Food/Cooking

Cupcake Christmas Tree!!!

Easy, fast and Unique. Enjoy making these with your children.

Make cupcakes, use an ice cream cone, put green frosting and sprinkles :)

      
_______________________________________


          Boneless Chicken Rolls 

Stuff and roll chicken breast with mozzarella, garlic, basil a a tiny bit of butter. You can even add spinach or other veggies if you'd like. After rolling, sprinkle with spice of choice. 

Bake 350 for 30 minutes and you have a delicious and Unique Dinner, that the entire family will love and ask for seconds. :)

______________________________________________________________________________

German Cucumber Salad 

SALAD

2 large cucumbers, peeled and thinly sliced
1 small onion, peeled and thinly sliced
3 small Roma tomatoes, thinly sliced

DRESSING

1/3 cup low-fat sour cream
1/4 teaspoon Dijon mustard
1 tablespoon white vinegar
2 tablespoons low-fat milk
1/2-3/4 teaspoon sugar (or use Stevia)
1 tablespoon chopped fresh parsley
2 tablespoons chopped fresh dill
1/4 teaspoon pepper
1/4 teaspoon salt, to taste

DIRECTIONS

Place the cucumbers, onions and tomatoes in a large bowl. Set aside. In a small bowl, whisk together all dressing ingredients. Pour over salad mixture. Toss to coat well. Chill at least 2 hours before serving.
________________________________________________________________________________


Roasted Butternut Squash and Red Lentil Soup!!!

Want a recipe for comfort? There is nothing more soothing than a hearty, hot bowl of soup on a chilly fall day. Soups are the greatest comfort foods; they satisfy cravings, and keep you full longer. In this fall recipe, sweet, velvety squash and nutrition-packed red lentils blend together to make a perfectly delicious and nutritious meal. This simple recipe is even elegant enough to serve to guests. prep time: 30 minutes cooking time: 1 hour yields: 6 servings Ingredients:  2 pounds butternut squash, peeled and chopped into cubes  3/4 cup red lentils  1 large onion, chopped  4 garlic cloves  1 carrot, peeled and chopped  1 parsnip, peeled and chopped  1 celery stalk, chopped  6 cups chicken or vegetable broth  1 teaspoon fresh thyme, minced  3 tablespoons olive oil  1 teaspoon allspice  salt & pepper to taste  roasted pumpkin seeds (optional for garnish) Preparation: Step 1: Preheat oven to 350 degrees. Toss chopped butternut squash in roasting dish with 1 1/2 tablespoons olive oil, thyme, garlic cloves, fresh cracked salt and pepper. Roast for 30 – 40 minutes, or until soft. Step 2: Heat the remaining of the olive oil (1 1/2 tablespoons) in a large pot. Waiting 3 to 5 minutes before adding the each ingredient, slowly add chopped onion, carrot, parsnip, and celery. Step 3: Add red lentils and broth to the pot; bring to a boil. Reduce heat and simmer. Step 4: Once the squash is ready, add it to soup and remove soup from heat immediately. Cool slightly. Step 5: Puree soup in batches with a regular blender, or with an immersion blender. Step 6: Pour blended soup back into pot under low heat to warm it. Season with allspice and salt and pepper, to taste. Step 7: Ladle soup into bowls. Garnish with thyme, roasted pumpkin seeds, a dollop of yogurt (or sour cream), and fresh cracked pepper. Enjoy! ____________________________________________________________________________

Sautéed Chicken with Olives, Capers and Roasted Lemons

Ingredients: 

1. 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
2. 2 lemons, sliced 1/4-inch thick
3. Salt and freshly ground pepper
4. Two 5-ounce bags baby spinach
5. 2 tablespoons plain dry bread crumbs
6. Four 6-ounce skinless, boneless chicken breast halves
7. 1/4 cup all-purpose flour, for dusting
8. 1/2 cup pitted green Sicilian or Spanish olives, sliced
9. 2 tablespoons drained capers
10. 1 cup chicken stock or low-sodium broth
11. 3 tablespoons unsalted butter, cut into small dice
12. 2 tablespoons chopped flat-leaf parsley

Directions:

1. Preheat the oven to 375°. Line a baking sheet with parchment paper. Drizzle olive oil on the parchment, then arrange the lemon slices in a single layer. Drizzle the lemons lightly with oil and season with salt and pepper. Roast for about 20 minutes, until the lemons begin to brown around the edges.
2. Meanwhile, heat a large, deep skillet. Add the spinach and cook over high heat, tossing, until wilted, about 2 minutes. Transfer the spinach to a strainer; press out the liquid. Wipe out the skillet and heat 2 tablespoons of the oil in it. Add the bread crumbs and cook over moderate heat, stirring, until toasted, 2 minutes. Add the spinach, season with salt and pepper and cook for 1 minute.
3. In a deep medium skillet, heat the remaining 1/4 cup of oil. Season the chicken with salt and pepper and dust with the flour, shaking off the excess. Cook the chicken over high heat, turning once, until golden, about 6 minutes. Add the olives, capers and stock and bring to a boil. Cook over high heat until the stock is reduced by about two-thirds, about 5 minutes. Add the roasted lemons, butter and parsley, season with salt and pepper and simmer just until the chicken is cooked through, about 1 minute.
4. Transfer the chicken to plates and spoon the sauce on top. Serve the spinach on the side. Bon Appetit!!!

_________________________________________________________________________________

Thirsty Thursday


Strawberry Watermelon Mint Infused Water!!!!

This is perfect for a nice summer day or all year long. It's healthy for you and delicious. If you have children who don't like to drink water, this is a clever way to get them drink their H2O. Enjoy and let us know how much you loved it :)

10 large organic strawberries
½ cup of sliced organic watermelon
¼ cup of mint leaves
6 cups of water
Ice

Instructions:
Fill the bottom of a pitcher with the ice cubes and top it with strawberries, watermelon and mint leaves. Fill the rest of the way with filtered water and 
let it cool.


_________________________________________________________________________________

Cheesy Cauliflower Patties 

1 head cauliflower
2 large eggs
1/2 c cheddar cheese, grated
1/2 c panko (found in the bread crumb aisle, healthier option)
1/2 t cayenne pepper (more of less to taste)
salt
olive oil

Cut cauliflower into florets & steam until tender. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste.

Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.

___________________________________________________________________________________



UNIQUE KARAOKE BIRTHDAY CUPCAKES!!!!!!!

These cupcakes are so cute and UNIQUE that you will want to have a make belief birthday 

just to make it with you kids or to surprise them; if their birthdays are not coming up yet!!! 

Enjoy it and we'd love for you to share pictures with us :)

What you’ll need:

- Vanilla cake mix

- Cupcake pan

- Foil cupcake wrappers

- Vanilla frosting

- Red food coloring

- Mini ice cream cones

- Pink licorice pastels

- Plain doughnut holes

- Edible silver sprinkles

How to make it:

1. Mix a few drops on red food coloring the the vanilla frosting to make it light pink.

2. Put ¼ cup of the frosting into a sealed zipper bag and poke a hole into one of the corners.

3. Poke a hole in the bottom of each mini cone with a toothpick.

4. Squeeze frosting from the zipper bag and put a bit into each ice cream cone hole. Place 
    each piece of pink licorice into each ice cream cone hole, to look like a cordless 
    microphone antenna the frosting will help it stick into place.

5. Add some more frosting on the inside rim of each cone, then place a doughnut inside.

6. Spread frosting over each doughnut.  Than dip the cone with the doughnuts in them into a 
    bowl filled with sprinkles.

7. Bake the cupcakes using the directions on the cake mix box.  Once they’ve cooled, frost 
    each one with pink frosting and place a cone microphones on the top.


Courtesy of: ivillage.com

_____________________________________________________________________________

S'more Pie Pops

How UNIQUE of an idea is this? Your children will surely love to help you make these yummy treats, just as much as they will love to help you eat them :)
These cute Pie Pops will also be great to serve at Birthday and Back to School Parties, play dates, baby showers, etc. Enjoy!!!!!




Ingredients:

1 pie crust
4.4 oz Milk Chocolate Bar
2 cups mini marshmallows
1 egg white - beaten
Pinch of flour
Lollipop Sticks

Instructions:

Preheat oven to 375°F.
Unroll pie crust onto a lightly floured surface.
Cut chocolate bar into segments.
Cut crust into rectangles.
Knead and roll dough scraps to cut out more rectangles.
Put 3 chocolate bar segments and about 10 mini marshmallows on each rectangle of dough.
Top with another rectangle and add a lollipop stick.
Roll edges and crimp with a fork.
Place pie pops on baking sheet and brush with egg white.
Bake at 375°F for 14-17 minutes.
Allow pie pops to cool for a couple of minutes before pressing the lollipop stick down into the chocolate bar to stabilize it.

_______________________________________________________________________________


Brownie Strawberry Kabobs!!!

This is such a cute and UNIQUE idea. Whether you're entertaining for adults, children or want to 

serve a healthy snack with a sweet tooth creation, this is for you. Since it's a single serving size, it 

will appeal to a lot of people, fun to look at and won't take much time. Perfect right? We hope you 

enjoy it :)

Brownie Strawberry Kabobs

yield: 24 KABOBS

ingredients:

1 box brownie mix
2 16-oz packages of large strawberries
1 bag marshmallows
2 squares of Baker's melting chocolate
Wooden skewers, cut in half

directions:

Preheat oven to 350 degrees and spray mini muffin tins with non-stick spray. Prepare the brownie batter according to the package's instructions and divide batter among muffin tins. Bake for 15-20 minutes, or until cake tester comes out clean. Allow brownies to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Clean, dry, and cut the strawberries so both ends are flat. Layer the strawberries, brownies, and marshmallows on the skewers and lay them out on a wax paper-lined cookie sheet. Melt the chocolate in a microwave-safe bowl in 30 second intervals until completely melted. Transfer to a piping bag or ziploc bag with the corner snipped off and drizzle each kabob. Transfer to the fridge to allow the chocolate to set and until ready to serve.

Courtesy of: http://www.ericasweettooth.com/


_______________________________________________________________________________

Cake Batter No-Bake Cheesecakes

Prep Time: 15 minutes

Yield: 6-8 small servings

Everyone will love these adorable little cake batter cheesecakes. And they're a breeze to make because they're no-bake!

Ingredients

Crust Ingredients:
• 1 cup graham cracker crumbs
• 4 oz. butter, melted
Cheesecake Filling Ingredients:
• 1 (8 oz.) block cream cheese, softened
• 4 Tbsp. butter, softened
• 3/4 cup favorite cake batter dry mix (straight from the box -- no added ingredients)
• 1/4 cup milk
• 1 (8 oz.) tub frozen whipped cream topping, thawed
• sprinkles, for decor

Method

To Make The Crust:

Stir together graham cracker crumbs and melted butter in a bowl until well combined. Press a few tablespoons into the bottom of your containers to make the crust. (You do not need to bake this.)

To Make The Filling:

In an electric mixer, beat the cream cheese and butter together on medium speed until smooth and well blended. Add in dry cake mix and milk and continue mixing until well blended. Then gently fold in the whipped cream topping with a spatula. Be careful not to over-mix.

Spoon the filling into serving jars, or use a piping back to pipe the filling in. Garnish with sprinkles.

Courtesy of: http://www.gimmesomeoven.com/

__________________________________________________________________________________

Yummy Pasta with Lemon Cream Sauce

If you're like our family, then like us, you love pasta as a meal choice all the time. And while we'll definitely splurge on a family gathering or holiday meal, we needed to make our family recipes a bit healthier for during the week meals. Lemon and cream are a favorite for us - either savory or sweet - so we decided to try a lemon cream pasta a healthier way.

Placing the pasta into one of the ingredients that flavors the dish was the perfect choice (see photo below). Using the lemon as the serving piece worked perfectly and looked so amazing. As the pasta sits in the hollowed out lemon, it absorbs even more wonderful lemon flavor. We loved it!

Pasta with Lemon Cream Sauce

• 8 oz pasta, whole wheat, gluten free
• 1/2 cup nonfat greek yogurt
• 1/4 cup grated parmesan cheese
• 1-2 t grated lemon zest
• 1/4 t salt, taste first
• 1/4 t cracked black pepper
• 1-2 tablespoons olive oil
• 2 garlic cloves, minced
• 1/2 shallot, minced
• 2 tablespoons parsley, minced
• 2 tablespoons chives, minced

Directions

Boil pasta according to package directions and set aside. Save 1/4 cup of the pasta water.

In a skillet on medium heat, sauté shallots and garlic in olive oil until soft, 3-4 minutes. Add the yogurt, parmesan, salt, pepper and lemon zest.

Add in drained pasta. Stir to combine and taste it!

Adjust any seasoning to your liking. A sprinkling of parsley and chives for the garnish, and you're good to go!

___________________________________________________________________________________

4TH OF JULY SIMPLE AND UNIQUE DESSERT IDEAS!!!!

__________________________________________________________________________________

DIY Tutorial: Graduation Cupcakes!!!

Congratulations 2013 graduates!!!  Celebrate with these fun graduation cupcakes. It surely will put a smile on a graduates face :)

Cupcakes with Graduation Caps and Diplomas!

What You'll Need:

Cupcakes with icing

Red hots or m&ms

Square chocolate cookies

Fruit rollop or similar gummy strips cut into thin strips and 1 1/2 inches long

Waffle cookies or Oreo Funstix cut into 1 1/2-2  inch pieces

Reese's Mini Peanut Butter Cups

Decorating Gel or similar

Step 1:

Add your Reese's Mini Peanut Butter Cup with the large side onto the icing.

Step 2:

Turn your cookie upside down, and add a touch of your icing gel to the middle of the cookie.

Step 3:

 Place cookie on top of the peanut butter cup so that the gel is aligned with the candy.
Refridgerate for a few minutes to let it set.

Step 4:

Add a touch of icing gel to two gummy strips and place in the middle of your cookie.

Step 5:

Add a touch of icing to the top of the gummy strips and add a Red Hot or m&m.

Your cupcake should look something like this.

Place in the refrigerator for a few minutes to let the gel set.

Step 6:

Add a gummy strip and wrap it around the waffle cookie and press into place.

Step 7:

Place waffle cookie on your cupcake and add a fun cupcake liner if you like.

Voila!

Courtesy of: Anna and Blue Paperie

___________________________________________________________________________________

Thirsty Thursday - 
Yummy Watermelon Lemonade!!!

__________________________________________________________________________________

Veggie Cooking Cheat Sheet!!!!

This is such a great cheat sheet to have. You can even print it and hang it on your fridge. Take a look.

_________________________________________________________________________________

Devil's Food Cupcakes with Marshmallow Filling - YUMMM!!!!

Ingredients

• 
  3/4 cup (3/8 lb.) butter, at room temperature 
• 1 1/2 cups sugar 
• 2 large eggs 
• 2 cups all-purpose flour 
• 1/2 cup Dutch-process unsweetened cocoa
• 2 teaspoons baking powder
• 1/2 teaspoon salt 
• 1 cup milk 
• 1 jar (7 oz.) marshmallow cream 
• 
  
• Preparation
1. 1. In a bowl, with a mixer on medium speed, beat butter and sugar until smooth. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.
2. 2. In another bowl, mix flour, cocoa, baking powder, and salt. Stir in half the flour mixture into butter mixture. Stir in milk just until blended. Add remaining flour mixture and stir just until incorporated. Spoon batter equally into 16 muffin cups (1/3-cup capacity; cups should be almost full) lined with paper baking cups.
3. 3. Bake in a 350º regular or convection oven until tops spring back when lightly pressed in the center or a wooden skewer inserted into the center comes out clean, about 20 minutes. Let cool in pans on racks for 5 minutes; remove cupcakes from pans and set on racks to cool completely, at least 30 minutes.
4. 4. With a small, sharp knife, cut a cylinder about 3/4 inch wide and 1 inch deep from the center of the top of each cupcake. Trim off and discard about 1/2 inch from bottom of each cylinder. With a knife, hollow out a small cavity inside each cupcake.
5. 5. Spoon marshmallow cream into pastry bag fitted with a 1/2-inch plain tip. Twist end of bag tightly to secure. Place tip in cavity of one cupcake; without moving tip, squeeze filling into cavity, to 1/4 inch from top. Repeat to fill remaining cupcakes. Insert cake cylinders into holes.
6. 6. Spoon chocolate cream cheese frosting into another pastry bag, fitted with a 3/4-inch star tip, and pipe onto tops of cupcakes, or spread on cupcakes with knife.
• 
  
• Chocolate Cream Cheese Frosting 

• Ingredients

  • 8 ounces cream cheese, at room temperature
  • 1/2 cup (1/4 lb.) butter, at room temperature
  • 1 1/2 cups powdered sugar
  • 6 tablespoons unsweetened cocoa

  Preparation

  1. In a bowl, with a mixer on low speed, beat cream cheese and butter until well blended. In another bowl, sift together powdered sugar and cocoa. Beat into cream cheese mixture until frosting is smooth.
  _______________________________________________________________

Yummy Almond Crusted Chicken!!!

We wanted to share with you all this yummy Almond Chicken recipe. It's fast, easy and delicious for the entire family to enjoy. Let us know how you like it :)

Ingredients

• 3 boned, skinned chicken breast halves 
• 1/2 teaspoon salt 
• 2 teaspoons soy sauce
• 5 tablespoons cornstarch, divided
• 1 teaspoon brandy or water 
• 1/2 teaspoon baking soda
• 2 large eggs 
• Canola oil for frying 
• 2 1/2 cups sliced almonds
• 
  
• Preparation
• 1. Trim fat from chicken breasts and cut each into 4 pieces. With a mallet, pound each piece between 2 sheets of plastic wrap to an even 1/4 to 1/2 in. thick.
• 2. In a bowl, combine salt, soy sauce, 2 tbsp. cornstarch, the brandy, baking soda, and 2 tbsp. water. Add chicken and stir to coat. Let sit 5 minutes. Transfer chicken to a plate. In the same bowl, stir in remaining 3 tbsp. cornstarch and the eggs until well blended. Mix in chicken to coat.
• 3. In a 12-in. frying pan, heat 1/2 in. oil over medium-high heat. Spread almonds on a cutting board. Press chicken into nuts, coating both sides evenly, then lay chicken in oil. Cook until browned, turning once, 4 to 8 minutes total. Drain on paper towels.

____________________________________________________________________________________________________________


UNIQUE VEGGIE BOUQUET!!!!

I came across this beautiful and Unique Veggie Bouquet idea and had to share it with you all. What better way to get the kids to eat their veggies than this right? What do you guys think?

What you’ll need:

• Small vases, cups, jars or orange juice glasses.
• Vegetables your kids like, plus celery for the stems and lettuce for leaves.
• cream cheese (optional to use as glue)
• flower shaped cookie cutter. 
• toothpicks
• water

You can also make fruit bouquets for those picky eaters.

Easy to make!

Just fill the cups with the celery, then stick the vegetables on the toothpicks and the toothpicks into the celery stalks.

You can use cream cheese as a glue to stick the pieces of carrots onto the cucumber flower. The lettuce leaves are placed around for cuteness.

_____________________________________________________________________________________

Unique and Simple Easter ideas!!!!

________________________________________________________________________

Tie Dye Easter Eggs

Want to give your Easter eggs a unique tie dye design? These beautifully decorated eggs are so easy to make with just a few simple ingredients! Check it out.

Supplies

• Eggs
• Food coloring
• Oil
• White vinegar
• Water

Directions

Start with a bowl of hot water, enough that it will completely cover the egg. Add a splash of vinegar. 

Add several drops of food coloring into the bowl. Then add two tablespoons of oil.

Drop the egg into the bowl and add a few more drops of food coloring directly onto the egg.

Take your second color and drip directly onto the egg.

Remove the egg and use a paper towel to pat dry - and then watch as the beautiful pattern emerges!

_________________________________________________________________________

UNIQUE RICE CRISPY SNACKS!!!!

These sweet snacks are like the pot of gold at the end of your family's feast. With their yummy peppermint and marshmallow flavor, they'll make even those without Irish hearts happy. And they'll have the cook smiling, too, because they're so easy to assemble. Try involving the kids, we think they'll enjoy it and feel proud :)

Ingredients

3 tablespoons butter

4 cups large marshmallows (about 40)
1/4 teaspoon peppermint extract 

6 cups crisp rice cereal
6 ounces white candy coating, coarsely chopped
4 drops green food coloring, optional
Green sprinkles

Directions

In a large saucepan, melt butter. Add marshmallows; cook and stir over low heat until melted. Remove from the heat; stir in extract and cereal. With buttered hands, press mixture into a greased foil-lined 13-in. x 9-in. pan. Cool completely on a wire rack.
Turn onto a cutting board; remove foil. Cut with a 3-in. shamrock cookie cutter; reshape shamrock stem if needed (save scraps for another use).
In a microwave, melt candy coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
Stir in food coloring if desired. Spoon over cutouts and spread evenly. Decorate with sprinkles. Let stand until set. 

Yield: 15 servings.

__________________________________________________________________

Yummy St. Patrick's Day Drink!!!!

More than a hint of cool mint makes this delicious sipper a special switch from traditional 

hot chocolate. Besides, it's a rich beverage that's quick to fix, and adding a dollop of 

whipped cream with crushed candy tops each mug lusciously.

Ingredients

. 3-1/2 cups 2% milk
. 8 ounces white baking chocolate, chopped
. 1/4 to 1/2 teaspoon peppermint extract
. 1/2 cup heavy whipping cream
. 8 spearmint or peppermint candies, crushed
. Additional crushed peppermint candies, optional

Directions 

. In a large saucepan, heat milk over medium heat until steaming. 

. Add chocolate; whisk until smooth. . . . Stir in peppermint extract.
. In a large bowl, beat the whipped cream until stiff peaks form. 

. Fold in the crushed candies. 

. Ladle hot chocolate into mugs; dollop with whipped cream. 

. Sprinkle with additional candies if desired. 

Yield: 6 servings.

_____________________________________________________________________________

Chocolate Chip Cookie Dough Eggs with Chocolate PB Nests

Since Easter is just around the corner, I saw these cute Chocolate Chip Cookie Dough Eggs,  and had to share them with you all.  If you decide to make them, we'd love to see how they turn out. Please feel free to either e-mail us or post it on our Facebook page. 

For the cookie dough:

1-1/4 cups all purpose flour

1/2 tsp salt

1/8 tsp baking soda

1/2 cup butter, at room temperature

1/4 cup+ 2 tbsp granulated sugar

1/4 cup+ 2 tbsp brown sugar, packed

1/2 tsp vanilla

2-1/2 tbsp milk

1/2 cup mini semi-sweet chocolate chips

Pastel candy melts

For the chocolate PB nests:

6 oz semi-sweet chocolate chips

6 oz butterscotch chips

1 cup creamy peanut butter

6 oz chow mein noodles

- Start by making the cookie dough: beat together the butter and sugars in the bowl of an electric mixer until light and fluffy, about 2-3 minutes. Add milk and vanilla.

- Sift together flour, baking soda, and salt together in a large bowl, then add to the butter slowly with mixer on low until just incorporated.

- Stir in the chocolate chips by hand with a spatula. Form dough into a ball, cover with plastic wrap, and chill in the fridge while you make the nests (30 minutes – 1 hour).

- For the nests, generally grease 12 muffin tins.

- In a large microwave-safe bowl, melt the chocolate and butterscotch chips in 30 seconds intervals, stirring in between intervals.

- Once melted, stir in the peanut butter until smooth.

- Carefully add the chow mein noodles, using a large rubber spatula to help avoid breaking the noodles.

- Using a large spoon or your fingers (I went with the latter) press some of the mixture into each of the muffin tins, making sure to create a well in the middle for the eggs to sit in.

- Chill nests in the fridge for at least an hour.

- Once the dough has been chilled, form small eggs from the dough and place onto a wax-paper lined cookie sheet. After you form all of the eggs, return them to the fridge for another 30 minutes.

- After the eggs are chilled, melt your candy melts in deep bowls and dip your eggs. I like to only take about 5 of them out of the fridge at a time so they don’t become soft at room temperature. For the dipping technique, I like to use a spoon to dunk the eggs, and then take the spoon out, tap it on the edge of the bowl to remove the excess, and then lay the egg back onto a wax paper-lined cookie sheet. I’ll then take a toothpick to run along the bottom of the egg to make it as clean-cut looking as possible.

Recipe yields 12 nests and about 36 eggs (depending on the size you make them of course!)

_________________________________________________________________

Mini Strawberry Cheesecakes

ingredients:

for the strawberry cheesecake:
2 cups strawberries, rinsed and hulled
3 tbsp + 1/3 cup granulated sugar
2 tsp + 1 tbsp lemon juice
½ cup boiling water
1 tbsp plain gelatin
1-1/4 cups heavy cream
8 oz cream cheese
¼ tsp salt

for the graham cracker crust:
1-1/2 cup graham cracker crumbs
¼ cup packed light brown sugar
7 tbsp unsalted butter, melted

directions:

for the strawberry cheesecake:
- Combine strawberries, 3 tbsp sugar, and 2 tsp lemon juice in a blender and blend until smooth. Push mixture through a fine-mesh sieve to remove seeds. Set aside.
- Mix gelatin and 1/3 cup sugar in a bowl. Add the boiling water and stir until gelatin completely dissolves, about 5 minutes.
- In the bowl of an electric mixer fit with a whisk attachment, beat the heavy cream to form stiff peaks. Add the cream cheese, 1 tbsp lemon juice, and salt, and beat on medium-high speed until mixer is smooth and well incorporated, at least 3 minutes.
- Slowly add the gelatin mixture to the cream mixture and gently fold to blend. Add the strawberry puree and continue to slowly fold the mixture until well incorporated.

for the graham cracker crust
- Grease the bottoms and sides of a mini cheesecake pan with non-stick baking spray.
- Combine the graham cracker crumbs and sugar in a medium bowl.
- Add the melted butter and mix until well combined. Press a ~ ¼” thickness of graham cracker mixture into the bottom of each well. Use the bottom of a shot glass or small cup to flatten out each crust.
- Divide the strawberry cheesecake mixture evenly among the cheesecake wells and refrigerate for at least 2 hours before serving. Release from the mini cheesecake pan and garnish with whipped cream and a strawberry slice if desired.

_______________________________

Pasta with Butternut Squash and 

Walnut Cream Sauce

This light pasta is one of my favorites; easy to make and is perfect when butternut squash is in season which is now :)

The squash is sweet, and the nutty flavor of walnuts blends well. This recipe contains beta-carotene, folate, vitamin C, Omega-3, carbohydrates and calcium. Tip: you can also use pumpkin instead of butternut squash.

Ingredients (makes 4 servings)

• 2 cups butternut squash, cubed
• 1 teaspoon sage
• 1 cup chicken stock
• ¼ cup warm cream
• ½ cup crushed walnuts
• 1 tablespoon of butter
• 14 ounces spagetti or linguini pasta
• salt and pepper to taste

Directions

In a medium-sized pot, combine the cubed squash with the sage and chicken stock, and bring to a boil. Then simmer for about 15-20 minutes or until the squash is tender when pierced with a fork. Meanwhile, Boil the pasta and cook following the instructions on the package.

Remove from heat and mash the squash with a fork or food processor.

In a small pot, heat the cream until close to boiling. Then add the crushed walnuts and butter to the cream. Heat it for 4-6 minutes.

Add the mashed butternut squash and mix well. Take off the heat.

__________________________________________________________________

Unique Breakfast ideas for your little ones!!!

If you're wondering what to make for Breakfast to wow your children, then look no further. We bring you some Unique and cute ideas that are easy to make and healthy for your little ones. 

English-Muffin Egg Pizzas

These mini breakfast pizzas will soon become a family favorite. You can hard-cook eggs in advance and store unpeeled in the refrigerator for a week, which will shave off plenty of prep minutes in the morning.

Yogurt and Granola Parfait

Layering the ingredients in a pretty glass will make your kids think they’re eating dessert, not breakfast. They’ll get a much-needed dose of calcium and a big energy boost to start off their day.

Prosciutto and Egg Panini

There’s no need for fast-food breakfast sandwiches when you can prepare this upscale version in just 15 minutes. Kids don’t like prosciutto? Substitute salami or ham instead.

Bagel and Cream Cheese With Tomato and Cucumber

Liven up a boring breakfast by creating faces out of healthy ingredients. Better yet, give the little ones an assortment of vegetables and let them play with their food.

Easy Chocolate Croissants

Yes, you can make croissants in just 20 minutes. You’ll only spend five minutes assembling them from refrigerated crescent rolls and chocolate chips before popping them in the oven to bake.

Eggs With Tortilla Chips, Salsa, and Cheese

This scaled-down take on huevos rancheros has plenty of Mexican flair, thanks to folded-in salsa and crushed tortilla chips.

_________________________________________________________________________

Mint Chocolate Chip Cupcake Cones!!!

ingredients:

for the chocolate cupcakes:
1 box chocolate cake mix
1 cup buttermilk (instead of water indicated on box)
1/2 cup vegetable oil
4 eggs
Package of mini ice cream cones (with flat bottoms, like these)

for the mint chocolate chip buttercream:
1 cup butter, at room temperature
4 cups powdered sugar
1 teaspoon peppermint extract
1/3 cup whipping cream (or Cool Whip)
1/3 cup of mini chocolate chips

for the toppings:
4-1/2 ounces chocolate chips
1/2 cup heavy cream
Whipped cream
Chocolate shavings or sprinkles
Cherry candies or marashino cherries

directions:

for the chocolate cupcakes:
- Preheat oven to 350 degrees and set one mini cone in each muffin well to fill 24.
- Beat together all of the ingredients for the cupcakes with an electric mixer on medium-high speed for about 2 minutes
- Divide batter evenly among the cones, filling each almost to the top. You may have some excess batter which you can just bake up as regular cupcakes or make more cupcake cones. Bake for 15-20 minutes, or until cake tester comes out clean. Allow cupcakes to cool in the tin for at least 5 minutes after they are done, then transfer them to a wire rack to cool completely.

for the mint chocolate chip buttercream:
- In the bowl of an electric mixer, beat the butter for 2-3 minutes until light and fluffy.
- With the mixer on low, slowly add the powdered sugar and then increase the speed to medium until the buttercream is smooth. Add the peppermint extract and beat well.
- Add the whipping cream and mini chocolate chips and use a rubber spatula to evenly incorporate.
- Use a small ice cream scoop to top each cupcake cone with a dollop of frosting.

for the toppings:
- For the ganache, put the chocolate chips in a small bowl. Heat the heavy cream in a small saucepan until it just starts to boil. Pour cream over the chocolate chips and whisk until smooth. Set aside to cool to room temperature before pouring over the frosting.
- Once ganache is set, use a spoon to pour ganache over each cupcake. Top with whipped cream, chocolate shavings, and a cherry candy. Serve immediately or store in the refrigerator until ready to serve.

____________________________________________________

Unique Ideas for a Christmas Party!!!!!

Creamy Herb Dip

         1/2 cup sour cream 

1/4 cup mayonnaise or salad dressing

    3 tablespoons fresh chopped parsley

 3 tablespoons finely chopped fresh chives

1/2 teaspoon Worcestershire sauce

1/4teaspoon salt

1/4teaspoon freshly ground black pepper

1 small clove garlic, finely chopped

Vegetable Platter

3 cups fresh broccoli florets

14 grape tomatoes

1/2 yellow bell pepper, cut into strips

1 1/2 cups fresh cauliflower florets

3/4 oz (about 40) pretzel sticks (from 15-oz bag)

• In small bowl, stir together dip ingredients. Cover; refrigerate at least 1 hour to blend flavors2
• Rinse and thoroughly dry vegetables. Trim broccoli and cauliflower floret stems.3
• Arrange broccoli on serving platter to form tree shape and tomatoes to form garland. Arrange bell pepper to form star and cauliflower to form snow (see photo). If desired, cover and refrigerate up to 4 hours.4
• Just before serving, arrange pretzels at bottom of tree to form trunk. Serve with dip.
• Why not bring a watermelon snowman? We brought this to a family party and it was such a hit!

Your little angels can help to find the sticks that were used to make the snowman’s arms and to put it all together. 

You can’t go wrong with watermelon - it's packed with Vitamin A, Vitamin C and Vitamin B 6 to keep eyes healthy and boost immunity.

AVOCADO APPETIZER HOLIDAY WREATH

Ingredients:

• 1-1/2 cups coarsely mashed ripe avocado (about 3 avocados)
• 2/3 cup seeded, chopped plum tomatoes, divided (reserve 2 Tablespoons)
• 1/4 cup sour cream
• 1 Tablespoon lime juice
• 1 Tablespoons grated or finely minced onion
• 1-1/2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt

Ingredients:

1/2 cup vanilla ice cream, softened 

• 1/4 teaspoon peppermint extract
• 8 ounces white chocolate, chopped 
• 2 tablespoons vegetable shortening
• 1/2 cup crushed peppermint candies

Preparation:

1. 1. In a small bowl, stir together ice cream and extract until blended. Freeze until firm, at least 2 hours. Meanwhile, line a baking sheet with parchment paper and freeze alongside.
2. 2. Using a large melon baller, quickly scoop all the ice cream into balls and place them on one side of the cold baking sheet. Freeze until firm, 1 to 1 1/2 hours.
3. 3. Insert a decorative skewer or pick into the center of each ice cream ball and return to freezer to set, about 30 minutes.
4. 4. Meanwhile, put chopped chocolate and shortening into a small metal bowl. Set bowl in a slightly larger bowl of hot water and let sit until melted, stirring occasionally. Transfer chocolate mixture to a 1-cup glass measuring cup. Put crushed candies on a small plate.
5. 5. Working with 1 ice cream ball at a time, dip into melted chocolate to coat, making sure chocolate reaches above ice cream onto the skewer and letting excess chocolate drip off bottom. Roll ball in candy and set on the clean side of the baking sheet. Repeat with remaining balls, returning them to the freezer if they start to soften. Freeze at least 2 hours before serving.
6. Bonbon Variations: Experiment with other flavors of ice cream, such as coconut or chocolate, and coatings, such as flaked coconut or dark chocolate.

_____________________________________________________



UNIQUE Jello Cupcakes!!!

What you will need

• * 1 Jello cupcake (see directions below)
• * Whipped cream
• * Candies or Sprinkles

How to make it

       * To make a dozen Jello cupcakes , add four 3 ounce packages to 

          to 2 2/3 cups of boiling water. Stir until dissolved.

       *  Pour into foil liners in a cupcake pan.

       * Refrigerate 4 hours or more until firm. 

     

       * Frost the cupcake with the whipped cream and add the candles or 

         sprinkles for a unique look.

_____________________________________________________


                                         SANTA HAT BROWNIES

Aren’t these Santa Hat Brownies just so cute? I was looking for a fun and simple holiday treat and I came across this recipe. They’re so good and easy to make, especially since I bought Trader Joe’s Ready to Bake brownie mix (just pour the ready-made brownie batter in an 8X8 pan and bake for 22-25 minutes). You can use ready-made brownie bites or bake a pan of your favorite brownies. I whipped up some vanilla-mascarpone buttercream to simulate the white trim on the hats.  Voila!  A festive dessert to get everyone into the spirit of the holidays.  It really is beginning to look a lot like Christmas around here!

Santa Hat Brownies
Yields 12-16 brownies

Ingredients:
1 pan of your favorite brownies, cooled and cut into desired size and shape (I used a round cutter)
12-16 small strawberries, cleaned and hulled
vanilla-mascarpone buttercream (recipe below)

Mascarpone Buttercream
Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature
8 ounces mascarpone cheese, room temperature
2-1/2 to 3 cups powdered sugar
2 teaspoons vanilla extract
pinch of salt

Method:

Using a stand mixer with a paddle attachment, beat butter and mascarpone cheese until light and creamy, about 2 minutes.  Add vanilla extract and salt.  Add 2-1/2 cups of sugar, half a cup at a time and continue beating until smooth.  Add more sugar, if needed to reach desired consistency and sweetness.

To assemble, pipe a ring of vanilla buttercream on top of each brownie.  Cut off the base of a strawberry so it is flat and place it upside down on each brownie, pushing slightly to secure in place.  Top the tip of the strawberry with a dot of buttercream to finish the santa hat.

____________________________________________________

CHOCOLATE ELF BITES  -  YUM YUM

Who loves chocolate? We do, we do :)  Who loves Jello? We do, we do :)

If you ask these questions to your little munchkins, you will hear nothing but happy screaming's and when can we make it mom? questions. For the holiday season, this recipe is fun, delicious and festive.
Enjoy making it with your little ones and sharing it with your entire family.

INGREDIENTS

4 oz. BAKER'S White Chocolate 1/2 cup butter or margarine, divided 1/3 cup water
1 pkg. (3.9 oz.) JELL-O Pistachio Flavor Instant Pudding 3 cups powdered sugar
2 oz. BAKER'S Semi-Sweet Chocolate
2 Tbsp. chopped pistachios

DIRECTIONS

LINE 8-inch square pan with foil, with ends of foil extending over sides. Microwave white chocolate, 6 Tbsp. butter and water in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir with whisk until chocolate is completely melted and mixture is well blended.

ADD dry pudding mix; stir 2 min. Add sugar, 1 cup at a time, stirring after each addition until well blended. Press onto bottom of prepared pan.

MICROWAVE semi-sweet chocolate and remaining butter in large microwaveable bowl 1-1/2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended; spread over fudge layer in pan. Sprinkle with nuts. Refrigerate 2 hours or until firm before cutting into 36 squares.

_____________________________________________________


Do you wake up and juggle numerous tasks only to make sure you get your kids ready on time?

To have a healthy breakfast ready for them, and to make sure you get to work on time? 

If that's you, we have the perfect solution. Check out below what we came up with. It's healthy, cute and puts a smile to your little one's face. 

Ingredients: 

1 bagel

2 small walnuts

4 strawberries

you can use the following for the spread in the bagel:  Cream cheese, peanut butter, nutella  

Here's to you and your children :)