1 chocolate, milk chocolate, devil's food or the like, cake mix
4 egg whites
1/3 cup applesauce
2/3 cup mini chocolate chips (optional)
Mix together. Drop by the small cookie scoop dropperful. Bake at 350 degrees for 7-9 minutes, watching closely. These cookies are a healthier, yummy treat!
This recipe is from Parents Magazine, April 2008. Yummy! Alivia & Addison both asked for more (Although the smoothie maker was a little too loud for Alivia)!
3/4 c. diced pineapple
1 small banana
1/4 c orange juice
Blend the above ingredients. Then add 1/2 c nonfat vanilla yogurt and 1/2 c. ice cubes, process until smooth. Divide between 2 glasses.
Cheers!
Directions:
PREHEAT oven to 375° F.
DROP dough by rounded tablespoon onto ungreased baking sheets. Press down slightly with bottom of glass dipped in granulated sugar.
BAKE for 8 to 10 minutes or until edges are set but centers are still soft. Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.
This is one of Topher's favorite cookies!
4 skinless, boneless chicken breasts
1 3/4 cups chicken broth 1 c uncooked white or brown rice
1/2 c. orange juice 3 TBSP chopped parsley
1/2 c chopped onion sauteed orange slices
1. cook chicken in nonstick skillet over medium-high heat for 10 minutes or until browned. Set aside.
2. Mix the broth, orange juice, onion and rice. Heat to boil. Cover and cook over low heat for 10 minutes.
3. Return chicken to skillet and add broth/rice mixture. Cover and cook 10 minutes or until chicken and rice are cooked. Stir in parsley.
For a special touch, saute orange slices in a hot nonstick skillet until lightly browned. Garnish chicken with slices.
I thought this was a wonderful, yet easy meal that looked delicious when I served it.
* Okay, I made this dish for my family last night. Let's just say, I have a whole new appreciation for my Mother-In-Law (how did she feed Topher all those years...& he was even pickier as a kid!). Chris started loitering in the kitchen to see what ingredients I was using as I was preparing it. 85% of the preparation time, I had Asher on my hip ready to eat himself. I served dinner with what I thought was a wonderful presentation. Alivia sat down and said she would not eat it and wanted dessert, Addison, normally the good eater, immediately wanted down off of her chair (she has a cold), Topher cut up the chicken into 4 pieces and did not eat it and just said he tried the rice (but I knew he had not) & just ate breadsticks. Within 5 minutes, the table was cleared. At least I thought it was good! Now, do not ask why I do not cook dinner for my family! Um, there is really no point. I may as well just buy food and throw it into the trash and save myself the time and energy of cooking. :)
Cinnamon Rolls (from Better Homes and Gardens)
Oven to 375
4-41/3 c. flour
1 package yeast
1c milk
1/3 c sugar
1/3c margarine
1/2tsp salt
2 eggs
3 TBSP marg.
1/2 c. sugar
2 tsp cinnamon
1. Mix 2 cups flour and yeast, set aside. In saucepan, heat and stir milk, the 1/3c sugar, and 1/3 c butter and salt til warm (120-130 degrees) and butter almost melts. Add milk mixture to dry mixture, add eggs. Beat for 30 seconds on medium speed, then 3 minutes on high. Add remaining flour.
2. Knead dough with mixture or hand knead on floured surface. Shape dough into ball and raise 1 hr.
3. Punch down and divide dough in half. Cover & let set 10 minutes. Lightly grease 2 round baking pans.
4. Roll dough into 2 12x8 rectangles, brush with melted 3 TBSP margarine, then cover with mix of 1/2 c sugar and cinnamon Roll up, jelly roll style, from long side. Cut into 12 equal pieces. Place in prepared pans. Cover and let rise for 30 minutes.
5. Bake at 375 for 20-25 minutes. I then covered mine with 1c. powdered sugar, 1/2tsp vanilla, and 1 TBSP milk.
Alivia loved these. I made 1/2 caramel rolls and 1/2 cinnimon with frosting. So, now you know what I do when I get up with Alivia at 3:30am, Asher for a hour from 3:45-4:45 (um, don't know why he woke up so early today!) and then Addison woke up at 5. Guess I might as well make a special treat for breakfast! (too bad I could not eat them since they have milk in them!).
This is a recipe we found in March's Family Fun Magazine. It has a sweet "melting snow" topping with a mix that I changed up a bit to make it a great snack.
In a large bowl, mix together:
3 c pretzels
1 1/2 c corn cereal (like crispix - I used chocolate chex)
3/4 cup pecan halves (I used almonds)
1/2 c cashews (I did not use at all)
1/2 c. dried cranberries (Alivia did NOT like these).
Melt 12 ounces of white chocolate and slowly pour it over the mix, stirring gently. Scoop mix onto waxed paper to cool (about 20 minutes). Then, break the mix into bite size clumps. Makes about 10 yummy cups!
I got this idea from one of my magazines, either Parents or Family Fun (I love both of these magazines by the way, and I now like reading them while breastfeeding). Of course I had to put my own twist on it. The idea: Place a single serve hot cocoa packet into a paper cup, cut out a heart and say "You warm my heart, Happy Valentine's Day!" within the heart. My twist, make my own hot cocoa mix, place in a cute bag, and place in a nice mug. We gave this to Chris' Grandma for her birthday (although I am not sure if she was excited to get it as I was to give it). The cocoa is a fun thing for kids to make, too.
Hot Cocoa Mix Recipe (from the Better Homes and Gardens Cookbook)
3 1/2c. nonfat dry milk powder
2 c. sifted powdered sugar
1 c powdered nondairy creamer
1/2c sifted unsweetened cocoa powder
Combine ingredients into a ziplock bag and shake to mix. Store in an airtight container.
Directions for cocoa: 1/3c. mix to 3/4 c. BOILING water. Makes 5 1/2 cups mix (16 servings).
Alivia is going to give this to her preschool teacher, but in a paper cup as suggested.
We need anything we can get to "warm our hearts" when it is a high of 10 degrees!
As to Lenten foods, the fasting at this time once even precluded the eating of eggs and fats, so the chewy pretzel became the bread of the Season. They have always been a Christian food, ever since Roman times, their shape being the creation of monks. The 3 holes represent the Holy Trinity, & the twists of the dough represent the arms of someone praying. Below is a recipe for the large, soft and chewy pretzels that Topher likes to make:
1 Package dry active yeast
1 cup lukewarm water (110 Degrees)
1 TBSP Sugar
1/2 teaspoon salt
2 TBSP Softened butter
3 cups flour, divided in half
2 TBSP baking soda
coarse salt
Place the yeast, water, salt and sugar into a small bowl and whisk until the yeast is blended. In a large bowl, blend the butter with half of the flour. Add the yeast mixture adn stir until blended, then add teh rest of the flour and continue to knead until the dough loses its stickiness. Let the dough rest and rise for about 20 minutes.
Divide the dough in to 12 pieces and roll into ropes about 15 inches long. Twist into a pretzel shape, firmly pinching the ends together. LEt the dough rest for about 10 minutes.
Meanwhile, heat a large pot of water to boiling, then add baking soda and reduce to a simmer. Add the pretzels, a few at a time, adn cook for about 1 minute on each side. Drain and place on a baking sheet. Sprinkle with coarse salt and bake in a 475 degree oven for 12 minutes.
Yummy!
This recipe is from Betty Crocker's Cooky Book published in 1963. However, this is a family favorite no matter how old it is! I love this cookbook!
Ethel's Sugar Cookies
3/4 c shortening (half margarine, half butter crisco)
1 c sugar
2 eggs
1 tsp. vanilla
2 1/2 c flour
1 tsp baking powder
1 tsp salt
Mix shortening, sugar, eggs and vanilla. Stir dry ingredients together and slowly blend in. Chill at least 1 hour.
Heat oven to 400 degrees. Roll dough 1/8" thick on lightly floured surface. Cut with cookie cutters and place on baking sheet. Bake 6-8 minutes watching closely. Recipe can be easily doubled.
Can top with Easy Creamy Icing (Recipe from Grandma Bet)
1 c powered sugar 1/2 t. vanilla
1/4 t salt 1 1/2 T. milk
Blend all ingredients. Add enough milk to make easy to spread. Add food color of your choice. As you can see, Alivia liked to top with lots of sprinkles!
This recipe is not to be eaten. :)
What you'll need:
1 c. flour
1/2 c salt
2 tsp. cream of tarter
1 c. water
1 TBS. vegetable oil
Food coloring
1. Combine flour, salt, and cream of tarter in a saucepan. In a bowl, put water, oil, and food coloring. Gradually stir wet ingredients into the dry ones until mixture is smooth.
2. Cook over medium heat, stirring constantly until a ball forms. Remove from stove and cool.
3. Have your child knead the play dough until smooth. Then, start playing. Store in an airtight container. Dough can last up to 4 months. Repeat for other colors.
Alivia helped me make this yesterday afternoon. Both Addison and Alivia played with this homemade creation for a long time!
I received these through an email recipe exchange (see, there is a reason to participate in some emails!).
Chocolate Pudding Brownies:
1 package Chocolate Pudding
1 box milk chocolate cake mix
Chocolate chips
chopped nuts (optional)
Cook 1 small pkg of chocolate pudding as directed on the pkg. Blend 1 box of milk chocolate cake mix (dry mix) into hot pudding. Pour into prepared 13x9 cake pan. Sprinkle with chocolate chips and chopped nuts. Bake 30-35 minutes at 350 degrees. Serve warm with whipped cream.
YUMMY!! This was a huge hit for the girls and for chocolate lovers like myself!
It's time for Cowboy Cookies. Alivia brought this recipe home from her cooking segment of preschool. I do not know who likes this part of preschool better, Alivia or Mommy. :) I love to make new things, and we all love eating them!
Cowboy Cookies:
3 cups Flour 1 1/2 cups margarine
1 1/2 tsp Baking soda 1 1/2 cups sugar
3/4 tsp baking powder 1 1/2 cups brown sugar
3 eggs 1/2 tsp vanilla
3 cups rolled oats 2 cups cho. chips
1 cup. chopped nuts
Cream shortening - add sugar & brown sugar. Cream. Add eggs and vanilla. Mix flour, soda, baking powder together and add to sugar mixture. Mix in oats, chips and nut (we did not include nuts when we made them). Bake 10-12 minutes at 350 degrees or until lightly brown.
YUMMY!
Well, the weather is getting cooler, so it is time to start cooking more from the oven instead of outside on the grill. Chris is not big on grilling in the rain, in a snowsuit, etc. :)
Here is a new recipe we tried tonight. As easy as it is, it turned out to taste wonderful.
Chicken Breasts with Rosemary and Thyme:
Rosemary
Thyme
4 chicken breasts
1/2 t. crushed red pepper
salt and ground pepper
2 TBSP extra-virgin olive oil
1. Preheat oven to 375 degrees. Coat chicken breasts with rosemary and thyme (one side), salt, ground pepper, red pepper.
2. Heat olive oil in large skillet, until simmering. Add chicken breasts, herb side down, and cook over moderately high heat until lightly browned, about 5 minutes. Turn and cook until lightly browned, 2 to 3 minutes longer. Transfer skillet to oven (I put in a different foil covered dish) and roast chicken for 20 minutes, or until juices run clear when breast is pierced.
Finished product was wonderful!
This is a recipe Alivia made in preschool this week. So, we tried it at home. The girls (yes, both of them) had so much fun putting in the ingredients, and then shaking them up! It tastes like "Chicken in a Biskit" Crackers with an extra kick. The girls loved it!
Chicken Feed
2 12 ounce packages of small oyster crackers
1 cup mazola oil (We used 1/2 cup and it still seemed too oily)
1 teaspoon lemon pepper
1 teaspoon garlic powder
1 teaspoon dill weed
1 package Hidden Valley Ranch (the dark green one that does not have buttermilk).
Mix everything except the crackers.
Add crackers and shake well.
This will keep for several weeks (if it does not get eaten first!).
I know...that does not sound good! Call them whatever you want, they turned out yummy. I have been hunting for new, fun things to make for dinner around here. Alivia and Chris like chicken nuggets, but I refuse to buy any of the unhealthy versions in the store. I found this recipe in my April issue of Parents Magazine, which adapted the recipe from "Cooking Rocks! Rachael Ray's 30-minute Meals for Kids." That is a book on the top of my want list! What working Mom has more than 30 minutes? (or Mom in general for that matter).
Okay, here it is.
Crunchy Oven-Baked Chicken Toes
1 c. cornflakes cereal, crushed
1 c plain bread crumbs
2 Tbs. brown sugar
1 tsp salt
1/2 tsp. pepper
1/2 tsp allspice
3 Tbs. vegetable oil
1/3 c. flour
2 eggs, beaten
1 1/2 lbs. chicken-breast, cut into 20 pieces.
1/4 c honey mustard
1/4 c barbecue sauce
1. Heat oven to 375. In large bowl, combine cornflake crumbs, bread crumbs, brown sugar, salt, pepper, and allspice.
2. Drizzle vegetable oil evenly over the cornflake mixture. mix well to combine. Place flour and beaten eggs into separate bowls. Dredge the chicken toes in the flour, then the eggs, andthen the cornflake mixture. Pat to form an even coating. Arrange the chicken toes about 1 inch apart on a nonstick baking sheet. Place the chicken in the oven and cook until crisp and brown all over, about 15-20 minutes.
3. In small bowl, mix together honey mustard and barbecue sauce for dipping (We just had bbq sauce).
Makes 4-6 servings.
I served it with grilled vegetables (peppers tonight) and cubed watermelon. Alivia loved the grilled peppers. This is a girl that until recently would not dare to eat a vegetable (which started when she was about 12 months old. Interesting considering she nursed for just over a year and I eat mostly fruits and vegetables).
