There's just too much to tell in a blog. Next time you are at my house then ask to see the scrapbook I made of the trip. It was AWESOME!
Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
Monday, June 23, 2014
Tuesday, July 16, 2013
What to Make
Babaganoush
It's just fun to say, isn't it? Like "High-Falutin'" or "Zimbabwe" or "Heebee Jeebees". Well this version is very easy to make and fun to eat too! Here's what you do. Roast an eggplant. What I do is chop off the top leaves, prick it a few times and throw it in a 450 oven for about 20 minutes on a cookie sheet. You can cook it however you see fit, but the meat needs to be cooked. Cut it open and drain the liquid and remove the seeds. Seeds are bitter and bitter food is no fun. If you are averse to the skin, remove it, but I don't. I like the skin and after what we're about to do to it, you'll never know the difference. Plus, it's better for you with the skin on.
Now throw the whole thing in your food processor. Don't bother cutting it up. Or do, cut it up if you must, but don't say I didn't warn you. Next, toss in some tahini (sesame seed paste similar to peanut butter), garlic, salt, a little olive oil and some lemon juice. That's IT! Mix it all up until it's a paste resembling hummus and eat it with crackers or pita chips or vegis. My kiddos even gobble this up so it MUST be good, right?
A quick word on tahini: I know you probably don't have it in your kitchen. I know you probably have either never heard of it and/or never used or eaten it. It's going to be okay. You buy it in a little jar the size of a margarine tub in the international foods aisle. It lasts f.o.r.e.v.e.r. and it is good enough that it's worth buying even if all you ever do with it is make babaganoush. Tahini is also fun to say, as is felafel, which you also use tahini to make. It's just a big fun-fest of cooking and words.
It's just fun to say, isn't it? Like "High-Falutin'" or "Zimbabwe" or "Heebee Jeebees". Well this version is very easy to make and fun to eat too! Here's what you do. Roast an eggplant. What I do is chop off the top leaves, prick it a few times and throw it in a 450 oven for about 20 minutes on a cookie sheet. You can cook it however you see fit, but the meat needs to be cooked. Cut it open and drain the liquid and remove the seeds. Seeds are bitter and bitter food is no fun. If you are averse to the skin, remove it, but I don't. I like the skin and after what we're about to do to it, you'll never know the difference. Plus, it's better for you with the skin on.
Now throw the whole thing in your food processor. Don't bother cutting it up. Or do, cut it up if you must, but don't say I didn't warn you. Next, toss in some tahini (sesame seed paste similar to peanut butter), garlic, salt, a little olive oil and some lemon juice. That's IT! Mix it all up until it's a paste resembling hummus and eat it with crackers or pita chips or vegis. My kiddos even gobble this up so it MUST be good, right?
A quick word on tahini: I know you probably don't have it in your kitchen. I know you probably have either never heard of it and/or never used or eaten it. It's going to be okay. You buy it in a little jar the size of a margarine tub in the international foods aisle. It lasts f.o.r.e.v.e.r. and it is good enough that it's worth buying even if all you ever do with it is make babaganoush. Tahini is also fun to say, as is felafel, which you also use tahini to make. It's just a big fun-fest of cooking and words.
Friday, May 25, 2012
What to Make
And then I remembered the recipe I've had saved on my bookmarks for a month. Oh, and I also remembered I had the ingredients! YES! I bought them with forethought for my sanity. I love it when I do that. Ah cooking, the great peacemaker. This was so easy that my kids did everything but cut the caramels, and by the end they were on peaceful terms again and my house smells like cider and cookies. All is well in the house, and I am blogging.
Here's the miracle recipe:
Take premade sugar cookie dough (or make your own if you HAVE to be Betty Homemaker, which I don't) and scoop it out and flatten in your hand. I don't know how much - bigger amounts make bigger cookies. Take a caramel (I bought werther's chewy ones and cut them in half, but I figure any will work). Bury it in the middle of the cookie dough, wrapping the dough around the caramel, thus making a small ball of dough with caramel in the middle. Roll each ball in apple cider mix and set on a parchment lined cookie sheet. Cook them in a 350 degree oven until their lightly browned (about 13 minutes, they'll be flat & tan). Take them out and let them cool slightly. Once you can lift them, flip them over and let them cool completely upside down on a cookie rack so they aren't soggy.
Voila! You have carmel centers in your apple-cider-flavored-snickerdoodle-type cookies. They are delicious and easy and cause momentary peace. I just heard something break...okay, the moment's over.
Wednesday, May 23, 2012
The Best Watermelon smiles EVER
Some friends came over to spend the afternoon with the kids yesterday
and luckily I had made a treat the night before that they could all
enjoy. Here's what you do: Buy a mini watermelon (on sale now for
about $2). Cut it in half and hollow it out, using a spoon (I used a
melon baller). Do whatever you want with the melon center, you don't
need it. Then measure out how much water it takes to fill the
watermelon. Mine were about 2 cups, which was perfect for my half.
Make jello according to the jiggler recipe on the box and pour it into
the hollowed out rind. Let that sit in the fridge until firm and serve,
sliced as you would a normal watermelon. It was a huge hit with my 4-6
year old crowd.
Wednesday, April 11, 2012
What to Make
Here's an easy-ish one:I made 24 of these for my daughter's class recently. Buy vanilla pudding and prepare it according to the directions on the box. Split it into six seperate ziplock bags. Put a different food coloring into each bag, seal it and squish it around until it's all one color. Then squeeze each bag into clear plastic cups in layers to make a rainbow. Top it with a cool whip cloud. Easy and fun all in one!
Wednesday, March 28, 2012
Ice Cream A'la 6-year-old
For her 6th birthday, we took our little princess to where every little princess wants to go on her birthday, Famous Dave's Barbeque. What? Yes they do. You don't know what you're talking about. Well OUR LITTLE PRINCESS wanted barbeque, so THERE.
Ahem, although she and her brother (and mommy and daddy) loved the barbequed meats, her favorite part of the meal was dessert, when the waiter brought her a HUGE plate of ice cream for her birthday. She and her brother proceeded to eat their ice cream as any princess would....
Ahem, although she and her brother (and mommy and daddy) loved the barbequed meats, her favorite part of the meal was dessert, when the waiter brought her a HUGE plate of ice cream for her birthday. She and her brother proceeded to eat their ice cream as any princess would....
Saturday, March 24, 2012
What to Make
I have discovered mini-canning jars! They - are - AWESOME.
Here's a quick and easy mini pie recipe for you to try too. Buy pie crusts (sold by the butter in the supermarket), don't make it, it's too hard and who wants that?
Then buy pie filling. Don't make it either, see previous comment. Coat the inside of the jar with the pie crust (no, you don't have to butter the jar or measure the crusts). Just push it with your fingers. My 4 year old did half of these. They really are that easy.
Fill the inside of the jar with the filling (I used peach, cherry & wait for it...
caramel apple!)
and put a little dab of butter on top. Yep, see? easy. Each can makes about 3 jars worth.
Then cut out a little circle from the crust using the ring from the jar top. Cut a little vent out (I used a cookie cutter but you don't have to, use a knife if you want, see if I care). Spray with oiil then sprinkle the top with a little sugar if you're feeling sassy.
Now bake it until it's golden brown at about 350 degrees. No, don't complicate it, really, it's THAT EASY. If you are not feeling sassy and really not feeling like eating pie at all then you can give these little darlings as gifts or *GASP* freeze them! Yep, right in the jars. Just like that. I swear. Then when you want to cook them just toss them in the oven like you would have if you were feeling sassy right now. No, you don't have to pre-thaw, no you don' t have to adjust the oven temp. They're canning jars, they're meant to go from hot to cold and back again a zillion times. See, I told you so. Mini-canning jars - are - AWESOME.
Here's a quick and easy mini pie recipe for you to try too. Buy pie crusts (sold by the butter in the supermarket), don't make it, it's too hard and who wants that?
Then buy pie filling. Don't make it either, see previous comment. Coat the inside of the jar with the pie crust (no, you don't have to butter the jar or measure the crusts). Just push it with your fingers. My 4 year old did half of these. They really are that easy.
Fill the inside of the jar with the filling (I used peach, cherry & wait for it...caramel apple!)
and put a little dab of butter on top. Yep, see? easy. Each can makes about 3 jars worth.
Then cut out a little circle from the crust using the ring from the jar top. Cut a little vent out (I used a cookie cutter but you don't have to, use a knife if you want, see if I care). Spray with oiil then sprinkle the top with a little sugar if you're feeling sassy.
Now bake it until it's golden brown at about 350 degrees. No, don't complicate it, really, it's THAT EASY. If you are not feeling sassy and really not feeling like eating pie at all then you can give these little darlings as gifts or *GASP* freeze them! Yep, right in the jars. Just like that. I swear. Then when you want to cook them just toss them in the oven like you would have if you were feeling sassy right now. No, you don't have to pre-thaw, no you don' t have to adjust the oven temp. They're canning jars, they're meant to go from hot to cold and back again a zillion times. See, I told you so. Mini-canning jars - are - AWESOME.
Tuesday, March 20, 2012
What to Make
This one only works if you have a fireplace....and it's pretty self explanatory I think.... camping dessert, not just for dirty people anymore...
Tuesday, February 14, 2012
What to Make
Here's a fun idea for Valentines day:
Get two hershey kisses and put a glue dot between them to hold their flat sides together. Wrap a piece of wire around them and let the majority of the wire hang off of the bottom. This is your starting "bud". Second, wrap the kisses in pink and/or red tissue paper so they look like flowers. Next, wrap a couple small pieces of green tissue paper into the wire for leaves and finally wrap the whole thing in floral tape (green) to cover any imperfections...TA-DA! Hershey kiss roses! My kindergartener made them for her whole class and used pencils for the stems instead. Totally easy and cute when they're done. You could make a whole vase of them for yourself and use them as a centerpiece also. That, however, requires a moderate amount of will power not to eat your bouquet though so I sent them off to the grade school to save myself the post-binge guilt I foresaw. It's better for everyone that way. Happy V Day ya'll~
Tuesday, February 7, 2012
What to Make
Here's an easy one for you, and HEALTHY to boot! Get yourself a bunch of fruit. By that I mean, get a large variety of colors. Get red strawberries, raspberries or cherries, then oranges or manderines or cantelope and some yellow pineapple and green grapes or green apples or green kiwi and perhaps some blueberries and blackberries or purple grapes. Go crazy! Go on a huge fruit bender and buy out the entire produce section of colorful fruit! Okay, maybe not all of it, but you get the idea. Then get some skewers like the kind you'd make shish-ka-bobs on. Now pierce the fruit (in chopped up pieces of course) in a rainbow-like fashion. Okay you're done. That was easy, right? I made a zillion of these for a recent party and they were a hit. It's cool too because anything left over can be used for smoothies....mmmmmm....smoooooooothies.
My daughter helped me make these they're so easy. This is a cutesy little treat for the kiddos or a fun snack to bring along to a party like the superbowl or something St. Patrick-ey, right? Right. Now go make it. It's a great excuse to eat lots of fruit.
My daughter helped me make these they're so easy. This is a cutesy little treat for the kiddos or a fun snack to bring along to a party like the superbowl or something St. Patrick-ey, right? Right. Now go make it. It's a great excuse to eat lots of fruit.
Wednesday, September 28, 2011
Eeek! Spiders!
Last night I spent several hours putting chocolate covered sunflower seeds on mini nutter butters that I spent an hour covering in chocolate, which were on top of several chocolate mini-cupcakes that I added pumpkin and dried blueberries to so that they'd be under 80 calories and still taste delicious and have the same crunch that you hear/feel when you step on a spider. You see, today was "S" day at the kindergarten that my daughter attends. I thought it would be a cute snack to help reinforce the letter S for the kids. What kind of crazy, lunatic mom spends that much time spider cupcakes that the kids will devour in under a minute? I guess this kind. If I can't deny it I might as well own it.Wanna make your own spider cupcakes? Here's what you do. Mix a boxed cake mix with 15 oz of pumpkin and 1/3 cup of water. Pour it into cupcake tins that are lined with papers. When they're done (check with toothpick), remove and let cool. Top them with a little orange frosting to make the spiders stick then top the frosting with a chocolate covered nutter butter (I used candyquick - I LOVE that stuff). Then decorate with chocolate covered sunflower seeds to make them resemble spiders. A word to the wise though. At 8 legs and 2 eyes that makes 10 seeds a cupcake. So for a class of 24 plus the teacher that makes 250 sunflower seeds. I made 30 then gave up. This made enough for another 24 undecorated cupcakes that I took to the school's office to hopefully butter them up for the next time my daughter is tardy that they might just rush her along and go on about their day.
Wednesday, September 14, 2011
What to Make
Bacon-wrapped barbequed water chestnutsMarinate a can of whole water chestnuts in soy sauce for at least an hour. Then wrap them in half a slice of bacon each and hold in place with a toothpick. Bake them at 350 degrees until the bacon is cooked. Remove and cover in barbeque sauce. Cook again for another 5-10 minutes until the barbeque sauce is all nice and bubbly. Remove and allow to cool. Okay fine, don't. Remove, attempt to cut in half so they fit in your mouth and then proceed to the freezer for some ice to soothe the burns on your tongue. I suggest the former method rather than the latter. Either way, they're a great appetizer idea.
Sunday, April 3, 2011
A 5-Year Old's Cupcakes
One of my favorite parts of my daughter's fifth birthday was getting to watch my sweet little fairy princess decorate cupcakes. She may have overdone it with the edible confetti and sprinkles on the top of her flower cupcakes, but was so proud of herself for doing it by herself. She loves to help cook and I am so proud of the big girl she is becoming.
Friday, February 11, 2011
What to Make
My hubby is working down off the mountain quite a bit these days, which means he is in the middle of 80 degree weather in February, which, for Southern California means the oranges are in full bloom (er, blossom? uh, ripe?..or well, whatever) What this means is that he is bringing home bag upon bag of freshly picked citrus for us. Although I am happy to squeeze oranges into juice and the kids love to eat them fresh, we are left with LOADS of left over peel. So in an effort to use them to my best advantage, I did what any sane person would do with them:
Slice the peels into 1/4" strips
Blanch three times (this means bring to a boil in a pot of water then drain) to remove bitterness
Add 2 cups water and 6 cups sugar (yes, you read that right, it's candy for goodness sakes)
Allow to come to a boil then simmer until it reaches 230 degrees (this takes a long time)
Remove from syrup and put in the dehydrator (or lay on the counter) until firm.
YUM!
Thursday, January 27, 2011
Caramel Coconut Ooey-Gooey Goodness
I cannot prove it but have significant doubt in my mind about whether Samoans actually eat caramel, let alone make cookies out of it. I imagine them eating things like mangos and roasted pigs and pineapples and rum...lots of rum. In fact, in my obscure sections of my brain, where I contemplate such things, I believe that if a Samoan tribe were to come upon a young blond girl in braids and a green uniform that she may just find herself being thrown into a volcano...where was I? Oh yes, caramel cookies...
First, make the cookie dough, just like I told you to on Monday for the peanut butter cookies. Except this time, once they have frozen for half an hour, take them out and cut them into 1" sections. Lay them out on a baking sheet and use a large straw to cut out small holes from the center so that all of the calories can fall out of them while cooking. Bake at 350 degrees for 8 minutes, just like the peanut butter version. Take them out and let them cool. Okay, that's the easy part.
Here's where it gets a little dicey. I did not like the recipe for caramel that came with my original version. It turned out too grainy, thick and although it tasted fine, was definitely not in danger of being mistaken for a scout caramel topping. So here's what my sister suggests (she's a WAAAY better cook than I am), although I have yet to try out this version:
Mix 1c brown sugar, 1/2c corn syrup, 1/2c butter and 1/2t salt in a heavy 2-qt saucepan, stirring constantly, bring to a boil over medium heat. Boil 5 minutes without stirring. Remove from heat. Stir in 1/2t baking soda and 1t vanilla; mix well. Stir in 1c shredded coconut. Dip the cookies in the caramel mix and lay out on parchment paper to dry (I sprinkled on some extra coconut at this point but I'm wacky that way). Then melt some chocolate chips, add a little oil to give it a thinner consistency and drizzle the chocolate over the cookies. Once the chocolate is set/dry then they're done. You can put them in the fridge to set up faster if you really want.
Then again, if you're one of those rich folks who don't enjoy cooking and like something to look forward to in the spring besides Easter then maybe the $5 a box is better for you. For me however, I shall make these in September, January, July, whenever the urge strikes me and not feel any remorse for taking business from those little green girls whatsoever.
First, make the cookie dough, just like I told you to on Monday for the peanut butter cookies. Except this time, once they have frozen for half an hour, take them out and cut them into 1" sections. Lay them out on a baking sheet and use a large straw to cut out small holes from the center so that all of the calories can fall out of them while cooking. Bake at 350 degrees for 8 minutes, just like the peanut butter version. Take them out and let them cool. Okay, that's the easy part.
Here's where it gets a little dicey. I did not like the recipe for caramel that came with my original version. It turned out too grainy, thick and although it tasted fine, was definitely not in danger of being mistaken for a scout caramel topping. So here's what my sister suggests (she's a WAAAY better cook than I am), although I have yet to try out this version:
Mix 1c brown sugar, 1/2c corn syrup, 1/2c butter and 1/2t salt in a heavy 2-qt saucepan, stirring constantly, bring to a boil over medium heat. Boil 5 minutes without stirring. Remove from heat. Stir in 1/2t baking soda and 1t vanilla; mix well. Stir in 1c shredded coconut. Dip the cookies in the caramel mix and lay out on parchment paper to dry (I sprinkled on some extra coconut at this point but I'm wacky that way). Then melt some chocolate chips, add a little oil to give it a thinner consistency and drizzle the chocolate over the cookies. Once the chocolate is set/dry then they're done. You can put them in the fridge to set up faster if you really want.
Then again, if you're one of those rich folks who don't enjoy cooking and like something to look forward to in the spring besides Easter then maybe the $5 a box is better for you. For me however, I shall make these in September, January, July, whenever the urge strikes me and not feel any remorse for taking business from those little green girls whatsoever.
Tuesday, January 25, 2011
The Minty Goodness
Okay, for version #2, you shall do as follows and not deviate in the slightest lest you find yourself standing in the kitchen with some second rate, not good enough version of what you wish was a mint scout cookie:
Mix together 3T butter, an egg, 1/4c brown sugar, 1/8t baking soda, 1/2t salt, 1/4c cocoa powder, 1/2c flour and 1/8t peppermint oil in a bowl until the dough is consistent and moist. Add enough extra flour so that the dough still moist but no longer sticky. Lay out some parchment paper, roll out the dough uber-thin on the parchment paper then cut out anything but circle shapes because really, the circle shapes are so 1985. Cook your non-circle cookies at 325 for about 6 minutes but for sure no more than 7 (they are thin after all and cook quickly). Re-roll any unused dough and repeat as long as it can hold your attention. Eat the rest of the dough, keeping in mind that the salmonella poisoning risk is a small price to pay when you get to eat cookie dough. Allow cookies to cool completely.
Now mix together 2c of powdered sugar, 8T of melted butter, 1/8t of peppermint oil and 1T of heavy whipping cream. If the mix is not consistent enough to roll out then add a little more cream until it is thick enough to roll out. Then, surprise surprise, roll it out. About 1/4" is about right thickness. Now cut out a slightly smaller version of your non-circle shaped cookies and lay them on top of your cooled cookies. Dip the whole thing in melted chocolate chips and lay on parchment paper to cool (refrigeration speeds this process).
I have an inkling that these will freeze well (since the scout versions do) but really, mine barely lasted long enough to set up in the fridge before they were all gone so I didn't test this theory. Okay, 2 down, 1 more to go.
Mix together 3T butter, an egg, 1/4c brown sugar, 1/8t baking soda, 1/2t salt, 1/4c cocoa powder, 1/2c flour and 1/8t peppermint oil in a bowl until the dough is consistent and moist. Add enough extra flour so that the dough still moist but no longer sticky. Lay out some parchment paper, roll out the dough uber-thin on the parchment paper then cut out anything but circle shapes because really, the circle shapes are so 1985. Cook your non-circle cookies at 325 for about 6 minutes but for sure no more than 7 (they are thin after all and cook quickly). Re-roll any unused dough and repeat as long as it can hold your attention. Eat the rest of the dough, keeping in mind that the salmonella poisoning risk is a small price to pay when you get to eat cookie dough. Allow cookies to cool completely.
Now mix together 2c of powdered sugar, 8T of melted butter, 1/8t of peppermint oil and 1T of heavy whipping cream. If the mix is not consistent enough to roll out then add a little more cream until it is thick enough to roll out. Then, surprise surprise, roll it out. About 1/4" is about right thickness. Now cut out a slightly smaller version of your non-circle shaped cookies and lay them on top of your cooled cookies. Dip the whole thing in melted chocolate chips and lay on parchment paper to cool (refrigeration speeds this process).
I have an inkling that these will freeze well (since the scout versions do) but really, mine barely lasted long enough to set up in the fridge before they were all gone so I didn't test this theory. Okay, 2 down, 1 more to go.
Monday, January 24, 2011
Puttin' Little Girls Outta Business
Admit it, at some point in your life you ate one, well, probably many, TOO many scout cookies. The little rascals know they have the goods and hold it over your head once a year, like a carrot for you, the donkey. I should know. I spent many a spring of my youth peddling those cookies and three times as long as an adult chasing that carrot. Well, my friend, you shall be that ass no more. I have found the mother load! The recipes to fill that cookie urge any time of year, without having to pay $5 per box! Listen and learn grasshoppers....
Peanut Butter Addiction
Put 2.5 sticks of butter and a cup of sugar in a bowl and mix until creamy. Add 2 eggs and beat until mixed through, scraping the bowl as you go. Add 1 teaspoon vanilla and beat again. Turn mixer on low and add 1/2 teaspoon of salt and 3 cups of flour. Now beat that batter like a red-headed step-child. The dough will be crumbly but moist when it's done. Pack the dough onto some plastic wrap and roll into a 2 inch diameter cylinder. Trust me, don't make it any thicker or your cookies will be too big. Wrap the whole thing (probably a couple cylinders) into parchment paper and freeze for about half an hour.
When the dough has sufficiently hardened, take it out and slice it into 1/8" discs and place them on a baking sheet about an inch apart (they won't spread while cooking). Bake at them 350 degrees for 8 minutes, not nine, not seven, and take them out to cool on a cooling rack completely. They should not have browned in the oven at all.
Mix together equal parts of peanut butter and powdered sugar (about 1/2 cup each). Form little balls and flatten them then lay them on the cooled cookies. Dip each cookie in melted chocolate chips and lay on parchment paper to cool (refrigerating speeds this process).
Thus ends part 1 of 3 of how to free yourselves from the ties of the communist regime that call themselves scouts. Stay tuned for the mint and caramel recipes.
Peanut Butter Addiction
Put 2.5 sticks of butter and a cup of sugar in a bowl and mix until creamy. Add 2 eggs and beat until mixed through, scraping the bowl as you go. Add 1 teaspoon vanilla and beat again. Turn mixer on low and add 1/2 teaspoon of salt and 3 cups of flour. Now beat that batter like a red-headed step-child. The dough will be crumbly but moist when it's done. Pack the dough onto some plastic wrap and roll into a 2 inch diameter cylinder. Trust me, don't make it any thicker or your cookies will be too big. Wrap the whole thing (probably a couple cylinders) into parchment paper and freeze for about half an hour.
When the dough has sufficiently hardened, take it out and slice it into 1/8" discs and place them on a baking sheet about an inch apart (they won't spread while cooking). Bake at them 350 degrees for 8 minutes, not nine, not seven, and take them out to cool on a cooling rack completely. They should not have browned in the oven at all.
Mix together equal parts of peanut butter and powdered sugar (about 1/2 cup each). Form little balls and flatten them then lay them on the cooled cookies. Dip each cookie in melted chocolate chips and lay on parchment paper to cool (refrigerating speeds this process).
Thus ends part 1 of 3 of how to free yourselves from the ties of the communist regime that call themselves scouts. Stay tuned for the mint and caramel recipes.
Thursday, December 30, 2010
What to Make
This morning I was feeling like heating the house with the oven so I let my little boy put together some ingredients for granola and we made the whole house smell wonderful. Here's what we did:
1) 4c rolled oats
2) 1c slivered almonds
3) 1c wheat germ
4) 1/2c brown sugar
5) 1/4t salt
6) 1/3c each of oil, honey and water
It's easy, just mix #1-5, add #6 and bake at 300 degrees for 40 minutes (stirring every so often to prevent burning. Then when it's all done and cooled on the counter, sprinkle in some dried cranberries to make it extra delicious. To celebrate our marvelous creation, we sprinkled it on yogurt and shared a tasty snack. His first comment? "What can we cook next Mommy?" Maybe my little man is taking after uncle Wally and will some day be a cook!
1) 4c rolled oats
2) 1c slivered almonds
3) 1c wheat germ
4) 1/2c brown sugar
5) 1/4t salt
6) 1/3c each of oil, honey and water
It's easy, just mix #1-5, add #6 and bake at 300 degrees for 40 minutes (stirring every so often to prevent burning. Then when it's all done and cooled on the counter, sprinkle in some dried cranberries to make it extra delicious. To celebrate our marvelous creation, we sprinkled it on yogurt and shared a tasty snack. His first comment? "What can we cook next Mommy?" Maybe my little man is taking after uncle Wally and will some day be a cook!
Sunday, October 10, 2010
What to Make
This couldn't be easier. Well, maybe a LITTLE easier, but not much. This morning I realized our apples were about at ripe as they could be without going bad so I made the most simple applesauce recipe ever. First, peel and dice your apples and put them in a pot. Next, add a little water to cover the bottom of the pot. Cook this on medium heat until they are soft and easily mushed. Mush them and add some cinnamon sugar. That's IT! Easy, moderately good for you (depending on how much sugar you add) and a delicious breakfast for the kiddos on a crisp autumn morning.
Friday, September 10, 2010
What to Make
This recipe is not for those of you watching your waistlines. Unless of course, you are watching them outgrow your belts.
First, take a pat of margarine and melt it in a skillet. Then saute an onion, chopped fine, until it's aromatic and tan in color. In a seperate bowl, mix together 1/3 c light mayonnaise, and 1/2 c each of cheddar and Parmesan cheeses. Add to the mix some garlic and a few splashes of hot sauce. Add the sauteed onion to the mix and heat through in the oven or microwave (depending on how much patience you have). This dip is good on bread or with crackers or chips. It's not great for you but it sure TASTES great.
I made some last night and shared it with my kids and hubby. I'd like to tell you I only ate 1/3 of it (with the other thirds equally between kids & hubby), but I'm pretty sure that'd be lying.
First, take a pat of margarine and melt it in a skillet. Then saute an onion, chopped fine, until it's aromatic and tan in color. In a seperate bowl, mix together 1/3 c light mayonnaise, and 1/2 c each of cheddar and Parmesan cheeses. Add to the mix some garlic and a few splashes of hot sauce. Add the sauteed onion to the mix and heat through in the oven or microwave (depending on how much patience you have). This dip is good on bread or with crackers or chips. It's not great for you but it sure TASTES great.
I made some last night and shared it with my kids and hubby. I'd like to tell you I only ate 1/3 of it (with the other thirds equally between kids & hubby), but I'm pretty sure that'd be lying.
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