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Time-Saving Tips Using the Microwave
December 31, 2007
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Today, most homes have a microwave oven as well as a conventional gas or electric oven as standard kitchen appliances. Did you know that the first microwave oven was invented in 1946?
The microwave oven did not come about as a result of someone trying to find a better, faster way to cook. During World War II, two scientists invented the magnetron, a tube that produces microwaves.
The idea of using microwave energy to cook food was accidentally discovered by Percy Spencer of the Raytheon Company when he found that radar waves had melted a candy bar in his pocket. Experiments showed that microwave heating could raise the internal temperature of many foods far more rapidly than a conventional oven.
In 1946, the Raytheon Company filed a patent proposing that microwaves be used to cook food. An oven that heated food using microwave energy was then placed in a Boston restaurant for testing. At last, in 1947, the first commercial microwave oven hit the market. These primitive units where gigantic and enormously expensive, standing 5 1/2 feet tall, weighing over 750 pounds, and costing about $5000 each. The magnetron tube had to be water-cooled, so plumbing installations were also required.
- Soften a stick of butter at 50 percent power for 45 seconds.
- Soften cream cheese.
- Toast a cup of coconut at full power for 2-3 minutes. Spread out thinly to toast.
- Microwave citrus fruit for 20 seconds and you’ll get more juice when squeezed.
- Renew day-old cookies, crackers and potato chips at full power for 10 seconds.
- Cook vegetables on high power for 6-7 minutes per pound. Add butter to the water before cooking. Cook in beef, chicken or vegetable broth for better flavor. Cover dark green vegetables with wax paper for better flavor and color.
- To prevent popcorn from burning, turn over a saucer in the microwave and put the bag on top of it. The inverted plate lifts the food off the microwave floor and allows the microwaves to heat the bottom of the bag. This method also cooks food in a casserole dish more evenly.
- Reheat a fully cooked grilled hamburger in a microwaveable plastic sandwich bag for 1 minute on 100 percent power.
- Wrap cooked steak or prime rib in lettuce and reheat in microwave. Lettuce keeps meat from drying out.
- Wrap hot dogs in plastic wrap or paper towel to keep them from exploding. Cook for 1 minute.
Eleisia Whitney has a Watkins Home Business. 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 http://www.everydaynecessities.com/dec1-07newsletter.htm
Visit her at http://www.everydaynecessities.com and
http://www.WatkinsOnline.com/eleisiawhitney
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Holiday Beverages
December 29, 2007
Mimosas are a favorite drink for holiday brunches. Mimosas are made with orange juice and champagne. If you prefer a non-alcoholic mimosa mix orange juice with sparkling water or ginger ale.
Another delicious sparkling beverage with lots of sparkle is grape juice and 7-Up.
Always make sure your ingredients are chilled before mixing.
Cran-Raspberry Sparkler
Source: Cooking Light Magazine
For a nonalcoholic variation, use club soda or sparkling water in place of the Champagne.
3 cups cran-raspberry juice (such as Ocean Spray), chilled
1 tablespoon fresh lime juice
1 (750 milliliter) bottle brut Champagne, chilled
6 thin slices lime
Combine cran-raspberry juice and lime juice in a pitcher; stir well. Pour 1/2 cup juice mixture into each of 6 champagne glasses; top with chilled champagne. Garnish with lime slices. Serve immediately. 6 servings
Crantinis
1 cup cranberry juice cocktail
1/2 cup citrus vodka or plain vodka
1/4 cup Triple Sec or orange juice
1 teaspoon fresh lime juice
Fresh cranberries, if desired
Lime slices, if desired
- Fill martini shaker or 3-cup covered container half full with ice. Add all ingredients except cranberries and lime slices; cover and shake.
- Pour into martini or tall stemmed glasses, straining the ice. Garnish glasses with fresh cranberries and lime slices on picks. 4 servings
Cranberry-Orange Slush Cocktails
A refreshing alternative to rich holiday eggnog. Have it on hand for drop-in guests!
1 can (12 ounces) frozen orange juice concentrate, thawed
1 can (12 ounces) frozen cranberry juice concentrate, thawed
2 cups brandy
1 bottle (32 ounces) cranberry juice cocktail
2 bottles (1 liter each) lemon-lime soda pop or sparkling water
- Mix all ingredients except soda pop in nonmetal container. Divide among pint containers. Cover and freeze at least 8 hours until slushy.
- For each serving, mix equal amounts of slush mixture and soda pop in glass. 30 servings (about 2/3 cup each)
Cranberry Limeade
Sparkling water dressed up with two fresh fruit flavors make an elegant chilled drink.
3 cups cranberry juice cocktail
2 cans (6 ounces each) frozen limeade concentrate, thawed
2 bottles (20 ounces each) sparkling water, chilled (5 cups)
Lime wedge, if desired
Cranberries, if desired
- Mix cranberry juice cocktail and limeade concentrate in large plastic or glass pitcher. Refrigerate about 1 hour or until chilled.
- Just before serving, stir in sparkling water. Serve over ice. Garnish with lime wedges and cranberries. 12 servings
You can mix up a sparkling no-fuss holiday beverage in just five minutes.
2 cups chilled dry white wine, nonalcoholic wine or apple juice
1 cup chilled cranberry-apple juice drink
1 cup chilled sparkling water
Apple slices, if desired
Fresh mint, if desired
- Mix wine, juice drink and sparkling water.
- Serve over ice. Garnish with apple slices and mint. 6 servings (3/4 cup each)
Quick Cranberry Punch
The fizz from the ginger ale makes this fruity punch a hit at any party!
1 can (6 ounces) frozen pink lemonade concentrate, thawed
1 bottle (32 ounces) cranberry juice cocktail, chilled
2 cans (12 ounces each) ginger ale, chilled
- Make lemonade as directed on can in large pitcher.
- Stir in cranberry juice cocktail and enough ice to chill. Just before serving, stir in ginger ale. 12 servings (3/4 cup each)
Raspberry Frost Sodas
1 bottle (64 ounces) cranberry juice cocktail, chilled
2 containers (1/2 gallon each) raspberry sherbet
3 bottles (1 liter each) ginger ale, chilled
- Pour 1/4 cup cranberry juice in each of 24 short, wide glasses.
- Place 1 scoop (about 1/2 cup) sherbet in each glass. Fill with ginger ale. 24 servings (about 1 cup each)
Pineapple-Orange Colada
1 1/2 cups fresh pineapple chunks or 1 can (20 ounces) pineapple chunks in juice, drained
1/2 cup frozen piña colada concentrate or pineapple juice
2 cups orange sherbet
- Place all ingredients in blender.
- Cover and blend on high speed, stopping blender to scrape sides if necessary, until smooth. 4 servings (3/4 cup each)
Slow Cooker Spiced Cranberry-Apple Cider
Partner apple cider with cranberry juice for a new flavor twist on a popular hot drink.
1/3 cup packed brown sugar
2 teaspoons whole allspice
4 sticks cinnamon (3 inch)
1 bottle (48 oz) apple cider (6 cups)
1 bottle (48 oz) cranberry juice cocktail (6 cups)
- In 4- to 5-quart slow cooker, mix all ingredients.
- Cover; cook on Low heat setting 4 to 6 hours. Before serving, remove allspice and cinnamon. 24 servings (1/2 cup each)
Happy New Year!
Eleisia Whitney has a Watkins Home Business. 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 http://www.everydaynecessities.com/dec1-07newsletter.htm
Visit her at http://www.everydaynecessities.com and
http://www.WatkinsOnline.com/eleisiawhitney
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Friday’s Feast
December 28, 2007
Appetizer
Name 2 things you would like to accomplish in 2008.
1. Take my home-based business to a new level.
2. Declutter our house.
Soup
With which cartoon character do you share personality traits?
Charlie Brown
Salad
What time of day (or night) were you born?
I was born a little after 6:00 pm.
Main Course
Tell us something special about your hometown.
The people who lived there when I was growing up.
Dessert
If you could receive a letter from anyone in the world, who would you want to get one from?
I’d like to receive a letter from Robert Redford. I admire his creative work. The movies he acts in or produces show a special caring for people. They inspire.
Visit other Friday Feasters at FridaysFeast.com/
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Appetizers for the New Year!
December 28, 2007
Brie and Crab Stuffed Mushrooms
18 large mushrooms, stems removed and chopped
2 tablespoons melted butter
1 teaspoon Watkins Garlic Salt
2 tablespoons minced onion
1 teaspoon Worcestershire sauce
4 ounces jumbo lump crabmeat
1 tablespoon mayonnaise
3 ounces brie cheese, cut in 18 pieces
Heat oven to 350 degrees F.
Wash and dry mushrooms, remove stems. Place mushroom caps on a cookie sheet. Brush caps with some of the butter and sprinkle with garlic salt.
In a skillet, saute the mushroom stems, onion and Worcestershire sauce using the remaining butter. In a bowl, mix crabmeat and mayonnaise. Fill caps with mushroom and onion mixture. Top with crabmeat and Brie. Bake for 10 minutes or until mushrooms are tender and cheese is melted. Makes 18 mushrooms.
Spinach Cheese Mushrooms
Source: Light & Tasty magazine
1/2 pound torn fresh spinach
2 tablespoons water
3/4 cup reduced-fat ricotta cheese
3 tablespoons butter or stick margarine, softened
1 egg
2/3 cup grated Parmesan cheese
1/2 cup water chestnuts, chopped
1/3 cup finely chopped pecans, divided
56 large fresh mushrooms (about 3 1/2 pounds)
Refrigerated butter-flavored spray
In a saucepan, bring spinach and water to a boil. Reduce heat; cover and cook for 3 minutes. Drain; squeeze dry and finely chop.
In a mixing bowl, beat ricotta and butter until smooth. Beat in egg. Stir in Parmesan cheese, water chestnuts, 3 tablespoons pecans and chopped spinach.
Remove stems from mushrooms (discard or save for another use). Spray inside of mushroom caps with butter-flavored spray. Place caps on a baking sheet coated with nonstick cooking spray. Stuff with spinach mixture; sprinkle with remaining pecans. Bake, uncovered, at 400 degrees F for 15-20 minutes or until lightly browned. Makes 28 servings.
Source: Light & Tasty magazine
2 1/2 pounds potatoes, peeled and cubed
1 tablespoon butter or stick margarine
1 tablespoon grated onion
1 carton (8 ounces) reduced-fat ricotta cheese
1 cup (8 ounces) reduced-fat sour cream
1 teaspoon salt
1 teaspoon Watkins Garlic Powder
1/2 teaspoon Watkins Rosemary, crushed
1/4 teaspoon Watkins Pepper
2 egg whites
2 tablespoons dry bread crumbs
Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain. Mash potatoes with butter and onion until small lumps of potato remain; set aside.
In a mixing bowl, beat ricotta cheese, sour cream, salt, garlic powder, rosemary and pepper until smooth. In a small bowl, beat egg whites until frothy; fold into cheese mixture. Fold into potato mixture.
Generously coat muffin cups with nonstick spray; evenly sprinkle muffin cups with bread crumbs. Fill with potato mixture; smooth tops.
Bake, uncovered, at 425 degrees F for 27-30 minutes or until edges of potatoes are lightly browned. Cool for 15 minutes. Loosen timbales from sides of muffin cups; invert onto a baking sheet to remove.
Source: Quick from Scratch - Italian
Use the same toast spread with two different toppings. The green-olive tapenade, which uses pre-pitted olives, can be made in minutes with a blender or food processor. The sauteed mushroom topping is equally savory hot or at room temperature.
8 tablespoons olive oil
2 teaspoons butter
3/4 pound mushrooms, chopped fine
3 cloves garlic, 2 minced, 1 smashed
1/4 teaspoon salt
Fresh-ground Watkins Black Pepper
1/4 teaspoon Watkins Sage
1 tablespoon chopped flat-leaf parsley, plus 1/3 cup lightly packed leaves
1/2 cup pitted green olives
1/2 teaspoon anchovy paste
1 1/2 teaspoons lemon juice
Bruschetta
(Bruschetta is toasted bread seasoned with garlic and olive oil, commonly served warm as an appetizer, snack, or side dish. The name comes from the Italian word bruscare, which means “to roast over coals.” The simplest form of bruschetta starts with Tuscan bread, toasted either over coals or in a toaster. Rub the toasted slices with a cut clove of garlic, and then drizzle with extra virgin olive oil. Salt and pepper the prepared bruschetta if desired.)
In a large frying pan, heat 2 tablespoons of the oil with the butter over moderately high heat. Add the mushrooms, the minced garlic, the salt, 1/8 teaspoon pepper, and the sage. Cook, stirring occasionally, until the mushrooms are golden, 5 to 10 minutes. Stir in the chopped parsley. Remove from the heat.
In a blender or food processor, put the olives, parsley leaves, smashed garlic, anchovy paste, the remaining 6 tablespoons olive oil, the lemon juice, and 1/4 teaspoon pepper. Blend or process to a coarse puree.
Spread the mushroom mixture on eight of the bruschetta, and the tapenade on the rest.
Variations:
Bruschetta can be topped with endless combinations of ingredients.
*Chopped tomato and basil
*Diced roasted bell peppers with crumbled goat cheese
*Drained canned tuna and capers
*Strips of Parmigiano-Reggiano
*A split garlic clove rubbed over the toast, followed by a generous drizzle of olive oil
1/2 cup (1 stick) unsalted butter, softened
3 packages cream cheese (8 ounces each)
2 tablespoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
5 dashes hot sauce (such as Tabasco)
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground Watkins Pepper
8 ounces sharp orange cheddar cheese, finely shredded
2 tablespoons store-bought chutney
3/4 cup dried cranberries, finely chopped
Crackers
Put butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Divide equally among 3 medium bowls.
Stir cheddar cheese and chutney with base mixture in the first bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll cheese ball in cranberries to coat before serving. Serve with crackers. Makes three 4-inch cheeseballs; serves 8 to 10.
Artichoke-Cheese Braids
It’s almost too pretty to slice, but once you do, watch your guests gobble up every crumb!
3/4 cup drained finely chopped artichoke hearts (from 14-oz can), patted dry with paper towels
1/2 cup grated Parmesan cheese
2 tablespoons mayonnaise
1 can (8 oz) refrigerated crescent dinner rolls
1 jar (2 oz) diced pimiento, drained, patted dry with paper towels
1 egg, beaten
1 teaspoon grated Parmesan cheese
- Heat oven to 375 degrees F. In a small bowl, mix artichokes, 1/2 cup Parmesan cheese and the mayonnaise.
- Unroll dough and separate into 2 long rectangles; place crosswise on opposite ends of ungreased large cookie sheet. Press each into 11×4 1/2-inch rectangle, firmly pressing perforations to seal.
- Spoon half of artichoke mixture lengthwise down center of each rectangle in 1 1/2-inch-wide strip. Top each evenly with pimiento.
- On long sides of each rectangle, make 15 cuts about 3/4 inch apart almost to edge of artichoke mixture. For braided appearance, fold strips of dough at an angle halfway across artichoke mixture with ends of strips slightly overlapping, alternating from side to side; pinch to seal.
- Bring ends of each braid together to form ring; press ends together to seal. Carefully brush tops of rings with egg; sprinkle with 1 teaspoon Parmesan cheese.
- Bake 13 to 18 minutes or until deep golden brown. Cool 5 minutes. Carefully loosen braids from cookie sheet with wide spatula; slide onto serving plate. Cut between strips into thin slices; serve warm.
Makes two braids, 16 servings each.
Happy New Year!
Eleisia Whitney has a Watkins Home Business. 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 http://www.everydaynecessities.com/dec1-07newsletter.htm
Visit her at http://www.everydaynecessities.com and
http://www.WatkinsOnline.com/eleisiawhitney
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Christmas Tree Card
December 20, 2007
We’re down to just a few days before Christmas. If you’re like me and have a few last minute cards and tags to throw together let your kids help you throw together some of these very simple Christmas Tree cards.
You will need:
Then follow these simple steps to put it together.
1. Cut triangles out of your scraps of paper. Either trace and cut them, start with squares and cut diagonally, or free-hand them if you’re feeling really brave.
2. Lay 3-4 triangles on your card and arrange until it looks how you like.
3. Glue down the triangles.
See, I told you it was super simple! Use larger triangles for large cards and smaller ones for gift tags.
P.S. - Thank you to my friend Storm who sent this card to me this year. I made some cards similar to this a few years ago. I used a black background, green patterns, and added gold star stickers to the top. I love the bright red background and fun Christmassy patterns she used on hers. You can make your own unique version by choosing your own background color, patterns, and then embellishing with stickers or other things.
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Christmas Craft Projects For Kids
December 20, 2007
Remember how much you had creating Christmas art projects? Nothing brings out the kid in you better than sharing some together time with your own children and there’s no better time to do it than during the holiday season! Start the season with some cute and fun to make Christmas crafts that your kids will love.
Candy cane Reindeer
What you’ll need:
Candy Canes
Glue
Brown Pipe Cleaners
Small googly eyes
Small Red Pom Poms
Thin festive ribbon
Small jingle Bell
Instructions:
Take your brown pipe cleaner and twist it into a V shape under the curve of the candy cane, or ‘neck’ of your reindeer. Bend the pipe cleaner again to shape into antlers. Take your googly eyes and glue them onto the candy cane. Glue a red pom pom on the candy cane for a ‘reindeer’ nose. Tie the thin ribbon around your reindeer’s neck and string the jingle bell on for the final touch! You might want to glue the ribbon to the candy cane to secure. Make a bunch of these cute candy cane reindeer, and hang them on your holiday tree!
Pasta Holiday Wreath
What you’ll need:
Small Paper Plates
Variety of different pasta shapes
Glue
Holiday color tempra paint
Festive ribbon for bow
Instructions:
Cut the center out of your paper plate. Choose some really interesting pasta noodles, and glue them all around the outer ring of the plate. Try really hard to cover the entire plate! After the glue has dried, take your tempra paint and color the pasta. Have an adult tie the ribbon into a bow and then glue it to your wreath. Display them all around your home during the holiday!
Do you love holiday crafts and activities for your children? Don’t miss www.showkidsthefun.com/holidaythemes.html .
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“Let’s Cook a Treat”–Children’s Cookbook Review
December 19, 2007
“Let’s Cook a Treat”—Children’s Cookbook Review
By Helen Drew and Angela Wilkes
A DK Publishing Book
This is a wonderful book for children and parents to work together to create and make food.
What this book has:
Real pictures of the food
Real pictures of step by step demonstration of how to make the recipe
Pictures of all ingredients needed
Pictures of the tools you will need
Pictures of the finished product
This particular cookbook has a variety of recipes for adults and children to prepare together: Fun and creative sandwiches, cheesy potatoes, pizzas with designs, a few puff pastry recipes, dipping chocolate, party beverages, ambrosias, and great looking sundaes. This book is tailored with children in mind. Let me tell you what I mean by that. For example, the sandwiches are not just regular sandwiches. They are sandwiches in the shape of a caterpillar or a boat. There is a checkerboard looking sandwich and pinwheel sandwich. This fun and creative theme is throughout the whole cookbook. It is great and cute.
The one thing that I do noticed about this cookbook is that the recipe is not clearly stated in any particular place. The recipe is on the page with the pictures of the ingredients telling you how much on that particular ingredient you need. The other half of the page shows the step by step how to in pictures and words.
“Let’s Make a Treat” by Helen Drew and Angela Wilkes is definitely a great cookbook to check out. The children that I have had look at this cookbook, ranging in age from 5 to 10 years old, all really enjoyed looking at the pictures and the step by step demonstrations.
This book gets a thumb up.
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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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Paint Print Cards
December 12, 2007
Last week I sent you into the kitchen in search of cookie cutters. This week I’m sending you back in there for more supplies. This week you need a cookie sheet or similar smooth surface that you can use paint on.
With a simple print-making technique your children can create one of a kind cards for everyone on their gift list this year. Older kids can be taught the technique and then left with various tools to create their own patterns. Younger kids may also have fun creating new patterns and designs, but will probably need help getting the print onto the card.
To make a card like this you will need:
Then follow these simple steps:
1) On the back of your baking tray use the tape to create a box that is approximately the size you want the image to be on the front of your card.
2) Add a generous amount of paint inside your taped off box and use the cotton swabs, toothpicks, or other items to draw a design in the paint.
3) Using the tape as a guide remove the extra paint around the edges with a damp cloth.
4) Press the front of your notecard against the paint and carefully remove. You should be able to make 3 cards with each print.
When you’re done simply reapply more paint and start over again. Try using combs, old toothbrushes, or other household items to create unique textures and patterns. Make sure you take a few pictures and then leave us a comment so we can come and look at your creations.
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Favorite Ingredients Friday - Florentine Sandwich Cookies
December 7, 2007
Two of my favorite ingredients are oatmeal and chocolate! This cookie recipe includes both.
These cookies are similar to the Pepperidge Farm cookies! The recipe is correct; it doesn’t require eggs as an ingredient.
Florentine Sandwich Cookies
2/3 cup butter
2 cups quick oats, uncooked
1 cup sugar
2/3 cup all-purpose flour
1/4 cup corn syrup
1/4 cup milk
1 teaspoon Watkins Vanilla Extract
1/4 teaspoon salt
Filling
One 11 1/2 oz package (2 cups) Nestles Milk Chocolate or Semi Sweet Chocolate Morsels
Preheat oven to 375 degrees F. Melt butter in medium saucepan. Remove from heat. Stir in oats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix well. Drop by level measuring teaspoonfuls, (measure exactly so cookies will be the same size) about 3 inches apart on greased cookie sheet. Spread cookie with rubber spatula or press with base of hand to make flat and thin. Bake 5 to 7 minutes or until lightly browned. Cool slightly and remove cookies from cookie sheet to cooling rack.
For filling melt chocolate morsels over hot (not coiling water). Place heat proof bowl or stainless steel mixing bowl over pan of hot water. Do not let bottom of bowl touch water. Place morsels in pan and melt; stir until smooth. Keep chocolate over hot water. spread on the flat side of half the cookies. Top with remaining cookies. Makes about 3 1/2 dozen sandwich cookies.
Happy eating!
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Friday’s Feast
December 7, 2007
Today’s feast is prepared for you by Eleisia.
Appetizer
What was the last game you purchased?
Monopoly for a nephew
Soup
Name something in which you don’t believe.
The death penatly because they might make a mistake and convict the wrong person.
Salad
If you could choose a celebrity to be your boss, who would you pick?
I’d choose Oprah Winfrey because she cares so much for the people she works with.
Main Course
What was a lesson you had to learn the hard way?
I don’t know if you’d call learning this the hard way. I learned how to create a web site for my business.
Dessert
Describe your idea of the perfect relaxation room.
My perfect relaxation room is an “outdoor room” like a sunroom with lots of windows to let in the sunshine. It has a comfy chair and sofa with fluffy cushions. I can sit and read or look out the windows at my backyard birds.
Visit other Friday Feasters at FridaysFeast.com/
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