Caramel Banana Dogs

*Fun Food Collection-HANDS-ON: 10 min TOTAL: 10 min MAKES: 2

2 small bananas
1/4 cup plus 2 tsp butter
1/2 cup packed light brown sugar
1/2 tsp cinnamon
1/2 tsp vanilla extract
2 hot dog buns
2 tsp granulated sugar
+ Strawberry jam

1. Peel bananas and trim ends with a paring knife so they look rounded, like ends of a hot dog.

2. Melt 1/4 cup butter in a nonstick skillet over medium-low heat. Add brown sugar and cinnamon and cook, stirring, until sugar melts and mixture thickens, about 5 minutes. Stir in vanilla.

3. Put bananas in skillet and spoon caramel over. Let cook 1 minute,then flip and spoon more caramel over other sides; cook 1-2 minutes. Turn off heat and let sit 1 minute. (Some caramel will be left in skillet.)

4. Meanwhile, toast buns, spread each with 1 tsp butter, and sprinkle with granulated sugar. Put bananas in buns.

5. Spoon jam into a squeeze bottle or a zip-top bag (snip off one corner to make a small opening). Squeeze jam in a squiggle over bananas.

(Source: dash magazine & photo also)

MORE FUN FOODS!!!

(photo- google+)

CHURROS

*Fun Food Collection- Another name is Mexican Fritters!  Definately a Fun Food!!!

1 cup water
1/2 cup butter or margarine
1/3 cup plus 1 tsp sugar, divided
1/4 tsp salt
1/4 tsp ground nutmeg
1 cup all-purpose flour
4 eggs
1/2 tsp vanilla extract
Vegetable oil

1. Combine water,butter, 1 tsp sugar,salt and nutmeg in 2-quart saucepan. Heat over medium-high heat until butter is melted, stirring occasionally. Increase heat to high. Bring to a full rolling boil.

2. Add flour all at once to saucepan; remove from heat. Beat with wooden spoon until mixture forms smooth, thick paste. Cook and stir over medium-high heat 1-2 minutes until mixture pulls away from side of pan and forms a ball and a film forms on bottom of pan.

3. Add eggs, 1 at a time, beating vigorously after each addition until dough is smooth and shiny. Stir in vanilla. Let dough stand at room temperature 15 minutes.

4. Heat 1 inch oil in deep, heavy, large skillet over medium-high heat to 375 degrees, adjust heat to maintain temperature. Line baking sheet with paper towels.

5. Spoon dough into pastry bag or cookie press fitted with large star tip (about 1/2 inch).

6. Carefully press dough directly into hot oil in 6-inch-long strips, cutting strips with scissors to detach. Fry strips, 3 or 4 at a time, 5-7 minutes until brown, turning once. Gently remove with tongs or slotted spoon; drain well on paper towels. Repeat until all dough has been fried.

7. Roll warm strips in remaining 1/3 cup sugar to coat lightly.

Makes about 18 strips

(Source: Publications International & google+ photo)

SOFT PRETZELS

*Fun Food Collection- MAKES ABOUT 15  PRETZELS

Pretzel Dough
2 tsps sugar
1 pkg (1/4 oz) active dry yeast
2 cups warm water
2 tsps salt
2 TB peanut oil
1-1/2 cups whole wheat flour
1-3/4 cups bread flour

Poaching Liquid
6 cups water
One 12-ounce bottle amber beer, such as Samuel Adams, at room temperature
3 TB baking soda
2 TB malt (see Note)

1 large egg beaten with 2 TB water for egg wash
Kosher or coarse sea salt
Spicy brown mustard for serving

Preheat the oven to 350 degrees. Lightly oil a baking sheet. In a large bowl, combine the sugar, yeast, and warm water. Let stand for about 10 minutes, until the mixture foams and swells. Add the salt and oil.

In a bowl of an electric mixer fitted with a dough hook, combine the flours. Add the yeast mixture 1 cup at a time, mixing well after addition. With the mixer on low, knead the dough until it pulls away from the sides of the bowl and is smooth and elastic.

Turn the dough out onto a lightly floured surface. Roll into an 8- by 15-inch rectangle about 1/4-inch thick. Cut into fifteen 6- to 8-inch- long strips about 1 inch wide and twist each into a pretzel shape.

In a large pot, combine the water,beer, baking soda, and malt, and bring to a simmer over medium heat. Using a slotted spoon, lower the pretzels into the liquid, without crowding. Poach for 30 seconds, then remove from the liquid with the slotted spoon and put seam side down on the baking sheet.

Lightly brush each pretzel with the egg wash and sprinkle with kosher or coarse salt. Bake for about 10 minutes, or until golden brown. Serve the pretzels hot with spicy brown mustard.

NOTE; Malt is available at health food stores.

(Source: An American Place-Larry Forigone & photo google+)

FUN FOODS ON THE WAY!!!!

MY 2 YEAR BLOG ANNIVERSARY!!!!

IT'S BEEN 2 YEARS!!! -THANKS TO ALL OF YOU FOR TUNING IN!!!

ANY OF YOU WITH RECIPE REQUESTS -PLEASE EMAIL ME-kathygreer48@gmail .com

IT'S TIME FOR A CELEBRATION!!!!

(Source: photos- google+ and kaboom wallpapers)

BACK TO SCHOOL TIP

*5. Have your child write three questions on a note card to give to his or her teacher-What is your favorite meal? Do you have pets?-to develop a personal connection.

(Source: dash magazine & kaboom wallpaper)

Peanut Butter and Jelly Whoopie Pies

*Back To School Collection-HANDS-ON: 1 hr *TOTAL: 1 hr (plus cooling) *MAKES: 15

FOR CAKES:
1-1/4 cup flour
1 tsp baking powder
1/2 tsp salt
1 cup packed brown sugar
2/3 cup creamy peanut butter
1 stick (1/2 cup) unsalted butter, at room temperature
1 large egg
1 tsp vanilla extract
1/2 cup milk

FOR FROSTING:
3 large egg whites
1/2 cup sugar
1/4 tsp salt
2 sticks (1 cup) butter, cut into bits, at room temperature
1/2 cup Concord grape jelly, plus more for spreading

1. Position a rack in center of oven and preheat to 350 degrees.
2. For cakes: Whisk flour, baking powder, and salt in a medium bowl. Beat brown sugar, peanut butter, and butter in a large bowl with an electric mixer on medium-high until light and fluffy, 2 minutes. Beat in egg and vanilla. Add flour mixture and milk in 2 batches each, alternating between them and beating thoroughly after each addition.
3. Drop 1 heaping TB batter at a time onto 2 parchment-lined baking sheets, leaving about 2 inches in between. Swirl top of each mound with your finger to make an even dome. Bake 1 sheet at a time (on center rack only) until puffed and golden and tops spring back to the touch, about 14 minutes. Let cool completely.
4. For Frosting: Meanwhile, bring about 1 inch water to a boil in a medium saucepan; reduce to a simmer. Whisk egg whites, sugar, and salt in a medium bowl. Set bowl over simmering water in saucepan and whisk constantly until sugar is dissolved (rub mixture between thumb and forefinger; it shouldn't be gritty) and mixture is foamy and warm to the touch. Remove from heat. Beat with electric mixer on high until white, glossy, cool to the touch, and stiff peaks form. Decrease speed to medium and beat in butter 1 piece at a time. Increase speed to high. Mixture will become soupy and then may appear curdled; keep beating until fluffy, like whipped cream. Add 1/2 cup jelly and beat until incorporated.
5. Spread 1 heaping TB frosting on flat sides of the cooled cakes. Spread a thin layer of grape jelly on flat sides of remaining cakes. Sandwich together. Serve immediately or store in a covered container at room temperature for up to a few hours. Or you can refrigerate up to 2 days; bring back to room temperature before serving.

(Source: dash magazine & photo also)

BACK TO SCHOOL TIP

*4. In the first few weeks, invite the families of your children's classmates over for coffee and muffins. Kids love to connect with peers in their own home.

(Source: dash magazine & cool background wallpaper)

BACK TO SCHOOL TIP

*3. Let your child pick one new item that is just for fun. (I love the dollar store or bin for this!)

(Source: dash magazine & kaboom wallpaper)

MORE BACK TO SCHOOL RECIPES!!!

(Source: photo-google+)

RICE CRISPY CHICKEN

*Back To School Collection- A healthy alternative to the classic version!!!

4 cups rice crispy cereal (sometimes you can find brown rice crispies at natural food stores)
1 teaspoon garlic powder
1 egg
3/4 cup milk
3/4 cup all-purpose flour
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon smoked paprika
3 pounds chicken pieces, boneless skinless, washed and patted dry
3 TB margarine or butter, melted

1. Place plain rice crispiest cereal in shallow dish or pan.
2. Stir in garlic powder. Set aside.
3. In medium mixing bowl, beat egg and milk slightly. Add flour, salt, pepper and smoked paprika. Mix until smooth. Dip chicken in egg batter then coat with cereal mixture until covered.
4. Place in single layer, in shallow baking pan coated with cooking spray. Drizzle with melted margarine. Bake at 350 degrees about 1 hour or until chicken is tender, no longer pink and juices run clear. Do not cover pan or turn chicken while baking. Serve hot. Enjoy!!!

(Source: dash magazine-blog.trysensa.com & photo also)

BACK TO SCHOOL TIP

*2. Have a special lunch while school shopping, even as simple as a picnic on a mall bench.

(Source: dash magazine & google+ photo)

Margherita Pizza Dip

*Back To School Collection-HANDS-ON: 10 min *TOTAL: 30 min *SERVES: 6-8

8 oz whole milk ricotta cheese
8 oz Italian-Blend grated cheese
1/2 cup grated Parmesan cheese
+ Kosher salt and freshly ground pepper
1 cup jarred marinara sauce
4 oz fresh mozzarella, sliced
+ Fresh basil, for topping
+ Bread sticks, for serving

1. Preheat oven to 350 degrees. Stir together ricotta,Italian, and Parmesan cheeses in a large bowl; season with salt and pepper.
2. Evenly spread cheese mixture in a deep-dish pie plate or 1-1/2-to 2-quart baking dish. Spoon sauce over cheese, leaving a clean border around edge. Top with mozzarella cheese.
3. Bake about 20 minutes, until cheese is bubbly and golden brown. Top with basil and serve with bread sticks for dipping.

(Source: dash magazine & photo also-Donna & Chad Elick)

BACK TO SCHOOL TIP

*1. Donate good-quality school supplies from last year (backpacks, lunch boxes) before buying new ones.

(Source: dash magazine & kaboom wallpaper)

NEW ENGLAND SHRIMP ROLLS

*Back To School Collection-Celebrate the Last Days of Summer with this recipe!!!

HANDS-ON: 15 min TOTAL: 15 min MAKES 4

2 cups cold, cooked large shrimp (thawed if frozen)
3 TB diced celery
2 TB chopped fresh flat-leaf parsley
3 TB mayonnaise, plus more if needed
+ Kosher salt and freshly ground pepper
4 hot dog buns, buttered and toasted

1. Shell shrimp and cut each into about 3 pieces.
2. Combine shrimp, celery, parsley, and mayonnaise in a bowl. Season with salt and pepper; add more mayo if you prefer a creamier salad. Divide among buns.

TIP: You can make a classic New England lobster roll with this recipe, too:  Just substitute chopped cooked lobster meat for the shrimp.

(Source: dash magazine & photo also)

Peanut Butter and Banana Pancake Turnovers

*Back To School Collection-HANDS-ON: 25 min *TOTAL: 25 min *SERVES: 4-6

1-1/4 cups milk
1/4 cup unsalted butter, plus about 3 TB for cooking
1 teaspoon vanilla extract
1-1/2 cups flour
3 teaspoons baking powder
1 TB sugar
1/2 teaspoon salt
1 large egg
1/4 cup peanut butter
2 bananas, peeled and thinly sliced
+ Cinnamon, for sprinkling

1. Preheat oven to 375 degrees.
2. Warm milk and 1/4 cup butter in a small saucepan over medium heat, swirling pan, until butter melts (do not let boil), remove from heat and add vanilla.
3. Whisk flour, baking powder, sugar, and salt in a large bowl. Beat egg in a medium bowl; slowly whisk warm milk mixture into egg. Whisk wet ingredients into dry ingredients until just combined; batter will be lumpy.
4. Line a baking sheet with parchment paper. Melt 1 TB butter in a large nonstick skillet over medium heat. Working in batches, drop batter into skillet in 1/4-cup dollops. Cook until tops bubble, about 2 minutes, then top half of each pancake with about 1 teaspoon butter, 2-3 banana slices, and a sprinkle of cinnamon. Fold each pancake over filling (taco-style) with a spatula, then transfer to prepared baking sheet. Bake 2-3 minutes.
5. Meanwhile, add 1 more TB butter to pan and repeat process with batter, peanut butter, banana, and cinnamon. Remove first batch from oven as second goes in, and repeat with any remaining batter.

(Source: dash magazine & photo also)

MORE BACK TO SCHOOL RECIPES!!!

(Photos: google+ and kaboom wallpaper)

Cheeseburger Omelets

*Back To School Collection-Cook the beef and veggies the night before to make these super-speedy in the morning.

HANDS ON: 30 min * TOTAL: 30 min *MAKES 4

1 TB plus 2 teaspoons extra-virgin olive oil, divided
1/2 lb lean ground beef
+ Kosher salt and freshly ground pepper
+ Several dashes Worcestershire sauce
1/2 small onion, finely chopped
1/2 small bell pepper, finely chopped
1/2 small tomato,finely chopped
8 large eggs
4 thin slices American or Cheddar cheese

1. Warm 1 TB oil in skillet over medium-high heat. Add beef; season with salt and pepper, and Worcestershire. Saute', breaking beef up with a spatula, until cooked through, about 3 minutes. Scoop into a bowl with a slotted spoon, leaving juices in skillet. Add onion to skillet, season with salt, and saute' 2 minutes. Add bell pepper and cook about 4 minutes. Add tomato and cook about 1 minute. Stir vegetables into beef.

2. Crack 2 eggs into a small bowl and beat with 2 TB water; season with salt and pepper. Put a small non-stick skillet over medium-high heat. Add 1/2 teaspoon oil. Add eggs to pan and immediately pull edges toward center of pan with a spatula to allow uncooked eggs to run underneath; continue until larger pieces of egg have set, then let cook until bottom sets. Shake pan to loosen eggs from bottom and sides of skillet (use spatula if necessary).

3. Tilt pan so half of egg disk onto a plate. Top that half with about 1/2 cup beef mixture; flip other half of egg disk from skillet over top of beef. Immediately top omelet with 1 slice cheese, then cover plate with a pot lid (or aluminum foil) until cheese melts, about 2 minutes.

4. Meanwhile, repeat process with remaining eggs, oil, beef mixture, and cheese to make 3 more omelets.

(Source: dash magazine & photo also)

LABOR DAY LENTILS

Labor Day Collection-A great leftover for brown-bag lunches.

1/2 pound brown lentils, rinsed
3 garlic cloves, minced
2 bay leaves
1 red bell pepper,chopped into 1/2-inch pieces
1 yellow bell pepper,chopped into 1/2-inch pieces
1/2 cup chopped tomato
1/2 cup diced carrot

1/3 cup crumbled reduced-fat feta cheese
1/4 cup thinly sliced kalamata olives
1/4 cup diced red onion
1/4 cup chopped fresh flat-leafed parsley
1/4 cup red wine vinegar
2 TB extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. Place lentils,garlic and bay leaves in a large saucepan. Add water to cover and bring to a boil. Reduce heat to medium-low,cover, and simmer until lentils are tender, 30-40 minutes. Drain. Discard bay leaves. Transfer to a bowl.

2. Add red and yellow bell peppers, tomato, carrot, feta, olives, red onion and parsley to lentils. Toss to combine.

3. In a separate bowl, whisk together vinegar, oil, salt and black pepper. Pour over lentil mixture and toss.

Serves 6

(Source: American Profile-James Killeen, Pasedena, California & photo also)