Simple Summer Meal... Cheesy Mac and Beef

What a busy Summer! I can't believe it's winding down, and school is just around the corner.  I've been juggling family with work, and it's a struggle to whip up a home cooked meal.  I host a Simple Meals Cooking Show for Publix, and this recipe for Cheesy Mac and Beef with Veggies is the perfect family dinner. It's a delicious, easy meal for busy Moms on the go! Enjoy! 

To watch the video, just click on play.

For the complete recipe, visit Publix Apron's Simple Meals.

Summertime Treats... Corn-on-the-Cob Cupcakes

Sweeten your Summer cook-outs and kick off July 4th weekend with these fun corn "cobcakes".

My son proudly displays his creations!

All you need...

White and yellow jelly beans

White frosted cupcakes

Yellow Starburst candies (for the pat of butter)

Corn holders

For each ear, press jelly bean kernels onto three frosted cupcakes.

Line up cupcakes, and add a corn holder to each end of the cob.

For butter pat, microwave a Starburst for 8 seconds.

Stetch it into a melted butter shape, and place on center cupcake.

Simple, fun and easy to make. Enjoy, and have a fabulous fourth!

Run for the Roses Festivities

The 136th Kentucky Derby runs this Saturday, May 1. There's something about the cuisine, attire and history that's always appealed to me.  For years, my husband and I would stop by the local tracks and place a bet.  I used to have these amazing vibes and always pick the winner. Certain names would just stand out to me.  In the last few years, I've lost all credibility.  Since we've added kids to the mix, we now gather around the TV and pick our favorites. My boys love any excuse to cheer and shout!  Here are a few of my favorite recipes to help celebrate.  Enjoy the festivities!

Classic Mint Juleps

The Mint Julep has been the traditional beverage of Churchill Downs and the Kentucky Derby for nearly a century.  Mixes are available, but I love this recipe.
1 cup sugar
1 cup water
16 mint sprigs, lightly crushed
8 cups finely crushed ice
1 cup bourbon
Mint sprigs
Bring sugar and 1 cup water to a boil in a small saucepan. Cook 4 minutes or until sugar dissolves. Remove sugar syrup from heat. Cool completely.  Place 2 crushed mint sprigs in the bottom of each of 8 glasses.  Add 1 cup crushed ice, 2 tablespoons sugar syrup, and 2 tablespoons bourbon to each glass.  Garnish with mint sprigs.
8 servings

Kentucky Chocolate Nut Tartlets

Pastry:

1 cup all-purpose flour
1 1/2 tablespoons sugar
1/2 teaspoon salt
1/8 teaspoon baking powder
2 tablespoons vegetable shortening
4 to 5 tablespoons ice water
Cooking spray
Filling:
3 tablespoons semisweet chocolate chips
3 tablespoons chopped, toasted pecans
2 1/2 tablespoons sugar
3 1/2 tablespoons light-colored corn syrup
1 tablespoon egg substitute
1 tablespoon bourbon
1 teaspoon all-purpose flour
1/2 teaspoon vanilla extract
dash of salt
2 teaspoons bourbon (optional)

For pastry: lightly spoon flour into a dry measuring cup.  Level with a knife.  Combine flour, 1 1/2 tablespoons sugar, 1/2 teaspoon salt, and the baking powder in a food processor.  Pulse 3 times.  Add the shortening.  Pulse 4 or 5 times or until combined.  Place flour mixture in a bowl.  Gradually, sprinkle ice water over the flour mixture.  Toss until moist.  Turn dough out onto a lightly floured surface, and gently knead 3 to 4 times.  Press mixture into a 4 inch disk.  Place between 2 sheets of plastic wrap. Chill 30 minutes.  Preheat oven to 375 degrees.  Roll the dough into an 11 inch circle. Remove plastic.  Cut dough into 18 circles.  Fit dough into miniature nonstick muffin cups coated with cooking spray.  Gently press dough into bottom and sides of cups.  For filling:  divide chocolate and pecans evenly among muffin cups.  Combine 2 1/2 tablespoons sugar and next 6 ingredients in a small bowl.  Stir well with a whisk.  Divide sugar mixture evenly among cups.  Bake at 375 for 15 minutes or until pastry is lightly browned and the filling is set.  Run a knife around each tartlet.  Remove from pan.  Lightly brush tartlets with 2 teaspoons bourbon, if desired.  Cool completely. 
This recipe makes 1 1/2 dozen tartlets.

Go for the Gold! Winter Olympics Crafts, Recipes and Printables.

Set the stage for the 2010 Winter Olympics in Vancouver. 

Celebrate the opening ceremonies tonight!  

This is a great opportunity to teach your children about different countries, cultures and sports.  

Go for the gold with these simple crafts and activities. 

My son proudly displaying his torch and Olympic coloring pages.

Olympic Torch Craft
The Olympic flame was first used over 2700 years ago in Greece.  Every four years, a flame was lit for the Olympics, and it burned throughout the games. It symbolized the death and rebirth of Greek heroes.  The first torch relay took place at the 1936 games in Berlin, Germany.  For each Olympics, a new flame is started in the ancient Olympic stadium in Olympia, Elis, Greece.  This flame begins its Olympic Torch Relay by touring Greece. Then, it is taken to the country where the games will be held. The last runner lights the large Olympic torch which burns throughout the games. The flame is extinguished during the closing ceremony.

You will need:

1 paper towel roll

Paint or crayons to decorate paper towel roll

Red, orange or yellow tissue paper

Tape

Scissors

Decorate the paper towel roll with crayons or paint... depending on how creative and messy you want to be!  Then, cut jagged "flames" at the top of the tissue paper.  Lay each piece of tissue paper down on top of each other. Loosely roll the tissue at the base.  Gather in together at the bottom, stuff into the top of the paper towel roll, and let the flames come out of top. 

Printable Links:

The official web site of the 2010 Winter Olympics is
http://www.vancouver2010.com/

Here are other links for activities and coloring pages:

http://www.vancouver2010.com/mascot/en/ccards.php

http://www.printactivities.com/ColoringPages/WinterOlympics-Coloring-Pages/Vancouver2010Rings.shtml

http://www.printactivities.com/ColoringPages/WinterOlympics-Coloring-Pages/Vancouver2010Logo.shtml

http://crafts.kaboose.com/olympics-index.html

Nanaimo Bars
Recipe courtesy of http://www.thekitchn.com/

Cozy up tonight with hot chocolate and a Canadian recipe favorite, Nanaimo Bars.

Stir the following ingredients in a large bowl, and set aside:
One box of crumbled graham crackers
2 cups shredded coconut
1 cup finely chopped nuts (Walnuts, almonds or pecans)

Melt the following ingredients in the top of a double boiler over simmering water:

1 cup unsalted butter
1/2 cup granulated sugar
1/2 cup plus 2 tablespoons cocoa
Add: 2 large eggs, beaten

Continue to cook, whisking constantly, until mixture reaches 160 degrees.
Immediately pour over graham cracker mixture and blend thoroughly.
(Once the mixture has cooled, you may use your hands.)
Sprinkle evenly into a 12 by 18-inch jellyroll or half-sheet pan that has been buttered and lined with parchment paper and, using the bottom of a 1-cup measuring cup, press firmly into an even layer.

Beat the following ingredients with an electric mixer:
1/2 cup unsalted butter
4 cups confectioners’ sugar

Whisk the following ingredients together until dissolved:
1/2 cup heavy cream
1/4 cup vanilla instant pudding powder

Add to butter mixture and beat 1 to 2 minutes.
Spread in an even layer over graham cracker mixture and refrigerate.

In the top of a double boiler over medium heat, stir the following ingredients until melted and smooth:
12 ounces (about 2 cups) finely chopped semisweet chocolate
1/4 cup heavy cream
2 tablespoons unsalted butter

Cool until just barely warm but still liquid, and pour over vanilla buttercream mixture.
Spread evenly and smooth the surface.
Refrigerate until chocolate topping is firm, then cut.

Cut into the shape of Olympic rings or purchase cookie cutters at Ann Clark Ltd. ($3.99)

Football Family Fun!

Are you ready for some football this Sunday?  It's Super Bowl time!  Bring out the chips and dip!  At our house, any reason to celebrate is a good reason. I love theme parties.  Here are a few of my favorite Super Bowl ideas.

FOOTBALL TABLE RUNNER:  My boys and I are creating a football table runner.  It's a great project for him to work on his numbers, and it creates excitement for the big game.
You will Need:

Roll of green craft paper (art supply store), green wrapping paper, or astro turf (hardware store). We are using a grass table cloth from Party City.  Cut to fit your table.

1/4 inch white drafting, artist's or craft tape.

White felt adhesive numbers (craft store) or white adhesive numbers (office or hardware store)

Simply mark lines with tape and decorate with numbers to create a football field.

SUPER BOWL SNACKS:
Score big with these simple Super Bowl snacks.  All of these classic recipes can be prepared early in the day, and then, served during the game.  If you have time to make your own wings, fantastic!  If not, try the Target brand wings in the freezer section. My husband is picky with wings, and he loves these.  Heat and serve in a crock pot for the best taste.

CHEESY FOOTBALL DIP:

Two 8 ounce packages Cream Cheese, softened
One 8 ounce package shredded cheddar cheese
1/2 grated parmesan cheese
1/2 cup Miracle Whip dressing
1/4 tsp. black pepper
One 3 ounce package real bacon bits
Two Tbsp. pimiento strips
Crackers

Beat cheeses and dressing with mixer until blended.  Add pepper.  Mix well.  Refrigerate for several hours.  Form into a football shape on a serving platter.  Coat with bacon bits.  Add pimento strips for lacing.  Serve with crackers. 

MEXICAN DIP:
1 can (15 1/2 ounce) refried black beans
1 Tbsp. chili powder
1/2 tsp. ground cumin
1 cup sour cream
1 cup shredded cheddar cheese
3 green onions
1/3 cup sliced black olives
1 chopped tomato

Mix beans, chili powder and cumin.  Spread onto bottom of 9 inch platter.
Top with layers of remaining ingredients.
Refrigerate several hours or until chilled. Serve with tortilla chips.

SPINACH STUFFED MUSHROOMS:

1 package (6 ounce) Stove Top Stuffing Mix for chicken
1 1/2  cups hot water
40 fresh mushrooms (about 2 pounds)
2 Tbsp. butter
2 cloves minced garlic
One 10 ounce frozen spinach, thawed, well drained
1 cup shredded low moisture part-skim mozzarella cheese
1 cup grated parmesan cheese

Heat oven to 400 degrees.
Mix stuffing mix and water in a large bowl.  Set aside. Remove stems from mushrooms and chop stems.  Melt butter in skillet on medium heat.  Add chopped stems and garlic. Cook and stir until tender.  Add to prepared stuffing with spinach and cheeses.  Mix well. 
Spoon into mushroom caps.  Place, filled sides up in shallow pan.
Bake 20 minutes or until mushrooms are tender and filling is heated through.
Note:  I prepare mushrooms early in the day, and then stick them in the oven as needed.