Rosemary Roasted Potatoes

Ingredients

1. 2 lbs red bliss baby potatoes
2. 6 Tbsp extra virgin olive oil
3. 8 garlic cloves, chopped
4. 2 Tbsp butter, melted
5. 2 Tbsp fresh rosemary, chopped
6. Salt to taste
7. Pepper to taste

Procedures

1. PRE-HEAT oven to 450ºF.
2. WASH and dry potatoes. Cut into wedges and place in a large mixing bowl. Toss potatoes in oil, melted butter, garlic, rosemary, salt and pepper.
3. TRANSFER seasoned potatoes onto sheet tray. Roast for 25-30 minutes. Shake pan occasionally for even roasting.
4. SERVE immediately.

Sensational SMOOTHIES

We love smoothies at our house! They are fast, healthy, and usually can quench a persistent sweet tooth. Not to mention, it is easy to "hide" healthy boosts into the smoothie that even the most discriminating, picky eater will not protest. Here are a couple of general ideas followed by a list of several smoothie combinations that we love. ENJOY!!

1. Try vanilla soy milk as a substitute for water or milk.
2. For the best banana flavor, choose bananas that have flecks of brown on the skin. Bananas that are too green will not be as sweet or flavorful.
3. A handful of spinach can be added to any smoothie (and not alter the taste... but the color a little.)
4. Sprinkle with crunchy granola for a tasty topping.
5. To add extra fiber, add a cereal with fiber (such as Fiber One). For a smoother consistency, crush the cereal before adding it to the ingredients in the blender.
6. One tablespoon wheat germ also can be added for extra fiber.

Strawberry-Mandarin Smoothie

1 1/4	cups sliced fresh or frozen (thawed) strawberries
1/3	cup frozen (thawed) mandarin tangerine juice concentrate (or use OJ concentrate)
1/2	cup Fat Free creamy vanilla yogurt
1/3	cup cold water

Easy Strawberry-Banana Smoothies

1 container (6 oz) Greek Fat Free strawberry yogurt
1 1/2 cups skim milk
1 cup frozen unsweetened or fresh strawberries
1 medium banana, sliced (1 cup)

Watermelon-Kiwi-Banana Smoothie

1 cup coarsely chopped seeded watermelon
1 kiwifruit, peeled and cut into pieces
2 ice cubes
1 ripe banana, frozen, peeled and cut into chunks
1/4 cup chilled apple juice

Apple-Kiwi Smoothie

1 small apple, peeled, cut into chunks
1 kiwi fruit, peeled, cut into chunks
4 medium fresh strawberries
2/3 cup Fat Free creamy strawberry yogurt
1/3 cup apple juice

Peach-Berry Smoothie

2 containers (6 oz each) Fat Free strawberry yogurt
1 cup sliced fresh or frozen peaches or nectarines
1 cup sliced fresh strawberries
1 cup crushed ice

Raspberry-Banana Yogurt Smoothies

1 container (6 oz) Fat Free French vanilla yogurt
1 1/2 cups soymilk (or skim milk)
1 cup unsweetened frozen or fresh raspberries
1 medium banana, sliced (1 cup)

Melon-Raspberry Smoothies

1 cup cubed cantaloupe or honeydew melon
1 cup fresh raspberries
1 container (6 oz) Fat Free strawberry mango yogurt
2 tablespoons skim milk
1 tablespoon sugar (or other sweetener)

**Blueberries can be substituted for the raspberries. Mango can be substituted for the cantaloupe or honeydew.

Blueberry Smoothies

1 cup frozen blueberries
1/2 cup vanilla soy milk or skim milk
1 container (6 oz) Fat Free lemon burst or French vanilla yogurt
Honey, if desired

Creamy Mango Smoothies

2 mangoes, seed removed, peeled and chopped (or 2 cups frozen mango thawed)
2 cups mango sorbet
2 containers (6 oz each) Fat Free French vanilla yogurt
1 1/2 cups skim milk or soy milk

Orange Smoothies

1 quart (4 cups) vanilla frozen yogurt, slightly softened
1/2 cup frozen orange juice concentrate, thawed
1/4 cup milk

Instead of vanilla frozen yogurt, you can use strawberry frozen yogurt or vanilla ice cream.

OR

2	cups ice cubes or slightly crushed ice
2	cups vanilla soy milk (or skim milk)
1	can (6 oz) frozen orange juice concentrate

Key Lime-Banana Smoothie

1 container (6 oz) Fat Free Key lime pie yogurt
1 ripe banana, sliced
1/2 cup milk
1 tablespoon lime juice
1/4 teaspoon dry lemon lime-flavored soft drink mix
1 cup vanilla frozen yogurt

Chocolate-Peanut Butter-Banana Smoothies

2 cups light chocolate soy milk (or chocolate milk)
2 tablespoons creamy peanut butter
1 large banana, frozen

Chocolate-Raspberry Smoothies

2 cups light chocolate soy milk
1 cup frozen raspberries
1/2 teaspoon vanilla

Drizzle smoothie with a little chocolate sauce. Can also substitute strawberries for raspberries.

Honey Nut-Peach Smoothies (for the kiddos)

1 1/3 cups Fat Free creamy harvest peach or creamy vanilla yogurt
1 1/2 cups Honey Nut Cheerios cereal
1 can (15 oz) sliced peaches in juice, drained
1 cup milk
1 banana, sliced
1/8 teaspoon ground cinnamon, if desired

For frostier smoothies, substitute 1 1/3 cups frozen sliced peaches, slightly thawed, for the canned peaches.

Berry-Banana Cereal Smoothie

1 cup vanilla, plain, strawberry or raspberry fat-free yogurt
1/2 cup Cheerios or another round oat cereal
2 tablespoons ground flaxseed or flaxseed meal
1/2 cup fresh strawberry halves or raspberries, or frozen whole strawberries
1/2 cup skim milk
1 to 2 tablespoons sugar (or other sweetener)
1/2 banana

Spiced Caramel-Banana Smoothies

1 container (6 oz) Yoplait Thick & Creamy crème caramel low-fat yogurt
1 ripe medium banana, cut into chunks
1 1/4 cups soy milk
1 tablespoon caramel fat-free topping
1 1/2 cups crushed ice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cardamom (or just use extra cinnamon if you don't have this)
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves

Slow Cooker Cheesy Bean Dip

My husband frequently has to bring an appetizer to his workplace for team potlucks and such. This is a fail-proof, party pleaser that is particularly great if you are low on time or don't have the ability to "baby" a dish before it it served. Plus, it feeds a crowd on a budget which is also nice.

**I have also substituted chili con carne rather than the refried beans to achieve a chunkier/heartier dip.

1	package (16 ounces) Velveeta (or equivalent product) with Mexican seasoning/jalapenos
1	can (16 ounces) refried beans
1	can (4.5 ounces) chopped green chiles, undrained
	tortilla chips or other items to dip (as desired)

1. Spray inside of 1 1/2- to 2 1/2-quart slow cooker with cooking spray. Mix the cubed cheese, beans and chiles in cooker.
2. Cover and cook on Low heat setting 2 to 3 hours or until cheese is melted. Stir until cheese is smooth.
3. Scrape down side of cooker with rubber spatula to help prevent edge of dip from scorching. Serve with tortilla chips.

Dip will hold on Low heat setting up to 2 hours; stir occasionally.

Slow Cooker Ground Beef and Beans

2 lb lean (at least 80%) ground beef
1 large onion, chopped (about 3/4 cup)
1 can (28 oz) baked beans, undrained
1 can (15.5 oz) butter beans, drained, rinsed
1 can (15 oz) kidney beans, drained, rinsed
1 bottle (12 oz) chili sauce
2 cans (4.5 oz each) chopped green chiles
2 tablespoons packed brown sugar
3 teaspoons chili powder
Shredded Cheddar cheese (for garnish)

1. In 10-inch nonstick skillet, cook ground beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.
2. In 3 1/2- to 4-quart slow cooker, mix cooked ground beef mixture and remaining ingredients except cheese.
3. Cover; cook on Low heat setting 4 hours. Top individual servings with Cheddar cheese.

Inspiration Station: Crockpot Creations in 4 Steps or Less

Between moving into a new place with far less kitchen space, and added pressures at work both for me and for Mr. Sillypants, I realized I needed to make a change with how I approached preparing our meals.  I used to take my sweet time preparing food, often doing things the hard way to yield an ideal result.  Cooking is a very enjoyable pastime for me, a soothing and creative outlet.  However, I really needed to simplify, so I started re-thinking several of our favorite meals (and some new ones) with three goals in mind:

1. Less prep time
2. Fewer dirty dishes
3. Yummy, healthy food 

I turned to my old, reliable, bon ami, the Crockpot.  Now I spend much less time in the kitchen with very little sacrifice in creativity and flavor.  I am very pleased with the results.  Plus, I am cooking healthier, as I use virtually no oil nor butter, since the Crockpot is naturally non-stick.

 A few things I enjoy about this new system:

• The Crockpot can be used as a prep pot.  I use the crock to mix ingredients in the recipe that usually require a separate mixing bowl.  Then I put the rest of the ingredients in.  For example, I mix all the sauce ingredients in the bottom of the Crockpot before putting meat in; then I just spoon the sauce over the meat, cover, and leave it alone.  The sauce runs to the bottom anyway during cooking time, and the meat settles into the sauce as it cooks down. 
• Low and high heat settings are used to my advantage.  I use the crock in stages to cook different parts of the meal that require different cooking times.  For example, diced onions can go in first, on high for an hour or so, to sauté them.  Then the other ingredients go in, changing the temperature to low.  I brown ground beef in the crock on high before I put the other ingredients in on low.  In the large Crockpot, I use the warm setting to slow-steam vegetables, like squash.  Additionally, quick-cooking ingredients, like peas (or any vegetable you don't want overcooked), can be tossed in at the end of a cooking cycle, right after the heat switch is turned off. 
• "All day" slowcooker is a misnomer.  I usually cook meals all night, so Mr. Sillypants and I can take good food to work the next day for lunch.  The only time the aroma has awoken me in the middle of the night was when I was slow-cooking a meal with too much garlic.
• Two or more Crockpots are extremely helpful.  I often use two Crockpots at the same time.  For example, the big one can be used for the main dish part of the meal, and the small one for a side dish, or two.  I have wrapped veggies such as carrots and green beans in foil, and steamed them on top of another veggie or main dish to keep them separated.
• The Crockpot doubles as a storage dish.  If you have a crockery insert that is separate from the heat source, you can simply put the whole thing in the fridge to store the leftovers and eat from it all week!  This saves me time and hassle.
• My rice cooker helps me with side dishes.  My rice cooker is part of the "countertop crew."  I mix things into rice to help create a more complete meal, like diced vegetables, lentils, black beans, tomatoes, and spices.  This reduces extra pots and pans.  When I'm not cooking rice, a pan of pasta on the stove isn't a big deal, as it's only one dirty dish.  Another easy side dish is a bag of frozen vegetables, steamed in the microwave.  The specially advertised "steamer bags" are unnecessary, as any bagged frozen vegetable heats well in the microwave for about four minutes when sliced with a few holes. 

Some of my favorite meals lately, in 4 steps or less:

1. Apricot Chicken
2. Asian Citrus Salmon
3. Baked Potatoes
4. Barbeque Chicken Sandwiches
5. Broccoli Beef
6. Butternut Squash Soup
7. Cauliflower Soup
8. Chicken and Broccoli Casserole
9. Chicken Cacciatore
10. Chicken Pot Pie
11. Chicken Primavera
12. Chili, Chili, and More Chili
13. Cornish Game Hens with Cranberry Stuffing
14. Creamy Chicken and Rice Soup
15. Curry Chicken
16. Eggplant Lasagne
17. Green Chile Chicken
18. Hot Sausage Dip
19. Lemony White Fish
20. Lentil and White Bean Soup
21. Minestrone Soup
22. Mushroom Chicken
23. Orange Chicken
24. Pepper Steak
25. Pot Roast (the good old standby)
26. Salmon Rosa
27. Salsa Chicken
28. Sausage and Kale Soup
29. Savory Chicken Chili
30. Shepherd's Pie
31. Sloppy Joes
32. Spaghetti Bolognese
33. Spinach and Artichoke Dip
34. String Bean Chicken
35. Stroganoff
36. Sweet and Sour Chicken
37. Teriyaki Chicken
38. Teriyaki Salmon
39. Tuscan Beef
40. White Enchilada Soup

More recent favorites: Cheesy Bean Dip, Ground Beef and Beans, Chicken Enchilada Lasagna, Beef Stroganoff Variation, Lasagna, Spaghetti Sauce.

You could make two months worth of meal calendars out of this list, if you cook something different 5 times a week!  Plus, most come together in 4 steps or less! 

One thing I have noticed: when I use my small Crockpot, it makes really juicy meals, especially when I use frozen chicken.  I don't always like the sauces thinned down so much, or the casseroles with a watery bottom, so I switched to the large Crockpot for certain things.  The large crock seems to cook on a higher heat, and also has a steam escape on the rim.  I've heard all Crockpots are a little different, so trying out different options until you are happy with the result is a good rule of thumb. 

A note on using frozen meat: A lot of recipe books counsel against using frozen meat in the Crockpot, warning that meat sitting at a certain temperature for too long (at room temperature, during thawing) may be unsafe to eat.  I have never once had a problem with any meat I ate that started out frozen in the Crockpot.  In fact, I prefer my chicken to start out frozen; otherwise, it would cook too quickly and dry out.

Thank you, Stephanie O'Dea, for a lot of inspiration.  It has made my life easier.

Sunday Sweets: Crockpot Apple Sauce

I've been reading up on how to make your own applesauce, and there are many different versions.  After twice buying a bag of apples that ended up mushy, mealy, and flavorless, I decided to use them up and try the method for myself.  I'm not sure how to express in words how extremely pleased I was with the outcome...it was just fantastic!  I usually dislike store-bought applesauce, but I could eat this homemade stuff every day!  I especially enjoyed it alongside a crunchy honey granola bar and some rich vanilla yogurt (I even mixed up all three elements in the same bowl!).  It was like an apple pie, just without the fat from the buttery crust.  Oh my goodness! 

This is what worked for me:

Peel, core, and cut apples.  Place in crockpot. 
Add a bit of water, but not too much (no more than 1 or 2 cups for a full crock of apples.  You don't want to end up with apple cider instead.  You can always add more water later).
Add any combination of the following: white sugar, brown sugar, cinnamon, nutmeg, ginger, lemon juice (I added a bit of everything).
Simmer in crockpot on low for 8 hours.

After the apples are cooked and soft, use a potato masher to create a chunky sauce.  If you want it smooth, run everything quickly through a blender after the apples have cooled.  If you want your sauce thinner, add a little water.  You can also create a smooth and chunky combination by employing both methods and mixing the two sauces.

To die for, I tell you.  To die for!

Fraggle Rock-A-Thon Feast

For a birthday recently, I planned a themed menu based on the 80s children's classic television show Fraggle Rock.  Each category featured five menu items, and the final birthday menu  was decided by popular vote by the guests about a week before the party.

The catch?  The decoded menu was not revealed until after the votes were in.  Here is what I came up with:

Appetizers

Geraldine and Doozer Sticks
Radish Bars
Mossmelon and Mushmelon
Holes to Who-Knows-Where
Beluvious Tails

Salads

Skunk Cabbage Salad
Joke Day Blob Salad
Tossed Trash Heap
Sprocket Salad
Sidebottom Salad

Entrees

Goodtime Goombah Soup
Peach and Pepper Potage
Bonkleberry Stew
Peas of Power Potpourri
Doomsday Gumbo

Side Dishes

Tree Creature Croquettes
Turnip Toast
Rock Buns with Gorg Greaseberry Butter
Crystal Cavern Stalactites
Grapes of Generosity

Drinks

Boredom Juice
Wembley's Wonderful Whoopie Water
Pebble Pox Punch
Last of the Lilycreatures Pondwater
Sweetwater

Desserts (i.e. The Birthday Cake)
Sweet, sweet, sweet little treats

Banana Tree Shirt Souflee
Muck and Goo with Cave Mushrooms
Golden Dragon Bites
Mudbunny Pie
Poison Cackler Crumble

Would you like some translation? Here is the whole menu, with explanation:

APPETIZERS

Geraldine and Doozer Sticks

Geraldine is a humongous radish that Junior Gorg raises from a tiny seed, who also happens to be his best friend. Doozers are small green creatures that make delicious constructions out of shiny, crystalline sticks made from radish dust. In keeping with this vegetable theme, Geraldine and Doozer Sticks turn out to be a Vegetable Tray, complete with radishes, carrot sticks, and celery sticks.

Radish Bars

Red Fraggle adores radish bars, and tries to capture a thief who seems to be stealing them while she sleeps. The props for Radish Bars in the episode "Red-Handed, Invisible Thief," look like a cross between a rice cake and a popcorn cake with red flecks...sort of like a cranberry granola bar. So as an appetizer or snack, Radish Bars are actually Quaker True Delights Dark Chocolate Raspberry Almond Granola Bars.

Mossmelon and Mushmelon

In "The Secret of Convincing John," we see a slice of mossmelon, which looks exactly like honeydew. We see a whole, unsliced mushmelon when Wembley picks one up during a trip to Mossy Cavern, which looks like a small cantaloupe. Fruit tray, coming right up!

Holes to Who-Knows-Where

One time, Gobo took all four of his best friends on an exploration trip, following his Uncle Matt's old map. It led them to the Hole to Who-Knows-Where, a cavernous location deep within Fraggle Rock. It ended up being a pretty dangerous journey, but turned out all right in the end!  The "hole" idea got me all excited about doughnut holes as a fun appetizer for the party.

Beluvious Tails

A beluvious is a Fraggle's tail, and Boober often takes it upon himself to "test" the healthy nature of his fellow friends' tails by playing practical jokes on them and scaring them. When frightened, a fraggle's tail flares up. I tried choosing a snack or appetizer that resembled a long tail, and my favorite long treat is Pepperidge Farm French Vanilla Pirouettes. You could also do Red Vines.

SALADS

Skunk Cabbage Salad

Skunk cabbage is a favorite vegetable of the Gorg's, but the Fraggles hate it. I love cabbage, and a great party dish is Chinese Chicken Salad.  It's wonderful for a crowd, and Mama Monkey makes it all the time for family get-togethers. 

Joke Day Blob Salad

On Joke Day, the Fraggles decorate the Great Hall, and get together to tell silly jokes and laugh a lot. One particular Joke Day, a great big reddish-pink-sticky-bouncy-blob thing rolls in and starts eating all the Doozers. He finally opens up his mouth to let the Doozers out when Boober starts telling knock-knock jokes! I tried to re-create the bouncy red glob idea in a salad. One that wasn't gross. So Joke Day Blob Salad is Red Jello Cubes with Whipped Cream.

Tossed Trash Heap

This one is a bit of a giveaway from its name. Marjorie the Trash Heap is a big heap of leaves, old vegetables, banana peels, and junk near the corner wall of the Gorg's garden. She is also an oracle, the source of all wisdom for the Fraggles. With all those leaves, I thought she looked like a tossed salad. Mine would be green, though. Not brown. And it definitely would not have banana peels in it. I'm thinking romaine lettuce, diced grape tomatoes, shredded carrots, and cucumbers in a balsamic vinaigrette.

Sprocket Salad

Sprocket is absolutely my favorite character. Maybe it's his pantomiming, or his persistence in convincing Doc that Fraggles really do exist. He's just awesome. He is the inventor's dog, and a sprocket is any kind of wheel gear. I wanted to incorporate some sort of wheel-looking element in a salad, so I decided to use wagon wheel pasta in a colorful pasta salad with tri-color bell peppers, mozzarella balls, tomatoes, spinach, and matchstick carrots in a balsamic vinaigrette.

Sidebottom Salad

Sidebottom is Boober Fraggle's other half that only shows up in his dreams...an alter-ego of sorts. Sidebottom (and Boober, too, since they are essentially the same person) is a green fraggle with bright red hair. Along the theme of red and green and salads, I decided to present Sidebottom Salad as Strawberry Spinach Salad with toasted almonds, topped with ranchero cheese, tossed in strawberry or raspberry vinaigrette.

ENTREES

Goodtime Goombah Soup

During a particularly long winter, Ma and Junior Gorg make their famous Goodtime Goombah Soup. The song goes, "A pinch of this, and a splash of that, with a touch of somethin' good."  I think that the closest food genre to seemingly unrelated ingredients being thrown together is Thai food. I mean, coconut, cilantro, and cashews? But it all tastes so good. Therefore, this soup would be Thai Curry Soup with Grilled Shrimp. Ma Gorg put in what looked like long string beans, so that would have to be included, as well.

Peach and Pepper Potage

Wembley eats this, his favorite dish, with his new friend, Mudwell, who happens to be a great cook. Indicientally, turnip toast (see Sides) is included. No other details are given as to the elements of this recipe. So I thought about the name, Peach and Pepper Potage...peach and pepper don't really seem to go together. Or do they? Sweet and savory are generally a great combination, with the right ingredients. So I replaced peaches with pineapple, kept the pepper (bell peppers), and decided on Sweet and Sour Chicken.

Bonkleberry Stew

Just the name of this dish makes you smile!  It's silly and creative.  When Sidebottom finally "gets out" of Boober one day, he takes the other four fraggle friends to the Gorg's garden. He hypnotizes Junior into thinking he's a fraggle, and makes him simmer some bonkelberry stew, which basically looks like large cranberries being tossed into boiling water. Unfortunately, Wembley is allergic to bonkleberries, and becomes deathly ill until his friends can revive him. I thought for a long time about a stew-like dish that would resemble a red soup with all red elements, some of them being round-ish like cranberries.  Red Chili is definitely a winner, especially with smoked chiles in adobo sauce, red bell peppers, and red chili beans!

Peas of Power Potpourri

The Gorgs have a legend: if a young Gorg prince plants the magical peas of power, they will grow overnight into a beautiful Gorg princess for the prince to marry. Junior falls for a trick when Wander McMooch, a sly, toad-like creature, sells him regular peas, claiming they are the fabled magic peas. All ends well, though, thanks to Mokey Fraggle. I really love peas, and in fact, I love every green vegetable. So Peas of Power Potpourri (potpourri meaning a "melange of elements") would be Green Stir Fry in Teriyaki Sauce. We're talking peas, asparagus, broccoli, green bell peppers, and zucchini. Also a good idea for next year's St. Patrick's Day.

Doomsday Gumbo 

Boober accidentally mixes the laundry soapwater with his rutabaga gumbo, which was supposed to be radish gumbo, but the fraggles were out of radishes. It turns into a volatile mixture that almost blows up Fraggle Rock. Boober mentions that the doomsday gumbo contains skunk cabbage (I do love regular cabbage) and greaseberries. I decided to theme a soup that contained the vegetables he mentioned, plus some variation. Cabbage, rutabagas, and kidney beans (greaseberries), as well as other vegetables go great in Minestrone Soup.

SIDE DISHES

Tree Creature Croquettes

Wembley finds an egg left by the Tree Creatures (a family of large pink birds in the Gorg's garden), and cares for it until it hatches. The needy baby bird who calls him "Mama" is another story, though. Tree Creature Croquettes are Deviled Eggs.

Turnip Toast

Wembley eats turnip toast with his friend Mudwell in the episode "Gone, but Not Forgotten." The prop in the show basically just looks like a dark brown chocolate Pop-Tart. For a side that pairs well with a savory entree, though, I decided on Whole Wheat Toast. This recipe for WHO Bread is exactly what I've been looking for. 

Rock Buns with Gorg Greaseberry Butter

Gorg greaseberry butter is a reddish-purple substance made out of a stinky, dark berry. Gobo used it to free Sprocket when he got stuck in the entrance to Fraggle Rock. I decided to choose a delectable red berry as a greaseberry substitute, and incorporate it into a bread. Rock buns are mentioned in the series, but never fully described, so I took the creative liberties upon myself: Raspberry Sweetrolls with Cream Cheese Frosting.

Crystal Cavern Stalactites

Gobo, Uncle Matt, and Wembley discover the Crystal Cavern together, where large, white, sparkling stalactites hang from every surface. I thought about a long, white, tasty side dish that could go along with almost any entree, and decided on Homemade Poppy Seed Breadsticks. This simple recipe is from my Mama Monkey and my Golden Grahams!

 

Grapes of Generosity

Gobo discovers a bunch of rare grapes that give any fraggle who eats them the desire to be generous. But when he decides to be selfish and doesn't share, he becomes weightless. Grapes of Generosity are Fresh Table Grapes. And should I ever bring them to a party, I will share them with the guests.  Maybe.  I love a fresh bunch of grapes.

 

DRINKS

Boredom Juice

Pa Gorg sprays a brownish pesticide into the entrance of Fraggle Rock called Boredom Juice. The fraggles fall into a coma-like stupor, repeating "boring, boring, boring," over an over again. Nothing can cure them except an uninfected fraggle singing a peppy song with a bowl on thier head. So...the brownish Boredom Juice pesticide is Simply Apple Juice. Of course, if it's served at a birthday party, you would have had to wear bowls on your heads while drinking it. Those would be great pictures.

Wembley's Wonderful Whoopie Water

Wembley discovers a "pookah pookah" sound in the walls of Fraggle Rock, and after digging toward it, opens up a fountain of strawberry-flavored fizzy water that the Fraggles adore.  They reward Wembley for making such an amazing discovery and name it Wembley's Wonderful Whoopie Water.  It's also apparently caffeinated, because none of them can get to sleep that night. I decided that a flavored fizzy water would represent the whoopie water well: Sprite with Grenadine. Mr. Sillypants loves Sprite.

Pepple Pox Punch

Pebble Pox for fraggles are like Chicken Pox for humans: little red dots that itch, paired with cold and flu symptoms. The image of little red dots made me think of little seeds, so...Strawberry Orange Smoothies. These could be a great item for a birthday breakfast, as well!

Last of the Lilycreatures Pondwater

Red Fraggle meets a huge sea monster in a distant pond she explores. The sea monster, who claims he is the Last of the Lilycreatures, doesn't want anyone else to know about him, but Red has a hard time keeping a secret. The pondwater idea made me think of something very simple, as well as blue. Cool Blue Gatorade was the result.

 

Sweetwater

On their way to the Hole to Who-Knows-Where, the Fraggle Five stop by a mossy little pond filled with pretty pink-colored water. Red claims it is the sweetest water in the world that fraggles have been savoring for centuries. Although everyone gets into an argument with Gobo over whether or not it's safe to drink, they end up enjoying the sweetwater in the end, which is, of course, Pink Lemonade. I was thinking of buying Simply Lemonade with Raspberry, but the Walmart pink lemonade is good, too.

DESSERTS

Banana Tree Shirt Souflee

Wembley owns two banana tree shirts, which he wears on alternating days. One time, when Boober forgot to do the laundry, Wembley exclaims, "This banana tree shirt is so dirty, the banana trees are starting to grow!" So for the Banana Tree Shirt Souflee, I was going to make a Banana Cake with Cream Cheese Frosting, using this recipe.

Muck and Goo with Cave Mushrooms

Uncle Matt sings the Muck and Goo song to Gobo when he's little, and apparently it's a popular tune, because Pa Gorg sang it to Junior when he was a baby. "Give me one and give me two, cover me with muck and goo. Give me three and give me four, cover me with guck and gore." It's a silly song, but kinda catchy. I had this image of something gooey, paired nicely with something that could be construed as "muck." So the result was Vanilla Ice Cream with Chocolate and Caramel Toppings. The muck is the ice cream, and the goo is the sauce. The cave mushrooms, you ask? Before they knew about radishes, fraggles ate mushrooms. I kind of think that Cream Puffs look like mushrooms! Little golden mushrooms growing on the muck and goo...how fitting. I can't decide between making homeade eclairs from Golden Graham's recipe, or buying the bite-sized cream puffs at Sam's Club in the frozen section. Incidentally, the doozer's ancient Cavern of Lost Dreams contains buildings made from old cave mushrooms.

Golden Dragon Bites

In the episode "Red's Blue Dragon," Red discovers the T. Matthew Fraggle Room, where an endless array of colorful tunnels transport a fraggle into "Outer Space." She accidentally discovers a magical land with a tree of golden apples, and, unfortunately, a smoke-blowing dragon who is as scared as she is! The golden apples inspired me to revive Mama Monkey's old recipe of Apple Dumplings.

Mudbunny Pie

Mudwell, the same creature who prepared Wembley his favorite foods, peach and pepper potage and turnip toast, is a rare Mudbunny. He's furry, all brown, with a tuft of hair sticking straight up on his head. He is a very kind fellow, but also very mysterious. He lives near a warm, bubbling mud puddle, so this inspired me to present this dish as Brownies with Cream Cheese Frosting. 

 

Poison Cackler Crumble

A poison cackler is a scary, evil-looking creature that resembles a giant red scorpion. The red color made me think of one of my favorite, newly-discovered desserts: Pavlova with Strawberries. The "crumble" part is described thus because the strawberries, whipped cream, and chocolate shavings are heaped on a crinkly meringue crust. It is so good!

 

So, are you excited to cook?

Inspiration Station: Balsamic Vinegar Saves The Day!

Balsamic Vinegar is extremely versatile.  Its acidic sweetness adds a robust bouquet to both vegetables and meats.  I've even seen a few unique desserts that call for a touch of it, as well.

I personally find the versatility of balsamic vinegar very inspiring.  The flavor stands on its own, which allows it to shine as a star ingredient in multiple recipes.

In addition to its wonderful flavor and versatility, balsamic vinegar also has saved dinner in my kitchen!  My husband and I follow a strict grocery budget, and by the end of the week, supplies can get a little sparse, necessitating a bit of creativity.

Such was the case a few weeks ago.  The only fresh ingredients on hand were two tomatoes and a a few remaining chicken breasts.  All other available ingredients included shelf-stable items such as rice, spices, and...vinegar!  I just had to figure out how to put everything together to form a suitable meal.

So I made some skillet chicken, roasted the diced tomatoes with the chicken, and just as the tomatoes were beginning to break down, I drizzled the balsamic vinegar over the whole thing.  To add some depth, I sprinkled a packet of dry chicken gravy over everything.  I stirred the skillet contents until the juices from the tomatoes and chicken mixed with the gravy and began to get thick and pasty.  A little milk to make it saucy, and it tasted fantastic over rice!  The full recipe is here.

The balsamic vinegar was incredible, and its flavor made a simple chicken and rice dish delectably unique.

Here are some other favorite recipes of Virginia and Corky starring balsamic vinegar:

Mozzarella Ball Salad and variations
Balsamic Steak Tenderloins
Tangy Pork Chops
Simple Spaghetti Squash
Tuna Salad

Carolina Cole Slaw

Chop or shred 1/4 to 1/2 head of green cabbage, or combine green and purple.  Shred one or two carrots into the cabbage.  Mix with mayonnaise, salt, and add a tablespoon of sugar.  That's it!

If you want, you can add pepper, lemon juice, or vinegar, but it's really not necessary. 

Easy Hummus

Don't pay five bucks for a teeny carton of hummus in the deli section! It is so easy to make, and is an awesome source of protein, plus tastes great with vegetable sticks and slices.

You can make this in either a blender, food processor, or Magic Bullet. I've done all three. Just be sure to scrape the sides and stir a few times until it is smooth.

I usually don't make mine with garlic; I just make it more lemony. You can add garlic, though, because hummus usually has a strong garlic flavor! Plus, I leave out the tahini (sesame seed paste), even though it tastes good, because it is expensive. This easy hummus still tastes so good!

Hummus tastes best with: carrot sticks, celery sticks, cucumber slices, red bell pepper slices, and pita chips, and whole wheat tortillas.

1 can garbanzo beans (chickpeas), drain half the water
Juice from 1 lemon, or squeeze desired amount from bottle
Salt and Pepper to taste
1 t minced garlic, optional

I took this group of foods with me on an overnight work trip.  It saved me!

Black Bean Hummus

Same as the original, just with a squeeze of lime instead of lemon, plus the black bean flavor is so delicious! This is great in wraps with red bell peppers and cilantro!

Breadsticks and Pizza Dough

I often use half white flour and half wheat flour for some added health benefits.

In a mixing bowl, combine:

2 1/2 t. Yeast
1 T honey
1/2 t. salt
dash of Rosemary
1 cup warm water

Whisk together well, let rest a few minutes for yeast to start working, then stir in 2 cups flour with wooden spoon.  Mixture should be evenly mixed, moist, not too wet, and not too dry or crumbly.  Add a bit of flour or water to even it out either way.

Here is where the recipe splits and inverts methods for either breadsticks or pizza dough:

For Breadsticks:

Divide dough into eight equal pieces, then form sticks by rolling in-between your palms.  Place on baking sheet greased with cooking spray.  Cover with a dishtowel and let rise 15-ish minutes in a warm area.  After dough has risen, you can butter (or spray) and top your breadsticks:

• Poppy seeds
• Sesame seeds
• Salad Supreme
• Italian spices
• Parmesan cheese
• Cheddar or colby jack cheese

Bake at 425 for 10-ish minutes, give or take a little, until golden.

For Pizza:

Instead of working the dough first, as you do with the breadsticks, let the dough rise for 30 minutes, covered, in a warm area. Punch down gently, adding more flour, folding, and working out the bubbles until the dough is no longer sticky. Do not overwork. Plop dough onto your greased, oiled, or sprayed pizza pan or cookie sheet, and spread it out with your hands, adding a bit of flour if necessary to the sticky parts. Try to make it even, avoiding creating any holes. Top with your favorite sauces, cheeses, meats, and veggies.

Bake at 425 for 15-ish minutes or until cheese is bubbly, especially in the center, and crust is golden.

Simple Pasta Salad

This pasta salad saved my life one summer when my job had me in the car traveling a lot.  I'd pack a huge tupperware-full in the morning, and it would last me through lunch and dinner.  I was able to avoid drive-through joints, and still ate my vegetables!

Combine:

Penne or wagon wheel pasta, al dente
String cheese cut in chunks or petite mozzarella balls
Italian salad dressing or olive oil and balsamic vinegar with S&P
Variety of vegetables (I recommend tri-color bell peppers, tomatoes, matchstick carrots, and broccoli, which stay crisp under the pressure of a long day at work). 

Toss and enjoy!

Deviled Eggs

This is very easy.

Boil 6 eggs.  The key is to completely cover them with water, and to start them off cold, working up to a boil in the water.  Once at a boil, reduce heat and simmer for 10 minutes exactly.  Place pan in the sink and let cold water run through the hot water in the pan until it is no longer hot.  Crack cooled eggs underwater and peel underwater.

Pop out the egg yolks into a small bowl.  Combine with a dollop of mayonnaise, a squirt of mustard, and some S&P.  Dill relish optional.  Replace mixture evenly back into hardened egg white cups with teaspoon, and garnish with paprika.

Makes 12 deviled eggs.

Chinese Chicken Salad

A favorite at parties and other get-togethers, this crowd-pleasing side dish is also popular with the kids because of the semi-crunchy Ramen noodles!

You will need:

1 bag pre-shredded cole slaw mix
1 package Ramen noodles, with seasoning packet
2 chicken breasts, cooked and shredded
Sesame seeds
Sliced almonds
Sugar
Lemon juice
Rice vinegar
Olive oil
S&P

Combine all ingredients in large bowl and toss well.  All garnishing and flavoring ingredients should be added to taste.

Strawberry Spinach Salad

I've seen, made, and eaten multiple variations of this salad.  I finally figured out that the key to it is simplicity, with a few key flavors: the sweet, the tangy, the crunchy, and the salty.  Don't overload it with too many extra fruits and stuff, or it overwhelms the delicacy of it.

Sweet comes from the strawberries, and I always prefer the bed of greens as spinach.  It keeps things simple, and saves on the budget.  You can add romaine or arugula or baby spring greens, but spinach is just so good, and allows the other flavors to shine.

Tangy comes from the fruity vinaigrette dressing (and yes, it  is vinaigrette, and not vinagrette.  Vinegar in French is vinaigre, and the root word for that is aigre, which means bitter.  So that is why it forms the word vinaigre-tte.).

Crunchy comes from the sliced or slivered almonds.  Almonds seem to taste the best in this salad, and they are best when toasted.

Salty comes from the cheese.  You can add any cheese that suits you.  I have tried feta, Queso Fresco (I've seen it at Walmart), and shredded mozzarella, and love them all.

Toss all ingredients together, and enjoy!

Mozzarella Ball Salad

I don't often make this salad, because a small package of mozzarella balls at Walmart's deli is three dollars.  To me, that's a bit expensive for a side dish.  So maybe I need to view it as a main dish!  It is seriously divine with the fresh mozzarella!  And of course, hooray for balsamic vinegar, my favorite sidekick!


Short How-To

Put all ingredients in a bowl and toss.  You can marinate it for awhile, chill it, or serve immediately.

Long How-To

1 package small mozzarella balls (package is about as big as your fist; the balls are no larger than a thumbprint)
2 large tomatoes, chopped
1 cucumber, chopped (you can skin it, if you wish; I keep half the skin on, like stripes)
Olive oil
Balsamic vinegar
Salt and pepper

Basil is optional, which could replace the cucumber to make it more like caprese salad in a bowl.  I really enjoy the freshness of the cucumber in combination with the acidity of the tomato, though.

Do you know the difference between chopped, diced, and minced?  I do now, so let me share.  Chopped, diced, and minced follow this simple pattern for chunkc: big, medium, and small.  Or in my mind: medium, small, and tiny.  There is no precise measurement, according to some chefs.  Just keep in mind:

chopped--big chunks, like a piece of potato salad
diced--medium chunks, like a kernel of corn
minced--so small that it could blend into something

Crockpot Hot Sausage Dip

I first tried this dip at a company holiday potluck, and have since made it for every training and workshop I host.  Mr. Sillypants always looks forward to leftovers, but there rarely are any!

1.  In a Crockpot, combine two rolls of mild breakfast sausage, two cans of diced tomatoes with green chiles, and two blocks of cream cheese.
2.  Cook for about 2 hours on low, then use a spoon or spatula to break up the simmering sausage into very small pieces.  Stir ingredients together well. 
3.  Replace lid and simmer for several more hours.  Once the sausage is all broken up, and the ingredients have all combined well, this dip is fantastic with Tostitos Scoops.

Crockpot Spinach and Artichoke Dip

Similar to the dip discussed in the Spinach Solutions post, here is a very easy and tasty dip for the Crockpot.

1.  Put a whole bag of spinach in your Crockpot, then add a drained can of artichoke hearts.
2.  Mix in any amount of the following: mayonnaise, sour cream, cream cheese, and mozzarella cheese.
3.  Take some scissors to the spinach and chop it up a bit, then give a few more stirs to the mixture.
4.  Cook 4-6 hours on low, then drain the excess moisture with several paper towels before serving.  

Crockpot Baked Potatoes

1.  Wash potatoes.
2.  Pierce potatoes.
3.  Cook potatoes in Crockpot for 4-5 hours on low.  They cook pretty fast, and will turn out to be hollow shells of burnt potato remnants if cooked too long. 
4.  Serve plain or with chili.