Sorry!

I have been slacking for a long time and not posting on my food blog. So, Today I am going to catch up! Sorry!!!

Valentines Marshmallow Pops

Valentines Marshmallow Pops

Melt Kraft caramels and drizzle on marshmallows.
Dip into melted chocolate.
Put into fridge to set.

Melt chocolate melting chips, and drizzle over marshmallows. Put sprinkles on before chocolate dries.
Let set in fridge.

Homemade Marshmallows

Homemade Marshmallows

• Vegetable-oil cooking spray
• 2 cups sugar
• 1 tablespoon light corn syrup
• 4 packages (1/4 ounce each) unflavored gelatin
• 3/4 teaspoon peppermint extract
• 2 large egg whites
• 2 teaspoons red food coloring

Directions

1. Coat an 8-inch square pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside. Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer.
2. Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved. Remove from heat, and stir in extract; set aside.
3. Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form. Whisk gelatin mixture into sugar mixture; with mixer running, gradually add to egg whites. Mix on high speed until very thick, 12 to 15 minutes.
4. Pour mixture into lined pan. Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow to create a marbleized effect. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares.

Read more at Marthastewart.com: Candy-Cane Marshmallows - Martha Stewart Holidays

Lemon Muffins

Lemon Muffins

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 1-3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 
  GLAZE:
• 2 cups confectioners' sugar
• 3 tablespoons lemon juice

Directions

• In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream and extracts. Combine the flour, salt and baking soda; add to creamed mixture just until moistened.
• Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
• Combine the glaze ingredients; drizzle over muffins. Serve warm. Yield: 1 dozen.

Chocolate Peppermint Crunch Cookies

Chocolate Peppermint Crunch Cookies

1 1/2 sticks butter

2/3 cup sugar

2/3 cup brown sugar

2 eggs

1 tsp vanilla

1/2 cup cocoa powder

1 tsp baking soda

1/2 tsp salt

2 1/2 cups flour

5 oz (1/2 bag) Andes Peppermint Crunch Baking Chips

Cream butter and sugars, and then add eggs and vanilla.Bake at 350* for 10 minutes

Healthy Kid Snacks

Snow peas
Baby carrots
Walnuts
Apples
Cumbers
Cherri Tomatoes
Grapes
Banana Slices
Pear slices
celery with peanut butter
Dried fruit
Whole wheat pitas with hums
peas
Oranges
Cheese
Blueberries
Strawberries
Whole grain cereal
Low fat yogurt
Whole grain breakfast pita( eggs & broccoli)
Fruit smoothie
Healthy snack mix( popcorn, nuts, pretzels, whole grain cereal)
Salsa and whole grain chips;( tomatoes, cantaloupe, apples, and a hint of lime)
Broccoli florets
Cauliflower florets
Bell peppers, light ranch dip

Stuffed Bell Peppers

• 4 medium green peppers
• 1 large onion, chopped
• 2 teaspoons olive oil
• 1-1/4 pounds extra-lean ground beef
• 2 teaspoons ground cumin
• 1 teaspoon Italian seasoning
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 can pinto beans
• 1 can kidney beans
• 2 cups frozen corn
• 1 package (7 ounces) shredded cheddar-flavored soy cheese
• 1 can stewed tomatoes
  
• 4 cups cooked brown rice
  
• 1/4 teaspoon paprika

Directions

• Cut peppers in half lengthwise and discard seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
• In a large skillet, saute onion in oil until tender. Add the turkey, cumin, Italian seasoning, garlic, salt and pepper; cook and stir over medium heat until meat is no longer pink.
• Transfer to a large bowl; stir in the corn, beans, tomatoes and cooked rice. Spoon into pepper halves. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Sprinkle with paprika, and cover with cheese.
• Bake, uncovered, at 325° for 20-25 minutes or until heated through and peppers are tender. Yield: 5 servings.