Cheerios® Christmas Trees – December 2015

Ingredients:

• 6 cups Honey Nut Cheerios™ cereal
• 6 tablespoons butter or margarine
• 4 ½ cups miniature marshmallows
• Betty Crocker™ green gel food color
• Betty Crocker™ red cinnamon decors or sliced gumdrops

 Directions:

1. Line a cookie sheet with waxed paper.
2. Pour the cereal into a 4-quart bowl. Set the bowl aside.
3. Place the butter and marshmallows in a 3-quart saucepan. Heat over low heat, stirring constantly, until the mixture is smooth. Remove the saucepan from the heat.
4. Stir in the food color until the mixture is evenly colored. Pour the marshmallow mixture over the cereal and stir until the cereal is evenly coated.
5. Lightly spray your hands with cooking spray. For each tree, shape about 1/4 cup of the cereal mixture into a Christmas tree shape on the cookie sheet.
6. Press the candies into the trees to decorate. Refrigerate until firm, about 1 hour. Store the trees in a loosely covered container.

Source: http://www.bettycrocker.com/recipes/cheerios-christmas-trees/5e5b76e5-65e0-46bf-9572-0dba84bb82e9

Slow-Cooked Chicken Enchiladas – November 2015

Ingredients

• 2 lbs Boneless Chicken Breasts
• 1 Cup Onion (diced small)
• 3 Garlic Cloves (minced)
• 1 Teaspoon Smoked Paprika
• Pinch Cayenne
• 1 Teaspoon Salt
• 1/2 Cup Ketchup
• 2 T Water
• 2 T Light Corn Syrup
• 4 oz Fire Roasted Green Chilies
• 1/2 Teaspoon Chili Powder
• 8 8″ Flour Tortillas
• 8 oz Cheddar Cheese (shredded)
• 15 Ounce Can Black Beans (Drained and Rinsed)
• 3 T Store bought Salsa
• Sour Cream
• 2 Scallions (sliced thin)
• 1/2 Tomato (diced small)
• 1 Tablespoon Cilantro (minced

Directions

• In a bowl combine your onion, garlic, smoked paprika, cayenne, salt, ketchup, water, light corn syrup, green chilies, and chili powder – stir to combine. Pour half of this mixture into your slow cooker. Place your chicken breasts on top of the sauce and top with the rest of the sauce. Cover the slow cooker and cook on low for 5 hours.
• When done, remove chicken from slow cooker, and place in a bowl – shred with 2 forks. Ladle in about half of the liquid/solids from the slow cooker into the chicken until the chicken is well seasoned (but not too moist). Add in your black beans and toss together. Pour the rest of the contents of the slow cooker into a small pot and place over a high heat to start reducing it.
• Preheat your oven to 375 degrees. Spray a baking dish with non-stick spray. To make each enchilada, place a tortilla on a cutting board, add a little shredded cheddar cheese, and your chicken/bean mixture across the length of the tortilla. Roll up the tortilla into a log shape and place in the baking dish. Repeat with the rest of the tortillas. Top with the remaining cheddar cheese (about a cup) and bake in the oven for 15 minutes.
• At this point your sauce that has been reducing should be perfect, you want it just thick enough to coat the back of a spoon. Mix in 3 Tablespoons of pre-made salsa and stir together. Remove the enchiladas from the oven. Top with your sauce, sour cream, scallions, tomato and cilantro. Serve hot.

Source: http://www.urbancookery.com/slow-cooked-chicken-enchiladas/

Pumpkin Chocolate Chip Muffins – October 2015

Directions:

1. Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
2. Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips.
3. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.

Source: http://allrecipes.com/recipe/7958/pumpkin-chocolate-chip-muffins/

Strawberry Avocado Salsa – June 2015

Ingredients:
1 cup finely chopped strawberries
1/4 cup finely chopped peeled avocado
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
1/2 teaspoon grated lime rind
2 tablespoons fresh lime juice
2 teaspoons finely chopped seeded jalapeño pepper
1/4 teaspoon sugar

Preparation:

1. Combine all ingredients in a medium bowl; toss gently. Serve immediately.

Source: http://www.myrecipes.com/recipe/strawberry-avocado-salsa-0#

Dairy-Free, Gluten-Free Cookies with Vegan Frosting – April 2015

Prep time: 30 minutes
Total time: about an hour
Yields about 30 cookies

Dry ingredient mix
3 cups gluten-free all purpose flour
3/4 teaspoon baking powder (look for aluminum-free)
1/4 teaspoon fine sea salt (I use Real Salt)

Wet ingredient mix
1 cup room temperature Earth Balance brand vegan butter*
1 cup granulated sugar
1 room temperature egg
1 tablespoon almond milk, soy milk or other nut milk, or substitute water
1/2 teaspoon pure vanilla extract

1. Gently combine the dry ingredients in a bowl, being careful not to compact the flour. When measuring the flour, spoon it into the measuring cup and level it with the back of a knife instead of scooping it with the measuring cup, as scooping it will compact the flour and create too dense of a cookie.
2. Cream together the wet ingredients in a separate (large) bowl.
3. Add the dry ingredients to the wet ingredients in thirds, mixing each third in well before adding more. A large dough ball will form once all of the ingredients are combined. Kneed it with your hands if necessary to form it into a ball.
4. Cut the dough ball in half and wrap each half in parchment paper (not wax paper, which is different). Working in halves just makes it easier to roll out. Chill in the refrigerator for 30 minutes, and up to 24 hours.
5. When you’re ready to bake the cookies, preheat the oven to 375° F and remove the two dough balls from the refrigerator and let it sit at room temperature for 10 minutes, which will soften it a little and help it roll out.

There are two methods you can choose from to roll out the dough. I prefer to place the dough between to pieces of parchment paper (again do not use wax paper as it will melt in the oven). I use parchment paper 1) so I don’t have to use extra flour to roll out the dough, 2) so I don’t have to grease the baking sheets, and 3) for easy clean up!

You can bake the cookies right on the bottom piece of parchment paper and just put the cookie trays away once they’ve cooled. If you prefer the more traditional method, use your gluten-free flour to flour your work surface and rolling pin, then roll out your dough per normal. Either method you choose, roll out your dough to about 1/8 of an inch in thickness. Thicker dough will yield a softer cookie, and thinner dough will yield a crunchier cookie.

Vegan Vanilla Buttercream Frosting Recipe

Total time: about 5 minutes
Makes about 5 cups

Ingredients:

• 1 cup room temperature Earth Balance brand vegan butter*
• 3 cups powdered sugar, use organic if possible
• 2 teaspoons almond milk, soy milk or other nut milk, or substitute water
• 3/4 teaspoon pure vanilla extract

Method: Be sure all of your ingredients are room temperature. Place all ingredients with 1/2 of the powdered sugar in a large bowl and cream together with a mixer. Add the rest of the powdered sugar and continue to mix until well combined and frosting consistency.

Store it in an airtight glass container in the refrigerator up to a week. Just like most frosting, if it’s been in the refrigerator, let it sit at room temperature about 10 minutes to slightly soften to help make frosting your cookies or cupcakes a breeze.

*Important note about vegan shortening: Earth Balance doesn’t contain any hydrogenated or interesterified oils, preservatives or emulsifiers found in most margarines and other butter alternatives. It’s a natural option with 0g of trans fat. Do not substitute traditional margarine or shortening (like Cristco) as both are hydrogenated and contain transfats. Stick to Earth Balance if you can.

Source:  Elizabeth Rider (elizabethrider.com)

Strawberry- Basil Fruit Roll-Ups – March 2015

Ingredients:
about 3 cups halved strawberries
about 1 cup raspberries
spritz lemon juice
1 tablespoon minced fresh basil
scant 1/2 cup sugar

Directions:
Preheat the oven to 200 degrees F and line a sheet pan with microwave-safe plastic wrap.

Place berries, spritz of lemon juice, and sugar in a food processor or blender and purée. Strain into a heavy saucepan using a fine-mesh sieve and bring it to a boil, stirring occasionally. Reduce heat to medium-low and simmer for about 10 minutes, continuing to stir occasionally. Stir in the basil and simmer for about 10 more minutes, stirring more frequently towards the end.

Pour the purée onto prepared baking sheet and use an offset spatula to spread it out as thinly and evenly as possible. Dry in oven for 2 to 3 hours until it’s slightly tacky but doesn’t stick to your fingers. At this point I turned the oven off and left it in for about 5 more hours. Then take it out and let it continue drying on a cooling rack for up to 19 more hours until completely dry and set. If some still-sticky purée exists around the edges where the plastic wrap prevented drying, just scrape that off and discard.

Lay a sheet of parchment or wax paper on the counter and invert sheet pan onto it. Slowly and carefully peel plastic wrap off of the back of the fruit leather and then roll it up in the parchment/wax paper, cutting it into portions if you’d like. Store in a sealed bag at room temperature for up to 1 month, or in the fridge.

Source: http://willowbirdbaking.com/2011/07/06/straw-raspberry-basil-fruit-leather/

Really Enormous Chocolate Buttons – February 2015

Ingredients:

Directions:

1. Slice apples in half from top to bottom and scoop out the cores using a knife or melon baller. If you have an apple corer, core them first, then slice. Place each apple half flat side down on a small plate.
2. Dab peanut butter on to the back of the ‘lady bug’, then stick raisins onto the dabs for spots. Use this method to make eyes too. Stick one end of each pretzel stick into a raisin, then press the other end into the apples to make antennae.

Source: http://allrecipes.com/Recipe/Apple-Ladybug-Treats/?prop24=hn_slide1_Apple-Ladybug-Treats&evt19=1

Tomato-and-Watermelon Salad – June 2014

Ingredients:

• 5 cups (3/4-inch) seeded watermelon cubes
• 1 1/2 pounds ripe tomatoes, cut into 3/4-inch cubes
• 3 teaspoons sugar
• 1/2 teaspoon salt
• 1 small red onion, quartered and thinly sliced
• 1/2 cup red wine vinegar
• 1/4 cup extra virgin olive oil
• Romaine lettuce leaves (optional)
• Cracked black pepper to taste

Directions:

1. Combine watermelon and tomatoes in a large bowl; sprinkle with sugar and salt, tossing to coat. Let stand 15 minutes.
2. Stir in onion, vinegar, and oil. Cover and chill 2 hours. Serve chilled with lettuce leaves, if desired. Sprinkle with cracked black pepper to taste.

Strawberry Coolers – May 2014

Ingredients:
2 cup(s) chilled orange juice
1 1/2 cup(s) hulled strawberries
1 tablespoon(s) sugar, or to taste
1 1/2 cup(s) chilled ginger ale

Directions:

Combine orange juice, strawberries and sugar in a blender; blend until the berries are pureed.
Place the berry puree in a large pitcher. Add ginger ale; stir to combine. Serve over ice.

Source: http://www.delish.com/recipefinder/strawberry-coolers-recipe-5320

Quick Kid-Friendly Breadsticks – April 2014

Ingredients:

• 2 1/4 to 2 3/4 cups all-purpose flour
• 1 package active dry yeast (2 1/4 tsp)
• 3/4 tsp salt
• 3/4 cup warm water (120 to 130 degrees)
• 2 Tbsp olive oil or cooking oil
• 1 Tbsp sugar or honey
• 1 egg yolk
• 1 egg white

Directions:

In a large mixing bowl stir together 1 cup of the flour, the yeast, and salt. In another bowl combine warm water, oil, sugar, and egg yolk. Add water mixture to dry mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much remaining flour as you can.

Turn the dough onto a lightly floured surface. Knead in enough remaining flour to make moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Cover and let dough rise until nearly double in size (about 1 hour).

Punch dough down. Cover; let rest 10 minutes. Grease a baking sheet. Divide dough in half. Divide each portion into 8 pieces. On a floured surface, roll each piece into a 12-inch-long rope for thin, crispy sticks or into a 6-inch-long rope for thick, chewy sticks. Place 2 inches apart on prepared baking sheet. Cover; let rise until nearly double in size (about 45 minutes).

Preheat oven to 425 degrees F. Beat together egg white and 1 tablespoon water until frothy. Brush over breadsticks. Sprinkle with coarse salt. Bake about 10 minutes or until golden. Remove from baking sheet. Cool on wire rack. Makes 16 breadsticks.

Source:  http://www.parenting.com/article/quick-kid-friendly-breadsticks

St. Patrick’s Day Pot of Gold – March 2014

Ingredients:

• 3-ounce box of lemon-flavor gelatin
• 6 limes
• Sugar
• 1 teaspoon of whipped cream

Directions:

1. Line an 8-inch square baking dish with plastic wrap, leaving several inches of overhang on each side (this will make removing the gelatin easier). Combine a 3-ounce box of lemon-flavor gelatin and 1 cup of boiling water in a medium bowl, stirring until the gelatin is dissolved. Stir in 1 cup of cold water, then pour the mixture into the baking dish. Cover the dish with plastic wrap and chill the gelatin for 4 hours or until firm, then slice the gelatin into 1/2-inch cubes.
2. Cut off the top quarter of each of 6 limes, then, without cutting into the fruit, slice a thin layer of peel from the bottom of each one to help them stand upright. With a small knife, cut around the inside of each lime’s rind to loosen the pulp, then spoon it out to make a shell.
3. Place a pinch of sugar and 1 teaspoon of whipped cream in the bottom of each shell, then fill each lime pot with gelatin gold. Makes 6.

Source: http://spoonful.com/recipes/st-patricks-pot-of-gold

Fun-to-Eat Grilled Cheese and Soup – February 2014

Tomato Soup:

Sauté:

• 4 finely dice garlic cloves
• 1 cup finely diced Vadalia onion
• 2 Tbsp olive oil
• 1 tsp fresh thyme leaves

 Add:

• 2 cans diced tomatoes, 28 ounce size
• 3 cups chicken stock / “No Chicken” broth (vegan version)
• ½ tsp basil
• 2 ½ Tbsp sugar
• 4 Tbsp half n half
• 2 Tbsp grated parmesan cheese
• Pepper and sea salt

Sauté above ingredients for approximately 5 minutes over medium heat.  Add remaining ingredients and heat over medium heat for 15-20 minutes.  Use a hand-held blender to remove chunkiness, or use a regular blender.  Blend to desired texture.  If serving kids, they may prefer a very smooth consistency.

Grilled Cheese Hearts:

• Oatmeal bread slices
• Mozzarella slices
• Butter

For each sandwich, start with two slices of bread.  Either hand-cut a “heart” shape or use a heart-shaped cookie cutter.   Butter bread slices on one side.  Set one buttered slice in pan over medium heat, set cheese slice on top and then top off with second slice of bread, butter side up.  Flip sandwich once first side is lightly browned.  Lightly brown second side.

Note:  You can cut several small hearts from one slice of bread.  To make a hanging heart for the soup bowl, simply cut a slit in the bottom of a small heart.

Source: http://www.parenting.com/article/fun-to-eat-grilled-cheese-soup

Christmas Morning Breakfast – December 2013

• 1 tablespoon unsalted butter, room temperature
• 10 large eggs
• 2 1/2 cups whole milk
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 loaf bread, Pullman or sandwich style, cut into 1-inch pieces
• 1 pound boiled or baked deli ham, chopped
• 5 scallions, chopped (1/2 cup)
• 8 ounces sharp cheddar, shredded

Butter a 2 1/2- to 3-quart baking dish. In a large bowl, whisk together the eggs, milk, mustard, paprika, and salt

Place half of the bread in the bottom of a baking dish. Top with half each of the ham, scallions, and cheese. Repeat with a second layer of the remaining ham, scallions, and cheese, pressing down as necessary to fit in the baking pan.

Carefully pour the egg mixture over into the bread. Cover and refrigerate overnight.

Preheat the oven to 350 degrees Fahrenheit. Pull strata out of fridge and let come to room temperature for 15 minutes. Bake the strata, uncovered, until puffed and lightly golden brown, about 1 hour to 1 hour and 20 minutes. Let rest for 5 minutes before serving.

Source: http://www.marthastewart.com/348733/ham-and-cheese-strata

Classic Baked Macaroni and Cheese – November 2013

• Kosher salt
• 6 Tbs. unsalted butter
• 1 medium onion, finely diced
• 6 Tbs. all-purpose flour
• 1 Tbs. Dijon mustard
• 1 quart whole milk, heated
• 1 large sprig fresh thyme, plus 1 tsp. chopped thyme leaves
• 1 bay leaf
• 8 oz. (2 packed cups) grated extra-sharp white Cheddar (the sharpest you can find)
• 4 oz. (1 packed cup) grated Monterey Jack
• 1/2 tsp. Worcestershire sauce
• 1/2 tsp. Tabasco sauce
• Freshly ground black pepper
• 1 lb. elbow macaroni or other small pasta, such as pipette or small shells
• 2 Tbs. extra-virgin olive oil; more for the baking dish
• 2 cups fresh breadcrumbs (I actually use half of this, but this is the official recipe)
• 1-1/2 oz. (1/2 lightly packed cup) freshly grated Parmigiano-Reggiano

Heat the oven to 400°F and put a large pot of well-salted water on to boil over high heat.

Meanwhile, in a 5- to 6-quart Dutch oven or other heavy-duty pot, melt the butter over medium heat. Add the onion and 1/2 tsp. salt and cook, stirring occasionally with a wooden spoon, until softened, 4 to 5 minutes. Add the flour and cook, stirring, until slightly darker, 1 to 2 minutes. Stir in the mustard.

Switch to a whisk and gradually add the milk, whisking constantly. To avoid lumps, go slowly at first, whisking until the mixture is smooth before adding more milk. Once about half the milk is in and the mixture still isn’t very thick, you can add the rest more quickly.

Alphabet Soup – April 2013

Ingredients

• 1 tsp (5 mL) olive oil
• 1 leek, (white and light green parts only), diced diced
• 1 carrot, diced
• 1 rib celery, diced
• 2 cloves garlic, minced
• 1 small zucchini, diced
• 4 cups (1 L) vegetable broth
• 1/2 cup (125 mL) bottled strained tomatoes, (passata)
• 1/4 tsp (1 mL) pepper
• 1/2 cup (125 mL) alphabet pasta
• 1/2 cup (125 mL) frozen corn kernels
• 1 can (14 oz/398 mL) pinto beans or chickpeas, drained and rinsed
• 1 cup (250 mL) packed fresh spinach, thinly sliced

In saucepan, heat oil over medium heat; cook leek, carrot, celery and garlic, stirring occasionally, until tender, about 5 minutes.
Add zucchini; cook until softened, about 5 minutes.
Add vegetable broth, 1 cup water, tomatoes and pepper; bring to boil. Reduce heat and simmer for 10 minutes. Add pasta; cook for 5 minutes, stirring occasionally.
Stir in corn and beans; cook until hot, about 5 minutes. Stir in spinach; cook until spinach is wilted, about 1 minute.

Source : Canadian Living Magazine: March 2012

• 2 tablespoons extra-virgin olive oil
• 1 onion, diced
• 1/4 cup vodka
• 1 16-ounce can tomato sauce
• 1 28-ounce can plum tomatoes, cut into pieces, with juice
• 1 1/2 cups heavy cream
• 4 sprigs fresh oregano
• 4 sprigs fresh thyme
• 2 pounds sweet Italian sausage, removed from casing
• Unsalted butter, for baking dish
• 1 pound uncooked rigatoni
• Coarse salt, for cooking water
• 1 bunch broccoli rabe
• 4 ounces fontina cheese, cut into 1/2-inch cubes

Directions

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