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.

Yoplait Trix yogurt just got better

Nothing says fun like Yoplait Trix yogurt. Its colorful, delicious flavors are sure to please kids and moms everywhere. Kids will love the same great taste and moms will appreciate the goodness packed into every cup.

Image provided by Yoplait

Yoplait understands the importance of providing children with wholesome healthy snacks. Which is why they've taken their already delicious product and made it even better by removing all the artificial flavors, colors, sweeteners and high fructose corn syrup.

Convenient 4-pack

According to news reports, only about 50 percent of children over the age of 2 are getting the recommended amount of calcium and 90 percent are not meeting the recommended amounts of vitamin D, vital for building bone mass. Yoplait provides a fun product that kids love to eat while getting much needed nutrients during developing adolescent years.

Yoplait provides a fun product that kids love to eat while getting much needed nutrients. Yoplait Trix yogurt comes in a convenient 4-pack and retails for about $2.29 before this coupon offer. The individual cups are great for dropping into their lunch or when you're on the go. And the single serving cups are the perfect amount for toddlers and teens alike.

Make each day a fun day with a variety of fruity flavors. Strawberry Banana Bash, Triple Cherry, Cotton Candy, Raspberry Rainbow and Strawberry Punch. I had the pleasure of trying the Strawberry Banana Bash - and even though Trix "is for kids," it's also for sneaky grandmas.

Strawberry Banana Bash

Apple Cartwheels: A healthy treat for all

This recipe can be found in the Taste of Home magazine, another of my favorite go-to places for recipes. This healthy snack is not only easy, but can also be made ahead and refrigerated for a quick snack. It's a sure family pleaser for all kids - big and small.

Miriam Miller of Thorp, Wisconsin stuffs apples with a yummy filling, then slices the fruit into rings to make eye-appealing after-school snacks. The filling is an irresistible combination of creamy peanut butter, sweet honey, miniature chocolate chips and raisins.

Photo by Taste of Home

Ingredients

• 1/4 cup peanut butter
• 1-1/2 teaspoons honey
• 1/2 cup miniature semisweet chocolate chips
• 2 tablespoons raisins
• 4 medium unpeeled Red Delicious apples, cored

Directions

• In a small bowl, combine peanut butter and honey; fold in chocolate chips and raisins.
• Fill centers of apples with peanut butter mixture; refrigerate for at least 1 hour. Cut into 1/4-in. rings. Yield: about 2 dozen.

Nutritional Facts1 apple ring equals 50 calories, 3 g fat (1 g saturated fat), 0 cholesterol, 13 mg sodium, 7 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Apple Cartwheels in Quick Cooking September/October 2001, p40

Pork Tenderloin with Dijon Marsala Sauce

I found this recipe on the allrecipes.com website. It looked delicious and the 15 minute prep time really caught my eye. The recipe was posted by KOALAGIRL who said "try the sauce over other cuts of meat and vegetables." I'm thinking thinly sliced chicken breast lightly pan fried, would be perfect to smother with this sauce!

I'll let you know, as I plan to prepare it very soon. Hope you enjoy the recipe and be sure to let me know what you think or maybe you have your own recipe to share with me.

Until next time - VA

 

Photographer:

cookin'mama

 Ingredients

• 2 pork tenderloins
• 4 tablespoons Dijon mustard
• 1 tablespoon oil
• 2 tablespoons butter
• 2 shallots, minced
• 1 cup Marsala wine
• 1 tablespoon Dijon mustard
• 1 cup heavy cream

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Coat pork tenderloins generously with mustard. Oil a 9x13 inch baking dish.
2. Heat oil in a large skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly. Transfer meat to prepared baking dish.
3. Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness.
4. Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots in butter until soft. Stir in Marsala, mustard, and cream, and cook until volume of liquid is reduced by half.
5. Slice pork, and place on a serving dish. Spoon sauce over meat, and serve. 

6. Prep Time:
   15 Min

   Cook Time:
   40 Min

   Ready In:
   55 Min

    Amount Per Serving  Calories: 463 | Total Fat: 26.1g | Cholesterol: 163mg Powered by ESHA Nutrient Database

Nutritional Information

Pork Tenderloin with Dijon Marsala Sauce

Servings Per Recipe: 6
Amount Per Serving
Calories: 463

• Total Fat: 26.1g
• Cholesterol: 163mg
• Sodium: 439mg
• Total Carbs: 12.1g
• Dietary Fiber: 0.1g
• Protein: 32.6g

VIEW DETAILED NUTRITION
About: Nutrition Info

Nutritional Information

Pork Tenderloin with Dijon Marsala Sauce

Servings Per Recipe: 6
Amount Per Serving
Calories: 463

• Total Fat: 26.1g
• Cholesterol: 163mg
• Sodium: 439mg
• Total Carbs: 12.1g
•     Dietary Fiber: 0.1g
• Protein: 32.6g

VIEW DETAILED NUTRITION
About: Nutrition Info

There's something for everyone on Valentine's Day

Every February 14 all across the United States and other parts of the world, loved ones, friends and kids will celebrate Valentine's Day with cards, flowers and other gifts.

I recently baked this Red Velvet cake following the featured recipe.

According to the Greeting Card Association, an estimated 1 billion Valentine’s Day cards are sent each year, making Valentine's Day the second largest card-sending holiday of the year. No one really knows for sure the origin of this romantic holiday, but it is said that it goes back as far as the 14th Century.
One thing we do know for sure, is that it is a day of love and romance. A day when spouses will show their love for each other, parents and grandparents will treat their kids and grandkids to gifts and even children across the country will show their friendship with a Valentine's Day card exchange with their friends.
For me, nothing says Valentine's Day like a great recipe. One of the more popular recipes on this romantic holiday, is the Red Velvet Cake. With its luscious red color and mild chocolatey flavor combined with the sweet creamy richness of the cream cheese frosting makes this cake a favorite.
(Recipe taken from the JoyofBaking.com website)

RED VELVET CAKE

2 1/2 cups sifted cake flour

1/2 teaspoon salt

2 tablespoons regular or Dutch-processed cocoa powder

1/2 cup unsalted butter, at room temperature

1 1/2 cups granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup buttermilk

2 tablespoons liquid red food coloring

1 teaspoon white distilled vinegar

1 teaspoon baking soda

Cream Cheese Frosting:

1 - 8 ounce cream cheese, room temperature

1 - 8 ounce tub of Mascarpone cheese, room temperature

1 teaspoon pure vanilla extract

1 cup confectioners' (icing or powdered) sugar, sifted

1 1/2 cups cold heavy whipping cream (double cream) (35-40% butterfat)

Directions

Preheat oven to 350 degrees F and place rack in center of oven. Butter two - 9 inch round cake pans and line the bottoms of the pans with parchment paper. Set aside.
In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.

In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. 

Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.)

Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.

Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting.  Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut.

Serves 10 - 12 people.

Don't let diabetes stop you from making a special dessert for your loved one. I came up with this recipe a few years back when several family members were having to watch their sugar intake. The entire family has enjoyed it many times since then. This recipe is not only practically sugar-free it's also delicious and very easy to make. Sugar doesn't have to be an issue for you to enjoy this cake, make it just because you love it. It's light and fluffy and can be enjoyed by everyone.

ANGEL FOOD FLUFF CAKE

1 sugar free angel food cake

1 pkg sugar free vanilla instant pudding

1 large can crushed pineapple (use the pineapple in its own juices so as not to add sugar)

1 8 oz tub sugar free Cool Whip (completely thawed)

Directions

Poor entire can of pineapple with juices into medium size bowl. Mix in package of pudding until well blended. Mixture will be very thick. Fold in entire tub of thawed Cook Whip until well mixed. Place in refrigerator for 15 minutes. 

Slice angel food cake horizontally into 3 layers. Carefully remove and set aside top 2 layers. Place bottom layer on plate.

Remove fluff from refrigerator and spoon about 1/4 of mixture on cake layer. Place middle cake layer on top of mixture and spoon another 1/4 of mixture on cake layer. Place top layer on mixture and using remaining mixture in bowl, completely cover top of cake and spread over sides. Option: Decorate with fresh sliced strawberries. Keep refrigerated.

Don't forget the kids! This cupcake recipe will not only be a treat for the kids but can also be a fun way to get your kids involved. Let your kids or grandkids join you in the kitchen to make this special valentine treat.

Peanut Butter Cup Cupcakes 

Photo by Taste of Home

• 1/3 cup shortening
• 1/3 cup peanut butter
• 1-1/4 cups packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1-3/4 cups all-purpose flour
• 1-3/4 teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk
• 16 miniature peanut butter cups

Directions

• In a bowl, cream the shortening, peanut butter and brown sugar. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
• Fill paper-lined muffin cups with 1/4 cup of batter. Press a peanut butter cup into the center of each until top edge is even with batter. Bake at 350° for 22-24 minutes or until a toothpick inserted on an angle toward the center of the cupcakes comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 16 cupcakes.

Nutritional Analysis: 1 cupcake equals 238 calories, 10 g fat (3 g saturated fat), 29 mg cholesterol, 260 mg sodium, 33 g carbohydrate, 1 g fiber, 5 g protein. 

(Recipe taken from TasteOfHome.com website)

Honey Bunn Cake

I got this recipe from The Country Cook. She has one of my favorite Blogs to go to for recipes. This Honey Bunn Cake reminded me of one of my all time favorite cakes - Sock-It-To-Me.

Ingredients:

1 box (18.25 Oz. Box) Yellow Cake Mix

4 Eggs

1 cup Sour Cream

¾ cup Vegetable Oil

1 cup Light Brown Sugar

2 teaspoons Cinnamon

2 cups Powdered Sugar

6 Tablespoons Milk

1 teaspoon Vanilla Extract

Directions:

Preheat your oven to 350 degrees.
Spray 13x9 baking dish with nonstick cooking spray (I like the kind that has flour in it).

In a medium bowl, combine the cake mix, eggs, sour cream, and oil and mix until well-It’s okay if it is lumpy.

In a separate bowl, mix together the brown sugar and cinnamon until well-blended; set aside.

Pour half of the cake batter into a greased 13×9 pan, spreading the batter out into a thin layer. Add all of the brown sugar/cinnamon mixture to the top, covering the entire layer of batter. Pour the rest of the cake batter on top, and spread the batter until the cake is even. Take a knife and use it to make swirl patterns around the cake (just kind of go in a figure 8 pattern)

Place the cake into the oven and bake for about 40-45 minutes, or until an inserted toothpick comes out clean.

While the cake is baking, make the glaze. In a bowl, mix the powdered sugar, milk, and vanilla until glaze is of desired consistency. When the cake comes out of the oven, immediately pour glaze onto the hot cake. You might have to pick up the cake and tilt it to spread the glaze evenly. Let the cake sit for a few minutes so the glaze can set and serve warm or at room temperature.

GUEST: Couponing with the family

Guest Post: This post was written by James Lander of Couponing.com. Couponing is a website dedicated to sharing top-retailer coupon information as well as articles on how to break into the couponing world.

It’s essential to have your whole family involved in couponing. Initially, other family members may not be as passionate as you are about couponing, but, using various ways, you can change that. You need to be consistent and committed to realize viable savings with couponing and, it’s a lot easier when your family is on board.

Trying to save while pleasing your family at the same time can be quite a feat. At first, they might gripe because they will be missing out on their favorite things but eventually, they will come around. Your shopping will change in many ways when you use coupons and certainly not everyone will like it.

Below, we’ll look at some ideas on how to get your family to like the idea of shopping with coupons.

Firstly, you’re going to have to sit down with your children – or grandchildren for that matter – and have a conversation about money, spending and saving. Let your kids know that you intend to save using coupons and that they are going to be part of it. Make it clear to them that as you collectively try to save as a family, there are sacrifices you’ll all have to make, for instance, you may have to forego some of the favorite yet non-essential things. Children, and indeed other family members, will be more willing to forego certain things if they are aware of the financial benefits of couponing.

The next thing you want to do is set a budget for your monthly grocery shopping. Once you’ve agreed on a budget as a family, this is the time to determine what items are absolutely necessary and what is not. Take the time to talk it out with your children – really listen to their arguments and use this as an opportunity to create a dialogue. 

Children are not particularly easy to convince about the merits of saving so the best way to get them to participate is by making it a fun activity. Much of the work is in clipping and sorting so do this as a family, especially with younger children, and make it enjoyable. You can let older children look up coupon deals in newspapers and online. Think of fun things that will get the kids to participate, for instance, a reward scheme is a great way to make them love couponing.

If you put a special incentive in place, such as a reward for the saving a certain amount of money, make it a point to keep your family abreast with the progress of the savings. One way to do this is by using a chart. Talk about the project more often and stay upbeat about it; when you do so, the enthusiasm is infectious and they will be more eager to take part.

Using coupons also means you’ll have to make do with a number of new brands you’re not used to because retailers and manufacturers often use coupons to promote new products. You can turn even this into a fun product review game. Have your children make a faux commercial for the product – even if they hated it, let them get creative! 

Despite all of the fun activities you can do with your family, it’s important to note that extreme couponing is not all rosy. There have been reports of compulsive behavior in individuals that clip coupons more frequently. Whereas coupon clipping cannot equate to more serious addictions – such as drugs and alcohol – the signs of compulsive behavior exhibited by a few individuals still raises considerable worry. Also, a good deal can only be good if you’re going to use the product or donate it; otherwise buying an item you don’t need simply because you couldn’t miss such a great deal is actually ‘no good deal’.

There’s no limit to the amount of savings you can make with couponing if you and your family are all in it. So, make couponing fun and enjoy the rewards of saving.

How to make a great Lasagna

Looking for a great lasagna recipe, try some of these from the Taste of Home site. They always have great recipes that can easily be prepared and offer many recipes that are kid friendly. These Lasagna recipes include anything from traditional to seafood. I've also included a step-by-step video to make it even easier for you to prepare a perfect Lasagna for your family.

Enjoy and share! VA

Taste of Home offers this tip when preparing your Lasagna

To keep lasagna from becoming soupy, be certain to drain the noodles well and pat them dry. Use a thick tomato sauce. Add a beaten egg to the ricotta or cottage cheese filling to help bind it together. Saute and drain well any vegetables such as mushrooms or zucchini that may add extra liquid. Be sure to let baked lasagna stand for 15 minutes before cutting. Another option is to try no-boil lasagna noodles, which absorb extra moisture while cooking. They can be found in the pasta section of most grocery stores.