Thanksgiving is a time for family, friends, and fun. But sometimes the day gets long and things can get a little bit boring. If you’re looking a great way to make your turkey day more enjoyable, why not try some minute-to-win-it games for large groups? These games are easy to put together and can be enjoyed by the whole family after eating thanksgiving dinner. In this blog post, we will discuss some of the best minute-to-win-it games that you can play on Thanksgiving day!

Minute-to-Win-It Games to Make Thanksgiving Day More Fun

First off you need to know the rules of minute-to-win-it games. The games are simple: each game has a specific task that must be completed within 60 seconds. The goal is to see how many people can complete the task within the time limit. If more than one person completes the task, then the prize goes to the person who completed it first.

To prepare for these games- be sure to look through what items you’ll need for each activity. You’ll also want to have a small prize for each winner of the minute to win it games.

Now that you know the rules, here’s a list of some games that you can play on Thanksgiving day:

1. The Marshmallow Challenge

This game is perfect for kids and adults alike. All you need for this game is a bag of mini marshmallows, paper plates and some toothpicks. The goal is to build the tallest free-standing structure using only marshmallows and toothpicks. The person to build the tallest one wins!

2. The Cup Stacking Challenge

For this game, you will need a set of plastic cups. There are a few different ways you could play this, but we like to play this with the goal being to stack the cups as high as possible in 60 seconds. The person with the highest stack at the end of the minute wins!

3. The Balloon Pop Challenge

This is a really fun game that gets everyone up and moving. You get balloons for each member playing the game and a string for each. Tie the balloons around each player’s ankles and then have them try to pop the other players’ balloons. The last person with a balloon still attached to their ankle wins!

4. The Turkey Bowling Challenge

This game is perfect for anyone who loves bowling. All you need are some plastic cups and a mini pumpkin. Set up the cups in a triangle bowling formation (counting this works best with different colors of cups). As each person bowls count the cups that they are able to knock completely over in 60 seconds. They will need another person to help set up the cups between each bowl. Have another person count the fallen cups.

The person with the most points at the end of the game wins!

5. The Pumpkin Pie Eating Challenge

This game is sure to be a hit with the kids. All you need for this game are some small pies and plates. The goal is to see how many pieces of pumpkin pie slieces each person can eat in 60 seconds. The person who eats the most pie wins!

6. The Cranberry Relay Race

This game is perfect for larger groups. You will need two equal teams, a cup, cranberries, and popsicle sticks. The goal is to see which team can transfer the most cranberries from one cup to another in 60 seconds. Have each team members stand 10 or so feet apart. The runner loads one cranberry at a time on the end of their popsicle stick. Then they have to walk to the other team member at the finish line and put the cranberry in their cup. If it drops they have to start the walk over again. Whoever gets the most cranberries transferred at the end of the minute wins.

7. Tissue Box Emptying Challenge

This game is a fun way to get in a good laugh. You will need an empty tissue box, a belt or rope, and some ping pong balls. Strap the box behind them and fill it with ping pong balls. The goal is to see how many ping pong balls you can get out of the tissue box. The first person to emplty their box or get the most balls out in 60 seconds wins. This one always gets people laughing because the contestants end up jumping and shaking their bums to get them out. Have the entire family try this one!

8. Thanksgiving Scavenger Hunt

You’ll want to set up this one up before dinner but you’ll want to hide as many thanksgiving themed items in that room for the contestants to find. They could be decorations or even fall leaves. Give them 60 seconds to look under chairs, behind photos, in drawers to collect the most hidden items! You could also 

9. Thanksgiving Trivia

This fun Thanksgiving game is great for older family members. Give each contestant a sheet of paper with thanksgiving-related questions. Example: What year was the first Thanksgiving? How many turkeys are consumed each holiday season? (give 2 or three multiple-choice options). The goal is to try and answer as many questions correctly in 60 seconds. You could even play this one with the whole group if you print off enough question sheets.

10. The Cup Flip Challenge

This classic game is perfect for anyone who loves a challenge. You will need a plastic cup and a table. Place the cup face up on the edge of the dinner table and see how many times each contestant can flip the cup to be face down in 60 seconds. The person with the most successful flips wins!

11. The cranberry toss

This game is perfect for anyone who loves a little friendly competition. You will need two bowls, a blindfold, and some fresh or frozen cranberries. One person from each team puts on a blindfold and stands at the end of the room. The other team member goes on the opposite side of the room with their empty bowl and tries to catch the cranberries that their partner tosses in the air. If you want to make this even harder, use an empty pie pan instead of a bowl. This one is entertaining so we like to do the first team to catch 10 wins!

12. The sweet potato balancing act

This game is perfect for anyone who loves a challenge. You will need a sweet potato and a spoon. The goal is to see how long each person can balance the sweet potato on their spoon. The person who can keep it balanced for the longest time wins!

We hope you have so much fun playing these minute-to-win-it games. Do you have any other thanksgiving party games to add to the list? Comment below!

The post Minute-to-Win-It Games to Make Thanksgiving Day More Fun appeared first on How Does She.

When I was at University, I had a roommate who gave me her pumpkin roll recipe…I loved it!!!  Several times I made it and while it was good, something was off about it.  Eventually, I figured out that I had written “tbsp” instead of “tsp” for baking soda… oops

Now that that problem has been solved, I bring you the perfect pumpkin roll recipe!  It’s not just me who loves it- we have had bidding wars at church dessert auctions over this thing.  Even my husband (who doesn’t like pumpkin) loves it.  People are always asking me for it, so I thought it would be an appropriate thing to share with you as we enter this Autumn season.  If you’re looking for more delicious fall pumpkin recipes, check out these soft pumpkin chocolate chip cookies!

Creating the Pumpkin Roll

Here is a visual tutorial of how to make these (see the bottom of post for the recipe).

First, gather all your ingredients (look at these delicious ingredients!)

Mix together the ingredients for the roll in a medium bowl using a whisk or electric beaters.

This is the grease & wax part (wax paper first, then grease).  I crease the wax paper around the edges of a 10″ X 15″  Jelly roll pan so that it stays in place better, like this:

(which helps the shape of the cake-ish part of the roll)… also, grease it really really well (it’s not cool when the cake won’t come off of the wax paper).

Now pour your mixture into the pan & smooth it out so that it fills the pan like so:

…and you’re ready for baking.  Keep an eye on it near the end of the baking time- you want it a bit brown- if it turns black… you’ve gone too far!

Flipping Your Pumpkin Roll

Once you’ve got it out of the oven, you’re at the flip stage.  I usually put the pan down first, then a tea towel, then an upside down pan.  Grab hold of the whole thing (with oven mitts on!) and flip it over onto the cool tray.

READER TIP! Dust your tea towel with powdered sugar before you flip it, to help the cake to not stick to the towel.

Congratulations, you pulled off the flip!  (are you still with me?)  I’ve now removed the pan I cooked it in, and we’re ready to remove the wax paper.

Carefully pull the wax paper away- you really don’t want your cake to stick to the wax paper or start to come apart- this part is really important (that’s why I wanted you to grease your wax paper really well).

Next, you’re going to roll up the end of your tea towel (as shown above) and then continue rolling- with the cake and the tea towel.  Do this carefully- the cake can crack at this stage if you’re not gentle with it.

Leave your roll sitting like that for 10 minutes so that it’ll cool before you spread your filling in.  You can mix your filling during this time.

Filling the Best Pumpkin Roll

Unroll (careful that the cake doesn’t stick to the tea towel & get pulled apart).  Plop the filling on top.

Spread it around- almost to the edges, but you don’t have to quite go all the way or it’ll just goosh out when you roll it again.

Re-roll it & voila!

Wait ’til you taste it… I’m in love with the filling! Dust the outside with some powdered sugar and slice to serve!

The BEST Pumpkin Roll Recipe Ever

4.3 Stars (24 Reviews)

Print

Ingredients

• Pumpkin Roll Recipe
• Roll:
• 1 cup sugar
• 1 tsp. baking soda
• 3/4 cup flour
• 2/3 cup pumpkin (canned- not pie filling, pure pumpkin)
• 3 eggs
• 1/2 tsp. cinnamon
• 1/2 cup walnuts (optional- I exclude them cuz I’m not a fan of walnuts)
• Filling:
• 8 oz. cream cheese (250g)
• 1 tsp. vanilla
• 1 cup powdered sugar
• 2 tbsp. soft butter

Instructions

1. Mix the roll ingredients except nuts.
2. Grease & wax cookie sheet.
3. Pour into pan & sprinkle nuts.
4. Bake 15 min. at 375 degrees.
5. Roll into T-towel for about 10 minutes.
6. Unroll & spread in filling.

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Why?  I don’t know, maybe because it’s where my grandpa used to go and it just slowly became part of the tradition.  Our apple trip now signals to me that summer is over and I start looking forward to the crisp days and changing colors.

Apples Dipped in Heaven with Caramel Apple Dip Recipe

I usually get overexcited and buy too many apples, but this year I am not sure I bought enough!  They are so crisp and juicy and they are DISAPPEARING!  I think because of this caramel sauce that I made to go with them.

I had to ask my aunt for a good caramel recipe and she shared with me her sister’s – my other aunt!

Bonus: It’s EASY!!!  Thanks, Joan and Kay!

Aunt Kay’s Buttery Caramel Sauce

Ingredients:

3/4 cup brown sugar

3/4 cup sugar

1/2 cup corn syrup

1/3 cup butter

2/3 cup whipping cream

*Makes 2 1/2 cups

In a medium saucepan combine sugars, syrup, and butter.

Cook over medium heat, stirring occasionally, until mixture comes to a full boil, about 5 – 6 minutes.

Remove from heat and cool 5 minutes.

Stir in whipping cream.

Pour into a jar and store in the refrigerator.  It will thicken when cold.

YUMMY!

I started out dipping apples in this sauce but ended up dipping my finger instead, I couldn’t seem to get enough!  It reminds me of the Cheesecake Factory sauce that I always order on the side to go with any cheesecake.  Em and I are addicted to Cheesecake Factory caramel sauce.  She taught me the finger trick.

*update and warning: highly ADDICTIVE! I just ate caramel for breakfast!  I dipped a banana in it, mmm.  Here I am walking around the kitchen trying to find things to dip in this stuff! I am not sure if I should praise Aunt Kay or curse her for this most amazing caramel sauce!

Need another idea on what to do with all those APPLES?

Last fall I posted a DELICIOUS cobbler and apple sauce recipe.

You can find more of Aunt Kay’s heavenly recipes, here. Don’t miss her better than BYU’s mint brownies…YUM!

Fall, you can officially begin!

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Three words I dread. Does anyone else get back-to-school jitters?

Going back to school means saying good-bye to the relaxing feel of summer and hello to homework and a rigid schedule.

As a kid,  I would get back-to-school jitters big time. My stomach would turn at the mere sight of school supplies and the smell of freshly sharpened pencils. Worries consumed my mind and I would start asking, “Would my teacher like me?  Would I be able to find the bathroom? Would I have friends to play with at recess?” Blah blah blah. I worried so much that my third-grade teacher told my mom at parent-teacher conference that she was concerned about my stomach. She recommended that I relaxed and stopped worrying so much!

So what do you do if your child feels nervous about going back to school?

Back-to-school jitters are perfectly normal. Anxiety in small doses is natural and part of our biological makeup. But we can ease the stress by addressing and talking with our children about their fears before school begins and I have a fun way on how to do it!

 It’s called a “Worry Monster!” These (friendly of course) monsters love to eat worries that are written on slips of paper and put into their mouths. The purpose of this is NOT for your child to push away feelings of fear but rather to acknowledge them and practice letting go of the ever consuming thoughts that can escalate anxiety. Scroll to the bottom for more tips on how to address such feelings.

You will need:

A tissue box, glue, scissors, paint, and pretty much anything around the house that you can use to decorate with.  I started thinking after I was done that some bright feathers could be fun! So really- anything goes.

 Side note: I like using the thinner tissue boxes. But you can use any box and shape or size.

We used acrylic paint but I think spray paint may work lovely too!

The kids went right for the googly eyes first, but if you don’t have any you could draw the eyes on or use egg cartons.

Oh and I forgot to mention that we chose to cut the plastic off the opening so we can add teeth but you can leave it if you want.

Then we used those triangular cosmetic sponges and cut them in half to make teeth.

My kids got creative and had fun figuring out how they wanted their monsters to look! And voila! Aren’t these fun!?

Next, have your child write down their worries or fears about school or anything they want on a slip of paper.

Then Next, they can feed it to the “Worry Monster” to eat or hold for them.

A few additional tips about Back to School worries:

-Talk about what it feels like to be scared so your child can identify how they know when they are scared. You can ask questions like, “Where do you feel worry in your body?” or “How do you know you are scared?”

-Avoid placing judgement on their feelings as good or bad.

-Avoid saying things like, “You don’t feel that way” or “Don’t be scared”.  That is a great way to discount how they feel and shut them down.

-Spend time just listening.

-Use reflecting statements such as, “You are scared…” to help them identify their fears.

-Try going to the classroom and meeting their teacher ahead of time or starting a visual countdown.

-Find children’s books that address feeling scared- (I’ll be talking more about this on an upcoming post).

It’s going to be here before you know it. Do I dare say it…

SCHOOL!!

So start the conversation now about this upcoming transition. And then g0 enjoy the rest of your summer!!

Follow me on Instagram @weedstowishes or weedstowishes.com

For more back to school helps, check out these posts:

Back To School Dinner

Winning Meet-The-Teacher Night

The post Calm Back-to-School Worries: DIY Worry Monsters appeared first on How Does She.

Today, as I’m listening to my kids fight over who took the last cookie in the jar and who put their stinky foot in so-and-so’s face on purpose…I sink into my pile of laundry and think of the four eternally long weeks  still ahead until school starts. 

It’s officially the summer slump and we’re all feeling it. 

At this point, it’s the halfway point of the ultimate parenting marathon and I don’t know about you, but I’ve got some major side stitches and leg cramps going on right now. To get past the summer slump, here are some great ideas to try.

Summer Slump Survival Kit: 11+ Great Ideas To Get You to the Start of School

Cheap and easy activities to get you out of the house.

Most of the time, just a change of scenery is all it takes to hit refresh and turn “boredom behavior” around. Here are some cheap and easy activities you can do to break the day up:

• Explore different parks around your area. Try a new one each day. Ask around, consult your local friends on Facebook, or do a Google search for the best parks around.
• Go geocaching. It’s really fun and so low-key! It combines exploring and treasure hunting, all for free.
• Look at that bucket list you made at the first of summer and start crossing it out.
• Bike, walk, or jog your local greenbelt.
• Check out a free nature center in your area.
• Go on a Quest for the Best in your town. We usually play this game on vacation, but you can easily do it in your own hometown to burn up an afternoon and have some fun too. For example, take a drive around town looking for the best donut. Buy one donut at several places and then rate them for the best.
• Take a day trip. Take a picnic to the mountains, the lake, or just someplace within a few hours drive that you’ve always wanted to check out.

Give your kids chances to earn money.

Instead of buying all their back-to-school clothes and supplies, let your kids earn them. It’s so good for kids to earn their own money and then learn how to manage it. Here are some money-earning ideas that can eat up a great chunk of summer:

• Money-making list: Create a list of things you need done around the house and the money you are willing to pay for a job well done. Let your kids sign up for which chore or chores they’d like to do and then payout when they’re done.
• Ask around: A lot of times your neighbors and friends have chores they’d love to pay someone to do as well. Help your kids create and deliver flyers that advertise their skills. Maybe mowing the lawn, raking leaves, cleaning, dog-walking, or doggie poop cleanup.
• Host a summer camp: At this point in the summer, many parents are feeling the same way. Most of the camps are done and parents are looking for ways to entertain their kids. It can be as simple as your children hosting a two-hour babysitting drop-off, or organizing a fun water play day where they charge a small admission. (You may want to read the Dos and Don’ts of hosting a summer camp first!) 

Give them a project.

Giving kids a focus and a purpose for a few days is a great idea. Give them projects that can spark their creativity or hone in on their organization skills. Some ideas to get you through the summer slump are:

• Organize a book case: by color, book size, or in alphabetical order. 
• Take inventory: Give your kids a notebook and pencil and have them count items in the house. This could take up a day or two! Make a list of things to count: stuffed animals, utensils, books, pens, keys on the piano, etc.
• Paint an old piece of furniture. We’ve had an old stool out in our garage for years that I finally got out and let the kids have fun painting. They painted flowers, pictures, and designs and it was the best afternoon activity to keep them busy and creatively engaged!
• Make a cookbook: Cut recipes out of old magazines and kids can glue them in a blank notebook.
• Write a story: Similarly, kids can cut pictures out of magazines, glue them into a notebook and make up a story to go with the pictures.
• Rock painting: A quite, creative activity that is so much fun!

Remember all the things you love about them.

When my kids are about to drive me insane, I try to think of all the things I love about them. I look at them individually and think of all their amazing qualities. Remembering that we’ve all been cooped up together for the past six weeks helps me cut them some slack. 

Have a playdate swap to get through the summer slump.

Get with a friend or group of friends and initiate a playdate swap schedule. It will give you a few hours a week of much-needed peace and sanity, plus the kids will have fun with friends.

Plan one last hurrah.

Break up the summer slump with one final hurrah—an activity that you can put on the calendar to look forward to. It can be as simple as camping in your back yard or visiting a nearby state park. Mark it as the final event of summer to make it feel special and bring closure to a fantastic summer.

Rally your pals.

Sometimes the only way to maintain your sanity during the summer slump is to rally your pals. Go to a movie, go out to dinner, or head to the pool sans kids. When you’ve been around kids all summer long, it’s important to get in some adult-only time too.

Record end of Summer Interviews. 

This is one of my favorite things to do with my kids and they become treasures to look back on. A few times a year, I video interview each of my kids on my phone. I have interviews dating back to when they were toddlers. At the end of summer, pull in your kids and ask them a few questions or have them tell you a few stories about their summer highlights. You could ask:

• What were some of your favorite things we did this summer?
• Do you remember all the places we went?
• What was something funny that happened this summer?
• How much did you grow?
• Who did you play with?
• What would be your one wish for next summer?
• What is your game plan for this next school year?

Back to school shopping.

With the finish line in sight, end the summer strong with some back-to-school hype. Go back to school shopping, have a fashion show, or try some of these fun back-to-school traditions!

So if you’ve stopped to catch your breath along the summer vacation trail, don’t worry, you are not alone. There are thousands of us right there with you. Pull up a boulder, grab a drink, and then let’s get up again and finish this race.  

The post Summer Slump Survival Kit: 11+ Great Ideas To Get You Through appeared first on How Does She.

Over 175 years ago, pioneers migrated west to settle what would now become booming metropolis cities. Today we live in air-conditioned homes, buy our supermarket milk in gallon jugs, and order anything we could possibly dream of with the click of a button and have it magically appear two days later at our doorstep.

We live in blessed times. But do you ever wonder if you could have made it as a pioneer? Actually, those hard-working men and women were doing so many things right. Here are eight pioneer lifestyles that you can adopt to become happier and healthier too.

8 Pioneer Lifestyles You Can Adopt

1. More home cooking

Pioneers didn’t have a Taco Bell they could pull their horse and wagon up to after a long day’s work. They had to rely on home cooking which added more vitamins and nutrients to their diets and cut out genetically modified and overly-processed foods. No wonder they were so healthy!

2. Use what’s in your pantry.

One main rule of homesteading is use what’s in your pantry. The “waste not, want not” mentality of pioneers is something we could all improve upon. Learning how to use those pantry staples like oats, flour, beans, and rice to make healthy meals is a good habit to get in. You can read about how to soak beans and their benefits here.

3. Grow a garden.

Growing your own produce has abundant benefits. You’ll have fresh fruits and veggies at your fingertips, plus you know exactly where your food comes from and what goes into growing it. Here are 35 tips for planting a garden that will grow this year!

4. Learn to can.

Speaking of items in your pantry, canning is a great way to preserve your garden vegetables for those cold winter months when nothing can grow. Canning is a skill that will be vital in case of an emergency. Learn how to can peaches and other produce step-by-step and be a more prepared person for it.

5. Use organic eggs and meat.

When a pioneer wanted eggs for breakfast, he would go out and collect them in the backyard. If a pioneer gal wanted a juicy steak, she’d kill the cow and butcher him up. Although those steps might not be feasible, you can buy locally grown organic eggs and meat. If you have a little bit of space for them, consider raising your own chickens for beginners.

6. Learn a skill to be more self-sufficient.

Whether it’s knitting, sewing, soap-making, or knowing how to start a fire—develop a skill that will enable you to be more self-sufficient. You never know when it’s going to come in handy.

7. Fewer clothes and toys

Have you ever heard the old pioneer saying, Use it up, wear it out, make it do, or do without?

Pioneers believed in simplicity. The fewer clothes they had to wash, the better. Men had one or maybe two pairs of pants–a few work shirts and one for church. Women were lucky if they had three dresses. Pioneer children ran around in the same outfit for days on end. And you know what…they were happy!

How nice would it be to let go of all the extraneous “stuff” we have cluttering our lives?

8. Be content with what you have.

The best pioneer lifestyle you can adopt is to be content with what you have. You will not be happier with five pairs of designer sunglasses then you were with four. The most pure form of well-being comes when you are happy with exactly what you have.

The post 8 Pioneer Lifestyles You Can Adopt To Be Happier and Healthier appeared first on How Does She.

Let’s make some delicious Salad Dressing Bases!

Well, this is it darlings, our last episode of the salad dressing series.

I decided to focus this {part three} on fruit based salad dressings. These are lovely with a few notes of heat and savory to balance the sweet overtones of the dressings; care should be given to what ingredients you decide to add to the salad.

Remember, the goal is to create a balance of flavor. I’ve shared a few ingredients that I have put with them, but feel confident to create your own salads based on the concepts of balance we have discussed in the previous primers.

Enjoy your time in the kitchen and remember to taste as you go!

Balancing the part (the dressing) as well as the whole (the salad ingredients with the dressing).

Fruit Base Primer

Fruit based salad dressings are inherently sweet and that is exactly why we like them. I have taken the vinaigrette ratio of 2:1 and turned it on its head.  The ratio now reads fruit puree 2: 1 oil + water.  The fruit based dressings need a little help in only small ways:  A little sugar or honey to boost the flavor of your produce if not in season. A little water to create the consistency you’re looking for; thin vs. thick. A little oil to create a lovely sheen and roundness of flavor.

Finally, the flavor boosters from your pantry and fridge to add interest and balance to the dressing.  In some cases you may grab the vinegar to brighten the flavor, peppers to add heat or herbs to add a vibrant touch.  I have played around in my kitchen to come up with these and hope you will do the same. Have fun!

Fruit Base

• ½  cup fruit puree or juice
• 1 Tablespoon of water or more to create consistency with puree
• 1 Tablespoon oil (a neutral oil is best)
• 1 teaspoon to 1 Tablespoon sugar (optional- depends on the sweetness of the fruit)
• 1 teaspoon vinegar (optional if dressing needs brightening)
• ½ teaspoon salt
• Pinch of black pepper
• Flavor Boosters of your choice

Vanilla Roasted Pears with Orange Raspberry Vinaigrette

For the Dressing

Makes 2/3 cup

• 1/3 cup tangelo juice (orange juice is great too)
• 3 oz. of raspberries (frozen) – about 1/3 cup
• ½ Tablespoon vanilla sugar
• ½ Tablespoon rice vinegar
• ½ teaspoon salt
• Pinch of black pepper
• 1 Tablespoon oil

Directions

1. In a blender combine all ingredients adding the oil last. Taste as you go, it should be sweet and bright.

For the Salad

• 2 large red Anjou pears, unpeeled–quartered–cored-sliced
• 3 cups arugula or spring mix greens
• 2 oz. Manchego cheese or Parmigiano-Reggiano , slivered in large chunks
• 1/3 cup almonds sliced and toasted
• 1 Tablespoon melted butter
• 2 Tablespoons vanilla sugar
• 1 teaspoon cinnamon

Directions

1.  Preheat oven to 400°F.  In a bowl combine the melted butter, pear slices, cinnamon and sugar. Roast on a sheet pan until just tender, about 10- 15 minutes.
2. Prep the remaining ingredients. Once the pears are out of the oven serve alongside raspberry and tangelo dressing.

Notes: This salad is playing with temperature (warm pears with cinnamon against cool sweet raspberry dressing) and sweet (pears, dressing) vs. bitter and salty (arugula and Manchego cheese).

Strawberry & Tangelo Caprese Salad with Strawberry Balsamic Vinaigrette

For the Dressing

Makes scant 1 cup

• 6 oz. frozen strawberries, about 2/3 cup
• 2 Tablespoon Balsamic vinegar ( an aged, thick balsamic is best)
• ¼ cup water
• 1 Tablespoon oil
• ½  teaspoon salt
• ¼ teaspoon black pepper

Directions

1. In a blender combine all ingredients adding the oil last. Taste as you go, it should be sweet strawberry with a rich undertone of aged balsamic
2. (quality of balsamic vinegar does matter here, so splurge on the good stuff; you’ll be glad you did).
3. Use the leftover dressing as syrup for pancakes, drizzled over ice cream or as a marinade for pork and chicken.

For the Salad

Serves 2

• 2 Tangelo oranges – any orange will do, rind removed and sliced horizontally (around the equator)
• 4 large strawberries sliced horizontally
• 6 slices of good mozzarella
• 6-8 leaves of fresh basil
• ¼ cup pistachios, shell removed and finely diced

Directions

1. Layer the oranges, strawberries, mozzarella and basil alternating on a serving platter with a sprinkle of pistachio on top. Drizzle the dressing along the perimeter.

Notes: The basil is essential to add relief from the sweet in this salad. The pistachio adds a pleasant

 texture of crunch against the smooth mozzarella. (The oranges may be supremed- cut in segments- to make them easier to eat.

I liked slicing them in half to mimic a tomato slice, but I have to admit it takes a little maneuvering with a knife to eat them easily.)

Vanilla Pineapple & Rosemary Quinoa Salad

For the Salad Dressing

Makes about ½ cup

• ½ cup pineapple juice
• 2 Tablespoons vanilla sugar
• 2 Tablespoon water
• 1 sprig rosemary
• 1 Tablespoon oil

Directions

Bring to boil the pineapple, water, sugar and rosemary in a sauce pan. Boil for 1 minute, remove from the heat and steep the rosemary for 20 minutes. Then remove the rosemary, combine the pineapple mixture and oil in a blender. Give it a quick mix and set aside.

For the Salad

Makes 4 cups

• 2 cups quinoa, uncooked
• 2  medium sweet potatoes, peeled and sliced into chunks
• 1 red onion, sliced and diced
• ¼ cup pistachios, shell removed and finely diced
• 1 – 15 oz can pineapple slices or chunks
• 1 Tablespoon brown sugar
• 2 sprigs rosemary, leaves finely minced
• 2 teaspoons oil
• Salt and pepper to taste

Directions

Preheat the oven to 400°F.  In a bowl combine the sweet potatoes, oil, a pinch of salt and rosemary leaves. Roast on a sheet pan for 20 minutes or until just tender.

Bring to boil 3 1/2 cups of water, add the quinoa. Cover and reduce the heat to medium-low for 15-20 minutes. The quinoa will be slightly under cooked, remove from heat, fluff with a fork and add ½ cup of pineapple rosemary dressing. Re-cover to allow the quinoa to absorb the liquid, about 5 minutes.

In the meantime, heat a skillet with a touch of butter, sprinkle pineapple slices with brown sugar and sauté until edges are crisp and golden.

If you have time, briefly toast the pistachios, too.

Pull it all together with rosemary- sweet potatoes, red onion, pistachio, and sugared pineapple layered on bed of quinoa ( if any dressing left, drizzle on top). This would be wonderful served alongside grilled pork chops. The dressing would also be delicious as a cold drink served over ice in the summer.

Notes: The dressing is a warm sweet dressing with a hint of rosemary for balance.  In the salad the red onions are crucial to add the needed relief from the sautéed pineapple being too sweet and dominating the salad. The pistachios add a bit of texture and the rosemary on the potatoes is a nice savory element.

Jerk Seared Scallops with Jalapeno Mango Vinaigrette

For the Salad Dressing

Makes 1 cup

• 6 oz frozen mangos, thawed
• 1 small jalapeno, rough dice
• ¼ cup water
• 2 teaspoons apple cider vinegar
• ½ Tablespoon honey
• 3 mint leaves
• 1 Tablespoon cilantro leaves
• 1 Tablespoon oil
• Pinch of salt and pepper

Directions

In a blender combine all ingredients adding the oil last. Taste as you go, it should be refreshingly sweet with a warm heat near the end.

For the Salad

Serves 4

• 2 cups green cabbage, finely sliced
• ½ cup purple cabbage, finely sliced
• 3 colorful trio of bell peppers, finely diced
• 3 scallions, finely diced
• ½ cup sliced almonds
• Fresh sprigs of cilantro, loosely diced
• 4 large scallops

Jamaican Jerk Rub

Makes 3/4 cup

• ½ cup -2 Tbsp. smoked paprika
•             2 Tbsp. coriander
•             2 Tbsp. brown sugar
•             2 Tbsp. allspice
• ¼ cup -1 ½ tsp. garlic powder
•             1 ½ tsp. onion powder
•             1 tsp. salt
•             1 tsp. ground ginger
• ¼ tsp. each nutmeg, cinnamon, black pepper, cayenne pepper

Mix together and store in your pantry for 3 months.

Directions

Combine the salad ingredients in a bowl.

Rinse the scallops and pat dry, very dry. Roll the sides and top in rub, set aside. Heat 2 teaspoons of oil in a skillet over high heat.When the oil is slightly smoking, add the scallops, sear the scallops on each side for 1 ½  – 2 minutes (depending on how large they are).  You are looking for a dark golden sear while the center is still translucent.

Add the slaw to the skillet for 1-2 minutes to soften the cabbage a bit.

Serve the cabbage slaw alongside the seared scallops with a drizzle of jalapeno dressing.  Or place in a removable cookie cutter ring, to get the effect I did in the picture, topped by a scallop and drip jalapeno mango around the plate. This would also be great served with shrimp, pork or chicken.

Notes: The Jamaican jerk rub adds a pleasant heat to the scallops, the jalapeno, mint and cilantro balance the sweet mango and the slightly wilted slaw is a soft crunch opposing the smooth scallop.

Pomegranate & Meyer Lemon Bean Salad with Feta & Kumquats

For the Salad Dressing

Makes ¾ cup

• ½ cup pomegranate juice
• 2 meyer lemons, juice and zest – about ¼ cup (regular lemon works, too but adjust with a bit more sugar for balance)

• 1 Tablespoon water

• ½ Tablespoon vanilla sugar
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon salt
• Pinch of pepper
• 1 Tablespoon oil

Directions

Bring to the boil pomegranate and lemon juice, water, sugar and spices. Boil for 3 minutes, remove from the heat and then steep for 20 minutes.  In a blender, combine the oil and pomegranate mixture. Set aside.

For the Salad

Makes about 6 cups

• 1 – 15 oz can of black beans
• 1- 15 oz can white beans
• 1-    15 oz can black eyed peas
• ½ cup finely diced red onion
• ½ cup diced baby cucumbers
• ⅓ cup finely sliced kumquats
• ¼ cup pomegranate seeds
• 1-2 jalapeno chiles finely diced
• (depends on much heat you want in the salad)
• 2 avocados chopped
• ½ cup crumbled feta cheese
• 6 sprigs fresh cilantro, rough chop
• 1 teaspoon salt
• ½  teaspoon black pepper

Directions

Drain and rinse the canned beans. Set aside. Chop, slice and dice the remaining ingredients. Combine them with the beans in a large bowl. Drizzle the pomegranate dressing over the top- go lightly and use only the amount needed to flavor your salad, use the leftover dressing as a marinade for chicken ( I had about ¼ cup left). Sprinkle fresh feta and cilantro on the top and serve.

Notes: The sweetness of the dressing is balanced by the slightly bitter rind of the kumquat, the sharpness of the red onion and the saltiness of the feta.

The smooth beans are balanced by the crunch of cucumbers, red onion and pomegranate seeds.

Extra Notes: I have used vanilla sugar in many of these recipes, obviously regular sugar or honey would be a fine substitute, but there is just something about the warm notes that vanilla adds to the sugar that deepens and broadens the flavor of the dressings.  I have included a recipe on how to make vanilla sugar, so you will always have it ready in your pantry.

Once you use vanilla sugar, you’ll always want to have it on hand.

Vanilla Sugar

• 2 cups sugar, I used evaporated cane juice, but good old fashioned white is great, too.
• 1 vanilla pod and fragrant seeds

In a jar with an air tight lid, combine 2 cups sugar with seeds and vanilla pod.

Give it two weeks before it’s loveliness is ready to be revealed; use and instantly improve any recipe needing sugar.

The post Three Salad Dressing Bases for Fifteen Delicious Salads {Part Three} appeared first on How Does She.

My children and I were visiting the local farmer’s market this past week and spied juicy raspberries wrapped in quaint aquamarine looking for tiny, grubby hands to happily eat them.  We ate most of them on the way home, but saved a few to make these dainty hand pies for a picnic the next day.

The dough I created for these pies is based on a general ratio of ingredients that, when followed crudely, makes a sensational pie crust.  Ratios are great to use when baking; they are usually easy to remember and allow for maximum creativity. This pie dough is as easy as 3-2-1. In fact, at the Culinary Institute of America, it is called the “3-2-1 pie dough” created by Chef George Higgins. The breakdown goes as follows: 3 parts flour; 2 parts fat; 1 part liquid. 

In my recipe I combined a few flours, added an egg as a binder to make the dough a little more pliable, sugar for sweetness and vanilla for flavor.  Out of the oven, my children gobbled these up almost as fast as the market fresh raspberries.  Packaged in little bags, they were a hit at our picnic, too! When fresh berries are found at your market, I hope you think to make these easy, sweet  pies!

Buttery Shortbread Pie Dough : using 3-2-1 Pie dough ratio

Makes 12 –  5”hand pies

Time to Mix: 10 minutes  Rest:30 minutes  Roll & Shape: 20 minutes  Bake: 30 minutes  Cool:10 minutes Eat: 1 minute

Total time: about 1 ½ hours – 2 hours

Ingredients

9 oz flour total : the breakdown below

                -4 oz whole wheat pastry flour

                -3 oz almond flour

                -2 oz coconut flour

6 oz butter, very cold and cubed (1 ½ sticks)

~3 oz liquid total: the breakdown below

-1 egg, beaten

-2 teaspoons vanilla

              -3 Tablespoons ice cold water

-1 teaspoon salt

-2 Tablespoons sugar

Raspberry filling

2 pints raspberries

Zest of 1 lemon

1 Tablespoon sugar

1 ½ teaspoons cornstarch

Egg wash

1 egg, beaten

2 Tablespoons milk, richer the better for a more golden crust

3 Tablespoons Turbinado sugar (for sprinkling on top)

Directions

Grab a scale and weigh out the flour quantities. Add salt and sugar to the flour, and then pour into a food processor fitted with a blade.  Add the cold (near frozen) butter cubes to the food processor. Give it a few pulses to gently incorporate the butter.

In a separate small bowl combine the egg , vanilla and 3 Tablespoons of ice water. Add to the food processor and pulse until the dough begins to come together. If the dough seems dry, add a little more water a teaspoon at a time. Pulse the dough a few more times until it looks like a crumbly texture with varied chunks of butter throughout and when pinched, stays together.

On parchment paper, shape into a circle or square whichever you prefer for the final roll out shape. Chill in the fridge for 30 minutes wrapped in plastic wrap.

Meanwhile prepare the oven. Preheat to 325°F. Line your jellyroll pans with parchment paper, get out your cookie cutter shapes, and make your egg wash.

Take the dough out of the fridge and allow it to warm up slightly before rolling out, about  5 minutes. Make the Raspberry filling by stirring together the raspberries, sugar, cornstarch and lemon zest.

Between two parchment papers or between two plastic zip top bags (the edges cut open) and  sprinkled with flour, roll out the dough to ¼ inch thick. Use a large circle cutter for the shape of the pastry and a smaller cutter for a vent hole or cut out a square shape pastry and vent with small slices.

When you have your shape, fill with raspberry filling; egg wash the inner edges and press the edges together. Before you place them in the oven, give the outer dough a sweep of egg wash and a sprinkle of Turbinado sugar for a beautiful color and crunch.

Bake in the oven on the lower third rack for 20 minutes at 325°F; increase the temperature to 375°F and move the pies to the upper third rack for a golden finish, about 5-10 minutes more.

When the hand pies have finished baking, allow them to cool on the pans for 5 minutes then transfer to a cooling rack.

Serve with a scoop of ice cream or a dollop of whip cream.

Chef’s notes:

The flour in this ratio can be any flour. All purpose is great flour to start with. The softer the flour or less protein/gluten it contains, a more tender crust is created.

The fat can be butter, shortening, lard or a mixture thereof.

The liquid is usually water, but feel free to use juice, too.

The flour, butter and water should be very cold to keep the protein/gluten from activating. I place the flour and butter in the freezer before I mix them and add ice to the water to keep it cold.

I have found that a variation of butter sizes in a dough creates the most flaky dough. Try not to over mix your dough to where all the butter is in “Pea sizes” as they say. Some should be pea size while others are edamame size (if we are still going with the green vegetable metaphors…) even pistachio size… hey,it’s still green.

Finally, try not to handle your dough too much while shaping it before it rests in the fridge. You don’t want to activate the gluten/protein in the flour, it will make for a tough, chewy dough.  Pull it together, wrap it up and say, “see ya in thirty!” However, having said that, this dough I made is pretty forgiving.  Just be gentle, give it love and it will love you back.

Remove the sugar and vanilla for a more savory crust. Also add Parmesan or herbs to the crust to up the savory flavors; oh, the possibilities . . . !

For 2, – 9” pies; start with 12 oz. of flour; 8 oz. of fat; 4 oz. of liquid – go from there and have fun!

Raspberry Lemon Hand Pies

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Ingredients

• Buttery Shortbread Pie Dough : using 3-2-1 Pie dough ratio
• Makes 12 - 5”hand pies
• Time to Mix: 10 minutes Rest:30 minutes Roll & Shape: 20 minutes Bake: 30 minutes Cool:10 minutes Eat: 1 minute
• Total time: about 1 ½ hours – 2 hours
• Ingredients
• 9 oz flour total : the breakdown below
• -4 oz whole wheat pastry flour
• -3 oz almond flour
• -2 oz coconut flour
• 6 oz butter, very cold and cubed (1 ½ sticks)
• ~3 oz liquid total: the breakdown below
• -1 egg, beaten
• -2 teaspoons vanilla
• -3 Tablespoons ice cold water
• 1 teaspoon salt
• 2 Tablespoons sugarRaspberry filling
• 2 pints raspberries
• Zest of 1 lemon
• 1 Tablespoon sugar
• 1 ½ teaspoons cornstarch
• Egg wash
• 1 egg, beaten
• 2 Tablespoons milk, richer the better for a more golden crust
• 3 Tablespoons Turbinado sugar (for sprinkling on top)

Instructions

1. Grab a scale and weigh out the flour quantities. Add salt and sugar to the flour, and then pour into a food processor fitted with a blade. Add the cold (near frozen) butter cubes to the food processor. Give it a few pulses to gently incorporate the butter.
2. In a separate small bowl combine the egg , vanilla and 3 Tablespoons of ice water. Add to the food processor and pulse until the dough begins to come together. If the dough seems dry, add a little more water a teaspoon at a time. Pulse the dough a few more times until it looks like a crumbly texture with varied chunks of butter throughout and when pinched, stays together.
3. On parchment paper, shape into a circle or square which ever you prefer for the final roll out shape. Chill in the fridge for 30 minutes wrapped in plastic wrap.
4. Meanwhile prepare the oven. Preheat to 325°F. Line your jellyroll pans with parchment paper, get out your cookie cutter shapes, and make your egg wash.
5. Take the dough out of the fridge and allow it to warm up slightly before rolling out, about 5 minutes. Make the Raspberry filling by stirring together the raspberries, sugar, cornstarch and lemon zest.
6. Between two parchment papers or between two plastic zip top bags (the edges cut open) and sprinkled with flour, roll out the dough to ¼ inch thick. Use a large circle cutter for the shape of the pastry and a smaller cutter for a vent hole or cut out a square shape pastry and vent with small slices.
7. When you have your shape, fill with raspberry filling; egg wash the inner edges and press the edges together. Before you place them in the oven, give the outer dough a sweep of egg wash and a sprinkle of Turbinado sugar for a beautiful color and crunch.
8. Bake in the oven on the lower third rack for 20 minutesat 325°F; increase the temperature to 375°F and move the pies to the upper third rack for a golden finish, about 5-10 minutes more.
9. When the pies have finished baking, allow them to cool on the pans for 5 minutes then transfer to a cooling rack.
10. Serve with a scoop of ice cream or a dollop of whip cream.

The post Raspberry Lemon Hand Pies appeared first on How Does She.

Let’s transform your camping food before your next camp trip!

Camping is such a fun part of summer that brings families together.  Growing up, thanks to my foodie relatives, we ate like kings.  Delicious dutch oven chicken, potatoes, and scones, bounteous breakfasts of eggs, bacon, and pancakes–you’d never know you were “roughing it.”

Camp food doesn’t need to mean hot dogs and hobo dinners.  With a little creativity (and some mouth-watering photo inspiration), you too can make gourmet meals in the wilderness!

1. Campfire corn on the cob

2. Dutch oven lasagna

3. Melt in your mouth campfire strawberries

  I can personally attest to the divine deliciousness of this heavenly little morsel on a stick.  If you are anywhere near a campfire this summer, this is THE ONE treat you have to try!

4. Dutch oven Lemon Cheesecake Coffee Cake

Make this breakfast even more simple by using Pillsbury refrigerated cinnamon rolls!  With extra filling in the layers, this is incredibly tasty!

5. Fire grilled sandwiches

6. Camping nachos

7.  Raspberry double dutch

8.  Tin foil gourmet steak dinner

9.  Breakfast burritos

10.  Dutch oven caramel apple pie

11.  Curly dogs

12.  Chili cheese tin foil fries

13.  Potato boat tin foils

14.  Tin foil barbecue chicken and fries

15.  Dutch oven cobblers

Finally, camping just isn’t camping without delicious, hot fruit cobblers.  I particularly like this recipe because it uses simple ingredients you can pack with you (cake mix, lemon-lime soda, whipped cream, and your choice of fruit), and it gives great step-by-step dutch oven cooking instructions.

Do you have any camping favorites or camp cooking secrets?  Please share!

The post 15 Delicious, No-Fail Camping Foods appeared first on How Does She.

If you know me at all, it’s no secret that I love homemade chocolate chip cookies. My friends get cookies for pretty much every event in their lives. Sorry guys. Maybe someday I’ll make you something else.

Why do I make cookies so often? #1. Difficuly: EASY. #2. Time: 20 minutes. #3: They’re DELICIOUS.

There are, of course, a lot of good cookie recipes out there. But this one is probably the best. When I married my husband, his family shared their coveted chocolate chip cookie recipe with me. And now I’m sharing it with you.  {Yes, you are that awesome.}

Grandma Diane’s Famous Chocolate Chip Cookie Recipe

INGREDIENTS

1 1/3 cup shortening

2 cups sugar

1 cup brown sugar

4 eggs

2 t soda

1 t salt

2 t vanilla

4 1/2 cups flour

Chocolate Chips

Bake at 350 for about 10 minutes. Don’t overbake.

*Recipe is already doubled. Cause 2 dozen just isn’t enough.

I wanted to make something fun and tasty for Father’s Day this year…but with a 2 year old and 4 month old, time is hardly on my side. This recipe is my go-to dessert and makes FANTASTIC regular cookies, but I decided to add a little twist to it.

 CHOCOLATE CHIP COOKIE BOWL

To create the bowls…it’s pretty complicated. Scoop your cookie dough into the muffin tin and shape it like a bowl. Difficult, right?

*Don’t forget to grease your muffin tin. My favorite stuff to use is the spray from Pam that is specifically for baking. This stuff is awesome.

 Fill cups about 3/4 full.

Next, you’ll want to make circular indentations into the cookie dough. I prefer to use an ice cream scooper, but whatever method you’d like to use is fine.

When you’re done they should look something like this.

Bake the cookie dough for 10-12 minutes, or until they are golden brown.

Wait until the cookie bowls have completely cooled, and then use a small spatula or butter knife to lift them from the pan.

 15 minutes later and you’re almost done, woohoo!

 Now is the fun part. Filling them! (If you haven’t eaten them yet.)

ICE CREAM COOKIE BOWL

It’s only natural to fill these yummies with ice cream, right? Ice cream with lots, and lots of toppings.

Some of our favorites are SKOR, Butterfinger, and Oreos.

I should mention that you should only fill these right before you’re about to serve them or you’re going to have a soggy cookies and milk concoction. (Which doesn’t sound too bad actually.)

Add a little caramel and chocolate syrup, and voila!

FRUIT COOKIE BOWL

Another fun variation for the fruit lovers out there. I prefer to leave the chocolate chips out of these bowls, but I don’t like mixing fruit with chocolate. I know, I’m weird.

For the fruit bowls, mix vanilla yogurt and cream cheese for the filling, and then add the chopped fruit on top. Easy peasy and SO GOOD.

Wouldn’t these be cute for a 4th of July party?

  Which do you prefer? Fruit or chocolate?

Both you say? You are women after my own heart.

These would be the perfect addition to your Father’s day BBQ this weekend. Maybe with some Tiger Burgers?

Enjoy!

Famous Chocolate Chip Cookie Bowl with Ice Cream and Fruit {4 Recipes in 1!}

5.0 Stars (1 Review)

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Ingredients

• 1 1/3 cup shortening
• 2 cups sugar
• 1 cup brown sugar
• 4 eggs
• 2 t soda
• 1 t salt
• 2 t vanilla
• 4 1/2 cups flour
• Chocolate Chips

Instructions

1. Combine ingredients into a regular cookie dough
2. Grease your muffin tin. My favorite stuff to use is the spray from Pam that is specifically for baking. This stuff is awesome.
3. Scoop your cookie dough into the muffin tin and shape it like a bowl.
4. Fill cups about 3/4 full.
5. Next, you’ll want to make circular indentations into the cookie dough. I prefer to use an ice cream scooper, but whatever method you’d like to use is fine.
6. Bake the cookie dough for 10-12 minutes, or until they are golden brown.
7. Wait until the cookie bowls have completely cooled, and then use a small spatula or butter knife to lift them from the pan.
8. Right before serving, fill with ice cream and lots, and lots of toppings.

Famous Chocolate Chip Cookie Bowl with Ice Cream and Fruit {4 Recipes in 1!}

The post Famous Chocolate Chip Cookie Bowl with Ice Cream and Fruit {4 Recipes in 1!} appeared first on How Does She.