Crafty Kitchens Recipes

Hawaiian Sunrise Granola via @FamilyFun

2012-06-18T18:29:00.001-07:00

photo credit: Family Fun Magazine

Using a handful of pantry ingredients and a blend of dried fruits and nuts, you and your kids can bake a batch of wholesome granola that bests fancy grocery varieties in both taste and value. This fruit-and-nut combination highlights tastes from the tropics and costs less than 60 cents per serving. Mixed with low-fat yogurt or milk, it makes a delicious breakfast. You can also turn your homemade granola into a tasty snack bar!

Ingredients

1/3 cup honey
1/3 cup light brown sugar
6 tablespoons unsalted butter, melted
1/2 teaspoon salt

4 cups old-fashioned rolled oats
1/3 cup wheat germ
1/2 cup sweetened coconut
1/2 cup each of dried mango, dried pineapple, and toasted macadamia nuts, chopped

To view the entire recipe please visit
Family Fun Magazine

Sorry I have been MIA......

2011-11-13T14:37:00.001-08:00

I am still here I just haven't had time to update recipes lately. I plan on updating with some holiday recipes asap. I was recently diagnosed (finally!) with fibromyalgia and have been dealing with that plus my other blog, my main one, has exploded as of late so I have been trying to keep up with that plus my kids! So if you like giveaways, products reviews and crafts and what not...go check it out! :)

I ❤ Alton Brown: Overnight Cinnamon Rolls

2011-09-19T17:14:00.000-07:00

I am posting this in the hopes that my husband decides to read this today and decides that since I have been sick this week he will make these for me on Saturday......

☺

Total Time:: 11 hr 45 min
Prep: 45 min
Inactive: 10 hr 30 min
Cook: 30 min

Yield:: 12 rolls

Level:: Intermediate

Ingredients

Dough:

4 large egg yolks, room temperature
1 large whole egg, room temperature
2 ounces sugar, approximately 1/4 cup
3 ounces unsalted butter, melted, approximately 6 tablespoons
6 ounces buttermilk, room temperature
20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
1 package instant dry yeast, approximately 2 1/4 teaspoons
1 1/4 teaspoons kosher salt
Vegetable oil or cooking spray

Filling:

8 ounces light brown sugar, approximately 1 cup packed
1 tablespoon ground cinnamon
Pinch salt
3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons

Icing:

2 1/2 ounces cream cheese, softened, approximately 1/4 cup
3 tablespoons milk
5 1/2 ounces powdered sugar, approximately 1 1/2 cups

Directions

For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.

Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.

Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.

Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.

Preheat the oven to 350 degrees F.

When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.

While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

Holy Yum! Can you see know why I ♥ Alton Brown?

Shirley Temple Sunday at Crafty Mom of 3's house!

2011-08-29T21:39:00.000-07:00

Sooo CraftyKid got it in her brain that is was an epic disgrace that she never had a Shirley Temple "kiddie" cocktail. I felt bad since I as a child consumed numerous! LOL We found a hilarious YouTube video demonstration and created Shirley Temple Sunday. :)

To complete this How-To you will need:

An 8-ounce glass
Ice
3 oz. lemon-lime soda
3 oz. ginger ale
2 to 3 tsp. grenadine syrup
A stirrer
A straw
Maraschino cherries

Step 1: Fill glass with ice

Fill the beverage glass with either crushed or cubed ice, depending on your preference.

Step 2: Pour the soda and ale

Next, pour the soda and ginger ale into the glass, leaving some room at the top.

Tip: You can mix a simpler variety of this drink by doubling the lemon-lime soda content and skipping the ginger ale.

Step 3: Add grenadine and stir

Add the grenadine, stirring well to disperse the syrup evenly.

Tip: If you stir too forcefully, you'll make the soda foamy and increase the amount of melted ice. Instead, stir slowly and smoothly.

Step 4: Add garnish and serve

Garnish with 1 or 2 (or 10!) maraschino cherries and serve with a straw. You might consider extra cherries to celebrate a child's accomplishment!

Enjoy!!!!

Update on Father's Day Post @Family Fun

2011-08-21T17:52:00.000-07:00

This post is a little late in the writing but I wanted to share an update to My Father's Day Post. My kids and I thought it would be a blast to make these great brownie cupcakes for their Dad.

The beginning....

The "hot dogs"

My daughter got creative and added a rotisserie chicken to the mix special for her Dad.


Our campfire we made with our extra ingredients....


Finished product.

This recipe was really easy & fun. All of my kids 14,11 & 4 enjoyed making these!

Tupperware Summer Recipe

2011-08-15T21:08:00.000-07:00

Tupperware Recipes

Frozen fruity yogurt pops (strawberry)

View or Print

SHARE your recipes HERE

ingredients:

1 (8-oz) container fat-free strawberry yogurt
6-8 strawberries (yield approx 1/2 cup)
Variations:
Lime - Substitute Lime yogurt and 1 large ripe banana
Orange - Substitute orange yogurt and 8-oz can of mandarin oranges, drained

directions:

In the Quick Chef, mix together yogurt and desired fruit until well blended. Evenly pour mixture into Ice Tups® molds; insert flexible sticks into seals, place into mixture and seal. Freeze until firm; overnight is best. To release molds - rinse under tap water.

Cool 4th of July Ice Pops from MyRecipes.com

2011-06-30T11:48:00.000-07:00

Photo courtesy of MyRecipes.com

Got this great recipe in my email today and wanted to share:

Red, White and Blue Ice Pops

Celebrate red, white, and blue all summer long with these patriotic ice pops. The secret ingredient is a blue sports drink, along with cranberrry juice and lemonade.

YIELD: 8 ice pops
COST PER SERVING:$.15
COURSE: Desserts, Ice Cream/Sherbet

Ingredients

1 cup cranberry juice
1 cup lemonade
1 cup blue sports drink, such as Gatorade

Preparation

Arrange 8 3-oz. paper or plastic cups on a baking sheet and divide cranberry juice evenly among them. Place baking sheet in freezer and freeze until juice is almost firm, about 1 hour.
Insert craft sticks into center of slightly frozen juice. (If sticks won't quite stand up straight, you can repositions them when the next layer starts to solidify.)
Divide lemonade evenly among cups to make a second layer. Freeze until hard, about 2 hours. Pour Gatorade over lemonade layer and freeze until solid, about 3 hours. Gently pull each ice pop out of its cup (it helps to squeeze the cup lightly from bottom) and serve immediately.

All You
JUNE 2008

Click here to save the ingredients to a shopping list, print the recipe or see the nutrition info.

Happy 4th of July! Stay cool. :)

A Cute Father's Day Food Craft via @FamilyFun

2011-06-14T18:14:00.000-07:00

I found the cutest father's day food craft on Family Fun (my favorite website). There is also a whole bunch more in that section so read on!

A Grate Gift for Dad via Familyfun.com

This clever trio is a tasty way to honor the King of the Grill on Father's Day.

Ingredients

Brownie batter
Black food coloring
White frosting
Orange sugar

Caramel creams
Red, yellow, and green candy fruit slices
Hot Tamales candies

Instructions

To make a batch of 12, place liners in a muffin pan, oil them, and fill them two thirds full of your favorite brownie batter, then bake according to the recipe directions. Let the brownies cool.
In a small bowl, mix one or two drops of black food coloring with 1/4 cup white frosting. Transfer the frosting to a ziplock bag and snip a small section from the corner. Pipe grate lines onto each brownie and let them set for 20 minutes. Add embers with a sprinkle of orange sugar.
Prepare the grill food as instructed below and press it in place atop each brownie.

Kebabs = A caramel cream and red, yellow, and green candy fruit slices, cut into small pieces + toothpick skewers

Pork chop = two thirds of a caramel cream, molded with fingers + black food coloring, applied with a toothpick

Hot dogs = Hot Tamales candies + black food coloring, applied with a toothpick

To see more REALLY cute Father's Day ideas please visit here.

Picture courtesy of http://www.familyfun.go.com

Found another great recipe on Real Simple- Crispy Cod with Broccoli and Parmesan Butter

2011-05-15T17:58:00.000-07:00

Crispy Cod With Broccoli and Parmesan Butter

Quentin Bacon

Serves 4| Hands-On Time: 10m | Total Time: 20m

Ingredients

1 pound Pacific cod fillet, skin removed; cut into 2 1/2-inch-long pieces
2 tablespoons olive oil
kosher salt
1/2 cup corn flakes, crushed
1 small head broccoli, cut into 1/2-inch florets
8 tablespoons (1 stick) unsalted butter
1/4 cup grated Parmesan

Directions

Heat oven to 400° F. Rub the cod with the oil and season with ¼ teaspoon salt.
Dip the tops of the fish (not the side from which the skin has been removed) in the cornflakes and place on a parchment- or foil-lined baking sheet.
Bake the fish until just cooked through and opaque, about 10 minutes.
Meanwhile, steam the broccoli until tender, 4 to 6 minutes.
In a small saucepan over medium heat, melt the butter. Stir in the Parmesan and ¼ teaspoon salt.
Divide the fish and broccoli among plates. Serve with the sauce in small ramekins for dipping.

By Sara Quessenberry, March 2008

See Nutritional Information for this recipe »

Go to www.realsimple.com to see all their other great recipes.

Chicken Souiza Cornbread Bake via Allrecipes.com

2011-04-12T14:05:00.000-07:00

This is a twist on the Corn Casserole my family makes for Thanksgiving & Easter. Yum!

Chicken Souiza Cornbread Bake

By: THEO72

"A lightly spiced, Mexican-inspired casserole with a cornbread bottom, and a filling of chicken, mushroom and sour cream."

Prep Time:
10 Min

Cook Time:
40 Min

Ready In:
50 Min

Ingredients

1/2 cup margarine
1 onion, finely chopped
1 clove garlic, minced
1 (15.25 ounce) can whole kernel corn
1 (15 ounce) can cream-style corn
1/4 teaspoon salt
1/2 cup egg substitute
1 (8.5 ounce) package corn bread mix
2 1/3 cups chopped cooked chicken breast
2 tablespoons canned green chile peppers, chopped
1 (4 ounce) jar chopped mushrooms, drained
1 1/2 cups nonfat sour cream
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (8 ounce) package Monterey Jack cheese, shredded

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease 9x13 inch baking dish.
Melt margarine in a small skillet over med-high heat. Saute onion and garlic until tender, 4 to 6 minutes; set aside. In a large bowl, combine corn, cream style corn, salt and eggs. Beat in muffin mix. Fold in cooked onion mixture. Pour into prepared baking dish.
In a large bowl, combine chicken, green chiles, mushrooms, sour cream, salt and pepper. Spoon over corn mixture to within 1 inch from edge. Sprinkle top with cheese.
Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown.

Enjoy!

Real Simple Daily Recipe March 30, 2011

2011-03-30T18:10:00.000-07:00

Slow-Cooker Pulled-Pork Tacos

Serves 6| Hands-On Time: 15m | Total Time: 8hr 30m

Ingredients

2 cups store-bought salsa, plus more for serving
2 tablespoons chili powder
2 tablespoons dried oregano
2 tablespoons unsweetened cocoa powder
kosher salt
1 2 1/2-pound boneless pork butt or shoulder, trimmed of excess fat
18 corn tortillas
1/2 cup fresh cilantro sprigs
3/4 cup sour cream
1 lime, cut into wedges

Directions

In a 4- to 6-quart slow cooker, combine the salsa, chili powder, oregano, cocoa, and 1 teaspoon salt. Add the pork and turn to coat.
Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.
Twenty minutes before serving, heat oven to 350° F.
Stack the tortillas, wrap them in foil, and bake until warm, about 15 minutes.
Meanwhile, using 2 forks, shred the pork and stir into the cooking liquid. Serve with the tortillas, cilantro, sour cream, lime, and extra salsa.

By Allison Fishman, February 2009

See Nutritional Information for this recipe »

I can't eat pork but this sounded fantastic. Substitute a little pulled roast chicken...Yum!!!

Store all your left overs in Tupperware! Check out our new summer line for all your bbq needs. Cute new products & new colors.

www.craftykitchens.com

April Fools Sushi Rice Krispies Nuggets Recipe

2011-03-29T12:56:00.000-07:00

When my middle daughter was four years old I found this really cool recipe on making rice krispies sushi. She went nuts! Finding other foods that she could make look like sushi became one of her favorite 4-5 year old activities. So to honor her 4 year old spirit and April Fools day I give you:
April Fools Sushi Rice Krispies Nuggets Recipe

Food Network has some great April fools Day Recipes if you're into that kinda thing like I am...

April Fool's Day recipes via Food Network

My Favorite?

April Fool's Day Lasagna: Banana Pudding Cake.

I LOVE banana pudding cake and it's sooo cute!

Easy Doughnuts via Real Simple Recipes

2011-03-19T21:28:00.000-07:00

Easy Doughnuts

Serves 8| Hands-On Time: 15m | Total Time: 15m

Ingredients

3/4 cup vegetable oil
1 8-count package large refrigerated biscuits (such as Pillsbury Grands)
1/2 cup sugar
1/4 teaspoon ground cinnamon

Directions

Heat ½ cup of the oil in a medium skillet over medium-low heat.
Place the biscuits on a cutting board. Using a 1-inch round cookie cutter or shot glass, cut a hole in the center of each biscuit, reserving the extra dough for "holes."
Test the heat of the oil by dipping the edge of a doughnut in the pan. When the oil is hot enough, the edge will bubble. Place 4 of the doughnuts and holes in the skillet and cook until golden brown, 1 to 1½ minutes per side. Transfer to a wire rack or paper towel–lined plate to drain. Add the remaining oil to the skillet, reheat, and cook the remaining doughnuts and holes.
In a large bowl, combine the sugar and cinnamon. Gently toss the warm doughnuts in the mixture a few at a time. Serve warm or at room temperature.
This recipe makes 8 doughnuts, plus holes.

I have been really under the weather lately (a huge reason why I haven't been posting a lot) so these donuts would hit the spot! Off to find some one to make them for me!

Cream Cheese Penguins via @allrecipes

2011-02-27T20:09:00.000-08:00

So cute....I'm in love. :) In honor of the snow we are yet again getting tonight and the fact that I feel like one I present you....

Cream Cheese Penguins

By: Valerie Lynne

"Just imagine a cute display of penguins, made with black olives, carrots and cream cheese! You can add scarves and hats by using fresh red pepper strips, or canned pimentos cut into different shapes. Use frilly toothpicks if you can."

Prep Time:
30 Min

Ready In:
35 Min

Ingredients

18 jumbo black olives, pitted
1 (8 ounce) package cream cheese, softened
18 small black olives
1 carrot

Directions

Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. Carefully insert about 1 teaspoon of cream cheese into each olive. Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak.
Set a big olive, large hole side down, onto a carrot slice. Then, set a small olive onto the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick.

Nutritional Information

Amount Per Serving Calories: 57 | Total Fat: 5.5g | Cholesterol: 14mg

Brr...now I am going to go find a blanket!

Yum!!! Who's Going To Volunteer To Make This For Me? Creamy Potato Lasagna

2011-02-08T12:31:00.000-08:00

Creamy Potato Lasagna

By: Homemaker

"For a new twist on lasagna, try this delicious version. I use ham, but you could also use smoked turkey. I serve this with a salad. "

Rate/Review | Read Reviews (48)
2,808 people have saved this | 0 custom versions

What to Drink?
	Chardonnay

Prep Time:
25 Min

Cook Time:
1 Hr 10 Min

Ready In:
1 Hr 35 Min

Servings (Help)

US Metric Calculate
Original Recipe Yield 8 servings

Ingredients

1 (12 ounce) jar Alfredo sauce
1 cup milk
3 pounds potatoes, peeled and sliced lengthwise about 1/8 inch thick
5 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups diced ham
1 (10 ounce) package chopped frozen broccoli, thawed
2 cups shredded Swiss cheese

Directions

Preheat oven to 400 degrees F (200 degrees C).
Lightly grease a 9x13 inch baking dish. In a medium bowl, whisk together the Alfredo sauce and milk. Spread 1/4 cup of the sauce in the bottom of the baking dish. Then layer 1/3 of the potatoes over the sauce in the dish. Sprinkle with 1 tablespoon of Parmesan cheese and salt and pepper to taste.
In a separate medium bowl, combine the ham, broccoli and 1 1/2 cups of the Swiss cheese. Mix well and spread 1/3 of this mixture over the potatoes in the baking dish. Then top with another layer of potatoes, followed by the ham mixture, finally topping all with the remaining Swiss cheese and Parmesan cheese. Pour the remaining Alfredo sauce over all.
Cover and bake at 400 degrees F (200 degrees C) for 45 minutes, then uncover and bake at 350 degrees F (175 degree C) for additional 25 minutes or until potatoes are tender. Let stand 10 to 15 minutes before serving.

Nutritional Information

Amount Per Serving Calories: 373 | Total Fat: 15.8g | Cholesterol: 56mg Powered by ESHA Nutrient Databas

Giant Ding Dong Cake Recipe

2011-02-04T10:19:00.000-08:00

I saw this recipe on Allrecipes.com and had to share it. If any of you try it let me know...this insulin-impaired mama needs to live vicariously through you!

Giant Ding Dong Cake

Giant Ding Dong Cake Recipe

By: TheThreeDogKitchen

"If you are a true lover of the small snack cakes, you will LOVE this version!!"

Prep Time:
25 Min

Cook Time:
50 Min

Ready In:
2 Hrs 15 Min

Ingredients

1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
1 1/4 cups water
1/2 cup vegetable oil
1/4 cup all-purpose flour
1 cup milk
1/2 cup shortening
1/2 cup butter
1 cup white sugar
2 teaspoons vanilla extract
1 cup chocolate chips
1/4 cup shortening
3 tablespoons light corn syrup
2 1/4 tablespoons water

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch springform pan.
In a large bowl, stir together the cake mix and instant pudding. Make a well in the center and pour in the eggs, oil and water. Mix until well blended. Spread evenly into the prepared pan.
Bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool cake completely on a wire rack before removing from pan.
Slice a 1 inch thick slice off of the top of the cake and set aside. Scoop out the cake for the center of the bottom part to within 1 inch of the sides. Discard or save for another use. To make the filling, whisk together the flour and milk. Cook over medium heat, stirring constantly until thickened. Set aside to cool completely.
Once the flour and milk mixture has cooled, beat the 1/2 cup shortening, butter, sugar and vanilla on high speed until light and fluffy. Add the milk mixture and continue to beat for 4 more minutes. Spoon into the center of the cake and replace the layer sliced from the top.
Combine the chocolate chips, 1/4 cup shortening, corn syrup and water in the top of a double boiler. Heat, stirring frequently until melted and smooth. Pour warm glaze over the top of the cake and smooth over the sides. Refrigerate until serving.

Nutritional Information

Amount Per Serving Calories: 671 | Total Fat: 42.7g | Cholesterol: 93mg Powered by ESHA Nutrient Database

Baby it's cold & snowy outside...Let's have some soup!

2011-01-30T20:05:00.000-08:00

We are said to be getting some where in the totals of 12-18 inches of snow this week so I thought soups would be a good recipes for this week.

I found these at Kraftrecipes.com

Tomato Bisque

prep time
5 min
total time
10 min
makes
3 servings, about 3/4 cup each

What you Need

1 can (10-3/4 oz.) condensed tomato soup

1 soup can water

3 oz. PHILADELPHIA Cream Cheese, cubed

Make It

HEAT soup on top of stove as directed on label with water.
WHISK in cream cheese until completely melted. Sprinkle with black pepper, if desired.

Kraft Kitchens Tips

Special Extra
Try serving soup with fresh basil for a fresh from the garden taste.
Serving Suggestion
Serve this creamy soup with a whole-grain roll and a fresh fruit cup for a simple lunch idea on a winter day.
Substitute
Prepare as directed, using Philadelphia Neufchatel, 1/3 Less Fat than Cream Cheese.

Black Bean Soup

prep time
20 min
total time
55 min
makes
9 (1-cup) servings

what you need

1 medium onion, chopped (about 2/3 cup)

4 cloves garlic, minced

1 Tbsp. ground cumin

1/4 tsp. crushed red pepper (optional)

2 Tbsp. oil

3 cans (16 oz. each) black beans, undrained

1 can (14-1/2 oz.) reduced sodium chicken broth

1 jar (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

2 Tbsp. lime juice

1/2 cup plain low-fat yogurt

PREMIUM Saltine Crackers, any variety

Make It

COOK onion, garlic, cumin and pepper flakes in oil in 4-quart saucepot on medium heat 3 minutes or until onion is tender; remove from heat.
PLACE 2 cans beans with liquid in batches with broth in blender; cover. Blend until pureed. Stir into saucepot. Stir in remaining beans, salsa and lime juice.
HEAT mixture to boil. Reduce heat to low. Simmer 30 minutes. Ladle 1 cup soup into each bowl; top with dollop of yogurt. Serve with crackers.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Substitute
Substitute BREAKSTONE'S FREE Fat Free Sour Cream for the yogurt.

Yum. Enjoy!

Fondue!!!

2011-01-17T17:19:00.000-08:00

I found some great recipes same/similar to my own(because mine are still in storage!) We love fondue in our house.

www.allrecipes.com

Cider Cheese Fondue

By: Kim Marie Van Rheenen

"Cheese lovers are sure to enjoy dipping into this creamy quick-to-fix fondue that has just a hint of apple. TIP: You can also serve this appetizer with apple or pear wedges, says Kim Marie Van Rheenen of Mendota, Illinois."

Prep Time:
5 Min

Cook Time:
10 Min

Ready In:
15 Min

Ingredients

3/4 cup apple cider or apple juice
2 cups shredded Cheddar cheese
1 cup shredded Swiss cheese
1 tablespoon cornstarch
1/8 teaspoon pepper
1 (1 pound) loaf French bread, cubed

Directions

In a large saucepan, bring cider to a boil. Reduce heat to medium-low. Toss the cheeses with cornstarch and pepper; stir into cider. Cook and stir for 3-4 minutes or until cheese is melted. Transfer to a small ceramic fondue pot or slow cooker; keep warm. Serve with bread cubes.

Cheesy Pizza Fondue

By: Mealtime.org

"Add some sophistication to your snack time with fondue. This velvety dip, made with vitamin A-rich canned tomato sauce, has the flavorful elements of cheese pizza and serves up some good nutrition. Enjoy it with whole-wheat pita points or as a delectable dip for raw veggies, chicken fingers, mini-meatballs or oven-baked fries."

Prep Time:
5 Min

Cook Time:
5 Min

Ready In:
10 Min

Ingredients

2 tablespoons toasted bread crumbs
1/4 cup milk
1 (15 ounce) can tomato sauce
2 slices pepperoni, finely chopped (optional)
2 ounces finely shredded mozzarella cheese
1 tablespoon Parmesan cheese (optional)
2 whole wheat pita breads (each cut in 6 triangles), warm

Directions

Mix breadcrumbs and milk in a small bowl until fully moistened; set aside.
Combine tomato sauce and pepperoni (if using) in a small saucepan and heat to simmering.
Stir in breadcrumb-milk mixture and simmer for 2 minutes, stirring constantly.
Remove from heat and stir in cheese(s) until melted. Transfer to a serving bowl and serve with warm pita triangles for dipping.

My favorite classic recipe

LEARN MORE

Fudgy Milk Chocolate Fondue

By: EAGLE BRAND®

"Perfect for a party, dip your favorite fruit, cookies, or other sweet treats in this decadent milk chocolate fondue."

Prep Time:
5 Min

Cook Time:
15 Min

Ready In:
20 Min

Ingredients

1 (16 ounce) can chocolate-flavored syrup
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
Dash salt
1 1/2 teaspoons vanilla extract
Dippers: fresh fruit, cookies, pound cake cubes, angel food cake cubes

Directions

In heavy saucepan, over medium heat, combine syrup,sweetened condensed milk and salt. Cook and stir 12 to 15 minutes or until slightly thickened.
Remove from heat; stir in vanilla. Serve warm with dippers. Store leftovers covered in refrigerator.

Footnotes

Microwave Directions: In 1-quart glass measure, combine syrup, sweetened condensed milk and salt. Cook on HIGH (100% power) 3 1/2 to 4 minutes, stirring after 2 minutes. Stir in vanilla.
Tip: Can be served warm or cold over ice cream. Can be made several weeks ahead. Store tightly covered in refrigerator.

Classic Tupperware Recipe:

Caramel Fondue

Ingredients

1/2 cup butter
2 cups brown sugar
1 cup dark corn syrup
14 ounces sweetened condensed milk
2 tablespoons water
1 teaspoon Cinnamon-Vanilla Blend
Dipping Foods Sliced apples, bananas, pound cake and pretzels

Directions

In Ceramic Insert, melt the butter for 1 minute in microwave on high power or until melted. Add the brown sugar, corn syrup, condensed milk, and water; stir to combine with Saucy Silicone Spatula. Continue heating in microwave for 1-2 minutes until smooth and thick. Add Cinnamon-Vanilla Blend. Transfer Ceramic Insert to Stainless Steel Pot that has been filled with 3 cups of hot water and place in Stainless Steel Stand; light fuel source.

This is not a classic Tupperware Recipe but it's a new one for the stack cooker (at least new to me) I thought I'd share:

Tupperware Recipes
Booklets	Peanut Brittle: View or Print You Can Use our Tupperwave Stack Cooker VIEW
INGREDIENTS: 1 cup raw peanuts 1 tsp. margarine 1/2 cup white corn syrup 1 tsp. vanilla 1 cup sugar 1 tsp. soda 1/8 tsp. salt
DIRECTIONS: Combine peanuts, sugar, syrup and salt in 1 3/4 qt. Tupperwave casserole. Microwave 6-8 minutes on high. Stir well at 4 minutes. Add margarine and vanilla. Stir well and microwave 1-2 minutes longer. Peanuts will be lightly browned. Add baking soda and gently stir. Quickly pour mixture onto lightly greased cookie sheet. Let cool. Break into small pieces and store in Tupperware container. Great for gifts, makes 1 pound.

Breakfast Casserole & other yummy breakfast treats...

2010-12-26T11:55:00.000-08:00

Looking forward to New Year's day I thought I'd post some yummy breakfast foods to try...

Country House Bed and Breakfast Casserole via AllRecipes.com

Prep Time:
10 Min

Cook Time:
40 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate
Original Recipe Yield 4 servings

Ingredients

1/4 cup butter
1/2 cup croutons
1/2 cup shredded Cheddar cheese
4 eggs
3/4 cup milk
1 teaspoon dry mustard
1 cup cooked ham, cubed

Directions

Melt butter in an 8x8 inch glass baking dish or small casserole dish. Add croutons and toss to coat. Sprinkle cheese on top of croutons. In a large bowl, beat together eggs, milk and dry mustard. Pour egg mixture over croutons and cheese. Sprinkle on cubed ham. Cover with plastic wrap, and refrigerate overnight.
Preheat oven to 375 degrees F (190 degrees C). Let casserole stand at room temperature while oven heats.
Bake in preheated oven for 40 minutes, until eggs are set. Let sit for 5 minutes before cutting. Can also be frozen and microwaved later.

Nutritional Information

Amount Per Serving Calories: 358 | Total Fat: 29.5g | Cholesterol: 279mg

Banana Brown Sugar Pancakes via AllRecipes.com

Prep Time:
10 Min

Cook Time:
15 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate
Original Recipe Yield 10 pancakes

Ingredients

1 egg
2 tablespoons vegetable oil
1 cup milk
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup light brown sugar
1 packet instant, banana-flavored oatmeal

Directions

Whisk together egg, oil, and milk until smooth. Sift together flour, baking soda, and salt; add to egg mixture along with brown sugar, and oatmeal; stir until just combined.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or spoon the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutritional Information

Amount Per Serving Calories: 352 | Total Fat: 10g | Cholesterol: 58mg

Ginger Scones via Simply Recipes

Posted by Elise on Dec 23, 2010
Filed under Bakery

If a scone is tender on the inside, and not at all hard or dried out, does it still qualify as a scone? I hope so, because that's exactly what is happening with these ginger scones. My brother's girlfriend Shelley brought a batch by the other day and I couldn't stop eating them. She had fallen in love with ginger scones at a local bakery and balked at paying $5 a piece for them, so came up with her own terrific recipe. These scones are dotted with sweet bits of candied ginger, and there is some lemon zest for a little lemony kick as well. I've made only the slightest adjustments to Shelley's recipe. She uses a combination of 2 cups of whole wheat flour and 1 cup of all purpose, where I found I liked a version with just all purpose flour better. Feel free to swap out as much as two thirds of the flour with whole wheat if you prefer using whole wheat flour. (If you do so, you may need to add a little more buttermilk).

Ginger Scones Recipe

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As with any baking recipe that relies to some degree on the leavening power of baking powder, make sure you are using relatively fresh baking powder. Baking powder that is older than six months tends to be flat. So, mark your can with the date you bought it, and then replenish when it is over 6 months old.

Ingredients

3 cups all purpose flour (400 g)
3/4 cup sugar (160 g)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup candied ginger (chopped into 1/4-inch pieces or smaller) (3 1/2 ounces or 110 g)
1 Tbsp lemon zest
1 Tbsp grated fresh ginger
3/4 cup buttermilk* (200 ml)
10 Tbsp (5 ounces, 140 g) unsalted butter, melted
1 Tbsp coarse sugar for sprinkling on top (optional)

* If you don't have buttermilk you can substitute with a Tbsp of lemon juice and 3/4 cup minus one tablespoon of regular milk.

Method

1 Preheat oven to 400°F. Line a large baking sheet with parchment paper.
2 In a large bowl vigorously whisk together the flour, sugar, baking soda, baking powder, and salt. Stir in the candied ginger, lemon zest, and fresh ginger until evenly mixed.

3 Create a well in the center of the flour, pour in the melted butter and the buttermilk. Gently mix with a wooden spoon until the flour mixture is just moistened. Don't over-mix! The mixture should look very shaggy.

4 Divide the mixture into two balls, and flatten each onto a floured surface into a 1-inch thick, 6-inch wide circle. Slice each round into 6 wedges. Transfer to the parchment paper-lined baking sheet, spacing at least an inch apart. Sprinkle with coarse sugar.

5 Bake at 400°F for 18-20 minutes. Cool on a rack for 5 minutes before eating.
To store, allow first to cool to room temperature, then seal in a freezer bag.

Makes 12 scones.

El Torito Corn Cakes Ingredients via tupperware recipes on www.craftykitchens.com

Picture from FoodNetwork UK

1/2 stick melted margarine
1 can creamed corn
1 can whole corn, drained
8 oz. Sour cream
2 eggs, beaten
1 Jiffy cornbread mix
½ cup of sugar

Directions

This simple recipe makes those wonderful little, round, corn cakes they serve at El Torito! Yummy! In Thatsa bowl, combine butter, both corns, sugar and sour cream, and eggs. Add cornbread mix; blend well. Stir in chilies. Pour into Lg. Shallow R & S, vent, and cook on high for 10 - 12 min, until set. Optional recipe – Eliminate sugar and add 1 can (4oz.) chopped green chilies, drained, for a spicier bake!

Fantastic Rice Cereal Wreath~Classic~ (made with a jello mold)

2010-12-20T20:03:00.000-08:00

Tupperware Recipes from my site:
Booklets	Rice Cereal Wreath View or Print Jel-Ring Mold $15.00
INGREDIENTS: Rice Krispies Cereal Butter Marshmallow Cream Flavorings and Colors
DIRECTIONS: Prepare 1 and a half recipes for Rice Krispie treats. (Before mixing in cereal, add a few drops of food coloring appropriate to the Holiday.) Place large seal on Jel-ring mold. Spray with vegetable spray (Pam), mix Rice Krispie Treat recipe and press into mold. Fill jel-ring mold solid with Rice Krispie treats. Seal and let cool about 30 to 45 minutes. and then invert onto New Cake Taker tray. Add anything you wish. I do the following: Valentines DayEaster,Halloween (VIEW) Christmas, (food coloring green, and red hots) use M&M's or Red Hots to make the berries. Take red shoe string licorice and tie a bow on the bottom. *MAKES A GREAT GIFT

got to www.craftykitchens.com to view more.

Caramel-Peanut Butter Swirl Cheesecake

2010-12-13T11:36:00.000-08:00

Caramel-Peanut Butter Swirl Cheesecake

Prep: 40 minutes Chill: 5 hours Bake: 45 minutes Cool: 1 hour

Ingredients

1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 tsp. ground cinnamon
6 Tbsp. butter, melted
3 8-oz. pkgs. cream cheese, room temperature
1/4 cup sugar
1-1/2 tsp. pure vanilla extract
2 large eggs, room temperature
1/2 cup purchased or homemade caramel sauce
1/3 cup natural peanut butter, stirred

Directions

1. Position rack in lower third of oven; preheat to 350 degrees F. Grease a 9-inch springform pan.
2. For crust, mix together crumbs, sugar, and cinnamon; stir in butter. Press evenly and firmly over bottom and half way up sides of pan. Bake 10 to 12 minutes; cool on wire rack. Grease sides of pan again above crust level to prevent filling from sticking to pan.
3. Preheat oven to 325 degrees F. In mixing bowl, with an electric mixer, beat cream cheese 30 seconds. Scrape bowl and beaters. Add sugar and vanilla. Beat until smooth and creamy, 1-1/2 minutes. Beat in 1 egg just until combined. Scrape bowl and beaters. Beat in remaining egg. Pour into crust.
4. Stir together caramel sauce, peanut butter, and a pinch of salt. (If stiff, heat a few seconds in microwave to soften.) Spoon pools of caramel mixture over plain batter, making sure to leave some plain batter showing. Jiggle pan gently to settle caramel mixture level with plain batter. Marble the batters with a small spoon by gently whirling ins mall, loopy circles until intermingled but not blended. Place pan on a baking sheet.
5. Bake 40 to 45 minutes, or until edges are puffed but center looks moist and jiggles when pan is nudged. Remove from oven. If batter is touching sides of pan, above crust, slide a thin knife carefully around edges to detach cake; do not remove sides. Place pan on rack. Cover pan and rack with large inverted bowl or pot so cake cools slowly. Once cool, cover and refrigerate 5 to 24 hours. Remove sides of pan before serving. Makes 10 to 12 servings.

Nutrition Facts

Calories510,
Total Fat (g)37,
Cholesterol (mg)136,
Sodium (mg)520,
Carbohydrate (g)36,
Fiber (g)1,
Protein (g)9,
Percent Daily Values are based on a 2,000 calorie diet

How to make cranberrysauce via eHow video

2010-12-10T12:12:00.000-08:00

http://www.ehow.com/video_7573212_make-cranberry-sauce.html

The holiday table isn't complete without a robust cranberry sauce, made with orange zest, sugar, powdered gelatin, and water. Whip up this whole-berry cranberry sauce in a matter of minutes with a demonstration from a professional chef in this free video on Christmastime recipes.…Keep reading

8 Surprising Foods You Can Freeze!

2010-11-21T18:19:00.000-08:00

I found this awesome article on AllYou.com :

8 Surprising Foods You Can Freeze

Save money utilizing your freezer, and learn how to keep foods at their best.

Cheese

You can freeze many hard or semi-hard cheeses, such as Cheddar, mozzarella, muenster, provolone, Swiss and Parmesan. They may become crumbly after you thaw them, so plan to use them in cooking rather than to slice or place on sandwiches. Wrap cheese tightly in plastic wrap and place in a freezer bag for up to 4 months. Thaw in the refrigerator and use within a day or two of thawing.

Milk

Unless you know you’ll use a whole container shortly after thawing, it’s best to freeze milk in smaller portions. One-cup or pint-size portions are convenient. Freeze milk in freezer-safe containers or in well-sealed freezer bags – but be sure to include some extra space, as milk expands when it freezes. Use the frozen milk within 1 month. Defrost in the refrigerator, and shake it well before using it. Milk sometimes becomes grainy after it’s been frozen and defrosted – if the texture is too unpleasant to use for drinking or on cereal, use the milk for cooking or baking.

Citrus

The best way to freeze citrus is to freeze the juice in ice-cube trays until solid, then transfer the cubes to a freezer bag. Freeze it in 1- to 2-Tbsp. portions―it should keep indefinitely. Thaw at room temperature or in the fridge (or use lemon cubes in iced tea). You can also freeze the zest: Zest the fruit onto a sheet of plastic wrap, wrap tightly and place in a freezer bag.

Eggs

Whisk together whites and yolks until just combined. Measure into an ice-cube tray, using 3 Tbsp. of the mixture per segment (3 Tbsp. is equivalent to 1 large egg). Freeze until solid, then transfer cubes to a freezer bag for up to 6 months. Thaw in the refrigerator.

Tomato paste

Spoon tomato paste into an ice cube tray, freeze until solid, then transfer cubes to a freezer bag and freeze for up to 3 months. Be sure to measure how much you’re putting in each compartment (1 Tbsp. is a convenient amount) and label it on the freezer bag.

Ginger

Peel and slice ginger into 1-inch pieces, wrap in plastic and place in a freezer bag for up to 3 months. Thaw in the fridge or at room temperature.

Nuts

Place nuts in an airtight container, or wrap them tightly in plastic and place in a freezer bag and freeze for up to 6 months. Thaw at room temperature or in the refrigerator – or, if using them for baking, toss them into a recipe frozen (though you may need to add a few minutes to your baking time)

Fresh herbs

For whole sprigs, wash, pat dry with paper towels, wrap tightly in plastic wrap and place in a freezer bag. Freeze for up to 6 months. Alternatively, chop herbs and place in an ice cube tray. Pour a tablespoon or two of water on top of the herbs and freeze. Transfer cubes to freezer bags; freeze for up to 6 months. To use, simply toss a cube into a skillet when the recipe calls for herbs and let the water cook off.

Mac n Cheese YUM-O.

2010-11-09T20:00:00.000-08:00

Cheeseburger Mac and Cheese

Makes: 8 servings

Prep: 10 minutes

Bake: at 350 degrees F for 20 minutes

Cook: 10 minutes

Broil: 2 minutes

Ingredients

1 box (1 pound) elbow macaroni or rotini
1 pound ground sirloin
1/2 teaspoon salt
1/4 teaspoon black pepper (optional)
1/4 cup ketchup
2 tablespoons yellow mustard(optional)
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 can (12 ounces) evaporated milk
3 cups shredded cheddar cheese
2 medium-size tomatoes, cored and thinly sliced
2 tablespoons seasoned bread crumbs

Directions

1. Heat oven to 350 degrees F. Coat a 2-quart oval baking dish with nonstick cooking spray.
2. Bring a large pot of lightly salted water to boiling. Add pasta and cook 10 minutes, according to package directions. Drain.
3. While pasta cooks, heat a large nonstick skillet over medium-high heat. Add sirloin, breaking apart with a wooden spoon. Cook 6 minutes, until no longer pink. Season with 1/4 teaspoon of the salt and the pepper. Remove from heat and stir in ketchup and mustard. Transfer to a bowl.
4. Return skillet to medium heat and add butter. Once melted, whisk in flour, then add milk in a thin stream. Bring to a simmer and cook 2 minutes. Remove from heat and whisk in remaining 1/4 teaspoon salt and 2 cups of the cheese. Stir in pasta. Pour into prepared dish. Top with meat mixture, remaining cheese, sliced tomatoes and bread crumbs. Spritz with nonstick cooking spray.
5. Bake at 350 degrees F for 20 minutes. Increase heat to broil and broil for 2 minutes.

Nutrition Facts Servings Per Recipe 8 servings

Amount Per Serving
Calories 554
Total Fat (g) 23
Saturated Fat (g) 13
Cholesterol (mg) 92
Sodium (mg) 653
Carbohydrate (g) 53
Fiber (g) 3
Protein (g) 34

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

This is a favorite in my house (minus the tomatoes for the 13 yr old who loves spaghetti, but hates tomatoes! and the black pepper that mama is allergic too!)

To view the entire recipe please visit FamilyCircle.com

Chocolate Mice

2010-11-08T12:24:00.000-08:00

Chocolate Mice

Ingredients:

1 JAR MARICHENO CHERRIES W/STEMS DRAINED AND TOWEL DRIED
1 UNWRAPPED HERSHEY’S KISS PER MOUSE (APPROX 20 A BATCH)
1 TUBE RED DECORATING GEL
1 SMALL BAG OF SLICE ALMONDS
2 PC CHOCOLATE ALMOND BARK
½ BAG SEMI-SWEET CHIPS

Directions:
In a Medium Deep Vent ‘n Serve place chips and chocolate bark. Microwave on High for 1 minute. Stir with a Saucy Silicone spatula. If not smooth heat for 30 more seconds on high, not more than 2 minutes total. Have everything set out before starting. Dip a cherry into the melted chocolate and place on the Silicone Wonder Mat. Immediately put the Hershey’s kiss flat bottom against the cherry and than take 2 slivers of almonds and put in between cherry and kiss like ears. Than take the red gel and make eyes and dot the end of the kiss for the nose.

Go to www.craftykitchens.com for this recipe and more

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