Living the Dream

This is how you get what you want…

Recipe: Puppy Chow, Monkey Munch, Muddy Buddies- Chex Mix Snack October 14, 2008

Looking for an easy to make, delicious snack for you and your friends? Try making some Puppy Chow, Muddy Buddies, Monkey Munch. As seen on Jon and Kate Plus 8 as Monkey Munch, kids and adults alike love this snack.  It satisfies anyone’s sweet tooth, and there are so many easy ways to add your own twist – it’s great to take to a party, make for a get together or just for a snack.

Ingredients:

9 cups CHEX cereal ( can use any kind)

1 cup semis sweet chocolate chips

1/2 cup peanut butter

1/4 cup butter

1 teaspoon vanilla

1 1/2 cups of powdered sugar

Directions:

In a microwaveable bowl, microwave the chocolate chips, peanut butter and butter uncovered for 1 minute.

Stir and microwave for another 30 seconds

Stir until mixture is smooth

Add in vanilla and stir again

Measure cereal and set aside

Pour mixture over cereal and stir until coated evenly

Pour coated cereal into resealable storage bags

Add powdered sugar , seal bag and shake shake shake.

Spread on wax paper and let sugar set

Store in refrigerator

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Recipe:Summer Fruit with Wine and Mint July 29, 2008

Filed under: Archives,recipe — mammyflop @ 10:18 am
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Summer Fruit with Wine and Mint

I got this recipe from http://www.foodnetwork.com, and it’s a great summer recipe for a refreshing fruit salad. You can add some more fruit and/ or change the fruit in this fruit salad for some variation. Enjoy!

Recipe Courtesy of (www.foodnetwork.com) :

1 1/4 cups dry white wine
1/3 cup sugar
1/2 ripe cantaloupe, halved, seeded, cut into 3/4-inch cubes (about 3 cups)
1 basket (8-ounce) fresh strawberries, quartered
1 cup seedless green grapes, halved lengthwise
1 tablespoon chopped fresh mint leaves

Bring the wine and sugar to a boil in a small saucepan, stirring until the sugar is dissolved. Boil for 2 minutes. Remove from the heat.Chop and combine the cantaloupe, strawberries, grapes, and mint in a large bowl. Pour the warm wine mixture over; toss to coat. Cover and refrigerate until cold, stirring occasionally, at least 2 hours.

Transfer to the fruit mixture to a wide jar with a tight-fitting lid. Keep chilled.

(Direct Link: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_27266_,00.html)

Recently took this to a picnic and it was a great hit!! The mint really makes this a perfect summer treat!

 

Zucchini Bread September 30, 2007

Filed under: Archives — mammyflop @ 10:21 pm
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Another delightful family recipe!

Prep time: 15 mins
Cook time: 70 mins 
You’ll need:

2/3 cup vegetable oil

2 2/3 cup sugar

4 eggs

3 cups shredded zucchini

2/3 cup water

3 1/3 cups flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1.5 teaspoons salt

1 teaspoon cinnamon

1 teaspoon ground cloves

2 teaspoons vanilla

What to do:

Preheat oven to 350F. Grease bottoms of 2 1.5-quart loaf pans. Mix oil and sugar. Add eggs, zucchini, and water. Blend in flour, baking soda, baking powder, salt, cinnamon, and cloves. Pour into pan. Bake 70 mins.

This is vegetarian.

 

Spicy Peanut Pasta

Filed under: Archives — mammyflop @ 10:13 pm
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Cook time: 30 minutes
Makes: 4 servings
What you’ll need:

1/3 cup peanut butter

1/3 cup water

3 tablespoons brown sugar

4 tablespoons low-sodium soy sauce

4 tablespoons rice vinegar

1/2 teaspoon dried crushed red peppers

8-12 ounces spaghetti

12 ounces snow peas

2-3 large carrots, shredded or peeled

What to do:

Combine first 6 ingredients in a sauce pan and mix to incorporate peanut butter. Cookover medium heat until mikxture begins to boil, stirring often. Remove from heat, set aside.

While sauce cooks, cook pasta according to package instructions. Add snow peas during the last 2-3 minutes of cooking time. Drain and place in a large serving bowl. Toss with sauce and carrots to coat all of the pasta.

This is vegan and vegetarian.

 

Easy Pesto

Filed under: Archives — mammyflop @ 10:03 pm
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Prep time: 10 minutes
You’ll need:

3 cups fresh basil

Scant 1 cup pine nuts (pignolis)

4-5 garlic cloves

1/4 cup parmesan cheese, grated

Scant 1/2 cup extra-virgin olive oil

Salt and pepper to taste

What to do:

Throw it all into a food processor, grind it up, and it’s done! Pour on pasta, use as a dip for veggies or pitas. This is vegetarian.

 

Panzanella

Filed under: Archives — mammyflop @ 9:57 pm
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This is a great one to bring to a pot luck, or on a lovely afternoon picnic. Everyone loves it!

Prep time: 30 minutes

Step #1: Basil Vinagrette

Combine the following:

2 cups extra-virgin olive oil

6 oz red wine vinegar

2 teaspoons dijon mustard

1 teaspoon sugar

1 cup chopped fresh parsley

1 cup chopped fresh basil

Salt and pepper

Step #2: Salad

Combine the follwing:

6-7 cubed roma tomatoes

Jar of roasted red peppers, cut into very thin strips

1/2 red onion, thinly sliced

Crusty italian bread, cut into one-inch cubes, toasted for about 10-15 minutes, or till lightly brown and crispy

Torn basil leaves

3-4 cloves garlic, minced

Step #3: Combine

Pour the vinagrette over the salad, and it’s ready for eating!! This one’s vegan and vegetarian.

 

Mango-Pea Salad

Filed under: Uncategorized — mammyflop @ 9:51 pm
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Prep Time: 20 minutes

Step #1: Cook

Cook 2 cups peas, adding 3 cups bean sprouts during the last 2 minutes of cooking. Drain; douse with ice water to halt cooking process.

Step #2: Combine

Combine peas and bean sprouts with:

2 mangos, diced

2 bunches (about 1cup) green onions, chopped

3 tablespoons sesame seeds

Step #3: Dressing

3 tablespoons lime juice

2 tablespoons sesame oil

1 tablespoon vegetable oil

2 teaspoons minced ginger

1/2 teaspoon brown sugar

1/2 teaspoon salt

Step #4: Combine

Pour the dressing over the vegetable mixture, and mix it up. Voila! Vegetarian and vegan salad goodness!