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!!!
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