Story and a Snack

How cute is this idea from Gourmet Mom on the Go? The answer is, real cute. We are doing this today after swimming. I love clever people and especially those who blog about their cleverness.

Endive and Apple Appetizer

I'm pretty sure it's Martha Stewart who pronounces "endive" "ahn-deeve". She also pronounces the "h" in "herbs". I love that lady.

As for me, I say "endive", just like it's spelled. And my favorite way to prepare it is as follows...

Endive and Apple Appetizer

assorted endive leaves

cream cheese, room temp

strawberry jam

crisp apples, like Fugi or Gala

Combine two parts cream cheese to one part jam. Spread a little strawberry cream cheese on each endive leaf. Top with a thin slice of apple (brush with lemon juice to prevent browning). This is a quick, refreshing appetizer or snack. My kids loved it! Thanks to friend Laurel for recipe.

Mango Smoothies

We love a good smoothie round here, and we've had our fill this week. Mango smoothies are up there in our top couple faves. Recipe from Williams-Sonoma.

Mango Smoothies

2 cups frozen mango cubes
1 cup plain yogurt
2 cups milk
1 banana, coarsely chopped
2 T. lemon juice
1 tsp. vanilla extract

Blend and serve. (Trader Joes has delicious frozen mango year-round.)

Seven Wives Inn Granola

There is a little bed and breakfast in St. George, Utah that has the most delicious breakfasts. I've asked the owner for a couple of her recipes, and she shared them willingly. First, the granola. I love the addition of the coconut and the peanut butter. It makes a nice big batch, so I keep some out to eat and freeze the rest for later use.

Seven Wives Inn Granola

Ingredients:

8 cups oats, not instant
1 1/2 cups brown sugar
1 1/2 cup wheat germ (optional)
8 oz. almonds
8 oz cashews
8 oz coconut, unsweetened large ribbon
3 oz sunflower seeds
1/2 cup water
1/2 cup oil
1/2 cup honey
1/2 cup peanut butter
2 teaspoons vanilla
1 cup raisins

Instructions:

Mix first seven ingredients in a large bowl. Heat water, oil, honey, and peanut butter until it begins to bubble. Add vanilla and pour over dry ingredients. Mix well and spread on two large cookie sheets. Bake in 200 degree oven for about two hours or until coconut is golden. Stir occasionally while baking. Add raisins when cool. Store in an airtight container.

Fancy Snack

My husband, Chris' birthday is coming up, and I joked that I am going to get him a membership to a cheese of the month club. (I still might.) Our goal is to become experts in the cheese field. Last week we went to my cousins' wedding reception and one of the things served was a round of brie drizzled with pesto, served with crackers. DElicious. So when I was shopping for the week at Trader Joe's, I brought home a small package of brie ($3). On the outside of the packaging, I found a recipe for these:

(Maren, this title is for you)

Multigrain Crackers with Brie, Apple slices, Walnut halves, a dash of Cinnamon, and a Honey Drizzle

Multigrain crackers
Brie
thinly sliced Apple
Walnut halves
cinnamon
honey

1. Place thin brie slice and an apple on cracker.
2. Top with walnut half.
3. Sprinkle with cinnamon and drizzle with honey.


Will someone please help me think of a title that doesn't list every ingredient?

Peanut Butter Balls

A couple weeks back, we had some neighbor kids over and had a Mom-n-Tot cooking class. When all the kids had their tiny aprons tied and hands washed, we mixed up some peanut butter balls and chowed down. The crushing and rolling makes this a perfect recipe for the kids to help with. It was lots of fun, I want to do it another couple times before summer is over. Maren has made a version of these with even healthier ingredients such as flax seed and wheat germ. A friend of ours keeps a batch in her freezer and tells her kids they are cookie dough. :)

Peanut Butter Balls

1/2 cup peanut butter (creamy or chunky)
1/4 cup honey
1/4 cup nonfat dry milk
1/4 cup quick or old fashioned oats
3/4 cup crisp rice cereal (save 1/2 cup to crush)

In a large mixing bowl, combine peanut butter, honey, dry milk, oats and 1/4 cup of the rice cereal. Shape into 1-inch balls. Put the remaining 1/2 cup rice cereal in a large zip-type bag and crush with hands. Place balls in bag and shake until balls are covered with cereal. Freeze for at least 30 minutes before eating.