Wastin' away again in Margaritaville

Well, it's about 10:00 on a Monday night, and I've had too many of these ...

...to write anything coherent any more tonight!

Hey, that's pretty good. Bedtime here has been 9:30 most nights!

My son will be going back to college in a few weeks, right after my beach trip, so we took him and his very nice girlfriend to dinner at a new Mexican restaurant in town.

Our waitress was Ayrica, our old babysitter. We haven't seen her for years, so there was a lot of catching up to do. "Oh my God! Ayrica! When did you move back?" "How's your mom?" "and Travis. What is he doing now?" "Remember the block parties we used to have?"

"Try the peach margarita. They're my favorite..." and pretty soon, it's late, we're stuffed and all caught up. Now I just need someone to tuck me in!

Why is it that everytime I eat out, on the walk to the car, I have buyer's (eater's) remorse?

I'd rather have the cash back, and the belly full of Tex-Mex wouldn't keep me up, either. Not to mention the margaritas! Peach were good, mango even better. But we had fun, and I can always turn over that leaf from yesterday again tomorrow! See yesterday's post about Jamie Lee Curtis and me.

Dieting reminds me of the old line about quitting smoking. "Quitting smoking is easy. I do it just about every day." And one my Dad used to say. "A hundred years from now, it won't matter."

And of course, there's a country music lyric that fits...

"I gave up smokin', drinkin' and women last night. And it was the worst fifteen minutes of my life."

See you in the morning. I'll make coffee.

Pancakes-With a Secret Ingredient

Before we get to today's post, please click here for my Great New POPrs Giveaway. Everyone who recommends a beach book for Aunt Julie is a winner!

I got this recipe from Katie, my new neighbor. She's a young Mom, with two little kids. Her son, Joey, is the cutest little boy ever. He helps her make these pancakes every Saturday.

The recipe is from Joey's Grandma. And come to find out that Grandma and Uncle Lynn's mom were close friends! Small world. Katie is interested in getting her kids to eat well, and these pancakes have a little something extra in them. Soccer Boy gives them two thumbs up!

Joey's Grandma's Pancakes

1 1/2 cup oatmeal (quick)

2 cups buttermilk

1/2 cup flour

2 eggs

1 tsp. sugar

1 tsp. salt

1 tsp. baking soda

Let the batter sit 5-10 minutes before making pancakes.

To make your own buttermilk:

use 1 Tbsp. vinegar for every 1 cup of milk.
Stir well and let sit 5 minutes.

And since blueberries are at their peak now, put some fresh blueberries in the batter too!

For perfect pancakes, flip them when they are full of bubbles on the top. And only flip once.

ENJOY!

Open Sesame: Korean Bar-be-Que

Kind of in a food mood this week, considering last week's quandary.

As you may recall, I recently was at a loss over what to cook for dinner. You know, since my peeps are away, and all. May of you wonderful friends had the 4-1-1 for my 9-1-1, so now my recipe box has been replenished. Thanks!

One of the more interesting~and tasty~recipes I received was from friend Tara R., over at If Mom Says OK.

This dish is called Bulgogi. Translated, that's Korean Bar-be-Que. And although the flank steak is prepared on a grill, there's not much BBQ-ish about it at all. But it's spicy and tasty, and I'd like to share:

Bulgogi
1 pound flank steak
salt and pepper to taste
1 cup sesame oil (can substitute ½ cup sesame oil, and ½ cup canola oil)
2 cups low sodium soy sauce (regular is too salty)
1 tablespoon chopped garlic
1 tablespoon chopped fresh ginger
1-3 teaspoons crushed red pepper flakes (to taste, depending on how hot you like it)
2 cups jasmine rice, cooked
Season beef with salt and pepper.

In a medium mixing bowl, combine oil, soy sauce, garlic, ginger and red pepper flakes. Place meat in a shallow pan, pour marinade over the meat. Cover and refrigerate for at least 1 hour or over night. (Tara R. puts the steak into a heavyduty plastic freezer bag and pours the marinade into the bag, remembering to turn the bag over occasionally for even marinading.) Remove beef from marinade, and bring to room temperature. Pour leftover marinade into heavy saucepan, over medium heat, bring to a boil and cook for 6-8 minutes. Set aside and keep warm.

Preheat grill. Grill the steak a few minutes on each side to desired degree of doneness. Remove from grill, let sit for a couple minutes, then cut into very thin slices. Serve over hot rice and garnish with hot marinade.

Tara R. also turned me on to sautéing some cabbage in the marinade to serve with the steak. She suggested pre-cut cole slaw mix, if we couldn't find Bok Choy, which is Korean cabbage. I took it one step farther, and sautéd broccoli slaw. Can you say delish?

Tara cautions that "Sesame oil can be an acquired taste. It can be a little overpowering," she says. "If you’re not sure if you will like the full flavor of this oil, you can ‘cut’ the sesame oil, 1:1 with canola oil. If you prefer chicken, you can substitute four boneless, skinless chicken breasts for the flank steak."

For more mouthwatering recipes, or "receipts," as my Nana used to say, please visit Rachel, From the Land of Monkeys and Princesses.

101 Things to Do with a Cake Mix

To enter the fantabulous POPrs Give It Away Now Blog Carnival Contest, please click here. Contest closes at 11:59 p.m. EST on Friday!

No, I can't claim credit for this. I was checking out some new blogs yesterday, and came upon Shawn. Her site, Swaneesinger, is an eclectic collection of observations, memories and ~ you guessed it ~ recipes.

I'm snagging this one for you, Dear Readers, because I know you especially like those Retro Recipes. This one comes from a special cookbook, entitled 101 Things to Do with a Cake Mix, by Stephanie Ashcraft. Puts me in mind of my Nana and her creations.

This recipe, of course, is adaptable. Please give it a whirl, and let me know what you think. We'll be baking it in Aunt Julie's Kitchen, for sure!

Dump Cake

1 White or Yellow Cake Mix
1 Can (29 oz.) sliced peaches with juice
1/2 stick of butter or margarine, thinly sliced
Preheat oven to 350 degrees. Grease a 9 x 13-inch pan. Spread half of the cake mix evenly in bottom of pan. Pour can of sliced peaches and juice evenly over the cake mix (Shawn also sometimes uses a bit of cinnamon). Cover the peaches with the rest of the cake mix, then slice the margarine or butter on top. Bake 50 minutes, or until golden brown. Top the Dump Cake with either whipping cream or ice cream.

Shawn says she's also used different kinds of pie filling as the central ingredient in Dump Cake, and has even made this recipe as cupcakes. Thanks to Shawn for putting this out there for all of us to share. Hope you enjoy it!

Moms Gone Wild?

The other day I was contemplating the promises of Spring: the freshness, the eventual advent of Summer (sooner or later, you betcha) and all the possibilities the above entails.

Which got me to thinking, Dear Hearts, that it's time for another edition of Moms Gone Wild. Or, if you prefer, Mommy Recess.

While trolling the blogosphere the other day, I came across the most delightful of concoctions. Here is a "receipt," as my Nana used to say, which might come in handy during the evening after a harried day.

This delightfully cool beverage is brought to you courtesy of Momlogic. So is the pretty photo. She has a couple more MOMgaritas posted over there, as well. And, please remember: Those sweet-flavored POPrs make delicious, fun rimming material!

Sangria Margarita
(perfect for Cinco de Mayo!)

Ingredients:

8 oz tequila
2. 12 oz margarita mix
3. 2 oz lime juice
4. 3 oz triple sec
5.4 oz sangria mix (not sangria with wine)

Preparation:
1. Pour tequila, margarita mix, lime juice, and triple sec into a blender with ice and blend.
2. Pour the mixture into the glass until 2/3 full, add the sangria mix.

Aunt Julie's Kitchen: Santa Fe Quiche

This recipe is so delish, even the persnickity Wild One enjoys it. I was getting tired of the same-old-same-old, so went Googling for a quiche recipe. I was having one of those Retro Mondays, and just felt like getting my egg on.

Well, one thing led to another, and before I knew it, I had five different quiche recipes in front of me. I took a little of this from one, a smidgen of that from another, and before I knew it, I had a dynamite dish that (almost literally) will blow your socks off!

Santa Fe Quiche: Veggie Mom Version

8 eggs, beaten

8 ounces shredded monterrey jack cheese

12 oz. to 1 lb. chorizo sausage, browned/drained

1/2 cup skim milk

1 cup browned hash browns; frozen OreIdas will do!

1 tbs. chili powder

2 Anaheim chile peppers, roasted and cut into strips

1 Pillsbury pie crust (or, you can make your own!)

Directions: Combine the eggs, cheese, chorizo and milk. Mix together. Then brown the hash browns in the chorizo grease, adding the chili powder for a zesty flavor. Add the hash browns to the other ingredients, then pour into a pre-made pie crust (or you can make your own!) that is lining a deep-dish pie plate. Take the chile peppers out of the oven and slice them vertically, making sure to remove all seeds (they're hot!). Decorate the top of your quiche with the peppers, as shown in the photo above. Bake for one hour at 350 degrees F. Serve with a salad, and you're good to go. Enjoy!

Everyday Italian with Giada and The Wild One

The Wild One loves to cook. She bakes, she zooms up homemade guacamole, and she sure does love her pasta. One of my favorite Mother's Days in recent years involved TWO putting together an Everyday Italian dish that she learned from her friend, Giada De Laurentiis.

OK, Giada isn't really a family friend. She's more of a Boob Tube Buddy. Even in between classes, TWO loves to catch snippets of The Food Network, and her favorite is Everyday Italian.

In this video, Giada prepares Simple Tomato Sauce. This red sauce serves as a staple in many of Giada's ~ and TWO's ~ recipes. The key, of course, is in the simplicity. One thing, though, I don't really understand: How can Giada cook without messing up her fashionable outfits? As my Nana used to say: One must always wear an apron in the kitchen!

Just Like Nana Used to Make

My Nana lived large, if you know what I mean. Her personality could envelope~sometimes smother~a room. Her bunions knew no peers. She dealt dozens of card games with her grandkids, from Poker to Canasta to Rummy to Spit.

And she loved to cook, plus take a "taste test" every so often. Well, more than just occasionally. Because of this, my Nana was a little thick around the middle.

The first recipe that I recall from Nana's vast repertoire was the "1, 2, 3, 4 Cake." She'd recite the recipe~she called them "receipts"~in a thick mid-Alabama drawl, slightly tinged with Texas Hill County.

"One cup of butter. One cup of sugar. Three cups of flour. And four eggs!"

That part sticks in my mind, and I know she whipped up a "1, 2, 3, 4 Cake" at every opportunity. But as I got older, I started to wonder: How could a cake turn out to be so yummy with only those ingredients included?

Turns out Nana was on to something. I just didn't remember the recipe right. And even Paul Deen has a version. She calls it the "Basic 1-2-3-4 Cake."

Ingredients
1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs (Paula's "receipt" threw me off here~isn't the flour supposed to come next?)
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract

Directions
Preheat oven to 350 degrees F.
Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.

This is the cake of my childhood. It must still be an old standby, judging from the 45 comments Paula has on her Web site:

"I like this cake because it's plain, but classy!"
"This is the first 'from scratch' cake I've made that I've liked better than the results I get from a box mix!"
"This is the best cake ever!"
"This is an easy, versatile cake that can have any number of flavorings added to it."

That's the ticket! Nana made a lot of cakes that looked the same, but they all tasted different. Some featured peaches; others fresh strawberries. She had a doozy that was infused with some kind of caramel sauce, too.

So there you have it. The "Basic 1-2-3-4 Cake," courtesy of Paula Deen. Just like Nana used to make!

Cooking with Clara

Meet 93-year-old Clara Cannucciari (she's 91 in this video). Clara~who says she is 100% Sicilian-American~and her recipes are all the rage on YouTube now. She hosts Depression Cooking with Clara. The shorts are done by her grandson.

Via video, Clara explains countless tasty, inexpensive and good-for-you dishes, which her mom and grandmother used to make when she was growing up in Depression-era Chicago.

Clara also has a Web site and a blog. Tune in to Clara on YouTube for some yummy, money-saving meals!

Wordful Wednesday: Mommy Recess

Recent research shows that recess is good for our kids. That's a big "duh" now, I think. In fact, I think we can extrapolate those findings and apply them to Mommies, too.

While exploring the Web for "adult beverage" recipes, I came upon this site. It features "Momtinis" in various incarnations and flavors. Here's one that just might be What the Doctor Ordered:

Pudding Shots (c/o Squidoo)

Basic recipe:
1 (3 1/2-ounce) package instant chocolate pudding mix
3/4 cup milk
1/4 cup vodka
1/2 cup Irish cream
8 ounces Extra Cool Whip

Directions:
1. Mix pudding and milk until well-blended.
2. Add vodka and Irish cream, mix well.
3. Fold in Cool Whip.
4. Divide into individual servings.
5. Keep in freezer.

Squidoo suggests you could use Kahlua with the Irish Cream (or instead of). Also, Chambord with cheesecake pudding, or root beer schnapps with vanilla pudding?

I suggest garnishing this particular "Momtini" with one of the sweet-flavored Pop'rs. I'm thinking this just might be the ticket to a fun Mom's Night In when Dad is On Duty...send them to a movie and Chuck E. Cheese, while you and The Ladies "indulge."

I'm adding this recipe to Aunt Julie's Kitchen. If anyone think of any variations, please let me know. Playing along today with Angie and her Wordful Wednesday. Time to get loose!

And Up Pop'd Three Great Recipes!

You Pop'rs Pals out there might recall that Tracy's Little Guy Ben did the Pop'rs Infomercial over here on Saturday. Inquiring Minds wanted to know...What was that delicious warm drink he was a-brewing?

Ben used Cocoa Pop'rs to concoct Chocolate Mint Swirl. Being the Perfect Pop'rs Pal, Tracy blogged about it last weekend, and shared two other glasses of Warm Winter Cheer with us...which, coincidentally, also contain Pop'rs as that "secret ingredient"!

Chocolate Mint Swirl
Add Mint Truffle creamer to a cup of hot cocoa. Sprinkle with Cocoa Pop'rs to get the crackling started. Top with whipped cream. Sprinkle with Andes Creme de Menthe baking chips and more Cocoa Pop'rs.

Razzle Dazzle
Add Chocolate Raspberry creamer to a cup of hot cocoa. Sprinkle with Raspberry Pop'rs. Top with whipped cream, and sprinkle with more Raspberry Pop'rs, Cocoa Pop'rs, or both.

Spiced Apple
Add Cinnamon Pop'rs to a cup of hot cider (spiced is even better). Top with whipped cream and more Cinnamon Pop'rs. I can imagine this would be heavenly drizzled with caramel!

Thanks so much, Tracy! You're a true-blue Pop'rs Pal!

Pop'rs Grab Bag

Welcome to The Land of Pop'rs! Since Aunt Julie and Uncle Lynn and three-quarters of The Pop'rs Cousins have flown the proverbial coup and Gone to FLA for the holidays, they've left Veggie Mom up here in The Land of the Frozen Tundra to mind the store.

We've come across a couple of wonderful comments/posts the last few days, and Just. Wanted. To. Share.

First off, Mrs. 4444, our fellow Wisconsin Blogger and Past Pop'rs Winner, had a pressing question, about both Pop'rs, and about Norwegian holiday baking, too!

The first question is easy to answer: "Which Pop'rs is your son putting in the chocolate milk?" Soccer Boy, Aunt Julie's youngest, is a chocoholic. "He puts Chocolate Pop'rs in his chocolate milk," Julie Eliz says. "It's the only way to go!" So if you need some Pop'rs for your milk, Mrs. 4444, we'd be delighted to hook you up!

It also seems that Mrs. Cuatro Cuatro (Get It? Four Fours?) has been doing her holiday baking, with a Scandanavian Twist. She's been turning out fatigman, rosettes, and krumkake, and posting her results on her cooking blog, Mrs. 4444 Cooks. I saw a mention over there the other day, and wanted to know if she made sandbakkels, a Pop'rs Family Favorite.


Turns out that Mrs. 4444 is all about krumkake, a Norwegian word for "curved cake." This delightful Christmas Treat is pronounced "croomkaka," and is made on a special iron. The Wild One became enamored of krumkake a few years ago, and we bought her an iron to do the honors.

"Maybe your daughter would like to swap recipes? I tried a new one this year and it did not pass, but I am always open to new recipes."

You ask, we answer. Here is a Pop'rs Family Recipe, hot off the krumkake iron! This is a tried and true recipe, that's been in the family for decades.

Aunt Jean's Krumkake
1 quart heavy cream, beat dry

Add to the whipped cream:

2 cups sugar

dash of salt

2 Tbs. vanilla

4 cups flour

At the very last, gradually add 2 cups of whole milk to this combo.

The batter will end up looking a lot like pancake batter. Preheat your krumkake iron, add the batter in the proper amounts (don't let it overflow!), and away you go! The krumkake on the right are not ours (we're doing that tonight), but taken from Mrs. 4444's cooking blog.

~~~~~~~~~~~~~~~

Next off, we're beginning to hear from the winners of our Pay It Forward contest. If you'll recall, Becky, Rhonda and Tara R. were our winners, and Aunt Julie made them special Pop'rs-infused chocolate bars. Well, Rhonda and Tara R. have reported back, and the reviews are encouraging!

First off, here's what Rhonda had to say: "I got the brand new, not even on the market yet, popping chocolate bars from Veggie Mom's Pay It Forward contest and their Pop'rs company. And the week before that I received the other package I had won through Veggie Mom. Two Pop'rs flavours (Rhonda's a Canadian, so she adds that extra "u" in some of her words)! And they are SO COOL! I've actually just been eating them right off my hand, although I know they are supposed to be sprinkled onto your food. And yes, the chocolate bar is half-eaten. And since this picture was taken, it is missing even more of itself. I cut up a couple of little pieces to hand over to my family to try and they have since been looking for them to have more. But my generosity only goes so far." Thanks for the Vote of Confidence, Rhonda! And we'll let you know when Pop'rs Bars come to a Store. Near. You!

Tara R. also gave Aunt Julie's Creation a Rave Review: "I got my Pay it Forward prize from Veggie Mom this week. Envy me, because these are fabulous. Creamy milk chocolate bars made with those tongue-tingling Pop’rs. These homemade treats have a wonderful combination of smoothness and a crispy surprise. For those familiar with Cadbury bars, these remind me a lot of Flake. Thanks, Veggie! These are awesome."

Rhonda's photo of her Pop'rs Loot is below. Make sure to stay tuned...we've got a Great New Pop'rs Giveaway in mind for the New Year!

Virtual Cookie Exchange!

You probably remember me blogging about my fabulous MIL, Grandma Vera. This wonderful woman was an Expert at All Things, from Babies to Baking. I remember when my SIL, Aunt Julie, had Big Bear, her first. He wouldn't stop screaming when Julie Eliz tried to put him down for a nap.

"Put him down and close the door," Vera counseled.
"But he still screams," Julie said.
"Then go down the stairs," Vera advised. "If you can still hear him, go to the kitchen. If you can still hear him then, go outside, close the outside door, and sit on the steps."

Vera knew such things instinctively. She also knew her way around a kitchen. Baking-especially Norwegian Christmas treats such as Lefse, Cut Out Cookies and Sandbakkels-was her specialty.

Sandbakkels-Norwegian for Sand Tart-are basically a different kind of sugar cookie, from Across the Pond and Up Nort in the Old Country. The recipe is deceptively simple, and the cookies are pressed in special Sandbakkel Tins to hold their delicate, sunburst shape. Some folks put some kind of custard in the Sandbakkel shells, or sprinkle sugar on them. Most of us here around the Pop'rs Family prefer them plain.

So here, then, is Grandma Vera's special recipe for Sandbakkels. We're playing along with Tracy P.'s Virtual Cookie Exchange. Click on over there for a delightful, delicious way to spend the Holidays!

Grandma Vera's Sandbakkels
1 stick butter
1 stick margarine
1/2 cup brown sugar
1/2 cup white sugar
1 egg
3 cups flour
big, rounded teaspoon of cardamom

Preheat your oven to 350 degrees. Cream butter and margarine together. Add the sugars and the egg to this mixture, and stir well. Gradually add the flour, stirring each time, and putting the cardamom in the first cup of flour. Chill the dough overnight. The next day, press the dough into Sandbakkel tins. Bake at 350 degrees until light brown, about 10 minutes. Turn the tins over on a sheet of aluminum foil, and after they cool slightly, squeeze each gently until the Sandbakkels pop out. Enjoy!

We've Got Presents Under the Tree for Turkey Day!

Happy Thanksgiving Everybody! Before we get to the Rest of the Recipes (yup...We've. Got. Four. More. For Ya!), Uncle Lynn wanted to announce the winners, selected by Random Drawing, of our Great New Pop'rs Thanksgiving Giveaway! So, drumroll, please...

These five Great Gals win a complete box of Pop'rs...all eight flavors! Of course, you all know that Pop'rs are the Fun and Nutritious Seasoning that really encourages everyone to Eat Their Veggies!

• Kathleen: Katydid and Kid
• Michelle: Honest & Truly
• Rachael: Boys Will B Boys
• Jeannie: Jeannie's Happy World
• Annie: writers, witches, and words, oh my!

So, e-mail me your info, ladies (veggiemom@poprs.com), and we'll get those Pop'rs Prizes right out to ya!

We'll round out this Thanksgiving Feast with four Great New Recipes from Michelle, over at Honest & Truly. Take it away, Michelle!

Mojito Granitas ("Because I can't quite give up summer," she says!)
2 1/2 c water

1/2 c sugar

1/2 c lightly packed fresh mint leaves

8 limes, juiced

Zest of 3 limes (use the zest from the limes you juice and zest first!)

4 T rum

Add the water to a nonreactive saucepan. Bring to a boil, add the sugar and lime zest. Stir until all the sugar is dissolved. Remove from the heat and add all but about a dozen of the mint leaves (stems and all).Cover and let stand 10 minutes. Remove cover and let cool to room temp. Chop reserved mint leaves finely. Strain mint/sugar water mixture into a 13x9 pan (NOT a nonstick one). Add lime juice, rum and mint leaves, and place in the freezer. Every 30 minutes or so, pull from the freezer and use a fork to scrape up all the frozen bits, which will fluff them. Keep doing this for about 3-4 hours until it's all frozen and fluffy. Serve (to adults) and enjoy!

White Chocolate Party Mix
4 c. Cheerios

6 c. Rice Chex (or the knockoff brand like I used)

3 c. pretzel-shaped or waffle-cut pretzels

3 c. M&Ms

2 c. craisins (my inspiration, ha!)

1 1/2 lb premium white chocolate (I tried this with Hershey's premium white chocolate chips and with the white chocolate chips from our local buy in bulk yummy stuff store. Hershey's was far superior. Definitely don't use almond bark. Find the best white chocolate you can and use it. It makes that much of a difference. And I've also found that the white chocolate chips Aldi sells work great, too!)

Place the white chocolate in a very heavy saucepan or in a double boiler and melt over medium low heat. Cover the pot to ensure the heat is being evenly distributed and not just cooking the bottom part. After about a few minutes, turn off the heat and begin stirring until it is fully melted.While the chocolate is melting, place the remaining ingredients in a very large bowl or roaster pan or something that will allow you to stir it without having everything go flying everywhere. Gently mix the dry stuff together without breaking anything (read: Rice Chex).Use the spatula to drizzle the white chocolate onto the dry stuff. Only do about a quarter or so of the chocolate at a time and mix well in between or you'll end up with massive gobs of chocolate and lots of dry other stuff.You'll want to put waxed paper on a counter. I have sheets of it, and it fills up about six sheets. I got smart somehow and realized that if you have a damp counter, the waxed paper sheets will stay in place while spreading the mix rather than sliding all over the counter.

Once the mix is all mixed, pour it out onto the waxed paper and use the spatula to spread it out so that it hardens into manageable chunks. Once it hardens (less than an hour in the middle of summer for me), you'll want to break it up a little more, but not too much.

Italian Dippy Dip
1/2 c. Kalamata olives

8 sundried tomatoes

1 14 oz can of artichoke hearts

1/3 c. dried parsley

3 cloves garlic

8 oz neufchatel cream cheese

8 oz regular cream cheese (Neufchatel is a naturally lower fat cream cheese. Whenever I cook or bake with cream cheese, I always use half neufchatel and half cream cheese. Because fat wasn't removed, it doesn't get that yucky rubbery texture or other issues that low-fat cream cheeses do. As always, make sure your cream cheese is at room temperature before starting.)

1/2 t. salt

Chop the olives. Do lots of chopping so that it gets into nice little pieces small enough that you'd want to put them into your mouth as part of a dip. Chop the artichoke and sundried tomatoes. Mince the garlic finely.Place all your ingredients into the bowl. The order doesn't really matter. I do like to put the cream cheese in first though. Stir it up with a spatula. You don't want to overstir but definitely want to get it all mixed in and well-distributed. Just put it into a nice bowl and serve with crackers or veggies or whatever you like.

Orange Chocolate Shortbread Cookies
This cookie came about as I was trying to create a cookie for the cookie sale that the animal shelter I volunteer for has every winter. I wanted something unique that would draw people to it without being too weird and over the top.As I thought about it, I realized that orange is always one of my favorite holiday flavors, and chocolate just seems to go naturally with it. (Of course, my husband thinks chocolate goes naturally with everything–and who am I to contradict him?) One of my favorite treats is the chocolate oranges that Kraft makes. I've always looked for a recipe that incorporates those flavors, but I never managed to find a recipe for a cookie with orange flavoring, so I decided this challenge would fit the bill. I based it very loosely off a shortbread recipe, since that was the cookie that seemed to hold its shape the best. Most shortbreads are far too dry for my tastes and crumble too readily to work well for this type of cookie. I didn't want a moist cookie that wouldn't stand up to the filling or would overwhelm the citrus flavor with sweetness either. Of all the variations I've tried, this seems to have won the most fans. That and they're surprisingly easy to make (and very forgiving, too)!

Cookie Ingredients

10 T butter, unsalted @ room temperature

3/4 c. brown sugar

zest of one orange

juice of one orange

1 egg

3/4 t. baking soda

1/4 t. salt

3 c. flour

Filling Ingredients

1/2 c. cream

8 oz. bittersweet chocolate

2 T Grand Marnier

1/2 c. powdered sugar

Make the filling first and let come to room temperature before starting the cookies. To make the filling, follow these steps:

1. Scald cream in a heavy saucepan.

2. Remove from heat and add chocolate, stirring until fully melted.

3. Add Grand Marnier and stir.

4. Slowly add powdered sugar and stir until combined.Set aside until cookies are cooled.

To make the cookies:

1. Preheat oven to 325 degrees.

2. Cream the room temperature butter and brown sugar.

3. Add the orange zest and orange juice, then the egg. Mix until well combined.

4. Add the baking soda and salt, then mix again.

5. Slowly add the flour and stir until fully combined. The dough should be fairly stiff.

6. Roll small amounts of the dough into balls and place onto greased cookie sheet.

7. Before baking the cookies: Using a clean finger or back of an ice tea spoon, make a large, deep divot into each ball (the bigger the divot, the more filling fits!).

8. Bake each set of cookies 11-13 minutes until firm. These cookies do not crack when done. As soon as each batch comes out of the oven, carefully use the spoon to reaffirm the divot.

Let cookies cool 10 minutes. Once cookies are cool to the touch, use the ice tea spoon to carefully fill each divot with thickened chocolate filling. Let cookies sit 2+ hours for filling to set. Makes approximately 4 dozen cookies.

The Polls Are Still Open for Our Thanksgiving Extravaganza!

As our Great New Pop'rs Thanksgiving Extravaganza winds down, we wanted to leave you with One More Rad Recipe. But first, remember: The Pop'rs Polls close at 11:59 p.m. That's tonight, everybody. That means you have a Short Window of Opportunity, as the pols say, to have your vote count!

Well, we're not really voting here, we're commenting. And each comment gives you one entry in The Great New Pop'rs Thanksgiving Extravaganza. Uncle Lynn will be picking 5 Grand Prize Pop'rs Winners tonight, by Random Drawing. And we'll anounce the Fab Five tomorrow!

Annie, who posts over at writers, witches, and words, oh my! sent this Yummy Recipe my way the other day. And how does she Sing the Praises of her Rosemary Butter Cookies?

"Here is a really easy recipe that I found somewhere and absolutely love," Annie says, "because it is so adaptable. I even made a gluten-free version yesterday for a friend who can't eat gluten and unlike many other cookies... these turned out GREAT!"

Annie's Rosemary Butter Cookies
1/2 cup unsalted butter (1 stick), softened
1/2 cup powdered sugar
1/4 tsp salt
1 1/2 cups flour (cake flour is best)
2 Tbs chopped fresh rosemary (or lavender flowers)
4 Tbs milk

Beat butter and sugar at medium speed with an electric mixer until creamy. Gradually add flour and salt at low speed until blended. Stir in rosemary and blend in milk. Mold dough into a log and chill at least 30 min, and up to 24 hours. When ready to bake, slice into rounds, or roll to 1/2 thickness and cut into shapes. Bake at 325 degrees for 16-18 minutes or until the edges are softly browned. These are especially good with tea. To create a gluten-free version, I substituted two eggs for the milk and gluten-free flour for the regular flour.

These Recipes-and Our Giveaway-are Good for You!

Just Today and Tomorrow left for our Great New Pop'rs Thanksgiving Extravaganza! To get started, Click Here. Then, Click Here, Here and, of course, Here and Here, before Clicking Here, Here and Here!! And then, of course, you must Click Here and then Here! For every comment you leave, you get an entry in our Great Giveaway!

And then, of course, you'll get one additional entry for every recipe you e-mail me before 11:59 p.m. tomorrow night, when the Giveaway closes. We've been posting lots of Delish Dishes, and would love to post yours, too!

These Five Fab Recipes come to you from Jeannie over at Jeannie's Happy World. And Guess What? Jeannie's a Published Author! Jeannie's Feel Great Lose Weight Cookbook is now available for just $15. E-mail The Author at j_kupsh@yahoo.com for more info! And BTW, all of these recipes are single servings, except for the Turkey and Dumplings, which serves four.

Baked Apple French Toast

2 slices low -cal, whole wheat bread

2 oz. fat-free cream cheese

1/2 tsp. Equal

1 tsp Eggbeaters

1/3 cup sugar-free apple pie filling

Another 1/4 cup eggbeaters

1/8 cup caramel DaVinci syrup

1 tsp. almond extract

Another tbsp. Equal

Spray a single-serve baking dish, and break apart one slice of bread to cover the bottom. Mix cream cheese mixture and spread on top of the bread. Next, spread the pie filling over the cream cheese mixture. Tear apart the next slice of bread and place over pie filling. Mix up egg mixture and evenly coat the bread on top. Top with a dusting of cinnamon. Bake at 400 degrees for 22-25 minutes. Let cool on a wire rack to set after baking.

Cream Cheese-Filled Pumpkin Loaf

1/3 cup Krusteaz's Pancake Mix

1/4 cup caramel DaVinci syrup

1/2 tsp. baking soda

2 Tbsp. Eggbeaters

1 Tbsp. Equal

cinnamon, nutmeg & ground cloves to taste

2 Tbsp. crushed pineapple

1 Tbsp. chopped walnuts

Mix all ingredients together and let rest 10 minutes. Mix with 1/4 cup fat-free cream cheese in a small bowl for about 15 seconds. Add 1 Tbsp. Equal and a few drops of lemon juice, and stir well. Pour half of the pancake batter into a sprayed mini-loaf pan. Then, put in the cream cheese mixture. Top with the remaining half of the batter. Bake at 400 degrees for 20 minutes. Cool on a wire rack before eating.

Turkey Quiche

1 cup Eggbeaters

1 oz. turkey breast, diced

2 tbsp. fat-free cheddar cheese

1/4 cup fresh sliced mushrooms

1 tbsp. soy flour

3 black olives, sliced

1 tsp. McCormick's salt-free chicken seasoning

1/2 tsp. minced onions

Mix ingredients together well and pour into a sprayed single-serve baking pan. Bake at 400 degrees for 35 minutes.

Turkey and Dumplings

12 oz. cooked turkey breast, diced

2 cups cooked green beans

1/2 cup carrot slivers

1 cup low sodium prepared turkey gravy

1 tsp. salt-free chicken seasoning

pepper to taste

1 cup Heart Smart Bisquick

1/3 cup fat-free milk

1/4 tsp. garlic powder

Mix ingredients, up to and including pepper, and place in a small, sprayed casserole pan. Mix Bisquick, milk and garlic powder together. Add a bit of water, if necessary. Dough should be mixed well and be rather "sticky." Drop by spoonfuls over casserole. Bake at 400 degrees for approximately 20 minutes-ovens will vary.

Sauteed Shrimp & Veggies Over Angel Hair Pasta

1.5 oz. Crum Creek angel hair pasta

8 large shrimp

1 tbsp. fat-free Promise spread

1/4 cup fresh mushrooms

2 tbsp. pico de gallo

Mrs. Dash Italian seasoning

2 tbsp. diced green pepper

Cook pasta and drain. Sautee shrimp with butter spread, seasonings and veggies. Serve over cooked pasta. Sprinkle with parsley and a dash of fat-free parmesan if desired.

Such a SWEET Giveaway!

Time is running out for you to enter our Great New Pop'rs Thanksgiving Extravaganza! To get started, Click Here. Then, Click Here, Here and, of course, Here and Here, before, at last, Clicking Here, Here and Here!! And then, of course, you must Click Here!

Remember--you get one entry for each comment. This Great Giveaway closes at 11:59 p.m. on Thanksgiving Eve. The more you comment, the better your chances of winning! And send me a recipe at veggiemom@poprs.com for another entry! If you comment on all my posts from this past week plus send in a recipe, you'll be Living La Vida Loca!

And, speaking of which, we've got a Sweet Recipe for ya today! Kathleen, she of Katydid and Kid, sent me this Delish Dish, which she makes each Turkey Day and for Christmas, too. Enjoy!

Kathleen's Sweet Potato Biscuits

1 2/3 cups unbleached all-purpose flour
1 tablespoon light brown sugar
1/2 teaspoon nutmeg
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces
1 sweet potato (10 ounces)--baked, peeled and pureed
1/4 cup cold half-and-half
2 tablespoons sesame seeds

Preheat the oven to 425°. Line a baking sheet with parchment paper.

In a bowl, combine the flour, sugar, nutmeg, baking powder and salt. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Stir in 3/4 cup of the pureed sweet potato and the half-and-half and mix just until the dough comes together.

Turn the dough out onto a lightly floured work surface and knead gently 6 to 8 times, just until the dough holds together. Roll or pat the dough into a 9-by-7-inch rectangle about 3/4 inch thick. Sprinkle the dough with the sesame seeds and pat them in. Using a sharp knife, cut the dough into 12 squares. Arrange the biscuits 1/2 inch apart on the prepared sheet and bake for 15 to 18 minutes, or until golden brown. Serve hot.

Exotic Recipes and a Down-Home Giveaway!

If you haven't been living under a rock, you know that The Great New Pop'rs Thanksgiving Extravaganza is underway over here at Eat Your Veggies! To get started, Click Here. Then, Click Here, Here and, of course, Here and Here, before, at last, Clicking Here, Here and Here!! Remember--you get one entry for each comment. The Giveaway closes at 11:59 p.m. on Thanksgiving Eve. The more you comment, the better your chances of winning!

We've been having So Much Fun this week with the recipes you're all sending in! You get extra entries for E-Mailing Veggie Mom some of your favorite feasts. And by feasts, we don't mean the whole deal...just one recipe will do! Remember, Turkey Day is Just Around the Corner, and all your Bloggy Friends out there could use some assistance.

Quick, like a bunny, please send some Delish Dishes to veggiemom@poprs.com. For each recipe you send, you'll get another Giveaway entry. Five Lucky Giveaway Participants will win a complete box of Pop'rs, that good-for-you seasoning that encourages One and All to Eat Their Veggies! Pop'rs come in 8 Delicious Flavors, and The. Fun. Factor. Can't. Be. Beat.

We're going exotic today, with three great Mediterranean dishes from Vanessa over at The Yellow Brick Road. So, take it away, Vanessa!

Mediteranean Chicken & Couscous Salad (from Eating Light)

1 box (5.8 oz.) garlic and olive-oil flavored couscous

1 can (19 oz.) chickpeas, rinsed

2 purchased roasted-chicken breast halves (about 5 oz. each), removed from the bone and sliced.

4 cups baby spinach

1/2 cup bottled light olive oil & vinegar dressing

2 Kirby (pickling) cucumbers, quartered and sliced

1 jar (6 oz.) roasted red peppers, cut in thin strips

4 oz. feta cheese, crumbled

1/2 cup each, snipped dill and sliced scallions

Prepare couscous according to package directions. In a large bowl, combine the couscous, chickpeas, chicken, spinach, dressing, and half the cucumbers, roasted peppers, feta, dill and scallions. To serve: spoon mixture on serving plates. Sprinkle with remaining ingredients.

Pork & Apples with Sweet Potatoes (from Eating Light)

1 Tbsp. all-purpose flour

1/4 Tsp. each, salt and freshly ground pepper

1 pork tenderloin (12 oz., see note)

1 Tbsp. oil

4 scallions, thinly sliced, green and white parts separated

2 sweet potatoes (3/4 lb.), peeled and sliced in 3/4-inch chunks

1/2-cup dried cranberries

1 can (14 oz.) fat-free chicken broth

1 red apple, cored and cut in thin wedges

1 Tbsp. Dijon mustard

2 Tbsp. butter

Mix flour, salt and pepper on wax paper. Cut pork crosswise in 12 slices and coat with flour mixture. Heat oil in large, non-stick skillet over medium heat. Add pork and cook 2 to 3 minutes per side until lightly browned and just barely pink in center. Remove to plate. Add white part of scallions, sweet potatoes, cranberries and broth to drippings in skillet. Cover and simmer over medium-low heat, 7 to 9 minutes, until potatoes are just fork-tender. Add apple, cover and simmer until soft. Add mustard and butter; stir to melt. Return pork and any juices on plate to skillet; heat through. Sprinkle with green part of scallions.

Note: Pork tenderloins are often sold packaged in pairs. If you get two, one can be frozen up to three months.

Moroccan Un-Stuffed Peppers (from Eating Light)

8 oz. dried, whole wheat couscous (about 1 1/3 cups)

1 Tbsp. canola oil

1 1/4 lb. lean ground turkey

3 cups frozen bell pepper strips, or 2 medium red or yellow bell peppers, finely diced (about 2 cups)

1 cup shredded carrots

1/2 cup golden raisins

2 Tsp. ground cumin

1 Tsp. each onion powder and ground cinnamon

3/4 Tsp. salt

1 1/2 cups chicken broth

2 Tbsp. all-purpose flour

1/3 cup slivered almonds

Cook couscous according to package directions and set aside. Heat oil in large non-stick skillet or Dutch oven over medium-high heat. Add turkey, peppers, carrots, raisins, cumin, onion powder, cinnamon and salt and cook, breaking up chunks of turkey until vegetables are tender, and turkey is no longer pink, about 5 to 7 minutes. Whisk broth and flour in a small bowl. Add to turkey mixture and stir until liquid thickens, about 2 minutes. Serve in individual bowls over couscous and top with slivered almonds.

A Feast Fit for a Family+A Giveaway=Fun!

We're right in the middle of The Great New Pop'rs Thanksgiving Extravaganza. To get started, Click Here. Then, Click Here, Here and, of course, Here and Here, before, at last, Clicking Here and then Here! You get one entry for each comment on my posts through 11:59 p.m. on Thanksgiving Eve, so The More Comments, The Merrier!

You get extra entries for E-Mailing Veggie Mom some of your favorite recipes. Just pull down your recipe box, pick out your faves, and send them to veggiemom@poprs.com For each recipe you send, you'll get another entry. Five Lucky Giveaway Participants will win a complete box of Pop'rs, that good-for-you seasoning that encourages One and All to Eat Their Veggies! Pop'rs come in 8 Delicious Flavors, and The. Fun. Factor. Can't. Be. Beat.

Today we're featuring The Will Family, and their Three-Course Repast of Hot Artichoke Dip (pictured above), White Chicken Chili, and Coca Cola Cake. Your Loved Ones will think you're Pretty Fancy Pants if you serve them a three-course meal!

Aunt Toni's Artichoke Dip

1 Large Can of Artichoke Hearts (packed in water)

1 Cup of Mayonnaise

1 Cup Monterrey Jack Cheese, grated

1 Cup of Parmesan Cheese (powder type)

1 (8 oz) Package of Cream Cheese (softened)

1 tsp Garlic Powder (or a couple cloves of minced, fresh garlic)

1 TB. Parsley

Drain water from artichokes and chop small. Mix mayo, jack cheese, cream cheese, Parmesan cheese, garlic powder, and parsley. Add artichokes and mix well. Pat into a 9 X 9 baking dish. Bake at 350 degrees for 45 minutes. Serve with your favorite cracker or tortilla chips.

Will Family's Easy White Chicken Chili (with rotisserie chicken)

3 tablespoons olive oil

2 onions, chopped

5 cloves garlic, minced

1 3lb Rotisserie Chicken, skin removed, chopped in bite size pieces

3 (14.5 ounce) cans chicken broth

2 (4 ounce) cans canned green chile peppers, chopped

2 teaspoons ground cumin

1 tsp oregano

1 tsp thyme

1 1/4 teaspoons cayenne pepper

5 (14.5 ounce) cans Cannellini (white kidney beans), undrained or Great Northern Beans

1/2 cup - 1 cup of Sour Cream at room temperature

Monterrey Jack Cheese to top

Chopped Fresh Cilantro

Sliced Jalapenos

Heat the oil in a large pot over medium heat. Add the onions and garlic and saute for 10 minutes, or until onions are tender. Add the chicken, chicken broth, green chile peppers, cumin, oregano, thyme and cayenne pepper and bring to a boil. Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, add sour cream and stir until heated through. It may take a couple of minutes for the sour cream to melt into the broth. Serve with shredded Monterrey Jack Cheese, chopped cilantro, sliced jalapenos, and your favorite bread or tortilla chipsOf course you can also use 4 boneless, skinless chicken breasts instead of the rotisserie chicken (but why?...that would be more work). I also used leftover Thanksgiving turkey last year and it was great!

Will Family's Coca-Cola Cake

2 cups sugar

2 cups flour

2 cups mini-marshmallows

1/2 cup butter

1/2 cup vegetable oil

3 TBL unsweetened cocoa

1 cup Coca-Cola

1 tsp baking soda

1/2 cup buttermilk

2 eggs

1 tsp vanilla

Preheat oven to 350 degrees. In a bowl, sift together sugar and flour. Add marshmallows. In saucepan, mix butter, oil, cocoa, and Coca-Cola. Bring to a low boil and pour over dry ingredients, blend well. Dissolve baking soda in buttermilk just before adding to batter along with eggs and vanilla, mix well. Pour into a well-greased 9x13 pan and bake 35-45 minutes. Remove from oven and frost immediately.

Coca-Cola Frosting

1/2 cup butter

3 TBL unsweetened cocoa

6 TBL Coca-Cola

1 (16oz) box powdered sugar

1 tsp vanilla

1 cup chopped pecans

Combine butter, cocoa, and Coca-Cola in saucepan and bring to a boil. Pour over powdered sugar in separate bowl. Blend well and add vanilla and pecans. Spread over hot cake. Let cool and cut into squares.*The secret to this cake is not to overcook it. When baked correctly, it is incredibly moist. Check it at 35 minutes.

Fx4 Includes a Little Girl, a Cat, 2 Yummy Recipes & a Giveaway!

Dear Pop'rs Pals: Playing along today with Candid Carrie and her FanTAbulous Friday Foto Finish Fiesta, and also with The SITS Girls and their Linky Love Weekend! This shot shows The Wild One and Patch, snuggled up about 10 years ago on Lion King Sheets. Looks like a Long Winter's Night is ahead, doesn't it? I'm sure TWO had at least one mug of Aunt Julie's Hot Cocoa before hittin' the hay!

Lest you forget, I wanna remind you about The Great New Pop'rs Thanksgiving Extravaganza! To get started on the Giveaway Route, Click Here, and leave a comment. Then, don't forget to Click Here, Here and, of course, Here and Here, commenting merrily along, before, at last, Clicking Here! You get one entry for each comment, so the More Comments, The Better!

Then (Yes, there's more!), please E-Mail Me some of your favorite recipes. Just pull down your recipe box, pick out your faves, and send them to veggiemom@poprs.com For each recipe you send, you'll get another entry. Five Lucky Giveaway Participants will win a complete box of Pop'rs, that good-for-you seasoning that encourages One and All to Eat Their Veggies! Pop'rs come in 8 Delicious Flavors, and the Fun Factor. Can't. Be. Beat

Without Further Fanfare, we bring you Cheesy Corny Orzo and BBQ Chicken in a Biscuit, brought to you by Simply Anonymom, she of yesterday's Carrot Cake and Cream Cheese Frosting! Take it away, Anon!

Simply Anonymom's Cheesy Corny Orzo
1 can chicken broth
1/2 C orzo
1/2 C corn (I use frozen white corn)
pinch dried parsley
1/2 tsp Italian seasoning
1/2 C sharp cheddar grated

Put chicken broth, orzo, and corn into pot on stove. Bring to boil then reduce to simmer, add seasoning and cover. Stirring occasional until orzo is tender and liquid is gone (like with rice). Stir in Cheddar and serve. Yumm-o!

Simply Anonymom's BBQ Chicken in a Biscuit
This recipe is so cheap, easy and fast. A perfect trifecta!
1-2 chicken breasts
1 bottle BBQ sauce
2 rolls of canned layer biscuits
Minced jalapeños
1/4 onion sliced, grilled
2-3 slices cheese (I used cheddar the size of sliced American cheese)

In sauce pan over medium heat, add chicken breasts and BBQ sauce. Bring to boil. Reduce heat to simmer and simmer until the chicken is cooked through and pulls apart (about 25 minutes). Remove chicken from sauce and shred. Spray cupcake pan with non-stick cooking spray. Open one container flakey biscuits. Tear biscuits in half and put in the cupcake pans. Add shredded chicken to the biscuits. Top chicken with minced jalapeños, onion and cheese. Open second container of biscuits. Rip biscuits in half and top the chicken mixture. Bake in oven according to biscuit directions (mine was 450 degrees for 8-10 minutes).

OK, Bloggy Friends...Get those recipes to me! Veggiemom@poprs.com is the place to send 'em. I'll be lurking, waiting for your entry!