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Clam Fritters: serves 4
Ingredients
1 cup chopped clams
1 egg, lightly beaten
1 tsp lemon juice
1 tbsp chopped tarragon (or substitute dry tarragon or marjoram)
1 tsp baking soda
1 cup flour
1/4 cup clam juice
1/4 cup milk
1 1/2 tbsp melted butter
couple dashes cayenne pepper (to taste)
freshly ground black pepper to taste
oil for frying
Directions
Chop clams on a cutting board. Not too fine. Place them in a mixing bowl.
Add the egg, lemon juice, tarragon, baking soda and flour and stir.
Blend the clam juice and milk. Add gradually to the clam mixture, stirring continuously. Do not make the batter too runny.
Stir in the butter, cayenne and black pepper.
Heat about 1/8 inch of oil in a frying pan.
Drop batter in the hot oil – about 2 tablespoons per fritter. (They’ll cook better if they’re fairly small.)
Turn when the bottom is browned, as you would for pancakes.
We served these with salmon sauce. Tarter sauce, shrimp sauce, or a squeeze of lemon works well, too. These seemed to beg for an amber ale. (Or maybe it’s Barbra and me doing the begging after nine months of living in a dry village!) Enjoy!
25 Şubat 2013 Pazartesi
Impossibly Easy Mini Chicken Pot Pies From Fun Recipes
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Impossibly Easy Mini Chicken Pot Pies
Chicken Mixture
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 medium onion, chopped (1/2 cup)
1/2 cup chicken broth
1 cup frozen peas and carrots
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground thyme
1 cup shredded Cheddar cheese (4 oz)
Baking Mixture
1/2 cup Original Bisquick® mix
1/2 cup milk
2 eggs
1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
2 In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.
3 In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.
4 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.
Chicken Mixture
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 medium onion, chopped (1/2 cup)
1/2 cup chicken broth
1 cup frozen peas and carrots
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground thyme
1 cup shredded Cheddar cheese (4 oz)
Baking Mixture
1/2 cup Original Bisquick® mix
1/2 cup milk
2 eggs
1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
2 In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.
3 In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.
4 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.
Western Skillet Eggs From Fun Recipes
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Western Skillet Eggs
1/2 cup half-and-half or whole milk
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 shallots, sliced
2 large green bell peppers, seeded and cut into 1/2-inch strips
1 1/2 cups cherry tomatoes, halved
1/4 pound thinly sliced ham, cut into 1-inch pieces
4 slices sourdough bread, torn into pieces (about 2 cups)
2 tablespoons chopped fresh parsley, plus more for topping
8 large eggs
Directions
Position a rack in the upper third of the oven and preheat to 350 degrees F. Whisk the half-and-half, cayenne, 1/2 teaspoon salt, and black pepper to taste in a small bowl.
Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the shallots and cook until just softened, 1 to 2 minutes. Add the bell peppers; cook until the peppers are soft and the shallots are golden, 5 to 6 more minutes. Add the tomatoes, ham, bread, parsley and 1/4 cup water and cook until most of the liquid is absorbed, about 3 minutes. Season with salt and black pepper. Remove from the heat.
Make 8 evenly spaced indentations in the bread mixture with the bottom of a ladle or small measuring cup. Crack an egg into each indentation. Slowly pour the half-and-half mixture over the eggs. Bake, rotating the skillet a few times, until the whites are set, about 15 minutes. Top with parsley.
1/2 cup half-and-half or whole milk
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 shallots, sliced
2 large green bell peppers, seeded and cut into 1/2-inch strips
1 1/2 cups cherry tomatoes, halved
1/4 pound thinly sliced ham, cut into 1-inch pieces
4 slices sourdough bread, torn into pieces (about 2 cups)
2 tablespoons chopped fresh parsley, plus more for topping
8 large eggs
Directions
Position a rack in the upper third of the oven and preheat to 350 degrees F. Whisk the half-and-half, cayenne, 1/2 teaspoon salt, and black pepper to taste in a small bowl.
Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the shallots and cook until just softened, 1 to 2 minutes. Add the bell peppers; cook until the peppers are soft and the shallots are golden, 5 to 6 more minutes. Add the tomatoes, ham, bread, parsley and 1/4 cup water and cook until most of the liquid is absorbed, about 3 minutes. Season with salt and black pepper. Remove from the heat.
Make 8 evenly spaced indentations in the bread mixture with the bottom of a ladle or small measuring cup. Crack an egg into each indentation. Slowly pour the half-and-half mixture over the eggs. Bake, rotating the skillet a few times, until the whites are set, about 15 minutes. Top with parsley.
Chicago Style Italian Sausage and Pepper Deep Dish Pizza From Fun Recipes
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Chicago Style Italian Sausage and Pepper Deep Dish Pizza
1 recipe basic pizza dough, recipe follows
3 tablespoons olive oil
4 cups thinly sliced yellow onions
Salt and freshly ground black pepper
4 cups thinly sliced green bell peppers
1 pound Italian sausage, crumbled
1/2-pound provolone, sliced
2 cups button mushrooms, sliced
2 cups your favorite tomato sauce
1/2-pound mozzarella, sliced
Directions
Divide the dough in half. Roll each half into a 12-inch circle, about 1/2-inch thick. Press the dough into 2 greased 12-inch deep-dish pizza pans. Cover with a clean dish towel and let rise 30 minutes.
Preheat the oven to 400 degrees F.
In a large saute pan, over medium heat, add 2 tablespoons of the olive oil. When the oil is hot, add the onions. Season with salt and pepper and saute for 2 minutes. Add the peppers, season with salt and pepper, and continue to saute for 3 minutes. Remove from the heat. Transfer to a bowl and set aside.
In the same pan, over medium heat, add the sausage and render for 4 to 6 minutes. Remove and drain on paper towels.
Lay 1/4-pound of the sliced provolone on the bottom of each pizza. Spoon 1/2 the onion and pepper mixture over each pizza. Sprinkle 1/2 of the sausage over the onion mixture on each pizza. Scatter 1 cup sliced mushrooms over sausage. Spread 1 cup of the tomato sauce over the top of each pizza. Layer 1/4-pound mozzarella slices over top of each pizza. Drizzle with remaining olive oil. Bake the pizzas for 25 to 30 minutes or until golden brown.
Remove the pizza from the oven and cut into individual servings.
Basic Pizza Dough:
1 package active dry yeast
2 teaspoons sugar
1 cup warm water (110 degrees F)
1/4 cup lard or vegetable shortening
3 to 4 cups all-purpose flour
2 teaspoons salt
Olive oil
In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.
Yield: dough for 2 (12-inch) pizzas
1 recipe basic pizza dough, recipe follows
3 tablespoons olive oil
4 cups thinly sliced yellow onions
Salt and freshly ground black pepper
4 cups thinly sliced green bell peppers
1 pound Italian sausage, crumbled
1/2-pound provolone, sliced
2 cups button mushrooms, sliced
2 cups your favorite tomato sauce
1/2-pound mozzarella, sliced
Directions
Divide the dough in half. Roll each half into a 12-inch circle, about 1/2-inch thick. Press the dough into 2 greased 12-inch deep-dish pizza pans. Cover with a clean dish towel and let rise 30 minutes.
Preheat the oven to 400 degrees F.
In a large saute pan, over medium heat, add 2 tablespoons of the olive oil. When the oil is hot, add the onions. Season with salt and pepper and saute for 2 minutes. Add the peppers, season with salt and pepper, and continue to saute for 3 minutes. Remove from the heat. Transfer to a bowl and set aside.
In the same pan, over medium heat, add the sausage and render for 4 to 6 minutes. Remove and drain on paper towels.
Lay 1/4-pound of the sliced provolone on the bottom of each pizza. Spoon 1/2 the onion and pepper mixture over each pizza. Sprinkle 1/2 of the sausage over the onion mixture on each pizza. Scatter 1 cup sliced mushrooms over sausage. Spread 1 cup of the tomato sauce over the top of each pizza. Layer 1/4-pound mozzarella slices over top of each pizza. Drizzle with remaining olive oil. Bake the pizzas for 25 to 30 minutes or until golden brown.
Remove the pizza from the oven and cut into individual servings.
Basic Pizza Dough:
1 package active dry yeast
2 teaspoons sugar
1 cup warm water (110 degrees F)
1/4 cup lard or vegetable shortening
3 to 4 cups all-purpose flour
2 teaspoons salt
Olive oil
In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.
Yield: dough for 2 (12-inch) pizzas
Crispy Fried Shrimp Balls From Fun Recipes
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Crispy Fried Shrimp Balls РT̫m Vi̻n Chi̻n:
1 can (4 oz) water chestnut
1 lb shrimps, peeled, deveined, drained
3/4 tsp salt
1 tsp ginger powder
2 tbsp onion, minced
1 tsp sesame oil
1 tbsp cooking wine
1 egg
2 tbsp cornstarch
1/2 tsp pepper
Oil for frying
Stir water chestnut in boiling water for 30 seconds to wash it clean then drain them out in a colander. Cut the chestnut into small pieces.
In a food processor, add shrimps, salt, ginger powder, pepper, onion, sesame oil, cooking wine, egg, cornstarch, water chestnut and process it into a paste. Transfer into a bowl and let it sit for 30 mins to develop the flavor.
Heat the oil in a wok or deep fryer to 300F, or until a cube of bread dropped into the oil browns in 15 sec. Roll the shrimp paste in your hand to form a ball and carefully add the shrimp ball to the oil one at a time. Fry for 3-4 minutes or until they develop a golden brown color and crisp. Remove with a slotted spoon and drain on a draining board covered with paper towels, and pat lightly with more paper towels to absorb as much oil as possible.
Serve with soy sauce, with a touch of chili garlic oil mix.
Makes about 30 balls.
1 can (4 oz) water chestnut
1 lb shrimps, peeled, deveined, drained
3/4 tsp salt
1 tsp ginger powder
2 tbsp onion, minced
1 tsp sesame oil
1 tbsp cooking wine
1 egg
2 tbsp cornstarch
1/2 tsp pepper
Oil for frying
Stir water chestnut in boiling water for 30 seconds to wash it clean then drain them out in a colander. Cut the chestnut into small pieces.
In a food processor, add shrimps, salt, ginger powder, pepper, onion, sesame oil, cooking wine, egg, cornstarch, water chestnut and process it into a paste. Transfer into a bowl and let it sit for 30 mins to develop the flavor.
Heat the oil in a wok or deep fryer to 300F, or until a cube of bread dropped into the oil browns in 15 sec. Roll the shrimp paste in your hand to form a ball and carefully add the shrimp ball to the oil one at a time. Fry for 3-4 minutes or until they develop a golden brown color and crisp. Remove with a slotted spoon and drain on a draining board covered with paper towels, and pat lightly with more paper towels to absorb as much oil as possible.
Serve with soy sauce, with a touch of chili garlic oil mix.
Makes about 30 balls.
24 Şubat 2013 Pazar
Rovali's in Ogden Offering Express Lunch
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Rovali's on Ogden's Historic 25th Street is now offering an express lunch menu with quick-serve items such as pizza by the slice, calzones, salads, lunch combos, awesome sandwiches including our brand new pizza sub, take-out and curb side pickup.Rovali’s Ristorante Express Lunch idea was created to give downtown business people another option when they have only 30 minutes or less for lunch. And for the budget conscious; we have our pizza by the slice for as little as $2.75 or lunch combo that includes a half sandwich, bag of chips, soft drink, cup of soup or side salad all for $9.99! We also have our call-ahead ordering if you want to dine in. If you haven’t tried our espresso bar or homemade desserts; you are in for a real treat! Our Express Lunch is offered Monday through Friday from 11 a.m. to 4 p.m. Rovali’s Ristorante Italiano is located at 174 25th Street Ogden, Utah (online at rovalis.com)."We think this will be a great option for people who don't really have much of a lunch break, but still want to have a quality meal, " said owner Alex Montanez . "We say, why settle for fast food when you can have great homemade food fast?" Rovali's Ristorante, located at 174 25th Street, is a family-owned and operated restaurant that has been in business for nearly 7 years and on 25th Street for three years.
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| Rovali's new express menu boards |
Rovali's on Ogden's Historic 25th Street is now offering an express lunch menu with quick-serve items such as pizza by the slice, calzones, salads, lunch combos, awesome sandwiches including our brand new pizza sub, take-out and curb side pickup.Rovali’s Ristorante Express Lunch idea was created to give downtown business people another option when they have only 30 minutes or less for lunch. And for the budget conscious; we have our pizza by the slice for as little as $2.75 or lunch combo that includes a half sandwich, bag of chips, soft drink, cup of soup or side salad all for $9.99! We also have our call-ahead ordering if you want to dine in. If you haven’t tried our espresso bar or homemade desserts; you are in for a real treat! Our Express Lunch is offered Monday through Friday from 11 a.m. to 4 p.m. Rovali’s Ristorante Italiano is located at 174 25th Street Ogden, Utah (online at rovalis.com)."We think this will be a great option for people who don't really have much of a lunch break, but still want to have a quality meal, " said owner Alex Montanez . "We say, why settle for fast food when you can have great homemade food fast?" Rovali's Ristorante, located at 174 25th Street, is a family-owned and operated restaurant that has been in business for nearly 7 years and on 25th Street for three years.
Filling in The Gaps: What Really Happens in Other People's Homes
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I've written before that it can be so easy to feel like magic and wonder happens nonstop in our friend's houses, or others whom we admire, while life at our own home can be so lackadaisical. We imagine (or hear about) happy picnics, creative crafts, and loving interactions; meanwhile, we're buried in laundry, dishes, and undone chores, while our children squabble with each other, whine, complain, and fail to respond cheerfully, quickly, and obediently at times (many times). Reading whimsical status updates on Facebook or inspiring blog posts only serves to makes us feel more discouraged about real life in our very real home.
For example, awhile back, I read about a good friend's homeschool day. Her sons reenacted Jamestown by building forts out of Lincoln Logs (my boys just throw Lincoln Logs every which way and have yet to build any kind of structure). She shared that her sons went outside to "build wattle and daub [mud] walls just as the colonists did for their homes and buildings inside the fort." They "drove stakes (small sticks) into the ground, intertwined vines...in between the stakes and formed mud around the structure to dry and harden."
Doesn't that sound highly creative and tremendously impressive? The sting of comparison began; I wished we could have a day like that, where the boys were that creative with their play and got along well enough and long enough to work together on projects like that.
And yet...
My friend was honest enough to "fill in the gaps." With her permission, I'll share what really happened (from her post):
We can live our lives comparing ourselves to a standard that doesn't exist, because we are all imperfect people. Or we can embrace the days that we have been given and live them out fully, to the best of our ability. With heaping spoonfuls of God's grace, we can aim to make magic within our own walls. But when we hit reality, as everyone does (even though you won't hear about it on Facebook), know that you're not the only one. Most people simply fail to fill in the gaps.
(P.S. I really recommend Amanda's blog, Spilled Milk and Wet Kisses. Especially for homeschool moms, I think it will inspire and encourage you, as it points you closer to the Lord. Take a look around; you'll be glad you did)
Sharing with:
Raising Homemakers
Women Living Well
Works for Me Wednesday
For example, awhile back, I read about a good friend's homeschool day. Her sons reenacted Jamestown by building forts out of Lincoln Logs (my boys just throw Lincoln Logs every which way and have yet to build any kind of structure). She shared that her sons went outside to "build wattle and daub [mud] walls just as the colonists did for their homes and buildings inside the fort." They "drove stakes (small sticks) into the ground, intertwined vines...in between the stakes and formed mud around the structure to dry and harden."
Doesn't that sound highly creative and tremendously impressive? The sting of comparison began; I wished we could have a day like that, where the boys were that creative with their play and got along well enough and long enough to work together on projects like that.And yet...
My friend was honest enough to "fill in the gaps." With her permission, I'll share what really happened (from her post):
"Today was honestly a very frustrating day...I felt that nothing was getting done to the level that I had expected it to. My plan for sitting and reading turned into a disaster as books were falling off the couch, Hannah was all over, drooling over everything and screeching. Austen kept zoning out, Moriah was being a complete 'Ramona' and Jay was fine.---What I love about Amanda's post is--it's real. And it made me feel better about my own situation. (Ha ha). I love the crackers and ice water part, too. It's just real life.
When we were outside building our walls, Austen kept asking me over and over if there were ants outside, and if they were going to climb up their wall (to see my son's opinion of ants see this post nature walk turns deadly.) Then, when the boys went upstairs they kept coming down over and over because "so-and-so was not helping, they weren't sure how to do it....". I had imagined them upstairs for hours playing and creating this fort. Darn you expectations. THEN, our Lincoln Logs kept falling over, Hannah again, crept upstairs and tried to be the jolly green giant and overtake the poor Indians and Colonists. Then, after it was all over, Moriah destroyed the entire fort. The icing on the cake.
To say that I felt quite defeated today was for sure. It was just a frustrating day. I want every day to move seamless and smooth and that is an unrealistic expectation, I want Moriah to be a "big helper" everyday and that is unrealistic. Finally, tonight, the kids were told to go upstairs to brush teeth.....we hear run, laugh, run, laugh, scream.....run upstairs and Austen caught a corner with his forehead, huge bump, huge gash that by God's grace did not break open and averting a trip to the Urgent Care and huge screams. Ok, breathe, God give me grace right now because more than anything I feel angry for their disobedience. Needless to say, I am thankful they are in bed...
Anyone else ever have days like mine? More than anything I want to down an iced mocha with whip....more than anything....but since we have no coffee and I am too tired to go out , I"ll settle for crackers and iced water instead. Here's to a new day tomorrow."
We can live our lives comparing ourselves to a standard that doesn't exist, because we are all imperfect people. Or we can embrace the days that we have been given and live them out fully, to the best of our ability. With heaping spoonfuls of God's grace, we can aim to make magic within our own walls. But when we hit reality, as everyone does (even though you won't hear about it on Facebook), know that you're not the only one. Most people simply fail to fill in the gaps.
(P.S. I really recommend Amanda's blog, Spilled Milk and Wet Kisses. Especially for homeschool moms, I think it will inspire and encourage you, as it points you closer to the Lord. Take a look around; you'll be glad you did)
Sharing with:
Raising Homemakers
Women Living Well
Works for Me Wednesday
Replacing "I Can't" with "I Can"
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"Mommy, will you build a castle tower with me?" asked my little three-year old buddy.
"I can't right now," I was about to say, but I stopped myself. Why couldn't I? What was I about to do? Putz around the house and look for stuff to pick up? Load dishes into the dishwasher? Throw laundry in the wash? Important tasks, yes, when it comes to keeping our home running smoothly, but so important that I couldn't sit on the floor and build a castle tower with my son?
On the heels of my friend's post about playing with our kids, I resolved to say, "I can't" less and "I can" more.
We sat on the floor with the instruction booklet, and we built the castle out of blocks. It really didn't take that long (maybe 15 minutes), and it was actually quite fun. The laundry didn't mind waiting. My son treasured his little castle that he built with Mom (until baby sister crawled over and knocked it down).
Yesterday, after the boys woke their baby sister up from her nap too soon, I was rather frustrated. "Will you read me this story, Mommy?" one asked. Feeling a little grouchy, I was about to respond, "I can't right now; let's go downstairs." But I stopped myself and tried the "I can" challenge.
We all curled up on the bed with pillows piled all around, cuddled up together, laid with heads touching and read Can't You Sleep, Little Bear?
I realized then that it will be the "I can" moments that reward us with the sweetest memories of motherhood. We can so easily miss out on them with two seemingly simple words, "I can't." Yet, they'll rob us of the joy we could experience in everyday moments at home if we resolved to say "I can" more often.
"I can do all things through Christ, who strengthens me." (Phil. 4:13).
Sharing with:
We are That Family
Women Living Well
Raising Homemakers
"I can't right now," I was about to say, but I stopped myself. Why couldn't I? What was I about to do? Putz around the house and look for stuff to pick up? Load dishes into the dishwasher? Throw laundry in the wash? Important tasks, yes, when it comes to keeping our home running smoothly, but so important that I couldn't sit on the floor and build a castle tower with my son?
On the heels of my friend's post about playing with our kids, I resolved to say, "I can't" less and "I can" more.
We sat on the floor with the instruction booklet, and we built the castle out of blocks. It really didn't take that long (maybe 15 minutes), and it was actually quite fun. The laundry didn't mind waiting. My son treasured his little castle that he built with Mom (until baby sister crawled over and knocked it down).
Yesterday, after the boys woke their baby sister up from her nap too soon, I was rather frustrated. "Will you read me this story, Mommy?" one asked. Feeling a little grouchy, I was about to respond, "I can't right now; let's go downstairs." But I stopped myself and tried the "I can" challenge.
We all curled up on the bed with pillows piled all around, cuddled up together, laid with heads touching and read Can't You Sleep, Little Bear?
I realized then that it will be the "I can" moments that reward us with the sweetest memories of motherhood. We can so easily miss out on them with two seemingly simple words, "I can't." Yet, they'll rob us of the joy we could experience in everyday moments at home if we resolved to say "I can" more often.
"I can do all things through Christ, who strengthens me." (Phil. 4:13).
Sharing with:
We are That Family
Women Living Well
Raising Homemakers
What's On My Floors Could Be the Death of My Daughter
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My three sons have learned a new phrase in the past few weeks:
Choking hazard.
A curious, crawling eight-month old baby loves to find things and put them into her mouth--things that I might miss, that the boys lazily leave lying around. Things like candy wrappers, coins, band-aid peels. Things that could easily cause a baby to choke.
We've had a few incidents.
The first involved the peel from the back of a band-aid. I didn't know one of the boys had gotten a band-aid, unwrapped it, and left the wrappers on the floor. Little Lauren was crawling around the kitchen, and suddenly, I heard her gagging. Nothing puts more panic in the heart of a momma than to see her baby's face turning red as she's gagging and struggling to get air.
I turned her over my leg, thumped on her back several times, and prayed. Fortunately, a few days before, I had asked my husband what you're supposed to do if an infant is choking on something, if turning them over and thumping them on the back doesn't help. He reminded me that you're supposed to look in the mouth and finger sweep the item out if you can see it or feel it.
That's when I could see the band-aid peel stuck far back on the roof of her mouth, going down her esophagus. I prayed that I could quickly get it out, without pushing it down further.
Doing this on a frantic baby is about as easy as it would be on a cat. It was sight unseen, but it worked. The wrapper came out.
It took all day for my nerves to calm down.
Since then, we've had another scare with another kind of wrapper or piece of construction paper(I can't remember what it was; I only remember the gagging and turning red). Just today, I had to fish a Hershey's kiss foil wrapper out of her mouth.
While extremely scary, these ordeals have been a great kick in the pants for the boys to learn better habits. They cannot be so lazy, for lack of a better word, to just peel something and let the wrapper drop and lay. They cannot take coins out of their piggy banks and leave them on the floor. Everyone must pay super close attention to what is on the floor and remove anything that could be a choking hazard.
As for me, I need to diligently sweep the kitchen and vacuum other rooms, watching closely for little items that may not be a big deal normally but are a huge deal with a baby.
Looking on the bright side, having a baby can be a huge motivator to step up one's home management.
Choking hazard.
A curious, crawling eight-month old baby loves to find things and put them into her mouth--things that I might miss, that the boys lazily leave lying around. Things like candy wrappers, coins, band-aid peels. Things that could easily cause a baby to choke.
We've had a few incidents.
The first involved the peel from the back of a band-aid. I didn't know one of the boys had gotten a band-aid, unwrapped it, and left the wrappers on the floor. Little Lauren was crawling around the kitchen, and suddenly, I heard her gagging. Nothing puts more panic in the heart of a momma than to see her baby's face turning red as she's gagging and struggling to get air.
I turned her over my leg, thumped on her back several times, and prayed. Fortunately, a few days before, I had asked my husband what you're supposed to do if an infant is choking on something, if turning them over and thumping them on the back doesn't help. He reminded me that you're supposed to look in the mouth and finger sweep the item out if you can see it or feel it.
That's when I could see the band-aid peel stuck far back on the roof of her mouth, going down her esophagus. I prayed that I could quickly get it out, without pushing it down further.
Doing this on a frantic baby is about as easy as it would be on a cat. It was sight unseen, but it worked. The wrapper came out.
It took all day for my nerves to calm down.
Since then, we've had another scare with another kind of wrapper or piece of construction paper(I can't remember what it was; I only remember the gagging and turning red). Just today, I had to fish a Hershey's kiss foil wrapper out of her mouth.
While extremely scary, these ordeals have been a great kick in the pants for the boys to learn better habits. They cannot be so lazy, for lack of a better word, to just peel something and let the wrapper drop and lay. They cannot take coins out of their piggy banks and leave them on the floor. Everyone must pay super close attention to what is on the floor and remove anything that could be a choking hazard.
As for me, I need to diligently sweep the kitchen and vacuum other rooms, watching closely for little items that may not be a big deal normally but are a huge deal with a baby.
Looking on the bright side, having a baby can be a huge motivator to step up one's home management.
Religion (Faith) IS For Children: A Response to an Athiest Who Doesn't Want Her Child Invited to Church
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I realize that I am preaching to the choir here, for my regular readers. This post is my response to a post I read called “Stop Inviting My Kid to Church: Religionis Not for Children.” I hope that sharing my thoughts will help us become more confident in shining as a light in an increasingly relativistic culture.
Photo Credit
The vibrant hues of sunsets and sunrises, the intricatebeauty of flowers like irises, lilies and orchids, the melody of birds chirping, thecomplex structure of a cell and the total failure of brilliant scientists tocreate “even the most basic chemicals used as building blocks for the largerchemicals of living cells” all attest that nothing is here by accident, butrather by the work of a brilliant and benevolent Creator. [1]
As I sat outside, reading with my children, and marveling atthe sheer glory of the early summer day, it all evidenced to me, as philosopherBlaise Pascal has written, that one has only to look outside in nature tobelieve there must be a Creator. Consideringthe wonder of all living things and how everything fits together so perfectly, itseems absolutely absurd to believe—as many do—that this is all the result offreak of nature, a big bang.
Even my seven-year old son sees holes in evolutionary logic.“What caused a big bang?”, and “How do people get their ideas to make and buildstuff? And how are there ants and bumblebees and hornets and flies?”
Photo Credit
This conversation commenced after I told him about anarticle I read this weekend, called “Stop Inviting My Kid to Church: Religion is Not for Children.” In it, the author—Ms Joy FG, an atheist—expresses herangst for people who invite her children to church. She believes that children areeasily impressionable and will believe whatever they are taught, so she aims tostay neutral (or so she says) on the “big beliefs” and not steer her childrentoward any belief, but rather let them arrive at their own beliefs.
She writes: “There are a lot of things I believe in. Love.Family. Honesty. Gravity. Kindness. Nature. Science.”
But where do virtues like love, honesty, and kindnessoriginate? Where does one’s conscience come from? The big bang?
She goes on,
“Religion” (although I wouldprefer to use the term faith, as it involvesthe mind and the heart, rather than a weekly ritual) is absolutely forchildren. Here’s why.
If we were made, not by a chance explosion (which just happened to be themost brilliant accident ever) but bya Creator, then wouldn’t it make sense to introduce the children the Creatorhas made to their Creator at an early age? Wouldn’t you want to teach themabout the Creator who created them? Yes, going to church (“religion”) is partof that process, but there’s so much more. And it doesn’t involve a treat-bag“bribe,” as Ms Joy FG states. (But isn’tshe for acts of kindness?).
It’s like this: If I was invited to a famous movie-star’s house for dinner,one of whom I was, and I could invite a friend, I would want you to go with me.Simply because you’re my friend. I care about you, and I want you to meet him,too. I want you in on the experience.
Ms Joy FG writes that there are many “right ways in the world”, but whathappens if my right way clashes with your right way? Whose is wrong? The flawin this logic can be seen in something as simple as streets. In America, theright way to drive is on the right side of the road. In England, you drive onthe left. If you both try to follow your right way in the other’s country, youwill have a head-on collision). People cannot always be right, at the sametime. Absolutes are necessary (although they’re getting much harder to find inculture today).
I am unapologetically a Christian, just as Ms Joy FG is unapologetically anatheist. My right way is Jesus, and yes, I believe there is enough proof fromboth history and written texts to make that an absolute. But I also understandthat many do not believe the same. We can debate ideas, while respecting peopleand treating them kindly.
No matter what we believe, I think we can all agree that Jesus was an actualhistorical figure. And he was quoted as saying, “Let the little children cometo me, and do not hinder them, for the kingdom of heaven belongs to such asthese.” (Matthew 19:14).
That’s what we’re doing when we’re taking our children to church, andinviting other children to church. We’re extending an invitation for them tomeet the one we believe created all that is seen and unseen. We want to get toknow Him better and follow His ways. And yes, sadly, not all churches orChristians are great examples. But we don’t throw the baby out with thebathwater.
While Ms Joy FG defends her view that religion is off-limits for childrenbecause we shouldn’t talk with them in absolutes, does her absolutes-are-out-of-styleapproach to child-rearing extend to other beliefs, such as what foods they eatat meals and snacks, what kind of shows they watch, what kinds of behaviors herchildren engage in? Or are setting, and sticking to, absolutes there as parentsok?
Despite her efforts to keep herdaughter from any sort of religion (because she’s too impressionable), she has indeed done what she set out not todo: gained a follower in her atheism, which is—ironically--a religion. “I amvery proud of Miss N,” she writes, “that she tells her friends that she has herown beliefs and their church is not the place for her -- it's like school forpeople who believe in their god, it's not really our place.”
Ms Joy FG says she doesn’t judge us and asks us not to judge her, but yet,her statement about church—“It is a fun place where they sing songs, eat asnack and talk about the underlying fear of what happens after you die”—soundspretty judgemental to me.
What if Ms Joy FG is wrong in her assessment that the invitations aremotivated by fear?
Could it all be motivated by love (and truth)? Everything. The creation we see—nature,like trees, flowers, stars, and people—our beautiful children, friends, family,neighbors; and the things we do, like learning about God, and even, invitingothers to church.
As you go to church, read your Bible, and learn about Jesus, you realize thereis no fear of what happens after death. We’ll all come to know the absolutetruth of what he said in the end. In the meantime, I’m taking my kids tochurch, and we might even invite some kids to come with us…
Although I would not normally quote the American Civil Liberties Union (ACLU), our state's ACLU director was quoted as saying (paraphrased): when we disagree on issues, we don't silent discussion. We have more discussion. That's what I'm aiming to do with this post.
Sharing With:
Women Living Well
We Are That Family
Raising Homemakers
[1]Institute of Creation Research (http://www.icr.org/creation-cells/)
I realize that I am preaching to the choir here, for my regular readers. This post is my response to a post I read called “Stop Inviting My Kid to Church: Religionis Not for Children.” I hope that sharing my thoughts will help us become more confident in shining as a light in an increasingly relativistic culture.
Photo CreditThe vibrant hues of sunsets and sunrises, the intricatebeauty of flowers like irises, lilies and orchids, the melody of birds chirping, thecomplex structure of a cell and the total failure of brilliant scientists tocreate “even the most basic chemicals used as building blocks for the largerchemicals of living cells” all attest that nothing is here by accident, butrather by the work of a brilliant and benevolent Creator. [1]
As I sat outside, reading with my children, and marveling atthe sheer glory of the early summer day, it all evidenced to me, as philosopherBlaise Pascal has written, that one has only to look outside in nature tobelieve there must be a Creator. Consideringthe wonder of all living things and how everything fits together so perfectly, itseems absolutely absurd to believe—as many do—that this is all the result offreak of nature, a big bang.
Even my seven-year old son sees holes in evolutionary logic.“What caused a big bang?”, and “How do people get their ideas to make and buildstuff? And how are there ants and bumblebees and hornets and flies?”
Photo Credit This conversation commenced after I told him about anarticle I read this weekend, called “Stop Inviting My Kid to Church: Religion is Not for Children.” In it, the author—Ms Joy FG, an atheist—expresses herangst for people who invite her children to church. She believes that children areeasily impressionable and will believe whatever they are taught, so she aims tostay neutral (or so she says) on the “big beliefs” and not steer her childrentoward any belief, but rather let them arrive at their own beliefs.
She writes: “There are a lot of things I believe in. Love.Family. Honesty. Gravity. Kindness. Nature. Science.”
But where do virtues like love, honesty, and kindnessoriginate? Where does one’s conscience come from? The big bang?
She goes on,
“I understand why these children feel it is imperative to invite Miss N tochurch. It is a fun place where they sing songs, eat a snack and talk about theunderlying fear of what happens after you die. These children love Miss N andeven though they can't quite articulate it in this way, they think we'refailing Miss N and her brother by not taking them to church.Ms JoyFG is sadly mistaken, in my opinion.
This part will be touchy for people who do not believe the same as we do andI respect that; I'll raise my kids and you can raise yours. I do notthink religion is for children. I think that they should be exposed tothe beliefs of all people, and while I will tell my children "this is whatMommy and Daddy believe," I do not expect her to believe the same thing…
“Religion” (although I wouldprefer to use the term faith, as it involvesthe mind and the heart, rather than a weekly ritual) is absolutely forchildren. Here’s why.
If we were made, not by a chance explosion (which just happened to be themost brilliant accident ever) but bya Creator, then wouldn’t it make sense to introduce the children the Creatorhas made to their Creator at an early age? Wouldn’t you want to teach themabout the Creator who created them? Yes, going to church (“religion”) is partof that process, but there’s so much more. And it doesn’t involve a treat-bag“bribe,” as Ms Joy FG states. (But isn’tshe for acts of kindness?).
It’s like this: If I was invited to a famous movie-star’s house for dinner,one of whom I was, and I could invite a friend, I would want you to go with me.Simply because you’re my friend. I care about you, and I want you to meet him,too. I want you in on the experience.
Ms Joy FG writes that there are many “right ways in the world”, but whathappens if my right way clashes with your right way? Whose is wrong? The flawin this logic can be seen in something as simple as streets. In America, theright way to drive is on the right side of the road. In England, you drive onthe left. If you both try to follow your right way in the other’s country, youwill have a head-on collision). People cannot always be right, at the sametime. Absolutes are necessary (although they’re getting much harder to find inculture today).
I am unapologetically a Christian, just as Ms Joy FG is unapologetically anatheist. My right way is Jesus, and yes, I believe there is enough proof fromboth history and written texts to make that an absolute. But I also understandthat many do not believe the same. We can debate ideas, while respecting peopleand treating them kindly.
No matter what we believe, I think we can all agree that Jesus was an actualhistorical figure. And he was quoted as saying, “Let the little children cometo me, and do not hinder them, for the kingdom of heaven belongs to such asthese.” (Matthew 19:14).
That’s what we’re doing when we’re taking our children to church, andinviting other children to church. We’re extending an invitation for them tomeet the one we believe created all that is seen and unseen. We want to get toknow Him better and follow His ways. And yes, sadly, not all churches orChristians are great examples. But we don’t throw the baby out with thebathwater.
While Ms Joy FG defends her view that religion is off-limits for childrenbecause we shouldn’t talk with them in absolutes, does her absolutes-are-out-of-styleapproach to child-rearing extend to other beliefs, such as what foods they eatat meals and snacks, what kind of shows they watch, what kinds of behaviors herchildren engage in? Or are setting, and sticking to, absolutes there as parentsok?
Despite her efforts to keep herdaughter from any sort of religion (because she’s too impressionable), she has indeed done what she set out not todo: gained a follower in her atheism, which is—ironically--a religion. “I amvery proud of Miss N,” she writes, “that she tells her friends that she has herown beliefs and their church is not the place for her -- it's like school forpeople who believe in their god, it's not really our place.”
Ms Joy FG says she doesn’t judge us and asks us not to judge her, but yet,her statement about church—“It is a fun place where they sing songs, eat asnack and talk about the underlying fear of what happens after you die”—soundspretty judgemental to me.
What if Ms Joy FG is wrong in her assessment that the invitations aremotivated by fear?
Could it all be motivated by love (and truth)? Everything. The creation we see—nature,like trees, flowers, stars, and people—our beautiful children, friends, family,neighbors; and the things we do, like learning about God, and even, invitingothers to church.
As you go to church, read your Bible, and learn about Jesus, you realize thereis no fear of what happens after death. We’ll all come to know the absolutetruth of what he said in the end. In the meantime, I’m taking my kids tochurch, and we might even invite some kids to come with us…
Although I would not normally quote the American Civil Liberties Union (ACLU), our state's ACLU director was quoted as saying (paraphrased): when we disagree on issues, we don't silent discussion. We have more discussion. That's what I'm aiming to do with this post.
Sharing With:
Women Living Well
We Are That Family
Raising Homemakers
[1]Institute of Creation Research (http://www.icr.org/creation-cells/)
23 Şubat 2013 Cumartesi
Shabu Launches A Gluten-Free Menu
To contact us Click HERE
Shabu, a locally owned Asian fusion restaurant in Park City, has formally announced its new winter gluten-free menu. Already well known for sushi, Shabu Shabu hot pots, and creative sake-tinis, chef Bob Valaika sought to create a full range of gluten-free items. “We wanted every item on our gluten-free menu to be so fantastic and unique that anyone — not just gluten-free diners — would want to order from it,” explained Valaika. So he crafted a variety of innovative small plates, large plates and sides.The chef recommends his Miso-Glazed Black Cod with buckwheat egg foo yong, Samurai Scallops, and Chilled Thai Melon Soup. The full gluten-free menu can be seen online at http://shabuparkcity.com/menu/gluten-free/Shabu is located at 442 Main Street in Park City.
Ogden's 25th Street Raising Its Sundance Profile
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Park City usually steals most of the thunder during Sundance Film Festival, and some people may not even realize that Ogden's Peery Egyptian Theater is one of the festival's film venues.
But some Ogden business owners hope to change that, including Alex Montanez. He's the owner of Rovali's Ristorante, and chairman of the Historic 25th Street Asssociation.
Interestingly enough, Montanez told me he grew up hating 25th Street.
Last week I interviewed Montanez for my column in today's Standard-Examiner.
He told me his dad worked for the railroad, and spent a lot of his time on 25th Street back in the day when it was known for seedy hotels, bars and other vices. "At nights, I would go from bar to bar looking for him," he recalled.
But now, he's become one of the street's biggest cheerleaders, as chairman of the Historic 25th Street Association. He and his family first opened their restaurant in a Layton strip mall near a Wal-Mart. But they found that 25th Street was a better location.
Of course, 25th Street has changed a lot from its heyday, when Union Station was a major railroad junction. Known as "Two-Bit Street " due to rampant prostitution, it was also home to bars, gambling, and narcotics. During Prohibition, from 1920-1933, a number of "speakeasies" sold illegal alcohol. In 1999, I interviewed Chris Pappas, whose grandfather George Pappas owned what was known as The Club and the Roosevelt Hotel. He showed me a small buzzer that was still under a windowof The Club. When the "Feds" were coming, someone would hit the buzzer to alert everyone to stash the booze downstairs. The basements in the buildings were all connected with hidden doors, and the alcohol could be shuffled from one place to the next. Chris also took me downstairs to see those old basement and doors.
But that was then. In the '80s, a renaissance began. While still retaining the historic flavor, 25th Street has cleaned up its act, attracting art galleries, shops and locally owned eateries such as Rooster's, Union Grill, Rovali's, Jasoh, La Ferrovia, Karen's Cafe, Great Harvest Bread, Bistro 258, Brewskis, MacCool's Public House, Tona Sushi Bar, Lighthouse Sports Bar, Two Bit Street Cafe, and Lucky Slice Pizza. As someone who has braved blizzard conditions driving Parley's Canyon to cover Sundance events in Park City, I can tell you it's a lot less hazardous driving to Ogden on I-15. And if you take the FrontRunner rail, you can get off at Union Station and walk a few blocks to the theater. You probably won't have the excitement of catching a glimpse of Paris Hilton or Brittney Spears, but you also won't have the crowds to deal with as you do in Park City.
The Historic 25th Street Association is hoping you will make it "dinner and a movie," by stopping at one of the restaurants. Some of them (including Rovali's) are offering 15 percent off your total bill if you show your Sundance tickets.
I think it's a good idea for the restaurants to also offer grab-and-go items, so people who don't have time to sit down to a full meal can still get something to eat and make it on time to their film. Montanez told me Rovali's is going to do this with an "express" station to sell pizza by the slice and calzones.
I'd also like to see some restaurants serving a nightly "Sundance" entree with a guarantee that if you order it, you can be served and on your way within 45 minutes or an hour. Sometimes people are wary about trying out an unfamiliar restaurant if they're not sure how long it will take. My husband and I learned the hard way when we had Utah Symphony tickets and tried out a new restaurant. We ended up missing the first half of the program (although I don't think my husband minded too much!).
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| Alex Montanez hopes to attract Sundance film goers to Ogden's 25th Street. |
But some Ogden business owners hope to change that, including Alex Montanez. He's the owner of Rovali's Ristorante, and chairman of the Historic 25th Street Asssociation.
Interestingly enough, Montanez told me he grew up hating 25th Street.
Last week I interviewed Montanez for my column in today's Standard-Examiner.
He told me his dad worked for the railroad, and spent a lot of his time on 25th Street back in the day when it was known for seedy hotels, bars and other vices. "At nights, I would go from bar to bar looking for him," he recalled.
But now, he's become one of the street's biggest cheerleaders, as chairman of the Historic 25th Street Association. He and his family first opened their restaurant in a Layton strip mall near a Wal-Mart. But they found that 25th Street was a better location.
Of course, 25th Street has changed a lot from its heyday, when Union Station was a major railroad junction. Known as "Two-Bit Street " due to rampant prostitution, it was also home to bars, gambling, and narcotics. During Prohibition, from 1920-1933, a number of "speakeasies" sold illegal alcohol. In 1999, I interviewed Chris Pappas, whose grandfather George Pappas owned what was known as The Club and the Roosevelt Hotel. He showed me a small buzzer that was still under a windowof The Club. When the "Feds" were coming, someone would hit the buzzer to alert everyone to stash the booze downstairs. The basements in the buildings were all connected with hidden doors, and the alcohol could be shuffled from one place to the next. Chris also took me downstairs to see those old basement and doors.
But that was then. In the '80s, a renaissance began. While still retaining the historic flavor, 25th Street has cleaned up its act, attracting art galleries, shops and locally owned eateries such as Rooster's, Union Grill, Rovali's, Jasoh, La Ferrovia, Karen's Cafe, Great Harvest Bread, Bistro 258, Brewskis, MacCool's Public House, Tona Sushi Bar, Lighthouse Sports Bar, Two Bit Street Cafe, and Lucky Slice Pizza. As someone who has braved blizzard conditions driving Parley's Canyon to cover Sundance events in Park City, I can tell you it's a lot less hazardous driving to Ogden on I-15. And if you take the FrontRunner rail, you can get off at Union Station and walk a few blocks to the theater. You probably won't have the excitement of catching a glimpse of Paris Hilton or Brittney Spears, but you also won't have the crowds to deal with as you do in Park City.
 |
| Chef Rogelio Nevarez of Rovali's shows off the Tour of Rovali's, a trio of lasagna, fettuccine Alfredo, and cheese ravioli, as a Sundance "dinner and a movie" option. credit: Valerie Phillips |
I think it's a good idea for the restaurants to also offer grab-and-go items, so people who don't have time to sit down to a full meal can still get something to eat and make it on time to their film. Montanez told me Rovali's is going to do this with an "express" station to sell pizza by the slice and calzones.
I'd also like to see some restaurants serving a nightly "Sundance" entree with a guarantee that if you order it, you can be served and on your way within 45 minutes or an hour. Sometimes people are wary about trying out an unfamiliar restaurant if they're not sure how long it will take. My husband and I learned the hard way when we had Utah Symphony tickets and tried out a new restaurant. We ended up missing the first half of the program (although I don't think my husband minded too much!).
Biggest Loser: Who's Gonna Win?
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After never losing a weigh-in, the Blue Team finally cracked last week. I wasn't surprised to see that the team member they voted off was Oklahoma policeman David Jones. I found David to be very likeable, but he ended up injuring his knee the first week of training, and was unable to do the same exercises as his teammates. Again, it's one of those "Don't Try This At Home" things. When you've got 300-pound people running, doing squats and other hard-on-the-knees exercises, it's a wonder more of the cast members aren't seriously injured.
Anyway, I think David's teammates figured he was their weak link because he couldn't compete in a lot of the physical challenges. It would have been smarter to send Jeff home, because he's bigger and stronger, so he's the biggest threat on the team. But some players recognized that if David was already losing weight consistently while injured, he would be quite a threat once he was physically able to push even harder.
No matter. David seems like he's doing great — down to 220 pounds after starting the show at 307. He feels good about wearing his police uniform and has inspired the guys in his department. He was seen taking his daughter Tiffany for a walk. She has Rett Syndrome and needs a lot of care. David said that now he's stronger and in better shape to help with her care. I think our hearts went out to David, because we've all been in the situation of putting everyone else's needs first — because you just can't abandon your commitments and the people who need you. But sometimes there are ways to juggle your priorities to give yourself some time as well.
So who do you think will win? Danni seems to be extremely strong, both mentally and physically — she had to be to survive Jillian! Now that Jillian has abandoned her negative tactics, Danni has done even better. Perhaps Jillian would have more of the White Team left to train if she had dialed herself down at the very beginning.
I'd like to see Jackson make it to the Final Four. I think his likable personality has kept him from getting voted off so far, but it would be a mistake for anyone to underestimate him. Joe definitely considers himself the top dog of the Red Team, but he could get blindsided. Francellina did well this week.
One the Blue Team, Gina seems too whiny, and doesn't have as much weight to lose to get a huge percentage in the end. Alex and Jeff are both inconsistent with their weight loss. So I guess Michael Dorsey would be the one to beat.
Anyway, I think David's teammates figured he was their weak link because he couldn't compete in a lot of the physical challenges. It would have been smarter to send Jeff home, because he's bigger and stronger, so he's the biggest threat on the team. But some players recognized that if David was already losing weight consistently while injured, he would be quite a threat once he was physically able to push even harder.
No matter. David seems like he's doing great — down to 220 pounds after starting the show at 307. He feels good about wearing his police uniform and has inspired the guys in his department. He was seen taking his daughter Tiffany for a walk. She has Rett Syndrome and needs a lot of care. David said that now he's stronger and in better shape to help with her care. I think our hearts went out to David, because we've all been in the situation of putting everyone else's needs first — because you just can't abandon your commitments and the people who need you. But sometimes there are ways to juggle your priorities to give yourself some time as well.
So who do you think will win? Danni seems to be extremely strong, both mentally and physically — she had to be to survive Jillian! Now that Jillian has abandoned her negative tactics, Danni has done even better. Perhaps Jillian would have more of the White Team left to train if she had dialed herself down at the very beginning.
I'd like to see Jackson make it to the Final Four. I think his likable personality has kept him from getting voted off so far, but it would be a mistake for anyone to underestimate him. Joe definitely considers himself the top dog of the Red Team, but he could get blindsided. Francellina did well this week.
One the Blue Team, Gina seems too whiny, and doesn't have as much weight to lose to get a huge percentage in the end. Alex and Jeff are both inconsistent with their weight loss. So I guess Michael Dorsey would be the one to beat.
Valentine's Day Brownie in a Mug
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A microwaved brownie in a mug is a quick and easy Valentine's Day treat, as detailed in my Standard-Examiner column yesterday. Here are the directions:
1. Pour a cup of your favorite packaged brownie mix into a mug. 2. Mix it with 1/4 cup of water and 2 tablespoons of melted butter. 3. Zap it in the microwave for about 1 1/2 minutes. 4. Pour about 1/4 cup of chocolate chips on top of the brownie mixture and zap another minute. (You could also add a tablespoon of cream cheese or a marshmallow at this time.)5. Let it sit for about 10 minutes so that it can finish cooking on the inside. Serve it while it's still warm.You've got a rich, gooey chocolate fix that's big enough for two people to share — a romantic form of portion control.And you don't have a mixing bowl or baking pan to wash. Make sure to choose mug that's microwaveable and at least 12 to 14 ounces. (The one in my photo actually holds about 16 ounces, which gives the batter a lot of room to puff up during cooking. It could overflow a smaller size cup. I also experimented using vegetable oil instead of butter, and I liked the buttery flavor best. A glass of cold milk is a good accompaniment.
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| Molten Mug Brownie Photo by Valerie Phillips |
A microwaved brownie in a mug is a quick and easy Valentine's Day treat, as detailed in my Standard-Examiner column yesterday. Here are the directions:
1. Pour a cup of your favorite packaged brownie mix into a mug. 2. Mix it with 1/4 cup of water and 2 tablespoons of melted butter. 3. Zap it in the microwave for about 1 1/2 minutes. 4. Pour about 1/4 cup of chocolate chips on top of the brownie mixture and zap another minute. (You could also add a tablespoon of cream cheese or a marshmallow at this time.)5. Let it sit for about 10 minutes so that it can finish cooking on the inside. Serve it while it's still warm.You've got a rich, gooey chocolate fix that's big enough for two people to share — a romantic form of portion control.And you don't have a mixing bowl or baking pan to wash. Make sure to choose mug that's microwaveable and at least 12 to 14 ounces. (The one in my photo actually holds about 16 ounces, which gives the batter a lot of room to puff up during cooking. It could overflow a smaller size cup. I also experimented using vegetable oil instead of butter, and I liked the buttery flavor best. A glass of cold milk is a good accompaniment.
Rovali's in Ogden Offering Express Lunch
To contact us Click HERE
Rovali's on Ogden's Historic 25th Street is now offering an express lunch menu with quick-serve items such as pizza by the slice, calzones, salads, lunch combos, awesome sandwiches including our brand new pizza sub, take-out and curb side pickup.Rovali’s Ristorante Express Lunch idea was created to give downtown business people another option when they have only 30 minutes or less for lunch. And for the budget conscious; we have our pizza by the slice for as little as $2.75 or lunch combo that includes a half sandwich, bag of chips, soft drink, cup of soup or side salad all for $9.99! We also have our call-ahead ordering if you want to dine in. If you haven’t tried our espresso bar or homemade desserts; you are in for a real treat! Our Express Lunch is offered Monday through Friday from 11 a.m. to 4 p.m. Rovali’s Ristorante Italiano is located at 174 25th Street Ogden, Utah (online at rovalis.com)."We think this will be a great option for people who don't really have much of a lunch break, but still want to have a quality meal, " said owner Alex Montanez . "We say, why settle for fast food when you can have great homemade food fast?" Rovali's Ristorante, located at 174 25th Street, is a family-owned and operated restaurant that has been in business for nearly 7 years and on 25th Street for three years.
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| Rovali's new express menu boards |
Rovali's on Ogden's Historic 25th Street is now offering an express lunch menu with quick-serve items such as pizza by the slice, calzones, salads, lunch combos, awesome sandwiches including our brand new pizza sub, take-out and curb side pickup.Rovali’s Ristorante Express Lunch idea was created to give downtown business people another option when they have only 30 minutes or less for lunch. And for the budget conscious; we have our pizza by the slice for as little as $2.75 or lunch combo that includes a half sandwich, bag of chips, soft drink, cup of soup or side salad all for $9.99! We also have our call-ahead ordering if you want to dine in. If you haven’t tried our espresso bar or homemade desserts; you are in for a real treat! Our Express Lunch is offered Monday through Friday from 11 a.m. to 4 p.m. Rovali’s Ristorante Italiano is located at 174 25th Street Ogden, Utah (online at rovalis.com)."We think this will be a great option for people who don't really have much of a lunch break, but still want to have a quality meal, " said owner Alex Montanez . "We say, why settle for fast food when you can have great homemade food fast?" Rovali's Ristorante, located at 174 25th Street, is a family-owned and operated restaurant that has been in business for nearly 7 years and on 25th Street for three years.
22 Şubat 2013 Cuma
Daily Dish: Mega Mushroom Soup
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I made my Mega Mushroom Soup today on the Daily Dish (video shown here), and my Rosemary Corn Chowder on Good Things Utah. (video here) It was windy outside, and I can see that I should have run a comb through my hair before going on the air. Oh well!
I've posted the Rosemary Potato & Corn Chowder on this blog before, but not the Mega Mushroom Soup. I got the SOS call yesterday that GTU had a last-minute cancellation and needed someone to fill in. I picked the Rosemary Corn Chowder because I'm comfortable with it, since I've done it in a few other classes and demos. I've really wanted to demo my French Onion Soup recipe, but I wouldn't have time to slice the onions and caramelize them in the five minute segment allotted on TV. However, I think it would be perfect for my 45-minute cooking demo at the Standard-Examiner's Home Show on March 1, 11 a.m., at the Weber County Fairgrounds.
Here's the Mega Mushroom Soup recipe. The major expense is the package of mixed dried mushrooms (you can usually find them in the produce area of your supermarket). They are around $5 for a one-ounce package. Don't waste your money on dried cremini mushrooms — they are almost the same, flavor-wise, as plain white button mushrooms. I happen to think that porcini mushrooms give off a stronger, more earthy flavor. If you can happen to have a variety of fresh mushrooms, add them t o the mix!
MEGA MUSHROOM SOUP
Prep time: 30 minutes
Makes about 6 1¼ - cup servings
This soup's deep, earthy flavor comes from dried, fresh, and canned mushrooms. You can puree it for a smooth texture, or leave some of the mushrooms chunky.
1 (1-oz.) pkg. dried mixed wild mushrooms
2 cans beef (or vegetable) broth
2 Tbsp. butter or olive oil
2 (8-oz.) pkgs fresh sliced cremini or button mushrooms
1 medium onion, sliced or chopped
(or 1½ cups frozen chopped onions)
1½ cups cream or half-and-half
1 small can sliced mushrooms, stems & pieces
1 tsp. dried rosemary
½ tsp. dried thyme
1. Place dried mushrooms in a microwaveable 3-C. bowl. Pour 1 can of broth over the mushrooms.
2. Cover and microwave for 3 minutes, or until stock is boiling. Remove from microwave and allow mushrooms to steep in the broth for about 10 minutes.
3. While mushrooms are steeping, melt butter in a 2-quart saucepan on low heat while you slice or chop onion.
4. Turn up the heat to medium-high and add fresh mushrooms and onion. Cook about 10 minutes, stirring so that the vegetables don't burn.
5. Pour reconstituted mushroom/broth mixture, rosemary, thyme, cooked mushroom/onion mixture and canned mushrooms in blender, making sure to scrape the pan for any browned bits. Puree until smooth.
6. Pour back into saucepan and stir in remaining can of beef broth and cream. Allow to cook until heated through.
Options: For a chunky texture, only puree the reconstituted mushrooms and half of the mushroom/onion mixture. Also, if fresh wild mushrooms are available, they make a nice addition.
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| Making Rosemary Potato Corn Chowder on Good Things Utah. |
I've posted the Rosemary Potato & Corn Chowder on this blog before, but not the Mega Mushroom Soup. I got the SOS call yesterday that GTU had a last-minute cancellation and needed someone to fill in. I picked the Rosemary Corn Chowder because I'm comfortable with it, since I've done it in a few other classes and demos. I've really wanted to demo my French Onion Soup recipe, but I wouldn't have time to slice the onions and caramelize them in the five minute segment allotted on TV. However, I think it would be perfect for my 45-minute cooking demo at the Standard-Examiner's Home Show on March 1, 11 a.m., at the Weber County Fairgrounds.
Here's the Mega Mushroom Soup recipe. The major expense is the package of mixed dried mushrooms (you can usually find them in the produce area of your supermarket). They are around $5 for a one-ounce package. Don't waste your money on dried cremini mushrooms — they are almost the same, flavor-wise, as plain white button mushrooms. I happen to think that porcini mushrooms give off a stronger, more earthy flavor. If you can happen to have a variety of fresh mushrooms, add them t o the mix!
MEGA MUSHROOM SOUP
Prep time: 30 minutes
Makes about 6 1¼ - cup servings
This soup's deep, earthy flavor comes from dried, fresh, and canned mushrooms. You can puree it for a smooth texture, or leave some of the mushrooms chunky.
1 (1-oz.) pkg. dried mixed wild mushrooms
2 cans beef (or vegetable) broth
2 Tbsp. butter or olive oil
2 (8-oz.) pkgs fresh sliced cremini or button mushrooms
1 medium onion, sliced or chopped
(or 1½ cups frozen chopped onions)
1½ cups cream or half-and-half
1 small can sliced mushrooms, stems & pieces
1 tsp. dried rosemary
½ tsp. dried thyme
1. Place dried mushrooms in a microwaveable 3-C. bowl. Pour 1 can of broth over the mushrooms.
2. Cover and microwave for 3 minutes, or until stock is boiling. Remove from microwave and allow mushrooms to steep in the broth for about 10 minutes.
3. While mushrooms are steeping, melt butter in a 2-quart saucepan on low heat while you slice or chop onion.
4. Turn up the heat to medium-high and add fresh mushrooms and onion. Cook about 10 minutes, stirring so that the vegetables don't burn.
5. Pour reconstituted mushroom/broth mixture, rosemary, thyme, cooked mushroom/onion mixture and canned mushrooms in blender, making sure to scrape the pan for any browned bits. Puree until smooth.
6. Pour back into saucepan and stir in remaining can of beef broth and cream. Allow to cook until heated through.
Options: For a chunky texture, only puree the reconstituted mushrooms and half of the mushroom/onion mixture. Also, if fresh wild mushrooms are available, they make a nice addition.
Rovali's in Ogden Offering Express Lunch
To contact us Click HERE
Rovali's on Ogden's Historic 25th Street is now offering an express lunch menu with quick-serve items such as pizza by the slice, calzones, salads, lunch combos, awesome sandwiches including our brand new pizza sub, take-out and curb side pickup.Rovali’s Ristorante Express Lunch idea was created to give downtown business people another option when they have only 30 minutes or less for lunch. And for the budget conscious; we have our pizza by the slice for as little as $2.75 or lunch combo that includes a half sandwich, bag of chips, soft drink, cup of soup or side salad all for $9.99! We also have our call-ahead ordering if you want to dine in. If you haven’t tried our espresso bar or homemade desserts; you are in for a real treat! Our Express Lunch is offered Monday through Friday from 11 a.m. to 4 p.m. Rovali’s Ristorante Italiano is located at 174 25th Street Ogden, Utah (online at rovalis.com)."We think this will be a great option for people who don't really have much of a lunch break, but still want to have a quality meal, " said owner Alex Montanez . "We say, why settle for fast food when you can have great homemade food fast?" Rovali's Ristorante, located at 174 25th Street, is a family-owned and operated restaurant that has been in business for nearly 7 years and on 25th Street for three years.
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| Rovali's new express menu boards |
Rovali's on Ogden's Historic 25th Street is now offering an express lunch menu with quick-serve items such as pizza by the slice, calzones, salads, lunch combos, awesome sandwiches including our brand new pizza sub, take-out and curb side pickup.Rovali’s Ristorante Express Lunch idea was created to give downtown business people another option when they have only 30 minutes or less for lunch. And for the budget conscious; we have our pizza by the slice for as little as $2.75 or lunch combo that includes a half sandwich, bag of chips, soft drink, cup of soup or side salad all for $9.99! We also have our call-ahead ordering if you want to dine in. If you haven’t tried our espresso bar or homemade desserts; you are in for a real treat! Our Express Lunch is offered Monday through Friday from 11 a.m. to 4 p.m. Rovali’s Ristorante Italiano is located at 174 25th Street Ogden, Utah (online at rovalis.com)."We think this will be a great option for people who don't really have much of a lunch break, but still want to have a quality meal, " said owner Alex Montanez . "We say, why settle for fast food when you can have great homemade food fast?" Rovali's Ristorante, located at 174 25th Street, is a family-owned and operated restaurant that has been in business for nearly 7 years and on 25th Street for three years.
Utah Blogger is a Reynolds Real Mom Finalist — Vote Now
To contact us Click HERE
After searching across the country for moms to share their tips for making meal time easier, Reynolds announced the ten finalists competing to become a Reynolds Real Mom for the year. One of them is Karen Petersen of Farmington, the author of www.365daysofcrockpot.com and the popular cookbook, "365 Days of Slow Cooking."
Starting today, the moms will compete on the Reynolds Wrap Facebook page, showcasing their best tips and tricks for cooking and baking.
Reynolds will feature a tip from each mom every Wednesday through March 27. Fans are asked to vote and help choose five of the ten finalists to become an official Reynolds spokesperson for 2013. So yes, Karen could use your vote!
Besides Petersen, other finalists are:
Trisha Furrow-Haas, Theodore, Ala. Tiffany Merritt, Chattanooga, Tenn. Katie Goodman, Erie, Colo. Utokia Langley, Bowie, Md. Emily Lyon, Yuba City, Calif. Whitney Gainer & Ashley Turner, Colleyville and Justin, Texas Rachel Matthews, Corpus Christi, Texas Maria Long, Henrico, Va. Jennifer Mercurio, Kissimmee, Fla.
“We know the kitchen is the center of where moms connect with their families,” said Ken Lane, Vice President of Marketing, Reynolds Consumer Products. “To make cooking and baking easier, Reynolds provides the tools necessary to help moms – from prep work to cleanup and everything in between. The Reynolds Real Moms will highlight how to simplify mealtime with creative ideas, tips and techniques using our products.”
Visitors to the page will learn everything from how to create foil packets to how to line a pan with parchment paper to make clean up a cinch.
The five winners will be featured in Reynolds advertising, attend media events and will continue to provide recipes and tips in the kitchen online.
The ten finalists were chosen after a nationwide search to find real moms to share how to make cooking and baking simpler or easier every day. The brand invited these women to be finalists based on their creativity and passion to become a Reynolds Real Mom. For more information about the Reynolds Real Moms contest, please visit www.Facebook.com/ReynoldsKitchens.
After searching across the country for moms to share their tips for making meal time easier, Reynolds announced the ten finalists competing to become a Reynolds Real Mom for the year. One of them is Karen Petersen of Farmington, the author of www.365daysofcrockpot.com and the popular cookbook, "365 Days of Slow Cooking."
Starting today, the moms will compete on the Reynolds Wrap Facebook page, showcasing their best tips and tricks for cooking and baking.
Reynolds will feature a tip from each mom every Wednesday through March 27. Fans are asked to vote and help choose five of the ten finalists to become an official Reynolds spokesperson for 2013. So yes, Karen could use your vote!
Besides Petersen, other finalists are:
Trisha Furrow-Haas, Theodore, Ala. Tiffany Merritt, Chattanooga, Tenn. Katie Goodman, Erie, Colo. Utokia Langley, Bowie, Md. Emily Lyon, Yuba City, Calif. Whitney Gainer & Ashley Turner, Colleyville and Justin, Texas Rachel Matthews, Corpus Christi, Texas Maria Long, Henrico, Va. Jennifer Mercurio, Kissimmee, Fla.
“We know the kitchen is the center of where moms connect with their families,” said Ken Lane, Vice President of Marketing, Reynolds Consumer Products. “To make cooking and baking easier, Reynolds provides the tools necessary to help moms – from prep work to cleanup and everything in between. The Reynolds Real Moms will highlight how to simplify mealtime with creative ideas, tips and techniques using our products.”
Visitors to the page will learn everything from how to create foil packets to how to line a pan with parchment paper to make clean up a cinch.
The five winners will be featured in Reynolds advertising, attend media events and will continue to provide recipes and tips in the kitchen online.
The ten finalists were chosen after a nationwide search to find real moms to share how to make cooking and baking simpler or easier every day. The brand invited these women to be finalists based on their creativity and passion to become a Reynolds Real Mom. For more information about the Reynolds Real Moms contest, please visit www.Facebook.com/ReynoldsKitchens.
Let's Wrap it UP! | Golden Gift Bags 3 Ways
To contact us Click HERE
Thursday, I gave you a quick little primer for making luminaries. Today, we are chatting about what to do with all those paper bags once the party is over! Some might be beat up and ruined, in which case you can toss them directly into the compost, but many of them will be perfectly fine and ready for some upcycling! Good thing it is Christmas time!
The easiest way to utilize the bag is to simply use them as is! The addition of a little wooden snowman with a baker's twine scarf is enough to bring some holiday cheer to a smaller gift.
Smaller gifts are doable too! Simply pile them into the bottom of the bag, fold a crisp fold 1/3 of the way down the bag and secure with a clothespin. I added little wooden tags and bows to complete the look.
If you were wondering, the little wood tag above says "Woof"! This is why...
If you have a long, flat object that peeks out of the top of a normal sandwich bag, slide it into one bag and then slide the whole thing into a second bag. Add a ribbon or bow to finish!
Ran out of bags? No problem!
Plain white tissue paper is a nice foil to the shiny gold bags and wrapped with the same orange polka-dot ribbon, a nice set of coordinated gifts is born. Now get wrapping!
Have a very. VERY Merry Christmas celebrating the birth of our Lord Jesus Christ. May your days be blessed and your heart be joyful! See you in 2013!
Thursday, I gave you a quick little primer for making luminaries. Today, we are chatting about what to do with all those paper bags once the party is over! Some might be beat up and ruined, in which case you can toss them directly into the compost, but many of them will be perfectly fine and ready for some upcycling! Good thing it is Christmas time!
The easiest way to utilize the bag is to simply use them as is! The addition of a little wooden snowman with a baker's twine scarf is enough to bring some holiday cheer to a smaller gift.
Smaller gifts are doable too! Simply pile them into the bottom of the bag, fold a crisp fold 1/3 of the way down the bag and secure with a clothespin. I added little wooden tags and bows to complete the look.
If you were wondering, the little wood tag above says "Woof"! This is why...
If you have a long, flat object that peeks out of the top of a normal sandwich bag, slide it into one bag and then slide the whole thing into a second bag. Add a ribbon or bow to finish!
Ran out of bags? No problem!
Plain white tissue paper is a nice foil to the shiny gold bags and wrapped with the same orange polka-dot ribbon, a nice set of coordinated gifts is born. Now get wrapping!
Have a very. VERY Merry Christmas celebrating the birth of our Lord Jesus Christ. May your days be blessed and your heart be joyful! See you in 2013!
How to Make Paper Lanterns Work for You!
To contact us Click HERE
Paper lanterns are cheap beautiful -- a win-win in my book! In fact, you would be hard pressed to find a decorative element that can make as much of an impact for as cheap a price. Oops paint maybe? New curtains out of tablecloths? Maybe. ...but I am on the paper lantern train and it would take a lot to get me off! Join me today as I show you how to utilize these inexpensive design tools as a magical wall treatment!
My bedroom is painted a deep green/teal kind of color and for the longest time, I was stumped by the giant expanse of green along our headboard. I wanted to fill the space with art or photos, but it would be prohibitively expensive to do so. I made fern canvases which helped, but there was still too much empty space. So the fern canvases got a new home, and I had an idea to use inexpensive paper lanterns for a fun and whimsical wall installation. This craft would work perfectly for any home, but with the addition of candles could be the perfect wedding or event display! Join me today as I show you how to create this look with a few simple supplies and cheap paper lanterns!
The white pops perfectly against the green and the lanterns were the perfect cheap, quick and pretty solution. If you are working with white walls, you might try the colored lanterns for the same look in the opposite manner.
Supplies needed to make your own paper lantern wall installation:
1. Very carefully and gently open the paper lanterns and stretch with the included metal insert. Be careful! I broke several. The eyelet lanterns are particularly fragile.
2. Work with a partner to determine heights and groupings of the lanterns before hanging. Odd number groupings work best.
3. Tie fishing line to the top metal hook of the lantern.
4. Wrap the top of the fishing wire around the metal pushpin 5-6 times and secure with a knot. Test to make sure the height is exactly where you want it.
5. Insert the clear pushpin directly into the ceiling. These lanterns are so light that a pushpin in the drywall is plenty to hold them secure (even with candles inside!)
Once the lanterns are hung, take a rest on the bed and look up. Aren't these fun?
I wanted to take the whimsy a step further though and make these lanterns twinkle at night. Real candles would have produced the biggest fire hazard you've ever seen, but flickering LED tea lights? Perfect.
Simply slide a single tea light into the bottom of the lantern and let it rest on the metal framework.
Once they are all lit and flickering in a pitch black room, the effect is absolutely magical! They are the perfect solution to my big blank expanse of green! Now THAT is a way to make paper lanterns work for YOU!
(Thanks to Crafts Unleashed and Consumer Crafts for the Supplies!)
My bedroom is painted a deep green/teal kind of color and for the longest time, I was stumped by the giant expanse of green along our headboard. I wanted to fill the space with art or photos, but it would be prohibitively expensive to do so. I made fern canvases which helped, but there was still too much empty space. So the fern canvases got a new home, and I had an idea to use inexpensive paper lanterns for a fun and whimsical wall installation. This craft would work perfectly for any home, but with the addition of candles could be the perfect wedding or event display! Join me today as I show you how to create this look with a few simple supplies and cheap paper lanterns!
The white pops perfectly against the green and the lanterns were the perfect cheap, quick and pretty solution. If you are working with white walls, you might try the colored lanterns for the same look in the opposite manner.
Supplies needed to make your own paper lantern wall installation:
- Paper Lanterns (I used the White Eyelet Lanterns and a variety of 12 in and 8 in white lanterns)
- Fishing Line or Clear Thread
- Clear Pushpins
- LED Tea Lights
1. Very carefully and gently open the paper lanterns and stretch with the included metal insert. Be careful! I broke several. The eyelet lanterns are particularly fragile.
2. Work with a partner to determine heights and groupings of the lanterns before hanging. Odd number groupings work best.
3. Tie fishing line to the top metal hook of the lantern.
4. Wrap the top of the fishing wire around the metal pushpin 5-6 times and secure with a knot. Test to make sure the height is exactly where you want it.
5. Insert the clear pushpin directly into the ceiling. These lanterns are so light that a pushpin in the drywall is plenty to hold them secure (even with candles inside!)
Once the lanterns are hung, take a rest on the bed and look up. Aren't these fun?
I wanted to take the whimsy a step further though and make these lanterns twinkle at night. Real candles would have produced the biggest fire hazard you've ever seen, but flickering LED tea lights? Perfect.
Simply slide a single tea light into the bottom of the lantern and let it rest on the metal framework.
Once they are all lit and flickering in a pitch black room, the effect is absolutely magical! They are the perfect solution to my big blank expanse of green! Now THAT is a way to make paper lanterns work for YOU!
(Thanks to Crafts Unleashed and Consumer Crafts for the Supplies!)
21 Şubat 2013 Perşembe
Cherry Berry Treat From Kraft
To contact us Click HERE
What You Need
16
medium strawberries
4
squares BAKER'S Semi-Sweet Chocolate
Make It
WASH strawberries and dry thoroughly. (Do not remove stems.)
PLACE chocolate in top of double boiler or in bowl over saucepan of simmering water. Heat until chocolate is almost melted, stirring occasionally. Remove from heat; stir until chocolate is completely melted and smooth.
DIP bottom half of each strawberry into chocolate. Place on wax paper-covered tray. Refrigerate until chocolate is firm. Store in refrigerator.
Kraft Kitchens Tips
Make Ahead
Strawberries can be dipped up to 6 hours before serving.
16
medium strawberries
4
squares BAKER'S Semi-Sweet Chocolate
Make It
WASH strawberries and dry thoroughly. (Do not remove stems.)
PLACE chocolate in top of double boiler or in bowl over saucepan of simmering water. Heat until chocolate is almost melted, stirring occasionally. Remove from heat; stir until chocolate is completely melted and smooth.
DIP bottom half of each strawberry into chocolate. Place on wax paper-covered tray. Refrigerate until chocolate is firm. Store in refrigerator.
Kraft Kitchens Tips
Make Ahead
Strawberries can be dipped up to 6 hours before serving.
Creamy Resteraunt Style Tortellini From Kraft
To contact us Click HERE
What You Need
2
pkg. (9 oz. each) refrigerated cheese tortellini
1
cup milk
4
oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
6
Tbsp. KRAFT Grated Parmesan Cheese, divided
1/4
tsp. black pepper
1
pkg. (6 oz.) baby spinach leaves
1
cup quartered cherry tomatoes
Make It
COOK pasta as directed on package, omitting salt.
MEANWHILE, cook milk and cream cheese in large skillet on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring occasionally. Stir in 1/4 cup (4 Tbsp.) Parmesan and pepper. Add spinach; mix well.
DRAIN pasta. Add to spinach mixture; mix lightly. Top with tomatoes and remaining Parmesan.
Kraft Kitchens Tips
Serving Suggestion
Serve this delicious dish with a crisp, mixed green salad for a simple, yet sophisticated, meal.
Special Extra
For a change of pace, add 1/4 tsp. crushed red pepper and the zest of 1 lemon to sauce with the Parmesan and black pepper.
Special Extra
Prepare using PHILADELPHIA Chive & Onion Cream Cheese Spread.
2
pkg. (9 oz. each) refrigerated cheese tortellini
1
cup milk
4
oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
6
Tbsp. KRAFT Grated Parmesan Cheese, divided
1/4
tsp. black pepper
1
pkg. (6 oz.) baby spinach leaves
1
cup quartered cherry tomatoes
Make It
COOK pasta as directed on package, omitting salt.
MEANWHILE, cook milk and cream cheese in large skillet on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring occasionally. Stir in 1/4 cup (4 Tbsp.) Parmesan and pepper. Add spinach; mix well.
DRAIN pasta. Add to spinach mixture; mix lightly. Top with tomatoes and remaining Parmesan.
Kraft Kitchens Tips
Serving Suggestion
Serve this delicious dish with a crisp, mixed green salad for a simple, yet sophisticated, meal.
Special Extra
For a change of pace, add 1/4 tsp. crushed red pepper and the zest of 1 lemon to sauce with the Parmesan and black pepper.
Special Extra
Prepare using PHILADELPHIA Chive & Onion Cream Cheese Spread.
Creamy Pasta Alfredo From Kraft
To contact us Click HERE
What You Need
1/2
cup finely chopped onion
1
pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1
can (14-1/2 oz.) chicken broth
1
cup peas
1
pkg. OSCAR MAYER Honey Ham, chopped
3
Tbsp. KRAFT Grated Parmesan Cheese, divided
1
lb. mostaccioli, uncooked
1
Tbsp. finely chopped fresh parsley
Make It
SPRAY large skillet with cooking spray. Add onion; cook 5 min. on medium-high heat until tender. Add cream cheese and broth to skillet. Bring to boil, stirring to mix ingredients. Add peas, ham and 2 Tbsp. of the Parmesan cheese. Keep warm.
MEANWHILE, cook mostaccioli as directed on package; drain.
TOSS hot mostaccioli with cream cheese mixture. Sprinkle with remaining 1 Tbsp. Parmesan cheese and parsley. Serve immediately.
Kraft Kitchens Tips
Healthy Living
Save over 25% fat per serving, by preparing as directed, using PHILADELPHIA Neufchatel Cheese. You will also trim 30 calories!
Cooking Know-How
Use a large pot of water to cook pasta so it has room to move and won't stick together.
Cooking Know-How
Do not rinse the pasta or the sauce will slide off. Toss hot pasta immediately with sauce for great coverage.
1/2
cup finely chopped onion
1
pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1
can (14-1/2 oz.) chicken broth
1
cup peas
1
pkg. OSCAR MAYER Honey Ham, chopped
3
Tbsp. KRAFT Grated Parmesan Cheese, divided
1
lb. mostaccioli, uncooked
1
Tbsp. finely chopped fresh parsley
Make It
SPRAY large skillet with cooking spray. Add onion; cook 5 min. on medium-high heat until tender. Add cream cheese and broth to skillet. Bring to boil, stirring to mix ingredients. Add peas, ham and 2 Tbsp. of the Parmesan cheese. Keep warm.
MEANWHILE, cook mostaccioli as directed on package; drain.
TOSS hot mostaccioli with cream cheese mixture. Sprinkle with remaining 1 Tbsp. Parmesan cheese and parsley. Serve immediately.
Kraft Kitchens Tips
Healthy Living
Save over 25% fat per serving, by preparing as directed, using PHILADELPHIA Neufchatel Cheese. You will also trim 30 calories!
Cooking Know-How
Use a large pot of water to cook pasta so it has room to move and won't stick together.
Cooking Know-How
Do not rinse the pasta or the sauce will slide off. Toss hot pasta immediately with sauce for great coverage.
Tortelini in Creamy Rose Sauce From Kraft
To contact us Click HERE
What You Need
1
Tbsp. olive oil
1
onion, chopped
1
clove garlic, minced
1-1/2
cups fat-free reduced-sodium chicken broth
1
cup spaghetti sauce
1
pkg. (9 oz.) refrigerated cheese tortellini
1/2
cup PHILADELPHIA Original Cooking Creme
4
cups loosely packed baby spinach leaves
1/4
cup KRAFT Grated Parmesan Cheese
Make It
HEAT oil in large skillet on medium heat. Add onions and garlic; cook and stir 5 min. or until crisp-tender. Stir in broth and spaghetti sauce. Bring to boil.
ADD pasta; stir. Cover; cook on medium heat 5 min., stirring occasionally. Add cooking creme; cook and stir 3 to 5 min. or until completely melted. Cover; cook 5 min. or until pasta is tender, stirring occasionally.
STIR in spinach; cook, covered, 1 min. or just until wilted. Remove from heat; top with Parmesan.
1
Tbsp. olive oil
1
onion, chopped
1
clove garlic, minced
1-1/2
cups fat-free reduced-sodium chicken broth
1
cup spaghetti sauce
1
pkg. (9 oz.) refrigerated cheese tortellini
1/2
cup PHILADELPHIA Original Cooking Creme
4
cups loosely packed baby spinach leaves
1/4
cup KRAFT Grated Parmesan Cheese
Make It
HEAT oil in large skillet on medium heat. Add onions and garlic; cook and stir 5 min. or until crisp-tender. Stir in broth and spaghetti sauce. Bring to boil.
ADD pasta; stir. Cover; cook on medium heat 5 min., stirring occasionally. Add cooking creme; cook and stir 3 to 5 min. or until completely melted. Cover; cook 5 min. or until pasta is tender, stirring occasionally.
STIR in spinach; cook, covered, 1 min. or just until wilted. Remove from heat; top with Parmesan.
Strawberry Shortcake Cheesecake From Kraft
To contact us Click HERE
What You Need
1
round prepared sponge cake (6 oz.), 12 inch
2
Tbsp. strawberry jam, melted
2
pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2
cup sugar
1
Tbsp. vanilla
2
eggs
1-1/2
cups thawed COOL WHIP Whipped Topping
1-1/2
cups fresh strawberries, sliced
Make It
HEAT oven to 350°F.
REMOVE rim from 9-inch springform pan; set aside. Place bottom of pan on sponge cake; use as pattern to trim sponge cake to fit inside springform pan. Reserve cake trimmings for snacking or another use. Reassemble springform pan. Place cake in pan; brush with jam.
BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over cake.
BAKE 35 to 40 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Spread cheesecake with COOL WHIP just before serving; top with berries.
Kraft Kitchens Tips
Size-Wise
You'll know it's a special occasion when you get to enjoy a serving of this delicious cheesecake.
Food Facts
Sponge cakes are often labelled as "shortcakes" or "sponge flan cakes." During the summer months, these cakes can typically be found displayed with the fresh strawberries in the produce section of the supermarket.
Substitute
Substitute 6 (1/2-inch-thick) pound cake slices for the trimmed sponge cake round. Arrange in single layer on bottom of springform pan, trimming slices as necessary to completely cover bottom of pan.
1
round prepared sponge cake (6 oz.), 12 inch
2
Tbsp. strawberry jam, melted
2
pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2
cup sugar
1
Tbsp. vanilla
2
eggs
1-1/2
cups thawed COOL WHIP Whipped Topping
1-1/2
cups fresh strawberries, sliced
Make It
HEAT oven to 350°F.
REMOVE rim from 9-inch springform pan; set aside. Place bottom of pan on sponge cake; use as pattern to trim sponge cake to fit inside springform pan. Reserve cake trimmings for snacking or another use. Reassemble springform pan. Place cake in pan; brush with jam.
BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over cake.
BAKE 35 to 40 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Spread cheesecake with COOL WHIP just before serving; top with berries.
Kraft Kitchens Tips
Size-Wise
You'll know it's a special occasion when you get to enjoy a serving of this delicious cheesecake.
Food Facts
Sponge cakes are often labelled as "shortcakes" or "sponge flan cakes." During the summer months, these cakes can typically be found displayed with the fresh strawberries in the produce section of the supermarket.
Substitute
Substitute 6 (1/2-inch-thick) pound cake slices for the trimmed sponge cake round. Arrange in single layer on bottom of springform pan, trimming slices as necessary to completely cover bottom of pan.
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