Pretzel Snowmen

1 C. White Chocolate Chips

50 Mini Chocolate Chips

Orange Decorator's Gel

Fruit Leather

10 Gummy Rings

10 Gum drops

10 Pretzel Rods

- Melt white chocolate chips over a double boiler or in microwave.

- Dip Pretzel Rods one at a time into the chocolate, use a knife to smooth the chocolate 2/3 of the way down.

- Place pretzel on a cookie shet lined with parchment paper.

- Press on mini chocolate chips for eyes and buttons. Use orange decorator's gell to add the nose.

- Chill in refridgerator until chocolate hardens.

- Tie fruit leather on for scarves (we cut them in half to make them skinnier and easier to tie)

- Stretch gummy rings over the end of the pretzel.

- Dip gumdrop in melted chocolate and press on top to complete the hat.

- Display and serve and cute holiday cups, great for gifts!

compliments of: Amy and Family Fun Magazine

Chocolate Truffles

1 lb. Dark or Milk Chocolate
1 C. Heavy Whipping Cream
1 tsp. Flavoring of choice (Amy did vanilla bean)

- Melt Chocolate in a double boiler
- Bring Cream to a boil and stir into chocolate until smooth (do not use an electric mixer)
- Add flavoring and chill in Refridgerator until HARD.
- Roll into small balls and refridgerate 1 hour.
- Melt desired chocolate in double boiler
- Dip balls into chocolate and use a toothpick to smooth the top.

Compliments of: Amy

White Truffles

1 lb. White Chocolate
3/4 C. Heavy Whipping Cream
1 tsp. Flavoring of choice (Amy did Rasberry Extract)
2 Tbs. Jam (Amy did raspberry)

- Melt Chocolate in Double Boiler
- In seperate bowl, boil cream.
- Mix the melted chocolate and boiling cream together, start in the center and mix out until smooth. (do not use an electric mixer)
- Add the flavoring and jam
- Cool in fridge until HARD.
- Wash your hands with COLD water then roll into balls. Rinse your hands again in cold water if the chocolate is melting
- Refridgerate Balls for at leat an hour
- Melt desired chocolate in double boiler for dipping. (Amy did white chocolate)
- Dip the balls in chocolate and use a toothpick to cover the tops were the poker was from dipping.
- Amy drizzled a pink white chocolate over top for some extra cuteness...YUM!

compliments of: Amy

Fudge

2/3 C. Evaporated Milk (2/3 C)
3 C. Sugar
3/4 C. Butter
1 Bag Chocolate Chips
1 12 oz. Can Marshmellow Creme
1 tsp. Vanilla Extract
(or one vanilla bean, slice down the center of the vanilla bean, press and slide down bean with edge of knife and the bean will come out in a paste. Use this and the bean pod for flavor, remove the pod after cooking)

- Bring sugar, butter and milk to a boil.
- Boil 5 minutes or until thermometer freaches 234
- Remove from Heat and stir in Chocolate Chips and Marshmellow creme until melted and well blended.
- Pour into a cookie sheet lined with parchment paper and let cool to room temp.
- Turn out on cutting board and cut into squares with pizze cutter or make fun holiday shapes with cookie cutters. You can also press into sprinkles for more holiday fun!
- You can also make flavored fudge, like mint, by adding 1-2 tsp. extract to the mix after cooking. Amy melted some green mint chocolate chips and swirled those on top for a cute topping!

compliments of: Amy

Holiday Favorite's and Candy Making!

Thursday November 19th at 6:30

Host: Amy

Cost: $3

Amy is going to share with us her secrets of making pie crust and her candy making skills! Please bring your favorite holiday dish to share with the group for dinner and then for dessert we'll satisfy our sweet tooth with Amy's "sweet" culinary skills.

Please RSVP in the comment box with your name.Thanks!

(If you have recipes to share don't forget to bring them or e-mail them to me to post on our blog!)

Crockpot

I (Melissa) highly recommend the cookbook: 101 Things To Do With A Slow Cooker and the blog: http://crockpot365.blogspot.com/ It’s called A Year of Slow Cooking and has some fun things on it. Make sure and check the reviews and comments on the recipes because some of her attempts didn’t turn out so well but some are really yummy like the Pasta Fagioli which tastes like one of the Olive Garden soups.

Bodacious Bean Dip (crockpot)

1 can refried beans
½ cup green onion
1 ½ teaspoons taco seasoning (whatever spices you like in your taco meat)
½ cup cheddar cheese

Combine all ingredients except cheese and put in 2 to 3 ½ quart slow cooker. Cover and cook on high heat for 30 minutes and then on low heat for another 30 minutes, or on low heat for 2-3 hours. Add cheese the last 30 minutes (I think it would be fine if you added the cheese at the beginning. You really just need everything to get warmed up.) This is great with tortilla chips or as a filling for bean burritos.

(compliments of Melissa)

Barbecue Meatballs (crockpot)

Grease slow cooker to make clean up easier. Put in however many frozen meatballs you want (I use Costco’s frozen meatballs). Squeeze in enough barbecue sauce to coat all of the meatballs. Add a little more sauce so it isn’t too dry, you will use ½ to a whole bottle depending on the amount of meatballs you use. Turn the crockpot on low for 3 to 4 hours. You can add dry or fresh chopped onions to this or substitute cocktail sausages for the meatballs. We like these on hoagie rolls with provolone cheese. You can also substitute spaghetti or marinara sauce for the barbecue sauce.

(compliments of Melissa)

Pepperocini Roast (crockpot)

1 beef rump round roast (or whatever is cheapest)
1-2 Tablespoons minced garlic (depends on taste)
1 jar pepperocinis

Dump everything into the crockpot and set it on low. I usually put my roast in straight from the freezer at breakfast time and it is ready for dinner. 8-10 hours. One hour before time to eat, take the lid off of the crockpot and shred the meat with two forks. This allows the juices to penetrate better.

We love this on a pita with mayonnaise, lettuce, tomatoes and muenster cheese. Yum! I use the leftover meat to make a goulash. I just reheat the meat in a pan. Add some sour cream, a little milk, season salt, and pepper. It is really yummy over noodles.

Erika’s Cream Cheese Chicken (crockpot)

5 Frozen Chicken Breasts (or 4 or 6)
1 package of Italian Salad Dressing Mix
¼ cup of water

Put in crockpot and cook on high 5-7 hours. About 30 minutes before dinner add 1 can cream of mushroom soup, 1 can cream of chicken soup, and 1 8 oz. pkg. of cream cheese (cubed). I also like to add 1 can of mushrooms drained. Serve over rice.

(compliments of Melissa)

Triple Chocolate Mess (crockpot)

1 box devil’s food cake mix
1 small box chocolate instant pudding
2 cups sour cream
1 small bag chocolate chips
¾ cup vegetable oil
4 eggs
1 cup water

Grease crockpot with nonstick cooking spray. Mix all ingredients until smooth and pour into crockpot. Cook on low for 5 to 7 hours. Serve with vanilla ice cream.
Some notes on this recipe: I have the same recipe in another book that calls for 1 cup sour cream and 1 cup chocolate chips. I made it with less sour cream and cooked about six hours the first time. It was very cake like. I like it better a little less cooked and more moist so I add the two cups sour cream and bake closer to 5 hours. Also, the other recipe notes to mix by hand and not with a mixer. I don’t know why.

(compliments of Melissa)

"Crockpot Cooking"

Thursday October 22nd at 6:30

Host: Melissa

Cost: $3

Please RSVP in the comment box with your name.
Thanks!

(If you have recipes to share don't forget to bring
them or e-mail them to me to post on our blog!)

Sukiyaki - Japanese

1 lb thinly sliced beef
1 cake extra firm bean curd (tofu)
2 sliced onion
4 oz. Sifun noodles
4 oz spinach
4 shiitake mushrooms
(actually, you can put in whatever you want. I like bamboo and zuchinni or mini corn cobs)

Sauce:
2/3 cup soy sauce
1/3 cup sake (I use water here)
1/3 cup sugar
½ cup water or stock

1. cut tofu into bite-sized pieces
2. soften noodles in water (per directions on package)
3. wash spinach and cut into convenient lengths
4. clean shiitake mushrooms and discard the stems
5. arrange ingredients and the beef attractively on a serving dish
6. in a saucepan combine the sauce ingredients and mix well. Bring the sauce to a boil
7. rub wok with oil, add sauce, then vegetables and meat . Guests may begin eating as soon
as the meat is done.
8. Have guests remove their cooked food and serve over a warm bowl of rice.
9. lower the heat and continue to cook meat and vegetables. Add water to sauce as needed
as it boils down.

compliments of Mindy

Japanese Cooking Night

Thursday September 24th at 6:30

Host: Mindy

Cost: $3

Please RSVP in the comment box with your name.

Thanks!

(If you have recipes to share don't forget to bring

them or e-mail them to me to post on our blog!)

Spicy Shrimp Kabobs

3/4 lb. Shrimp
2 Tbs. Olive Oil
1 tsp. Grated Lime Peel
2 Tbs. Lime Juice
2 Tbs. Pinapple Juice
¼ tsp. Salt
¼ tsp. Tabasco
1 tsp. crushed garlic

Mix marinade and Let set 2-3 hours to let flavors meld together.
Add shrimp and marinade 1/2 hour (if you go longer the citrus in the marinade will start to break down the shrimp.)

If using wooden skeweres soak 30 minutes to prevent burning them on the grill.
Skewer with pineapple, bell peppers, green onions and marinated shrimp.
Allow a space between each item to allow even cooking on the grill.

Grill on low 2-3 minutes baste once with marinade, turn and grill 2-3 more minutes until shrimp is pink. Discard left over marinade.

Grilled Chicken

2 lbs. Chicken
2 c. lemon lime soda
1 c. vegetable oil
1 c. soy sauce

Place chicken in dish and cover with marinade. Make sure marinade covers all the chicken. Turn a couple times if necessary. Marinade over night and all day.

Grill on low 5 minutes per side watching carefully.

Glazed Grilled Salmon

1 Large piece of salmon, skin side down on foil
Grill on low until it just barely starts to flake (do not turn)

Glaze with for the last few minutes of grilling:
½ C. Honey
2 Tb. Butter
½ tsp. Corriandor
1 Tbs. Dijon Mustard
½ Tbs. Lime Juice

You will know your salmon is done when it flakes easily.

Mexican Cole Slaw

1 Bag Cole Slaw Mix
½ Bunch cilantro leaves, chopped
3-4 green onions, sliced
Juice of 2 limes
2 Tbs. (or more to taste) White House Cole Slaw Dressing

Toss well in bowl before serving.

Cinnamony Stuffed Grilled Peaches

4 oz. 1/3 less fat cream cheese softened
1 – 6oz. Fat Free French vanilla yogurt

In a small bowl beat cream cheese with electric mixer until smooth then mix in yogurt until smooth then refrigerate.

¼ c. sugar
½ tsp. cinnamon
¼ tsp. cloves

Mix sugar, cinnamon and cloves and set aside.

6 lrg. Ripe peaches, unpeeled, cut in half and pitted
2 Tbs. butter or margarine

- Brush grill with vegetable oil, place peaches cute side down on grill, cover grill and cook on medium for 3 min.
- Turn peaches over and brush with butter and sprinkle with cinnamon and sugar mixture.
- Cover grill and cook 3 min.
- Turn peaches cut side town again for 30-60 seconds to caramelize.
- Remove frome girll and serve cute side up with 2 Tbs. yogurt mixture in pitted hole and drizzle with caramel if desired.

FRUIT ICE CREAM PIE

2 cups fresh berries ( I used frozen and just thawed them first)
1/2 gallon vanilla ice cream (thawed a little so it can be easily mixed)
1 small package vanilla instant pudding
2 cups cold milk

Mix ingredients with electric mixer and pour over a 9X13" Oreo crust or graham cracker crust. Let it freeze again until solid usually 2 hours. Garnish with more fresh fruit, chocolate syrup, whip cream, cool whip etc. I usually set the dessert out 15 minutes or so before I serve to allow to soften up again so I can cut it and serve it more easily.

FIESTA SALAD

leaf lettuce/romaine ( I use about 1/2 Costco container of the spring mix)
1 can (15 oz.) black beans, rinsed and well drained
1 pint grape tomatoes, halved
1 can ( 15 oz.) corn, drained
* you can use frozen as well, but cook and cool before adding
1/2 small red onion peeled and sliced/chopped
1 ripe avocado peeled and chopped
1 cup chopped red pepper
1/2 cup crumbled feta cheese
Toss all salad ingredients just before serving

HONEY-LIME DRESSING
1/4 cup fresh lime juice
1/4 cup vegetable oil ( I use canola b/c that's what I have in my house)
1/4 cup red wine vinegar
2 TBSP honey
2 TBSP finely chopped cilantro
2 tsp minced garlic

Mix all ingredients and then pour over salad and toss until dressing is evenly distributed.


SPINACH STRAWBERRY SALAD

1/2 container Costco size baby spinach leafs (equal to 2 bags or bunches)
1 lb. strawberries sliced
1/3 cup candied almonds
store bought raspberry vinaigrette.

Toss all ingredients together and distribute dressing evenly.

CANDIED ALMONDS

1 cup white sugar
1/2 cup water
1 TBSP cinnamon
2 cups almonds cut in half lengthwise C

ombine water, sugar, cinnamon in saucepan over medium heat, bring to boil, add almonds. Continue to cook and stir mixture until liquid evaporates and leaves a syrup-like coating on almonds. Pour almonds onto baking sheet lined with wax paper, separate almonds using fork and allow to cool.

Salad

CRAISIN SALAD
Dressing: blend together in a food processor
1 c oil 6 TBS cider vinegar
½ c. sugar 1 tsp. salt
1 tsp mustard 1 TBS poppy seeds
½ c. onion, finely chopped
Salad Mix: add to your own taste:
Lettuce Romaine
Spinach Slivered almonds
Mandarin oranges Craisins


MEXICAN CORN AND BEAN SALAD

1 (15 /14 oz) can whole kernel corn, drained
1 (15 oz.) can red kidney beans, drained
1 (7 oz.) can pitted black olives, drained
2 cups shredded lettuce
½ c. Mayonnaise
14 c/ minced green onions
2 TBS chili sauce
2 tsp. cider vinegar
½ tsp. Chili powder

1. Combine corn beans, olives, lettuce in a serving bowl
2. Stir together mayonnaise onions, chili sauce, vinegar and chili powder. Add to lettuce mixture and serve. Serves 6. Add shredded cheese and crushed tortilla chips to make it heartier.

SALLY PRETE PASTA

(Sally gave me the ingredients but didn’t give proportions, so I kind of make it up, but this is delicious!)

Pasta (I use bow-tie or spiral)
Chopped pepperoni
Newman’s Own – Sesame ginger-Light (This is the key to its great flavor)
Olives
Various color peppers (I use the costco orange, yellow, red)
Cheese
Instructions: Toss


LENNA’S PASTA SALAD

16 oz. Bowtie pasta 1 can corn kernels
1 can pinto beans, drained and rinsed 1 can black beans, drained and rinsed
1 red onion, diced 1 green pepper, diced
2 C shredded cheeses, your favorite kind 2 C. tortilla chips, crumbled
3 C buttermilk 1 C mayonnaise
1 pkg Fiesta Ranch Dip Mix, dry (Hidden Valley – this is key to the yummy flavor)

Cook pasta, rinse, and drain. Chill. Add corn, beans, onion and green pepper. Combine mayonnaise, buttermilk and dip packet. Pour over salad and mix. Add chips and cheese and toss before serving, leaving some to sprinkle on top.


BARB SMITH’S CHICKEN GRAPE SALAD

Diced chicken (2 lbs)
Celery (diced)
Green onions
Grapes (sliced in half)
Toasted almonds

Dressing: 1 ½ C. mayo
Squirt Dijon mustard
White balsamic dressing (this is key)
1-2 tsp. sugar
Poultry seasoning

HUMMUS
1 can(15 oz.) garbanzo beans
2 tsp minced garlic
1/4 lemon juice
1 tsp cumin
1 TBSP olive oil
blend until smooth in blender or food processor, serve with pita chips and raw vegetables. I also use it as a sandwich spread. You can also add sun-dried tomatoes, red pepper, tahini etc. to give it a different flavor.

FRUIT SALSA WITH CINNAMON CHIPS
2 Fuji apples
2 kiwi
2 peaches
1 lb. strawberries
1 TBSP brown sugar
3 TBSP fruit jam/jelly I used raspberry b/c that's what was in my fridge
I just threw it all in my food processor and blended last night, but I have also chopped all the fruit by hand. Salsa tastes the same just a little more chunky when you chop by hand.
The chips you just take 8 (10 inch) soft tortillas spray both sides with spray butter and sprinkle with cinnamon/sugar mixture both sides. I stack tortillas on top of each other as I go, so I don't have to cut them all individually. Cut with pizza cutters into 8 wedges and then individually layer on baking sheet. Bake at 350 degrees for 8-10 minutes. Let cool before serving, to get the crunchy chip

AVOCADO SALSA
4 ripe avocados, chopped
3 medium tomatoes, chopped
1 red pepper, chopped
1 small onion, chopped
3 TBSP minced cilantro
juice from 2 limes
1 jalapeno pepper chopped if you want more spicy salsa. I don't add it to my salsa b/c I don't like spice
mix all ingredients together and serve with tortilla chips.

Cheddar Ranch Fondue

3 cups white Cheddar cheese (finely grated)
4 tablespoons unsalted butter
1 tablespoon corn starch
2 tomatoes (peeled, seeded, and diced)
1/2 cup apple juice
1 (1 ounce) package Ranch dressing/seasoning mix

DIRECTIONS
1. In a heavy saucepan over medium-low heat, melt the butter. Add tomatoes and saute until the tomatoes begin to soften (about 2 minutes). Add the package of ranch mix and stir gently to dissolve.
2. Toss corn starch and cheese. Stir the juice into the tomato mix and slowly stir in handfuls of cheese until it is completely melted.
3. Transfer to a cheese fondue pot and keep warm with burner. Serve right away.

Parmesean Cheese Fondue

1 1/2 cups milk
2 (8 ounce) packages cream cheese, cubed
1 1/2 cups grated Parmesan cheese
1/2 teaspoon garlic salt
1 (1 pound) loaf French bread, cubed

In a large saucepan, cook and stir the milk and cream cheese over low heat until cheese is melted. Stir in Parmesan cheese and garlic salt; cook and stir until heated through. Transfer to a fondue pot or mini slow cooker; keep warm. Serve with bread cubes.

Apple Cider Cheese Fondue

1 cup Apple Cider (to mix with cheese)
1/4 cup Apple Cider (to mix with cornstarch & mustard)
2 tsp Lemon Juice
1 tbs Onion (finely chopped)
3 cups Cheddar Cheese (shredded)
1 tbs Cornstarch
2/3 tsp Mustard Powder
White Pepper (to taste)

Heat cider, lemon juice & onions on medium. Slowly add cheese while stirring. Mix cornstarch & mustard in 1/4 cup apple cider. Add mixture to cheese. Add white pepper to taste. Note: if too sweet, add more lemon juice.

Pizza Fondue

1/2 Onion (chopped)
1 clove Garlic (minced)
1/2 lb Ground Beef
10 oz Pizza Sauce
1/2 tsp Oregano
1 cup Cheddar Cheese (shredded)
1/2 cup Mozzarella Cheese (shredded)

Add all ingredients to Fondue Pot. Heat until well blended Stir often

Peanut Butter Fondue

1/4 cup Brown Sugar
1/4 cup Corn Syrup
2 tbs Butter
4 Marshmallows
2/3 cup Peanut Butter (creamy)
1/2 cup Evaporated Milk (2%)
1 tsp Vannila Extract

Combine Brown Sugar, Corn Syrup, Butter and Water. Heat mix on low for 5 minutes while stirring. Add Marshmallows, Peanut Butter and Evaporated MilkContinue stirring until ingredients are melted and smoothStir in vanilla

Smores Fondue

1 Cup Mini Marshmallows
Full Sized Marshmallows (at least 20) for dipping
2/3 Cup Graham Cracker Crumbs
1/2 Cup Evaporated Milk
3/4 Cup Semi-Sweet Chocolate Chips

Over low flame, heat mini marshmallows and evaporated milk while stirring until melted (DO NOT BOIL) Slowly add chocolate chips while stirring. Slowly add graham cracker crumbs while stirringKeep stirring until mixture becomes smooth

White Chocolate fondue

1 cup heavy cream
1/2 stick unsalted butter
2 packages (12 ounces each) premier white morsels.

Melt butter and cream on medium low, add white chocolate chips.

Dark Chocolate Fondue

12 oz Premium Dark Chocolate (chopped)
3/4 cup Whipping CreamOver low flame, heat Cream until warm (DO NOT BOIL)
Slowly add chocolate while stirringMixture will become smooth

Egg Rolls: China

2 C. Bokchoy or Cabbage, minced
1 Stalk Celery, minced
1 Carrot, minced
1 can whol water chestnuts, minced
1/2 C. Fresh bean sprouts, minced
1 C. Cooked chicken or pork, minced
3/4 tsp. Minced Garlic
3/4 tsp. Minced Ginger
1/4 C. Soy Sauce
1 Dash 5 spice powder
1 Tbsp. Rice wine (Mirin)
1 tsp. Sesame Oil
1/2 tsp. Salt
1/4 tsp. Pepper
1 pkg. Spring Roll wrappers (Large)

1. Mix all ingredients except for wrappers.
2. Place about 1/3 cup of mixture in corner of wrapper and roll up tucking in corners. You may need to tdrain some moisture from teh filling if it is drippy.
3. Moisten the end of the wrapper with water to seal and place on a baking sheet that has been sprayed with nonstick spray until ready to cook.
4. Fry in about 1/2" of oil (peanut oil doesn't smoke as b ad as vegetable oil) on medium heat until browned on both sides.
5. Serve with sweet and sour or your favorite sauce. Makes 16

Compliments of Nancy

Coconut Curry Pork: Indian

2 Lbs pork, cut into 1/2-inch chunks
1 1/2 Tbs. vegetable oil
2 Tbs. curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
1 Tbs. sugar

1. Season pork pieces with salt and pepper.
2. Heat oil and curry powder in a large skillet. Stir in onions and garlic, and Saute. Add pork, tossing lightly to coat with curry oil. Reduce heat to medium, and cook until pork is done.
3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer 20 minutes. Add more curry to suit your taste.
4. Serve over hot rice and enjoy.

Compliments of Shauna

Sushi: Japanese

3 1/2 C. Water

1/2 C. Rice Vinegar

1 Tbs. Vegetable Oil

1/4 C. White Suger

1 tsp. Salt

2 C. Rice

Dried Seaweed Sheets (Nori)

Avacado

Cucomber

Imitation Crab

Pickled Ginger

1. Add first five ingredients into pan and heat to boiling, stirring occasionally to dissolve suger and salt. Once boiling add rice, cover and reduce heat to a simmer. Simmer about 20 minutes until rice is done. Remove from heat and set aside.
2. Lay out seaweed, spread warm rice evenly over about 1/4 -1/2" thick, allow about 1” at the end to allow an overlap when rolling.
3. Fill center with desired filling. (We prefer, crab, avocado and cucumber.) Roll and seal. Slice with sharp knife dipped into hot water.
4. Chill in refridgerator for a few hours and serve with favorite soy sauce and wasabi.

Compliments of Shauna

Fettuccine with Lemon: Italian

1 lb. Pasta
3 Tbs. Butter
2 Tb. Freshly squeezed lemon juice
1 tsp. lemon zest
1 C. Heavy Cream
salt and pepper
1/2 C. Freshly grated parmigiano-reggiano cheese

1. Pour 4 quarts of water into a large saucepan or pot and place over a high heat.
2. Put the butter, lemon juice, and zest in a large skillet over a medium-hight heat. Once teh butter has melted, let teh lemon and butter bubble for about 30 seconds.
3. Pour in the cream. Season with salt and pepper adn cook, stirring frequently, until the cream has reduced by half. Remove the skillet from teh heat and set aside.
4. When the watr for the pasta is boiling, and teh sauce is off teh heat, add 1 Tbs. of salt tot eh boiling wter adn drop in teh pasta all at once, stirring well.
5. When the pasta is cooked, drain it and transfer it to the skillet with the sauce. Turn the heat on to medium and toss the pasta over the heat with thte sauce and the gratted cheese for about 15 seconds.

Complements of Sara from her "Classic Pasta Cookbook"

Alfredo: Italian

1 lb. Pasta
3 Tbs. Butter
1 C. Heavy Cream
Pinch freshly ground nutmet
Salt and finely ground black pepper
1/2 C. Freshly grated parmigiano-reggiano cheese

1. Bring 4 quarts of water to boil in a large pot.
2. Put the butter and cream in a large skillet over a medium-high heat and boil, stirring frequently, until the cream has reduced almost by half. Add the nutmet, some salt and a generous amount of pepper. Remove from heat and set aside.
3. Add 1 Tb. of salt and the pasta to the boiling water, stirring well. When the pasta is cooked, drain it and add it to the sauce in the skillet.
4. Add the freshly grated cheese to the skillet, then toss until the pasta is well coated with thte sauce, and season with salt and pepper.

Complements of Sara from her "Classic Pasta Cookbook"

Kid Food Cook Off

We had such a fun night with each other. I loved hearing everyone's ideas and what works for them. The best part was just having some girl time and eating good food!

Tips on making Everyday Food kid Friendly

- Books are a great way to help make eating fun! Try some of the following ideas:

* Goldi Locks and the Three Bears: Enjoy this fun story and then make your own
Goldi Locks porridge for your kids. Cream of wheat with a swirl of strawberry
or maple syrup makes a great breakfast. (My husbands Grandmother did this
for him as a kid and the tradition has continued, our kids LOVE their
Goldi Locks porridge)
* The very Hungry Caterpillar: Start with a cheese stick for the caterpillar and two
raisins for the eyes. Next, have slices and pieces of some of the healthy foods from
the story. At the end, let your child turn their caterpillar into a beautiful butterfly
with fruit wings!
* Green Eggs and Ham: What better book about trying new things!
* Check out some of the great kids cookbooks at your local library. Go through it
with your child and let them pick out some new and fun things to try.


- Use pizza cutter to turn everything into strips for dipping, it's amazing that something as simple as dip can appeal to nearly every kid!

- Let the kids help prepare, they are more likely to eat it.

- Let them see their favorite food go into the dish, my kids often get excited and reply "It's going to be so delicious!"

- Let them “watch” it bake in the oven

- Turn sesame seeds into “sprinkles” for Asian dishes

- Let them pick a side dish for the meal.

- If it’s a spicy dish, serve the “hot” on the side

- A blender can be your best friend. Puree foods so they don’t see them
(Example: I puree onions and bell peppers in my scalloped potatoes)

- Chop food small enough for kids to eat, they won't get as frustrated and it saves you time cutting up their food during dinner time too!

- Offer only one dinner for the whole family, being hungry does wonders for trying new things! Plus, you've worked hard enough without making more then one dinner :-)

Fun Kid Food Ideas

-Hot dog mummy’s or octopus’ (wrap hot dog with cresent roll or slice hot dog into octopus legs)

- Chop up a package of hot dogs into bit size peices and toss into your cornbread mix. Bake in muffin tins for corn dog muffins!

- Mini pizza’s (cut english muffins in half and let kids to the rest)

- Cookie cutter sandwiches (use a cookie cutter to make cute sandwiches, use the left over bread for crutons or stuffing)

- Make spaghetti with macaroni noodles, for easier eating (you can use a mac and cheese box and toss in the cheese packet for cheesey spaghetti)

- Shish kabobs: raw veggies, meat and cheese, fruit or marinated meat and veggies for the grill (let them help, great way to learn about food prep and sanitation)

- Add Cauliflower to your mashed potatoes

- Add Sweet Potato to Pancakes

- Cauliflower or Carrot to Deviled Eggs

- Add Butternut Squash or Cauliflower or beans (navy, chickpease, or white) to Macaroni and Cheese

- Add butternut Squash to Quesadillas

Peanut Butter Apple Pizza

6 English Muffins, cut in half to make 12 mini pizzas
1 C. Vanilla Yogurt
1/3 C. Peanut Butter
1-2 Apples, sliced and chopped small
Walnuts
Cinnamon and Sugar

Mix the yogurt and peanut butter well. Spread over english muffin halves. Layer apples on top with a few chopped walnuts. Sprinkle with cinnamon and sugar.

Variations:
Try plain vanilla yogurt with different fruits and sprinkle with granola
Try scrambled eggs and top with cheese

Pic-Nic Bread

Dissolve:
1 pckg. yeast (2 1/4 tsp.)
1 TB. Sugar
1 C. warm water

Add:
3 C. flour
1 egg
1 Tb. Melted butter
1 tsp. Garlic Salt

Mix well then knead for 8 minutes (a kitchen aid with the dough hook works great for this). Add flour as needed. Let rise until double. Roll into rectangle and stuff center of bread. Slice edges crosswise then fold over center in braid like fashion. Cover with wet towel and let rise until double. Bake at 400 for 20-30 minutes.

Yeild: 2 loaves of bread, each loaf is the length of a cookie sheet. You can fit both loaves on the cookie shee together.

Stuffing Suggestions:
Ham and Cheese with Broccolli:
2 C. Chopped Ham, 3/4 - 1 C. chopped cooked Broccolli, 1 jar Ragu Cheddar Sauce
Cream Cheese with chopped jalapenos
Your favorite pizza Toppings
Marinara with meatballs, bell pepper and mozzarella cheese
Turkey, cream cheese, cranberry sauce
Chicken Salad
Sloppy Joes
Apple Pie Filling

Let your imagination run wild!

Chicken Nuggets

(These nuggets may be green from the spinache we used but they were fantastic. Everyone agreed to try them on their kids for St. Patricks day!)

1 - 1 1/2 lb. Chicken Breasts, cubed
1/2 C. Flour
1 C. Milk or blended veggies

(spinache, sweet potatoes, broccolli, carrots - We did 1/2 C. Milk and 1/2 C. spinache)
1 Egg
2 C. Bread Crumbs, Panko, or cracker crumbs (try goldfish, ritz, wheat thins)
Your favorite seasoning (try cajun creole, italian seasoning, garlic)

Cube chicken, salt and pepper then place in tupperware with flour. Shake to evenly coat all chicken. Next, mix the egg with the milk or veggies. In a ziplock bag mix bread crumbs and seasoning. Dip chicken peices in egg mixture then place in bag. Once all chicken is dipped seal bag and shake to coat each peice evenly. Spread onto cookie sheet. Lightly spray with olive oil if you want a bit of a crunchy breading. Bake at 400 for 15 minutes until juices run clear.

Sweet Potato Quesadillas

Sauté in Oil:
1 Tb. Garlic
¼ C. Chopped Onion
Add one can drained Kidney beans and mash with ¼ C. Water.
Add one can drained sweet Potatoes and mash. (or pumpkin if you prefer)
Add:
1 Tb. Chili Powder
½ tsp. Cumin
1 tsp. Prepared Mustard
1 Dash Cayenne
1 Tb. Soy Sauce

Place one tortilla in skillet over medium heat. Spread mixture over tortilla and sprinkle with cheddar cheese. lay another tortilla on top. Grill on both sides until cheese is melted. Cut into slices and serve, yumm! Can roll like a burrito as well and warm in oven.

Peanut Butter and Jelly Muffins

2 C. Flour
½ C. Sugar
1 Tb. Baking Powder
½ tsp. Salt
½ C. Peanut Butter
2 Tb. Cold Margarine
2 Eggs
1 C. Milk
Jelly

In a large bowl combine flour, sugar, baking powder and salt. Cut in peanut butter and margarine. Beat eggs and milk and stir into dry ingredients just until moistened.
Fill muffin cups 1/3 full, place 1 Tbs. jelly in center of muffin dough. Cover to fill muffin tin to 2/3 full. Bake at 400 for 15 minutes.

Yeild: 18 muffins

Peanut Butter Fudge Brownies

1 package fudge Brownies
1 14oz. Can Sweetened Condensed Milk
1 C. Peanut Butter

Bake brownies according to package in 9X13 pan. While the brownies are cooling mix the sweetened condensed milk and peanut butter. Once the brownies are cool spread the mixture on top. Let set up in fridge and enjoy!

February 2009 : Kid Food

This month we will be learning about kid food. There's nothing fancy or complex but we hope to learn a variety of fun and simple ideas to make every day food a little more kid friendly!