toys and kids: Food Recipes

Showing posts with label Food Recipes. Show all posts

Polish Tea Cakes (Christmas Cookies)

These are by far my FAVORITE cookies. Yum. Again this is a family recipe that we've had forever. It was a lot of fun making these in the kitchen tonight with my mom and daughter. :-) This is a great cookie for the little ones to help out with. My oldest loved making the holes with her finger and filling them with jelly.

This makes about 50 cookies

1 cup butter
1 cup sugar
2 egg yolks, slightly beaten... save the egg whites
3 cups flour (It was hard to read the recipe... I think we ended up using 3 cups but if it feels too sticky add more flour.
1 teaspoon salt
1 teaspoon vanilla
1 cup chopped nuts (may need more)
1 cup jelly or fruit preserves... we used strawberry and red raspberry (we didn't measure... just scooped it from jar)

Cream butter and sugar until light and fluffy. Add egg yolks and mix well. Add vanilla. Add flour and salt. Mix. Roll dough into small balls, dip in unbeaten egg white and roll in finely chopped nuts. Place on a greased baking sheet and press down center of each with your finger. Fill with jelly. Bake at 325 for 15 minutes.

Chocolate Balls (Christmas Cookies)

We started making our Christmas cookies! Here is a recipe that has been in my family for forever. I have no clue what the source is or if there ever was a source.

2 Teaspoons Baking Soda
5 Cups flour
1 cup Coco
8 Teaspoons Baking Powder
1 Cup Sugar
1 Teaspoon Salt
1/2 cup milk
1/2 cup orange juice
1 cup chopped nuts (we use walnuts)
1/2 cup margarine
1/2 cup crisco
1 teaspoon vanilla
1 teaspoon cloves
1 teaspoon allspice
1 teaspoon cinnamon
5 eggs
1 package chocolate chips

Mix all the dry ingredients. Melt margarine and crisco. Cool off. Mix together. Add eggs, milk, orange juice, and vanilla. Mix. Add nuts and chocolate chips. Spoon off onto greased cookie sheet (not too big).

Bake at 325 Degrees for 12-15 minutes

Do not overcook, or they will get dry. May feel soft when you take them out.

Top off with some drizzled icing (We used confectioners sugar, warm milk, and vanilla to make the icing).

Satay Chicken

THIS IS SOOOOOO GOOD! So good that my husband and my two year old want me to make it again tomorrow night! I got this recipe from Deceptively Delicious. Its so easy to make and if you prep before dinner, it only takes about 15 minutes (maybe even less) to make.

SAUCE

2 cloves garlic
1/4 C coconut milk
1/4 C sweet potato puree (for lazy people like me, they sell organic sweet potato puree in a can)
3 Tbs creamy peanut butter (I used Almond Butter)
2 Tbs reduced sodium soy sauce
2 Tbs of fresh lime juice (about 1 large lime)

CHICKEN SKEWERS

boneless, skinless chicken breasts (I used 3 and it was NOT enough - we all wanted more)
wooden skewers
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
1/4 tsp paprika
2 Tbs olive oil

Put all ingredient for the sauce in a blender or food processor and process until smooth. Set aside.

Cut chicken into strips and coat with salt, garlic powder, pepper, paprika, and olive oil. Thread chicken onto skewers. Cook 7-9 minutes per side in a large skillet. Serve with sauce immediately. [I used a grill to cook my chicken on. This model is discontinued, but you get the idea.]

YUM!!

- AK (MESE, MECD)

Orzo

This recipe is from www.weelicious.com - a great site for recipes. We love this one, in particular...

Carrot, Broccoli & Cheese Orzo (serves 4)

1 Small Garlic Clove

1 Small Shallot

1 Cup Baby Carrots

1 Cup Broccoli Florets

2 Tbsp Unsalted Butter or Olive Oil

1 Cup White or Whole Wheat Orzo

1/2 Tsp Salt

1 Cup Water

1 1/2 Cups Low Sodium Chicken Broth

1/3 Cup Parmesan Cheese, grated

1. Place shallot and garlic in food processor and pulse to chop.

2. Add baby carrots and broccoli florets to the food processor and pulse, scraping down the sides half way until finely chopped.

3. In a large stock pot, heat 2 tbsp of butter or olive oil and sauté the chopped vegetables, raw orzo and salt for 4 minutes stirring continuously.

4. Add the water and broth to the pot and cook over medium heat for 10

minutes uncovered, or until the liquid starts to evaporate and the mixture thickens.

5. Add the Parmesan cheese and stir to combine.

6. Serve.

Homemade Granola Bars

I love this recipe. Its much healthier than processed granola bars and my son loves making them with me. It was given to me by one of the moms that contributes to this page, and Im sure she wont mind if I share it. Thanks AB!!

2 1/4 cups whole oats (I use oats with flax seed)

2/3 cup flour (or any flour - corn flour for a gluten-free option - or you can use whole wheat flour)

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

1/3 cup honey

1/3 vegetable oil

2 eggs

3 tablespoons water

1 teaspoon vanilla extract

CUSTOMIZE: 1/4 cup raisins, chocolate chips, nuts, or anything else you want to add to your bars

I use - raisins, dates, and sometimes mini-chocolate chips

Preheat oven to 350 degrees F. Combine dry ingredients in a large mixing bowl and mix well. If you’re short on time and dishes, add the wet ingredients directly to the dry ingredients and mix thoroughly. Otherwise, combine the wet ingredients in a separate bowl before adding them to the dry. Transfer the mixture to a a lightly oiled 9×13 pan. Use a spatula to firmly press the mixture into the pan. Bake for 25 minutes, until brown and firm. Remove from oven and cool. Cut into squares. Eat or freeze. Enjoy!

Zucchini Bread

Someone requested recipes at one point so I thought I would share one we love. Great way to sneak in some veggies - and its really is delicious. (PS - Dont expect a lot of recipes from us here at PAHM - LOL)

This recipe make TWO loaves.

-2 8x4 inch pans

-3 cups of all purpose flour

-1 teaspoon of salt

-1 teaspoon of baking soda

-1 teaspoon of baking powder

-3 teaspoons of ground cinnamon

-3 eggs

-1 cup vegetable oil (I use more like 3/4 cup)

- 1 3/4 cups of sugar

-3 teaspoons of vanilla extract

- 2 heaping cups of finely grated zucchini

-1 heaping cup of grated zucchini and 1 heaping cup of grated squash (this is what I use)

Grease pans and preheat over to 325...sift flour, salt, baking powder, soda, and cinnamon together in a bowl...beat eggs, oil, vanilla, and sugar in a separate bowl (you can use a whisk or an electric beater...I used a whisk)...add sifted ingredients and beat well...stir in zucchini until well combined...pour batter into pans...bake 40-60 minutes...or until a tester inserted in the center comes out clean. Let cool completely. It can be frozen if needed.

(I have also added coco powder before and it was yummy - you can sue carrots, too)

Frozen Meals

Since bringing our 3rd little bundle of joy into the world a few months ago, we are doing everything possible to stay organized and prepare as best we can. I think our biggest struggle is having a decent dinner on the table every night. I'm not saying we eat junk, but my day is just so much better when I know I don't have to prepare dinner. Cooking dinner is my least favorite part of the day. I'd much rather be playing!!! My husband and I try to prepare as many meals as we can on his days off.

I thought I would start a thread on frozen meals. I am not sure how I am going to organize this on the blog yet but I will figure something out. In the meantime I am going to pin the meals on Pinterest.

"Rules:"

1. Please only give us meals that can be frozen

2. Email your recipe to pahmmeals@gmail.com **Please do not comment on post**

3. Your recipe can also be a link if it's something off the internet

4. Only send recipes that you LOVE and had tried yourself.

5. If your recipe is taken from somewhere, please source it
6. When emailing your recipe write it in a form we can easily copy and paste into a blog post.

Submitted Recipes can be seen here PAHM MEALS

I hope this helps you spend less time in the kitchen and more time playing!!

I will start with the first recipe.... my mom's stuffed shells. Yum!

STUFFED SHELLS

INGREDIENTS:

1 PACKAGE OF JUMBO SHELLS

MIXTURE:

1 CONTAINER OF RICOTTA CHEESE (32oz whole milk)

1 CUP GRATED PARMESAN CHEESE

2 EGGS

6 TABLESPOONS OF PARSLEY

1 1/2 CUPS MOZZARELLA

DASH OF PEPPER

¼ TEASPOON NUTMEG

6 TABLESPOONS SUGAR

YOU ALSO NEED AN ADDITIONAL ½ CUP MOZZARELLA FOR SPRINKLING ON TOP.

SAUCE

DIRECTIONS:

1. COOK SHELLS (AL DENTE… THEY WILL FINISH COOKING IN THE OVEN).

2. COMBINE MIXTURE INGREDIENTS

3. FILL SHELLS

4. SPREAD SAUCE ON THE BOTTOM OF 9 X 13 PAN (YOU CAN REALLY USE ANYTHING… SOMETIMES WE USE 2 SMALLER PANS AND USE THIS FOR 2 MEALS. IT MAKES A LOT OF SHELLS. 3-4 SHELLS IS PLENTY FOR 1 PERSON.)

5. COVER WITH TINFOIL AND FREEZE

6. TAKE SHELLS OUT THE NIGHT BEFORE

7. COVER WITH SAUCE AND BAKE COVERED AT 350 FOR 45 MIN

8. TOP WITH MOZZARELLA AND BAKE AN ADDITIONAL 15 MINUTES UNCOVERED.

Green Smoothie Ice Pops

We don't post about food very often but this one was too good not to share.

We recently found out that my oldest has a milk allergy. She LOVES LOVES LOVES yogurt. I'm talking she would eat it for breakfast lunch and dinner if she could. She would often choose a yogurt tube for her after dinner treat. I had no idea how I was going to replace that. I figured there would be some way to make our own using an alternative to milk. I did a search on Amazon first to see if there was even a DIY yogurt tube out there. Of course there is! What would we do without the internet. I first attempted vanilla pudding with almond milk... operation fail... Blech!!!

My girls have been drinking green smoothies in the morning and love them. I figured why not stick with what works.