Friday, September 24, 2010

Jack-o-lantern Suprises

4 T. butter 1 package marshmallows 5 drops red food coloring 5 drops yellow coloring

9 to 10 cups Rice Krispies cereal 12-16 miniature Reeses peanut butter cups 6 to 8 Rold

Gold brand pretzel rods cut in half 1 pkg. mini tootsie rolls (about 30)

Directions: Melt butter in non-stick pan. Add marshmallows and stir until melted. Add food
coloring. Take off heat, and stir in cereal. Butter your hands, Take 1\2 to 3\4 cup full of cereal,
flatten slightly, and then place peanut butter cup in the middle. Wrap cereal around the chocolate
to make pumpkin. Add a pretzel half on the top to make stem. Flatten or roll tootsie candy until
thin and cut out eyes, nose and mouth pieces for jack-o-lantern. Have fun eating your jack-o-lantern. Kaylene

Sunday, September 19, 2010

Blueberry Muffins

Whenever I take the kids to the grocery store I let Brynlee pick out a fruit or vegtable (trying to teach her to make healthy food choices), lately she has been picking blueberries so I've been trying out different muffin recipies to use them up. So far, this is the family favorite.
1&1/2 c all purpose flour
3/4 c white sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 egg
1/3 c milk
1 c fresh blueberries
1/2 c white sugar
1/3 c all-purpose flower
1/4 c butter, cubed
1&1/2 tsp ground cinnamon
Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners. Combine 1&1/2 c flour, 3/4 c sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enought milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To make crumb topping: mix together 1/2 c sugar, 1/3 c flour, 1/4 c butter, and 1&1/2 tsp cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake 20-25 minutes or until done. Smells and tastes delicious!

Thursday, September 2, 2010

Yummy Summer/Fall Salad

This is by far my favorite salad. It's one I look forward to each summer because I can use my fresh tomatoes out of the garden.

1/2 pkg bowtie pasta, cooked and chilled (or other of similar size)
1 pkg spinach
3-4 tomatoes sliced in wedges( or 1/2 pkg cherry tomatoes)
1 lemon, juiced and zested
1/2 c. parmesean cheese
1/4 -1/2 c. Brianna's :Real French Vinegrette dressing
optional: 1 chicken breast cooked and cubed.
It's really good with chicken but if you don't have chicken or don't have time to make it I serve it without. You can also serve each person with their own chicken breast to make it a dinner item!

You can mix everything together in a bowl and then wait to put lemon juice and dressing on just before serving.