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Archive | Recipes

Popcorn Easter Basket

From popcorn.org

Kids can help create these adorable popcorn Easter baskets.

Yield: 12 baskets (basket base: 3-inches wide and 1 3/4 tall)

Ingredients

3 quarts popped popcorn

4 tablespoons (1/2 stick) butter or margarine

3 cups miniature marshmallows

3 tablespoons (1/2 of a 3-ounce box) strawberry, lime, or lemon gelatin dessert mix

12 licorice twists (8-inches each)

1/2 cup shredded or flaked sweetened coconut

Green food color, or color of choice

Small candy-coated chocolate eggs or jellybeans

Equipment needed: 12-cup muffin pan

Directions

Spray a large mixing bowl lightly with cooking spray and place popcorn inside.

In a medium saucepan, melt butter over low heat. Stir in marshmallows and gelatin dessert powder until marshmallows are melted and mixture is smooth. Pour over popcorn and mix well until coated.

Spray hands with cooking spray and press firmly to form into 12 balls. Press each popcorn ball into well of muffin tin. Press firmly into muffin pan with the back of a spoon to form base of basket. Bend and press a licorice twist firmly into both sides of each basket. (If licorice seems thick, peel 2-3 strings from each piece).

Place coconut into re-sealable plastic sandwich bag. Sprinkle a drop of food color onto coconut and seal bag. Press bag to distribute color evenly. Sprinkle about 1 teaspoon of coconut onto each basket. Place a few candy eggs into each basket. Allow basket to set about 1 hour before gently removing baskets from muffin pan. (Removal can be made easier with the tip of a small knife applied to pan edge).

Serve immediately or wrap individually in plastic wrap for storage. Add a ribbon tie to plastic wrap as a decorative closure.

Preparation time: 35 minutes

Popcorn Easter Basket

Nutrition Facts

Per 1 cup:

180 calories

8 g total fat

4 g saturated fat

10 mg cholesterol

90 mg sodium

29 g carbohyrdrates

1 g fiber

17 g sugar

2 g protein

39 mg potassium

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Chocolatey strawberry pops

From Low-Carb, So Simple

Dipping strawberries in chocolate is so last season—serving the dipped strawberries as pops is so this season! And with Valentine’s Day right around the corner, these chocolate strawberry pops will not only satisfy your sweet tooth, but help you feel good about enjoying a healthy sweet treat! 

You can decorate with heart-shaped sugar-free marzipan (www.lowcarbsosimple.com/sugar-free-marzipan) or add your preferred seasonings or sweeteners to the chocolate dip: for example rum, vanilla stevia—or both!

Chocolatey Strawberry Pops (Vegan)

  • 1 lb = 450 g fresh strawberries
  • 4 oz = 115 g dark chocolate (preferably at least 85 percent cacao, no dairy)
  • wooden or paper sticks
  • seasonings or sweeteners (optional)
  • decorations (optional)

Directions

Clean the strawberries gently and carefully.

Insert a stick in each strawberry and set aside.

Chop the chocolate into small pieces, equal in size.

Melt 3 oz (85 g) of the chopped chocolate for example in a water bath or in a double boiler. Don’t let the chocolate get too hot; heat it gently just until it is melted, stirring every few minutes.

Remove the melted chocolate from heat. Add the rest (1 oz = 30 g) of the chopped chocolate to the melted chocolate and stir every now and then to get a smooth mixture.

When all the chocolate is melted, add the possible seasonings or sweeteners and stir until smooth.

Dip the strawberries in the melted chocolate and decorate immediately if desired.

Put the sticks standing for example in a small cardboard box and let the chocolate set completely.

TIPS FOR MAKING THE POPS

Strawberries: The chocolate will set faster if the strawberries are cold. So, if you want to be ready faster, use fridge-cold strawberries. If you would like to have more time for decorating, let the strawberries stay an hour or two at room temperature before dipping.

Sticks: As sticks you can use anything which you can use with food: skewers, cocktail sticks or even toothpicks. I have used paper sticks meant for cake pops. I sharpened both ends so that one end is easier to insert in the strawberry and the other end in the cardboard box which I used as a stand.

Stand for pops: Cardboard boxes and empty egg cartons are very handy for placing the dipped and decorated pops. It’s a good idea to pierce the box first so that you don’t have to use too much power when placing the pops in the box.

Tempering the chocolate: When coating with chocolate, it’s essential to temper the chocolate first. Sounds complicated, but don’t worry. If you follow the directions to the letter, you actually temper the chocolate. Well, it’s not the professional way, but okay for everyday coating at home.

The most important thing is not to heat the chocolate too much. If it’s too hot, the result will be uneven in color and in texture. In the worst case the chocolate also tastes burned.

When I melt and temper chocolate, I like to place the chopped chocolate in a small, heatproof bowl. Then I boil some water in a kettle. I pour the boiling hot water in a small saucepan. Then I carefully place the bowl with the chopped chocolate in the saucepan. I don’t stir very often, just every few minutes to see whether the chocolate is melted completely.

When the chocolate is melted, I pour the hot water away and add the rest of the chopped chocolate. Again, I stir every few minutes to see if all the chocolate is melted. Usually I still wait for a couple of minutes that the chocolate cools down to the right temperature. 

Additional sweeteners or flavorings: Add the possible seasonings, sweeteners or flavorings at this point. If you add alcohol, the consistency might get thick. This shouldn’t matter. The chocolate should anyway set and get solid after the strawberry is dipped in it. Actually, I personally prefer a thicker dip; it forms an irresistible, thick coating with just one dipping.

If tempering fails: If the tempering fails for some reason and the color of the chocolate coating is uneven, don’t worry, just dip the strawberries a second time in the chocolate and decorate the freshly-dipped strawberries with an ample amount of shredded coconut. Nobody will realize that the tempering has failed.

Decorating: In any case, if you decorate the dipped strawberries you should do the decorating immediately after dipping when the chocolate hasn’t set yet. If the chocolate has set and is solid, no decoration will stick and hold.

TIPS FOR VARIATION

You can flavor and season the chocolate dip in your preferred way. Be experimental! My personal favorite is 2 teaspoons rum and 10 drops liquid vanilla stevia for adults’ treats. You can also use unflavored liquid stevia or other stevia flavors, like toffee or chocolate raspberry.

Spices and seasonings are also worth trying. Ground cinnamon, ground cardamom, even rose pepper… Yes, and chili is one good old favorite with chocolate.

Next I would like to try how different flavorings, like orange or almond, go with the chocolate dip.

For decorations you can use for example sugar-free marzipan, shredded coconut, crushed nuts or almonds as well as chocolate shavings. If you find decent sugar-free white chocolate, that makes a great contrast to dark chocolate either as shavings or melted and striped. You can also make chocolate decorations from melted chocolate using chocolate molds.

You can also serve the dip and the decorations separately so that everybody can dip their own strawberry and decorate it as desired. This makes a great party routine!

Recipe used with permission from the Low-Carb, So Simple! blog. Find the recipe at: https://www.lowcarbsosimple.com/chocolatey-strawberry-pops/

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Red velvet for your Valentine

Culinary.net

On the sweetest day of the year, a day full of flowers, love and sweets, Valentine’s Day is the ultimate opportunity to try a different dessert meant for two. 

It’s hard to resist a perfectly blended, rose-red, luscious Red Velvet Mug Cake.

It’s the perfect size, with just a handful of instructions, and it’s easily cooked before your eyes in the microwave. That’s right, the microwave.

This mug cake is a simple way to make something delicious and keep the portions small. Whether you have a small party, just you and your loved one or just simply want something easy and small, this quick treat is designed just for you. 

Start by mixing all the dry ingredients into a large mug, including flour, sugar, cocoa powder, baking powder and salt. 

Then add milk, melted butter, vanilla and red food coloring. Use a spoon and stir the ingredients together until blended. 

Mix powdered sugar and cream cheese then drop the mixture into the cake batter and mix once more. Microwave the mug for up to 3 minutes until your cake is baked. 

Valentine’s Day means sharing with someone how much you care, and it’s difficult to find a better way than to share something sweet. 

This dessert has Valentine’s Day written all over it, however, it can be enjoyed anytime throughout the year and is perfect for a late-night snack if you’re craving something sugary-sweet. 

Find more recipes and dessert ideas for every celebration at Culinary.net.

Red Velvet Mug Cake

Servings: 1

6 tablespoons flour

2 tablespoons sugar

1 teaspoon cocoa powder

1/4 teaspoon baking powder

1/8 teaspoon salt

1/3 cup milk

2 tablespoons butter, melted

2 teaspoons vanilla extract

30 drops red food coloring

3 tablespoons powdered sugar

1 tablespoon cream cheese, softened

In 12-ounce mug, whisk flour, sugar, cocoa powder, baking powder and salt. Add milk, butter, vanilla and food coloring; mix until blended.

In small bowl, mix powdered sugar and cream cheese until smooth.

Drop cream cheese mixture into cake batter. Press into batter until covered.

Microwave up to 3 minutes until cake is done.

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Make the Backyard a Destination for Family Fun

(StatePoint) With many events canceled and public venues closed, the backyard is likely going to be the new hot spot destination for families nationwide. But staying home doesn’t have to be boring. Using these tips, you can put together an afternoon of sunshine and fun, right in your own backyard.

Focus on the Food

For delicious wings, you don’t need to head to a favorite restaurant. You can prepare them at home with this recipe for Milo’s Sweet Tea Wings:

Ingredients:

  • 3 cups Milo’s Sweet Tea
  • 2.5 pounds chicken wings, cut into drums and flats
  • 2 teaspoons garlic salt, divided
  • 1.5 – 2 teaspoons cayenne pepper, depending on heat preference
  • 2 teaspoons garlic powder
  • 2 teaspoons chili powder
  • 2 teaspoons paprika
  • 2 teaspoons lemon pepper

Instructions:

• In a medium bowl, whisk together Milo’s Sweet Tea and 2 teaspoons garlic salt; set aside. Place chicken wings in a large shallow dish. Pour Milo’s mixture over chicken; cover and refrigerate for 8 hours.

• Preheat grill to medium or oven to 400 F.

• In a large bowl, combine remaining garlic salt, cayenne, garlic powder, chili powder, paprika, and lemon pepper. Toss chicken and spices in large zip lock bag or bowl until evenly coated.

• For grill, place wings over heat turning frequently. Cook for 20-25 minutes or until the internal temperature is 165 degrees and skin is crispy.

• For oven, arrange wings on a lightly greased baking sheet. Bake 35 to 40 minutes, turning halfway through, until skin is browned and tips are crispy. Serve warm. For extra crisp, toss wings on the grill over medium-high heat for three minutes per side before serving.

Find even more recipes perfect for a backyard barbecue at DrinkMilos.com/recipes.

Cool Off

Keep a cooler of delicious drinks handy to stay refreshed on a warm day. Iced tea is always a summer classic, but be sure to have a variety of flavors on deck to satisfy everyone’s taste buds — sweet tea, zero calorie sweet tea, and tea mixed with lemonade, to name a few. The high-quality, fresh beverages offered by Milo’s are made with natural ingredients and have no added colors or preservatives.

Create a Theme Night

Choose a different theme for every backyard BBQ you enjoy with your family — whether it’s all songs about summer or you focus on a particular decade, you can create a specialized playlist to set the tone and dress for the occasion.

Game On

You may be feeling a bit cooped up these days, so be sure to play some yard games that allow you to stretch your legs as well as concentrate. Cornhole and bocce make great choices, or set up outsized versions of your favorite board games that are best played outdoors.

With delicious eats, cool drinks, games and music, you can make the backyard the ideal place to “get away from it all” and enjoy an afternoon of family fun.

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Support Your Immune System with Grapes

Moroccan Grape and Grilled Chicken Bowls with Grape Vinaigrette

(Family Features)

Boosting immune function through a healthy diet has become an important new focus for many people these days. One key dietary recommendation is to eat more fruits and vegetables each day to improve immune function and prevent heart disease and diabetes. When looking to guide your family to healthier snacks and meals or simply trying to mix up your at-home menu, success can be as simple as rethinking the ingredients you choose to use, including your favorite produce, such as grapes.

Fresh California grapes, for example, make for an ideal snack because they are tasty, healthy, hydrating and refreshing, but grapes can also be used to make good-for-you dishes that are also satisfying and delicious. Grapes of all colors – red, green and black – are a natural source of beneficial antioxidants and other polyphenols. Plus, they are naturally fat-free, cholesterol-free and contain virtually no sodium.

Try recipes like Moroccan Grape and Grilled Chicken Bowls with Grape Vinaigrette, Spiced Chickpeas and Grapes with Yogurt, and Cauliflower Steaks with Grapes to pair heart-healthy grapes with other nutritious ingredients and add variety and fresh appeal in the kitchen. 

Visit GrapesFromCalifornia.com for more nutritious family recipes.

Moroccan Grape and Grilled Chicken Bowls with Grape Vinaigrette

Servings: 4 

Couscous:

  • 1 cup Israeli couscous
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup carrots, thinly sliced
  • 1/2 cup tomatoes, diced
  • 1/2 cup parsley, leaves only
  • 1 1/2 teaspoons ras el hanout (Moroccan spice blend)
  • 1 teaspoon salt

Chicken:

  • 2 chicken breasts (8 ounces each)
  • 1 tablespoon harissa paste
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon salt

Vinaigrette:

  • 1/4 cup green California grapes
  • 1 lemon, juice only
  • 1 preserved lemon, rind only
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons cilantro, chopped
  • salt, to taste
  • ground black pepper, to taste
  • 1 cup red California grapes, halved
  • 1/2 cup sliced almonds, toasted

To make couscous: Cook couscous in boiling salted water. Drain, rinse with cold water and combine with olive oil. Add carrots, tomatoes, parsley leaves, ras el hanout and salt. Mix well and set aside.

To make chicken: Heat grill to medium-high heat. 

Rub chicken breasts with harissa paste, olive oil and salt. Grill on both sides until just done. Set aside to cool. Slice into 1/4-inch slices.

To make vinaigrette: In blender, puree green grapes, lemon juice, lemon rind, olive oil and cilantro until smooth. Add salt and pepper, to taste.

Toss couscous mixture with vinaigrette and portion into four bowls. Top with sliced chicken, red grapes and almonds.

Nutritional information per serving: 590 calories; 30 g protein; 44 g carbohydrates; 32 g fat (49% calories from fat); 4.5 g saturated fat (7% calories from saturated fat); 65 mg cholesterol; 720 mg sodium; 3 g fiber.

Spiced Chickpeas and Grapes with Yogurt

Prep time: 15 minutes

Cook time: 5 minutes

Servings: 4 

  • 1 can (15 ounces) chickpeas, rinsed, drained and patted dry
  • 1 cup California grapes
  • 1 tablespoon peanut oil 
  • 1 1/2 teaspoons mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1/4 teaspoon salt, divided
  • 1 pinch red pepper flakes
  • 1 cup low-fat Greek yogurt
  • 1 tablespoon lemon juice
  • 1/2 teaspoon finely grated lemon zest
  • 1/2 garlic clove, grated 
  • 2 tablespoons chopped cilantro
  • 2 tablespoons thinly sliced scallions

In large bowl, mix chickpeas and grapes.

In small skillet, warm oil over medium-high heat until shimmering. Add mustard seeds and cover. Cook until seeds stop popping then add cumin and fennel seeds; cook until fragrant, about 1 minute. Stir in 1/8 teaspoon salt and pepper flakes; pour over chickpeas and grapes. Mix well.

In separate bowl, stir yogurt, lemon juice, lemon zest, garlic and remaining salt. Spread on serving platter and top with chickpea mixture, cilantro and scallions. 

Nutritional information per serving: 220 calories; 11 g protein; 31 g carbohydrates; 6 g fat (25% calories from fat); 1.5 g saturated fat (6% calories from saturated fat); 5 mg cholesterol; 280 mg sodium; 1 g fiber.

Cauliflower Steaks with Grapes

Prep time: 10 minutes

Cook time: 30 minutes

Servings: 4 

  • 1 large head cauliflower, leaves trimmed off
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons finely chopped rosemary
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 cup halved California grapes
  • 1/4 cup chopped Castelvetrano olives
  • 2 tablespoons chopped Italian parsley
  • 2 tablespoons chopped, toasted pistachios

Heat oven to 450 F. 

Cut stem off cauliflower and cut remaining head crosswise into four 1-inch-thick slices, keeping as intact as possible. Place on sheet pan and brush sides with 1 1/2 tablespoons olive oil. Sprinkle with rosemary, salt and 1/4 teaspoon pepper. Roast until browned and tender, about 25 minutes. 

Combine remaining olive oil, remaining pepper, grapes, olives, parsley and pistachios. When cauliflower is roasted, transfer to serving plates and top with grape mixture. 

Nutritional information per serving: 210 calories; 5 g protein; 20 g carbohydrates; 14 g fat (60% calories from fat); 2 g saturated fat (9% calories from saturated fat); 0 mg cholesterol; 480 mg sodium; 5 g fiber.

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For a tasty treat – try these recipes

Apple pie sundae

Ingredients

 4 large apples, cored, peeled and sliced into 1/4 in. slices

 ¼ cup butter

 ½ cup chopped walnuts, a few reserved for garnish

 ¼ cup packed brown sugar

 1 tsp lemon juice

 ½ cup apple cider

 1 tbsp cornstarch

 1 tsp ground cinnamon

 ⅛ tsp ground nutmeg

 ⅛ tsp allspice

 Vanilla Ice Cream

 Waffle bowls

Directions

Melt butter in a large skillet over low heat.

Add apples in a single layer.

Sprinkle with lemon juice, brown sugar and spices.

Stir to coat.

Cover and simmer on low until tender, about 10 minutes.

Remove apples with a slotted spoon.

In a small bowl, combine apple cider and cornstarch. Whisk well.

Pour into skillet with drippings from apples.

Increase heat to medium.

Whisk continuously until thickened.

Combine apples, sauce and walnuts in a large bowl.

Stir gently to combine.

Allow to cool slightly.

Scoop ice cream into waffle bowls, spoon apple mixture over top.

Add a few walnuts to top.

NOTE You can serve this right after cooking, when it’s very warm, but I find it works better when it’s cooled slightly. You can also make it ahead of time and reheat in the microwave, for about 1-2 minutes until it’s warmed through.

Recipe from Winnersdrinkmilk.com, the official website of the American Dairy Association of Indiana Inc.

Blender strawberry ice cream

Ingredients

 1 (10 ounce) package frozen sliced strawberries

 ½ cup sugar

 1 cup Heavy cream

Directions

Combine the frozen strawberries and sugar in a food processor or blender.

Process until the fruit is roughly chopped.

With the processor running, slowly pour in the heavy cream until fully incorporated.

Serve immediately or freeze for up to one week.

Recipe from Winnersdrinkmilk.com, the official website of the American Dairy Association of Indiana Inc.


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Seasonal Brunch Ideas with an Original Farm-to-Table Ingredient

Family Features

Bunny Oatmeal

Brunch with family and friends can be a treat any time of the year, but spring’s fresh, seasonal ingredients and warmer days practically beg loved ones to gather for the morning meal. 

These cute, kid-friendly Bunny Oatmeal and Easy Egg Casserole recipes are simple and made with real foods like milk, bringing richness and flavor, and ingredients you can feel good serving to kids.

Whether it’s skim milk for lighter lattes with friends, 2% milk to wash down birthday cake or strawberry milk for a sweet celebration surrounding the game-winning goal, milk’s already a part of the foods – and meaningful moments – that matter. 

For more kid-friendly, seasonal recipe ideas, visit milklife.com 

Bunny Oatmeal

Recipe courtesy of Tiffany Edwards of Creme de la Crumb on behalf of Milk Life

Servings: 1 

1/3 cup instant oats

3/4 cup fat-free milk

1/4 teaspoon cinnamon

1/4 teaspoon vanilla

1 teaspoon brown sugar

2/3 small banana

2 fresh blueberries

1/2 small strawberry

chocolate syrup (optional)

1 glass milk (8 ounces)

In microwave-safe bowl, stir oats, milk, cinnamon, vanilla and brown sugar. Microwave on high 30-60 seconds and stir.

Cut banana in half crosswise. Cut 1 1/8-inch thick coin slice from flat ends of each banana half. Place two banana slices in upper third of oatmeal bowl, side by side, to make eyes. Top each banana slice with one blueberry.

Place remaining banana halves at top of bowl, hanging out, to create ears.

Place strawberry in middle of bowl to make nose then drizzle chocolate, if desired, to make mouth and whiskers.

Serve with 8-ounce glass of real milk for added nutrition.

Nutritional information per serving: 320 calories; 2 g fat; 10 mg cholesterol; 18 g protein; 59 g carbohydrates; 5 g fiber; 190 mg sodium; 550 mg calcium. Nutrition figures based on using fat-free milk and include 8-ounce glass of milk.

Easy Egg Casserole

Recipe courtesy of Milk Life

Servings: 1 

Nonstick cooking spray

1 cup lean ham, cubed

1 cup frozen seasoned potatoes with fresh onions and peppers

3/4 cup fresh spinach, chopped

1/2 cup low-fat cheddar or Swiss cheese, shredded

6 eggs

3/4 cup fat-free milk

1 glass milk (8 ounces)

Heat oven to 375 F. Lightly coat 8-by-8-inch casserole dish with nonstick cooking spray. In bottom of casserole dish, arrange ham, potatoes, spinach and cheese. 

In large bowl, beat eggs and milk. Pour mixture over ingredients in casserole dish. Bake 25-30 minutes, or until lightly browned and puffed. 

Serve with 8-ounce glass of real milk for added nutrition.

Nutritional information per serving: 350 calories; 9 g fat; 3 g saturated fat; 350 mg cholesterol; 32 g protein; 34 g carbohydrates; 2 g fiber; 630 mg sodium; 500 mg calcium. Nutrition figures based on using fat-free milk and include 8-ounce glass of milk.

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Create a Sweet Easter Treat

Bunny Butt Cupcakes

Family Features

This Easter, satisfy guests of all ages with festive cupcakes modeled after the Easter bunny.

For more Easter recipes, visit Culinary.net.

Bunny Butt Cupcakes

Recipe courtesy of Amanda Rettke of “I am baker”
Prep time: 45 minutes
Cook time: 20 minutes
Servings: 24

1 2-layer size white cake mix

1 tablespoon, plus 2 teaspoons, McCormick Pure Lemon Extract, divided

1 tablespoon McCormick Pure Vanilla Extract

3/4 cup white chocolate chips

2 sticks butter, softened

16 ounces confectioners’ sugar

2 tablespoons milk

10 drops McCormick Green Food Color

1-2 drops McCormick Red Food Color

12 large marshmallows, halved crosswise

3 tablespoons white nonpareil sprinkles

Prepare cake mix as directed on package, adding 1 tablespoon lemon extract and vanilla. Spoon 3 tablespoons batter into 24 paper-lined muffin cups. Bake as directed on package for cupcakes. Cool cupcakes on wire rack.

To make bunny feet: In medium, microwave-safe bowl, microwave white chocolate chips on high 30 seconds. Stir until completely melted and smooth. Spoon into pastry bag or re-sealable plastic bag. Snip small corner from bag. Pipe 24 pairs of bunny feet onto parchment or wax paper-lined cookie sheet. Use toothpick to smooth out bumps or rough edges, and gently tap cookie sheet on counter to help settle. Allow to harden 2 minutes in freezer or 15 minutes in refrigerator.

To make frosting: In large bowl, beat butter and remaining lemon extract until light and fluffy. Gradually add confectioners’ sugar, beating well after each addition and scraping sides and bottom of bowl frequently. Add milk; beat until light and fluffy. Remove half the frosting and place in medium bowl. Add green food color; mix until evenly blended. Spoon into pastry bag fitted with grass decorating tip. Set aside. Remove half the remaining frosting into small bowl. Add red food color; mix until light pink. Spoon into another pastry bag.

Using pink frosting, pipe three toes and padding on each bunny foot. Once frosting has set (about 1 hour) gently press down on pink frosting to create smoother look.

To assemble cupcakes: Pipe green frosting onto each cupcake in series of short motions to create individual grass spots. Cover top of each cupcake completely.

To make bunny butts: Place cut sides of marshmallow halves onto each frosted cupcake, leaving room for bunny feet. Shape remaining white frosting into dime-sized balls then roll with white sprinkles to cover. Pipe small drop of remaining pink or white frosting onto top of each marshmallow. Press bunny tail on top.

Place both bunny feet against base of marshmallow with toes facing down.

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A Sweet St. Patrick’s Day

(Culinary.net) Even if you’re not Irish, a green treat like this Luck o’ the Irish Mint Pie can get you and your guests into the festive spirit. With enough seasonal flavor to go around, this recipe makes two pies, so be sure to cut every leprechaun a generous portion.

Find more festive recipes at Culinary.net.

Luck o’ the Irish Mint Pie

Makes: 2 pies (9 inches each)

3 3/4    cups heavy whipped cream, divided

8          ounces cream cheese, softened

1 1/4    cups, plus 2 tablespoons, powdered sugar, divided

5          drops green food coloring

1 1/4    teaspoons vanilla extract, divided

1/4       teaspoon mint extract

1          bag mint chocolate candies, chopped, divided

2          chocolate cookie crusts (9 inches each)

1          bag mint chocolate candies

To make filling: In bowl of stand mixer, whisk 2 1/2 cups heavy cream until stiff peaks form. Transfer to bowl.

In separate stand mixer bowl, beat cream cheese on high 2 minutes. Gradually add 1 1/4 cups powdered sugar and green food coloring; mix until smooth. Add 1/4 teaspoon vanilla and mint extract; mix well.

Fold prepared whipped cream into cream cheese mixture. Fold 1 cup chopped mint chocolate candies into filling.

To make frosting: In bowl of stand mixer, whisk remaining heavy cream and remaining powdered sugar. Add remaining vanilla extract and mix until stiff peaks form.

Pour filling into crusts and smooth tops.

Fill decorating bag with frosting and pipe thick band around edges of pies. Then pipe circle dollops evenly around edges of pies.

Scatter 1 cup chopped mint chocolate candies in middle of pies. Place whole mint chocolate candies into each dollop of frosting around edges of pies.

Refrigerate until firm, 5-6 hours.

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Good Health Reset


(NAPS)—A good health reset can happen any time of the year. It simply takes a commitment to making small, sustainable changes that add up to impactful, healthy habits. Dr. Samara Sterling with The Peanut Institute says it’s best to begin by concentrating on the good habits you already follow.

“Set yourself up for success by building on the healthy things you like to do,” says Sterling. “For example, if you typically eat one serving of fruit a day, figure out a way to increase that to two servings.”

Over time, as you amp up your healthy habits, the detrimental ones tend to fade away more easily.

As part of a good health reset, Dr. Sterling recommends incorporating more protein, especially plant-based proteins, into a daily diet.

“Proteins and healthy fats make you feel fuller for longer and can help eliminate the urge to snack and consume empty calories,” explains Sterling.

Peanuts are an example of a powerful plant protein. Just one serving of peanuts delivers seven grams of protein, 19 vitamins and minerals and heart-healthy fats.

“Peanuts are categorized as a superfood because they’re nutrient-dense and deliver superior health benefits in a very small serving,” says Dr. Sterling. “If you combine superfoods, like kale and peanuts or quinoa and peanuts, you’re really maximizing your nutritional intake.”

There’s more good news because peanut butter also packs protein.

“Research has shown that the consumption of small amounts of peanuts or peanut butter has been associated with a reduced risk of cancer, heart disease and diabetes,” says Sterling. “It’s easy to incorporate peanuts and peanut butter into breakfast, lunch or dinner.”

Mediterranean Grain Medley with Peanuts

3 Tbsp. peanut oil

2 garlic cloves, minced

½ tsp. hot pepper flakes

½ red bell pepper, diced

1 yellow squash, diced

8 oz. snap peas

2 cups beluga lentils or brown lentils, pre-cooked

1 cup jasmine rice, pre-cooked

2-inch piece of ginger, grated

1 cup peanuts, plain, roasted

1 bunch green onions, chopped

Salt to taste

Lime juice to taste

Cilantro as garnish

Heat a sauté pan and add peanut oil. Add garlic and pepper flakes, cook for 30 seconds. Add bell pepper and squash, sauté for 3–4 minutes. Add snap peas, cook for an additional minute. Add lentils, rice, ginger, lime juice and salt, mix well. Heat the grains for 1 minute then toss in the peanuts and green onions. Serve warm, enjoy! 

For more delicious and healthy recipes, visit peanutinstitute.com.

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