Wednesday, June 30, 2010

Plantains vs Bananas

We have been doing this fun food co-op called Bountiful Baskets for a few months now. It has been really fun and we have enjoyed trying new things. About a month ago we got a bunch of what a thought were bananas. They never got ripe. I finally got online and discovered that I think they were actually plantains. They are really hard to peel and don't quite taste like a banana. The kids like them though and I can eat them if they are in a smoothie. I thought I would post a few pictures of the culprit of lots of confusion at our house.

4th of July Sparklers

I made these sparklers out of pipe cleaners. I am going to let the kids in primary wave them and help me lead the music with them on Sunday during Singing Time. I think they turned out pretty cute and I think the kids will like them. They were pretty easy. I found a tutorial here.

Saturday, June 26, 2010

FInger Nail Polish Washer Necklaces

I saw this idea here. I tried it out tonight. One side is a metallic pink, the other side is the same but I also put clear glitter polish on top. I am going to try this with other colors I think. It was easier than using the diamond glaze.

Sunday, June 20, 2010

Grate Cupcakes for Father's Day

I saw these in a Family Fun Magazine and thought they would be really cute for Father's Day!

  • Brownie batter
  • Black food coloring
  • White frosting
  • Orange sugar
  • Caramel creams
  • Red, yellow, and green candy fruit slices
  • Hot Tamales candies
  1. To make a batch of 12, place liners in a muffin pan, oil them, and fill them two thirds full of your favorite brownie batter, then bake according to the recipe directions. Let the brownies cool.

  2. In a small bowl, mix one or two drops of black food coloring with 1/4 cup white frosting. Transfer the frosting to a ziplock bag and snip a small section from the corner. Pipe grate lines onto each brownie and let them set for 20 minutes. Add embers with a sprinkle of orange sugar.

  3. Prepare the grill food as instructed below and press it in place atop each brownie.

    Kebabs = A caramel cream and red, yellow, and green candy fruit slices, cut into small pieces + toothpick skewers

    Pork chop = two thirds of a caramel cream, molded with fingers + black food coloring, applied with a toothpick

    Hot dogs = Hot Tamales candies + black food coloring, applied with a toothpick

We made these for Pete for Father's Day. They turned out cute but the ones that Family Fun did were better so I attached their photo.

Monday, June 14, 2010

Flag Day Cupcakes

I made these cupcakes for the kids for Flag Day. When you bite into them they are red white and blue. I thought they turned out cute. I found the idea here. They are cuter! Check them out. I think I will make them again for the 4th of July and try to find cute star sprinkles and red candy melts to make red stars. I like the white frosting better.

Friday, June 11, 2010

Anniversary Pasta

1 pkg bow tie pasta
1/2 c. (1 cube) butter - the real stuff
2-3 cloves garlic, minced
3/4 c. grated parmesan cheese
1-2 chicken bouillon cubes
1 pint heavy cream ( I used milk, next time I think I may use half and half)
Salt and Pepper to taste
10-15 spears asparagus, blanched
1/2 c. bacon, crumbled
1/4 c. toasted pinenuts (or to taste)
Parsley, to taste
Parmesan cheese, to taste

Boil bow tie pasta in salted water until al dente. Do NOT overcook.

In wok or heavy skillet, melt butter. Ad minced garlic and saute a minute or so.

Add parmesan cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream, salt and pepper.

Add cooked pasta to cream sauce and toss until pasta is well covered.

Add blanched asparagus. Sprinkle with crumbled bacon, toasted pinenuts, parsley and parmesan cheese. Toss together. Serve immediately.

Anniversary Chicken

It was my anniversary yesterday. I was going to make this for dinner but we ended up going out instead. So we had it tonight. It was really good. I found the recipe here.
We also had the anniversary pasta to go with it.

4 boneless chicken breasts
1/2 c. parmesan cheese
1 1/2 c. italian bread crumbs
1 1/2 cubes (3/4 cup) melted butter
Paprika (I forgot to put the paprika in, but we still really liked it!)

Combine parmesan cheese with breadcrumbs. Dip chicken breast in melted butter. Roll in crumb mixture until completely coated. Place in baking dish and sprinkle with paprika.

Bake uncovered for 35-40 minutes at 375 degrees. Do NOT overcook!

Glazed Lemon Coconut Bars

I have been looking for a recipe to use our fresh coconut that sounded good (I don't really like coconut) and also wasn't huge in calories. I found the perfect treat here. Each bar is only 150 calories.

1cup Bisquick Heart Smart® mix
2tablespoons powdered sugar
2tablespoons firm margarine or butter
3/4cup granulated sugar
1/4cup flaked coconut
1tablespoon Bisquick Heart Smart® mix
2teaspoons grated lemon peel
2tablespoons lemon juice
1/2cup fat-free egg product
Lemon Glaze
1/2cup powdered sugar
1tablespoon lemon juice

1.Heat oven to 350ºF. In small bowl, mix 1 cup Bisquick mix and 2 tablespoons powdered sugar. Cut in margarine, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly. Press in ungreased 8-inch square pan.
2.Bake uncovered about 10 minutes or until light brown. Meanwhile, in small bowl, mix all remaining bar ingredients. Pour coconut mixture over baked layer.
3.Bake about 25 minutes longer or until set and golden brown. Loosen edges from sides of pan while warm.
4.In small bowl, mix glaze ingredients until smooth; spread over bars. Cool completely, about 1 hour. For bars, cut into 4 rows by 3 rows.