Tuesday, November 22, 2011

Pilgram Hat Cookies

I can't take credit for this clever cookie, but I can tell you that it turned into a fantastic way to teach counting & division.  The girls had a blast putting together these simple festive creations.

Keebler Fudge Stripes Original Cookies
Small Reese's Peanut Butter Cups
White Vanilla Frosting
Yellow Food Coloring
M&Ms

1. Place desired amount of frosting in a bowl, add about 3-5 drops of yellow food coloring & stir until thoroughly mixed.

2. Lay out Keebler cookies on a work surface stripe side down.

3. Generously paint the large surface of the peanut butter cup with frosting and nestle onto the chocolate surface of the cookie.

4. Add a dollop of frosting to the base of the peanut butter cup & rest one M&M with the 'm' side facing the frosting.



Happy Thanksgiving, Pilgrims!

Sunday, June 19, 2011

Rhubarb Muffins

One of my dad's favorite things about having us home in the spring is when I raid Grandma's rhubarb stash on the farm.  This recipe for Rhubarb Muffins is courtesy of my Aunt Bonnie.  These were a hit with everyone this morning, especially with Dad.  

Happy Father's Day, Dad!
 

¾ cup brown sugar
⅓ cup Canola oil
1 egg
½ cup sour milk (add ¼ tsp. vinegar to milk to sour)
1 tsp. vanilla
½ tsp. baking soda
1½ cup flour
1 cup rhubarb (or other fruit)
½ cup nuts or sunflower seeds (optional)

Mix first seven ingredients well.  Fold in fruit & nuts.

*Topping:
¼ cup brown sugar
½ tsp. cinnamon
¼ cup nuts or sunflower seeds (optional)

Mix these three ingredients together, and top on muffins before baking.

Bake @ 325° for 25-30 minutes.

Makes 1 dozen muffins.

*Depending on how heavily you coat the muffins with the topping mixture, there should be enough to make two dozen muffins.

Saturday, May 14, 2011

Making a Sandwich

Today I decided it was time the girls made their own sandwiches, or at least learn how.  The following is their interpretation of their first adventure in sandwich making....

Lauren's Peanut Butter & Jelly Sandwich

You will need:
  • Peanut Butter
  • Jelly
  • Bread
  • Knife
  • Cutting Board
1. You get a sandwich.
2. Peanut butter.... you put it on your bread.
3. Jelly.... you put it on your bread.
4. Then I cut.
5. Then I ate it.



"It taste wonderful."--Lauren

Abby's Peanut Butter Honey Sandwich

You will need:
  • Bread
  • Peanut Butter
  • Honey
  • a Knife
  • a Cutting Board
1. Get a piece of bread out of the bag.
2. Use a knife with peanut butter.
3. Squirt honey on sandwich.
4. Fold it.
5. Cut.



"It tasted like honey."--Abby

Friday, April 1, 2011

Boston Grilled Cheese

This Lent-friendly sandwich is like taking a bite of the North End.  Thank you, Ericha, for passing this tasty sandwich recipe my way.  I took a little liberty renaming it.... after all, it came from Boston, it tastes like Boston; all it needs is a cup of clam chowdah!

 
2 slices Italian bread
1 Tbsp. softened butter*, divided
1 Tbsp. prepared pesto sauce, divided
1 slice Provolone cheese
2 slices tomato
1 slice American cheese

1. Spread one side of bread with butter and place buttered side down onto a nonstick skillet over medium heat.

2. Spread top of bread slice in skillet with half of the pesto sauce, top with Provolone cheese, tomato slices and American cheese.

3. Spread remaining pesto on one side of the second slice, and place that slice pesto side down on the top of the sandwich.  Butter the top side of the second slice of bread.

4. Gently fry the sandwich, flipping once until both sides of the bread are golden brown and the cheese has melted; about five minutes per side.

Makes one sandwich.

*In lieu of the butter, you can brush olive oil on the bread for a more authentic flavor.

Saturday, March 12, 2011

Pot-O-Gold Jell-O Shots

Inspired by The Jelly Shot Test Kitchen {http://jelly-shot-test-kitchen.blogspot.com/} the Bunco girls were the lucky taste testers of my inaugeral attempt at Jello shots.


{Displayed on a layer of festive green ice to keep chilled}


½ cup vodka
½ cup Midori liqueur
½ cup sweet & sour mix*
½ cup 7up
2 envelopes Knox unflavored gelatin**
yellow sugar sprinkles, optional
gold mini muffin cups, optional

1. Lightly grease desired molds or a loaf pan, then wipe clean.  A light film will remain, just enough to remove gelatin with ease.

2. Combine 7up and sweet & sour in saucepan on stove.  Sprinkle with gelatin and allow to sit for several minutes.

3. Heat over very low heat, stirring constantly, until gelatin is fully dissolved ~5 mintues.

4. Remove from heat.  Add the vodka and Midori (I like to do this in a large measuring up for easy pouring into molds.)

5. Pour into molds or loaf pan and refrigerate until fully set, several hours or overnight.

6. When set, carefully unmold, or cut into desired size squares.

7. Just before serving, place into gold cups, smear Midori over the top of each and sprinkle with yellow sugar sprinkles. (The Midori helps the sugar stick to the top.)

I used a silicone ice cube mold for 15 I picked up from Bed, Bath & Beyond.

*Alternatively you can use a lemon syrup (50/50 mix of frozen lemonade concentrate and water OR combine 2 lemons cut into small wedges, ½ cup sugar, 3/4 cup water in a sauce pan over medium heat.  Stir occasionally until sugar is fully dissolved and mixture begins to bubble.)

**I haven't experimented with lime Jell-O, but it would blend nicely with the flavor of the Midori.

Saturday, March 5, 2011

The Cat Hat in the Hat Parfait

Tonight The Cat in the Hat came back to our house.  Inspired by a simple yet clever little idea from preschool, we celebrated Dr. Seuss' 107th birthday late at our house with these gone-in-a-flash desserts.


1 box red Jell-O (cherry, strawberry, raspberry, etc.)
Cool Whip*
red sprinkles
clear glasses

1. Prepare Jell-O as directed on the package and allow to set completely.

2. Using a spoon, break up Jell-O until it is a crumbled mess in the bowl.

3. Line bottom of glass with a thin layer of Cool Whip.  Spoon on a layer of crumbled Jell-O, top with another layer of Cool Whip, then a second layer of Jello-O, and finish with a third layer of Cool Whip.  Top with red sprinkles as a finishing touch just before serving.

I was able to yield three glasses {pictured above} from one small box of Jell-O.  The portion was huge for all three of us, so if I were making it for a group of children I would use much smaller cups.

*You can substitute Redi Whip, but I find that Redi Whip runs quickly and does not hold up in the in between layers.  Finishing with Redi Whip on top, however, will give it more of a hat look if desired.

Saturday, February 12, 2011

Mini Meatloaf Muffins

When my cousin passed this recipe my way I took heed.  It is not an understatement to say that her idea of following a recipe includes removing the Lean Cuisine from the freezer and following the directions on the package.  To her credit, she's made some killer dips and also offered up her culinary skills for the lovelies.

This recipe is quick, easy, and could easily be made as a regular meatloaf.... but making them in a muffin tin makes them that much more fun.  It also serves as portion control.  Smart thinking.  Thank you, Shawn, for this tasty version of a hearty American staple.  It's also a great use for the left-over egg whites from my Key Lime pie!

1 lb. lean turkey or ground beef
1 box Stovetop Stuffing, dry
2-3 egg whites
1 cup water
1 onion, chopped fine
 
1. Combine all ingredients in a bowl and mix well with both hands.
 
2. Spray muffin tin with Pam, and divide the mixture amongst the 12 cups.
 
3. Bake @ 350º for 35-40 minutes.

Monday, February 7, 2011

Key Lime Pie

I really thought when I left Florida I was leaving my favorite Florida recipe in the dust: Key Lime Pie.  If you knew how simple, inexpensive, and delicious it is to make at home you'd never pay the ridiculous prices venues charge for this tasty Sunshine State treat again.

Thanks to our neighbor and friend, Barb, for introducing me to Nellie & Joe's Famous Lime Juice, and to Kroger where I stumbled upon it by accident.



{Yes, it's supposed to be yellow!}

½ cup Nellie & Joe's Key West Lime Juice
14 oz. can of sweetened condensed milk
3 egg yolks (whites not used)
9" graham cracker pie crust
 
1. Combine milk, egg yolks and lime juice. Blend until smooth.
 
2. Pour filling into pie crust and bake @ 350º for 15 minutes. {Allow to stand 10 minutes before refrigerating.}
 
Garnish with lime slices if desired.
 
Just before serving, top with whipped cream.



In our local Florida grocery store, Publix, Nellie Joe's was located in the health food section and by the mixed drinks.  In our Ohio Kroger I found it next to the lemon juice in the juice aisle.  You can search their website for retailers, or order it directly from the site.

Nellie & Joe's Famous Lime Juice Website: www.keylimejuice.com/index.htm

Sunday, January 30, 2011

Chicken Cacciatore

I was gifted with a Dutch oven, and this meal idea was found inside.  Anything with a tomato sauce climbs to the top of my Must Try List.  It's definitely one I'll add to my collection of favorites!

1-2 lbs. chicken thighs (use breasts if you prefer or a combination or the two)
3 Tbsp. extra-virgin olive oil
1 onion, chopped
6 garlic cloves, finely chopped
1½ tsp. dried oregano leaves
1 (28 oz.) can diced tomatoes with juice
1 cup chicken broth
3 Tbsp. capers, drained
¼ cup fresh basil, coarsely chopped
salt and pepper
1½ cup flour

1. Sprinkle chicken with salt and pepper.  Dredge in flour to coat lightly.

2. In a Dutch oven, heat oil over medium-high heat.  Working in batches, cook chicken until brown, about 5 minutes per side.  Transfer to plate.

3. Add onion, garlic and oregano to Dutch oven; sauté until onion is tender, about 5 minutes.  (You may need to add more olive oil to sauté.)

4. Add tomatoes with juices, broth and capers.  Return chicken to Dutch oven.  Simmer until chicken is cooked through, about 30 minutes.

5. Transfer chicken to platter.  If necessary, boil sauce longer until slightly thickened.  Spoon sauce over chicken; sprinkle with basil.

Serve with rice.

Cooking time is 1 hour.  Makes 4 servings.

Sunday, January 23, 2011

Mini Sn❄w Day Cookies

These cookies are the result of two things: one, funning up cookies on our snow day. Two, my quest for a better tasting cookie out of my Ohio oven.


What makes these cookies a little different aren't just the mini goodies, but the caramelized butter.  Ummmmm.


2 ¼ cups Softasilk or unsifted flour
1 tsp. baking soda
1 tsp. salt
1 cup butter, warmed and cooked slightly on the stove top
¾ cup sugar
¾ cup brown sugar
1 tsp. vanilla
2 eggs
mini M&Ms
mini chocolate chips {we also added 1 cup oatmeal to this one}

1. Cream sugar, brown sugar, vanilla and melted butter.
2. Beat in eggs.
3. Add flour, baking soda, and salt.  Mix well.


4. Split batter in half.  Poor mini M&Ms into one, and mini chocolate chips into another.  {Be generous, but leave enough room to taste the batter.}

5. Spoon into small dollops on the cookie sheet. Bake at 360° for 10-12 minutes, or until just barely baked in the center and light brown around the edges.

Enjoy as many as possible warm and with ice cold milk.  {They taste best when enjoyed in your jammies!}