Alton Brown sure knew what he was doing by this! MY KIDS LOVE IT!
Ingredients:
3 Golden Delicious apples, peeled, cored, and quartered
3 Fuji apples, peeled, cored, and quartered
1 cup unfiltered apple juice
2 tablespoons butter
3 tablespoons honey
1/2 teaspoon ground cinnamon
Directions:
In a sealable microwave-safe container, combine apples with all other ingredients. Close lid, leaving one corner of lid open to allow steam to escape. Microwave on high for 10 minutes.
Using a hand blender or potato masher, blend to desired consistency. Serve hot immediately or chill for later use
Thursday, September 8, 2011
Wednesday, September 7, 2011
Almond Blueberry Granola bars
These are the best ever after school snack, or an awesome breakfast on the go...
Ingredients:
1/2 cup peanut butter
1/2 cup honey
1 cup crispy brown rice cereal
1 cup granola
1/2 cup almonds, chopped
1/2 cup dried blueberries, chopped
1/4 teaspoon salt
Directions:
1. Put peanut butter and honey in a small glass bowl and microwave on high for 1 minute or until they melt together; whisk to combine.
2. Put the crispy cereal, granola, almonds, blueberries and salt in a bowl and add the mixture of peanut butter and honey; stir well to combine.
3. Line an 8-inch-square baking dish with parchment paper. Spread the granola mixture evenly into the dish, pressing down gently, and cover with plastic wrap; refrigerate until set, at least one hour. Once set, remove by lifting the edges of the parchment paper out of the dish; peel off the paper and cut the bars to any size you like.
Makes about 16 to 20 granola bars.
Ingredients:
1/2 cup peanut butter
1/2 cup honey
1 cup crispy brown rice cereal
1 cup granola
1/2 cup almonds, chopped
1/2 cup dried blueberries, chopped
1/4 teaspoon salt
Directions:
1. Put peanut butter and honey in a small glass bowl and microwave on high for 1 minute or until they melt together; whisk to combine.
2. Put the crispy cereal, granola, almonds, blueberries and salt in a bowl and add the mixture of peanut butter and honey; stir well to combine.
3. Line an 8-inch-square baking dish with parchment paper. Spread the granola mixture evenly into the dish, pressing down gently, and cover with plastic wrap; refrigerate until set, at least one hour. Once set, remove by lifting the edges of the parchment paper out of the dish; peel off the paper and cut the bars to any size you like.
Makes about 16 to 20 granola bars.
Tuesday, September 6, 2011
Parker Pasta Salad
A friend of mine asked for this months ago, and I have been a bad friend, and kept forgetting to get it to her... So hopefully she can forgive me... :)
Here is our favorite pasta salad:
Ingredients: 1-16 oz Box of Garden Rotini
6 oz cheese- cubed (any variety, we like to mix it up and use half pepper jack, and half colby)
1 pkg bite size pepperoni ( I use turkey, but you can use regular)
1 powder ranch package ( I forget what they are called, but the powdered ranch dressing)
1-16 oz bottle of zesty Italian dressing
1/4 cup sour cream
1/4 cup parmesan cheese- grated
fresh brocolli
frozen peas- defrosted
fresh cherry or grape tomatoes
black olives
Directions:
1. Boil pasta, drain and set aside. In a smal bowl mix together, ranch, italian dressing, sour cream, and parmesan cheese- set aside.
2. Pour pasta into large bowl, add cheese, pepperoni, and mix in as many or as little veggies as you would like. These are the ones I use, but feel free to mix it up! You can also add, zucchini, carrots, cucumbers, celery, etc.
3. Mix in the dressing mixture, and stir well. Place into refrigerator and chill for three hours! Serve cold!
Enjoy!!!
~Mommy of 6 <3
Here is our favorite pasta salad:
6 oz cheese- cubed (any variety, we like to mix it up and use half pepper jack, and half colby)
1 pkg bite size pepperoni ( I use turkey, but you can use regular)
1 powder ranch package ( I forget what they are called, but the powdered ranch dressing)
1-16 oz bottle of zesty Italian dressing
1/4 cup sour cream
1/4 cup parmesan cheese- grated
fresh brocolli
frozen peas- defrosted
fresh cherry or grape tomatoes
black olives
Directions:
1. Boil pasta, drain and set aside. In a smal bowl mix together, ranch, italian dressing, sour cream, and parmesan cheese- set aside.
2. Pour pasta into large bowl, add cheese, pepperoni, and mix in as many or as little veggies as you would like. These are the ones I use, but feel free to mix it up! You can also add, zucchini, carrots, cucumbers, celery, etc.
3. Mix in the dressing mixture, and stir well. Place into refrigerator and chill for three hours! Serve cold!
Enjoy!!!
~Mommy of 6 <3
Sunday, September 4, 2011
Homemade Baby Food
Here is a really good link that describes how to make your own.. with ease!!!
http://babyfit.sparkpeople.com/articles.asp?id=648
Cooked Meats and Poultry: Place ½ cup cubed, cooked meat into the blender. Add about 4 tablespoons of liquid (such as meat broth, water, breast milk, or formula). Blend until smooth.
Fruits and Vegetables: Put ¾ cup cooked fruits or vegetables into the blender. Add 2 tablespoons of water or juice. Process until smooth.
Creamed Fruit and Cottage Cheese: Put ½ cup of cottage cheese and 3 tablespoons of canned or cooked fruit into a blender. Add breast milk, formula or juice to reach the desired consistency. Process until smooth.
Meal-in-One: Place 1 cup cooked meat, 2/3 cup cooked vegetables, ½ cup cooked rice (or noodles, potatoes, or baby cereal), 1 cup liquid (brother, vegetable juice, breast milk, or formula) into a blender. Puree to desired consistency. Freeze in ice cube trays. Makes 3 cups, or 15 food cubes.
http://babyfit.sparkpeople.com/articles.asp?id=648
Cooked Meats and Poultry: Place ½ cup cubed, cooked meat into the blender. Add about 4 tablespoons of liquid (such as meat broth, water, breast milk, or formula). Blend until smooth.
Fruits and Vegetables: Put ¾ cup cooked fruits or vegetables into the blender. Add 2 tablespoons of water or juice. Process until smooth.
Creamed Fruit and Cottage Cheese: Put ½ cup of cottage cheese and 3 tablespoons of canned or cooked fruit into a blender. Add breast milk, formula or juice to reach the desired consistency. Process until smooth.
Meal-in-One: Place 1 cup cooked meat, 2/3 cup cooked vegetables, ½ cup cooked rice (or noodles, potatoes, or baby cereal), 1 cup liquid (brother, vegetable juice, breast milk, or formula) into a blender. Puree to desired consistency. Freeze in ice cube trays. Makes 3 cups, or 15 food cubes.
Saturday, September 3, 2011
Homemade Babyfood
I have gotten many request for homemade babyfood lately... so I thought I would share. Do you want to offer your baby the best that nature has to offer? You can skip the pricey jars of organic baby food and head to the produce section for ingredients to make your own. With my oldest I didn't make our own baby food, and he turned ou to be my pickest eater. With all the rest, I made our own, and they eat everything! There is such versatility with flavors when you make your own food, that you can really get your little one experimenting with new flavors. You would be surprised at what your little one wil eat! Mine would eat turnips, cabbage, esparagus, etc.
Here are some advantages to making your own organic baby food:
1. It's less expensive. A pound of fresh organic carrots will run you about $1. A four-ounce jar of organic baby food carrots cost about $.75--or $3 a pound!
2. It tastes better. Homemade baby food actually tastes like food, and your baby will grow accustomed to the flavor of fresh fruits and vegetables, possibly making them more likely to accept those foods later.
3. You know what's in it. You know for sure that it's free of additives and preservatives.
4. You can tailor the texture to your baby's preference and developmental stage.
5. It is more nutrient-rich than jarred. Since you made it, you know it hasn't been sitting for months on the supermarket shelves.
6. It's fun!
Tip I had share: Gerber started canning baby food in 1928. Before that, babies ate food that their parents mashed and stained for them. Now that we have blenders and food processors, making homemade baby food is a breeze
I will share some of our favorite recipes this week! Enjoy!
~Mommy of 6 <3
Here are some advantages to making your own organic baby food:
1. It's less expensive. A pound of fresh organic carrots will run you about $1. A four-ounce jar of organic baby food carrots cost about $.75--or $3 a pound!
2. It tastes better. Homemade baby food actually tastes like food, and your baby will grow accustomed to the flavor of fresh fruits and vegetables, possibly making them more likely to accept those foods later.
3. You know what's in it. You know for sure that it's free of additives and preservatives.
4. You can tailor the texture to your baby's preference and developmental stage.
5. It is more nutrient-rich than jarred. Since you made it, you know it hasn't been sitting for months on the supermarket shelves.
6. It's fun!
Tip I had share: Gerber started canning baby food in 1928. Before that, babies ate food that their parents mashed and stained for them. Now that we have blenders and food processors, making homemade baby food is a breeze
I will share some of our favorite recipes this week! Enjoy!
~Mommy of 6 <3
Friday, September 2, 2011
Old Fashioned Orange Sherbert
Recipe originally from a 1950's orange juice advertisment, but updated using an ice cream freeser and ot freezer trays! The best thing about it... IT ONLY HAS FOUR INGREDIENTS! Isn't that awesome!
1 can(s) evaporated milk
1 can(s) 6 oz can of frozen orange juice concentrate,undiluted
1/2 c sugar
1/8 tsp salt
Directions:
1. Open evaporated milk and put in freezer until ice crystals begin to form around the edges.
2. In a separate bowl combine last 3 ingredients and have them ready to add to whipped milk.
3. Turn the iced milk into well chilled mixer bowl and whip with beaters until stiff.
4. Add the last three ingredients very slowly, 1 TBS at a time to whipped milk.
5. Whip until very stiff.
6. Pour into prepared ice cream machine and process according to your freezers directions.
*The original 1950's recipe says pour into freezer tray and freeze till firm. If you do not have access to an ice cream maker you may do this also. Makes 1 1/4 quarts
Enjoy,
~Mommy of 6 <3
1 can(s) evaporated milk
1 can(s) 6 oz can of frozen orange juice concentrate,undiluted
1/2 c sugar
1/8 tsp salt
Directions:
1. Open evaporated milk and put in freezer until ice crystals begin to form around the edges.
2. In a separate bowl combine last 3 ingredients and have them ready to add to whipped milk.
3. Turn the iced milk into well chilled mixer bowl and whip with beaters until stiff.
4. Add the last three ingredients very slowly, 1 TBS at a time to whipped milk.
5. Whip until very stiff.
6. Pour into prepared ice cream machine and process according to your freezers directions.
*The original 1950's recipe says pour into freezer tray and freeze till firm. If you do not have access to an ice cream maker you may do this also. Makes 1 1/4 quarts
Enjoy,
~Mommy of 6 <3
Thursday, September 1, 2011
Broccoli Salad
This is the best cold salad EVER!!! Even my bacon-loving, non-veggie-eatting hubby loves!
Broccoli Salad
Ingredients
8 slices bacon
2 heads fresh broccoli, chopped
1 1/2 cups sharp Cheddar cheese, shredded
1/2 large red onion, chopped
1/4 cup red wine vinegar
1/8 cup white sugar
2 teaspoons ground black pepper
1 teaspoon salt
2/3 cup mayonnaise
1 teaspoon fresh lemon juice
Directions
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.
2. In a large bowl, combine broccoli, cheese, bacon and onion.
3. Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.
Broccoli Salad
Ingredients
8 slices bacon
2 heads fresh broccoli, chopped
1 1/2 cups sharp Cheddar cheese, shredded
1/2 large red onion, chopped
1/4 cup red wine vinegar
1/8 cup white sugar
2 teaspoons ground black pepper
1 teaspoon salt
2/3 cup mayonnaise
1 teaspoon fresh lemon juice
Directions
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.
2. In a large bowl, combine broccoli, cheese, bacon and onion.
3. Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.
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