Category Archives: recipes

Princess Marshmallow Pops (vegetarian)

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I’m gearing up for my daughter’s bday party on Sunday and so have made a sweet treat for the guests.

Princess Marshmallow Pops

Dandies marshmallows (which are vegetarian no gelatin, and vegan)

Melting chocolate of your choice

Sprinkles or toppings

Small lollipop sticks

Small clear bags and ties

Melt the chocolate and dip each marshmallow and then top with sprinkles. Let them harden and push in stick and wrap with bag and tie.

I used a plastic container as the holder, I filled it with dry dal and the cut small x’s in the top.

I think the kids will love them.

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Recipe for Low fat, Gourmet Homemade Macaroni and Cheese

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I wanted to share my recipe for the most amazing low fat, homemade macaroni and cheese. Both kids and adults eat every bite and ask for seconds and thirds!

Your choice of pastas (macaroni, shells, curly pasta work great)
Fat free milk
Smoked Gouda cheese (make certain there is no “rennet” in the cheese)
Margarine
Flour
Salt and pepper to taste

If you want to make enough to serve 3-4 people, use half a box of pasta, boil as per directions.

In separate pot, melt 4 tablespoons of margarine, when bubbly add 4 tablespoons of flour and mix until smooth. Next add 2 cups of fat free milk and stir while on high heat until boiling and it has thickened, lower heat to low. Shred Gouda cheese to make one cup and add little at a time to the sauce and stir until all is melted. Add salt and pepper to taste.

Drain pasta and add sauce to pasta in pot and mix. Serve hot.

Enjoy!

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Christmas or Holiday Snowman design out of fruit and cheese platters for parties

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I wanted to have something cute and healthy for my daughter’s holiday party at school and so I made a snowman shape from pie plates and filled with apples, cheeses and grapes. I used food coloring to color the crackers for the face and buttons.

The kids loved it!

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Homemade Christmas Ornaments from Salt Dough, make great teachers gifts!

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We have made salt dough ornaments this year for Christmas Gifts for my daughter’s teachers and some for our own tree. They are simple and easy to make and turned out just beautiful!

Salt Dough Recipe:
Two parts flour. (For about 8-10 ornaments I used 1 cup)
One part salt (we used 1/2 cup)
One part water (we used 1/2 cup)

Mix together until completely combined and smooth.

For Ornaments:
Cookie cutters of your choice
Straw to make the hole for hanging
Paint, clear nail polish, glitter or any things you would like to use to embellish with
String or ribbon to hang with

Start by pre-heating your oven to 200 degrees. Line baking sheet with parchment or nonstick paper. Roll out your dough to about 1/4 inch thickness. Use cookie cutters to make shapes and use a straw to make the hanging hole in each one. Place shapes on cookie sheet and bake for 4 hours.

Let cool completely, and then decorate as you wish. We used what we had on hand which was, permanent markers, nail polish and clear coat nail polish for sealing. We also used ribbon for hanging and after making the bow I just stitched a couple of stitches in it to ensure the bow doesn’t come undone.

Merry Christmas and Happy Holidays to Everyone!

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How to make roast peanuts at home and make spiced or masala peanuts

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A very healthy snack which is inexpensive to make at home are roasted peanuts. You can make plain roasted peanuts, salted, sweet, sweet and salty, spicy, masala or garlic. You can also roast them in or out of the shell.

Home Roasted Peanuts

Ingredients:
Raw peanuts (of your choice and in or out of shell)
Baking sheet or tray
Aluminum foil (nonstick type works great)

Optional:
Salt
Garlic salt
Your choice of masalas (cumin, coriander are nice)

If sweet you can add sugar, cinnamon, nutmeg, cardamom

Preheat oven to 350 degrees (if u have a roast setting use that)

Put foil on baking sheet and spread a single layer of peanuts.
Then add your chosen seasonings

Bake for 18-20 minutes for peanuts without the shell or 25-30 minutes in the shell

Let cool for about 10
Minutes before enjoying

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Yummy shortbread cookies with black raspberry jam

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I would like to share the recipe for some wonderfully scrumptious cookies today. I’ve made shortbread cookies with a black raspberry jam filling.

Makes about 30 cookies

Ingredients:
2 1/2 cups of all purpose flour, sifted
1 cup (two sticks of butter or margarine, I used I can’t believe it’s not butter) at room temperature cut into small pieces
1/2 cup of sugar
1 tsp vanilla extract
1/4 almond extract
1/2 to 1 cup of a seedless black raspberry jam
Powdered sugar for dusting

Beat the butter with an electric mixer until creamy, about 4 minutes then add in sugar, vanilla and almond extracts. Start adding the flour about a cup at a time and mixing until you’ve added all the flour. Shape together into a ball and place back into the bowl and cover with plastic wrap. Put in the icebox for at least one hour until chilled. It will not roll out smoothly until this is done.

Preheat oven to 325 degrees

Once removed from the icebox, roll out onto a floured surface and use cookie cutters to cut out cookies. Use a whole cutter for the bottom of the two part cookies and then the same cutter again but make a tiny shape in the middle so when stacked with jam (after cooking) you can see the jam.

Bake in the oven for 14-16 minutes or until you see the edges just start to brown very lightly. Let cool and dust the cookie tops with powdered sugar. Next use about a 1/3 of a teaspoon of jam and place on the bottom piece of the cookie and put a top cookie on top.

They look wonderful and taste amazing!

Hope you have a wonderful Thanksgiving.

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Homemade Ravioli, vegetarian sausage and cheese dual flavours

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Today I tried my hand at making a new kind of vegetarian ravioli from scratch. I made simple pasta dough (2 cups flour, 3 eggs, 2 tablespoons olive oil) and rolled it into sheets after kneading and letting it rest. Then I made a mixture for half the filling as low fat ricotta cheese (1 cup), shredded mozzarella cheese (1 cup), Parmesan cheese grated (1/2 cup), 1 egg and dried basil/parsley/thyme/salt/pepper. The other half the filling I made by sautéing small pieces of veggie sausage with diced onion and a clove of garlic and salt/pepper. I layer out my pasta dough and put about 1/2 teaspoon of each type of filling for each ravioli, covered with dough and then cut them out. I boiled in oiled and salted water for 9 minutes and made a light bruschetta type sauce of just diced tomatoes, onions, garlic and olive oil to top them.

Simply fresh and fabulous ravioli!

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