Thursday, November 17, 2011
These are so yummy and easy to make. Recipe from Betty Crocker Wannabe
One whole wheat English muffin, toasted
One slice of cheese
Spray a coffee mug with cooking spray. Crack the egg in the mug
and scramble with a fork. Cover with a wet paper towel and
microwave for about 50 seconds. Place cheese slice on one side
of of English muffin, top with egg and other muffin half.
basil,tomatoes, and salt to the pot. Increase the heat and bring the
mixture to a low boil. Add the tortellini and bring the soup back
to a low boil. Cook it for 2 minutes, then reduce the heat and let
it simmer for 5 to 6 minutes longer. Makes about 5 servings
Sunday, November 6, 2011
Friday, October 28, 2011
1/2 banana (peeled, frozen, diced)
1/3 cup pumpkin puree (Libby’s)
1/3 cup vanilla yogurt
Few shakes of pumpkin spice (Cinnamon, ginger, nutmeg, and allspice)
Few shakes of cinnamon (optional)
Pinch of cloves
4-5 ice cubes
Blend all ingredients in blender until smooth and sprinkle with
a little more cinnamon.
Wednesday, October 26, 2011
For Donuts1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup low-fat milk
For Coating1/2 stick of unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon
Preheat oven 350°F. Spray each cup in a 24-cup mini muffin tin with baking
spray.In a medium bowl, whisk together flour, baking powder, salt and spices
(through cloves). In a separate, large bowl whisk together oil, brown sugar,
egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet
ingredients and mix until just combined –do not over mix!
Divide batter evenly among muffin cups. (Using a 2-tablespoon scoop will
ensure uniform size.) Bake at 350°F for 10-12 minutes or until a toothpick
comes out clean. While the muffins bake, melt butter in one bowl and combine
granulated sugar and cinnamon in another bowl. Remove muffins from oven
and cool for 2 minutes, or until just cool enough to handle. Dip each muffin
in melted butter, then roll in cinnamon sugar to coat.
Wednesday, October 19, 2011
Friday, October 14, 2011
1/2 c. canned pumpkin
Add all ingredients to a small pan. Heat on
high for 1 to 2 minutes or until oats start to boil.
Add any additional ingredients to adjust sweetness
(maple syrup or a little sugar). Top with a little
whip cream and dash of cinnamon.
Wednesday, October 12, 2011
1 c. pumpkin
1/2 c. applesauce
2/3 c. water
1 1/2 c. flour
1/2 tablespoon cinnamon
1/2 tablespoon nutmeg
2 teaspoon baking soda
dash of salt
1/2 c. chocolate chips
Preheat oven to 350 degrees. Grease and flour loaf pan.
In a large bowl, combine sugar, pumpkin, applesauce, water, and eggs.
Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and
salt. Fold in chocolate chips. Fill loaf pan.
Bake for 45 min. to 1 hour, or until an inserted knife comes out clean.
Cool on wire racks before removing from pan.
1/3 cup panko (Japanese breadcrumbs)
3 sticks mozzarella string cheese
1 egg beaten
Heat oven to 425. Cut mozzarella sticks into 1 inch pieces.
Working with one piece at a time, dip cheese in egg and then
dip in panko breadcrumbs. Place cheese on a baking sheet coated
with cooking spray. Bake at 425 for 3 minutes or until cheese is
softened and thoroughly heated. Pour marina sauce into a
microwave safe bowl. Microwave for about 1 minuted until
heated. Serve with mozzarella pieces.
Wednesday, October 5, 2011
Friday, September 30, 2011
Thursday, September 29, 2011
milk, egg and vanilla; beat until well mixed. Reduce speed
to low; add flour mixture. Beat until well mixed. Drop
batter by level measuring tablespoonfuls onto ungreased
cookie sheets. Bake for 9 to 10 minutes or until set
and lightly browned around edges. Cool 2 minutes on
cookie sheets; remove to cooling rack. Cool completely.
large bowl. Beat at medium speed, scraping bowl often,
until smooth. Gradually add 4 cups powdered sugar,
beating well after each addition until creamy.
remaining cookies and filling. Sprinkle filled cookies
Friday, September 23, 2011
1 c. sugar
1tsp. baking soda
1/2 tsp. salt
2 c. flour
2 ripe bananas (chopped and mashed)
1 cup milk chocolate chips
1 cup large flaked coconut
Cream together butter and sugar. Add eggs one at a time.
Add baking soda and salt. Mix well. Stir in mashed
bananas. Add flour and mix. Add chocolate chips
and coconut. Mix well. Pour into greased loaf pan.
Bake at 350 degrees for 45-50 minutes.
Friday, September 9, 2011
Tuesday, September 6, 2011
4 large eggs
1/2 tsp. ground cinnamon
Zest of one orange optional
12 thick slices country style or potato bread
1/4 cup seedless berry jam optional
In a bowl mix together 2 cups yogurt, eggs, cinnamon, and orange zest.
Pour yogurt mixture into 9” x 12” baking dish.
Saturday, August 20, 2011
1 packet of Kool-Aid
2 cups of club soda
1/2 cup sugar
2 1/2 cups crushed ice
Blend Kool-Aid, sugar, and 1 cup of the club soda on high
Wednesday, August 17, 2011
3 Tablespoons Sugar
2 teaspoons ground cinnamon
2 large eggs
1/2 cup buttermilk
1/2 cup milk
1 teaspoon vanilla extract
Pinch of Salt
1 loaf french bread, cut into 1-inch cubes
2 Tablespoons unsalted butter
In a large bowl, stir together the sugar and cinnamon.
In a large shallow bowl, whisk together the eggs,
buttermilk, milk, vanilla, and salt until blended.
Place the bread cubes in the egg mixture and using
a large spoon, toss gently until the cubes are
evenly coated and all the egg mixture has been absorbed.
In a large frying pan over medium heat, melt 1 tablespoon
of the butter. Add half the coated bread cubes and cook,
turning often, until golden brown on all sides, about
5 minutes. Transfer the cubes to the bowl holding the
cinnamon sugar and toss to coat. Repeat with the
remaining bread cubes and 1 tablespoon butter.
Divide the french toast bites into individual
servings and sprinkle with remaining cinnamon-sugar.
Serve with maple syrup.
Sunday, August 14, 2011
week. This summer has flown by for me.
Here are some cute lunch notes you
could add to your kiddos lunches.
Saturday, August 13, 2011
1 1/2 cups shredded mozzarella cheese
1 ounce turkey pepperoni
Marinara sauce for dipping
Preheat oven to 400 degrees. Brush one side of each tortilla with
a little bit of melted butter. Place tortillas buttered-side down on
a baking sheet. Sprinkle each tortilla with cheese and pepperoni.
Bake for 5 minutes. Remove from oven and carefully fold each
tortilla in half. Bake an additional 10 minutes or until browned
and crisp, turning after 5 minutes. Serve with marinara sauce.
Sunday, August 7, 2011
1(8 ounce) container frozen whipped topping, thawed
1(3.4 ounce) small package instant vanilla pudding mix
1(6 ounce) container of frozen (concentrated)orange juice,slightly thawed
Fruit for dipping such as strawberries, apples, grapes, pineapple
Mix the whipped topping, vanilla pudding mix, and orange
juice together until well combined. If needed add a
little water to make it to the desired consistency.
Prepare the fruit by washing and cutting it.
Refrigerate dip until ready to serve.
Sunday, July 31, 2011
8oz Cream Cheese
1 Cup Brown Sugar
1/3+ Cup Chocolate Chips (or to taste)
1 Cup Toffee Chips (or to taste)
On the stove top melt cream cheese and brown sugar until smooth. Remove
Sunday, July 10, 2011
1 1/2 cups of Root beer
1/2 cup sweetened condensed milk
Mix root beer and sweetened condensed milk
together with a whisk. If it gets to foamy set
it in the fridge for a bit to settle down.
Pour into Popsicle molds. Freeze for a
couple of hours.
Wednesday, July 6, 2011
1/2 c. butter
1/2 c. oil
1 3/4 c. sugar
2 c. grated zucchini
1 tsp. vanilla
Measure dry ingredients, add to batter, alternating with
buttermilk until mixed.
2 1/2 c. flour
4 T. Cocoa
1/2 tsp. each salt, baking powder, baking soda, and cinnamon
1/2 c. buttermilk
Pour into a 9X13 cake pan and sprinkle the following
mixture on top. 3/4 c. chocolate chips, 3/4 c. coarsely
chopped nuts and 3/4 c. brown sugar (mix together).
Bake at 350 degrees for 40-50 minutes.
Monday, July 4, 2011
Sunday, July 3, 2011
Thursday, June 30, 2011
When I saw this cute idea from The Idea Room
I couldn't wait to make them for my family.
I love making festive foods for different holidays.
All you need to do is mix up your favorite pancake mix.
Put half of the batter in another bowl and add
some red food coloring. Cook and serve with blueberries.
You could even serve with blueberry syrup.
Easy and cute!!
Sunday, June 26, 2011
1/4 c. red wine vinegar
juice of 1 lime
2 tsp. sugar
1 tsp. salt
1 tsp. black pepper
4-5 green onions, chopped
4 cloves garlic, minced
4 Tbsp fresh cilantro (or to taste)
Pico de gallo
Cook chicken in a medium skillet in a little oil until no longer pink.
I love to make smoothies, especially in the summer.
This looks so yummy and refreshing. Can't wait to
make it for my family.
1 mango (peeled, pitted, and coarsely chopped)
1 1/4 cups plain low-fat yogurt
4 tablespoons honey
1 tablespoon fresh lime juice
1/4 teaspoon freshly grated lime zest
1 banana (peeled, and chopped)
10 medium strawberries (washed, and hulled)
1 tablespoon fresh lemon juice
1/4 teaspoon freshly grated lemon zest
In a blender, mix mango; 3/4 cup plain low-fat yogurt;
2 tablespoons honey; the fresh lime juice; 2 ice cubes;
and the freshly grated lime zest until smooth. Divide
mango-lime smoothie between 2 straight-sided glasses and
Rinse blender, then mix the banana; the strawberries;
1/2 cup plain low-fat yogurt; 2 tablespoons honey;
the fresh lemon juice; 2 ice cubes; and the freshly
grated lemon zest until smooth. Layer banana-strawberry
smoothie onto mango smoothie, gently spooning mixture
around inside edge of each glass to create a clean horizontal line.
Sunday, June 12, 2011
1 unsliced loaf sourdough bread
12-16 ounces Monterey Jack cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion
2 teaspoons poppy seeds
Preheat oven to 350 degrees.
Cut the bread lengthwise and width wise without cutting
through the bottom crust. This can be a little tricky
but the bread is very forgiving. Place on a foil-lined baking
sheet. Insert cheese slices between cuts. Combine butter, onion,
and poppy seeds. Drizzle over bread. Wrap in foil; place on a
baking sheet. Bake at 350 degrees for 15 minutes.
Unwrap the bread and bake 10 more minutes, or until cheese is melted.
Monday, June 6, 2011
1-2/3 cup water
1 can (8-3/4 oz.) whole corn undrained
1 package 5.6 oz Spanish rice
3/4 cup shredded cheddar cheese
Brown ground beef in a skillet, drain. Add water
bring to a boil. Stir in corn and rice; bring to a boil.
Reduce heat and simmer uncovered stirring occasionally,
10 minutes or until rice is tender. Stir in 1/2 cup cheese
until melted; top with remaining cheese.
Picture and Recipe from Good Life Eats
This would make a great summer meal.
2/3 cup sour cream
3 tablespoons lime juice
1/2 – 3/4 teaspoon salt
1/4 – 1/2 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon cumin
1 - 2 tablespoon minced cilantro
2 – 3 green onions, sliced thin
1 stalk celery, diced
2 cups shredded chicken
2/3 cup black beans
1/3 cup diced red bell pepper
1/3 cup corn kernels
In a medium bowl, combine the sour cream, lime juice,
salt, pepper, paprika, cumin, and cilantro. Whisk to
combine. Add the chicken, green onion, and celery to
the sour cream mixture. Stir until the chicken is well coated.
Fold in the black beans, bell pepper, and corn. C
over and chill until serving.
To Prepare the Wraps:
Layer chicken salad, salad greens or baby spinach and
avocado slices inside burrito sized tortillas. Fold up
the ends and roll the wrap to seal it. Slice in half.
Serve with salsa on the side, if desired.
Recipe and picture from Better Recipes
1 (18-ounce) roll refrigerated sugar-cookie dough
2 cups (12-ounces) semi-sweet chocolate chips
1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
2 cups M & M's
2 cups miniature marshmallows
Preheat oven to 375 degrees. Press cookie dough into
2 ungreased 12-inch pizza pans. Bake 10 minutes or
until golden. Remove from oven. In medium-sized saucepan,
melt chips with condensed milk. Spread over crusts.
Sprinkle with milk chocolate candies and marshmallows.
Bake 4 minutes or until marshmallows are lightly toasted.
Cool. Cut in wedges
Monday, May 30, 2011
Wednesday, May 25, 2011
1-2 Tbsp. milk
1 c. Italian-style bread crumbs or finely blended croutons
1/2 c. Parmesan cheese
Salt and Pepper to taste
Line a baking sheet with cooking spray. Combine eggs and milk
in a bowl. In a separate bowl, combine bread crumbs, Parmesan
cheese, and salt and pepper. Dip each zucchini piece into the egg
mixture, then dip into bread crumbs until evenly coated in crumbs.
Place zucchini on baking sheet, and then bake in the oven at
425 degrees for about 10-12 minutes or until golden brown.
For an added crisp, turn the oven to broil and cook for about
30-45 seconds longer or until golden (watch them closely to
prevent burning). Remove from oven and serve with ranch dressing
or marinara sauce for dipping.
Recipe from Favorite Family Recipes
Monday, May 9, 2011
Wednesday, April 20, 2011
2 (8 ounce) tubes refrigerated crescent dinner rolls
1 (8 ounce) package cream cheese, softened
1 cup PLUS 1 tablespoon granulated sugar, divided use
1 teaspoon vanilla
1 (21 ounce) can Cherry Pie Filling
1 tablespoon butter, melted
½ cup sliced almonds
Preheat oven to 350°F. Unroll 1 package of crescent rolls
and fit into bottom of an ungreased 9 by 13 inch baking dish.
In a bowl, combine cream cheese, 1 cup of the sugar and vanilla.
Spread mixture over dough in baking dish. Spread cherry pie
filling over cream cheese mixture. Unroll remaining crescent
rolls and lay dough over pie filling. Mix 1 tablespoon sugar,
½ cup almonds and 1 tablespoon butter. Sprinkle mixture
over top of dough. Bake 30 to 35 minutes or until golden brown.
Tuesday, April 19, 2011
Stir Fry Beef
2 Tablespoons Hoisin sauce
1/2 Cup Italian dressing
Chop your veggies into bite size pieces. Meanwhile, heat
enough water in a large pot to cook your fettuccine. In a
large frying pan stir fry your beef until browned, and
then remove from heat. When your water comes up
to a rapid boil, add your fettuccine. Cook half way, and then
add the veggies. Boil until pasta is al dente' and veggies are
crisp tender. Drain pasta and veggies in a colander and add
them to the beef. Return to heat. Add Hoisin sauce and
Italian dressing. Stir well, coating the noodles and veggies.
Monday, April 18, 2011
Wednesday, April 13, 2011
Friday, April 8, 2011
Cooking with Children: A Recipe for Kitchen Safety & Fun
Bubbling pots, sizzling skillets and delicious smells can make the kitchen a fascinating – yet dangerous – place for young children. However, the potential hazards don’t have to keep children out of the kitchen. Dr. Mary Zurn, vice president of education for Primrose Child Care Facilities, says kitchen time can be a great way for families to regain some lost, but valuable, family time. “The kitchen is often the most popular place in the house for families to gather. It’s a place for learning and sharing, where the family can enjoy quality time. Children can also develop a sense of responsibility by participating in daily tasks,” said Dr. Zurn. Parents can keep the kitchen safe and fun for children by following this simple recipe:
1. Engage your child meaningfully. Think about what tasks your child can do independently. Completing simple jobs like mixing batter, rolling dough and measuring water can boost a child’s sense of pride and accomplishment. Tearing lettuce, adding sprinkles to sweets and shaking Parmesan onto pasta are other safe, satisfying tasks children can easily accomplish. Even very young children can get involved – give them some pots, pans and wooden spoons so they can pretend to cook with you or use them for music-making. The tuneful accompaniment will let you know they’re safely engaged and give them a way to feel like they’re helping too.
2. Set some ground rules. Children need supervision when they’re in the kitchen, so establish a list of basic safety rules and make sure children are always within sight. Teach children to wash their hands before and after handling food to avoid spreading germs. Discuss on a regular basis what’s safe to touch and what’s not. Make sure the handles of pots and pans are turned inward on the stove top so you and older children don’t accidentally bump them and spill hot liquids or food.
3. Build up skills step-by-step. Children can develop many essential skills in the kitchen, such as following recipes or counting slices of bread. For more advanced skills, start slowly and have your child master easy tasks before attempting harder ones. Teach older children to use a knife by starting them off with cutting soft items like cheese and cooked noodles with a dull spreader. As your child’s coordination develops, they can move on to slicing or sawing vegetables and fruit with a plastic knife.
4. Keep it fun. Cooking can be messy even without children, so don’t stress over the “oops” moments. If the cookie batter ends up on the floor instead of the baking sheet, offer some guidance and let your child try again. You can make cleaning it up fun too!
When your meal is complete, be sure to compliment your sous chef on a job well done. Offer them the first taste of whatever you cooked together and ask them what you should make next time. Bon appétit!
Submitted on behalf of Primrose Schools: Child Care building the right foundation by Emily Patterson (@epatt1062)
Monday, March 14, 2011
4 cups Lucky Charms cereal
2 cups Corn Chex cereal
1 1/2 cups broken mini-pretzel twists (about 65 twists)
1 cup dry-roasted peanuts
1/2 cup packed brown sugar
1/4 cup butter
2 Tbsp corn syrup
1/8 tsp baking soda
1/4 cup green mini candy-coated milk chocolate candies
In a large microwavable bowl, place cereals, pretzels
and peanuts; set aside. In 2-cup microwavable measuring
cup, microwave brown sugar, butter and corn syrup
uncovered on High about 2 minutes, stirring after 1 minute,
until melted and smooth. Stir in baking soda until dissolved.
Pour over cereal mixture, stirring until evenly coated.
Microwave uncovered on High 1 to 2 minutes, stirring and
scraping bowl every 30 seconds, just until cereal begins to brown.
Cool 5 minutes; stir in candies. Spread on waxed paper to cool;
break into bite-size pieces. Place in gold foil baking cups if desired.
Store in airtight container.
Sunday, March 13, 2011
1 lb. Italian sausage or ground beef
1 pound mozzarella cheese, shredded
1 (8 oz) cream cheese
1/4 c. sour cream
1 (10 ounce) package frozen chopped spinach
thawed, drained and squeezed dry
2 c. Mozzarella cheese
1 (28 ounce) jar pasta sauce
1/4 c. grated Parmesan
Brown meat and drain. Add pasta sauce.
Cook lasagna noodles according to the package directions.
Meanwhile combine cream cheese, sour cream, spinach,
Parmesan cheese, and 1 c. mozzarella cheese.
When noodles are done lay them out on parchment paper
and pat dry with a towel.
Scoop out approximately 1/3 c. spinach-cheese mixture and
spread onto noodles covering completely.
Roll up noodle, place seam side down in a pan which
you have spread a little sauce on bottom of.
Continue with rest of noodles. Pour sauce over the
roll-ups. Top with mozzarella cheese. Bake for 30 minutes at 350 degrees.
Monday, March 7, 2011
These would be a perfect treat for St. Patrick's Day!
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks
Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract,
baking chips and chocolate chunks. Using small cookie scoop or
teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from
cookie sheet to wire rack. Serve warm or cool completely.
Sunday, March 6, 2011
I found this recipe on allrecipes.com, and it tastes just like what I remember having growing up. We also always added cinnamon and nutmeg to ours. Yum!
- 3/4 cup uncooked white rice
- 2 cups milk divided
- 1/3 cup white sugar
- 1/4 teaspoon salt
- 1 egg beaten
- 2/3 cup golden raisins
- 1 tablespoon butter
- 1/2 teaspoon vanilla extract
In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.
Thursday, March 3, 2011
1 (4 3/4 ounce) package
1 (6oz.) package instant vanilla pudding
2 cups milk
1/2 pint whip cream
Sprinkle a little sugar over strawberries and let stand for about
15 minutes. Make Danish Dessert according to package directions
for pudding. Cool completely. Make vanilla instant pudding
according to package, using only 2 cups milk. Let set 30 min.
Fold in whip cream and vanilla pudding. Layer ingredients in
parfait glasses, ending with strawberries.
2 chicken breasts
1 Tbsp. Italian herb seasoning
1 (19 oz.) package cheese filled tortellini
1 (7oz.) container reduced fat pesto
2 tomatoes, chopped
Garnish with parmesan cheese
Preheat grill. Sprinkle chicken and zucchini with
Italian seasoning. Grill zucchini and chicken. Grill
zucchini 6 to 8 minutes on each side or until tender.
Grill chicken until no longer pink. Meanwhile prepare
tortellini according to package. Chop chicken and zucchini.
Toss tortellini with pesto and add chicken, zucchini, and
Tuesday, February 22, 2011
8 oz. tube refrigerated crescent rolls
14 oz. jar pizza sauce/or tomato sauce
3/4 c. pepperoni
1 c. shredded mozzarella cheese
Unroll crescent rolls into individual triangles on
an ungreased baking sheet. Spread a layer of pizza
sauce over dough and top with pepperoni and cheese.
Roll into crescent shape. Bake at 375 degrees for
18-20 minutes or until rolls are golden and cheese
is bubbling. Makes 8 rolls.
Recipe from Lil' Luna
Tuesday, February 8, 2011
9 cups Rice Chex cereal
1 cup white vanilla baking chips
1/2 cup peanut butter
1/4 cup butter or margarine
3/4 cup powdered sugar
1/2 cup red, white and pink candy-coated chocolate candies
1/4 cup red or pink sprinkles
1.In large bowl, place cereal. In small microwavable bowl,
microwave baking chips, peanut butter and butter uncovered
on High 1 minute to 1 minute 30 seconds, stirring every
30 seconds,until melted and smooth. Pour peanut butter
mixture over cereal,stirring until evenly coated.
2.Place 1/2 of the cereal mixture in 1-gallon food-storage
plastic bag. Add powdered sugar. Seal bag; shake until
well coated. Spread on waxed paper or foil to cool,
about 15 minutes.
3.Meanwhile, stir candies and sprinkles into remaining
cereal mixture.Spread on waxed paper or foil to cool,
about 15 minutes.
4.In serving bowl, mix both cereal mixtures. Store
in airtight container.
Picture and recipe from Betty Crocker