Wednesday, January 28, 2009
If I let them, my kids would eat ice-cream sundaes for breakfast! I love to offer them the next best thing: sundaes made with yogurt, cereal, granola, and fresh fruit layered in sundae glasses!
We love: yogurt, kix cereal, homemade granola, and all kinds of fruit!
Thursday, January 22, 2009
Sweetened Whipped Cream
Makes 2 cups
1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract
Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!
Wednesday, January 21, 2009
Fiesta Shrimp Tacos with Cucumber Salsa
1 1/2 cups nonfat sour cream
1/2 cup chopped seeded peeled cucumber
1 (1.25 ounce) package Old El Paso(R) Taco Seasoning
Mix 2 avocados, peeled, pitted and coarsely chopped
1 tablespoon lime juice
1 pound shelled deveined uncooked medium shrimp
1 (4.6 ounce) package Old El Paso(R) Taco Shells
1 tablespoon olive oil
1 cup Old El Paso(R) Thick 'n Chunky Salsa
1/2 cup chopped fresh cilantro
Heat oven to 375 degrees F. In medium bowl, combine sour cream, cucumber and 2 tablespoons of the taco seasoning mix; mix well. In small bowl, combine avocados and lime juice; toss to coat. Set aside. In another medium bowl, combine shrimp and remaining taco seasoning mix; toss to coat. Heat taco shells at 375 degrees F as directed on package. Meanwhile, heat oil in large skillet over medium-high heat until hot. Add shrimp; cook 3 to 5 minutes or until shrimp turn pink, stirring frequently. Spoon shrimp into warm taco shells. Top each with sour cream mixture, avocados, salsa and cilantro. Yield: 12 servings.
Tuesday, January 20, 2009
Pulgolgi Korean BBQ Beef
1-1/2 pounds beef top sirloin, thinly sliced
9 cloves garlic, minced
3/4 pear - peeled, cored, and minced
3 green onions, thinly sliced
1/4 cup and 2 tablespoons soy sauce
3 tablespoons white sugar
1 tablespoon and 1-1/2 teaspoons sesame oil
1 tablespoon and 1-1/2 teaspoons rice wine
1 tablespoon and 1-1/2 teaspoons sesame seeds
1-1/2 teaspoons minced fresh gingerfreshly ground black pepper to taste (optional)
In a large resealable plastic bag, combine beef with garlic, pear, green onions, soy sauce, sugar, sesame oil, rice wine, sesame seeds, fresh ginger, and ground black pepper. Seal, and refrigerate for 2 to 3 hours.Preheat grill pan over high heat. Brush oil over grill pan, and add beef. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.
Add romaine lettuce for wraps... this beef is also fabulous over rice!
Monday, January 19, 2009
Chopped Romaine Lettuce
Friday, January 16, 2009
1 cup butter-flavored shortening
1 cup white sugar
1/2 cup brown sugar
2 tsp. vanilla
1 tsp. salt
1 tsp. soda
3 cups flour
1 to 1 1/2 cups milk chocolate chips
Cream butter and sugars. Add eggs and mix well. Add remaining ingredients, except chips. Mix well and fold in chips. Bake at 375 degrees for 10 minutes.
Tip: After cookies cool for about 30 minutes. Put in a sealed container to store (they will be soft when you serve them). These cookies are perfect to share at a football or soccer game or to offer comfort with a glass of milk to the kiddos after school.
Thursday, January 15, 2009
Tuesday, January 13, 2009
Monday, January 12, 2009
Friday, January 9, 2009
There are two commonly held theories regarding how the name "Jerk" came to be used. One is that it originates from the Spanish word "Charqui", used to describe dried meat. Over time this term evolved from "Charqui" to "Jerky" to "Jerk". Another theory is that the name derives from the practice of jerking (poking) holes in the meat to fill with spices prior to cooking. Nowadays, the word "Jerk" is used as a noun to describe the seasoning applied to jerked food and as a verb to describe the process of cooking used.
Thursday, January 8, 2009
Wednesday, January 7, 2009
Tuesday, January 6, 2009
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/4 cup butter
- 1 1/4 cups low-fat buttermilk
- 1 large egg
- 1 tablespoon grated lemon rind
- 1 cup blueberries
- Cooking spray
- 1 tablespoon fresh lemon juice
- 1/2 cup powdered sugar
Preheat oven to 400°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries.
Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool.
Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.
Note: You can make these muffins/bundt cakes up to 2 days ahead and glaze them the morning of the brunch.
Sunday, January 4, 2009
Saturday, January 3, 2009
1 (18.25- or 18.5-ounce) package chocolate cake mix
1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup butter or margarine
1 (14-ounce) package caramels, unwrapped
1 cup coarsely chopped pecans (optional)
Preheat oven to 350°F. Prepare cake mix as package directs. Pour 2 cups batter into greased 13x9-inch baking pan; bake 15 minutes.
In heavy saucepan, over low heat, melt caramels and butter. Remove from heat; add sweetened ondensed milk. Spread caramel mixture evenly over cake; spread remaining cake batter over caramel mixture.
Top with nuts. Return to oven; bake 25 minutes longer or until cake springs back when lightly touched. Cool. Garnish as desired. Store leftovers covered at room temperature.