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.