Spicy Spaghetti with Fennel and Herbs

Has it really been 2 weeks since my last post? Talk about time flying! Seriously though, I have been pretty busy. Two of our kids were here over last weekend with their families and there is always so much to do...especially with 2 little boys! My husband left for Myrtle Beach last Saturday on his annual golf pilgrimage with a bunch of friends. I set my sights on doing some much needed organizing and enjoyed holding the remote a couple of evenings while I watched some favorite shows. Today reality is back as he will be home in a few hours.

So that has gotten me thinking more about cooking.

I did a detoxification this week....very healthy stuff, lots of fruits and vegetables, no starch, no sugar and lost 7 pounds...YAY! So now that I have gotten a jumpstart, I have to continue as spring is around the corner and so is SUMMER!!! Now my husband loves his Italian food and pasta, in modification, is OK. So I found a recipe in BonApptit that I think he and I will both love, that will be healthy and tasty. I plan to use DeBoles Jerusalem Artichoke Flour Pasta which I consider to be the closest to semolina pasta in flavor once you add your ingredients. So this is going to be tomorrow's dinner...not quite mama's Sunday spaghetti and meatballs, but a bit healthier version of pasta.

Spicy Spaghetti with Fennel and Herbs

1 3-oz pkg pancetta, chopped

1 Tbsp olive oil

3 garlic cloves, chopped

2 large red jalapeno chiles, seeded, finely chopped (About 1/4 cup)

2 large fennel bulbs, stalks trimmed, cut into thin wedges with some core attached

1-1/2 cups low-salt chicken broth

4 Tbsp finely chopped fresh Italian parsley, divided

2 Tbsp fresh lemon juice

1-1/2 tsps. crushed fennel seeds

1 lb. spaghetti

2 Tbsp extra-virgin olive oil

1-1/2 cups finely grated Pecorino Romano cheese, divided

Saute pancetta in large skillet over medium heat until pancetta is golden. Using slotted spoon, transfer pancetta to paper towels.

Add 1 Tbsp olive oil to drippings in skillet. Add garlic and chiles; saute ovr medium heat 1 minute.

Add fennel; cook until beginning to soften, 5 minutes. Mix in broth, 2 Tbsp parsley, lemon juice, and fennel seeds. Bring to a boil.

Reduce heat to low, cover and cook until fennel is very tender, 20 minutes.

Remove from heat and season with salt and pepper.

Cook pasta until tender; drain. Reserve 1 cup cooking liquid. Return pasta to pot.

Uncover skillet with fennel mixture and return to high heat. Cook until almost all liquid is absorbed, about 4 minutes.

Add fennel to pasta. Stir in 2 Tbsp olive oil, 1/2 cup cheese and pancetta.

Add cooking liquid by 1/4 cupfuls if dry.

Toss pasta; transferr to serving bowl. Sprinkle 2 Tbsp parsley over and serve with grated cheese.

Roasted Asparagus Salad

We still have snow on the ground here in upstate New York...probably will for several more weeks. Winter does not go away gently for us. Comfort food like mac and cheese, hearty soups and stews tend to make us feel better about being inside...safe and warm....belly happy and full! BUT....all that comfort food can make your belly grow! I was flipping through the March issue of Southern Living .....yes I am dreaming about better weather, and not growing out of my summer clothes...and found this beautiful salad that I had to try. It is a carnival of color and goodness. (I added some roasted baby yellow squash to this.) I will be making this again and again. What I also loved about the dish is that you can prepare it ahead of time and put it together when you are ready to serve. Also, it looks gorgeous on a platter or would be beautiful served on individual plates for a small dinner party. Happy for your palate and healthy for you, this is a must try.





Roasted Asparagus Salad (Picture from Southern Living)


Serves 8
1-1/2 lb fresh asparagus
1/2 cup olive oil, divided
1-1/2 TBSP chopped fresh basil, divided
1/2 tsp lemon pepper
1/2 tsp salt, divided
1/4 cup balsamic vinegar
1 garlic clove, minced
1 cup halved cherry tomatoes
1/2 cup chopped red bell pepper
1/2 cup finely chopped red onion
1 head Bibb lettuce, torn into bite size pieces
1 avocado, sliced


Preheat oven to 425 degrees.
Snap off and discard tough ends of asparagus; remove scales with a vegetable peeler, if desired. Stir together 1 Tbsp. olive oil, 1-1/2 tsp chopped basil, 1/2 tsp lemon pepper, and 1/4 tsp salt in a large bowl.
Add asparagus to olive oil mixture and toss gently to coat. Place asparagus on a lightly greased baking sheet.
Bake asparagus at 425 degrees for 13 to 15 minutes or to desired degree of tenderness. Cool 10 minutes.
Whisk together balsamic vinegar, garlic and remaining 7 Tbsp olive oil, 1 Tbsp basil and 1/4 tsp salt. Toss together tomatoes, bell pepper, onion, and 1Tbsp balsamic vinegar mixture.
Arrange lettuce on platter or individual serving plates. Top with tomato mixture and asparagus. Add avocado just before serving. Drizzle with remaining balsamic vinegar mixture.

• To make ahead, toss together tomatoes, bell pepper, and onion without dressing. Store these ready-to-use ingredients in an airtight container in the refrigerator up to 5 hours. The dressing and asparagus can also be made up to eight hours before serving.

Apple Cake with Rum Sauce

It was a very snow-y day today....and more to follow. LOTS more! A few posts back, I asked what do you do when you are snow-bound? Well, my answer was bake! And that is exactly what I did this evening.

It is especially comforting for me to have the aroma of cinnamon filling the house when it is cold outside. It is a warm and cozy, home-y feeling. I fixed a nice dinner and then we were able to savor the result of the beautiful fragrance that had been wafting around. This is a very simple but elegant dessert. You can substitute rum flavoring for the real thing. If you like the taste of almond, substitute Amaretto or almond flavoring for the rum. I like to add a few golden raisins to the rum sauce while it is cooking. And if you are using Amaretto, sprinkle some toasted sliced almonds on top of the warm sauce. Serve with a dollop of fresh whipped cream or a scoop of vanilla if you want to be more decadent!

Apple Cake with Rum Sauce

Makes 6 servings

1 cup all-purpose flour

1 tsp baking soda

1 tsp ground cinnamon

3/4 tsp ground nutmeg

1/8 tsp salt

4 Tbsp butter, softened

1 cup sugar

1 large egg

2 cups grated, unpeeled Granny Smith apples

Rum Sauce: 1/2 cup butter

1 cup sugar

1/2 cup half and half

Dash of ground nutmeg

1 tsp pure vanilla extract

2-3 Tbsp rum

In small bowl, stir together flour, baking soda, cinnamon, nutmeg and salt. In large bowl, cream butter, sugar and egg until light and fluffy. Stir in grated apples. Blend in flour mixture. Pour into a greased 8-inch square pan. Bake at 400 degrees for 30-35 minutes. May be cooled and stored, covered, in baking pan. Before serving, reheat at 400 degrees for 10 minutes. Cut into squares and serve with Rum Sauce. In top of double boiler, combine butter, sugar and half and half. Cook over boiling water, stirring constantly, until slightly thickened, about 10 minutes Cool slightly. Add nutmeg, vanilla and rum. Serve warm over heated cake. Makes 1-1/4 cups.

Apricot Puff Pastry Twists

I have often made cheese twists to put out on an appetizer table. They are so savory, as well as being easy finger food! I have made them from scratch and also used puff pastry.

I recently came across Food Network's Robin Miller's recipe for Apricot Puff Pastry Twists. And wow, how easy and good these sound!

We are having a sweets table at work where some coworkers are raising money for the Heart Association. Each Thursday during February, these three women have been baking their little hearts out and raising lots of dough which they will donate to our local event, America's Greatest Heart Run and Walk. This week I am going to donate my baking skills to their selection and make some of these twists, using Sugar Free Apricot Preserves. This will be a calorie friendly treat! Plus they go great with coffee or tea, and if you make these for dessert at home, serve them along with some good vanilla ice cream or low-fat frozen yogurt. I also plan to make some butterscotch chip cookies. They have had some wonderful treats over the past weeks, and I want to help them out so they can maximize their contribution to this very worthy cause.

Robin Miller's Apricot Puff-Pasty Twists
1 sheet of frozen puff pastry dough, thawed according to package directions
1/2 cup apricot preserves
Preheat oven to 400 degrees. Using rolling pin, roll out puff pastry into rectangle about
17" X 14".
Spread preserves over one-half of dough yo within 1/4" of edges. Fold dough in half over preserves, like a book. Pop this into the freezer for a few minutes for easy cutting. Using sharp knife or pizza wheel, cut dough crosswise into 1/2-in. thick ribbons. Take each ribbon by ends and twist into corkscrew. Arrange corkscrews on large baking sheet and press down the ends against sheet (this prevents them from untwisting during baking). Bake until puffed up and golden brown, about 10 minutes. These twists are super warm or cold.

Orange Creamsicle Pudding Parfait

One of the really yummy treats I found while following the South Beach Diet a few years ago was made with part-skim ricotta cheese, It gave me the feeling that I was being indulgent while dieting. I still love it, and recently I came across a recipe for a delicious citrus-y parfait using ricotta that would make the perfect ending for dinner. What I really like about it is that it uses Greek yogurt and oranges in it, along with the ricotta. Winter in the northeast doesn't provide much in the way of wonderful fruits, and what there is, is usually expensive. However, oranges are plentiful and since they are so good for you in helping to ward off colds, I think this is a perfect way to use some "winter" fruits. Stonyfield recently provided me with some great coupons for their Greek yogurt. Greek yogurt is creamier and thicker than regular yogurt and the plain version provides a wonderful base for cool desserts, baking and cooking.
Stonyfield began in 1983 in New Hampshire and if you don't know their story or have ever tried their products, click here http://www.stonyfield.com/stonyfield/index.jsp.
They have exceptional quality products and I am sure you will like them once you try them.

Now as for my special dessert, here is the recipe. Remember those great orange creamsicles you ate as a kid? Well, here is a grown-up version. It is healthy and delicious and a good way to get your Vitamin C and calcium, without adding a lot of calories.

Orange Creamsicle Pudding Parfait
2 cups part-skim ricotta cheese
2 pkgs sugar free fat-free white chocolate pudding mix
1/4 cup (1%) milk
1/2 cup (2%) plain Greek yogurt
1/2 tsp vanilla extract
1 orange
20 drops yellow and 3 drops red liquid food colorings
2 cups thawed frozen fat free whipped topping
Orange slices and mint sprigs to garnish (optional)
In food processor combine 1 cup ricotta, 1 pkg. dry pudding mix, milk, 1/4 cup yogurt and vanilla; process until very smooth. Transfer to bowl; cover. Grate 1 tsp. orange zest and squeeze 1/4 cup juice from orange into food processor. Add food colorings and remaining 1 cup ricotta, 1 pkg. pudding mix and 1/4 cup yogurt; process until very smooth.
Transfer to separate bowl; cover.
Refrigerate both pudding mixes 2 hours or overnight.
When ready to serve, fold 1 cup topping into each pudding mixture. Transfer to separate food storage bags; snip one corner of each. Place both bags, cut corners down, into a large pastry bag fitted with a large star tip. Pipe mixture into 6 glasses. If desired, garnish with orange slice and mint. Or, if you are lazy like me...just alternate the layers in your parfait glass!!

Strawberry Cupcake Fame!

Imagine my surprise, a couple of months ago, when I was asked if a recipe that I had posted on my blog, could be used for a big event taking place in our city. The event is called "Makeover My Heart" and this is its second year. It is a day put aside to raise awareness to the number one health issue for women...heart disease. I attended last year's event and this year's was even better. Here is a link where you can see how fun the day was. http://www.flickr.com/photos/makeovermyheart/sets/72157623377804340/show

It was clear that the organizers did a lot of work to make it an exceptional day. An interesting note is that the day before it was Go Red For Women day, another heart related event. Hence, all the red you see in the pictures at this event!

Click here to visit the Makeover My Heart Blog http://www.makeovermyheart.org/

Anyway, back to the cupcakes. In her search, the director of the event found my blog and these yummy cupcakes which were the luncheon dessert this year. I am honored and they were a hit. Thank goodness I didn't have to make them all for almost 400 people! But I thank Lisa for this wonderful opportunity and putting on a wonderful day for women. I personally had a hand massage, a chair massage, met some wonderful women and ran into some I haven't seen in a while. It was a great day! As for the cupcakes? Give them a try...easy, delicious and very easy on the calories! This is worth a repost!!

STRAWBERRY CUPCAKES

1 box Betty Crocker white cake mix

1 cup unsweetened applesauce

3/4 cup water

3 egg whites

1-1/2 cups fat free strawberry yogurt

3/4 cup Lite Cool Whip

Preheat oven to 350 degrees. Line 24 cupcake tins with paper wrappers.

Remove Cool Whip from freezer to let it thaw.

Mix together the cake mix, 3/4 cup of the yogurt, the applesauce, the water and the egg whites. Beat on medium speed until smooth.

Pour into 24 prepared cupcake tins lined with papper wrappers. Each tin should be about 3/4 full.

Bake for 20-26 minutes ir until a toothpick inserted in the center comes out clean.

Remove and let cool.

Mix together the Cool Whip and the remaining 3/4 cup of strawberry yogurt. Spread on the cooled cupcakes.Serve with sliced strawberries on top if desired.

Fruit Squares...Easy as Pie

This recipe is as old as the hills for me! It goes back at least 25 years and it is always a hit. It's great for a crowd or a takealong. I know...one pound of butter! But let me tell you, you don't have to cut these in huge squares. They are so delicious and taste just like pie, only without the crust. The best part is that it takes very little time to prepare. You can top this with a dollop of fresh whipped cream or vanilla ice cream....YUM!

Kuchen Fruit Squares

1 lb. Margarine or butter
6 cups flour
2 cups sugar
2 tsps baking powder
2 different canned pie fillings, like strawberry and blueberry, pineapple and blackberry

Melt butter or margarine; mix with other ingredients in a large bowl. Mixture will be slightly crumbly. Using ½ of the mixture, pat half of the mixture for a crust on the bottom of a 9x13 pan. Cover each half of the crust with a different pie filling. Take the remaining mixture and sprinkle over the top of the pie fillings. Bake at 350 degrees until golden brown. Cool completely and cut into squares.

I found my Mojo (sauce) in Puerto Rico!

I have been absent for a week because the hubs and I went to San Juan, Puerto Rico for a nice little "sunnymoon". We had some Hilton points and enough miles for 2 free airfares, so we booked a nice much needed vacation at the Caribe Hilton. It was fantastic...warm, sunny, tropical breezes, mojitos, and GREAT food! This was our third time there, but it has been 5 years since our last visit.

I just OD-ed on all the wonderful fruits and superb cooking. We have a favorite restaurant that serves very homestyle food...simple, inexpensive... El Jibarito, that is frequented by the locals. http://eljibaritopr.com/ You can see some of the great food we had, and a look at the place itself, by clicking on the link.

Our waiter, Angel, who has taken care of us on all of our visits to the restaurant, ordered for us.
When he brought us fresh red snapper that had been breaded and fried, it was like a picture!
We also had bistecca (cube steak) with onions and mofongo (mashed plantain and yucca). Before we went there, we sat at a sidewalk cafe. My husband had a mojito and I had a pina colada while we munched on some fantastic tostones (fried plaintains).

We did a lot of walking and exploring of Old San Juan. It is a beautiful, colorful city that is rich in history. There are forts to explore, a lush, tropical rainforest to visit and shops and sidewalk vendors galore. And of course, there is always relaxing by the pool or ocean to round out the perfect vacation.
It is certainly hard to come back to Central New York, because when we left yesterday it was early in the day and already 77 degrees. When we awoke today it was 4 below zero. Welcome back to reality!! The good thing is that we can replicate some of the great food we ate and think warm!!


Tostones
3 green plantains
Vegetable oil for frying
Garlic salt or plain salt

Making tostones is easy….. Slice the peeled plantains diagonally into 1" slices. Fry the slices over medium heat until they soften. Remove from oil and drain on paper towels. Using a tostonera (a press), slightly mash each piece to about half an inch in thickness. If a tostonera is not available insert the pieces between a folded piece of brown-paper sack and press down using a saucer. It is best to press all the pieces first before going on the next step. Dip each piece in warm salted water and fry again until crispy. Remove from the oil and drain on paper towels. Salt them. Tostones may be served with ketchup (kid's favorite) or with garlic sauce or mojo sauce. (Plantains are a member of the banana family. They are a starchy, low in sugar variety that is cooked before serving as it is unsuitable raw. It is used in many savory dishes somewhat like a potato would be used and is very popular in Western Africa and the Caribbean countries. It is usually fried or baked.)

MOJO SAUCE Makes about 1 1/2 cups
Good quality olive oil -- 1 cup
Garlic, crushed -- 6-10 cloves
Lemon or lime juice -- 1/4 cup
Salt -- 1/2 teaspoon
Method
Place all of the ingredients into a blender or food processor and process until smooth.
Adjust the amount of salt or juice to taste.
You can also add some crushed red pepper to kick up the taste

• A NOTE ABOUT PLANTAINS

Many people confuse plantains with bananas, some of the differences are noted above. Although they look a lot like green bananas and are a close relative, plantains are very different. They are starchy, not sweet, and they are used as a vegetable in many recipes, especially in Latin America and Africa. Plantains are sold in the fresh produce section of the supermarket, they usually resemble green bananas; ripe plantains may be black in color. Plantains are longer than bananas and they have thicker skins. They also have natural brown spots and rough areas.

Baking with my Grandson

My 2-1/2 year old grandson, Aidan, loves to "help" in the kitchen! His favorite recipe is cupcakes! I had him all day Sunday while his older brother and mom and dad were out, so part of our day we spent baking. Of course, the first on the list was a batch of chocolate cupcakes with sprinkles...everything from the box and the can! Who cares, he thinks I am a genius who creates wonderful things and allows him hold on to the hand mixer with me! Next up was a beer bread that is a Robin Miller recipe from The Food Network. Aidan's favorite part of that was mixing the dry ingredients first and then watching me add the foamy beer to those ingredients. But no drinking was allowed!

After that I made a fragrant and delicious French Onion soup which we were going to have for supper. He said his eyes were stinging so he lost interest in what I was doing!

When supper came around however, we were able to coax him into trying some of the soup broth . Lo and behold he loved it and wanted a bowl of his own. You just never know with kids.

Of course, after that we celebrated with those great cupcakes that he couldn't wait to get his hands on!! He eyed them all through supper!

Now here's the recipe for the cupcakes: Open the box of mix and dump it in the bowl....add the ingredients the box calls for...bake according to box directions...remove from oven and cool. Open can of frosting and frost the cupcakes...add some sprinkles!! So easy a(n) (almost) 3-year old can do it!

But I am including the beer bread recipe which is very tasty and a great side with a bowl of soup!

Quick Fix Beer Bread
Serves: 4 to 6 servings

Ingredients
Cooking spray
2 1/4 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
12 ounces lager beer
2 tablespoons olive oil
Directions
Preheat oven to 400 degrees F. Coat an 8-inch loaf pan with cooking spray.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Make a well in the center. Pour in beer and olive oil and mix until just blended. Pour batter into prepared loaf pan and bake 45 minutes, until golden brown.

What Does Your Ideal Snow Day Say About You?

I was browsing through a magazine and had to tear an article out to share. The Personality Insight question of "What Does Your Ideal 'SnowDay' Say About You" was posed. A psychologist, Kathleen Nickerson, Ph.D., from http://feelbetternetwork.com/ says that snow days provide an opportunity to participate in activities you love but rarely have time for. So what are some of those activities? And where do you see yourself?

Baking Up a Storm (This is what I selected.) Nickerson states that bakers tell her what a release it is to create something out of flour, sugar and butter. Following a recipe's instructions zaps stress by turning off the analytical part of the brain and suggests that you crave an escape from a high-octane routine.

Sledding Nickerson states that the more action-packed the snow day, the more likely you are to be intoverted. Interestingly, introverts lean toward physical activites because they prefer to show what they're interested in rather than talk about their hobbies. Plus this is something you can do with your kids to keep them happy.

Playing Board Games If you like to match wits and enjoy seeing how people think, then this is probably how you would choose to spend your day. You love to strategize and this opens a door to conversation and something that is fun. And again, this is another opportunity to engage your kids to keep them occupied.

Cracking Open a Good Book Nickerson says here that reading activates the language part of your brain and the part for visualization. It is a workout for the brain, because it brings both halves of your brain together.

Curling Up With a Movie Watching a movie compels you to imagine what you would do if you were that character in a similar situation. Nickerson says you are a born problem-solver, artistic yet analytical and you have the ability to empathize.

Do you have other activities that keep you busy on a snow day? I hope that you are enjoying the gray days of winter by putting your own rays of sunshine in them! Have a great weekend!

Cleaning out the Pantry Yields a Coffeecake!

It's a long weekend for our daughter who is a school counselor as there is no school on Monday. So she and her family are coming for a visit. I am in the process of trying to look through my pantry and use what I have rather than spending on new! I came across this recipe from a Cooking Light issue from 2000. I have posted the photo from the recipe because it was so enticing. I have one package of cranberries in the freezer to use up and I found one package of hazelnuts hiding among the baking supplies. The only thing I have to buy is sour cream!

When this time of the year comes around, I get in the mood to start CLEANING OUT! After the holidays, we tend to want to purge ourselves of "stuff" and turn our thoughts to spring cleaning. I like to start with the pantry because that is where I have my "extras" that I bought during the holidays. I hate to throw anything away, so I have been finding little ways to change up the leftovers with pantry finds!

How many others out there are doing the same thing? Have you found a surprise find that you forgot about and decided to use? As for me, I can't wait to take a taste of this coffeecake this weekend.

Cranberry-Hazelnut Coffeecake
Streusel:
1/4 cup sifted cake flour
1/4 cup packed brown sugar
1/4 cup chopped hazelnuts
1/2 teaspoon ground cinnamon
1 tablespoon butter or stick margarine, melted
Cake:
1 2/3 cups sifted cake flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
1 (8-ounce) carton fat-free sour cream, divided
1 large egg
1 large egg white
5 tablespoons butter or stick margarine, softened
Remaining ingredients:
Cooking spray
2 cups fresh cranberries, chopped
Preparation
Preheat oven to 350°.
To prepare streusel, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine 1/4 cup flour and next 4 ingredients (1/4 cup flour through 1 tablespoon butter) in a bowl; toss well. Set aside.
To prepare cake, lightly spoon 1 2/3 cups flour into dry measuring cups; level with a knife. Combine 1 2/3 cups flour and next 4 ingredients (1 2/3 cups flour through salt), stirring well with a whisk. Combine vanilla, 1/4 cup sour cream, egg, and egg white in a small bowl; stir with a whisk. Place remaining sour cream and 5 tablespoons butter in a large bowl; beat with a mixer at medium speed until well-blended (about 2 minutes). Add flour mixture to butter mixture alternately with egg mixture, beginning and ending with flour mixture.
Spread half of batter into a 9-inch springform pan coated with cooking spray. Sprinkle cranberries over batter. Spread remaining batter over cranberries. Sprinkle streusel mixture over batter. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.

General Mills Cereals for your kids~Coupon

Eat breakfast so that you don't pig out later on.

Recently General Mills announced a commitment to further reduce sugar in cereals advertised to kids under 12 to single digit grams of sugar per serving. The company has already been reducing sugar in cereals while increasing key nutrients, such as calcium and vitamin D, and providing whole grain.



My Blogspark provided me with coupons for some free boxes of cereal right before the holidays. Having the grandkids around, this was a nice help with the grocery bill! Our little boys love Golden Grahams and things like Cinnamon Toast Crunch. While I have always hesitated buying those cereals (especially at the request of their mom!!), I was pleasantly surprised to read the great nutrients these cereals can provide, even though they are pre-sweetened.

Did you know that ready-to-eat cereal eaters consume less fat, less cholesterol and more fiber than non-cereal eaters? Cereals also deliver important vitamins, minerals and other essential nutrients, making cereal a top source of key nutrients in children’s diets. Other cereal benefits:
Ready-to-eat cereals, including presweetened cereals, account for only 5% of sugar in children’s diets.


Ready-to-eat cereal is the No. 1 source of whole grains in a child’s diet today.
More frequent cereal eaters tend to have healthier body weights and lower Body Mass Index measures. Studies also demonstrate the benefits of eating breakfast. A 1998 study showed that children who eat breakfast tend to perform better at school. Compared to children who skip breakfast, children who eat breakfast score higher on tests, are less likely to miss class or be tardy, have fewer reported discipline problems, and make fewer trips to the office. For more information about kids and cereals, please visit Cereal Health and Wellness.



So if you would like to give one of these cereals a try, here is a little perk for you. Right now if you visit here you will find a $1 off coupon for one of four General Mills cereals. Enjoy and get your kids off to school on the right start.
Free coupons, information, and online coupon link have all been provided by General Mills and MyBlogSpark.

Check out this Giveaway!

Ok my friends, if you love chocolate and you love coffee, pop on over to see Shelby at The Life and Loves of Grumpy's Honeybunch . She has a really great giveaway to start the New Year off right!

Apple Brie Quesadilla

We are cheese lovers in our family. And it seems that I am always attracted to appetizer recipes that include cheese. Many (OK...many) years ago in my earlier life of entertaining friends, I thought it was daring to put out a plate of cheese and crackers that included Harvarti, not just cheddar! Yes, that was thinking out of the box for me. As I became more attracted to cooking and baking and learning about new foods, wines and pairings, I found that if I was going to serve something to my guests, a plate of cheese and crackers was not going to cut it. I wanted different things, fun food, creative tastes. Those who know me best, know that I am an appetizer queen. I love to fuss with this course. This recipe is not only a great appetizer, it can be a good snack if you have some flour tortillas left over and don't know what to do with them. And it works as well with pears as it does with apples. Paired with a wonderful chilled, crisp white wine, this is superb to serve your guests. And it's not that boring plate of cheese!

Apple-Brie Quesadillas

Peel core and thinly slice a Granny Smith apple. Saute apples with 1 Tbsp butter.

Add 8 slices of fully cooked and cut-up bacon. Cook for 1 minute.

Spread 4-fajita size tortillas in a non-stick baking sheet.

Divide apples among the tortillas; top apples with 6 oz of sliced Brie cheese and 4 more tortillas. Bake at 425 degrees for 10 minutes, flipping halfway through cooking. (This is tricky, so use a couple of spatulas to do this.) Remove from oven and cut into wedges and serve.

Chicken and Red Bean Tostadas

Need some better ways to feed your hungry family in a pinch? Here is an idea for a quick Mexican meal. It can be prepped and done within 30 minutes. I cut it out of a magazine and not sure which one. But it is really good and I think it provides good nutritional value. If you have chicken during the week, prepare some extra to put away for this later in the week. Or make the chicken the night before and put in the fridge for the following day. If you don't have or don't like red beans, substitute black beans, or try a mixture of both. Also, you can shred the lettuce the night before and put in a zip-lock bag. You can also shave a few calories by using low-fat shredded Colby-Jack cheese. And using whole wheat tortillas will add some fiber! To add even more flavor, use a can of warmed vegetarian chili. Doing this will add more sodium to the dish, however.

Chicken and Red Bean Tostadas

4 10-inch flour tortillas (I buy the low-carb kind)

2 Tbsp vegetable oil

3 grilled chicken breast halves, chopped (about 12-oz total)

1 15-oz. can red beans, drained and rinsed

1-1/2 cups shredded Monterey Jack cheese

4 cups shredded romaine lettuce (from 1 head)

1-1/2 cups tomato salsa (mild to hot depending on your taste)

1/2 cup low-fat sour cream

Arrange racks in top and bottom thirds of oven and preheat to 400 degrees. Line 2 large baking sheets with foil. Place tortillas on baking sheets and brush with oil. Bake until lightly browned, 4 to 5 minutes. Divide chicken, beans and cheese among tortillas and return to oven. Bake until cheese has melted, 3 to 4 minutes. Remove from oven and top each portion with 1/4 of the salsa and sour cream. Serve immediately.

HAPPY NEW YEAR!

I have taken a week off from writing to spend with my family. It has been joyful and fun, filled with good times, good food and making memories with our grandsons.

It has been an amazing year in blog land and yes, sometimes stressful with work and family issues. But I raise a toast to all of you for your wonderful and insightful blogs, your fantastic ideas and creativity, and your amazing friendships. Happy 2010, everyone!! See you in the New Year.

Pasta Shells with Cauliflower, Canadian Bacon and Spinach

Did you ever notice how "comfort food" makes you feel like you have eaten lead weights? It tastes so good going down, but can be loaded with fat calories. I found a recipe in my new issue of Cooking Club and I am going to make it for dinner after Christmas. Instead of Canadian bacon I am going to use pancetta, but due to the small amount in the recipe it shouldn't affect the calorie count. Using the cauliflower takes the place of some of the pasta and allows you to have a generous portion without piling on the calories. I will also choose to use the provolone, giving this more of an Italian flair. What I also like about this recipe is that it makes enough for 5 servings. And it uses the whole head of cauliflower. If you don't want to make this much, cut everything in half. Then you will have a half cauliflower to use for a side on another day. This will also take about a half hour to prepare and get table ready, leaving plenty of time for getting some New Year party planning done!

Pasta Shells with Cauliflower, Canadian Bacon and Spinach

1/4 cup Panko crumbs

3 Tsp olive oil, divided

6 oz. medium pasta shells (2 1/2 cups)

1 (1-lb) head cauliflower, cut into bite-size florets (4 cups)

1 medium onion, chopped

1/3 cup diced Canadian bacon (2 oz.)

8 cups baby spinach

1 cup Gruyere or sharp provolone cheese

1/2 tsp. salt

1/4 tsp pepper

Toast panko on 1 tsp. of the oil in small skillet over medium-low heat 3 to 4 minutes or until golden brown, stirring constantly. Remove panko. Cook pasta with cauliflower according to pasta package directions. Drain, reserving 2/3 cup cooking water. Meanwhile, heat remaining 2 tsp. oil in large nonstick skillet over medium-high heat until hot. Cook onion and bacon 4 to 5 minutes or until golden brown, stirring frequently. Add spinach; cook and stir 1 to 2 minutes or just until wilted. Remove from heat. Add pasta, cauliflower, reserved cooking water, cheese, salt and pepper to skillet; stir to coat well. Serve sprinkled with panko. (I would sprinkle a little smoky paprika over the breadcrumbs for a little more color.)

Pomegranate Mimosas

A few posts ago, I mentioned that our son, Anthony is always responsible for Christmas brunch. This year on Christmas Day, he will join us at our daughter Rhonda's home and we can observe how the magic of Santa has transformed our 2 grandsons. They live 2 hours away, so we will pack up early and get on the road. This is always so exciting. Not that the trip down is exciting...but watching the kids enjoy all their good fortune is so much fun. Back to brunch.... Because we are so busy opening presents in the morning, Anthony makes brunch after all the presents have been exchanged.... and it is always with flair! (And this is our son who made his debut appearance with his sister on the Food Network last night!) This has been his contribution for several years so we all look forward to it. I am making a contribution this year by bringing the mixings for Pomegranate Mimosas. Our other daughter who lives in Atlanta will not be able to join us. so we can offer a toast to her and her family with this colorful morning spritzer which I found in Southern Living. I'll just pack this all in a cooler with ice and it should be nice and chilled when we are ready to drink it. This will look very festive on the table and also add a little bit of healthiness to the day! (wink, wink) The nice thing about this is that you can either make a pitcher full or make it by the glass so even the kids can get in on the fun because you can easily do this without the alcohol. Easy...pretty...and toss a few pomegranate seeds in there to make it even better!

Pomegranate Mimosas

Just mix to taste

Leaded: Pomegranate Juice

Champagne

Unleaded: Pomegranate Juice

Sparkling water or Sprite

My Favorite Cookie Recipe!

Thought you might enjoy a copy of my favorite Christmas cookie recipe:

1 cup of water

1 tsp. baking soda

1 cup of sugar

1 tsp. salt

1 cup of brown sugar

lemon juice

4 large eggs

1 cup nuts

2 cups of dried fruit

1 bottle Jose Cuervo Tequila

Sample the Cuervo to check quality. Take a large bowl, check the Cuervo again, to be sure it is of the highest quality. Pour one level cup and drink.

Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar. Beat again.

At this point it's best to make sure the Cuervo is still OK. Try another cup...just in case. Turn off the mixerer thingy.

Break 2 leggs and add to the bowl and chuck in the cup of dried fruit. Pick the frigging fruit off floor. Mix on the turner. If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver.

Sample the Cuervo to check for tonsisticity. Next, sift two cups of salt, or something. Who giveshz a sheet. Check the Jose Cuervo. Now shift the lemon juice and strain your nuts. Add one table.

Add a spoon of sugar, or somefink. Whatever you can find. Greash the oven. Turn the cake tin 360 degrees and try not to fall over. Don't forget to beat off the turner.

Finally, throw the bowl through the window, finish the Cose Juervo and make sure to put the stove in the dishwasher. CHERRY MISTMAS

Have a great weekend!!

Onion Tart for Brunch

On Christmas morning we are usually eating brunch and then having our dinner later in the day. I love brunch but unless we go out, we hardly ever make it at home. Our son is the brunch cook! He makes omelets to order...bless him. He doesn't go to bed until he has chopped and prepped for the next day. And he has gotten to the stage in his life where he finally cleans up too! I found this recipe and I thought it would be a great brunch item . I might even make it! (Although I do have a fun drink that I am making that I am posting later on in the week!) This will be lighter than bagels and more fun than plain toast. It is different and filled with yummy flavors and I think it would also make a very good appetizer.

Onion Tart

Heat 2 Tbsp butter over medium-high heat. Add one thinly sliced Vidalia onion. Cook 20 minutes, stirring until onions are browned and caramelized.

Add 1/2 tsp. fresh thyme leaves and 1/4 tsp. salt.

Unfold 1 sheet puff pastry onto greased nonstick baking sheet and prick with a fork.

Bake at 400 degrees for 10 minutes. Spread onions over pastry, then top with 3/4 cup shredded Gruyere cheese.

Bake at 400 degrees for an additional 10 minutes. Remove from oven, cut into squares and serve.