Cooking Competition

I'm entered in a charity cooking competition with a couple other teachers from school. We're excited to be competing on April 15 against 3 other teams. We were hand selected and asked to compete so its pretty cool. Here are two of the recipes we're choosing from:

Bruschetta

Ingredients:
1 French baguette, cut into 1/2 inch thick circles
•8 plum tomatoes, diced
•1 cup chopped fresh basil
•1/2 red onion, minced
•freshly ground black pepper
•3 cloves garlic
•1 small container of feta cheese
•1 cup of shredded parmesan cheese

Directions:
1. Preheat oven to 400 degrees F (200 degrees C).

2. Combine tomato, basil, feta cheese and red onion in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.

3. Arrange bread on a baking sheet. Place in oven, and bake until well toasted, approximately 5 minutes.

4. Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon the tomato mixture generously onto each slice.

5. Sprinkle each slice with parmesan cheese and reheat for 2-3 minutes.

Artichoke Dip


Ingredients:
•1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
•1 (14 ounce) can artichoke hearts, drained and chopped
•3 cloves garlic, minced
•1/2 cup mayonnaise
•2 (8 ounce) packages cream cheese, softened
•2 tablespoons lemon juice
•1 cup grated Parmesan cheese
Optional: diced Roma tomatoes, chopped fresh basil, shredded parmesan cheese

Directions:

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 7x11 inch baking dish.

2. In a medium bowl, mix together the cream cheese and mayonnaise until smooth. Mix in the artichoke hearts, spinach and Parmesan cheese. Season with garlic and lemon juice. Spread evenly into the prepared baking dish.

3. Bake covered for 20 minutes. Remove the cover, and let the dish bake uncovered for 5 more minutes, or until the surface is lightly browned.

Optional: Spread individual portions of dip on toasted slices of baguette. Top each slice with diced Roma tomatoes, basil and shredded parmesan cheese. Place in oven for an additional 2-3 minutes.

Carrot Cake

Ingredients:
1/2 cup(s) chopped walnuts
2 cup(s) whole-wheat pastry flour
2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
2 teaspoon(s) ground cinnamon
3 large eggs
1 1/2 cup(s) sugar
3/4 cup(s) nonfat buttermilk
1/2 cup(s) canola oil
1 teaspoon(s) vanilla extract
1 can(s) crushed pineapple, drained, juice reserved
2 cup(s) grated carrots (4-6 medium)
1/4 cup(s) unsweetened flaked coconut
2 tablespoon(s) coconut chips, or flaked coconut
12 ounce(s) reduced-fat cream cheese, softened
1/2 cup(s) confectioners' sugar, sifted


Directions

1.To prepare cake: Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.

2.Toast walnuts in a small baking pan in the oven until fragrant, 5 to 10 minutes.

3.Whisk flour, baking soda, salt, and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla, and 1/4 cup of the reserved pineapple juice in a large bowl until blended. Stir in pineapple, carrots, and coconut. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly.

4.Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack.

5.To prepare frosting and finish cake: Place coconut in a small baking pan and toast in the oven at 300°F, stirring several times, until light golden, 5 to 10 minutes.

6.Beat cream cheese, confectioners' sugar, and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake. Sprinkle with the coconut.

7.Reduced-calorie-and-carbohydrate variation: Replace 1 1/2 cups sugar in the cake with 3/4 cup no-calorie sweetener, such as Splenda, and 3/4 cup sugar. (Alternatively, use a sweetener product designed for baking, such as Splenda Sugar Blend for Baking; substitute according to package directions.) You can replace the confectioners' sugar in the frosting with no-calorie sweetener as well; the frosting fluffs up nicely, but many of our tasters noticed an aftertaste with this substitution.

http://www.delish.com/recipefinder/carrot-cake-recipe-5261

Easter Nest Cake

Ingredients:
10-inch chocolate tube or Bundt cake, store-bought or homemade
1 can(s) (16-oz.) vanilla frosting
(foil-wrapped ) chocolate Easter eggs and other egg-shaped Easter candies, in assorted colors and sizes


Directions

1.Place cake on serving platter. Turn a narrow glass or small custard cup over so that the bottom side is facing up, and carefully place the glass so that it fits snugly inside the cake’s center hole.

2.Frost the top two-thirds of the cake using a small offset spatula (one in which the blade bends up where it meets the handle), a knife or the back of a spoon. When spreading, swirl the frosting in an upward motion to give it a fluffy, nestlike appearance.

3.Pile candy and chocolate eggs on top of the bowl or glass in the center of the cake. Place candies so that colors and sizes are well mixed.

http://www.delish.com/recipefinder/easter-nest-cake

Strawberry-Angel Food Layer Cake

Ingredients:
2/3 cup(s) cake flour (not self-rising)
2/3 cup(s) confectioners' sugar
8 large egg whites
1/4 teaspoon(s) salt
2/3 cup(s) granulated sugar
2 tablespoon(s) sugar
2 teaspoon(s) vanilla extract
1 container(s) (1-pound) strawberries
1 cup(s) heavy cream, substitute whipping cream


Directions

1.Preheat oven to 350 degrees F. Grease 15 1/2-inch by 10 1/2-inch jelly-roll pan. Line pan with waxed paper; grease waxed paper. Into small bowl, sift flour and confectioners' sugar.

2.In large bowl, with mixer at high speed, beat egg whites and salt until soft peaks form. Sprinkle in 2/3 cup granulated sugar, 2 tablespoons at a time, beating just until whites stand in stiff, glossy peaks when beaters are lifted. Beat in vanilla.

3.Sift flour mixture, one-third at a time, over beaten egg whites; fold in with rubber spatula just until flour mixture is no longer visible.

4.Spread batter evenly in prepared pan. Bake 25 to 30 minutes or until cake springs back when lightly touched. Cool completely in pan on wire rack. Invert cake onto cutting board; carefully peel off waxed paper.

5.While cake cools, prepare strawberries and whipped cream. Set 5 or 6 smaller berries aside; reserve for garnish. Hull and slice remaining strawberries. In large bowl, with mixer at medium speed, beat cream and remaining 2 tablespoons granulated sugar until soft peaks form. Reserve 3/4 cup whipped cream. Fold strawberries into whipped cream remaining in bowl.

6.Assemble cake: With serrated knife, cut cake into 3 equal strips, about 10-inch by 5-inch each. Place 1 cake strip on platter; spread with half of strawberry whipped cream. Top with 1 more cake strip then with remaining strawberry whipped cream. Top with remaining cake. Spread reserved whipped cream on top of cake. Cut each reserved strawberry in half; use to garnish platter and top of cake. Refrigerate if not serving right away.

http://www.delish.com/recipefinder/strawberry-angel-food-layer-cake-2747

Article: Foods the help you sleep.

Check out this really great article about foods that can help you sleep at night from EatingWell. I guarantee that it will clear up some misconceptions about foods you think will help but actually don't . But look out, the one food that does help will also help you pack on the pounds!

Baby Food: Vegetable Puree

Ingredients:
1 potato
1 parsnip
1 carrot or 1 turnip
4 to 5 tablespoons formula, breast milk or water

Peel vegetable and dice. Steam for about 10 minutes or until the vegetable is soft. Press through a sieve and mix with liquid. You can use a blender or food processor to puree the vegetables.

http://www.recipegoldmine.com/baby/vegetable-puree.html

Baby Food: Organic Sweet Potatoes

Ingredients:
3 medium organic sweet potatoes

Bake potatoes until done or soft. Cut them open to cool. Put potatoes in the blender or food processor. Puree until smooth. Add water to get desired consistency. (Do not put hot food in the blender. It might explode.)

Fill sterilized ice cube trays with potato puree. Cover and freeze.

Makes about 2 and 1/2 cups of pureed baby food.

NOTE: 1 to 2 cubes (each cube is about 1 to 2 tablespoons) equals a serving. After cubes are frozen, pop out of trays and store in freezer bags or recycled baby food jars. When needed, just put into refrigerator to thaw the night before or set in a container of hot water. May warm in microwave or on stove top for a few seconds.

http://www.recipegoldmine.com/baby/organic-sweet-potatoes.html

Baby Food: Banana Bread Sticks

Ingredients:
1/4 cup brown sugar
1/2 cup oil
2 eggs
1 cup mashed banana
1 3/4 cups flour (white, whole wheat, or a combination)
2 teaspoons baking powder
1/2 teaspoon baking soda

Combine ingredients and stir only until smooth. Pour into a greased loaf pan. Bake at 350 degrees F for about 1 hour or until firmly set.

Cool, remove from pan, and cut into sticks. Spread sticks out on a cookie sheet and bake at 150 degrees F for 1 hour or longer until the sticks are hard and crunchy. Store in a tightly covered container.

http://www.recipegoldmine.com/baby/banana-bread-sticks.html

Black Bean-Goat Cheese Dip

Ingredients:
1 tablespoon(s) olive oil, plus more for brushing (optional)
1 small onion, chopped (about 1 cup)
2 clove(s) garlic, minced
1 1/2 teaspoon(s) cumin (preferably whole seeds, freshly toasted and ground)
2 can(s) (15 1/2 to 19 ounces each) black beans, drained and rinsed
1 cup(s) chicken stock
Salt and freshly ground pepper, to taste
2 large poblano peppers
1 bunch(es) scallions, sliced (about 1/2 cup)
1/2 cup(s) coarsely chopped cilantro
1 log(s) (11-ounce) fresh goat cheese
6 whole-grain tortillas, cut into wedges


Directions

1.In a large saucepan, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Stir in cumin and cook 30 seconds. Add 1 can beans and lightly mash using a potato masher. Stir in chicken stock and remaining can of beans. Simmer until very thick (but not pasty), 5-7 minutes. Season with salt and pepper. Let cool.

2.Meanwhile, place poblano peppers directly on a burner over a medium-low gas flame. Turn regularly with tongs to blacken skin, 10-15 minutes (if you don't have a gas stove, you can blacken peppers on a sheet pan under a broiler, turning regularly, about 15 minutes). Place peppers in a paper bag; seal and let sit (and steam) until cool enough to handle. Peel peppers, removing as much of the charred skin as possible without rinsing. Seed and coarsely chop. Transfer to a small bowl and toss with scallions and cilantro.

3.Preheat oven to 375 degrees. In the bottom of a 1- to 1 1/2-quart soufflé or baking dish, spread half of bean mixture. Top with half of cheese, crumbled, and half of pepper mixture. Repeat layering once more, ending on pepper mixture. Place dish on a sheet pan and bake 30-35 minutes, until top is bubbling. Meanwhile, arrange tortilla wedges on a large baking sheet in a single layer. Place in oven with dip and bake 10-12 minutes or until crisp. Brush with oil and sprinkle with salt, if desired. Serve hot with tortilla chips on the side.

http://www.delish.com/recipefinder/black-bean-goat-cheese-dip

Molten Chocolate Cakes

Ingredients:
4 squares BAKER'S Semi-Sweet Chocolate
1/2 cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
1/2 cup thawed COOL WHIP Whipped Topping

Make It!
PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.

BAKE 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping

Website: Coupn Cravings

Coupon Cravings is an amazing website that my fantastic friend Megan turned me on to. It runs very similar to a blog in that it is updated everyday in the daily entry style. You can get the inside track on coupons and deals from different stores and restaurants around the country! We are very big fans of their diaper coupons and deals already. Enjoy!

Article: Unhealthiest Chicken Dishes in America

From our favorite authors of Eat This, Not That here are the unhealthiest chicken dishes in America. Check out this really great article from Men's Health!

Girl Scout Cookie Recipes!

Check out this great list of Girl Scout Cookie Recipes from Delish! They have everything from Thin Mints to Somoas to Tag-Alongs. Very yummy!!! Now you can have them anytime of the year!

100 Calorie: Quick Mini Chocolate Cheesecakes

Ingredients:
1/4 cup(s) semisweet or bittersweet chocolate chips, melted (see Tips & Techniques)
1/2 cup(s) part-skim ricotta
12 chocolate wafer cookies
1 tablespoon(s) 100% fruit jam, such as raspberry or cherry


Directions

1.Combine melted chocolate and ricotta in a small bowl. Spoon a scant 1 tablespoon of the mixture on each chocolate wafer and top with 1/4 teaspoon jam.

Tips & Techniques

To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.

http://www.delish.com/recipefinder/quick-mini-chocolate-cheesecakes-recipe

100 Calorie: Peanut Butter and Pretzel Truffles

Ingredients:
1/2 cup(s) crunchy natural peanut butter
1/4 cup(s) finely chopped salted pretzels
1/2 cup(s) milk chocolate chips, melted (see Tips & Techniques)


Directions

1.Combine peanut butter and pretzels in a small bowl. Chill in the freezer until firm, about 15 minutes. Roll the peanut butter mixture into 20 balls (about 1 teaspoon each). Place on a baking sheet lined with parchment or wax paper and freeze until very firm, about 1 hour. Roll the frozen balls in melted chocolate. Refrigerate until the chocolate is set, about 30 minutes.


Tips & Techniques

To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.

http://www.delish.com/recipefinder/peanut-butter-pretzel-truffles-recipe

100 Calorie: Baby Tiramisu

Ingredients:
1/2 cup(s) nonfat ricotta cheese (4 ounces)
2 tablespoon(s) confectioners' sugar
1/2 teaspoon(s) vanilla extract
1/8 teaspoon(s) ground cinnamon
12 ladyfingers (about 1 3/4 ounces)
4 tablespoon(s) brewed espresso or strong coffee, divided
2 tablespoon(s) bittersweet chocolate chips, melted (see Tip)


Directions

1.Combine ricotta, sugar, vanilla, and cinnamon in a medium bowl.

2.Place 6 ladyfingers in a 9-by-5-inch (or similar size) loaf pan. Drizzle with 2 tablespoons espresso (or coffee). Spread the ricotta mixture over the ladyfingers. Place another layer of ladyfingers over the ricotta and drizzle with the remaining 2 tablespoons espresso (or coffee). Drizzle with melted chocolate. Refrigerate until the chocolate is set, about 30 minutes.


Tips & Techniques

To melt chocolate: Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium in 20-second intervals until melted, stirring after each interval. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted.

http://www.delish.com/recipefinder/baby-tiramis-recipe-6771

100 Calorie: Frozen Chocolate-Covered Bananas

Ingredient:
4 large ripe bananas, peeled and cut into thirds crosswise
3/4 cup(s) semisweet or bittersweet chocolate chips, melted (see Tips & Techniques)
1/4 cup(s) shredded coconut

Directions

1.Line a baking sheet with parchment or wax paper. Insert a Popsicle stick into the cut end of each banana third. Cover each piece of banana with melted chocolate using a rubber spatula and sprinkle with coconut. (Reheat chocolate, as needed, to keep it melted.) Place the bananas on the baking sheet and freeze until frozen, about 2 hours.

Tips & Techniques

To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.

http://www.delish.com/recipefinder/frozen-chocolate-covered-bananas-recipe

100 Calorie: Chocolate-Covered Brownie Bites

Ingredients:
1 8-inch-square pan chilled brownies, cut into 1-inch squares
1 cup(s) semisweet or bittersweet chocolate chips, melted (see Tips & Techniques)


Directions

1.Dip half of each brownie square in melted chocolate, then place on a baking sheet lined with parchment or wax paper. (Reheat chocolate, as needed, to keep it melted.) Refrigerate until the chocolate is set, about 30 minutes.


Tips & Techniques

To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.

http://www.delish.com/recipefinder/chocolate-covered-brownie-bites-recipe

100 Calorie: Thick and Rich Hot Cocoa

Ingredients:
2 1/4 cup(s) nonfat milk
1/2 cup(s) unsweetened cocoa powder
1/4 cup(s) sugar
1 1/2 tablespoon(s) cornstarch


Directions

1.Combine milk, cocoa, sugar, and cornstarch in a large saucepan. Cook over medium heat, whisking often, until steaming. Continue to cook, whisking constantly, until it comes to a boil, then remove from the heat.

http://www.delish.com/recipefinder/thick-rich-hot-cocoa-recipe

100 Calorie: Chocolate Nut Bark

Ingredients:
2 cup(s) semisweet, bittersweet, or milk chocolate chips, melted (see Tips & Techniques)
1 1/2 cup(s) assorted nuts, such as hazelnuts, almonds, and cashews, plus more for garnish


Directions

1.Line a rimmed baking sheet with foil. (Take care to avoid wrinkles.) Combine melted chocolate and nuts in a medium bowl. Scrape the mixture onto the foil and spread it into an approximate 12-by-9-inch rectangle. Sprinkle with additional finely chopped nuts, if desired. Refrigerate until set, about 20 minutes.

2.Transfer the bark and foil to a cutting board. Use a sharp knife to cut into 1 1/2-inch pieces.


Tips & Techniques

To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.

http://www.delish.com/recipefinder/chocolate-nut-bark-recipe

Spaghetti al Forno

Ingredient:
1 1/2 tablespoon(s) olive oil, plus more for drizzling
1 small onion, finely chopped
2 carrots, peeled and finely chopped
1 stalk(s) celery, finely chopped
4 clove(s) garlic, minced
1 can(s) (28 ounces) diced tomatoes
Salt and freshly ground pepper, to taste
1/2 pound(s) whole wheat spaghetti or linguine
2 tablespoon(s) chopped flat-leaf parsley
1 large pinch red pepper flakes
3/4 cup(s) grated Parmesan cheese
2 tablespoon(s) whole wheat breadcrumbs


Directions

1.To make sauce: In a large saucepan, heat oil over medium heat. Add onion, carrots, celery and garlic. Cook, stirring frequently, until vegetables begin caramelizing, about 12 minutes. Turn heat to low; cook until very soft, 10-15 minutes. Raise heat to medium; add tomatoes. Bring to a simmer and partially cover. Cook 30-40 minutes, stirring occasionally. Season with salt and pepper.

2.Preheat oven to 450 degrees. Bring a large pot of water to a boil. Cook spaghetti according to package directions, subtracting several minutes off cooking time so it comes out very al dente.

3.Drain well; add to sauce. Add parsley and red pepper flakes; toss to combine. Transfer to a 2-quart baking dish. Spread level. Sprinkle with cheese and bread crumbs. Drizzle with olive oil. Bake until top is browning and sauce is bubbling, about 15 minutes. Serve immediately

http://www.delish.com/recipefinder/spaghetti-al-forno-recipe

Banana-Walnut Chocolate Chunk Cookies

Ingredients:
1 cup(s) all-purpose flour
1/2 cup(s) whole-wheat flour
1 teaspoon(s) coarse salt
1/2 teaspoon(s) baking soda
3/4 cup(s) (1 1/2 sticks) unsalted butter, softened
1/2 cup(s) granulated sugar
1/2 cup(s) packed light-brown sugar
1 large egg
1 1/2 teaspoon(s) pure vanilla extract
1/2 cup(s) (about 1 large) mashed ripe banana
1 cup(s) old-fashioned rolled oats
8 ounce(s) semisweet chocolate, coarsely chopped into 1/4-inch chunks
1/2 cup(s) (about 2 ounces) coarsely chopped walnuts, toasted


Directions

1.Preheat oven to 375 degrees. Whisk together flours, salt, and baking soda in a small bowl; set aside. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats, chocolate chunks, and walnuts.

2.Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers up to 2 days.

http://www.delish.com/recipefinder/banana-walnut-chocolate-chunk-cookies-recipe

Article: 10 Weight Loss Tips that Work in 60 Seconds or Less

No one can say that they wouldn't at least give 60 seconds to try a weight loss strategy that already has something to do with your everyday life. Prevention magazine compiled a list of 10 weight loss tips that can help you lose weight doing something that only takes about 60 seconds. Check them out in the article here!

Article: Healthy School Lunches

Check out this great article about what to pack in your kiddo's lunch box. The article from Eating Well.offers a wealth of info on what foods boost your child's brain power and make for a more productive day at school! Now who wouldn't want that?

10 Uses For Stale Bread!

Check out this really great article from The Daily Green and MSN on 10 ways to resuse your stale bread. If you're anything like our household a lot of bread is fed to the ducks in the pond out front!