fees such as those for checked bags
Bing.com/travel: Searches for flights and predicts whether the prices will go up or down
Hotels.com: sells discounted rooms at more than 70,000 properties
Travelzoo.com: bargain site that lists vacation deals
Smartertravel.com: bargain site that lists vacation deals
budgettravel.com: bargain site that lists vacation deals
Priceline.com: provide savings for anyone who is willing to book a room without knowing which hotel it's in
Hotwire.com: provide savings for anyone who is willing to book a room without knowing which hotel it's in
Got from Star Tribune, Summer 2010
1/3 cup diced onion
1 small clove garlic chipped
8 oz ground chicken
4 fresh sage leaves, chopped
1/3 cup grated apple
salt and pepper
Heat oil in a small pan and saute the onion and garlic for about 2 minutes. Allow the mixture to cool. Then in a large bowl mix together chicken, sage, apple, bread crumbs, and sauteed onion mixture. Season to taste and form into four burgers.
Grill burgers OR you can bake them in an oven by searing the burgers in a frying pan for 2 minutes on each side and then baking them in the oven at 400 for 10 minutes.
Got from Scholastic Parent & Child June/July 2010
1/8 tsp grated ginger
1 garlic clove crushed
1 Tb lime juice
1 Tb soy sauce
1 Tb honey
1 Tb peanut butter (creamy or chunky)
1/3 cup chunky peanut butter
1/3 cup coconut milk
1/3 cup water
1 Tb sweet chili sauce (or to taste)
1 Tsp soy sauce
1 Tsp lime juice
2 chicken breasts (about 1/4 lb each) cut into long strips
10 wooden skewers soaked in water for 30 minutes
In large bowl wisk together marinade ingredients
Put chicken in bowl and pour marinade over it. Let stand 10 minutes
Put sauce ingredients (except for lime juice) in a small pan and warm gently stirring constantly until everything has melted together. Bring to a simmer and cook 1 - 2 minutes, or until sauce thickens. Remove from heat and stir in lime juice. Set aside.
Thread chicken strips onto skewers and grill for about 5 minutes each side - or until chicken is cooked through.
Warm sauce and add an extra Tb of water if it has become too thick.
Got from Scholastic Parent & Child June/July 2010
Bursting Bags: Add 1 TB baking soda to a quart size zipper lock plastic bag. Add 1/2 cup vinegar to a snack-size zipper lock plastic bag and seal it. Place the small bag in the large one, seal the large bag, and put on your safty glasses (or sun glasses). Punch the vinegar bag inside the baking soda bag to break it open and shake the bags to mix the substances. Watch the bag puff up and then pop! When you mix vinegar and baking soda a gas is produced (carbon dioxide)
Fireworks Milk: Cover the bottom of a dinner plate with 2% milk. Allow the milk to settle. Add 1 drop each of red, blue, yellow, and green food coloring to the milk. Place a drop of liquid dish soap on the end of a cotton swab. Touch the milk with the soapy end of the swab and hold it there for 10 - 15 seconds. It will look like fireworks! Milk is made up mostly of water but it also contains vitamins, minerals, proteins, and fat. When you add soap, the weak chemical bonds are altered and the molecules of protein and fat bend, twist, roll and contort in all directions
Got from Scholastic Parent & Child June/July 2010
1 15 oz box raisin bran cereal
3 cups sugar
5 cups all purpose flour
2 tsp salt
1 cup vegetable oil
1 quart buttermilk
2 tsp vanilla extract
1 tsp cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
Preheat oven to 400
Mix try ingredients in large bowl. Stir in remaining ingredients. Mix well.
Fill mini-muffin tins 2/3 full. Bake 15 minutes
Got recipe from Scholastic Parent & Child June/July 2010
Seems like it makes A LOT of muffins though....and quite a bit of sugar and oil....
2 oz spiced rum
1 oz blue curacao
3 Tb cream of coconut
3 oz pineapple juice
1 1/2 tsp freshly squeezed lemon juice
Fill a tall glass with ice. Add all ingredients and stir
Garnish with pineapple wedge and a cherry on a little red pic spear
Got from people magazine
1/2 tsp salt
juice of 1 lime
1 medium tomato, seeded and chopped
3 Tbsp minced red onion
1 jalapeno pepper, seeded and minced
3 Tb chopped cilantro
mash avocado, salt and half lime juice until mixture is chunky
Mix in tomato, onion, jalapeno, and cilantro
Taste for seasoning and add lime juice or salt as needed
Got from People Magazine
1/3 cup red wine vinegar
5 Tbsp Worcestershire Sauce
2 Tb olive oil
2 Tb light brown sugar
2 tsp hot sauce
3 lbs boneless chicken breast or thigh meat, cut length wise into 1 inch wide strips
36 - 40 wooden skewers (6 inches in length)
Combine everything except chicken and skewers in large glass or stainless steel bowl. Wisk to combine. Add chicken and toss to cote. Cover and marinate in fridge for at least 45 minutes and up to 4 hours.
Heat oven to 425. Remove chicken from marinade (reserving marinade) and thread 1 piece onto each skewer. Arrange skewers on a foil lined baking sheet in a single layer. Heat reserved marinade and boil for 3 minutes. Let cool.
Back in middle of oven for 10 minutes. Flip dkewers and baste with remaining marinade (you don't have to use it all). Bake for about 5 more minutes until golden brown on both sides.
Got from People, June 21, 2010
1/4 seedless watermelon
Make about 20 melon balls from each fruit. Thread five on a plastic straw, alternating colors. Repeat with remaining melon. Serve to kids 4 and over. Makes 12
Got recipe from Parents, July 2010
Sunday, July 11, 2010
8 oz cream cheese
1/2 cup sour cream
1/3 cup milk
1 Tb mayonnaise
1/2 tsp worcestershire sauce
8 oz fully cooked kielbasa, finely chopped
1/2 cup sliced green onions, divided
1/4 cup parmesan cheese, grated
Assorted crackers or raw veggies
In a microwave safe bowl, heat cream cheese uncovered on high for 1 minute. Stir in sour cream, milk, mayonnaise, and worcestershire sauce. Add kielbasa, 1/4 cup of onios and parmesan cheese; mix well
Microwave, uncovered, on high for 3 - 4 minutes or until heated through, stirring once. Sprinkle with remaining onions. Serve with crackers or veggies. Store in refrigerator
Got from Taste of Home family collection cookbook
8 oz cream cheese softened
1 cup sour cream
5 green onions, thinly sliced
4 medium tomatoes, chopped
1 large green pepper, chopped
1 jar (16 oz) taco sauce
2 cups shreddee cheddar cheese
1 lb bacon, cooked and crumbled
Tortilla or taco chips
Beat cream cheese and sour cream together. Spread in an ungreased 13 X 9 X 2 inch pan or on a 12 inch pie plate. Combine onions, tomatoes and green pepper, sprinkle over cream cheese layer. Pour taco sauce over the veggies. Sprinkle with cheddar cheese. Refrigerate. Just before serving, sprinkle with bacon. Serve with tortilla or taco chips.
Got recipe from family collection cookbook from taste of home
8 oz cream cheese, softened
1 tsp italian seasoning
1/4 tsp garlic powder
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1/2 cup pizza sauce
1/2 cup finely chopped green pepper
1/2 cup finely chopped sweet red pepper
1/2 cup chopped pepperoni
tortilla chips or breadsticks
combine cream cheese, italian seasoning and garlic powder. Spread on the bottom of a greased 9 inch pie plate
combine cheese, sprinkle half over the cream cheese layter. Top with pizza sauce, peppers, and pepperoni.
Sprinkle with the remaining cheeses. Bake at 350 for 20 minutes. Serve warm. Yield 3 1/2 cups.
Great one to make ahead and bake when needed.
got recipe from Taste of Home Family Collection Cookbook
Thursday, June 10, 2010
1/2-3/4 jar of Poppyseed Marie's dressing (it's in the produce area - I think only at Cub though - hubby couldn't find it at Festival, and my mother-in-law couldn't find it at Rainbow)
1/2 bag of salted sunflower seeds - or more if you want
1/2 bag crasins - or more if you want
this is a great recipe because you can really just add as much as you want of each item - the only issue would be if you added too much dressing - it would be too soupy and soggy, so if you're gonna make it the night before serving it, i would put in just enough to get the flavor and add more right before serving. and up the amounts if you use more than one bag of coleslaw of course.
Received Recipe from Sarah Ryan
Broccoli Cole Slaw + Garbanzo Beans + Fat-Free Italian Dressing = Easy-Beany Italian Slaw
PER SERVING (1 cup, 1/5th of "recipe"): 105 calories, 1g fat, 395mg sodium, 19g carbs, 6.5g fiber, 4g sugars, 5.5g protein -- POINTS® value 1*
Need a SUPER-SIMPLE side salad? Just combine a 12-oz. bag of broccoli slaw with a 15.5-oz. can's worth of drained, rinsed garbanzo beans (a.k.a. chickpeas). Add 1/3 cup of dressing and stir to coat. Cover and refrigerate for at least 30 minutes, and you're done. No need to purchase soggy slaw at a deli counter, empty it into a bowl, and pass it off as homemade...
Acceptable Intruders: Turkey pepperoni, crumbled fat-free feta cheese, chopped artichoke hearts, and assorted herbs!
Wednesday, June 9, 2010
1 can frozen Lemonade Concentrate
7 cups strong brewed Black Tea (3-4 bags)
Fifth of Bourbon Whiskey
2 liter of Sprite (Can also use 7Up, Ginger Ale, or Sierra Mist…gag)
1. Boil water and steep tea until strong (about 20 minutes)
2. In a freezer safe, sealable bowl, mix tea, all the juices (DO NOT ADD WATER), and bourbon whiskey.
3. Freeze overnight.
4. Before serving, mash it up a bit to get desired slush-like consistency.
5. Scoop desired amount of slush into glasses, and top off with Sprite.
The bourbon can be completely substituted for RUM.
Sunday, June 6, 2010
3 Tb olive oil
1 Tb Kosher Salt
3/4 tsp black pepper
Heat oven to 425
Remove turkey giblets. Rince the turkey inside and out under cool running water, then pat dry with paper towels.
Place the turkey on a wire rack in a metal roasting pan. Spread the oil evenly over the turkey and season with the salt and pepper. Roast the turkey until golden brown, about 45 minutes. Add about 1 cup water to the pan and cover the turkey loosely with a large sheet of foil.
Reduce heat to 375.
Continue to roast until a thermometer inserted in a thigh registers to 180 degrees F, about 1 3/4 hours more depending on the size of the turkey.
Leave the foil in place and let the turkey rest for at least 30 minutes before carving (if making gravy, reserve the pan drippings)
Can't Go Wrong Gravy
1 1/2 - 2 cups pan drippings from turkey
2 Tb unsalted butter
4 Tb all purpose flour
1/2 - 3/4 cup low sodium chicken broth
Using a spoon remove and discard the fat from the surface of the pan drippings. In a skillet, over low heat, melt the butter. Stirring constantly, sprinkle the flour over the butter. Cook, still stirring, until the mixture becomes a smooth paste about 3 minutes.
Still stirring constantly, slowly add the pan drippings, 1/2 cup at a time and wait until the mixture is smooth before adding more
Add 1/2 cup of the broth and stir until smooth. For a thinner consistency, add more broth, a few tB at a time.
Carrot Cupcakes: Bake as directed except add 1 1/2 cups grated carrots, 1 tsp ground cinnamon and 1/2 tsp ginger to the batter
Buy devils food cake mix:
Coconut Chocolate Cupcakes:Bake as directed except add 1 tsp coconut extract and 1 cup lightly toasted sweetened shredded coconut to the batter (to toast coconut, scatter it on a baking sheet and toast in a 350 degree oven until golden , 3 - 5 minutes. Watch carefully; it goes from toasted to scorched in seconds)
Chocolate Amaretto Cupcakes: Bake as directed except substitute 1/4 cup amaretto for 1/4 cup of the water in package directions and add 1/2 tsp almond extract to the batter.
Peanut Butter Chocolate Cupcakes: Use peanut butter (preferably chunky) in place of the oil in the package directions
Espresso Cupcakes: Substitute 1/4 cup Kahlua for 1/4 cup of the water in the package directions and add 1 Tb instant espresso powder to the batter
Got idea from Real Simple Celebrations Book
Wednesday, June 2, 2010
2 Tb worcestershire sauce
1 1/2 tsp seasoned salt
3/4 tsp garlic powder
1/2 tsp onion powder
3 cups corn chex
3 cups rice chex
3 cups wheat chex
1 cup mixed nuts
1 cup pretzels
1 cup garlic flavor bite size bagel chips or regular size bagel chips broken into 1 inch pieces
Heat oven to 250 degrees. Melt margarine in large roasting pan in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool and store in airtight container
12 cups snack
6 oz semi sweet chocolate chips (1 cup)
1/2 cup peanut butter
1/4 cup stick butter
1 tsp vanilla
1 1/2 cup powdered sugar
microwave chocolate chips, peanut butter and butter in 1 qt bowl for 1 minute on high. Stir. Microve 30 seconds longer or until mixture can be stirred smooth
Stir in vanilla
Pour chocolate mixture over cereal in bowl, stirring until evenly coated. Pour into large plastic food storage bag; add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
1 can sliced water chestnuts
1 rib chopped celery
2 tsp sugar
4 slices bacon, cooked and crumbled
1 10 oz box frozen peas thawed
3 green onions finely chopped
1 Cup mayo
2 oz grated cheese
shred lettuce into 9 X 9 inch pan. Spread the thawed peas then water chestnuts, green onions, and celery. Frost with mayo. Sprinkle with sugar, then put grated cheese. Top with bacon.
Refrigerate b4 serving
6 strips bacon, crisply fried
1/4 cup raisins
1/2 small red onion, thinly sliced
1/2 cup roasted sunflower seeds
1/2 cup mayo
1/4 cup sugar
1 Tb vinegar
Chop broccoli, add onion, bacon, sunflower seeds and raisins. Combine dressing ingredients until sugar is dissolved. Add to veggies and toss.
2 8 oz packages of softened cream cheese
1/4 cup chopped black olives
1/2 cup chopped green onions
1/2 cup chopped red pepper
1/2 cup chopped green pepper
1 Tb dry ranch mix
Let tortillas get to room temperature
Combine all ingredients and spread a think layer of cream chees mixture on each tortilla
Tightly roll up tortilla
Wrap in plastic wrap and refrigerate for at least 3 hours or over night.
To serve, cut into 3/4" diagonal slices
2 cans (10 oz) rotel diced tomatoes and green chilies drained
32 oz (2 lbs)processed cheese spread, cut up
1/4 cup salsa
Add tomatoes and chilies, cover and cook 2 minutes
Stir in cheese and salsa
Cook until melted
Wash jars and lids in hot soapy water
Boil jars in water for 20 seconds, put upside down on a dish cloth after boiling
Put lids in pan and cover with boiling water from a tea kettle
Add 1 pkg sure jell and 1 tsp butter to mashed strawberries
Bring strawberries to a rolling boil that doesn't stop when stirred on high heat. Mix constantly while doing this!
Add 7 cups of sugar that has been pre measured. Keep burner on high. Mix strawberries and sugar constantly! When they are at ROLLING BOIL start the timer for one minute
After one minute take off of burner and lightly skim foam off top
Using ladel, scoop strawberry jam into jars with a funnel, until 1/4 inch from top of jar. Wipe rim with cloth
Using magnet, get lid from water bath and place on top of jar. Screw on top
Let sit for 20 minutes until lid has "popped"
1 pint strawberries = 2/3 cup pureed berries
Two 3 oz pkgs black raspberry jello
8 oz sour cream
1 can wilderness blueberries
Dissolve Jello mix w/two cups boiling water. Mix in other ingredients. Chill overnight.
Yummy Jello Dish
1 Tb butter
1 cup whipping cream
1/4 cup freshly grated parmesan cheese
Saute garlic in butter in small skillet about one minute over medium heat. Be careful not to burn the butter, it should not turn brown.
Add cream and cheese, stir constantly until it just barely begins to bubble around the edges.
Pour over hot pasta, sprinkle with snipped parsley
So delicious and easy!! My FACS kids made this :-)
Tuesday, June 1, 2010
Too Much Happiness - reminders that ordinary people are fragile and complex
The Selected Works of T.S. Spivet - funny
The Summer We Read Gatsby - oddball family story
Walks with Men - 112 page novella explores a troubled May - December romance
Red Hook Road - Provides a great cry
Beautiful Maria of my Soul - A smart grown up romance
This is Where We Live
The Particular Sadness of Lemon Cake
How Did you Get this Number - Funny collection of essays about a woman who travels around the world
Creamy Potato Salad with Bacon
3 lbs small red new potatoes (about 24)
8 slices bacon
1/2 cup mayo
1/4 cup sour cream
3 Tb white wine vinegar
4 stalks celery, thinly sliced
1/2 cup chopped fresh flat leaf parsley
1/4 cup chopped fresh tarragon
Place potatoes in large pot. Add enough cold water to cover and bring to a boil. Add 1 tsp salt, reduce heat, and simmer until tender, 15 - 8 minutes. Drain and run under cold water to cool. Cut into quarters.
Meanwhile, cook bacon in large skilled until crisp. break into pieces.
Wick mayo, sour cream, vinegar, 3/4 tsp salt, and 1/2 tsp pepper. Add potatoes and celery, toss to coat. Fold in parsley and tarragon and bacon before serving.
Babyback Ribs: plan on 1 lb per person. Cook by precooking at 275, tightly covered with foil, for 2 - 2 1/2 hours and then grill 4 -5 minutes over medium high heat. Sweet, juicy meat. Select racks that are 2 lbs or less for the most tender meat.
Beef Back Ribs: plan on 1 1/2 lbs per person. These have little meat but what is there is very flavorful. Grill covered over indirect low heat until tender, 4 - 5 hours.
Country Style Ribs: Look more like chops - usually sold individually sometimes boneless. Plan on 1 rib (1/2 lb per person). Precook for 2 1/2 to 3 hours then grill over medium high heat for 4 - 5 minutes.
Spareribs: plan on 1 1/2 lbs per person. Trim excess fat and precook for 2 1/2 - 3 hours. Then grill over medium high heat for 4 -5 minutes
Heat oven to 275. Make a rub of 1 Tb chili powder, 1 Tb ground coffee, 1 tsp ground cumin, 2 Tb brown sugar, 1/2 tsp cayenne pepper, 2 tsp salt, 1 tsp black pepper.
Place 6 lbs spare ribs (2 racks) trimmed of excess fat on a large rimmed baking sheet. Rub the ribs with the spice mixture and tightly cover the baking sheet with foil. Bake until tender and meat easily pulls away from bone (2 1/2 to 3 hours)
Meanwhile make a sauce of 3/4 cup ketsup, 1/3 cup apple cider vinegar, 1/4 cup molasses, 2 Tb tomato paste, 2 Tb brown sugar, 1/4 tsp cayenne pepper, and 1/2 tsp black pepper. Simmer, stirring occasionally, until slightly thickened, 8 - 10 minutes. Transfer 1/2 cup of the sauce to a small bowl for serving.
Heat grill to medium high. Grill ribs basting with remaining sauce and turning occasionally until just beginning to char, 4 - 5 minutes. Serve with reserved sauce.
Serve with 1/2 pound Manchego cheese sliced, 1/4 pound thinly sliced serrano ham or prociutto, 1/2 cup mixed olives, and 1/2 small loaf country bread for a romantic picnic.
3 Tb olive oil
4 - 6 oz boneless, skinless chicken breasts
1 Tb paprika
2 Teaspoons cumin
kosher salt and black pepper
3/4 cup couscous
3/4 pound cherry or grape tomatoes, quartered
1/4 pound snap peas, thinly sliced crosswise (1 cup)
1/2 cup torn fresh basil
1/2 teaspoon grated lemon zest
2 Tb fresh lemon juice
heat 1 Tb of oil in large skillet over medium heat. Season chicken with paprika, cumin, 1/2 tsp salt, and 1/4 tsp pepper and cook until browned and cooked through, 6 - 7 minutes per side
Meanwhile, place the couscous in a large bowl. Add 1 cup hot tap water, cover and let sit for 5 minutes. Fluff with fork. Add tomatoes, peas, basil, zest, juice, 2 Tb of oil, 1/2 tsp salt, and 1/4 tsp pepper and toss to combine.
Slice chicken and serve with couscous
Tuesday, May 25, 2010
1 medium green pepper
4 oz ham, cut in strips
1 Tb vegetable oil
1 large onion, copped (1 cup)
3 cloves garlic, minced
2 15 oz cans cannelli beans
2 Tb yellow mustard
2 Tb cider vinegar
2 Tb pure maple syrup
1 Tb worcestershire sauce
optional crushed red pepper and oregano leaves
Slice two rings from sweet pepper; wrap and refrigerate. Chop remaining pepper; set aside. In skillet, cook ham in hot oil over medium-high heat until browned; remove from skillet. Add onion and garlic to skillet. Cook and stir 3 to 4 minutes or until tender.
In a 1 1/2 quart casserole dish combine beans, ham, onion and garlic mixture, chopped sweet pepper, mustard, vinegar, maple syrup, worcestershire sauce, and crushed red pepper to taste. Cover and refrigerate overnight (up to 24 hours)
Stir 2 Tb water into bean mixture. Reheat over medium heat for 5 - 7 minutes or until heated through, and adding the pepper rings for the last 2 minutes of cooking. Sprinkle with fresh oregano.
Makes 6 - 8 servings
1 cup fresh blueberries
1 small cucumber, sliced
1/4 cup chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped
2 Tb lime juice
2 Tb olive oil
1 Tb honey
1/2 tsp ground cumin
Cook corn and cut corn from cobs.
Combine corn, blueberries, cucumber, onion, cilantro, and jalapeno.
For dressing combine lime juice, oil, honey, cumin and 1/2 tsp salt. Shake well to combine. Add to salad and toss. Cover and refrigerate over night (up to 24 hours) Makes 6 - 8 servings
Got recipe from BHAG June 2010
Got recipe from BHAG June 2010
1/2 tsp kosher salt
1 7 - 8 oz carton sour cream or creme fraiche
2 hearts of romaine lettuce
1 cup corn
4 oz green beans, trimmed and cut into 2 inch lengths
1 cup cherry tomatoes, halved
1 cucumber, seeded and chopped
1/2 cup finely chopped fresh chives
1 avocado, cut into chunks
6 slices bacon, crisp cooked and chopped
peel garlic, split lengthwise and cop garlic with generous sprinkling of kosher salt. Rub garlic and salt together with flat side of blade to work it into a fine paste. Transfer to small bowl and squeeze lemon over garlic catching seeds. Stir in an additional sprinkling of salt and allow to stand for 10 - 15 minutes. Wick in sour cream or creme fraiche and season with salt and pepper. Refrigerate for 1 hour.
Combine coren, beans, tomatoes, and cucumber. Sprinkle with salt, pepper, and half the chives. Ad 2 - 3 spoonfuls of dressing and toss gently. sample to make sure you have the right amount of dressing.
Add lettuce and sprinkle with salt, pepper, and most of remaining chives. Add additionle drizzle of dressing. Just before serving add avocado and bacon.
Makes 8 servings
Got recipe from BHAG June 2010
10 mini Twix bars
1 2 layer size chocolate cake mix
1/4 cup vegetable oil
1/4 cup water
2 cups chocolate ice cream
2/3 cup marshmallow creme
Unwrap twix and place in plastic bag. Seal and freeze 2 hours
Meanwhile, preheat oven to 350. Mix cake mix, eggs, oil and water. Beat with mixer until combined. Drop dough by well rounded teaspoons onto ungreased cookie sheets. Bake about 10 minutes or until tops are set. Cool 1 min on cookie sheet and remove and cool completely on rack.
Spoon ice cream into large bowl. Let stand 10 min to slightly soften. Meanwhile using flat side of meat mallet or rolling pin crush frozen twix bars. Stir into ice cream. Return to freezer until ready to use.
Spread marshmallow creme on flat sides of half of the cookies. place creme sides up on a shallow baking pan.
Using a small ice cream scoop, place some ice cream mixture onto flat sides of remaining cookies. Place on same baking pan ice cream side up. Loosely cover and freeze for 2 hours until firm.
Gently sandwich cookies together. Serve immediately or wrap each in plastic wrap and freeze in freezer container for up to 1 month.
Make about 14 sandwiches
6 cups packaged coleslaw mix
1 cup fresh sugar snap peas, trimmed and thinly sliced lengthwise
1/2 cup coarsely shredded, peeled jicama
1/4 cup thinly sliced green onions
1/4 cup sliced almonds, toasted
toss cabbage, peas, jicama and onions with dressing and cover and chill for 30 - 60 minutes.
Just before serving sprinkle with toasted almonds and cilantro
Peanut Butter Dressing:
1/3 cup peanut butter
1 tsp curry powder
1/2 tsp each salt, garlic powder and ground ginger
Gradually wisk in 1/3 cup water, 2 Tbsp lemon juice, and 2 Tbsp olive oil until smooth
Serves 6 - 8
1 Tbs. sugar
1 tsp ground cinnamon
1 1.75 quart container vanilla ice cream
1 cup shredded sweetened coconut, toasted
2 cups cornflakes, coarsely crushed
Preheat oven to 350. Slice cookie dough 1/4 inch thick and arrange slices 2" apart on ungreased cookie sheets. In small bowl combine sugar and cinnamon. Generously sprinkle over dough slices. Bake for 9 - 11 minutes or until lightly browned. Cool 1 minute on cookie sheet. Remonve cookies and cool completely on wire racks.
Spoon ice cream into large bowl. Let stand 10 minutes to soften slightly. Stir in coconut. Using an ice cream scoop, place some ice cream mixture onto flat sides of half of the cookies. Top with remaining cookies and press together gently. Place cornflakes in shallow dish; roll edges of sandwiches in cornflakes to coat ice cream. Immediately wrap each sandwich in plastic wrap and freeze 2 hours or until firm, or up to 1 month. Let stand 10 min at room temp before serving to soften slightly
Got recipe from BHAG June 2010
4 tbs grenadine
4 tbs orange juice
3 scoops orange sherbet
Blend together all four ingredients and pour into ice filled glasses.
To make alcohol version add 1/2 cup white rum
Makes 4 servings
Got recipe from Better Homes and Gardens June 2010
Monday, May 24, 2010
3/4 cup chopped onion
1 1/2 tsp chili powder
3/4 tsp ground cumin
2 15 oz cans pinto beans, rinsed and drained
1 4 oz cans diced green chile peppers
1 1/2 cups sour cream
3 Tb. flour
1/2 tsp garlic powder
12 6" corn tortillas
2 10 oz cans enchilada sauce
1 cup shredded cheddar cheese
lightly grease 9 X 13 baking pan
Preheat oven to 350 degrees
cook beef and onion. Stir in chili powder and cumin into meat mixture. Stir pinto beans and undrained chile peppers into meat
In a small bowl stire together sour cream, flour, garlic powder
Place half of the tortillas in the prepared baking dish, cutting to fit and overlapping as necessary. Top with half of the meat mixture, half of the enchilada sauce, and half of the sour cream mixture. Repeat layers once more
Bake, covered, 35 minutes or until heated through. Uncover and sprinkle with cheese. Bake uncovered about 5 minutes more or until cheese is melted.
Got recipe from Better Homes and Gardens 9 X 13 The Pan That Can book
Tuesday, May 18, 2010
16 stalks asparagus trimmed
8 small carrots, halved lengthwise
1/2 tsp Mrs. Dash garlic-herb-salt free seasoning
4 thin orange slices, halved
1 roll parchment paper
1 Tb. olive oil
1/8 tsp salt
1. Preheat oven to 400 degrees. Cut four 12" squares of parchment and fold in half. For each packet put 4 asparagus, 4 carrots, and one filet on one side of the crease. Sprinkle with olive oil and seasoning.
2. Top with orange slices. Then fold paper over fish and vegetables. Make two or three 1" folds on the short ends and then repeat on the long side to enclose. Arrange on a large baking sheet.
3. Bake for about 12 minutes. Check for doneness by unrolling a flap of paper (fish should flake easily and veggies should be crisp tender)
4. Using scissors, carefully cut through the top of each pack, pulling paper away to expose the fish and veggies. Serve w/brown rice
From Parents Magazine, May 2010
1 lb frozen bread dough, thawed (wheat or white)
1/4 cup sesame seeds
1/4 cup cinnamon sugar
1/4 cup grated parmesan cheese
1. Place bread dough on a floured cutting board and ask your child to roll it into a rectangle. You want it to be about 12" by 10". Slice the dough lengthwise into 12 strips with a pizza cutter.
2. Help your child make each dough strip into a loop and then fold back into a pretzel shape. Transfer to a lined cookie sheet; cover and allow to rise for 20 minutes.
3. Heat oven to 400 degrees. Wisk egg and 1 Tb. water. Have your child brush pretzels with egg mixture and top with seeds, sugar, or cheese. Bake 15 minutes or until browned.
Makes 12 (108 calories each)
Got from Parent's Magazine, May 2010
Monday, May 17, 2010
1 1/2 bags romaine lettuce
1 1/2 cans mandarin oranges drained (14 oz cans)
2/3 sliced cucumbers (left in "round" slices)
1/2 cup coarsely chopped pecans (either toasted, or I bought one of those bags of nuts in the veggie section of the grocery store that are made specifically for salads)
1/2 cup evaporated milk (I used the "fat free" one)
4 Tb. sugar
2 Tb. red wine vinegar
1/4 tsp pepper
In a bowl, combine the romaine, oranges, cucumber and pecans. In a jar with a tight-fitting lid, combine the milk, sugar, vinegar and pepper; shake well. Pour over salad and toss to coat (Yield: 8 servings)
Recipe from Taste of Home 2006 recipe card collection
Saturday, May 8, 2010
12 oz spaghetti
1 lb ground beef
1 cup chopped onion
1 cup chopped g. pepper
1 28 oz can diced tomatoes, undrained
1 4 oz can drained sliced mushrooms
1 small can olives, drained
1 1/2 tsp dried oregano
2 cups cheddar
1 10 3/4 oz can condensed cream of mushroom
1/4 cup water
1/4 cup parm cheese
grease 9 X 13 pan. Preheat oven to 350. Cook spaghetti, drain.
cook ground beef, onion and pepper until cooked through. Stir in undrained tomatoes, mushrooms, olives and oregano . Bring to boiling, reduce heat. Simmer for 10 min.
Spread half of the spaghetti in prepared dish. Top with half meat mixture and half cheddar cheese. Repeat layers once more.
In medium bowl combine soup and water, spread over layers in baking dish. Sprinkle with parm cheese and bak uncovered about 30 minutes or until heated through.
Thursday, April 22, 2010
1 large onion, chopped
1 28 oz jar prego
1 box med. shell pasta
1 pkg (2 c) shredded cheddar cheese
Add in green pepper, red pepper, garlic, etc as you see fit
Brown hamburger and onion. Cook box of pasta. Add spaghetti sauce to ground beef and onion. Mix Pasta and ground beef together. Pour into casserole dish. Let Cool. Top with cheddar cheese.
Thaw and bake at 350 degrees for 30 minutes.
Sunday, March 7, 2010
2 oz vodka
4 oz tomato juice
2 tsp Worcestershire sauce
2 tsp horseradish
1/4 tsp Old Bay Seasoning
pinch ground black pepper
1/2 tsp Dijon mustard
4 shakes Tabasco
Squeeze of lemon and lime
Put ice in a shaker with tomato juice, lemon juice, black pepper, vodka, dijon mustard, horseradish, worcestershire and tabasco.
Shake 6 - 8 times
Rim a child old fashioned glass with old bay seasoning
Strain cocktail into glass
People Magazine March 15, 2010
Monday, February 15, 2010
Got idea from Family Fun, March 2010
Mix 3/4 cup potting soil and 2 Tb. of grass seed in a bowl. Add water to moisten the mixture, then set it aside. Cut away a three cup section of an egg carton, then trim the section along the longer edges so that your grassapillar will look the same from both sides. With a permanent marker draw a face on the end. Gently spoon the seed mixture into the cups. Set creation into a dish ina brightly lit spot and keep the soil moist. The grass should sprout in about a week.
Got idea from: Family Fun, March 2010
Saturday, February 6, 2010
Check these out of the library!
The Crooked Apple Tree
Llama, Llama Misses Mama
The Napping House
Jump, Frog, Jump!
All in One Place
Go Away Big Green Monster
The Relatives Came
The Hello, Goodbye Window
Mouse Count, Mouse Paint
From Head to Toe
The Very Hungry Caterpillar
The LIttle Mouse
The Red Ripe Strawberry
The Big Hungry Bear
Mr. Grumpy's Outing
Caps for Sale
Love You Forever
Even Firefighters Hug Their Moms
I Love You Stinky Face
The Kissing Hand