Strawberry Santas

I got the cutest recipe in an email for an almost-healthy Christmas project for kids and kids-at-heart like me. A rep from Driscoll's Berries asked if I would like to post this recipe and would I ever! I hope you and yours have a wonderful Christmas and holiday season. I know I have the 'buns in the oven' - well, the dough is rising for cinni buns, mini walnut sticky rolls, orange buns, apple rolls and my favorite zweiback. You may just call this a creative-in-the-kitchen sort of day, which I love best of all! Consider this to be recipe #1 in this year's Christmas Countdown!

Here is the recipe from Driscoll's for the cutest little Strawberry Santas EVER!

INGREDIENTS

• 1 cup semi-sweet chocolate chips
• 1/2 cup finely shredded coconut
• 12 large, flat chocolate cookies such as Famous Chocolate Wafers
• 8 ounces cream cheese
• 1/2 teaspoon vanilla extract
• 2 1/2 cups confectioners' sugar
• 12 large Driscoll's Strawberries, hulled
• 12 small Driscoll's Strawberries, hulled
• 24 Driscoll's Blueberries
• 24 mini semi-sweet chocolate chips
• 24 mini white chocolate chips

DIRECTIONS

1. Melt semi-sweet chocolate chips in a small, wide, microwave-safe bowl on low setting until smooth. Place coconut in wide, shallow, small bowl. Place cookies in single layer on serving platter.
2. Combine cream cheese, vanilla and sugar in a medium bowl and mix to create thick frosting (add more sugar as needed if too thin).
3. Place cream cheese frosting in sturdy, resealable plastic bag and snip one corner off bottom to create disposable decorating bag. Alternatively, use a pastry bag fitted with a large round tip. Refrigerate 10 - 15 minutes or until firm.
4. One by one, with strawberry tips pointing up and hulled base pointing down, pipe beard shape with cream cheese frosting at center of strawberry. Press strawberry into coconut beard-side down to adhere coconut to beard. Attach hulled end of strawberry to cookie base with a small dollop of melted chocolate.
5. Dip blueberries half-way into melted chocolate and affix two to each base of berry on cookie to form Santa's boots.
6. Pipe cream cheese frosting around strawberry tips to create heads. Use white mini chips for noses and semi-sweet mini chips for eyes.

Peanut Butter and Jelly bars

Spring Break's over - at least here in Nevada - but it doesn't stop the kids' cravings for good stuff to eat. Then again, maybe we should say all kids large and small! Here is a great recipe found by browsing (I sure do love the internet sometimes):

PBJ Bars - Totally Yum!

Peanut Butter and Jelly Bars

• Ingredients

1 white cake mix
2 eggs
1/3 cup canola oil
1/2 cup crunchy peanut butter (or creamy)
1/2 cup grape jelly (or other flavor)
1 cup peanut butter chips

Instructions

1. Preheat oven to 350°F.
2. Mix together cake mix, eggs, oil and peanut butter.
3. Set aside 1/2 cup of the mixture.
4. Press remaining mixture into a parchment lined, greased 8x8" square pan.
5. Spread jelly over the crust in pan.
6. Mix the 1/2 cup of cookie mixture with the peanut butter chips until large crumbles appear.
7. Sprinkle the crumbles evenly over the crust in the pan.
8. Bake at 350°F for 20-25 minutes.

Cheese Ball with Attitude

There is nothing "cheesy" about this non-traditional version of the traditional appetizer or snack except the abundance of cheese and other goodness inside. Serve with crackers of your choice (preferably those which are a bit more sturdy). Great with a glass of vino, a stein of brew or your favorite beverage. Simply delicious.

                                                             

Cheese Ball

Totally tasty yummy deliciousness

Ingredients:

Cheese Ball

• 1 pkg of Neufchatel cheese
• 3/4 pkg shredded medium or sharp cheddar cheese (about 1 1/2 c or so)
• 1/4 diced medium sweet onion (approx. 1/4 c)
• 1/4 c grated Parmesan or Parmesan/Romano cheese
• 1 tsp red pepper flakes or a dash of Tabasco Sauce (if desired)
• 1 tsp Worcestershire Sauce (if desired)

Topping

• 1/2 small single serving pkg of cheddar cheese Sunchips, crushed
• 1/4 c dried parsley flakes
• 1/2 c finely chopped pecans

I prefer Neufchatel to Cream Cheese because of the lower calorie count and the fact that it's softer and easier to work with, requiring no softening.

1. Mix all cheeses and onion (and pepper flakes and Worcestershire sauce, if desired), first with a wooden spoon to smush it together and then with your hands (yes, it will be messy). 
2. Quickly shape into 2 smooth round balls of roughly the same size. Let sit while preparing the topping.
3. In a pie plate (or dish with sides), mix topping ingredients together. 
4. Roll the cheese balls in the topping to cover completely. 
5. Wrap in cling wrap or place in a Ziploc bag and store in the fridge until serving time. If possible, let flavors blend by not serving for at least 4 hours or overnight. Keeps well for up to a week, if refrigerated in Ziploc bag.

SO much tastier than the supermarket variety, and just think -  you made it all by yourself!

Alternative Snacks for Healthy Eating

Well, folks, the self-guided weight watching is going well, at 9 1/2 lbs lost in 5 weeks. My friends and co-workers are asking me my "secret," but it's not a secret: it's a lifestyle. When I went to Weight Watchers many, many years ago, that's what our Instructor tried to drill  into our heads. It took all this time for it, like the Velveteen Rabbit, to become "real" to me.

What does it mean? Checking labels, checking calorie counts, choosing the lightest and healthiest foods: more fruit, more veggies, less bread, less sodium, less meat and measuring my portions. It means choosing a good low-fat or no-sugar "ice cream" instead of the calorie-laden creamery products.

I don't aim to be skinny, not at my age, but I plan to make sure Mike and I are as healthy as our bodies allow us to be. That's what it's all about, isn't it? So here are a few suggestions for healthier eating that seems to be working in our household. You may even find a few things you have never tried and really enjoy:

Life's the berries!

• Frozen blueberries, with skim milk poured over the top: This makes a sweet treat that's pretty hard to beat. I would have added "in the heat," but that would just be wrong, given my lack of rapping skills. Try it, you may like it! It turns the skim milk into a frozen concoction that's so delicious. One of my all-time favorite snacks, any time of year. If you want, you can put a wee bit of sugar or honey on top, but I find the combo sweet enough.
• Plain yogurt mixed with cut-up fruit and a bit of granola or finely chopped nuts sprinkled on top is another of my all-time favorites. It's sweet enough and the granola/nuts gives it that bit of satisfying chew. Any fruit can be used but berries and peaches are my favorite. Some folks like bananas (if you're not watching your potassium intake). If you want to make a fruit salad, just pour a bit of plain yogurt on top. If you prefer, you can make it into a parfait. A bit fancier but pretty much the same thing. Drizzling a bit of honey on it makes it sweet. Just watch the sugar in canned fruit if you prefer that to raw.
• Smoothies: Another favorite in our home. The blender is our friend. Berries, yogurt and sugar-free juice blended with ice and a wee bit of honey; bananas and strawberries, yogurt, skim milk or juice blended with ice and a touch of honey; pineapples and bananas or mango for a "tropical" taste; the combinations are endless!
• Use skim milk instead of "Fat-free" or 2%. You really can't taste much of a difference on your cereal, but you sure can on your waistline! And be careful of which creamers you select and how much you use in each cup of coffee.
• Cut down on the soda and enjoy unsweetened fruit juice mixed with club soda. Totally fizzy and totally yummy! (tell kids that it's "fizzy fruit juice.") Don't overdo the "diet sodas" - the aspartame in them isn't healthy if you consume it in excess. They can also cause you to bloat and be uncomfortable. Choose mineral water or club soda or products such as Crystal Lite (in moderation) or other 0 calorie clear drinks instead. Remember: lite doesn't necessarily mean calorie free! Check labels!
• Forego the chips and buttered popcorn and look for alternatives! I love apple chips (sweet and crispy, at 140 calories for a third of a small bag). I make my own oven "chips" using cooking spray instead of oil, with less sodium because I am careful of how much salt I put on top. If you have red potatoes, you can scrub them and leave on the peels for some fiber in your diet. If you want popcorn, you can shake on a topping and some folks even spray a bit of cooking spray on the popcorn first so the topping sticks - an alternative to butter or margarine. I prefer measuring just a bit of butter, melting it, and drizzling it on top. Whipped butter seems to go farther than margarine and is recommended in Weight Watcher recipes.
• Instead of chocolate, choose another sweet treat. Peanut butter and a bit of honey on a graham cracker; peanut butter popcorn balls (recipe in archives); half a slice of bread with crunchy peanut butter and a tsp of preserves; canned or fresh fruit; sugar-free ice cream IN A CONE so you don't eat so much at one time. There are so many other choices than the obvious. If you really want chocolate, try just a drizzle of chocolate topping or syrup on your dessert or popcorn. It satisfies that craving.
• Make your own trail mix. Raisins, dried cranberries, nuts, Cheerios or Chex, chocolate or carob chips, mini marshmallows or other stuff you have around the house is a tasty treat. Measure out half a cup and enjoy! Just be sure you don't overdo dry fruit or chocolate chips: they are pretty high in calorie. And nuts are quite fatty, so go heavier on the cereal than the other ingredients. Children and adults alike enjoy this treat.
• 'Smores: Feel like a s'more or 2? 1 Tbsp of chocolate syrup is only 50 calories. Try that with your marshmallow instead of a square of chocolate. And let's face it, if it's something you really want, having one or 2 s'mores won't break your weight loss streak if you don't let it! 4 graham crackers are only 120 calories and 2 large marshmallow are only 45 calories. Yes, the chocolate adds to the calories, but no one said we were perfect! Not your healthiest snack around, but they sure can be tasty around the campfire :) 
• Fries: Count your fries! 10 oven-baked fries at home are only 100 calories. One small order of McDonald's fries is 230 calories. A sweet potato baked in your oven and served with salt has just 105 calories; sweet potato fries prepared in the oven at home are much healthier than those at fast food places. Why? The grease! 
• Don't eat too many sandwiches. An open-face whole wheat slice of bread "sandwich" of meat and thin-cut real cheese broiled til the cheese bubbles is just as satisfying as all the extras. Spread the bread with a bit of mustard for flavor before broiling and serve with a dill pickle and salad. Or try a pita bread pocket stuffed with veggies, sprouts and a light spreading of hummus inside instead of high-sodium deli meats. The sad thing is that commercial bread is one of the highest products for sodium in your diet! )the things you learn in the stalls at work!)
• Be creative in making salads, but limit the dressing! You can get just as much flavor out of less dressing than having your greens floating in a pool. Vinaigrette is excellent, especially when home-made (see my recipe in the archives for a good traditional Russian Vinaigrette dressing). Control your own fat intake for your health. If you go to a buffet, as we often do, you can simply pour on your own dressing using twice the vinegar to oil ratio from the cruets they have there. Sprinkle a half pack of sugar on top if you want that sweet taste. You don't need to add salt.

Here's a good source to find out calorie counts, if you are in the mood to get healthy and stay that way. Just remember that as a rule, fresh and frozen beat out canned or commercial, and don't hesitate to measure and count your way to success. Good luck!

Peanut Butter Popcorn Balls (a Weight Watchers Favorite)

Here is another recipe from the original full exchange Weight Watchers recipe vault that features two of my weaknesses: peanut butter and popcorn! These balls are easy to make and satisfy that treat craving for 4 people. You can make mini treats or full-size. These are obviously a bevy of minis, or whatever that would be called. Have a relatively guilt-free treat on me on your next movie night!

Peanut Butter-Popcorn Balls (serves 4)

Ingredients

• 2 tbsp each granulated sugar and light corn syrup
• 1/4 tbsp white vinegar
• 2 tbsp chunky peanut butter (room temperature)
• 1 tsp vanilla extract
• 4 c prepared plain popcorn

Preparation

1. In a small, non-stick saucepan combine sugar, syrup and vinegar. Stirring constantly, bring to a boil. Reduce heat and simmer for 2 minutes. Add peanut butter and vanilla and stir to combine.
2. Place popcorn in flameproof boil and set over LOWEST possible heat (optional - the recipe calls for it, but I don't really see the point. Use the microwave on "low" if you like, instead). Add peanut butter mixture and toss until popcorn is evenly coated. Moisten hands with cold water (or see note below); shape into large or small balls. Let cool before serving.

Note: The cold water hand trick worked! AND I added a couple of squirts of chocolate syrup because we had a chocolate craving <shhh>

Each serving provides 1/2 Protein exchange; 1/2 Bread Exchange; 1/2 Fat Exchange; 60 calories Optional exchange. Per serving: 136 calories; 3 g protein; 4 g fat; 21 g carbohydrates; 58 mg sodium; 0 mg cholesterol.

Roly-Poly PB-Chocolate Balls

I don't know about you, but summer sometimes makes me feel like a little kid again. With that comes the craving for ... peanut butter! I've found several snacks, Weight Watchers or not, that feature this ingredient, so in the interest of summer, here is the first of the Peanut Butter Treats, fresh from the Betty Crocker kitchens. As always, just beware of peanut allergies:


Roly-Poly PB Chocolate Balls (Yields 24 candies)

From our friends at Betty Crocker

Ingredients:

• 1 c milk chocolate chops
• 1 tbsp water
• 1 c creamy or crunchy peanut butter 
• 1/2 c powdered sugar
• 1/2 c light corn syrup
• 2 c Cheerios

Preparation:

1. Line cookie sheet with waxed paper. In 1-quart saucepan, heat chocolate chips and water over medium heat, stirring constantly, until mixture is smooth. Set aside to cool.
2. In med. bowl, stir together peanut butter, powdered sugar and corn syrup until well-blended. Stir in cereal until evenly coated.
3. Lightly spray hands with cooking spray. For each candy, roll 1 tbsp of mixture into 1 1/2 inch ball; place on cookie sheet and press slightly so bottoms of balls are flat.
4. Spoon about 1 tsp cooled chocolate onto each ball. Refrigerate about 30 minutes, or until firm. Store in covered container in the refrigerator.

Hint: Spray the spoon with cooking spray to keep the peanut butter from sticking when scooping it out of the bowl.

Nutrition Information:

1 Serving (1 Ball)

• Calories 150
• (Calories from Fat 70),

• Total Fat 8g
• (Saturated Fat 2 1/2g,
• Trans Fat 0g),
• Cholesterol 0mg;
• Sodium 70mg;
• Total Carbohydrate 16g
• (Dietary Fiber 2g,
• Sugars 10g),
• Protein 3g;

Percent Daily Value*:

• Vitamin A 0 %;
• Vitamin C 0 %;
• Calcium 2 %;
• Iron 4 %;

Exchanges:

• 1 Starch;
• 0 Fruit;
• 0 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 0 High-Fat Meat;
• 1 1/2 Fat;

Carbohydrate Choices:

• 1;

*Percent Daily Values are based on a 2,000 calorie diet.

Naan Bread (Sanaa at WDW Animal Kingdom Lodge)

Animal Kingdom Lodge is second to none where food, friendliness and ambiance are concerned. Imagine standing on your balcony and seeing zebra or giraffes! Here is a recipe we were given after touring Sanaa, one of the beautiful restaurants at Animal Kingdom Lodge. With this recipe, India meets Africa to create a delicious flat bread (Naan Bread).

Naan Bread (Sanaa, Disney's Animal Kingdom Lodge)
This recipe makes 5 (8-inch) breads. Delicious! Serve with a mango dip, cucumber dip, hummus or your choice of other dips.

Ingredients

• 3 2/3 c all-purpose flour
• 1 tbsp sugar
• 1 tbsp coarse salt
• 1/2 tsp baking soda
• 1/2 c milk
• 2/3 c warm water
• 1 tsp canola oil
• 4 tbsp butter, melted

Preparation

1. Combine flour, sugar, salt and baking soda in the bowl of an electric mixer fitted with the paddle attachment; stir to combine.
2. Combine milk, water and oil in a medium bowl; whisk to combine.
3. With the mixer running, pour wet ingredients into dry ingredients. As soon as the mixture comes together, switch attachment to the dough hook and mix until dough is smooth and no longer sticky. Do not over-mix.
4. Cover bowl with plastic wrap and set aside at room temperature for one hour.
5. Place a pizza stone on the top rack of the oven, positions approximately 6 inches below the broiler. Preheat the oven to 500 degrees for at least 30 minutes.
6. Divide dough evenly into 5 pieces. On a lightly-floured surface, roll each piece into an 8-inch circle.
7. Turn oven to broil. Carefully slide one circle of dough onto the preheated pizza stone, and broil until bread is bubbled and golden brown, about 2-3 minutes. Watch carefully: the bread can burn very quickly. Repeat with remaining dough rounds.
8. Brush the warm bread with melted butter, serve immediately.

Monkey Bread

This recipe tastes delicious and smells divine when you bake it. One of the easiest, most appealing comfort breads around (especially when made with refrigerated biscuit dough). When I made it with my cooking classes, even the Tae Kwando sensei showed up for a taste from the next door classroom!


Monkey Bread

Ingredients:

4 cans refrigerated biscuits
1 cup packed brown sugar 
1 1/2 sticks butter (3/4 cup)
1/2 cup white sugar 
2 Tablespoons cinnamon 
1/2 cup raisins (these are optional, it's great with or without them)

Directions:

1.Preheat oven to 350 degrees F and grease a 9-10 inch tube pan.

2. Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into halves or quarters and place six to eight biscuit pieces in the sugar cinnamon mix. Shake well.

3. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan. If you are using raisins, place them among the biscuit pieces as you are layering.

4. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits. NOTE: You can also pour caramel topping over the whole thing – tastes delicious!

5. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy!

Austrian Sliced Apple Fritters

Here is an Austrian dish which has been passed on to many farm families in Manitoba. It was one of my mom's favorites, minus any brandy or extras. She simply sliced the apples (she cut them in chunks), let them sit in cold lemon water until ready to use, dunked them in the breading mixture, fried until golden brown in deep, hot oil and served with powdered sugar after draining on paper towel. A delicious treat!

Here is what appears to be the original recipe from an old cookbook. It is followed by a recipe for basic crepe batter and fritter batter.

Sliced Apple Fritters

Ingredients

• 6 Medium Tart Apples — cut into 1/4″ slices
• 3 Tablespoons Dark Rum (my auntie used rum extract - 1 tbsp mixed with water)
• Juice from one lemon
• 3 Tablespoons Sugar
• 1 Teaspoon Cinnamon
• 1/2 Cup Oil — for frying
• 1 Recipe Crepe Batter
• Powdered Sugar

Directions 
Marinate apples in bowl with rum, lemon juice, 3 tablespoons sugar and cinnamon for 10 minutes. Preheat oil in pan to 360 degrees. Draw the apples through the batter and shake off excess. Fry until golden. Drain on the paper towels and serve with a sprinkle of powdered sugar.


BASIC CREPE BATTER

2 eggs
1 1/4 c. (300 ml) milk
1 c. plain flour

2 tbsp white sugar
1/4 tsp. salt
2 tbsp. melted butter or vegetable oil

1. Beat together the eggs and milk with a whisk or in an electric blender.2. Sift the flour with the salt and add to the egg and milk mixture.
3. Add the melted butter or vegetable oil and blend thoroughly.
4. If beating by hand, if desired, strain the mixture through a sieve to remove any lumps.
5. Allow the mixture to stand for at least an hour before using. If the batter is too thick, add a little milk and mix.

BASIC FRITTER BATTER
Good for use with banana and apple fritters. You can cut the fruit into small chunks and place in the batter to make fritters or simply follow the first directions as given.
2 c. milk
3 eggs
1 tsp. baking powder
2 tbsp white sugar
1/2 tsp. salt
2 c. flour

Use directions (above)

Cindy Lou Who Wreaths

This is pretty much a variation on the traditional corn flake/marshmallow treat recipe. It's from the Green Eggs & Ham Cookbook inspired by the great Dr. Seuss. Children of all ages love crafting these wreaths, to enjoy as a snack or to give as gifts (or both).

"Every Who down in Who-ville liked Christmas a lot...

But the Grinch, who lived just north of Who-ville, did NOT!...

But, whatever the reason, his heart or his shoes,

He stood there on Christmas Eve, hating the Whos,

Staring down from his cave with a sour, Grinchy frown

At the warm lighted windows below in their town.

For he knew every Who down in Who-ville beneath

Was busy now, hanging a mistletoe wreath."

(from "How the Grinch Stole Christmas")

"CINDY LOU WHO" WREATH

I prefer them plain and "snowy-looking" but "my" kids thought the food coloring added pizzazz

Ingredients

• 2 tsp butter (more for hands when fashioning wreaths)
• 16 oz bag of marshmallows
• 3 c cornflakes
• 1/2 c dried cranberries 

Preparation

1. In a large saucepan over medium heat, melt the butter. Reduce heat to "low" and add marshmallows. 
2. Stir until marshmallows are melted, approx. 10 minutes.
3. Using a wooden spoon, stir cornflakes into the melted marshmallows.
4. Spoon the cornflake mixture onto a sheet of waxed paper and let it stand until cool enough to handle (about 10 minutes).
5. Take a large spoonful of the mixture and shape into a wreath about 2 1/2 inches in diameter, using buttered hands. Place on a clean sheet of waxed paper spread on a cookie sheet. Repeat until all wreaths are made. (if you give each children a clump of the mixture, they can each create their own, much to their delight!)
6. Press a few dried cranberries onto each wreath. You can add a tiny bow if your children wish to make them as gifts. A little bell or other mini ornament can be hung from the middle for effect once it has cooled.
7. Refrigerate until ready to serve. Add additional decorations if desired.

This makes about 12 wreaths.

3 Egg-cellent Egg Roll Recipes

Egg rolls are good food. You can munch them out of hand, or make an elegant presentation with other appetizers. They can serve as part of a main dish or a snack on the run. 


Here are 3 egg roll recipes from the most traditional, to one that's a bit more unusual, to an actual dessert variety! Something for almost everyone...

"Best Egg Rolls"
Here's a recipe given to me by a friend who swears by the result. Sounds delicious to me!


Ingredients

• 1 lb ground pork
• 1 tsp ginger
• 1 tsp garlic powder
• 1 qt peanut oil for frying (or canola oil if you prefer)
• 2 tbsp all purpose flour
• 2 tbsp water
• 2 c shredded cabbage
• 2 oz shredded carrots
• 8 (7 inch) egg roll wrappers (or you can use the smaller wrappers)
• 2 tbsp sesame seeds (optional)

Directions

1. Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring until pork is no longer pink. Set aside.
2. In another large skillet, heat oil to about 375 degrees or until a bread crumb browns within 20 seconds when dropped into the oil. While oil heats, combine flour and water in a bowl to form a paste. In a separate bowl, combine the shredded cabbage, carrots and reserved pork mixture. Mix together.
3. Lay out one egg roll skin with a corner pointed toward you. Place about 1/4 to 1/3 cup of the mixture on the paper and fold the corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of flour paste on the final corner to help seal.[note: if you use the small wrappers, you won't use more than 1 tbsp per egg roll]
4. Place egg rolls into the heated oil and fry, turning occasionally to brown to a nice golden color. Remove from oil and drain on paper towels (preferably) to absorb the grease and keep crisp. Put on serving plate and top with sesame seeds, if desired.
5. Do not place too many small egg rolls in the oil if you are using the little wrappers. This causes uneven heating and uneven results. No more than 6 - 8 little egg rolls should be fried at any time. If you are using the larger wrappers, all egg rolls may be fried at once. 

Pork & Carrot Egg Rolls - simply delicious

Ingredients

1 lb ground pork

4 grated large carrots 

1 tsp ginger

1 tbsp garlic powder

1/2 pkg small egg roll wrappers

Mix all ingredients in a bowl until thoroughly blended. You may cook the mixture if desired until the pork is no longer pink. Preheat oil (as above). Using approximately 1 tbsp of the mixture, place in each wrapper and wrap and fold as in recipe above. Fry 6-8 egg rolls at a time, letting each dry on paper towel as they are removed from the oil. This recipe lets you taste the natural sweetness of this combination of flavors.

Apple Egg Rolls - who woulda thunk it: dessert in an egg roll!

Ingredients

• 2 apples, pared and chopped
• 1/2 c light brown sugar
• 1/2 c chopped walnuts
• 1 Tbsp lemon juice
• 1/2 Tbsp cinnamon
• 1 Tbsp corn starch
• 1/2 pkg small egg roll wrappers
• sprinkle with powdered sugar after frying

Mix ingredients for filling in a bowl. Wrap and fold mixture (about 1 tbsp at a time) for each egg roll wrapper (as described in first recipe). Deep-fry in vegetable oil. Drain on paper towel and sprinkle with powdered sugar when still warm. A good way to use the rest of the wrappers left-over from the pork and carrot recipe! Hmm, I bet these would be great dunked in caramel ice cream topping as a dip....

Home-Made Cake Donuts (or Doughnuts, if you must) Fresh From the Kitchen

I had fun this morning. Ok - for me this is fun. I created my own cake donut recipe by adapting a variety of ingredients in about 4 recipes that I liked and experimenting in the kitchen. Let's just say that they are amazing, and I don't often say that of my own baking! Here's Sharon's recipe for great (relatively simple) donuts. Please read the entire recipe before creating your delicious treats - it's good to be prepared, especially when working with hot oil.


Home-Made Cake Donuts (and donut holes)

Ingredients

• 2 eggs
• 3/4 c sour cream mixed with 1/4 c milk OR 1 c sour milk (just add 1 tbsp lemon juice or vinegar to 1 c milk to make sour milk or use buttermilk)
• 1/4 c (1/2 stick) melted margarine or butter
• 1 c white granulated sugar
• 2 tsp cinnamon
• 1 tsp ginger
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• approx. 4 c. flour
• sugar mixed with cinnamon for sprinkling or dipping later
• about 2 to 3 c canola or Crisco oil (for frying)

To Make These

1. Mix together the eggs, sour cream/milk and melted butter or margarine. Add white sugar and mix with wooden spoon until creamy. Add dry ingredients - cinnamon, ginger, baking soda, baking powder, salt and 3 c of the flour. Mix with spoon and see if it's stiff enough to handle with your hands. Add another cup of flour if needed. NOTE: Donut dough remains soft, so don't add too much flour, just enough for handling and rolling purposes.The flour on the work surface will coat the donut and  make it nice and crispy on the outside and soft and yummy on the inside.
2. Mix with your hands until it sticks together to make a soft dough and then turn onto well-floured surface to knead for a couple of minutes. I usually put down some waxed paper so the surface doesn't get as messed up. Fold and press the dough to mix in the last of the flour, mixing it with some of the flour on the surface until you can roll it out. This dough stays very soft, but shouldn't be sticky. Flour your rolling pin and press gently on the soft dough, just enough to get it to about 1/4 to 1/2 inch in thickness. You can pat the dough down if you don't have a rolling pin.
3. I used a large glass (for the donut) and shot glass (for the holes) to make my donuts. I don't have a doughnut cutter anymore. If you do, lucky you! Dip these in flour and then first cut the donuts, then carefully cut the holes in the middle (more or less, these are home-made!)
4. Pour enough oil into a HEAVY deep frying pan (or fryer) to cover the bottom by a couple of inches. You don't need to totally immerse the donuts, as you will flip them once. Heat the oil until a cube of bread browns within 60 seconds of being tossed into the hot oil or follow your deep fryer instructions. BE CAREFUL!
5. If you put enough flour on the surface, you won't have trouble removing the soft donuts from the work area. You can use a spatula or scraper to do this so they don't tear. If you have trouble, more donut holes for you! I had lots of donut holes :)
6. Gently place the donuts and holes in the hot oil, about 4 donuts and 4 holes at a time if you have a large pan, and let them brown on one side to a nice golden color, then flip over to brown on the other side. This shouldn't take more than a minute or 2 per pan. When done, remove with a slotted spoon and place on paper towel in a colander, then remove to a towel spread on the counter and sprinkle with cinnamon sugar while still warm. You can do that while rest of the donuts are cooking. If your cut out donuts fall apart, roll dough in floured hands before placing in oil and use as donut holes. Still good.
7. Let cool slightly (yes, I know this is the hardest part) and enjoy! If your donuts get too brown, it means your oil is old and you may have to pour it out and start again with fresh oil. I managed to make it through with only one pan of oil. It took about half a bottle of canola oil to do it. 

Cooking Note: This is the first time I had such good success with donuts. I think it was the sour cream (which really added fluffiness), using a bit of ginger and cinnamon in the batter and putting enough flour on the board. Adapting the recipes really helped too. I also let the oil heat up enough - watching it carefully so it didn't overheat. I had to put 3 bread cubes in before it finally got to the right temperature. Once you start frying, you have to do it quite quickly - one batch in, then out, then the next batch in, so get the colander ready, layered with paper towel, and have the towel on the surface to take the drained donuts out before the next batch goes in. It took me about 3/4 hour in total for making the batter and doing the frying. I made a lot of donut holes :) Pretty quick work. I like cinnamon sugar, some folks prefer a confection sugar and water glaze. Whatever floats your boat!

ALWAYS RESPECT HOT OIL! It hurts! Use a splatter-guard if you have one and supervise children very closely when making this dish.

Dog Bones for Dogs AND Kids

Here is a snack that does double duty - you can feed them to your children and to your pup! Easy to make and great to give as gifts to any dog-lover.


Knick Knack Paddy Whack Give the Dog a Bone....?

Ingredients                          <courtesy of FreeFoto.com>

• 1/2 c peanut butter
• 1/2 c dry milk
• 1 tbsp honey
•  1 c finely crushed graham cracker crumbs

Directions

1. Mix in bowl 1/2 c peanut butter and 1/2 c dry milk
2. Add 1 tbsp honey and mix very well
3. Divide dough into 6 pieces
4. Mold each piece into the shape of a dog bone
5. Sprinkle graham cracker crumbs on both sides (or roll the bone in the crumbs)

Let Junior and Fido enjoy!

Individual Pizzas

Here is a recipe for a happy child - a snack that they can make to their own specifications, without the "icky" stuff that they would rather not eat! The tortillas make the perfect easy crust, and kids can have their choice of suggested "fixin's." There's also a home-made pizza dough recipe at the end for those of us who are pizza purists :)

Individual Pizzas

Courtesy of 123RF

 Ingredients

• Small flour tortilla OR hand-made pizza crust (recipe to follow)
• Pizza sauce (your favorite)
• Sliced mushrooms, peppers (various colors), olives or other favorite veggies
• Pineapple tidbits
• Chopped ham or pepperoni
• Grated cheese(s)

How To Construct a Pizza

1. Place the tortilla on a paper plate
2. Allow children to spread pizza sauce on the pizza and cover with their favorite ingredients
3. Remove pizzas from the paper plate and place onto a baking sheet
4. Put the oven on "broil" and place the baking sheet on the second from bottom rack
5. Remove the pizza once the cheese is bubbly and the tortilla slightly browns around the edges
6. Allow to cool slightly, then slice and children can enjoy their creations!

Home-Made Pizza Crust

Some folks like the recipe on the Bisquick package, while others like to use a food processor. I prefer a regular, hand-prepared yeast crust.

Ingredients

• 2 1/4 tsp active dry yeast (1 pkg)
• 3/4 c warm water 
• 1 tsp sugar
• 2 tbsp oil (preferably olive oil)
• 1tbsp honey
• 1 tsp (sea) salt
• 2 c all-purpose flour

Directions

1. Stir sugar into warm water and sprinkle dry yeast over the top. Let sit for 10 minutes
2. Combine flour and salt in a medium bowl. Make a well in the middle and add the honey and oil. 
3. When the yeast is ready (foamy and all dissolved), add that to the well and mix together with a wooden spoon.
4. Turn onto a floured surface and gently knead the dough until totally smooth and elastic
5. Place in a greased bowl and cover with a damp cloth in a warm place, allowing to rise for about 45 minutes
6. Punch down dough and divide into 2 separate balls (for 2 large pizzas) or 6 small balls for individual pizzas
7. Roll each ball until thin with a rolling pin and place on a baking sheet. Crimp up the edges to hold the sauce and toppings. Prick each crust all over with a fork.
8. Top with sauce and favorite toppings 
9. Bake at 450 degrees for approximately 12-18 minutes (until crust is golden and the cheese is melted)

Puppy Chow Recipe

Puppy Chow is a timeless recipe first put out by the Crispix or Chex folks and it's been embroidered upon, so to speak, ever since then. You can use spoon-size Shreddies as well as Crispix or Chex, so here you go - an all-purpose recipe that is bound to make your kids smile. Imagine eating Puppy Chow!
Allergy Warning:this recipe does contain peanut butter
Puppy Chow

Ingredients

• 1 stick of butter or margerine
• 1 c peanut butter
• 1 lb box of powdered sugar (or 1 bag of icing sugar)
• 1 large box of Crispix, Spoon Size Shreddies or Chex Cereal
• 12 oz package of milk chocolate chips

To Mix it Up

1. Mix margerine/butter, peanut butter and chocolate chips in a microwave-safe bowl
2. Heat in microwave on MEDIUM until melted (about 2 minutes)
3. Place one large box of cereal in a large bowl and pour chocolate over the top, coating thoroughly
4. Arm children with a large ziplock or other sealable bag
5. Pour icing sugar into the bag, followed by the cereal (a bit messy here)
6. Shake it like silly until the cereal is totally coated

Serve in bowls or cups as a special snack.

Poutine

Poutine is a dish that's almost impossible to describe to the uninitiated. How can you explain the appeal of cheese curds, crispy fries and brown gravy? But a delicacy it is, although a "poor man's" treat. Found everywhere in Canada with a high population of French Canadians, including Quebec and Manitoba. You can even find it in restaurants in Winnipeg!

Poutine

Ingredients

French Fries

Beef Gravy

Cheese Curds

Preparation

1. Deep- or pan-fry French Fries – more flavorful than oven baked (keeps them crispier)
2. Put a small amount of cheese curds on the bottom of a dish or bowl (the fresher the curds, the better)
3. Place hot French fries on top
4. Cover with more cheese curds
5. Smother with hot beef gravy

 Et voila, poutine. Merci, Quebec!