Yesterday was one of my favorite holidays...half-price candy day!
 If you have finished off all your chocolate bunnies and jelly eggs, but still have those , uh, yummy (?) Peeps, what about making Peeps Sushi!
 They look great don't they! If you wanna make them, just click here for details!
I love to cook and lately, Iâve been trying a lot of new recipes. Thereâs nothing like the warm aroma of a soup simmering on the stove. My favorite new recipe is Roasted Garlic Soup that I found on the website  TheDailygreen . Itâs easy to make and all you really need is an oven, a soup pot and a blender.
Here are the ingredients: INGREDIENTS
2 large whole unpeeled garlic heads, plus 1 clove, minced
3 tablespoons olive oil
2 bay leaves
1 tablespoon unsalted butter
2 cups minced onion
1 cup minced carrots
1 large potato (1 1/4 cups), peeled and cubed
4 cups chicken stock
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon fresh-ground pepper
1/4 cup heavy cream ( I found this step to be optional, and makes for fewer calories per serving)
PREPARATION
1. Roast the garlic: Preheat oven to 350°F. Using a serrated knife, cut the top off each garlic head so that the tip of each clove is exposed. Place the garlic heads on a large piece of aluminum foil and drizzle with 2 tablespoons of olive oil. Add the bay leaves and fold the foil to form a packet. Place the packet in the oven and bake for 45 minutes. Cool slightly. In a small bowl, squeeze the garlic head until all of the roasted flesh is released. Discard outer husks and bay leaves.
2. Make the soup: In a large heavy-duty saucepan, heat the remaining olive oil and butter, add onions, and cook over medium heat until translucentâabout 4 minutes. Add the carrots and continue to cook for 5 more minutes. Add the minced garlic and cook for 2 minutes. Stir in the potato, chicken stock, white wine, roasted garlic, salt, and pepper. Cover and bring the soup to a boil. Reduce heat to medium low and continue to cook for 35 minutes.
3. Finish the soup: Using a blender, puree the soup in small batches until smooth. Return the soup to the saucepan over medium heat and whisk in the heavy cream. Heat until warmed. Do not boil. Keep warm until ready to serve.
And it is YUMMY!!!!
One of the fun things about the holidays is a big dinner, whether it be ham, turkey or a roast. And a big dinner usually means leftovers.
If your kids ( or you ) get tired of the same old sandwiches, check out these amazing creations:
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If you want to see more, including the Hello Kitty sandwich, just click here!
Happy creating and happy eating!
I love Thanksgining dinner, but I hate the calories. I mean, really, who wants to eat a 3,000 calorie meal?
The turkey is healthy, so that's cool. Veggies can be steamed ( forget the green bean casserole this year) Stuffing can be made with whole wheat bread and sweet potatoes can be made even sweeter with pineapple instead of yummy mini-marshmallows. But what about the pumpkin pie? You can't skip that, right? Well you can if you follow this easy recipe I found on line.
Pumpkin Pie Tartlets                                                        Â
 16 (2 1/2-inch) foil baking cups
Nonstick cooking spray
3/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 large egg whites
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
1 (12-ounce) can NESTLî CARNATION® Evaporated Fat Free Milk
1 cup fat free whipped topping
12 small gingersnap cookies, broken into 1/4-inch pieces
Preheat oven to 350ºF (175ºC). Place baking cups on baking sheet with sides. Spray each cup with cooking spray.
Combine sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Spoon 1/4 to 1/3 cup of mixture into each prepared cup.
Bake for 25 to 28 minutes or until knife inserted near centers comes out clean. Cool on baking sheet for 20 minutes. Refrigerate for at least 1 hour. Top each with whipped topping and gingersnap crumbs.
Prep: 15 min | Cooking: 25 min | Cooling time: 1 hrs refrigerating | Yields: 16 servings
Nutritional Information Per Serving (1/16 of recipe): Calories 100 Calories from Fat 10; Total Fat 1g; Saturated Fat 0g; Cholesterol 0mg; Sodium 135mg; Carbohydrates 20g; Dietary Fiber 1g; Sugars 15g; Protein 3g
Have you heard the song "Rumble and Sway" yet on Triple M?
The singer sounds like a raspy blues dude who's definitely been around the block a few times....but surprisingly, Jamie N. Commons is only 23 years old!
He was born in England, but...
Last week, I decided I would try one new, healthy food a week, and asked my facebook friends to make some suggestions.
The first thing I tried was mango. I'm sure I've had other mango flavored things, and mango as part of something else, but...
There's only one thing that might be worse than the Neil Diamond/Barbra Streisand duet "You Don't Bring Me Flowers." And that's Jonathan Suttin doing his best crooning...doing both parts. Most unpleasant.
A lot of people liked this song...
Artist: Alchemilla
Hail From: Boston
Song: 'The Wheel'
Album: Diamonds From The Penny Arcade
Sounds Like: Hole, Pearl Jam
In Their Words: "Alchemilla had been trying to write a ballad for a little while but it wasn't happening. There...
Last weeks challenge we thought went excellent! Of course we are a little biased.
The drinking song couldn't have been any better, or any less fun. We had a blast through out the whole process, and our performance rocked.
This week is an easy...
So the story goes Michael Jackson completed this song while watching cartoons with Paul McCartney. We'll just let that sink in for a moment.
Not sure what cartoons they were watching, but it must have worked because this song made it to number 2...
The Dalai Lama is back in town, sharing his message of peace and kindness with likeminded individuals, and the Wisconsin legislature. He also held a private meeting with Gov. Walker, who said he mostly listened to what His Holiness had to say (wise...
This duet by Ol' Blue Eyes and his daughter went all the way to number 1 back in 1967. It seems a little creepy that Frank and Nancy Sinatra are singing a love song. However, a lot of Triple M listeners were in the mood for it.
Here's...
Have you heard the song "Rumble and Sway" yet on Triple M?
The singer sounds like a raspy blues dude who's definitely been around the block a few times....but surprisingly, Jamie N. Commons is only 23 years old!
He was born in England, but...
Last week, I decided I would try one new, healthy food a week, and asked my facebook friends to make some suggestions.
The first thing I tried was mango. I'm sure I've had other mango flavored things, and mango as part of something else, but...
There's only one thing that might be worse than the Neil Diamond/Barbra Streisand duet "You Don't Bring Me Flowers." And that's Jonathan Suttin doing his best crooning...doing both parts. Most unpleasant.
A lot of people liked this song...
Artist: Alchemilla
Hail From: Boston
Song: 'The Wheel'
Album: Diamonds From The Penny Arcade
Sounds Like: Hole, Pearl Jam
In Their Words: "Alchemilla had been trying to write a ballad for a little while but it wasn't happening. There...
Last weeks challenge we thought went excellent! Of course we are a little biased.
The drinking song couldn't have been any better, or any less fun. We had a blast through out the whole process, and our performance rocked.
This week is an easy...
So the story goes Michael Jackson completed this song while watching cartoons with Paul McCartney. We'll just let that sink in for a moment.
Not sure what cartoons they were watching, but it must have worked because this song made it to number 2...
The Dalai Lama is back in town, sharing his message of peace and kindness with likeminded individuals, and the Wisconsin legislature. He also held a private meeting with Gov. Walker, who said he mostly listened to what His Holiness had to say (wise...
This duet by Ol' Blue Eyes and his daughter went all the way to number 1 back in 1967. It seems a little creepy that Frank and Nancy Sinatra are singing a love song. However, a lot of Triple M listeners were in the mood for it.
Here's...
INGREDIENTS
2 large whole unpeeled garlic heads, plus 1 clove, minced
3 tablespoons olive oil
2 bay leaves
1 tablespoon unsalted butter
2 cups minced onion
1 cup minced carrots
1 large potato (1 1/4 cups), peeled and cubed
4 cups chicken stock
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon fresh-ground pepper
1/4 cup heavy cream ( I found this step to be optional, and makes for fewer calories per serving)
PREPARATION
1. Roast the garlic: Preheat oven to 350°F. Using a serrated knife, cut the top off each garlic head so that the tip of each clove is exposed. Place the garlic heads on a large piece of aluminum foil and drizzle with 2 tablespoons of olive oil. Add the bay leaves and fold the foil to form a packet. Place the packet in the oven and bake for 45 minutes. Cool slightly. In a small bowl, squeeze the garlic head until all of the roasted flesh is released. Discard outer husks and bay leaves.
2. Make the soup: In a large heavy-duty saucepan, heat the remaining olive oil and butter, add onions, and cook over medium heat until translucentâabout 4 minutes. Add the carrots and continue to cook for 5 more minutes. Add the minced garlic and cook for 2 minutes. Stir in the potato, chicken stock, white wine, roasted garlic, salt, and pepper. Cover and bring the soup to a boil. Reduce heat to medium low and continue to cook for 35 minutes.
3. Finish the soup: Using a blender, puree the soup in small batches until smooth. Return the soup to the saucepan over medium heat and whisk in the heavy cream. Heat until warmed. Do not boil. Keep warm until ready to serve.
And it is YUMMY!!!!
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If you want to see more, including the Hello Kitty sandwich, 
 16 (2 1/2-inch) foil baking cups
Nonstick cooking spray
3/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 large egg whites
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
1 (12-ounce) can NESTLî CARNATION® Evaporated Fat Free Milk
1 cup fat free whipped topping
12 small gingersnap cookies, broken into 1/4-inch pieces
