Cookin' with the Kids for Valentine's Day

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Valentine's Day is Monday, so why not bake up something this weekend in honor of this special day. From cookies to pizza, I am sure your kiddos will have a blast experimenting in the kitchen... especially when their creation taste so darn good.

So, what are you waiting for? Choose a recipe and get cooking with the kids.

Valentine Cookie Pops... Perfect for kids to help make.

Sweetheart Strawberry Banana Pancakes... Who wouldn't eat this cute heart shaped pancake? Plus, it is a healthier alternative.

Heart Shaped Pizzas... Use ready made dough or make your own. Before topping the pizza use a large cookie cutter or a knife to cut the dough into a heart. Top as usual and bake.

Nutella Stuffed French Toast... Too good to be true. Nutty, chocolaty goodness all rolled into one.

Lemon Cranberry Muffins with Chocolate Chips... Little bits of red show through these yummy homemade muffins.

Peppermint Hershey Kiss Cookie... This pink and white cookie is perfect for Valentine's Day. The chocolate kisses adds the final touch of yumminess.

Happy Valentine's Day.

Pumpkin Soup

I have never eaten pumpkin soup myself.  I actually do not like pumpkin, but  I couldn't resist sharing with you one of my favorite children's books to read a this time of the year...

Pumpkin Soup. 

This story is about 3 friends who love to make pumpkin soup.  Each friend has a specific job to do.  Everything is going splendidly until the day Duck wants to stir.

I love the fact that there is an underlining theme of friendship.  This theme is beautifully illustrated through both words and pictures.  Your little ones are soon to fall in love with this book and be begging for more.

How to Steep the Perfect Tea

As in any story about a witch, at some point "said" witch will enjoy a nice pipping, hot cup of brewed tea.  This is also true of the Owenses...  Practical Magic.

If you do not like margaritas and/or prefer this steamy, hot beverage when you awake in the wee hours of the night, I wanted to share with you some tips I found on how to make the perfect cup of tea.

Tips to Perfect Tea

• Heat water on stove, but do not bring to a full boil.  Over heating water changes the taste of the tea.
• Do not use metal for anything when making tea.  Metal can leave an after taste when you consume the tea.  AND metal infusion balls do not allow for proper steeping.
• Preheat tea pot or mug before pouring tea in for drinking.
• Use loose leaf teas for a purer flavor.
• Only steep tea for a few minutes.  Do not over steep!!!
• Steep a few minutes longer if adding milk to keep the "tea" flavor.
• Clean tea pot and cups with baking soda to avoid soapy tasting tea.

Midnight Margaritas

One of my favorite scenes from the movie is when Gillian wakes up Sally to have Midnight Margarita's with the Aunts.  Here is a recipe my husband uses when he has friends over.

Ingredients...

1- 12 oz. can of frozen limeaid
12 oz. tequila
12 oz. beer
ice
water (as needed)
lime wedges (optional)
margarita salt (optional)

Directions...

1.  Put all ingredients except water and lime wedges into a blender.

2.  Blend until smooth.

3.  Taste and add water as needed (to your liking).

4.  Add salt to rim of glass and a lime wedge as garnish.


Here is the scene from the movie just in case it's been awhile since you have seen the movie.

Clear Sight Carrots

Ingredients... 

• 3 cups sliced carrots 
• 3 tablespoons butter 
• 1 teaspoon brown sugar (optional) 
• 1/4 teaspoon ginger 
• 1/4 teaspoon cinnamon

Instructions...

1. Boil or steam the carrots until tender.
2. Drain.
3. Add the butter, brown sugar, ginger, and cinnamon; stir until the carrots are well-coated.

Harvest Bread

From the kitchen of: Margaret Blood in 1999, now from the kitchen of Fae Cushing

 

INGREDIENTS …

• 1/2 cup butter
• 1c. sugar
• 2 eggs
• 1/2 tsp. salt
• 1/2 tsp. nutmeg
• 3/4 c. solid pack pumpkin
• 1 3/4 c. flour
• 1/4 tsp. ground cloves
• 1/4 tsp. ginger
• 1tsp. baking soda
• 1/2 c. chocolate chips
• 1/2 c. butterscotch chips

 

INSTRUCTIONS …

1. Preheat oven to 325. Grease bottom of pans.
2. Cream butter and sugar together.
3. Add eggs and beat, then place to side.
4. Combine all dry ingredients in a separate bowl.
5. Add pumpkin alternating with dry ingredients to the egg mixture, and beat.
6. Stir in chips. 
7. Bake as follows: small loaf pans (2) 50 minutes OR tube or bunt pan 70 minutes.

Apple Crisp

I found a wonderful recipe for apple crisp from one of my favorite crafty bloggers: Whimsy Love.  Hope you enjoy.

Watermelon Salsa

Ingredients:
2 cups watermelon
1 mango
1 granny apple
1 bunch cilantro
1 red onion (or half depending on size)
2 jalapenos
1 tbs chili powder
1 tbs cumin
4 cloves garlic
salt and pepper to taste.

I also add: 1/2 red bell pepper 1/2 yellow bell pepper

Directions:
Dice all fruits and veggies into tiny pieces. Mix all ingredients into a bowl. Serve chilled.

Walnut and Caramelized Onion Salad

Here is my favorite salad to make. I got the recipe from a friend.

Ingredients for Balsamic Vinaigrette
1 cup canola oil
1 T. minced garlic
1 T. shallots
1 T. cilantro
1 T. honey
1 t. cayenne pepper
1 T. dried mustard
1/4 cup balsamic vinegar

Salad Ingredients
walnuts
brown sugar
butter
1 large onion bag of mixed greens
feta cheese
cherry tomatoes cut in half

Directions:
1. Combine all of the vinaigrette ingredients (except canola oil) slowly.

2. Once thoroughly mixed, whisk in drizzled 3/4 cup (c) to 1c canola/salad oil. It is very important to SLOWLY drizzle the oil in (1 T at a time) while whisking or the oil and vinegar will separate (dry mustard acts as a catalyst that allows the oil and vinegar to chemically combine).

If available, a blender or food processor will make this a 100 times easier. Taste it and see if you need add any additional ingredients (honey for more sweetness; oil if too bitter; cayenne for a slight bite).

To Assemble the Salad Gather all Remaining Ingredients:
1. Prepare whole walnuts by tossing them with melted butter and brown sugar. Then toast them on a cookie sheet @ 350F for 7 minutes.

2. Prepare caramelized onions. Slice onions to desired thickness. Melt about 1 T. of butter in a pan. Cook onions until almost clear. Sprinkle with brown sugar and continue cooking until onions are a nice carmel color.

3. Cut cherry tomatoes in half.

4. Open the bag of spring mix or mixed greens (contains: purple leaf, spinach, arugula, etc.) and place greens in a large salad bowl. Pour desired amount of vinaigrette on greens and toss to coat.

5. Separate salad greens into individual salad bowls. Top with the caramelized onion. Sprinkle cherry tomatoes around sides of salad. Add feta cheese.

6. Finally, top each salad with the toasted walnut.

Cool Lemonade Pie

Ingredients:

• 2/3 cup Boiling Water
• 3 ounces box Lemon Jell-O
• 1/2 cup Cold Water
• Ice Cubes
• 8 ounces tub Cool Whip
• 6 ounces Graham cracker crumb crust
• 1 small Lemon, sliced, for garnish
• Cool Whip for garnish

Directions:

1.Stir boiling water into Jell-O in large bowl 2 minutes or until dissolved. Mix cold water and ice to make 1 1/4 cups. Gradually add to gelatin, stirring until slightly thickened (consistency of unbeaten egg whites).

2.  Remove any remaining ice.

3.  Stir in tub of Cool Whip with wire whisk until smooth.

4.  Refrigerate 10 to 15 minutes or until mixture is very thick and will mound. Spoon into crust.

5.  Refrigerate 4 hours or until firm. Garnish with a lemon slice, and a dollop of Cool Whip for each slice, just before serving.

link here

Solar Tea

ingredients...

1 large jar with a very tight fitting lid
cold water
2 tea bags for each quart of water
1 orange, unpeeled, well washed, and cut into small pieces
1/2 lemon, unpeeled, well washed, and cut into small pieces


directions...

Fill the jar with water. Add the orange, the lemon, and the tea bags. Place in full sunlight for two hours. Refrigerate immediately. Serve over ice.

link here

Honey Mustard Barbeque Chicken

ingredients...

1 cut-up chicken
1 cup honey
3 tbs mustard
2 cloves garlic, minced
* cup cooking sherry
2 tbs fresh parsley, minced
* cup olive oil

directions...

Wash and pat dry the chicken. Combine the remaining ingredients in a small bowl. Brush the chicken with the mixture, cover, and refrigerate for an hour. Grill over a low flame, brushing frequently with the sauce. Try experimenting with different flavor mustards

link to site

Sunshine Smoothie

ingredients...

1 small can crushed pineapple in juices
1 ripe banana
about 1/2 cup orange juice
1 generous squeeze from the honey jar
1 packet artificial sweetener
ice

directions...

1.  Place all ingredients into the blender except the ice.

2.  Pulse blender until smooth.

3.  Slowly add in several ice cubes and pulse.

4.  Continue to add ice and pulse blender until you reach the desired consistency.

Hot Cross Buns

recipe from Pagan Dad

INGREDIENTS...

• 1 cup milk
• 2 Tbsp yeast
• 1/2 cup sugar
• 2 tsp. salt
• 1/3 cup butter, melted and cooled
• 1 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 4 eggs
• 5 cup flour
• 1 1/3 cup currants or raisins
• 1 egg white

GLAZE

•  1 1/3 cup confectioner's sugar 
• 1 1/2 tsp. finely chopped lemon zest 
• 1/2 tsp. lemon extract
• 1-2 Tbsp milk

DIRECTIONS...

**This may be difficult for younger children to do themselves, but they'll enjoy helping to mix and measure the ingredients, helping to knead the dough, forming the dough into balls and adding the glaze.**

1.  In a small saucepan, heat milk to very warm, but not hot (110°F if using a candy thermometer). Pour warm milk in a bowl and sprinkle yeast over. Mix to dissolve and let sit for 5 minutes.

2.  Stirring constantly, add sugar, salt, butter, cinnamon, nutmeg and eggs. Gradually mix in flour, dough will be wet and sticky. Continue kneading until smooth, about 5 minutes. Cover bowl with plastic wrap and let the dough "rest" for 30-45 minutes.

3.  Knead again until smooth and elastic, for about 3 more minutes. Add currants or raisins and knead until well mixed. At this point, dough will still be fairly wet and sticky. Shape dough in a ball, place in a buttered dish, cover with plastic wrap and let rise overnight in the refrigerator. Excess moisture will be absorbed by the morning.

4.  Let dough sit at room temperature for about a half-hour. Line a large baking pan (or pans) with parchment paper (you could also lightly grease a baking pan, but parchment works better). Divide dough into 24 equal pieces (in half, half again, etc., etc.). Shape each portion into a ball and place on baking sheet, about 1/2 inch apart. Cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 1/2 hours.

5.  In the meantime, pre-heat oven to 400° F.

6.  When buns have risen, take a sharp or serrated knife and carefully slash buns with a cross. Brush them with egg white and place in oven. Bake for 10 minutes, then reduce heat to 350° F, then bake until golden brown, about 15 minutes more. Transfer to a wire rack. Whisk together glaze ingredients, and spoon over buns in a cross pattern. Serve warm, if possible.

Bunny Biscuits

During my search for more Ostara recipes, I came across this simple idea for  Bunny Biscuits.  Unfortunately, I do not remember the site I found it on.

Directions:

1.  Make biscuits with your favorite recipe or open a can of store bought biscuits.
2.  Roll out the dough if needed and cut into circle shaped biscuits.
3.  Two biscuits make a bunny head. Leave one biscuit in a circle.  Cut the other one in half and flip each half over. Stick to top of  bunny head by pinching the two ears onto the head.  This should seal each ear in place.
4.  Cook according to package directions.

Note:  If you would like to make a face on your bunny, consider the following.  I am making this up as I have not made these yet, but in theory it will work.

Add 3 chocolate chips onto the circle biscuit.  place in the appropriate location to make the eyes and nose.  I am wondering if a Hershey's kiss would be to big for the nose... worth a shot I think.

Add thin slices of licorice for the whiskers or use stick pretzels press into the biscuit once it is cooked.

Use pink frosting of colored food gel to draw the inside of the ears and add a mouth or tongue.  This part would seem to be optional as the additions above would already have the biscuits looking pretty bunnyish.

This sounds like so much fun.  I think we will definitely do this on Ostara.  I'll post pictures and let you know how it goes.

Homemade Butter & Twisted Bread sticks

We decided to make the Twisted bread sticks and homemade butter for our Imbolc dinner.  Making homemade butter is really quick and easy.

Pour heavy whipping cream into a container with a lid. 

Sprinkle a generous amount of salt in to the whipping cream. 

Snap the lid on tightly!!

Take turns shaking the container as hard as you can.

Keep on shaking.  You will shake until you feel the liquid get sloshy.  Open the lid and take a peak.  If the liquid is thicker... about the consistency of a milk shake... you are getting close to being done. 

At this point, take a little lick.  If needed, add more salt.

Be sure to snap the lid on tightly again... BEFORE shaking.  I made a huge mess.

Keep shaking until the whipping cream is a semi-solid state... a little thicker than whipped cream.

Spread on your favorite bread or muffin. 

Place any unused butter in the fridge. 

Will last about 2 weeks covered and refrigerated.

To make the above twisted bread sticks, buy a can of pillsbury bread sticks near the biscuits at your local grocery store.

Pull the bread sticks apart. 

Take 2 bread sticks and smoosh one end together.  Then, twist each bread stick around the other one as if braiding with only 2 strands.

Smoosh the opposite ends together as well.

Bake per package directions.

We made some with cinnamon and sugar and some plain.  The boys loved spreading their homemade butter on these yummy warm bread sticks. 

Honey Cakes

author unknown

Little fried cakes, dipped in honey and nutmeg. A delightful sweet Imbolc treat.

ingredients:

• 1/2 cup Riesling wine
• 1 egg
• 2/3 cup flour
• 1 cup honey
• 2 tbs sugar
• 1/8 tsp cinnamon
• 1/8 tsp nutmeg
• Dash of salt

directions:

1. Beat the egg together with the wine.
2. In another mixing bowl, sift together the flour, cinnamon, sugar and salt.
3. Add the flour mixture to the egg mixture. Stir until blended through. Let stand for 30 minutes.
4. In another small bowl, mix the honey and nutmeg. In a skillet, heat up about a 1/2 inch of oil. Drop a tablespoon of batter into the oil and fry until golden brown.
5. Drain off the oil, and dip into the honey mixture.

Solistice Punch

Ingredients...

• raspberry ice Crystal Lite (individual water packets)
• 2 cups of water
• 2 cups orange juice
• 4-6 cups ginger-ale

Directions...

1. Mix together all ingredients.
2. Sample a small sip.
3. Add more of this and that until you get the taste you desire.
4. Enjoy with crushed ice.

NOTE: I am thinking of placing about 1 cup of punch in a bullet and making a smoothie types drink.  Not sure it will work, but worth a try.

Chocolate Yule Log

I found this recipe on About.com.  I do not remember the author.

Ingredients/Materials...

• several candles
• 1 box chocolate cake mix (plus ingredients listed on the box) cup whipping cream
• 1/2 cup powdered sugar
• 2 tsp. cocoa mix
• 1 stick butter
• 16 oz. semi-sweet baker's chocolate
• 2/3 cup heavy cream
• spearmint leaf jelly candies
• cinnamon red hots
• mini marshmallows & chocolate kisses (optional)

Directions...

1. Prepare the cake mix according to the instructions on the box. Line a cookie sheet with parchment paper, pour the batter out onto the paper, and spread until it reaches the edges. Bake at 350 for about 20 minutes.  DO NOT OVERBAKE.
2. Allow cake to cool in pan for ten minutes.
3. Invert it onto a cloth towel dusted with powdered sugar. Peel off the parchment paper. Roll the cake up inside the cloth towel, starting with one of the short sides. Let the rolled-up cake cool completely on a wire rack.
4. Blend the whipping cream, powdered sugar and cocoa mix together to form the filling. Chill until thick and firm.
5. After the cake has completely cooled, gently unroll the cake from the towel. Remove the towel, and spread the filling over one side of the cake, stopping about a half inch from the edge. Roll the cake back up -- this should be easy, since it cooled in a rolled-up form.
6. Place the cake on a serving platter and allow to chill for a couple of hours.
7. To make the frosting, melt the butter in a double boiler and then add the chocolate. Once the chocolate has all melted, stir in the heavy cream. Let the icing sit at room temperature until it's a little thick. Spread on the cake, covering the entire roll, and then drag a fork through the icing to create a bark-like appearance on your log.
8. Add a couple of spearmint leaves and red hots to form clusters of holly on the log.

NOTE: If you'd like to add "mushrooms" to your log, stick a toothpick through a miniature marshmallow, and then poke it into the flat side of a chocolate kiss. Snip off the pointy part of the kiss, and you'll have a small mushroom. Use the toothpick to stick these on top of your log.

If you're not going to serve immediately, wrap the cake in loose plastic and refrigerate overnight. Allow the cake to sit out for about an hour before slicing.

Yummy Holiday Cookies

Ingredients...

• 1 box devil's food cake mix (or any other flavor of  your choice... Betty Crocker cake mix is suggested)
• 1/2 cup vegetable oil 
• 2 large eggs
• powdered sugar

Directions...

1. Preheat oven to 350°.
2. Stir dry cake mix, oil and eggs in a large bowl until dough forms. It is best to do this by hand.
3. Dust hands with powdered sugar and shape dough into 1" balls.
4. Allow the rolled dough to sit for a minute or so before following the next step.
5. Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.
6. Bake for 8-10 minutes or until center is just set... err on the side of underdone rather than overdone.
7. Cool on wire racks. 
8. If needed, sprinkle with a bit more powdered sugar.