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Crunchy Bran French Toast
Ingredients
- 8 slices whole-grain bread
 4 tablespoons light cream cheese - 4 teaspoons low-sugar orange marmalade
- 2 large eggs plus 2 egg whites
- Zest and juice of 1 orange
- 1 teaspoon vanilla extract
- 1 1/2 cups bran flakes cereal
- 1 to 2 tablespoons vegetable oil
- 1 to 2 tablespoons unsalted butter
- 2 tablespoons confectioners’ sugar (optional)
Directions
Spread 4 bread slices with 1 tablespoon cream cheese each; spread the other 4 slices with 1 teaspoon marmalade each. Combine to make 4 sandwiches.
Whisk the whole eggs, egg whites, orange zest and juice, and vanilla in a shallow bowl. Place the bran flakes in a resealable plastic bag and crush with a rolling pin or your hands. Pour the crumbs onto a plate. Dip both sides of each sandwich in the egg mixture, then in the crumbs, gently pressing the crumbs onto the bread.
Heat 1 tablespoon each oil and butter in a skillet or griddle over medium heat. Add the sandwiches in batches and cook until the outsides are golden and the insides are melted, 3 to 4 minutes per side. (Add more oil and butter, if needed.)
Slice the French toast sandwiches into triangles. Let cool before serving to little ones, as the cream cheese can get quite hot. Sprinkle with confectioners’ sugar, if desired, and the kids won’t even ask for syrup!
http://www.foodnetwork.com/recipes/melissa-darabian/crunchy-bran-french-toast-recipe/index.html
Spiced Apple Cider Muffins
Ingredients
Streusel:
- 2 tablespoons packed light brown sugar
- 4 teaspoons whole-wheat flour
- 1/2 teaspoon ground cinnamon
 1 tablespoon butter, cut into small pieces- 2 tablespoons finely chopped walnuts (optional)
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 large egg
- 1/3 cup packed light brown sugar
- 1/2 cup apple butter, such as Smucker’s
- 1/3 cup maple syrup
- 1/3 cup apple cider
- 1/3 cup low-fat plain yogurt
- 1/4 cup canola oil
Directions
Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
To prepare streusel: Mix brown sugar, whole-wheat flour and cinnamon in a small bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in walnuts, if using.
To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
Whisk egg and brown sugar in a medium bowl until smooth. Whisk in apple butter, syrup, cider, yogurt and oil. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Scoop the batter into the prepared muffin cups (they’ll be quite full). Sprinkle with the streusel.
Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.
http://www.foodnetwork.com/recipes/eating-well/spiced-apple-cider-muffins-recipe/index.html
Breakfast in a Cup
Ingredients
- 2 cups water
 Salt- 1/2 cup quick cooking grits
- 1 tablespoon butter
- Half-and-half
- 2 eggs
- Salt and pepper
- 2 tablespoon water
- 1 tablespoon sour cream
For the poached eggs:
- 1 egg
- Salt
- 1 tablespoon vinegar, see Cook’s Note*
For the crumbled sausage:
- 1 pound ground bulk country sausage
- Grated cheese, for topping
- Chopped parsley leaves, for garnish
For the grits:
Directions
Bring 2 cups of salted water to a boil. Slowly stir in 1/2 cup quick grits, stir immediately and reduce the heat, then bring back to boil. Add butter and stir. Reduce the heat and simmer. Let cook approximately 4 minutes, then stir in half-and-half to desired creaminess. Cook grits to taste, up to 30 minutes.
For the scrambled eggs:
Have pan heating on stovetop over medium-high heat. Crack 2 eggs into a bowl. Add salt and pepper, water and 1 tablespoon sour cream. Whisk together. Add butter to pan. Pour in egg mixture and use spoon to scramble.
For the poached eggs:
Have water boiling in a large pot on stove. Add a sprinkle of salt and 1 tablespoon of vinegar to water. Use spoon to swirl water and drop egg into the middle. Cook for approximately 3 minutes for an over-medium egg. Remove from water. Allow water to drain off the egg before serving.
*Vinegar helps the egg to hold its shape by causing the outer layer of the egg white to congeal faster.
For the crumbled sausage:
Prepare according to package instructions.
To assemble:
Apple-Print Bag
Apples aren’t just for eating. The cut side of an apple half, dipped in candy-colored paint, can be stamped onto otherwise
ordinary canvas tote bags and backpacks.
Apple-Print Bag How-To
1. Cut an apple in half from top to bottom. Make sure the cut is smooth and flat. Use a paintbrush to apply the paint evenly over the
cut side of the apple.
2. With the apple half, cut side down, stamp the surface of the object you want to decorate. The more times you stamp, the less vivid the print will be, so reapply paint, or use the other half.
3. Use additional apple halves to print with different colors, if desired. To draw stems and leaves, use black or green markers (or paint).
From Kids Good Things 2006
Almond-Orange Muffins
Ingredients:
- 1 1/2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
 1/2 teaspoon salt- 1 cup wheat germ, divided
- 2 large eggs
- 1/2 cup vanilla or plain soy milk
- 1/2 cup fresh orange juice
- 1/2 cup sugar
- 1/2 cup almond oil or corn oil
- Zest of 1 orange
- 1 cup slivered almonds, roasted, divided
Directions:
Preheat oven to 400°F (200°C). Line a muffin pan with paper muffin cups.
Sift flour, baking powder, cinnamon and salt into a bowl; stir in 3/4 cup wheat germ, and set aside. In a large bowl, combine eggs, milk, juice, sugar and oil. Add dry ingredients all at once and stir lightly until liquid is absorbed; batter will be lumpy. Stir in orange zest and 3/4 cup almonds.
Divide batter among muffin cups and sprinkle tops with remaining almonds and wheat germ. Bake 12 to 15 minutes or until a toothpick comes out clean. Remove from pan and let cool. Serve with almond butter or soy-based “cream cheese.”
You can add 1 cup of raspberries, blackberries or blueberries, if desired.
http://www.summerrecipes.net/almond-orange-muffins
Banana Wrap
Ingredients:
- 8 inch flour tortilla
- 2-3 tablespoons peanut butter
 2-3 tablespoons jam or jelly- 1 small banana, peeled
Directions:
Place tortilla on a paper towel, microwave on high for 10 to 20 seconds until tortilla is soft and warm. Spread with peanut butter, then top with jelly or jam. Place banana near the right edge of the tortilla. Fold up the bottom 1/4 of tortilla. Bring right edge over the banana and roll up.
http://www.summerrecipes.net/banana-wrap
Frozen Yogurt Pops
Ingredients:
- 1 8-oz. container of your favorite flavor of yogurt
Directions:
- Pour yogurt into paper cups. Fill them almost to the top.
- Stretch a small piece of plastic wrap across the top of each cup.
- Using the popsicle stick, poke a hole in the plastic wrap. Stand the stick straight up in the center of the cup.
- Put the cups in the freezer until the yogurt is frozen solid.
- Remove the plastic wrap, peel away the paper cup, and eat your pop!
Serves 3-4.
http://www.summerrecipes.net/frozen-yogurt-pops
Clothespin Animal Magnets
What you’ll need:
- Wooden clothespins
- Craft foam: yellow, white, black, orange, light pink and pink
- 6 small wiggle eyes
- Small black pom-pom (lamb tail)
- ½” piece of fuzzy orange chenille (duck hair)
- 3″ piece of pink skinny chenille
- Toothpick
- Black pen
- White craft glue
- Scissors
- Pattern
How to make it:
- Cut out pieces from craft foam using the patterns. Lamb: body - white, head, and ears – black, Duck: body, wings, and head – yellow, beak – orange, Pig: body and head – light pink, ears, and snout - pink.
- Glue each of the body pieces to the clothespins. You want to have enough room at the top of the clothespin to be able to pinch it open using your fingers. (See photo.)
- Glue the heads to the bottom of the bodies. (See photo.)
- For the duck, glue the wings to the side of the body and the beak to the lower end of the head. Glue on wiggle eyes and orange chenille to forehead. (See photo.)
- For the lamb, Glue on the ears and the pom-pom tail, then glue on the wiggle eyes.
- For the pig, glue on the ears and the snout. Use a black pen or fine tip marker to add 2 dots on the snout for the nostrils. Glue on the wiggle eyes.
- To make the pigs tail, wrap the pink skinny chenille around the toothpick. (See photo.) Slide it off the toothpick and stretch it out a bit. Trim of needed and tuck it in between the body and the clothespin and add a little glue.
- Let everything dry before using.
Tips:
- Craft foam can be purchased in a variety of ways. We used both foam sheets and precut shapes for our project.
- For fun, use a pink button for the pig’s nose instead!
- Instead of fuzzy chenille for the duck’s hair, you can use pieces of yarn or felt.
http://crafts.kaboose.com/clothespin-animal-magnets.html
My family went back to school shopping. It was really fun. What’s in style? Ill tell you. Plaid ,hats,secqunes,and fun. I love to go shopping. Check out some of my outfits from Justice!I geve It 100 thumbs up! Thankes four Reading fashionista Faith!
 Ready for School  Decisions...Decisions  Cute Skirt
School is back in session. You have to spend your mornings waking up the household, making breakfast, and dressing the kids. Who has time to do their hair?! These simple hairstyles you can pull together in no time and look glamorous all day!
The Side Braid
Witness the comeback of braids, which haven’t been this stylish since, well, fifth grade. What makes this updated version
 grown-up is its soft texture and relaxed style. “It’s chic yet beachy,” says Laurent Philippon, a hairstylist in New York City. Let pieces fall forward to add to the casual appeal.
How to: (1) Using your hands, work a golf ball–size dollop of mousse through dry hair. Try Barex Gloss Mousse Normal Hold on wavy hair, Strong Hold on fine (each $26,folica.com). (2) Finger-tousle hair for fullness. (3) Gather strands under one ear, braid, and secure with an elastic
The Triple Knots
This creation only appears elaborate; making the three small rosettes couldn’t be easier. It’s their position, nestled together
 along the nape of the neck, that gives the style an elegant vibe.
How to: (1) Comb hair back, divide into three sections, and create three low ponytails at the hairline. (2) One at a time, twist each ponytail length and wrap the hair around the base of the tail, creating small buns. (3) Secure with bobby pins and set with hair spray, like L’Oréal Paris Elnett Satin Hairspray ($15 at drugstores).
The High Bun
Somewhere between laid-back and ladylike, this style works on long hair or short and is ideal for tucking away unruly bangs.
 The knot’s location—at the crown of the head—draws attention to the eyes and the cheekbones, giving your face an instant lift.
How to: (1) Spritz a texturizing spray, likeBumble and Bumble Surf Spray ($22,bumbleandbumble.com), on dry hair, scrunching sections to create body. (2)Gather hair into a high ponytail so it rests at the very top of your head. Secure with an elastic and use bobby pins to tack up shorter strands in back. (3) Gently tousle the ends, randomly twisting them under and pinning them around the ponytail’s base. For longer lengths, create a loose bun and secure with pins.
The Quick Twist
A classic French twist looks just as appropriate with a sundress as it does with a formal gown. Plus, it’s deceptively simple—
 even with shorter lengths.
How to: (1) Work a volumizer, such asRedken Thickening Lotion 06 Body Builder ($13, redken.com for salons), through towel-dried hair, then scrape hair back with your fingers to create natural-looking volume. (2) Smooth hair over to one side and secure with several bobby pins down the back of the head (where the center of the twist will lie) in a vertical line. (3) Flip hair to the other side so strands cover the line of pins. Roll and tuck the hair ends under, securing with larger U-shaped pins to hold everything in place.
For more easy, pretty hairstyles check out the article Easy Hairstyles
Courtesy of www.realsimple.com
Spicy Thai-Style Pineapple Wraps
Ingredients
- Juice of 2 limes (about 14 cup)
 2 teaspoons sugar- 2 teaspoons chile paste, such as sambal oelek (see ShopSmart, right)
- 2 teaspoons fish sauce
- 2 cups roasted peanuts or cashews, roughly chopped
- 23 cup roughly chopped fresh cilantro (leaves and stems)
- 12 Bibb lettuce leaves (about 1 head)
- Half a medium fresh pineapple, peeled, cored, and cut into bite-size chunks (about 3 cups) (see page 274)
- Kosher salt
Directions
Whisk the lime juice, sugar, chile paste, and fish sauce in a bowl until the sugar dissolves. Add the peanuts and cilantro and stir until evenly dressed with the sauce.
When ready to serve, arrange the lettuce leaves on a large platter. Put about 14 cup of pineapple in each leaf and season with salt to taste. Top the pineapple with the nut mixture. Serve, letting your guests wrap (or fold) each lettuce leaf to enclose the filling.
Tuna Burgers with Pineapple-Mustard Glaze and Green Chile-Pickle Relish
Ingredients
- 3 cups pineapple juice
- 1/2 cup white wine vinegar
- 1 tablespoon fresh ginger, finely chopped
 3 tablespoons soy sauce- 1/4 cup light brown sugar, firmly packed
- 2 tablespoons Dijon mustard
- 3 tablespoons lime juice
- 1 teaspoon freshly ground white pepper
- 2 pounds fresh tuna steaks, finely chopped
- 2 tablespoons Dijon mustard
- 2 teaspoons chipotle pepper puree
- 1 tablespoon honey
- 2 tablespoons canola oil
- 2 green onions, thinly sliced
- Salt and freshly ground pepper
- 8 rolls
- Watercress
- Green Chile-Pickle Relish, recipe follows
Directions
Combine the pineapple juice, vinegar, ginger, soy sauce and brown sugar in a small saucepan and bring to a boil. Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes. Whisk in 2 tablespoons mustard, remove from the heat, and add the lime juice and white pepper. Let cool.
Combine the tuna, 2 tablespoons Dijon, chipotle pepper puree, honey, oil, and green onions in a large bowl, and season with salt and pepper. Shape the ground tuna firmly into 8 round uniform patties about 1 1/2-inches thick. Refrigerate for 30 minutes; the burgers must be very cold to hold their shape when cooking. Grill burgers for 3 minutes on each side for medium doneness, basting often with the glaze. Serve the burgers on buns with the watercress and the Green Chile-Pickle Relish.
Green-Chile Pickle Relish:
3 poblano chiles, grilled, peeled, seeded and finely diced
3 dill pickles, finely diced
1/4 cup finely chopped red onion
3 tablespoons fresh lime juice
2 tablespoons honey
3 tablespoons finely chopped cilantro leaves
3 tablespoons olive oil
Salt and freshly ground pepper
Combine all ingredients in a medium bowl and season, to taste, with salt and pepper. Let sit at room temperature for 30 minutes before serving so that flavors meld.
http://www.foodnetwork.com/recipes/bobby-flay/tuna-burgers-with-pineapple-mustard-glaze-and-green-chile-pickle-relish-recipe/index.html
Pineapple Fosters
Ingredients
- 4 tablespoons unsalted butter
- 1 cup packed light brown sugar
 3/4 teaspoon ground cinnamon- 1 pineapple, cored and cut into 16 rings
- 1/2 cup dark rum
- 1 pint Vanilla Ice Cream, recipe follows, or good quality store-bought vanilla ice cream
Directions
Melt the butter in a large skillet over medium heat. Add the brown sugar and cinnamon and cook, stirring, until the sugar dissolves, about 2 minutes. Add the pineapple rings and turning, cook on both sides until the rings start to soften and brown, about 3 minutes. Carefully add the rum and shake the pan back and forth to warm the rum and flame the liquid. (Or, off the heat, carefully ignite the liquid with a long kitchen match and return to the heat when the flames die down.) Shake the pan back and forth, basting the rings, until well coated with the sauce.
Divide the ice cream among 4 dessert plates. Gently lift the pineapple rings from the pan and place 4 pieces on each scoop of ice cream. Spoon the sauce over the ice cream and rings, and serve immediately.
Vanilla Ice Cream:
- 2 cups heavy cream
- 2 cups whole milk
- 3/4 cup sugar
- 1 vanilla bean, split in 1/2 lengthwise, seeds scraped
- 6 large egg yolks
Combine the cream, milk, sugar, vanilla bean and seeds in a medium heavy saucepan and bring to a gentle boil over medium heat. Remove from the heat.
Beat the egg yolks in a medium bowl until frothy and lemon colored, about 2 minutes. Whisk 1 cup of the hot cream into the egg yolks in a slow, steady stream. Gradually add the egg mixture to the hot cream, whisking constantly. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.
Remove from the heat and strain through a fine mesh strainer into a clean bowl. Cover with plastic wrap, pressing it directly against the surface of the mixture to keep a skin from forming. Refrigerate until well chilled, about 2 hours.
Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer to an airtight container and freeze until ready to serve.
Yield: 1 quart
http://www.foodnetwork.com/recipes/emeril-lagasse/pineapple-fosters-recipe/index.html
Yarn Octopus
What you’ll need:
- Yarn in two different colors
- 2-3 cotton balls
- Glue
- 2 medium wiggle eyes
- Ruler
- Scissors
- White craft glue
How to make it:
- Choose one of the yarn colors and cut into 24 pieces that are 12” long each.
- Lay pieces of yarn on a flat surface in the shape of a wheel so that each piece intersects with the others in the center of the wheel.
- Hold 2-3 cotton balls (2 if large, 3 if small) and roll them in your hands to create a ball about the size of a ping pong ball. Place the cotton in the center of the wheel.
- Gather all the ends of the yarn wheel snugly up around the cotton to form the head of your octopus.
- Using a piece of the second color yarn, tie a knot around the yarn gathered around the cotton ball. Tie in a knot to secure and then tie a bow and trim the ends.
- Turn the octopus right side up. Separate the yarn into groups of six strands. Braid each group of six (in each group of six you should be braiding three sets of two strands)–you should have 8 braids when you are finished. Tie each braid with a piece of the second color yarn. Trim the edges of the tied yarn and the ends of the braids.
- Glue two wiggle eyes on to the head above the bow tie.
- Glue a piece of second color yarn for the smile.
Tips:
- Smaller children may need help holding the end of the braid and tying the knot that secures it.
- Some children may find it easier to braid if the octopus is upside down.
- This is a great craft for children to practice manipulating small objects and is a great motor skill exercise.
http://crafts.kaboose.com/yarn-octopus.html
Mango Gazpacho
Ingredients
- 2 cups 1/4-inch-diced fresh mangoes
 2 cups orange juice- 2 tablespoons extra-virgin olive oil
- 1 seedless cucumber, cut into 1/4-inch dice
- 1 small red bell pepper, seeded and cut into 1/4-inch dice
- 1 small onion, cut into 1/4-inch dice
- 2 medium garlic cloves, minced
- 1 small jalapeno pepper, seeded and minced (optional)
- 3 tablespoons fresh lime juice
- 2 tablespoons chopped fresh parsley, basil or cilantro
- Salt and freshly ground black pepper
Directions
- Process mangoes, orange juice and oil in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)
Chilled Cantaloupe Soup
Ingredients
- 1 cantaloupe - peeled, seeded and cubed
 2 cups orange juice- 1 tablespoon fresh lime juice
- 1/4 teaspoon ground cinnamon
Directions
- Peel, seed, and cube the cantaloupe.
- Place cantaloupe and 1/2 cup orange juice in a blender or food processor; cover, and process until smooth. Transfer to large bowl. Stir in lime juice, cinnamon, and remaining orange juice. Cover, and refrigerate for at least one hour. Garnish with mint if desired.
http://allrecipes.com/Recipe/Chilled-Cantaloupe-Soup/Detail.aspx
Strawberry Soup
Ingredients
- 2 pints strawberries
 2 cups plain yogurt- 1/2 cup orange juice
- 1/2 cup white sugar
- 1/2 cup water
- 1/8 teaspoon ground cardamom
Directions
- In a blender, combine the strawberries, yogurt, orange juice, sugar, water and cardamom. Puree until well mixed. Chill and serve.
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