Wednesday, January 26, 2011
Thursday, October 29, 2009
Anyways, I found this recipe awhile back and it's simple and fun and totally reminds me of when I was a kid as my mom always made homemade play dough with us. Ours was not the "smelly" kind like this one but it had the same underlying doughy scent which brings back so many memories.
Give it a try and you might just find yourself sitting at the table playing with it long after your toddler's attention span has moved on to something else!
- 2 cups water
- 1 pkg unsweetened Kool-Aid mix. Any flavor/color you like (We chose Grape)
- 2 Tbsp. vegetable oil
- 2 cups Flour
- 1 cup Salt
- 4 tsp. cream of tarter (a white powder found in the spice aisle)
- Mix Water, Kool-Aid & Veg Oil together in separate bowl
- In a saucepan mix the Flour, Salt, and Cream of Tarter together.
- Slowly add the liquid to the pot, stirring together.
- Cook mixture over Medium heat stirring constantly until it looks like mashed potatoes.
Remove the dough from the pot to cool. Once it's cool (or warm enough to handle) knead it until it's smooth and have fun playing!
Keep in a tight fitting container and it should last a long time.
Tuesday, October 13, 2009
Plus, they're easy to make. One of my top fave requirements for a recipe.
- 1 cup oil (you could get healthy and sub 1/2 of the oil for applesauce..just a thought)
- 2 cups sugar (I'm a fan of cutting down on sugar in recipes but this time I did not...use your judgement)
- 2 cups pumpkin puree ( or 1- 15oz can)
- 4 eggs
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 teaspoon salt
- 1 tsp cinnamon
I so wanted to post a picture of the 'final product' but as soon as they were frosted I cut right into them (to make sure they were safe for everyone else to eat) and totally forgot that I wanted a picture. After I cut a huge hunk out of the pan it wasn't quite pretty enough for a blog pic so you'll just have to trust me that they looked as good as they tasted!
- 1- 8oz pkg. cream cheese-softened
- 1 stick room temp. butter (I prefer unsalted and the real thing ~not margarine)
- 1 tsp. vanilla
- 2 cups powdered ( or 10x for you PA folks) sugar
Bake at 350 for approx 30 min or until toothpick in center comes out clean.
Cool bars and spread with the frosting. Good luck not consuming multiple bars in one sitting!
**Note: I like to keep these in the fridge. I think they're tastier when cold and obviously they last longer. Just make sure to keep them in a tight fitting container.
Friday, October 9, 2009
By the way, it's totally fat-free (HA!) and seriously delicious. It was a hit with (almost) my whole family (Crazy Syd does not like pasta).
1 lb rigatoni
1 can (15oz) diced tomatoes with basil, onions and garlic
1 cup fresh chopped onions (Brenda used dried flakes but I think 1/2 of a chopped real onion would be great. 1 cup seems like a lot to me but if you like a strong onion taste~ go for it!)
1 box (10oz) frozen chopped spinach
2 1/2 cups jarred Alfredo sauce
1 1/2 c ricotta cheese
1 t. garlic salt
1/2 t. black pepper
1/2 cup seasoned dry bread crumbs
1/4 c grated Parmesan cheese
1 T. olive oil
1. Coat a 9x13 baking dish with non-stick spray (I would probably separate this into 2- 9x9's in order to have 2 meals; one to eat and one to pass on!)
2. Cook pasta following package directions in salted water and return to pan when cooked and drained. Stir in tomatoes and chopped onions
3. Thaw spinach completely and squeeze out moisture. Transfer to bowl. Add Alfredo sauce, ricotta, garlic salt and pepper, stir to combine.
4. Add all together and transfer to baking dish.
5. Mix bread crumbs, Parmesan cheese and oil into crumbs. Sprinkle over pasta.
Bake at 425 for 20-25 or until golden and bubbly.
**NOTE: Brenda added finally chopped grilled chicken to this recipe and it was fabulous! I highly recommend the addition and I really don't think it matters how much you add - use your judgement.
Tuesday, October 6, 2009
So, if you DON'T have your own recipe give this one a try:
6 Golden Delicious apples: peeled & chopped into chunks
1/4 cup Sugar
1 tsp Cinnamon
5 Tbsp. Flour
Spread in 9x9 or 8x8 pan sprayed w/ PAM
Topping- mix together and sprinkle over apple mixture:
6 Tbsp. Melted Butter
1/2 cup Brown sugar
1 cup Flour
1/2 cup Oatmeal (not Quick Oats)
Bake @ 350 for approx 40-45 min
Serve with good quality Vanilla Bean ice cream (we prefer Breyers)
and heated caramel topping drizzled over all if you prefer!
Wednesday, September 30, 2009
Okay, are you ready? Grab your pens, this is complicated!
Chicken parts on the bone (We buy Thighs & Legs at Costco but use whatever you like). Use as many as you need to feed your family and/or have extra.
BBQ sauce (We are Sweet Baby Ray's fans all the way, but again, use your fave)
1 can of Coca-Cola (or Diet Coke, or Pepsi, or Coke Zero...you get the idea)
Whew! Did you get all that? =)
Thaw chicken parts and pull the skins off if preferred (we prefer it). Spray crock pot w/ Pam and line bottom with chicken. I usually salt & pepper them first but that's up to you. Cover chicken parts with BBQ sauce (S. Baby Ray's is thick so I just cover the tops and smear it around; they don't have to be drowning in it). Pour about 1/2 can of soda over everything (I usually use as much as is needed so that it almost covers the parts...again, there is no right or wrong just use your judgement.~ Go crazy and use the whole can if you want!)
Drink the rest of the can of soda and set the C.P. for 8-10 hours on low heat.
When chicken is done pull out the parts, separate the bones and discard, place chicken in serving dish and spoon sauce over top. If there is extra sauce -there usually is- it's fabulous on mashed potatoes. And for as easy as this recipe is, you'll have plenty of time to whip some up!
** You can totally use regular chicken breasts instead of chicken parts. They're just as tasty.
** I've found that if you use Diet soda instead of Regular, the sauce might be thinner so you can try to thicken it up to a gravy consistency by whisking in some flour if you prefer thicker "gravy" for your potatoes.
Wednesday, August 26, 2009
1 1/2 bars cream cheese ( I used 1/3 fat)
1 jar pesto
1 1/2 cans petite chopped tomatoes (or you could use fresh in season!)
Spread cream cheese in bottom of 9x13 glass pan or corning ware dish
Spread pesto to cover (you don't have to use the whole jar)
Spread chopped tomatoes over top to cover (I did not go to the edges)
Bake at 350 degrees until hot and bubbly
Serve with any cracker variety you like. I used the Pretzel Thin Crisps from Costco. YUM!
*You could certainly adjust/downsize this recipe to fit a smaller pan if needed.