I know For Sure

I know for sure that each of us really love cooking. Everyone who visits this site wants to know more recipes and wishes to discover more nutritious food to serve for their family. As I think over about this topic I always put in mind that whatever I suggest or whatever I write for sure my kids would be the first to love it.

Here is another recipe that I had taken from the different websites that I visited while doing some research for food that my kids would love. This is a very simple recipe but I assure you that this is nutritious, good for the heart, and will bring satisfaction to your kids as they eat this.

This can also be done by kids but they need an adult supervision.

Berry Tasty Muffins

                                  

                                                         Photo Credit: Google

Help your kids prepare the following:

1 cup flour 1 cup outmeal

3 tbsp. Salt 3 tbsp. Sugar

1 cup milk 4 tbsp. Baking powder

1 cup blueberries, washed 1 egg

¼ cup vegetable oil nonstick cooking spray

Utensils needed:

Mixing spoon muffin/cupcake tin

2 large bowls papper muffin/cupcake liner

fork wire rack for cooling muffins

measuring cups and spoons

What to do:

1. Pre-heat oven to 400degrees fahrenheit (200 degrees celcius)
2. In a large bowl, mix together the flour, oatmeal, sugar, salt, and baking powder.
3. Mix in blueberries.
4. In another bowl, break the egg and use a fork to beat it, just a little bit. Then add the milk and vegetable oil and mix.
5. Add egg mixture to the dry ingredients in a large bowl.
6. Using a mixing spoon, mix about 25 to 30 times. Don't mix too much! Your muffin mixture should be lumpy, not smooth.
7. Line a muffin with paper liners or lightly spray with nonstick spray. Spoon in the muffin mix. Fill each muffin cup about 2/3 of the way up.
8. Bake for about 20 minutes.
9. When muffins are finished baking, remove from muffin tin and cool themon a wire rack.
10. Enjoy your berry tgasty muffins!

Nutritious Analysis Per Serving

136 calories

3g protein

6g carbohydrate

1 g fiber

18 mg cholesterol

344 mg sodium

86b mg calcium

0.9 mg iron

Note:Nutritional may vary depending on ingredients brand used.

Resources: http://kidshealth.org

                 en.wikipedia.org

A place where Family Enjoys

Truly, a home is a place where family stays together, and they even enjoy eating their snacks together. In this case, a mother is the one who should always think on what food to cook in order for her family to enjoy.

Here's a recipe which I had already tried and the kids really enjoy their snacks every time I serve this.

Family Doughnuts

Photo credit: Google

                                                             

Ingredients:

                                        

1 pck dry yeast (or 2 tsp yeast)

¼ cup sugar

¼ cup warm sugar1tsp salt

¾ cup likewarm milk

1 egg

¼ cup shortening or vegetable oil or margarine

3 ½ cups white flour (or partially whole milk)

What to do:

*Dissolve yeast in warm water.

*Stir in milk, sugar, salt, egg, shortening, and 2 cups of the flour. Beat till smooth.

*Mix in enough remaining flour to make dough easy to handle. Add more flour if needed.

*Turn dough into lightly floured board or counter top; knead until smooth and elastic, about 5 minutes.

*Place in greased bowl; turn greased side up. Cover, let rise in warm place until double, about 1 ½

hours.

*Punch down and roll dough 3/8 inch thick on lightly floured area.

*Get several glasses (the size you want your donut to be) and cut out several round shapes. Use a metal

cap from any bottle to cut the holes in the middle. (Let all the kids help with rolling out and cutting

donuts).

*Heat oil (3 or 4 inches), to 375 degrees in deep pan.

*Drop doughnuts into hot fat. (only adults can do this.)

*Turn doughnuts as they rise to surface.

*Fry 2 to 3 minutes or until golden brown on both sides.

*Carefully remove from oil; do not prick the surface.

*Drain on paper towels, while warm, roll doughnuts in sugar and cinnamon, or shake into sugar

mixture in a bag.

For Glaze: Blend 1/3 cup boiling water into 1 cup confectioner's sugar. Add any food color you like.

Dip warm doughnuts into warm glaze.

To Garnish: Sprinkle glazed doughnuts with chopped nuts, colored sugar or confetti candies. Do this

while glaze is still warm so they will stick to the glaze.

Try this, and I'm sure that the whole family will really enjoy in preparing, cooking and most of all sitting together and enjoying this great delicious snacks.

Source: Arlene Guina

Cooking with a Cause

Everyday, I always wonder

Everyday, I always wonder what to serve with my family during meal time. It seems that everyday they wish to have a new look at the table. As I mother I always tried my best on what to serve and look for menu that I'm sure would satisfy their food cravings. I always look at different recipes in order to have new look at the table.

FLORIDA BUTTER BEANS WITH CARAMELIZED ONION AND BACON

Photo credit: Google

                                                         

½ pound Florida butter beans,soaked

4 slices high-quality bacon,diced

2 ½ medium yellow onions

2 celery stalks, diced

2 garlic cloves, finely chopped

salt

¾ teaspoon chopped fresh thyme leaves

freshly ground pepper

Put the beans and their soaking water in a stockpot and add more cold water if needed to cover the beans by 1 inch. Bring to a boil. Reduce the heat to low and simmer, partially covered, until the beans are beginning to soften, about an hour.

In a medium, heavy skillet over medium heat, saute the bacon until the fat is rendered and the bacon is beginning to brown, 8 to 10 minutes. Removed with a slotted spoon and drain on paper towels.

Pour off all but two table spoons of the bacon fat from the pan over medium heat. Add to the celery and garlic and suate until the vegetables are soft and fragrant, about 10 minutes. Add to the beans, reduce the heat to low, cover, and simmer until the beans are tender, 1 to 1 ½ hours. When the beans are nearly soft, season them with salt.

Meanwhile, cut remaining 2 whole onions in half, then cut into thin slices. Wipe out the skillet with a paper towel, pour in two tablespoons of the reserved bacon fat, and set over medium-low heat. Add the sliced onions and a few pinches of salt. Cook, stirring, until the onions wilt. Reduce th heat to low and cook, stirring occassionaly, until the onions are medium brown, soft, and caramelized, 45 minutes to 1 hour. Add 2 tablespoons of water and stir to loosen any browned bits on the bottom of the fan. Add the thyme and season to taste with salt and pepper. Add the bacon to the caramelized onions and heat gently.

Top each serving of beans with some of the caramelized onions.

Ready to serve to your family and let them experience the Florida top recipe.

Source:www.thekitchn.com

Kitchen Adds Love

Truly kitchen adds love, because every menu that is being cook in the kitchen by a loving mother, touched with it's loving hands, create more love from the family and friends who are being served with that menu.

Here's another recipe which I've tried already and it has a great effect within my family and friends..

SPAGHETTI ALLA CARBONARA

Ingredients: 

425 gms. (15 oz) dried Spaghetti 25 gms. (1 oz.) 2 tbsp butter

2 tbsp. Olive oil salt and pepper

1 large onion, thinly sliced 175 gms. (6 oz) mushroom,thinly sliced

2 cloves garlic,chopped fresh sage sprigs to garnish

175 gms. (6 oz) rindless bacon 300 ml (½ pint) 1 ¼ cups double heavy cream

3 eggs beaten 100 gms. (3 ½ oz) 1 cup freshly grated parmesan

cheese plus extra for serve (optional)

How to Cook it:

• Warm a large serving dish or bowl. 
• Bring a large pan of lightly salted water to a boil. Add the spaghetti and 1 tbsp of oil and cook until tender, but still firm to the bite. Drain, return to the pan and keep warm. (Do not rinse pasta). 
• Heat the remaining oil in a frying pan (skillet) over a medium heat. 
• Add the garlic and bacon and fry until the bacon is crisp. Transfer to a warmer dish.
• Melt the butter in the frying pan (skillet). 
• Add the mushrooms and fry stirring occassionally for 3-4 minutes. 
• Return the bacon mixture to the pan. Cover and keep warm. 
• Mix together the cream, eggs and cheese in a large bowl and then season to taste with salt and pepper. Working very quickly, tip the spaghetti into the bacon and mushroom mixture and pour over the egg mixture, toss the spaghetti quickly into the egg and cream mixture, using 2 forks. 
• Garnish and serve with extra grated Parmesan.

Ready to serve...

Cooking tip:

The key success with this recipe is not to overcook the eggs. That is why it is important to keep all the ingredients hot enough to cook the eggs and to work rapidly to avoid scrambling it.

Source: Edith Mar

Cooking with a cause

My Children Demands Cheesecake

When it comes to cakes, my children would really demand for a cheesecake. I don't know if what is really behind those cheesecakes why is it that they really love it. Being a mother i'm always concern with my children's favorite. I simply go on to my favorite book which is recipe. I discovered here a pumpkin cheesecake that my children really loved when I tried to baked it for them.

PUMPKIN CHEESECAKE

Credit: http://sugarmamabakingco.files.wordpress.com/2009/10/blog-pumpkin-cheesecake1.jpeg

Filling:

4 (8 oz.) packages light cream cheese,softened

¾ cup firmly packed brown sugar

½ cup granulated sugar

6 eggs

16 oz of pumpkin

¼ cup heavy cream

11/2 tsp ground cinnamon

1 tsp nutmeg

1 tsp ground cloves

½ tsp ginger

• Prepare crust, refrigerate until ready to fill. 
• Soften unwrapped creamcheese at room temperature. 
• Beat creamcheese in large bowl until fluppy. Gradually add sugar. Add eggs, one at a time, beating wellfter each addition. Add pumpkin. Pour into crust-lined pan. 
• Bake in pre-heated 325 degrees oven 1 hour and 45 minutes, or until center feels firm when touched. Cool in pan on wire rack. 
• Carefully run a sharp knife around edges to loosen sides so cake will not crack on top. 
• Remove from pan by placing in a plate on top, then turn it over.
• Put another plate on the “bottom” and turn over again. Or if you have a 'spring-form pan' chill completely before removing sides. Brush top and sides with maple syrup.
• Before serving, garnish with whipped cream and hopped walnuts. This recipe could also be put into 2 pie plates and baked for approximately 1 hour.

Crust:

1 cup graham cracker crumbs

3 tbsp melted butter

1 tsp cinnamon

1 tbsp firmly packed brown sugar

3 tbsp finely chopped walnut or peacans (optional)

• Pre-heat oven to 325 degrees.
• Grease a cakepan or 9-inch or 10-inch spring form pan.
• Combine crumbs, butter, cinnamon, sugar and nuts. Line bottom and partly up the sides of prepared pan and refrigerate until ready to add filling.

Credit: http://just4ucheesecake.com/order/images/pumpkin_cheesecake.jpg

Now enjoy the delicious pumpkin cheesecake with your kids..

Eggplant Parmesan

This heartily casserole makes eight to ten generous servings. You can layer the eggplant, meatsauce and cheese well ahead of time, then bake it just before serving.

Credit: http://www.anthonyspizzamcdonough.com/images/eggplant_parmesan_dinner.jpg

What you need:

Eggplants olive or salad oil

3 eggs beaten with 1/3 cups water 
1 lb. Mozarella cheese

All purpose flour (Quickmelt cheese will do)

½ grated parmesan cheese

What to do:

• Cut eggplant into slices into ¼ inch thick. Coat each slice with flour and shake off excess. 
• Heat about ¼ inch oil in wide frying pan over medium-high heat. Dip eggplant slices in egg mixture, drain briefly and cook without crowding, adding oil as needed, until well browned and tender when pierced. 
• Drain on paper towels. Arrange about half the eggplant in a shallow 3 to 4 quarts casserole.
• Spoon half the meatsauce over it, then cover sauce with mozarella. Repeat with layers of eggplants, meatsauce and mozarella. Top with parmesan cheese (at this point you may cover and refrigerate, if made ahead). 
• Bake, uncovered in a 375 degrees fahrenheit oven for 40 minutes (50 minutes if refrigerated ) or until bubbly. Makes 8 to 10 servings.

Meatsauce:

• In 5 or 6 quarts kettle, krumble 1 ½ lbs. (680 gms.) lean ground beef and add 1 ¼ to 1 ½ lbs thinly sliced mild Italian pork sausages (using removed),1 seeded green bell pepper (finely chopped ), 2 medium sized onions (chopped) and ½ lb mushrooms (chopped). 
• Cook over medium heat , stirring frequently, until meat is no longer pink. 
• Add, large can (6 oz.) tomato paste. 
• Cook rapidly, uncovered, until sauce is very thick (about 45 minutes) stirring often. Remove from heat and let stand understurbed for 5 to 10 minutes, then skin and discard fat. 
• Use sauce hot or cold, you may cover and refrigerate sauce for up to 4 days; freeze for longer storage.

Credit: http://images.marthastewart.com/images/content/pub//1203_edf_eggplantparm_l.jpg

Try this and you will realize that cooking really contributes a lot to your family.

It's Pizza Time!!

It's pizza time, kids would come up running when they saw their mother having a plate of pizza. Children and adults love to eat pizza. Many mothers would like to bake pizza for their kids to enjoy. Here's a simple pizza recipe from “STEP-BY-STEP COOKBOOK” by John Peacock and Hillary Miller.

Credit: http://www.olathe.lib.ks.us/teens/blog/wp-content/uploads/2007/06/pizza.jpg

PIZZA

Pizza base:

1x400 gms can whole peeled tomatoes

2 tsp active dry yeast preferably Italian

1 tsp sugar

1 tbsp tomato paste

250 ml. (8 fl.oz) warm water

1 plumb clove garlic,crushed

1 tbsp. white bread flour

1 tsp dried basil

300 gms (11 oz) white bread flour

1tsp dried oregano

2 tsp salt

1 tsp sugar

salt and freshly ground black pepper

300 gms (11 oz) mozzarella cheese grated

toppings of your choice, e.g. salami, mushrooms

tuna, green and red pepper, ham, sliced onion

olives, shrimps, asparagus

1 tbsp gated parmesan

• Dissolve yeast and sugar in warm water in a large mixing bowl. 
• Sprinkle with 1 tbsp flour, cover with a cloth and put in a warm place for approximately 10 minutes, until frothy. 
• Sift 250 gms (9 oz) flour and salt over yeast mixture. Stir with a wooden spoon to form a dough, adding remaining flour as necessary. Knead on a lightly floured surface for 5 minutes. Place in a lghtly oiled bowl, cover, and put in a warm place until doubled in size. This will take approximately 1 hour.
• Preparing topping for pizza by slicing tomatoes and placing in a pan with juice and tomato paste. Add garlic, herbs, sugar, and seasoning.
• Simmer for 5-10 minutes, with the lid off to allow mixture to reduce. Cool. 
• Knock down proven dough for 1 minute on a lightly floured surface. Roll out into a large circle with a diameter of approximately 35 cm. (14 in., or into smaller circles. 
• Spread pizza base with cooled tomato mixture. Sprinkle with grated mozarella cheese, followed by toppings of your choice.
• Finally, sprinkle with grated parmesan cheese. Bake at 220 degrees celcius (425 degrees fahrenheit/ gas 7) for about 15 minutes. 

Credit: http://www.babble.com/CS/blogs/strollerderby/2009/02/pizza-pepperoni-bacon-1.jpg

Serve imediately. Serve 4.

Serve it now for your kids to enjoy it.