We made these cookies for Santa. I think he'll like them. : )
Wednesday, December 24, 2008
We made these cookies for Santa. I think he'll like them. : )
Saturday, December 20, 2008
So this recipe is NOT FOR EATING! But it's so easy and so fun, I had to post it. It is FREEZING in our neck of the woods so this is a great indoor project for the whole family.
What you need:
~ 1/2 cup salt
~ 2 cup flour
~ 1/2 cup water
~ Cookie cutters (christmas tree, star, snowflake, wreath etc.)
~ Acrylic paints
~ Glitter if you wish
Preheat oven to 250F.
Mix salt, flour and water until dough forms. Knead the dough on a floured surface until the mixture is elastic and smooth. If the dough is sticky, sprinkle with flour, continue to do so until stickiness is gone. Don't add too much flour!
Roll out dough with a rolling pin. Use cookie cutters to cut out forms. Use a toothpick at the top of your ormament to make a circular hole. It needs to be big enough for a ribbon.
Place ornaments on a cookie sheet and bake for 2 hours.
Remove and let cool completely.
Once cool, paint your ornaments, add glitter if you like.
When dry, thread ribbon through the hole and tie a knot.
Tie onto gifts, or hang on them on your own tree! Beaaaautiful.
The girls and I baked ours today and tomorrow we paint!
~ Recipe and photo courtesy of Kaboose.com
Friday, December 12, 2008
This is a recipe my cousin gave me when I got married 10 years ago. These cookies are so delicious. And my kids have fun rolling them in sugar! I always make them for a girlfriend of mine, they are her favourites! We are having them with afternoon tea today (or juice in the kids case) when my kids get home from preschool.
~ 1/2 tsp. each ginger and cloves
~ granulated sugar
Form into small balls. Roll in granulated sugar.
Mix butter, brown sugar, molasses and egg just until combined. In a separate bowl, mix the dry ingredients (flour, baking soda, spices). Slowly add the dry ingredients to the wet ingredients in an electric mixer. Do not overmix.
Bake on a greased sheet at 350F for 7 - 10 minutes (mine took 10).
Note: cookies spread out so don't push down (keep in balls). Bottoms burn easily so watch carefully.
TIP: When cool, keep cookies in an airtight container because they will moisten and remain chewy!
~ From the kitchen of my cousin, Jennifer G.
Thursday, December 11, 2008
~ 8 ounces biscotti
~ 3/4 cup butter, melted
~ 2 (8-ounce) packages cream cheese, room temperature
~ 1 cup whole milk ricotta cheese, room temperature
~ 2 cups mango puree (she used frozen (thawed) mango pieces and just pureed)
~ 4 large eggs
~ 3/4 cup sugar
Basil Lemon Syrup:
~ 1 cup sugar
~ 1/4 cup water
~ 1/4 cup lemon juice
~ 1 packed cup fresh basil leaves
Special equipment: 9-inch springform pan
For the Mango Cheesecake: Preheat the oven to 350 degrees F.
Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the biscotti in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
Blend the cream cheese and ricotta in a food processor. Add the mango puree, eggs, and sugar and pulse until the mixture is smooth.
Pour the mango mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is firm and moves slightly when the pan is gently shaken, about 1 hour 30 minutes. Transfer the cake to a cooling rack to cool for 30 minutes. Place in the refrigerator and cool completely, at least 8 hours and up to 2 days.
For the Basil Lemon Syrup: Place the sugar, water, and lemon juice in a small saucepan. Bring the mixture to a simmer over medium heat and cook until the sugar is dissolved. Cool the syrup completely. In a food processor combine the basil and the cooled syrup. Pulse until the herbs are finely chopped. Strain the mixture through a fine mesh sieve (she didn't do this part - she just poured it over the cheesecake, as is).
Slice the cheesecake and place on a serving plate. Drizzle with the syrup and serve.
~ Courtesy of Giada De Laurentiis
Tuesday, December 9, 2008
These would make a lovely gift with some specialty teas!
~ 1 cup butter, softened
~ 3/4 c. granulated sugar
~ 2 tsp. grated lemon zest
~ 2 1/4 c. all-purpose flour
~ 1 large Egg white, fork beaten
~ 1/3 c. yellow sanding (decorating) sugar
Cream butter and granulated sugar in large bowl. Add lemon zest. Beat well.
Add flour in 2 additions, mixing well after each addition until no dry flour remains. Roll dough into 3 inch (7.5 cm) diameter log.
Brush log evenly with egg white. Sprinkle sanding sugar evenly on sheet of waxed paper slightly longer than log. Roll log in sanding sugar until coated. Wrap with plastic wrap. Chill for at least 6 hours or overnight. Discard plastic wrap. Cut log into 1/4 inch (6 mm) slices. Cut each slice in half. Arrange halves about 1 inch (2.5 cm) apart on ungreased cookie sheets. Score each half with knife to make 4 wedges. Bake in 325°F (160°C) oven for 8 to 10 minutes until golden. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool. Makes 6 1/2 dozen (78) cookies.
~ Courtesy of Company's Coming
Saturday, November 22, 2008
Here's the how-to:
~ 1 1/2 lb. fresh mushrooms, chopped fine
~ 1/2 c. green onion
~ 1/4 c. butter
~ 2 Tbsp. flour
~ 1 cup sour cream
~ 1/4 c. milk
~ 1/2 tsp each of salt, pepper, paprika and tabasco
Thursday, November 20, 2008
~ 1 tsp.Cooking oil
~ 1 lb.Lean ground beef
~ 1 c. Chopped onion
~ 1/2 c. Chopped green pepper
~ 1/2 c. Chopped red pepper
~ 1-14 oz. Can of stewed tomatoes, with juice
~ 2 c. Medium egg noodles
~ 1-12oz. Can of kernel corn (with liquid)
~ 1 1/4 c. Water
~ 4 oz. Can of diced green chilies
~ Envelope of taco seasoning mix
~ 1/2 tsp. Salt
~ 1/4 tsp. Pepper
~ 1 c. grated jalapeno Monterey Jack cheese
~ sliced black olives for garnish
Heat cooking oil in large frying pan on medium. Add next 4 ingredients. Scramble-fry for about 10 minutes until beef is no longer pink. Drain.
Add tomatoes with juice. Stir. Transfer to ungreased 3 quart (3 L) casserole.
Add next 7 ingredients. Stir. Bake, covered, in 350°F (175°C) oven for about 1 hour, stirring once at halftime, until noodles are tender but firm.
Sprinkle with cheese. Bake, uncovered, for another 5 to 10 minutes until cheese is melted.
Garnish with olives. Serves 6.
~ Courtesy of Company's Coming
Tuesday, November 18, 2008
Thursday, November 6, 2008
I threw this together for lunch today and it was yummy.
Thursday, October 30, 2008
I don't like broccoli. I'm really trying. The other night I made carrots and broccoli and used a 'veggie gravy' I got from the Woman's show. You can find them with the other packaged instant gravies in your local supermarket. It was basically a cheese sauce and it was really good. I had to drown my broccoli in it but I ate it. : ) I do like raw broccoli or at least I tolerate it. So that's something. It's a super food! If you have any recipes for broccoli, send them my way.
Sunday, October 19, 2008
Sunday, October 12, 2008
~ 1 (6 oz.) can tuna, drained
~ 1 egg, beaten
~ 1 tbsp. onion, minced
~ 1/4 tsp. Worcestershire sauce
~ 12 Saltines, crumbled
~ 1/4 c. skim milk
~ 1/4 tsp. butter
~ Dash of pepper
~ handful of feta cheese (optional)
In medium bowl combine all ingredients except butter and shape into 6 equal patties. In 10 inch nonstick skillet, heat butter until bubbly and hot; add patties and cook over medium heat, turning once, until browned on both sides.
Makes 2 servings, 3 cakes each.
~ 1 cup mayonnaise
~ 1 tablespoon sweet pickle relish
~ 1 tablespoon minced onion
~ 2 tablespoons lemon juice (optional)
~ 1 tsp. dill weed
~ salt and pepper to taste
Mix altogether and refrigerate for 1 hour before using.
Thursday, October 9, 2008
My friend who contributed this recipe said her hubby raved about this soup. They both loved it!! And it has 3 super foods in it!! This sounds perfect for a crisp, fall day!
~ 1 large sweet potato
~ 3/4 cup canned light coconut milk
~ 2 1/4 cups vegetable or chicken broth
~ 1 red bell pepper, cored, seeded and diced in to 1/2 inch pieces
~ 1 1/2 tsp curry powder
~ 1 15 ounce can adzuki beans (she used Kidney beans and they were great)
~ 2 packed cups coarsely chopped baby spinach leaves
~ 1/4 cup coarsely chopped mint or cilantro
~ 1/2 tsp sea salt
Microwave sweet potato until very tender. Split potato in half with a knife. Use a pot holder to hold each half and scoop pulp into a medium saucepan.
Add coconut milk and mash with a potato masher until fairly smooth. Stir in broth, red pepper and curry powder. Bring to a boil and then reduce heat and simmer 10 minutes.
Stir in beans and heat through. Stir in spinach; keep stirring until just wilted. Ladle into 4 shallow bowls and top with mint or cilantro and salt.
~ Courtesy of Sarah B.
Thursday, October 2, 2008
Let potato cool before eating. It helps you burn about 25% more fat after a meal due to a fat-resistant starch.
Saturday, September 27, 2008
Tuesday, September 23, 2008
These pickles are easy and sooooo delicious! They'll keep for up to a year in the fridge in a container.
~ 5 lbs. (little) dill cucumbers
~ 1 red pepper, chopped fine
~ 1 large white onion, chopped fine
Put these ingredients into an ice cream bucket or container of your choosing.
~ 4 c. sugar
~ 2 c. vinegar
~ 2 Tbsp. pickling salt
~ 1 tsp. celery salt
~ 1 tsp. mustard seed
~ 1 tsp. turmeric
Bring brine to a boil. Pour over the cucumber mixture. Mix. Cool completely before putting the lid on. Refridgerate for about a week before eating. Soooooo good!! Try it!
~ Contributed by Linda K.
Monday, September 1, 2008
I know, I know, ANOTHER salsa recipe. But it's a great way to take advantage of all the wonderful fresh produce in the summer. On our holidays, my parents bought 80 pounds of peaches and we were the recipient of a few of them. So I made salsa! This is a recipe my sister gave me a couple years ago and it's so delicious.
Tuesday, August 12, 2008
Put bananas back onto parchment and back into freezer for another hour or so.
This is a quick easy recipe that I am trying today. It is similar to one I have for sticky chicken. It should be good and I'm hoping the kids like it. Will let you know!
~ 2 Tbsp. Ketchup
~ 1 cup Water
~ 1/2 cup white vinegar
~ 1 Tbsp. soy sauce
~ 1 cup Brown sugar, packed
~ 1 1/2 lbs. boneless skinless chicken breasts or thighs cut bite sized.
~ 2 Tbsp. Cornstarch
~ 2 Tbsp. water
Combine first 5 ingredients in slow cooker. Stir.
Add chicken. Stir. Cover. Cook on Low for 6 - 8 hours or on High for 3 - 4 hours.
Combine cornstarch and second amount of water in small bowl. Stir into
slow cooker. Cook on High, stirring often for 15 to 20 minutes until thickened.
~ Contributed by Linda
Sunday, August 10, 2008
~ 1/2 med. white onion, diced
Friday, August 8, 2008
GRILL chicken on uncovered side of barbecue 6 min. Meanwhile, combine tomatoes, cheese, basil remaining 2 Tbsp. dressing.
TURN chicken over; place, cooked-side up, on foil on barbecue. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (170ºF). Yum!!!!
~ Put your roasted marshmallow on top.
~ 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 stirring
Keep stirring until mixture becomes smooth
Full Sized Marshmallows
(courtesy of GoFondue.com)
Tuesday, July 29, 2008
Sunday, July 27, 2008
This salsa is refreshing and healthy!
~ 1 ripe mango, peeled and ½-inch diced
~ ¼ cup chopped scallion, green part only
~ ¼ cup diced red bell pepper
~ 1 tablespoon finely diced fresh jalapeno
~ 1 tablespoon chopped fresh cilantro
~ 1 tablespoon freshly squeezed lime juice
~ ¼ teaspoon salt
~ ½ teaspoon extra-virgin olive oil
Tuesday, July 15, 2008
~ Food colouring, your choice (we used pink and yellow)
~ Courtesy of 'Kids Parties'
Sunday, July 13, 2008
~ 2 cups water
~ 1 cup sugar
~ 1 tablespoon grated lemon peel
~ 1 cup fresh lemon juice
~ 1 pint fresh strawberries, hulled and halved
~ 2 cups cold sparkling water or club soda
~ Mint sprigs, garnish
~ Whole strawberries, garnish
In a medium saucepan, bring the water and sugar to a boil. Reduce the heat and simmer, stirring occasionally, until the sugar dissolves. Add the lemon peel and lemon juice, stir, and remove from the heat. Let cool completely, then strain into a clean pitcher.
In a blender, puree the pint of strawberries and add to the pitcher with the lemon juice. Stir well to combine and refrigerate until well chilled.
Add the sparkling water and stir well. Pour over glasses filled with ice and serve, garnished with mint and strawberries.
~ Recipe courtesy of Mo and Emeril
Thursday, July 3, 2008
Tonight, I had no idea what to make for supper. We desperately need to go shopping but in the meantime, I was on my own with the girls, it was nearing 6:00 and they were hungry. I looked in my pantry, the fridge and found ingredients for crepes. Perfect!
Wednesday, July 2, 2008
This one sounded good to me. I'll post a comment to let you know how it turns out.
~ 1/3 cup KRAFT SIGNATURE Sundried Tomato and Oregano Dressing, divided
~ 1 lb. (450 g) green beans or yellow beans, trimmed
~ 1 red onion, sliced
~ 3 Tbsp. chopped fresh basil
HEAT dressing in large skillet on medium heat. Add beans and onions; cover.
COOK 5 min. or until beans are crisp-tender.
TOP with basil; cover. Cook 1 min. Serve warm.
Sounds good, doesn't it?!