Overnight French Toast

1 cup dark brown sugar
1/2 cup butter
2 tablespoons corn syrup
12 Slices of thick sliced white bread
1 1/2 cup milk
6 Large eggs
1 teaspoon vanilla
1/4 teaspoon salt

Combine corn syrup, butter and brown sugar in a saucepan and simmer gently until the sugar melts. Pour this mixture into the bottom of a greased 9×12 inch casserole dish. Place the bread slices over the sugar mixture. In a separate bowl beat together eggs, milk, vanilla and salt. Pour egg mixture over bread. Cover the dish and let stand overnight in refrigerator. The following morning, preheat over to 350F. Uncover the casserole dish and bake for approximately 45 minutes.

We all know the importance of eating a variety of fresh fruits and vegetables.  Unfortunately, with our busy lifestyles it’s not always so easy.  That’s where smoothies come in.  Delicious and nutritious smoothies can be a mom’s secret weapon to ensuring your kids (and you personally) get enough fruit in your diet.  Our family generally has a smoothie almost every day. 

Here are some yummy smoothie combinations that are great for breakfast or any time of the day.  Simply throw all ingredients in the blender and blend on high for 1 to 2 minutes.   

Bananarama – 1 banana, 1/2 cup vanilla yogurt, dash of milk, 6-8 ice cubes

Mango Mania – 1 mango (cut and pitted), 1/4 cup orange juice, 6-8 ice cubes

Peach Medley – 1 peach (cut and pitted), 1 banana, 1/4 cup orange juice, 6-8 ice cubes

Berry Surprise – 1/2 cup frozen strawberries, 1/4 cup blueberries, 1/4 cup frozen raspberries, 1 cup of milk

Strawberry Ice – 1 cup strawberries, 1 cup orange juice, I cup crushed ice

Honey melon – 1 cup chopped honey dew lemon pieces, 1/4 cup apple juice, tablespoon honey. 

Banana Boost – 1 banana, 1/4 shredded wheat cereal (or other high fiber cereal), 1/4 cup milk.  A great way to get extra fiber and vitamins into your diet.

Basically you can grab almost any kind of fruit (and I even throw in carrots sometimes) that you have on hand.  Add some yogurt, juice and/or milk and blend away. 

It is best to have a blender that blends ice very well.  Here is some information on my favorite blender.  http://www.dinewithoutwhine.com/vita-mix.htm

Enjoy!
C-

Pond Worms
4 serving package green jello
4 plastic clear plastic cups 
Gummy  worms

Prepare jello according to package instructions and leave to cool in refrigeration for approximately 1 hour.  You need the jello to slightly thicken so “worms” don’t sink but not fully set.  Insert gummy worms into jello and place back in refrigerator to finish setting.

Spooky Graveyard:
1 package instant pudding (vanilla or banana) and/or vanilla ice cream
1 pack of oreo cookies (crushed)
Milano or graveyard shaped cookies
Assortment of Halloween candies

Prepare pudding according to package instructions and place in serving bowl.  Alternatively you can use vanilla ice cream.  We used both a mixture of pudding and vanilla ice cream.  Place crushed oreo or other chocolate cookies over pudding/ice cream and insert graveyard shaped cookies and candies to make a spooky graveyard.  There are tons of different ways to make this look cute the kids will really enjoy decorating it.  Really easy and tasty.

Devil Eggs
Hard boiled eggs
Cream cheese
Sliced olives
Ketchup

Place eggs in large pot of water and boil until fully cooked (it’s best to let them really set, about 13 minutes).  Slice the eggs in half and scoop out the yolk, place in a small bowl.  Mash all the yolks with a little cream cheese.  Carefully place cream cheese and yolk mixture back into egg and decorate with an olive slice and ketchup for a blood shot effect.  Gross but fun.

Scary Eyes
Carrots
Cream Cheese
Raisins

Wash and peel carrots.  Cut into rounds for eyes.  Place a little cream cheese in the center of each carrot and top with a raisin.  Super easy and healthy.
 

I just tried the best thing!  Yoplait “ice-cream” sandwiches.  They are round and thick kind of like Skinny Cows if you have ever had those.  They come in a flat cardboard box in a pack of four.  The cookie part looks like a waffle cone, but is made out of cereal.  Then the inside is frozen vanilla yogurt and raspberry sorbet swirled.  They are DELICIOUS!  (and actually not bad for you!)  They are a bit spendy, so stash them away where the kids can’t find them - they’re a mommy treat!  Next time you are at the store grab a box!  (And no, I don’t work for yoplait.  LOL)

C-

It’s coming up! Halloween…  Are you planning a party for the neighborhood kids?  Do you have to bring treats to your child’s class?  Do you just want to have fun together at home as a family?  I posted an article this morning with some great Kids Halloween Recipes.  You can also find other interesting articles and e-books here.  http://www.dinewithoutwhine.com/articles  I hope you’re having a great weekend!

C-

[tag]kids halloween recipes[/tag]

Makes 16 servings

    3 eggs                                                         
    1 cup sugar                                                    
    2/3 cup pumpkins canned                                        
    1 teaspoon lemon juice                                         
    3/4 cup flour                                                  
    1 teaspoon baking powder                                       
    2 teaspoons cinnamon                                           
    1 teaspoon ginger                                              
    1/2 teaspoon nutmeg                                            
    1/2 teaspoon salt                                              
    1/2 cup walnuts chopped                                        
    1/4 cup powdered sugar                                         
    2 3-ounce packages cream cheese softened                       
    1/4 cup margarine softened                                     
    1 cup powdered sugar                                           
    1/2 teaspoon vanilla extract                                   

     Preheat oven to 350 degrees F. Beat eggs till lemon colored. Gradually add sugar. Stir in pumpkin and lemon juice. Sift flour, baking powder, cinnamon, ginger, nutmeg, and salt; add to egg-pumpkin mixture. Line a 10×15-inch jelly-roll pan with wax paper, and grease paper. Pour batter into pan; sprinkle with chopped nuts. Bake for 15 minutes. Sprinkle powdered sugar on kitchen towel. Turn cake onto towel, and remove wax paper. Roll up cake and towel lengthwise. Cool. Refrigerate or freeze.
     Prepare Filling: Whip cream cheese and margarine. Beat in 1 cup powdered sugar and vanilla. Unroll cake and spread with filling. Roll up again. Cut in half. Wrap each roll in plastic wrap.

It’s that time of the year again when soup and stew sounds so good!  We’re having beef stew for dinner tonight!  I love my crockpot!

Hearty Sirloin Crock Pot Stew

2 pounds sirloin tips (cut into 1-inch cubes)
1 (14oz) can diced tomatoes
1 can beef broth
1 1/2 cup canned or frozen corn kernels
3 medium carrots (sliced)
1 medium onion (sliced)
2 garlic cloves (crushed)
1/2 teaspoon ground cumin
1 bay leaf
Salt and pepper to taste

Combine all ingredients and place in bottom of crock-pot. Cover and cook on low for approximately 8 hours or until beef is tender.