Thursday, December 13, 2012

Delicious Christmas Gifts

I am privileged to guest post occasionally on a wonderful blog named Goddess of Eats. In the spirit of the Christmas season, my latest guest post is about giving yumminess to friends as gifts. If you'd like to have the recipes for the delicious items pictured above, head on over to the Goddess!

Saturday, November 24, 2012

Edible Gifting

Giving food as gifts is a wonderful way to share with friends and loved ones. My friend, Connie, loves cooking, especially healthful cooking. She was recently asked to do the cooking segments for a local Saturday television news show.

During her recent segment, she showed how easy it is to give food as a gift. She suggested taking what you and your family love to eat and gifting it to others. You can create kits which when added to common ingredients in the kitchen turn into yummy treats. You can also gather all the needed ingredients for a specific recipe and place them in a basket along with the recipe.

After you have assembled the food items, use creativity to package them. Mason jars and Chinese take-out boxes are cute and easy options. Finish by tying on a cute gift tag.

Below are the gift tags I created for Connie to use on the segment. You can find the recipes that go with these tags at Connie's blog.

Click on the image below that you want to print. Right click and choose 'save image as'. After opening, choose your computer's print option. Print at full 8.5 X 11 page size.

Please leave comments if you have questions about how to print these. I will be happy to help.
Have fun gifting your favorite recipes!

Thursday, May 31, 2012

Chai Coffee

In your coffee pot, place water, filter, and coffee grounds as usual. On top of coffee grounds, add about a teaspoon of each of the following:


Place 2 or 3 whole cloves (can be substituted with a dash or two of ground cloves) with the coffee grounds as well.

Brew coffee as usual.

As coffee is brewing, prepare your mug. Pour about a tablespoon of honey and a dash of milk (to taste) in mug. Heat in microwave for about 30 seconds.

When coffee finishing brewing, pour over warm honey and milk. Stir and enjoy.

Thank you to coffee, deep breaths, goals and grace for the idea.

Saturday, March 31, 2012

How to Make Your Skillet Non-Stick

I. did. not. know. this.

Recently, I decided to make omelets for supper. It was one of those nights that wasn't very well planned, and I was scrambling for a supper idea.

As I was scanning the internet, I found this tip. I was skeptical. I didn't really think it would work, but since my skillet is NOT a non-stick pan and I was wanting to make omelets, I decided to give it a try.

It worked! I have since used this trick several times with great success.

Place skillet on stove burner and turn heat to high. Pour a layer of salt over the bottom of the skillet. Allow salt to cook while shaking the pan. Cook until salt browns. Carefully (don't get burned) wipe the salt out of the pan with a paper towel. Your skillet is now non-stick. You can make omelets (and other things) without fear.

Friday, March 23, 2012

Baked Oatmeal

One of our favorite healthy breakfasts around here is baked oatmeal. There are many variations possible with this recipe, but our favorite is banana with chocolate chips. I prefer to use the banana as a substitute for sugar. It makes the oatmeal sweet enough to skip the sugar in the recipe. If you'd like to see the original recipe, you can do so here. The recipe below is the version we enjoy at our house.

Liquid Ingredients:
1/2 c. oil
2 eggs, beaten
1c. milk
2 bananas, mashed

Dry Ingredients:
3 c. quick oats
2 t. baking powder
1 t. salt
1/4-1/2 c. semi-sweet chocolate chips

Beat liquid ingredients together.

Combine dry ingredients.

Add to liquid ingredients and stir.

Pour into muffin or mini-muffin tray. Bake at 350 degrees for 10-15 minutes or until a toothpick comes out clean.

Thursday, March 22, 2012

Healthy Oatmeal Pancakes

In recent days, I have been feeling concerned and a little guilty about the breakfasts we eat around here. I long ago cut out poptarts and cereal to avoid processed foods. I started making homemade breakfasts such as baked oatmeal, french toast, waffles and pancakes. But now, I am concerned that we have way too much bread/flour in our meals.

I found a recipe for pancakes that are sugar and flour free on a friend's blog. I made a few adaptions and even substituted Rice Dream for the milk. So, these pancakes are sugar, flour and milk free. As a compromise with my kiddos, I put in a few semi-sweet chocolate chips. To my relief, they approved of the pancakes and gobbled them up.

1 c. oatmeal flour *
1 T. baking powder
1/4 t. salt
1/2 t. cinnamon
1 egg
3/4 c. Rice Dream (or milk)
2 T. canola oil
1/4c. semi-sweet chocolate chips

Make oatmeal flour by grinding old fashioned or quick oats in your food processor until it is a fine powder.

* I put a handful of whole almonds in the processor with the oats and made an oat/almond flour.

Mix dry ingredient in a medium bowl. In a separate bowl, mix egg, Rice Dream and oil. Pour wet ingredients into dry ingredients and mix until smooth.

(You may have to adjust the amount of flour or milk you use to get the batter the consistency you prefer.)

In a heated skillet, pour 1/4 c. batter. Cook until puffed and cooked around the edges then turn. Cook until golden brown.

Serve with a little maple syrup.

Monday, March 12, 2012

Pink Lemonade Cupcakes

These very moist and extremely tasty cupcakes are a nice combination of tart and sweet. They are easy to transport and eat because they do not have a frosting.

1 white cake mix
1 (3 oz) instant lemon pudding mix
4 eggs
1/3 c. vegetable oil
1/2 c. milk
1/2 c. pink lemonade concentrate
pink or red food color, optional

1 c. frozen pink lemonade concentrate, thawed
1/2 c. white sugar

Grease and flour cupcake pans.

Combine cake mix, pudding mix, eggs, vegetable oil, 1/2 c. lemonade concentrate, milk and food coloring. Mix until smooth. Pour into the cupcake pan.

Bake at 350 for 15-20 minutes or until toothpick comes out clean. 

Remove from oven and prick cupcakes with a toothpick several times. Immediately pour lemonade glaze over top of cake. Let cupcakes stand until almost cool.

originally found recipe at Sugar Baby Aprons

Friday, March 2, 2012

Decidedly Decadent: Baked Banana French Toast

Everybody reads Bakerella, right? If you don't, you MUST go visit her very soon. Her blog is one of my favorite. I am sure to like any recipe she posts.

Recently, she posted a Baked French Toast recipe that intrigued me. And when I made it, I realized that it is just plain DECADENT. My family loved it, and I gobbled it up. But, I won't be making it very is just TOOOOO good.

Here is the recipe (I did make a few modifications based on the ingredients I had on hand in my kitchen and the amount of time I had before serving breakfast):

1 small loaf french bread
4 eggs
3/4 c. heavy cream (I omitted this and used 1 1/4 c. milk)
1/2 c. milk
1/4 c. sugar
1 T cinnamon
1 t vanilla
1 large banana
6 T brown sugar
1 T butter
Powdered sugar
Maple syrup

Coat six 4 oz. ramekins with non-stick spray. (I used the Demarle Round Tray)
Cut french bread into 18 slices. 
Whisk together eggs, cream, milk, sugar, cinnamon and vanilla.
Place sliced bread in bowl to coat.
Place three slices of bread into each dish. 
Cut banana into 12 or more slices. Coat slices with mixture and then dip coated bananas in 2 tablespoons brown sugar and stuff in between bread.
Transfer dishes to a baking sheet. 
Cover and chill in the refrigerator for at least an hour or overnight. (I skipped this step,n because I had some hungry people in my house.)
When ready to bake, mix together remaining 4 T brown sugar and 1 T butter and sprinkle over bread.
Bake at350 degrees for 30-35 minutes.
Enjoy warm with powdered sugar and maple syrup.

Tuesday, February 28, 2012

S'mores Bars

I love to read blogs. There is a long list of blogs in my reader that I follow every day. It probably takes more of my time than it should, but I love all the craft ideas and recipes that I find. When I had several Valentine events approaching this February, I went searching for a fun yet EASY sweet I could make. This one was very easy to make and hit with all the kiddos. I ended up making it for THREE different Valentine parties.

1c. graham cracker crumbs
3/4 c. packed brown sugar
1/2 c. softened butter
1/2 c. flour
1/2 t. baking soda
4 c. mini marshmallows
3/4 c. M&Ms
homemade chocolate syrup (or store bought, if you wish) :)

Crush graham crackers, then beat them in mixer with brown sugar, butter, flour and baking soda. (Did you know that you can crumble graham crackers in the food processor? I feel silly that I only realized that recently. I have always used a ziploc bag and a rolling pin. I just don't get out enough!)

Press mixture in the bottom of a greased 9X13 pan. Bake for 10-12 minutes until golden brown.

Remove from oven and spread mini marshmallows over the crust. Bake 1-2 minutes until marshmallows puff.

Drizzle with chocolate syrup.

Sprinkle with M&Ms.

Let cool, then cut into bars.
Try really hard not to eat them all yourself (you'll fail).

This delicious recipe was found on It's a Crafty Life.

Sunday, February 26, 2012

Broccoli Cheese Soup

In these recent cooler months, I have enjoyed preparing soup for our meals. Some of my favorites have been Tortilla SoupSpicy Potato Soup and White Chicken Chili. Recently, while perusing Pinterest, I found a recipe for Broccoli Cheddar Soup. Thanks to The Little Girl's Guide to Sugar and Spice for a new favorite soup!

The first time I made this, I discovered that it did not make enough for our family. So, I made a few adjustments to make it stretch. I think it tastes just as good and feeds us each at least two full bowls of soup.

2T butter
1 small onion, finely diced
3 cloves garlic, minced
2c. broccoli (about 4 small heads) cut into very small pieces (you want them to fit on a spoon)
4c. chicken stock
3c. milk
1c. flour
1 1/2c. grated cheddar cheese
White pepper

Melt butter in a pot over medium heat. Add onions plus a pinch of salt/pepper. Cook until soft. Add garlic, cook for another minute. Add broccoli, cook for a minute, then add the chicken stock and cover. Allow the broth to come to a boil, and cook until the broccoli is soft.

Whisk together flour and milk until combined. Add this mixture to the pot, stirring gently. The soup will thicken and once it's thick and creamy looking, add the grated cheddar. Salt and pepper to taste.

Thanks, again to The Little Girl's Guide to Sugar and Spice for this recipe.


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