too much chocolate?

I know you're thinking, there is no such thing as too much chocolate! I used to think that too, until I had a booth at a chocolate festival. I heard 1000's (that's thousands) of times "Oh, I couldn't eat another bite!" and "I've had too much chocolate." and my personal favorite "I think I'm gonna puke!"

But, if you're not in an expo center filled with over a hundred chocolate vendors and 15 extra large chocolate fountains, those phrases will probably never pass your lips - or your mind!

I went through an obsession with homemade chocolate candies & treats about 8 years ago. For Mother's Day I made dozens of chocolates and packaged them in decorative stoneware casserole dishes for my mom and sisters. It was beautiful, simple, delicious, and wonderfully useful for years after the chocolates were savored and digested.

Here are some delicious chocolate tips and recipes...
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hey kids, play with your food!

My daughter won't eat meat. Although my husband and I occasionally eat meat, my daughter just doesn't like it. She is almost a natural vegetarian - she occasionally likes chicken nuggets or tuna. This really isn't cause for me to worry though, as many of the other foods she likes are protein rich. So much so, that she is getting what she needs.

It can be discouraging when children just won't eat certain foods. People often try to trick their kids by adding pureed veggies to random foods or forcing and coercing kids to try the foods they want them to eat. What we really need to do is stop plotting and worrying and start making food fun! You heard it right, I'm advocating playing with your food!

Since my daughter was about 2 or 3, she has been hearing about superfoods, helping me make her food, and having tea parties several times a week. Make eating fun, let kids be part of the creation and decision process. Teach them little bits every day about what food is for our bodies. No, it's not fuel! I hear people say that food is to our bodies as fuel is to our cars. Do you have a car that uses fuel to fix that crack in the windshield, or pump up a flat tire? Our body uses the nutrients in food to fix our bodies, help them grow, make them strong, help us think, and on and on! A lot more than giving us energy to go!


{Visit the USDA pyramid site for serving size recommendations for kids. They also have fun online games and printable worksheets.}

Fun ways to eat nutritious foods:

Edamame is delicious and fun! (soybeans) We like to buy it frozen and unshelled. I just steam or microwave until warm, sprinkle a little sea salt over the top, and serve!

Peanut and Almond Butter served with whole grain crackers, sliced apples and celery for dipping.

Vegetable Art: serve cut up veggies in a bowl and with an empty plate. Kids can use the plate as a canvas and the veggies as their paint. Turn cauliflower into clouds, celery stalks into tree trunks, etc. After you've completed your art project - eat it!

Make fruit smoothies together. Use only wholesome ingredients like: fruit, fruit juice, yogurt, honey, etc. NO ice cream, sherbet or sugar. Instead of ice, use half of your fruit frozen.

Have a rainbow week. On Monday eat only green vegetables and fruits, Tuesday is orange, Wednesday is red, and so on. Colors tell us the nutrients in the foods, so our bodies need to eat a rainbow!

Produce Detective: When shopping at the grocery store, have kids search out a fruit or veggie that they want to try. Buy a few and try them a couple of different ways.

Invite some friends over for a cooking class party. This is not as hard as you think - I have held kids cooking classes with over 50 attendees. I'll be adding kids cooking class party plans on this blog at a later date.

Chart it: Put a sticker on a chart for every fruit and veggie eaten every day. Plan rewards, like a picnic in the park, for reaching a goal.

Mix it up
: Let each child make their own trail mix (set up ingredients like a salad bar: dried fruits like cranberries, raisins, apricots, coconut, etc., freeze dried berries and veggies, nuts, seeds, cereal, etc.). They can then name their creation, design packaging and have their siblings and friends take turns trying the different mixes. (Packaging can consist of snack size ziploc baggies and plain sticker mailing labels. Stick a plain label on each baggie and provide crayons for the artwork.)

Tea parties:
I set up a dinner plate or small platter with a selection of "snack foods" like fresh berries, grapes, cucumbers, baby carrots, sliced cheese, crackers, rolled up sliced turkey, etc. I then serve this on a table covered with a table cloth (pink, of course), small salad or dessert plate to eat from, cup and saucer for the "tea" which is usually warmed water with mint and lemon wedges with a little honey to sweeten or 100% fruit juice.

String Bean Cafe:
When I worked as a wedding planner, a couple of sisters I worked with told me of pretending to run a restaurant when they were kids. I loved this idea and have done it many times. Naming your restaurant and making signs and menus are fun art projects. Have the kids help make the food and set the table. Then take turns coming to the restaurant and being waited on.

Seafood: Make a meal that's a play on words. This "seafood" dinner is actually a turkey hotdog "octopus", macaroni "sea shells" & cheese, and a green "seaweed" salad. Cut the hotdog in half legnth wise about 3/4 of the way through, leaving the top 1/4 to be the head. Turn it over and cut again in half legnthwise 3/4 of the way through. You'll now have a hotdog with the top 1/4 whole and 4 attached "legs". Cook covered in boiling water. The "legs" will curl up as it cooks and look like octopus legs.

What are some fun things you do?
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chicken dumplings

CHICKEN
1 1/2 lbs skinned and boned chicken, cut into chunks
2 TBS butter
1 small onion, diced
7 carrots, sliced
3 stalks celery, sliced
4 tsp chicken bouillon
3 cups water
2 cans cream of chicken soup
1/4 tsp black pepper
1 TBS parsley
1/4 cup canned milk
1 cup frozen peas

DUMPLINGS
1 1/2 cups flour
1/8 tsp sage
2 tsp salt
2 TBS parsley
1 egg
3 TBS melted butter
1/2 cup milk
3 tsp baking powder

Melt butter in large roasting pan and add chicken. Saute in butter for 3 to 4 minutes. Add onions, carrots, celery. Stir in bouillon, water, cream of chicken soup, pepper, parsley and canned milk. Cover and cook over medium low heat for 30 minutes or until vegetables are tender crisp. While this is cooking, make dumplings. Mix all dry ingredients. Stir in egg, melted butter and milk. Stir until just blended. When veggies are tender crisp, stir in frozen peas. Drop dumplings into gently boiling chicken soup by heaping tablespoon. Cover and continue cooking for 15 to 20 minutes on low heat. Do not lift lid. Dumplings are done when they are dry to the touch.
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sausage, zucchini and rice casserole

1 lb sausage, spicy Italian is really good
1 1/2 cup instant rice
1 1/2 lb zucchini, sliced
1 cup onion, chopped
16 ounce canned tomatoes
1 cup hot water
1 tsp mustard
1 tsp garlic salt
dash of pepper
1/2 cup chopped green chilies, drained
2 cups grated cheese (optional)

Brown sausage and drain. Add rice, zucchini, and onion. Stir and saute. Add tomatoes, green chilies, hot water, mustard, garlic salt, and pepper. Bring to a boil, lower heat and simmer 5 minutes. Sprinkle grated cheese on top. Cover and let cheese melt. Serve immediately.
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no roll sugar cookies

1 cup butter
2 cups sugar
2 eggs
1 cup vegetable oil
1 tsp vanilla
5 cups flour
2 tsp cream of tartar
2 tsp soda
1/8 tsp salt

Cream together butter and sugar. Add eggs, oil and vanilla until combined. In a separate bowl, mix flour, cream of tartar, soda & salt. Add dry ingredients to wet and stir together until a soft dough. Roll into 1-2" balls and roll each ball in a small bowl of sugar. Place ball on ungreased cookie sheet and smash slightly. Keep 2-3" apart as cookies enlarge as they bake. Bake 10-12 minutes in 350 degree oven. Let cool for a minute or so before removing to a cooling rack.
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peanut butter chocolate chip cookies

2 1/4 cups flour
1 tsp soda
1 tsp salt
2/3 creamy peanut butter
1 cup butter
1 cup brown sugar
1 cup sugar
2 eggs
2 tsp vanilla

Combine flour, soda, and salt and set aside. In a separate bowl, mix peanut butter, butter, and sugars until fluffy. Add eggs and vanilla. Add the dry ingredients and stir until mixed together. Stir in one bag milk chocolate chips. Bake in preheated 325 degree oven until slightly browned. Let cool one minute on cookie sheet before removing to rack to cool.
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chocolate bundt cake and frosting

CAKE
1 box Devil's Food cake mix
1 3 ounce package instant pudding
2 TBS Hershey's cocoa
3 TBS sugar
4 large eggs
1/2 cup oil
1/2 cup buttermilk
1/2 cup sour cream
1/2 cup water

Preheat oven to 350 degrees. Grease and flour bundt pan. Mix first 4 ingredients. Add remaining ingredients and mix well. Pour into pan and bake 45-50 minutes. Let cool prior to frosting.

FROSTING
1/2 cup butter
4 squares bittersweet chocolate
4 TBS buttermilk
dash salt
3 TBS cocoa
1 tsp vanilla
3/4 cup powdered sugar

Melt butter and chocolate in sauce pan. Remove from heat. Add next 4 ingredients and mix well. Add powdered sugar and mix well.
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pie crust

3/4 cup shortening
1/4 cup boiling water
2 TBS milk
2 1/4 cups sifted flour
3/4 tsp salt

Mix together shortening and boiling water using an electric hand mixer until fluffy and creamy. Add milk and mix until incorporated. In a separate bowl, mix flour and salt. Add dry ingredients to wet and mix by hand until moist. Separate dough in half and roll each half into a ball. Keep covered with plastic wrap until you use to keep from drying out.

To roll out: Place one dough ball between 2 sheets of plastic wrap (one on top and one on bottom. Roll dough in plastic. Once desired size is reached, pull the top sheet of plastic off and place carefully into pie tin - dough side down & plastic side up. Keeping the one side covered with plastic will keep your dough from ripping or falling apart as you get it into the pie tin. Position into pie tin, making sure not to stretch the dough to get it into the edges. When in place, carefully pull off the remaining plastic sheet.
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pumpkin bread

3 cups flour
3 cups sugar
2 tsp baking soda
1 1/2 tsp salt
1/2 tsp ground cloves
2 cups pumpkin
1 1/2 tsp cinnamon
1 tsp nutmeg
4 eggs
1 cup oil
2/3 cup water

mix dry ingredients and wet ingredients separately. Combine both mixtures together. Add 2 cups mini chocolate chips, if desired. Pour into greased loaf pans (2 regular size or 12 mini) and bake at 350 degrees for 1 hour.
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stuffed green peppers

1 pound ground beef
7 ounce can stewed tomatoes
1 TBS soy sauce
1/2 tsp basil
1/2 tsp salt
1/2 tsp black pepper
2 green peppers
1/3 cup white rice
1/2 cup water
1/2 cup grated cheese
1/2 cup white or yellow onion

Halve green peppers lengthwise and remove seeds and veins. In 1/2 quart saucepan fill half full with water and heat on high until boiling. Immerse green pepper halves in boiling water for 3 minutes. Drain upside down on a paper towel for five minutes then lightly salt the inside of the peppers. Transfer to a baking dish.

Brown ground beef and onions in a saute pan. Drain excess oil. Add all remaining ingredients except for grated cheese. Stir until completely mixed. Cover and simmer on medium heat for approximately 30 minutes or until rice is tender and water has evaporated. Take mixture off of heat and stir in grated cheese until melted. Spoon mixture into green peppers. Place any excess mixture around green peppers in baking dish.

Bake in a preheated, 400 degree oven for approximately 15-20 minutes or until heated through.
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microwave caramel popcorn

pop:
1/2 cup popcorn in hot air popper
OR
2 bags light butter flavor microwave popcorn

remove unpopped kernels and put in paper bag

combine & microwave on high for 5 minutes (in microwave safe bowl):
1/2 cup butter
1 cup brown sugar
1/4 cup light corn syrup

add and stir well (mixture will be foamy):
1 tsp baking soda
1 tsp vanilla
dash of salt

pour caramel mixture over popcorn and mix with a spatula. microwave 1 minute; stir and repeat. Empty popcorn onto cookie sheet lined with waxed paper and break up as it cools.
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