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Kids can cook !

January 30, 2007

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I stumbled apon a lovely site that I thoughtï¿½ you moms would love.ï¿½ Kraftcanada.com.ï¿½ The site is full of recipes and tips. I’ve been frequenting the site forï¿½ a long time andï¿½ made a number items. Iï¿½ found that so far everything was easy to make, used ingredients that are readily available and the results were always delicous.ï¿½

Well today I noticed that they have a sectionï¿½ called Kids can Cook.ï¿½ It has recipes for kids, tips and techniques, skills, kid friendly kitchen advice, and eachï¿½ section is broken down into different age brackets.ï¿½ ï¿½ How great is that.ï¿½

I know when I was a kid I LOVED helping in the kitchen. Whenever I was allowed I would help my mom bake, or better yet bake something myself.ï¿½ These recipes are perfect for yourï¿½ aspiring cooks, they’re simple and easy to follow.ï¿½ So grab an apron, throw a old shirt on the youngsters (because let’s face it most of the ingredients will end up on them:)), yank out the pots and pans and get cooking.ï¿½

Here are a few of my favorites:ï¿½

For kids aged 6 yrs and under

Peanut butter and banana coins

ï¿½ All terrain vehicle

Kids aged 7 to 9

Ham and Cheddar in a loaf

Beary Berry Banana split

ï¿½

Also take a look at mini oreo peanut butter suprise cookies YUMMY

And finally for the kids aged 12 yrs and olders

My personal favorite would be the Chocolate orange pancakes, simply because one of my favorite baking memories invloves making pancakes with my mom early saturday morning. (and with 10 people to feed, that was ALOT of pancakes)

Also see:

KD Pizza, combining the 2 most imporant food groups of any child

Everyday Easy brownies

ï¿½ Enjoy,

Heidi - heidiskitchen.netï¿½ *remember only 2 days left to enter the Saint giveaway.

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Written by Eleisia · Filed Under Recipes & Tips

Birthday Party Chocolate Fondue

January 24, 2007

Today’s birthday recipe is Chocolate Fondue.ï¿½ I’ve included two recipes for you to choose from.

Chocolate Orange Fondue

12 oz/340 g semi-sweet chocolate chips
1/4 cup/60 ml whipping cream
1 tsp/5 ml Watkins Original Double-Strength Vanilla
1 tsp/5 ml Watkins Orange Extract

Place chocolate chips and whipping cream in fondue pot. Turn temperature to warm, stirring constantly until chips are melted. Add vanilla and orange extracts and stir.

Serve warm with fruit (strawberries, kiwi, bananas, orange sections, apples, pineapple), pound cake cubes, angel food cake cubes, pretzels, marshmallows.

Variation
Replace orange extract with another Watkins extract.

Chocolate Dessert Fondue

1/3 cup half-and-half
1/4 cup fat-free milk
8 oz. semisweet chocolate, chopped
1 1/4 cups sifted powdered sugar
1/4 cup water
1 tsp. Watkins Hazelnut Extract
2 Tbsp. dark corn syrup
4 cups (1-inch) cubed angel food cake (about 3 oz.)
2 cups sliced bananas
2 cupsï¿½ strawberries

Combine half-and-half, milk and chocolate in a medium saucepan; cook over medium-low heat for 5 minutes or until smooth, stirring constantly. Stir in sugar, water, extract, and syrup. Cook for 10 minutes or until the mixture is smooth, stirring constantly. Pour into a fondue pot. Keep warm over low flame. Serve with cake, banana and strawberries. Makes 6 to 8 servings.

Eleisia Whitney is a Watkins Home Business owner. She enjoys cooking and baking with Watkins extracts, spices, herbs, and sauces for healthy meals. Eleisia publishes a Watkins Newsletter, â€œAround the Kitchen Table,â€ that brings you recipes, cooking and health tips, and contests for free Watkins products. Read the current issue at http://www.everydaynecessities.com/jan15-07newsletter.htm
Visit her at http://www.everydaynecessities.com/ and
http://www.WatkinsOnline.com/eleisiawhitney

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Written by Eleisia · Filed Under Recipes & Tips

Birthday Party Fondue Bourguignon

January 23, 2007

Today’s birthday recipe isï¿½ beef fondue.ï¿½

ï¿½ Fondue Bourguignon

1/3 to 1/2 lb/150 to 225 g beef sirloin or tenderloin per person
1 3/4 cups/675 mlï¿½ cooking oil (grapeseed, peanut, canola, or vegetable)

Trim excess fat from meat and cut into 1-inch/25 mm cubes. Let stand at room temperature 30 minutes; blot dry with paper towel. Refrigerate meat cubes if preparing ahead of time.

Pour oil into fondue pot or electric deep fryer. Place fork holder on pot. Set temperature to 350 toï¿½ 375ï¿½ degrees F/180 to 220 degrees C. Do not fill fondue pot more than half full. (Oil can be heated in saucepan on stove and then carefully poured into fondue pot if pot is not electric.) Just under boiling temperature must be maintained to cook meat.

When oil is hot, spear one cube of meat and gently place in hot oil. Cook until browned and until desired doneness; 30 seconds to 1 minute for rare, 1 to 2 minutes for medium, 2 to 3 minutes for well-done. Remove from pot; blot on paper towel; transfer meat cubes to plate.ï¿½ (Do not eat from cooking forks as the tines will be extremely hot.)

Place fondue pot on top of a cutting board or protective, heat resistant mat or tray to protect surface from oil spatters.ï¿½
Make sureï¿½ fondue pot rests on a level surface.ï¿½

Serve with a variety of sauces.ï¿½

Tangy Chili Sauce

1/2 cup/125 ml chili sauce or ketchup
1/4 cup/60 ml Watkins Steak Sauce
2 tbsp/30 ml Watkins Tangy Teriyaki Sauce
1/4 tsp/1.2 ml Watkins Garlic Granules
1/4 tsp/1.2 ml Watkins Dry Mustard
1/8 tsp/.06 ml Watkins Chili Powder
1/8 tsp/.06 ml Watkins Cayenne Pepper
1 tsp/5 ml lemon juice

Mix ingredients and serve in individual bowls with beef.

Tomato Horseradish Sauce

1 cup/250 ml sour cream
2 tbsp/45 ml Watkins Tomato and Horseradish Snack and Dip Seasoning
1 tsp/5 ml lemon juice

Mix ingredients and serve in small individual bowls, one for each guest.ï¿½

Sesameï¿½ Dipping Sauce

1/2 cup light soy sauce
1 Tbsp. sugar
1 Tbsp. finely chopped green onion
1 tsp. chopped garlic
1/2 tsp. finely grated ginger or 1/8 tsp. Watkins Ginger
1/2 tsp. sesame oil
1/2 tsp. sesame seeds

Mix all ingredents well. Makes about 1/2 cup.

ï¿½ Creamy Horseradish Sauce

2 Tbsp. mayonnaise
2 Tbsp. sour cream
1-2 Tbsp. horseradish
1/2 tsp. lemon juice
1/4 tsp. sugar
2 tsp. chopped parsley
Dash of Watkins Paprika

Mix all ingredients together well. Refrigerate until served. Makes about 1/2 cup.

Dijon Sauce

1 cup whipping cream
1 Tbsp. Worcestershire sauce
2 Tbsp. Dijon coarse grain mustard
1 Tbsp. chopped parsley
Watkins Black Pepper, to taste
Salt, to taste

Whisk all ingredients together in sauce pan and simmer over medium heat for 10-15 minutes, until reduced by almost half. Remove from heat and whisk for an additional 2 minutes. Serve warm.

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Written by Eleisia · Filed Under Recipes & Tips

Birthday Party Week! Let’s Celebrate!

January 22, 2007

Happy Birthday! This weekï¿½ we are celebrating Two Moms in a Blog’s first year birthday.

Let’s celebrate with a fondue party!

The party menu includes

Cheese Fondue - Choose Cheese Fondue, Hot Cheese Chive Fondue, or Swiss Cheese Fondue
Fondue Bourguignon
Chocolate Fondue

Today we’ll feature Cheese Fondue recipes

Cheese Fondue

1/4 cup/60 ml butter
3 tablespoons/45 ml flour
1 cup/250 ml milk
1 cup/250 ml provolone cheese, cubed
1 cup/250 ml Watkins Cheese Soup Base, use sauce directions on soup base container
1/2 cup/125 ml dry white wine
1 tablespoon/15 ml Watkins Crab Snack and Dip Seasoning
1 loaf of Watkins Good Tastings Bread

Prepare Watkins Cheese Soup Base as directed on the can using sauce recipe and set aside.

Melt butter in fondue pot at medium heat, then stir in flour. Add milk gradually, cook, stirring constantly, until thickened. Add soup, cheese, wine and crab dip. Cook over low heat, stirring frequently, until cheese is melted.

Make Watkins Good Tastings Bread Mix according to directions and bake in a loaf pan. Let cool; slice into cubes. Dip bread cubes into the fondue using a fork or skewer.

Ingredients can also be mixed in a saucepan and then placed in fondue pot to serve party guests.

Hot Cheese Chive Fondue

1 8 oz package cream cheese, softened
4 oz sharp process American Cheese, shredded (1 cup)
1/4 cup dry white wine
2 tbsp milk
1 tbsp sniped chives or green onions
1/4 tsp Watkins Dry Mustard
Crackers or bread cubes

In a saucepan heat and stir softened cream cheese and shredded American cheese over low heat until blended. Stir in dry white wine, milk, chives, and dry mustard. Pour into fondue pot, adding more milk if mixture becomes too thick.

Swiss Cheese Fondue

1 clove garlic, halved
3/4 cup/180 ml milk
1 pound/ 454 g swiss cheese, grated
3 tbsp/45 ml flour
3/4 cup/180 ml dry white wine, warmed
1/8 tsp/.06 ml Watkins Pepper
1/8/.06 ml Watkins Paprika
1 loaf Good Tastings Bread, cubed

Rub inside of fondue pot with garlic. Add milk to pot. Turn temperature dial to 230 degrees F/90 degreesï¿½ C or cook at medium-low heat on the stove top. Bring milk to a simmer. Combine cheese and flour; stir into milk using a figure-eight motion. Stir constantly until cheese is melted. Slowly stir in wine. Turn temperature dial to warm or low heat on the stove top. Sprinkle with pepper, nutmeg, and paprika.

Make Watkins Good Tastings Bread mix according to directions and bake in a loaf pan. Let cool and slice into cubes. Dip the bread cubes into the fondue using a fork or skewer.

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Written by Eleisia · Filed Under Recipes & Tips

Crispy Baked Ravioli

January 15, 2007

Crispy Baked Ravioli is a warm appetizer perfect for the winter months. In this recipe the ravioli are baked instead of deep fried to reduce the amount of fat.

1/2 cup Italian dry bread crumbs
1/4 cup grated Parmesan cheese
1/4 teaspoon Watkins Basil
1/2 cup sour cream
1/4 cup milk
1 9 oz. package refrigerated cheese-filled ravioli
3/4 cup pasta sauce or marinara sauce, warmed

Heat the oven to 375 degrees F. Combine the bread crumbs, cheese, and basil in a medium size bowl. Combine the sour cream and milk in small bowl. Dip the ravioli in the sour cream mixture, then in the bread crumb mixture to coat it evenly.

Place the ravioli on a nonstick baking sheet and bake for 12 to 14 minutes or until the ravioli are crisp and lightly browned. Serve with warm pasta sauce for dipping.

Eleisia Whitney is a Watkins Home Business owner. She enjoys cooking and baking with Watkins extracts, spices, herbs, and sauces for healthy meals. Eleisia publishes a Watkins Newsletter, Around the Kitchen Table, that brings you recipes, cooking and health tips, and contests for free Watkins products. Read the current issue at Around the Kitchen Table Newsletter Visit her at http://www.everydaynecessities.com and http://www.WatkinsOnline.com/eleisiawhitney

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Written by Eleisia · Filed Under Recipes & Tips

Italian Salad Dressing

January 15, 2007

Have you eaten the the salad-soup-breadsticks lunch at the Olive Garden Restaurant?ï¿½ Everythingï¿½ tastes delicious! Here isï¿½ a similar recipe for the Italian salad dressing they serve on theirï¿½ vegetable salad.ï¿½ I made this for dinner last night and my family loved it!

1/2 cup white vinegar
1/3 cup water
1/3 cup vegetable oil
1/4 cup light corn syrup
2 1/2 tbsp grated Parmesan or Romano cheese
2 tbsp dry pectin
2 tbsp beaten egg or egg substitute
1 1/4 tsp salt
1 tsp lemon juice
1/2 teaspoon minced garlic
1/4 tsp Watkins Parsley
1/8 tsp Watkins Oregano
1/8 tsp Watkins Red Pepper Flakes

Combine all ingredients in a pint jar and shakeï¿½ until well mixed. Chill at least one hour. Serve over mixed green and vegetable salad or use as a marinade. Makes one pint.

You can purchase dry pectin in a box that looks like a box of jello in the aisle with baking and cooking supplies or near the canning items at your supermarket. It is used in making jams and jellies. It thickens the dressing slightly. I used the egg substitute instead of raw egg.ï¿½ You can find it in the refrigerated section of your supermarket. If using aï¿½ raw egg make sure it is fresh and from a reliable source.ï¿½

Eleisia Whitney is a Watkins Home Business owner. She enjoys cooking and baking with Watkins extracts, spices, herbs, and sauces for healthy meals. Eleisia publishes a Watkins Newsletter, â€œAround the Kitchen Table,â€ that brings you recipes, cooking and health tips, and contests for free Watkins products. Read the current issue at Around the Kitchen Table Newsletter Visit her at http://www.everydaynecessities.com and http://www.WatkinsOnline.com/eleisiawhitney

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Written by Eleisia · Filed Under Recipes & Tips

Bruschetta Chicken Bake

January 9, 2007

1 can (14-1/2 oz.) diced tomatoes, undrained

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1/2 cup water

2 cloves garlic, minced

1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 tsp. Watkinsï¿½ Basilï¿½

1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

ï¿½

Preheat oven to 400 degrees F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.

Place chicken in 13×9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture.

Bake 30 min. or until chicken is cooked through.

Eleisia Whitney is a Watkins Home Business owner. She enjoys cooking and baking with Watkins extracts, spices, herbs, and sauces for healthy meals. Eleisia publishes a Watkins Newsletter, â€œAround the Kitchen Table,â€ that brings you recipes, cooking and health tips, and contests for free Watkins products. Read the current issue at http://www.everydaynecessities.com/jan1-07newsletter.htm
Visit her at http://www.everydaynecessities.com/ and
http://www.WatkinsOnline.com/eleisiawhitney

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Written by Eleisia · Filed Under Recipes & Tips

Making Salad Dressing with Daisy

January 9, 2007

Daisy is now two and a half and talking up a storm. She has finally learned to speak, and she is doing quite a good job at it. She has seen her brother and sister help me in the kitchen at various times throughout her life. Now it is her time to begin helping me in the kitchen. She is so helpful too, in “a bull in a china shop” way.

Last night we made salad dressing. It was an easy recipe.

Garlic Basil Creamy Dressing

3 TBSP Homemade Gourmet Garlic Basil Seasoning

1 cup mayonaise

1 tsp vinegar

2 - 6 TBSP milk as needed to reach desired consistency

1.Combine all ingredients, stir and chill 2 hours or longer. (You can make and refrigerate this dressing up to two weeks in advance.)

*This recipe is taken from the Homemade Gourmet Salad Cookbook.

I measured the mayonaise into my Pampered Chef Salad Dressing container. I added the vinegar and the milk. Daisy got to add the Homemade Gourmet Garlic Basil Seasoning. Picture this: a small two year old perched on the stool standing next to mom. She is anxiously and impatiently waiting for her chance to help. Her fidgety little body is trying to hold still while mommy is pouring the tablespoons of milk and teaspoon of vinegar. I take the container with the Garlic Basil seasoning it. I scoop up the seasoning and gentle encourage the Daisy to hold the tablespoon with me. Daisy places her hand on top of mine. We “carefully” pour the seasoning into the dressing container. We do this three times. Each time Daisy is trying to get to the tablespoon to pour it in the dressing container before I have even scooped up the right amount of Garlic Basil seasoning. What a cutie! Daisy then helps to mix the salad dressing.

At dinner that night, Daisy announces that she has made the salad dressing. She is very proud of herself. A huge smiles breaks out on her face as she says, “Daisy made it.” She then asks for some salad dressing for her salad and begins to eat. She loves the salad dressing that she has made.

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Stacey Walker has a Homemade Gourmet Home Business. She uses her Homemade Gourmet products regularly for cooking fast and easy to prepare meals. She is currently using Homemade Gourmet in her meal planning and when teaching her children to cook. Visit her website at www.4minutemeals.com

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Written by Eleisia · Filed Under Recipes & Tips

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