Wednesday, March 31, 2010
Thursday, March 25, 2010
Wednesday, March 24, 2010
Monday, March 15, 2010
1/2 cup butter or margarine, softened
1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
1/4 teaspoon green gel or paste food color
24 large marshmallows
24 small (1-inch) chewy chocolate candies
12 small green gumdrops
1. Heat oven to 375°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms. Roll dough in 24 (1-inch) balls. On ungreased cookie sheets, place 2 inches apart.
2. Bake 10 to 12 minutes or until until edges are light golden brown. Immediately place marshmallow on each cookie. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
3. In microwavable bowl, microwave frosting on High 30 seconds. Stir; frosting should be a thick spoonable glaze. Stir food colori into frosting, adding more if needed to achieve desired color. Spoon warm frosting over each cookie, coating completely and allowing excess to drip off. Let stand 20 minutes to set.
4. Roll chocolate candies into ropes. Flatten with rolling pin into 1/8-inch-thick ribbons. Cut into strips with scissors to resemble hat bands; arrange around base of marshmallow on each cookie. Cut gumdrops crosswise in half (reshaping as needed). Press cut side onto hat band. Lift cookies onto serving platter with pancake turner, leaving excess frosting behind. Store in airtight container.
Friday, March 12, 2010
Van de Kamp’s® and Mrs. Paul’s® Seafood make life easier for those observing Lent by offering creative meal ideas that cater to dietary needs and combat the perpetual challenge of creating fresh ideas in the kitchen. Celebrity
SWEET & SALTY FISH STICK LETTUCE CUPS
Yields 4 Lettuce Cups
8 Van de Kamp’s® or Mrs. Paul’s® Fish Sticks, baked and chopped
4 Iceberg Lettuce Leaves, use ones that are more cupped shaped
2 tablespoons honey
2 tablespoons soy sauce
Directions: Bake the fish sticks according to package or until heated through and crispy. Wash the Iceberg lettuce leaves and pat dry. In a medium mixing bowl, add the honey and soy sauce. Mix together and then add the fish sticks. Coat well. Fill the lettuce cups with the fish stick filling.
Thursday, March 11, 2010
Monday, March 08, 2010
Saturday, March 06, 2010
Friday, March 05, 2010
FISH STICK TACOS WITH AN AVOCADO CREAM
Yields 4 Tacos
8 Van de Kamp’s® or Mrs. Paul’s® Fish Sticks, baked
1 avocado, peeled and mashed until creamy
4 teaspoons sour cream
1 tablespoon lemon juice
4 corn tortillas
1 cup shredded cheese blend, use your favorite
1 cup cabbage, shredded
Directions: Bake fish sticks at 425 degrees for 12-15 minutes until heated through and crispy. In a bowl, mix avocado, sour cream and lemon juice until creamy. Heat up tortillas, spread the avocado cream in the center, then add cheese, 2 fish sticks and then top with cabbage.
Van de Kamp’s® and Mrs. Paul’s® Seafood make life easier for those observing Lent by offering creative meal ideas that cater to dietary needs and combat the perpetual challenge of creating fresh ideas in the kitchen.
Mrs. Paul’s and Van de Kamp’s Fish Sticks are made from only 100% Whole White Fish Fillets for a great tasting, crunchy fish stick that you can feel good about. Some brands of fish sticks are made from minced fish, which means that bits of the fish have been pulverized and reformed into the form of a stick.
Thursday, March 04, 2010
Here are two crafts for young kids and toddlers from Disney FamilyFun Magazine:
Make-your-own leprechaun! http://familyfun.go.com/crafts/wee-leprechaun-667671/
Spread the luck o' the Irish this St. Patrick's Day with a homemade shamrock stamp. Use it to decorate paper place mats, coasters, tablecloths, or anything else your little leprechauns wish to dress in green. http://familyfun.go.com/st-patricks-day/st-patricks-day-crafts-recipes-gallery-848733/#Green%20Stamp;1