Robin McGraw's Family Snack: Recipe Review

Okay, here's another helpful(?) recipe review for you and me (so that I remember what I did/would do differently).

Robin McGraw's Family Snack
original recipe here
4 C large marshmallows
1 C nut butter (I used JIF peanut butter)
5 C puffed rice cereal
1/2 C dried cranberries
1/3 C chopped pecans, toasted
1/3 C chopped cashews, toasted

Chop and toast the nuts, set aside. Add nut butter and marshmallows to a large microwaveable blowl. Microwave on high for 1 minute, stir. Microwave for another minute, and stir. Add all other ingredients and stir to combine. Pour into a foil-lined, greased 9x13 baking pan. Press evenly into the pan. Let the bars set up, about 30 minutes.

Okay, so I increased the amount of marshmallows and nut butter, and decreased the amount of cereal and nuts. I used regular peanut butter, but when I make it again I will try the natural peanut butter - I think that the recipe needs the more liquid consistency it would have.

We thought the flavor was great, but wished that the bars were "gooey-er". (Is that a word?) Pretty tasty!

***Update: My cousin tested this one out with my adjusted measurements. She suggested using even less of the rice cereal, and putting it in a 9x9 inch pan.***

A Few Things to Note

First off, I will be basing my Beef Empanadas off of this recipe. I first had empanadas when a roommate of mine who had served an LDS mission in Argentina made them for me. We would go down to the Mercado Latino to buy the emapanada shells. She made this traditional version, but you can also use the "shells" to make your own "pizza pockets" or calzones at home.

Second, if you are looking for substitutes when a recipe calls for alcohol, check out this link. It is the most complete list I have come across. One of those things to file under "good to know" information in your personal cookbook.

And, finally, speaking of personal cookbooks . . . this is a great way to organize all of those stray recipes you may have. I have started mine. I think the greatest idea in here (well, there are a lot) is to have a list of where to find "family favorites" at the beginning of each section. Genius, good luck!

This Week's Dinner Menu

Sunday - Dinner with my family (hooray for ALL of my siblings being home!)
Monday - Smokey Chipotle and Black Bean Chilaquiles (yum-o!)
Tuesday - Chicken & Asparagus Whole Wheat Crepes
Wednesday - Beef Empanadas, Simple Salad (i.e. greens, tomatoes and onions)
Thursday - Shells & Vegetable Soup, rolls
Friday - Smokey Beef Stew with Blue Chieese and Chives, salad, rolls
Saturday - Leftovers/Eat Out

Trying this for a snack this week. Let's hope the little one likes it!

***This week's menu is a lot of meals "rolled-over" from last week. My husband's grandmother passed away, he was out of town and we were with my parents; which made for meals not cooked here at home.

Thai Chicken and Noodles

This recipe came from a ward recipe exchange. It is an untried recipe for me; but we love Thai food and, if I can make it in a crockpot, that's even better!

Thai Chicken and Noodles
1 ½ lbs. Chicken (or turkey tenderloins), cut into ¾ inch pieces
1 red bell pepper, cut into short thin strips
1 ¼ cups chicken broth, divided
¼ cup soy sauce
3 cloves garlic, minced
¾ tsp. red pepper flakes
¼ tsp. salt
2 Tbsp. Cornstarch
3 green onions, cut into ½ inch pieces
1/3 cup creamy peanut butter
12 oz. cooked vermicelli pasta
¾ cup peanuts or cashews, chopped (optional)
¾ cup cilantro, chopped (optional)

Place chicken, bell pepper, 1 cup broth, soy sauce, garlic, red pepper flakes and salt in slow cooker. Cover and cook on Low 3 hours.

Mix cornstarch with remaining ¼ cup broth in small bowl. Turn slow cooker to High. Stir in green onions, peanut butter and cornstarch mixture. Cover and cook 30 minutes or until sauce is thickened and chicken is no longer pink. Stir well. Serve over vermicelli. Sprinkle with peanuts and cilantro.

This Week's New Recipes Review

We tried 3 new recipes this week, and didn't get to one other.

Robyn's Meatloaf
original recipe here
Other than cutting the recipe in half, I followed the preparation exactly. Then, I divided the meat mixture into sixths, rolled it in balls and put them into a muffin tin. I baked my "meatloaf muffins" at 350 degrees for 25 minutes. Much faster than the called for hour and 15 minutes! We really liked this recipe, but I would recommend doubling the ketchup mixture so that you have some to serve with it. Our family likes to dip!

Chicken Tostadas
original recipe here
This one is pretty straight forward, you do what you like. I used handmade tortillas from Trader Joe's. I sprinkled the tortillas with shredded cheese, and stuck them under the broiler for a few minutes. Then, we layered refried black beans, chicken, lettuce, tomatoes, sour cream and salsa. I used Safeway brand Salsa Verde and it was a little spicy. It still tasted good, but it was a little spicy.

Shells & Veggies Soup
I followed this recipe but, also add 1 can of Great Northern/White beans (drained and rinsed) to the soup. When doing it again, I will cook the pasta separately and have some extra chicken broth on hand (although we may not need it if the pasta isn't absorbing cooking liquid). And, as usual, my husband said that he would like to have had some kind of MEAT in the soup.

Shells & Vegetable Soup

This is another recipe from my sister, Caitlin. But, I decided that I needed a soup for this week's menu and I wanted something a little bit lighter - so here it is!

Shells and Vegetable Soup
1/2 tsp. vegetable oil
1/4 cup chopped onion
1/2 clove garlic, chopped
1 can (14 oz.) chicken broth
1 can (14 oz.) crushed or diced tomatoes
2 Tbsp. dried parsley
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 cup chopped frozen spinach
1/4 cup small shell pasta
1/2 cup chopped carrots
1/2 cup sliced celery
1/4 cup cubed zucchini
Salt and pepper to taste
3 Tbsp. fresh grated Parmesan cheese (for serving)

Heat oil in a large saucepan over medium heat. Add onion and garlic and cook until the onion is soft, about 2 minutes, stirring occasionally. Add chicken broth, tomatoes, parsley, basil and oregano to saucepan. Bring to a boil, reduce heat , and simmer covered for 10 minutes. Add spinach, carrots, celery and pasta. Cook 10 minutes covered at a low boil. Add zucchini and cook 7 more minutes. Test for doneness by forking vegetables and pasta to see if tender.

Spoon into bowl; add salt, pepper and Parmesan cheese to taste.

Caitlin said to double the vegetables and that she thought the shells could be optional. I'll try it the way the recipe is first and, then, go from there.

***We tried this recipe and thought it was really good. I did add 1 can of Great Northern Beans (drained and rinsed), and used crushed tomatoes. And, if I had it to do over again, I would cook the pasta separately and have a little extra chicken broth on hand in case I wanted it more "brothy".***

Happy Earth Day!

Earth Day is April 22nd, 2008

Digging for worms with a spoon??? No problem, because these worms are gummies buried in pudding and cookie crumb dirt. Yum!

Dirt Cups
4 cups cold milk
1 package (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 ounces) COOL WHIP Whipped Topping, thawed
20 OREO Chocolate Sandwich Cookies, finely crushed, divided
10 paper or plastic cups (6 to 7 ounces) or dessert dishes
20 worm-shaped chewy fruit snacks

Prepare 1 package each (4-serving size) JELL-O Vanilla Instant Pudding and JELL-O Chocolate Instant Pudding separately, with 2 cups each cold milk, as directed on packages. Let stand 5 minutes.

Gently stir 1/2 cup of Cool Whip Whipped Topping into each bowl of pudding. Finely crush 20 Oreo Chocolate Sandwich Cookies, then sprinkle 1 tablespoon into bottom of 8 (6-ounce) dessert cups. Top each with 1/4 cup vanilla pudding, 1 tablespoon cookie crumbs and 1/4 cup chocolate pudding. Sprinkle evenly with remaining cookie crumbs. Refrigerate at least 1 hour or until ready to serve.

Insert 2 gummy worms into each dessert cup just before serving.

Makes 8 Oreo Sand and Dirt Cups.

Other Earth Day Ideas:

*Make round sugar cookies, and decorate them like the "earth" with royal icing. When it sets up, you can take them around to your neighbors.
*Make Chocolate No-Bake Cookies, but call them "Mudpie Cookies" today.
*Try these natural Earth Day Bars for a snack.
*Recycle an egg carton into a fun craft - like a caterpillar or ladybugs.
*Go on a nature walk with your kids, or a "trash treasure hunt" to pick up trash in your neighborhood.
*Teach your children about thing we can do to help keep our earth clean and, then, you can sing this song to the tune of "The Wheels on the Bus"

Recycling In My Home
Recycling in my home goes round and round, round and round, round and round. Recycling in my home goes round and round, all through the day.
Tie up the papers and take them back, take them back, take them back. Tie up the papers and take them back, all through the day.
Crush the cans and take them back.....
Rinse the milk bottles and take them back....
Save the glass and take it back......