The ones I missed....A 2014 Food in Review!

Happy New Year's Eve Jenny Mac Lipsmack Fans! 

I know I wasn't posting as much this year but I have been cooking quite a bit! I really need to create some system to get my recipes on my blog in an easier way! Any suggestions short of hiring an assistant, feel free to send me suggestions...So Good-Bye 2014....here is some of what I have made chronicling my year in food in review.


Cauliflower Tots is what caught my eye on Pinterest but when I saw the site included her version of Zucchini Tots and that was the abundant item currently from the summer's bounty...it is what I made.  These are pretty healthy with lower fat cheese and were VERY good!  I'd make again!

http://www.skinnytaste.com/2012/07/zucchini-tots.html

Bacon and Cheddar Zucchini Bread.  Ha-Ha....mine looked anemic.  Nothing like the picture on the website.  Perhaps I needed to cook it more but the cake tester came out clean.  I was afraid of drying it out.  It was okay.  I'd try again to see if it turned out better, but I was sad over the waste of good bacon in this.  I think half of it got thrown away.  You try it and see if yours looks like the one in their website. Let me know how you did!

http://www.lovefoodies.com/bacon--cheddar-zucchini-bread.html

I loveeeeeee demonstrating new foods for my students to try.  These were a little treat I found on Pinterest.  The students loved it so much I included it on my school website for the kids to have access to make at home if they wanted.  So if picky 7th graders gobbled these down and wanted more, you may have a hit at home with your kids!

http://www.apsva.us/page/7305#minimuff

Every so often I become OBSESSED with some type of recipe.  I have biscuits crumbs in my blood due to my grandmother making them all the time (Did I pass Me-mom?) However she would woefully say to us when we'd visit how sorry she was that these were not one of her better batches. WTH? They were always good! She was just overly perfectionistic! So the more I see recipes done on TV about biscuits and the flaky layers and the such...I wanted the same.  See the monster you created in me Me-mom?  Warning the recipe provided is good but it's really about the PROCESS of the dough folding.  Trust me, don't ignore this warning, it's more about the folding than the recipe.  I had to make this about 5 times to understand this.  Don't be stubborn like me.

http://traceysculinaryadventures.com/2013/03/foolproof-flaky-buttermilk-biscuits.html

I made this Pumpkin resembling Cheeseball for halloween.  I had printed it out last year but found it and made it this year.  I searched for the recipe and found it on Food Network.  It was really good with minced jalapeno and coated in ground up Dorito chips.  Next year, I'd make it with more minced jalapenos.  We like it zippy around here!

http://www.foodnetwork.com/recipes/pumpkin-cheese-ball-recipe.html

Sorry, I was too busy cooking on Thanksgiving....and we wanted to eat! But I included this picture because the real standout recipe that was new this year that I would DEFINITELY make again was the Chipotle Sweet Potatoes.  Sweet Heat.  We loved it.  I think I enhanced the recipe by adding just a touch of brown sugar 1/4-1/2 cup to bump the sweetness.  I buy those chipotle peppers in a can and separate the peppers out in their own baggie with some of the sauce and store them in the freezer! That is what this recipe called for ONE of those hot suckers in these here taters! Barely seen on the right...LOL

http://www.foodnetwork.com/recipes/alton-brown/chipotle-smashed-sweet-potatoes-recipe2.html

Christmas Holiday Party! We invited the neighbors to meet and greet.  We hadn't done it in a long time.  Those who came, we had a blast.  Might consider doing this again, maybe a tradition...Hey, it's gets the house cleaned too! LOL.  Found most of my ideas on Pinterest, modified them like the appetizer tree below.  When I figured out that only half of the neighbors were coming I chopped half of my styrofoam cone down (AC Moore, Michael's Craft stores, Jo-Ann's). Covered in plastic wrap. It was fun to assemble but really appropriate for a large crowd. We had much of this tree left over.

http://catsonthehomestead.blogspot.com/2013/11/appetizer-tree.html

This was adorably cute but I'd use a different recipe.  Bottom half was mustard, onion with cheddar cheese and the top (head) was a pesto.  Coated in Parmesan cheese.  I just wasn't WOW'ed by the flavors.  Use the favorite cheese ball recipe of your own and use the picture as a base how to SCULP your snowman.  I will include the link so you can be your own judge if you like it or not.

http://www.bettycrocker.com/recipes/make-ahead-snowman-cheese-ball/f29c01e3-0729-4c22-ac99-7646b49f8453

I have made this Ranch Veggie Tree numerous times.  Kids even love it.  Very easy.  I tweak their version on Pillsbury.com by using dry ranch mix in whipped cream cheese and my decoration of the tree is more prominent. Their site includes a video if you need it.

http://www.pillsbury.com/holidays-celebrations/christmas/how-to-make-a-tree-shaped-crescent-veggie-appetizer

Classic Sausage Ball recipe by Bisquick.  Next year I am making it with their Gluten Free mix since I have a GF neighbor and I would like to give her more options next time.  Also I think I will hunt for an optional dipping sauce as well.

http://www.bettycrocker.com/recipes/gluten-free-sausage-cheese-balls/99b6ed51-9859-46aa-90bf-eecc41711529

I am NOT a seafood eater, however my husband is.  A good host has to please other people than herself, so sometimes she's gotta 'suck it up' and touch smell fish! K-man raved about this so this recipe will be repeated to keep him and my other guests in the future happy.  Thanks Pioneer Woman!

http://www.foodnetwork.com/recipes/ree-drummond/spicy-lemon-garlic-shrimp-recipe.html

Easy Peasy! Phyllo Shells, brie and Cranberry Sauce.  Just melt brie for about 5 minutes in the oven and top with cranberry sauce.  Yum!

http://www.thecookingmom.com/recipe-box/appetizers/cranberry-brie-bites/

Just a peek of the SPREAD....

Party Sweets!  Top: Oreo Truffles, Middle: Salted Caramel Bon-Bons and Bottom: Pretzel Kisses and Pecan Rolo Pretzel Bites.

School Staff Food Gifts...Oreo Snowman

I tweaked this idea with adding sprinkles, and pull apart licorice garland.  Staff loved them!

http://www.iheartnaptime.net/pretzel-christmas-trees/

Lastly, I just wanted an old standby for a sweet treat during the holidays.  Shortbread, simple, satisfies, makes many.

http://allrecipes.com/recipe/heavenly-shortbread/detail.aspx

See you next year!

In Foodie Love,

Cheesy Beef Lasagna

Hi Everyone!
Clearly, I have been spending WAAAYYY too much time with my new breakfast sandwich maker.   It is the bomb but I need to get back to some blogging, right?  Well, if I can be honest I stopped blogging mainly because I was doing (still am) Nutri System.  Kinda difficult to be making all these luscious recipes AND trying to lose weight.  So far lost 45 pounds, yet it is still is a struggle only because my husband is NOT needing to lose weight that I have to prepare dinner for him and/or us. It's very complicated...regardless onto what I made this weekend.

For this month of October, I tried a recipe provided by Allrecipes.com sponsored by PAM®.  I was glad to take this on because I use PAM® A LOT.  When you are on a diet plan that wants you to eat virtually no FAT, then I use PAM® every time I cook.  I always used it whether on a diet or not. The Allrecipe Ambassador Allstars had a nice long list of recipes to choose from and since I had many of the ingredients for Lasagna and the weather is starting to turn cold, this was an ideal choice.

Lasagna recipes are funny....some people have the only ONE family recipe they use and none other and others try different ones all the time.  Other than a white lasagna or veggie one.  Are they really THAT different?  Phhffftt.... I think that a basic meat lasagna and it's prep is pretty standard.

HOWEVER-

This one was particularly attractive because you DON'T BOIL THE NOODLES!  Yay!!!!  Just so you know....whether you use the regular noodle to boil or the special noodles that say NO BOIL....it's all the same.  You never have to boil them.  I find a lot of people don't know this.

Use what you got, it doesn't matter.  However fresh pasta (if you can find lasagna noodles in your freezer section of the grocery) are THE BOMB!  The following is the recipe I used and for your entertainment at the bottom of the recipe I will add all the little tips and tricks I do to make my lasagna making easier (I am a Family and Consumer Science teacher in case you forgot, so I have a plethora of fun tips and tricks!)

Cheesy Beef Lasagna
-recipe from Allrecipes.com
JennyMac's Lipsmack adapted changes below

PAM® Original No-Stick Cooking Spray
1 1/2 cups part-skim ricotta cheese
1/3 cup water, divided
3 tablespoons chopped fresh Italian (flat-leaf) parsley
1/2 teaspoon ground black pepper, divided
1 1/2 pounds ground chuck beef (80% lean)
3/4 cup chopped yellow onion
1 teaspoon dried Italian seasoning
1/4 teaspoon salt
2 tablespoons finely chopped garlic
2 (14.5 ounce) cans Hunt's® Petite Diced Tomatoes, undrained
2 1/2 cups Hunt's® Tomato Sauce
2 teaspoons balsamic vinegar
1/4 teaspoon crushed red pepper flakes
9 dry lasagna noodles, uncooked
2 1/2 cups shredded part-skim mozzarella cheese
1 cup Kraft® Grated Parmesan Cheese

 1. Preheat oven to 350 degrees F. Spray 13x9-inch glass baking dish with PAM® cooking spray. Combine ricotta cheese, 2 tablespoons water, parsley and 1/4 teaspoon black pepper in small bowl; set aside.

 2. Heat large skillet over medium-high heat. Add beef and onion; sprinkle with Italian seasoning, salt and remaining 1/4 teaspoon black pepper. Cook 7 minutes or until beef is crumbled and no longer pink, stirring occasionally. Add garlic; cook 1 minute more or until fragrant. Drain. Add undrained tomatoes, tomato sauce, remaining water, vinegar and red pepper flakes to skillet. Reduce heat and simmer 10 minutes, stirring occasionally.

 3. Assemble lasagna by spreading about 1 cup meat sauce over bottom of dish. Place 3 dry noodles over sauce, top with 2 cups meat sauce, half of ricotta mixture, 1 cup mozzarella cheese and 1/3 cup Parmesan cheese. Repeat layers, ending with a layer of noodles topped with remaining sauce and remaining mozzarella and Parmesan cheeses.

 4. Spray underside of aluminum foil with PAM® cooking spray; cover dish tightly with foil. Bake 45 minutes. Remove foil and bake 15 minutes more or until cheese melts and sauce is bubbly. Let stand 15 minutes before serving.

Cook's Notes:
1. First, are you going to eat this today, tomorrow or next month.  Crucial information.  Making today, spray your favorite (suggested deep dish) 9X13 pan.  Making tomorrow, spray.  BUT, if you are making for later to FREEZE, then line your favorite pan with foil, then spray with PAM.  Make your lasagna and FREEZE.  After two days of it finally being rock hard remove the lasagna from the pan with the foil so you can reuse your favorite 9X13 pan.  Why would you hold a pan hostage in the freezer like that?  Use foil and pop it out when it's frozen. Easy peasy!

2.  Ricotta cheese- 3 types, Nonfat, part skim and whole fat.  Use what you need.  If on a dietary restriction or trying to cut the fat in your diet....do whatever you NEED, don't be a slave to what a recipe dictates!  Make it so it works for YOU!  I choose part skim and I didn't use water because I used a beaten egg to help firm it up a bit.  I used a 1/4 cup liquid egg stuff it has no fat to help on the calorie content as well. As for parsley, use what you have...either dried or fresh.  I still had some from the garden this summer but use dried if that is all you have got.

3.  Beef and onion.  I used 1 pound 95% fat beef and 3 hot italian sausages and one whole onion.  GEEZ, it's a one pan meal here!  I am gonna use one whole onion....I don't have to time to peel, chop and MEASURE out 3/4 cup of onion.  I felt crazy enough to throw in the last poblano pepper from our garden too.  No crime in adding more veggies!  What is your SPICE/HEAT capacity?  As for the 3 hot italian sausages, one poblano that 1/4 tsp. hot pepper flakes did not ZING up the lasagna enough for my husband.  His only complaint was that this needed more ZIP.  I am the one with the higher tolerance for spicy foods so coming from HIM that means something.  So add more hot pepper flakes if you need to...I was trying to keep it calm for K-man and he said it was lacking so punch it up if you want.  Just taste it...you will know.

4.  Assembling the lasagna- I felt weird putting 1 cup of sauce down first but it needs it....you are using DRY noodles....so do it.  Those DRY puppies need something to slurp up and make them soft, so don't be stingy. However I did not put 3 noodles but 4!!!  It was too much exposed lasagna layers to do it that way even though I know they will expand...but they won't expand straight across perfectly separating my layers!!!  So I had plenty to spare so I went rogue and did 4 per layer.  I also wet them.  Start the absorption please!  As for the cheese I used 3 cheeses.  The recipe said CHEESY Beef Lasagna.  Two cheeses weren't cheesy enough for me.  I like the meltability of Monterey Jack cheese as opposed to the stringy-ness of the Mozzarella and the potent tang of the Parmesan.  I wanted to make my own blend.  I added an additional cup of Monterey Jack to the Mozzarella and parmesan.

5.  I sprayed the foil and covered and put it in the fridge for the next day.  I never make a lasagna and eat it the same day.  I think my lasagna tastes better this way.  Of course the cooking time will be twice as long heating it up stone cold as opposed to warm from the preparation.  All the seasonings, and herbs and garlic all just co-mingle and be better the first day....rather as leftovers when everything had time to 'sit'.  The next day, preheat your oven bake for 1 and 1/2 until bubble with foil and NO CHEESE.  Remove foil and add remaining cheese.  Bake for 15 minutes until all melted and bubbly.  Put in your garlic bread to toast.....and let it stand for another 15 minutes (this is a must!) I don't care how hungry you are and if the kids are chanting and banging their forks on the table.  The lasagna needs to set or you will not get a piece like this...

See?  No sauce running all over or cheese oozing out.  It's a must!  Just a simple spinach salad on the side.  And look at how swollen these noodles get?!

The noodle were swelling practically over the handle on the glass dish.  SO use a deep dish pan if you have one.  If not....put a cookie sheet under the dish just in case.  We will have it again tonight for dinner then the rest must go wrapped up as individual servings in the freezer.  Yes, the husband K-man has a two day limit to all leftovers.  Back when I was single, this was my lunch and dinner for a WEEK!
#AllstarsPAM

Enjoy, we did!

Family Secret Meatballs and Sauce

I don't think I told you but I was accepted in a little fun program called Allrecipes Allstars.  I have been a member of the web page Allrecipes.com for years.  Sheesh, back in those days they had many sites.  Cookierecipes.com, Maindishrecipes.com, Christmasrecipes.com....there were tons....then they wised up and condensed.  Long story short....they are a place where people like me can post or look up recipes that are TRIED and TRUE.  All the members post their own pictures of how it turned out (if they want)...tons of reviews, suggestions, videos....I've been a member for 13 years.
So I see a FB friend post about this program where you do fun stuff each month they assign.  Sounded like fun AND would give me something to do on my own blog.
This month one of the activities we could do was to select a 'faceless' (no picture) recipe on allrecipes.com and give it try in our kitchen, review it and provide a picture.  Completion would be 3 faceless....or do more if you so desired.
The first one I did not like much.  It was OK, even though I took a picture of it....to start my AR CRED. lol  It was Lemon-Dijon Grilled Chicken. I was not thrilled about it and my review said as such.  Eh.  It needed some herbs.  Too much honey as well.  Ok next recipe....

YAY!  Winner!  I wondered why someone would put a Secret Family Recipe online...I guess we are now at the time in our lives when there are no more secrets anymore....everything good or bad goes on the Internet.  Well HONEY....this is one of those GOOD things to put out there.  Awesome stuff.  These were called Secret Family Meatballs and Sauce.  These are an appetizer kinda thing.  One person pictured theirs on a bed of spaghetti....um, not seeing that.  The sauce has ketchup, onion, vinegar, Worcestershire sauce.....not an Italian thing.  Are people eating BBQ on spaghetti now?   We ate these with a salad and some homemade jalapeno mac and cheese and garlic bread.  I can't wait for the leftovers tomorrow!

Here is the recipe to look over, however the link above is easier to print from if you like:

2 pounds ground beef
3/4 cup rolled oats
6 tablespoons chopped sweet onion (such as a Walla Walla)
1 cup milk
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 1/2 cups ketchup
3 tablespoons Worcestershire sauce
3 tablespoons white sugar
4 1/2 tablespoons chopped sweet onion (such as a Walla Walla)
4 1/2 tablespoons apple cider vinegar
3/4 cup water

1.  Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. Mix together the ground beef, rolled oats, 6 tablespoons of sweet onion, milk, salt, and black pepper until thoroughly combined. Roll the mixture into 2-inch meatballs, and place meatballs into the prepared baking dish.
3. In a bowl, mix the ketchup, Worcestershire sauce, sugar, 4 1/2 tablespoons of sweet onion, apple cider vinegar, and water until the sugar has dissolved, and pour the sauce evenly over the meatballs.
4. Bake the meatballs and sauce in the preheated oven until the sauce is bubbling and thickened and the meatballs are no longer pink inside, about 1 1/2 hours. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (70 degrees C).


Delish!

Sriracha Deviled Eggs

Happy Super Bowl Weekend Kids!I have a fun and easy recipe for you.  If you'd like to change up a familiar recipe for your Super Bowl food tomorrow here's a nice recipe I created.

Sriracha Deviled Eggs
created by JennyMac's Lipsmack

12 hard boiled eggs
2-3 Tbsp of mayonnaisse
2-3 Tbsp of Sriracha
1/8 tsp of dry mustard
salt to taste
cayenne to taste
smoked paprika

Split your hard boiled eggs and remove the yolks.  Here's a fun tip if you choose to try it....place all your yolks in a ziploc bag.  Arrange your whites on a pretty plate.  Close the ziploc and smush all your yolks in the bag until no more chunks.  Add the mayo and sriracha, salt and cayenne (I left the measurements for you to taste and add more or less to your liking).  Taste and make adjustments.  Squeeze out air from bag and close again.  Cut hole on bottom bag about 3/4 inch.  Squeeze most of yolks to bottom of bag.  Squeeze out yolks into eggs.  Use a little pulsing squeeze to get the 'rippled' affect on your yolks as seen on mine.  Top with smoked paprika.  Serve to hungry guests.  Stand Back!

Cooks Notes:
1.  How picky are you?  Some days I am picky about my food some days I could care less.  The boiling and hoping of are they cooked enough or are they over cooked I am tired of the stress of that.  The peeling of the eggs...ugh.  Fresh eggs are NOT to be used for hard-boiled eggs.  The membrane takes out chunks and it makes your eggs look awful.  Hard to believe the older the eggs the better.  I guess fresh is out since you need air between the white and membrane to easily peel eggs.  ANYWAY- my point....do you realize they have already hard boiled eggs in your local grocery?  Yes, they do!  However....they are little more rubbery for my taste.  You own boiled ones are much more soft and delicate.  But if you have a husband who is crazy for deviled eggs....his craziness just may over rule his taste in soft vs. rubbery eggs.  LOL.
Just thought I'd share that with you.

Since my Redskins couldn't make it this year.  I will put a Shout out to our neighbors the RAVENS!  We'll be rooting for you this year!


Enjoy!

Pumpkin Crunch Cake

I know Thanksgiving is over, the time when we are still using pumpkin.  However some of you may still do pumpkin pies at Christmas or perhaps you are looking for a tasty alternative for dessert.  I opted for this instead of pie this year.  Much easier to make and you can get many more servings from this over one pie!

Same pumpkin-like custard on the bottom with crunchy topping.  I have pecans on top however you don't have to put them if you don't wanna.

Pumpkin Crunch Cake
JennyMac's Lipsmack also on Just a pinch

1 can (15 oz) pumpkin puree
1 can evaporated milk
1/2 c. sugar
4 eggs
1 tsp. vanilla extract
1/2 tsp. salt
2 tsp. pumpkin pie spice
1 box yellow/french vanilla cake mix
1 c. pecans, chopped
2 sticks of butter, melted

1. Preheat oven to 350 degrees. Thoroughly grease a 13X9 cake pan.

2.  Place in a large mixing bowl: pumpkin, milk, sugar, eggs, vanilla, spice and salt. Using an electric hand beater, mix well for about 1-2 minutes.

3. Pour pumpkin mixture in greased pan. Top with cake mix. Pat the cake mix down. Sprinkle pecans. Pour all over with melted butter.

4.  Bake in 350 oven for 60 minutes or until set. (Jiggles just ever so slightly)

5. Best served warm or at room temperature.  Enjoy with fresh whipped cream or ice cream. If refrigerated the 'crunch topping' will get very hard (from the butter) so you may want to warm it up a bit in the microwave before serving it 'leftover'

Enjoy!

Halloween Treats

I know, Halloween is long gone.  However many of us had a lot going on.  I was all excited about posting my Halloween Treats and Hurricane Sandy hit.  We did not have school for two days and alas I was not able to make my treats until the actual day of Halloween and 2 days after.  My plan was to have most of it done BEFORE!  As a teacher trying to reschedule all that cooking and to rearrange the other classes.  AND, keeping my plan to decorate my room for the kids, taking it all down and decorating the house for the kids in the neighborhood.  Between making the treats, passing them out, remembering to take pictures, decorating  (....oh did I mention I had hall duty that week that requires me to monitor the hall 20 minutes before I normally come to work so that means I can't do anything in my room?)  So if I only worked 3 days last week, why did it feel like a full 5 days?  Fortunately, we lost no power and maintained no house/tree damage.  The "cat lady" above and her "roadie" are very blessed.  Enough whining....let's get to the treats, shall we?

Charlotte’s Web Cake

Create a spider web on top of a cake!

Start by spreading a round cake with white or orange frosting. Thin some chocolate frosting with milk until it's about the consistency of melted chocolate, and place it in a piping bag with a ¼-inch tip.  Starting in the center, pipe a spiral pattern radiating out until you come within an inch of the edge of the cake. Now, pretending the cake top is the face of a clock, gently drag the tip of a toothpick from the center to 12 o'clock, continuing all the way to the edge of the cake. Drag the toothpick from 1 o'clock back to the center, and then from the center to 2 o'clock. Continue in this fashion until you have completed the circle. You can also do this on a smaller scale with cookies and cupcakes. Decorate your 'web' with plastic spiders (or gummy ones) and bugs!

Used Tampons
from Divine Dinner Party (digusting food section)

Ingredients:
20 large marshmallows
1 can sour cherries in juice (not cherry pie filling!)
5, 8-9" lengths of food-safe string

 Instructions:
1. String four marshmallows on each of your five strings. I find the easiest way to do this is wrap the string around a wooden skewer, skewer the marshmallows, and pull the skewer out. You can also tie one end of the string around a toothpick.
2. Line the marshmallows up on one end of the string. Knot the bottom of the string.
3. Place marshmallow "tampons" on a serving tray. 5. Pour an undrained can of dark, sour cherries (it's best if you cut up the cherries a bit) over. Or use cranberry juice and dried cranberries.
6. Enjoy!  

Bloody Worm Sandwiches
from Divine Dinner Party (more gross food section)

Ingredients:
8 hot dogs
8 hot dog buns
1/4 C. ketchup Instructions:
1. Bring a pot of water to a boil.
2. Slice each hot dog into long, worm-like strips.
3. Dump hot dog strips into boiling water and cook until they begin to curl a bit. 4. Drain.
5. Return cooked hot dog worms to pan and toss with ketchup until thoroughly mixed.
6. Serve in hot dog buns.

Breadstick Spiderweb

1 can (8 oz) Pillsbury® refrigerated breadsticks (8 breadsticks)
 1 egg
 1 tablespoon water
1/2 cup shredded Cheddar cheese (2 oz)
Pizza sauce or marinara sauce, heated, and garnished with chopped fresh basil leaves or flat-leaf parsley

Heat oven to 350°F. Spray large cookie sheet with cooking spray. Separate dough into 8 pieces; roll each piece into 12 to 14-inch rope. On cookie sheet, place 4 dough ropes overlapping to look like asterisk; with remaining 4 dough ropes, make concentric circles to create spiderweb.
In small bowl, beat egg and water; brush over dough. Sprinkle with cheese.
Bake 12 to 14 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm with sauce for dipping.


Hairy Armpits  
(sorry no picture, what was I thinking? Just imagine some European chick dancing with her arms in the air and you get a quick glance of her unshaved armpits!  lol)

3 large shredded wheat bundles
3 TBSP. honey
1 TBSP. light brown sugar
1 6oz. bag milk chocolate chips
2 TBSP. butter or margarine

Directions:

Break up shredded wheat bundles into single long strands, so that they have the appearance of armpit hairs. Set aside. Place the honey, brown sugar, chocolate chips, and butter in a medium sized heavy saucepan and heat over low to melt. Gently stir mixture with a rubber spatula. Mixture should be smooth and glossy. Remove the saucepan from burner and place it on a heat safe work surface. Gently fold in shredded wheat. When the shredded wheat is completely coated, scoop it onto wax paper in nine equal portions. Use a fork to gently rake "hairs" into one direction. To set Chocolate Armpit Hairs, place them in refrigerator for about thirty minutes. If there are any hairy bundles left over, keep them stored in the refrigerator.


Froot Poops My school site has a photo gallery of these plus many others...


1 and 1/2 pkg (12 oz) chocolate chips
1- 14 oz sweetened condensed milk
Dash salt
2 tsp. vanilla
1 and 1/2 cups chopped, dried mixed fruit

1. Line the bottom of a 9 inch square pan with waxed paper.
2. Pour chocolate chips, sweetened condensed milk, and salt into large glass bowl and melt in microwave. Stir constantly to determine when melted.
3. Pour in vanilla and dried fruit. Stir into chocolate mixture.
4. Pour chocolate mixture into lined pan and spread it evenly with your rubber scraper. Place pan in the refrigerator and chill for at least two hours.
5. When thoroughly chilled, invert chocolate mixture onto cutting board. Cut into 1 inch squares.
6. Create loads of uniquely shaped diarrhea dumps by rolling each square between the palms or your clean, dry hands. Make some flat, round disks, some short, thick poops, and some long skinny ones!

Really Gross: Make sure you present your diarrhea delight on toilet paper wads!

Please print these out for next year.  Again I am sorry for these GREAT recipes being poor timed....but stuff happens.

My thoughts and prayers go out to the people of New York City, Staten Island, Long Island and New Jersey Shorelines.  Of all the people of our Wonderful US of A.  I feel the folks of NY and NJ have the stuff that make them strong survivors.  They survived 911 and this too shall pass.  If you can make a donation to the Hurricane Sandy Fund, even the smallest bit can help. 

Slurp,

Vomit Piles

HHAHAHAHA!  Why not?  Halloween is coming!!!  What I absolutely ADORE about Halloween is that it is my opportunity to take a simple no bake treat with chocolate and oatmeal and rename it and it totally works!

I have this recipe elsewhere called a Raggedy Robin or Cow Patties.  I made this on Friday for my students, they loved it.  It worked nicely for our abbreviated periods (we had early release) for I was able to make it, chill it and they ATE.  Please tune in for more recipes to come or go to my link to ALL my Halloween recipes on my school web page.

Vomit Piles
by JennyMac Lipsmack

 1/2-cup milk
1 stick margarine
1/4 cup unsweetened cocoa
2 c. sugar
1/2-cup peanut butter
1 tsp. vanilla

3 c. oatmeal

 

Combine first four ingredients.  Cook on medium heat until boiling.  Rolling boil for 1 - 1 & 1/2 min.  Remove from heat and mix vanilla and peanut butter.  Mix well.  Pour over oatmeal in a large bowl.  Mix quickly in a large bowl.   Spoon out onto wax paper*.  Let cool for 10 minutes.

 

*Grosser addition: add some 'chunks' like raisins, dried apricots bits, nuts for more gross out value!!

My recipes to come that I am making at school are:

• Spider Web Breadsticks
• Hairy armpits
• Spider Cake (made with a Zebra Cake base)
• Used Tampons (don't worry, it's for a ALL girl class- only they could appreciate)
• Ghost Cake 
• Maybe a picture of my classroom kitchen decorated for Halloween (a FIRST!)

Enjoy!

Gearing up for Halloween

Let's start out healthy on our treats for Halloween and slowly get evil?  Nah, Halloween food is all about deception and FUN.
I was just telling some colleagues about how I used to do the food for my school's Halloween dances.  My funny observance?  When it comes to FREE food and teenagers....watch out, you may lose a hand.  Chips, cookies, candies for free.....WHOOSH!  It's gone in a few minutes.  When I did the food and gave it gross names and formed it to resemble things like POOP....SCREECH!  For some reason taking raisins stirred melted chocolate forming it into little logs and calling them "Fruit Poops"....I had to talk them INTO coming BACK to the table and eating it.  That was hilarious!  Anyhow, more of those recipes to come. 

Today I'd like to share with you what I made for my fellow FACS teachers at our meeting.
My little Veggie Skeleton.  Isn't he CUTE?  It was just us Middle School teachers the high school teachers were a no show so they missed out.  The four of us 'killed' him easily.  Hahaha.

So if you are planning a Halloween party with a lot of junk....make this little guy and you'll be surprised that he may disappear before the high calorie stuff.  Make sure you hit my cook's notes at the end for the SHORTCUTS!!!

Veggie Skeleton

2 cups of ranch dip
2 celery stalks cut into 3 parts
1 red pepper cut into strips (see picture)
6-8 mushrooms, sliced
2 cauliflower flowerets, halved
8 baby carrots
1 black olive, pitted and cut in half
10 spinach leaves
10 cucumber slices

This really has no directions other than save the picture and arrange it on your platter as shown.  However...

Cook's Notes:
1.  Most of these items I took from the salad bar at my grocery.
2.  Grabbed a tub of ranch dip and placed in white bowl, stuck in spinach leaf hair and two eyes.  Didn't feel the need for a mouth.
3.  I only bought a whole red pepper because the salad bar was LOW on the red ones.
4.  I purchased a container of the celery stalks because the salad bar always chops up their celery for salads.  Same goes for baby carrots.  And you are going to need extras to use up all the dip. 
5.  Very easy to put together and cute as a button!

Easy Apple Strudel

This was K-man's request for a dessert. I asked him what he wanted for dessert...."something crunchy, appley, cinnamony, and raisiny"....I went 'trolling around' allrecipes.com to see what I could find under EASY. Always trolling for 'easy'. lol

I took a few ideas from this recipe, and from that recipe.

1. Puff pastry a must....very easy and flaky just like a strudel.
2. Recipes using panko crumbs....hmm good idea...helps absorb the juices so it's not all runny.
3. Plain apple filling or apple cinnamon...K-man likes apples and cinnamon so it won't be authentic strudel....who cares?

So my taking a bit of this and that....this is what I came up with.....

Easy-Peasey Apple Strudel
JennyMac Lipsmack Creation

1 Granny Smith apple - peeled, cored and coarsely shredded
3 Granny Smith apples - peeled, cored and sliced
1 Tbsp. cinnamon
1 cup brown sugar
1 cup raisins
3/4 cup panko bread crumbs
2 sheets frozen puff pastry, thawed
1 egg
1/4 cup milk
sugar for sprinkling

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. Place apples in a large bowl. Stir in cinnamon, brown sugar, raisins and bread crumbs; set aside. Place puff pastry on baking sheet. Roll lightly with a rolling pin. Arrange apple filling down the middle of the pastry lengthwise (taking up 1/3) . Snip with kitchen shears, one inch strips on either side of filling. Fold the pastry lengthwise around the mixture, alternating strips. Left, then right. Repeat. Whisk egg and milk together, and brush onto top of pastry. Sprinkle with sugar.
3. Bake in preheated oven for 35 to 40 minutes, or until golden brown.

Cook's Notes:
1. These had to be made on two separate cookie sheets. Make sure you alternate the sheets midway through cooking time. Clearly I got a bit distracted and one was a lil darker than the other.
2. The panko was SPOT ON.....it absorbs the juices so it was not wet and drippy in the least....very moist, held together.
3. Used the large decorator's sugar for the "sparkly effect." Very pretty. K-man gave "three thumbs up" he said. LOL
4. Use whatever apple you prefer....we like the tart to offset the sweetness. Just recommend a firm apple so it doesn't go 'mushy' on you.

Yumminess!

There is always time for brownies!

Especially before the BIG Game!

Aren't these little footballs just adorable?

I too, am busy making my little treats for the Super Bowl. Sorry I am not one of those bloggers who can be timely and post all my recipes BEFORE the big game for you to shop and make beforehand. Unfortunately, I don't cook like that or perhaps I am not the best blogger in the world. However, I want my goodies FOR the game, not one/two weeks before the game just for a blogging post. I am not a millionaire, you know.....LOL. I look at it this way, if you just LOVE what I post in the next few days for Super Bowl treats....then print it out for next year. This way you will be WAY ahead for next year's game!

After all the prep, and chopping for the food for the main event....you kinda want sometime easy for the sweet. I know you already have a box of brownies in the cabinet for emergencies....go ahead take it out.

Orange Brownie Football Bites
by JennyMac's Lipsmack
Makes 12-14 Footballs

1 box of your favorite brownie mix (and whatever else it calls for: water, oil and eggs)
1 small can mandarin oranges, drained
zest of one orange
6oz of chocolate chips
1 tsp. oil
prepared white frosting in a tube or powdered sugar

Preheat the oven according to your brownie mix directions.

Place brownie mix in bowl. Drain oranges and chop into pieces.

Place oil in measuring cup and add oranges into the oil in the cup. Add water to the oil and oranges to make up to the total amount of liquid. For example: My box called for 1/2 cup water and 1/4 cup oil. I put 1/4 cup oil and added oranges and filled water until it reached 3/4 cup. Wasn't much water to add for there is plenty of orange juice in those oranges.

Pour orange/oil/water mixture onto brownie mix, add orange zest and mix.

Pour into 9X13 baking pan. I always line mine with foil for easy "lift-out". Bake according to box.

Cool brownies and cut into ovals. If you have a football shaped cookie cutter GREAT. But I didn't so I used a biscuit cutter. Cut one side of circle into brownie and lifted it out and cut the other side into the other half circle making a 'somewhat oval'. You will have alot of scraps but if you have kids...I am sure they won't mind eating THESE!

Melt chocolate chips and tsp of oil in microwave until smooth. Dip ovals into chocolate and put on parchment paper either a tray or cookie sheet will do. Place in

Draw lines on your footballs when chocolate has set.

This can be done with just a plain brownie mix if you like. K-man loves the chocolate and orange combo....so I created this for him. It's all about the football tomorrow right? Not what flavor it is. LOL

Cook's Notes:
1. If you do not have prepared white frosting on hand. Place powdered sugar in a ziploc bag and add just mere DROPS of milk until you get the right consistency. Cut the corner of the bag and draw your white lines. I used the convenience Betty Crocker stuff in a bag with a tip on it....and I was NOT happy the way the lines turned out....those little tails wouldn't stop. My white lines look a hot mess. I really am not THAT sloppy, HONEST!

Good Luck to whatever team you are rooting for. If it ain't the Skins playin'...I am there for the commercials! LOL

Snack Well!