The Superbowl is all about football and eating yummy snacks!
At my house we love watching Superbowl it is the excitement to see if your team is going to win. We also love to see what funny, stupid commercials we are going to see.
I have been on Pinterest looking for some yummy Superbowl snacks!
Here are some options that I came across
Veggies & Dip Cups
Now that I have some snack ideas time to narrow them down and start my Superbowl party planning.
Fall is the season for Apples and Beets. You may be wondering what do with the apple besides just cutting them up and eating them.
A couple of weeks ago I posted about Healthy Fall food. Here is a fun recipe with apples and beets.
Place the following ingredients in a bowl
Cut up two apples chinly sliced
4 thinly sliced celery stalks
1 minced shallot
Peal and slice up 1 beet int matchsticks and add to the bowl
toss in 1 teaspoon sugar
3 tablespoons chopped walnuts
3 tablespoons olive oil
add salt and pepper to taste
Let stand 10 minutes and serve
If you grow beets in your garden and want to try something new then this recipe is for you.
Pumpkin smoothies are a great way to start your morning off to a healthy start.
I wanted to find something different to do with my pumpkins and I decided that I would make Pumpkin Smoothies for my kids for breakfast since they are out of school today.
I washed off my pumpkin that I grew in my square foot garden over the summer. Then I cut it in half. Scooped out the seeds with an ice cream scoop. ( I have saved my seeds so that I can bake them in the oven)
There are several ways to cook you pumpkin, you can microwave it, steam it or put it in the oven. I am going to put it in the oven.
Once your pumpkin is soft then you will scrape the pumpkin out and put it in a bowl. Then you will get out your blender and blend it until it is puree.
Now for the fun part!
1/4 Pumpkin Puree
1/4 Cup Evaporated Milk
1 container vanilla yogurt
1/4 teaspoon Cinnamon
1/4 teaspoon pumpkin Spice
1 teaspoon brown sugar
1 Graham cracker
3-4 cubes of ice
Blend up really good and serve.
My Square foot garden started out beautiful, my potatoes plants were growing nice and big. The peppers plants were coming along, green beans, cucumbers were growing nice. Then Teva’s owner came and picked her up, and my husband and kids thought that we needed to replace her and so we did. That’s when my garden went to pot. The two new dogs Midnight and Daisy got into my peeper plants and ripped them out of the ground. They dug up my potatoes plants and this is when I gave up on my garden.
Then I started to notice that new potatoes plants were growing so I started to water and take care of them. Today I went out in the garden and dug up a couple of strainers full of potatoes.
Look we are all dug up! Just dirt now!
The pioneer woman has a new series on the food network. Last Saturday was her first series on the food network. She showed how to make country fried steak with creamy mashed potatoes.
They looked so good that my husband said that we should make these they look really good.
Ingredients 2 sticks butter, softened, plus more for pan 5 pounds russet or Yukon gold potatoes One 8-ounce package cream cheese, softened 1 cup canned milk 1/2 to 1 teaspoon seasoned salt 1/2 teaspoon salt 1 teaspoon black pepper Directions Preheat the oven to 350 degrees F. Generously butter a 4-quart baking dish. Peel and cut the potatoes into chunks. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork tender, 20 to 25 minutes. Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the other ingredients. Turn off the heat and add 1 1/2 sticks butter, the cream cheese, canned milk, seasoned salt, salt and pepper. Mash to combine. Spread the potatoes in the prepared baking dish. Throw pats of the remaining butter over the top of the potatoes and bake until the butter is melted and the potatoes are warmed through, 20 to 30 minutes.
I used canned milk instead of heavy cream. I also used reg salt.
Creamy mashed potatoes!
With most of the country hitting record temperatures I thought it would be nice to cool down with a salad.
I cut the watermelon in half.
Then I cut off all the ryne so you can see the red watermelon.
Then I start to cut the watermelon and you can see that the seeds grow in three rows that are easy to scoop out.
Then I cut it into three to four strips and then cut the strips into cubs.
Here is the recipe on how to make this yummy cool salad.
2 tablespoons rice vinegar
2 1/2 teaspoons sugar
2 cups diced seeded watermelon
2 cups diced cucumber
1/2 cup chopped fresh cilantro
1/4 cup unsalted dry-roasted peanut
Stir together vinegar and sugar in a medium bowl until the sugar almost dissolves. Add watermelon, cucumber and cilantro; toss gently to combine. Just before serving, sprinkle with peanuts.
Enjoy your salad!
Today is the first day of summer. I thought it would be nice to show a different way to do salsa. My family loves this Melon Salsa we use it on our home made tortillas, and also on our taco’s.
• 1 cup Chopped Watermelon
• 1 cup Chopped Cantaloupe
• 1 cup Chopped Honeydew Melon
• ½ whole Large Cucumber, Peeled, Seeded, And Chopped
• ¼ whole Red Onion, Chopped
• ½ whole Avocado, Peeled, Pitted And Chopped
• 12 whole Mint Leaves, Chopped
• 3 Tablespoons Chopped Cilantro
• 2 whole Limes, Juiced
• ½ teaspoons Salt
• ¼ teaspoons Black Pepper
Combine all ingredients in a bowl (everything except the lime juice, salt and pepper) and gently mix. Then add lime juice, salt and pepper. Mix thoroughly and serve with chips of your choice. t will also add a unique flavor to your tacos!
Just what dad needs for a yummy treat on Father's Day!
Watermelon Popsicle will be a fun treat to have the kids make for Dad on Fathers day Sunday.
Years ago I got tired of throwing away my watermelon, so a friend show me how to cut up a watermelon so that it does not get wasted.
I cut the melon in half then I put the flat side down and I get a big knife and start to cut off the rind of the watermelon. Then you will want to start to cut the melon into cubes, as you are doing this then you will remove the seeds from the melon.
Now for the fun part.
4 cups of the cubed watermelon
2 Tablespoons of sugar
1-4 cup of minced ment
2 teaspoons of lemon zest
pinch of salt
Put all the ingredients in a blender and blend well. Pour into ice cube trays, insert stick when it is halfway frozen. Will take about 3 hours to freeze completely.
Now you can give your dad a Watermelon Popsicle for him to enjoy!
Last week I went over to a friends house for a meeting and she had Pineapple Salsa. I tired it with the chips that she had. It was really good, that I wanted to find a good recipe and make it for my family.
3/4 can diced pineapple, drained and rinsed
1 bunch green onions
1 jalapeno pepper
1/4 bunch cilantro
3 tbsp lemon juice
salt and black pepper to taste
2 tbsp olive oil
add chili powder to taste
Rinse the diced pineapple in a strainer.
Dice the Jalapeno Pepper, onions, and the cilantro.
Place all the ingredients in a bowl then put in the refrigerator for 30 minutes. Gently toss just before serving.
Here we are at the end of May and the weather has been raining for most of the month. Here is a easy recipe that you can make for dinner tonight!
Baked Fettuccine
1 pound fettuccine pasta
2 cups grated mozzarella cheese, plus 1/4 cup
2 (8-ounce) containers creme fraiche
1 cup grated Parmesan
1 1/2 tablespoons fresh chopped thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 375 degrees F.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the pasta cooking liquid.
In a large bowl combine the 2 cups mozzarella cheese, creme fraiche, Parmesan, thyme, salt, pepper, cooked pasta, and pasta cooking liquid. Gently toss until all the ingredients are combined and the pasta is coated. Place the pasta in a buttered baking dish and sprinkle with the remaining 1/4 cup mozzarella cheese. Bake until golden on top, about 25 minutes. Let sit for at least 5 minutes and serve.
Entries for the 45th Pillsbury Bake-Off® Contest are in and judging is now underway. And once again the Pillsbury Bake-Off® Contest is letting You Be the Judge!
Beginning May 12, 2011, America will have the opportunity to vote for 10 of the 20 original recipes posted on www.bakeoff.com. The recipes will be posted in pairs every two weeks and during each two-week period, consumers will have the opportunity to cast their vote for their favorite of the two recipes. Voting is limited to one vote per person per each pair of recipes. Voters must be registered members of www.pillsbury.com and 18 years of age or older as of May 1, 2011 to participate.
At the end of two weeks, the home cook whose recipe receives the most votes in each pair will become a finalist in the 45th Pillsbury Bake-Off® Contest taking place in Orlando, Florida from March 25-27, 2012…getting one step closer to the $1 million grand prize. The contest will feature 100 original recipes-90 recipes whose creators will directly earn a spot at the competition and the 10 winning recipes determined by people like you through You Be the Judge!
This week, Italian Brunch Stratas submitted by JoAnn Belack of Bradenton, FL faces off against Breakfast Crostatas entered by Barbara Taragna of Collegeville, PA. It’s up to you to decide which of these creative home cooks will compete for the $1 million grand prize so visit www.bakeoff.com for official rules and to cast your vote!
Looking for some guidance first? Click the link below for some helpful voting tips from Jann Atkins, the Bake-Off® Kitchens Manager.
Click here to watch the video!
