Happy Halloween

Kids class room party? What to bring? One of my mommy friends found these recipes online and made it for her kids Halloween class room party last year. She said all the treats were so easy to make and a big hit with all the kids! I will try it this year!

Halloween Banana Ghosts


Here's a Halloween trick your child will have no trouble pulling off--turning a ripe banana into a Halloween treat.
Remove any stringy fibers from the peeled banana, then cut it in half widthwise. Push a Popsicle stick into each half through the cut end, then cover each pop with plastic wrap and freeze until firm (about 3 hours).
Next, place a 1.5-ounce piece of white chocolate candy in a microwave-safe bowl and cook on high until melted (it generally takes about 1 minute). With a butter knife, spread the melted white chocolate on the frozen banana halves.
Set the pops on a waxed-paper-covered dish. Press on candies or currants for eyes and mouths and return the pops to the freezer until ready to serve. Makes 2.

Witch on a stick


1. Cut off the tops of pretzel rods and set aside.
2. Melt 1 cup white-chocolate chips, 1 Tbs shortening, and a few drops of green food coloring; stir until smooth.
3. Dip the cut end of the pretzels into the chocolate, covering the top 2 inches. Place on wax paper and sprinkle the sides of each with coconut flakes to form hair.
4. Top each with a Hershey's Kiss and refrigerate until the chocolate has hardened. Draw on eyes, nose, and mouth with black decorating icing; finish by covering the Kiss, too.

Slimy Snack


1. Prepare a package of lime or apple Jell-O as directed and divide among 8-ounce mason jars or clear bowls, filling only halfway; refrigerate them until firm.
2. Prepare another Jell-O flavor, such as cherry, berry-blue, or grape. While Jell-O is cooking, place three gummy worms on top of set gelatin and let another hang over the lip. Pour second flavor over the worms, filling to the top; refrigerate.

Cinnamon rolls Finland style - Korvapuustit

This is a perfect activity for a Snow Day! These cinnamon rolls are so yummy and so easy to make. I remember baking Korvapuustit with my Finish Grandmother at her red kitchen table and in her wood burning stone oven.



Ingredients:
25 g yeast
75 g butter or 75 g margarine
300 ml milk
1/2 teaspoon salt
50 ml sugar
3/4 teaspoon ground cardamom
750 ml all-purpose flour

Filling
100 g butter or 100 g margarine, room temperature
100 ml sugar
2 teaspoons cinnamon

For Brushing
1 egg, beaten for brushing
Change Measurements: US | Metric
Directions:
Prep Time: 50 mins
Total Time: 1 hr
1 Crumble yeast into a bowl.
2 Melt butter, add milk and gently heat the mixture to 37°C.
3 Pour over yeast and mix until yeast has dissolved.
4 Add salt, sugar, cardamom and stir; add about 200 ml of the flour and stir.
5 Add the rest of the flour and knead dough by hand until smooth and elastic, and it no longer sticks to the bowl (this shouldn't take long) nor to your hand (which takes a bit longer).
6 Sprinkle some flour on top and cover: let rise for 30 minutes.
7 Mix the filling ingredients together.
8 Lightly flour the baking board and turn the dough on it.
9 Roll dough out to a 40 x 60 cm square.
10 Spread the filling on the dough and roll it up tightly, starting from the longer side of the square.
11 Cut the roll in 3-4 cm pieces.
12 "Open" the pieces by pressing the centre of each piece with a handle of a knife so that the centre is pressed down and the sides spread.
13 Place rolls on a parchmented baking sheet, cover and let rise for 30 minutes.
14 Brush the rolls with beaten egg.
15 Bake at 225 C for about 10 minutes.
16 Cover the rolls while cooling.


Read more: http://www.food.com/recipe/finnish-cinnamon-rolls-korvapuustit-98950#ixzz1JMCoJnBS

Home made pan cakes - Finland Style

Trow out your pan cake mix and make your own pane cakes from scratch! It is really not much harder and takes the exact amount of time ...

Here is a recipe from Finland...I love to make these pan cakes and I add banana, or any kind of berries or even apple pieces to it. I tis so yummi and so much better for you than the Bisquick mix which has 2.5 grams of trans fats!!!!


Ingredients for 4 servings
- 300 ml (1 1/4 cup) milk
- 2 eggs
- 200 ml (3/4 cup) all-purpose flour
- 2 tbsp. melted butter
- A pinch of salt
- 50 ml (3 tbsp.) sugar (sweet version)
- Butter or oil for frying
Method
Pour the milk into a bowl. Add the flour and salt (and sugar if desired) and mix until smooth.
Blend in the eggs and oil or cooled melted butter.
Heat the butter or oil in a frying pan and pour in some of the batter. Cook until the pancake is set and the bottom golden brown.
Flip the pancake and cook the other side.
Serve with jam, whipped cream, berries, cinnamon and sugar, honey or maple syrup. For a savory version you could also add 100 ml (6 tbsp.) blanched spinach, grated carrot or potato.

Flavors of Finland - Karelian Rice Pasties

We are talking so much about what to cook for our kids that we sometimes overlook the obvious! What did we like to eat as we were kids? What were our favorite dishes?

Here is one thing I remember from my childhood. I could not wait to get to my Grandmothers house in Finland and eat the delicious rice pastries she made.

Karjalanpiirakat



These are warm pasties traditionally served with egg and butter spread (I never really liked the egg spread on it so I ate them plain or with just a little salted butter on it. However, my brother loved it the egg spread)... Pasties may also be eaten topped with plain butter, cheese, slices of ham or roast reindeer, gravlax, shrimp or whatever you happen to like! Pasties can be reheated in an oven or toaster. No matter what you top your Piirakat with... EAT IT WARM!

Ingredients
Ingredients for 25 pasties
Rice filling
- 500 ml (2 cups) water
- 2 tbsp. butter
- 250 ml (1 cup) glutinous short-grained Rice
- 1 liter (4 cups) milk
- 1 1/2 tsp. salt
Rye pastry
- 400 ml (1 1/2 cups) fine Rye flour
- 150 ml (1/2 cup) all-purpose white flour
- 1 tsp. salt
- 200 ml (3/4 cup) water
Glaze
- 50 g (3 tbsp.) butter
- 100 ml (6 tbsp.) milk
Egg and butter spread
- 100 g (6 tbsp.) butter
- 3 hard-boiled Eggs
- 50 ml (3 tbsp.) chopped parsley
Method
Place the water and butter in a saucepan. Bring to the boil and stir in the rice.
Simmer for 10 minutes, stirring occasionally.
Add the milk and stir until boiling. Simmer for about 50 minutes, until the rice is done. Season with salt and set aside to cool.
Combine the flours, salt and water. Knead into a dough.
Roll the dough out on a floured surface to about 2 mm (1/12") thick.
Using a cutter, cut the dough into 8 cm (3 1/4") diameter circles.
Roll the circles into thin wrappers. A pasta machine can also be used. Use flour to help in the rolling.
Fill the wrappers with a thin layer of the rice mixture. Fold over 1 cm (3/8") of each side to create an edge and pinch the edges.
Bake the pasties in a 150° C (300° F) oven for 15-20 minutes. Brush with the butter and milk mixture. Cover with waxed paper and a kitchen towel to soften.
Serve hot with egg and butter spread.
Egg and butter spread:
Mix the soft butter with eggs and parsley. Serve at room temperature.



Total time: 30 to 60 minutes
Preheat oven to 150°C (300°F)
Preparation time: 15 minutes
Cooking and baking time: 1 hour 20 minutes
Difficulty: Easy
Chef's Note
North Karelia is the birthplace of Karelian pastries. Although they are eaten throughout Finland, the Joensuu version, spread with real butter, is the genuine article. The thin rye crust is filled with rice and shaped 'like a moccasin,' as a visiting tourist once described them.
Use fine rye flour that is finer in texture and lighter in color than regular rye flour. If unavailable, use half regular rye flour and half wheat flour.

Top 12 Fruits and Vegetables You Should Buy Organic

Found on Parent Magazin.com

In a perfect world, we would buy all of our groceries organic. Unfortunately, organic food is still more expensive (although the price is continually dropping) or even unavailable. To make wiser consumer choices here is a list of produce with the highest level of pesticide contamination. The following list is based on information and studies by the United States Department of Agriculture (USDA), Consumer Reports, and the Environmental Working Group.

Nectarines – 97.3% of nectarines sampled were found to contain pesticides.
Celery – 94.5% of celery sampled were found to contain pesticides.
Pears – 94.4% of pears sampled were found to contain pesticides.
Peaches – 93.7% of peaches sampled were found to contain pesticides.
Apples – 91% of apples sampled were found to contain pesticides.
Cherries – 91% of cherries sampled were found to contain pesticides.
Strawberries – 90% of strawberries sampled were found to contain pesticides.
Imported Grapes – 86% of imported grapes (i.e. Chile) sampled were found to contain pesticides.
Spinach – 83.4% of spinach sampled were found to contain pesticides.
Potatoes – 79.3% of potatoes sampled were found to contain pesticides.
Bell Peppers – 68% of bell peppers sampled were found to contain pesticides.
Red Raspberries – 59% of red raspberries sampled were found to contain pesticides.

Chunky wagon wheel pot roast

I just fond this recipe in the parenting magazine the other day and we loved it!



Ingredients
Nonstick cooking spray
1 2- to 2-1/2-lb. beef chuck roast
Salt and pepper
1 26-oz. jar pasta sauce (I just used diced tomatoes instead of the sauce)
1 cup water
2 cups mini wagon wheel pasta
1 cup baby carrots, halved diagonally
1 cup fresh or frozen cut green beans
Directions
1. Coat a 4-quart slow cooker with cooking spray; set aside. Season beef with salt and pepper. Place beef in the slow cooker. Add sauce and water. Cover; cook on low-heat setting for 8 hours or high-heat setting for 4 hours. Add pasta, carrots, and beans, stirring into liquid. Increase to high-heat setting, if necessary, and cook 45 minutes more (pasta, vegetables, and meat should all be tender). Makes 8 servings.
Stovetop Method: Prepare as above, except place beef in a deep skillet or pot and add pasta sauce and water. Bring to boiling; reduce heat. Cover; simmer for 1 hour. Add pasta, carrots, and beans. Cover and simmer for 30 minutes more or until beef, pasta, and vegetables are tender.

Organic food

What is organic food, anyway?
Though organic food can be produced with certain synthetic ingredients, it must adhere to specific standards regulated by the United States Department of Agriculture (USDA). Crops are generally grown without synthetic pesticides, artificial fertilizers, irradiation (a form of radiation used to kill bacteria), or biotechnology. Animals on organic farms eat organically grown feed, aren't confined 100 percent of the time (as they sometimes are on conventional farms), and are raised without antibiotics or synthetic growth hormones.



Is organic food better for me?
Organic foods may have higher nutritional value than conventional food, according to some research. The reason: In the absence of pesticides and fertilizers, plants boost their production of the phytochemicals (vitamins and antioxidants) that strengthen their resistance to bugs and weeds. Some studies have linked pesticides in our food to everything from headaches to cancer to birth defects — but many experts maintain that the levels in conventional food are safe for most healthy adults. Even low-level pesticide exposure, however, can be significantly more toxic for fetuses and children (due to their less-developed immune systems) and for pregnant women (it puts added strain on their already taxed organs), according to a report by the National Academy of Sciences.

Pesticide contamination isn't as much of a concern in meats and dairy products (animals may consume some pesticides, depending on their diet), but many scientists are concerned about the antibiotics being given to most farm animals: Many are the same antibiotics humans rely on, and overuse of these drugs has already enabled bacteria to develop resistance to them, rendering them less effective in fighting infection, says Chuck Benbrook, Ph.D., chief scientist at the Organic Center, a nonprofit research organization.

Is buying organic better for the environment?
Organic farming reduces pollutants in groundwater and creates richer soil that aids plant growth while reducing erosion, according to the Organic Trade Association. It also decreases pesticides that can end up in your drinking glass; in some cities, pesticides in tap water have been measured at unsafe levels for weeks at a time, according to an analysis performed by the Environmental Working Group (EWG). (To find out about the safety of your tap water, visit the EWG website at ewg.org/tapwater/yourwater.) Plus, organic farming used 50 percent less energy than conventional farming methods in one 15-year study.

When is it worth the splurge?
If you can afford it, buy local and organic, recommends Fromartz. Farmers' markets carry reasonably priced locally grown organic and conventional food; to find one in your area, go to localharvest.org. If you can't always afford organic, do spend the extra money when it comes to what the EWG calls the "dirty dozen": peaches, strawberries, nectarines, apples, spinach, celery, pears, sweet bell peppers, cherries, potatoes, lettuce, and imported grapes. These fragile fruits and vegetables often require more pesticides to fight off bugs compared to hardier produce, such as asparagus and broccoli. Download a list of produce ranked by pesticide contamination at foodnews.org, an EWG website.

When shopping for organic foods, always look for the USDA seal on any kind of packaged food. For meat and dairy, this seal ensures you're getting antibiotic- and hormone-free products. When buying meat or produce that isn't packaged, look for a sign stating that it's organic, or ask the store clerk.

Read more: The Truth About Organic Foods - Pros and Cons of Organic Food - Redbook

http://www.redbookmag.com/recipes-home/truth-about-organic-foods

Make your own stock

It is actually not very hard to make your own stock. You can store it in the freezer and have it handy whenever you need it. Here are my grandmothers recipes:

Chicken/beef Stock:

Ingredients

- 3 lbs of chicken or beef
- 2 tablespoons olive oil
- 1 medium size onion peeled and quartered
- 1 celery rib, cut into 2 inch lengths
- 1 carrot peeled, cut into 2 inch lengths
- 1 leek, trimmed and halved lengths wise
- 1 parsnip, cut into 2 inch lengths
- 1 bay leave
- 8 peppercorns
- 3 parsley springs
- 3 thyme springs
- 6 cups of water

place everything in a pot bring to boil and then simmer for 4 hours on the stove...or cook in the slow cooker and simmer for 5 hours.

I usually freeze the stock in 1 cup containers, to have the right amount I need for most servings...


Roasted Vegetable Stock

- 1 large red, yellow or green bell pepper
- 2 medium size onion peeled and quartered
- 2 celery rib, cut into 2 inch lengths
- 2 carrot peeled, cut into 2 inch lengths
- 1 leek, trimmed and halved lengths wise
- 1 parsnip, cut into 2 inch lengths
- 4 garlic cloves
- 2 table spoons olive oil
- 1 bay leave
- 8 peppercorns
- 3 parsley springs
- 3 thyme springs
- 6 cups of water

Preheat over to 450 arrange vegetables on backing sheet drizzle olive oil on top and bake roast for 25 min (or put vegetables on the grill and roast)

Transfer vegetables into pot add water and spices. Bring to boil and simmer for 6 hours.

Chicken Cacciatore in the slow cooker

I love my slow cooker. It is perfect for those days when you know dinner time will be hectic you won't have enough time to cook. That when I get my slow cooker out and though everything in there in the morning to be ready in time for dinner.
One of my family;s favorite recipes is this chicken dish.

Ingredients:

- 6 Ounces yellow onions peeled and diced
- 1/2 red bell pepper (I serve the other half with some dip as an appetizer)
- 1/2 yellow bell pepper
- 2 garlic cloves peeled
- 1 can dices tomatoes (or 4 big fresh dices tomatoes, boil in hot water for a minute to loosen the peel, that way it is easier to take it off)
- 2 table spoons tomato paste
- 2 tabe spoons white wine
- 1 1/2 teaspoons dried or fresh oregano ( buy a bunch of fresh herbs like oregano, basil, parsley... wash it chop it and pit it into a zip lock bag in the freezer...this way it stays fresh longer and it is always ready to use)
- 3/4 teaspoon dried or fresh basil
- 1/4 teaspoon ground black pepper
- 1 teaspoon sea salt
- 2 pounds skinless chicken thighs, or 2 pounds chicken breast
- 1/2 cup wholewheat flower
- 2 table spoons extra virgin olive oil
- 4 ounces portobello mushrooms cut into half inch thick slices
- 1 bay leave

Place the onions. pepper, garlic, drained tomatoes, tomato paste, wine, oregano, basil, salt and dices peppers in a bowl and toss to combine. toss chicken in flower to lightly coat. Heat olive oil in a skillet and brown chicken (3 min on each side). Transfer chicken to a plate (or directly to the slow cooker). Add remaining olive oil to the pan and cook the mushrooms until golden brown. Add browned mushrooms to vegetable mix.

place everything in the slow cooker...1 layer of chicken, 1 layer of vegetable mix, another layer of chicken and another layer of the vegetable mix on top of it. Add the bay leave and cook on low for 6 hours. take the bay leave out before you serve it.

I serve it on rice or pasta depending on the preference of the day...

Tex-Mex kids style

Ingredients:

Wholewheat tortillas
corn
precooked pasta (mini shells)
cheese (laughing cow original creamy swiss)

chicken
egg joke
bread crumbs

refried beans

rice
long grain rice
chicken broth


Cut the chicken in little pieces cover with egg joke and then roll in the bread crumbs. Cook on a frying pan with olive oil or in the oven until done.
melt the cheese in a pot add a little milk, add precooked mini pasta and corn to it. wrap in a wholewheat wrap.

cook rice in chicken broth and warm refried beans I puree the beans after I warmed them up...add some lettuce an tomatoes to the plate and serve to the kids...

My kids love it!

German style Hamburgers

My German grandmother (I also have a Finish once since my mom is from Finland) has always made the most delicious juicy burgers, or as we call them in Germany Frikadellen. We eat those in Germany without bun and with a side salad...but you can also use them as hamburger paddies if you want some more taste to the meat in your burger...IU have used this recipe for all the burgers I have made for our cook outs and everyone loves them. The only problem is that my grandmother and I both cook by heart and not so much by measurements, that I can't really give you a precise recipe... you'll have have to try it to get your own feel for it!


Here is how a Hamburger looks in Germany ;-):



My kids of course don't eat salad, si I serve the burger paddies to them with side veggies or pasta, rice... anything you can imagine.

Ingredients

1 lbs lean beef
1 egg
1 sip of beer (any beer will do. It will make the meat soft an juicy!)
dried ground paprika
salt
pepper
1/2 small fresh white chopped onion
fresh parsley or dried parsley
bread crumbs

mix all the ingredients in a bowl. roll into small paddies and grill on the grill or fry in the pan. If you pan fry the paddies put a lid on to keep them more juicy.

Bake your own cake

We had a weekend full of cake... My daughter turned 3 and baled a cake with her Grandpa and I learned how to decorate cakes at my MOPS (Mothers of Preschoolers) group. I was amazed how easy it is to bake fun birthday cakes for your kids and save a lot of money, but more importantly if you bake you own cake you know what is in it.... e.g. no terribly unhealthy 6 gram of trans fats hidden in the store bought icing!

Here are some of my favorite icing recipes and my Grandmothers cake recipe... of course you can buy boxed cake mix, but it is just as easy to make it yourself. We had a lot of fun baking our own home made cake...and decorating it with candy and sprinkles..


White cake recipe

Ingredients

1 1/2 cup(s) (3 sticks) unsalted butter, room temperature, plus more for baking sheet
3 cup(s) cake flour (not self-rising), plus more for baking sheet
2 teaspoon(s) baking powder
1 teaspoon(s) salt
2 1/4 cup(s) sugar
1/2 teaspoon(s) pure vanilla extract
1 cup(s) milk
8 egg whites
Directions

Preheat oven to 350 degrees. Butter and flour a 12-by-18-by-1-inch rimmed baking sheet, tapping out any excess flour; set aside.
In a medium bowl, sift together flour, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.
In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture.
Transfer batter to prepared baking sheet and smooth batter evenly with a spatula or back of a spoon. Transfer to oven and bake until a cake tester inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack and let cool 10 minutes. Invert cake onto rack, then reinvert and let cool completely.

Tips:
Eggs and butter/margarine should be at room temperature.
Preheat your oven
Grandma's trick for a delicious moist cake...underbake them just slightly!

My kids and their Grandpa baking a home made cake:











Chocolate Cake recipe:

Ingredients

1 1/2 cup(s) (3 sticks) unsalted butter, softened, plus more for pans
3/4 cup(s) unsweetened Dutch-process cocoa powder, plus more for pans
1/2 cup(s) boiling water
3 cup(s) sifted cake flour (not self-rising)
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
2 1/4 cup(s) sugar
4 large eggs, lightly beaten
1 tablespoon(s) pure vanilla extract
1 cup(s) whole milk
Mrs. Milman's Chocolate Frosting
Directions

Preheat oven to 350 degrees. Butter three 8-inch round cake pans. Line bottoms with parchment; butter parchment. Dust with cocoa powder; tap out excess. Set aside. Sift cocoa powder into a medium bowl; whisk in boiling water. Set aside to cool.
Sift together flour, baking soda, and salt into a large bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until creamy. Gradually mix in sugar until pale and fluffy, 3 to 4 minutes. Add eggs, a bit at a time, mixing well between each addition; mix until well blended. Mix in vanilla.
Whisk milk into reserved cocoa mixture. With mixer on low speed, add flour mixture to butter mixture in 3 batches, alternating with the cocoa mixture.
Divide batter evenly among prepared pans; smooth tops with an offset spatula. Bake, rotating pan halfway through, until a cake tester inserted into centers comes out clean, 35 to 45 minutes. Let cool in pans on wire racks 15 minutes. Turn out cakes onto racks; remove parchment and re-invert. Let cool completely.
Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paperaround perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1 1/2 cups of frosting. Place the second layer on top and repeat process with another 1 1/2 cups of frosting. Place the remaining layer on top of the second layer, bottom side up. Spread entire cake with remaining 3 cups frosting.


Cream cheese icing:


Ingredients

2 (8 ounce) packages cream cheese, softened (I use low fat cream cheese)
1/2 cup butter, softened (I use low fat margarine)
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Directions

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.


Cooked Chocolate Frosting:

Ingredients

1 cup(s) milk (I use skim milk)
3 tablespoon(s) flour
1/8 teaspoon(s) salt
8 ounce(s) of either 62 percent dark chocolate or white chocolate
1 cup(s) (2 sticks) butter (I use low fat margarine)
1 1/2 cup(s) confectioners' sugar
2 tablespoon(s) cocoa, (for white chocolate frosting, omit cocoa)
1 teaspoon(s) vanilla extract

Directions

Whisk 1 cup milk, 3 tablespoons flour, and 1⁄8 teaspoon salt in a small saucepan over medium heat until the mixture thickens and begins to bubble -- 1 to 2 minutes. Transfer to a small bowl and let cool.
Melt 8 ounces of either 62 percent dark chocolate or white chocolate. Set aside to cool.
Beat 1 cup butter, 1 1/2 cups confectioners' sugar, and 2 tablespoons cocoa (for white chocolate frosting, omit cocoa) together until light and fluffy. Beat in the cooled chocolate and add milk mixture and 1 teaspoon vanilla extract (dark chocolate frosting only) until smooth and fluffy. Use immediately.


Butter cream frosting:

Ingredients

1 1/2 cup(s) butter, softened
5 teaspoon(s) fresh lemon juice
1 teaspoon(s) vanilla extract
1/2 cup(s) confectioners' sugar

Directions

Beat the butter (cut in 1-inch pieces) until smooth. Add the lemon juice, vanilla extract, and confectioners' sugar, scraping down the sides of the bowl occasionally, and continue to beat on medium-high until smooth and fluffy.


Vanilla Cream Cheese Frosting

Ingredients

1/2 cup(s) (1 stick) butter (no substitutions), softened
1 package(s) (8-ounce) cream cheese, softened
2 teaspoon(s) vanilla extract
1 package(s) (16-ounce) confectioners' sugar
Directions

In large bowl, with mixer at medium-high speed, beat butter, cream cheese, and vanilla 2 minutes or until light and fluffy. Reduce speed to low. Beat in confectioners' sugar until blended. Increase speed to medium-high; beat 2 minutes or until light and creamy.

Here are pictures of some of the cakes we decorated at the MOPS meeting. I think they are really cute and perfect for a themed kids birthday party!

I also learned that you can bake the cake ahead and freeze it. Then hen you are ready to cut and decorate it you cut the frozen cake which will make much cleaner edges and is way easier to cut. The frosting goes on much easier and smoother onto a frozen cake, too. The same applies to cup cakes.. freeze them before frosting the cup cakes!

Mark's Beef Brisket

Beef Brisket recipe as follows:

Beef Brisket (4 to 6 lbs)

Apply the rub to both sides of the Brisket 6-24 hrs before cooking (keep beef in refrigerator until about 30 mins to 1 hour before putting in oven)

Rub Recipe
- 2 Tbl Spn Paprika
- 2 Tbl Spn Chili Powder
- 2 Tbl Spn Kosher Salt
- 2 Tbl Spn Brown Sugar
- 1 Tbl Spn Cayenne Pepper
- 1 Tbl Spn Garlic Powder
- 1 Tbl Spn Onion Powder
- 1 Tbl Spn White Pepper
- 2 Tea Spn Dry Mustard
- 1 Bay Leaf Crushed

Brisket
- Use Roasting Pan which will elevate the Brisket approx. 3/4 in from the bottom of the pan
- Pull Brisket out of Refrigerator 1 hr prior to cooking
- Pre-Heat Oven 350 degrees
- Cook at 350 uncovered for 1 hr
- Pull the Brisket and cover tightly
- Cook at 300 degrees for approx 3 hrs depending on weight of brisket
- Pull and let rest for 30 min

Enjoy and if you alter the recipe let me know what you did and how it tastes!!!

Recipe provided by Heather Phelps

Chicken tenders from scratch

...really quick and easy to prepare and seriously yummy!

• chicken breast cut into strips or chunks
• multigrain bread mix (or plain flour - the multigrain is tasty especially if it has sunflower seeds in it)
• seasoning -- paprika, cayenne, any mixed spice (I have used a Penzey's season salt but it is easy to over-salt)
• milk
• olive oil or peanut oil (peanut oil doesn't

Mix bread mix or flour with seasoning, salt and pepper (if necessary) in a bowl or deep plate. pour some milk in another bowl. Heat oil in a pan (just enough to cover -- you are sauteing, not deep-frying). Dip chicken first into milk, then bread mix/flour and shake off excess. Saute in oil until golden brown. I usually cut into and check most of the tenders because I get a bit paranoid that the chicken is undercooked.... Serve with anything....broccoli, cauliflower, salad, green beans.

Posted by Kristina

Olive Oil is good for you!

I started being a big fan of olive oil ever since I lived next to an Italian chef in Reutlingen, Germany. It tastes fantastic and it is SOOOO good for you. My friend Kristina wrote this on the blog...I thought this is interesting for you all to read.


As for the olive oil: my Spanish neighbor used to add it to mashed food when her children were babies -- lots of good fat for the little ones! A pasta favorite for us is bolognese with TONS of veggies (spinach, peas, peppers, broccoli, carrots, beans...you could even toss in some sweet potato in if you pop it in the microwave to soften it first). The whole sauce can be minced with a stick blender if you want to disguise the veggies. I make a big batch and then freeze the sauce in tupperware containers for another day. It only takes 15 minutes if you are using a frozen batch and not really that much longer from scratch. We have an "alligator chopper" to save time chopping fresh vegetables and things like spinach and peas you just toss in. Come to think of it, I have just taken a swipe of vegetables from the freezer and poured them into a bubbling sauce - saves the chopping.

This is What Kristina does and I also learned for the little reading I did on nutrition that some vitamins, like Vitamin A in carrots i.e... is not usable for you body unless combined/broken down by a fat, so olive will also help your body to absorb important vitamins.

Tricking my kids with fun "chicken" nuggets

It is not a secret, my kids HATE vegetables! They can smell out the tiniest bit of purred or chopped spinach, broccoli and carrots. Ella loves to eat chicken noodle soup (only if I remove all of the carrots and parsley floating in it first!
So I was amazed myself that they both loved these new veggie nuggets I found at Wholefoods. They look like chicken nuggets and have cheese inside to cover up the veggie taste! They LOVE, LOVE LOVE these "fun nuggets" as we call them. Additionally I ad lettuce and seared carrots and rotisserie chicken with home made pan fried potatoes to their plate... and guess what a with a little ketchup and light ranch they even ate the potatoes and rotisserie chicken without thinking about it twice...

I pre cooked the potatoes in salt water (keep them in the fridge for whenever you need them), I pan seared/fried the potatoes in olive oil with a little salt and pepper. The baby carrots i just boil in salt water and the chicken is actually a rotisserie chicken prepared at wholefoods. Dinner can be ready in 15 min and it was a hit... too funny!

All time favorite - 15 minute kids dinner

My friend Kristina told me that somebody once said to her: :If you don't know what you are cooking be 3:00PM that day it is going to be a struggle to get food on the table." Actually I have plenty of those days, when you are too busy with laundry, play dates, kids gym and preschool that you have no idea what to cook for dinner. This is when I serve my kids all time favorite...

Pasta, Chicken and veggies....the wonderful thing about this is that you can have all the ingredients at home at all times... the chicken and the veggies in the freezer and you'll be able to find some sort of pasta in the pantry.

Here is what I do:

I keep mixed frozen veggies and tyson's all natural chicken in the freezer and use it whenever I need a fast dinner. The chicken is easily prepared in the grill/toaster oven, while the pasta is cooking on the stove. The veggies I sear in a little pan or pot, either in oil or in butter adding salt and a tiny little pepper to taste. Some times I add some shredded parmesan cheese (my kids eat anything with cheese on it ;-))
After the pasta is cooked I usually toss it in a little extra virgin olive oil. Just for the taste...

That's it... tonight my kids wanted tortellini... (the benefit... a serving of beef. To get them to eat any other meat than chicken is pretty hard) .



For dessert we usually have fruit...any kind of fruit. Lately we love clementines...

Dawn's chocolate cake

My neighbor Dawn makes the yummiest chocolate cake. Needless to say, my kids LOVE it.

Here is the recipe for the easiest chocolate cake that will wow your friends.

Cherry Chocolate Cake
1 box of chocolate cake mix (I use Duncan Hines dark chocolate)
1 can cherry pie filling
3 eggs

mix together and bake according to the box

Frosting suggestions:
Buttercream frosting
3 3/4 cups powder sugar
1/2 cup butter softened
3-4 Tbsp. milk
1 tsp. vanilla

In a large bowl, with mixer at low speed, combine sugar, butter, milk and vanilla. Beat at medium speed 1-2 minutes until creamy.


No-Cook Fudge Frosting
3 cups sifted powder sugar (about a pound)
1/2 cup unsweetened cocoa powder
1/2 cup softened butter
1/3 cup boiling water
1 tsp. vanilla

In a large bowl, combine powdered sugar and cocoa powder. Add butter, boiling water and vanilla. Beat with an electric mixer on low speed until combined. Beat for 1 minute on medium speed/ If necessary, cool for 20 minutes or until mixture reaches spreading consistency.

Everyone enjoyed Dawn's fantastic chocolate cake at our neighborhood Christmas party...especially Ella

German/Hungarian Goulash Soup

This is not really a kids recipe... my kids tried it but didn't really like it. Nevertheless, it is everyone else's favorite and perfect on a cold snowy winter day like today...

Grandmothers German/Hungarian Goulash Soup...
2 lbs. beef (cut in small cubes)
3 tbsp. vegetable oil
4 medium onions (chopped)
2 cups of baby carrots
2 tbsp. sweet paprika
1 clove garlic (minced)
salt & hot pepper (I use black and red hot pepper) to taste
1 tsp. carraway seeds
3 tbsp. tomato paste
1 bay leaf
3 c. water
2 c. beef broth
1/2 c. red wine
4 medium potatoes (cubed)
8 oz (small container) half and half
3 tsp. flower to thicken the soup if desired

Brown the beef in the vegetable oil.
Add onions and garlic and cook until onions are transulactent.
Add red wine
Add water
Add beef broth, paprika, carraway seeds, bay leave, tomato paste, potatoes
bring to boil, then simmer on very low heat for 3 hours
add half and half...
thicken soup with flower (diluter in water before you add it to the soup) if desired.
tastes best the second day.

Pasta, pasta and more pasta

My kids Love pasta..it is a good thing Pasta comes in so may different shapes and sizes... we have bow tie pasta one night and fusilli the next night... here is another favorite recipe you can make with any pasta shape!

Ingredients
1 lb (1 box) Pasta of your choice
2 tablespoons Extra Virgin Olive Oil
1 tablespoon diced onion
1lbs Boneless Skinless Chicken Breast, Cubed
Salt to taste
Black Pepper, Freshly Ground to taste
6 ounces Baby Spinach (minced... I do that for my kids!)
1cup Heavy Whipping Cream
1/2cup Parmesan Cheese, Grated

BRING a large pot of water to a boil.
HEAT oil in a medium skillet over medium heat. Add onions and sauté for 3 minutes. Increase heat to medium-high.
ADD chicken; season with salt and pepper. Cook chicken for 3 minutes.
ADD spinach and cream; reduce heat and simmer mixture for 5 minutes.
COOK Pasta according to the package directions. Drain and toss with the sauce.
STIR in grated cheese before serving.

Chicken Pasta

All time favorite.


Ingredients:

6 skinless, boneless chicken breast halves
1/4 cup butter ( or olivol with less fat)
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup white wine
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces cream cheese with chives (fat free cream cheese for less saturated fat in your dish)
1 pound angel hair pasta (or any other pasta shape your kids love, the angel hair is a little messy but a lot of fun for the kids)

Directions:
Preheat oven to 325 degrees F (165 degrees C).
In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.
Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.


Nutrition per serving
Calories 528
Total Fat 18 g
Saturated Fat 10 g
Cholesterol 107 mg
Sodium 1265 mg
Total Carbohydrates 48 g
Dietary Fiber 3 g
Protein 37

This has a lot of fat but the kids just love it! I am substituting the cream cheese with fat free cream cheese and the butter with olivol. that cuts your total fat down and makes the dish a healthier dish! I am also not using the wine if I plan on serving it to the kids.

Tonight we had this dish with bow tie pasta...

Green Chicken Curry - for kids

I discovered that my kids love rice! They also love coconut! So this dish had to be a home run! The best about it: this only takes 15 minutes to cook!

Ingredients:
2 tablespoons firmly packed brown sugar
1 tablespoon cornstarch
1 (14 ounce) can reduced-fat coconut milk
3/4 cup chicken broth
3 tablespoons Soy Sauce
1/2 tablespoons green curry paste (make sure it is not too spicy! I use the green curry paste from wholefoods and I am only using 1/2 spoon instead of 1 1/2)
3 cups skinned and shredded or cut cooked chicken
1 (8 ounce) can bamboo shoots, drained
1/2 cup slivered fresh basil leaves (I mince the leaves/ or use the dried spice, that the kids don't really realize that it is in there)
3 cups hot cooked rice

Directions
In a 4- to 5-quart pan, mix sugar and cornstarch smoothly with coconut milk, broth, soy sauce, and curry paste. Stir over medium-high heat until simmering.
Stir in chicken and bamboo shoots. When hot, add basil. Serve with rice.

We are back!

After a full year of "food fights" and tantrums at the dinner table, I finally came to the conclusion that I have to relax! My kids are not going to die, if they refuse to eat carrots and broccoli and even if have the occasional drive though at "Chick fil a" is not a problem either. My kids are going to be fine.

Food has become such a big deal in our socciety. Either you are too thin or too fat. Weight is never right and there are only 5% of people who are able to maintain a perfect weight throughout their whole life. Celebrities are getting bashed for being to FAT to too thin, while a whole generation of teenagers has no idea how to deal with the social pressure and falls into some sort of eating disorder before they even go to collage. This fear is a crucial one for us moms. Wanting only the best for our children we tend to overdo it, we tend to go the whole 100 yards trying to overachieve everything from diapering and nap schedule to feeding. We are so busy to listen to all those parenting magazines, grandmother, friends and blogs that we forget to trust our instincts and our kids. They know when they are hungry, they know more than we give them credit for. Food is just food and it won' kill your child to have fries here and there, or eat at the mall food court. It is all in our heads and the stress we feel about it is not necessary.
I have stressed, I felt guilty, blamed myself, had sleepless nights and wondered what I did wrong, seeking help and advice wherever I could get it, only to find out that nothing worked. I could do a dance, bribe my child, threaten her, try to trick her, negotiate... she just would not eat any vegetables.

Now she is almost 3 and all the sudden, just like anything else it stopped. She is interested in trying whatever I eat. She loves broccoli and edmame... eats soups with all kinds of vegetables in it...eats tomatoes, lettuce and raw carrots!

So the best advice I can give you is RELAX. Keep offering the foods, no pressure, no hiding foods, no bribes... just set a good example and eat it yourself and just like that one day they will mimic you just like they mimic you by putting their dolls into time out ;-)! Until that day comes, feed a lot of fruit and V8 Fusion juice ;-)