Saturday, December 19, 2009

Oreo Snowmen Cupcakes

This is from one of my favorite recipe/craft blogs. Super cute idea, and VERY easy Christmas treat. I made them with cupcakes instead of Oreos.

This is what you need: white fudge covered oreos, black & orange decorating gel, and a few mini m&ms.

Start with a squiggly orange carrot nose...

Add some black coal eyes & a smile...

And if you want, you can add some earmuffs with more icing & some m&ms. Tada!!! All done, and cute as can be!

Friday, December 18, 2009

Cranberry-Orange Chex Mix

This is a traditional Christmas treat at our house. We gave it away to our neighbors this year too. This recipe makes 20 servings.

3 c. rice chex
3 c. wheat chex
3 c. corn chex
1 c. sliced almonds
1/4 c. butter
1/4 c. brown sugar
1/4 c. orange juice concentrate
1/2 c. dried cranberries

1. Preheat oven to 300 degrees.
2. Combine chex & almonds in a large roasting pan.
3. In a microwaveable bowl, combine butter, sugar & OJ. Microwave for 30 seconds.
4. Pour over cereal & nuts. Mix well & cook uncovered for 30 minutes, stirring after 15 minutes.
5. Stir in cranberries & let cool.

**1/2 cup serving has 140 calories & 5g fat**

Monday, December 14, 2009

Avocado Salsa

2 tomatoes
1/2 cucumber
1 green onion
1 avocado
salt & pepper
2 c. cottage cheese

Chop up all of the veggies, slice the onion, and mix together with the salt and pepper. Serve over cottage cheese and eat with tortilla chips. Oh yum!

Saturday, December 12, 2009


1/2 lb. ground pork
1/2 lb. ground beef
8 oz. tofu
1 egg
1/4 yellow onion, grated
1 medium zucchini, grated
1 c. cabbage, sliced very thin
1 c. bean sprouts, cut into small pieces
1 1/2 t. salt
3 cloves garlic, minced
3 T. fresh chives, diced
2 packages of gyoza wrappers
Canola oil

Dipping Sauce:
1/4 c. soy sauce
1/4 c. water
2 T. sugar
1/4 t. black pepper

1. Combine onion, zucchini, cabbage, bean sprouts & salt in a bowl. Let sit for 30 minutes.
2. Put veggie mixture in a cheesecloth & squeeze out excess moisture. **This step is important, or you will have soggy gyoza!!!**
3. Combine veggies with pork, beef, tofu, garlic, chives & egg.
4. Separate a wrapper from the package, wet one half, spoon meat/veggies into wrapper & seal shut. **Make sure to seal the edges well**
5. Over medium heat, add 2 T. oil. Let it heat up until it sizzles when you put a gyoza in the pan. Brown on one side, pour 1 t. water into pan & cover immediately. Cook covered for a few minutes until the other side is browned.

Thursday, December 10, 2009

Carbonara a la Ekstrom

This is our family's version of a classic Italian pasta dish. We make it spicy, but that's totally optional.

1/4 red onion, diced
1/2 bell pepper, diced
6 cloves garlic, sliced
6 slices bacon or pancetta
2 T. olive oil
2 t. basil
1 t. red pepper flakes (optional)
8 oz. penne pasta
3 eggs, lightly beaten
1/4 c. parmesan
1/2 t. cayenne (optional)
1 tomato, diced

1. Boil water & cook pasta according to directions on box.
2. While pasta is cooking, saute bacon in oil for 2 minutes over medium-high heat.
3. Add onion & bell pepper & cook until almost tender.
4. Add garlic, red pepper & basil. Cook for 30 seconds, until fragrant.
5. Beat the eggs with the parmesan & cayenne.
6. Drain pasta & return to the pot. Add the veggie mixture & quickly stir in the eggs over low heat until cooked through.
7. Off of the heat, stir in the tomato. Garnish with fresh basil.

**This is quite spicy. If you don't like it hot, reduce or omit the red pepper & cayenne**

Monday, December 7, 2009

Apple Pie Oatmeal

I always want something warm on snowy days like today. When snow is's an oatmeal day at our house. Here's a new experiment I tried today. It tastes like apple pie for breakfast!

1 1/2 c. oatmeal
1 c. milk
1 c. water
1/4 t. salt
1/4 c. craisins
1 T. butter
1 lb. apples, peeled & diced
1/2 t. apple pie spice
1/4 c. water

1. Combine oatmeal, milk, water & salt. Cook on medium-low heat.
2. Melt butter in a separate pan. Add apples, spice & water. Cook on medium heat for about 5 minutes.
3. Just before the oatmeal is done, add the apple mixture and cook an additional 5 minutes.

Saturday, December 5, 2009

Moroccan-Style Stuffed Acorn Squash

I came across this recipe on a few weeks ago and couldn't wait to try it out. I love squash, and was happy to see it made into an entire meal.


2 large acorn squash, halved and seeded
Brown sugar


2 T. olive oil
2 cloves garlic, chopped
2 carrots, chopped
2 stalks of celery, chopped
1 c. garbanzo beans, drained
1/2 c. raisins
1 1/2 T. cumin (Yep. That's a capital T.)
salt & pepper to taste
1 (14 oz.) can chicken broth
1 c. uncooked couscous

Place 1/4 inch of water in the bottom of a baking dish. Place squash cut sides down in baking dish and prick skins a few times with a fork. Bake at 400 degrees F for 30-40 minutes, until squash is tender. Turn skin side down and melt butter on squash flesh. Sprinkle with brown sugar. Leave in oven to keep warm.

Heat oil in large skillet over medium heat. Add garlic, carrots and celery. Cook about 5 minutes. Add garbanzo beans, raisins, cumin, salt and pepper. Continue to stir and cook until vegetables are tender. Add broth and couscous. Cover and turn off heat. Let stand 5 minutes for couscous to absorb liquid.

Place vegetable mixture inside squash halves. Makes 4 servings.

We loved this. I want to play around with the seasonings a little bit more, but it's good as is. My 3-year-old ate the stuffing without complaining too much. My 18-month-old ate more of it than I could. I don't know what that was about.

Friday, December 4, 2009

Rosemary Peasant Bread

1 pkg. yeast
1 T. sugar
1 1/2 c. warm water
2 T. rosemary
2 T. olive oil
1 T. salt
3 c. flour

1. Combine yeast, sugar, water, rosemary & olive oil. Let sit for 5 minutes.
2. Add flour and salt until dough forms. Do not overknead!
3. Let rise in a greased bowl for 1 1/2 hours until doubled in size.
4. Turn out onto cornmeal covered pizza/baking stone and let rise additional 30 minutes.
5. Brush with egg white & bake at 400 F for 30-35 minutes.
6. Serve with balsamic vinegar & olive oil for dipping.

Tuesday, December 1, 2009

Korean BBQ (Kalbi)

Anyone who has eaten Korean BBQ (and isn't vegetarian), LOVES kalbi. This is my mom's traditional recipe. YUM!!!

1 pkg of short ribs, cut lengthwise
1 c. water
1 c. soy sauce
1 c. sugar
1/4 of a yellow onion
6 cloves garlic
1 t. sesame oil
1 T. black pepper

1. Combine water, soy, sugar, onion, garlic, oil & pepper in a blender. Process until smooth.
2. Marinade ribs overnight. The longer the better!
3. Grill or broil in the oven & serve with rice.