Yoplait Whips! Giveaway from MyBlogSpark

THIS GIVEAWAY IS NOW CLOSED.  CONGRATULATIONS TO RANDI FROM LITTLE FOOD, LOTS OF FLAVOR!  (Randi was comment #7, randomly picked by Random.org)

Do you like yogurt as much as I do?  Have you ever tried Yoplait Whips!?  It's a whipped yogurt that is so light and fluffy.  How would you like a cool treat that will satisfy your ice cream cravings?  Just place your Yoplait Whips! container in the freezer overnight.  I tried this and it was a delicious way to have an "ice cream" treat without all the calories from ice cream.  

Would you like to try Yoplait Whips! for yourself?  Yoplait through MyBlogSpark is offering one of my readers a fun prize pack giveaway.  See below for the prize pack details and how to enter.

Also, check out Yoplait on Facebook and Twitter.

Flavors List

Chocolate Mousse

Chocolate Raspberry

Key Lime Pie

Lemon Burst

Orange Crème

Peaches 'N Cream

Raspberry Mousse

Strawberry Mist

Vanilla Crème

Yoplait Whips! prize pack includes:  VIP coupon for a free container of Yoplait Whips! yogurt, a canvas cooler bag and a set of four ice cream cone shaped popsicle molds. 

Isn't that a neat prize pack?  I've been using the cooler bag for lunch at work and I love it.  And you can make so many different cold treats in the popsicle molds.  Your kids would have so much fun with these molds.

(Note:  The coupon offer for free Yoplait Whips! yogurt is not valid in some states, including California, Idaho, Louisiana, Minnesota, New Jersey, Nevada, North Dakota and Tennessee.)

Disclosure:  Yoplait through MyBlogSpark provided me this prize pack and will provide a prize pack to one of my readers in this giveaway.  But my thoughts and comments are my own.. 

How to enter:  Leave a comment on this blog post letting me know which Yoplait Whips! flavor would be your favorite.  Mine would probably be the Vanilla Creme because I love vanilla yogurt.  

The deadline to enter is this Sunday, September 19th, 2010 at 11pm Central Time.  I will announce the winner next week.  If you don't have a blog, please leave your email address in the comment section.  Open to U.S. residents only. 

Enjoy!

Mom's Cooking Club Lesson:  If you are eating Yoplait Whips! from the freezer, it is a good idea to leaving it out for 5-10 minutes before enjoying.

The Kids Cook Monday with Soft Black Bean Tostadas

It's Monday again and that means it's time for The Kids Cook Monday!  My girls got in the kitchen with me to make these "oh so yummy" Black Bean and Chicken Tostadas.  We had fun making these tostadas because we each got to "build" our own with our topping choices.  My husband and I loved the salsa with the fresh tomatoes, avocado, green onions and lime juice.  For convenience, we used rotisserie chicken.  This was a great family dinner that we all enjoyed.   

So, as The Kids Cook Monday program says, "Start your week off right: make Monday family night!  Easy to do with a family friendly and healthy recipe like these Soft Black Bean Tostadas.     

This recipe is from Cooking Light.  Click here for the printable recipe on Myrecipes.com.

I had other helpers in the kitchen today.  Say hi to Maximus and MJ!

The bean spread was easy and quick to prepare in my mini food processor.  A very good bean spread that would be great as a bean dip too.

The girls ate it burrito style. 

Enjoy!

Mom's Cooking Club Lesson:  There are many variations you could do with this recipe.  You could leave the chicken off and go for meatless tostadas.  You could brown some lean ground beef with taco seasoning or saute/grill some shrimp instead of chicken.  You could also use whole wheat tortillas to make it even healthier.   

Sesame Green Beans with The Kids Cook Monday!

Happy Labor Day everyone!  I hope you and your family are enjoying this day together!  It's also Monday and that means it's time for The Kids Cook Monday.  The Kids Cook Monday is part of Healthy Monday, a non-profit public health organization founded in 2005 in association with Johns Hopkins University, Columbia University and Syracuse University.  "This is a weekly opportunity for families to take health into their own hands". 

What better way to start your Monday off in a healthy way than with fresh vegetables.  I stock up with a variety of frozen and canned vegetables.  But I try to use fresh vegetables as often as I can.  With a tiny bit of extra effort you can make some very tasty side dishes that your whole family will love.  

This was super simple to make and my daughters had no trouble preparing the green beans on their own.  If your kids are younger, they would love to sit at the counter with you and snap the beans in half.  These beans are crisp tender and just something extra special than your plain frozen or canned green beans.  My daughters had more than one helping and the bowl was empty when dinner was over.  (yippee!)

Japanese-Style Sesame Green Beans

Recipe by Cooking Muse on Allrecipes.com

Servings: 4

Ingredients

1 tablespoon canola oil

1 1/2 teaspoons sesame oil
1 pound fresh green beans, washed
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds

Directions

Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oil, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes. Transfer to a serving platter, and sprinkle with toasted sesame seeds.

Enjoy!

Mom's Cooking Club Lesson:  This recipe only takes 5 ingredients and cooks quickly.  Try finding recipes like this one that use fresh vegetables as well as being easy and quick to prepare.  Your kids will enjoy the variety and new flavors that vegetables can become.   

Cooking Light Virtual Supper Club - Fall Favorites with Beef Daube Provencal

The Cooking Light Virtual Supper Club is back this month with the September theme of Fall Favorites.  Now, I know it still feels like summer, but Fall is just around the corner. (my favorite time of year)  The 5 bloggers who make up the Cooking Light Virtual Supper Club wanted to help inspire you with some Cooking Light recipes that remind us of fall flavors.

I chose to make the main dish.....Beef Daube Provencal.  A classic french braised beef, red wine and vegetable stew.  This is such a hearty and comforting stew.  Very rich in flavor and the beef turned out so tender.  Perfect for fall and the cooler months coming up.

Click here for the Beef Daube Provencal recipe on Myrecipe.com

Here's the rest of our Fall Favorites menu......

Val (More Than Burnt Toast) - Frisee, Baby Spinach and Golden Beet Salad

Jamie (me) - Beef Daube Provencal

Shelby (The Life & Loves of Grumpy's Honeybunch) - Butternut Squash Blue Cheese Gratin

Patsy (Family, Friends & Food) - Roasted Cauliflower with Browned Butter

Sandi (Whistlestop Cafe Cooking) - Pecan Pie Ice Cream

Go to each individual blog link for more details on their recipes.

Enjoy!

Mom's Cooking Club Lesson:  Braising is a cooking technique in which the main ingredient is seared, or browned in fat, and then simmered in liquid on low heat in a covered pot. Braising is best done in a crock pot, pressure cooker or Dutch oven.  Cooking the meat slow, moist and over low heat is how to take a less expensive, tough cut of meat and turn it into something tender and flavorful. 

The Kids Cook Monday......Jamie's Cranberry Spinach Salad

I'm back for another recipe that my daughters helped me make for The Kids Cook Monday.  Check out this public health initiative that focuses on getting your kids in the kitchen to help prepare meals and starting your Monday off on a healthy path for the week.  This family program also encourages families to eat meals together.  ("Evidence links family dinners to healthier life choices")

My 13 year old daughters like salads so I'm always trying new ways to make salads and dressings so it doesn't get too boring.  Yes, my name is Jamie.  No, this is not my recipe creation.  This is a fantastic spinach salad that I had heard about from so many people, including my sisters and sister-in-law.  The dressing goes perfectly with the spinach, almonds and dried cranberries.  A little salad dressing goes a long way and then you keep the leftover in the refrigerator for a week or so.  If your family like salads, give this one a try.  You'll be glad you changed up your everyday salad.

Jamie's Cranberry Spinach Salad

Recipe by Jamie Hensley on Allrecipes.com

Servings:  8

Ingredients

1 tablespoon butter
3/4 cup almonds, blanched and slivered (I use packaged sliced almonds)
1 pound spinach, rinsed and torn into bite-size pieces (I use baby spinach)
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil (I use canola oil)

Directions

1.In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.

2.In a large bowl, combine the spinach with the toasted almonds and cranberries.

3.In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Click here for the printable recipe on Allrecipes.com

Marissa and Mariah preparing the salad dressing.

I like to make salad dressings and put them in mason jars.  Give it a good shake before using. 

Enjoy!

Mom's Cooking Club Lesson:  You might be thinking there is no way my child is going to eat spinach.  I thought the same thing a year ago.  Taking a tip from my sister-in-law, Pam, I started tearing up baby spinach and mixing it in with my other lettuces when I made salads.  My daughters had no clue.  When they finally asked what these other leaves were in their salad, I told them the truth.....Baby Spinach!  No big deal.  It's just another type of lettuce to them now.  Try this method.  It works great! 

The Kids Cook Monday with Mini-Chocolate Chip Banana Muffins

It's Monday and time for The Kids Cook Monday segment.  The Kids Cook Monday program is a public health initiative that focuses on starting your Monday (and week) off on a good foot by getting your kids in the kitchen to help cook a healthy recipe.  As their logo says: "Start your week off right: make Monday family night!"  

This Monday's recipe is Mini-Chocolate Chip Banana Muffins.  What makes these muffins "better for you" is the addition of flaxseed in the batter.  Flaxseed is a natural source of ALA Omega-3 fatty acids and a good source of dietary fiber.  The flaxseed doesn't change the taste of these wonderful mini muffins.  They are moist and so good.  Kids would love them for breakfast, in their lunchbox or for a snack.  And don't forget us adults.  We love them too!

Mini-Chocolate Chip Banana Muffins

Adapted from Bon Appetit
Recipe by Jamie from Mom's Cooking Club

(Printable recipe)

Yield:  36 mini muffins or 12 regular size muffins

Ingredients

1 1/2 cups all-purpose flour

2/3 cup sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 cup mashed ripe bananas (2 large or 3 medium)

1 large egg

1/2 cup unsalted butter, melted

1/4 cup milk

1/2 teaspoon vanilla

1/8 teaspoon cinnamon

2 tablespoons fine ground flaxseed (I used beveri Flaxseed)
3/4 cup mini semisweet chocolate chips

Preparation

Preheat oven to 350 degrees.  Spray mini muffin pans (36 mini muffins) with non-stick cooking spray.  Mix flour, baking powder, salt and cinnamon in large bowl.  Mix mashed bananas, egg, melted butter and milk in medium bowl.  Stir banana mixture into dry ingredients just until blended.  Add vanilla and 2 tablespoons of flaxseed to batter and mix.  Stir in mini chocolate chips.

Fill muffin cups 3/4 full with muffin batter.  Bake 15 minutes until tops are pale golden and toothpick inserted into muffin comes out clean.  Transfer muffins to rack and cool.   

My girls had fun baking these muffins as well as eating them.
  

Marissa and Mariah sampling their freshly baked muffins.

Enjoy!

Mom's Cooking Club Lesson:  This recipe also makes 12 regular size muffins.  Use muffin baking liners or spray muffin cups with non-stick spray.  Bake at 350 degrees for about 30 minutes.  You can use regular size semisweet chocolate chips but we like using the mini ones in these muffins.

Bobby Flay's Sliders with Chipotle Mayonnaise

I've mentioned this before but we are huge burger fans.  We really love grilling them.  When I read about the Burger Club Challenge on Barbara Bakes blog, I was interested to check it out.  Reeni from Cinnamon Spice & Everything Nice organizes the Burger Club Challenges.  The current challenge was to make any Bobby Flay burger recipe and rate it.  

       I found this one on Foodnetwork.com.  The hamburger is just seasoned with salt and pepper.  You can add your favorite cheese, pickles and red onion slices.  I used extra sharp cheddar cheese, pickles and the chipotle mayo.  The mayonnaise was quick to prepare and it was a nice condiment change to our regular ketchup and mustard.  The chipotle mayo gave the burger a little heat and smokiness.  Me and my husband really liked it.  My girls don't like mayonnaise, so they skipped that part.  But they love the little sliders. 

      The ratings are based on a 4 star rating:

              1 Star = Didn't like and wouldn't make again

         2 Stars = Liked but wouldn't make again.

  3 Stars = Liked and will make again.

4 Stars = Loved! Will make often. 

I would rate these burgers a 3.  I liked them and would make them again.  It's a good basic slider with a different kind of mayonnaise that was a tasty change.

Sliders with Chipotle Mayonnaise

Recipe by Bobby Flay

Ingredients

Chipotle Mayonnaise:

1 cup mayonnaise
2 chipotles in adobo sauce
1 tablespoon adobo sauce
1/2 lime, juice
Salt and pepper to taste

Directions for Mayo:  Add all the ingredients to a food processor and puree.  (I halved this recipe and did not season with salt and pepper) 


Sliders:

1 to 1 1/2 pounds ground chuck, 80/20
Salt and freshly ground black pepper
Cheese slices, your choice
Mini burger buns

My Directions for Sliders:  Preheat grill over medium-high heat.  Season the hamburger meat with salt and pepper.  Form the meat into 2 to 3-ounce portions, packed tightly.  Season with a little more salt and pepper on top, if desired.  I place a small indentation in the middle of each burger and rub with a little bit of canola oil.  Place the sliders on the grill. Wait until they are nice and crusty on the first side, about 4 to 5 minutes and then flip and cook another 4 minutes. When the sliders are about done, top with desired cheese and close the grill, allowing the cheese to melt.


Burger Bar (if desired):

Chipotle Mayonnaise
Pickles
Red onion slices

Place the slider on mini burger buns and top with chipotle mayonnaise and any other desired toppings

 

Such a cute little thing!

Enjoy!

Mom's Cooking Club Lesson: Sliders are great for parties and get-togethers. Fun to put out on a platter with different condiments. They cook up quick and easy. Plus, kids just love them! So, next time you're grilling burgers, make them smaller. Everyone will be enjoying these little burgers as much as the full size ones.