Bats, Rats, Witches, and Cats Cookies

By Better Homes
Oct. 31, 2009

Start to Finish: 1 hour

Ingredients

• 1 18-ounce roll refrigerated sugar cookie dough or peanut butter cookie dough
• 1 16-ounce can vanilla frosting
•  Paste food coloring in desired colors
• Large and small purple, black, orange, or green gumdrops
• Small decorative candies
• Black and purple coarse sugar
• Black string licorice
• Red, green, and purple edible writing gel

Witch’s Hat Calzones

By Better Homes
Oct. 31, 2009

Prep: 35 minutes
Bake: 8 minutes

Ingredients

• 1 3.5-ounce package sliced pepperoni
• 1/2 of an 8-ounce package cream cheese, softened
• 1/4 cup finely shredded or grated Parmesan cheese
• 2 8-ounce packages (16) refrigerated crescent roll dough
• 1 egg, lightly beaten
• 1 tablespoon water
• Finely shredded or grated Parmesan cheese (optional)
• Dried Italian seasoning (optional)
• Crushed red pepper (optional)
• Pizza sauce, warmed (optional)

Directions

1. Reserve six to eight slices of pepperoni; set aside. Chop remaining pepperoni slices.

2. In a small bowl, stir together chopped pepperoni, cream cheese and the 1/4 cup Parmesan cheese until well combined. Set aside.

3. Preheat oven to 425 degrees F. Lightly grease an extralarge baking sheet; set aside. On a lightly floured surface, unroll each package of crescent-roll dough. Separate dough into individual triangles. Place half the dough triangles on the prepared baking sheet. Place about 1 tablespoon of the pepperoni-cheese mixture in the center of each triangle. In a small bowl, stir together egg and water. Brush edges of triangles with some of the egg mixture. Top with remaining triangles. Press triangle edges together to seal. Brush dough with egg mixture. Fold short edges of the dough triangles up, forming a hat brim. Prick the dough a few times with the tines of a fork.

4. If desired, sprinkle with additional Parmesan cheese, Italian seasoning, and/or crushed red pepper. Cut reserved pieces of pepperoni into small stars, crescent moons, and/or small diamonds. Press onto dough for decoration. Bake in the preheated oven for 8 to 10 minutes or until golden. Serve warm with pizza sauce, if desired. Makes 8 calzones

Source: Better Homes

Editor’s Note: We would like to know what you think. dan@youngchronicle.com

Italian Chicken

By Better Homes
Oct. 22, 2009

Prep: 20 minutes
Cook: 6 to 7 hours (low) or 3 to 3 1/2 hours (high)
 

Ingredients

• 1/2  of a medium head cabbage, cut into wedges (about 12 ounces)
• 1  medium onion, sliced and separated into rings
• 1  4 1/2-ounce jar (drained weight) sliced mushrooms, drained
• 2  tablespoons quick-cooking tapioca
• 2  to 2 1/2 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
• 2  cups purchased meatless spaghetti sauce
•   Grated Parmesan cheese
•   Hot cooked pasta (optional)

Directions

1. In a 3-1/2- to 6-quart slow cooker, combine cabbage wedges, onion, and mushrooms. Sprinkle tapioca over vegetables. Place chicken pieces on vegetables. Pour spaghetti sauce over chicken.
 

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Transfer to a serving platter. Sprinkle with Parmesan cheese. If desired, serve with hot cooked pasta. Makes 4 to 6 servings.

 

Nutrition Facts

• Calories 300,
• Total Fat (g) 9,
• Saturated Fat (g) 3,
• Cholesterol (mg) 94,
• Sodium (mg) 662,
• Carbohydrate (g) 24,
• Fiber (g) 4,
• Protein (g) 35,
• Percent Daily Values are based on a 2,000 calorie diet

Source: Better Homes

 

Editor’s Note: We would like to know what you think. dan@youngchronicle.com

Dutch Pumpkin Bars

 

By This Little Piggy
Oct. 23, 2009

A yummy alternative to pumpkin pie, and you can jazz it up with vanilla ice cream or whipped cream if you wish. An ideal finale for a festiv

 

Servings:         18

Prep time:       15 minutes

Cook time:      1 hour

Total time:       1 hour, 15 minutes

 

Ingredients:

1 pkg. yellow cake mix
3/4 c. butter
4 eggs
1 15 oz. can of pumpkin
1/4 c. sweetened condensed milk
1 c. brown sugar
1 1/2 tsp. cinnamon

 

Directions:

Preheat oven to 350 degrees.

Grease bottom only of 9″ x 13” baking dish.

Measure out 1 cup of yellow cake mix and set aside in a small bowl.

Melt 1/2 c. of butter in the microwave, then mix with the remaining cake mix and 1 egg. Pour into bottom of greased baking dish and spread evenly in a thin layer.

Mix the pumpkin, 3 eggs, sweetened evaporated milk, 1/2 c. of brown sugar and cinnamon. Pour into baking dish on top of the yellow cake layer and spread evenly.

Mix the remaining 1 c. cake mix with 1/2 c. brown sugar and 1/4 c. softened butter to create pea-sized streusel crumbs. Scatter streusel crumbs over the pumpkin layer.

Bake for 1 hour. When cool, cut into squares.

Garnish with whipped cream or ice cream.

 

Source: Mixing Bowl

 

Editor’s Note: We would like to know what you think. dan@youngchronicle.com

Easy to Make: Chocolate Nut Pie with Brandied Cherries

By Better Homes
Oct. 17, 2009
Editor’s Note: We would love to hear from you on Recipes that you do with your children. dan@youngchronicle.com

 

Ingredients

• 3/4  cup dried tart red cherries
• 1/2  cup brandy or orange juice
• 1  Recipe Single-Crust Pie Pastry or 1/2 of a 15-oz. pkg. rolled refrigerated unbaked piecrust (1 crust)
• 1/3  cup butter, melted and cooled
• 1-1/2  cups sugar
• 3  eggs
• 1/8  tsp. salt
• 1  cup chopped walnuts
• 3/4  cup all-purpose flour
• 3  oz. bittersweet chocolate, chopped
•   Sweetened Whipped Cream (optional)

 

Directions

 

1. In small bowl combine dried cherries and brandy. Cover and let stand for 1 hour. Drain and reserve 1 tablespoon of the brandy.

2. Preheat oven to 325 degrees F. Prepare pastry and line 9-inch pie plate.

3. In medium bowl whisk together butter, sugar, eggs and salt. Stir in walnuts, flour and 2 ounces of the chopped chocolate just until combined. Stir in drained cherries and the 1 tablespoon reserved brandy. Spoon filling into crust-lined pie plate. Bake for 65 minutes, loosely covering the pie with foil the last 30 minutes of baking. Sprinkle with remaining chopped chocolate. Cool on a wire rack.

4. To serve, top with Sweetened Whipped Cream. Makes 10 servings.

 

Pastry for a Single-Crust Pie: In a medium bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened pastry to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time (total of 4 to 5 tablespoons cold water) until all the flour is moistened. Form pastry into a ball.
On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease into pie plate without stretching it. Trim pastry to 1/2 inch beyond the edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not pick pastry.

 

Sweetened Whipped Cream: In chilled large mixing bowl beat 1 cup whipping cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla with an electric mixer on medium speed until soft peaks form. Makes about 2 cups.

 

Nutrition Facts

• Servings Per Recipe 10 servings
• Calories 507,
• Total Fat (g) 25,
• Saturated Fat (g) 9,
• Monounsaturated Fat (g) 6,
• Polyunsaturated Fat (g) 8,
• Cholesterol (mg) 80,
• Sodium (mg) 155,
• Carbohydrate (g) 63,
• Total Sugar (g) 39,
• Fiber (g) 3,
• Protein (g) 7,
• Vitamin A (DV%) 0,
• Vitamin C (DV%) 0,
• Calcium (DV%) 3,
• Iron (DV%) 14,
• Percent Daily Values are based on a 2,000 calorie diet

 

Source: Better Homes

Quick and Easy Garden Vegetable Soup

By Cheryl Lock
Oct. 17, 2009 

Editor’s Note: Wolfgang Puck is Owner of Spago in Beverly Hills
Kids: Cameron, 19, Byron, 14, Oliver, 4, and Alexander, 2
On Austrian Food: “Many families rely on vegetable gardens for their produce. I ate this soup growing up — and often make it for my boys.” 

We would love to hear from you on Recipes that you do with your children. dan@youngchronicle.com

 

Ingredients

 

• 1  leek, white part only
• 1/2  of a large potato, peeled
• 1  small onion
• 1  stalk celery
• 1/2  of a medium zucchini
• 6  green beans
• 1  medium carrot, peeled
• 3  Tbsp olive oil, divided
• 1-1/2  Tbsp. water
• 4  cups no-salt-added chicken stock
• 3  ripe tomatoes, peeled and seeded
• 15  fresh basil leaves, washed and dried
• 2  medium garlic cloves

 

Directions

 

1. Cut all the veggies into 1/4-inch pieces. In a large pot, mix half the olive oil with the water. Add veggies; sauté on medium-low until the water evaporates. Don’t let the veggies brown.

 

2. Add stock; bring to a boil. Cook, uncovered, at a gentle boil for 30 minutes. Meanwhile, puree tomatoes, basil, garlic, and remaining oil. Stir puree into soup. Don’t let it return to a boil. Season with salt and pepper.

 

Makes: 6 (1-cup) servings

Prep: 15 minutes
Cook: 30 minutes

Source:  Parents

 

Family Fun Shrimp Nests

By Family
Oct. 11, 2009

Editor’s Note: We would love to hear from you on Recipes that you do with your children. dan@youngchronicle.com

 

 

 

Ingredients

4  ounces dry angel hair pasta

1  clove garlic, minced

1  red bell pepper, chopped

3  tablespoons olive oil, divided

1  cup cooked baby shrimp

2  tablespoons lemon juice

1/4  teaspoon salt

1/8  teaspoon pepper

1  tablespoon fresh basil, chopped

 

 

Directions

1. Cook pasta according to package directions. Meanwhile, saute garlic and pepper with 1 tablespoon olive oil in a large skillet over medium heat for 5 minutes. Stir in shrimp, lemon juice, salt, and pepper. Cook for 1 to 2 minutes more to heat through.

2. Drain pasta and return to pan. Toss with 2 tablespoons oil and basil. Use a fork to twirl the pasta into nests on each serving plate. Spoon some of the shrimp mixture into each nest.

Nutrition Facts

Servings Per Recipe 4 servings

• Amount Per Serving
• Calories 242
• Total Fat (g) 11
• Saturated Fat (g) 2
• Sodium (mg) 228
• Carbohydrate (g) 24
• Fiber (g) 2
• Protein (g) 12
• Vitamin A (DV%) 0
• Vitamin C (DV%) 0
• Calcium (DV%) 3
• Iron (DV%) 13

Percent Daily Values are based on a 2,000 calorie diet

Source: Family

 

Apple Dumpples

By Amanda Moore
Oct. 10, 2009

Editor’s Note: We would like to hear from you on recipes that you do with your kids. dan@youngchronicle.com

 

Description
If you want a dessert that will have the whole neighborhood talking like mine, then you want to try this recipe! Everyone is sure to love it so don’t be stingy (although I know you’ll want to)!

Ingredients
4 organic Granny Smith apples recommended but may substitute for Golden Delicious.
2 cans of croissants or homemade dough
1c. Sugar
1 1/4 c. butter
1 tsp. vanilla or almond extract
1/2 can of Sprite or Sierra Mist soda pop
1/2 c. sugar/cinnamon mix

Directions
Pre-heat oven to 350F. Rinse apples and cut into fours. Wrap apples inside of dough (think pigs in a blanket). Put in a baking pan about 1 inch apart. In a saucepan, combine butter, vanilla or almond extract, and sugar. Cook until butter barely melts and sugar has dissolved. Once melted, pour over Apple Dimples and sprinkle sugar/cinnamon mixture over the top. Pour soda pop in bottom of pan. Bake approx. 30-35 min. or until Golden Brown. Let cool for 10-12 min. Tips: Great w/ ice cream, coffees, or strawberries for added pizzazz!

Prep Time: 10 Min
Cook Time: 30 Min
Total Time: 40 Min
Servings: 8

Source: Ever save

Pudding Pie

By Lee Colucci
Sept. 30, 2009

Description
An easy recipe designed to be made with grandchildren(age 4-8 yrs old) with no cooking involved.

 

Ingredients
1 box honey grahams
1 pkg. (4-serving size) Instant vanilla pudding
1 pkg. (4-serving size) Instant chocolate pudding

Directions
Have child place graham crackers at bottom of 8 inch glass square dish. In a deep bowl, mix ingredients of instant vanilla pudding. Have child spoon vanilla pudding on top of crackers. Place a second layer of crackers on top of the vanilla pudding. Mix ingredients for instant chocolate pudding. Have child spoon chocolate pudding on top of crackers. Cover with plastic wrap. Refrigerate for a few hours. You can serve with cool whip or whipping cream in a can if you’d like.

Servings: 8

Source: Eversave

Editor’s Note: We would like to know what you think. dan@youngchronicle.com

Saucy Apple Pork Roast

By Better Homes
Sept. 30, 2009

Ingredients:

2 tablespoons brown sugar
3 cloves garlic, cut into thin slices
1 3-1/2- to 4-pound boneless pork top loin roast (double loin, tied)
3 medium apples, cored and cut into wedges
1/4 cup apple juice or apple cider
1/2 teaspoon coarsely ground black pepper
1 teaspoon coarse salt or salt
2 tablespoons lemon juice
2 teaspoons dry mustard
1 teaspoon dried rosemary, crushed

Nutritional Information:

vitamin C: 8%, calories: 262, polyunsaturated fat: 1g, vitamin A: 0%, very lean meat: 5 diabetic exchange, monounsaturated fat: 4g, sodium: 252mg, saturated fat: 3g, total sugar: 9g, carbohydrate: 10g, protein: 35g, fat: 1.5 diabetic exchange, calcium: 4%, fiber: 1g, total fat: 8g, iron: 8%, cholesterol: 87mg, fruit: .5 diabetic exchange.

Steps:

1. Trim fat from meat. Cut small slits (about 1/2 inch wide and 1 inch deep) in meat; insert a piece of garlic in each slit. In a small bowl combine salt, rosemary, and black pepper. Rub rosemary mixture evenly over meat. Place meat on a rack in a shallow roasting pan. Insert a meat thermometer into center of meat. Roast in a 325 degree F oven about 2 hours or until meat thermometer registers 155 degree F.

2. Meanwhile, in a large bowl combine apples, apple juice, brown sugar, lemon juice, and dry mustard. Add apple mixture to roasting pan the last 30 minutes of roasting.

3. Transfer meat to a serving platter. Cover loosely with foil; let stand for 10 minutes (the meat’s temperature will rise 5 degree F during standing).

4. Remove the rack from roasting pan. Stir the apple wedges into pan juices. Cut the meat into slices. Serve the meat with apple mixture. Makes 10 to 12 servings.

Source: Better Homes

Editor’s Note: We would like to know what you think. dan@youngchronicle.com

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