Tasty Tuesdays--Frozen Yogurt and Fruishi

We are already back to our normal school schedule, but we didn't get to make all of our recipes for cooking class, so we spent part of our day making the last two.

Frozen Yogurt
30 oz fudge
2 oz honeycomb, optional
3 oz chocolate chip cookies
2/3 c. heavy cream
1/4 c. confectioners' sugar
2 1/2 c. natural yogurt (we used half plain and half vanilla)
1/ 14 c. mini marshmallows

(That is what the recipe called for, but there was also a side not saying we could experiment with other ingredients.  We used brownies instead of fudge and cookies.  We didn't use the honeycomb.  We used the marshmallows and added a banana.  Next time we make it we want to do only fruit.)

1. Carefully chop the fudge and honeycomb and cookies (or brownies in our case) into tiny pieces.
2. Pour the cream into a mixing bowl and sift in the sugar.  Lightly whip the cream into soft peaks.
3. Gently fold the yogurt and other treats in to the cream mixture using a plastic spatula or metal spoon.
4. Spoon the mixture into a Tupperware, cover and freeze.  After 2 hours, stir to prevent ice crystals from forming (it should probably be done every hour instead) and then freeze again for a total of 4 hours.  If it thaws, do not refreeze. 

Super Yummy!

Frushi
1 1/4 c. water
1 c. uncooked sushi rice
1/4 c. sugar
1/4 c. coconut milk
dash of salt

orange sections
raspberries
other fruit toppings
vanilla yogurt for dipping

1. Bring water and rice to a boil in a medium saucepan.  Cover, reduce heat, and simmer 15 minutes or until water is almost absorbed.  Remove from heat; let stand, covered 15 minutes.
2. Place rice in a large bowl.  Add sugar, coconut milk, and salt, stirring gently until well combined.  Cover and let stand 20 minutes.
3.  Line a baking sheet with waxed paper.  Lightly coat hands with cooking spray.  Divide rice mixture into 20 equal portions, shaping each into a ball (about 1 rounded tablespoon each). Lightly press each rice ball into an oval between palms; place ovals on lined baking sheet.  If your hands become sticky, you may have to wash your hands and coat them again. 
4. Top rice ovals with fruit, pressing gently so that it sticks.  If the fruit won't stick to the rice use a dab of honey to "glue" it. 
5. Cover and chill frushi until ready to serve.  Serve with yogurt for dipping. 

We had to use forks to eat it because most of the balls didn't stick together (maybe because our rice was only medium grain instead of short).  We weren't able to dip into the yogurt either.  It was a fun treat, but I'm not sure if we'll make it again. 

Tasty Tuesday--Berry Trifle

The next recipe the kids picked was Quick, Heavenly Berry Trifle.  Basically an angel food cake with berries and whipped cream.  Instead of getting a store bought cake or making one from a mix I decided to make one from scratch, that way they could learn how to separate eggs and beat them to form peaks.  It was a good activity and it tasted yummy.

Angel Food Cake

1 1/4 c. cake flour
1 3/4 c. white sugar
1/4 tsp. salt
1 1/2 c. egg whites
1 tsp. cream of tartar
1/2 tsp. vanilla
1/2 tsp. almond

1. Beat egg whites until they from stiff peaks, and then add cream of tartar, vanilla and almond. 

2. Sift together flour, sugar and salt.  Repeat 5 times.  (CRAZY!  but we did it that many times.)

3. Gently combine the egg whites with the dry ingredients and the pour into an ungreased 10 inch tube pan. 

4. Place cake pan in a cold oven.  Turn the oven to 325 degrees.  Cook for about 1 hour or until cake is golden brown. 
5. Invert cake, allow it to cool in the pan.  When thoroughly cooled, remove from the pan. 

Then we followed the other recipe for the rest of the treat. 

Berry Mixtrue
1 1/2 Tbl. fresh lime juice
1 c. blackberries
1 c. blueberries
(We used blueberries and strawberries.)

1. Place lime juice, 1 cup blackberries, and 1 cup blueberries in 8 inch square glass pan.
2. Mash berry mixture using the back of a spoon.

We didn't make it look like a pretty trifle, we just put a slice of cake in a bowl and topped it with berries and whipped cream.  Tasty!

Tasty Tuesday--Homemade Healthy Fruit Snacks

I found this recipe a long time ago and have been waiting to try it.  Tasty Tuesday seemed like the perfect opportunity (mostly because I didn't have the ingredients for what the kids had chosen to make).  They were super easy to make, but were kind of sour.  We want to experiment with some other types of juices and fruits.  Ephram and Faythe liked juicing the lemons, but Braedi was the only one who helped make these. 

Tasty Tuesday--Fruits & Veggies

We read All About Fruits and All About Vegetables today then made some yummy fruit and vegetable dips. 

Yummm-kin Pumpkin Dip
3/4 c. cream cheese, softened
1/4 c. packed brown sugar
1/2 c. canned pumpkin (we used the pumpkin from our garden)
1 Tbl. maple syrup
1/2 tsp. cinnamon

1. Combine cream cheeses, brown sugar, and pumpkin in a medium bowl.  Beat with a mixer at medium speed until well combined.
2. Add syrup and cinnamon and beat until smooth.
3. Cover and chill 30 minutes before serving.
4. Enjoy this dip with peeled apple slices or cinnamon pita chips.

Note: We tried this dip with all the fruits, but only liked it with apples and pita chips.  We thought it would be good with pears, too.  It was OK with bananas, but not good with raspberries, peaches, strawberries or grapes.

Creamy Ranch Dip
1/2 c. cream cheese, softened
3 Tbl. buttermilk
2 Tbl. chopped fresh flat-leaf parsley
1 tsp. chopped fresh dill (we used dried and forgot to change the amount--good thing we like dill)
1/2 tsp. minced fresh garlic
1/4 tsp. onion powder
1/4 tsp. salt
1/4 tsp. ground black pepper

1. Combine cream cheese and buttermilk in a small bowl, stirring with a whisk until blended.
2. Stir in parsley, dill, garlic, onion powder, salt, and pepper.
3. Serve this dip with baby carrots, broccoli florets or other fresh veggies (we also had peppers, celery and cucumbers).

Note: This dip was extra runny, but it is probably because we used frozen and thawed cream cheese.  We added it to some homemade ranch dressing and that thickened it. 

Fruit Dip
1 8 oz. package of cream cheese
1 7 oz. jar of marshmallow cream

1. Blend until smooth.

Note: This dip is a favorite and goes well with all the fruits.  I mixed it with the pumpkin dip and enjoyed that flavor with the pita chips. 

Tasty Tuesday and Wow Wednesday

Last week I mentioned that we read the "All About Meat and Fish" book and were going to make tuna melts but discovered that we didn't have any tuna fish.  Well, I bought some and that is what we made. . .or at least some of us followed the recipe. 

Tuna Sweet Corn Melt
2 oz sweet corn
1 Tbl mayonnaise
1 small can of tune in water, drained
.5 oz grated cheddar cheese
wholegrain bread roll
salt and pepper

1. Mix the sweet corn, mayonnaise, and tuna in a bowl with salt and pepper.
2. Spread the mixture on the roll.  (We used English muffins)
3.  Sprinkle the cheese over the tuna and grill until cheese is melted.  (We used the broiler, but a toaster oven would work as well).

The kids didn't like the idea of having corn in it.  I followed the recipe and made one for Jonathan and I.  Braedi and Corbin made sandwiches and Dyllan, Ephram and Faythe just at the tuna mixture plain or with crackers.  I don't think I'll ever use this recipe again.  I have others that I like better.

For Wow Wednesday we attended a Red, White & Blue Celebration that a friend invited us to.  There were crafts and speakers.  The kids enjoyed the crafts, but the speakers were a little long-winded for such a young crowd.  I enjoyed what they had to say, though.  I love learning about the founding fathers and the principles that our country was founded on.  Too bad I forgot my camera again. 

Happy Father's Day!

I am blessed to have 3 fantastic fathers in my life.  My dad, my father-in-law, and my husband.  They are all great examples of what a man and a father should be.  They are encouraging and supportive and fun. 

The kids and I made desserts in a jar for our dads.  I thought the idea was really cute, but the desserts were too sweet.  The first is Rolo Brownie Trifles and the second is Strawberry Shortcake.

 

 



Homemade Yogurt

We have a new favorite snack at our house--homemade yogurt.  A few months back we tried making yogurt from cultures, but no one liked it.  Then a mom from our homeschool group taught be how to make it a different way and we all love it.  It tastes good and it's good for you.

First poor a gallon of milk into the crock pot.  We use whole milk, but the next time I'm going to try 1%.  Heat it to 180 degrees (you'll need a candy thermometer.  If you do it on high it takes 3-4 hours on low it takes 7-8.  I've done both and prefer the faster temperature.  Every hour or so I stir it with the thermometer and check the temperature at the same time. 

When it has reaches the correct temperature, take the crock out of the heater part (I don't know the correct terms) and cool to 110 degrees.  I usually cool it by stirring the milk with a frozen water bottle.  This process takes about 20 minutes. 

Then add 1/2 cup of plain greek yogurt.  You can use the individual servings or scoop some from a bigger container. 

Next put the lid back on and wrap the whole thing in a blanket and leave it over night.  When you check on it in the morning it will be think and they whey will be separating. 

Then you can eat it or strain off the whey.  We like it thick so I strain the whey with cheesecloth.  I've been told you can use birds eye cloth and I am going to try that next.  Place a large colander in a large bowl.  Layer the cloth and pour the yogurt.  Keep in the fridge.  This scan take as long as you want depending on how thick/thin you want it. 

The last step is to eat it.  It makes about a pound of yogurt and I store it in a Tupperware container.  We use it plain as sour cream or sweeten it with jam, sugar, fruit, or honey.  I use the left over whey in protein shakes, as the liquid in my bread and in my garden. 

Jonathan Makes Parfaits

I love it when Jonathan fixes breakfast.  It doesn't happen very often because he hates getting up early, but when it does it's always a treat.  Sometimes it's stuffed french toast, other times it's shape pancakes, this time it was fruit and yogurt parfaits.  Super yummy!

Valentine's Day Countdown--Day 14

To help me celebrate the holidays with the kids I created a heart shaped chain with each link containing a valentine activity. 

The helper of the day gets to break off the heart for the next day.  I did it that way so that I could get prepared for the activity.

Day 14--Valentine Scavenger Hunt  (The poems aren't mine--I found them on another site.)

Each clue was written on a heart shaped paper and placed through out the house.  The final treat was a pink banana smoothie. 

To find the treasure, you will follow many clues.  Look for the next clue where you keep your shoes.

Where your treasure is, nobody knows.  Find your next clue where we wash the clothes.

Another clue?  You'll need more.  Find the next clue at the front door.

You'll find the next clue in the spot where you sleep.

Search for the next clue in the room where we cook our food.

You're doing great with so many in a row.  Find another clue where you watch a show.

I love you so much!  You are so sweet!  Look in the shower to find your Valentine's day treat.  (I didn't actually have the smoothies in the shower.  I taped a picture of the treat to the shower wall and we had it for snack.)

Pink Banana Smoothie Recipe (I didn't have the ingredients for the actual recipe so I made up my own.)
1 can of pineapple with juice
1 cup frozen strawberries
1 cup frozen raspberries
2 frozen bananas
1 cup milk
Blend until smooth

United States--Florida

Welcome to the Sunshine State.  Florida has more than 1000 miles of beaches and produces 75% of the nation's citrus.  Florida is home to the Everglades (a "river of grass") and the Kennedy Space Center and the oldest American City--St. Augustine. 

We made Florida Sunshine Shakes and wrote Haikus.

1 c. Florida orange juice
1/2 c. Florida grapefruit juice
1 ripe banana (we used a frozen banana)
1/2 c. vanilla yogurt
1/2 tsp. vanilla extract

Combine all ingredients in a blender and blend until smooth.  Pour into a glass and enjoy!

Braedi's Haikus

Oranges and grapefruits

Put them in a yummy shake

Drink the shake, yummy!

It is creamy orange

Oranges and grapefruits in it

Guess.  It's an orange shake!

Corbin's Haiku

Oranges are awesome

You can make them into shakes

I like grapefruits, too

Dyllan's Haiku

Yummy drink that's orange

Made from oranges and grapefruit

Drink it with a straw

Ashlee's Haiku

Oranges, grapefruit, yum!

Cold, refreshing, drink it down

Makes a yummy treat



Millions of Peaches

Jennie and I ordered 3 boxes of peaches and spent all day Saturday canning.  The kitchen was a huge, sticky mess by the time we were done, but we canned 42 jars and still had enough to make peach cobbler and keep some for eating.  I had 4 jars that didn't can so I'm looking for recipes that use canned peaches. 

 The recipe we used to make the cobbler was super yummy so I wanted to share.  I found it at allrecipes.com

Southern Peach Cobbler
8 fresh peaches--peeled, pitted and sliced into thin wedges (we left the skin on)
1/4 c. white sugar
1/4 c. brown sugar
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 tsp lemon juice
2 teaspoons cornstarch

1 c. flour
1/4 c. white sugar
1/4 c. brown sugar
1 tsp baking powder
1/2 tsp. salt
6 tbl. unsalted butter, chilled and cut into small pieces
1/4 c. boiling water

3 tbl white sugar
1 tsp cinnamon

1. Preheat oven to 425 degrees.
2. In a large bowl, combine first 7 ingredients.  Toss to coat evenly, and pour into a 2 quart baking dish.  Bake for 10 minutes.
3. Meanwhile, in a large bowl, combine next 5 ingredients.  Blend in butter with a pastry blender until mixture resembles coarse meal.  Stir in water until just combined.
4. Remove peaches from oven and drop spoonfuls of topping over them.  Sprinkle with the sugar and cinnamon mixture.  Bake until topping is golden--about 30 minutes. 

Granola Balls

I tried a new recipe for granola bars.  I was concerned about the amount of sugar in my last recipe and wanted to find one with less.  I'm not sure where I got this recipe from (probably from a weight watchers cookbook), but I found it one day while going through a file of loose recipes.  I modified it a little bit and it was yummy.  All of the kids liked it, too.  My modifications are in parenthesis.

Granola Bars

3 c. oats (2 c. oats and 1 cup crushed corn chex)
1 c. raisins (next time I will use less)
1/2 c. chopped almonds (1/2 c. chopped cashews--because I didn't have any almonds)
1/2 tsp salt (I forgot this)
1 tsp cinnamon (I forgot this, too)
1/4 c. maple syrup (next time I'll try real maple syrup)
1/4 c. honey
1/4 c. water
1 Tbl. brown sugar
(I added 1/4 c. natural peanut butter)

1. Preheat oven to 325 degrees and spray a cookie sheet.
2. Combine oats, raisins and almonds, cinnamon and salt (and chex).
3. Bring syrup, honey, water, sugar (and peanut butter) to a boil.  Pour over oat mixture, stirring to coat. 
4. With wet hands, shape mixture into 10 4 inch logs.  Place on cookie sheet and flatten.  (I shaped the mixture into balls and didn't flatten).
5. Bake for 30 minutes--until slightly firm to the touch.  (I only cooked them for 5-10 minutes).

Dinner--Chicken Pesto Flatbreads

The other day while I was waiting for Jonathan to get out of his appendix surgery, I found a yummy-looking recipe in the back of a magazine.  I ripped it out and brought it home to try.  Braedi and I really liked it and Jonathan gave it a 3/4 thumbs up. 

Chicken Pesto Flatbreads

4 flatbreads or pitas
1/4 c. prepared basil pesto sauce
2 c. shredded chicken
1 1/2 c. mixed cherry tomatoes, halved or quartered
1 shallot, halved, cut into thin strips
4 oz fresh mozzarella, diced
1/2 c. ricotta cheese
2 Tbl fresh grated Parmesan cheese
1 1/3 c. baby arugula

1. heat oven to 450 degrees
2. Place flatbreads on large baking sheet.  Spread with pesto and top with chicken, tomatoes, shallots, and mozzarella.  Spoon small dollops of ricotta over each and sprinkle with parmesan.
3. Bake 8-10 minutes or until crusts are golden and crisp and cheese is melted.
4. Top with arugula leaves. 

Frozen Corn off the Cob

I remember eating dinner at my Grandma Garrett's house and having "homemade" frozen corn.  I recently bought some corn and decided to cut it off the cob to freeze.  I asked my grandma how to do it. 
First bring water to a boil and add the cobs.  Return water to boil and remove cobs.  Place in icy water.  Cut corn from cob.  Lay flat on a cookie sheet.  Fast freeze then put in ziploc bags. 

I took pictures of the process, but accidently deleted them and can't figure out how to get them back.  You'll just have to use your immagination.  Now I have a freezer full of corn.  Yummy!

Zucchini Chips

I have zucchini growing out of my ears and there is only so much zucchini bread/muffins I can handle. I needed a new recipe to try that my kids would eat. I found one for chips. What kid doesn't like chips? That's what I thought, but I guess the answer is: mine.

Braedi and Faythe helped me make them. We mixed some spices and bread crumbs and ramono cheese, sliced the zucchini thin, dipped the slices into egg whites and then into the spices and baked (5 minutes one side then 7 minutes the other).

Maybe it was just the recipe. They weren't very crispy and they had too much pepper. I'm off to find a new recipe.
PS Sorry about the pictures. I need to change the setting--they are all blurry.

Grapesicles

My friend posted how she and her boys made grapesicles. My kids have been begging for frozen grapes so I thought we'd try to make them, too.

Here's how you do it:
1. Wash grapes and pull them from vines
2. Put them on skewers (Dyllan made a pattern)
3. Freeze for 2 hours (I think a little more time in the freezer would have been better)
4. Enjoy
The kids were in heaven!

Tex-Mex Bean Salad with Cramy Salso Dressing

I made another yummy meal that I thought I would share. I ate it as a salad, but it would be super yummy as a chip dip--that's how Braedi liked it.

1/3 c. salsa
3 Tbl. sour cream
1 Tbl. apple cider vinegar
3 c. black beans, drained and rinsed
1 c. grape tomatoes, halved (I used regular tomatoes)
3/4 c. corn
1/2 c. avocado, diced
1/2 c. scallions, sliced (I used green onions)
1/2 c. cilantro, chopped
6 c. romaine lettuce, shredded
2 oz pepper jack cheese, cubed or shredded (I used sharp cheese, but it would be better with pepper jack)
24 tortilla chips (I used tortilla strips)

--In a large bowl, stir together salsa, sour cream and vinegar until blended. Add beans, tomatoes, corn ,avocado, scallions, and cilantro; toss to mix and coat.
--Place 1 1/2 c. lettuce on plates; top with 1 1/2 c. of bean mixture. Sprinkle with 2 Tbl. of cheese; arrange 6 chips around each plate.

Yields: 4 servings
Points Plus: 9

Frittata with Spaghetti and Tomatoes

I'm going to try to post more meal ideas/recipes, but only if I think they are extra yummy. The other night for dinner I made a frittata and I really liked it, though I think I was the only one. But I don't cook for anyone else, I cook for myself.

4 oz uncooked spaghetti
4 large eggs
2 large egg whites
1/3 c. milk
1/4 tsp. black pepper
1/2 tsp. table salt
1 1/2 c. plum tomatoes, seeded and chopped (I used roma tomatoes and didn't seed them)
1 clove garlic, minced
1/4 c. basil, chopped (I used about 2 tsp. dried)
2 tsp. butter
1/2 c. shredded Parmesan cheese (I used Romano)

--Cook spaghetti according to package directions, omitting salt and fat. Drain well.
--Combine eggs and next four ingredients in a large bowl; beat well with a whisk. Add spaghetti, tomato, garlic, and basil; stir well.
--Preheat broiler.
--Coat a large ovenproof nonstick skillet with cooking spray (I used a regular frying pan); melt butter in the pan over medium heat. Add egg mixture. Cook, uncovered, 13 minutes or until top is almost set. Sprinkle with cheese.
--Wrap handle of pan with foil; broil 4 to 5 minutes or until set. cut into wedges.
Yield: 4 servings
Points Plus: 7

This Week's Menu Plan

I'm just going to post the menu ideas. If you want the recipes post a comment and I'll share. But it's too much work to just do it for me.

Sunday--Chili and corn bread
Monday--Chicken and Dumplings
Tuesday--Ham and Cheese Calzones
Wednesday--Hamburger Noodle Bake
Thursday--Tuna Noodle Casserole
Friday--Date Night
Saturday--Pasta Salad

More Dinner Ideas

Thursday's dinner wasn't very good. It was supposed to be BBQ pork sandwiches, but I wasn't in the mood for a sandwich. I already had the shredded pork defrosting so I had to find something to make with it. I kind of improvised and that is probably why it didn't taste good. I found a recipe for Mexican Style Shredded Pork that was served with a yummy sounding rice dish. So, I made the rice, added the pork and topped it with some left over enchilada sauce. I think the rice was the bad part. If someone has a better way to make this kind of rice, please share.

1 1/2 c. rice
1/4 c. lime juice
1/4 c. cilantro
2 3/4 c. water

Bring rice and water to a boil. Add lime juice and cilantro. Cover and simmer for 25 minutes.

For dinner on Friday we had Chili-Beef Tacos. These were much yummier than meal the day before.

2 T. chili powder or Mexican seasoning
1/2 t. cumin seed
1 t. olive oil
1 small onion, chopped
2 cloves garlic, minced
8 oz uncooked lean ground beef
8 oz canned tomato sauce
8 oz canned kidney beans, rinsed and drained (I used pinto)
8 small store-bought taco shells
4 T. reduced-fat sour cream
4 t. cilantro, chopped

Toast chili powder and cumin in a medium skillet over medium heat until fragrant. Add oil to skillet and heat; add onion and cook until tender,. Add garlic and cook until fragrant. Add beef and cook until cooked through. Add tomato sauce and beans, cook until heated through.

To assemble: fill each taco shell with 1/4 c. beef mixture; top each with 1/2 T of sour cream and 1/2 t. of cilantro.

Yield: 2 tacos per serving.
Points Plus 7 (more with cheese)

I made mine into a salad. I added lettuce and tomatoes and a little bit of shredded cheese and some salsa. Instead of taco shells I baked a tortilla that I cut into strips until crispy.

Sorry, no picture.

Tonight's dinner was even a hit with the kids--Ravioli Primavera.

4 c. frozen cheese ravioli
1 package frozen Italian vegetables, thawed (I used a fiesta package--I'm sure almost any type of frozen veggie will work)
1/4 c. olive oil (I omitted--I just sprayed the pan with Pam)
2 cloves garlic, minced
1/4 c. vegetable of chicken broth
2 T. fresh minced parsley
1/4 t. salt
1/4 t. pepper

--Prepare ravioli according to package directions.
--Meanwhile, in a skillet, saute vegetables in oil for 3 minutes or until tender. Add garlic, saute for 1 minute or until tender.
--Stir in broth. Simmer, uncovered, for 2 minutes.
--Stir in the parsley, salt and pepper; cook 2 minutes longer or until vegetables are tender.
--Drain pasta. Add to vegetable mixture; toss to coat.

Yield: 4 servings
Points Plus: 10 with oil, 7 without