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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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9/30/2009

Candy Corn Kiss Cookies

Yesterday I made some cookies for after Marcel's meeting. I got the recipe from the Hershey site, but used their new Candy Corn Kisses.

48 HERSHEY'S KISSES Brand Milk Chocolates
1/2 cup shortening
3/4 cup REESE'S Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar

Heat oven to 375°F. Remove wrappers from chocolates.
Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

My notes; the Candy Corn Kisses, melted way faster than regular chocolate kisses. I ended up with a few that melted all over the cooking rack. The second sheet of cookies I put the Kisses on and immediately put them in the fridge to help them cool. Those didn't seem to melt and run off the cookies.



Baked Chili with a cornmeal crust

I think I will be making this for dinner tonight.

1 pound lean ground beef
1 small onion, chopped (1/4 cup)
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground oregano
1/4 teaspoon ground cayenne pepper
1 /2 teaspoon black pepper
1 teaspoon hot sauce, I love Franks Red Hot
1 tablespoon Original Bisquick mix
3 tablespoons water
1 can diced tomatoes, undrained
1 can (15.25 ounces) whole kernel corn, drained
1 can (15 ounce) red beans or kidney beans
3/4cup Original Bisquick® mix
1 teaspoon salt
3/4 cup yellow cornmeal
2/3 cup milk
1 egg

Heat oven to 350ºF.

In 2-quart saucepan, cook beef and onion stirring frequently, until beef is brown and onion is tender; drain. Mix in all the seasonings, 1 tablespoon Bisquick mix and the water; add to beef mixture. Stir in tomatoes, corn, beans and salt. Heat to boiling, stirring frequently.

Pour into ungreased square baking dish, 8x8x2 inches, or 2-quart casserole.

Stir remaining ingredients until blended; pour over beef mixture.

Bake uncovered 35 to 40 minutes or until golden brown.

9/28/2009

Black Cat Clothes Pins

We are making these week at my Tricks & Treats workshop.

Find out how to make this fun cat craft using a clothespin and a few other supplies.
Age Guideline: 6 Years and Up
Time required: 30 minutes (Does not include drying time)
The above age and time guidelines are estimates. This project can be modified to suit other ages and may take more or less time depending on your circumstances.

Materials Needed:
3 Flat, One-Piece, Wooden Clothespins
Small Pom-poms
Chenille Stems
Wiggle Eyes
Ribbon
Paint
Craft Glue
Paint Brush
Scissors

Instructions:
Paint the three clothespins whatever color you want your cat to be. One of them will be the cat's head and the other two will be the legs and body. Start out by gluing two of the clothespins flat sides together so the prongs line up as they will be the cat's four legs. Glue the third clothespin, flat sides together onto the two clothespins you previously glued together; however, you will turn this one so these prongs face the opposite direction of the other prongs. These will be the cat's ears.

Now you can add the finishing touches! Glue a pom-pom onto the rounded part of the head clothespin to be the nose and glue the wiggle eyes just above it. You can also add a cute bow by the ears or under the chin. Don't forget to add a chenille stem tail.

If you want to use this clothespin cat as an ornament, cut a piece of ribbon about 10-inches long and tie the two ends together to make a loop. Glue the loop to the back side of the cat's head.

I didn't have any googly eyes at home, so I just used paint.




Potato Rosemary Bread

I found this recipe on the Betty Crocker site. Looks like it will be perfect with dinner tonight.

1 1/4cups water
2 tablespoons butter or margarine, softened
3 cups Gold Medal® Better for Bread™ flour
1/2 Potato Buds® mashed potatoes (dry)
1 tablespoon dried rosemary leaves, crumbled
1 tablespoon sugar
1 1/2 teaspoons salt
2 teaspoons bread machine or quick active dry yeast

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.

Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan, and cool on wire rack.

Nutrition Information:
1 Slice: Calories 145 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 310 mg; Total Carbohydrate 29 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 10 % Exchanges: 1 Starch; 1 Fruit *Percent Daily Values are based on a 2,000 calorie diet.

Beef Stew (non tomato based)

2 lbs stew meat, cut up into bite sized pieces
1/4 cup flour
4 potatoes, cut into bite-size pieces
2 or 3 larg carrots, peeled and sliced
2 stalks celery, sliced
1 onion, chopped
1 sprig fresh rosemary, 1-2 teaspoons dried crushed rosemary
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 or 2 bay leaves
Beef Stock
vegetable oil, butter or combo of both

Shake stew meat up in a bag with flour, salt and pepper.
Brown in vegetable oil/butter in large pot.
Cover with beef stock and drop in the rosemary, then bring to a boil.
Simmer for 30 minutes or more until beef is tender
Add remaining ingredients and add additional stock to cover.
Bring to a boil again.
Reduce heat and simmer until vegetables are done, about 15 minutes. (season to taste)

9/24/2009

Frankenstein Rice Crispy Treats

While searching for recipes that I could have kids make at the Tricks & Treats Workshops I found this cute recipe for Frankenstein Rice Crispy Treats. We will be making them tonight!!!


The picture is a scan from the magazine.


Makes 18 bars
¼ cup unsalted butter
1 10oz package of large marshmallows
1 tsp green food color
6 cups rice crispy cereal
18 wooden craft sticks

Decorations: Black or white decorator icing or gel. Assorted candies for decorating, such as M&M, skittles, small jelly beans, jumbo candy confetti, candy corn, pretzel sticks and mini marshmallows.

Line a 13x9 inch pan with aluminum foil, extending over the edges. Butter foil generously; set aside.

Melt butter in a large 6 quart saucepan over medium low heat; add marshmallows. Continue cooking, stirring occasionally until melted and smooth, about 5 to 7 minutes. Remove from heat; stir in food color. Stir in cereal until well coated.

Place mixture into prepared pan. Press down firmly with buttered hands, (I prefer wet/water on my hands). Cool completely.

Invert bars onto a large cutting board; remove foil. Cut bars into 18 (3x2 inch) rectangles. Press craft stick into short side of each bar.

Use icing to create hair and attach candies for face, as desired. Let cool about an hour. Store in single layer in container with tight fitting lid.

I will be bringing my big camera to work to take a few pictures.

Chicken Vegetable Soup

Here is another yummy looking recipe from a Taste of Home magazine.

Ingredients:
1 pound boneless skinless chicken breasts, cut into cubes
2 cups chicken broth, divided
1 teaspoon Italian seasoning
1 garlic clove, minced
1/4 teaspoon paprika
4 small red potatoes, cut into 1-inch pieces
3 small carrots, cut into 1/2-inch pieces
5 celery ribs, cut into 1/2-inch pieces
1 medium onion, cut into wedges
2 tablespoons chopped celery leaves
2 tablespoons all-purpose flour
2 tablespoons minced fresh parsley
1-1/2 teaspoons lemon juice

Directions:
In a large saucepan, combine the chicken, 1-3/4 cups broth, Italian seasoning, garlic and paprika. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add the potatoes, carrots, celery, onion and celery leaves. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.

In a small bowl, combine flour and remaining broth until smooth; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley and lemon juice.

Yield: 4 servings.

(I think I might throw some extra frozen veggies in)

UPDATED (12:37), I made this a little while ago and it was very bland so I added some spice to it. I put in a couple bay leaves, poultry seasoning, onion powder, garlic powder, salt and black pepper. It also did not have enough stock, so I ended up adding another 2 or 3 cups. It now tastes good!

9/22/2009

Frankenstein Clay Pots

Today I decided to make the Frankenstein Clay Pot craft that the kids will be making this week in my workshop. I am NOT the greatest painter and I really suck at making faces, but I think this is ok. I need to add another layer of white for the eyes and get gray craft foam for the bolts on the neck.

6 Years and Up, or younger for a Mommy & Me group

Time required: 30 minutes (Does not include drying time)
The above age and time is just an estimate. This project can be modified to suit other ages and may take more or less time depending on your situation.

Materials Needed:

2-inch or 3-inch Terra Cotta Clay Pot (I used a larger pot because that is what I had on hand)
Paint: I used Folk Art #2241 Apple Orchard, Plaid Indoor gloss in #20408 white and #20409 Black
Clear Acrylic Spray
Craft Foam or Felt, or if you want to be really crafty small bolts that you can purchase at hardware store.
Craft Glue or a hot glue gun
Paint Brush
Scissors
Instructions:
Wipe down your terra cotta pot with a damp cloth and let dry completely.
Paint the top edge of the clay pot black and on the inside. Paint the rest of the pot green. Paint a face on your Frankenstein. Once the paint is dry, spray it with the clear acrylic sealer.

Cut 2 small 'T' shapes out of craft foam; these will be Frankenstein's bolts or use metal bolts. Glue them in place and your Frankenstein is done! Use it for a candy dish, or pencil/pen holder.


So what do you think???

9/17/2009

Thyme for Meatball Soup

Another yummy recipe I wanted to try for dinner. It is from a Taste of Home Magazine.


1 egg
1/4 cup dry bread crumbs
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme, divided
1/2 teaspoon salt
1-1/2 pounds ground beef
1 small onion, chopped
2 medium carrots, chopped
3/4 pound fresh mushrooms, sliced
1 tablespoon olive oil
1-1/2 pounds red potatoes, cubed
2 cans (14-1/2 ounces each) beef broth
1 can (14-1/2 ounces) stewed tomatoes

Directions:

In a large bowl, combine egg, bread crumbs, half of the thyme and salt. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a Dutch oven or soup kettle, brown meatballs; drain and set aside.

In the same pan, saute onion, carrots and mushrooms in oil until onion is tender. Stir in the potatoes, broth, tomatoes, meatballs and remaining thyme. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until potatoes are tender.

Yield: 12 servings.

9/15/2009

Too Easy Tortellini Soup

Here is what I am putting together for dinner, it is from a Taste of Home magazine.

4 cups chicken broth
1 package (9 ounces) refrigerated cheese tortellini
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1-1/2 teaspoons dried basil
1 tablespoon red wine vinegar
Shredded Parmesan cheese and fresh black pepper if desired

In a large saucepan, bring broth to a boil. Stir in tortellini. Reduce heat; simmer, uncovered, for 4 minutes, stirring occasionally. Stir in the beans, tomatoes and basil. Simmer for 4-6 minutes or until pasta is tender. Stir in the vinegar. Sprinkle with Parmesan cheese and pepper if desired. Yield: 6 servings.

9/14/2009

Funfetti Ice Cream

Funfetti, if you know Victoria, you know that it is her favorite kind of cake to make at home. Valentine Funfetti, Easter Funfetti, Halloween Funfetti, Christmas Funfetti, she just can't get enough. I even had one of my iVillage Moms send me a Funfetti Flair..LOL ;O)


I think I am going to attempt to make her some Funfetti Ice Cream this morning. Here is what I came up with.

2 Eggs (or 1/2 cup of egg beaters)
3/4 cup Sugar
2 1/2 cups heavy cream
1 cup of whole milk
2 tsp French vanilla extract
1/2 to 3/4 cup of sprinkles (aka jimmies), not sanding sugar.


Whisk the eggs until light and fluffy. (I just realized a blender works very well!!)

Whisk in the sugar until completely blended. Pour in the whipping cream, milk, and vanilla extract, and keep whisking until smooth. Transfer the mixture to an ice cream maker and follow the manufacturer's instructions.

About 2 minutes until it is done mixing, add the sprinkles.

Transfer into Snack Size Gladware containers and place into the freezer to finish freezing.

Since it is "Fall" I am going to be using some Wilton Autumn Pumpkin Mix Sprinkles and Leaves Mix Sprinkles.

Steak and Vegetable Soup

Victoria picked this recipe out last night from a Taste of Home Magazine.

1 pound boneless beef sirloin steak, cut into 1/2-inch cubes
1 cup chopped onion
2 teaspoons canola oil
2 cups cubed red potatoes
1 cup chopped carrots
1 cup frozen peas
1 can (14-1/2 ounces) beef broth
1 cup water
2 tablespoons balsamic vinegar
1 tablespoon minced fresh parsley
1 tablespoon minced chives
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3/4 teaspoon salt
1/4 teaspoon pepper

In a large saucepan, cook beef and onion in oil until meat is no longer pink; drain. Stir in the potatoes, carrots and peas. Add the broth, water, vinegar, parsley, chives, basil, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until meat and vegetables are tender.

Yield: 6 servings

Cloverleaf Rolls

Another yummy looking recipe from Bread World. I think I am going to get the dough going now.

Makes 12 rolls. Dough can be prepared in all-size bread machines.

Dough
3 cups bread flour
3 tablespoons sugar
2 teaspoons FLEISCHMANN'S Bread Machine Yeast
3/4 teaspoon salt
1/2 cup milk
1/3 cup water (70 to 80øF)
3 tablespoons butter or margarine, cut up
1 large egg

Herb Butter 3 tablespoons butter or margarine, melted
1 teaspoon Italian herb seasoning or fines herbes
1/4 teaspoon onion powder

Directions
To make dough: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.

When cycle is complete, grease top of dough; cover tightly and refrigerate 2 to 24 hours. Remove dough from refrigerator; punch down.

Turn dough out onto floured surface. Divide dough into 12 equal pieces; divide each again into 3 pieces. Roll into smooth balls.

Place three balls in each section of 12 greased muffin pan cups. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

To bake: In small bowl, combine herb butter ingredients; brush on rolls. Bake at 375oF for 15 to 20 minutes or until done. Remove from pan; cool on wire rack.

Nutritional Information: Per Serving:Serving size: 1 rollServing weight: 2.4 ounces (67 grams)Calories 200; Total fat 7 g; Saturated fat 4 g; Cholesterol

9/10/2009

Shortcut Minestrone

I marked this recipe off in one of my Taste of Home Magazines a while back.

4 bacon strips, diced
1 large onion, chopped
3 medium carrots, chopped
3 garlic cloves, minced
1 jar (28 ounces) spaghetti sauce
4 cups beef broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2/3 cup uncooked small shell pasta
2 teaspoons brown sugar
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 cup frozen cut green beans

In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 2 tablespoons drippings; set bacon aside. In the drippings, saute onion and carrots for 3-4 minutes or until tender. Add garlic; cook 2 minutes longer.

Stir in the spaghetti sauce, broth and beans. Bring to a boil. Add the pasta, brown sugar, basil and oregano. Cook, uncovered, for 8-10 minutes or until pasta is tender, stirring occasionally. Add green beans; cook 5 minutes longer or until heated through. Garnish with reserved bacon and Parmesan cheese if desired. Yield: 10 servings (2-1/2 quarts).


Nutrition Facts
One serving:
One 1-cup serving (prepared with reduce-sodium beef broth and without Parmesan cheese)
Calories: 188
Fat: 3 g
Saturated Fat: 1 g
Cholesterol: 2 mg
Sodium: 560 mg
Carbohydrate: 31 g
Fiber: 7 g
Protein: 10 g
Diabetic Exchange: 2 starch, 1/2 meat.

Double Cheese Wheat Bread

I am going to be making a new kind of bread to go along with dinner tonight. It sounds like a nice hearty bread to go along with the soup I am making for dinner. I found the recipe on BreadWorld.

Makes 1-1 / 2-pound loaf
2 / 3 cup water
2 / 3 cup milk
1 teaspoon salt
2 cups whole wheat flour
1 cup bread flour
1 / 2 cup shredded cheddar cheese
1 / 4 cup grated Parmesan cheese
1 tablespoon sugar
2 teaspoons FLEISCHMANN’S Bread Machine Yeast

Directions
Add ingredients to bread machine pan in the order suggested by manufacturer.
Select basic/whole wheat cycle; light/normal color setting.

Nutritional Information: Per Serving: Serving size: 1 slice (1 / 12 of recipe)

Serving weight: 2.4 ounces (69 grams)Calories 150; Total fat 3 g; Saturated fat 1.5 g; Cholesterol 10 mg; Sodium 270 mg; Carbohydrates 25 g; Dietary fiber 3 g (1.3 g/oz); Sugars 2 g; Protein

9/07/2009

Chocolate Reese's Peanut Butter Cup Ice Cream

2 Eggs (or 1/2 cup of egg beaters)
3/4 cup
Sugar
2 1/2 cups heavy cream
1 cup of whole milk
2 tsp vanilla extract
1 cup Hershey's Special Dark Syrup
8 Reese's Peanut Butter cups, chopped into small pieces and kept in the freezer.

Whisk the eggs until light and fluffy. (I just realized a blender works very well!!)

Whisk in the sugar until completely blended.

Pour in the whipping cream, milk, syrup and vanilla extract, and keep whisking until smooth.

Transfer the mixture to an ice cream maker and follow the manufacturer's instructions. About 5 minutes until it is done mixing, add the chopped Reese's.

Transfer into Snack Size Gladware containers and place into the freezer to finish freezing.

9/06/2009

Butterfinger Ice Cream

2 Eggs (or 1/2 cup of egg beaters)
3/4 cup Sugar
2 1/2 cups heavy cream
1 cup of whole milk
2 tsp vanilla extract
2 full size Butterfinger bars chopped into small pieces and kept in the freezer.

Whisk the eggs until light and fluffy.

Whisk in the sugar until completely blended.

Pour in the whipping cream, milk, and vanilla extract, and keep whisking until smooth.

Transfer the mixture to an ice cream maker and follow the manufacturer's instructions. About 5 minutes until it is done mixing, add the Butterfingers.

Transfer into Snack Size Gladware containers and place into the freezer to finish freezing.

9/02/2009

Meatball Soup

I found this recipe in one of my Taste of Home magazines.

Ingredients:
1 egg, lightly beaten
1/4 cup dry bread crumbs
1/4 cup minced fresh parsley
2 tablespoons grated Parmesan cheese
1/4 teaspoon garlic salt, optional
1/8 teaspoon pepper
1/2 pound lean ground beef
4 cups reduced-sodium beef broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
1 medium carrot, thinly sliced
1 teaspoon Italian seasoning
1/4 cup uncooked tiny shell pasta

Directions:

In a small bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Brown meatballs in a large saucepan; drain. Add broth, beans, tomatoes, carrot and Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

Add pasta; simmer 10 minutes longer or until meat is no longer pink and pasta is tender. Freeze in 1-1/2 cup portions for up to 3 months.

Yield: 5 servings.

I think I am going to double the recipe since I already took 1 pound of ground beef out to thaw.

EDITED to add: I made the soup a little while ago and it was tasting a little bland so I added some garlic powder, onion powder salt and fresh black pepper. It tastes incredibly yummy!!!

Cheddar Cheese Bread

I am on a kick again to try new recipes, so hang on and enjoy!

This is for a 1 1/5 pound loaf.

3/4 cup warm water
1 large egg
1 teaspoon kosher salt
3 cups bread flour
1 cup shredded sharp cheddar cheese
2 tablespoons non fat dry milk powder
2 tablespoons sugar
1 teaspoon bread machine yeast

Directions
Add ingredients to bread machine pan in the order recommended by manufacturer, adding cheese with flour.

Recommended cycle: basic/white bread cycle; medium/normal crust color setting.

Do not use delayed-bake feature.

Nutritional Information: Per Serving:Serving Size: one slice (1/12 of 1-1 / 2 pound recipe)Calories: 200; Total Fat: 8 g; Saturated Fat: 4.5 g; Cholesterol: 40 mg;Sodium: 310 mg; Carbohydrates: 25 g; Dietary Fiber: < 1 g; Protein: 8 g

This recipe came from Bread World

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