Nutrition Class

Jennie did a wonderful Nutrition Night earlier this year. (Thanks!!) I have lots of handouts from her that I scanned but they won't load onto Blogger for some reason. (Sorry)
Here is a website to access many recipes from the packet that she recommended.
Click on this: NURITION

Enjoy!
We'll all be healthier thanks to Jennie!

Date Nut Muffins

This recipe was created by Mitzi and it's delicious. She made the muffins from all the ingredients in your food storage staples. She shared this at our Emergency Preparedness Night. Thanks Mitzi!


DATE NUT MUFFINS
1 dozen muffins

Nut Streusel:
1/3 cup sugar
1/8 tsp. salt
1 Tbl oil
1 Tbl molasses
1/2 cup chopped walnuts

1 1/2 cups (7 1/2 oz) whole wheat flour
1/2 cup sugar
3/4 tsp. salt
2 tsp. baking powder
3 Tbl dry milk
1 cup water
3 Tbl molasses
6 Tbl oil
1/2 cup chopped dates
optional: 1/2 tsp. vanilla or maple extract

Grease or spray a 12 cup muffin pan and preheat the oven to 375. Combine all streusel ingredients until uniformly combined. Set aside. Whisk together dry ingredients, then in a separate bowl whisk together wet ingredients. combine these two mixtures just until almost smooth. Scoop into prepared muffin pan and sprinkle nut streusel evenly over to cover the tops. Bake for 20-25 minutes until browned around the edges and insert a toothpick in the center to see if it comes out clean. Let cool in the pan for five minutes, then finish cooling on a wire rack.

Chicken Orzo Salad

This is the amazing salad that was made for the Stake Relief Society Activity. Thanks to all those who gave so much time to make the service activity an amazing event!

3/4 Cup uncooked orzo, cook until al dente, drain and toss with a splash of olive oil and cool.

1 1/2 Cup cooked chicken breast, cubed and seasoned with salt and pepper.

1/2 c. Celery, chopped small

1/4 Cup Green Onions, Chopped Small.

1/2 Cup Mayonaise

1/4 Cup Mango Chutney

1/2-3/4 tsp. curry powder

1/3 Cup Toasted coconut

1/3 Cup Roasted Sunflower Seeds

Mix together dressing then add first 4 ingredients. Top with toasted coconut and sunflower seeds.

ABC's in a Can

{ABC's in a can} This can be used for kids to put allowance or tithing....lots of things.

About a month ago, I was able to share this tutorial over at Ucreate. I wanted to share it here with all of you, too!

I just love to personalize things--I think it makes everything more fun! This project also has the components that are perfect for little ones...the thickness of the juice can lids is just right for their hands, and the clink when they hit the bottom of the can is sure to please. It's also easy to do, and can be finished in a day. What a fun gift!

Here's how I did it!

ABC's IN A CAN

ITEMS YOU NEED:

• #10 can (you could even use a formula can--they are a little smaller, but it would work)
• 26 frozen concentrate lids (My plan is to make more for numbers 1-10, so you would need 36 if you wanted to do this as well.)
• scrapbook paper
• 2 inch circle punch (this is optional, but makes it MUCH faster and easier)
• distress ink
• Mod Podge and foam brush
• ribbon
• hot glue gun
  
• drill

DIRECTIONS:

• Print the alphabet onto desired scrapbook paper. I did both upper and lowercase, using 2 different papers. The font is Century Gothic, sized to 100. I fit 8 of that size letter on a 8 1/2 x 11 piece of paper (I cut mine down from 12x12, since my printer won't accept that size), and it was just enough to cut the size of circles I needed.
  
  
  

• Using your circle punch, center each letter in the middle of your circle and punch it out. I LOVE this punch by Fiskars--it allows you to see exactly what you are punching out, instead of doing it blindly. If you don't have a circle punch, you can always use a glass, trace around the letters, and cut them out.
  
  
  
• Once they are all cut out, distress them with distress ink.
  
  
  
• Make sure your juice lids are washed well, then completely dried. Using a foam brush, apply Mod Podge to the bottom of the circle, then center it in the middle of the lid. Mod Podge over the top of the paper as well, and let dry. Once it's dry, you can repeat the process on the other side with the other set (lower or upper). Make sure you match up the letters on each lid--Dd, Ee, etc. **Because my boys' names don't have any repeating letters, I used the contrasting paper for the initials of their name. For example, the lowercase letters were done in the green polka dot paper, so for Jack's name, I used the cream paper for the lowercase j, a, c, and k. I did the same with Henry's name.
  
  
• While your letters are drying, you can move onto the can. I cut two coordinating papers into strips---3.5 x 12 inches. This wouldn't quite go around the can, so I cut another piece 3.25 x 7.25 inches to fill the gap. On my can, this made the edges meet up exactly--you will want to measure yours to see if that's accurate. I then distressed the edges of my paper. Apply Mod Podge to the bottom of the can, and place your paper on the can, pressing firmly, then add more Mod Podge on top of the paper. Add the second bottom piece, making sure the edges line up. Repeat the process for the top pieces. Let dry completely.
  
  
  
• After your paper is completely dry, you are ready to add any paper embellishments you like. I used the same letter circles to spell the boys' names--I loved the contrast of the papers. You could use also use vinyl, paint, etc. If you use paper like I did, use Mod Podge to secure it in place. Let dry.
  
  
  
• Hot glue your ribbon around the can, where the two papers meet.
• I used a drill for the slit on top of the can. I chose a thick drill bit (a little thicker than the thickness of the lid), and drilled two holes about 2.5 inches long--just a little longer than the width of the lid. Then I took a pencil and drew two lines--connecting the two holes, and forming a rectangle. You can then use an exact-o knife or razor blade to cut it out.
  
  
  
  
  You're done! How darling and fun, plus educational...can't beat that!
  
  
  

  http://brownpaper--packages.blogspot.com/

Decorative Clothespins

I was inspired while reading my new issue of Country Living, which is exactly what I was hoping would happen. I had been mulling around some Thanksgiving placard ideas, when this came to me...and I love it. With a little Mod Podge and scrapbook paper or fabric, you can transform the humdrum into the adorable! There are so many things you can do with them, and here are just a few.

PLACARD HOLDERS



I can't wait to use these on our Thanksgiving table! I plan to tie ribbon around the napkins, then clip these on.

CHRISTMAS CARD HOLDER


I love displaying Christmas cards by hanging them with clothespins on a piece of jute or twine, then stringing it across a mantel or window. This will just spice it up a little--so cute!


DECORATIVE MAGNET


Just add a magnet to the back, and voila! You've got a darling way to jazz up your magnet board, or refrigerator.


ITEMS YOU NEED:

-clothespins
-scrapbook paper (or fabric)
-Mod Podge

DIRECTIONS:

-Trace your clothespin onto the back of your scrapbook paper, then cut out.
-Using a foam brush, brush the Mod Podge onto the clothespin, then place the scrapbook paper over it. Add another layer of Mod Podge on top. Let dry.
-If desired, add a magnet to the back.

That's it! How simple!!

(Taken from the blog: http://brownpaper--packages.blogspot.com/ )

Thanks Mandy for the great idea!

Family Home Evening Website

Here is a helpful website for planning lessons for Family Home Evening:

http://www.lds.org/hf/display/0,16783,4225-1,00.html

The Principles of Living

The principles of living greatly include the capacity to face trouble with courage, disappointment with cheerfulness, and trial with humility.

-President Thomas S. Monson

"Be a Mother who is committed to loving her children into standing on higher ground than the enviroment surrounding them.

Mother's are endowed with a love that is unlike any other love on the face of the earth."

— Marjorie Pay Hinckley

Basic Truffle Recipe

(This is the heavenly recipe from the Christmas Open House. Yum.)

1/4 Cup Heavy Cream

2 Bars (8 oz) Baking Chocolate semi-sweet, white or dark

6 T Unsalted Butter

Place all ingredients in a heavy sauce pan and bring got a simmer stirring constantly to melt the chocolate. Do not boil. Pour into a shallow bowl and chill until firm, at least 30 minutes. Pour into a shallow bowl and chill until firm, at least 30 minutes. Scoop with a melon batter, drop balls on foil or parchment lined pan. Chill 15 minutes or until firm and shpae balls, roll balls in coating of your choice.

An alternate method, if you double the above recipe you can pour the cooled melted chocolate mixture into a 9X9 plastic lined pan. After completely chilling the mixture, remove from pan by lifting out the plastic wrap and then cut the mixture into squares with a warm knife before rolling it into balls. Note, that this method will only work if you double the above basic recipe and make about 64 candies.

Expect some mess but if the chocolate be comes too messy just re-chill it. Remember you can always lick your fingers...it is recommended.

Note: You can add any extract like hazel nut or vanilla, 2 T of any flavor. Allfruit or jam, or very finely chopped fruit, nuts or even cookies.

Suggested coatings: cocoa powder, confectioners sugar, finely ground nuts, cookie crumbs or coconut.

Truffles can also be coated with mixture of 1 bar of chocolate & 2 t shortening. Drop into the melted chocolate and remove with a fork letting excess drip off.

Store in the refrigerator.

Bulgogi (Korean Beef)

Photography: Randy Mayor; Styling: Melanie J. Clarke

Ingredients:

2lbs sliced beef

Sauce:

1/3 cup soy sauce

1/3 cup sugar

1/2 Tbsp minced garlic

1 tsp black pepper

1/2 green kiwi (used as a meat tenderizer)

Vegetables:

Onion, carrot, green onion, mushroom, bell pepper.

Directions:

Mix everything together except vegetables and marinate for 1-2 hours (no longer or shorter).

Cook in a hot skillet until done. You can add vegetables at any time.

If you want only meat or without rice, use less soy sauce.

yield: Makes 8 servings

active time: 30 min

total time: 2 1/2 hr

By its very nature, a Pavlova is a little wild—as proved by these three tiers of airy meringue, which crack and crumble to reveal marshmallowy interiors while the berries' juices puddle all over drifts of whipped cream. And that playful mix of textures and flavors sure tastes delicious. Meringues aren't usually made with moist brown sugar, but here it adds a deeper kind of sweetness. Baking them in cake pans, another unusual technique, helps these meringues crisp up.

Read More http://www.epicurious.com/recipes/food/views/Three-Layer-Berry-and-Brown-Sugar-Pavlova-354211#ixzz0nCHIQLoE

ingredients

For meringue:

• Confectioners sugar for dusting
• 1 cup superfine granulated sugar
• 1/2 cup packed light brown sugar
• 1 1/2 tablespoons cornstarch
• 1 1/2 teaspoons pure vanilla extract
• 2 teaspoon distilled white vinegar
• 3/4 cup egg whites (from 5 to 6 large eggs) at room temperature 30 minutes

For berries:

• 1 1/2 pounds strawberries, trimmed and quartered
• 1 pound blackberries
• 2 tablespoons granulated sugar

For cream:

• 1 cup chilled heavy cream
• 1/3 cup chilled sour cream

preparation

Make meringue:
Preheat oven to 275°F with rack in middle. Lightly butter 3 (8-inch) round cake pans, then dust sides of pans with confectioners sugar, knocking out excess. Line bottom of each pan with a round of parchment paper.

Pulse superfine sugar, brown sugar, and cornstarch in a food processor until well combined.

Stir together vanilla and vinegar in a small bowl.

Beat egg whites with a pinch of salt using an electric mixer at medium speed until they hold soft peaks. Increase speed to medium-high and add sugar mixture 1 tablespoon at a time. After all sugar has been added, beat 1 minute more. Add vinegar mixture, then beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes. Spoon meringue into pans (about 2 1/2 cups per pan) and smooth tops.

Bake until meringues have a crisp crust and feel dry to the touch, about 1 hour (insides will still be marshmallow-like).

Turn oven off and prop door open slightly with a wooden spoon. Cool meringues in oven 1 hour. (Meringues may sink slightly and crack while cooling.)

Run knife along sides of cake pans and carefully turn meringues out of pans. Carefully peel off parchment (meringues will be fragile and the crust may crack further). Carefully turn right side up.

Macerate fruit while meringues cool:
Toss berries with sugar and let stand at room temperature until ready to use (up to 1 hour).

Assemble dessert:
Beat heavy cream with sour cream using an electric mixer until it just holds soft peaks. Put 1 meringue on a serving plate and spread one third of whipped cream over it. Spoon one third of fruit (with juice) over top. Repeat with remaining meringues, cream, and fruit.

Cooks' note:Meringues can be frozen, individually wrapped, up to 1 month; thaw, still wrapped, at room temperature for at least 2 hours.

Toasted Almost Dacquoise

(Taken from http://zoebakes.com)

The dacquoise is a dainty little cake layer that is sadly under used by home bakers. It is a light meringue that has nuts folded into it and baked in a thin layer. The dacquoise is crisp and used to add a sweet, nuttiness to your cakes. I love the contrast of a dacquoise with a soft sponge cake and a fruit mousse in the summer or with layers of rich chocolate in cooler weather.

This recipe comes from my 1992 edition of The Simple Art of Perfect Baking. The pages are falling out and covered in butter and chocolate stains. It is a must have for anyone who loves baking. Flo Braker writes as though she is teaching a class, everything is well thought out and explained so that the recipes are nearly fool proof.

Classic Dacquoise:

2/3 cups almond meal (1/3 cup whole almonds, finely ground) Skin on or off, you decide. I used almond meal that I found at Trader Joe’s with the skins on.

1/4 cup sugar

2/3 egg whites (about 5 large)

2/3 cups + 2 tablespoons sugar

Prepare parchment paper by drawing circles that match the size of the cake you are going to bake. I’ve done 3 9-inch circles.

Preheat the oven to 225°.

I used the cardboard round that would eventually be used under the cake as my template. You can also use the bottom of your cake pan.

Mix the almond meal and 1/4 cup sugar together in a small bowl and set aside.

Whip the egg whites on low speed in a mixer until they start to foam, about 45 seconds. Add the 2 tablespoons sugar to the whites and continue to whip on medium speed until soft peaks form. Once the whites form soft peaks slowly add the 2/3 cup sugar and continue whipping until stiff peaks are formed and the sugar, about 2 minutes.

Add the almond meal in two batches, folding them in gently after each addition.

Fold in only until almond meal is well distributed.

Place the dacquoise in to a pastry bag fitted with a large round tip. Pipe in a large spiral until you have filled in the circles drawn on the parchment. it should be about an 1/8″ thick.

Bake the dacquoise at 225° until dry, about 65-85 minutes.

Unlike Flo I like my dacquoise to have a bit of color, so I turned up the oven to 350 for the last 10 minutes and toasted the dacquoise. It gives it a slightly richer flavor. Be careful not to go to far or it will burn.