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Do you want to purchase a book? Click on its title.
 Hispanic Heritage Month runs from Sept. 15 through Oct. 15.  It's time to celebrate Sukkot with reading, recipes,activities, and writing. Enjoy.  It's the Game 3 of the 1932 World Series. Babe Ruth is up to bat. Two strikes. He points to the center field. Is he calling the shot? Even he wasn't sure. To celebrate, make Home Run Potatoes from Recipe Wednesday. KID FRIENDLY RECIPES means different things to each of us. To me, it means kids ages 4 and up can help make some part of the recipe and/or will enjoy eating them. You have the option of adjusting ingredients in the recipes labeled VEGETARIAN or GLUTEN FREE to meet those criteria.
All recipes on this blog are original unless otherwise noted. Feel free to link to them. For other uses, please ask permission as they are copyrighted and owned by me. Thank you.
Book Selection Policy The books I mention are ones I own or check out from the library. I do not post or create recipes for every book; that would be impossible. I read at least twice as many books as I blog about.
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September 1, 2010
Tags:
Recipe Wednesday, Salad, Kid Friendly Recipe, Gluten Free Recipe, Vegetarian Recipe (or can be), Labor Day
I get mixed up which holiday comes when: Labor Day and Memorial Day. Then I realized that Labor Day came when I had to go back to school and labor behind a desk. But you won't have to labor over this pasta salad if you do what I do: use leftover pasta. That's why I call it handy.
Handy Noodle Salad
Ingredients
3 tablespoons fat-free sour cream
3 tablespoons light mayonnaise
1 tablespoon white wine vinegar or rice vinegar
2 cups cold leftover cooked noodles or macaroni, whole-wheat or gluten-free
3 tablespoons chopped celery
3 tablespoons chopped green pepper
3 tablespoons sliced or shredded carrots
Salt and pepper to taste
Combine sour cream, mayonnaise and vinegar. Add the cold cooked noodles, chopped celery, chopped green pepper, and sliced carrots. Add salt and pepper to taste.
Makes about 3 cups.
Mary Ann Dames, M.S., R.D. ©2010
August 25, 2010
Tags:
Recipe Wednesday, Kid Friendly Recipe, Vegetarian Recipe (or can be), Gluten Free Recipe, Snack
You don't need a campfire to make Micro-Mini S'Mores.
Micro-Mini S'Mores
Ingredients
12 mini Chip Ahoy Chocolate Chip cookies
12 to 18 miniature marshmallows
Lay 6 mini cookies, flat side up, on a microwave oven safe plate. Place 2 to 3 miniature marshmallows on each cookie. Microwave for 20 to 30 seconds at high power or until the marshmallows begin to "puff" slightly. Using a pot holder, remove the plate from the microwave oven. Place the remaining 6 mini chocolate chip cookies, flat side down, on top of the softened marshmallows. Squish down gently.
Note: To make this gluten-free, use full size gluten-free chocolate chip cookies and full size marshmallows.
To make these vegetarian, use gelatin free marshmallows. Either use full size cookies or cut the marshmallows to fit.
Makes 6 snacks.
Mary Ann Dames, M.S., R.D. ©2010
August 18, 2010
Tags:
Recipe Wednesday, Gluten Free Recipe, Vegetarian Recipe (or can be), Kid Friendly Recipe, Salad
It's the height of summer. Tomatoes and corn are plentiful. If you aren't growing your own, visit a farmer's market.
Corn and Tomato Salad
Ingredients
2 large ears fresh corn* or 1 1/2 cups thawed, frozen corn
1 cup tiny cherry tomatoes or grape tomatoes
2 tablespoons torn fresh basil leaves
1 to 2 tablespoons light sour cream
1 or 2 tablespoons light mayonnaise or mayonnaise substitute
1 tablespoon white wine vinegar
Salt and pepper to taste
Ask an adult to cut the corn off the cob, if you are using fresh. You will need 1 to 2 large ears of corn. Place in a medium bowl.
Cut the cherry tomatoes in half if they are too big. Place the tomatoes in the bowl with the corn. Add the torn basil leaves.
In a small bowl combine the sour cream, mayonnaise, and vinegar. Stir to combine. Pour over corn-tomato mixture. Add salt anad pepper to taste.
Cover the bowl and put it in the refrigerator until ready to serve.
Makes 4 servings.
Mary Ann Dames, M.S., R.D. ©2010
August 10, 2010
Tags:
Recipe Wednesday, Kid Friendly Recipe, Gluten Free Recipe, Vegetarian Recipe (or can be), Islamic Holiday, Ramadan
I know. I know. Today isn't Wednesday but it is the first day of the month long celebration of Ramadan 2010. Devote Muslims fast from sunrise to sunset. Children do not although some may choose to do so for a day or two.
It is thought that Islam's Prophet Mohammad broke his fast by eating dates and drinking water. He is quoted as having said, "Whoever finds dates should break his fast with them and the one who does not should break his fast with water because it is pure."
This happened in the 7th Century. That is a long time ago. But the tradition continues.
I won't give you a recipe this week. Instead, if you can find fresh or dried dates, why not nibble on a few. Savor their natural sweetness.
August 4, 2010
Tags:
Recipe Wednesday, Pizza, Kid Friendly Recipe, Vegetarian Recipe (or can be), Gluten Free Recipe, Snack, Sandwich
Did you must remember that school starts in a few weeks? How do you feel about that? Make a This-Is-My-Face-Today Pizza to show what you are feeling.
This-Is-My-Face-Today Pizza
Ingredients
1 corn thin, gluten-free English muffin, or 1/2 Sandwich Thin
1 or 2 tablespoons mozzarella cheese
1 to 2 tablespoons Parmesan cheese
1 tablespoon spaghetti sauce
2 slices pimento-stuffed olive
1 thin slice red bell pepper, cut into a smile and a nose
Preheat the oven to 350 degrees F.
Lay the corn thin (or 1/2 Sandwich Thin or 1/2 English muffin) on a baking sheet lined with parchment paper of a Silpat mat. Spread about a tablespoon spaghetti sauce over the corn thin. Sprinkle with mozzarella cheese. Sprinkle Parmesan cheese for hair. Decorate with slices of pimento-stuffed olives for eyes, a slice of red bell pepper for a mouth and a strip of red bell pepper for a nose.
Ask an adult cut the olive and bell pepper. Also have the adult help put the baking in the oven for about 8 to 10 minutes or until the cheese is melted. Let the adult remove the baking sheet from the oven and let cool for five minutes.
The corn thin face needs to cool at least five minutes so it can firm up again. Corn Thins are gluten-free and available at Whole Foods.
Makes 1 This-Is-My-Face-Today Pizza.
Mary Ann Dames, M.S., R.D. ©2010
July 28, 2010
Tags:
Recipe Wednesday, Beverage, Fruit, Gluten Free Recipe, Breakfast, Kid Friendly Recipe, Vegetarian Recipe (or can be)
We're at the tail end of the apricot season here in the United States. You can start the day with this protein and calcium packed Apricot Smoothie or have it as a refreshing treat as you sit in the shade of the elm tree tonight.
Apricot Smoothie
Ingredients
8 ounces fresh apricots, washed, pitted, and quartered
1/4 cup instant non-fat milk powder
1/2 cup apricot nectar
1 1/2 cups apricot or apricot-mango yogurt
6 ice cubes
Combine apricot, milk powder, apricot nectar, and yogurt in a food processor. Blend until smooth. Add ice cubes. Pulse until "crushed."
I like my Apricot Smoothie a bit tart. Depending on ripeness of the apricots and personal taste, you might want to add a bit of honey or other sweetener.
Makes about 4 cups.
Mary Ann Dames, M.S., R.D. ©2010
July 21, 2010
Tags:
Recipe Wednesday, Kid Friendly Recipe, Vegetarian Recipe (or can be), Salad
If you've read Up, Down, and Around by Katherine Ayers you'll know it is about vegetables that grow up, vegetables that grow down, and vegetables that grow around (on a vine).
Up, down and around are prepositions you might use in story telling. So I could have called this Storytelling Salad or Eat Your Words Salad. What do you think? What ever its name, it is refreshing on a hot day.
Up, Down and Around Salad
Ingredients
Makes 1 serving
2 handfuls of washed and dried chopped lettuce
1/4 tomato, cored and cut into two pieces
1 slices mushrooms
1 tablespoons canned or cooked garbanzo beans
2 tablespoons shredded carrots
2 tablespoons peeled jicama, cut into sticks
2 slices cucumber
3 frozen green beans, thawed or 3 leftover cooked green beans
Salad dressing of your choice
Combine all the vegetables. Add your favorite salad dressing.
Can you name the up, down and around vegetables in this recipe? Visit tomorrow for a list of some up, down, and around vegetable.
Mary Ann Dames, M.S., R.D. ©2010
July 14, 2010
Tags:
Recipe Wednesday, Kid Friendly Recipe, Breakfast, Sandwich, Oregon Trail
I was re-reading biography I had as a kid, Gene Rhodes, Cowboy. When he was herding cattle or riding the range, he and his friends would often make breakfast and lunch out of bacon sandwiched in cold biscuits. My grandpa's letters also talks about bacon and biscuits eaten in the saddle. You don't have to be a cowpoke or riding to eat these.
"Bacon" was not necessarily the kind we know now. It was a word used more or less to mean any kind of pork meat. Often times it was salt pork.
Bacon Biscuits
Ingredients
4 slices thick bacon, cooked crisp and drained
1/3 cup unbleached flour*
1/3 cup whole-wheat flour*
1 1/4 teaspoons baking powder
1/4 teaspoon salt
5 teaspoons butter, at room temperature
1/3 cup milk
Preheat your oven to 450 degrees F.
In a medium mixing bowl, combine flours, baking powder and salt. Add butter mix lightly with your finger tips until the mixture resembles coarse bread crumbs. Add the milk and stir just until everything is moistened.
Turn out onto lightly floured work surface. Knead (fold and press the dough with your hands) about 8 to 10 times. If the dough is too moist, add a bit more flour.
Pat the dough flat until it is about 3/4-inch thick. Cut with a 2 1/1 inch biscuit cutter. If you don't have a biscuit cutter, simply cut the patted out dough into 4 pieces. Place the biscuits on an ungreased baking sheet.
Bake in preheated 450 degree F. oven for 10 to 12 minutes or until lightly brown.
Cool.
To make one Bacon Biscuit Sandwich, split a biscuit in half. Break one slice of bacon into 2 or 3 pieces and put on one half of the biscuit. Place the other biscuit half on top. Repeat for the remaining biscuits.
*If you don't have unbleached flour or whole-wheat flour, you can use all-purpose flour. After you mix the dough, if you might have to adjust the amount of milk.
Mary Ann Dames, M.S., R.D. ©2010
July 7, 2010
Tags:
Recipe Wednesday, Sodbuster Days, Kid Friendly Recipe, Bread, History
Today you get a bit of a history lesson along with the recipe.
The sodbusters couldn't run down to the local mini-market or grocery store. They had to rely on what they could grow or what they bought in town on their once a month trips. White sugar was a luxury so sorghum molasses was used as a sweetener. How do I know? NO! I'm not that old. But here is what my grandfather wrote about food in 1880-1890s when he was a kid.
I do not remember ever having to go to bed hungry... It is true that we often longed for pie and cake, and other fancy foods, when we had only cornbread and sorghum molasses. But there was always fine country butter to go with the cornbread, and plenty of good rich milk to drink – and what drink can be better for children than good fresh milk. Mother was a wonderful cook, and could get up a good meal from the nearest nothing ... Her butter was the best and always brought the top price at the store. There was nearly always flour in the flour box, but the necessary frugality forbade it being used all the time... In summer there was no refrigeration in those days, so the only fresh meat was chicken or wild game. Cottontail rabbits were plentiful, and made a fine meal. Then there was fish in the creek that run close by – sun perch, blue-gills, and some catfish; brook trout occasionally, but hard to find.
I have a cookbook from 1892, The Every-Day Cook-Book and Encyclopedia of Practical Recipes. Its recipe for corn bread follows:
Sift three quarts of corn meal, add a tablespoonful of salt, one teaspoonful baking powder, and mix sufficient water wit it to make a thin batter. Cover it with a bread-cloth and set it to rise. When ready to bake stir it well, pour it into a baking-pan, and bake slowly. Use cold water in summer and hot water in winter.
I didn't think this would work for us so here is my recipe for Molasses Cornbread
Ingredients
1 cup yellow cornmeal
1/2 cup all-purpose flour
2 tablespoons molasses
1 egg, beaten
2 tablespoons oil or melted butter
1/4 teaspoon baking soda
2 teaspoons baking powder
Preheat the oven to 425 degrees F. Grease a 9-inch round pan or 8-inch cast iron skillet*.
Mix all the ingredients together in a medium bowl until well blended. Pour the batter into the greased pan.
Bake for 15* to 25 minutes, until golden.
Cut into wedges. Serve with fresh butter, molasses and a glass of cold milk.
Makes 6 to 8 wedges.
*I melted the butter in my cast iron skillet so didn't need to grease it. Because the skillet was still warm, the corn bread was done in 15 minutes.
Mary Ann Dames, M.S., R.D. ©2010
June 30, 2010
Tags:
Recipe Wednesday, Kid Friendly Recipe, Vegetarian Recipe (or can be), Gluten Free Recipe, Holiday, 4th of July, Fruit, Dessert
You may want to stand up and salute this Red, White, and Blue Fourth of July Star centerpiece.
Ingredients
1 small watermelon
1 small honeydew melon
2 baskets of blueberries
Wash the fruit.
Depending on the size of the watermelon, cut it in quarters lengthwise. Cut across to make sections. Cut the rind off of one quarter, making a straight cut so you now have triangular shapes like you see in the photo. Cut the remaining watermelon into sections for people to eat using their hands.
Cut the honeydew melon in quarters and remove the seeds. Using a 1-inch star shaped cookie cutter, cut stars from the white part of one quarter of the honeydew. Set aside. Cut the other three-quarters into wedges that people can eat with their hands.
To assemble the centerpiece: On a large plate, arrange the rindless watermelon wedges to make a hollow star. Put the blueberries in the center. Garnish with the honeydew stars.
Put the extra watermelon and honeydew melon wedges on a plate next to the centerpiece.
It is difficult to give you a number of people this will serve. A 20 pound watermelon cut in quarters and then in to 3/4 inch thick wedges, should make about 50 wedges, according to the watermelon board.
Mary Ann Dames, M.S., R.D. ©2010
June 23, 2010
Tags:
Recipe Wednesday, Kid Friendly Recipe, Dogs, Cookies, Vegetarian Recipe (or can be)
These Dog Biscuits are for humans. Dogs can have them, too, but leave out the season salt and use herbs instead.
Dog Biscuits
Ingredients
2 1/2 to 3 cups all-purpose flour
3/4 cup dry skim milk powder
1/2 cup toasted wheat germ
1/4 cup sesame seeds
1 teaspoon season salt*
2 tablespoons brown sugar
1/2 cup canned or cooked carrots, drained, reserving juice
1 egg, beaten
1/2 cup vegetable oil
Preheat oven to 300 degrees F.
In a large mixing bowl, mix together the 2 1/2 cups flour, milk powder, wheat germ, sesame seeds, season salt, and brown sugar.
Drain carrots, reserving liquid. Mash or puree the carrots. Add to the flour mixture along with the egg and vegetable oil. Measure 3/4 cup of reserved carrot liquid, adding water if needed. Add to flour mixture. Stir to combine.
If the dough is too soft, add more flour. Roll or pat the biscuit dough to 1/4 inch thick. Cut with bone shaped cookie cutter or cut into 3-inch x 1-inch rectangles.
Place on ungreased cookie sheet. Bake at 300 degrees F for 30 minutes or until crisp and bottom starts to brown.
Cool.
Makes about 36 biscuits. Serve with cheese or with soups and salads. Remember, if you're making these for your dog, leave out the season salt.
Mary Ann Dames, M.S., R.D. ©2010
June 16, 2010
Tags:
Recipe Wednesday, Kid Friendly Recipe, Vegetarian Recipe (or can be), Sandwich, Father's Day
Make this vegetarian by omitting the roast beef. Need it a bit more kid friendly? Omit the blue cheese. Serve the sandwich on bread and/or cut it in half or quarters.
Ingredients
1 cup sour cream
1 to 2 tablespoons blue cheese, crumbled*
Salt and pepper to taste
4 hard rolls
4 ounces sliced Swiss cheese
8 ounces thinly sliced roast beef
1 large vine ripe tomato, thinly sliced
8 to 12 spinach leaves, washed and dried
In a small bowl, combine sour cream and blue cheese. Season to taste.
Cut the hard rolls in half, horizontally. Spread about 2 to 4 tablespoons blue cheese mixture on cut surfaces. (It depends how "gloopy" you like your sandwiches. Save any leftover for salad dressing. See * at the end.)
For each sandwich layer 1 ounce sliced Swiss cheese, 2 ounces sliced roast beef, 1 to 2 slices tomato, and 2 to 3 spinach leaves on the bottom half of the roll. Top with the other half.
Enjoy.
*Some people really like the taste of blue cheese so will want to use 2 tablespoons of cheese in the recipe. Others will go for the lesser amount. Any leftover blue cheese-sour cream mixture can be used as a dip for vegetables or thinned with a bit of milk and used as a salad dressing.
Makes 4 sandwiches.
Mary Ann Dames, M.S., R.D. ©2010
June 9, 2010
Tags:
Recipe Wednesday, Appetizer/Dip, Kid Friendly Recipe, Gluten Free Recipe, Zoo, Aquarium
Salmon swim in the ocean and up rivers and around lakes but never through cream cheese except in this easy Aquarium Dip.
Ingredients
8 ounces cream cheese, at room temperature
1/4 cup sour cream
1 tablespoon lemon juice
1 can (about 5 ounces) salmon with the bones, drained, reserving liquid*
1/2 teaspoon dried tarragon
Salt and pepper to taste
Crackers, carrot sticks, celery sticks, and/or broccoli florets
In a medium bowl, combine cream cheese, sour cream, and lemon juice. Mix until smooth. Add the canned salmon and tarragon. Blend well. Add salt and pepper to taste.
Cover the bowl and refrigerate for at least 2 hours to let the flavors blend together.
Serve with crackers, carrot sticks, celery sticks and broccoli.
*Save liquid; cover and store in the refrigerator. Just before serving use it to thin dip as needed.
Makes about 2 cups.
Mary Ann Dames, M.S., R.D. ©2010
June 2, 2010
Tags:
Recipe Wednesday, Kid Friendly Recipe, Gluten Free Recipe, Vegetarian Recipe (or can be), Vegetables
What can be more fun than a block party? That is when all the neighbors get together. Many times it is at a holiday such as Fourth of July or Labor Day. My neighbors join me to help decorate Leo, my lion statue. We might have a pot luck or I might provide this inexpensive and refreshing Block Party Punch
Ingredients
1 bottle (1 liter or about 4 cups) lemon-lime beverage
1/2 cup lime juice
2 liters apple juice (about 64 ounces)
Combine everything in a 3 quart3 1/2 or larger punch bowl. Stir to combine. Add ice. Garnish with lime slices, if desired.
Makes about 12 cups.
Mary Ann Dames, M.S., R.D. ©2010
May 18, 2010
Tags:
Recipe Wednesday, Shavuot, Vegetarian Recipe (or can be), Friendly Recipe, Dessert, Breakfast, Jewish Holiday, Holiday
I know today is Tuesday so why am I posting Recipe Wednesday now? Because Shavuot is tomorrow and you just might want to make this delicious Orangy Blintz Souffle for breakfast.  One thing nice about this recipe is you start with frozen cheese blintzes. Another nice thing is you can make and bake it the same day or assemble it 24 hours in advance, cover, and refrigerate until time to cook.
In reading about Shavuot, I learned that the Torah mentions milk and honey. The cheese in the blintzes and the sour cream are dairy so that takes care of the milk. I also used honey for a sweetener.
I tested several variations of this and was able to make it a bit healthier by cutting down on the sour cream and butter. I reduced the amount of sweetener for a less sweet result.
Ingredients
1/4 cup butter
4 teaspoons honey
1/2 cup dairy sour cream
2 large eggs
2 tablespoons orange juice
1 teaspoon orange zest
1 teaspoon vanilla extract
1 package (6 blintzes) frozen cheese blintzes
Preheat oven to 350 degrees F.
Microwave butter in a microwave safe 8x8-inch glass pan for about 30 to 45 seconds or until melted. Set aside to cool while doing the next step.
In a medium bowl, combine sugar, sour cream, eggs, orange juice, orange zest and vanilla extract. Set aside.
By this time the melted butter should be cool enough that it is safe to work with. Roll the frozen blintzes in the butter. Arrange them two across and three down. Gently pour the sour cream mixture over.*
Bake, uncovered, at 350 degrees F for about 40-45 minutes or until golden brown.
To serve, cut between the blintzes. Garnish with fresh fruit or jam.
Makes 6 servings.
This can be doubled and baked in a 9 x 13-inch pan. I believe the cooking time would be closer to 60-65 minutes but start checking at 50 minutes in case my guestimate is wrong.
*This can be made to this step, covered, and refrigerated overnight. To cook, uncover, and bake in 350 degree F oven for 45 - 60 minutes or until golden.
Mary Ann Dames, M.S., R.D. ©2010
May 12, 2010
Tags:
Recipe Wednesday, Asian Pacific Islander Heritage Month, Kid Friendly Recipe, Vegetarian Recipe (or can be)
This recipe was inspired by Linda Sue Park's bouncy tale, Bee-Bim Bop! Follow the little girl as she helps mommy shop for the ingredients for Bee-Bim Bop. Together they prepare and cook the meal. A wonderful story of a family working and eating together. A recipe for Bee-Bim Bop is included at the back of the book.  Be prepared to read the catchy words over and over.
Hurry, Mama, hurry
Gotta chop chop chop
Hungry - very hungry
for some BEE-BIM BOP!
There are as many different Bee-Bim Bop recipes as there are families, or so it seems. There are also different ways to spell it: Bee-Bim Bop and BiBimBap are just two of the ways. I don’t know how many ways there are to say it but one I use is BEE-beem-bop.
This is a rice and vegetable dish usually topped with a protein and fried egg. I saw recipes which used thinly sliced beef, ground beef, pork, bulbogi, octopus, chicken, or tofu. Some were made without the protein other than the egg.
One of the fun things about this dish is that the vegetables and meat are presented in serving bowls. Each person builds their own Bee Bim Bop. What kid wouldn’t like that?
You can use the recipe at the back of Linda Sue Park’s Bee-Bim Bop or find one on the Internet. But here is one I made trying to keep it as kid-friendly in preparation and taste as possible. Remember, you can change it up almost any way you want as long as it is vegetables served over rice. This recipe looks long but much of it has easy substitutions. To do ahead options are many. I am not a purist when it comes to rice so often have leftovers to reheat or, in a pinch, will use the precooked rice in a pouch or minute rice. As much as 24 hours ahead of time the meat and soy sauce can be combined and stored in the refrigerator in a covered container. The vegetables can also be prepared and store overnight; cook them just before making the bowls.
To make four servings, divide the following among four large stoneware bowls in the following order:
-- 4 cups of warm cooked rice
-- 8 ounces cooked and warm thinly sliced protein, optional (beef ,pork, chicken, tofu, bulgolgi, octopus, etc.)
-- 1 tablespoon low-sodium soy sauce or teriyaki sauce. Can be omitted if using bulgolgi or already seasoned meat.
-- 4 to 6 cups cooked thinly-sliced vegetables, including bean sprouts and spinach/chard/kale. Other suggestions include shredded carrots, zucchini, fern, broccoli, sugar snap peas, green beans, etc.
-- 4 sunny-side up fried eggs
-- 2 teaspoons sesame oil
Part of the fun it to let each person break the egg yolk and stir it into the rice-vegetable mixture just before he starts to eat.
Mary Ann Dames, M.S., R.D. ©2010
May 5, 2010
Tags:
Recipe Wednesday, Kid Friendly Recipe, Vegetarian Recipe (or can be), Holiday, Mother's Day
Kids always seem to want to make breakfast for Mom on Mother's Day. Dad gets to be the assistant. In my experience, even with their best efforts, the kitchen doesn't survive the floury creation of pancakes or waffles. Or else the eggy-milk mixture for French toast glues itself to the side of the stove. With so many prepared, precooked, or frozen options available at the grocery store*, Mother's Day breakfast can be a breeze.
By letting the kids be creative with frozen French toast, the time and mess are reduced. Let kids make designs on the French toast, maybe a heart such as in the photo. Accompany with maple syrup, butter, and/or jam. Serve with a glass of orange juice. Depending on their ages, the kids can microwave precooked bacon or sausages.
*Another idea would be to use your own French toast recipe for a breakfast earlier this week. Make extra to freeze for the kids to use in today's meal.
Mary Ann Dames, M.S., R.D. ©2010
April 28, 2010
Tags:
Recipe Wednesday, Kid Friendly Recipe, Gluten Free Recipe, Vegetarian Recipe (or can be), Holiday, Cinco de Mayo, Dessert
Ole! Today you get a bonus recipe to celebrate Cinco de Mayo. I was inspired by the colors of the Mexican flag as well as a dessert I ate in Mexico.
Ingredients
1 snack size gel cup (3.5 ounces) cherry gelatin*
3 maraschino or fresh cherries, chopped, optional
1 snack size cup (3.5 ounces) vanilla pudding*
1 snack size gel cup (3.5 ounces) lime gelatin*
1 tablespoon chopped almonds, optional
Open the cherry gelatin and cut into pieces. Place in a small bowl. Mix in chopped cherries. Set aside.
Open the pudding cup and put pudding into another small bowl.
Open the lime gelatin and cut into pieces. Place in a third small bowl. Mix in chopped almonds, if using.
Wash and dry the three gel cups. Now layer the gelatin and pudding, using about 1/3 of each in each of the clean gel cups, in the order of the Mexican flag: red, white, and green!
Makes 3 servings
* You can make your own gelatin/agar and puddings from scratch or from a mix which means you can control whether or not this is a vegetarian recipe.
Mary Ann Dames, M.S., R.D. ©2010
April 28, 2010
Tags:
Recipe Wednesday, Kid Friendly Recipe, Gluten Free Recipe, Vegetarian Recipe (or can be), Fruit, Holiday, Salad, May Day
Children used to fill baskets with flowers and give them to their friends. Sometimes it would be a secret so the flowers were left on the doorstep.
Instead of flowers and instead of leaving the basket on the doorstep, I made a basket from a cantaloupe and put it on the table.
May Basket Salad
Ingredients
1 ripe cantaloupe
1 basket of ripe strawberries, washed, stems removed, and sliced
1 cup green grapes, washed and stems removed
2 to 4 ripe plums, washed and sliced
Wash the cantaloupe. Cut carefully to make a handle like it shows in the photograph. (Or you can make two handleless baskets instead. Simply cut the cantaloupe in half.) Scrape out the seeds. Cut the cantaloupe flesh from the pieces you removed to make the handle. Put it in a bowl. Add the rest of the fruit. Toss gently to combine. Fill the cantaloupe basket with the fruit mixture.
Serve any leftover fruit in a bowl.
You don't have to use the fruits I suggested. You can use an fruits you want for your basket. If you use cut up bananas or apples, dip the pieces in orange juice or lemon juice so they don't turn brown.
Makes 6 to 8 servings.
Mary Ann Dames, M.S., R.D. ©2010
April 21, 2010
Tags:
Recipe Wednesday, Kid Friendly Recipe, Event, Earth Day, Vegetarian Recipe (or can be), Gluten Free Recipe
Planting trees helps the environment be healthier. Add broccoli trees to your macaroni trees helps you be healthier.
Ingredients
1 box (about 7 1/2 ounces) macaroni and cheese, whole wheat or gluten free
1 1/2 cups cooked chicken (about 5 ounces) or tempeh*, cut into cubes
1 1/2 cups cooked broccoli "trees" or flowerets
1 teaspoon dried basil
1 teaspoon dried tarragon
Salt and pepper to taste
Prepare macaroni and cheese according to package directions.
Add the cubed chicken, broccoli, basil and tarragon. Adjust seasonings.
*Tempeh is not gluten-free.
Makes 4 servings.
Mary Ann Dames, M.S., R.D. ©2010
April 14, 2010
Tags:
Recipe Wednesday, Kid Friendly Recipe, Sandwich, Breakfast, Gluten Free Recipe
Be sure to wear your pajamas to lunch.
Breakfast-for-Lunch Sandwich
Ingredients
2 frozen waffles*, thawed for five minutes
1 slice American cheese
1 ounce thinly sliced ham
Place the American cheese and ham on one waffle. Top with the other waffle. Put it in a non-stick skillet. Grill over low heat until the waffle starts to brown and the cheese begins to melt.
Makes 1 "sandwich"
*You can use whole wheat waffles or gluten-free ones.
Mary Ann Dames, M.S., R.D. ©2010
April 7, 2010
Tags:
Recipe Wednesday, Salad, Kid Friendly Recipe, Gluten Free Recipe, Vegetarian Recipe (or can be)
Beetles spotted, dotted, striped or plain can be good to eat when made from peaches. Let your imagination run wild as you discover new types of beetles.
Beetle Bop Salad
Ingredients
Salad greens, washed and dried
4 canned peach halves, drained and patted dry
12 pretzel sticks or gluten-free pretzel sticks
4 maraschino cherries, drained and patted dry
1/4 cup whipped cream cheese, at room temperature
Place a handful of salad greens on a small plate.
Put a peach half on top of the salad greens. I put the cut side down but this is your Beetle Bop Salad so put it the way you want. Just make sure the peach is dry or else the whipped cream cheese won't stick.
Snap three pretzel sticks in half. Push three into each side of a "beetle" to make its six legs.
Place one maraschino cheery touching the peach half. This is the beetle's head.
Finally, put the whipped cream cheese into a zipper bag. Close tightly. Snip a small bit off one corner. Pipe dots or stripes onto each beetle's back. This is why the peach has to be dry. If it is wet, the whipped cream cheese won't stay where you put it. Maybe that makes a different type of beetle.
Repeat for the other three salads. Makes four beetles.
Mary Ann Dames, M.S., R.D. ©2010
March 31, 2010
Tags:
Recipe Wednesday, Kid Friendly Recipe, Salad, Holiday, Vegetarian Recipe (or can be), Gluten Free Recipe, Easter
Did the Easter Bunny leave you lots of decorated eggs? If they haven't been out of the refrigerator for more than two hours, you can make this tasty Egg Salad in a Nest.
Ingredients for the Egg Salad in a Nest
1 recipes Herbed Egg Salad (recipe follows)
4 flat bottomed ice cream cones#
4 lettuce leaves, washed and dried
Tuck one lettuce leaf into each cone. (You can also shred the lettuce.) Divide the egg salad among the cones. I like to use a 1/4 cup size ice cream scoop.
Ingredients for Herbed Egg Salad
6 large hard cooked eggs, peeled and chopped*
1/4 cup diced celery
2 teaspoons Dijon mustard
2 teaspoons minced fresh parsley
1 teaspoon dried thyme or 2 teaspoon minced fresh
1/4 to 1/2 cup mayonnaise
Salt and pepper
Put the chopped eggs, diced celery, mustard, parsley, and thyme in a medium bowl. Stir with a fork until combined. Add 1/4 cup mayonnaise. Stir and add more mayonnaise until it is as moist as you like. Taste and add salt and pepper.
#Substitute gluten free flat-bottom ice cream cones.
* I use an egg slicer, cutting the egg once and catching it in my hand. Then I rotate the egg and cut again. OR you can grate the egg on a box grater. OR for kids let them mash the eggs with their very clean hands.
Mary Ann Dames, M.S., R.D. ©2010
March 24, 2010
Tags:
Recipe Wednesday, Kid Friendly Recipe, Sandwich, Something on a Stick
Toasting marshmallows for S'mores is a favorite "something on a stick" food. What can be yummier than a burnt marshmallow squished with chocolate between two squares of graham crackers? Well, try this!
Stick-Stick-Stick "Sandwich"
Ingredients
1 thinly sliced deli turkey
1/4 ounce processed American cheese, cut into a stick about the size of your little finger
1 thin carrot stick
1 thin celery stick
1 pretzel rod
Lay the sliced turkey on a clean cutting board. Place the slice on cheese along one edge of the turkey slice. Lay the carrot stick, the celery stick, and pretzel rod alongside the cheese. Roll the turkey around the sticks, ending with the side with the cheese. Gently squeeze the "sandwich" closed, using the cheese as a glue.
Eat within 15 minutes or the pretzel stick may start to get soggy.
Makes 1 "sandwich."
Mary Ann Dames, M.S., R.D. ©2010
March 17, 2010
Tags:
Kid Friendly Recipe, Crackers, Snack, Recipe Wednesday
Swallows fly fast. They catch insects in mid-air. But sometimes swallows eat seeds. You can too.
Bird Seed Crackers
Ingredients
1/2 package (15 ounce)refrigerated pre-rolled pie crust (1 pie crust)
2 teaspoons celery seed
2 teaspoons dill seed
4 teaspoons poppy seed
4 teaspoon sesame seed
1/2 teaspoon salt
Put the pie crust on the counter for 15 minutes to bring to room temperature.
In a small bowl mix together the seeds and the salt.
Preheat the oven to 450 degrees F.
When the pie crust is ready, open it up on a lightly floured pastry cloth. Roll it out until it is about double in size. You might find it easier to work with only part of the pie crust at a time.
Cut the pie crust into 1 1/2-inch squares or any decorative shape you'd like. I had a bird cookie cutter so used it. Sprinkle the seed mixture over the pie crust. Pat the seeds into the soft crust.
Transfer the cut out crackers to a baking sheet. Bake for 3 to 8 minutes, or until golden brown. The time will depend on how thin the crackers were rolled as well as how big you cut them.
Mary Ann Dames, M.S., R.D. ©2010
March 10, 2010
Tags:
Recipe Wednesday, Gluten Free Recipe, Vegetarian Recipe (or can be), Kid Friendly Recipe, Salad, Alphabet, Fruit
To celebrate my name, today I'm only going to eat foods that start with the same letter as my first name. For breakfast I'll eat muesli with milk. Lunch will be macaroni and cheese, melon salad, and mango nectar. Meatballs in marinara sauce and spaghetti with mushroom salad will make a nice dinner especially if I drink some mint tea with it.
Did you guess my name starts with the letter "M?"
What will you eat today? Can you think of a lot of foods that begin with the first letter of your name? If your name starts with "Q," or "V" or even "Z," you might find only one food that would work. That's okay.
What if you can't find any food that starts with your initial? Aren't you lucky. You can name your favorite food after yourself. My dad's name begins with "V." He couldn't think of any food so I named his favorite breakfast after him -- "Vin's Peanut Butter on Toast." Now he is happy.
Muskmelon and Mint Salad
Ingredients
1 tablespoon marshmallow creme*
1/2 teaspoon milk *
1 teaspoon minced fresh mint
1/2 cup muskmelon balls (In the United States, muskmelon is called cantaloupe)
1/4 cup mango, cut in chunks
Mix the marshmallow creme and milk together. Stir in the mint. Put the muskmelon and mango in a bowl. Add the marshmallow creme. Gently stir to combine.
*This tastes just a good without the marshmallow creme and milk.
Makes 1 serving
Mary Ann Dames, ©2010
March 3, 2010
Tags:
Recipe Wednesday, Kid Friendly Recipe, Dr. Seuss, Salad, Gluten Free Recipe, Vegetarian Recipe (or can be)
Cats like tuna so let's make a Cat-in-the-Hat Tuna Salad.
Ingredients for each Cat-in-the-Hat Tuna Salad
1/4 cup tuna salad from the deli or your favorite recipe
1 tablespoon cream cheese at room temperature
1 ripe olive
1 tomato
2 stick pretzels, regular or gluten free
1 triangle tortilla chip
Mound the tuna salad on a plate.
Cut two round slices from the ripe olive. These will be the eyes. Cut another small piece of olive for the nose.
Cut the tomato in thirds, except this really depends on the size of the tomato. Scoop out the insides of one third and trim it to look like the cat's top hat. Cut a small piece of tomato for the cat's smile.
Divide the cream cheese into two parts and roll them into "snakes." Decorate the hat with the stripes.
Break each of the pretzels in half. The Cat-in-the-Hat has to have whiskers, doesn't he?
Break off two corners of the tortilla chips. These are the cat's small ears.
Assemble the face so it looks something like the photo. Your cat will look different from mine but it will taste even yummier because you made it.
To make this gluten free,check the labels. Use egg salad to make this vegetarian.
Mary Ann Dames, M.S., R.D. ©2010
February 24, 2010
Tags:
Kid Friendly Recipe, Bread, Extra, Recipe Wednesday, Vegetarian Recipe (or can be)
I found this recipe at Enriching Your Kid blog. It was easy to make, especially when I put my son-in-law in charge of cooking. Although the recipe suggested eating the crepes with cream, we ate them with butter, plain, or rolled around bits of chicken and vegetables. I bet these would be great with maple syrup for breakfast.
The original recipe called for jaggery, a sweetener. Jaggery is made from unrefined cane juice or palm sap. My son-in-law is very particular about his jaggery. It has to be from palms. I read that panela from Mexico and South America is similar to jaggery. I had neither so used brown sugar. 
February 24, 2010
Tags:
Kid Friendly Recipe, Gluten Free Recipe, Recipe Wednesday, Dried beans
"One of Charlie's great joys was to give suppers cooked over the fire, using a Dutch oven and a frying pan, doing all the cooking himself...There was usually bachelor bread (which I assume to be baking powder biscuits) boiled beans, fried bacon, or if it was Fall, maybe deer meat and coffee; the dessert must be dried apples." From Good Medicine; The Illustrated Letters of Charlie Russell by Charlie Russell in a foreword by his wife Nancy Russell.
I don’t know his recipe. I decided to put some of his favorite foods into one pot. I know Lois Harris, the author of Charlie Russell: Tale-Telling Cowboy Artist by Lois Harris. I asked her to test the recipe. She liked it. I hope you like it, too.
Ingredients
3 slices bacon, chopped*
2 cans (16-ounces) pinto beans, undrained
2/3 cup chopped dried apples (about 2 ounces)
¼ cup molasses
1/2 teaspoon salt
Pepper to taste
In a 2-quart pot, fry the bacon until crisp. Add the beans, chopped apples, molasses, and salt. Stir to combine. Bring to a boil and then reduce to a simmer. Cook for about 8 minutes until hot and a bit thickened.
*Omit the bacon to make this vegetarian.
Mary Ann Dames, M.S., R.D. ©2010
February 18, 2010
Tags:
To Think About, Recipe Wednesday, Fruit, Dessert, Kid Friendly Recipe, Gluten Free Recipe, Vegetarian Recipe (or can be)
What other dried fruits might you use instead of the ones in the Recipe? Looking in my cupboard, I have dried apples, raisins, cranberries, dried pineapple, dried figs, and dried strawberries. Can you think of other ones to try? Maybe you'd want to use all the same kind of fruit.
I might use cashews, hazelnuts or even pistachios. Would you like peanuts? I think they might get soggy while the pudding cools. I might try that someday to see if I'm right.
 This time I made the pudding with regular rice, dried blueberries, and almonds. I made a design on top and stirred the blueberries and nuts into the rice instead of layering them. Before I put the mold in the refrigerator, I put a piece of wax paper on top of the rice and then an unopened can of beans to act as a weight. If you look closely at the photograph and compare it to yesterday's, you can see the today's rice isn't as tightly together. It tastes good even if it looks funny.
February 17, 2010
Tags:
Recipe Wednesday, Kid Friendly Recipe, Dessert, Gluten Free Recipe, Vegetarian Recipe (or can be), Chinese New Year, Holiday
I read that Eight Treasure Rice Pudding is one of the desserts served during the Lunar New Year. According to a cookbook I picked up in Taiwan, eight different fruits and nuts are used to decorate the top. Not being artistic, I simplified the recipe. It may not look as pretty as the photo in the cookbook, but it sure refreshing and tasty. I especially like it because it is not too sweet. If you make this, plan to soak the sticky rice overnight in water, drain and then cook.
Ingredients
2 cups warm cooked sticky rice (Also called sweet rice.)
2 tablespoons honey
1 cup diced dried fruit (I used 1/4 cup each dried cherries, chopped dried dates, chopped dried mango, and chopped dried apricots.)
1/4 cup chopped nuts (I used almonds.)
In a medium bowl, combine the warm rice and honey. Stir gently. In a small bowl, combine the dried fruit and the chopped nuts.
Heavily coat the inside of a 3-cup mold or bowl with vegetable spray. Sprinkle in a tablespoon or so of the fruit-nut mixture. (You can place it carefully to make a design if you wish.) Spoon on about 1/3 of the sweetened warm rice, spreading it to the edge of the bowl. Add half of the remaining fruit-nut mixture. Top with another 1/3 of the sweetened warm rice. Add the remaining fruit-nut mixture and then the last of the rice.
Cover the bowl with plastic wrap and refrigerate several hour or overnight.
To serve: Unmold the rice onto a serving platter.
Makes 6 to 8 servings.
Something I might try is to make individual serving size rice pudding molds.
This recipe can be halved.
Mary Ann Dames, M.S., R.D. ©2010
February 11, 2010
Tags:
To Think About, Salad, Fruit, Recipe Wednesday, Kid Friendly Recipe
Do you have a favorite fruit you'd like to use in this salad instead of cherries? My husband likes me to use canned mandarin oranges sometimes because they are a bit tart. I think I'll try fresh strawberries when they are in season. Then I'd use strawberry nectar instead of the cherry juice. Hmm. I can hardly wait.
February 10, 2010
Tags:
Recipe Wednesday, Kid Friendly Recipe, Salad, Holiday, Fruit, Valentine's Day, Presidents Day, Vegetarian Recipe (or can be), Gluten Free Recipe
Valentine's Day makes me think chocolate and candy. I'm sure I'll get enough of those I don't need to add more to these recipes. Presidents Day makes me think of George Washington and cherries. So I started wondering what I could do to combine both holidays. I came up with this sugar-free, heart-filled and heart-healthy molded salad.
Ingredients
1 can (16-ounces) dark sweet cherries, drained, reserving 1/2 cup of the juice
1 tablespoon plain unflavored gelatin*
1/2 large red apple
2 tablespoons lemon juice or orange juice
3/4 cup sugar-free cherry soda
In a saucepan, combine 1/2 cherry juice with the unflavored gelatin. Let it sit, off the heat, while you make the apple hearts.
To make apple hearts, slice the apple in sixths. Cut each section into slices about 1/4-inch thick. The cross section sort of looks like a heart. Sort of. To make it look more like a heart, cut like in the photograph at top. As you make the apple hearts, place them in a bowl with the lemon juice so the apple doesn't turn brown.
You can use a small heart shaped hors d' oeuvre cutter. 
After all the apple hearts are made, the gelatin should be soft. Put the pan on the stove and over low heat, stir until the gelatin is melted. Turn off the heat and remove the pan from the stove. Stir in soda. It will fizz at first.
Put some apple hearts in the bottom of four 1/2-cup to 3/4 cup molds of one 2 to 3-cup mold. Spoon enough of the gelatin mixture to almost cover the apples. The apples will float. Put the molds in the refrigerator until the gelatin sets, about 10 to 15 minutes.
Remove the molds from the refrigerator and divide the drained cherries among them. Pour in the remaining gelatin mixture. Return the molds to the refrigerator and let set until firm.
Makes 4 servings.
*To make this vegetarian, substitute agar agar powder for the gelatin.
Mary Ann Dames, ©2010
February 3, 2010
Tags:
Kid Friendly Recipe, Gluten Free Recipe, Appetizer/Dip, Vegetables, Recipe Wednesday, Vegetarian Recipe (or can be)
While watching "Iron Chef America" several weeks ago, I learned that President Obama likes sweet potatoes. I wonder if he'd like this version of hummus I came up with?
Ingredients
1 cup (1/2 of a 16-ounce can) yams in light syrup, drained and rinsed *
1 can (8-ounces) garbanzo beans, drained and rinsed
3 tablespoons tahini
3 tablespoons fresh lemon juice
1 teaspoon minced garlic
2 tablespoons olive oil
1 1/2 teaspoons ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon turmeric
3 tablespoons chopped parsley
Combine everything in a food processor. Pulse until desired consistency, adding water a tablespoon at a time if needed. Add salt and pepper to taste.
Don't have a food processor? Wash your hands very well. Smash and squeeze the yams and garbanzo beans into a chunky paste. Add the rest of the ingredients and stir well with a wooden spoon or electric mixer.
My daughter likes her hummus with a few bits and pieces of garbanzo beans whereas I like my hummus smooth. Either way it is tasty served with pita bread or carrot sticks.
*Substitute fresh, peeled and chopped yams which have been steamed until soft.
Mary Ann Dames, ©2010
January 31, 2010
Tags:
Kid Friendly Recipe, Dessert, Recipe Wednesday, Download/links
Head over to Pam Calvert's blog, Woven with Pixie Dust, to see the steps in updated Princess Peepers Party Glasses. She's so cleaver, using pink taffy so she doesn't have to worry about coloring the caramels. Anything that lets kids have fun without the mess is a plus.
See the original recipe here.
January 26, 2010
Tags:
Kid Friendly Recipe, Sandwich, Fruit, Tu B'Shevat, Jewish Holiday, Recipe Wednesday, Vegetarian Recipe (or can be)
Ingredients
4 ounces grated cheese of your choice
1/3 cup minced celery
1/2 cup finely diced dried figs, about 3 or 4 depending on their size
3 tablespoons mayonnaise
2 6-inch whole wheat pitas
Put grated cheese, minced celery, and finely diced figs in a small bowl. Lightly mix together with your clean fingers. Add mayonnaise and stir with a spoon.
Cut the pitas in half. Divide the filling between the halves.
Makes four servings.
Mary Ann Dames, M.S., R.D. ©2010
January 25, 2010
Tags:
Kid Friendly Recipe, Recipe Wednesday, Fruit, Reading Monday, Vegetarian Recipe (or can be), Gluten Free Recipe, Fiction
I'm so excited. Terry Pierce announced that her Blackberry Banquet is on the National Wildlife Federation's Grab Bag list of recommended books. What better way is there to celebrate than to read the book while eating Bear's Crunchy Blackberry Treat that I created especially so poor Bear won't go hungry. 
Do you want more blackberry recipes? Find Terry's recipes here.
Ingredients
3/4 cup fresh or frozen and thawed blackberries*
1 cup vanilla yogurt
1 oatmeal raisin granola bar
Set six blackberries aside to use as garnish. Put the rest of the blackberries in a small bowl. Using the back of a fork, crush the berries.
Add the yogurt and stir together.
Spoon half of the blackberry-yogurt mixture into a small dessert bowl. Put the other half into a second dessert bowl.
Divide the granola bar in half. Crumble each half over a serving of Bear's Crunchy Blackberry Treat. Decorate each with three whole blackberries.
*Wash the fresh blackberries just before using them. Drain on a paper towel.
Makes 2 servings.
©2008 Mary Ann Dames, M.S.,R.D.
January 18, 2010
Tags:
Kid Friendly Recipe, Cookies, Recipe Wednesday, Holiday, Martin Luther King, Vegetarian Recipe (or can be)
Today we celebrate the birthday of Martin Luther King Jr. I read that his favorite food was pecan pie. I also read that his favorite food was fried chicken, collards greens, corn bread, etc. Anything southern seems to be have been his favorite, depending on which web site I read. Since I had most of the fixin’ for pecan pie but am not much of a pie baker, I created these cookies as being more kid friendly. Smaller portions, too. Yes, I know pecan pie usually has corn syrup but I didn’t have any so substituted honey and sugar. It has a bit of a different flavor but the Pecan Pie Bar Cookies are almost all gone in less than 3 hours.
Visit Lori Calabrese's Nonfiction Monday for books in honor of Martin Luther King, Jr.Day.
Pecan Pie Bar Cookies
Crust Ingredients
½ cup butter at room temperature
1/3 cup granulated sugar
1 tablespoon milk
1 egg yolk
1 cup all purpose flour
Filling Ingredients
¼ cup butter
½ cup packed brown sugar
2 tablespoons granulated sugar
3 tablespoons honey
1 cup chopped pecans
Preheat oven to 350 degrees F. Grease a 9x9-inch square pan; set aside.
For the crust: Cream together the butter and sugar in a mixing bowl until smooth. Add the milk and egg yolk, mixing until smooth. Add the flour, mixing until just blended. Press into the prepared square pan. Bake for 8 to 10 minutes or until just starting to turn golden. Remove from oven and let cool.
Turn oven temperature to 325 degrees F.
Prepare filling: In a medium saucepan, combine the ¼ cup butter, brown, 2 tablespoons granulated sugar, and honey. Bring to a boil; boil for 3 minutes. Remove pan from the heat. Stir in the milk, being careful as the sugar mixture will bubble up even more. Add the chopped pecans. Pour over the crust; quickly spread with a spatula. Bake at 325 degrees F. for 20 to 25 minutes; center should be bubbling.
Cool and cut into 1 ½ inch squares.
Makes 36 squares.
© Mary Ann Dames, MS, RD 2010
January 15, 2010
Tags:
Kid Friendly Recipe, Snack, Recipe Wednesday, Vegetarian Recipe (or can be)
Bonnie R. left a comment telling how teachers at her school read both Busy Fingers and Busy Toes. Try this: cut Parmesan Cheese Toast Fingers in half.
Say it fast five times for a twizzling, sizzling tongue twister.
January 13, 2010
Tags:
Kid Friendly Recipe, Bread, Gluten Free Recipe, Recipe Wednesday, Gluten Free Recipe, To Think About, Vegetarian Recipe (or can be)
Keep little fingers busy making Parmesan Cheese Toast Fingers. Then snuggle up to read Busy Fingers by C.W. Bowie. C.W. Bowie is a team of writers made up of Wendie Old, Mary Bowman-Kruhm, and Claudine Wirths.
Parmesan Cheese Toast Fingers
Ingredients
1 slice of sandwich bread or gluten free bread
Soft tub margarine
Grated Parmesan cheese
Toast the bread. Let it stand until it is cool enough for a child to handle. Let the child spread a thin layer of tub margarine on the bread using a table knife or a plastic picnic knife. Shake, shake, shake some grated Parmesan cheese over the top. Then gently pat, pat, pat the cheese onto the toast so it doesn’t fall off.
Using a table knife or a plastic picnic knife, an adult or a child under adult supervision can cut the toast into “fingers.”
© Mary Ann Dames, MS, RD 2010
To Think About for Kids of All Ages
When would you eat these? They would be yummy as a snack. I dip them into Vegetable Soup. What kind of soup would you dip them into? What else would these taste good with?
January 7, 2010
Tags:
Kid Friendly Recipe, Cookies, Recipe Wednesday, To Think About, Vegetarian Recipe (or can be)
I'm off to a children's writer's retreat. We all bring goodies to share so I made Lime Snowballs. I got the inspiration after collecting windfall limes this week.
Lime Snowballs
Makes about 3 dozen
1 cup butter, at room temperature
1 1/2 cups powdered sugar, divided
2 tablespoons fresh lime juice
4 teaspoons lime zest, divided
2 cups flour
¼ teaspoon salt
1 1/2 cups flaked coconut, divided
Preheat oven to 350 degrees F.
In a mixing bowl, cream together 1 cup powdered sugar and the butter. Add lime juice, 3 teaspoons lime zest, flour, salt, and 1 cup flaked coconut.
Roll dough into 1-inch balls. Place 1 inch apart on ungreased baking sheet. Bake for 12-15 minutes, until bottoms are golden and cookies are puffed. Remove from oven and let cool for 5 minutes.
Meanwhile, prepare topping. Whirl remaining 1/2 cup flaked coconut in blender until the coconut looks like bread crumbs. Combine coconut “crumbs” with remaining 1/2 cup powdered sugar, and remaining 1 teaspoon lime rind. Roll warm cookies in the topping.
Store in air tight container.
© Mary Ann Dames, MS, RD 2010
To Think About for Kids of All Ages
What other fruit flavors might you use? Orange? Lemon? Grapefruit? Would apples work or do you think the skin is too soft and the flavor too mild?
January 4, 2010
Tags:
Kid Friendly Recipe, Fruit, Dessert, Recipe Wednesday, Gluten Free Recipe, To Think About, Vegetarian Recipe (or can be)
Here in southern California we enjoyed 72 degree weather for the Rose Parade and Rose Bowl Game. A tad windy where I live but still a great beginning to 2010. Now that house guests are gone, I’m using up what I find in the refrigerator. Tonight, my challenge was what to do with a handful of dried up dates and Rome apples.
I kept things simple by coring the apples and stuffing them with as many pitted dates as I could mush in. Before putting the apples in individual microwave safe bowls, I scored their tops in eighths. After the apples were in their bowls but before I covered them with plastic wrap, I sprinkled about 1/2 teaspoon pumpkin pie spice over each one. (The spice was from a blend I made for Thanksgiving: cinnamon, cloves, nutmeg, and ginger.) Into the microwave oven they went. I used the SensorCook on my oven but timed it for you. The apples were done in less than 5 minutes at 100% power. Your oven, the size of apples, or even he number of apples will change the cooking time. The apples are done when soft.
We ate our apples piping hot for dessert. Sometimes we top with ice cream or whipped cream. But in the spirit of New Year’s resolution to eat healthier, we ate ours plain…no added fats or sugars. Yummy. Filling. And feeling a bit decadent as it tasted rich and the smoothness of the almost applesaucy interior warmed our mouths.
To Think About for Kids of All Ages: What other fillings would work in a baked apple? Could you try a different dried fruit or even some cut up chopped fresh ones. Can you think of a healthy topping to replace the whipped cream or ice cream I sometimes use?
December 30, 2009
Tags:
Recipe Wednesday, Kid Friendly Recipe, Fruit, Salad, Vegetarian Recipe (or can be), Gluten Free Recipe
For a quick salad that kids will enjoy help making almost as much as they will eating, try this salad bursting with flavor, potassium, and antioxidants.
For dressing combine in a small bowl 1/4 cup canola oil, 2 tablespoons cider vinegar, 1 tablespoon sugar, dash hot sauce, and 1/4 teaspoon salt. Stir to combine.
For salad you will need 6 cups mixed lettuce greens, 2 small apples (cored and chopped), about 1/2 pomegranate seeds and 4 tablespoons pecan pieces.
To serve divide the lettuce among four salad bowls or plates. Top each with 1/4 of the chopped apples, followed by 1/4 of the pomegranate seeds and then the pecan pieces.
Pass the salad dressing.
© 2009 Mary Ann Dames, MS, RD
December 29, 2009
Tags:
New Year, Recipe Wednesday, Holiday, Dried beans, Vegetarian Recipe (or can be), Gluten Free Recipe
The New Year is almost upon us and I want to share a family tradition that started just before m son was born in Houston, Texas. I read about Hoppin’ John, a dish of black eyed peas and rice which, if eaten on New Year’s Day will bring prosperity and luck for the coming year. I have found many versions but rely on two easy ones – one with the traditional salt pork and the other a vegetarian version for my daughter.
Cut up 12 ounces salt pork, ham hock, or even bacon. Cook until almost crisp. Stir in 1 large onion, chopped, cooking until the onion is soft. Add to a pot along with 4 cups water and 1 cup white or brown rice. Cook according to directions on the rice package. Meanwhile, cook 2 packages (16 ounces) frozen black eyed peas according to package directions; drain and rinse. When both the rice and black eyed peas are done, combine, season to taste and enjoy.
For my vegetarian version, I omit the salt pork and sauté the onions in a bit of oil. For seasoning I’ve been known to add chili powder to taste or even a 4-ounce can of drained jalapeño peppers.
Whatever your New Year’s traditions, I wish you a healthy and happy 2010.
December 28, 2009
Tags:
Kid Friendly Recipe, Recipe Wednesday, Beverage, Christmas, Gluten Free Recipe, Vegetarian Recipe (or can be)
Although I served Mulled Apple Cider for Christmas, it is great on any cold day. For parties, I cover the outside of a crock pot with brightly colored wrapping paper or even aluminum foil. Not only is it festive looking but it keeps the cider warm for hours.
Combine and tie up in a square of four time thick cheese cloth:
3 cinnamon sticks (broken into 1-inch pieces), 1 tablespoon allspice berries, 1 tablespoon whole cloves, 1 teaspoon grated dried lemon peel, 1 teaspoon grated dried orange peel and 1 teaspoon freshly ground nutmeg.
Add to 2 quarts apple cider and heat.
Not only can kids help make the spice bag, they can stud a small apple, orange, or lemon with whole cloves to float in the crock pot.
December 25, 2009
Tags:
Kid Friendly Recipe, Recipe Wednesday, Vegetables, Christmas, Holiday, Vegetarian Recipe (or can be), Gluten Free Recipe
Put your child to work making Christmas trees instead of the chopped bell pepper in Christmas Brussels Sprouts. We use an aspic cutter. Be sure to use unblemished red bell peppers that are fresh, crisp and cool. Let kids “smash” the peppers sections flat before cutting. Who doesn’t like to get physical?
Ingredients
1 pound fresh Brussels sprouts, washed
1 medium red bell pepper
1 tablespoon butter
1 teaspoon dried basil
Salt and pepper to taste
Trim the stems of the Brussels sprouts, discarding any wilted leaves. Cook in a microwave safe bowl, covered, for about 6 to 8 minutes or until done.
In the meantime, cut the red bell pepper into quarters. Here's the fun part. Smash the peppers pieces flat and cut out Christmas tree shapes or triangles. In a medium sized skillet, saute them in 1 tablespoon butter about 3 to 5 minutes, until soft.
In a serving bowl, combine the Brussels sprouts, red pepper trees, and basil. Salt and pepper to taste.
Makes 3 to 4 servings.
© Mary Ann Dames, MS, RD 2009
December 23, 2009
Tags:
Kid Friendly Recipe, Christmas, Recipe Wednesday, Snack, To Think About
Here is a last minute appetizer using ingredients many of us have on hand. Kids can prepare the Tortilla Bites and place them in the pan for baking. Or these can be served cold.
If your kids aren't adventurous with horseradish, use half the amount or substitute prepared mustard.
Ingredients
1/4 cup margarine, softened
1 tablespoon prepared horseradish
6 (7-inch) flour tortillas
1 package (about 3 ounces) dried beef
Directions
Preheat oven to 325 degrees F. Spray an 8x8-inch square pan with vegetable spray. Cut a piece of foil large enough to cover the pan.
Combine softened margarine and prepared horseradish. Spread one side of each tortilla with the horseradish butter; top with slices of beef. Roll the tortillas into "cigars" and place them seam side down in the pan. Cover the pan with foil. Heat in oven for about 10 minutes or until warm.
To serve
The tortillas can be served as is or cut into thirds or even quarters as appetizers.
To Think About
Ask your child what other meats he might like to use instead of beef. Can he think of a different spread? How about spinach flavored tortillas instead of wheat ones? For a kid's party, try peanut butter and jelly roll ups.
Mary Ann Dames, M.S., R.D., ©2009
December 22, 2009
Tags:
Kid Friendly Recipe, Christmas, Recipe Wednesday, Holiday, Vegetarian Recipe (or can be)
At this busy time of year, trying to make the holiday meal a special event can be overtaxing. Keep it simple by adding a special touch to an everyday favorite.
Cut red or green bell peppers into triangles for Christmas trees. Use them in the Christmas Brussels Sprouts recipe, as dippers, or in a salad. Place a peppermint stick in hot chocolate for a flavorful stir stick.
Today I cut spinach tortillas with a cookie cutter and crisped them in a 350 degree oven for 5 minutes. They will be the dippers for salsa -- instant holiday cheer of red and green for the family Christmas gathering. Not much work and not much money. Just the extra touch that kids can help with as you prepare the for celebration.
December 21, 2009
Tags:
Kid Friendly Recipe, Recipe Wednesday, Christmas, Beverage, Holiday
Christmas is almost upon us and there are always last minute gifts to give. Here is a mix my kids would drink as soon as we made it so we always had to make extra For gift giving we put the mix into decorative pint jars.
Ingredients
2 cups chocolate malted milk powder, divided
1 cup butter mints
3 cups nonfat dry milk powder
1 1/2 cups chocolate drink mix
Directions
In a food processor, combine 1 cup malted milk powder and mints. Cover and process until smooth. Pour into a large bowl. Add nonfat dry milk powder, chocolate drink mix and remaining malted milk power. Mix well. Store in airtight container.
For each serving
Combine 1/4 cup mix and 3/4 cup boiling water in a mug; stir until dissolved.
Makes 6 3/4 cups mix or 27 servings.
From Taste of Home
December 18, 2009
Tags:
Kid Friendly Recipe, Recipe Wednesday, Christmas, Breakfast, Snack, Vegetarian Recipe (or can be)
Wild Rice Pancakes are versatile. Serve them with maple syrup for a sweet accent to any meal or top with a dollop of sour cream for a savory touch. Eat them while reading Escaping Tornado Season by Julie Williams. 
The pancakes are great for breakfast, a perfect snack, or yummy at dinner. Children can mix all the ingredients and, depending on their age, even fry up these yummy treats.
Ingredients
1 cup cooked wild rice, drained
2 tablespoons pecan pieces
2 tablespoons dried cranberries
1 tablespoon all-purpose flour
1/8 teaspoon baking powder
1 egg, beaten
In a medium bowl, combine wild rice, pecans, cranberries, flour and baking powder. Add egg and stir well to coat the rice.
Spray a large skillet with cooking spray. Heat. Using a ¼ cup measurer, drop mixture into prepared skillet. Using a spatula, shape each pancake if needed. Cook about 2 to 3 minutes per side or until golden.
Makes 5 or 6 pancakes.
Mary Ann Dames, M.S., R.D., ©2009
December 17, 2009
Tags:
Kid Friendly Recipe, Christmas, Recipe Wednesday
Visit Kid Friendly Recipes to see how to make these cute trees for the Christmas Brussels Sprouts.
December 16, 2009
Tags:
Recipe Wednesday, Kid Friendly Recipe, Vegetarian Recipe (or can be), Holiday, Cookies
Gingerbread People My kids helped with all phases of cookie making: measuring, mixing, rolling, and decorating. In fact, baked and undecorated cookies are a must around Christmas as a handy activity for kids. Premade writing icing, colored sugar, and red hots are just some of the goodies we’ve used.
I can’t tell you where I originally got this recipe. I remember trying several different ones before I settled on this one. The dough is great to have on hand when I need a last minute contribution to a work or school party. The cookies last about 2 weeks or more without getting stale. The mini-people travel well in a zipper bag. All around, this is a handy recipe.
Gingerbread People
Makes about 12 to 15 dozen 2-inch tall gingerbread women and men or about 5 dozen larger cookies.
Allow at least 3 hours to let the dough chill before rolling it out. Or wrap the dough well and refrigerate for several weeks.
5 cups sifted all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt
2 to 3 teaspoons ground ginger, depending on freshness and taste
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 cup shortening
1 cup granulated sugar
1 egg
1 cup unsulfured molasses
2 tablespoons cider vinegar
Sift the flour and all dry ingredients together. Set aside.
In a large mixing bowl, cream the shortening and sugar together. Beat in egg, molasses and vinegar.
Blend in the dry ingredients. Chill for at least 3 hours.
Preheat oven to 375oF. Roll dough to 1/8-inch thickness on a lightly floured surface. Cut into shapes. Place 1 inch apart on a greased cookie sheet. Bake in preheated oven for 5 to 6 minutes. Cool slightly; remove to rack.
Store in air tight container for up to 2 weeks.
Mary Ann Dames, M.S., R.D. ©2009
December 13, 2009
Tags:
Kid Friendly Recipe, Christmas, Cookies, Dessert, Recipe Wednesday
"We've all heard the story of the three wise men who brought their gifts of gold, frankincense, and myrrh to the baby Jesus. But what about the camels who carried them? Here is the story of Humphrey the camel and his long and cold journey to Bethlehem."
Humphrey's First Christmas is a delightful book, written and illustrated by my friend Carol Heyer. Definitely a wonderful addition to anyone's library. While reading it, enjoy the simple to make Blanket Flower Cookies.
Ingredients
1 16-ounce roll refrigerated sugar cookie dough
1/4 cup all-purpose flour
60-80 drops yellow food coloring
24 green gumdrops*
Preheat oven to 350F degrees F.
In a bowl, combine and knead the cookie dough, flour and food coloring until well mixed.
To shape the cookies, divide the dough into 24 pieces. For each cookie, divide one of the larger pieces into 4 smaller pieces. Roll each of these small pieces into a ball. Hint: If the dough becomes too sticky to easily work with, refrigerate it for 30-60 minutes.
On an ungreased cookie sheet, put 4 small balls together to make a flower with four petals. Press a gumdrop firmly onto the center of the flower. Continue making flowers until all the cookie dough is used up.
Bake cookies at 350 degrees F. for 10 to 12 minutes. Let cool for 2 minutes. Place the cookies on a cooling rack.
*After the cookies have cooled for 30 minutes, and if you didn't use the candies, you can put a dab of green food coloring in the middle of the cookie flower.
Makes 24 cookies.
© 2007 Mary Ann Dames, M.S., R.D.
December 11, 2009
Tags:
Kid Friendly Recipe, Recipe Wednesday, Salad, Fruit, Download/links
Pomegranates seeds or arils give an extra satisfying sweet-tart crunch to so many recipes. Add them to cooked rice for a sparkle of flavor and color. Toss them into a bowl of steaming oatmeal or a cup of cool yogurt. Or try this Kid Friendly Apple Pomegranate Salad by clicking here.
Tonight I made Red Roast Pork with POMegranate Glaze, created by my food writing friend Mardi  for the POM contest. Easily the best pork tenderloin I’ve ever eaten. To find the recipe and/or to vote for Mardi, click here.
November 29, 2009
Tags:
Gluten Free Recipe, Recipe Wednesday, Vegetables, Bread, Vegetarian Recipe (or can be), Kid Friendly Recipe
My solution was to make gluten-free Leftover Banana Squash Quick Bread inspired by Carol Fenster’s Banana Bread from Cooking Free. I used banana squash which had been baked with no spices or sugar. You may need to decrease the sugar and/or spices in the following recipe if you are using squash leftovers which are sweet and/or spicy.
Leftover Banana Squash Quick Bread
2/3 cup packed dark brown sugar
2 large eggs, room temperature
3 tablespoons vegetable oil
1 teaspoon vanilla extract
10 tablespoons brown rice flour
10 tablespoons potato starch
5 tablespoons tapioca flour
3 tablespoons bean flour
½ teaspoon xanthan gum
½ teaspoon salt
2 teaspoons baking powder
1 ¼ teaspoon garam masala or 1 teaspoon ground cinnamon + ¼ teaspoon freshly ground nutmeg
1 ½ cup mashed cooked banana squash
½ cup chopped dates
Preheat oven to 350oF. Grease three 5x3-inch loaf pans.
Combine sugar, eggs, oil, and vanilla in medium mixing bowl; cream.
Mix together dry ingredients. Add to egg mixture, alternating with mashed squash. Stir well to combine. Mix in dates.
Pour batter into prepared pans. Bake for 45 minutes.
Cool on wire rack for about 30 minutes before slicing.
Makes 3 5x3-inch loaf pans.
2009 © Mary Ann Dames, MS, RD
November 28, 2009
Tags:
Gluten Free Recipe, Turkey, Recipe Wednesday, Kid Friendly Recipe
Thanksgiving was five days ago. We've eaten our share of turkey sandwiches and turkey salad. The carcass has been cooked down for a concentrated turkey stock and frozen in cup size portions. But tastiest of all is a Wild Rice and Artichoke Turkey Casserole I created using up even more leftovers.
Here is my recipe (more…)
November 25, 2009
Tags:
Kid Friendly Recipe, Recipe Wednesday, Thanksgiving, Dessert, Gluten Free Recipe, Holiday
I like to provide a craft project for my guests. Since I'm a kid at heart, I like to try kid-oriented activities. The adults have as much fun as the kids. Click here for the recipe.
Be advised that the recipe says it makes 12 turkeys but, given the size of the hands in this household, I had to make 2 recipes to get the 10-12 needed hands.
Also, if you want it to be gluten free, read the candy labels carefully.
November 18, 2009
Tags:
Recipe Wednesday, Kid Friendly Recipe, Gluten Free Recipe, Appetizer/Dip, Fruit, Vegetarian Recipe (or can be), Thanksgiving, Christmas
Thanksgiving is a perfect time to let kids contribute to the meal with this easy, make-ahead recipe for Cranberry Dip.
Read Hide-and-Seek Turkeys by Judy Enderle and Stephanie Gordon.
Ingredients
1/2 cup dried cranberries
2 cups (16 ounces) non-fat or low-fat plain yogurt
1/2 cup canned cranberry sauce
Fresh and/or dried fruit of your choice
Equipment: medium mixing bowl, measuring cup, chef's knife, cutting board, scraper, mixing spoon, serving bowl and plate
Finely chop the dried cranberries. Place in the mixing bowl. Add the yogurt and the cranberry sauce. Mix well. (This step can be done the day ahead of time, if desired.)
Place Cranberry Dip in a serving bowl. Arrange cut fresh fruit and/or dried fruit on a plate. To eat, using the fruit, scoop up some of the Cranberry Dip. Enjoy.
Mary Ann Dames, M.S., R.D. ©2010
November 15, 2009
Tags:
Kid Friendly Recipe, Recipe Wednesday, Dessert
Princess Peepers loves her glasses until...well you know how kids are. Even a princess gets teased about wearing glasses. Read Princess Peepers by Pam Calvert to see how Princess Peepers deals with it.
Ingredients:
Individually wrapped caramels
Food coloring
Powdered sugar, about one tablespoon
Edible glitter
Candy sprinkles
Miniature cupcakes
Supplies: clean paintbrushes, toothpicks, miniature (1/2-inch) cookie cutters or aspic cutters, cutting board
For each two pairs of glasses, unwrap one caramel. Squish it between your fingers until it is soft. On a cutting board or other dry, clean surface, roll the caramel out to a 10 inch snake. Cut it into three pieces: two pieces should be about 3 1/2 inches long. Smash the third piece flat and set aside.
Bend each end of the remaining "snakes" to make the ear pieces. 
Using miniature (1/2-inch) cutters, cut out flowers, stars, hearts, etc. from the flatten piece of caramel. Or model as if the caramel was play dough. Put the shapes on the glasses frame as shown in the photo. Put in the refrigerator for about 10 minutes. Remove and then bend the eyepiece the rest of the way.
Paint with food coloring. Let dry an hour or even overnight, depending on the humidity and temperature. Be careful what you touch since the food coloring can stain your clothes.
Add water, a little at a time, to the powdered sugar to make a thin "glue". Using a toothpick, dab a bit of powdered sugar "glue" onto the glasses where you want to add sprinkles, glitter, or other edible decorations.
Use Princess Peepers glasses to decorate miniature cupcakes
© Mary Ann Dames, MS, RD 2009
November 14, 2009
Tags:
Gluten Free Recipe, Recipe Wednesday, Soup, Dried beans, Kid Friendly Recipe
I was engrossed with my writing when my husband wandered in wondering what was for lunch. Although I thought about suggesting he could scrounge something for himself, I decided I was hungry too. Besides, he had gone to the grocery store for me to get some food experiment supplies. It had taken him only three phone calls home to make sure he was getting the correct six items. (more…)
November 8, 2009
Tags:
Gluten Free Recipe, Recipe Wednesday, Kid Friendly Recipe, Breakfast, Vegetarian Recipe (or can be)
Here is a tasty freezer recipe. Get the kids involved by letting them stack various layers on the tortillas. For four kid size servings: an adult can crumble and cook 3 links breakfast sausage. When cooked, add and softly scramble 3 eggs. Meanwhile, the kids can lay slices of low-fat cheese of choice (pepper jack is good) on each of four corn tortillas. Layer each with three (more…)
November 7, 2009
Tags:
Gluten Free Recipe, Soup, Recipe Wednesday, Vegetables, Vegetarian Recipe (or can be), Kid Friendly Recipe
I was clearing out odds and ends in my refrigerator so threw together this quick potato soup. Saute in a saucepan 1 chopped green onion and 1 diced leftover small baked potato in 1 tablespoon butter until soft. Combine 2 cups milk and about 5 tablespoons gluten free potato flour, stirring until smooth. Add to onion mixture. Bring to a simmer, stirring frequently. Season with season salt to taste. Made 2 servings. © Mary Ann Dames, MS, RD
November 4, 2009
Tags:
Gluten Free Recipe, Recipe Wednesday, Breakfast, Fruit, Vegetarian Recipe (or can be)
I made the persimmon cake this morning. It’s not too sweet so will make a nice addition to tomorrow’s breakfast, if there is any left. I suspect it will taste even better after aging a day, much like a quick bread would.
Gluten Free Spiced Persimmon Cake - For recipe click on "more".
Ingredients:
1 ¼ cup persimmon pureed, about 2-3 persimmons
1 teaspoon baking soda
½ cup butter
1 cup granulated sugar
2 cups gluten free flour blend
½ teaspoon xanthan gum
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon salt
½ cup chopped pecans
1 teaspoon grated orange peel
½ teaspoon grated lemon peel.
Powdered sugar or whipped cream, optional
1. Grease an 8 or 9-inch square pan. Preheat oven to 350 degrees F.
2. Combine the persimmon puree and baking soda. Set aside.
3. In a large mixing bowl, cream together the butter and sugar. Add the persimmon puree.
4. Sift together the gluten free flour blend, xanthan gum, baking powder, cinnamon, nutmeg, cloves and salt. Gradually blend into the batter.
5. Add the pecans and peels. Beat until well blended. Batter will be stiff.
6. Spoon into prepared pan. Bake for about 35-40 minutes or until a toothpick inserted near center comes out clean.
7. Cool for 10 minutes in pan. Invert cake onto cooling rack. Let cool about 15 minutes more.
8. To serve, dust with powdered sugar or top with whipped cream.
Makes 9 squares.
© Mary Ann Dames, MS, RD
October 19, 2009
Tags:
Kid Friendly Recipe, Recipe Wednesday, Gluten Free Recipe, Vegetarian Recipe (or can be), Dessert, Fruit
 Saturday my husband and I drove to Tehachapi, about 1 ½ hours north of our home in Los Angeles. We were after apples, dusty with nature and without those ubiquitous grocery store stickers.
Before the apples, we stopped at an organic pear orchard where we bought the last six or so pears of the season. Being (more…)
October 18, 2009
Tags:
Recipe Wednesday, Soup
The rich salty aroma of oysters rose from their sea of milk and butter. Small golden suns of melted butter dotted the creamy whiteness of the dish. The bread basket, lined for the occasion with a real linen napkin, held beigy oyster crackers (more…)
April 15, 2009
Tags:
Recipe Wednesday, Kid Friendly Recipe, Vegetarian Recipe (or can be), Cookies
If you've ever smelled the lavender fields of Provence, France, or slept on a lavender filled pillow, you know what these melt-in-your mouth cookies taste like.
You can buy edible dried lavender flowers at a herb store, farmer's market or on-line. Do not use lavender flowers from a craft store as they have been sprayed or fumigated.
Ingredients
2 cups all purpose flour
1/4 teaspoon salt
1 tablespoon crushed dried food grade lavender flowers
2 teaspoons lemon zest
1 teaspoon crushed dried mint
1 cup butter at room temperature
2 cup granulated sugar
In a large mixing bowl combine flour, salt, lavender buds, lemon zest and mint. Set aside.
In another large mixing bowl, combine room temperature butter and ½ cup granulated sugar. Beat together until light and fluffy. Slowly add flour mixture. Stir just until combined.
Cover and refrigerate for one hour.
Preheat oven to 375 degrees. Grease a cookie sheet. Shape cookie dough into walnut size balls; place two inches apart on the prepared cookie sheet. Bake for 11 to 13 minutes until the bottoms of the cookies barely start to brown.
Remove from oven and cool for 2 minutes. Remove to a cooling rack and let cool completely.
Makes about 36 tea cakes.
Note: If you like, you can roll the cooled cookies in Lavender Sugar.
© 2007 Mary Ann Dames, M.S., R.D.
January 7, 2009
Tags:
Recipe Wednesday, Kid Friendly Recipe, Vegetarian Recipe (or can be), Gluten Free Recipe, Salad, Fruit
The mandarin oranges in this quick fruit dish are high in vitamin A, vitamin C, and fiber. The dates are also high in fiber and the yogurt gives a boost of calcium. Besides being good for you, these winter fruits can be served as salad, dessert, or even a topping for cereals.
Ingredients:
1 11-ounce can mandarin oranges in juice
1 ripe banana
1 small apple
1/4 cup chopped dates
1 cup plain or vanilla low fat yogurt
Open the can of mandarin oranges. Drain about half the liquid into a large bowl. Set the rest of the juice aside for later. Add the mandarin oranges to the bowl.
Slice the banana and add to the bowl. Stir gently to coat the banana with the liquid. This will keep the banana from turning brown.
Cut the apple in quarters. Remove the core but don't peel it. Now chop the apple and add to the orange-banana mixture, again stirring to coat.
Add the dates. Stir to combine.
Put the yogurt in a small bowl. Pour in the reserved fruit juice. Stir to combine.
Divide the fruit mixture among dessert dishes. Spoon the yogurt on top of the fruit.
Makes about 4 cups.
© 2009 Mary Ann Dames, MS, RD
January 11, 2007
Tags:
Kid Friendly Recipe, Biography, Dessert, Recipe Wednesday, Vegetarian Recipe (or can be)
Mary Cassett liked to make caramel candy. I don't although I enjoy eating them. I came up with this treat in her honor. Read Mary Cassett, Impressionist Painter by Lois Harris. 
Ingredients
½ cup butter, melted
1 ½ cups graham cracker crumbs of gluten free graham cracker crumbs
1 cup chopped pecans
10-12 individually wrapped caramel candies (¾ cup), cut into quarters
½ cup thick caramel syrup such as Mrs. Richardson’s Fat Free Caramel Topping
¾ cup condensed milk
Preheat oven to 375 degrees F. Spray a 13x9x2-inch pan with vegetable spray.
Layer the ingredients in the order given. Bake for 25 to 30 minutes or until bubbly and a deep golden brown.
Cool for about 30 minutes. Cut into bars.
Makes about 48 bars.
© 2007 Mary Ann Dames, M.S., R.D.
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 The Kids Cook Monday! is part of Healthy Monday, a non-profit public health organization founded in 2005 in association with Johns Hopkins University, Columbia University and Syracuse University. It is a weekly opportunity for families to focus on cooking, spending time together and their health. Please visit Recipe Wednesdays on my blog for ideas. |
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Recipe Wednesday -- Corn and Tomato Salad 
This-Is-My-Face-Today Pizza 
Apricot Smoothie 
Up, Down, and Around Salad 
-- Molasses Cornbread 
Fourth of July Star 
Recipe Wednesday - Blue Cheese and Roast Beef Sandwich 
It's time for Bee Bim Bop 
MY MOTHER! 
Recipe Wednesday -- Cat-in-the-Hat Salad 
Extra! Extra! - Sweet Potato Crepes ![](http://authorsguild.net/images/cache/maryanndames-210-Buckaroo_beans.jpg")
Recipe Wednesday -- Eight Treasure Rice Pudding 
Bear's Crunchy Blackberry Treat 
Hoppin' John 
Recipe Wednesday - Tortilla Bites 
Wild Rice Pancakes 
Pomegranates Galore 
Lavender Tea Cakes 
