Friday, August 26, 2011
Thursday, August 25, 2011
Halloween Surprise Balls
Love this Pottery Barn cute little tutorial video!
http://youtu.be/u6oG86vhj_Y
http://youtu.be/u6oG86vhj_Y
food storage recipes
I need to make all of these. See a video here.http://www.blogger.com/img/blank.gif
Fat-Free Nutri Grain Energy Bars
Ingredients:
1 cup cooked white beans, drained and rinsed
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs (1/4 c. dry egg powder and NO water)
2 cups whole wheat flour
1 cup coarse oat flour (take quick oats and pulse in blender until a coarse flour)
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon baking powder (make sure it's fresh!)
1½ cups chopped almonds, optional
3/4 cup raspberry (or other fruit) jam
Method:
Heat the oven to 350°. Grease a 9"x13" baking pan.
Place the beans and sugars in a large bowl, and cream them until light and fluffy, about 2 minutes. Beat in the eggs (egg powder).
In a small bowl, combine the flours, cinnamon, salt, and baking powder. With the mixer on low speed, gradually add the flour mixture to the sugar mixture, then mix or stir in the almonds.
Use your fingers to press half of the dough into the bottom of the baking pan. (You may need to grease your fingers with non-stick spray to keep the dough from sticking to your fingers.)
Put the jam in a small bowl and loosen it up with a small whisk or a fork (this will make it spread easier). Spread the jam evenly over the dough, leaving about a 1/4-inch border around the edges.
Sprinkle the remaining dough over the jam, all the way to the edges of the pan, and then press on it gently to form the top layer.
Bake until the top is golden and the edges are starting to brown, about 35 to 40 minutes. Cool completely in the pan, and then cut into whatever size bars you like and serve. The bars will keep for at least three or four days at room temperature, or you can freeze them.
Homemade Pop Tarts
Ingredients:
Easy Pie Crust
2 cups all-purpose flour
½ cup vegetable oil
1/3 cup milk ( 1 T. dry non-instant powdered milk or 2 T. instant milk + 1/3 cup water)
½ tsp. salt
Filling:
Use anything you would normally find in a Pop Tart. Jams and jellys are great for fruit
filling. I also love honey and chopped nuts inside.
Method:
Mix flour, salt, and dry milk powder together. Add oil and mix until mixture is crumble, then add water (or fresh milk if that is what you are using). Stir until mixture forms a ball of dough. Roll dough between two sheets of parchment paper to form a rectangle.
Cut dough into rectangles 6 inches wide by 5 inches high. Place filling on one half of the dough leaving ½ inch around sides. Fold over and pinch sides together with a fork to close.
Place on baking sheet lined with parchment paper and bake at 350 for 15-20 minutes or until golden brown.
Homemade Fruit Roll Ups
Ingredients:
2 cups freeze dried fruit (I like to do 1 c. strawberries and a ½ c. each of raspberries and
blueberries)
1/3 cup warm water
Method:
Place fruit and water in blender and blend until very smooth. Line a baking sheet with aluminum foil and spray with non-stick spray. Pour fruit mixture onto aluminum foil and spread evenly and thin on top of aluminum foil. Bake at 250 degrees for 25 minutes. WITH OUT OPENING YOUR OVEN DOOR, turn the oven off and let sit for 8 hours. After 8 hours, peel fruit leather off aluminum foil and place on wax, parchment or cling wrap. Cut into long strips with scissors and roll up.
Homemade Fat-Free Granola Bars
Ingredients:
2 1/4 cups rolled oats
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1/3 cup bean puree (blend white beans and enough water to form a puree-the
consistency should be that of a smoothie-in your blender)
5 T. honey
3 T. cup packed brown sugar
1/2 cup rice krispies
1/2 cup toasted shredded coconut, optional
½ cup chopped almonds, optional
1 cup craisins*
1 cup white chocolate chips*
Method:
Preheat oven to 325 degrees F . Lightly grease one 9x13 inch pan. In a large mixing bowl combine the oats, flour, baking soda, vanilla, bean puree, honey and brown sugar. Stir in the coconut, rice krispies, craisins, white chocolate chips and nuts.
Lightly press mixture into the prepared pan. Bake at 325 degrees F for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.
*You can use any combination of add-ins you would like just make sure it equals 2 cups. Some ideas may be raisins, chocolate chips, etc.
Fat-Free Nutri Grain Energy Bars
Ingredients:
1 cup cooked white beans, drained and rinsed
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs (1/4 c. dry egg powder and NO water)
2 cups whole wheat flour
1 cup coarse oat flour (take quick oats and pulse in blender until a coarse flour)
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon baking powder (make sure it's fresh!)
1½ cups chopped almonds, optional
3/4 cup raspberry (or other fruit) jam
Method:
Heat the oven to 350°. Grease a 9"x13" baking pan.
Place the beans and sugars in a large bowl, and cream them until light and fluffy, about 2 minutes. Beat in the eggs (egg powder).
In a small bowl, combine the flours, cinnamon, salt, and baking powder. With the mixer on low speed, gradually add the flour mixture to the sugar mixture, then mix or stir in the almonds.
Use your fingers to press half of the dough into the bottom of the baking pan. (You may need to grease your fingers with non-stick spray to keep the dough from sticking to your fingers.)
Put the jam in a small bowl and loosen it up with a small whisk or a fork (this will make it spread easier). Spread the jam evenly over the dough, leaving about a 1/4-inch border around the edges.
Sprinkle the remaining dough over the jam, all the way to the edges of the pan, and then press on it gently to form the top layer.
Bake until the top is golden and the edges are starting to brown, about 35 to 40 minutes. Cool completely in the pan, and then cut into whatever size bars you like and serve. The bars will keep for at least three or four days at room temperature, or you can freeze them.
Homemade Pop Tarts
Ingredients:
Easy Pie Crust
2 cups all-purpose flour
½ cup vegetable oil
1/3 cup milk ( 1 T. dry non-instant powdered milk or 2 T. instant milk + 1/3 cup water)
½ tsp. salt
Filling:
Use anything you would normally find in a Pop Tart. Jams and jellys are great for fruit
filling. I also love honey and chopped nuts inside.
Method:
Mix flour, salt, and dry milk powder together. Add oil and mix until mixture is crumble, then add water (or fresh milk if that is what you are using). Stir until mixture forms a ball of dough. Roll dough between two sheets of parchment paper to form a rectangle.
Cut dough into rectangles 6 inches wide by 5 inches high. Place filling on one half of the dough leaving ½ inch around sides. Fold over and pinch sides together with a fork to close.
Place on baking sheet lined with parchment paper and bake at 350 for 15-20 minutes or until golden brown.
Homemade Fruit Roll Ups
Ingredients:
2 cups freeze dried fruit (I like to do 1 c. strawberries and a ½ c. each of raspberries and
blueberries)
1/3 cup warm water
Method:
Place fruit and water in blender and blend until very smooth. Line a baking sheet with aluminum foil and spray with non-stick spray. Pour fruit mixture onto aluminum foil and spread evenly and thin on top of aluminum foil. Bake at 250 degrees for 25 minutes. WITH OUT OPENING YOUR OVEN DOOR, turn the oven off and let sit for 8 hours. After 8 hours, peel fruit leather off aluminum foil and place on wax, parchment or cling wrap. Cut into long strips with scissors and roll up.
Homemade Fat-Free Granola Bars
Ingredients:
2 1/4 cups rolled oats
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1/3 cup bean puree (blend white beans and enough water to form a puree-the
consistency should be that of a smoothie-in your blender)
5 T. honey
3 T. cup packed brown sugar
1/2 cup rice krispies
1/2 cup toasted shredded coconut, optional
½ cup chopped almonds, optional
1 cup craisins*
1 cup white chocolate chips*
Method:
Preheat oven to 325 degrees F . Lightly grease one 9x13 inch pan. In a large mixing bowl combine the oats, flour, baking soda, vanilla, bean puree, honey and brown sugar. Stir in the coconut, rice krispies, craisins, white chocolate chips and nuts.
Lightly press mixture into the prepared pan. Bake at 325 degrees F for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.
*You can use any combination of add-ins you would like just make sure it equals 2 cups. Some ideas may be raisins, chocolate chips, etc.
In love with Pesto
Grilled Chicken Pesto Flatbreads
Ingredients:
6 Rhodes™ Dinner Rolls, thawed to room temperature
1/4 cup prepared basil pesto sauce
1 1/2 cups shredded cooked chicken, seasoned with salt and pepper
1 1/2 cups cherry tomatoes, quartered
1/4 cup thinly sliced red onion
4 ounces fresh mozzarella, diced
2 tablespoons capers
1/3 cup ricotta cheese
3 tablespoons freshly grated Parmesan cheese
1 cup baby arugula
Method:
Spray counter lightly with non-stick cooking spray. Roll each roll into a 6-inch oval. Cover with plastic wrap and let rest 10-15 minutes. Remove plastic wrap and place each flatbread on grill or in a grill pan heated to medium low heat. Grill one side for a few minutes or until grill lines appear. Remove to a cooling rack. Spread grilled sides with pesto and top with chicken, tomatoes, onion, mozzarella and capers. Spoon small dollops of ricotta over each and sprinkle with Parmesan. Place back on grill or in grill pan. Cover and cook for 3-4 minutes or until cheese begins to melt. Top with arugula leaves.
Ingredients:
6 Rhodes™ Dinner Rolls, thawed to room temperature
1/4 cup prepared basil pesto sauce
1 1/2 cups shredded cooked chicken, seasoned with salt and pepper
1 1/2 cups cherry tomatoes, quartered
1/4 cup thinly sliced red onion
4 ounces fresh mozzarella, diced
2 tablespoons capers
1/3 cup ricotta cheese
3 tablespoons freshly grated Parmesan cheese
1 cup baby arugula
Method:
Spray counter lightly with non-stick cooking spray. Roll each roll into a 6-inch oval. Cover with plastic wrap and let rest 10-15 minutes. Remove plastic wrap and place each flatbread on grill or in a grill pan heated to medium low heat. Grill one side for a few minutes or until grill lines appear. Remove to a cooling rack. Spread grilled sides with pesto and top with chicken, tomatoes, onion, mozzarella and capers. Spoon small dollops of ricotta over each and sprinkle with Parmesan. Place back on grill or in grill pan. Cover and cook for 3-4 minutes or until cheese begins to melt. Top with arugula leaves.
Sunday, August 7, 2011
Watermelon...salsa?
Watermelon Salsa
Ingredients:
4 cups seeded chopped watermelon
1 green bell pepper, minced
1 jalapeño, minced
1/2 red onion, minced
1 cup chopped cilantro
2 Tbl lime juice
½ tsp mince garlic
Salt and pepper to taste
Method:
Combine all ingredients and chill.
Ingredients:
4 cups seeded chopped watermelon
1 green bell pepper, minced
1 jalapeño, minced
1/2 red onion, minced
1 cup chopped cilantro
2 Tbl lime juice
½ tsp mince garlic
Salt and pepper to taste
Method:
Combine all ingredients and chill.
Saturday, August 6, 2011
Berry Sauces
I want to try all of these recipes! They sound amazing!
Warm Berry & Thyme Compote
Ingredients:
4 cups fresh berries (raspberries, blueberries, strawberries, blackberries, etc)
1 lemon
1 tablespoon butter
1/4 cup sugar, more or less to taste
2 tablespoons chopped fresh thyme leaves
Method:
Rinse berries, half or slice strawberries. Finely grate or zest 1-3 teaspoons lemon peel, squeeze 1 tablespoon lemon juice. Over medium heat, in a large frying pan, melt butter; add 3 cups berries, sugar, lemon peel and juice. Cook, stirring occasionally, until fruit softens and becomes juicy, about 4 minutes. Remove from heat, stir in remaining 1 cup fruit and chopped thyme leaves. Serve warm over vanilla ice cream, with yogurt, or as a topping to waffles and pancakes. Also delicious as a fruit dessert served with whipped cream. Makes approximately 3 cups
Vanilla Bean Caramel Glazed Fruit
Ingredients:
1 inch vanilla bean, scrapped (may substitute 1 teaspoon extract)
1/2 cup sugar
1/2 cup light corn syrup
1/2 cup whipping cream or half and half
6 cups diced or sliced fresh fruit (peaches, strawberries, mango, kiwi, grapes, etc)
French toast
Method:
Slit vanilla bean and scrape fleshy portion into small saucepan, add bean. Add sugar, corn syrup and cream. Cook over medium heat, stirring frequently, bring to a boil; reduce heat to low and boil gently 3-4 minutes. Remove from heat, discard vanilla bean, cool (syrup will thicken as it cools; may thin syrup to desired consistency by stirring in milk, 1 tablespoon at a time).
Wash, peel and slice or cut into chunks fresh fruit of your choice. When glaze is cool, but not cold, drizzle glaze over fruit and gently toss to coat. Serve with French toast spread with cream cheese. Makes about 6 cups fruit
Simple Cinnamon Fruit
Ingredients:
1 fresh orange
1 cup white grape juice or apple juice
1 cinnamon stick (may substitute 1 teaspoon ground cinnamon)
Dash nutmeg
Dash ground cloves, optional
1/4 cup sugar, more or less to taste
6 cups sliced or diced fruit of choice (nectarines, grapes, star fruit, apples, berries, kiwi)
Vanilla Yogurt
Method:
1 fresh orange 1 cup white grape juice or apple juice 1 cinnamon stick (may substitute 1 teaspoon ground cinnamon) Dash nutmeg Dash ground cloves, optional 1/4 cup sugar, more or less to taste 6 cups sliced or diced fruit of choice (nectarines, grapes, star fruit, apples, berries, kiwi) Vanilla Yogurt Finely grate orange peel and juice orange into small saucepan. Add grape juice, cinnamon, nutmeg, cloves and sugar. Bring to a boil over medium heat, reduce heat and simmer 5 minutes. Remove from heat and cool. Peel, slice or dice fruit; place in serving bowl or individual bowls, drizzle syrup over top. Chill to blend flavors. Serve with a vanilla yogurt on top. Excellent served with vanilla ice cream, over or waffles. Makes about 6 cups
Warm Berry & Thyme Compote
Ingredients:
4 cups fresh berries (raspberries, blueberries, strawberries, blackberries, etc)
1 lemon
1 tablespoon butter
1/4 cup sugar, more or less to taste
2 tablespoons chopped fresh thyme leaves
Method:
Rinse berries, half or slice strawberries. Finely grate or zest 1-3 teaspoons lemon peel, squeeze 1 tablespoon lemon juice. Over medium heat, in a large frying pan, melt butter; add 3 cups berries, sugar, lemon peel and juice. Cook, stirring occasionally, until fruit softens and becomes juicy, about 4 minutes. Remove from heat, stir in remaining 1 cup fruit and chopped thyme leaves. Serve warm over vanilla ice cream, with yogurt, or as a topping to waffles and pancakes. Also delicious as a fruit dessert served with whipped cream. Makes approximately 3 cups
Vanilla Bean Caramel Glazed Fruit
Ingredients:
1 inch vanilla bean, scrapped (may substitute 1 teaspoon extract)
1/2 cup sugar
1/2 cup light corn syrup
1/2 cup whipping cream or half and half
6 cups diced or sliced fresh fruit (peaches, strawberries, mango, kiwi, grapes, etc)
French toast
Method:
Slit vanilla bean and scrape fleshy portion into small saucepan, add bean. Add sugar, corn syrup and cream. Cook over medium heat, stirring frequently, bring to a boil; reduce heat to low and boil gently 3-4 minutes. Remove from heat, discard vanilla bean, cool (syrup will thicken as it cools; may thin syrup to desired consistency by stirring in milk, 1 tablespoon at a time).
Wash, peel and slice or cut into chunks fresh fruit of your choice. When glaze is cool, but not cold, drizzle glaze over fruit and gently toss to coat. Serve with French toast spread with cream cheese. Makes about 6 cups fruit
Simple Cinnamon Fruit
Ingredients:
1 fresh orange
1 cup white grape juice or apple juice
1 cinnamon stick (may substitute 1 teaspoon ground cinnamon)
Dash nutmeg
Dash ground cloves, optional
1/4 cup sugar, more or less to taste
6 cups sliced or diced fruit of choice (nectarines, grapes, star fruit, apples, berries, kiwi)
Vanilla Yogurt
Method:
1 fresh orange 1 cup white grape juice or apple juice 1 cinnamon stick (may substitute 1 teaspoon ground cinnamon) Dash nutmeg Dash ground cloves, optional 1/4 cup sugar, more or less to taste 6 cups sliced or diced fruit of choice (nectarines, grapes, star fruit, apples, berries, kiwi) Vanilla Yogurt Finely grate orange peel and juice orange into small saucepan. Add grape juice, cinnamon, nutmeg, cloves and sugar. Bring to a boil over medium heat, reduce heat and simmer 5 minutes. Remove from heat and cool. Peel, slice or dice fruit; place in serving bowl or individual bowls, drizzle syrup over top. Chill to blend flavors. Serve with a vanilla yogurt on top. Excellent served with vanilla ice cream, over or waffles. Makes about 6 cups
Homemade Popsicles
Now I just need a popsicle mold so I can make these delicious creations!
Key Lime Pie Frozen Cream Bars
Ingredients:
· 4 graham cracker sheets, crushed
· 2 tsp sugar
· 2 tbsp melted butter
· 1 1/4 cups whole milk
· 3 tbsp instant vanilla pudding mix
· 1/3 cup sweetened condensed milk
· 3 tbsp fresh or bottled Key Lime juice
Method:
· In a small bowl, combine sugar, graham crackers, and butter. Set aside.
· In a medium sized bowl, whisk together milk and pudding mix. Whisk in condensed milk and key lime juice.
· To assemble bars: Fill pop molds to 1/2 inch from the top. Place in the freezer for about 20 minutes. Remove from freezer and fill in remaining half inch with graham cracker mixture. Press lightly until firmly packed. Freeze until firm.
Makes 6-9 pops
S'more Frozen Fudge Bars with Dark Chocolate and Caramel Pieces
Ingredients:
· 4 graham cracker sheets crushed
· 2 tsp sugar
· 2 tbsp melted butter
· 1/3 cups marshmallow crème
· 1tbsp milk
· 1 1/2 cups whole milk
· 4 tbsp instant chocolate pudding mix
· 1/4 cup sugar
· 2-3 oz Ghirardelli Dark Chocolate and Caramel bar, frozen and chopped
Method:
· In a small bowl combine graham crackers, sugar, and butter. Set aside.
· In a small bowl, whisk together marshmallow creme and milk. Set aside in a medium sized bowl, whisk together milk chocolate pudding mix and sugar.
· To assemble pops: Drizzle marshmallow mixture into chocolate mixture. Swirl lightly. Layer alternately in pop mold with graham mixture. Freeze until firm.
· Makes 6-9 pop
Fresh Raspberry, and Almond Agave Granola, Frozen Yogurt Breakfast Bar
Ingredients:
· 1 1/4 cups Greek or Smooth Vanilla Yogurt
· 1/4 cup milk
· 2 tbsp Agave or Honey
· 1/2 cup Almond Agave Granola ( Back to Nature brand )
· 1/2 cup fresh Raspberries
Method:
· In a medium sized bowl, whisk together yogurt, milk, and Agave.
· To make pops: Alternate layers of yogurt mixture, fruit, and granola in pop molds. Place in freezer until firm.
Key Lime Pie Frozen Cream Bars
Ingredients:
· 4 graham cracker sheets, crushed
· 2 tsp sugar
· 2 tbsp melted butter
· 1 1/4 cups whole milk
· 3 tbsp instant vanilla pudding mix
· 1/3 cup sweetened condensed milk
· 3 tbsp fresh or bottled Key Lime juice
Method:
· In a small bowl, combine sugar, graham crackers, and butter. Set aside.
· In a medium sized bowl, whisk together milk and pudding mix. Whisk in condensed milk and key lime juice.
· To assemble bars: Fill pop molds to 1/2 inch from the top. Place in the freezer for about 20 minutes. Remove from freezer and fill in remaining half inch with graham cracker mixture. Press lightly until firmly packed. Freeze until firm.
Makes 6-9 pops
S'more Frozen Fudge Bars with Dark Chocolate and Caramel Pieces
Ingredients:
· 4 graham cracker sheets crushed
· 2 tsp sugar
· 2 tbsp melted butter
· 1/3 cups marshmallow crème
· 1tbsp milk
· 1 1/2 cups whole milk
· 4 tbsp instant chocolate pudding mix
· 1/4 cup sugar
· 2-3 oz Ghirardelli Dark Chocolate and Caramel bar, frozen and chopped
Method:
· In a small bowl combine graham crackers, sugar, and butter. Set aside.
· In a small bowl, whisk together marshmallow creme and milk. Set aside in a medium sized bowl, whisk together milk chocolate pudding mix and sugar.
· To assemble pops: Drizzle marshmallow mixture into chocolate mixture. Swirl lightly. Layer alternately in pop mold with graham mixture. Freeze until firm.
· Makes 6-9 pop
Fresh Raspberry, and Almond Agave Granola, Frozen Yogurt Breakfast Bar
Ingredients:
· 1 1/4 cups Greek or Smooth Vanilla Yogurt
· 1/4 cup milk
· 2 tbsp Agave or Honey
· 1/2 cup Almond Agave Granola ( Back to Nature brand )
· 1/2 cup fresh Raspberries
Method:
· In a medium sized bowl, whisk together yogurt, milk, and Agave.
· To make pops: Alternate layers of yogurt mixture, fruit, and granola in pop molds. Place in freezer until firm.
Italian Soda Party
This has made me want to have a party just so I can do this! Doesn't it sound so fun? And delicious?
Building an Italian Soda Bar
Setting up an Italian soda bar is a fresh, fruity alternative to the traditional backyard barbeque.
Studio 5's Executive Producer, Michelle Torsak shows how easy it is to create this big impact idea.
The original inspiration for an Italian soda party came from Elizabeth Kartchner's blog. You can check out the Dear Lizzy blog here, but be warned you will fall in love! http://elizabethkartchner.blogspot.com/2011/05/party-time.html
I found a similar idea on this darling blog: http://www.yourhomebasedmom.com/italian-soda-bar/
What you need for an Italian soda bar:
· Lots of sparkling water or club soda
· A variety of flavored syrups, available at Italian import stores or restaurant supply stores. I love the Torani syrups available at Granato's:
1391 S. 300 West; Salt Lake City
4044 S. 2700 East; Holladay
1638 S. Redwood Road; Salt Lake City
www.granatos.com
The most popular flavors for sodas are the traditional fruit flavors like strawberry, cherry, peach, and raspberry.
· Ice
· Heavy cream or half and half (for cremosas)
· Whipped topping
· Soda glasses, available from Tai Pan Trading
· Striped straws, available from Orson Gygi located at 3500 South 300 West; Salt Lake City or online at The Bakers Confection Store:
http://www.etsy.com/shop/thebakersconfections
Making an Italian soda:
An Italian soda is a combination of club soda or sparkling water and flavored syrup. For a traditonal Italian cream soda or cremosa, you add half and half or heavy cream.
Italian Soda: 8 oz. sparkling water
2 -4 Tbsp. flavored syrup
Fill a 16 oz. glass with ice. Add water and favored syrup. Stir to combine and top with whipped cream.
Cremosa: 8 oz. sparkling water
4 Tbsp. flavored syrup
1 oz. half-and-half
Fill a 16 oz. glass with ice, add syrup, soda water and half-and-half or milk. Stir to combine flavors and top with whipped cream.
Ice Cream: 8 oz. sparkling water
4 Tbsp. flavored syrup
Ice Cream
Fill a 16 oz. glass with soda water and syrup. Stir to combine flavors and add 2 scoops of ice cream and top with whipped cream.
Free Favor Download:
Right now Martha Stewart has a free download for a fun favor tag. Click here to link to the download: http://www.marthastewartweddings.com/goodthings/sweeten-up-favor-tag
Summer Fun
Love the ideas in this Studio 5 clip! I can't wait to try them out next summer! Or maybe I still have time this summer?
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