Sunday, December 13, 2009
Monday, October 26, 2009
Yummy (and healthy!) snack idea for kids
I tried this recipe today and could NOT stop eating these things. Took me two minutes to prepare.
Dark-Chocolate Cherries
Melt 2 oz. dark chocolate (I used Hershey's dark chocolate chips) in a small bowl in the microwave for 30 seconds. Stir, then heat for another 30 seconds. Stir.
Stir in 2/3 cup of dried cherries (found these near the raisins at Walmart).
Spread the coated cherries on a cookie sheet lined with wax paper.
Put in the freezer for 10 minutes.
This only makes about 1 cup so you're going to want to double (or triple!!) the recipe. Just TRY and stop eating these things.
Dark-Chocolate Cherries
Melt 2 oz. dark chocolate (I used Hershey's dark chocolate chips) in a small bowl in the microwave for 30 seconds. Stir, then heat for another 30 seconds. Stir.
Stir in 2/3 cup of dried cherries (found these near the raisins at Walmart).
Spread the coated cherries on a cookie sheet lined with wax paper.
Put in the freezer for 10 minutes.
This only makes about 1 cup so you're going to want to double (or triple!!) the recipe. Just TRY and stop eating these things.
Stew, Cornbread, and Oatmeal Raisin Cookies
Need a meal idea for a cozy fall evening? Here's one of ours...
Beef and Vegetable Stew
Pkg. of stew meat (beef or venison)
1 TBS olive oil
1 TBS butter
2 stalks celery, chopped
1 large onion, chopped
1 TBS dried chives
1 tsp dried parsley, crushed
1 tsp dried basil, crushed
1/2 tsp dried dill weed
1/2 tsp ground black pepper
1 26-oz jar spaghetti sauce
1 14.5-oz can diced tomatoes, undrained
1 cup water
1 beef bouillon cube
2 cups frozen whole kernel corn
1 cup packaged peeled fresh baby carrots, halved lengthwise
3 medium russet potatoes, peeled, and cut into cubes
1.In a dutch oven heat stew meat in oil over medium-high heat until browned, stirring occasionally. Remove from pan. Add butter to pan. Add celery, onion, chives, parsley, basil, dill weed, and black pepper; cook for 8 to 10 minutes or until vegetables are tender, stirring occasionally.
2.Add pasta sauce, tomatoes, water, beef bouillon, corn, carrots, potatoes, and browned meat to onion mixture. Bring to boiling; reduce heat. Simmer, covered, about 1 & 1/2 hours or until meat and vegetables are tender, stirring occasionally. Season to taste with salt.
Grammy's Sweet Cornbread
1/4 cup vegetable oil (or shortening)
1 cup yellow corn meal
1 cup all-purpose flour
2 TBS sugar
1 TBS baking powder
1/2 tsp salt
1 cup milk
1 egg, beaten
Heat oven to 425. Heat vegetable oil in pie plate or 10-in. iron skillet for 3 minutes (do this while mixing other ingredients). Combine dry ingredients. Add milk and egg; mix until blended. Add hot oil. Mix well. Pour into hot pie plate or skillet. Bake 20-25 minutes.
Serve slice & bake Oatmeal Raisin cookies for dessert. Don't forget your sweet iced tea!
Beef and Vegetable Stew
Pkg. of stew meat (beef or venison)
1 TBS olive oil
1 TBS butter
2 stalks celery, chopped
1 large onion, chopped
1 TBS dried chives
1 tsp dried parsley, crushed
1 tsp dried basil, crushed
1/2 tsp dried dill weed
1/2 tsp ground black pepper
1 26-oz jar spaghetti sauce
1 14.5-oz can diced tomatoes, undrained
1 cup water
1 beef bouillon cube
2 cups frozen whole kernel corn
1 cup packaged peeled fresh baby carrots, halved lengthwise
3 medium russet potatoes, peeled, and cut into cubes
1.In a dutch oven heat stew meat in oil over medium-high heat until browned, stirring occasionally. Remove from pan. Add butter to pan. Add celery, onion, chives, parsley, basil, dill weed, and black pepper; cook for 8 to 10 minutes or until vegetables are tender, stirring occasionally.
2.Add pasta sauce, tomatoes, water, beef bouillon, corn, carrots, potatoes, and browned meat to onion mixture. Bring to boiling; reduce heat. Simmer, covered, about 1 & 1/2 hours or until meat and vegetables are tender, stirring occasionally. Season to taste with salt.
Grammy's Sweet Cornbread
1/4 cup vegetable oil (or shortening)
1 cup yellow corn meal
1 cup all-purpose flour
2 TBS sugar
1 TBS baking powder
1/2 tsp salt
1 cup milk
1 egg, beaten
Heat oven to 425. Heat vegetable oil in pie plate or 10-in. iron skillet for 3 minutes (do this while mixing other ingredients). Combine dry ingredients. Add milk and egg; mix until blended. Add hot oil. Mix well. Pour into hot pie plate or skillet. Bake 20-25 minutes.
Serve slice & bake Oatmeal Raisin cookies for dessert. Don't forget your sweet iced tea!
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