NEW! Faux Thai Chicken Soup

NEW! Crockpot Stew

Salsa Chicken

Submit your favorite recipe today! Send us your favorites and win a copy of Eat Well, Be Well the new healthy living cookbook published by Prairie Heart's Center for Living.  Deadline is April 1st, 2008. 

Featured Event:

The event was a great success!  Congrats to the Junior League of Springfield for coordinating a FUN event for kids ages 8-12.  

Learn more. 

Featured Resource 

• School Lunch Alert!  Join me on my mission to change the way our children are eating at school. Together, we’ll tackle outdated district spending policies, commodity-based food service organizations, political platforms with no mention of school food or child health — and ultimately the USDA — to ensure that kids everywhere have wholesome, nutritious, delicious food at school.  Visit http://www.lunchlessons.org/index.html for more information on this important topic.  You can even print the meal wheel, laminate and use as placemat.

School tips: 

Lisa Barutcu of Rochester recommends the following medical alert bracelet for kids who have severe peanut (or other allergies.)

Log on to www.americanmedicalid.com  Here is the link to their custom ID page. 

From Coleen Koester:

Our daughter is ten now and we found a new medical alert bracelet that is fashionable with the updated "bead" look.  A child really just wants to fit in with their peers and we have found this a small but helpful way for her to be stylish and still able to wear the alert bracelet! 

www.allergykids.com   One mom on a mission to shake up the media on food allergies.  Check out her stash of stickers, lunch bags and other labeled bags.  You'll also find a wealth of articles and tips on this site. 

This is the Food Allergy and Anaphylaxis Network (FAAN). As a member you receive two regular newsletters, one for grown-ups and the other for kids. Though my daughter is only four, she loves seeing the pictures sent in by other food allergic kids. Since she's the only one in her pre-school class who brings in her own lunch and snacks every day, the newsletter helps her feel less alone. At this website you can also sign up to receive allergy alerts by email. This service informs you when manufacturers make labeling mistakes and/or change their ingredients.

Good support information for parents with links to allergy free foods and other resources.

This clothing company makes a great "No Peanuts" t-shirt for kids.

www.Allergyhealthonline.com

I am so grateful to have found a great company that makes delicious egg free, nut free, dairy free and peanut free mixes for Chocolate Chip Cookies, Sugar Cookies, Chocolate & Yellow Cake, Chocolate & Vanilla Frosting.  The best part, there are so yummy everyone will enjoy them!   They do contain wheat and soy ingredients.  The only downside is the cost: about $4-5.00 per box; but if it takes away the worry and the hassle that is worth it to  me.   I have seen them locally at Schnucks in Montvale Plaza, in the meantime you can get them at www.cherrybrookkitchen.com  Ask your favorite grocery store to stock them! 

Soybutter & Sunbutter instead of peanut butter:

tWe have found "soy  butter" a great sub for actual peanut butter and you can use it to make "puppy chow" or "soy butter and jelly" sandwiches etc. and the frequent craft of a pinecone bird feeder. Editor’s note: Our family also uses Sunbutter which is made from sunflower seeds.  

"I saw this one on the Food Network recently and think it's the best idea.  I hate to chop onion for anything, although I like the flavor.  Ore-Ida sells a bag of frozen chopped onion.  They are finely chopped and perfect for almost any recipe.  One bag is equivalent to about 3 or 4 onions and I paid $1.16 for a bag. I'm certain I've wasted that much money on "fresh" onion that I never use up completely or allow to go bad.  I just keep the frozen onion in a Ziploc bowl or bag (in the freezer) and spoon out as much as I need when I need it.  The onion tastes just like "fresh" and is so much better than those dried onion flakes."

Pillsbury Bake-Off!

Attention creative Springfield Moms bakers!

Log on to www.bakeoff.yahoo.com to enter the Annual Pillsbury Bake-Off!  Deadline is usually in April of each year. 

I'll admit I am not the mom you will find cooking meals every night, but I do love resources that help me strive to do so!   Rachael Ray's new magazine Every Day with Rachael Ray is a nice addition to your cookbook collection and overall magazine stash.  My favorite feature is the Menu Planner with a week's worth of recipes and a ready-made shopping list.  I also like the Kids section and Celebrity Fridge feature.  Rachael doesn't leave out our four-legged children; the Pet cuisine section is unique.   

Want a quick turkey dinner? 

Buy a Jennie-O Oven Ready Turkey in a Bag: Who has time to babysit a turkey?  Oven Ready is a new fresh-frozen turkey that goes directly from your freezer to your oven with no thawing, no cleaning, and no worries.  www.jennieoturkeystore.com

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All-Occasion Cookies

Recipe from The Pampered Chef, Ltd.  All-Occasion Cookie brochure, 2000

Do you ever want to make homemade cookies for your family but there is just not enough time to pull out all the ingredients? 

ALL OCCASION COOKIES: Here is a quick and easy solution!  They make wonderful roll out cookies without the problems of regular sugar dough and also make yummy drop cookies.

1 pound (4 sticks) of butter, divided

2 3/4 cups (11 ounces) all purpose flour

1 package (18.25 ounces) white cake mix

Preheat oven to 350 degrees.  Microwave 2 sticks of butter on high for 1 minute or until melted.  Slice the remaining butter into 1/2 inch pieces (they melt faster that way); add to the melted butter.  Toss to coat and allow to stand 3-5 minutes until softened. 

Measure flour and add to cake mix in large bowl.  Blend well with wire whisk and break up any lumps.  Whisk butter until free of lumps.  Pour butter into dry ingredients and mix until dough is smooth.  Bake 15-17 minutes, 18-20 minutes for larger cookies.  That's it!  Now the fun part.....

Ideas for Dough:

Roll out and make cut out cookies.  Use decorator icing or sprinkles.

Mix-Ins: Mix in 1/2 to 1 cup of any of the following:  miniature morsels, chopped nuts, raisins, dried cranberries, M&M's, chocolate chunks, toffee bits, or white chocolate chips. 

Perfect dough for a cookie press.  This is an easy and quick way to make several festive cookies very quickly!

Flavor variations:  Use chocolate cake mix for chocolate cookies.  For spice cookies substitute one yellow cake mix and add 1 tablespoon of cinnamon.  For peanut butter cookies substitute one yellow cake mix and whisk 2/3 cup peanut butter to the softened butter.

Freeze the dough:  Use a medium cookie scoop and divide the dough into cookie size balls.  Freeze in Ziploc bag and then pull out just a few at a time for an after dinner treat or an afternoon snack.  No need to bake dozens of cookies all at once!

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Blue Cheese Melts, Submitted by Renee Rothchild
Take sliced french bread, and brush olive oil on top.  Then sprinkle Blue Cheese crumbles onto it.  Broil until cheese is melted.  Nest slivers of red onion on top.

Buffalo Chicken Dip

Chutney Turkey Bruschetta by Renne Rothchild
Roll smoked deli turkey around some bottled major grays chutney and snipped
fresh parsley.  Serve on top french bread.  Schnucks has great french bread, and they
will slice it for you.  Just tell them you want them sliced for bruschetta.  Spread honey mustard on top of the bread and top that with fresh chives! 

Crockpot Stew

Submitted by Julie Kaiser, source www.hearts-at-home.org 

Seven Hour Beef Stew
2 1bs. stew meat
4-6 slice carrots
4-6 cut up potatoes
1 cup diced celery
1-2 medium chopped onions (I cut this back cause my kids hate onion)
5 Tbsp flour
1 tsp salt
3/4 tsp black pepper
1 Tbsp sugar
1 46 oz can V-8 or tomato juice

Mix first 5 ingredients. Pour into pan with lid and sprinkle last 4 ingredients over top. Pour can of V-8 over mixture Bake at 250 for 7 hours. Do not stir or raise lid. (I have put this in my crock pot on low for 7-8 hours. It is a great hearty stew for this time of year.)

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Curried Rice Stuffed Shrimp by Renee Rothchild
Butterfly shrimp and stuff with a food processor blend of leftover cooked rice and a smidgen of bottled Thai curry paste.  Green onion curls add Asian appeal!  Precooked, peeled and deveined shrimp are easy to find, put a slit in the back then take your thumb, press it down so it flattens, then add your stuffing, and stand upright.  Cook at 350 degrees for 5 minutes.  Not too long or
else your rice will harden!

Easy Pumpkin Muffins by Kim Little

Only 2 ingredients, low-calorie and delicious!

Take 1 box of Spice cake mix and 1 (16 oz.) can of pumpkin.  Stir together in a bowl until moistened, it will be a thicker batter.  Spoon into greased muffin pans and smooth tops with wet knife.  Bake according to cupcake directions on the cake mix box. 

Note: you may substitute Devil’s Food Chocolate Cake Mix for a chocolate version.

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Flavor Cubes by Catherine Davis of Chatham 

1 ice cube tray

1 lemon

1 orange

Water

Cut fruits in half, squeeze about 3 drops of lemon and 1TBS of orange into each ice cube slot, add water and freeze. You may add a little Splenda for sweetness, and freeze.

These make a great little burst of flavor in a glass of water for kids during the hot summer months without all of the calories and sugar from juice drinks.

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Faux Thai Chicken Soup by Becky Aud-Jennison
We love the simple soup we get at some Thai restaurants and have come close to replicating it here.

3 Boneless Skinless Chicken Breasts
1.5 T Jamisons Chicken Broth Concentrate or your favorite regular or
low sodium choice
1 small head of Chinese/Napa Cabage thinly sliced
1/4 white or vidalia onion thinly sliced
1/2 bunch cilantro, diced
2.5 cups rice

Boil the chicken breasts in large soup pan. Remove and grate meat and
set aside. Boil rice in remaining water in which you've added the
broth mix. Cover and simmer until done following your rice's
instructions-- I prefer Basmati or white for this recipe (add
additional water if needed). When rice is finished add chicken and
remaining ingredients to broth, cover and simmer until veggies are
tender-- approximately 10 minutes. Enjoy!

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Hot Bacon Cheese Dip  by Suzanne Borland reprinted from the Taste of Home's Quick Cooking Annual Recipes book (c) 2005

2 pkgs. (8 oz. each) cream cheese, cubed

4 cups (16 oz.) shredded sharp cheddar cheese

1 cup half and half OR evaporated milk

2 tsp. Worcestershire sauce

1 tsp. prepared mustard

16 bacon strips, cooked and crumbled (OR 2 pkgs. Oscar Mayer bacon recipe pieces)

In a 1 ½ qt. Slow cooker, combine the first five ingredients.  Cover and cook for 2 hours or until the cheese are melted, stirring occasionally. Just before serving, stir in bacon.  Serve warm with crackers, tortilla chips or bread.  Yield:  4 cups.

NOTE:  Can also microwave for a few minutes in the microwave if you don’t have time for slow-cooking!!!

Hot Dog...Perfection! by Lisa Whelpley

This recipe is from my mom, and it's great for when you have to make food for a crowd.  I used it when we hosted our son's t-ball team and their families in our home for dinner!

Prepare hot dogs in the Crock-Pot using no water!   

Just drop in the dogs (or Knockwurst or Polish Sausage) and cook them in their own juice on High 45 minutes to an hour.  

In about one hour, the dogs will begin to 'brown' where ever they touch the sides of the pot.

Extra Treat: A few minutes before serving, warm up some hot dog buns in the pot. Makes a winning combination! 

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Pumpkin Zucchini Bread by Michele Tungett

This yummy bread will give your kids a healthy dose of veggies and is perfect for lunch boxes, after school snacks or even a quick breakfast. This recipe makes two loaves. I like to share one of the loaves with a neighbor, but you can also freeze these baked loaves for later.

3 eggs, lightly beaten

2 cups sugar

1 cup canned pumpkin

1 cup butter or margarine, melted

1 tablespoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1 cup shredded zucchini

1 cup chopped walnuts or semi-sweet chocolate chips

In a mixing bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts (or chocolate chips). Pour into two greased and floured 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack. Bread be wrapped (first in plastic wrap and then in foil) and then frozen. Make sure bread is completely cooled first.

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Let’s Get Grilling! 

It's summertime and around here, that means we grill outdoors for most of our meals. Stuck inside cooking in a hot kitchen is the last place I want to be after a long day in the sun and I'm sure you feel the same way. Grilling means less mess and fuss in the kitchen and more time to be outdoors with my family. Another great kitchen helper is your slow cooker. You can cook a fabulous meal without heating up the kitchen. Place all of the ingredients in it before you leave in the morning and by dinnertime, you have a hot and delicious meal waiting for you. (Our library system has a large variety of slow cooker cookbooks to choose from.)

Grilled Tandoori Chicken

*you may also cut the chicken into small pieces and thread on kabobs

1/2 tsp ground cumin

2 tbsp lemon juice

1/2 cup low-fat (plain) yogurt

1 tsp chili powder

2 tbsp olive oil

1 tsp ground ginger

1 tsp minced garlic

1 tbsp Dijon mustard

6 boneless skinless chicken breasts

Mix all ingredients (except chicken breasts) together in a large bowl. Add chicken breasts to marinade and marinate for at least 8 hours. Grill as desired.

Grilled Veggie Skewers

*let the kids help you thread the skewers!

1 zucchini, sliced 1/2" thick

1 yellow squash, sliced 1/2" thick

1/2 red onion, cut into quarters

16 cherry tomatoes

1 cup mushroom

 Marinade for Veggies:

2 tbsp red wine vinegar

2 tbsp water

1 tsp minced garlic

2 tbsp dried basil

1/4 to 1/2 tsp garlic powder

2 tbsp olive oil

Thread veggies on skewers and marinate for at least 1 hour. Remove skewers from marinade and grill, uncovered, over medium heat for 10-15 minutes or until vegetables are tender, turning and basting occasionally with herb mixture

Foil Potato Packets

*these are a family favorite in our house!

2 medium potatoes, peeled and diced
1 cup chopped onion
2 tbsp butter or margarine

1/2 teaspoon garlic salt

1/4 teaspoon pepper

On two pieces of heavy-duty foil divide potatoes, onion, butter, salt and pepper. Fold foil around potato mixture; seal tightly.  Cook on a covered grill over medium heat for 20-30 minutes or until potatoes are tender.

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Farmhouse Muffins by Amy McFadden

These muffins (which make a great lunch or even dinner served with a vegetable and fruit) are delicious and kid-friendly!

1 lb. ground beef
1/2 cup ketchup
3 tbsp. brown sugar
2 tbsp. cider vinegar
1/2 tsp. chili powder
8 oz. shred cheddar
2 pkg. canned biscuits (makes 16)

Brown and drain ground beef.  Lightly spray bottoms of muffin pan.  Flatten biscuits slightly using rolling pin or juice glass; press into bottoms of muffin cups and shape up the sides to form a small "bowl."  Mix the other ingredients and fill each muffin cup with the mixture.  Bake at 350 for 18-20 minutes.

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Homemade Baby Food by Dawn Diveley

Making your own baby food is so easy and more economical than buying pre-made baby food.  This also gives you an opportunity to introduce an exciting variety of fruits and veggies to your baby.  (I haven’t ever seen asparagus or avocado in a baby food jar.)  Making food for your baby also puts you in control of the grade of fruits and veggies your child is eating.  You may be thinking, “I don’t have time for that.”  Believe me, I don’t have a lot of extra time either, but you only need a small amount of time to make a batch of food.  You won’t be making food every day.  It is made in large batches, enough for a couple of weeks, a month, or whatever you choose.  I have described below how to make a batch of sweet potatoes.  This process can be used for any fruit or vegetable.  The actual cooking process would vary from food to food.   

Making a batch of sweet potatoes for your baby

1.        Purchase five or six small sweet potatoes.  Large sweet potatoes tend to be stringy.

2.       Wash with a vegetable brush.

3.       Place the whole sweet potatoes in a pot of water making sure they are totally covered.

4.       Bring the water to a boil, and let boil for 20-30 minutes.

Home Made “Uncrustable” Sandwiches by Lisa Steelman

Do your kids like those little round sandwiches without the crust?  You can make them easily at home using a 3 1/2  inch Cut –N- Seal or tart maker! Save money by making them at home at freezing them for on- the- go lunches.

Simply make your PB&J sandwich and then cut out with the tart maker.  Push the button on the top of the tart maker to crimp the sandwich and voila, you have an “uncrustable” sandwich!

 Scrambled eggs with crumbled bacon make a great breakfast sandwich to eat in the car. Since the sandwich is crimped on the edges, the filling does not fall out!  Kids love to cook in the kitchen and this is a safe and easy recipe they can make on their own.  If you freeze the sandwiches, let them thaw 30 minutes prior to eating.  Tart makers can be found in kitchen stores or the Cut N Seal can be purchased through Pampered Chef.

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Lox on Bagel Crisps by Renne Rothchild
Layer mini bagel crisps with bite sized slices of smoked salmon (lox style).
Top with sour cream and snipped fresh dill.
 

Mini Pumpkin Tarts by Amy McFadden

3 pkgs. (15 tarts each) prebaked frozen mini pastry shells (such as Athens Mini Fillo shells)

1 (15 oz.) can pumpkin

2 cups (plus extra for garnish) frozen whipped topping, thawed

1 tsp. (plus extra for garnish) pumpkin pie spice

1 (3.4 oz.) pkg. cheesecake-flavor instant pudding and pie filling

mint leaves (for garnish)

First, remove the shells from the freezer and let them thaw at room temperature for 15 minutes.  Meanwhile, combine the pumpkin, whipped topping, and pumpkin pie spice in a medium bowl, whisking until smooth.  Add the pudding mix and whisk until smooth and thick.  Spoon about 1 tbsp. of filling into each of the shells (you can also pipe the filling with a pastry bag or a plastic sandwich bag with one corner snipped off), then top the tarts with whipped topping, a sprinkling of pumpkin pie spice, and a mint leaf, if you like.  Makes 45 tarts.

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Michele's Meaty Sauce for Spaghetti  by Michele Tungett

1 pound ground chuck

1 pound bulk Italian sausage

1 small onion, diced

1 can (28 ounces) crushed tomatoes

3 cups water

2 cans (6 ounces each) tomato paste

1 cup pepperoni

2 Tablespoons grated Parmesan cheese

1 Tablespoon sugar

2 Tablespoons Italian seasoning

1 teaspoon dried basil

2 teaspoons garlic salt

1 teaspoon pepper

1 teaspoon dried parsley flakes

In a large pot or Dutch oven, brown beef, sausage and onion until no longer pink. Drain. Stir in tomatoes, water, paste, pepperoni, Parmesan cheese, sugar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or longer.  This recipe is great for freezing. When I have time, I like to let the sauce simmer for a couple of hours. The sauce tastes even better the next day. Enjoy!

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No-Nonsense Nuggets by Michele Tungett
Makes 4 Servings

Chicken nuggets are perfect when you’re in a pinch but a lot of the frozen brands out there are made with processed chicken and a thick layer of greasy breading. With our No-Nonsense Nuggets you know exactly what you’re getting. Serve them with ketchup and don’t feel guilty because ketchup contains lycopene, an antioxidant that may ward off heart disease and certain cancers.

3 cups corn flakes *
1/3 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Pinch of pepper
1 pound skinless, boneless chicken breast halves, cut into nugget-size pieces
1/4 cup all-purpose flour
2 large eggs, beaten

Preheat the oven to 425°F. Lightly oil or coat a large baking sheet with nonstick cooking spray and set aside. Place the corn flakes in a Ziploc bag and crush to a fine texture using a rolling pin or the bottom of a small saucepan, or place in a food processor and pulse several turns until finely crushed. Combine with the Parmesan cheese, salt, onion powder, garlic powder, and pepper in a medium bowl. To bread the chicken, coat in flour, shaking off excess. Dip in the egg, then coat well in the corn flake mixture. Arrange the chicken on the baking sheet and cook until golden brown, about 12 minutes.

Nutritional Information per Serving: 290 calories, 7g fat, 3g saturated fat, 510mg sodium, 25g carbohydrate, 1g fiber, 31g protein

Note from Michele: for even more ease, I bought pre-crushed corn flakes. They can be found in the same aisle as bread crumbs at your local grocery store.

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Not Yo’ Mammas Banana Pudding

I recently found a delicious dessert by Paula Deen.