Monday, September 22, 2008
1 lb. chicken breasts
1 lb. Mexican chorizo
1 lg. can refried black beans
1 pkt. Goya Sazon seasoning packet
16 oz. pkg. Velveeta
1 (4 oz.) can green chilies
Salsa, to taste
Sour cream, to taste
Black olives, sliced, to taste
1 Haas avocado
1-2 cups shredded cheddar cheese
Grown-up helper: Cook chorizo in sauté pan for approximately 10 minutes. Drain on paper towel. Season chicken with Southwestern seasoning. Grill chicken breasts (approximately 10 minutes per side for thicker breasts). Slice chicken in thin slices (similar to fajitas).
Mini-chef: Microwave refried beans with packet of Goya seasoning mixed in for 5-6 minutes. Meanwhile, using a kid-safe knife, cut Velveeta into cubes and place in bowl. Add 4 oz. can of chopped green chilies to bowl. Microwave cheese mixture one minute and stir. Repeat process three more times (for a total of 4 minutes in the microwave).
Layer chips on platter. With the help of your grown-up helper, spoon refried beans onto chips. Pour melted cheese mixture over beans. Sprinkle chorizo and sliced chicken on top.
Top with salsa, sour cream, and black olives, to taste. Have grown-up helper peel and slice avocado. Place avocado slices on top of nachos. Top with grated cheddar cheese.
1 c. white corn syrup
1 c. sugar
2 small pkgs. Jell-O, your flavor preference (enough for 8 servings)
1 bag popped popcorn, light butter flavor
Pour popcorn onto a baking sheet or stone cool. Mix corn syrup, sugar, and Jell-O in a microwave safe bowl. Microwave for 3 minutes, stirring after each 30 second (to 1 minute) interval. Have grown-up helper pour Jell-O mixture over popcorn. Bake at 300 degrees for 10-15 minutes. Allow to cool completely.
1 can refrigerated pizza dough, thin crust style
1 8 oz. pkg. cream cheese, softened
¼ c. sugar
2 heaping Tablespoons strawberry preserves
Cut pizza dough lengthwise into three strips. Mix cream cheese, sugar, and strawberry preserves. Place cream cheese mixture in plastic sandwich bag, seal, and cut small slit in corner of sandwich bag. Squeeze line of cream cheese mixture down the center of each pizza dough strip. Overlap sides of dough slightly, and pinch seams down the length of each dough strip, creating on long “rope” of filled dough. Bring each end around, as if forming a heart. Overlap, strip ends, and twist, bringing ends to a rest at the bottom end of the pretzel. Press slightly, being careful not to cause cream cheese mixture to squeeze out. Baste pretzels with melted butter. Sprinkle brown sugar and cinnamon, to taste, on top of pretzel. Bake at 400 degrees for 15-17 minutes, or until golden brown.
1 box cornbread stuffing mix
1 can cream of mushroom soup
8 oz. sour cream
2 c. shredded cheddar cheese, divided
In a large bowl, mix the first 3 ingredients together. Add 1 cup cheese and mix until fully incorporated. Pour into a 2 qt. (or 7" x 11") casserole dish. Sprinkle remaining cheese on top. Bake at 350 degrees for 20-25 minutes, or until casserole is warm and cheese is fully melted.
2 packages Pillsbury Recipe Creations refrigerated dough
1/2 stick butter, melted
1 Tblsp. cinnamon
1/2 c. sugar
1/8 c. brown sugar
1/2 pkg. (4 oz.) cream cheese
1/2 c. powdered sugar
1/2 tsp. vanilla
Preheat oven to 375 degrees. In a small mixing bowl, mix cinnamon, sugar, and brown sugar thoroughly.
Unroll 1 package of dough. Using a basting brush, spread butter on dough. Make sure to cover all the dough. Sprinkle sugar mixture over butter. (We like to use A LOT of the sugar mixture.) When the dough is thoroughly covered with sugar mixture, roll dough into original shape. Cut into 8 slices. Repeat with second package of dough.
Place slices flat side down on a baking sheet. (For best results, use a stone baking sheet.) Bake at 375 degrees for 15-20 minutes. Remove from oven, and allow to cool for 5 minutes.
Meanwhile, mix cream cheese, vanilla, and powdered sugar in a separate bowl. Spread cream cheese icing on each cinnamon roll. Enjoy!
Ranch Chicken Fingers
1 1/2 pounds boneless, skinless chicken breast cutlets
1 c. buttermilk
1 c. flour
1 c. crushed corn flakes
2 packets dry ranch seasoning (recommended: Hidden Valley)
Have a grown-up helper cut the chicken into strips (or nugget sizes, if you prefer). Marinate chicken in buttermilk for several hours or overnight.
In a medium size bowl or pan, mix the flour, crushed corn flakes, and ranch seasoning. In a second bowl, beat the 3 eggs using a fork or whisk. Spray your pan with a non-stick cooking spray or lightly brush with oil.
Removing the chicken from the marinade, dip chicken into eggs, and then dip into the flour mixture. Be sure to cover the chicken fully on all sides with the flour mixture. Lay chicken in pan.
Bake at 350 degrees for 30-35 minutes or until cooked thoroughly. (Our oven took about 30 minutes for the chicken to be perfectly cooked and moist.) Enjoy!!!
Friday, September 19, 2008
1 dozen eggs, boiled, cooled, and peeled
3/4 c. mayonnaise (recommended: Duke's)
1/4 tsp. pepper
1/8 tsp. salt
1/4 tsp. paprika, plus more for garnish
Cut each peeled egg in half lengthwise. Separate yolks into a bowl. Mash yolks with a fork, and add remaining ingredients. Mix until smooth.
Place filling in a sandwich or freezer ziplock bag. Snip a small opening at the corner. Squeezing from the corner diagonal to the cut corner, fill each egg half with filling. Sprinkle paprika on top, and dig in! (I like to chill our deviled eggs in the fridge for 30-60 minutes, so the flavors can fuse!)
1 c. frozen strawberries, slightly thawed
1 c. frozen peach slices, slight thawed
1/2 c. orange juice
1 (6 oz.) container Rasberry Yogurt
Blend all ingredients until smooth. Say hello to morning! =)
Purple Cow Milkshake
4 scoops vanilla ice cream
1/4 cup frozen grape juice concentrate, thawed
1/2 cup milk
Blend ingredients until smooth. Drink up and enjoy! =)
1 46 oz. bottle Tropical Punch
2 liter Ginger Ale
1 6 oz. can frozen lemonade concentrate
1 container pineapple sherbet
Mix equal parts tropical punch and gingerale. Add frozen lemonade concentrate. (You can add less than the 6 oz., if you would like.) Add scoops of pineapple sherbet, and stir gently. This punch tastes a little like a Cherry Limeade. It's delicious!
French Onion Soup
3 small onions, diced
1/2 stick butter
2 cans beef broth
1 can chicken broth
1/2 c. cooking sherry
1 pkt. onion soup mix
1 loaf french bread
1 pkt. (12 slices) provolone cheese
Saute onions in butter for 3-5 minutes, or until transluscent. Add beef and chicken broths, cooking sherry, and onion soup mix. Bring to a boil. Reduce heat to simmer and cover. Simmer for 30 minutes.
Meanwhile, preheat oven to 350 degrees. Place 3/4 cup soup in crock-style bowl or ramekin. Slice french bread into 1 inch slices. Lay provolone slice on bread. Place 6-8 bowls on cookie sheet or stone cooking sheet. Bake for 7-8 minutes until cheese is melted. Enjoy!
Loaded Baked Potato Soup4 large Yukon Gold Potatoes
8 slices bacon
2 cans chicken broth
2 cups milk
16 oz. Velveeta cheese
8 oz. sour cream
3 green onion stalks
Microwave potatoes for approximately 10 minutes. Allow potatoes to cool. Microwave bacon for 1 minute per slice. (I microwave 4 slices at a time for 4 minutes.) Remove bacon from plate and pat dry with paper towel. Crumble bacon. When potatoes are cool enough to handle, cut into cubes, approximately 1/2 inch to 1 inch in size.
Slice green onions into thin slices. Cut Velveeta into small cubes for easier melting.
Heat chicken broth, milk, and Velveeta in pot, stirring frequently. Once cheese has melted completely, add potatoes, bacon, sour cream, and green onions. Stir until fully incorporated. Simmer another 10- 15 minutes, stirring occasionally and serve.
Mandarin Chicken Salad
1 lb. boneless, skinless chicken breasts
1/3 c. orange juice
1 tsp. Asian seasoning (recommended: Emeril's Asian Essence)
Romaine lettuce hearts, chopped or torn
1 can Mandarin oranges
1 can water chesnuts
3 stalks green onions, sliced
Sliced almonds, to taste
Chow Mein noodles, to taste
Marinate chicken breasts in orange juice and Asian seasoning for 30 minutes to 1 hour. Grill chicken breasts over medium heat 6-8 minutes per side, or until cooked through. (If using cutlets, chicken may grill a little more quickly.) Let chicken rest for 5 to 10 minutes. When cool enough to handle, slice chicken in thin slices.
To assemble salad, put chopped or torn lettuce in a bowl. Top with remaining ingredients and chicken. It's yummy!!!
Tuesday, September 9, 2008
BBQ Bacon Cheeseburger Meatloaf
1.5 lbs Lean Ground beef
1 cup fried onions, divided (French’s)
8 Ritz crackers, crushed
1 cup shredded cheddar cheese, divided
¼ cup ketchup
1/8 cup yellow mustard
¾ cup BBQ sauce divided
Salt & pepper to taste
6 oz. bacon, fried and then crumbled
Preheat oven to 375 degrees.
In a large bowl, combine ground beef, egg, ½ cup fried onions, crushed crackers, ½ cup shredded cheddar, ¼ cup Ketchup, 1/8 cup yellow mustard, ¼ cup BBQ sauce, and salt & pepper to taste. Transfer mixed ingredients into a loaf pan.
Sprinkle remaining fried onions over the top and press lightly into the mixture. Bake 55 minutes. Have grown-up helper remove meatloaf from the oven and drizzle ½ cup BBQ sauce on top of meat loaf. Sprinkle the crumbled bacon and remaining cheddar cheese on top. Have your grown-up helper return the meatloaf to the oven and bake 15-20 minutes longer. Remove and enjoy.
3 c. flour
1 c. salt
2 Tbsp. vegetable oil
2 c. boiling water
2 packets unsweetened Kool-aid (in color of your choice)
Have your grown-up helper bring 2 cups of water to a boil. Meanwhile, mix flour and salt thoroughly. In a separate bowl, add Kool-aid and oil to boiling water. Mix until Kool-aid dissolves completely. Pour wet mixture into dry mixture and stir until incorporated. (Add extra flour if needed to get playdough consistency.)
Knead dough until flour is no longer visible. Allow to cool. Play and enjoy. (Store in an airtight container in your refrigerator.)
*Note - we divided the recipe in two halves, and used a different Kool-aid color in each half.
1 can shaving cream
1-2 containers white school glue
Mix equal parts shaving cream and school glue in the amount you desire. Add food coloring to achieve desired color. (You can make several colors using the above ingredients.)
1 bar (3.1 oz.) Ivory soap
1/4 c. to 1/2 c. warm water
Grate Soap using a cheese grater. Microwave water for 1-2 minutes. Mix soap, water, and food coloring. Knead until the consistency of a very thick dough.
Shape with hands as a ball or crayon. You can also use ice cube trays or cookie cutters. Place crayons in freezer for 15 minutes.
Remove crayons from freezer and allow to dry until hard (overnight or all day.) Enjoy at bathtime!!! =)
Have fun kiddos! Check in tomorrow for another recipe just for you!
Friday, August 29, 2008
Thursday, August 28, 2008
3/4 lb. cooked chicken (weight after cooking), chopped or shredded
1 c. mayonnaise (We love our Duke's!)
1 Tblsp. curry powder
1 small onion, diced
2 stalks celery hearts, sliced
2/3 c. sweetened, dried cranberries
2/3 c. chopped walnuts
Mix all ingredients thoroughly. Open pita pocket. Layer several lettuce leaves in pocket. Fill with chicken salad. Enjoy!
Saturday, August 23, 2008
Although we didn't get a picture of this first snack specialty, we're sure you'll love it. It's super easy to make, and tastes delicious with any fruit.
Sunday, August 17, 2008
Apple Cranberry Walnut Salad
1 head of romaine lettuce, chopped
1/2 head iceburg lettuce, torn
2 Golden Delicious apples, cored and chopped
1/3 cup vidalia onions (optional)
1/2 cup dried cranberries (like Craisins)
1/2 cup chopped walnuts
Your favorite poppy seed dressing
Mix all ingredients except the dressing. Serve in bowls. Drizzle with poppy seed dressing.
Asian Chicken Legs
1 dozen chicken legs, without skin
1 marinade recipe (Choose 1 below)
Marinate chicken legs in marinade for several hours. (We recommend marinating overnight.) Grill over medium-low heat for approximately 20-25 minutes, turning chicken every 5 minutes. Put aluminum foil on end of chicken legs to keep fingers clean at lunchtime! =)
1/2 cup soy sauce
2 Tblsp. ketchup
3 cloves garlic
2 tsp. ground ginger (or substitute 1 Tblsp. fresh ground ginger)
1/4 cup brown sugar
2 Tblsp. apricot preserves
2 tsp. sesame oil
2 Tblsp. rice vinegar
1 Tblsp. honey
1/2 tsp. grated zest of lemon
In a sauce pan over medium heat, combine all ingredients. Stir until sugar is dissolved completely. Reduce to a simmer for 3 minutes, stirring regularly. Remove from heat and let cool.
1/4 cup soy sauce
1/4 cup plum sauce
1/3 cup hoisin sauce
1 tsp. sugar
1 pinch salt
Stir until mixed thoroughly.
Creamy Tomato Soup
1 can condensed tomato soup
1 (15 oz.) can chicken broth
1 lg. can Italian diced tomatoes
1 cup whole milk (For an even creamier soup, substitute heavy cream.)
Heat 1st three ingredients over medium-low heat for 20 minutes or until heated thoroughly. Add cream and stir to incorporate. Remove from heat. Blend in blender until smooth. Place in thermos, and enjoy at lunchtime!!!
Wednesday, August 13, 2008
2 10 oz. chopped broccoli
2 eggs, slightly beaten
¼ cup chopped onion
1 cup mayonnaise (We prefer Duke's!)
1 ¼ cup grated, cheddar cheese
Have your grown-up helper cook the broccoli until heated and drain thoroughly. In a large bowl, slightly beat the eggs with a whisk. Add remaining ingredients to the beaten eggs and mix together. Lastly, add the broccoli and stir. Pour into an ungreased 9 X 13 dish, and bake at 350 degrees for 25 minutes. Bake uncovered.
Mmmm! It's delicious! Hope you enjoy!
Monday, August 11, 2008
We find that letting the kids out of the cart in the produce section of the grocery store means we come home with a HUGE variety of fruits and vegetables. It also means the kids are open to trying new things because they helped choose what went into the cart! This week, we came home with apples, strawberries, bananas, plantains, grapes, mango, kiwi, avocados, pineapple, blueberries, green onions, several colors of bell peppers, mushrooms, etc. It's made for a fun week.
Last night, we decided to break out the avocados and make some guacamole! The recipe we came up with is below, and let me tell you! Mommy (that's me!) has REALLY enjoyed it! Hope you like it!
1 clove garlic, minced
1/4 c. sour cream
1/2 c. tomato salsa (your favorite brand)
2 tsp. lemon juice
1/2 tsp. dried cilantro
Have your grown-up helper cut a line around the avocado. Twist the avocado to remove one half. Have the grown-up helper place the knife, sharp side down on the large avocado seed and bang the knife gently to stick in seed. Twist the knife gently to remove the seed from the avocado. Using a spoon, remove the soft, green flesh of the avocado from the avocado peel.
In a medium size glass bowl, mash the avocado using a potato masher. Add the remaining ingredients and mix with spoon until fully incorporated! Serve with tortilla chips and enjoy!
***Tip: We suggest using juice from fresh fruit, but you can use bottle lemon juice, if desired. Additionally, if you have not lemon juice on hand, you can substitute lime juice. you will notice a slight change in flavor, but the guacamole still has a delicious flavor to it.
***Tip: You may use fresh cilantro instead of dried. We actually prefer the fresh, but dried is what we had on hand!
Friday, August 8, 2008
1 French Vanilla Yogurt cup, about 6 oz. (Our favorite is Stonyfield Farms with cream on top!)
Fresh Strawberries (sliced) and Blueberries
If using a cream on top yogurt, mix with spoon until cream is thoroughly incorporated. Pour half a container of yogurt into cup. Top with enough granola to fully cover yogurt. Layer sliced strawberries on granola, followed by blueberries. Repeat layers one more time. This makes one parfait.
1 can black beans
2 garlc cloves, minced
2 Tbsp. olive oil
3 Tbsp. tahini
1/4 c. sour cream
1/2 tsp. salt
Juice of 1 lemon
Place all ingredients in food processor. (Be sure to have a grown up helper on hand!) Blend until smooth. Serve with pita chips or veggies (like carrots, celery, bell pepper, etc.)
10 oz. pkg. frozen, sweetened strawberries
2 strawberry yogurt cups (Again, we use Stonyfield Farms cream on the top!)
3 popsicle sticks or spoons
3 small plastic cups or gladware containers
Plastic Wrap (3 squares)
Thaw frozen strawberries. Blend in blender until they are smooth. (Get that grown-up helper to help!) Pour 1/3 container of yogurt into cup. (Mix first if using a cream on top yogurt.) Pour 1/3 blended strawberries on yogurt. Pour another 1/3 container of yogurt on top. Repeat process to fill 2 more cups.
Cut a small "x" in each plastic wrap square. Top each cup with plastic wrap. Insert popsicle stick or spoon through hole in plastic wrap. Freeze overnight.
Tip: To help the ice pop release from the cup, run the cup under hot water for a small period to soften the sides.
Hope you enjoy these snacks!
Monday, August 4, 2008
Almond Fruit Pastry
1 can crescent rolls
1 pkg. frozen fruit (Your choice. We used mixed fruit because it was on hand. Mixed berries or strawberries would be great, too!)
1 8oz. pkg. cream cheese, softened
1/2 c. powdered sugar
1/2 tsp. almond extract
2 Tblsp. sliced almonds
Preheat oven to 375 degrees. Remove crescent rolls from can, being careful not to separate triangles. Lay flat on baking sheet. (Hint: We used stoneware. If you are using a metal pan, you may want to grease the pan.) Pinch all perforations to seal, leaving you with one large rectangle of dough. Fold each side over 1/4 inch to make edge.
Meanwhile, mix cream cheese, powdered sugar, and almond extract. Spread mixture over dough, stopping at raised edges. Spread frozen fruit over top of cream cheese mixture. Top with sliced almonds.
Bake for 18-20 minutes or until edges are golden brown.
Friday, August 1, 2008
Wednesday, July 30, 2008
This is a great recipe for breakfast!
Postman's Smoothie1 frozen banana, sliced
1/4 cup each of three other frozen fruit or berries (blueberries, strawberries, mango, peach, etc.)
Enough juice to cover fruit in a blender (orange juice, cranberry juice, pineapple juice, etc.)
1 container (6 oz.) fruit yogurt
1/2 tsp. coconut extract
Place all ingredients in blender, and blend until smooth. Stir often in the process. Serve with a straw or garnish with fruit.
This is a yummy sweet treat, just for the kiddos! (Okay, you can share with grown-ups!)
Baked Cinnamon Balls
2 cups crushed corn flakes
1 cup butter
1/3 cup sugar
4 tsp. cinnamon
2 cups sifted cake flour
1 cup chopped nuts
2 tsp. vanilla
Blend butter, sugar, and vanilla using an electric mixer. Add crushed corn flakes, cinnamon, flour, and nuts and mix thoroughly. Roll into one-inch size balls. Bake at 350 degrees for 25 minutes. After cooling slightly, roll in powdered sugar. Enjoy!
Friday, July 25, 2008
Double Chocolate Chip Cookies
1 box (20 oz.) Ghirardelli Chocolate Chip Cookie Mix
1 stick butter, softened
1/4 cup cocoa
Preheat oven to 375 degrees. Blend eggs and butter in bowl until smooth. Add cookie mix and cocoa.
Stir until thoroughly incorporated. (We recommend using an electric mixer. This is not a very wet mix, so it can be hard for the child or grown-up helper to mix thoroughly - although I usually do it by hand. =) I hate the extra dishes!) If using a mixer, this will take about 1 1/2 minutes.
Spoon 2 heaping tablespoons of dough onto cookie sheet. This recipe yields approximately 1 dozen large cookies. Bake for 12-14 minutes. Let cool on a cooling rack. Then enjoy!!!
Our second yummy recipe was Mini Caramel Chocolate Cheesecakes. Yummy!
Mini Caramel Chocolate Cheesecakes
**Note: We forgot something!!! On our radio show, we forgot to tell you that we added 1 egg to the cream cheese mixture. We have included it in the below recipe.**
2 T. butter, melted
5 graham cracker sheets
1/8 c. sugar
Cream Cheese Mixture
2 pkgs. (8 oz.) cream cheese, softened
1 tsp. vanilla
1 tsp. lemon juice
1/4 c. sugar
24 Rolos candies
Preheat oven to 350 degrees. Spray mini-muffin pan with non-stick spray (like Pam).
Meanwhile, melt 2 tablespoons butter. Place 5 graham crackers in ziplock bag and mash until crumb consistency. Mix melted butter, crushed graham crackers, and 1/8 c. sugar. Put approximately 1 teaspoon in each muffin tin and press down.
In large bowl, mix softened cream cheese with vanilla, lemon juice, and 1 egg. Once consistency is smooth, mix in 1/4 cup sugar. In your electric mixer, pour 1/2 cup heavy whipping cream. Start at low speed, increasing to highest speed. Mix until heavy whipping cream has consistency of whipped cream, approximately 1-3 minutes. Fold whipped cream into cream cheese mixture.
Place 1 unwrapped Rolo candy in the center of each muffin well. Do not push into crust; let rest gently on top of crust. Pour approximately 1 tablespoon of cream cheese mixture over the top of the Rolo. (Cream cheese mixture will be taller than muffin pan well.)
Place in oven for 25 minutes, or when edges are just starting to become golden. Remove from oven and allow to completely cool on cooling rack. Enjoy!!!
Join us on BlogTalkRadio next Friday when we talk about creative breakfast ideas. And check back on this site on Mondays and Wednesdays for new recipe ideas! In the meantime, go make some memories in the kitchen with your kids!!!
Wednesday, July 23, 2008
Sometimes, though, when daddy's not home (or just doesn't feel like making the dough) we opt for something more easy. Who said that making a meal with kids needs to be tough? There are three options for your pizza dough at home, if you are not taking the homemade dough route. First, is the packaged dough shells. These tend to come in a plastic package, often in the deli/bakery section of your grocery store. Secondly, some grocery stores have pre-made dough patties in the bakery for purchase. They look like moist balls of dough in a bakery plastic bag. Lastly, in the refrigerated case at the grocery, near the canned biscuits, you can find cans of pizza dough.
For easy nights, we often go for option number three. We find it is best to parbake (partially bake) the dough before putting any toppings on it. Set your oven for the temperature on the package. After it has preheated, place your dough on a pan (we prefer stoneware for this), and place in the oven for 6-8 minutes. Keep an eye on the dough. You want it to be slightly hardened on the outside, and starting to become golden, but you do NOT want a fully baked crust. Use your judgement on this folks.
Assemble various pizza toppings. Be creative here. While you can definitely purchase pizza sauce, mozzarella, and pepperoni, you can also branch out with various veggies and alternative sauces. Try an alfredo sauce as your base or cheddar instead of mozzarella. See what veggies or fruits your kids may want to try - or try your hand at a dessert pizza. The possibilities are endless.
Check back tonight, and I will post a pizza recipe to try out with your family. I'm going to check with our resident pizza expert for a creative recipe from his recipe box.
Until then, have fun cooking in the kitchen with your kids!!!
Sorry that it took so long to post this recipe. Apparently, I did not give our resident pizza expert enough notice regarding my need of a recipe. I promise to give him better notice in the future. In the mean time, I am sure you will not be disappointed. As promised, a creative pizza recipe straight from the mind of Master Pizza Maker, Mark.
Hawaiian Summer Dream Pizza
1 can refrigerated pizza dough
1 6oz tub of pineapple cream cheese
½ cup powdered sugar
½ tsp. vanilla extract
2 bananas, chopped
1 small can of pineapple tidbits, drained (Reserve liquid.)
1/3 cup coconut flakes
2/3 cup light brown sugar
¼ cup chopped Macadamia nuts
Preheat oven to temperature indicated on pizza dough package baking instructions. Spray a 10x14 cookie sheet with cooking spray. Carefully stretch the dough to the length and width of the cookie sheet. (We sometimes use a small rolling pin for this, although Mark usually uses his hands.)
Bake the dough until lightly golden brown, approximately 10-15 minutes. Keep an eye on it. As we stated earlier, we don't want it to get overdone. (As this is a dessert pizza, we are baking the crust more thoroughly.)
Remove pizza from the oven and let cool slightly. Meanwhile,
Combine brown sugar with 1 ½ tablespoons of reserved pineapple juice. With a spoon, drizzle the brown sugar mixture over the top of the pizza.
Place pizza back in the oven and bake an additional 5-7 minutes. Remove and enjoy!
Monday, July 21, 2008
Mom or Dad brown a pound of extra lean ground beef with taco seasoning added. If you are feeling adventurous, you can let your child help with this, although I definitely caution you against leaving them unsupervised. The stove-top is can be a dangerous area of the kitchen when you are not watching your child at ALL times.
After the meat is ready, with help from the kids, we assemble bowls of various toppings. Ideas can be endless on this meal. Some of our standard toppings include lettuce, tomatoes, onions, sour cream, salsa, guacamole, cheese, Lizano (a delicious sauce from Costa Rica), refried beans* (pinto or black), black beans*, spanish or white rice, etc. (*Hint: We season our beans with Goya seasoning packets, found in the ethnic aisle of your local grocery store.)
Once all of the toppings are selected, we warm some tortillas (flour or corn) and some taco shells. Everyone gets to build his or her own taco and burrito, and we head to the living room to watch a family-friendly movie. Be sure to pull out the picnic blanket to save your carpets!
Other variations of the Mexican Build Your Own... theme include Build Your Own Fajitas and (my favorite) Build Your Own Mexican Breakfast Burritos. Similar to the Build Your Own Tacos & Burritos, when making the breakfast burritos, replace the ground beef with chorizo, a mexican sausage you can buy at your local grocery store or Latino grocery. We also scramble some eggs, and include most of toppings in the original burrito meal. It is a delicious way to start your day!
Do you have a facorite Build Your Own... meal? Let us know! We'd love to hear your ideas!
Friday, July 18, 2008
As promised, the featured recipe on today's show, Twice Baked Potatoes Delight is listed below.
Twice Baked Potatoes Delight
5 medium Yukon Gold Potatoes
1 pkg. cream cheese, softened (8oz.)
3 T. ranch seasoning (or a 1 oz. pkt.)
1 c. shredded cheddar cheese, plus extra for topping
1 T. bacon bits
Preheat oven to 400 degrees. Bake potatoes in microwave on HIGH for 16 minutes. Meanwhile, mix remaining ingredients, being sure to incorporate fully.
After potatoes have cooled enough to handle safely, cut slice down center of the potato, stopping halfway through the potato. Gently spoon potato out of the potato skin, being careful not to tear the skin. Set the potato skins to the side, to be used later. Using a potato masher, mix the potato into the cream cheese mixture.
Spoon the potato/cream cheese mixture into the potato "pocket" created by the potato skin. There will be a lot of filling, so be generous. Place filled potatoes on a baking sheet, and bake at 400 degrees for 20 minutes. Sprinkle with cheddar cheese 5 minutes before cook time is finished.
Next week's radio show is all about desserts. Join us for this tasty show! I can't wait. Chocolate, anyone?!?!
Wednesday, July 16, 2008
Oftentimes, the kitchen soon is a mess, but the lessons learned and the memories made during that session in the kitchen will carry them throughout their lives. I am sure of it. In the midst of the laughter and sounds of happy taste-testers, my children are learning math, nutrition, and science. They are learning how to read a recipe, and they are learning how to provide for their families when they are older. They are also learning the value of time spent with family.
So, in honor of my three favorite snugglebugs, I am going to keep this journal of our kitchen adventures. Check back often for recipes and ideas to use in your kitchen!
In the meantime, here is one of our EASY favorites:
Cherry Dump Cake (My 5 year old LOVES to make this all by herself!)
1 large can cherry pie filling
1 can crushed pineapple
1 box yellow cake mix
1 stick of butter, melted
1 c. chopped nuts (We prefer pecans!)
Grease a 9x13 baker. Layer the ingredients in the order listed above. Bake at 350 degrees for 40-50 minutes until slightly golden. Enjoy!!!