Monday, December 28, 2009

General Mills announced a commitment to further reduce sugar in cereals advertised to kids under 12 to single digit grams of sugar per serving. The company has already been reducing sugar in cereals while increasing key nutrients, such as calcium and vitamin D, and providing whole grain.

Did you know that ready-to-eat cereal eaters consume less fat, less cholesterol and more fiber than non-cereal eaters? Cereals also deliver important vitamins, minerals and other essential nutrients, making cereal a top source of key nutrients in children's diets.

Other cereal benefits:
  • Ready-to-eat cereals, including presweetened cereals, account for only 5% of sugar in children´s diets.

  • Ready-to-eat cereal is the No. 1 source of whole grains in a child´s diet today.

  • More frequent cereal eaters tend to have healthier body weights and lower Body Mass Index measures.
Studies also demonstrate the benefits of eating breakfast. A 1998 study showed that children who eat breakfast tend to perform better at school. Compared to children who skip breakfast, children who eat breakfast score higher on tests, are less likely to miss class or be tardy, have fewer reported discipline problems, and make fewer trips to the office.

For more information about kids and cereals, please visit Cereal Health and Wellness.

If you visit here you will find a $1 off
coupon for one of four General Mills cereals.

Let's get ready for the new year
with eating healthier as a family!

This information and free cereal coupons were all provided by General Mills through My blogspark to me.

Wednesday, December 23, 2009

Free Batteries for all your Christmas Toys!

Last week Mummy Deals posted that you could get free batteries at the Dollar Spot in Target. Well you still can!!!!! Go to the site here and enter code: 74016761 to print off more coupons. (type directly in, I don't think cut and paste will work) It's a PDF coupon but Rayovac has given permission to use it so print away and stock up for all those toys!
Thanks Mummy Deals for posting such a great idea!!!!!

Tuesday, December 22, 2009

Go here for the chance to win a fabulous cookbook from $5 Dinners!!!!

Monday, December 21, 2009

Merry Christmas from our house to yours!!!

Saturday, December 19, 2009

Cafe Rio Inspired Cilantro-Lime Rice

I've had this recipe for a while and i'm not sure why I haven't made it yet. But last night I stumbled upon it and decided to give it a go. Boy was I glad that I did. So good!!!!!!! And so incredibly easy that I might just be doing this more, just because!!!! But since last night was taco night I felt it an appropriate side. YUM!!!!

Cafe Rio Inspired Cilantro-Lime Rice
1C long grain rice (I used brown rice)
2C water
2 chicken bouillon cubes (I used beef flavored)
1 tsp butter (I omitted this)
2 cloves of garlic, minced (I used garlic powder)
1 tsp lime zest
2 tbsp freshly squeezed lime juice
2 tsp sugar
3 tbsp fresh cilantro, chopped

In a sauce pan, combine rice, water, bouillon, butter, garlic and zest.
Bring to a boil, cover and simmer for 15-20 minutes until water is absorbed. Remove from heat.

In a small bowl combine lime juice, sugar, and cilantro. Pour over rice. Eat and enjoy!!


Tuesday, December 15, 2009

easy neighbor or teacher gift

I found this in a magazine and decided I'd seen enough folks on the food network making these that I'd finally give it a shot. These were so fun to make and I really think my boys' teachers will love these. I'm going to pair them with hot chocolate and candy canes. FUN!!!!! You can use any flavoring you'd like and any thing to top them, I chose the basic vanilla flavoring and topped them with powdered sugar, red sugar crystals and baking cocoa. These will melt just divinely in your hot cocoa. I can't wait to munch on some of the left overs!!!!

2 tbsp butter
3 envelopes unflavored gelatin,
1 C cold water
2 C sugar
1 C light corn syrup
1/8 tsp salt
1 tsp clear vanilla

line a 13X9 in pan with foil and grease foil with butter, set aside.

In a large metal bowl, sprinkle gelatin over 1/2C water, set aside.

In a large heavy saucepan, combine the sugar, corn syrup, salt and remaining water. Bring to a boil, stirring occasionally. Cook, without stirring, until a candy thermometer reads 240 degrees (soft ball stage).

Remove from the heat and gradually add to the gelatin. Beat on high speed until mixture is thick and the volume is doubled, about 15 minutes.

Beat in vanilla. Spread into prepared pan. Cover and let stand at room temperature for 6 hours or overnight.

Using foil, lift marshmallows out of pan. With knife or pizza cutter coated with cooking spray, cut into 1 inch squares. Dip or drizzle marshmallows with toppings if desired; coat with garnishes as desired. Roll other marshmallows in the garnishes of your choice.

Store in air tight container in a cool dry place.

I love how rustic these look. They are far from the perfect little squares and that's how they are supposed to be. The more oblong and funky the better I say! Enjoy these tasty treats!!!


Saturday, December 12, 2009

Broccoli and Cheese Mina

This dish is for my Jewish friends out there. I am not Jewish but when I saw this recipe I thought it would be perfect for the first night of Hanukkah. I tweaked the original recipe to my family's taste. I've posted the original and I'll put my changes (they were minor) beside in italics. I hope you enjoy. My kitchen smells divine right now!!!!

Broccoli Cheese Mina

4 cups of bite-sized fresh broccoli florets (or one 14-ounce bag of frozen broccoli)
1 small onion, chopped
8 matzo squares
1/4 cup (1/2 stick) cold butter, chopped
2 1/4 cups (10 ounces) shredded cheddar cheese
1 1/4 cups cottage cheese
3/4 cup freshly grated Parmesan cheese
2 green onions, chopped
5 eggs
3 tablespoons water
2 cloves garlic, minced


1. Boil or steam broccoli and onion until broccoli is bright green and crisp-tender. Drain.

2. Wet 4 matzos (briefly) under running water, then set aside to soak. Matzos should be slightly soft after soaking, but not soggy or falling apart.

3. Butter a large baking sheet. The baking sheet needs to be large enough to place all 4 matzos in a single layer. Use two sheets if necessary.

4. Place the dampened matzos on the greased sheet(s). Top with even layers of broccoli and onion, shredded cheddar cheese, cottage cheese, Parmesan cheese, and green onions.

5. In a small bowl, lightly beat the eggs and water. Pour slightly less than half of the egg mixture over the broccoli and cheeses.

6. Wet the remaining matzos and place on top, again, in a single layer. Pour the remaining beaten egg over the top. Sprinkle minced garlic, and dot with half of the butter.

7. Bake at 375 degrees for 20 minutes. Dot with remaining butter and return to oven. Bake 10 minutes longer, or until the mina is golden brown and crisp on top. Serve hot or warm.

I topped ours with a little more cheese once it was baked.

This was so good! The kids ate it up like it was their last meal. Which surprised me because they aren't huge fans of broccoli. All in all I say this was a HUGE hit and I will be including this into our routine more often!

Friday, December 11, 2009

Mason Jar Recipes E-book

Go here to download a free copy of Mason Jar Recipes: 34 Holiday Ideas for Gifts in a Jar. This ebook has 77 pages of wonderful and delicious gift-in-a-jar recipes which would be great to make and give as gifts this Christmas season!Thanks Money Saving Mom for posting this!!!

Monday, December 7, 2009

A little something to brighten your day!!
Happy Holidays!

Thursday, December 3, 2009

Strawberry/Raspberry Mini Cheesecakes

If you have this cookbook then you know the joy that is Juniors Cheesecakes. If not, I HIGHLY recommend you get your hands on a copy of it. Until then I'll share with you a recipe I made today. Can you say OH YUM!!!!!!!!!!! Me and cheesecake....yeah...we're friends.

A friend of mine just had a baby and I thought to go along with the dinner I'm making for her family I'd include these. It's taken everything I have not to eat every one of them! I'm not even kidding!!!

Strawberry/Raspberry Mini Cheesecakes

  • 6 ounces (about 2/3 C) dry pack frozen whole raspberries and strawberries, unsweetened, not in syrup, thawed and drained well (the original recipe is for raspberries only but I used both)
  • two 8 ounce packages cream cheese (full fat), at room temperature
  • 2/3C sugar
  • 3tbsp cornstarch
  • 1tbsp pure vanilla extract
  • 2 extra large eggs
  • 1/2 C heavy whipping cream
  • 13 fresh raspberries for garnish (optional)
Preheat oven to 350 degrees. Line 13 standard muffin cups with liners. (If you only have 12, use a custard cup for the 13th one or use the silicone "tins").

Pulse the thawed fruit in your food processor until smooth (you'll need about 1/3C puree). Set aside.

Put one package of the cream cheese, 1/3 C sugar and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a few times. Blend int he remaining package of cream cheese. Increase the mixer speed to medium and beat in the remaining 1/3C sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until it's completely blended. Be careful not to overmix!!

Divide the batter among the muffin cups (fill each one almost up to the top). Drop a heaping teaspoon of the puree in the center of each cup, pushing down slightly into each little cake as you go. Using a thin, pointed knife (or a toothpick) cut through the batter a few times, just until raspberry swirls appear (do not mix in the puree completely or the cakes will turn pink and the swirls will disappear).

Place the muffin tin in a large shallow pan and pour hot water in until it comes about 1 inch up the sides of the tin. Bake the cakes until set and the centers are slightly puffy and golden with red swirls, about 45 minutes. Remove the cakes from the water bath, transfer the tin to a wire rack and let cool for 2 hours. Cover the cakes with plastic wrap (do not remove from the tin) and put in the freezer until cold, at least 1 hour.

To remove the cakes, lift them out of the cups with your hands and peel off the liners. Place the cakes, top side up on a serving platter or individual dessert plates. Top each with a raspberry and refrigerate until ready to serve. If there are any cakes left, cover with plastic wrap and store in the refrigerator. Or remove the fresh berries, then wrap and freeze up to a month.

But seriously I doubt you'll have any left!!!



The Hunger Site

I found The Hunger Site today (thanks to Money Saving Mom!). You can click here once per day and, just by doing so, their sponsors will donate a cup of food to someone in need.

So many this time of year are in need, one little click will help. So what are you waiting for??? Get clicking!!!

Thursday, November 26, 2009

Hope you and yours have a great day!!!!!

Sunday, November 15, 2009

Sausage and Peppers Rigatoni

Sausage and Peppers Rigatoni

1/2 pound turkey sausage, cut into 1/2 in slices (I just used ground turkey-it was on sale)
2 large green peppers, sliced
3C rigatoni, uncooked
1 jar of favorite spaghetti sauce
1C mozzarella cheese

Preheat oven to 375 degrees.

(If you are using ground sausage like I did precook it with the peppers until just starting to brown) Place sausage and peppers in a 9X13 in pan sprayed with cooking spray.

Bake 15-20 minutes or until sausage is done (I baked mine for about 10 min since the sausage was already partially cooked). Meanwhile cook the pasta.

Drain pasta. Add to baking dish with spaghetti sauce and stir. Bake 15-20 minutes or until heat through. Top with cheese, bake an additional 2-3 min or until cheese is melted.

This is really good with a crusty italian bread and garlic butter. My mouth is currently watering!!!


Grilled Chicken Adobo

Grilled Chicken Adobo

1/2 C chopped onion
1/3C lime juice (fresh squeezed if you can and add the zest from the limes)
6 cloves of garlic, coarsely chopped
1 tsp oregano
1 tsp ground cumin
1/2 tsp dried thyme
1/4 tsp ground red pepper
6 boneless chicken breasts (I used thighs)
3 tbsp chopped fresh cilantro

Combine onion, lime juice, zest, and garlic in food processor. Blend until minced.
Put in ziploc bad. Add spices (except cilantro). Add chicken, turn to coat. Marinate for 30 minutes to 4 hours (the longer the better).

Grill 5-7 minutes on each side. (I put them in the oven at 450 for 20 minutes-we were out of charcoal).

Sprinkle with cilantro and serve with favorite sides.


Cookie Pizza

Here's a GREAT way to get rid of all that left over halloween candy. Of course it didn't even put a dent in what we had.... oh well......we just may have to do this again!

It's really easy to make, here's how:

Cookie Pizza
1 tube refrigerated cookie dough (your choice)
caramel ice cream topping (if it's been in teh fridge, put some in a bowl and heat in microwave at 30 sec intervals)
random chocolate candies of your choice

roll out cookie to fit a pizza stone or shape of desire. Ours turned into a blob. Bake for about 10 min until almost done. top with caramel sauce and candies of choice. bake another 10 min until chocolate just starts to melt. Add marshmallows and bake until they melt. let cool and cut accordingly. this NEEDS a tall glass of ice cold milk. I won't lie, our teeth hurt when we were done. But it was ssssooooooo worth it!!!


Wednesday, November 11, 2009

Sunday, November 8, 2009

Busy Day El Rancho Pork

This was dinner tonight! Can I just say YUMMY!!!!! Another one to add to the comfort food list. Cream soup always scream comfort food to me (strange I know, but I am weird and I'm ok with it!).
Hope you enjoy it!!

Busy Day El Rancho Pork
1- 10 3/4oz can reduced-fat and reduced sodium condensed cream of mushroom soup (I just use what ever kind that I have)
1-10 3/4oz can reduced-fat and reduced sodium condensed cream of chicken soup (again, whatever I have)
1-10 oz can chopped tomatoes and green chili peppers, undrained
1 medium green sweet pepper, chopped
1 medium onion, chopped
1 1/2 tsp chili powder
1/4 tsp ground black pepper
12- 6 or 7 oz corn tortillas, cut into thin bite size strips (you can use flour tortillas)
3 c cooked cubed pork tenderloin (about 1 lb)
2 c shredded cheddar cheese (8 oz)

1 Preheat oven to 350F. In a large bowl, combine soups, undrained tomatoes with chilies, sweet pepper, chopped onion, chili powder, and black pepper. Set aside.
2. To assemble, sprinkle about 1/3 of the tortilla strips over bottom of an ungreased 3-qt rectangular baking dish. Layer half of the pork over tortilla strips; spoon half of the soup mixture on top. Sprinkle half of the cheese and another 1/3 of the tortilla strips over the soup mixture. Layer the remaining pork, soup mixture and tortilla strips.
3. Bake, covered, about 45 minutes or until bubbly around edges and hot in center. Uncover; sprinkle with remaining cheese. Bake for 3 or 4 minutes more or until cheese is melted. Let stand for 10 minutes. Serves 8

Sunday, November 1, 2009

crock pot chicken cordon bleu

This is our dinner for tonight. My camera is acting all funky so no pictures!! Sorry! I will say that my house currently smells good. I can't wait to try this recipe. Enjoy!!

Crock Pot Chicken Cordon Bleu

4 chicken breasts
1 can cream of chicken soup
1 cup milk
4 oz sliced ham
4 oz sliced Swiss cheese
1 (8 oz) package herbed dry bread stuffing mix
¼ cup melted butter

Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover and cook on low for 4 to 6 hours, or 2 to 3 hours on high.


Friday, October 30, 2009

Halloween Cookies

Have I mentioned that Halloween is my favorite holiday? Yeah it really is!!!! Tomorrow we have a pumpkin carving activity at the church and were asked to bring chips or a dessert. Well, i'm ambitious (or a glutton for punishment....who knows!) so we are bringing both. But instead of buying cookies I decided to try some decorated sugar cookies (again). I won't bore you with the long and drawn out story that is my trial with sugar cookies. I really love those iced sugar cookies but whenver I tried to make them at home they crumbled and the icing was less than stellar. So I was THRILLED when I stumbled upon this website that helped me. I also got a great cookie recipe from THE HUNGRY HOUSEWIFE . HOORAY!!!!
So here you go!!! The recipes and pictures to go with them!

Halloween Sugar Cookies

1 C real butter(NO SUBSTITUTIONS)
1 C sugar
1 egg
1 1/2 t almond extract (you could use vanilla too)
3 C flour
1 1/2 t baking powder
1/2 t salt
Cream butter and sugar until light and fluffy- about 2 minutes. Add in eggs and extract and mix to incorporate.
In a separate bowl combine flour, baking powder and salt and whisk to combine. Slowly add the flour mixture to the butter mixture and mix until completely combined.
Shape the dough into 2 flat disks and wrap in waxed paper and place in the fridge to chill for 1-2 hours.
When you're ready to roll out dough lightly sprinkle flour onto your work surface and roll out dough with a rolling pin.
Cut to your desired shape
Bake at 350 for 8-12 minutes.
Remove onto cooling racks when you're done and let cool completely.
Decorate as you like.

Royal Icing
(this will cover approximately 3 dozen 3.5 inch cookies)

1 pound powdered sugar
5 TBSP meringue powder
scant 1/2 c. water
a few drops of extract (optional) - I didn't use extract this time around

Combine the meringue powder and water with a whisk attachment using an electric mixer. Beat until peaks begin to form. Sift in the powdered sugar and beat on low to combine. Increase speed to high and beat until stiff peaks form. (You should be able to remove the beater from the mixer and hold up and jiggle without the peak falling.) If using an extract, add it then beat for a few more seconds to incorporate.

Cover with plastic wrap touching the icing or divide and color using gel paste food colorings.

(The most important step: sift the powdered sugar!I don't know just works better!!.)

This "stiff" icing is perfect for outlining and even for building gingerbread houses and monogramming. To fill in your cookies, add water to your icing a little at a time until it is the consistency of syrup. This technique of filling a cookie with thinned icing is called "flooding."

and viola you have radically decorated cookies that will thrill the people you give them too!!!

cut and cooled cookies

use the stiff icing to make your outlines

the "flooding" icing should be runny

once flooding icing is placed on cookie-use a toothpick to get into the nooks and crannies

start decorating with the finer details


Halloween Eats

I've been doing a lot of baking lately for Halloween and haven't been posting it....shameful!! This is always a busy time for us and I just kept forgetting to post the recipes. So here goes...

This first one I made for a Halloween party we'd been invited to. Everyone was supposed to bring something to munch on and I really didn't want to go wtih the standard chips and salsa that the husband always suggests (I seriously think he could live off that stuff!!!). So I found this in the TASTE OF HOME HALLOWEEN edition and couldn't resist.


2 packages cream cheese (8 ounces each), softened
1/4 C mayo
1 tbsp Worcestershire sauce
1 tsp hot pepper sauce
2 C shredded sharp cheddar cheese
6 bacon strips, cooked and crumbled
3 green onions, thinly sliced
2 cartons (4 ounces each) whipped cream cheese
Moss-green food coloring
3 large olives
1 pepperoncini
black decorating gel
1 pretzel rod
assorted veggies

In a large bowl, beat the cream cheese (not the whipped just the carton), mayo, Worcestershire sauce and pepper sauce until smooth. Stir in the cheddar cheese, bacon and onions. Shape into a 5in. x 4in. x 3in. rectangle, wrap in plastic wrap, Refrigerate until chilled and firm.

Unwrap rectangle; place on serving platter with 3in. side on top.Tint whipped cream cheese green, spread over top and sides of rectangle.

Add pepperoncini for ears (cut in half). Cut one olive in half and place on front for eyes. Slide other olives on pretzel rods and insert in sides for bolts. With black decorating gel pipe mouth, brown and stitches.

Add assorted veggies and crackers.

Next up is what I made for Sunday dinner last week. Also found in the TASTE OF HOME HALLOWEEN edition. I knew that Hallween weekend would be crazy busy so I made this one in advance. Besides, we always order the pumpkin shaped pizza from a certain pizza place for Halloween and I didn't want to interrupt that tradition. ;O)

3/4 C heavy cream
1/4 C dijon mustard (I used honey mustard because I already had it)
2 tsp minced fresh thyme or 1/2 tsp dried thyme
1 pork tenderloin (about 1 pound), however I used a pork roast that was about 4 pounds because I had bought it on sale!
2 tsp oilve oil
1/2 tsp salt
1/2 tsp black pepper
10 sheets phyllo dough (14 in X 9 in)
6 tbsp butter, melted
1 medium apple, peeled

In a small skillet bring cream and mustard to a boil. Reduce heat and simmer uncovered for 10-15 minutes or until mixture is reduced to 2/3 C. Remove from the heat and add thyme.

Meanwhile, place pork on rack in shallow baking pan. Brush with oil, sprinkle with salt and pepper. Broil 6 in from the heat for 6 minutes. Remove from the oven, cool slightly. Change oven temperature to 400 degrees.
Set aside 1/2C mustard sauce for serving. spread remaining mixture over pork.

Place one sheet of phyllo dough on a work surface; brush with butter. (WARNING: NOT CALORIE FRIENDLY!!!!!!!!) (Keep remaining phyllo dough covered with wet towel to keep from drying out). Repeat layers four times.

Place pork on one edge of phyllo dough; roll up tightly to form mummy's body and tuck in ends.

Plae another sheet of dough on work surface, brush with butter and repeat 3 times. Cut into thin strips; wrap around pork bundle.

Cut remaining dough in half, brush with butter. Cut 1 in. cube from apple;wrap in prepared dough. Position at the wide end of the bundle for the head. Save remaining apple for another use. Discard remaining phyllo dough. (I did not do this part with the apple)
Place bundle in ungreased shallow baking pan. Bake for 15-20 minutes or until a meat thermometer reads 160 degrees. Transfer to a serving platter. Let stand for 10 minutes before slicing. Serve with remaining mustard sauce.

I can feel my arteries hardening with this one!! But the mustard on it made it ssssoooooo moist and tender that you didn't even need a knife to cut it. The husband even praised it's yumminess so it had to be good!!!

Next up..........some halloween cookies!!!

HAPPY EATING!!!!!!!!!!

Thursday, October 22, 2009

Tonight I took a recipe from 30 Minute Meals and Rachael Ray. I just happened to be flipping channels a while back when I saw her making this. So I figured I just had to try it. Looked too good to pass up. My family LOVES lasagna and thought this would be a nice twist. She really does come up with some great ideas. Makes me wonder why I didn't think of it you know?!

You'll have to forgive me, no picture. We has a school function tonight and everyone scarfed it down before I realized I hadn't taken a picture. But believe really is that good!!!!

Two Sauce Weeknight Lasagna Bowls


  • Salt
  • 1 pound Campanelle pasta
  • 2 tablespoons extra-virgin olive oil
  • 1/4 pound pancetta, a couple of thick slices, chopped
  • 3/4 pound ground beef pork and veal mix or ground beef
  • 1/2 large carrot, peeled and grated or finely chopped
  • 1 small to medium onion, chopped
  • 3 cloves garlic, 2 chopped or grated, 1 peeled
  • 1/2 teaspoon allspice, a couple of pinches
  • Freshly ground black pepper
  • 1 bay leaf
  • 3 tablespoons tomato paste
  • 1/2 cup dry red wine
  • 2 cups beef stock
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • Nutmeg, to taste
  • 1/2 cup grated Parmigiano Reggiano, plus some to pass at table
  • A handful fresh parsley leaves, finely chopped


Heat large pot of water to a boil, salt water and cook pasta to al dente.

While pasta water comes to a boil, heat olive oil in a medium sauce pot over medium-high heat, add pancetta and render 2 to 3 minutes then add meat and break up as it browns. When the meat has begun to caramelize and develops a nice brown color, 4 to 5 minutes, add carrot, onion, 2 cloves of garlic, allspice, salt and pepper and a bay leaf. Cook 3 to 4 minutes more to soften onions and carrots bits then stir in tomato paste and cook for 2 minutes, then stir in wine and cook out 1 minute then stir in stock and reduce heat to simmer.

While red sauce cooks, cut remaining whole clove of garlic and rub the inside of a medium sauce pot with it. Melt butter in pot over medium heat. Add in flour and whisk together a minute or so then whisk in milk and bring to a bubble, reduce heat then season sauce with salt, pepper and nutmeg, thicken 8 to 10 minutes.

Toss pasta with white sauce and 1/2 cup grated cheese. Serve pasta in individual bowls and top with a ladle of meat sauce in the middle of the bowl for mixing in. Garnish with parsley.


Monday, October 19, 2009

Eclair Cake

I signed up to help cook at our enrichment night tomorrow. (Enrichment night is what my church calls the meeting that our woman's group has every quarter) This time we are having a dinner and I was asked to make the following cake. I can't wait to dive into this one tomorrow night. I'll try to remember to take a picture of the slice I get. It is really easy and no fail!!! Just don't forget to add the milk to the frosting like I almost did! I love these types of no bake desserts on warm nights. Since fall in not really present here in southern AZ, this is perfect!!! Yum!! I can see this with a large cold glass of milk!! Super yum!!!!!!!!! I hope I can resist until tomorrow!!

1 (1-pound) box graham crackers
2 (3 1/4-ounce) boxes instant French vanilla pudding
3 1/2 cups milk
1 (8-ounce) container frozen whipped topping, thawed
1 1/2 cups confectioners' sugar
1/2 cup cocoa
3 tablespoons butter, softened
1/3 cup milk
2 teaspoons light corn syrup
2 teaspoons pure vanilla extract


Butter the bottom of a 13 by 9 by 2-inch pan. Line with whole graham crackers.

In bowl of an electric mixer, mix pudding with milk; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers.

Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.

For frosting, blend together sugar and cocoa. Add butter and milk, mixing well. Add corn syrup and vanilla. Stir until creamy. Cover cake with frosting and refrigerate for 24 hours.


Tuesday, October 13, 2009

Savory Pumpkin Tarts

I love fall and I love Halloween. Well most holidays for that matter, but especially Halloween. I love all the fun food things you can do!! Tonight for dinner we had these little savory tarts. They were so tasty. They'd make a really good appetizer for a Halloween party or a yummy after school snack for the kiddies. After giving me a weird look, the kids ate these up. They had to get past the color... But how fun were these to make? Seriously!!! Enjoy!

Savory Pumpkin Tarts
1 pkg (15 ounces) refrigerated pie crust
3 tbsp honey mustard
1/2 pound fully cooked ham, thinly sliced, (I used the little packages of deli ham found near the bologna at the grocery store)
1C mozzarella cheese
2 egg yolks
4-6 drops red food coloring
1 egg white
2-3 drops green food coloring

On a lightly floured surface, roll out one sheet of pie crust. Using a floured pumpkin cookie cutter (or any halloween cookie cutter for that matter), cut out 8 pumpkins. Repeat with remaining pie crust. Spread mustard over eight of the pumpkins.

Layer with ham, onions and cheese to within 3/4 in of edges.

With a pastry brush (or your finger) dip in water and wet outside edges of pumpkins. Top with remaining pumpkins, press edges to seal.

In a small bowl beat egg yolks with enough red food coloring to achieve an orange color. In another small bowl beat egg white with enough green to get desired color. Brush colors over pumpkins to get desired effect.

Transfer to a greased baking sheet (s). Bake at 400 degrees for 15 min or until browned. Mine were done at 13 minutes. So just keep an eye on them after about 10 minutes.

These were really good and fun to make. You could easily do this with any type of cookie cutter for any type of occassion! Go wild and crazy!!!
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