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Strawberry Cookie Cake

September 8, 2010 By The Recipe Mom Leave a Comment

What You Need:

1 (18 oz.) pkg. refrigerated sugar cookie dough
2 tbsp of sugar
1 qt. of fresh strawberries, washed, stems removed and sliced
1 (3.4 oz.) box of instant vanilla pudding and pie filling
1 C of cold milk
1 1/2 C of frozen whipped topping, thawed

How to Make It:

Allow the oven to preheat to 350 degrees.
Turn two nine inch round cake pans upside down and cover them both with foil.
Remove the foil, turn the pans over and carefully line each pan with the fitted foil.
Remove the cookie dough and cut in half.
Fit the dough pieces into the prepared cake pans and press it out with your fingers to cover the bottom of the pan all the way to the edges.
Sprinkle the sugar evenly over both pieces of dough.
Bake the dough for 20 minutes or until a light golden brown.
Place the pans on a wire rack and cool for 10 minutes.
Carefully remove the baked dough from the pans using the foil as handles.
Place them back on the wire racks and cool for 20 minutes.
Place the pudding mix into a bowl.
Add the milk and beat with an electric mixer for 2 minutes or until thickened.
Fold the whipped topping into the mixture well.
Remove the foil from 1 cookie layer and place the cookie layer on a plate.
Spread half of the pudding mixture over the cookie layer.
Top with half of the sliced strawberries.
Repeat the layers again using 1/2 of the remaining pudding mix and all the strawberries.
Top with dollops of the remaining pudding mixture.
Cover and refrigerate for at least 1 hour before serving.

Makes 8 servings

This shortcake can be a little messy to make. Be sure to teach your children about being clean in the kitchen. It’s important they learn food handling, washing their hands and keeping a clean working space. Let them fancy up their cake by adding a few whole strawberries as garnish.

Preparation Time: approximately 30 minutes
Baking Time: approximately 20 minutes
Cooling Time: approximately 1 hour 30 minutes
Total Time: approximately 2 hours 20 minutes

Filed Under: Desserts, Kid Friendly, Recipes Tagged With: , , , , , , ,

Juice Simmered Pears

July 2, 2010 By The Recipe Mom 1 Comment
pears

What You Need:

6 C of water
1 C of sugar
6 firm pears, peeled, cored and cut in half
1 lemon rind strip
3 tbsp pear juice

How to Make It:

Place a saucepan over medium heat.
Add the water and sugar to the pan and simmer, stirring constantly, until the sugar dissolves.
Place the pears into the water and return to a simmer.
Cook the pears for 25 minutes at a simmer or until the pears are tender.
Place the pears into a serving bowl, cover and chill until ready to serve.
Over high heat bring the pear cooking liquid to a boil.
Cook the juice for 20 minutes or until the juice is reduced to 1 C and resembles syrup.
Strain the juice through a sieve, cover and chill for at least 30 minutes.
Pour the chilled juice over the pears just before serving.

Makes 6 servings

This is a simple but elegant way to serve a fruit side dish. Everyone will love it and it gives you at least 1 serving of fruit in your daily diet. If you are serving to adults you may use pear flavored liqueur or brandy instead of the pear juice. Try making this recipe using other fruits such as apples, peaches or even plums.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 45 minutes
Cooling Time: approximately 30 minutes
Total Time: approximately 1 hour 30 minutes

Nutritional Information: (approximate values per serving)
Calories 237; Fat 0g; Saturated Fat 0g; Carbohydrates 68g; Protein 0g; Fiber 2g;
Cholesterol 0mg; Sodium 2mg

Filed Under: Brunch Ideas, Dinner Ideas, Health Concious, Kid Friendly, Lunch Ideas, Recipe Cards, Recipes, Side Dishes Tagged With: , , , , , , , , ,

In a Manner of Speaking It’s a Matter of Timing

June 28, 2010 By The Recipe Mom Leave a Comment

When you are trying to combine eating, being active and either weight loss or management, along with staying healthy, timing is everything. The way the body breaks down different types of food and when each of those substances are either used or stored, is an important aspect when it comes to managing weight. Sugar, which is not processed immediately by the body as energy, is turned into insulin and stored as fat for later use.

When we consume food, our body converts carbohydrates into immediate blood sugar, also known as glucose, which is our main source of energy. Depending on our blood sugar level, we will feel energetic or extremely sluggish. Blood sugar levels also have an effect on how hungry we are and what we crave. Finally, blood sugar determines whether we burn fat or store it away for another time.

Insulin is a hormone, produced by our pancreas that moves blood sugar throughout our body where it is used as energy. When the body is overwhelmed with carbohydrate-rich foods, the pancreas produces insulin like crazy to tell the body to start cranking out the blood sugar for the body to use as energy and reducing the amount of blood sugar in the body. Insulin is actually meant to tell your body to use the energy to lower blood sugar.

Our body sees all of the signals that there is plenty of energy ready for use at the drop of a hat and backs off burning fat and starts to fill up the reserve stores. The biggest part to worry about is not the fact that our body stores fat, but when the blood sugar drops afterwards and forces us to crave more high-sugar foods that starts the cycle all over again while just trying to take in more sugar to balance the sudden dip.

Of course simple carbohydrates are the first to be converted to blood sugar by the body, but eventually everything ends up breaking down and getting stored as fat. The trick is to keep your blood sugar levels even instead of this roller coaster of blood sugar. Once your body gets used to having high blood sugar levels at all times, the insulin becomes non-existent to your body, leading to the onset of Type-2 diabetes.

Once your body no longer recognizes the insulin is there to help you reduce your blood sugar, you start storing everything as fat. When you are trying to lose weight or manage the weight you are currently at, having everything stored as fat completely defeats the purpose you are trying to accomplish. Eating the right foods at the right times during the day will help you maintain your insulin levels and keep you from bingeing on sweet treats.

Keeping a journal is a great way of finding out how your body is reacting to different types of foods. A journal can help you keep track of and pay attention to those sluggish times as well as your sugar “crash” times. Be sure to note these as well as the foods that are craved during these times. Paying attention to not only what you’re eating but when you are eating will help in maintaining energy levels, weight loss, weight management and a healthier lifestyle.

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Sugar Who Needs It

June 24, 2010 By The Recipe Mom Leave a Comment
whitesugar

Real fast think of your favorite childhood holiday. Ok now real fast think of the one thing your favorite childhood holiday has in common with most other holidays. Is candy your answer? It should be. That’s what almost all holiday’s have in common. Yep that tasty sugar filled candy. It can be chocolate, caramel, marshmallow or any of those wonderful sugary treats every child and admit it every adult loves about their favorite holiday.

The reason we are looking at a single holiday event is because, due to the excess of candy ingested, it is easier to see the effects that take place. Most candy is made up of two dangerous ingredients – hydrogenated fat (trans-fatty acids) and sugar. We saw the removal of trans fats from almost all restaurants because they were finding a direct link to heart disease, type 2 diabetes and even Alzheimer’s disease. Studies have shown that trans fats don’t allow for any safe level of intake.

Ok but what about that sugar? The common denominator with almost every jaw-breaking, teeth-rotting, incredibly tasty piece of candy out there that has it’s spell on us, urging us to satisfy that one last sweet tooth addiction. Leaving the kids out of it, consider this fun fact; the typical adult consumes 15 to 20 teaspoons a day – we definitely have a lot to learn.

Sugar Plain and Simple

Sugar comes in many forms including white sugar (sucrose, aka table sugar), brown sugar, cane sugar, sugar in the raw, high fructose corn syrup, maple syrup, candies, pop, jams, ketchup, baked goods, juice, several packaged foods and many low-fat products for added taste. Refined flour, chips, pretzels, muffins, white rice and pasta also end up as sugar in our body. Although sugars are safest in their natural, unprocessed forms such as maple syrup, honey or sugar in the raw – all forms of sugar possess similar health risks.

The Highs and Lows of Sugar

When we consume foods high in sugar, the glucose enters the bloodstream, quickly causing blood sugar to rise. Insulin is then secreted by the pancreas, which causes the sugars to enter the cells. This sugar is either used as immediate energy or stored as fat to be used by the body later. Once the sugar is used up for energy, the levels in the blood quickly fall back to normal or even below normal.

During the holidays this ebb and flow is quite evident in children. They get all wound up, running around like crazy, then crash out on the floor amidst their toys, where they are found lying asleep in a ball and chaos all around. This drop then triggers another craving for sugar to restore the balance that once was, causing the process to start all over again.

Sugar and Immunity

In the early 1970s, studies were done – and again in 1997 – that showed a suppression of white blood cells after sugar was consumed. White blood cells act as the body’s first line of defense against a virus or bacterial infection. This leaves our immune system weakened and compromised, and to top it all off, this process increases exponentially with the regular consumption of sugar. Many doctors have noted that adults who snack on sweets at their desk are usually the ones admitted with the flu, shingles and other illnesses.

Sugar and Our Aging Process

Glycation is a process where sugar molecules abnormally attach themselves to cells in the body. This imbalance of sugar causes the cells to begin to shrink, dehydrate and wrinkle. When this occurs, tissue elasticity reduces and causes sagging of the skin, stiffening of the arteries and organ function goes out the window. Sugar also has an effect on the brain, eyes and nervous system, and don’t forget about what it does to your teeth.

Reducing your sugar intake is a great step to take if you want to avoid the highs and lows, keep your immunity up and prevent aging. Of course, cutting out sugar all together is the best way, but start by taking it one step at a time and eventually you will get there. Make sure you consult your physician before making any drastic changes to your diet and keep an eye on your insulin levels at all times. The next time you go to grab for that delightful piece of chocolate-covered caramel, think about the kids you see during the holiday season – then opt for a more nutritious snack.

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Nutmeg Spiced Applesauce Cake

April 12, 2010 By The Recipe Mom Leave a Comment
asaucecake

What You Need:

2 1/2 C of flour
1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp nutmeg
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp salt
1/2 C of butter, room temperature
2 C of sugar
2 eggs
1 1/2 C applesauce

How to Make It:

Preset the oven to 350 degrees and grease a 13X9 baking pan well.
Whisk together the flour, baking powder and soda, nutmeg, cinnamon, cloves and salt.
In a separate bowl beat the butter on medium speed for 30 seconds.
Add the sugar and beat until well combined.
Beat in the eggs one at time until well blended.
Add the flour and applesauce to the butter mixture, alternating between the two and beating well after each addition.
Pour the batter into the prepared baking dish.
Bake 40 minutes or until the top springs back when lightly touched.

Makes 15 servings

This cake is so moist that frosting isn’t necessary. To enhance the flavor add dried fruits or nuts. Just fold them into the batter after adding the applesauce. Freeze any leftover cake in an airtight container for up to 1 month.

Preparation Time: approximately 30 minutes
Cooking Time: approximately 40 minutes
Total Time: approximately 1 hour 10 minutes

Nutritional Information: (approximate values per serving)
Calories 517; Fat 16g; Saturated Fat 8g; Carbohydrates 93 g; Fiber 1g; Protein 2g; Cholesterol 61 mg; Sodium 229 mg

Filed Under: Cakes and Cookies, Desserts, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , ,

Keep the Kitchen Warm and Cozy by Baking

January 19, 2010 By The Recipe Mom 1 Comment
cupcakes

cupcakesClose your eyes and imagine yourself in Grandma’s kitchen. Smell those fresh baked cookies, cakes and scrumptious pies? Just the thought of baking can give you that warm to the toes feeling. Baking doesn’t have to be a culinary art. It’s simple, fun and can make a cold winter chill vanish in a blink of an eye.

When Grandma baked it was usually from scratch. No box mixes or canned pie filling could be found in her pantry. In today’s hustle and bustle world a prepackaged mix brings a quick reality to most kitchens. There’s nothing wrong with that, but a day of scratch baking can also bring a little relief from a stressful life.

The hardest part of baking is making sure you have all the needed essentials. Here is a good place to start when checking for items necessary to turn any kitchen into a baker’s delight.

Flour – All purpose flour is a must but depending on what you are baking you may also need self rising flour, wheat flour or millet flour. Just be careful not to substitute in a recipe. Flours consist of different properties and can make or break the easiest of recipes.

Baking Powder & Baking Soda – These leavening agents are an important ingredient in order for your baked items to rise during the baking process.

Cooking Oils & Sprays – When it comes to baking, oils rank at the top of important items to have on hand. They help to make our baked items moist and tasty. Non stick cooking sprays make greasing those pans easier and more economical.

Butter or Margarine – In most cases one can be substituted for the other, but if a recipe calls for butter specifically, do not substitute margarine. Regular butter will give your recipe more flavor and when used sparingly won’t cause as many health problems. Sweet, unsalted butter is best because the salt can mask the flavor of food. Be careful with salted butter because it masks the smell and taste of the butter which means it could easily go rancid without your knowledge.

Sugar – White and brown sugars are a must when baking. Brown sugar can be found in light or dark. Light brown sugar usually works best when baking because it gives those baked goods a delicious flavor. Use dark brown sugar when the recipe calls for it.

Spices – These can make or break a recipe. Spices add flavor to those baked goods. Be sure to add only spices that will give the flavor you need. Apple pie spice, pumpkin pie spice and other specialized spices include many different spices combined saving you both time and money.

Eggs & Dairy Products – Eggs are the “glue” that hold your baked goods together. They are also a large part of the rising process. Most recipes will call for large eggs and these are your best bet for consistent results. Dairy products like milk and creams are a staple in many baking recipes as well.

Bake Ware & Cooking Utensils – Cookie sheets, cake pans, muffin tins, pie pans and brownie pans are all necessary when baking. Cake pans come in round or rectangular shape and in all different sizes. Brownie pans are usually square and come in 8 inch or 9 inch sizes. Depending on just how in depth you want to take your baking you may also need tube pans, spring form pans or Bundt pans.

Measuring cups and measuring spoons are very important to ensure you add just the right amount of ingredients to batters. A whisk, pastry blender and rubber spatulas are also necessary in preparing smooth, creamy batters. An electric mixer, blender or food processor can help in cutting down preparation times.

Baking is a simple pleasure that everyone can enjoy including the kids and even hubby. It is definitely a way to make your home feel warm and cozy when it’s cold outside. Take the chill off and bake a batch of cookies or a loaf of bread this afternoon.

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Baked Cinnamon Crunch Poppers

January 5, 2010 By The Recipe Mom Leave a Comment
cinnamonpoppers

cinnamonpoppersWhat You Need:

2 T of sugar
1/2 t ground cinnamon
1 (10.2 oz.) can refrigerated home style biscuits
2 T of margarine, melted
3/4 C of Cinnamon Toast Crunch cereal, crushed fine

How to Make It:

Allow the oven to heat to 400 degrees F/
A cookie sheet is sprayed with a non stick cooking spray.
Blend together the sugar and cinnamon in a large mixing bowl.
The biscuits are separated into 5 pieces.
Each of the biscuits is cut into 6 pieces.
In the bowl with the cinnamon put the biscuits pieces and coat well.
The melted butter is poured over the above pieces and stir until well coated.
In a plastic bag put the crushed cereal.
The biscuit pieces are put in the bag a few at a time, seal the bag and shake to coat.
The coated pieces are put on the prepared baking sheet.
Bake in the preheated oven 12 minutes or until golden brown.

Makes 32 poppers

Kids love to pop these little treats into their mouths. The leftovers can be stored in an airtight container. Warm them by putting in the microwave for about 30 seconds. These make a very good breakfast treat.

Preparation Time: approximately 10 minutes
Baking Time: approximately 12 minutes
Total Time: approximately 22 minutes

Nutritional Value per 4 bites: (approximate values)
Calories 70; fat 4 g; sodium 95 mg; carbohydrates 9 g; sugar 4 g; protein 0 g

Filed Under: Appetizers, Kid Friendly, Party Foods, Recipes, Snacks Tagged With: , , , , , , , , , , ,

Cornbread Cinnamon Twisters

December 29, 2009 By The Recipe Mom Leave a Comment
cinnamonsticksjar

cinnamonsticksjarWhat You Need:

2 (8 oz.) cans refrigerated cornbread twists
2 T of butter, melted
4 t of cinnamon sugar

How to Make It:

The oven is preheated to 375 degrees F.
A cookie sheet is lightly sprayed with a non stick cooking spray.
Separate both cans of the dough into 2 separate rectangular pieces.
With you fingertips seal any perforations in the dough.
Each rectangle is rolled to 12 inch long and 7 inch wide.
With butter evenly brush each rectangle.
Over both rectangles sprinkle the cinnamon sugar. evenly.
The dough is cut crosswise into 12 strips each.
Each strip is cut in half.
The strips are twisted and put on the prepared cookie sheet.
Put in the preheated oven and bake 10 minutes or until a dark golden brown.

Makes 12 servings

These sweet twists make the kids go a little crazy. You may add yogurt or pudding on the side for dipping.

Preparation Time: approximately 20 minutes
Baking Time: approximately 10 minutes
Total Time: approximately 30 minutes

Nutritional Value per 4 twists: (approximate values)
Calories 150; fat 7 g; sodium 470 mg; carbohydrates 19 g; sugar 7 g; protein 3 g

Filed Under: Appetizers, Kid Friendly, Party Foods, Recipes, Snacks Tagged With: , , , , , , , , , ,

White Raspberry Muffins

September 9, 2009 By The Recipe Mom Leave a Comment
minimuffins

minimuffinsIngredients:

2 C baking mix
1/2 C white chocolate baking chips
1/3 C + 1 T of sugar, divided
2/3 C of milk
2 T canola oil
1 egg
1 C of fresh raspberries
2 T of butter, melted

How to Cook It:

Heat the oven to 400 degrees F.
With a non stick cooking spray generously spray 12 muffin cups or line with paper liners.
Toss together in a large mixing bowl the baking mix and baking chips.
Add 1/3 C of the sugar and toss until blended in well.
Pour the milk and canola oil into the dry mixture.
Break the egg into the mixture and stir until all the ingredients are blended together and moist.
Fold the raspberries gently into the batter.
Each muffin cup is filler 2/3 full with the batter.
Bake the muffin 15 minutes or until the tops are golden brown.
Brush the top of each cooled muffin with the melted butter.
Place the remaining sugar into a shallow bowl and dip each muffin into the sugar to coat the top.

For a special treat drizzle the top of each muffin with melted white chocolate instead of the sugar. Any berries such as blueberries or blackberries taste great in these muffins.

Makes 12 muffins

Preparation Time: approximately 5 minutes
Baking Time: approximately 15 minutes
Cooling Time: approximately 2 minutes
Total Time: approximately 22 minutes

Approximate Nutritional Value per muffin:
195 calories; 9 g fat; 3 g saturated fat; 20 mg cholesterol; 300 mg sodium; 26 g carbohydrates; 1 g fiber; 3 g protein

Filed Under: Breads and Muffins, Breakfast Foods, Kid Friendly, Recipes Tagged With: , , , , , , , , , ,

Cinnamon Sugar Pecan Biscuits

August 24, 2009 By The Recipe Mom Leave a Comment
cinny-rolls

cinny-rollsIngredients:

1/4 C of sugar
1/4 C of pecans, chopped
1/2 t of cinnamon
2 C biscuit mix
1/2 C of cold water
3 T of butter, melted

How to Cook It:

The oven should be preheated to 400 degrees.
Blend together the sugar, pecans and cinnamon and then set aside.
Using the direction on the package prepare the biscuit mix using the cold water for the recommended liquid.
Shape the dough into a ball and put on a lightly floured piece of wax paper.
Flatten the dough ball into a 1 inch thick circle and then divided into 12 pieces.
Roll the 12 pieces into equal size balls.
Coat the dough balls with the melted butter.
Roll the balls in the pecan sugar mixture coating them well.
Place the balls into a circular baking pan with the sides touching.
Bake in the preheated oven 15 minutes or until a light golden brown.

Top with a powdered sugar and milk glaze while still warm for a special treat.

Makes 12 biscuits

Preparation Time: approximately 10 minutes
Cooking Time: approximately 15 minutes
Total Time: approximately 25 minutes

Filed Under: Breads and Muffins, Breakfast Foods, Kid Friendly, Recipes Tagged With: , , , , , , , ,
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