HOLIDAY CANDIES

This recipe came in time to make Easter eggs with the little ones, but could be made in a variety of shapes and colors for any holiday - hearts, pumpkins, bells, etc.

Ingredients:

1/4 C. butter, softened

4 oz. regular cream cheese, softened

1/2 tsp. flavor extract of your choice

4 C. powdered sugar

2 1/2 C. shredded sweetened coconut (7 oz.)

colored sprinkle sugar (purchased, or color your own)

Method:

Mix softened butter and cream cheese, add flavor of choice and powdered sugar. Mix well, then add coconut, stirring by hand or with cookie dough attachment in mixer.

Roll candy into small egg shapes (about size of golf ball) and roll in colored sugar; place candy on cookie sheet to set up. Makes between 18 - 24 pieces.

Note: flavoring extracts could include almond, vanilla, orange, lemon (with a little grated rind), coconut. These could also be dipped or partially dipped in colored or regular melted chocolate. Use your imagination! The kids are great at forming and sugaring!

Something new for breakfast...

I bought a bag of quinoa grain at Costco a few months ago. A friend of mine told me it is the only grain that provides protein. Didn't even know how to cook it. I tried steaming it in Mike's rice cooker. Mike took one bite and basically said it tasted like a soggy rag. Thankfully, my sister Katie had a delicious breakfast recipe for it. Much better than my plain quinoa.

Cinnamon Quinoa Cereal

2 cups water

1 cup quinoa

2-3 tsp ground cinnamon

1-2 tablespoons maple syrup (can also use honey or agave)

dash of real salt

add all ingredients together except quinoa. when water/cinnamon mixture is boiling add quinoa. cover and let simmer for 15 minutes.