Cupcake Kabobs

Hope everyone is have a fun Memorial day.

Check out these cute Red, White, and Blue

cupcake Kabobs from The Cupcake Activist.

Click here on how to make them.

Baked Zucchini

4-5 small zucchini spears, cut on an angle
2 eggs
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

Carrot Oven Fries

1 lb. carrots (about 5 or 6 large,peeled and cut into 4"x1" sticks.)

1 tsp. Olive oil

1 tsp. cornstarch

1 packet Ranch dressing & seasoning mix

Pam vegetable cooking spray

Preheat oven to 400* and in a large bowl,combine carrots with oil, cornstarch and the ranch dressing packet. Toss all until well coated. Spray a cookie sheet with cooking spray. Now arrange coated carrots in a single layer on pan. Bake for 25-30 minutes or until crispy.

Recipe and picture via The Harwards

Cherry Cheese Danish

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.

Beef and Broccoli noodle bowl

Recipe from Little Momma and Co.

1 pkg. Fettuccine noodles
Stir Fry Beef

Broccoli
2 Tablespoons Hoisin sauce
1/2 Cup Italian dressing
chopped carrots

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.

Pasta with Bacon and Mushrooms

Recipe and photo from The Pioneer Woman

2 Tablespoons Olive Oil

3 slices Thin Bacon, Cut Into 1/2-inch Pieces

3 cloves Garlic, Minced

1 package (10 Ounce) White Button Mushrooms, Sliced Thin

1 cup Low Sodium Chicken Broth (OR Dry White Wine) 1 cup Half-and-half ¼ cups Heavy Whipping Cream

3 whole Green Onions, White And Light Green Parts Sliced

¼ cups Flat-leaf Parsley, Minced

½ cups Freshly Grated Parmesan Cheese

Salt To Taste

Freshly Ground Black Pepper, To Taste

1 pound Thin Spaghetti Or Angel Hair Pasta

Extra Parmesan, For Sprinkling

Preparation Instructions Cook pasta according to package directions.

In a large skillet, heat olive oil over medium-high heat. Add bacon pieces and cook until light brown but not crisp. Remove bacon from pan and set aside. Do not clean pan. Add mushrooms and garlic to pan. Toss/stir around and cook over medium-high heat for 5 minutes; increase heat to high if needed to help mushrooms begin to turn golden brown. Pour in chicken broth. Stir, scraping the bottom of the pan to loosen any bits. Cook over medium-high heat for several minutes, or until the liquid is reduced by half. Reduce heat and pour in half and half and cream. Stir and allow to bubble and thicken for a couple of minutes. Add sliced green onions and parsley, then cook for one more minute. Finally, add Parmesan and stir, allowing cheese to melt and incorporate into the sauce. Turn off heat. Add cooked pasta to a large bowl. Add half the sauce from the pan. Toss with tongs.

***Add 1/2 cup hot pasta water at this point if the pasta mixture is too thick and gunky. Toss and add more water until it reaches the consistency you need.***

Serve pasta in individual bowls, topping each helping with the rest of the sauce. Sprinkle with extra parsley and extra Parmesan. Enjoy!

Peep S'mores

Check out these fun Peep S'mores from Serious Eats.

Click here to find out how to make these fun colorful treats. Picture from Serious Eats

Cooking with Children

I received this article from Emily Patterson about cooking with children a couple of days ago. She had asked me to read it. I thought it was a great article and thought I would share it with you. I really enjoy cooking with my boys. Not only are they learning new things, but I enjoy spending time with them in the kitchen. One thing I do with my boys is let them pick one night each week to cook with me. They get to choose what we will have for dinner and help me in the kitchen. They love it and I love that they are enjoying cooking. Hope you get some great ideas from this article to help you cook with your children. I appreciate any feedback regarding the things you like to do, or make in the kitchen with your children.

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)

Pot o’ Gold Chex Mix

Recipe and picture from Quick Dish

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.

Lasagna Roll ups

1 (16 ounce) package uncooked lasagna noodles
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.

Mint Chocolate Chip Cookies

Recipe and picture from Betty Crocker

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 egg
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,

food color and egg until soft dough forms. Stir in creme de menthe
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.

Creamy Rice Pudding

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!

Ingredients

• 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

Directions

In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

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.

Strawberry Danish Parfaits

3 cups sliced strawberries
1 (4 3/4 ounce) package
Strawberry Danish
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.

Grilled Chicken and Veggie Tortellini

2 zucchini, cut in half lengthwise
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
tomatoes.

Crescent pizza snacks

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