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This is so much fun to make with kids. Hunter had a blast making them and eating them too. Great to use if teaching your children about creation or about the earth. Could also make it on Earth Day!
1/4 cup margarine
40 regular marshmallows (Or entire small bag of mini-marshmallows)
1/2 tsp. vanilla
6 cups Rice Krispies
green and blue food coloring
Melt margarine and marshmallows over medium heat in a large pot, stir in vanilla and rice krispies.
Divide into two bowls.
Add green food coloring to one bowl and blue food coloring to the second.
Stir!
Allow the children to take a scoop from the blue bowl and a scoop from the green bowl and mash them together in a ball (the earth).
Set the balls aside until completely cool.
Wednesday, October 29, 2008
Sweet and Sour Chicken
Love this recipe! The pineapple adds a nice variety to the mix!
Ingredients:
1 ib. boneless, skinless chicken breat meat- cubed
2 tablespoons vegetable oil
1/2 cup sliced green bell pepper
1/2 cup sliced red bell pepper
1 cup carrot strips
1 clove garlic, minced
1 tablespoon cornstarch
1/4 cup soy sauce
1 (8 ounce) can pineapple chunks, juice reserved
1 tablespoon vinegar
1 tablespoon brown sugar
1/2 teaspoon ground ginger
1. Brown chicken in oil in a large skillet over medium high heat. Add green bell pepper, red bell pepper, carrot and garlic and stirfry for 1 to 2 minutes.
2. In a small bowl, combine cornstarch and soy sauce and mix together; pour mixture into the skillet, along with the pineapple and liquid, vinegar, sugar and ginger. Stir together and bring to a full boil.
3. Serve with rice. (I like brown rice with this recipe! And I'll also serve with hawaiian sweet bread!)
Ingredients:
1 ib. boneless, skinless chicken breat meat- cubed
2 tablespoons vegetable oil
1/2 cup sliced green bell pepper
1/2 cup sliced red bell pepper
1 cup carrot strips
1 clove garlic, minced
1 tablespoon cornstarch
1/4 cup soy sauce
1 (8 ounce) can pineapple chunks, juice reserved
1 tablespoon vinegar
1 tablespoon brown sugar
1/2 teaspoon ground ginger
1. Brown chicken in oil in a large skillet over medium high heat. Add green bell pepper, red bell pepper, carrot and garlic and stirfry for 1 to 2 minutes.
2. In a small bowl, combine cornstarch and soy sauce and mix together; pour mixture into the skillet, along with the pineapple and liquid, vinegar, sugar and ginger. Stir together and bring to a full boil.
3. Serve with rice. (I like brown rice with this recipe! And I'll also serve with hawaiian sweet bread!)
Saturday, October 18, 2008
Pumpkin Muffins-Easy Fall Recipe
These are so yummy, easy, and relatively good for you, and they make your house smell like fall. Enjoy!
From Susanna Pippel
Thanks Susanna!
Pumpkin Muffins
1 yellow cake mix
1 15-oz. can of pumpkin
1 tsp. cinammon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
Preheat oven to 350 degrees. Grease 12-muffin pan or line with muffin/cupcake liners. Mix dry ingredients together, and then add pumpkin and combine thoroughly. (You might want to use an electric mixer, but you don't have to.) Divide evenly in muffin pan. Bake 20-25 minutes.
From Susanna Pippel
Thanks Susanna!
Pumpkin Muffins
1 yellow cake mix
1 15-oz. can of pumpkin
1 tsp. cinammon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
Preheat oven to 350 degrees. Grease 12-muffin pan or line with muffin/cupcake liners. Mix dry ingredients together, and then add pumpkin and combine thoroughly. (You might want to use an electric mixer, but you don't have to.) Divide evenly in muffin pan. Bake 20-25 minutes.
Autumn Cheesecake
A yummy apple cheesecake that's perfect for the fall!
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Ready in: 4 hours
Yields: 12 servings
Ingredients:
1 cup graham cracker crumbs
1/2 cup finely chopped pecans
3 tablespoons white sugar
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
2(8 ounce) packages cream cheese, softened
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
4 cups apples, peeled, cored, and thinly sliced
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 cup chopped pecans
1. Preheat oven to 350 degrees F. In a large bowl, stir together the graham cracker crumbs, 1/2 cup finely chopped pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch springfoam pan. Bake in preheated oven for 10 minutes.
2. In a large bowl, combine cream cheese and 1/2 cup sugar. Mix at medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla; pour filling into the baked crust.
3. In a small bowl, stir together 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the cinnamon-sugar with the apples to coat. Spoon the apple mixture over cream cheese layer and sprinkle with 1/4 cup chopped pecans.
4. Bake in preheated oven for 60 to 70 minutes. With a knife, loosen cake from rim. Let cool, then remove the rim of pan. Chill cake before serving.
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Ready in: 4 hours
Yields: 12 servings
Ingredients:
1 cup graham cracker crumbs
1/2 cup finely chopped pecans
3 tablespoons white sugar
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
2(8 ounce) packages cream cheese, softened
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
4 cups apples, peeled, cored, and thinly sliced
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 cup chopped pecans
1. Preheat oven to 350 degrees F. In a large bowl, stir together the graham cracker crumbs, 1/2 cup finely chopped pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch springfoam pan. Bake in preheated oven for 10 minutes.
2. In a large bowl, combine cream cheese and 1/2 cup sugar. Mix at medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla; pour filling into the baked crust.
3. In a small bowl, stir together 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the cinnamon-sugar with the apples to coat. Spoon the apple mixture over cream cheese layer and sprinkle with 1/4 cup chopped pecans.
4. Bake in preheated oven for 60 to 70 minutes. With a knife, loosen cake from rim. Let cool, then remove the rim of pan. Chill cake before serving.
Monday, October 6, 2008
Orange Roughy or Talipa Fish
Sent from Krystel Hodgden. Great idea! Sounds yummy!
One of my favorites is orange roughy or talipa fish baked in shredded coconut, Mandarin oranges, and butter at 350 for about 45 minutes.
One of my favorites is orange roughy or talipa fish baked in shredded coconut, Mandarin oranges, and butter at 350 for about 45 minutes.
Herbed Packet Potatoes
Ingredients:
2 tablespoons butter or margarine
1 tablespoon chopped fresh parsley
1/2 teaspoon freshly grated lemon peel
1/2 teaspoon salt
1/8 teaspoon coarsely ground black pepper
1 1/2 pounds small red potatoes, cut in half
1. Preheat oven to 450 degrees F. In a 3 quart saucepan, melt butter with parsely, lemon peel, salt, and pepper over medium-low heat. Remove saucepan from heat; add potatoes and toss well to coat.
2. Place potato mixture in center of 24" by 18" sheet of heavy duty foil. Fold edges over and pinch to seal tightly.
3. Place package in jelly-roll pan and bake until potatoes are tender when potatoes are pierced (through foil) with knife, about 30 minutes. Makes 6 accompaniment servings.
Each serving: about 126 calories (29 percent caloris from fat), 2g protein, 20g carbohydrate, 4g total fat (2g saturated), 10mg cholesterol, 241 mg sodium.
2 tablespoons butter or margarine
1 tablespoon chopped fresh parsley
1/2 teaspoon freshly grated lemon peel
1/2 teaspoon salt
1/8 teaspoon coarsely ground black pepper
1 1/2 pounds small red potatoes, cut in half
1. Preheat oven to 450 degrees F. In a 3 quart saucepan, melt butter with parsely, lemon peel, salt, and pepper over medium-low heat. Remove saucepan from heat; add potatoes and toss well to coat.
2. Place potato mixture in center of 24" by 18" sheet of heavy duty foil. Fold edges over and pinch to seal tightly.
3. Place package in jelly-roll pan and bake until potatoes are tender when potatoes are pierced (through foil) with knife, about 30 minutes. Makes 6 accompaniment servings.
Each serving: about 126 calories (29 percent caloris from fat), 2g protein, 20g carbohydrate, 4g total fat (2g saturated), 10mg cholesterol, 241 mg sodium.
Rosemary Apricot Chicken
Very good recipe. It made enough for two nights of meals and some. Could serve hot or cold. It has a delicious, tangy-sweet flavor that everyone will love.
Note: You could buy already cut up chicken (i.e. boneless, skinless chicken breasts, drumsticks, etc.) to save on time and just marinate it in the Rosemary mixture and add the apricot mixture when baking.
Ingredients:
4 garlic cloves, crushed with garlic press
2 teaspoons salt
1 teaspoon dried rosemary, crumbled
1/2 teaspoon ground black pepper
2 chickens (3-4 pounds each) each cut into quarters and skin removed from all but wings
1/2 cup apricot preserves
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1. In cup, combine garlic, salt, rosemary, and pepper; rub mixture on chicken. Place chicken in large bowl or ziptight plastic bags; cover or seal bags and refrigerate chicken 2 hours to marinate.
2. Preheat oven to 350 degrees F.Arrange chicken, skinned side up, in 2 large roasting pans (17" by 11 1/2") or 2 jelly roll pans (15 1/2" by 10 1/2"). Roast chicken 25 minutes, rotating pans between upper and lower oven racks halfway through roasting.
3. Meanwhile, in small bowl, with fork, mix apricot preserves, lemon juice, and mustard. Brush apricot mixture over chicken. Continue roasting, rotating pans after 10 minutes, until juices run clear when thickest part of chicken is pierced with tip of knife, about 20 minutes longer. Serve chicken hot, or cover and refrigerate to serve cold.
Each serving: about 267 calories (30 perent calories from fat), 35g protein, 9g carbohydrate, 9g total fat (2g saturated), 108mg cholesterol, 519 mg sodium.
Note: You could buy already cut up chicken (i.e. boneless, skinless chicken breasts, drumsticks, etc.) to save on time and just marinate it in the Rosemary mixture and add the apricot mixture when baking.
Ingredients:
4 garlic cloves, crushed with garlic press
2 teaspoons salt
1 teaspoon dried rosemary, crumbled
1/2 teaspoon ground black pepper
2 chickens (3-4 pounds each) each cut into quarters and skin removed from all but wings
1/2 cup apricot preserves
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1. In cup, combine garlic, salt, rosemary, and pepper; rub mixture on chicken. Place chicken in large bowl or ziptight plastic bags; cover or seal bags and refrigerate chicken 2 hours to marinate.
2. Preheat oven to 350 degrees F.Arrange chicken, skinned side up, in 2 large roasting pans (17" by 11 1/2") or 2 jelly roll pans (15 1/2" by 10 1/2"). Roast chicken 25 minutes, rotating pans between upper and lower oven racks halfway through roasting.
3. Meanwhile, in small bowl, with fork, mix apricot preserves, lemon juice, and mustard. Brush apricot mixture over chicken. Continue roasting, rotating pans after 10 minutes, until juices run clear when thickest part of chicken is pierced with tip of knife, about 20 minutes longer. Serve chicken hot, or cover and refrigerate to serve cold.
Each serving: about 267 calories (30 perent calories from fat), 35g protein, 9g carbohydrate, 9g total fat (2g saturated), 108mg cholesterol, 519 mg sodium.
Black Bean Soup
My husband is not a fan of black beans but loves this soup. It's very filling and low in calories. One bowl filled us up and we had leftovers for lunch the next day. However, we did save room for eating those raisin cookies for dessert! ;-) The tortilla chips served with it was a nice added touch. If you wanted to add another item to the menu for that night, you could serve this with cornbread too.
Note: I only had one can of chicken broth which is close to 2 cups but I ended up adding almost a full can of water to it in place of it and it still was very flavorful.
Saute 1 chopped onion, 1 Tbsp. cumin and 4 minced garlic cloves in 2 Tbsp. olive oil. Add 3 1/2 cups low sodium chicken broth, 3 chopped tomatoes, one 15 ounce can black beans, and one 1.4 ounce can diced green chile peppers. Bring to a boil, cover, and simmer 5 minutes. Add 1 Tbsp. snipped fresh cilantro. Garnish soup with crushed tortilla chips.
Note: I only had one can of chicken broth which is close to 2 cups but I ended up adding almost a full can of water to it in place of it and it still was very flavorful.
Saute 1 chopped onion, 1 Tbsp. cumin and 4 minced garlic cloves in 2 Tbsp. olive oil. Add 3 1/2 cups low sodium chicken broth, 3 chopped tomatoes, one 15 ounce can black beans, and one 1.4 ounce can diced green chile peppers. Bring to a boil, cover, and simmer 5 minutes. Add 1 Tbsp. snipped fresh cilantro. Garnish soup with crushed tortilla chips.
Really Good Low-fat Raisin Oatmeal Cookies
Found this on the Sunmaid website as I was looking for a healthier version of cookies. These are awesome! Low sodium, low fat, and low cholesterol.
Prep time: about 10 minutes
Cook Time: 10-12 minutes
Ingredients:
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup packed brown sugar
1/4 cup fat free vanilla or plain yogurt
2 tablespoons canola or corn oil
1 large egg
1 teaspoon vanilla
1 1/3 cups uncooked old fashioned or quick-cooking rolled oats
1 cup raisins
Heat oven to 350 degrees F. Cover 2 cookie sheets with parchment paper.
Combine flour, baking powder, cinnamon, baking soda and salt together in small bowl.
Combine brown sugar, yogurt, oil and egg and vanilla in large bowl. Add flour mixture to make blended dough.
Stir in oats and raisins. Drop mixture by rounded teaspoonfuls 2 inches apart on prepared cookie sheets.
Bake for 10 to 12 minutes until very lightly browned. Do not overbake.Slide cookies on the parchment paper onto the countertop to cool.
Nutrition:
Dietary fiber: 4%. Nutrients per serving (1 cookie): Calories 63, Protein 1.1g, Fat 1.1g (Sat. Fat 0.1g),Carbohydrates 12.7g, Dietary Fiber 1g, Cholesterol 5mg, Sodium 63mg.
Prep time: about 10 minutes
Cook Time: 10-12 minutes
Ingredients:
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup packed brown sugar
1/4 cup fat free vanilla or plain yogurt
2 tablespoons canola or corn oil
1 large egg
1 teaspoon vanilla
1 1/3 cups uncooked old fashioned or quick-cooking rolled oats
1 cup raisins
Heat oven to 350 degrees F. Cover 2 cookie sheets with parchment paper.
Combine flour, baking powder, cinnamon, baking soda and salt together in small bowl.
Combine brown sugar, yogurt, oil and egg and vanilla in large bowl. Add flour mixture to make blended dough.
Stir in oats and raisins. Drop mixture by rounded teaspoonfuls 2 inches apart on prepared cookie sheets.
Bake for 10 to 12 minutes until very lightly browned. Do not overbake.Slide cookies on the parchment paper onto the countertop to cool.
Nutrition:
Dietary fiber: 4%. Nutrients per serving (1 cookie): Calories 63, Protein 1.1g, Fat 1.1g (Sat. Fat 0.1g),Carbohydrates 12.7g, Dietary Fiber 1g, Cholesterol 5mg, Sodium 63mg.
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