Grinch Kabobs

Fun for the kiddies and you too! Layer mini marshmallow, strawberry, banana slice, and a grape on a small stick and you get Grinch Kabobs!

Grilled Caprese Salad

Here is a new twist on Caprese Salad. Grilled tomatoes and string cheese with your basil make a modified Caprese.

Ingredients:

1 stick light string cheese

2 tbsp. chopped fresh basil

1 large tomato

Optional seasonings: salt, black pepper, garlic powder



Directions:

Break string cheese into thirds and place in a blender or food processor -- blend at high speed until shredded. (Or pull into shreds and roughly chop.) Transfer to a small bowl, and mix with basil. 


Cut tomato in half horizontally. Carefully scoop out and discard the inside of each tomato half, leaving a hollow shell intact.


Bring a grill pan sprayed with nonstick spray to medium-high heat. 


If you like, sprinkle tomato halves with optional seasonings.
Place tomato halves on the grill pan with the cut sides down. Cook until slightly softened, about 2 minutes. 

Flip tomato halves.
Divide cheese-basil mixture between tomato halves.
Cover (any lid will do!) and cook for 2 more minutes, or until tomato has softened and cheese is warm.
MAKES 1 SERVING
Thanks to Hungry Girl for recipe.

Spinach Fettuccine Alfredo

We love Braised Chicken over Fettuccini on page 168 in Tastes & Treasures cookbook. Here's a low calorie version of using spinach.

Super-Sized Spinach Fettuccine Alfredo


 
Ingredients Pasta
:
4 oz. uncooked spinach fettuccine

2 medium zucchini, ends removed


Ingredients Sauce:

3 tbsp. light sour cream
1 tbsp. reduced-fat Parmesan-style grated topping

3 wedges The Laughing Cow Light Creamy Swiss cheese

1/4 tsp. garlic powder

1/8 tsp. salt

Dash black pepper

Directions:

In a medium-large pot, cook pasta per package instructions, about 8 minutes.

 Drain pasta, transfer to a large microwave-safe bowl, and cover to keep warm.

 Use a veggie peeler to peel zucchini into super-thin strips; rotate zucchini after each strip to yield a width similar to fettuccine. Place in another large microwave-safe bowl. Cover and microwave for 2 - 3 minutes, until soft. Drain and blot away excess moisture.

 Thoroughly mix zucchini into fettuccine. Cover to keep warm. In a medium microwave-safe bowl, mix all sauce ingredients, breaking cheese wedges into pieces.

 Stir in 2 tbsp. water. Microwave at 50 percent power for 1 minute. Stir and microwave at 50 percent power for 30 seconds, or until melted.

 Spoon sauce over pasta, and toss to coat. Microwave for 1 minute, or until hot.


MAKES 2 SERVINGS


1/2 of recipe (about 1 3/4 cups): 338 calories, 6g fat, 582mg sodium, 53.5g carbs, 4.5g fiber, 9g sugars, 14.5g protein -- PointsPlus® value 8*
Thanks to Hungry Girl for this recipe.

Sticky Buns in the Crockpot

Tastes and Treasures Cookbook was given the delicious recipe for Sticky Buns from El Chorro Lodge. Sticky Buns are famous in the Phoenix area and have been a standard at El Chorro Lodge for years. Here's a new version.

Sticky Buns in the Crockpot

Ingredients:

16.3 oz. Pillsbury Grands biscuits
1/2 c. sugar
1/2 c. dark brown sugar
4 tsp. cinnamon, ground
8 oz. butter, stick, melted - (use butter, not margarine)
1/2 c. chopped pecans (optional)

Directions:
Use a slow cooker liner in a 5 quart slow cooker and spray the liner with cooking spray.
Melt butter in a microwave safe bowl. Mix sugars and cinnamon together in another bowl.
Cut each biscuit into quarters.

Line up the following ingredients in this order: biscuits, butter, sugar cinnamon mixture.
Dip biscuits into butter then roll in sugar cinnamon mixture and put in one layer on the bottom of the slow cooker. They will fit very snugly. (Note: If adding pecans (optional) sprinkle them in now.)
Place paper towel over top of crock. (This will keep the condensation from dripping down on the monkey bread.)
Cover. Cook on Low for 2-3 hours. Each crock cooks differently, so you will need to check!
When biscuits are done, lift out the liner and transfer to a plate.
A simple way to remove from the liner is to roll it down over the sides of the plate, and slide off with a large spatula!
Mix a cup of confectioners sugar and a couple tablespoons of milk for the icing. (Optional)
Drizzle over the top of of the monkey bread. (Optional…but very good)

Fun Snacks for Kids

How creative can you get with snacks for the kids?  Dream up your own ingredients for this one. Our kids love Granola from page 196 in Tastes & Treasures cookbook.

Ingredients:
Pipe cleaners
twisty ties
google eyes
white craft glue or glue gun
ziploc baggies- single serve
cheese crackers
seedless grapes

Directions:
Fill 1/2 baggie with crackers and the other 1/2 with grapes. Use twisty tie to pinch the middle separating them. Twist on pipe cleaners, curling tops for antennae. Add eyes with white glue or glue gun (keep glue gun away from kids - it gets very hot)

Roasted Garlic Mushrooms

Mushrooms are delicious no matter how they are prepared but his recipe is very tasty. We also like the Roasted Portabella Mushrooms in Tastes & Treasures cookbook, page 108 from historic Arizona Inn in Tucson.

Roasted Garlic Mushrooms
Ingredients:

16 even-sized open cup mushrooms, stalks cut level
3 tbsp corn or vegetable oil
1/4 c unsalted butter, softened
3 cloves garlic, chopped very finely
2 tbsp fresh thyme, chopped
1 1/2 tbsp lemon juice
salt and freshly ground black pepper to taste
1/4 c fresh breadcrumbs

Directions:

Preheat the oven to 400F. 

Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.

Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.

Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.

Historymaker Governor Raul Castro

Al and I had the privilege of meeting Governor Raul Castro this past weekend. He is doing very well at 97 years young and gave a Eulogy for a dear friend. What an amazing mind the Governor has. He spoke in great detail with no notes.

The Historical League is honoring him as a 2014 Historymaker at the Historymakers Gala XI on February 8, 2014 at Westin Kierland Resort. For Ticket information Jeannine Moyle junkmoyle@aol.com.  More about our Historymakers at www.HistoricalLeague.org.