Does anyone else know of good websites where kids can sit and do games or learning activities
besides Starfall, Pbskids, and nickjr ?
Wednesday, March 28, 2012
Oreo Pie
Well I thought I would go along with Brittany's post because hers reminded me of this one, plus Heidi also requested this one. Of course you have all had a version of this, but this is my exact version. This is Keegan's most favorite dessert of all time. It is kind of like mom's pistachio dessert. Nice and easy.
1 pkg of Oreos - scrape off white part, crush (I have a thing you push down and it makes it very fine, I use it a lot)
Bottom of 9x13 with butter
freeze
chocolate chip mint ice cream, melt, pour over (Keegan doesn't usually like mint ice cream, so I have tried other kinds, and we both think it doesn't taste as good, this kind just goes good with the other things)
freeze
hot fudge, heat up, pour over (not too much)
freeze
Whip cream
freeze
crushed oreos on top
make sure you are putting something over it, or it'll taste like the freezer!! :-)
1 pkg of Oreos - scrape off white part, crush (I have a thing you push down and it makes it very fine, I use it a lot)
Bottom of 9x13 with butter
freeze
chocolate chip mint ice cream, melt, pour over (Keegan doesn't usually like mint ice cream, so I have tried other kinds, and we both think it doesn't taste as good, this kind just goes good with the other things)
freeze
hot fudge, heat up, pour over (not too much)
freeze
Whip cream
freeze
crushed oreos on top
make sure you are putting something over it, or it'll taste like the freezer!! :-)
One more post by me!
If you want to make really cool Easter eggs-- you should try this! I did it last night with my Activity Day girls and they LOVED it.
Check it out if want... but if not you can make a note of it to do it for an activity with a group!
http://www.ourbestbites.com/2012/03/silk-dyed-eggs-aka-tie-dyed/
Oreo Pudding Delight/ Mud pie... it has a lot of names. You choose :-)
I'm sure a lot of you have already tried this one. But Heidi also requested this one. Whenever we get invited to someone's house and I need to take a dessert this one is often my choice because it feeds a lot and it is tasty!! It's easy to put together but still takes a little time- but no bake!
Ingredients:
35 Oreo Chocolate sandwich cookies
6 tbsp butter, melted
1 pkg (8oz) cream cheese
1/4 c. sugar
2 tbsp cold milk
1 tub (12oz) cool whip
3 1/4 c. cold milk
2 pkg instant chocolate pudding
Crush Oreo cookies into fine crumbs (you can use a food processor for this). Transfer to bowl. Add butter and mix well. Press firmly onto bottom of 9x13. Refrigerate 10 min. Meanwhile, beat cream cheese, sugar and 2 tbsp milk in separate bowl with wire whisk until well blended. Stir in 1 1/4 c of the whipped topping. Spread over crust.
Pour 3 1/4 c. milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Spoon evenly over cream cheese layer. Let stand 5 minutes or until thickened. Spread remaining whipped topping over pudding layer.
Refrigerate at least 4 hours. Store leftover dessert in refrigerator.
Ingredients:
35 Oreo Chocolate sandwich cookies
6 tbsp butter, melted
1 pkg (8oz) cream cheese
1/4 c. sugar
2 tbsp cold milk
1 tub (12oz) cool whip
3 1/4 c. cold milk
2 pkg instant chocolate pudding
Crush Oreo cookies into fine crumbs (you can use a food processor for this). Transfer to bowl. Add butter and mix well. Press firmly onto bottom of 9x13. Refrigerate 10 min. Meanwhile, beat cream cheese, sugar and 2 tbsp milk in separate bowl with wire whisk until well blended. Stir in 1 1/4 c of the whipped topping. Spread over crust.
Pour 3 1/4 c. milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Spoon evenly over cream cheese layer. Let stand 5 minutes or until thickened. Spread remaining whipped topping over pudding layer.
Refrigerate at least 4 hours. Store leftover dessert in refrigerator.
Cookie Salad
Yes folks- a cookie salad. This is a favorite dessert we make usually for the 4th of July but it would be a delicious spring/Easter dessert. So Heidi requested this and I hope that you try it! Also, it is a fast one to make-- no cooking- no fuss.
Ingredients:
1 small instant vanilla pudding mix
1 c. buttermilk
8 oz cool whip
1 pkg zebra cookies crumbled into bite size pieces
2 sliced bananas
1 pkg strawberries (or however many you want)
Mix pudding, buttermilk and cool whip. After well mixed add crumbled cookies and fruit. Enjoy! I usually always add a whole cookie on the side to make it look all fancy if you are serving guests.
Ingredients:
1 small instant vanilla pudding mix
1 c. buttermilk
8 oz cool whip
1 pkg zebra cookies crumbled into bite size pieces
2 sliced bananas
1 pkg strawberries (or however many you want)
Mix pudding, buttermilk and cool whip. After well mixed add crumbled cookies and fruit. Enjoy! I usually always add a whole cookie on the side to make it look all fancy if you are serving guests.
Monday, March 26, 2012
Pretzel Bites
So this is something Keegan ALWAYS wants me to make on days like a Sunday for a yummy treat or snack. They are really good! They are great to dip in good nacho sauce.
Pretzel Bites
2 1/4 tsp yeast
1 c warm water (remember, not too hot, it kills the yeast)
1/4 c sugar
let yeast dissolve, bubble
2 1/4 c flour
1 tsp salt
knead, cover, let rise abt 1 hr
(I use my kitchen aid, which makes this recipe really easy, I don't really know how long something takes when you knead it by hand)
roll into ropes, cut 1 inch length bites
boil 7 c water with 1/2 c baking soda, drop some in at a time for abt 30 sec
use slotted spoon to get out
spray baking sheet
sprinkle course salt on it
400 degrees for 11 minutes
I also have a really good homemade bread recipe if anyone wants it. I never really wanted to make bread though until I got something that kneads it for me (I got my nice kitchen aid at a yard sale for $20!!). Do any of you have a bread maker, kitchen aid, Bosch, or something like that? I was just curious if anyone else makes homemade bread and if they do it by hand or how they do it? I would love to try some different bread recipes.
Pretzel Bites
2 1/4 tsp yeast
1 c warm water (remember, not too hot, it kills the yeast)
1/4 c sugar
let yeast dissolve, bubble
2 1/4 c flour
1 tsp salt
knead, cover, let rise abt 1 hr
(I use my kitchen aid, which makes this recipe really easy, I don't really know how long something takes when you knead it by hand)
roll into ropes, cut 1 inch length bites
boil 7 c water with 1/2 c baking soda, drop some in at a time for abt 30 sec
use slotted spoon to get out
spray baking sheet
sprinkle course salt on it
400 degrees for 11 minutes
I also have a really good homemade bread recipe if anyone wants it. I never really wanted to make bread though until I got something that kneads it for me (I got my nice kitchen aid at a yard sale for $20!!). Do any of you have a bread maker, kitchen aid, Bosch, or something like that? I was just curious if anyone else makes homemade bread and if they do it by hand or how they do it? I would love to try some different bread recipes.
Honey Sesame Chicken
I got this recipe from Rachael. It's probably Todd's favorite. He always requests this, however, I don't make it much because with little children around, it seems like a lot of work. I just made it last week though and did all the prep I could in the morning which made it a lot easier. Worth trying at least once. We love it!
Sauce-Definitely double this sauce
1/4 C honey
1/4 C soy sauce
1/3 C chicken broth
1-2 Tbsp sesame oil (to personal taste)
1 tsp ground ginger
1/2 Tbsp chopped garlic
1/2 Tbsp brown sugar
1 dash red chili pepper flakes
2 tsp cornstarch (or more if you want a thicker sauce)
Chicken Marinade
4 chicken breasts, cut into small cubes (I used 3 and it was plenty)
1/4 C soy sauce
1 Tbsp brown sugar
1 Tbsp sherry wine
1/2 tsp Chinese five spice powder (optional)
2 drops sesame oil
cornstarch, to coat
veg. oil for frying
sesame seeds to garnish
sliced green onions
prepared rice
Combine chicken ingredients except corn starch and let marinade for at least 30 min. in the fridge (I let mine sit all day).
Remove chicken from marinade and toss in cornstarch then cook chicken in hot oil on the stove top until cooked through.
Remove from pan and keep warm in oven while making sauce.
Combine all sauce ingredients EXCEPT cornstarch in a sauce pan and bring to a boil over med. heat.
Mix cornstarch with a little water (about 1/4 C) in a cup until dissolved then slowly add to the sauce mixture on the stove and heat until thickened to your liking.
Add chicken to sauce on the stove until heated through.
Remove and sprinkle with sesame seeds and green onions.
Serve hot over rice and enjoy!
Sauce-Definitely double this sauce
1/4 C honey
1/4 C soy sauce
1/3 C chicken broth
1-2 Tbsp sesame oil (to personal taste)
1 tsp ground ginger
1/2 Tbsp chopped garlic
1/2 Tbsp brown sugar
1 dash red chili pepper flakes
2 tsp cornstarch (or more if you want a thicker sauce)
Chicken Marinade
4 chicken breasts, cut into small cubes (I used 3 and it was plenty)
1/4 C soy sauce
1 Tbsp brown sugar
1 Tbsp sherry wine
1/2 tsp Chinese five spice powder (optional)
2 drops sesame oil
cornstarch, to coat
veg. oil for frying
sesame seeds to garnish
sliced green onions
prepared rice
Combine chicken ingredients except corn starch and let marinade for at least 30 min. in the fridge (I let mine sit all day).
Remove chicken from marinade and toss in cornstarch then cook chicken in hot oil on the stove top until cooked through.
Remove from pan and keep warm in oven while making sauce.
Combine all sauce ingredients EXCEPT cornstarch in a sauce pan and bring to a boil over med. heat.
Mix cornstarch with a little water (about 1/4 C) in a cup until dissolved then slowly add to the sauce mixture on the stove and heat until thickened to your liking.
Add chicken to sauce on the stove until heated through.
Remove and sprinkle with sesame seeds and green onions.
Serve hot over rice and enjoy!
Thursday, March 15, 2012
Rubin Sandwiches
A tradition in our home is to have corned beef and cabbage every year on St. Patricks Day and a great recipe to use that left over corned beef is to make the ultimate delicious Rubin sandwich.
Warm up the corned beef in a skillet and set aside.
Use any kind of Rye Bread that you prefer. A true rubin uses the rye bread that has the marble look to it. We tried it on Jewish rye and it was still really good.
Take the bread and smother it on one side with butter. Not margarine.
Place the bread, butter side down until it turns nice and golden on both slices.
Add swiss cheese and let it melt then add your meat back onto the sandwich and let it cook together for a couple of minutes. I know the true rubin has a sause that I am going to search out and try and as soon as I do, I will put it on the blog but for now, without the sause, it still tastes great. Probably less fatty without the sause. I promise, these are so good if you are a corned beef fan.
Warm up the corned beef in a skillet and set aside.
Use any kind of Rye Bread that you prefer. A true rubin uses the rye bread that has the marble look to it. We tried it on Jewish rye and it was still really good.
Take the bread and smother it on one side with butter. Not margarine.
Place the bread, butter side down until it turns nice and golden on both slices.
Add swiss cheese and let it melt then add your meat back onto the sandwich and let it cook together for a couple of minutes. I know the true rubin has a sause that I am going to search out and try and as soon as I do, I will put it on the blog but for now, without the sause, it still tastes great. Probably less fatty without the sause. I promise, these are so good if you are a corned beef fan.
Homemade Mexican Rice
I made this rice to go along with Jessica's Stuffed Taco Shells recipe and it went great together.
Mexican Rice
2 tablespoons butter
1 1/2 cups long grain rice
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 clove garlic
2 cups water
1 (14 1/2) can diced tomatoes with green chiles
1 teaspoon chili powder
1 teaspoon salt
1 cup shredded cheddar
1. In a large sausepan, melt the butter over medium heat. Add the rice, onion, peppers, and garlic. Cook until the rice is browned and vegetables are tender. Stir in the water, tomatoes, chili powder, and the salt and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 17 minutes. Stir in the cheese and transfer to a serving bowl.
Mexican Rice
2 tablespoons butter
1 1/2 cups long grain rice
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 clove garlic
2 cups water
1 (14 1/2) can diced tomatoes with green chiles
1 teaspoon chili powder
1 teaspoon salt
1 cup shredded cheddar
1. In a large sausepan, melt the butter over medium heat. Add the rice, onion, peppers, and garlic. Cook until the rice is browned and vegetables are tender. Stir in the water, tomatoes, chili powder, and the salt and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 17 minutes. Stir in the cheese and transfer to a serving bowl.
Quinoa and Turkey Stuffed Peppers
Todd and I love these. My friend gave me the recipe which came from the Dr. Oz show. They're healthy and delicious! You need to pre-plan to make this meal because it does take a little time. Not too bad though. A good idea is to just cook the rice and quinoa during the day and then just stick it in the fridge until you're ready to add it. If you do that, you'll cut a lot of time when you go to put it together.
3-4 red, yellow or orange bell peppers
2 Tbsp olive oil
1 onion (I don't use a whole onion, just what looks good)
4 cloves minced garlic
1 tsp salt
1 tsp pepper
1 Tbsp chili powder
1 Tbsp cumin
16 oz ground turkey
16 oz salsa
2 C spinach, chopped
1 C cooked quinoa (Make sure to rinse it first. I then cooked it in chicken broth which added some good flavor)
1 C cooked brown rice
Cheddar cheese
Heat oven to 375. Cut and hollow out peppers. Spread 1/2 olive oil on the peppers and bake covered for 15-20 min. Saute onion, garlic, salt and pepper, chili powder and cumin in oil. Brown turkey. Add salsa and spinach. Cook 5 min. Add quinoa and brown rice. Fill peppers. Cover and bake 20-25 min. Remove foil. Sprinkle cheese. Bake additional 7-10 min. Top with avocado and sour cream.
Sunday, March 11, 2012
Taco Stuffed Shells
I made these 2 weeks ago and my WHOLE family loved these.
Taco Stuffed Shells
Ingredients:
1lb ground beef
1 package taco seasoning
1 4 once package cream cheese
12 large pasta shells
1 cup salsa
1 cup taco sauce
1 cup cheddar cheese (shredded)
1 cup Monterey jack cheese (shredded)
1 ½ cups tortilla chips (crushed)
3 green onions (chopped)
1 cup sour cream
Cooking Instructions:
Step 1: In a fry pan cook ground beef and add taco seasoning and prepare according to package directions. Add cream cheese cover and simmer until cheese is melted. Blend well. Set aside and allow to fully cool. While burger is cooking cook the pasta shells, drain and toss well with butter.
Step 2: Pour salsa in the bottom of a 9 x 13 inch baking dish.
Step 3: Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce.
Step 4: Cover and bake in the oven at 350 degrees for 30 minutes.
Step 5: After 30 minutes, uncover, and sprinkle crushed chips and shredded cheddar and Monterey jack cheeses on top. Cook for about 15 more minutes. Serve with sour cream, additional salsa, black olives or whatever you think goes good with tacos!
Taco Stuffed Shells
Ingredients:
1lb ground beef
1 package taco seasoning
1 4 once package cream cheese
12 large pasta shells
1 cup salsa
1 cup taco sauce
1 cup cheddar cheese (shredded)
1 cup Monterey jack cheese (shredded)
1 ½ cups tortilla chips (crushed)
3 green onions (chopped)
1 cup sour cream
Cooking Instructions:
Step 1: In a fry pan cook ground beef and add taco seasoning and prepare according to package directions. Add cream cheese cover and simmer until cheese is melted. Blend well. Set aside and allow to fully cool. While burger is cooking cook the pasta shells, drain and toss well with butter.
Step 2: Pour salsa in the bottom of a 9 x 13 inch baking dish.
Step 3: Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce.
Step 4: Cover and bake in the oven at 350 degrees for 30 minutes.
Step 5: After 30 minutes, uncover, and sprinkle crushed chips and shredded cheddar and Monterey jack cheeses on top. Cook for about 15 more minutes. Serve with sour cream, additional salsa, black olives or whatever you think goes good with tacos!
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