Paper Pleasing Ideas

Lunch Hero

Do you want to be a lunch kit hero for your kids? I had a brain wave the other day and my kids went NUTS for their sandwich (and  kinda liked it too, hehehe).

Ok, so it seems super easy, and I may be the only one in the world who had not thought of this before. Lightly spread Nutella on 2 slices of bread. If it is too thick, the flavor is overwhelming. Then add some sliced bananas on top and sandwich together. They will not put this done, and they may even have to fight you for it.  Enjoy!!

Almond Bark Gift Bag - With Tutorial !!

Jayden had his last day of school on Monday.  I needed to whip up something for a teacher gift, that did not look last minute would look FABULOUS!  So, I devoured the internet for something quick and came up with almond bark!  So easy to do, tastes great and looks like you spent a ton of time in the kitchen.  I did a step by step, so you could make some too!

I chose the Dairy Milk chocolate bar.  You can buy a box of 24 at Costco for $17 here in Canada, but any PLAIN milk chocolate bar will do.  I set up my double boiler station and started it boiling.  While I waited for it to heat up, I chopped my almonds (small handful), and took the wrappers off 10 chocolate bars.  That is about 1 lb of chocolate, and this will be enough to fill 4 bags.

Break the bars into the top of the double boiler, and start to stir.  It will not take long to melt everything, maybe 5 minutes!  Make sure to keep stirring until everything is smooth!

When it is all liquid, you can pour it out onto a baking sheet that is lined with a silicone baking mat.  THIS IS IMPORTANT.  Spread out the chocolate evenly.  Now, you can sprinkle your almond pieces over the top.  I also added some Skor bits for a little bit of flavor.  So far this has taken you about 10 minutes, but now you need to grab a book.  Put the pan in the fridge and wait 10 minutes or so.  By then it should be all cooled off.  Or you could go play Bejeweled Blitz on facebook, and forget about it for a bit longer.  It really doesn't matter, it is not going anywhere.

And the fun begins!  The silicone mat makes it easy to peel off the almond bark, and then you can break it into pieces.  Doesn't that look FABULOUS ?!?  Let me tell you that it tastes pretty awesome, too ... hehehe.  So now it is time to package it all up.

I used the same Island Floral Die as in THIS TUTORIAL, and attached the brad through the ribbon.  That way, the flower will stay on the ribbon, even when they untie it.  The leaf is also from the same die.  I added a Thank You tag with the Think Happy Thoughts set (retiring soon!  #115092), and used my Tag and Small Tag punches (#105934, 108264).  That's it, and it looks FANTASTIC !!  Tootles, have fun and happy stamping!!

 

Skewer Tutorial

This tutorial doesn't have much in the way of crafting, but a ton in the way of creating a new way to eat!! My kids LOVE fruit, but I still wanted a way to keep them excited about eating it. I got this idea from the skewers of veggies that we BBQ, and figured it would work with fruit, too.

Grab the fruit that you have around.  I chose ones that will not brown after you cut them, since I do enough at one time for a few days worth of lunches.

After you chop them up into KID bite-sized pieces ~we do not want big chucks, choking is no fun!  Then grab some lollipop sticks and a skewer.  You can use skewers for all the fruit, but I don't like sharp pointy objects in my kids lunch boxes!  I only use the skewer to poke fruit that the lollipop stick won't pierce, like orange slices and grapes.  I have honeydew, watermelon, oranges, grapes, and kiwi.  Other choices can be strawberries, cherries, cantaloupe, banana, etc.  Remember, though, that browned fruit is not so appetizing!!

 

I will send a bit of fruit dip along or yogurt, if I have any on hand. But the change in presentation, and the fact that they get so many different kinds is enough to get them eating.  With this size of stick, they receive 2 for each meal.  It is just as enjoyable for us big kids too *wink, wink*.

  
 

The "Most Delicious" Cinnamon Buns

Here is the recipe I promised you.  You can go HERE for the how to on cutting them, but we have to make the dough first.  Though it is pretty easy, be prepared to block out about 3 hours of time, to include rising the dough.

Cinnamon Buns

• 2 cups milk
• 1/2 cup oil (I use olive)
• 1/2 cup sugar
• 1 package active dry yeast (or 1 tablespoon)
• 4 cups flour
• 1/2 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• enough flour for table top
• 1 cup butter, room temperature
• 1 cup brown sugar
•  2 rounded tablespoons cinnamon

Add the milk, oil and sugar to a pot and heat until just BEFORE boiling.  Take off the burner and let cool (about 45 minutes).  The stir it up a bit and add the yeast on top.  Let it sit for 1 minute and add the 4 cups of flour.  Mix until just combined, cover with a warm towel and let it sit in a warm spot for one hour.  While you are waiting, place the butter brown sugar and cinnamon in a bowl.  Mash together with a fork until everything is well combined.

When it had risen, add the rest of the ingredients (1/2 cup flour, 1/2 teaspoon baking powder and soda, and salt) and mix until thoroughly combined.  Yes, the flour amounts are right.

Roll out the dough on a WELL floured surface, making your rectangle twice as long as wide.  Then spread your butter mixture evenly all over the top, leaving about 1/2 inch from one edge for pinching it shut.  Then roll the dough towards you.  See the diagram below :

 

Now you can cut the roll using THIS TECHNIQUE.  Place them in a buttered, or non stick sprayed baking sheet.  Let rise while the oven heats to 375F.  Bake for 15-18 minutes.  Remove and enjoy!

I started with Pioneer Women's recipe, but adapted it a bit.

Hearty Vegetable Soup

I needed a soup that would warm us up, be filling, but not break the calorie bank.  I am still not at my goal (they say the last 5 are the hardest to lose, but I am determined!!), so I am helping myself out.  I created this soup myself, and Jayden calls it Pizza soup, since that is what your house smells like when it is cooking ... lol.

  Hearty Vegetable Soup 

3 large carrots, peeled and sliced
1 onion, diced
3 garlic cloves,minced
3 sticks celery, sliced
1/2 green pepper, diced
2 TBSP butter
5 cups beef, chicken or vegetable broth (I use beef)
1 can green beans, drained
1 28 oz can diced tomatoes
1 tsp basil
1/4 tsp oregano
1 star anise
pinch of pepper / salt to taste

2 heaping TBSP hemp seeds (optional)
1/4 cup minute rice (optional)

Melt the butter in the bottom of a large pot. Add the first 5 veggies in stirring occasionally until they start to go soft, appr. 5 minutes. Add in the broth, the can of tomatoes and spices. You can add the green beans straight from the can, but I chop mine up , so the kids don't see them. I add the hemp seeds for protein and fat and rice for some carbs, but they are not necessary.

The leftovers are great heated up, or I even eat it cold as a snack.

Christmas Candy Cane Kisses

I saw a recipe on the internet and HAD to make it.  It looks so yummy and Christmas-y all at the same time.  I call them Chocolate Candy Cane Kiss Cookies, but change the Kiss and you change the name ... hehehe.

These new Kisses that came out this year are awesome.  The candy cane ones have crunchy bits of yummy goodness inside.  I am also making the same cookies with the Mint Truffle Kisses, but that will happen tomorrow.

I will give you the recipe, and you can change the Kisses out to suit any occasion. 

Chocolate Kiss Cookies   

1. 1 cup butter
2. 1 1/2 cups sugar
3. 2 eggs
4. 1 teaspoon vanilla
5. 2 cups flour
6. 1/2 cup cocoa power
7. 1 teaspoon baking soda
8. 1/4 teaspoon salt

Preheat oven to 350F.  Cream butter, sugar, eggs and vanilla until fluffy.  Add all the dry ingredients, and mix until well combined.  Roll into tablespoon sized balls (I use a Pampered Chef scoop, so that I don't get my hands dirty and they stay in balls.) and place onto a cookie sheet.  Bake for 8 minutes, remove from oven and push a Kiss into the center of each cookie.  Put back into oven for another 30 seconds to 1 minute.  Remove, let cool, and try not to eat them all in one sitting!

Hungarian Pickles

My mom called me yesterday, and asked me if I wanted some cucumbers.  For pickling.  I headed to her place for the cucs and some picking salt (I was not going to buy a whole bag for one batch).  I knew I wanted to make my FAVORITE pickles, a recipe from my aunt, and thought I'd share the process and her recipe with you.

First, you need to gather all the supplies.  You cucumbers need to be peeled and cut into serving size pieces.  Most often, I just cut them in quarters, but it depends on the size.

Green fingers are from the peeling process - AHHHH.  Then you need to add some of the seasonings - a couple flakes of chili peppers, 2 cloves of garlic and a sprig of dill.  Depending on how hot you like things, you can add more flakes - BUT, as time goes on, the pickles get hotter.  The last jar you open will have more of a kick than the first one!

Now it is time to pack those cucs into the jar.  You know how they packed like sardines ??  That is exactly what you want.  When you think it is full, try adding more until you can't add anymore.  It is surprising how much you can fit into a jar!  NOW - you need to preheat your oven to 25oF.

 

Now it is time to make the brine that they will sit in.  Start with a big pot and add 6 cups of sugar.

To the sugar, you will add 4 cups of vinegar, 4 cups of water, 1/4 cup pickling salt and 2 teaspoons turmeric.  Smell this before you put it in there - such a yummy, almost sweet smell.  Heat this up until it starts to boil and then turn it down to low.  Everything will be dissolved except for the turmeric.

 

Now, you can start to pour the brine into your jars.  Fill them to part of the jar where it changes for the lid.  Wipe off the lip and jar, and then close the lid as tightly as possible. 

Add all the jars on the top shelf of the oven.  Shut the door and TURN IT OFF!  The oven will slowly cool, but this helps with the sealing part.  Set your timer for 60 minutes, come back and take them out.  I set them on my stove until I here the popping of the tops.  After they are sufficiently cold, I check all the tops - they should not sound hollow when you tap on them and should all be sucked down into the jar.  Anyone that does not seal should be stored in your fridge.

These pickles are crunchy, and the perfect mix of sweet with the KICK from the chili flakes.  Not too hot, but the little bit of something that is unexpected!!  Click below for the written/printable recipe...

Beautiful Breakfast

I have never been to Mexico, but this dish is a favorite of mine.  It is my breakfast Huevos Rancheros, and I have a food tutorial for you!

First you need to SOFT boil some eggs.  This is how I do it.  I put 2 eggs in a small pot with cold water.  I put it on the burner on high, and I put the lid on.  When is starts a rolling boil, time it for 3 minutes and 15 seconds.  During this time, put in your toast (I use whole wheat).  When the timer goes off, drain the hot water and run cold water over the eggs, so they stop cooking.

 

Ummm, yummy, dry toast.

 

Now, you use a knife to split the egg in half and let the yolk be your butter.

 

Now, you need to use the knife to pull out the white and spread it out on the toast.  Do the same with the other egg, on the other piece of toast.

 

Now, take your favorite salsa and spread it over the whole thing.

 

OK - now after you quit drooling, you can RUN  to your kitchen to make it.  Also, don't say it is YUCKY 'til you've tried it.  The first time I had it, it was the only option for breakfast (I was a guest), and I was so hungry.  I was going to excuse myself, but I had to go milk 100 cows, so I knew I wouldn't last.  Yep, now my favorite breakfast (besides Froot Loops...hehehe).  For all you Weight Watchers folks, this meal is 6 points (depending on the bread you use), and you will be FULL!

Carrot Casserole ~ So Delish!!

You need to cut up 6 cups of carrots.  I have a BIG tip for you. 

Go to WalMart and buy a box of vinyl or latex gloves.  I use them when I am working with meat, or as you can see here, carrots.  It really saves your hands!!  100 gloves only costs around $5, and they last for a long time.

Heat up the carrots.  When it starts a rolling boil, keep it going for about 10 minutes.  They should still be a bit hard, not tender.  You also need to chop up a medium onion. 

Fry up your onion in 1/4 cup butter, adding 1/2 teaspoon of roasted garlic.  One clove of fresh garlic would work, if you don't have the roasted.  You only need to do this for about 5 minutes, until the onions are transparent.  Don't start it in a frying pan, though...LOL.  I screwed up and you will see why in a second.

Place your cooked carrots into a greased 9 X 13 pan. Then top with 1 cup of cheddar cheese.  I used a triple blend cheddar, just in case you were wondering about the white cheese.

So, I transferred my fried onions to the pot that I cooked my carrots in and added 2 cups of milk, 1/4 cup flour, 1 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon celery seed (or 1/4 teaspoon celery salt).  Whisk and boil until thickened, and pour over the carrots and cheese.

Melt 2 teaspoons of butter and mix with 1/2 cup Corn Flakes crumbs.    Make sure all the crumbs are moistened, and then sprinkle evenly over the top. 

  Bake at 350F for 25-30 minutes.  It will come out all bubbly and yummy. 

The bonus about this, is that you can make it ahead of time and refridgerate.  Then bake for 1 hour at 350F when you need it!

This is a perfect dish to make, if it is your turn to bring the veggies to the family/ church/ or gathering potluck.

Here is the recipe for you:

Carrot Casserole

• 6 cups chopped carrots, cooked
• 1/4 cup butter
• 1 medium onion, chopped
• 1/2 teaspoon roasted garlic (or 1 clove fresh garlic, chopped)
• 1/4 cup flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon celery seed
• 2 cups milk
• 1 cup cheddar cheese
• 1/2 cup Corn Flakes crumbs
• 2 teaspoons melted butter

Saute onions and garlic in butter, until transparent.  Add the next 5 ingredients, whisk and boil until the sauce thickens.  Lay the carrots in a greased 9 X 13 pan, and cover with the cheddar cheese.  Pour the sauce over.  Mix the melted butter with the crumbs and spread over the top.  Bake for 25-30 minutes at 350F.  Bake for 1 hour at 350F, if cold.

More Supper Help

 

You know you WAAAAAANT it!!

Thin German Pancakes

• 6 eggs, well beaten
• 2 1/2 cups milk
• 1 1/2 teaspoons salt
• 2 cups flour

Preheat your fry pan (large one), and spray it with Pam.  Mix your eggs and milk together, until well blended.  Add the salt, and then the flour, a little at a time.  I use a whisk to make sure there are no lumps.  The batter will be very runny.  Now, you will ladle it into the pan, and make sure it covers the whole bottom.  The pancakes will be thin, like crepes.  Mine are about the size of a dinner plate.  The top will soon look like it is drying out, so then it is time to flip.  Brown for a bit on the other side, and remove to a warm oven.  This will feed a family of 4.

Now for the toppings.  I use whipped cream and strawberries or raspberries.  They are the frozen ones in light syrup from the store.  I do whip my own cream however, and have a trick keep it from separating while storing.  It will keep indefinitely...YAY!  I mean until it goes sour *ew, gross*.

Whipped Cream

• 500 ml of whipping cream (farmer's cream works awesome, too)
• 5 tablespoons sugar
• 1 teaspoon vanilla
• 1 teaspoon vanilla instant pudding

Beat the whipping cream together with the vanilla instant pudding.  When it starts to form soft peaks, add the sugar and the vanilla.  Keep beating until the peaks are firm.  Keep refrigerated until ready to serve. 

The instant pudding in the mix keeps the cream from separating, and so I make mine ahead of time.  This way, right before supper, I don't have to whip it up!

I serve this meal with breakfast sausages.  Now, you can eat them the regular way, but I  recommend dipping them in Maple Syrup - YUMMO!