S’more cookies are rich, gooey and easy to make. They are a fun twist on a classic campfire treat. Make the s’mores with the cookie of your choice. Once you try one, you’ll be asking for…s’more.
Thursday, April 8, 2010
Itsy Bitsy Foodies is partnering with Kid Time Discovery Experience in Medford, Oregon to host a Cinco de Mayo Fiesta and Cooking Class. Come learn how to make tortillas, guacamole and more! Sign up in advance at Kid Time.
Thursday, April 8, 2010
These peanut butter cookies are soft, chewy, rich and filled with a melt-in-your-mouth peanut butter flavor. The next time you make them, let your kids use their imagination and create an assortment of cookies.
Tuesday, April 6, 2010
Arroz con Leche, literally “rice with milk,” is a traditional Spanish dessert that is also popular all throughout Latin America. Variations of rice pudding can be found around the world and this is the Spanish take on it. I love the simplicity of this recipe – rice, milk, a cinnamon stick and sugar. It is easy to make as long as you have forty minutes to an hour to watch it and stir it frequently.
Thursday, April 1, 2010
Hot Cross Buns were traditionally made on Good Friday but they have become a typical breakfast treat during the entire Easter season. The following recipe is the one that my mom still makes every Easter.
Friday, March 26, 2010
One of my grandmother-in-law’s specialties was Chicken Dumpling Soup. Dumplings come in many forms and there are many countries and cuisines that have some form of chicken dumpling soup. From what I can tell, these dumplings most resemble those found in Hungary and Poland.
Thursday, March 18, 2010
Appreciate the vivid colors and natural beauty of fruits, vegetables and spices: dye your Easter eggs with everyday foods rather than boxes of chemical colorings. This is a great family project and learning experience. Though it will take a little more planning than your basic Easter egg dye kit, I think you will find the extra time well worth it. Even though I’m a “grown-up,” I felt a child-like excitement watching the eggs turn colors in bowls of cabbage, spinach, blueberries and more!
Wednesday, March 17, 2010
One of my favorite candies is Andes Chocolate Mints. With this recipe, you can leave the mint frosting white but I like to color it green so that it looks like Andes mints. (And the touch of green gets you out of being pinched on St. Paddy’s Day!)
Sunday, March 14, 2010
With St. Patrick’s Day still on my mind, I decided to make Irish Soda Bread. Irish Soda Bread is considered a quick bread because there is no yeast and therefore it doesn’t need time to rise. Simply mix the ingredients together and bake it in a greased pan. The result is a large mounded loaf of bread with a golden, crusty exterior and a dense, scone-like interior.
Wednesday, March 10, 2010
The following recipe is my family’s take on loaded baked potato skins. The beauty of this appetizer is that you can load them up with whatever you would like: cheese, bacon, sour cream, salsa, chili, guacamole, you name it. It is also a meal where the whole family can get involved. Everyone can “load” their own potato skins.
Sunday, April 11, 2010
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