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How to Roast a Pumpkin + Classic Pumpkin Recipes

October 28, 2011 By Leave a Comment

Peter Piper Picked a Profoundly Plump Pumpkin.

Now what does he do with it?

How to Roast a Pumpkin

You can only do this with a freshly carved pumpkin! Do not use on a pumpkin that has been carved and sitting out for several days.

To bake a fresh 6 to 7 pound pumpkin, halve the pumpkin crosswise and scoop out the seeds and strings. Place halves, hollow side down, in a large baking pan covered with aluminum foil and add a little water. Bake, uncovered, at 375 degrees for 1 1/2 to 2 hours or until fork-tender. Remove. When cool, scrape pulp from shells and puree, a little at time, in food processor or blender. Mix with a little salt.

To freeze pumpkin puree. Put 1-2 cups in freezer bags along with spices and use in pies.

To use pumpkin puree for recipes: Line a strainer with a double layer of cheesecloth or a flour sack dish towel and let the pumpkin sit to drain out the extra moisture BEFORE cooking with it. Pumpkin is very moist, so in order for your recipe to come out correctly, you MUST strain it.

 

Roasted Pumpkin Seeds

Boil seeds in water for 5 minutes. Drain well. Sprinkle with salt or seasoned salt. Place a thin layer on a cookie sheet. Bake at 250 degrees. Stir after 30 minutes. Bake 1/2-1 hour more or until crunchy.

*Squash seeds may also be used.

 

Pumpkin Smoothies

1/2 cup pumpkin
3/4 cup milk or vanilla yogurt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
2 tsp. brown sugar
4 ice cubes
whipped cream (optional)
sprinkles (optional)

Place all ingredients in a blender. Blend until smooth. Pour into 2-3 glasses. Serve with a small amount of whipped cream on top. You may also add orange sprinkles if you like. Serves 2-3.

 

Pumpkin Crunch

1 package yellow cake mix
1 can (15 oz.) solid packed pumpkin
1 can (12 oz.) evaporated milk
3 large eggs
1 1/2 cup sugar
1 tsp. cinnamon
1 tsp. salt
1/2 cup nuts
1 cup butter, melted

Heat oven to 350 degrees. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt in a large bowl. Pour into a greased 9×13 pan. Sprinkle dry cake mix over pumpkin mixture. Then sprinkle with nuts. Drizzle with butter. Bake for 50-55 minutes or until golden brown. Cool, served chilled. Serve with whipped topping.

 

Homemade Pumpkin Muffins

1 cake mix (any flavor works, but chocolate is our hands down favorite!) 1 can pumpkin or 2 cups mashed cooked pumpkin

Beat together with electric mixer until smooth (It will be really thick). Add 1 cup mini chocolate chips and stir. Line muffin tins with paper muffin cups and spray with non-stick spray. Use an ice cream scoop to put batter into muffin cups (I can get 24 muffins from one box of mix). Bake at 350 degrees for around 20 minutes. Cool and frost if desired. My family likes them just as they are when they are hot from the oven.

Spice cake mix is great – add white chocolate chips, peanut butter chips or butterscotch chips.

I have made pumpkin muffins with white cake mix and yellow cake mix too. They have around 120 calories apiece with the mini chocolate chips and are virtually fat free. If you are on weight watchers, they only count as 1 point.

This is a fabulous way to sneak some vitamin A rich veggies in on the kids. Just don’t let them see you put the pumpkin into the muffins and they will never know it is there. These are more moist than very expensive name brand double chocolate chip muffins.

 

Pumpkin Pancakes

2 cups flour
2 Tbsp. brown sugar, packed
1 Tbsp. baking powder
1 1/4 tsp. pumpkin pie spice
1 tsp. salt
1/2 cup pumpkin
1 large egg
2 Tbsp. vegetable oil
1 cup milk
1/2 cup nuts, chopped (optional)

Combine ingredients. Stir just until moistened; batter may be lumpy. Heat griddle or skillet over medium heat. Brush lightly with vegetable oil. Pour 1/4 cup batter onto hot griddle. Cook until bubbles begin to burst. Turn and continue cooking 1 to 2 minutes. Serve with Pumpkin Maple Sauce and nuts.

 

Pumpkin Maple Sauce

1 cup maple syrup
1 1/4 cups pumpkin
1/4 tsp. ground cinnamon or pumpkin pie spice Mix together until well blended.


About the authors:
Jill Cooper and Tawra Kellam are frugal living experts and the authors of the Dining On A Dime Cookbook. Dining On A Dime will help you save money on groceries and get out of debt, by cooking quick and simple homemade meals. For free tips & recipes visit http://www.LivingOnADime.com

More Kid-Friendly Pumpkin Recipes
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Halloween Recipes – Fun Fall Apple Cider Ideas

October 28, 2011 By Leave a Comment

The folks at Tree Top just sent me some apple cider and gummy worms along with a couple of fun fall drink recipes, and I want to share them with you, too.

Tree Top’s Magic Cauldron Apple Punch

Ingredients
Tree Top Apple Cider (at least one gallon)
Red and green food coloring
10 to 15 gummy worms
Punch bowl (or cauldron!)

Directions
1. Pour apple cider into punch bowl.
2. Add food coloring and gummy worms to cider for Halloween flair.
3. For added creepiness, drape gummy worms over the edges of your punch bowl and add dry ice for a smoky effect.

And here’s one for the adults:

Hot Apple Snickerdoodle

Ingredients:
1/2 cup Tree Top Apple Cider
1 ounce Spiced or Golden Rum
Nutmeg and cinnamon to taste

Warm the cider in your microwave or on the stovetop. Add rum and the speices to your liking and garnish with a cinnamon stick.

More Halloween Punch Recipes
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Recipe – Vanilla Cinnamon Apples

September 26, 2011 By Leave a Comment
vanilla-apples

Halloween brings plenty of tempting treats for kids, but what about the adults?

This Vanilla Cinnamon Apples recipe, courtesy of Nielsen Massey Vanilla, adds an element of sophistication to this year’s festivities and are sure to have guests lining up for seconds. These treats combine the savory flavor of rich vanilla bean paste with the delicious tartness of fall apples to create a treat that is overflowing with gooey goodness. (Just don’t forget the napkins.)

Vanilla Cinnamon Apples

Serves 4

4 baking apples
3 tbsp. butter
¾ cup firmly packed dark brown sugar
1 tsp. Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
1 ½ tsp. cinnamon
¼ tsp. allspice
1 tbsp. brandy
¼ cup raisins
¼ cup walnuts
Pinch of salt

Preheat the oven to 350 degrees. Lightly coat the bottom of a shallow baking dish with nonstick cooking spray. Cut a thin slice from the bottom of each apple so it will stand upright. Scoop out the core of each apple from the top down with the small end of a melon ball cutter, making sure not to core all the way through the apple.
Combine the butter, brown sugar and vanilla paste in a medium saucepan and cook over low heat until the butter is melted, stirring frequently. Remove from the heat and stir in the cinnamon, allspice, brandy, raisins, walnuts and salt. Fill the apples with equal amounts of the filling using a teaspoon. Place the apples in the prepared baking dish. Bake for 20 minutes or until caramelized and fork tender.

About Nielsen-Massey Vanillas
Throughout its more than 100 year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. The full line of Nielsen-Massey’s Pure Vanilla products include: Vanilla Beans and Extracts from Madagascar, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste; Madagascar Bourbon Pure Vanilla Sugar and Certified Organic Madagascar Bourbon Pure Vanilla Extract and Beans. Nielsen-Massey Vanillas recently introduced a line of Pure Flavors: Pure Chocolate Extract, Pure Almond Extract, Pure Orange Extract, Pure Lemon Extract, Pure Coffee Extract, Pure Peppermint Extract, Orange Blossom Water and Rose Water. All Nielsen-Massey products are Allergen-Free and certified Kosher and Gluten-Free.

Where to Buy Nielsen-Massey Vanilla Bean Paste:

Nielsen-Massey Vanillas 4-oz. Madagascar Bourbon Vanilla Bean Paste
Nielsen-Massey Vanillas 4-oz. Madagascar Bourbon Vanilla Bean Paste
Price: $10.95
Madagascar Bourbon Pure Vanilla Paste is made with our famous Madagascar Bourbon Pure Vanilla Extract with the addition of real seeds from the vanilla pod, combined in a slightly viscous base. It is used whenever the distinctive look of vanilla seeds is desired. Pure Vanilla Bean Paste is used measure for measure the same as Pure Vanilla Extract or to replace whole vanilla beams in recipes.
Available at Cooking.com (Cooking.com coupons are here.)

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Summer Drink Recipes

June 23, 2011 By Leave a Comment

Yesterday, we talked about Good Summer Food, and how to get the best nutrition with a variety of summer food choices. Today, we’re bringing you some delicious summer drink recipes and ideas to help you cool off and stay hydrated.

Most of these summer drink recipes has some nutritional value. You may feel like you are just getting a burst of refreshment but your daily intake of fruits, vegetables, fiber and vitamins will  increase as well.

Summer Drink Recipes

Smoothies

* One cup of fresh strawberries

* One medium banana

* One cup of plain yogurt or fat free frozen strawberry yogurt

* Half a cup of apple juice

* Ice cubes

* Honey or agave nectar (as needed)

Cut up strawberries and bananas for easier mixing. Add them to a blender along with the cup of yogurt and the fruit juice. Blend until mixed. Add ice cubes for thickness.

If the flavor is not sweet enough for you, try a natural sweetener before you reach for sugar. Some ideas are maple syrup, honey or agave nectar. Drizzle it into your glass. Add some fresh strawberry pieces and a sprig of mint for a garnish. Mint adds a fresh taste to clean your palate after drinking your smoothie.

Vegetable smoothies

Before you wrinkle your nose, know that many veggies have a natural sweetness that people don’t recognize because they eat them after they have been heavily processed. Vegetable smoothies are created using a combination of fresh vegetables along with an optional piece of fruit.

The trick to blending hard veggies is to dice the vegetables well before adding them to the blender. If you have an inexpensive blender from the store, you may need to upgrade to one with more speed and more powerful blades.

Some vegetables work better than others. Some popular choices for smoothies include spinach, greens, carrots, broccoli and avocados. In addition, nuts can be added for a dose of good fat and lots of protein and fiber. Your final combination will be full of fiber, vitamins and minerals that the body needs – all wrapped in a glass of refreshing liquid.
Here is a sample vegetable smoothie recipe:

Blueberry-Carrot Smoothie

* One cup of fresh blueberries

* Fresh carrot juice (it tastes better if you juice them yourself) or pureed carrots

* Half a cup of milk (soymilk, low fat milk) or one cup of yogurt

* Pureed spinach leaves

* Flaxseeds

* Sweetener, if needed (agave nectar, honey)

Clean and cut up vegetables. Add your liquid base – carrot juice and milk or yogurt. Remove spines on greens and rough outer skin from carrots. Puree carrots and spinach until smooth. Mix in blueberries. Finally, add some ground flaxseed for a bit of omega-3 fatty acids in your drink.

If the smoothie is too loose, add some ice cubes. Nuts will also help to thicken the smoothie. Adjust the sweetness with honey, agave nectar or maple syrup.

Ingredients for smoothies can be prepared ahead of time and refrigerated. When you are ready for a cool delight, simply put the fruits and/or vegetables of your choice into a blender and mix.

Flavored Water

The body needs to replenish fluids lost during workouts and normal daily activity, especially during the summer. Drinking water provides hydration without any of the calories. But, it can get kind of boring to drink plain water each day.

There are ways that you can flavor water so that it has a cool kick to it that everyone will enjoy.

First, consider using flavored ice cubes. Just add your favorite lemonade or fruit juice to an ice tray. Add one or two cubes to a glass of water for a trickle of taste as you drink.

Another way to freshen a glass of plain water is to add slices of fruit or vegetables to a pitcher. (Infusion pitchers are a great way to do this. We love ours.)

Prodyne 2.5-qt. Fruit Infusion Pitcher
Prodyne 2.5-qt. Fruit Infusion Pitcher
Price: $24.95
Enjoy refreshing lemon water, raspberry iced tea and more. Crystal clear acrylic pitcher has removable fruit infusion rod that screws into the lid. Open slots in rod allow liquid and fruit to mix naturally. Refill the pitcher without replacing the fruit. From Cooking.com (Cooking.com coupons are here.)

Iced Teas

Many people drink sweetened iced tea in the summertime. It sure is tasty, it’s loaded with sugar, which gives you lots of empty extra calories. Try some herbal iced teas and natural sweeteners.

Here’s a recipe to try:

Apple Spiced-Peach Tea

* Apple Spice flavored tea bag

* One sliced peach

* Hot water

* Natural sweeteners (honey or agave nectar)

Boil five quarts of water. Add two apple spice tea bags and peach slices and allow tea to steep. For taste, add a natural sweetener while tea is still warm so it will mix well. Bring to room temperature; remove tea bag and chill in the refrigerator.

Try to choose decaffeinated teas in your favorite flavor. Combine them with water and sweetener alone or add your favorite fruit to permeate the tea in the pitcher.

 

Iced Coffee

If you enjoy good coffee in the morning, you can also have it throughout the day but in a cooler form. Turn left-over coffee into a chilled coffee drink any time of the day.

It’s simple. Mix a cup of cold coffee (preferably decaf) with half a cup of low-fat milk or soy milk. For a little kick, add a touch of espresso powder. Mix well and pour over ice.

Sparkling Drinks

Many of the above drink suggestions can perform double duty. They can be transformed into sparkling drinks in an instant. Something about the feel of bubbles tingling in your mouth makes you feel refreshed.

Here are a few ideas to sparkle your regular drinks:

- Add half a cup of sparkling water to half a cup of your favorite iced tea or lemonade

- Add half a cup of seltzer water to half a cup of 100 percent fruit juice

- Combine sparkling water with a handful of fresh berries and flavored ice cubes

Here is a collection of Summer Drink and Summer Cocktail Recipes:

The Best Summer Drinks: 500 Incredible Appetizer Recipes
The Best Summer Drinks: 500 Incredible Cocktail and Appetizer Recipes
Price: $4.98
Perfect summer promo or cash-wrap title, from the ultimate authority on bartending, Bartender Magazine. From Bartender Magazine, the number one publication for the bartending trade and the most respected name in bartending, comes The Best Summer Drinks, the perfect recipe guide for the hottest drink time of year. Written by the ultimate authority on bartending, this book contains 500 summer cocktail and appetizer recipes submitted by the world’s best bartenders, including: Summer Breeze Fourth of July Blue Lemonade South Wind Sun StrokedPerfect for impulse purchase at cash-wrap areas, The Best Summer Drinks is sure to find its way into the pocket of anyone who loves libations.

 

 

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Not-Your-Ordinary Popsicle Recipes – Tasty, Imaginative Treats

June 7, 2011 By Leave a Comment

So it used to be cupcakes. Now it seems the trendiest treat is the Popsicle.

And that’s wonderful because making these ice pop treats can be as simple as pouring some orange juice into a Dixie cup, adding a craft stick and popping into the freezer. It can also be as complicated as simmering a concoction on the stove and pouring it into your Zoku machine (What in the world is a Zoku machine? See below.)

You can get pretty imaginative with your ice pop pour-ins. Just about any smoothie recipe, for example, can be frozen into popsicles.

In addition, we love these 7 Fresh Fruit Ice Recipes from Oprah.com and this just-for-adults recipe for Bellini  Ice Pops on FineCooking.com. (These tempt your palate with peaches and Prosecco, an Italian white wine)

A variety of kid-friendly popsicle recipes and ideas follow, as well as recommendations for even more:

Pureed Fruit Pops (3 recipe variations)

1. In a blender, combine 2 cups of strawberries and just enough fruit juice (such as cranberry or apple) to make the mixture liquefy. Pour into molds and freeze.

2. Combine 1 cup each of sliced, peeled peaches and nectarines with 1/4 cup orange juice and blend until pureed, adding orange juice as needed.

3. Combine 1/2 cup each of blueberries, blackberries, and raspberries with about 1/4 cup of water.

Dessert-like ice pops (3 recipe variations)

1. In a blender, combine 2 ripe bananas, 2 tablespoons unsweetened cocoa powder, and 1 cup of sweetened, vanilla almond milk. Liquefy, then pour into molds and freeze.

2. In a bowl or jar, combine 1 cup orange juice, 1 1/2 cups vanilla yogurt, and sugar or honey to taste. Whisk everything together and freeze in molds.

3. Chocolate and strawberries or raspberries are a classic combination. In a double boiler, melt 1/2 cup of semi-sweet chocolate chips. While the chips melt, blend 2 cups of strawberries or raspberries in the blender until liquid. Slowly pour the melted chocolate into the puree while the blender is running. Freeze in molds.

Frozen Mango Popsicles
Makes 8

You’ll need:
2 cups low fat mango yogurt
1 tbsp fresh lemon juice
1 tbsp light corn syrup
2 tbsp sugar
2 cups fresh mango, cut into small chunks
8 Popsicle molds

Combine the mango yogurt, lemon juice, corn syrup, sugar and 1 cup of mango chunks in a food processor and blend until smooth. Add the remaining one cup of mango and pulse until the yogurt mixture is smooth, but still has some small mango chunks left.

Pour the mixture into the Popsicle molds, cover with the tops and plastic or wooden Popsicle sticks. Place into the freezer until thoroughly frozen.

Low-Fat Blueberry Popsicles
Makes 8

You’ll need:
4 cups fresh blueberries (or other berries)
1/3 cup fine sugar
1 cup low-fat plain yogurt (can be substituted with low-fat buttermilk)

Place blueberries in a bowl and crush with a potato masher. Add the sugar and combine well. Stir in the yogurt and mix until well combined. Pour mixture into 8 Popsicle molds and put into the freezer.

Things to Try:

Here’s a fun gadget that will have these icy treats ready before you can say “popsicle.”

Zoku 8.25x4.5x4.25-in. Quick Pop Maker
Zoku Quick Pop Maker
Price: $49.95
The Zoku Quick Pop Maker freezes ice pops in as little as seven minutes right on your countertop without electricity. Quickly make striped pops, yogurt pops or (for the first time ever at home) flavored core pops. To enjoy Quick Pops at a moments notice, simply store the compact base in your freezer. The kit includes six durable, reusable plastic pop sticks that have unique ridged designs that allow pops to adhere securely, with special drip guards for tidy eating. A specially designed Super Tool helps to quickly release the frozen treats from their molds. The unit can make up to 9 pops before refreezing the unit again. Includes 1 Quick Pop Maker, 6 sticks, 6 drip guards, and 1 Super Tool.
BPA and phthalate free.
From Cooking.com – a fabulous site, which offers frequent coupon codes and special offers, which we collect and publish here: Cooking.com coupon codes

Quality Popsicle Molds:

Tovolo Popsicle Molds (set of 6) - Star
Tovolo Popsicle Molds (set of 6) – Star
Price: $19.00
Enjoy some icy treats using these Tovolo Popsicle Molds (set of 6). These popsicle molds are larger than most so there”s more popsicle to enjoy! The base is designed so that you can easily remove popsicles individually and it also keeps popsicles from tipping and spilling in your freezer. The mold handles are designed to catch drips as you eat so juices don”t run down your arm. The plastic sleeves of each mold are insulated so you can set them out on your table and enjoy them at the end of the meal without worrying about melting! Sold as a set of 6. Instructions included.

And More Recipes:

Ice Pops: Recipes for Fresh and Flavorful Frozen Treats
Ice Pops: Recipes for Fresh and Flavorful Frozen Treats
Price: $10.21
In these pages, you’ll find over 40 recipes for frozen delights with tantalizing flavors- summer peach, bright watermelon and lime, rich chocolate swirled with vanilla or layered with raspberries, custard-based cheesecake and caramel, or green tea with pomegranate. Chapters include: fruit pops; chocolate pops; dairy-based pops; and pops with daring, modern flavors. Packed with full-color photographs and endless inspiration, this book shows how satisfying it is to make ice pops at home. No machine needed.
From Barnes&Noble

Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Fr
Paletas: Authentic Recipes for Mexican Ice Pops
Price: $10.64
From Barnes&Noble

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Got Lunch? 3 Heart-Smart and Healthy Recipes

April 21, 2011 By Leave a Comment

We love spring. Visions of fresh summertime fruits and veggies are dancing through our heads (even while it continues to snow in the Colorado Rockies.)

Here are a few new recipes with fresh produce in a starring role – and each of which would make a lovely lunch.

Heart-Smart Chicken Salad
3 cups cooked chicken breast, cubed
1 1/2 cup red seedless grapes, halved
1 cup celery, sliced
1/3 cup green onion, sliced
¾ cup plain yogurt
Pinch of curry powder
Salt and black pepper
Handful of mixed green salad leaves

In a small bowl, whisk together yogurt, curry powder and season with a pinch of salt and black pepper.
Place chicken, grapes, celery and green onion into a large serving bowl. Add the dressing and gently toss until well coated.
Serve the chicken salad on a bed of mixed green salad leaves for a light lunch. Fresh rye bread would compliment this salad.


Penne Pasta Salad with Chicken and Feta
Serves about 6
1 lb penne pasta, cooked, drained, cooled
1 ½ lb roasted boneless and skinless chicken breast, sliced
8 oz feta cheese, crumbled
16 oz pitted Kalamata olives, cut in half
6 sun-dried tomatoes, diced
1 (6oz) package baby spinach leaves, washed
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup low-fat salad dressing

Add all ingredients into a large salad bowl, toss with the salad dressing and enjoy as a light lunch.


Fresh Fruit Salsa
2 cups fresh strawberries or raspberries, chopped
1 fresh mango, peeled and chopped
Handful of green grapes, halved
1 cup blackberries or blueberries
½ cup pineapple (fresh or canned)
2 tsp of fresh lime juice
Honey

Add all chopped fruit to a serving bowl.
In a small bowl, combine lime juice and honey. Add to the fruit and mix gently.
Chill for a few hours to allow the flavors to develop. Serve with plain pita chips.

You might also enjoy:

Recipes at Momscape

Easter Recipes
Build your Easter Family Traditions with these yummy, kid-friendly Easter recipes:
Coconut Ambrosia Fruit Salad
Creamy Homemade Au Gratin Potatoes
Orange Glazed Ham
Roast Leg of Lamb
Roasted Red Potatoes
Homemade Macaroni and Cheese
Honey and Lime Carrots
Honey Sweet Potato Mash
Easter Brownie Cupcakes
Easter Ice Cream Nests (A perfect kid-friendly desert – guaranteed to be a hit!)

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Serve up some artichokes with these delicious dipping sauces

April 10, 2011 By Leave a Comment

Springtime means artichokes! If you cut them in half, you can prepare them in as little as 20 minutes.

Prep:
Wash artichokes.Remove the pointed ends by cutting off about ¼ inch with kitchen shears. Cut ¼ inch of the stem end of the artichoke off. On a cutting board, hold the artichoke with the stem facing up and cut through the entire artichoke with a large knife. Using a spoon scoop out the “choke” (fuzzy-looking part) and any sharp purple-ish petals. Set each half in a bowl of water with some lemon juice until you are ready to steam them. Steam artichokes in a steamer basket by bringing the water to a boil, cover and reduce heat to low. Steam artichokes for 15-20 minutes until they are easily pierced at the stem end with a fork.

Eat:
Peel off a petal, dip it in sauce and scrape the inside of the petal with your teeth. Once scraped, discard the petal.

Here are some great artichoke dipping sauces:

Pesto Mayonnaise
• ½ cup Mayonnaise
• 1-2 Tbsp. store-bought pesto
Whisk together mayonnaise and pesto.

Lemon Garlic Herb Butter
• ½ cup butter
• 1 clove garlic
• 1 tsp. lemon zest
Melt butter and add garlic and lemon zest.

Herb Mayonnaise
• ½ cup mayonnaise
• 1 tsp. parsley
• 1 tsp. green onions
• 1 tsp. fresh tarragon
Finely chop parsley, green onions, and tarragon. Mix herbs with mayonnaise.


About the Author:
Cheryl Tallman is the co-founder of Fresh Baby, creators of the award-winning So Easy Baby Food Kit, and author of the So Easy Baby Food Basics: Homemade Baby Food in Less Than 30 Minutes Per Week and So Easy Toddler Food: Survival Tips and Simple Recipes for the Toddler Years. Visit Cheryl online at www.FreshBaby.com for more delicious tips.

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Kid-Friendly Breakfasts

September 21, 2010 By 2 Comments

By Cheryl Tallman, www.FreshBaby.com

Healthy Breakfast = protein + fruits or vegetables + whole grains + calcium

Here are some ideas:

• Peanut butter and fruit spread on whole wheat toast, ½ an orange and a glass of milk

• Peanut butter spread on apple slices and a bowl of whole grain cereal with milk

• Toasted whole wheat bagel spread with peanut butter and honey, topped with slices of bananas and a glass of milk

• Bowl of oatmeal with brown sugar, peanut butter and milk and a glass of orange juice

EGGS

• Breakfast burrito: scrambled egg, black beans, and salsa wrapped in a whole wheat tortilla and a glass of orange juice

• Breakfast Pizza: Toasted English muffin spread with marinara sauce, topped with a scrambled egg, sprinkled with cheese and toasted. Served with a glass of fruit juice

• Toasted English muffin, a hardboiled egg, a glass of milk and a bowl of strawberries

• Morning Classic: Scrambled egg, a slice of American cheese on a toasted bagel with fresh apple slices

YOGURT & CHEESE

• Yogurt, whole wheat toast, buttered, a handful of raisins and a glass of water

• Fruit smoothie with toasted whole wheat bagel with butter

• Toasted whole wheat bagel with cream cheese, topped with sliced mango and a glass of milk

• Slice of cheese melted on whole-wheat toast with orange slices and a glass of milk

GRAINS & CEREALS

• A bowl of whole-grain cereal with milk, a banana and a glass of water

• Buckwheat pancakes with maple syrup, a bowl of melon and a glass of milk

• Carrot Cake Muffin, a handful of cashews, grapes and a glass of milk

• French Toast with maple syrup, cinnamon apples and a glass of milk.

MEAT & BEANS

• Grilled ham with fresh pineapple, toast and a glass of milk

• Melt a slice of cheese on top of White Bean dip (or refried beans) spread on a toasted English Muffin. Serve with a glass of fruit juice

• Smoked salmon, tomato slice and cream cheese on a toasted bagel with a glass of orange juice

• Breakfast BLT: Turkey Bacon, Lettuce, Tomato and cream cheese on toast, with a glass of apple juice

And here are some kid-friendly breakfast recipes:

French Toast with Cinnamon Apples

French toast does not have to be a weekend treat.  Make 8-10 pieces and freeze the slices (separate the slices with wax paper) in a freezer storage bag. When a French Toast morning arrives, take the French Toast slices out of the freezer, pop them into the toaster oven and get the syrup and apples ready!

Ingredients:
3-4 eggs
1/4 cup milk
8-10 pieces whole wheat bread
Cooking spray or 1 tsp butter
Maple Syrup
Cinnamon Apples (recipe below)

Directions:
Heat a flat, non-stick pan over medium heat.  Spray the pan with cooking spray or melt the butter and swirl around to cost the bottom of the pan. In a flat-bottomed bowl or rimmed dish whisk together egg, milk and cinnamon.  Working one slice at a time, dip both sides of the bread slice in the egg mixture and place in the warm pan.  Brown both sides of the bread using a spatula to flip the bread slice over (about 2 minutes on each side).  Place on plate. Serve with cinnamon apples and maple syrup.

Cinnamon Apples
Ingredients:
2 Golden Delicious apples
Dash of cinnamon

Directions:
Wash, peel, and core the apples. Cut the apples into ½ inch pieces. Place the apple pieces in a plastic bag and sprinkle a dash of cinnamon over them. Close the bag and shake it so the cinnamon is distributed evenly over all of the slices. Place the apples in a microwave-safe dish and cook them in the microwave on HIGH for 3 minutes. Let them stand for 5 minutes. They are done if a fork slides into them easily.  Can be frozen.

Carrot Cake Muffins
A store-bought cake mix makes this recipe a snap!  Freezing these delicious muffins can make breakfast better (and easier) than ever!  Simply defrost and eat.

Ingredients:
1 Package Spice Cake Mix (plus the ingredients listed on the box to make it)
2 cups carrots shredded
1 can crushed pineapple, drained
¾ cup pecans, chopped
Paper Baking Cups for the muffin pan

Directions:
Preheat oven to 350 degrees.  Line the muffin pans with baking cups. Prepare the cake mix according to the package directions.  Stir in the carrots, pineapple and pecans. Spoon the batter into the muffin cups.  Bake for 30 minutes.  Check for doneness by sliding a toothpick into the center of a muffin.  If it comes out clean, they are done. If not, bake another 5 minutes and check again.  Cool for 10 minutes before removing from pans.

Spinach Quiche
Quiche is quick to make, and makes a healthy breakfast for children and adults. Make it ahead of time, cut it into single serving pieces, wrap the individual pieces in foil or plastic wrap and freeze them. In the morning just defrost and reheat in the microwave. Simple and very tasty.

Ingredients:
¾ cup of shredded Swiss cheese
¾ cup of shredded cheddar cheese
¼ cup of finely chopped onion
1 (10oz.) package of frozen chopped spinach, squeezed dry
4 eggs
1 cup of half & half or milk
1 Tbsp flour
½ tsp salt
½ tsp pepper
1 prepared 9 inch pie crust

Directions:
Preheat oven to 375ºF. Sprinkle spinach and onion in prepared pie crust. Toss cheese with flour and sprinkle in the pie crust. In a large bowl gently whisk together eggs, half & half (or milk), salt and pepper. Pour this mixture over all of the other ingredients in the pie crust. Bake 50-60 minutes, or until knife inserted in middle comes out clean. Let stand 10 to 12 minutes before serving. If you are cutting it into single servings and freezing it, let the quiche cool completely.

About the Author:
Cheryl Tallman is the co-founder of Fresh Baby, creators of the award-winning So Easy Baby Food Kit, and author of the So Easy Baby Food Basics: Homemade Baby Food in Less Than 30 Minutes Per Week and So Easy Toddler Food: Survival Tips and Simple Recipes for the Toddler Years. Visit Cheryl online at www.FreshBaby.com to sign up for her newsletter and her blog feed.

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Low-Calorie Summer Cocktails

July 29, 2010 By Leave a Comment

While there’s no such thing as a truly “diet cocktail,” there are a few treats you can indulge in without a slew of unnecessary calories.
Here are three refreshing summer cocktail recipes that are lower in calorie content than some of the other cocktail alternatives.

Summertime Sangria Sparkler

* 750-milliliters dry red wine
* 1 cup light orange juice
* 1/4 cup brandy or cognac
* 1/4 cup orange liqueur
* 2 tablespoons sugar
* 2 medium oranges, sliced
* 2 cups club soda, chilled
* Crushed ice
* Curls of orange peel

Combine wine, orange juice, brandy, orange liqueur, sugar, and orange slices in a large pitcher. Chill at least 2 hours. Just before serving, add club soda. Serve over crushed ice and garnish with orange peel curls.


Mojito

Mojitos are refreshing cocktails made with light rum. These cocktails are very light to the taste and relatively low in calories.

* ¾ oz lime juice
* Fresh mint leaves
* 1 ½ oz light rum
* 2 oz club soda
* Ice cubes

Combine all ingredients in a glass and stir until completely mixed. Enjoy!


Blueberry-Lime Margarita

This frozen deliciousness only contains 125 calories per serving.

* 2 cups ice
* 1 cup frozen blueberries
* 1 cup blueberry nectar
* 1/4 cup seltzer
* 2 tablespoons frozen limeade
* 1 tablespoon lime juice
* 3 ounces tequila, optional
* 1 lime wedge
* Coarse salt

Combine ice, blueberries, blueberry nectar, seltzer, limeade, lime juice and tequila in a blender and blend until smooth. Rub rim of 2 glasses with lime wedge and dip in salt. Divide the margarita between the prepared glasses and serve.

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Healthy Treats – Stay Cool with These Healthy Summer Treats Recipes

July 28, 2010 By Leave a Comment

When you want a cool, tasty treat on a sizzling summer day, you may be tempted to reach for the ice cream.

And sometimes you should.

But for those other times, here are some healthy summer treat recipes and ideas that you and your kids will love.

Freeze some fruit
* Grapes, blueberries and strawberries make fantastic snacks fresh from the freezer. This is a trick that many dieters say helps to curb their cravings. It’s also nice to have a stash of frozen fruits because, when you make smoothies from frozen fruit, you get a super frosty treat.
* Chunked up watermelon, cantaloupe, honeydew, and pineapple are also very good frozen. And also good in smoothies.
* Sliced peaches, nectarines, and kiwis can be frozen on wax paper-covered trays. Once they are frozen, pull the slices off the trays and pop them in Ziploc bags.

Puree some Fruit
* Freeze fruit puree or straight-up fruit juice into ice cube trays. When you’re ready for a fizzy drink, place several fruit cubes in a glass and add plain soda water.

Make Frozen Yogurt Sandwiches
Frozen yogurt is lower in fat than ice cream.  Soften some of your favorite flavor of frozen yogurt, then dollop some between two whole-grain graham crackers. Freeze for a few hours or overnight and enjoy. (The longer they’re frozen, the softer the crackers will get.)

Make an Icy Granite
Mix together 1 cup of water and 1/4 cup evaporated cane juice for 5 minutes. While it’s cooling, puree 2 cups of frozen strawberries. When the syrup is cool, add the pureed berries. Stir and pour into a metal cake pan. Freeze. Scrape or “fluff” the granite every so often with a fork as it freezes. These Icy Granites are good in a variety of flavors – from lemon to coffee to chocolate.

Make Popsicles

Get some good Popsicle molds and make some healthy Popsicles. (Cooking.com has some nice Popsicle molds, and they always have good coupon codes, so check for Cooking.com coupons here before you purchase.) Homemade popsicles can be as simple as frozen juice or frozen fruit purees. If you love creamsicles, try pureeing fruit, yogurt, vanilla, and honey and spoon the mixture into your popsicle molds.

Here are few more recipes for healthy summer treats:

Low-Fat Blueberry Popsicles
4 cups fresh blueberries (or other berries)
1/3 cup fine sugar
1 cup low-fat plain yogurt
Place blueberries in a bowl and crush with a potato masher. Add the sugar and combine well. Stir in the yogurt and mix until well combined. Pour mixture into 8 Popsicle molds and put into the freezer.

Yogurt Popsicle Treat
2 ½ cups plain low-fat yogurt
2 small bananas
2/3 cup frozen orange juice concentrate (undiluted)
Combine yogurt, bananas and orange juice in a blender or food processor and blend until smooth. Pour mixture into Popsicle containers and put in freezer.

Mango and Raspberry Frozen Smoothie
½ cup non-fat vanilla yogurt
½ cup fresh mango, cut into cubes
½ cup fresh or frozen raspberries
1/8 tsp vanilla extract
Mint leaves
Blend all ingredients in a blender until smooth. Pour into a glass and garnish with mint leaves.

And to top it all off, here’s one recipe that is not at all healthy!

Cherry Pineapple Frozen Treats

1 – 21 ounce can cherry pie filling
1 – 20 ounce can crushed pineapple, drained
1 – 14 ounce can sweetened condensed milk
1 – 8 ounce whipped topping, thawed

Combine all ingredients and pour into a 9 X 13″ pan. Cover and freeze. When you’re ready to serve, combine into one large bowl or cut into squares and serve. Keep cool by refrigerating. Serves 12.

You might also enjoy these other Momscape Recipes

Diet Smoothie Recipes
Five good-for-you, delicious smoothie recipes. Includes Power Breakfast Smoothie, A Touch of Citrus Smoothie, Superhealthy Cranberry Smoothie, and Sweet and Tangy Banana Smoothie.

Healthy Smoothie Recipes
More good for you treats that are high in fiber and antioxidants. Kid friendly, too!

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