DINING OUT TIP

*Swap the slice of cheese on your burger for a small side of grated cheese. You will use less to jazz up your patty.

(Source: Women's Day & google+ photo)

COOKING SWAP :)

*Swap whole-wheat flour instead of white flour*

TIP Replace half the white flour with whole-wheat to sneak in heart-healthy grains without altering taste. (Use white whole-wheat flour for delicately flavored goodies like angel food cake or sugar cookies.)

(Source: Women's Day & google+ photo)

COOKING SWAP :)

*LOWFAT PLAIN YOGURT instead of BUTTERMILK*

TIP Use the same amount of yogurt as you would buttermilk to cut back on saturated fat and sodium. Greek yogurt can also replace sour cream in dishes that aren't heated, like chilled soups or creamy dips.

(Source: Women's Day & google+ photo)

HAPPY EARTH DAY!!!

(photo-kappboom wallpaper)

(photo-kappboom wallpaper photo)

NEVER FAIL HOLLANDAISE

*Easter Collection*

3/4 cup water

+ juice of 1 lemon

+ Dash of salt

1 TB cornstarch

2 egg yolks

2 TB butter

1. Heat water, lemon juice and salt in upper part of a double boiler. Add the cornstarch, moistened with a little cold water to form a paste, and cook, stirring until smooth and thick, about 10 minutes. Remove from heat and pour over unbeaten yolks of eggs. Return to double boiler, add butter and reheat. Do not overcook. 

(Source: Dorothy Dean & kappboom wallpaper photo)

BAKED EGGS IN CHEESE SAUCE

*Easter Collection*

3 TB butter or bacon drippings

3 TB flour

1-1/2 cups milk

1/2 tsp salt

+ Pepper

1/2 cup grated cheese

1 tsp Worcestershire sauce

6 eggs

+ Paprika

+ Grated cheese for top, if desired

1. Make a cream sauce using the butter or drippings, flour, milk and grated cheese. Season with the salt, pepper and Worcestershire sauce. Pour the sauce into a well-greased shallow baking dish. Into this drop the whole eggs and bake in a 350-degree oven for 20 minutes or until the eggs are set. Just at the finish sprinkle with paprika and the additional grated cheese.

(Source: Dorothy Dean & kappboom wallpaper photo)

Coconut Easter Nests

*Easter Collection*

3 cups angel flakes or shredded coconut

1 pkg lime gelatin

2/3 cup sweetened condensed milk (not evaporated)

1. Mix all ingredients in bowl. Divide into 6-8 portions. Using hands, shape into "nests." Chill until firm. Fill with Easter candies. YIELD : 6-8 "nests."

(Source: Dorothy Dean & google+ photo)

RHUBARB JUICE COCKTAIL

*Easter Collection*

1 pound rhubarb

1 cup water

1/2 cup sugar

2 TB lemon juice

1 cup chilled gingerale

+ Dash salt

1. Cut rhubarb in small pieces; add water and cook about 10 minutes or until tender; strain through a fine sieve or cheesecloth. Return to heat, add sugar and bring to a boil. Cool. Add lemon juice and chill thoroughly. Just before serving add chilled gingerale and salt.

(Source: Dorothy Dean & google+ photo)

SUNRISE PUNCH

*Easter Collection*

1 cup orange juice, fresh or frozen

1-1/2 cups pineapple juice

1 tall bottle gingerale or club soda

+ Ice

1. Chill fruit juices and gingerale. At serving time combine fruit juices and gingerale. Pour over ice in punch bowl. YIELD: 10 4-oz punch cup servings.

(Source: Dorothy Dean & kappboom wallpaper photo)

PEANUT BUTTER BUNNYCAKES

*Easter Collection*

Who can resist these??

PREP TIME: 1 HR 15 min * START TO FINISH: 3 HRS * YIELD: 24 Cupcakes

1 Pkg SuperMoist Yellow Cake Mix

+ Water, Vegetable oil and eggs called for on cake mix box

1-1/4 cups (13-oz jar) Chocolate Spread or with Almond or Hazelnut

24 Peanut Butter Eggs

+ Add in Flaked Coconut, Jet-Puffed Marshmallows, Jet-Puffed Minature Marshmallows, decorative icing, candy pieces and tinted sugar for decorating

CUPCAKES: 

1. Prepare peanut butter BUNNYCAKES.

2. Heat oven to 350 degrees. Line muffin cups (2-1/2 inches in diameter) with paper or foil bake cups.

3. Prepare cake mix following package directions. Spoon batter into prepared cups, filling about 2/3 full.

4. Bake 15-20 minutes or until wooden pick inserted in centers comes out clean. Cool completely on wire rack. Frost with about 1 TB chocolate spread. Sprinkle coconut over spread and garnish with peanut butter BUNNYCAKES.Makes about 24 cupcakes.

PEANUT BUTTER BUNNYCAKES

1. For each BUNNYCAKES, unwrap Peanut Butter Egg. Using sharp knife, cut away about 1/4 inch of the top curved egg section, creating a level edge. (This will be the top of the bunny.) Do the same thing for the bottom of the egg if planning to attach to hard surface such as a cookie.

2. Using icing and decorative candy pieces, add facial features to BUNNYCAKES. Allow features to harden slightly before continuing.

3. To make bunny ears, cut large Jet-Puffed Marshmallows into 4 to 5 sections.

4. Take each section and, using wet knife, cut through center to within 1/4 inch of edge; separate and shape to look like bunny ears.Press one side of ears into pink sugar and if the other side is sticky, press that side into untinted sugar. Attach ears to the top of bunny with frosting. Allow frosting to harden slightly before finishing bunny.

5. Attach a Jet-Puffed Minature Marshmallow to backside of bunny for tail and to help bunny stand up on cupcake or cookie base. Press bunny into cupcake frosting or glue with frosting to cookie base.

(Source: The Hershey Company & photo also-courtesy of EVANA :)

COOKING TIP

(photo-Cadbury Kitchen, google+)

MICROWAVE COFFEE CUP SCRAMBLE

*Breakfast Collection*

SUPER EASY and FAST!!!!

PREP TIME: 1 MINUTE

COOK TIME: 45-60 seconds

MAKES: 1 serving

WHAT YOU NEED

2 EGGS

2 TB milk

2 TB shredded Cheddar Cheese

+Salt and Pepper

HERE'S HOW

1. COAT 12-oz microwave-safe coffee mug with cooking spray, ADD eggs and milk; beat until blended.

2. MICROWAVE on HIGH 45 seconds, stir. MICROWAVE until eggs are almost set, 30-45 seconds longer. 

3. TOP with cheese, season with salt and pepper.

NOTE: Microwave ovens vary. Cooking times may need to be adjusted.

(Source: Women's Day & photo also)

EASTER RECIPES ARE ON THE WAY!!!

(photo-google+)

COOKING TIP

(photo-Cadbury Kitchen-google+)

(photo-google+)

(photo-google+)

HAPPY 24TH BIRTHDAY MATTHEW!!!

(photo-Bob Rice photography)

COOKING TIP

(photo-Cadbury Kitchen, google+)

CHOCOLATE-CHIP RASPBERRY PANCAKES

*Breakfast Collection*

Protein-rich nonfat cottage cheese stands in for ricotta in these light custardy pancakes.

Ingredients:

1-1/2 cups nonfat cottage cheese

4 eggs, lightly beaten

1\4 tsp vanilla

1 tsp orange zest (optional)

1 TB sugar

1/2 cup whole wheat pastry flour

2 TB chocolate chips

+Nonstick cooking spray

+1-1/2 cups raspberries, fresh or frozen

Directions:

1. In a food processor, blend cottage cheese, eggs, vanilla extract, orange zest, if using, and sugar until smooth.

2. Add whole wheat pastry flour and chocolate chips and pulse 2-3 times or until flour is just incorporated (don't over mix).

3. Spray a large nonstick skillet with cooking spray and heat over medium-heat. When pan is hot enough, pour pancake batter in 1/4 cup servings.

4. When pancakes start to bubble, scatter raspberries over top, and flip to cook the other side, about 1 minute.

(Source: WebMD/Walgreens & photo also)