Not only is cooking with your child fun, it can also be very educational. I have taught my daughter how to stir, add water, and measure. Her favorite cooking experience was making a cake for mother’s day, she really enjoyed putting the sprinkles on the cake. As holidays are approaching, we have already made a list of goods to bake for Halloween, Thanksgiving, and Christmas. To start off our journey in baking, Sesame Street has released a book, “B i s for Baking” which is perfect for a stocking stuffer or a Christmas present for your child.

“B is for Baking” has 50 nutritious meals for you and your child to make together. Most of the meals are made from scratch, healthy, and easy to make. There are different recipes for breakfast, lunch, dinner and of course the special occasions. My daughter and I made our favorite, Banana Nut Bread.I smashed up the bananas and she added all the ingredients and stirred. “B is for Baking” gives tips to let you know when child can participate and when adults should perform the task, such as putting the food into the oven or using a knife. Of course the kitchen was a little messy from the flour and the stirring, but the experience was fun and the bread was delicious.

You can purchase “B is for Baking” at Amazon.com for only $11.55.

I’ve heard folks say that everybody’s Irish on St. Patrick’s Day . Although it may or may not be true, I’ll bet eating this great round loaf is a good start.  It’s a simple, purist’s loaf – the way I like it; no fanfare, just enjoy with hot tea.

4 cups all purpose flour
2 Tbsp. sugar
1 tsp. kosher salt
1 tsp. baking soda
4 Tbsp. butter (do not use margarine)
1 egg, lightly beaten
2 cups buttermilk

Preheat your oven to 425 degrees. Sift the flour, sugar, salt and baking soda together in a large bowl. Using the tips of your fingers work the butter into the mixture until it looks like coarse meal.

Make a well in the center and add the beaten egg and buttermilk into this well; mix it in with a wooden spoon until the dough is too stiff to stir anymore. Dust your hands with a bit of flour then gently knead the dough right in the bowl just long enough for it to form a rough ball. Transfer it to a surface that you’ve lightly floured and shape it into a round loaf.

Transfer loaf to a large lightly greased baking sheet or even a cast iron skillet is good – grease that too. Make an X shape about 1/2? deep with a serrated knife on top of the dough. Place into the oven and bake until it’s golden brown – about 45 minutes. Let it cool briefly and serve warm or room temp. This recipe makes fantastic leftovers!

Tantalizing Asian flavors are no longer off limits for anyone on a gluten-free diet. We all know soy sauce and most Asian sauces are made with wheat-filled soy – hence, taboo for adults or kids sensitive to gluten. Not anymore! With San-J sauces, go ahead and stir up an authentic Asian dinner for your sweetheart that is 100% natural and certified gluten-free.

San-J offers a line of organic certified gluten-free sauces that are 100% natural and contain no wheat. The line includes: Organic Gluten Free Tamari Soy Sauce (made with 100% soybeans), Organic Gluten Free Reduced Sodium Tamari Soy Sauce, Gluten Free Asian Cooking Sauces, and Gluten Free Asian Salad Dressings. How about gluten-free Pan-Seared Ahi Tuna Steaks?

Pan-Seared Ahi Tuna Steaks

Ingredients
4 8-ounce fresh tuna steaks, cut about 1-inch thick
2 Tablespoons vegetable oil, divided salt and pepper to taste
1 cup untoasted sesame seeds

Tamari-Ginger Sauce Ingredients
¼ cup San-J Organic Gluten Free Tamari
1/8 cup rice vinegar
1/8 cup fresh lime juice
3 Tablespoons sugar
2 green onions, thinly sliced
2 teaspoons fresh ginger, minced
1 teaspoon toasted sesame oil
½ teaspoon dried red pepper flakes

Preparation
Pat the tuna steaks very dry using paper towels. Using 1 tablespoon of the vegetable oil, rub both sides of each steak and season with salt and pepper. Pour the sesame seeds onto a shallow plate or dish. Coat each side of the steaks with the sesame seeds by pressing the fish into the seeds.

Heat 1 tablespoon of the vegetable oil in a nonstick sauté pan over high heat until the oil is very hot and just about to smoke. Add the tuna steaks and sear for 45 seconds without moving the steaks. Reduce the heat to medium and continue to cook for another 1 1/2 minutes. Flip the steaks over and cook for another 2 minutes for rare tuna steaks, or 3 minutes for medium-rare. Cut the steaks on the diagonal into 1/4-inch thick slices. Plate the tuna steak slices on a platter lined with lettuce leaves.

Easy, Sophisticated Hors D’Oeuvres for Every Occasion

What a great collection of tasty treats to make and serve, and just in time for the holidays, you can put together a spread they will talk about until next year! Easy to follow instructions and beautiful pictures make this book one you will want for your own, and will want to give as a perfect gift to the cook in your life.

Good food is more than just good taste; it’s the fun and joy of creating something beautiful and sharing it with others, especially children.

Tastefully Small Savory Bites: Easy, Sophisticated Hors d’Oeuvres for Every Occasion by Kim Hendrickson outlines recipes and tips for the most creative bite-size appetizers.  Kids and adults enjoy making and eating them.

Everyone loves an hors d’oeuvre. Beauty, flavor, and novelty, all packed into a small bite, are what give a good “appetizer” its name. This collection of more than fifty original morsels, from Wild Mushroom Rugelach to Thai Shrimp Baskets, Orange Pecan Brie Cups, and Country Pâté Truffles, gives you the know-how to dazzle even the most discerning guest.

Step-by-step instructions, vibrant color photos, and lovely watercolor illustrations make the most dramatic dishes easy. Every recipe includes both bite-size and full-size versions and variations. Nearly every item can be made either all or partly in advance, giving you more time with your guests.

Author Bio

Kim Hendrickson, is the author of the Tastefully Small™cookbook series, and the winner of two Florida Publishers Association gold medals. She has catered for the New York Metropolitan Opera, and the Penguin Rep Theatre, the Bizarre Food show and Slangman’s World. She is a regular presenter at the World Tea Expo, the John C. Campbell Folk School, and at culinary events throughout the New York are. Kim teaches that good food is more than good taste; it’s the fun and joy of creating something beautiful and sharing it with others.

For more information please visit www.salviapress.com.

To get one of these beautiful books for your own to either keep or gift, follow the rules below. What a great holiday gift this will be(even to yourself)!

Rules:

1. Contest is open to US residents only.

2. You MUST leave a comment.

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4. You may write about our contest on your blog.

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CONTEST ENDS ON: December 18, 2010 at MIDNIGHT EST

Clicking over to the website here will get you even more recipes.  At pjmommy.com, we’ll share a recipe to whet your appetite and get you started.  We all need a little help these days with expenses and getting dinner on the table, why not let Melissa help you?  Check it out.

Fish Skewers with Basil Chimichurri
Ingredients
For the Marinade:
* 1/4 cup chopped white onion
* 1 clove garlic, minced
* 1/4 cup vegetable oil
* Juice of 1/2 a lemon (about 2 tablespoons)
* 2 tablespoons white wine vinegar
* Kosher salt and freshly ground black pepper

For the Fish Skewers:
* 10 ounces firm white fish, such as cod, haddock or halibut, cut into 16 pieces (about 1-inch
* each)
* 3 small zucchini and/or yellow squash, about 1 1/4 pounds, cut into 1-inch pieces
* 8 cherry tomatoes

For the Chimichurri Sauce:
* 1 1/4 cups fresh basil leaves, coarsely chopped
* 3/4 cup fresh parsley leaves, coarsely chopped
* 1 tablespoon finely chopped sweet onion
* 1 clove garlic, minced
* Pinch crushed red pepper flakes
* Kosher salt and freshly ground black pepper
* 1/3 cup olive oil
* Juice of 1/2 a lemon (about 2 tablespoons)
* 1 tablespoon white wine vinegar
* Special equipment: 8 (10-inch) wooden skewers, soaked in water for about 30 minutes

Directions
For the marinade: In a medium glass bowl, mix together the onion, garlic, oil, lemon juice, vinegar, salt, and pepper, to taste. Add the fish and squash and marinate at room temperature, about 15 minutes.

For the chimichurri sauce: Combine the basil, parsley, onion, garlic, red pepper flakes, salt and pepper, to taste, olive oil, lemon juice, and vinegar in a food processor bowl and pulse until the ingredients are just combined and chunky.

Preheat the grill on high.

For the fish skewers: Thread the marinated fish and squash onto the soaked skewers, 2 pieces of fish per skewer. Place one cherry tomato on the end of each skewer. Place on a well-oiled grill and cook until lightly charred on the outside and the fish is just cooked through, about 3 to 4 minutes per side. While the fish is still warm, drizzle with a little chimichurri sauce and serve more on the side for dipping.

Here are some recipes to entice you! For more exciting recipe ideas, visit http://www.bluediamond.com/.

Quick Cinnamon-Almond Rice Pudding
Ingredients:
¾ cup leftover cooked rice, preferably basmati or jasmine
¾ cup Almond Breeze® Original
¼ teaspoon ground cinnamon
¼ sliced Blue Diamond almonds, roasted
1 teaspoon honey

Directions:
Combine rice, almond milk and cinnamon in a small saucepan. Turn heat to medium and bring to a simmer, stirring occasionally. Reduce heat to medium-low and simmer gently for 4 to 5 minutes, until milk is thicker and rice is a bit creamy. To serve, place in a bowl, top with almonds and drizzle with honey. Microwave instructions: Combine rice, milk and cinnamon in a microwave-safe serving bowl. Cook on full power for 1 minute, then stir and cook 1-2 more minutes, until milk is thicker and rice is a bit creamy. Top with almonds and drizzle with honey. To roast almonds: Spread in an ungreased baking pan. Place in 350ºF oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to assure even browning. Note that almonds will continue to roast slightly after removing from oven.

Tres Leches (Milk Cake)
Ingredients:
Spongecake
6 large eggs, separated
2 cups sugar, raw, unrefined
2 cups flour, unbleached
2 tsp baking powder
¼ tsp. sea salt
½ cup Almond Breeze® Vanilla

Topping:
1 cup Almond Breeze® Vanilla
¾ cup Cream of Coconut
½ cup corn syrup
½ tsp vanilla extract
1 large egg yolk

Directions Spongecake:
Preheat oven to 350 degrees. Grease and flour a 9″ x 13″ pan. Start beating the egg whites at low speed, increasing the speed to high until soft peaks form. Add the sugar gradually, letting it dissolve well between each addition. Beat until stiff peaks form. Add the egg yolks to the whites, one-by-one, beating well after each addition. Mix the flour with the baking powder and salt and add to the egg mixture alternating with the Vanilla Almond Breeze®. This must be done quickly or the batter will lose its lightness. Add the vanilla. Blend. Pour the batter into prepared pan and bake 25 – 30 minutes. Top will spring back when touched.

Topping: Whisk ingredients together in a sauce pan. Bring to a boil, reduce heat, and simmer on low until the mixture thickens, approximately 10 – 12 minutes. Remove from heat and pour topping evenly over warm sponge cake. It is not necessary to poke holes in the cake, as the syrup will be absorbed by the sponge cake within 3 – 4 hours. Serve with assorted berries, lactose free yogurt or ice cream.

The recipes below were specially designed for children with food allergies, but we’re confident everyone will find them delicious! The information may be published in part or in its entirety. Please credit Todd Adelman, Director of Nutritional Services for Block Institute . Block Institute is a New York City educational facility dedicated to providing services to children and adults with special needs.

Stuffing (Yields four cups)
Ingredients:
16 slices bread, toasted with crust removed
½ cup celery, finely diced
¼ cup onion, finely diced
1 Tbsp. margarine
2 medium apples, grated
2 tsp. parsley flakes
1 tsp. dried thyme
½ tsp. salt
1/8 tsp. white pepper
½ cup chicken stock

Preheat oven to 350 degrees Fahrenheit. Cut bread into cubes & set aside in large bowl. Sauté celery & onion in margarine until soft. Add celery mixture & remaining ingredients to bread cubes. Toss until liquid is absorbed. Bake, uncovered, for 30 minutes. Serve. Serving suggestion: Add your favorite combination of dried fruit, nuts, etc.
Dairy Allergy: Use milk-free bread & milk-free margarine. Gluten Allergy: Use gluten-free bread. Egg Allergy: No substitutions needed.

Sweet Potato Boats (Yields 16 “boats”)
Ingredients:
8 medium sweet potatoes
2 apples, peeled & cored
¼ cup orange juice
½ tsp. cinnamon
1 Tbsp. margarine
½ tsp. salt
1 egg
16 marshmallows

Preheat oven to 375 degrees Fahrenheit. Slice potatoes in half, lengthwise. Cut small slit in center of potato. Bake for 45 minutes or until tender when pierced with knife. Scoop out pulp of sweet potatoes being careful to leave the skin intact. Add salt to pulp & set aside. Cut apples into thin slices. Toss apples in orange juice & add cinnamon. Sauté apple mixture in margarine over medium heat, stirring constantly until apples are soft & liquid is absorbed. Add apple mixture to sweet potato pulp & process (or mash) until smooth. Beat egg into mixture. Fill potato shells to rim. Bake on foil lined cookie sheets at 400 degrees Fahrenheit for 30 minutes.Slice marshmallows in half. Top each potato half with 2 pieces of marshmallow. Broil until golden brown. Serve immediately.
Milk allergy: Use milk-free margarine. Gluten allergy: No substitute needed. Egg allergy: Substitute 1 ½ tsp. egg replacer mixed with 2 Tbsp. of water for egg. Use egg-free marshmallows.

You’re hosting America’s biggest meal of the year. Simply following recipes and trying to replicate the finished photo may not be enough for you to produce a successful spread. Questions you may have along the way like “How do I crimp a pie crust?” or “What should the consistency of the gravy be?” cannot be answered by a recipe. What you really need are high quality how-to videos to walk you through the steps and confirm that you are where you need to be throughout the process.  how2heroes,  http://www.how2heroes.com provides all the videos you need to bring a successful, delicious Thanksgiving feast to life.

On how2heroes, you’ll find over 100 original Thanksgiving how-to videos featuring master chefs with tricks up their sleeve as well as talented home cooks with tradition under their belts. From a guaranteed moist Cider-Brined Maple-Glazed Turkey to Guaranteed Pumpkin Pie from King Arthur Flour’s Test Kitchen and creative sides from Cranberry Chutney to Sweet Potato Crunch to Eight Stuffing recipes from all corners of this great country of ours. For some out-of-the-ordinary leftovers ideas, you’ll find Egg Nests from Annie Copps of Yankee Magazine and Turkey Croquettes from the Whole Foods Test Kitchen. And in the midst of all the planning and hubbub, if you forget the true meaning of Thanksgiving, watch The History of Thanksgiving, shot at Plimoth Plantation, where it all started.

All our Thanksgiving videos as well as our full library of over 1,500 videos can be viewed on the iPad or iPhone as well if you’re more comfortable bringing your portable devices into your kitchen.

Visit http://www.how2heroes.com/videos/thanksgiving to make a successful Thanksgiving a sure thing.

Entertaining your family and friends has never been easier and your guests are sure to leave abuzz about drinks such as Marcela’s Warm Winter Margarita, a traditional Mexican recipe passed on to Marcela from her grandmother… an old family recipe that she’d love to share with you.

WARM WINTER MARGARITA : Perfect for a cold day. This drink is full of flavor and makes the tequila blend smoothly.
Ingredients – Serves 4:
3 ½ cups apple juice
1 cinnamon stick
2 cups dried fruit of your choice
2 tbs granulated sugar
4 shot glasses Sauza® Silver Tequila

Directions:
Combine apple juice and cinnamon in a heavy pot. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove cinnamon stick carefully. Add sugar, dried fruit, and tequila. Mix well. Serve warm.

CRANBERRY MINT MARGARITA:
As families gather for Thanksgiving festivities, cranberries seem to be on everyone’s plate. So why not have them in your glass as well?
Ingredients:
16 oz. cranberry/raspberry juice
8 oz. lemon/lime soda
6 oz. Sauza® Silver Tequila
8 mint leaves for garnish

Combine all ingredients except mint leaves in a pitcher. Serve over ice and garnish with two mint leaves.

© 2010 Kim Hendrickson, author of Savory Bites: Easy, Sophisticated Hor d’Oeuvers for Every Occasion

Finally the Cook book I have been waiting a long time for! Anyone who is a fan of Buddy Valastro A.K.A. The Cake Boss from the Learning Channel (TLC) on cable TV will be as thrilled as I am to have his book.  I love this show, not only for the whole family’s fun prank filled days at the Bakery, but the humor in which they all approach life in their everyday lives.  I love that this Pastry Shop has been in business since 1910, and bought and taken over by the Valastro Family in 1963.

Buddy is a fourth generation master baker born in Hoboken, New Jersey and the proprietor of Carlo’s Bake Shop where he and his staff which consists of his sisters and their husbands, cousins, and family friends who turn out thousands of wedding cakes, specialty cakes and homemade pastries every week.  Carlo’s is known for their traditional pastries as well as its innovative, show- stopping cakes. Today, Buddy demonstrates his art and craft as he toured around the country.  His award winning designs have been featured numerous times in every major bridal, and baking magazine, and Buddy and Carlo’s Bake Shop have also been featured in national print media and on television including The Oprah Winfrey Show, Today, Good Morning America, Rachael Ray and The View.

Buddy is real and it comes across in his show where he deals everyday with his loving sisters, and his wonderful mother! His three brothers in law are right there helping him with both the baking and his sisters! I always wondered when I could actually try his recipes as every week I watch The Cake Boss” I want to try the cakes he shows and to now be able to be a part of this legendary Bake Shop and its famous recipes is an honor for me! I love this book, and I will put it right up there next to Julia and Fanny! You are defiantly a legend Buddy! Thank you for sharing your story and recipes with us.  This is a cook book every baker and cook will love to have, so get them for the holidays, and I promise they will love you for it, and you will love the cakes and pastries that come from it! God bless!

In conjunction with the book's launch Free Press is hosting a giveaway toa few lucky readers to see Buddy while he is on tour at city nearest tothem (http://buddyontour.com/). They can enroll for a chance to win here:http://www.simonandschuster.com/sweepstakes/the-cake-boss-sweepstakes.

Now for the very best part.  You can win a copy of this for your own (or gift giving) just by following the rules below.  Please enter to win this fabulous book.

Rules:

1.      Contest is open to U.S. residents only.

2.      You must leave a comment.

Additional entries:

1.      Subscribe to our email RSS Feed with the same email as you use in your comment.  Make sure you confirm it!

2.      Subscribe to our @pjmommy Twitter account.

3.      Tweet saying: I’ve entered..The Cake Boss Book Giveaway over @ pjmommy.

4.      You may write about us on your Blog.

5.      Join our Google Account.

6.      Join our Facebook fan page.

Contest Ends:  December 4, 2010 at MIDNIGHT.

The site provides visitors with recipes fit for any occasion. Each recipe includes a list of ingredients, as well as mouth-watering food photography and links to the recipe source’s blog. California strawberries are available year-round across the country and with the holiday’s upon us, it’s the perfect time to try out new recipes.

“Strawberry fans across the country like sharing their love for strawberries. They are always looking for the latest recipes, events and information,” said Carolyn O’Donnell, Communications Director, California Strawberry Commission.  “We strive to create that direct, two-way communication with strawberry lovers everywhere with the new site, integrated with other social networks.”

In addition to recipes, consumers have access to the latest strawberry nutrition information and research, along with general health information from expert dietitians and authors such as Dave Grotto, author of 101 Optimal Life Foods, and Katherine Brooking from EatLikeAnRD.com.

Consumers will get questions answered about storing strawberries, food safety, organic and conventional produce, and much more.

Select Website Features and Highlights:

·        Food Bloggers and Recipes – Some of the best recipes and most beautiful food photography is created and shared via the food blogger community. The new California Strawberries site regularly features individual bloggers, their recipes and their blog URLs to help promote their efforts.
·        Dietitian’s Corner – With healthy lifestyles on the minds of most moms and their families, nutrition experts share healthy eating tips and information.
·        Grower Stories –Today’s consumers are interested in understanding where their food comes from. California strawberry farmers share their stories and their insight on growing the strawberries that people love to eat.
·        Chef Inspiration – In addition to chef-inspired recipes, California Chefs are regularly featured, along with tips and their favorite strawberry recipes.

About the California Strawberry Commission

The California Strawberry Commission is a state government agency that represents 600 growers, shippers and processors of California strawberries. With a focus on food safety education, Commission strategies also include production and nutrition research, trade relations, public policy and marketing communications.

This recipe is brought to you by www.bestkeptrecipes.net

What a gem these are. Either recipe you use – apple cider or buttermilk – will be great. You don’t even need a cookie or doughnut cutter! Surprise you family, friends, weekend guests, they will be appreciated. Enjoy!

8-9 cups flour
2 cups sugar
2 cups apple cider OR buttermilk
6 Tbsp. unsalted butter, room temp
4 large eggs
2 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. vanilla

About 4 cups (at least 3+ inches) vegetable oil

In a large bowl, mix 5 cups of the flour with everything up to the oil. Stir in as much flour as needed to make an easy to handle dough. Flour your counter top well, then dump the ingredients  onto this and knead until smooth – this will only take about 2 minutes – do not over knead. Divide dough in half, cover one half with plastic or in a zip-lock type bag and place in the fridge while you work with the other half.

Place oil in a large pan, fryer or Dutch oven and heat oil to 375 degrees; keep an eye on this temperature because I let mine get too high and had 4 black hockey puck doughnuts! Anyways, while the oil is getting hot, get out a large baking sheet and place paper towels on it for the cooked doughnuts, but also place a large plate or another pan next to your work area to make the doughnuts. Here’s how you do it:

Pinch off pieces of dough about the size of golf balls, then roll them out with your two hands into ropes about 6 inches long – kids love to do this – and make into a doughnut round. Place on the counter and flatten out a bit with your hands. If you don’t flatten them, the outsides will cook but the inside will be raw.  You’ll get about 2+ dozen from just the half dough your working with. I get so many that I freeze the other half of the dough.

Anyways, when the oil is ready, place 3-4 dough rounds into the oil and fry for about 1 minute on each side, then drain on paper towels. As soon as their cool enough – which does not take long – roll them in a sugar and cinnamon mixture (2 cups sugar, 1/2 cup cinnamon) then enjoy.

Rosanna’s Owl Cookies
Ingredients:
This dough is enough to make a large batch of cookies for Halloween school parties or Halloween home parties.

3 cups all-purpose flour
3 tsp. Baking powder
1/2 tsp. Ground sea salt
1 1/2 sticks organic butter
1 1/3 cup white sugar
2 large eggs
4 tsp. vanilla
1/2 package semi-sweet chocolate chips

Mixed the dry ingredients well in bowl. Cream the butter and add sugar to dry ingredients. Beat eggs and add vanilla separately then add slowly to mixture. Blend well. Separate the dough. Take approximately 1/3rd of the dough and mix in half a package of melted semi-sweet chocolate chips. The dough will
become chocolate dough. Take the chocolate dough and form a log. Roll the dough very quickly before the chocolate solidifies. Make sure it is a solid roll. Cover with wax paper and put in the refrigerator.

With the remaining vanilla dough (white) roll it out in a long rectangular shape, this dough will be the outer layer that will encase the chocolate log. It should resemble a bulls-eye, an outer vanilla layer, with the inner chocolate roll. Wrap the log in wax paper and refrigerate until firm. Wait at least 2 hours or you can freeze the dough a head of time for up to one month.

When ready to assemble the owls, place the semi-sweet chocolate chip in a small bowl for easy access. Place the cashews in another small bowl. (If there are nut allergies you can substitute with candy corn for the nose)

Preheat the oven to 375 degrees. Grease the cookie sheets with butter. Cut the logs into 1/8-inch slices. On the cookie sheet join the two slices together, by pinching them. Slightly pinch the two opposite sides of the rounds into pointy ear shapes. Place a chocolate chip upside down in the center of each chocolate eye. Then place the cashew embedded into the center of the two joined circles. It is now complete. Continue the same process. Place the cookies about 2 inches a part. Bake at 375 degrees, for about 10 minutes. Watch closely until lightly browned. Remove and cool on a cookie rack.

Have a nice large tin to pack away between layers of waxed paper. Keep the tin in a cool place until Halloween or freeze the cookies a head of time. Be careful not to fill the containers too full, to avoid breaking the two halves. Serve on a shiny Blake cake pedestal for a very spooky effect.

Product Description
Cooking is more than just following a recipe. It’s being able to confidently walk into a kitchen, assess what’s there and whip up something delightful and delicious. With that in mind, Cooking From A to Zest
is like having your own private in-home instructor teaching you a foundation of techniques and skills. Watch it like a class, learning as you go, or use the main menu to jump directly to the technique or recipe you want. From how to dice an onion like a pro to roasting the perfect chicken to gaining helpful insight from experts at markets and restaurants, host Kierstin Buchner shares tips for both the beginning and more experienced cook. VOLUME 1 – BUILDING YOUR KITCHEN: Cooking starts with kitchen essentials – such as efficient knife skills, selecting your equipment and stocking your kitchen with staple ingredients. VOLUME 2 – STOCKS, SOUPS, & SAUCES: Learn the building blocks of delicious stocks and broths, unveil the secret to cream soups and purees, then finish with with five key Foundation sauces. VOLUME 3 – SALADS, VEGETABLES, POTATOES, PASTA, GRAINS & LEGUMES: Learn to prepare salad dressings with ease, saute, blanch, and grill your way to flavorsome vegetables, and cook the perfect rice and pasta – every time! VOLUME 4 – EGGS, MEAT, POULTRY & FISH: Discover six classic ways to prepare eggs, then move on to a variety of mouth-watering methods for meat and poultry, including brining, braising and stewing.

It is not often that a “how to” cooking video catches my interest, but Cooking From A to Zest
, A Step-By-Step Guide to Planning, Preparing and Cooking Like a Pro had me glued to my television. Not only do I cook on a daily basis, I am also the owner of a cooking website. Therefore, to take the time to actually sit and be enthralled by this 4 volume set says a lot. It’s something every new cook should purchase and every seasoned cook will much appreciate. Think of it as a twenty-first century, modern woman’s Joy of Cooking. Tucking this video gem into a basket with a pretty dishtowel, wooden spoons, and a few fresh citrus fruits will be the best Christmas or holiday gift you could give. Everybody’s gotta eat, so why not learn how to cook like a pro and eat well? It has my vote, and I give it a 10!

Cooking From A to Zest
4 volume set includes the following:

Volume I: Building Your Kitchen – not construction work, but the proper kitchen essentials and efficient knife skills etc.

Volume 2: Stocks, Soups & Sauces – learning the building blocks of delicious stocks and broths, cream soups and purees, and sauces. If you’ve never made your own stock before, or if it came out too salty, you’ll learn how to make it the right way.

Volume 3: Salads, Vegetables, Potatoes, Pasta, Grains & Legumes – Learn how to prepare salad dressings, sauté, blanch, and grill; also how to perfectly cook rice and pasta. Ever had overcooked pasta or rice? It’s gummy and gross – not anymore!

Volume 4: Eggs, Meat, Poultry & Fish – Six classic ways to prepare eggs, and learn a variety of methods for meats & poultry which includes braising and stewing. Our household loves meat, and Volume 4 was my favorite of all.

With all that being said, even if you know your way around the kitchen, this is a treasure trove of information and just plain enjoyable viewing. You will most definitely learn something, several somethings actually and be a better cook. Who doesn’t want to be the best cook? Also, it comes with a small booklet entitled: “A Cook’s Companion” which  breaks down the Table of Contents by Volume so it will be easy to pop the DVD into your machine to view it again (i.e. Rice & Risotto is in Volume 3, page 23 of the Cook’s Companion).

I’m loving the Green Goddess dressing and suddenly feel the need to munch on fresh veggies while dipping into this sublime dressing.

This is a simple, tasty snack which can be jazzed up by adding some ice cream on the side.  I like it with a cup of hot tea or strong coffee. My sister sifts powdered sugar and cocoa powder over her slice.

Make the chocolate syrup first:
2 Tbsp. cocoa powder
3 Tbsp. vegetable oil (NOT olive oil)

Now make the batter:
1-1/3 cups sugar
3/4 cup (12 Tbsp.) softened, unsalted butter
2 large eggs
1 tsp. pure vanilla extract
Pinch of kosher salt
2 tsp. baking powder
2 cups flour
1/2 cup milk

Preheat your oven to 350 degrees and lightly grease a loaf pan. Take out all the ingredients and set on the counter to come to room temperature for about 20-30 minutes while your oven preheats.

Into a medium sized bowl, whisk together the syrup ingredients and set aside.

Into a large bowl, using a blender or you can even use a food processor, cream the sugar and butter for about 1 minute, add the eggs and vanilla, then add the dry ingredients and blend for about 1 minutes. Add the milk and blend well. Scoop out 1 cup of this batter and whisk into the chocolate batter, then spread the rest of this yellow batter into the loaf pan. Now plop the chocolate batter on top. Using a butter knife inserted into the batter, swirl the knife around.

Place in the oven for 30 minutes; reduce temp to 325 and bake 30-40 minutes more, or until a knife inserted near the middle comes out with a few crumbs – keep an eye on it. Cool for 10 minutes, then loosen the edges and unmold it onto a plate.

These should be called “The Disappearing Party Sausage” because that’s just what will happen once you bring these out!

2 lbs. fully cooked mini smoked sausages (Perhaps Hillshire Farms)
1 8oz. bottle French or Catalina dressing
1 8oz. bottle Russian or Thousand Island dressing
1/2 cup packed light or dark brown sugar
1/2 cup pineapple juice

In a large, deep skillet over medium-high heat, brown the sausages – this will take about 15 minutes; drain and set sausages aside in a bowl or something.

In same skillet, place all other ingredients and stir constantly until the sugar dissolves – this will take about 2 minutes. Add the sausages back to pan, cover, and keep heat on low (not simmer or boil) and cook for 1 hour.

A different take on the run of the mill marinated cucumbers. This is delicious and tastes even better the next day – if you have leftovers.

2-3 cucumbers
2 Tbsp. mayonnaise
1 tsp. mustard powder
1/3 tsp. garlic powder
1 tsp. dill
Kosher salt to taste

Peel the cucumber and slice them as very thin. Spread them out on cookie sheets that have been lined with some paper towels to dry out for about one hour. Mix all the remaining ingredients together, place all the cucumbers in a medium bowl, blend in the dressing and chill for a bit before serving.

Another delicious recipe brought to you by www.bestkeptrecipes.net

A lot easier than you think and oh so tender and delicious!

However many ears of corn you want; I usually make 6-8

Peel back husks without removing them, get rid of all the silk, then pull the husks back over the corn (as best you can), place in a large bowl or a cooler, cover with cold water and place something on top to weight the corn down to keep it in the water.

Leave like that for at least one full hour. Drain the water then place the corn on a grill at medium heat.  Turn every five minutes for 15-20 minutes; it’ll be a bit charred and this is good. Pull off and toss out the husks, add butter, spices, etc., and enjoy.

Oh, to have one of these by the poolside. If I only had a pool! I enjoy them anyways If you prefer a Mochaccino  just add about 3 Tbsp. Hershey’s chocolate syrup. Don’t forget the straws – they add just the right amount of ambiance to this beverage!

Makes two refreshing drinks
3/4 cup double strength coffee
2 Tbsp. sugar
2 cups crushed ice
1 cup whole milk

Make a small pot of double strength coffee (decaf is okay, too); chill. Combine all the ingredients in a blender. Serve.

Another delicious recipe brought to you by www.bestkeptrecipes.net

Simple, delicious and ready when you are.

1-1/2 lb. flank steak
2 Tbsp. steak seasoning (such as Montreal by McCormicks)
Juice from one lemon
2 Tbsp. minced garlic

Place all ingredients in a zip-lock type bag, place in fridge overnight or all day.  Preheat grill or bbq, remove steak from bag and discard juices and bag.  Grill to desired doneness, or about 10-15 min per side.

That’s it.

This is fabulous and beautiful with the speckling of spice. It’s also not as overpowering as a standard pumpkin pie may be to some.

Picture at left is pre-baked in a water bath.

Graham Cracker Crust:
1-1/2 cups graham cracker crumbs
5 Tbsp. melted butter
1 Tbsp. white sugar

Cream Cheese Filling:
3 8-oz. pkgs. Philadelphia Cream Cheese (NOT lite, NOT low fat)
1 cup white sugar
1 tsp. pure vanilla extract (not imitation, please)
1 cup canned pumpkin (Libby’s is the best)
3 large eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice

Preheat your oven to 350 degrees. Place the cream cheese and eggs on your counter for at least 30 minutes while the oven is preheating.

Make the crust by combining all the crust ingredients into a medium bowl and stir well with a fork. Empty this into the springform pan and gently shake and tap the pan on the counter to distribute the crumbs. Gently press the crumbs into the bottom and just a tad up the sides of the pan as you turn the pan. Bake the crust for 5 minutes then set aside to cool. Wrap the springform pan in a double layer of heavy duty aluminum foil – you will be baking the cake in a water bath (no cracks) and this will prevent spillages.  Place the wrapped springform pan inside a large pan with high sides (such as a roasting pan).

Now make the filling – in a large mixing bowl combine the cream cheese, 1 cup sugar and the vanilla. Mix until smooth – about 2 minutes. Add the pumpkin, eggs, and spices and continue to mix for about 1 more minute.

Pour the batter into the pan. Slowly and gently fill the larger pan with hot water (6-8 cups, depending on the size of your large pan) until it comes about halfway up the sides of the spring form pan. Place the whole thing into the oven and bake for 60 minutes. DO NOT OPEN THE OVEN. After 60 minutes, turn off the oven and let the cake sit in the closed oven for 1 hour.

Remove springform pan from larger pan (don’t remove the foil) and place pan on a rack for about 3 hours to cool. Now remove the foil and place cheesecake (springform and all) on a plate, then place another plate on top of the springform pan as a cover and place in the fridge at least overnight so it can set. Remove sides before cutting.

I think you’ll like my rendition of Buffalo wings. These are perfect for any time. Please note: this recipe has been updated from my previous post – oven baking time works much, much better now.

Chicken wings – prepared, tips removed, etc.

Double this if needed:
4 Tbsp. margarine – (no butter for this, please)
2 tsp. white vinegar
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. cayenne pepper (more or less to taste)
1/2 cup Frank’s (or other brand) Hot Sauce

Whichever method you use to prepare your wings, use the margarine & spice sauce mixture for each batch of about 15-20 wings.

Deep fry method:  follow directions on your deep fryer or place ample amount of vegetable (canola) oil in a large fryer pot and heat; fry wings for about 12-14 minutes per batch of about 14 wings, or until done.

Oven method:  Preheat your oven to 425 degrees. Lightly grease or foil a large rimmed baking sheet, place wings on and cook for 1 hour. If using 2 sheet pans, alternate between oven racks after 30 minutes.

For both:  empty cooked wings into large, clean baking pan or bowl, pour spice sauce mixture over, mix well and serve.

This will also become your best apple pie recipe. Just wait till you taste it!

2 unbaked pie crusts
About 6 med-large Granny Smith apples, peeled and chunked
1/2 cup sugar
A pinch (1/8 tsp.) kosher salt
1-1/2 Tbsp. cornstarch or flour
1/4 tsp. ground cinnamon
A pinch (1/8 tsp.) nutmeg
1 tsp. pure vanilla extract
2 Tbsp. unsalted butter, diced
1 Tbsp. milk or half-n-half
1 Tbsp. sugar

Place one of the pie crusts in your pie plate and set aside. Preheat your oven to 425 degrees.

In a medium bowl, combine the apples, 1/2 cup sugar, salt, cornstarch, cinnamon, nutmeg and vanilla – toss to combine and place into the pie crust, dot the 2 Tbsp. butter on top. Place your other crust on top, seal and flute the edges, then make some slits in the top for venting purposes. Brush the milk over the crust top and sprinkle the sugar all over the top.

Place the pie on the a sheet pan for spillage, and bake for 10 minutes, reduce the temperature to 375 degrees and bake for about 45 minutes more, or until golden brown and bubbling through the vents. Cool for about a half an hour before serving.

Grills are fired up and ready to go in Parking lots across the nation for the great American sports tradition: tailgating. Every year, thousands faithfully don their team’s colors and venture out, rain or shine, to cheer home a winner. Sports fans and home cooks alike can be the reigning champions of parking-lots with tailgating recipes from Nielsen-Massey Vanillas.

Since 1907, Nielsen-Massey has been dedicated to creating the finest vanilla in the world. The vanilla beans are hand-picked for perfection and go through an exclusive cold extraction process, which slowly, gently draws the delicate, distinctive flavor from the vanilla beans.

Nielsen-Massey products compliment both sweet and savory dishes, so hungry Football fans can be fed this season with hamburgers and chicken wings dressed with Smoky Vanilla BBQ Sauce or Apricot Mango BBQ Sauce from Nielsen-Massey.

Smoky Vanilla BBQ Sauce
1 tablespoon butter
1 tablespoon garlic, chopped
1 tablespoon canned chipotle chilies with sauce, chopped
2 tablespoons brown sugar
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 cup catsup
1 tablespoon dark molasses
1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract or
Paste

Melt butter in a heavy saucepan. Add garlic and sauté until soft. Add remaining ingredients and simmer, stirring occasionally, 45-60 minutes. Makes about 1 ½ cups.

Apricot Mango BBQ Sauce
1/2 cup medium diced canned apricots, drained
1/2 cup medium diced fresh or jarred mangoes, drained
1 (4-ounce) can mild chipotle chilies
2 tablespoons dark brown sugar
2 whole garlic cloves
1 tablespoon olive oil
1 tablespoon tomato paste
2 teaspoons Nielsen-Massey Madagascar Bourbon Vanilla Extract or Paste
2 teaspoons balsamic vinegar
1 teaspoon Worcestershire sauce
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (optional)

Combine the apricots, mangoes, chipotle chiles, brown sugar, garlic, olive oil, tomato paste, vanilla extract, vinegar, Worcestershire sauce, cumin, salt and cayenne pepper in a blender container and purée. Store in the refrigerator. Makes about 2 cups.

From daybreak to overtime, hearty finger-foods flavored with Nielsen-Massey Vanillas can provide an extra kick to fans’ favorite tailgating cuisines.

It may not be your Bubbe’s brisket, but leek frittatas from Turkey and corn flour-coconut halava from India are the very dishes that will make your Rosh Hashanah meal unforgettable.  The American Jewish Joint Distribution Committee (JDC), operating in more than 70 countries around the globe, has collected from some of the most exotic locales in Jewish life a menu of decadent recipes for the Jewish New Year. Hailing from Jewish families the world over, these recipes will not just dazzle your senses, they will connect you to traditions and tastes thousands of years old.  And, as with all Jewish cooking, some of the recipes play fast and loose with ingredient amounts and cooking time, so channel your inner Joan Nathan, and get cooking! Bon Appétit! More JDC recipes – from Argentina to Tunisia – can be found at: http://www.jdc.org/uploadedFiles/jdc_home/media_center/press/releases/Rosh%20Hashanah%20Recipes.pdf

From India:
Corn flour-Coconut Halava (a specialty of the Bene Israel community)
Recipe courtesy of Rosy Solomon Moses of Mumbai, India.

Ingredients:
2 ¼ cups of cornstarch (in India, use corn flour); a drop or two of pink, orange or red food coloring; 2 cups of sugar; 4 tablespoons of chopped almonds & pistachios; 1 medium-sized coconut (or 1 can of thick coconut milk);1 tablespoon of margarine; and ½ teaspoon of cardamom and nutmeg.

Preparation:
Scrape coconut, grind in the mixer and extract coconut milk with warm water to measure 2 quarts. Sieve cornstarch and add to the coconut milk with sugar, a good pinch of salt and color.

Mix well and pour into a stove-top pan and cook on flame, stirring all the time to prevent sticking. Stir for about 30 minutes. Pour a little in a plate, and if it comes out without sticking to the plate, add the margarine, half the nuts, cardamom and nutmeg powder. Mix well and pour onto 2 ungreased trays, 8″ x 10″. Tilt to spread evenly. Sprinkle remaining nuts. Cool and cut into squares or diamonds. Keep overnight in the fridge if not consumed the same day.

Optional: You may want to add 1 packet of agar agar (a gelatin agent) in a ½ cup of warm water, cook for 5 minutes more, before adding the margarine and nuts, for firmness and better taste of halava.

From Israel:
Lentil Spread and Dabo (Ethiopian Bread)
Recipes courtesy of Ayala Yasu, an Ethiopian-Israeli, who in 1984 flew to Israel with Operation Moses

Lentil Spread
Ingredients:
2 cups red lentils; 3 tablespoons oil; 2 medium onions, diced into cubes; 2 cloves garlic, crushed;1 cup boiling water; 1 teaspoon hot paprika; 1 ½ tablespoons sweet paprika; 1 tablespoon chicken soup; Salt to taste; Turmeric to taste (optional)

Preparation:
Cook the lentils until soft. Sauté onions and garlic in oil in a separate pan until soft. Add hot and sweet paprika and water; simmer on low flame for five minutes Add cooked lentils and chicken soup. Add salt and turmeric to taste.

Dabo:
Ingredients:
2 ¼ pounds of flour; 2 tablespoons yeast; ½ teaspoon salt; 3 ½ cups lukewarm water.

Preparation:
Combine all ingredients and allow dough to rise about 1 ½ hours. Place dough in a large pan and bake until golden.

Note that Dabo can also be “baked” in a large pot over a very low flame. Once the dough appears dry, remove it from the pan, and cook on the other side until golden.

Pirate Brands Nutrition Expert Offers Healthy Tips For Your Summer Gathering

SEA CLIFF, N.Y. (July 26, 2010) – Summertime is synonymous with barbeques and we are in the thick of it right now!  Grilling is a great healthy way to cook and a great way to bring family and friends together.  One of the only ways people can go wrong at these outdoor occasions is to select unhealthy meats, snacks and sweets.

Luckily, Emily Whelan Anschlowar, MS, RD, the in-house nutrition expert for Pirate Brands (makers of all-natural snacks including Pirate’s Booty), has created tips for your readers to throw a healthy, but delicious barbeque this summer.

•       Go Lean, or go home.  Instead of a fatty New York strip steak or pork chop, select lean meats like chicken (sans the skin), top sirloin or pork tenderloin.  Grill up burgers using lean ground turkey or bison.  Fish is also delish on the barbie!  For meatless meals try veggie burgers or Portobello mushrooms.

•       Make sure to veg out.  Grilling veggies is not only healthy, but the process really brings out the natural flavors and juices.  Some great grilled vegetables include corn, zucchini, eggplant and bell peppers.  Shish kabobs are always a hit as they’re fun to make and eat with the family!

•       Don’t forget about the snacks.  Greasy fried potato chips and neon orange cheese puffs are always barbeque staples.  A great alternative to fried potato chips is Potato Flyers – deliciously baked all-natural potato chips that have half the fat and a quarter less calories than the leading potato chip brand.  A smart swap for cheese curls is Pirate’s Booty, which is baked, all-natural puffed rice and corn that is lower in calories, but high in taste.  Both products are also trans-fat and gluten-free!

•       Commit to low-calorie condiments.  A barbeque is not a barbeque without macaroni and potato salad.  Just swap out fatty mayo for Greek yogurt in your favorite recipe – you won’t only lose on the fat and calorie intake, but you’ll gain in nutrition, as yogurt is packed with calcium, protein and probiotics.  Also, try using guacamole, pesto and tomato sauce in place of store bought condiments, which are usually all additives with no actual food.

•       Sip your way slim and stay hydrated.  Stay away from drinks high in sugar and that contain caffeine like soda.  Research shows that caffeine actually dehydrates you – that’s the last thing you want while having fun in the sun!  Your best bet is to opt for water or a low-calorie flavored water.

•       Savor that sweet tooth.  Fruit is nature’s candy and should not be over looked when it comes to the grill!  Banana, mango, pineapple and peaches are all delicious when grilled.  Pair the fruit with a scoop of frozen yogurt and a drizzle of honey and you’re in for a real treat!

At Pirate Brands, we have been creating healthier treasures since 1987 with the belief that you shouldn’t have to “snackrifice” taste for health…Arrr!

1.      Fruit- Natural, sweet and good for you, fruit is a popular snack choice among kids and parents. Aim for about 1.5 cups of fruit per day.

Snack Hints:

.         If you want to make fruit even more appetizing, try pairing it with low- fat, plain yogurt for dipping.

.         Stick some freshly washed grapes in the freezer for a cool snack on a hot, summer day.

.         Another popular alternative is dried fruit. If the label doesn’t list any additional ingredients to the fruit, such as sugar, much of the nutritional value remains the same (but with a higher caloric
density).

2.      Smoothies- Even the pickiest kids can’t resist fruit smoothies, which are naturally sweet and can be an excellent way to sneak nutrition into their diet. Beware of store-bought smoothies, however, which are usually full of added sugar. These end up carrying as many calories as a full meal (for a toddler).

Snack Hints:

.         Smoothies made at home with fresh fruit such as bananas and strawberries, plain yogurt, and low-fat milk will be a healthy source of calcium and protein.

.         If your child isn’t getting enough fiber or protein in his or her diet, add powder supplements to the smoothie.

3.      Cereal- Cereal is a great source of fiber, which is filling, helps with digestion and can also lower cholesterol. Unfortunately, many cereals that kids love are full of sugar. Consumer Reports investigated the sugar content of some brands and found that a bowl of Kellogg’s Honey Smacks serves up as much sugar as a glazed donut. Several other popular kids’ cereals also had hefty amounts of added sweeteners.

Snack Hints:

.         The good news is that Consumer Reports rated several kid-oriented cereals as both low in sugar and nutritious. These include Cheerios (regular and Honey Nut varieties), Kix and Life.

.         Read nutrition labels and purchase high fiber cereals so children can get the most out of their breakfast pick.

4.      Peanut Butter- Although high in fat, peanut butter is packed with fiber and protein. If your child has peanut allergies, you’ll have to steer clear of this snack choice. Such allergies have become increasingly prevalent in recent years, so it’s important to watch for evidence such as rashes around the mouth and face and more severe reactions such as difficulty breathing [source:

Snack Hints:

.         If allergies aren’t a concern, kids love peanut butter spread on graham crackers or paired with different flavors of jelly for a classic PB&J.

.         Try smearing peanut butter on a celery stalk and topping it with raisins to create a treat with flair (Ants on a Log).

.         Opt for natural peanut butter to avoid trans fats and added sugar.

5.      Trail Mix- Instead of buying pre-assembled bags of trail mix at the store; try making your own at home. Not only is it a fun activity for the kids to participate in, it allows you to control the salt and sugar content. Homemade
granola is a great source of fiber, but it can also be high in sugar if bought at the store pre-made.

Snack Hints:

.         In addition to granola, tasty and healthy ingredients include dried fruits, various nuts, unsweetened coconut flakes, peanuts, mini pretzels and pumpkin seeds or hulled sunflower seeds.

.         If added sugar isn’t a big issue, kids will love the addition of M&Ms or chocolate chips.

Tasty After-School Recipes:
1.      Pear Pinwheels
.         Whole-wheat tortillas
.         Cheddar cheese, grated
.         Pear, peeled and thinly sliced
Directions:

*Place 1 whole-wheat tortilla on a plate, and sprinkle with cheddar cheese. Cover cheese with pear slices. Sprinkle pear with a bit more cheese.

*Microwave for 30 seconds, or until cheese melts. Roll, and cut into slices.

2.      Fruit Smoothie

.         1 container (8 ounces) vanilla-flavored nonfat yogurt
.         1 banana, sliced
.         1 cup frozen strawberries or peaches
.         1/4 cup orange juice

Directions:

*In a blender, whip together all ingredients. Serve in glasses

3.      Cupid Clusters

.         3 cups Yogurt-Burst Cheerios or similar whole-grain cereal
.         1/2 cup chopped dried strawberries
.         1-1/2 cups white chocolate chips

Directions:

*Place paper liners in 24 mini muffin cups. Toss the whole-grain cereal and chopped dried strawberries in a medium bowl.

*Melt the white chocolate in a microwave on high for a minute, stirring it frequently. Combine with the cereal and strawberry mixture. Spoon into prepared cups and refrigerate until the clusters are firm, about 5 minutes.

4.      PB and Raspberry Pops

.         1/2 cup smooth peanut butter
.         1 cup plain low-fat yogurt
.         1 cup reduced-fat milk
.         2-4 tablespoons honey, divided
.         2 teaspoon vanilla extract
.         1-1/2 cups raspberries
.         2 cups raspberry juice or raspberry juice blend
.         1/4 cup sesame seeds (optional)

Directions:

*Combine peanut butter, yogurt, milk, 2 tablespoons honey, and vanilla in a food processor or blender until smooth.

*Pour peanut-butter mixture into eight 6- to 7-ounce paper cups or pop molds until they’re one-third full. Cover and freeze for 1 hour. Cover and chill remaining peanut-butter mixture until needed.

*Stir together raspberries and juice, divide among the cups or molds, and insert sticks. Cover and freeze for an hour. Then fill with remaining peanut-butter mixture and freeze for at least 8 hours, or until firm.

*Let stand at room temperature for about 5 minutes before unmolding. If you want, spoon honey around the rims and sprinkle on sesame seeds.

5.      Nutty Popcorn and Fruit Mix

.         1 package (6- to 7-cup yield) plain microwave popcorn
.         Nonstick cooking spray
.         2 to 3 tablespoons grated Parmesan cheese
.         2 cups potato sticks
.         1-1/2 cups peanuts or almonds
.         1 cup mixed dried fruit

Directions:

*Pop popcorn according to package directions. Pour popcorn into a very large bowl; coat lightly with cooking spray.

*Sprinkle popcorn with Parmesan cheese; toss gently to coat. Stir in potato sticks, peanuts, and dried fruit.

Not only does the Peanuts: Energy for the Good Life app feature recipes, it also includes timers so you can remind yourself when it is time to have a healthy snack to keep yourself moving through that busy day. It also contains a five minute meditation from Stephen Bodian, author of Mediation for Dummies. This will help you to calm down and relax your breathing. Just five minutes a day can make a huge difference.

There is no excuse for not downloading Peanuts: Energy for the Good Life for your iPhone. You and your children need to eat healthy and this will make it easy for you to make good decisions for your life and your children’s lives.

Ginger Pineapple Chicken Stir Fry with Snow Peas:  Pineapple helps burn fat, reduce cellulite, and it has detoxifying and purifying properties. Pineapple boosts tons of flavor into this recipe that only has 243 Calories and 3.68 grams of fat per serving.

Roasted Cod Fillet with a Blueberry & Black Cherry Salsa: The blueberry and cherry season are short so find the best tasting berries now!  Blueberries help with digestion; they contain excellent antioxidants that help reduce bad cholesterol and they stimulate visual perception.

Blackberries are a revitalizing fruit that aid kidney function. This refreshing fruit combo recipe is only 190 calories and 1.75 grams of fat.

Strawberry Cantaloupe Soup: Strawberries are rich in vitamin C and will keep your immune system strong. Melon is the perfect fruit to quench your summer thirst and it helps your skin maintain moisture. This delightful summer treat contains 146 calories and .4 grams of fat.

Keeping your family healthy and happy is important, and at Wellspring Camps they make it easy to include the season’s luscious fruit into satisfying meals. This July, try these low-fat and fruity recipes, or visit the Wellspring website   for more family friendly recipes!

Ginger Pineapple Chicken Stir Fry with Snow Peas – Servings (4)
1 pound of boneless skinless chicken breast
1 red bell pepper
1 cup fresh pineapple chunks
2 cups fresh snow peas
3/4 cup sliced shiitake mushrooms
1 red onion roug chopped
1 tablespoon chopped garlic
1 tablespoon minced fresh ginger
½ cup soy sauce
1 tablespoon sesame seeds

Method:
1.  Spray non-stick frying pan with a non-fat cooking spray. add to pan sesame seeds, chopped garlic, and chicken strips. saute for two minutes.
2. Add red pepper, onion, ginger, and mushrooms. continue to saute for 1 minute.
3. Add soy sauce, pineapple, red pepper flakes, and snow peas; cover and let cook for 1 minute.
4. Uncover and stir until chicken and vegetables are covered with sauce and chicken is fully cooked.

Roasted Cod Fillet with a Blueberry & Black Cherry Salsa- Servings – (4)
Ingredients:
4 – 4 oz. Atlantic cod fillets
1 pint fresh blueberries
1 black cherries, pits removed & quartered
2 tablespoons diced red onion
½ cup raspberry vinegar
1 tablespoon granulated sugar
1/4 teaspoon fresh chopped garlic
1 medium yellow tomato diced
1 medium orange bell pepper diced
4 slices of lemon
1/4 cup fresh chopped basil
½ teaspoon salt
1/4 teaspoon black pepper

Method:
1. To make salsa, combine sugar and vinegar in a bowl and whisk until sugar is dissolved. in a separate bowl add blueberries, black cherries, red onion, yellow tomato, orange pepper basil, salt, and black pepper. Pour sweetened vinegar in bowl and allow to marinate for thirty minutes.
2. Next preheat oven to 400 degrees. arrange fish on a nonstick baking sheet and place a slice of lemon on each fillet. Roast for 12 – 15 minutes or until done.
3. Remove lemon slices, top with salsa, and serve.
190 Calories
21.23 grams Protein
1.75 grams Fat

Strawberry Cantaloupe Soup – Servings – (4)
Ingredients:
1 medium cantaloupe
1 pint strawberries
1 cup skim milk
1 cup fat free plain yogurt
1 teaspoon vanilla extract
1/4 cup granulated sugar
½ teaspoon ground cinnamon
1 tablespoon fresh chopped mint
Method:

Peel cantaloupe and cut in half. Remove seeds and cut in chunks. In a blender or food processor add cantaloupe, strawberries, skim milk, fat free yogurt, sugar, and vanilla. Blend on medium high for about two minutes or until consistency is smooth. Remove soup from blender or processor and pour into a bowl. Next add cinnamon and chopped mint. whisk in until evenly throughout the soup. Cover and place in refrigerator for one to two hours. Serve chilled.
Calories – 146 .25
Protein – 6 . 48 grams
Fat – 0.4 grams