Go natural with truwhip this holiday season

It's natural, it's sweet, it's an untraditional whipped topping - it's truwhip! This holiday season go ahead and whip it up - truwhip that is. The natural, healthier way to indulge in your favorite dessert. The low calorie, no trans fat and all natural ingredients are just what you need to prepare a guilt-free holiday dessert.
No one wants to cut out the sweet goodness of a holiday dessert. truwhip can help you during the holidays and throughout the year to keep your family happy and healthier. Keep a tub of truwhip in the fridge year round. Add a dollop to your homemade pie or top your fresh strawberries and raspberries.
And truwhip isn't just for dessert. Try one of these delicious truwhip dishes.
One of my all-time favorite desserts is similar to this cake. The Candy Bar Cake has all the sweet, delicious indulgences but in a healthier, less sinful recipe.

Candy Bar Cake

Ingredients:

• One box of Duncan Hines Swiss Chocolate Cake
• Applesauce
• Egg Beaters
• 1 can Fat Free Sweetened Condensed Milk
• 1/2 bottle Smucker’s Fat Free Caramel Syrup
• 1 tub truwhip
• 1 individual Heath Bar - crumbled

Candy Bar Cake

 

 

Directions:

1. Bake cake as instructed on box, replacing oil with applesauce and egg beaters for eggs.
2. After cooled, poke holes in cake with end of fork or knife and pour milk into holes.
3. Pour ½ bottle of caramel syrup over top.
4. Spread with truwhip.
5. Sprinkle with Heath bar.

This is a great plan ahead meal for that warm Sunday family breakfast. Guest for the holidays? They'll remember this breakfast and will still be talking about it the next holiday.

Baked Caramel French Toast

Baked Caramel French Toas

Mary Marlowe L. from Columbia, SC was a Contest Finalist with this recipe using truwhip whipped topping

• 1 cup firmly packed light brown sugar
• 1 cup butter
• 2 tbsp light corn syrup
• 12 1” thick French bread slices
• 6 large eggs, beaten
• 3 cups truwhip
• 1 tsp pure vanilla extract
• ¼ tsp salt

Combine sugar, butter and corn syrup in a small saucepan. Cook over medium heat until smooth and thickened, stir constantly. Coat a 13 x 9 x 2” baking dish with cooking spray. Pour butter mixture into the dish. Fit bread slices tightly into the dish, trimming if necessary. In a medium bowl combine eggs, truwhip, vanilla and salt whisking together well. Pour egg mixture over bread. Cover and refrigerate for eight hours. Bake uncovered at 350° F. for 45 minutes or until lightly browned. Slice into sections and serve upside down. Garnish with additional truwhip or whipped butter.

truwhip - the all natural whipped topping

• 100% natural
• 70% organic
• no GMOs
• no high fructose corn syrup
• no hydrogenated oils
• trans fat free
• gluten free
• no polysorbate 60

INGREDIENTS: Water, organic tapioca syrup, expeller - pressed palm kernel oil, organic cane sugar, organic palm kernel oil, contains less than 2% of each of the following: organic soy protein concentrate, sodium caseinate (milk protein), organic tapioca starch, natural flavors, organic soy lecithin, xanthan gum, guar gum. contains milk and soy.

Little Debbie Swiss Swirl Ice Cream Cake

I'm reposting one of my entries from May for the Little Debbie Swiss Swirl Ice Cream Cake. It received a lot of activity and with the Thanksgiving holiday coming up, I thought it would be nice to share again. No change in this recipe since May - it is still delicious and what a sweet elegantly way to dress up your Thanksgiving dinner table.

Swiss Swirl Ice Cream Cake photo from Taste of Home website. Made with Little Debbie snack cakes and ice cream.

After our May visit to Kansas City to visit our wonderful kids and grandkids, I found this recipe and posted it. Our grandkids are now 4 and 6 and we still enjoy the Little Debbie Swiss Cake Rolls at each visit. 

Each time we go we try to make our visit special. It usually consists of a long weekend so we try to squeeze everything in and make it into a mini vacation for our grandkids. And because we take them to hotels to enjoy swimming, eating and visiting - mom and dad get a little mini vacation too.
Before we head out on our trip, I always go to the local Kroger or Meijer store and stock up on snacks and treats. Just so happens that one of the treats I picked up this time was Little Debbie Swiss Cake Rolls. Big hit! Turns out, this is a favorite of our five and 3-year-old grandkids.
Breakfast, lunch or dinnertime - they didn't miss the opportunity to request a Little Debbie Swiss Cake Roll!. (No, granny did not give in until after dinner!).
Can't wait to make it - for all of us!
Until next time - VA

This recipe is awesome - get it here.

Scarecrows, witches and vampires are the perfect potion for Halloween

You'll have a scary good time in the kitchen this Halloween with McCormick Food Colors and Extracts. Your little ghosts and goblins will scream with delight when they help stir up some fun with these Harvest Scarecrow cookies. Shredded wheat, wafers, licorice, candy corn and pure vanilla flavor turns simple sugar cookies into smiling, delicious Halloween treats.
 

Harvest Scarecrow Cookies 

Makes 3 dozen or 36 (1 cookie) servings.
Prep Time: 30 minutes
Cook Time: 9 to 10 minutes per batch

1 package (17.5 ounces) sugar cookie mix
1 teaspoon McCormick® Pure Vanilla Extract
1 container (16 ounces) vanilla frosting
54 sugar wafer cookies
Shredded wheat cereal, broken up
Assorted decorations, such as candy-coated pieces and red string licorice

1. Prepare cookie mix as directed on package, adding vanilla. Cut out rounds with 2 1/2-inch round cookie cutter.

2. Bake and cool cookies as directed on package.

3. Frost cookies with vanilla frosting. For the scarecrow’s hat, break a sugar wafer cookie in half. Press wafer cookie half into the top of the frosted cookie. Place a whole wafer cookie below the cookie half. Press shredded wheat around sides of the face for straw hair. Use candy-coated pieces and string licorice to decorate the face.

And what's Halloween without a wicked witch. Fun and easy to prepare, these chocolate witches will delight the entire family.

Wicked Witch Cupcakes

Makes 24 (1 cupcake) servings.
Prep Time: 30 minutes

Cook Time: 20 minutes

1 package (18 1/4 ounces) chocolate cake mix
1 teaspoon McCormick® Pure Vanilla Extract
24 chocolate ice cream cones
4 ounces semi-sweet baking chocolate, melted
24 chocolate wafer cookies
1 container (16 ounces) vanilla frosting
McCormick® Assorted Food Colors & Egg Dye
Assorted decorations, such as green gum drops, red candy-coated pieces and black string licorice

1. Prepare cake mix as directed on package, adding vanilla.

2. Bake as directed on package for cupcakes. Cool cupcakes on wire rack.

3. Dip open end of each ice cream cone into melted chocolate. Attach to chocolate wafer cookies to make the witch’s hat. Let stand 30 minutes to allow chocolate to harden. Tint frosting green with 1/2 teaspoon green food color. Frost cupcakes. Place witch’s hat on each cupcake. Use candy-coated pieces for the eyes and gum drops, cut into triangles, for the nose. Cut string licorice into assorted lengths for the hair.

Find these recipes and much more, at www.mccormick.com

And what would Halloween be without vampires. Or at least a jam oozing vampire cookie.

Kiss from a Vampire Cookies Recipe

This recipe from TasteofHome.com is a must for your Halloween. Kids and adults will enjoy the delicious buttery vanilla flavor bursting with a sweet raspberry jam. Be sure to use McCormick's pure vanilla and almond extracts to bring these vampire cookies to life.

Ingredients

• 3/4 cup butter, softened
• 1/2 cup sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon almond extract
• 1-1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup seedless raspberry jam

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt; gradually add to creamed mixture and mix well. Flatten into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
• On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter.
• Place half of the circles on greased baking sheets. Place a 1 teaspoon of jam in the center of each circle; top with remaining circles and press edges lightly to seal. Use a toothpick to poke two small holes (resembling a vampire bite) in the top of each cookie.













• Bake at 325° for 10-12 minutes or until cookies are set. (Jam will escape from tops of cookies as they bake.) Cool for 5 minutes before removing from pans to wire racks. Yield: 2 dozen.

Kiss from a Vampire Cookies Recipe photo by Taste of Home

Fruit, Cream Cheese and Brownie Layered Fluff

I love making dessert almost as much as eating it.

And I have my favorites.

A lot of favorites.

If you've checked out my blog postings, you'll see many of my favorite recipes. Some are family recipes and others come from my favorite cookbooks, magazines and websites. You'll see scrumptious, mouth-watering, wonderful, got-to-have-some, sweet, sensational desserts.

Not too many desserts are healthy, but I do feel a little less guilty when I make this.

I took the goodness of fruit and combined it with a couple of my favorites - brownies and cream cheese - and come up with a combination of flavors that will leave your taste buds jumping for joy.

What you'll need:
1 box chocolate brownie mix (I used Pillsbury's brand )
2 8 ounce packages Philadelphia brand cream cheese (room temperature)
1 cup powdered sugar
1 12 ounce container Cool Whip (thawed)
1 18 ounce can mandarin oranges (drained and diced, reserving 1/3 of can)
1 cup fresh blueberries
1 pint fresh raspberries

Directions
Make brownies according to directions on box. Cool in pan and cut into squares. Set aside.
Blend cream cheese with mixer until smooth. Add powdered sugar until well blended. Fold in Cool Whip with spatula until completely blended.

Now, let's put it all together. Grab your glass trifle bowl and get started:

Cover the bottom of the bowl with a layer of overlapping brownies
Spread a layer of cream cheese mixture over brownies
Cover cream cheese mixture with half of each prepared fruit
Spread a layer of cream cheese mixture over fruit
Cover cream cheese mixture with another layer of overlapping brownies
Spread a layer of cream cheese mixture over brownies
Cover cream cheese mixture with remaining fruit
Spread a layer of cream cheese mixture over fruit
Top with reserved Mandarin oranges

Enjoy!

Bring boldness to the table with McCormick Gourmet Blends and Recipe Mixes

Photos courtesy of McCormick

McCormick Gourmet offers all natural, coarsely-ground herbs and spices to create exciting dishes.
Each Gourmet Recipe mixes and blends are packed full of herbs and spices, especially selected for preparing your favorite recipes.

One of my favorites, is the Tuscan Seasoning. With a blend of garlic, Italian herbs and sun-dried tomatoes, I can create a whole meal.

I can toss an exquisite salad with a Tuscan Vinaigrette dressing, create a mouth-watering chicken entree and add a side of spinach and mushroom Risotto - all starting with this special Gourmet Blend.

Another favorite is the Creamy Parmesan & Sun-Dried Tomato Chicken Penne from the Gourmet Recipe Mixes. A combo of marjoram, thyme and oregano makes this mix the perfect start to a grand 20-minute gourmet dinner any day of the week.

Here are three recipes from McCormickGourmet.com that can be easily prepared and will give you that great gourmet taste right at home.

Tuscan Vinaigrette

Serve this versatile Tuscan-inspired vinaigrette over salad greens, pasta salad, vegetable salad or panzanella.

Makes 3/4 cup or 6 (2-tablespoon) servings.
Prep Time: 5 minutes

Ingredients

1/4 cup red wine vinegar
1 tablespoon McCormick® Gourmet Collection Tuscan Seasoning
1 teaspoon sugar
1/4 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
1/2 cup olive oil
Directions

1. Mix vinegar, Seasoning and sea salt in small bowl with wire whisk. Gradually add oil, whisking until well blended. Cover.
2. Refrigerate until ready to serve. Whisk dressing before drizzling over salad greens.

 

Creamy Parmesan & Sun-Dried Tomato Chicken Penne

Dinner can be ready in less than 30 minutes with this great-tasting chicken and pasta recipe.
Makes 8 servings.
Prep Time: 5 minutes

Photos courtesy of McCormick

Cook Time: 15 minutes
 

 Ingredients
2 cups penne pasta
2 tablespoons butter
1 pound chicken tenders or boneless skinless chicken breasts, cut into 1-inch strips
1 package McCormick® Gourmet Creamy Parmesan & Sun-Dried Tomato Chicken Penne Recipe & Seasoning Mix
1 can (14 1/2 ounces) petite diced tomatoes, undrained
1 cup heavy cream or half-and-half
1/2 cup grated Parmesan cheese

 Watch Step-by-Step Video

Directions

1. Cook pasta as directed on package. Drain well.
2. Meanwhile, melt butter in large skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned. Add Seasoning Mix, tomatoes, cream and cheese. Bring to boil, stirring constantly with wire whisk until well blended. Reduce heat to low; simmer 5 minutes.
3. Stir in pasta; toss gently to coat. Serve with additional Parmesan cheese, if desired.

Shrimp Variation: Use 1 pound large shrimp, peeled and deveined, in place of the chicken. Cook and stir shrimp in melted butter 2 minutes. Continue as directed.

Spinach and Mushroom Risotto

Makes 4 servings.
Prep Time: 10 minutes
Cook Time: 35 minutes

Ingredients

1 tablespoon olive oil
4 ounces mild Italian sausage, casings removed
1 medium onion, chopped
8 ounces assorted mushrooms, sliced
1 tablespoon McCormick® Gourmet Collection Tuscan Seasoning
1 cup Arborio rice
1/4 cup dry white wine
4 cups Kitchen Basics® Chicken Stock, heated
2 cups baby spinach leaves
1/3 cup grated Parmesan cheese, divided

Directions

1. Heat oil in large saucepan on medium heat. Add sausage; cook until browned, stirring to break into small chunks. Add onion, mushrooms and Seasoning; cook and stir 5 minutes or until onion and mushrooms are tender.
2. Stir in rice. Cook and stir 1 minute to toast rice. Add wine; cook and stir 1 minute or until absorbed.
3. Stirring constantly, add warm stock, 1/2 cup at a time, until liquid is absorbed by rice after each addition. (It takes about 25 minutes for all of the stock mixture to be absorbed and the risotto to become thick and creamy.) Remove from heat. Stir in spinach and 1/4 cup of the Parmesan cheese. Sprinkle with remaining cheese. Serve immediately.

For more recipes using McCormick Gourmet Recipe Mixes and Blends visit www.mccormickgourmet.com

Photo by Vicki Arsenault

McCormick Gourmet offers a variety of Gourmet Recipe Mixes and Blends.
McCormick Gourmet Blends come in 1.25-1.87 oz. bottles and retail for $2.74.
McCormick Gourmet Recipe Mixes retail at $1.99 per package.

Recipes printed with permission of McCormick & Company

Mom's Sweet Refrigerator Pickles

If you love a good homemade sweet pickle with just a little tang - you'll want to mix up a batch or two of these. They remind me of the 'bread and butter' pickles we always had growing up. I'm not really sure where this recipe originated. Although I believe it came from Iris, a dear sweet friend of the family. I'll just call them Mom's Refrigerator Pickles, because that's where I can always find them - at mom's house, in the fridge. It's a very simple recipe but has big results.

It all starts with getting young, firm cucumbers.

My Mom - 93 years young

If it's not too late in the season, I recommend visiting your local farmer's market, or if you're fortunate enough to have your own backyard vegetable garden - even better. You'll need about 16-20 cucumbers to get started.

Mom's Refrigerator Pickles
4 cups sugar
4 cups white vinegar
1/3 cup canning salt
1 Tsp mustard seed
1 Tsp celery seed
1/2 Tsp turmeric
16-20 fresh cucumbers (young cucumbers with small seeds are best)
4 large onions

Directions
Slice cucumbers about 1/4 inch thick and onion about 1/8 inch thick and set aside.
Mix all the above ingredients (except cucumbers and onions) together in a large heavy pot for your brine. Stir over medium heat until liquid comes to a complete boil.
Remove from heat.
Fill one 1/2 gallon canning jar or 2 quart size jars with cucumber and onion slices. Pack tightly.
Slowly pour hot brine into jars within one inch from the top. (I recommend using a canning funnel to avoid possible burns from brine.)
Seal jars with lids and rings.
Let stand on counter for 24 hours before refrigerating.
Pickles will be ready for eating once they are cold.
Enjoy!

Wholesome Fiber One chewy PB&J bars are the perfect snack

If your kids love peanut butter and jelly, Fiber One has a product for you. It's new, it's chewy and it's delicious!

Each chewy Strawberry PB&J bar has crisp rice, whole grain oats, barley flakes and strawberry flavored fruit bits. These delicious ingredients plus more, are all wrapped up with a peanut butter bottom then topped off with a tasty peanut butter drizzle.

Each 6 ounce bar contains protein, calcium, iron and 5 grams of fiber. With no high fructose corn syrup and only 110 calories, this is the perfect snack for school, after-school and when you're on-the-go. And parents, be sure to pick up an extra box for yourself. You'll enjoy this chewy snack just as much as the kids!

And, there's more........

Peanut butter and jelly is great, but how about a chewy chocolate bar when your taste buds are screaming for chocolate.

Fiber One took that same yummy crisp rice, whole grain oats and barley flakes - added a chocolate bottom and then topped it all off with a chocolate drizzle - all this plus the 5 grams of fiber and only 100 calories.

Parents and kids alike will say yes to this delicious, chewy chocolate bar. School, work, home or on-the-go - Fiber One has you covered.

Whether the kids are asking for PB&J or chocolate, parents everywhere can treat their kids, without the guilt to a delicious, wholesome snack.

Visit Fiber One's website and check out all their great products. Find 80 calorie cereal, yogurt, brownies and even recipes.

Both the Chewy chocolate and Strawberry PB&J packages contain 6 - 1 oz bars with a suggested retail price of $3.89.

Local farmers markets offer fresh produce and more

Linda Torony of Nature's Harvest Organic Farm of Metamora talks to patrons about lemon balm and stevia. The Oakland Press/KATHY BLAKE

Oakland County farmers markets are open and ready to serve. Don't miss the opportunity to provide fresh produce for your family by visiting one of the more than 20 locations throughout Oakland County. Farmers Markets have more than great produce to offer these days and the Clarkston farmers market on Waldon Road is a good example. Bring your entire family and introduce your kids to the importance of fresh produce while treating them to hot dogs, donuts and a live band.

Matt, Mary, Danny, Anne and Liam Sutherland visited the Clarkston Farmers Market. Liam eats an all-natural, preservative-free blueberry muffin from Kathryn Shelton’s Real Meals Food Company and author of “Get Your Kids Off Crap,” cookbook. The Oakland Press/KATHY BLAKE

Oakland Press staffer Kathy Blake has a roundup of 20 different farmers markets in Oakland County and what they have to offer.

For Kids Health: Mac 'N Cheese

If you have kids, been around kids or know anything at all about kids - this much we all know. They love Macaroni and Cheese.
Not the most healthy dish but certainly a favorite of kids and parents. Kids love the taste and parents love the quick and ease of mixing up a box of Kraft Macaroni and Cheese.
But, for those parents looking to please their children and keep them healthy too, here's an easy recipe for parents and grandparents for their little ones.
(This recipe will satisfy the kid in all of us!)

Get this recipe and thousands of recipe exchanges for eating healthier at Eat This, Not This for kids.

Mac 'N Cheese

1/2 TB butter
2 TB all-purpose flour
1 Cup 1 % low-fat milk
1 1/2 Cups reduced-fat extra sharp Cheddar cheese
1/4 Cup fresh grated Parmesan cheese
4 Cups cooked whole wheat macaroni or penne
1/4 Cup bread crumbs

Directions
Preheat oven to 400 degrees. Melt butter in large saucepan and add flour, cooking and stirring until fully incorporated and lightly golden. Add milk slowly, whisking constantly to work out lumps that may form. Cook for 3 to 5 minutes, until mixture slightly thickens. Stir in both cheeses until fully melted. Toss with pasta and place in large baking dish, top with bread crumbs. Bake for 30 minutes, until nicely toasted.
Enjoy! VA

FAITHFUL RECIPES: The Weslyn Church

....From the Family Cookbook of the East Michigan Division of....

The Weslyn Church

Weekly Worship Recipes

Mary B. Cullum of Crossroads Community

EARTHQUAKE CAKE

1 cup coconut

1 cup chopped pecans

1 box German chocolate cake mix

1 stick oleo

1 (8 oz) pkg cream cheese

1 lb powdered sugar

DIRECTIONS

In bottom of 9x13 ungreased baking pan, spread coconut. Sprinkle pecans over coconut. Make cake according to directions on box. Pour cake mixture over top of coconut and pecans. Mix oleo, cream cheese and powdered sugar. Drop by spoonfuls onto cake mixture. DO NOT STIR in. Bake at 350 degrees for 50-60 minutes or until texter inserted comes out clean between dollops.

Have a Family Cookbook of recipes at your church or house of worship? Share them with me to post right here. Send me your recipes and include photos of yourself and your delicious creation.

God Bless and enjoy! VA

FEATURE RECIPE: Swiss Swirl Ice Cream Cake

After our most recent visit to Kansas City to visit our wonderful kids and grandkids, I thought this would be the perfect recipe for Landon, our 5-year-old grandson whose birthday is in June.

Swiss Swirl Ice Cream Cake photo from Taste of Home website. Made with Little Debbie snack cakes and ice cream.

Each time we go we try to make our visit special. It usually consists of a long weekend so we try to squeeze everything in and make it into a mini vacation for our grandkids. And because we take them to hotels to enjoy swimming, eating and visiting - mom and dad get a little mini vacation too.
Before we head out on our trip, I always go to the local Kroger or Meijer store and stock up on snacks and treats. Just so happens that one of the treats I picked up this time was Little Debbie Swiss Cake Rolls. Big hit! Turns out, this is a favorite of our five and 3-year-old grandkids.
Breakfast, lunch or dinnertime - they didn't miss the opportunity to request a Little Debbie Swiss Cake Roll!. (No, granny did not give in until after dinner!).
Can't wait to make it - for all of us!
Until next time - VA

This recipe is awesome - get it here.

Create dinner excitement with Lawry's new spice blends and marinades

Lawry's would like to introduce you to its new line of spices and marinades. Marinades that will put the sizzle on your grill and spices that will give your meals bursts of bold new flavors.

Keep your family excited about coming to the dinner table when you add these new and exciting flavors to your chicken, pork or beef with Lawry's Santa Fe Chili and Mediterranean Herb and White Wine Marinades. In as little as 30 minutes your chicken, pork, beef or fish will be ready to grill, bake or broil.

Take your dinner straight to the grill with Lawry's signature spice blends of Seasoned Salt Mediterranean Herb, Fire Roasted Chile & Garlic Blend or Roasted Garlic Salt with Oregano & Basil. These zesty spice blends are just what your family is looking for.

You can find out more about these new products and a variety of Lawry's spices, marinades and sauces at Lawrys.com. Need dinner ideas? You'll find recipes for meats, potatoes, vegetables and even pastas - bring something for everyone in your family to the dinner table tonight.



Lawry's Spice Blends at $3.29 per package can be found in the spice aisle of your supermarket.
Marinades at $2.99 per bottle can be found in the marinade/BBQ sauces aisle.

FEATURED RECIPE: Spring Vegetable Strata

This amazing recipe from dashrecipes.com is chocked full of vegetables, loaded with protein and is surrounded with some of your favorite cheeses.
This delicious strata can easily be prepared in the morning and baked for dinner in less than an hour. Planning a brunch? Prepare the night before and refrigerate.
According to Dash, this dish can be prepared for around $9 and will serve 8.



SPRING VEGETABLE STRATA

Ingredients:

2 Tbsp olive oil
4 scallions, sliced
1/2 tsp salt
1/2 tsp black pepper, divided
1 Tbsp chopped garlic
1 red bell pepper, diced
1 yellow bell pepper, diced
2 cups chopped broccoli
5 English muffins, toasted and torn into pieces
1 cup grated Monterey Jack
1 cup grated cheddar, divided
9 eggs
2 1/2 cups whole milk
2 Tbsp Dijon mustard

 

DIRECTIONS: 1. In a large skillet, heat oil on medium for 30 seconds. Add scallions, salt, and 1/4 tsp black pepper. Cook for 3 minutes. Add garlic, bell peppers, and broccoli and cook for 7 minutes.

2. Coat a 9-by-13-inch baking dish with cooking spray. Line with English muffins. Top with vegetable mixture, Monterey Jack, and 1/2 cup cheddar.

3. In a large bowl, whisk eggs, milk, and mustard. Add 1/4 tsp pepper. Pour eggs over vegetables and cheese. Cover with foil and refrigerate for 4 hours or overnight.

4. Preheat oven to 350°F. Bake strata, covered, for 30 minutes. Remove foil and sprinkle with 1/2 cup cheddar. Bake for 25 minutes more or until golden brown and set in center. Cool for 10 minutes.

KITCHEN COUNTER: Serves: 8. Per Serving: 370 calories, 25g carbs, 20g protein, 21g fat, 245mg cholesterol, 640mg sodium, 1g fiber

All natural Easter egg dye

Your kids will have even more fun coloring Easter eggs when using their own homemade dyes. Not only will you get brilliant, gorgeous colors, the kids can put on their favorite stickers without the color rubbing off. Get your kids in the kitchen this Easter and have some family fun.

Ingredients

Red:

Photo from Family Fun

• 2 pounds beets, peeled, diced

Yellow/tan:

• 1 pound onion skins

Yellow/orange:

• 1 1/2 cup (1.9 ounce) jar turmeric

Purple:

• 2 small heads red cabbage, sliced

Warm brown:

• 1 (6-cup) pot of strong coffee
• Distilled white vinegar

Directions

For all but the coffee color, in a 5 quart saucepan add 1 vegetable or ingredient. Add 4 quarts water, bring to a boil and cook for 1/2 hour or until the color is very dark. Allow to cool to room temperature and strain out vegetables. Add 1/4 cup distilled white vinegar and then add hard boiled eggs to each color. Refrigerate overnight. For the coffee color: brew the coffee. Allow to cool to room temperature. Add 1/4 cup distilled white vinegar, add hard boiled eggs, refrigerate overnight. 

Each color will color a dozen eggs.

Recipe courtesy of Food Network Kitchens

Photo from The Family Kitchen

For step-by-step instructions on making natural dyes, designing your eggs and tips on getting the most color from your dyes - click here.