Wednesday, June 18, 2014
Today is my ward's first primary picnic of the summer and I put myself in charge of treats. I showed the primary children all the ingredients for these treats on Sunday hoping to peak their curiosity so they'd come find out exactly what you can do with cake mix, ice cream cones, powdered sugar and sprinkles. We have a terrific primary and I can't wait for the picnic!
ice cream cone cupcakes (the frugal girls)
1 box white cake mix, batter prepared as directed on the box
1 box ice cream cones (package of 24)
Prepare cake mix batter according to package directions. Place ice cream cones in a 9x13 pan (you may need more than one). Fill cones 2/3 of the way full. Bake at 350 for 15 minutes or until they are cooked through. Let cool. If cake rises and bakes over the top of the cone, use a knife to level the cake so it is level with the cone. Use a 1M Wilton tip to pipe the icing onto each cupcake cone. Top with sprinkles!
1 big bag powdered sugar
1 cup Crisco
1 teaspoon vanilla extract
1 teaspoon lemon extract
red, white and blue sprinkles
In a large bowl, beat powdered sugar, Crisco, extracts and enough water to get the consistency of icing you desire. (I probably used 1/2 cup of water or more but definitely start out with 1/4 cup and gradually add more.)
Monday, June 16, 2014
Everyone loved dinner tonight thanks to Costco. My kids tried these pizzas as a sample on Saturday and had to buy everything to make them again at home. Tonight was the lucky night. They are super simple to make and taste gourmet. I served them with English cucumbers and grape tomatoes (from Costco!) and strawberry banana smoothies (fruit from Costco too!).
store bought favorites: naan bread pesto pizzas
Kirkland basil pesto
Stonefire mini Naan bread
fresh mozzarella cheese or shredded mozzarella
Preheat oven to 400 degrees. Spray a cookie sheet with nonstick spray. Place naan bread on the tray. Spread 1-2 tablespoons of basil pesto onto each mini naan. Sprinkle with shredded mozzarella. Bake until the cheese starts to bubble. If you want to serve it like Costco, cut it into fourths.
Saturday, June 14, 2014
I bought a few extra things at Costco thanks to their GREAT samples and to my four kids who tagged along and enthusiastically gave just about every sample they tried two thumbs up. This dip is super delicious and made with Greek yogurt. It's full of black beans, roasted poblano peppers, Monterrey Jack cheese, roasted red bell peppers, spinach, green onion, roasted corn, roasted Anaheim chiles and delicious spices. Today for lunch I served this dip with quesadillas and tortilla chips.
FIESTA Dip & Spread (purchased at Costco, made by La Terra Fina)
No artificial colors, flavors or preservatives
serve hot or cold
Tuesday, June 10, 2014
This sorbet is delicious, no doubt about it. My oldest made it last night for the sister missionaries. It had the perfect tartness but was also very sweet. Just right for the start of summer and went well with the summer salads we served. I wish I had pulled out some Nilla wafers to serve alongside this sorbet. Would've been a nice touch.
soft lemon sorbet (Cuisinart)
2 cups sugar
2 cups water
1 1/2 cups freshly squeezed lemon juice
1 tablespoon finely chopped lemon zest
Combine the sugar and water in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer without stirring until the sugar dissolves, about 3 to 5 minutes. Cool completely. This is called a simple syrup and may be made ahead in large quantities to have on hand for making fresh lemon sorbet. Keep refrigerated until ready to use.
When cool, add the lemon juice and zest; stir to combine. Turn the Cuisinart Automatic Frozen Yogurt Ice Cream & Sorbet Maker on, pour the lemon mixture into freezer bowl through ingredient spout and mix until thickened, about 25 to 30 minutes.
Note: Melts quickly; serve and eat right away.
Julie brought her husband's favorite salad to a preschool picnic last week. It's delicious! It was so delicious I wanted to make it right away but forgot my grocery list at home so got everything I needed except the cucumbers and tomatoes and I bought the wrong dressing! Julie is sooooo nice that I found a grocery sack with those items on our doorstep. This recipe makes a lot of salad and will go a long way. I've been eating it for two days and today will be the third (and I was also able to share some with friends at a luncheon and the sister missionaries for dinner!).
julie's husband's favorite salad (Julie B.)
1 pound shell pasta (we both used whole wheat)
2 cucumbers, cut into fourths then sliced
1 pint cherry tomatoes, cut in half
2 carrots, diced
1 (6 ounce) package grated Parmesan cheese
1 package feta cheese (I used reduced fat)
1 bottle of Newman's Own Family Italian dressing (you'll only use 1/4 to 1/3 of the bottle)
Cook pasta according to the directions on the package. Rinse with cold water. Put the pasta in a large bowl. Add the cucumbers, cherry tomatoes, carrots, cheeses and half the dressing. Refrigerate overnight. Before serving add the rest of the dressing. Add grilled chicken to the pasta or enjoy it on the side for a complete meal!
Sunday, June 1, 2014
My oldest made these knothole egg "sandwiches" for dinner tonight with some fruit salad. She cooked mine so that the yolk was just a tad bit runny- perfect! All the kids in the family loved it. One even thought to drizzle a little syrup over the top. Not exactly my style but perhaps it tasted a little bit like french toast?
knothole egg (cookbook: Cooking Fun by Rae Grant)
1 slice of bread (my daughter used whole wheat)
1 little bit of butter (much less than the called-for tablespoon)
salt and pepper to taste
Using a small drinking glass or a round cookie cutter, cut a hole in the center of the bread. Remove the cut-out circle of bread. (You can fry this bread later or make a cute PB&J sandwich).
In a small skillet melt the butter on medium heat. Place bread in skillet and crack the egg into the hole in the bread. Cook until the underside of the toast is golden. Then with a spatula, flip the egg and toast. Cook until the other side is nicely browned. Use the spatula to slice the egg and toast outof the pan oto a serving plate. Serve hot. Serves 1.