Tuesday, September 29, 2009

Here are some cookie puzzles I made for pre-school today.
I used a sugar cookie recipe that I've always loved.
I cut the dough into squares and placed two squares on a cookie sheet. I then cut out what I wanted and baked according to the recipe. When they came out, the shapes were still easy to discern. I waited until they cooled off and then went around the shapes with a knife to make sure the "puzzle piece
s" could come out. I took the puzzle pieces out and frosted everything separately with colored powdered sugar frosting (Powd. Sug., vanilla, and milk) and let the frosting harden. Once everything was dry and done, I placed each cookie puzzle on a nice napkin and put them together for the kids for the next day.
I didn't worry about making some kin
d of a "grip" for each piece. I saw on the recipe that I was looking at that someone had baked almonds into the cookies so that the pieces could be pulled out.

Wednesday, September 16, 2009


Well, it might surprise some, but I can't remember the last time I actually canned. I don't think I ever have all by myself. I've turned a new leaf!!

After having a canning class at our home last night and going to a friend's home to watch, I ventured into the world of solo canning! Salsa is a favorite for our family, so that seemed like the best way to start:

80 Roma tomatoes quartered
4 jalepenos
3 red onions
3 T sugar
3 bunches of cilantro
3 T

I put everything in the blender leaving a little out for later. The first part I put in a big pot and then the second part I chopped up bigger and added it to the pot. I cooked everything for about 15 minutes and then followed the directions for canning.

I did taste the salsa while I was cooking it to make sure I liked the level of heat from the Jalepenos and also that the vinegar didn't make it too bitter.

Monday, September 14, 2009

Peanut Butter Crunchies

1/2 Cup Karo Syrup
1/2 Cup Sugar
1 Cup Peanut Butter
4 Cups Corn Flakes
In a glass casserole or large measuring cup, bring corn syrup and sugar to boil on High. Stir in peanut butter. Gently fold in corn flakes. Drop by teaspoons on greased cookie sheet or on wax paper. Chill

I was given this recipe in a Summer School cooking class at Huntington Jr. High School. Taught by Mrs. Wilson. We loved getting these at Carver Elementary School in the cafeteria!

Baked Alaska

One Layer Chocolate Cake (any kind)
1 Qt Ice Cream (Can use lactose free) I was taught to use mint choc. Chip
6 Egg Whites (at room temperature)
1 tsp cream of tartar
3/4 cup powdered sugar

Bake one layer of cake (I use a round pan). Let it cool.
Get a bowl that is small enough to fit as a form for the ice cream mount with 1 inch of cake around the ice cream. place plastic wrap in the bowl and then scoop the ice cream onto the plastic and press into the form of the bowl.
Put in freezer while you cut out a circle 1 inch down in the middle of the cake for the mound of ice cream to fit in.
Then put the egg whites in a bowl and turn on the mixer and add the Cream of Tarter and keep mixing until it's foamy. Then add 2 T of the sugar at a time until it's stiff and shiny.
Get a flat baking sheet. Put the cake layer on it. Then put the ice cream mound on the cake. Tun the oven on to 500 degrees. While it is warming up, spread the meringue over the entire cake and ice cream making sure that there are no holes. This seals the ice cream in so that it can handle the heat of the oven. Then put the cake in the oven for 3 to 5 minutes until the meringue is light brown. Serve immediately. Although, you can put it in the freezer for serving later, if needed.

Saturday, September 5, 2009

Shrimp and Grits

For Grits
1/2 cup quick-cooking grits
1 wedge The Laughing Cow Light Original Swiss cheese, room temperature
1/2 cup shredded fat-free cheddar cheese
1 tbsp. light whipped butter or light buttery spread
dash salt

For Shrimp
8 oz. raw shrimp, peeled, tails removed, deveined, patted dry
1/2 cup thinly sliced scallions (white and green parts)
2 tbsp. precooked real crumbled bacon
1 tbsp. chopped fresh parsley
1 tsp. lemon juice
1/2 tsp. minced garlic
Optional: Tabasco sauce

In a medium pot, bring 2 cups water to a boil on the stove. Add grits and salt and stir well. Reduce heat to lowest setting. Stirring occasionally, cook until water has been absorbed, about 6 - 7 minutes. Remove from heat and stir in shredded cheese, cheese wedge, and butter. Cover and set aside until ready to serve.

Bring a large pan sprayed with nonstick spray to medium heat on the stove. Add shrimp and cook until pink and just done, about 3 minutes, flipping halfway through cooking. Add scallions, parsley, lemon juice, and garlic. If you like, add a dash or two of Tabasco. Stir well and remove from heat.

Serve grits topped with shrimp and bacon.

PER SERVING (1/2 of recipe, 1 large serving): 380 calories, 8g fat, 900mg sodium, 40g carbs, 2.5g fiber, 1g sugars, 40g protein -- POINTS® value 8*

Tofu Fttuccine-81 calorie, one serving and QUICK!


1 Package Tofu Shirataki Fettuccine Shaped Tofu Noodles
1/2 Wedge The Laughing Cow Light Cheese
1 teaspoon Fat Free Sour Cream
2 teaspoons Kraft Reduced Fat Parmesan Cheese
Salt & Pepper (if desired)

Rinse fettuccine noodles VERY well. Microwave them for one minute, then drain them and pat dry. Add cheeses and sour cream. Mix thoroughly. Microwave to help melt cheese further, and mix some more. Add salt and pepper to taste. Enjoy. Serves 1

(81 Calories, 3g Fat, 242mg Sodium, 9g Carbs, 4g Fiber, <1g protein =" 1">