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.

Corn & Blueberry Salad

My friend made this for us one night for dinner at her house...it was delicious! Click here to see a picture and recipe: corn & blueberry salad

enjoy :)

REUBEN SWIRL ROLLS

This is a delicious way to use left-over corned beef after St. Patrick's Day. You could also adapt it to use other sliced meats and cheeses.

8 frozen dinner rolls or 1 loaf frozen bread, thawed (or make your own bread dough)
3 Tbs. Thousand Island Dressing
6-8 slices Swiss cheese
1 - 2 C. sauerkraut
1 tsp. caraway seeds
1/2 tsp. black pepper
1/3 pound thinly sliced corned beef
extra Thousand Island dressing for dipping

Roll dough into 9x13" rectangle. Spread dressing evenly over dough. Arrange cheese slices evenly over dressing. Sprinkle with sauerkraut, caraway seeds and pepper. Top with corned beef slices. Starting from a long side, roll up jelly-roll style. Using a serrated knife, cut into 8 slices. Place cut side up on a sprayed baking sheet (secure with toothpicks if needed.) Cover with damp towel or plastic wrap and let raise 30-45 minutes. Uncover and bake at 350* for 20-25 minutes. Serve warm with extra dressing for dipping if desired. (They're also pretty good at room temp.)

Quick and easy Rice Pudding

 

When ever I have a meal that I will have rice as a side dish, I cook extra so that I can make this for dessert that night or the next night.

2 C. cooked, unseasoned, white rice
1/2 C. sugar
2 eggs, beaten
2 C. milk
1/2 t. vanilla
1/4 - 1/2 C. raisins
1/2 t. cinnamon
1/2 t. salt

*Place rice in a bowl, add all ingredients, stir to mix. Pour in a greased baking dish, and bake for 25-30 min @ 350. Serve with a little nutmeg sprinkled on top

Thai Mango Sticky Sweet Rice

Our family loves Thai food - I found a recipe that is SO GOOD.  This is one healthy dessert I don't mind if my kids have seconds.  Use low fat coconut milk for a healthier option!

Thai Mango Sticky Sweet Rice
Ingredients:
    •    Serves 2-4
    •    1 cup Thai Sweet Rice (also called "sticky rice", available at Asian food stores)
    •    1 3/4 cups water
    •    1-2 ripe mangos, cut into bite-size pieces (look for mangos that are fragrant and easily bruised), or 1 pkg frozen mango
    •    1/4 cup + 1 Tbsp. brown sugar (for a natural sweetener substitute maple syrup)
    •    1 can good-quality coconut milk
    •    1/4 tsp. + pinch of salt
    •    2 tsp. coconut flavoring
    •    1 tsp. vanilla
    •    2 tsp. cornstarch or arrowroot powder dissolved in 2 Tbsp. water

Preparation:
    1.    Soak the sweet rice in 1 cup water for 20 minutes, or up to 1 hour.
    2.    The sticky rice can be steamed or made in a pot. To make it in a pot, do not drain. Add 3/4 cup (more) water to the rice, plus 1/4 can coconut milk, 1/4 tsp. salt, 1 tsp. coconut flavoring, and 1 Tbsp. brown sugar. Stir this into the rice, lifting any rice grains that have stuck to the bottom of the pot.
    3.    Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Turn the heat down to medium-low (#2.5 to 3 on the dial).
    4.    Allow to simmer for 20 minutes, or until the water has been absorbed by the rice. Remove the pot from the heat, place the lid on tight, and leave to "steam" cook for 5-10 minutes.
    5.    Make sauce and serve the dessert right away, or store the rice (covered) in the refrigerator until you're ready to use it.
    6.    To make the sauce, warm the rest of the can of coconut milk together with 1/4 cup sugar, a pinch of salt, 1 tsp. coconut flavoring (optional) and 1 tsp. vanilla flavoring over medium heat (5 minutes).
    7.    Add cornstarch (dissolved in the water) to the sauce and stir to thicken it slightly. As it thickens, turn down heat to low. When thickened, remove from heat. Tip: Try not to boil the sauce, or you will lose that wonderful coconut flavor.
    8.    Before serving, taste-test the sauce for sweetness, adding more sugar if desired. If too sweet for your taste, add a little more coconut milk.
    9.    Place scoops of the sticky rice in bowls (Note that sticky rice can be served cold, warm, or at room temperature, as desired). Ladle a generous amount of warm coconut sauce over the rice (creating an “island” of sticky rice). Add slices/pieces of ripe fresh mango. (If using frozen mango, be sure to give it enough time to thaw before serving.)
  

Cake Bites

It’s based on a mix, but I imagine you can follow the same directions substituting from scratch cake and frosting (I’ll try that one day). You can try it with any flavor cake combinations.


1 box cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.