We tried this recipe this week and we were quite happy with the results. We made it with strawberries, but any type of fruit would be great. It would be a much healthier option than ice cream for adding fun flavors like Oreo cookies or something too. We used our indoor ice cream maker and it makes 1.5 quarts at a time. After pouring the mixture into the maker, I poured the leftovers into a couple of popsicle molds. In the end, the popsicles may have been my favorite way to eat it since it gets so hard from sitting in the freezer. I read reviews about it getting icy after being in the freezer, but we haven’t had that problem. It has a creamy texture and we can’t wait to try more flavors.

I love that it was fat free and tasty!

You will need:

2 cups fat-free plain yogurt

2 cups pureed fresh strawberries

1 (14 ounce) can fat free sweetened condensed milk

1 cup fat-free milk

3 teaspoons vanilla extract

Directions:

In a large bowl, combine all ingredients.

Fill cylinder of ice cream freezer two-thirds full and freeze according to manufacturer’s directions.

Refrigerate remaining mixture until ready to freeze.

Allow to ripen in ice cream freezer or firm up in refrigerator freezer 2-4 hours before serving.

Remove from the freezer 30-45 minutes before serving. This is why the popsicles worked so well!

You gotta love AllRecipes.com!

So frozen yogurt is making my Friday magical….

What is making your week wonderful? What has added that spark of magic to your life recently? Link up here to show me or tell me in a comment!

Today I tried out a new recipe. I’m a sucker for Dr Pepper and I’m trying to quit drinking so much of it. I am trying to find something that is refreshing, tasty and not so bad for me. That’s why I thought about trying this blueberry soda idea. I used Alton Brown’s recipe:

Ingredients

4 Cups of fresh blueberries, rinsed and drained (I used frozen…they were on sale for cheap and already in my freezer and I don’t always follow the rules so well)
2 Cups of Water
7 oz of sugar (I used 1 Cup…don’t know why he had to put that in ounces, but I didn’t feel like dragging the postal scale out of the desk to measure sugar!)
1 lime, juiced (I used a couple or 3 tablespoons of lime juice from the fridge)
Carbonated Water

Directions

1. Place the blueberries and the water into a medium saucepan, set over medium-high heat and bring to a boil. Reduce the heat to low and simmer for 15 minutes.
2. Remove the saucepan from the heat and pour the mixture into a colander lined with cheesecloth that is set in a large bowl. (if you don’t have cheesecloth, you can cut up a clean, old sheet from your fabric stash…just sayin’)
3. Allow to cool for 15 minutes.
4. Gather up the edges of the cheesecloth and squeeze out as much of the liquid as possible. Discard the skin and pulp.
5. Return the blueberry juice to the saucepan along with the sugar and lime juice.
6. Place over medium high heat and stir until the sugar has dissolved. Bring to a boil and cook for 2 minutes.
7. Remove from the heat and transfer to a heatproof glass container and place in the refrigerator, uncovered, until completely cooled.

To Serve: Combine 1/4 cup of the liquid with 8-ounces of carbonated water and serve over ice.

It’s refreshing and different. It’s not Dr Pepper, but it’s also fun to try new things! Aren’t blueberries good for your memory? I can’t remember. Seriously!

Preheat oven to 300 degrees.

Place pecans in zipper baggie and let children beat them with wooden spoons to break into small pieces. Explain that after Jesus was arrested he was beaten by the Roman soldiers.
- READ John 19:1-3

Let each child smell the vinegar. Put I teaspoon vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross, he was given vinegar to drink,
- READ John 19:28-30

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave his life to give us life.
- READ John 10:10-111

Sprinkle a little salt into each child’s hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus’ followers and the bitterness of our own sin.
- READ Luke 23:27

So far the ingredients are not very appetizing. Add I cup sugar. Explain that the sweetness part of the story is that Jesus died because he loves us. He wants us to know and belong to him.
- READ Psalm 34:8 and John 3:16

Beat the mixer on high speed for 12-15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God’s eyes of those whose sins have been cleansed by Jesus.
- READ Isaiah 1: 18 and John 3:1-3

Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus’ body was laid.
- READ Matthew 27:57-60

Put the cookie sheet I the oven. Close the door and turn the oven OFF.

Give each child a piece of tape to seal the oven door. Explain that Jesus’ tomb was sealed.
- READ Matthew 27:65-66

Go to bed! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus’ followers were in despair when the tomb was sealed.

- READ John 16:20 and 22.

On Easter morning, open the oven and give everyone a cookie.  Notice the cracked surface and take a bite.  The cookies are hollow!  On the first Easter, Jesus’ followers were amazed to find the tomb open and empty.  Read Matthew 28:1-9.

While out searching for a great apple crumb pie recipe, I came across this cute idea for cupcakes. The original recipe was to use red in the middle for Valentine’s Day, but these were made green for St Patty’s day. This would be cute for that too since it’s just around the corner. Me thinks I may have to make these and have the leprechauns leave them behind while the girls are sleeping.

I also thought this would make a cute idea for announcing a new baby’s gender. I never came up with any creative ways to spread the word since our family was so spread out, but this would be fun. You can make white cupcakes with a neutral colored icing, like green, yellow or white. Then on the inside they can be blue or pink. It would be fun for a baby shower too. Then when you hand out the cupcakes, the person will know of a baby boy or girl is on the way.

To make the two toned cupcakes, use white cake mix to put into the cupcake liners. Save some of the batter and dye it with food coloring. Place the remaining batter in a pastry bag or  into a plastic bag. Clip the corner of the plastic bag to allow the batter to come out. Push the tip of the bag into the center of each cupcake and squeeze a couple of tablespoons into the center of the white batter. Bake as usual.

As another option, you can bake the cupcakes first and dye icing to go into the middle. It makes a yummy treat inside the cupcake. I do this from time to time and it’s always a hit with the girls. To do this option, bake the cupcakes as usual. Once they are cooled, place the dyed icing into a pastry bag. Press the tip into the top of the cupcake and squeeze in the icing. Ice the cupcake with neutral colored icing.

Enjoy!

Oh yum!

I was trying to get my last $100 from ChaCha tonight and I got a question about a girl scout cookie movie quote. It lead me to bakingbites.com and this recipe. I can’t wait to try it!

Homemade Samoas Bars
Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt

First, make the crust.
Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
Let chocolate set completely before storing in an airtight container.

Makes 30 bar cookies.

Note: You can simply drizzle chocolate on top of the bars before slicing them up if you’re looking for yet an easier way to finish these off. You won’t need quite as much chocolate as noted above, and you won’t quite get the Samoas look, but the results will still be tasty.

Take it from me…these are delicious! I found the recipe on Better Homes & Garden’s website and decided to try them. I made a test batch yesterday and they are gone! I gave lots away and ate lots myself. These are going to be so cute for Valentine’s Day!

Ingredients:

1/2 cup maraschino cherries, drained and finely chopped

2-1/2 cups all-purpose flour

1/2 cup sugar

1 cup cold butter

12 ounces white chocolate baking squares with cocoa butter, finely chopped

1/2 teaspoon almond extract

2 drops red food coloring

2 teaspoons shortening

White nonpareils and/or red edible glitter (optional)

Directions:

1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.

2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.

3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.

4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.

5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.

6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

We tried a new recipe for dinner last night. It was a nice change from the regular spaghetti we usually have. This is the recipe we tried. It’s a keeper for our family and we will have it again! We paired it with a little salad and some 5 cheese garlic bread. Yummy!

Spaghetti Carbonara

• 1 pound spaghetti
• 1 tablespoon olive oil
• 8 slices bacon, diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1/4 cup dry white wine (optional)
• 4 eggs
• 1/2 cup grated Parmesan cheese
• 1 pinch salt and black pepper to taste
• 2 tablespoons chopped fresh parsley
• 2 tablespoons grated Parmesan cheese

DIRECTIONS

1. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
2. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
3. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
4. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

Serves 8

Begin your child’s kitchen adventure with…wooden spoons, plastic or metal mixing bowls, wire whisk, kid’s cookbook, step stool, hot pads, plastic nesting measuring cups, and a child sized apron.

Safety first. Keep young children away from a hot stove, oven, sharp knives and cheese graters.

Allow even the youngest chef to pour the ingredients into a bowl; flour, sugar, eggs etc. Remember to turn the mixer off first.

Cracking eggs can be a challenge for little chefs. Allow them to practice a bit by cracking the eggs into a separate bowl at first. then you can remove any shells before adding the eggs to remaining ingredients.

Keep the recipes simple at first. No bake cookie recipes, fresh fruit salad, smoothies, dips and sandwiches are a great start.

Start with a cookbook that has illustrations to coincide with the instructions. This will develop your child’s to ability to follow sequential instructions.

Purchase, or make an apron that is solely for your little cook to wear.

Here are the cute aprons our girls have, complete with their monogram on the front.

Consider switching from glass measuring cups, mixing bowls and baking dishes, to plastic. They are easier/safer for kids to manage and you may feel more comfortable.

Pour on the praise, if the outcome isn’t exactly as expected.

Expect a mess…spills will happen. Take it in stride and simply use the opportunity to teach that clean-up is one aspect of cooking.

Now get in the kitchen with your kids and make some magic!

These popcorn balls are easy to make and delicious to eat! Little hands really enjoy getting to form the popcorn mixture into balls. Just make sure you let the mixture cool a bit on the popcorn before you let them touch it. It is very hot! Also, it’s best to make sure your hands are really greased up otherwise the stuff will stick to you!

Ingredients

• 3/4 Cup light corn syrup
• 1/4 Cup margarine
• 2 teaspoons cold water
• 2 5/8 Cups confectioners’ sugar
• 1 Cup marshmallows
• 1 teaspoon vanilla extract
• 5 quarts plain popped popcorn (3 bags of microwave popcorn works well)

Directions

1. In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners’ sugar, vanilla and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel.
2. Grease hands with vegetable shortening and quickly shape the coated popcorn into balls before it cools. Wrap with plastic wrap or place bags and store at room temperature.

This is a fun snack that the kids can easily help you prepare. It will also teach them a bit of patience. Older kids can pour the juice and younger kids can poke in the sticks. There are many different combinations you can make so have fun with different flavors!

You will need

• Your favorite fruit juice
• Your favorite fruit
• Ice cube tray or small paper cups
• Aluminum foil
• Popsicle sticks or toothpicks

Directions

1. Pour the juice into the tray or cups
2. Drop in some fruit. Make sure you cut it up if it’s too big for the tray or cups
3. Cover the tray/cups with foil
4. Poke your sticks/toothpicks through the foil far enough to dip into the juice
5. Place your creation in the freezer
6. Wait a day and remove your popsicles from the freezer and enjoy!

Using a sharp knife, slice the hot dog in half lengthwise, leaving 1 to 2 inches connected at one end.

Roll the hot dog 90 degrees, and repeat, slicing lengthwise in half but leaving the 1 to 2 inches connected at one end. You should now have 4 legs for the octopus.

Of course, an octopus has 8 legs, so carefully cut each of the 4 hot dog legs in half. This is where a sharp knife is essential, because the legs will be thin and fragile with some hot dogs.

Boil in a pot of water until heated through. The legs will curl up some. Make a face with mustard and serve over Ramen noodle seaweed (throw some green food coloring into the water when they cook).

If you children are like mine, they love being in the kitchen with me. Here is an easy dessert that they can help make. There is no baking involved. Just a spoon and a bowl and you’re set! I got this recipe from allrecipes.com

Easy Eclair Cake

INGREDIENTS

• 2 (3.5 ounce) packages instant vanilla pudding mix
• 1 (8 ounce) container frozen whipped topping, thawed
• 3 cups milk
• 1 (16 ounce) package graham cracker squares
• 1 (16 ounce) package prepared chocolate frosting

DIRECTIONS

1. In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.
2. Arrange a single layer of graham cracker squares in the bottom of a 13×9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
3. Spread the frosting (the frosting will be easier to spread if the cake is covered and chilled for about 30 minutes before spreading) over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.

Serves 14