tag:blogger.com,1999:blog-47619977811100803572024-03-13T12:08:17.587-06:00Blogger BuffetMoms helping moms♥Shallyhttp://www.blogger.com/profile/09887476132578228213noreply@blogger.comBlogger195125tag:blogger.com,1999:blog-4761997781110080357.post-21697887620609007122011-06-09T17:40:00.002-06:002011-06-09T17:56:20.345-06:00Easiest, Slow-simmered Spaghetti Sauce1 lb. ground turkey<br />olive oil<br />3 cloves garlic, finely minced<br />1 med onion, minced<br />2 carrots, peeled and finely processed<br />3 tsp italian seasoning<br />1 tsp beef bullion<br />3 14.5oz cans tomatoes, process them down to crushed<br />1 6oz can tomato paste<br />1 8oz can tomato sauce<br /><br />In a large, oven proof pot with a lid, brown ground turkey, then remove to a plate. Saute onion, seasoning, and garlic in olive oil. Add all the rest of the ingredients to onions and garlic. Stir together, then cover with the lid. Put in the oven at 300 degrees for 3-6 hours, or whenever you are ready to eat. The longer it cooks, the better it is! This way you don't get your kitchen all splattery!!Nikkihttp://www.blogger.com/profile/13493287355742222771noreply@blogger.com7tag:blogger.com,1999:blog-4761997781110080357.post-61494663908744587172010-12-22T10:48:00.000-07:002010-12-22T10:48:19.197-07:00Caramel Thumbprints<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_tf4_ULKija0/TRI4cUMUksI/AAAAAAAABV8/HcOHmAg3KdA/s1600/IMG_0931.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" n4="true" src="http://4.bp.blogspot.com/_tf4_ULKija0/TRI4cUMUksI/AAAAAAAABV8/HcOHmAg3KdA/s400/IMG_0931.JPG" width="400" /></a></div><div style="text-align: center;">One of my favorite cookies! </div><div style="text-align: center;">I can't hardly part with them to give them as part of the Christmas Gift Tray!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><strong><span style="font-size: large;">Caramel Thumbprints</span></strong></div><div style="text-align: center;"><span style="color: red; font-size: x-small;"><a href="http://familyfun.go.com/recipes/caramel-thumbprints-953285/">from Family Fun Magazine</a></span></div><br />
<br />
<div style="text-align: center;">1 1/2 cups flour </div><div style="text-align: center;">1/2 cup cocoa powder </div><div style="text-align: center;">1/4 teaspoon salt </div><div style="text-align: center;">1/4 teaspoon baking powder </div><div style="text-align: center;">1/2 cup unsalted butter, softened </div><div style="text-align: center;">2/3 cup brown sugar, packed </div><div style="text-align: center;">1 large egg, separated </div><div style="text-align: center;">3 tablespoons milk </div><div style="text-align: center;">1 teaspoon vanilla extract </div><div style="text-align: center;">1 cup finely chopped pecans </div><div style="text-align: center;">26 chocolate-covered caramel candies, such as Dove or Rolo </div><br />
In a medium bowl, sift together the flour, cocoa powder, salt, and baking powder and set aside. <br />
Using an electric mixer set on medium-high speed, cream the butter and sugar until fluffy, about 3 minutes. Add the egg yolk, milk, and vanilla and mix until blended, about 1 minute. Add the flour mixture in two batches and beat until combined, about 1 minute. Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes.<br />
Heat the oven to 350º. Line a cookie sheet with parchment paper. In a medium bowl, beat the egg white with a fork. Set aside about 1/4 cup of the pecans; put the rest on a plate. Roll 1 tablespoon of the dough into a ball, coat it with egg white, and roll it in the nuts. Repeat with the remaining dough. Put the cookies on the sheet, leaving about 3 inches between them. With your thumb, make an indentation in the center of each cookie, then reshape the outside edges, if they crack.<br />
<div style="text-align: center;">Bake the cookies for 10 minutes, then take them from the oven and gently press a caramel candy into each cookie. Bake until the chocolate and caramel soften, about 4 minutes. Grease the tines of a fork with butter and press on each candy to flatten it slightly. Sprinkle on the reserved nuts, then cool the cookies on a rack.</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4761997781110080357.post-76276916607255982882010-12-21T15:21:00.001-07:002010-12-21T15:22:29.098-07:00Holiday Candy Wreaths<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_tf4_ULKija0/TREn7I_cHWI/AAAAAAAABUk/DdWwOD_ChUQ/s1600/IMG_0956.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" n4="true" src="http://3.bp.blogspot.com/_tf4_ULKija0/TREn7I_cHWI/AAAAAAAABUk/DdWwOD_ChUQ/s320/IMG_0956.JPG" width="320" /></a></div><br />
<div align="center"><strong><span style="font-size: large;">Holiday Candy Wreaths</span></strong></div><br />
<br />
<div style="text-align: center;">1/2 c. butter or margarine</div><div style="text-align: center;">1-10 oz. pkg. marshmallows</div><div style="text-align: center;">1 tsp. green food coloring</div><div style="text-align: center;">6 cups corn flakes</div><div style="text-align: center;">Red Hots cinnamon candies, for decorating</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Melt butter in large saucepan on low heat. Add marshmallows and melt until soupy. Remove from heat and add food coloring. Stir in corn flakes that have been slightly crushed. Spray a 1/4 c. measuring cup and press cornflake mixture in it. Turn out onto wax paper. Continue with the rest. There should be 16. Using buttered hands press a thumb in the center and begin to shape the balls into wreaths. Immediately put the red hots on them (after you wash your hands!). If they don't want to stick, try "glueing" them on with a dot of peanut butter or melted chocolate</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4761997781110080357.post-33846353365481556632010-12-07T16:06:00.001-07:002010-12-07T16:09:52.065-07:00Chris Tomlin - I Will Follow w/Lyrics<iframe height="295" src="http://www.youtube.com/embed/zx_04LdPV_Q?fs=1" frameborder="0" width="480"></iframe><br /><br />Sorry Shally!! I posted this to the wrong blog and can't figure out how to delete it....great song though :)Tracy H.http://www.blogger.com/profile/15912374340289432206noreply@blogger.com0tag:blogger.com,1999:blog-4761997781110080357.post-9411932766517045802010-05-31T16:02:00.001-06:002010-05-31T16:03:44.795-06:00Chocolate Chip Bars/Cookies<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_tf4_ULKija0/TAQxoDY4rrI/AAAAAAAABFs/jT83zYVrhpE/s1600/IMG_0043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="http://3.bp.blogspot.com/_tf4_ULKija0/TAQxoDY4rrI/AAAAAAAABFs/jT83zYVrhpE/s320/IMG_0043.JPG" /></a></div><br />
<div style="text-align: center;"><strong>1 c. margarine, softened</strong></div><div style="text-align: center;"><strong>1/2 c. sugar</strong></div><div style="text-align: center;"><strong>1 1/2 c. packed brown sugar</strong></div><div style="text-align: center;"><strong>2 eggs</strong></div><div style="text-align: center;"><strong>2 1/2 tsp. vanilla</strong></div><div style="text-align: center;"><strong>2 3/4 c. flour</strong></div><div style="text-align: center;"><strong>3/4 tsp. salt</strong></div><div style="text-align: center;"><strong>1 tsp. baking powder</strong></div><div style="text-align: center;"><strong>1 tsp. baking soda</strong></div><div style="text-align: center;"><strong>1 bag of milk chocolate chips</strong></div><br />
In a large mixing bowl, beat margarine until creamy; add sugars. Beat until light and fluffy. Add eggs one at a time until well incorporated. Add vanilla and mix well. Blend flour, salt, baking powder and baking soda in a medium bowl. Gradually add flour mixture to butter mixture; mix well. Fold in chocolate chips. Bake in a 15x10x1 baking sheet (I line my sheet with nonstick aluminum foil) at 375 for 12-15 minutes.<br />
**If you choose to make them into cookies just drop by spoonfuls and bake at 350 for 8 minutes. Let set on sheets for 5-7 minutes. They will look underbaked when coming out of the oven. Don't be tempted to bake longer! Don't do it!! Walk away from the oven door! They will finish up on the sheets.<br />
<em><span style="font-size: xx-small;">Adapted from our Ward Cookbook titled A-Ward Winning Recipes contributed by Jenny B.</span></em>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-4761997781110080357.post-63976655798866124862010-05-27T10:15:00.001-06:002010-05-31T16:04:21.365-06:00Cookie Dough Brownies<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_tf4_ULKija0/S_6ZbEUihsI/AAAAAAAABEU/7HqtU9ELcT8/s1600/IMG_0135.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="http://3.bp.blogspot.com/_tf4_ULKija0/S_6ZbEUihsI/AAAAAAAABEU/7HqtU9ELcT8/s320/IMG_0135.JPG" /></a></div><div align="center">Prepared Brownies in 13x9 pan</div><div align="center">1/2 c. butter, softened</div><div align="center">1/2 c. packed brown sugar</div><div align="center">1/4 c. granulated sugar</div><div align="center">3 Tbs. whipping cream</div><div align="center">1 tsp. vanilla</div><div align="center">1/2 tsp. salt</div><div align="center">1 c. all purpose flour</div><div align="center">1 c. mini chocolate chips</div><div align="center"><br />
</div><div align="center">Cool prepared brownies completely and leave in pan. In stand mixer beat on medium speed the butter until light and creamy; add sugars, cream and vanilla. Beat until nice and fluffy. Add salt and flour; beat on medium high for about 10 minutes. Fold in chocolate chips. Spread the cookie dough on top of brownies. Wrap or put a lid on the pan and place in refrigerator until thoroughly chilled. </div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4761997781110080357.post-16692705900570015722010-03-21T18:54:00.006-06:002010-03-21T19:58:07.807-06:00The Overton'shttp://www.blogger.com/profile/12868076548413922398noreply@blogger.com0tag:blogger.com,1999:blog-4761997781110080357.post-48905060923966345452010-03-09T21:51:00.001-07:002010-03-09T21:52:06.321-07:00Mexican Pot Roast Tacos3 T. extra virgin olive oil<br />
3 lb. Shoulder of beef<br />
Kosher salt and freshly ground pepper<br />
1 large onion<br />
2 cloves garlic, minced<br />
1 28oz. Can crushed tomatoes<br />
3 drive red chilies<br />
1 T. ground cumin<br />
1 T. ancho chile powder<br />
½ bunch cilantro<br />
1 T. red wine vinegar<br />
corn tortillas<br />
shredded romaine lettuce<br />
½ bunch fresh cilantro leaves<br />
fresh limes<br />
1-3 lb. Cotija cheese<br />
<br />
1. Heat the olive oil in a heavy-based pot over medium high heat.<br />
2. Season beef shoulder with plenty of salt and pepper; then sear all over until you have a nice brown crust.<br />
3. Add onion and garlic to the bottom of the pot and stir so they caramelize a little.<br />
4. Add tomatoes, chilies, spices and cilantro. Then add about 2 inches of water, cover the pot, and simmer for about 2 hours until the meat is tender and comes apart with little resistance. Add more water as it cooks down, if necessary.<br />
5. Once cooked, break the meat apart with a wooden spoon, season with salt and pepper, and add red wine vinegar.<br />
6. Serve with warm tortillas.Lisa Cannonhttp://www.blogger.com/profile/11587082893103019445noreply@blogger.com0tag:blogger.com,1999:blog-4761997781110080357.post-36228057453080905192009-10-25T09:37:00.003-06:002009-10-25T09:46:57.435-06:00Autumn PancakesAutumn Pancakes<br /><br />This is a great alternative to regular ol' pancakes! Double the recipe and put half of the batter in the freezer for another time!<br /><br />1/2 c. quick cooking oats<br />1 1/2 c. boiling water<br />1 1/2 c. flour (can use whole wheat also)<br />2 t. baking powder<br />1/8 t. salt<br />3 T. sugar<br />1/2 t. cinnamon<br />1 egg, beaten<br />1 c. milk<br />1 apple, cored, peeled and coarsely chopped<br />1/4 c. chopped walnuts<br />3 T. butter, melted<br /><br />Place oats in small bowl. Pour boiling water over oats and let stand 5 minutes; set aside. Combine flour, baking powder, salt, sugar and cinnamon in large bowl. Add oat mixture, egg, milk, apple, nuts and butter; mix well. Cook on a lightly greased skillet like regular pancakes. Enjoy with whatever yummy topping you like.Tracy H.http://www.blogger.com/profile/15912374340289432206noreply@blogger.com4tag:blogger.com,1999:blog-4761997781110080357.post-61453345921198617892009-10-17T08:40:00.000-06:002009-10-17T08:41:16.544-06:00Witches' Brew<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_R7dnvUCCzbQ/StnTTlE4IUI/AAAAAAAACy4/Lpq2Tvrqyhg/s1600-h/Witch.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 179px; height: 320px;" src="http://2.bp.blogspot.com/_R7dnvUCCzbQ/StnTTlE4IUI/AAAAAAAACy4/Lpq2Tvrqyhg/s320/Witch.jpg" alt="" id="BLOGGER_PHOTO_ID_5393574362076422466" border="0" /></a>One of our favorite Halloween activities for classroom parties is making a brew from all sorts of snacks and candies with gruesome names. You can either ask the children to provide a baggie of one or two ingredients, or gather them yourselves and hand them out the day of the party. It's especially fun if you or the teacher dresses up as a witch and has a big cauldron to mix it up in. We usually do this at the beginning of the party so that while the kids are at their other stations you can bag it for them to take home. Little ones love hearing the names of things and adding it to the brew. You just need about a cup of the number of items that you have people to give it to... so if there are 25 kids in the class, pick 25 items.<br /><br /><ul><li>Ghost Guts (Mini Marshmellows)</li><li>Witches' Warts (Chocolate Chips)</li><li>Withered Animal Carcasses (Animal crackers)</li><li>Earthworm Knots (Pretzel Twists)</li><li>Hollowed Out Fish (Goldfish Crackers)</li><li>Bloated Ants (Raisins)</li><li>Bugs and Beetles (Bugs Fruit Snacks)</li><li>Shrunken Teddy Bears (Teddy Graham Crackers)</li><li>Candied Spider Eggs (Gum Drops)</li><li>Owl Eyes (Kix or Cheese Puff Balls)</li><li>Chocolate-Dipped Houseflies (Chocolate-Covered Raisins)</li><li>Compressed Cobwebs (Honeycomb or Chex Cereal)</li><li>Crumbled Bat Wings (Blue Tortilla Chips)</li><li>Dehydrated Dragon Wings (Doritos)</li><li>Flatted Slugs (Fritos)</li><li>Goblin Belly Button Lint Balls (Skittles or M&Ms)</li><li>Plops of Pigeon Poop (Yogurt Covered Raisins)</li><li>Rat Claws (Shelled Sunflower Seeds)</li><li>Shredded Lizard Gizzards (Shredded Coconut)</li><li>Vulture Toenails (Candy Corns)</li><li>Warts from the White Witch (White Chocolate Chips)</li><li>Dried Scabs (Craisins)</li><li>Caramelized Mothballs (Caramels)</li><li>Vampire Veins (Twizzlers)</li><li>Goblin Fingers (Cheetos)</li><li>Baked Skeleton Bones (Pretzel Sticks)</li><li>Bat Brains (Popcorn)</li><li>Splintered Turkey Bones (Shoestring Potato Chips)</li><li>Tasted Cat's Eyes (Blanched Almonds)</li><li>Dirty Shoelaces (Black Shoestring Licorice)</li><li>Dried Seaweed (Chow Mein Noodles)</li><li>Freeze Dried Drops of Blood (Red Hot Candies)</li><li>Roasted Eyes (Peanuts)</li><li>Boiled Lady Bugs (Red Jelly Beans)</li><li>Braised Beetles (Milk Duds)</li></ul> Of course you can come up with your own spooky ideas if the foods listed above aren't found in your pantry... If you have kids in the class with allergies to peanuts or other nuts you'll want to avoid those things too. The kids love it!Lisa R.D.http://www.blogger.com/profile/14353180268149167282noreply@blogger.com1tag:blogger.com,1999:blog-4761997781110080357.post-46981841206534723922009-09-27T15:39:00.004-06:002009-09-27T15:49:18.171-06:00Oreo Cookie Pops<a href="http://4.bp.blogspot.com/_tf4_ULKija0/Sr_bvQVtSrI/AAAAAAAAA08/6Z3U-4aY7UA/s1600-h/100_3709.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5386265284244753074" border="0" alt="" src="http://4.bp.blogspot.com/_tf4_ULKija0/Sr_bvQVtSrI/AAAAAAAAA08/6Z3U-4aY7UA/s320/100_3709.JPG" /></a><br /><div align="center"><strong>1 pkg. regular oreos </strong></div><div align="center"><strong>1-8 oz. pkg. cream cheese, softened</strong></div><div align="center"><strong>Chocolate Bark</strong></div><div align="center"><strong>Sprinkles</strong></div><div align="center"><strong>Sucker Sticks</strong></div><div align="center"></div><div>Process oreos in Food Processor until finely ground. Place in large mixing bowl. Add cream cheese. With a spoon blend the two together real well. (It didn't go well for me when I blended the two in my processor.) Form into balls about the size of large walnuts. Place in wax paper lined pan and put in the fridge to chill. Meanwhile melt the chocolates (I used Wilton milk chocolate and the pink white chocolate) with a little bit of shortening, like 1 to 2 teaspoons to thin it out some. Dip chilled balls in the chocolate. To make like above just let the balls sit for a while and then spoon some of the pink chocolate on top. Add sprinkles. Let set and then pick up and poke a sucker stick underneath. Super cute and fun to do with the kids!</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4761997781110080357.post-49671024516567040672009-09-18T15:40:00.002-06:002009-09-18T15:44:33.887-06:00Chicken Lo Mein<a href="http://2.bp.blogspot.com/_Ho357NwoL6I/SrP-vFIcO-I/AAAAAAAADe0/lnABoJPN1js/s1600-h/Chicken_Lo_Mein.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 133px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5382926064422763490" border="0" alt="" src="http://2.bp.blogspot.com/_Ho357NwoL6I/SrP-vFIcO-I/AAAAAAAADe0/lnABoJPN1js/s200/Chicken_Lo_Mein.jpg" /></a><br /><div><br />Ingredients:<br /><br />1/2 lb. spaghetti, uncooked<br />1/4 cup Asian Toasted Sesame Dressing<br />1 lb. boneless skinless chicken breasts, cut into strips<br />2 cloves garlic, minced<br />1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained (or prepared stir-fry veggies)<br />1/2 cup chicken broth<br />1/4 cup soy sauce<br /><br />COOK spaghetti in large saucepan as directed on package.<br /><br />MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 3 min. or until chicken is no longer pink. Add peppers, onions, andbroth; stir-fry 3 to 4 min. or until chicken is done.<br /><br />DRAIN spaghetti; return to pan. Add chicken mixture and soy sauce; mix well. Spoon onto platter.<br /><br />Adapted from Kraft foods</div>Sherinehttp://www.blogger.com/profile/04515132151948641546noreply@blogger.com0tag:blogger.com,1999:blog-4761997781110080357.post-21469582207169151982009-09-18T13:55:00.001-06:002009-09-18T13:56:10.632-06:00Crock Pot Italian ChickenDefinately a kid favorite.<br /><br />Ingredients:<br /><br />12-14 chicken tenderloins<br />1 pkg. cream cheese (8 oz.)<br />1 pkg. dry Italian season mix ( I use the zesty one)<br />1can cream of chicken soup<br />½ c. chicken broth<br />Salt & Pepper to taste<br /><br />Directions:<br /><br />Place the chicken into the crock pot. Mix the other ingredients together for the sauce and pour over the chicken. Cover and cook about 3-4 hours on high, 6 hrs. on low. Serve over rice or noodles.Sherinehttp://www.blogger.com/profile/04515132151948641546noreply@blogger.com0tag:blogger.com,1999:blog-4761997781110080357.post-88607070667810778242009-09-18T13:52:00.003-06:002009-09-18T15:44:18.040-06:00Taco Pizza<a href="http://2.bp.blogspot.com/_Ho357NwoL6I/SrP_K-mRbYI/AAAAAAAADe8/FJuYSp_IKaI/s1600-h/Taco_Pizza2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 133px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5382926543705173378" border="0" alt="" src="http://2.bp.blogspot.com/_Ho357NwoL6I/SrP_K-mRbYI/AAAAAAAADe8/FJuYSp_IKaI/s200/Taco_Pizza2.jpg" /></a><br /><div>An Easy Twist for Taco Night<br /><br />To prepare: Preheat oven to 400.<br /><br />Ingredients:<br /><br />1 lb. lean ground beef<br />Taco Seasoning<br />Taco shells or tostito chips<br />1 prepared pizza crust (12 inch)<br />1 cup Mexican style shredded cheese<br />1 cup shredded lettuce<br />1 large tomato, chopped<br />Sour Cream<br />Salsa<br /><br />Directions:<br /><br />Cook meat with Taco Seasoning mix. Spread evenly onto pizza crust. Sprinkle with cheese.<br />Bake 8 -10 minutes or until crust is golden brown and cheese is melted.<br />Top with lettuce, tomatoes, crushed taco shells, salsa and sour cream. Cut into ‘pizza’ slices.<br /><br /><span style="font-size:78%;">adapted from kraft foods</span></div>Sherinehttp://www.blogger.com/profile/04515132151948641546noreply@blogger.com0tag:blogger.com,1999:blog-4761997781110080357.post-16561448137955012952009-09-18T13:51:00.000-06:002009-09-18T13:52:10.421-06:00Non Fried Fried Ice CreamTo prepare: Preheat oven to 425. Leave ice cream out while preparing first portions so it is easier to spread.<br /><br />Ingredients <br />2 cups Rice Krispies<br />1 cup brown sugar<br />1 cup chopped pecans<br />½ cup melted butter<br />1 cup coconut<br />½ gallon vanilla ice cream<br />Chocolate/ caramel sauce<br /><br />Directions:<br />Mix first five ingredients for topping.<br />Cook at 425 for 10-15 minutes. You want to stir it every 5 minutes and cook only until the brown sugar is melted. Be careful, it burns.<br />Put half of the topping mixture in a 9X13 pan. Place vanilla ice cream on top. Put other half of topping mixture on. Freeze.<br />Drizzle with chocolate or caramel sauce before serving.Sherinehttp://www.blogger.com/profile/04515132151948641546noreply@blogger.com0tag:blogger.com,1999:blog-4761997781110080357.post-30601052428716821912009-08-20T10:28:00.003-06:002009-08-20T10:48:19.930-06:00Blueberry CrumbleThis dessert is so delicious and easy, you wouldn't guess that it is low in sugar and has healthful ingredients. I've been making it like mad while the blueberries are in season. I eat it topped with whipped light cream.<br /><br />1 pint blueberries, picked over, washed and stems removed<br />2 T sugar<br /><br />For crumble topping:<br /><br />1 cup whole wheat pastry flour<br />1/2 cup old fashioned oats<br />1/4 cup brown sugar<br />1/4 tsp cinnamon<br />1/2 cup walnuts, chopped<br />1/2 cup (1 stick) butter, diced<br /><br />Spread blueberries in an 8x8" glass baking dish and sprinkle the 2 T sugar over them.<br /><br />Put crumble ingredients in mixer and mix until dough looks moist and sandy with small lumps. Spread crumble evenly over blueberries. Bake 45-50 min at 350.Nikkihttp://www.blogger.com/profile/13493287355742222771noreply@blogger.com0tag:blogger.com,1999:blog-4761997781110080357.post-26417684134362743062009-08-15T12:04:00.002-06:002009-08-15T12:10:43.489-06:00Brown Sugar BrowniesI got this recipe off the back of the bag of brown sugar that I normally buy at Walmart. When making the batter I was worried that they would be too cakey, because I prefer fudgier brownies. They raised fairly high while cooking and it looked exactly like a chocolate cake, but when I pulled it out of the oven and let it cool, it fell a little and they were so fudgy and delicious! We shared these brownies with company and got rave reviews! Ice cream was the perfect side to balance out the richness!<br /><br />Ingredients:<br /><br />1 cup packed DARK brown sugar<br />1/2 cup butter or margarine, softened<br />2 eggs<br />2 ounces (2 squares) unsweetened chocolate, melted<br />1/2 cup all-purpose flour<br />1 cup coursely chopped walnuts (optional)<br /><br />Preheat oven to 325. Grease 8x8x2-inch baking dish. In large bowl beat sugar and butter until fluffy. Beat in eggs, one at a time. Beat in chocolate, then flour. Stur in nuts. Pour into pan. Bake 25 minutes. Cool in pan and cut into bars. Dust with powdered sugar. (I made a double batch and did it in a 9x13 pan and just cooked it a little longer)Sarah Rhttp://www.blogger.com/profile/07792137097327044620noreply@blogger.com2tag:blogger.com,1999:blog-4761997781110080357.post-6832378157280740872009-08-13T12:53:00.003-06:002009-08-13T13:02:44.413-06:00Corn Salsa DipHere is a super easy and yummy "face lift" to boring old salsa and chips<br /><br />1 can of southwestern style corn (it's right by the canned corn and has beans it in)<br />1 or 2 avocados (depending on how much you want in your dip)<br />Container of fresh salsa (Rojo's or Costco's works best, don't use PacePicante)<br />Garlic Salt to taste<br />1 lime<br />Mission Chips, or any other chips you like<br /><br />Instructions:<br />Half and slice your avocados and cut into smaller bits (just a bit bigger than the corn kernels)<br />Mix all ingredients in a bowl together and add your garlic salt to taste<br />Squeeze your lime over salsa just to keep your avocados from browning<br /><br />Will make enough for about 4 to 6 people<br />Enjoy!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4761997781110080357.post-37950534607467666022009-08-09T22:22:00.003-06:002009-08-09T22:41:13.523-06:00Zucchini CookiesI wanted to let everyone know about "whole wheat PASTRY flour"! It's made from soft summer wheat instead of the usual hard winter wheat. It's not so rough as reg. whole wheat and you can substitute it for all-purpose white flour in recipes using baking powder or soda as leavening, i.e. cookies, pancakes, muffins, etc!! I found some in the health food section of Smith's. I have been having fun experimenting with it and have been really pleased. One of my tries involves this cookie recipe I got from Cooks.com and substituted the ww pastry flour. The consistency is soft and spongey, more like pumpkin cookies. They are so chock-full of healthy stuff, I let my kids have as many as they want, and I chuckle smugly as they eat...<br /><br />1/2 cup butter, softened<br />3/4 cup brown sugar<br />1 egg<br />1 tsp vanilla<br />1 1/2 cup whole wheat pastry flour<br />1 tsp cinnamon<br />1/2 tsp baking soda<br />1/2 tsp salt<br />1 cup whole grain old fashioned oats<br />1 cup shredded zucchini<br />1 cup walnuts, chopped<br />1/2 cup raisins<br />1/2 cup chocolate chips<br /><br />Beat butter and sugar until fluffy. Add egg and vanilla and beat well. Mix flour, cinnamon, baking soda, and salt together and add to butter mixture. Beat well. Stir in rest of the ingredients. Drop by teaspoon on ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes. Cool on rack. Makes 24 large ones or 48 small ones.Nikkihttp://www.blogger.com/profile/13493287355742222771noreply@blogger.com1tag:blogger.com,1999:blog-4761997781110080357.post-56170821398815501922009-08-06T08:41:00.002-06:002009-08-06T08:45:47.398-06:00Poppy Seed Chicken Casserole2-4 chicken breasts, cooked and cut up<br />1 tube Ritz crackers, crushed<br />1 can cream of mushroom soup, undiluted<br />1 can cream of chicken soup, undiluted<br />8 oz. sour cream<br />1 Tbs. poppy seeds<br /><br />Topping:<br />1 tube Ritz crackers, crushed<br />3-4 Tbs. butter, melted<br /><br />In large bowl, combine all ingredients except for topping. Pour into a casserole (I use a 11x7) dish. Combine topping ingredients and sprinkle on top of casserole. Bake at 325 for 30-35 minutes or until hot and bubbly.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4761997781110080357.post-32156290246377522082009-08-06T08:37:00.002-06:002009-08-06T08:40:57.424-06:00Grape Salad3-4 c. green grapes<br />3-4 c. red grapes<br />1 c. sour cream<br />8 oz. cream cheese, softened<br />1/2 c. sugar<br />1 Tbs. vanilla<br />Topping:<br />1/3-1/2 c. brown sugar<br />1 c. chopped pecans<br /><br />Wash and dry grapes thoroughly. Mix other ingredients with mixer until smooth. Fold in grapes. Top salad with sprinkles of brown sugar and nuts. Cover and refrigerate 6-8 hours or overnight.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4761997781110080357.post-2248277052056541392009-07-14T17:41:00.003-06:002009-07-14T17:52:57.174-06:00Kashi GoLean Muffins<span style="font-family:trebuchet ms;">I enjoy the Kashi Go Lean <em>Crunch</em> cereal. It is good in milk or on top of some yogurt. Yum! Last week I decided to try the regular Kashi Go Lean cereal. It couldn't really be <strong>that</strong> different than the crunch cereal, could it? The answer is yes, it could! I barely managed to choke down a bowl that had sugar and bananas on it. So I decided to look for some recipes to use this healthy cereal in; I wasn't going to waste a whole box, and I wasn't going to be able to eat it plain! I came upon this recipe for muffins, which I tweaked a little. They aren't super amazing muffins, but with a little honey they were good, and definitely better than the plain cereal! My kids ate them happily, and didn't suspect how healthy they are.</span><br /><br />Kashi Go Lean Muffins<br /><br />Ingredients<br /><br />1 cup whole wheat flour<br />2 tsp. baking powder<br />1/2 tsp. salt<br />1/2 tsp. cinnamon<br />1 3/4 cup Kashi Go Lean cereal<br />3/4 cup skim milk plus a dash of vanilla<br />1/4 cup honey<br />1 egg<br />1/4 cup applesauce<br />1 medium ripe banana<br /><br />Directions<br /><br />Spray muffin tin cups with cooking spray and preheat oven to 400 degrees. In a small bowl, stir together flour, baking powder, salt, and cinnamon. Set aside. In a large mixing bowl, combine cereal and milk and let stand for 3-4 minutes. Add the honey and egg whites to cereal mixture and beat well. Stir in apple sauce and banana. Add flour mixture and mix only until dry ingredients are moistened. Fill sprayed muffin tins. Bake for 25 minutes. Makes 12 muffins.<br /><br /><br /><span style="font-family:trebuchet ms;">The original recipe called for light vanilla soy milk, but I don't do the soy milk thing so I used skim milk and a dash of vanilla. The original also called for two egg whites, but since I'm not on that much of a healthy kick I just used one whole egg. It also didn't call for the cinnamon, which I added (I add it to basically all of my sweet baked goods). If you have any Go Lean cereal hanging around that you just couldn't bring yourself to eat, now you know what to do with it!</span>Sarah Rhttp://www.blogger.com/profile/07792137097327044620noreply@blogger.com3tag:blogger.com,1999:blog-4761997781110080357.post-39189301212694125202009-07-08T16:31:00.004-06:002009-07-08T16:46:17.578-06:00Peanut Buttery Cereal Treats<div align="center"><br /></div><div align="center"><strong>INGREDIENTS:</strong></div><div align="center"><br /></div><div align="center">1 c. light corn syrup {i like Karo}</div><div align="center"><br /></div><div align="center">1 c. sugar {regular white sugar}</div><div align="center"><br /></div><div align="center">2 c. creamy peanut butter {i like JIF}</div><div align="center"><br /></div><div align="center">5-6 cups of Raisin Bran Extra cereal*</div><div align="center"><br /></div><div align="center"></div><img id="BLOGGER_PHOTO_ID_5356222234564563714" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 107px; CURSOR: hand; HEIGHT: 113px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_2KVDSZ6ZAOk/SlUfvm1FEwI/AAAAAAAABQo/21iuEOHfsw8/s400/51U-Sx8ZKCL__SS500_.jpg" border="0" /><br /><br /><p align="center"><strong>DIRECTIONS:</strong> </p><p align="center"><br />Bring the corn syrup and sugar to a boil. Stir it up real good now.Take it off the heat and stir in the peanut butter. Get to Stirrin! Then pour it over the cereal in a big bowl & Stir like the dickens!! Plop it by spoonfuls onto wax paper & let 'em cool. Then eat them babies up! Or You can lightly spray a 13x9" pan {with like Pam or another cooking spray} and get a little of that spray on your fingers and press the peanut buttery cereal goodness into the pan & let it cool. Then you would cut them into squares & serve.</p><p align="center">---</p><div align="center"></div><div align="center"><span style="color:#cc0000;">* you can also use basic corn flakes or just Raisin Bran... or Cranberry Almond Crunch... anything really-- AND as long as there are flakes.</span></div><div align="center"><span style="color:#cc0000;">---</span></div><div align="center"></div><div align="center"><span style="color:#006600;">Just <strong>do</strong> <strong>not use</strong> a "sugary sweet" cereal like Cap'n Crunch, Lucky Charms, Golden Grahams, Fruit Loops, or Trix etc..... talk about sweetness overkill if you do!</span></div><div align="center"><span style="color:#006600;">---</span></div><div align="center"></div><div align="center"><em><span style="color:#3333ff;">Mu husband and one of my kids don't even like Raisins or dry fruit whatsoever... but they chowed down on these treats!!!</span></em></div><div align="center"><em><span style="color:#3333ff;">-------</span></em></div><div align="center"><em><span style="font-size:180%;color:#cc33cc;">Ü</span></em></div><div align="center"><em><a href="http://therealmerrianne.blogspot.com/"><span style="color:#cc33cc;">~Merrianne~</span></a></em></div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-4761997781110080357.post-78319420907530077082009-05-17T10:39:00.002-06:002009-05-17T10:47:13.090-06:00Fruited Moroccan Chicken and Curried Couscous1 tbsp Moroccan seasoning (or Carribean Jerk or similar)<br />1 lb chicken breast tenders<br />Cooking spray<br />1 tsp olive oil<br />16 dried apricot halves<br />1/2 cup reduced fat sour cream<br /><br />Sprinkle seasoning on chicken. Coat large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add chicken; cook 3 min on each side or until chicken is lightly browned.<br />While chicken cooks, cut apricot halfs into slivers. Place in a glass measure; add water to cover. Cover with lid or plastic wrap, and microwave on high for 2 min., drain well.<br />Remove chicken from heat; stir in apricots and sour cream. <br /><br />Curried Couscous with Walnuts<br /><br />1 can (14 1/2 oz) fat-free chicken broth<br />1/4 cup water<br />1/2 tsp curry powder<br />2 tbsp chopped walnuts<br />1/2 cup sliced green onions<br />10 oz couscous<br /><br />Combine broth, water and curry powder, bring to a boil. Stir in couscous, cover, remove from heat and let stand 5 min. Fluff with fork and stir in walnuts and green onions.<br /><br />Of course you can use any side dish, but these go very well together with a salad on the side....very quick and yummy! Came out of the 5 Ingredient 15 Minute cookbook from Cooking Light...a great buy!Tracy H.http://www.blogger.com/profile/15912374340289432206noreply@blogger.com2tag:blogger.com,1999:blog-4761997781110080357.post-26693409538853324142009-05-11T13:20:00.004-06:002009-05-11T13:23:05.276-06:00Parmesan Chicken Noodle<a href="http://4.bp.blogspot.com/_KoTOTHti4rE/Sgh6oBdFGCI/AAAAAAAACMo/grJu5wpXHmI/s1600-h/IMG_4463.JPG"><img id="BLOGGER_PHOTO_ID_5334648586624112674" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_KoTOTHti4rE/Sgh6oBdFGCI/AAAAAAAACMo/grJu5wpXHmI/s400/IMG_4463.JPG" border="0" /></a><br /><div>My friend brought this meal over after I had my baby (almost 2 years ago!) and we loved it. I finally got the recipe from her. This is a great weeknight meal and very kid friendly. </div><br /><div><strong>Parmesan Chicken Noodle</strong><br />8 oz Angel Hair pasta, cooked<br />1/2 cup butter<br />1/2 cup flour<br />2 cups chicken broth<br />1 1/2 cup milk<br />1/2 - 1 cup Parmesan Cheese<br />2 cups cooked chicken, chopped </div><br /><div>Place cooked noodles in bottom of casserole dish. In saucepan melt butter, add flour, add chicken broth. Cook until thick & bubbly. Add milk, stir in Parmesan cheese and chicken. Pour sauce & chicken over noodles. Bake at 350 for 30 minutes. (This recipe makes a lot of sauce, so you could easily get away with cutting it down a bit.) </div><br /><div><strong>Poaching Chicken</strong><br />I finally learned how to poach chicken perfectly. Before, it always turned out a little on the tough side - No matter how many different ways I tried it. Everyday Food Magazine taught me the trick. (If you already knew how to do this to perfection, good for you! If not, this will help you so much!!)</div><div><br />Place chicken in a large, shallow skillet or pot. Add water to cover and season with salt. Bring to a boil, cover, and reduce to a bare simmer; cook 5 minutes. Remove skillet from heat and let chicken stand, covered, until cooked through, 12-14 minutes. Remove chicken from liquid and let cool completely. The chicken stays moist and tender - perfect for this dish and also for cold salads. </div><div></div>Nataliehttp://www.blogger.com/profile/09305720652962436487noreply@blogger.com3