Red Flannel Hash Browns

Enjoy breakfast foods as much as I do? Than you will love this! It's not too bad for you and filled to the brim with delicious goodness that all kids and adults will enjoy.

Ingredients

• 1 pound russet potatoes
• 6 ounces cooked corned beef, chopped
• 1/2 cup coarsely shredded carrot (1 medium)
• 1/2 cup chopped pickled beets or leftover roasted beets
• 1/2 teaspoon snipped fresh thyme
• Salt
• Ground black pepper
• 1 tablespoons olive oil
• 1 tablespoon butter
• 1/4 cup crumbled blue cheese or shredded sharp white cheddar cheese
• 1 tablespoon cider vinegar
• 6 eggs

Directions

1. Peel and coarsely shred potatoes. Place potatoes in a large bowl; add enough water to cover potatoes. Stir well. Drain in a colander set over the sink. Repeat rinsing and draining two or three times until water runs clear. Drain again, pressing out as much water as you can with a rubber spatula. Line a salad spinner with paper towels; add potatoes and spin.* Repeat, if necessary, until potatoes are dry. In a large bowl combine potatoes, corned beef, carrot, beets, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. 
2. In a 10-inch nonstick skillet** heat 1 tablespoon of the oil and the butter over medium-high heat until butter foams. Add potato mixture to the skillet, spreading into an even layer. Gently press with the back of a spatula to form a cake. Reduce heat to medium-low. Cook, without stirring, about 14 minutes or until the bottom is golden brown and crisp. 
3. Invert a plate over the top of the skillet. Carefully invert the skillet to transfer the hash mixture to the plate. If needed, add the remaining 1 tablespoon oil to the skillet. Using the plate, slide the hash mixture back into the skillet, uncooked side down. Cook about 8 minutes more or until the bottom is golden brown. Sprinkle with blue cheese. Transfer to a serving platter. Cover loosely and keep warm. 
4. Wipe out the skillet and fill it halfway with water. Add vinegar and bring to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break an egg into a cup and slip egg into the simmering water. Repeat with the remaining eggs, allowing each egg an equal amount of space in the water-vinegar mixture. Simmer eggs, uncovered, for 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, remove eggs from water. (Season to taste with additional salt and pepper.) 
5. Top each serving of hash with a poached egg. 

Tips!If desired, instead of using a salad spinner, potatoes can be dried by pressing the water out with a potato ricer or by patting the shredded potatoes dry with paper towels. A skillet with sloping sides works particularly well.

Hash Brown Quiche

Hash browns can always be counted on to add heartiness to egg breakfast recipes. Here, they double as a crisp crust for this irrestible breakfast quiche.


Ingredients

• 1 3/4 pounds russet potatoes
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 tablespoons olive oil
• 1 tablespoon butter
• 4 slices bacon
• 1 1/4 cups coarsely shredded zucchini (1 medium)
• 1/2 cup chopped red onion (1 medium)
• 4 eggs, lightly beaten
• 1 cup half-and-half or light cream
• 1/4 teaspoon crushed red pepper
• 1 cup shredded Swiss cheese (4 ounces)
• 1 tablespoon all-purpose flour

Directions

1. Preheat oven to 325 degrees F. Peel and coarsely shred potatoes. Place potatoes in a large bowl; add enough water to cover potatoes. Stir well. Drain in a colander set over the sink. Repeat rinsing and draining two or three times until water runs clear. Drain again, pressing out as much water as you can with a rubber spatula. Line a salad spinner with paper towels; add potatoes and spin.* Repeat, if necessary, until potatoes are dry. Transfer potatoes to a large bowl. Sprinkle potatoes with 1/4 teaspoon of the salt and the black pepper, tossing to combine. 
2. In a 12-inch nonstick skillet** heat 1 tablespoon of the oil and the butter over medium-high heat until butter foams. Add potatoes to the skillet, spreading into an even layer. Gently press with the back of a spatula to form a cake. Reduce heat to medium. Cook, without stirring, about 12 minutes or until the bottom is golden brown and crisp. 
3. Place a baking sheet or cutting board over the top of the skillet. Carefully invert the skillet to transfer the potatoes to the baking sheet. If needed, add the remaining 1 tablespoon oil to the skillet. Using the baking sheet, slide the potatoes back into the skillet, uncooked side down. Cook about 8 minutes more or until the bottom is golden brown. 
4. Lightly grease a 9-inch pie pan or plate. Use the baking sheet to transfer hash browns to pie pan, pressing hash browns into the bottom and up the sides of the pie pan. 
5. In a large skillet cook bacon until crisp. Drain, reserving 1 tablespoon of the drippings. Crumble bacon; set aside. Cook zucchini and onion in the reserved drippings over medium heat for 3 to 5 minutes or until tender but not brown. 
6. In a large bowl combine eggs, half-and-half, the remaining 1/4 teaspoon salt, and the crushed red pepper. Stir in bacon and zucchini mixture. In a small bowl combine shredded cheese and flour. Add to egg mixture; mix well. 
7. Pour egg mixture into the hash-brown lined pie pan. Bake for 50 to 55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. 

Tips!
If desired, instead of using a salad spinner, potatoes can be dried by pressing the water out with a potato ricer or by patting the shredded potatoes dry with paper towels. A skillet with sloping sides works particularly well with this recipe!

Lemon-Blackberry Mini Tarts

When blackberries are in season, make these mini desserts! They're quick to put together and yummy as can be. My own son is addicted to them. : )


Ingredients

• 1/2- 15 ounce package folded refrigerated unbaked piecrust (1 crust)
• 1/2- 8 ounce package cream cheese, softened
• 1/4 cup purchased lemon curd
• 1 cup fresh blackberries
• 2 tablespoons seedless blackberry spreadable fruit
• 2 teaspoons lemon juice
• 4 mint sprigs
• Powdered sugar

Directions

1. Let pie crust stand at room temperature 15 minutes. Preheat oven to 400 degree F. Unfold pie crust. Cut four 4-1/2- to 5-inch rounds from pie crust. Press rounds firmly into bottom and up sides of four 3-1/2- to 4-inch individual tart pans with removable bottoms. Trim crusts even with top of pans. Prick bottoms of each crust several times with tines of a fork. Place pans on a baking sheet. Bake for 10 to 12 minutes or until golden. Cool completely on wire rack.
2. In a small mixing bowl beat cream cheese and lemon curd with an electric mixer on medium speed until smooth. Divide filling among pastry shells, spreading evenly. Cover; refrigerate 2 hours or until well chilled.
3. Before serving, remove from pans; arrange tarts on plates. Arrange berries on each tart. Combine spreadable fruit and lemon juice; spoon over tarts. Add a mint sprig, and sift powdered sugar over tops. Makes 4 servings.

Strawberry-Kiwi Jam

Ok, this is a delicious jam but it does take a while to get it exactly the way you want it so don't get frustrated if it doesn't turn out the way you want right away! Remember, if you don't like the fruits I use then you can just use some different ones.


Ingredients

• 3 cups fresh strawberries, hulled and quartered
• 3 medium fresh kiwifruit, peeled and finely chopped
• 1- 1 3/4 ounce package powdered fruit pectin
• 1 tablespoon finely chopped crystallized ginger
• 1 tablespoon butter
• 1 tablespoon lemon juice
• 1 teaspoon finely shredded orange peel
• Dash salt
• 5 cups sugar

Directions

1. In a medium bowl slightly mash strawberries. In a Dutch oven combine strawberries, kiwifruit, pectin, crystallized ginger, butter, lemon juice, orange peel, and salt. Heat on medium-high, stirring constantly, until mixture comes to a full rolling boil.
2. Add sugar. Return to boiling; boil 1 minute, stirring constantly. Remove from heat; skim off foam with a metal spoon.
3. Ladle jam into hot, sterilized half-pint canning jars, leaving 1/4-inch headspace. Wipe rims of jars; adjust lids. Process in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars; cool on racks. Makes about 6 half-pint jars.

Peach Breakfast Gratin

I love peaches! There is nothing more satisfying than biting into a nice, juicy, peach. So, here is a wonderful recipe that just makes you love peaches even more. : )


Ingredients

• 1/2 cup milk
• 2 eggs
• 1/2 cup all-purpose flour
• 2 tablespoons sugar
• 2 tablespoons butter, melted
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt
• 4 medium ripe, yet firm, peaches
• 1/2 cup granola with almonds or pecans
• 1/2 cup plain Greek yogurt
• Sugar
• Maple syrup

Directions

1. Preheat oven to 425 degrees F. In a medium bowl whisk together milk and eggs. Add flour, the 2 tablespoons sugar, the melted butter, vanilla, and salt, whisking until smooth. Set aside.
2. If desired, peel peaches. Pit and slice peaches.
3. Grease a 9- to 10-inch deep-dish pie plate. Pour batter into pie plate. Arrange peach slices on top of batter.
4. Bake for 20 minutes. Sprinkle with granola. Bake for 5 to 10 minutes more or until batter is light brown and set and peaches are tender. Let cool for 20 minutes before serving.
5. Meanwhile, in a small bowl stir together yogurt and enough additional sugar to reach desired sweetness. Serve yogurt mixture with peach gratin. Drizzle individual servings with maple syrup.

Overnight Cranberry Coffee Cake

Between the spelt flour, antioxidant blueberries, and almonds, this coffee bread is practically health food. Spelt is a high-protein cereal grain with a mellow, nutty flavor. Look for it at health food stores.


Ingredients

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg or cinnamon
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 2 eggs
• 1- 8 ounce carton sour cream
• 1 3/4 cups coarsely chopped fresh cranberries
• 1 tablespoon finely shredded orange peel
• 1/4 cup orange juice or milk
• 1 tablespoon finely shredded lemon peel
• 1/2 cup packed brown sugar
• 1/2 cup coarsely chopped slivered almonds
• 1 teaspoon ground cinnamon
• 3 tablespoons butter

Directions

1. Grease and lightly flour a 13x9x2-inch baking pan. In a medium bowl stir together 2 cups of the flour, the baking powder, baking soda, salt, and nutmeg. Set aside. 
2. In a large mixing bowl beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and sour cream until combined. Add flour mixture, beating on low speed just until combined. Stir in 1 cup of the cranberries, the orange peel, orange juice, and lemon peel (batter will be thick). Spread batter in the prepared baking pan. Cover and chill for 2 to 24 hours. 
3. For topping, in a small bowl stir together the remaining 1/2 cup flour, the brown sugar, almonds, and cinnamon. Using a pastry blender, cut in 3 tablespoons butter until mixture resembles coarse crumbs. Cover and refrigerate topping and the remaining 3/4 cup cranberries separately until needed. 
4. Preheat oven to 350 degrees F. About 15 minutes before baking, remove coffee cake, topping, and the remaining cranberries from refrigerator. Sprinkle coffee cake with cranberries; sprinkle with topping. 
5. Bake for 35 minutes. Cover loosely with foil. Bake for 15 to 20 minutes more or until a wooden toothpick inserted near the center comes out clean. Cool on a wire rack for 35 minutes. Serve warm. 

Tips!Avoid using light sour cream. This coffee cake needs the extra fat to keep it moist.

Ham-Asparagus and Cheese Strata

This a simple breakfast! Easy, delicious, and healthy as can be. Try it out and I'll guarantee your family will like it!

Ingredients

• 8 ounces asparagus spears, trimmed and cut into 2-inch pieces
• 5 cups French bread cubes
• 2 cups shredded Gruyere or white cheddar cheese, (8 oz.)
• 1/2 cup chopped onion
• 1/4 cup chopped chives or green onions
• 8 ounces cooked ham, diced
• 10 eggs
• 1 1/2 cups milk

Directions

1. Bring a large pot of salted water to boiling. Add asparagus; cook 5 minutes or until bright green. 
2. In a greased 3-quart baking dish spread half the bread cubes. Top with cheese, onion, chives and half the ham and asparagus. Top with remaining bread. 
3. In a bowl whisk together four of the eggs and the milk.
4. Evenly pour over layers in dish. Press down bread pieces into the egg milk mixture with the back of a spoon. Top with remaining ham and asparagus. Cover; refrigerate until ready to bake. 
5. Bake, uncovered, in a 325 degrees F oven 30 minutes. With the back of a wooden spoon, press 6 indentations in top of strata.
6. Pour a whole egg into each indentation. Bake 20 to 25 minutes more or until an instant-read thermometer inserted in center of strata registers 170 degrees F and eggs are set. Let stand 15 minutes. 
7. Cut into squares to serve. If desired, drizzle lightly with olive oil and sprinkle with salt and cracked black pepper. Makes 6 to 8 servings.

Crispy-Coated Orange French Toast

This is one of the best recipe for French Toast I have ever tried. It's slightly tangy, sweet, and the crunch of the flakes just make it ten times better.


Ingredients

• 4 eggs, beaten
• 1 cup milk
• 2 tablespoons sugar
• 2 teaspoons vanilla
• 2 teaspoons orange liqueur
• 1/2 teaspoon ground cinnamon
• 8 1/2-inch-thick slices challah bread or brioche or 8 slices dry white bread
• 2 cups cornflakes, crushed
• 2 tablespoons butter
• Maple syrup (optional)

Directions

1. In a shallow bowl beat together eggs, milk, sugar, vanilla, orange liqueur, and cinnamon.
2. Place crushed cornflakes in another shallow bowl.
3. Dip bread slices into egg mixture, turning to coat both sides (if using challah bread or brioche, let soak in egg mixture about 10 seconds on each side).
4. Dip soaked bread in cornflakes, turning to coat both sides with flakes. 
5. In a skillet or on a griddle melt 1 tablespoon of the butter over medium heat.
6. Add half of the bread slices; cook for 4 to 6 minutes or until golden brown, turning once halfway through cooking time.
7. Repeat with the remaining 1 tablespoon butter and the remaining bread slices. Serve warm. If desired, serve with syrup.

Coconut-Blueberry Cheesecake Bars

An abundance of colorful blueberries dot this spectacular cheesecake dessert recipe. If your kid is anything like mine, their going to love this.


Ingredients

• 1/2 cup butter
• 3/4 cup finely crushed graham crackers
• 1/2 cup all-purpose flour
• 1/2 cup flaked coconut
• 1/2 cup ground pecans
• 1/4 cup sugar
• 1 1/2- 8 ounce package cream cheese, softened
• 2/3 cup sugar
• 4 eggs
• 1 tablespoon brandy or milk
• 1 teaspoon vanilla
• 2 cups blueberries

Directions

1. Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside.
2. For crust, in a small saucepan heat butter over medium heat until the color of light brown sugar. Remove from heat; set aside.
3. In medium bowl stir together graham crackers, flour, coconut, pecans, and 1/4 cup sugar. Stir in butter until combined. Evenly press on bottom of prepared pan. Bake 8 to 10 minutes or until lightly browned.
4. Meanwhile, in large mixing bowl beat cream cheese and 2/3 cup sugar on medium until combined. Add eggs, brandy, and vanilla. Beat until combined. Pour over hot crust. Sprinkle with blueberries.
5. Bake 18 to 20 minutes or until center appears set. Cool in pan on rack. Cover and refrigerate. Cut into bars. Store, covered, in refrigerator. Makes about 32 bars.

Mashed Potato Veggie Strata

Ingredients

• Nonstick cooking spray
• 2 1/4 pounds russet potatoes, peeled and cut up
• 1/2 cup bottled roasted red sweet peppers
• 1 ounce carton sour cream
• 1 tablespoon purchased basil pesto
• 1/4 teaspoon salt
• 2 medium zucchini, halved lengthwise and sliced
• 1 medium yellow summer squash, halved lengthwise and sliced
• 1 medium red sweet pepper, chopped
• 1 medium yellow sweet pepper, chopped
• 1 medium green sweet pepper, chopped
• 1 medium onion, chopped (1/2 cup)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 8 ounces cheddar cheese, shredded (2 cups)

Directions

1. Preheat oven to 350 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. In a large saucepan cook potatoes in enough lightly salted water to cover for 20 to 25 minutes, until tender. Drain potatoes. Return to saucepan, mash with potato masher, ricer, or mixer. Evenly spread potatoes in prepared baking dish. 
2. In a blender or small food processor, blend or process roasted sweet peppers until smooth. Transfer to a medium bowl. Whisk in sour cream, pesto, and 1/4 teaspoon salt until smooth. Spread sweet pepper mixture on potatoes. 
3. In a 12-inch skillet cook zucchini, summer squash, sweet peppers, and onion in hot oil over medium-high heat until crisp-tender. Season with 1/2 teaspoon salt. Spoon vegetables on the roasted pepper layer. Sprinkle with cheese. 
4. Bake, uncovered, about 30 minutes, until heated through. Let stand 20 minutes before serving.

Kale-Goat Cheese Frittata

The classic brunch frittata gets a healthy spin with egg whites and vitamin-rich kale. Goat cheese adds creaminess.


Ingredients

• 2 cups coarsely torn fresh kale
• 1 medium onion, halved and thinly sliced
• 2 teaspoons olive oil
• 6 eggs
• 4 egg whites
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/4 cup drained oil-packed dried tomatoes, thinly sliced
• 1 ounce goat cheese, crumbled

Directions

1. Preheat broiler. In 10-inch ovenproof nonstick skillet, cook and stir kale and onion in oil over medium heat for 10 minutes until onion is tender. 
2. Meanwhile, in medium bowl whisk together eggs, egg whites, salt, and pepper. Pour over kale mixture in skillet.
3. Cook over medium-low heat. As egg mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so the uncooked portion flows underneath.
4. Continue cooking and lifting edge until egg mixture is almost set but still glossy and moist. 
5. Sprinkle egg mixture with dried tomatoes and goat cheese. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until eggs are set. Cut into wedges to serve. Makes 6 servings.

Apricot-Sage Cookies

Herbs and cookies don't normally go hand in hand, but they sure do in this sweet treat. They make for a lovely treat with tea or coffee and are a delightful surprise on any cookie tray.


Ingredients

• 1 3/4 cups all-purpose flour
• 1/3 cup sugar
• 1/4 cup yellow cornmeal
• 1/2 cup butter
• 2 tablespoons snipped fresh sage or 2 tsp. dried sage
• 3 tablespoons milk
• Apricot spreadable fruit

Directions

1. Preheat oven to 375 degrees F. In a bowl stir together flour, sugar, and cornmeal. Using pastry blender, cut in butter until mixture resembles fine crumbs. Stir in sage. Add milk. Stir with fork to combine; form into ball. Knead until smooth; divide in half.
2. On lightly floured surface, roll half the dough at a time to 14-inch thickness. Using 2-inch round cookie cutter, cut out dough.
3. Place cutouts 1 inch apart on ungreased cookie sheet. Bake about 10 minutes or until edges are firm and bottoms are very lightly browned. Transfer cookies to wire rack. Cool.
4. Spread bottoms of half the cookies with spreadable fruit. Top with remaining cookies. Makes 20 sandwich cookies.

Tips!

Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 3 days. Or freeze unfilled cookies up to 3 months. Thaw cookies; fill with spreadable fruit.

Fresh Rosemary & Lemon Cupcakes

This dessert receives a double dose of refreshing lemon in both the cake and the lemon glaze topping. This recipe also makes mini and jumbo cupcakes.

Ingredients

Cake

• 1/2 cup butter, softened
• 2 eggs
• 1 3/4 cups cake flour
• 2 teaspoons finely chopped fresh rosemary
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1 1/2 teaspoons lemon extract
• 1/2 teaspoon vanilla
• 2/3 cup milk
• 2 teaspoons finely shredded lemon peel
• 3 tablespoons lemon juice

Lemon Glaze

• 1 cup powdered sugar
• 5 teaspoons lemon juice
• 1/2 teaspoon finely shredded lemon peel

Directions

Cake

1. Let butter and eggs stand at room temperature for 30 minutes. Line fifteen 2-1/2-inch muffin cups with paper bake cups; set aside. In medium bowl combine cake flour, rosemary, baking powder and salt; set aside.
2. Preheat oven to 350 degrees F. In large mixing bowl beat butter on medium-high for 30 seconds. Add granulated sugar, lemon extract, and vanilla. Beat on medium-high for 2 minutes until light and fluffy, scraping bowl.
3. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture; beat on low after each just until combined. Stir in the lemon peel and lemon juice.
4. Spoon batter in prepared cups to three-fourths full. Bake 22 to 25 minutes, until a wooden pick inserted in centers comes out clean. (Bake 36 mini cakes 15 to 18 minutes; 6 jumbo cakes 25 to 30 minutes.) Cool in muffin cups on rack 5 minutes. Remove from pan; cool completely.

Glaze

1. In a small bowl combine powdered sugar and enough of the lemon juice to reach spreading consistency. Stir in lemon peel.
2. Spoon Lemon Glaze on cupcakes. Let stand 10 minutes. Makes 15 (2-1/2-inch) cupcakes.

Lemon-Thyme Cookies

The subtle sweetness of these cookies adds to the well-paired flavor combination of lemon, cardamom, and fresh thyme.

Ingredients

• 1/2 cup butter, softened
• 1/4 cup granulated sugar
• 1 tablespoon snipped fresh thyme
• 2 teaspoons finely shredded lemon peel
• 1 tablespoon lemon juice
• 1/4 teaspoon ground cardamom
• 1 1/4 cups all-purpose flour
• Coarse sugar or granulated sugar

Directions

1. Preheat oven to 350F. Beat the butter in a medium mixing bowl with an electric mixer on medium to high speed for 30 seconds.
2. Add 1/4 cup granulated sugar until combined. Beat until combined, scraping sides of bowl occasionally. Beat in thyme, lemon peel, lemon juice, and cardamom.
3. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Knead until smooth; form mixture into a ball.
4. Divide dough into three equal portions. Roll each portion into a 6x4 1/2-inch rectangle (about 1/4 inch thick) on a lightly floured surface. Cut dough into 1 1/2-inch squares with a scalloped-edge pastry wheel. Sprinkle cutouts with coarse sugar. Place cutouts on ungreased cookie sheets.
5. Bake in preheated oven for 12 to 15 minutes or until edges are just lightly brown. Transfer to wire racks and let cool. Makes 36 cookies.

Tips!
Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.

Berry Parfaits

I can serve up this easy dessert in no time. Impressive and delicious, it seems to be just the right touch after a full meal. We also recommend it as a great midnight snack.

Ingredients

• 1- 8 ounce round Brie cheese, softened
• 1- 8 ounce package cream cheese, softened
• 1/3 cup sugar
• 1 tablespoon lemon juice
• 6 cups sliced fresh strawberries, blueberries, raspberries, and/or cut-up mixed fruit
• 1- 3 3/4 ounce package butter toffee-glazed sliced almonds
• Honey (optional)

Directions

1. Remove and discard the rind from the Brie cheese.
2. In a medium bowl beat Brie cheese, cream cheese, sugar, and lemon juice with an electric mixer on medium speed until almost smooth. Set aside. 
3. Layer strawberries, cheese mixture, and almonds in eight parfait glasses or water goblets. If desired, drizzle with honey. 

Tips!If you wish to make these parfaits ahead, do not use apples, pears, or peaches because the fruit will turn brown. Prepare the cheese mixture and fruit as directed. Cover and chill for up to 24 hours. To serve, let cheese mixture stand at room temperature for 30 minutes; Assemble as directed. Or prepare parfaits as directed. Cover and chill the finished parfaits for up to 4 hours.

Tangerine Cupcakes with Coconut Frosting

These treats are perfect for any holiday or just on a nice, warm, pretty day. They make a great treat for kids and adults without guilt!



Ingredients

• 4 eggs
• 4 egg yolks
• 1/2 cup buttermilk
• 1 teaspoon vanilla
• 1/2 cup cooking oil
• 2 1/3 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3/4 cup butter, softened
• 2 cups granulated sugar
• 1 tablespoon finely shredded tangerine or orange peel
• 3 tablespoons frozen orange tangerine blend concentrate, or orange juice concentrate, thawed
• 1- 8 ounce package cream cheese, softened
• 6 tablespoons butter, softened
• 1/2 teaspoon vanilla
• 3 cups powdered sugar
• Flaked coconut

Directions

1. Line 30 muffin cups with paper bake cups. In a medium bowl whisk together eggs, egg yolks, buttermilk, the 1 teaspoon vanilla, and the cooking oil; set aside. In another bowl stir together cake flour, baking powder, salt, and baking soda; set aside.
2. In a large mixing bowl, beat 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar and the peel. Alternately add flour mixture and egg-buttermilk mixture stopping to scrape bowl as needed. Add the thawed concentrate; mix until just combined.
3. Fill prepared muffin cups two-thirds full. Bake in a 350 degree F oven for 18 to 20 minutes or until cupcakes are golden brown and spring back when lightly pressed. (Cupcakes will dip slightly in centers). Cool on a wire rack for 10 to 15 minutes. Remove cupcakes from pan and cool completely before frosting.
4. For frosting, in a large mixing bowl beat cream cheese, the 6 tablespoons butter, and 1/2 teaspoon vanilla until combined. Gradually add powdered sugar; beat until smooth. Frost cupcakes and sprinkle with flaked coconut. 

Tips!
If you don't have 30 muffin cups, chill batter while your first batch of cupcakes bake. Wash pans; bake remaining batter as directed above.

Mixed Berry Tartlets

Dessert time is any time when you are serving this luscious mixed berry tartlet enhanced with a light and fluffy lemon curd and whipped cream topping.


Ingredients

• 1 15 ounce rolled refrigerated unbaked pie crusts (2)
• Nonstick cooking spray
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 1- 12 ounce frozen mixed berries
• 1 tablespoon lemon juice
• 1/3 cup whipping cream
• 1/4 cup purchased lemon curd
• 1 teaspoon sugar
• 1/4 teaspoon vanilla
• Mint sprigs (optional)

Directions

1. Let pie crusts stand at room temperature for 15 minutes. Preheat oven to 400 degrees F. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray. For pastry shells, unroll pie crusts. Use a 3-1/2-to 4-inch round cutter to cut 6 rounds from each crust. Press rounds into prepared muffin cups, pleating to fit.
2. For tartlet filling, in a medium bowl combine the 2 tablespoons sugar and the cornstarch; stir in berries and lemon juice. Spoon berry mixture into pastry shells. Bake for 20 minutes or until pastry is golden. Cool in muffin cups on a wire rack for 5 minutes. Carefully remove tartlets from muffin cups; cool completely on wire rack.
3. In a medium mixing bowl combine whipping cream, lemon curd, 1 teaspoon sugar, and vanilla; beat with wire whisk or with electric mixer on medium speed until cream mixture mounds and is fluffy. Spoon on tarts. Garnish each tart with a mint sprig. Makes 12 servings.

Dark Chocolate-Raspberry Banana Bread

This is the MOST DELICIOUS bread I have EVER eaten. My son almost loves it as much as I do. It's moist and unbelievably chocolatey! The good news is most the guilt from eating this guy is taken away by the delightful fact that dark chocolate is better for you! Just try to eat this guy a little at the time.

Ingredients
Bread
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
2 eggs, lightly beaten
1 1/2 cups mashed bananas (4 to 5 medium)
1 cup sugar
1/2 cup vegetable oil or melted butter
1/4 cup chopped walnuts
1/4 cup raspberry preserves
1/2 cup dark chocolate pieces
1/4 cup raspberry preserves
1/2 teaspoon shortening
1/3 cup dark chocolate pieces
Streusel-Nut Topping
3 tablespoons packed brown sugar
2 tablespoons all-purpose flour
4 teaspoons butter
1/4 cup chopped walnuts


Directions
Bread

1. Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch or two 7 1/2x3 1/2x2-inch loaf pans; set aside.
2. In a large bowl combine flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ginger.
3. Make a well in center of flour mixture; set aside.

Streusel-Nut Topping

1. In a small bowl combine brown sugar and flour.
2. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
3. Stir in walnuts.

Both

1. In a medium bowl stir together eggs, bananas, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in walnuts and the 1/4 cup dark chocolate pieces. Spoon batter into prepared pan(s). Swirl 1/4 cup raspberry preserves into batter. Sprinkle Streusel-Nut Topping over batter.
2. Bake for 55 to 60 minutes for the 9x5x3-inch pan or 45 to 55 minutes for the 7 1/2x3 1/2x2-inch pans or until a wooden toothpick inserted near the center(s) comes out clean. If necessary to prevent overbrowning, cover loosely with foil for the last 15 minutes of baking. Cool in pan(s) on a wire rack for 10 minutes. Remove from pan(s). Cool completely on rack. Wrap and store overnight before slicing.
3. After bread stands overnight, in a microwave-safe bowl combine the 1/3 cup dark chocolate pieces with 1/2 tsp. shortening. Microwave, uncovered, on 70 percent power for 20 seconds; stir. Microwave at the same power until melted and smooth, stirring every 15 seconds. Drizzle over bread.
4. Place the 1/4 c. raspberry preserves in another microwave-safe bowl. Microwave on 100 percent power (high) for 20 to 30 seconds or until melted, snipping any large pieces of fruit. Drizzle melted preserves over top of the bread.

Spring Breakfast Pizza with Spiced Hollandaise

A healthy breakfast idea for those who love veggies. I personally love this recipe more without the eggs but that's just me. Give it a try and tel me what you think.

Ingredients

Pizza

• 1- 1/4 ounce package fast-rising active dry yeast
• 2 tablespoons sugar
• 1 cup warm water (120 degrees F)
• 3 tablespoons olive oil
• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1/2 cup quick-cooking rolled oats
• 8 ounces fresh asparagus
• 3/4 cup shredded cheddar or fontina cheese
• 3 hard-cooked eggs, sliced
• 1 cup cherry tomatoes, halved
• 4 ounces cooked ham, cubed

Spiced Hollandaise

• 1- 0.9 ounce envelope hollandaise sauce mix
• 1  teaspoon lemon juice
• 1/2 teaspoon chili powder

Directions 

Pizza

1. Coat 12-inch pizza pan with nonstick cooking spray; set aside. In medium bowl combine yeast and sugar. Stir in water, oil, and 1/2 tsp. salt. Stir in flours and oats. Cover; let stand in warm place 20 minutes. 
2. Preheat oven to 375 degrees F. With damp hands press dough into prepared pan. Bake 15 minutes. 
3. Meanwhile, trim asparagus; bias-cut into 1-inch pieces. Place in microwave-safe bowl with 1/4 cup water. Loosely cover with plastic wrap. Microcook 1 to 2 minutes until crisp-tender; drain. Sprinkle crust with half the cheese. Top with asparagus, sliced eggs, tomatoes, ham, and remaining cheese. Bake 15 minutes more. Serve with Spicy Hollandaise for drizzling. 

Spiced Hollandaise

1. Prepare hollandaise sauce mix according to package directions. Stir in lemon juice and chili powder.

Banana Bread with Walnuts

I love this bread. It's delicious and not that bad for you! Kids and parents love this little guy equally considering it's not too sweet and yummy.

IngredientsBread

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• 2 eggs, lightly beaten
• 1 1/2 cups mashed banana (4 to 5 medium)
• 1 cup sugar
• 1/2 cup cooking oil or melted butter
• 1/4 cup chopped walnuts

Streusel-Nut Topping

• 1/4 cup packed brown sugar
• 3 tablespoons all-purpose flour
• 2 tablespoons butter
• 1/3 cup chopped walnuts

Directions
Bread

1. Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch loaf pan; set aside. In a large bowl combine flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ginger. Make a well in center of flour mixture; set aside. 
2. In a medium bowl combine eggs, mashed bananas, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in walnuts. Spoon batter into prepared pan. 

Streusel-Nut Topping

1. In a small bowl combine brown sugar and flour. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in chopped walnuts.
2. Bake for 55 to 60 minutes or until a wooden toothpick inserted near center comes out clean (if necessary, cover loosely with foil the last 15 minutes to prevent overbrowning). Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on rack. Wrap and store overnight before slicing. Makes 1 loaf (16 slices). 

Molalla Country Farm Loop

Looking For Family Fun?
Enjoy a taste of country and a new adventure at each turn of the road.
On the Molalla Country Farm Loop, you’ll find local foods and boutique wines to savor; beautiful plants, flowers and Christmas trees for your house and garden and friendly farm animals or majestic elk.
Bring your basket and shop for western wear, yarns and gifts. Meet the farmers and winemakers. Stroll along the nature trails. Thrill to rodeo events.
And come back often to see the newest baby animals, to find the freshest crops as they ripen and to sip the newest wine releases.
Find and savor a day−or a week−of sweet memories.


What is a Farm Loop?A Farm Loop helps people find the answer to that perennial question, "Where does my food and fiber come from?"
Visiting a Farm Loop is a great way to get to know your local farmer, and to get a first-hand look at country life. You can learn about the food and fiber you use every day, and about the modern farming techniques used to produce them. Or perhaps you will discover products that you may not have known existed.
There are lots activities on a Farm Loop, making it fun for children and adults alike. Try a corn maze, or see how cows are milked or how elks shed their horns. Discover how Christmas trees are raised, sheered and cut. Or maybe pick up some flowers or fresh-produce... or even pick it yourself. A Farm Loop can offer all this and more.
The Molalla Country Farm Loop territory extends south to Monitor and to Canby, Colton, Beavercreek, Mulino and Marquam.

Click here to see the Farm Loop!

Ask about their Tour Guide Service & Chef Dinners!

Phone: (503) 570-0133

Pick up their brochure at local businesses, download it (PDF - 9.5 MB), or contact the Farm Loop Office at farmloop@gmail.com.

Zenger Farms

Farm Friday Open Farm Day
Every Friday, March 7 - November, 2-5pm
Work party 2-4pm, self guided tours 2-5pm, guided tour 4-5pm

Children welcome with parent/guardian. Individuals and small groups RSVP to Prairie Hale. If you have more than five people in your group, please contact Youth Education Manager Allison O'Sullivan to reserve your group's space.


Second Saturday Open Farm Day
Second Saturday of every month, March 8-November, 10am-2pm
Work party 10am-1pm, self guided tours 10am-2pm, guided tour 1-2pm

Children welcome with parent/guardian. Individuals and small groups RSVP to Prairie Hale. If you have more than five people in your group, please contact Youth Education Manager Allison O'Sullivan to reserve your group's space.

Zenger Farms
11741 SE Foster Rd, Portland, OR 97266
(503) 282-4245

Preschooler Play & Skate

Introduce your little skater to the rink! Special skate time just for kids 6 and younger, featuring: toddler tunes; games; balls; snack time; and a group lesson for parents and kids. Includes conventional or Fisher Price skates. Session includes 15 minute group lesson, snack and milk, and visit from Chipper the Squirrel.

Every Tuesday and Wednesday

October 1, 2013-June 11, 2014

10:00 AM-11:30 AM

$6.00 per child

One adult (16 and older accompanying child) FREE with child's paid admission.

More to know!
Shoes and strollers welcome on the skating floor during Preschool Play & Skate.
No outside food or drink, please. Vending machines, and snack-time treat included in admission price, are available.
10 minute private lessons available with a USA Roller Sports certified instructor; additional fee required. Wheels can be tightened on conventional skates sized 2 and under. Specialty skates also available for an additional fee. Groups welcome.
No Preschool Play & Skate December 25, 2013 or January 1, 2014.

Carrot Cake Cupcakes

Here's a recipe for carrot cake cupcakes with a little something extra: For the finishing touch, carrots are sauteed in maple syrup and then cooled to top each cupcake with color, flavor, and shine.


Ingredients

• 2 cups granulated sugar
• 1 1/3 cups vegetable oil
• 3 eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 2 cups plus 1 Tbsp. all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 1/2 teaspoons kosher salt
• 1 pound carrots, grated
• 1 cup raisins
• 1 cup chopped walnuts
• 3/4 pound cream cheese, at room temperature
• 1/2 pound unsalted butter, at room temperature
• 1 teaspoon pure vanilla extract
• 1 pound confectioner's sugar, sieved
• 2 tablespoons unsalted butter
• 1 cup shaved or grated carrots
• 3 tablespoons good maple syrup

Directions

1. Preheat oven to 400 degrees. Line muffin pans with paper liners.
2. Beat the sugar, oil, and eggs together in bowl of electric mixer fitted with paddle attachment until light yellow. Add vanilla. In another bowl, sift together 2 cups flour, the cinnamon, baking soda, and salt.
3. Add dry ingredients to the wet ingredients. Toss the carrots, raisins, and walnuts with 1 tablespoon flour. Add to the batter and mix well.
4. Scoop batter into the muffin cups until each is almost full. Bake for 10 minutes, then lower the oven to 350 degrees F and bake for 35 minutes, or until a toothpick comes out clean. Let cool on a wire rack.
5. For frosting, mix cream cheese, butter, and vanilla in bowl of electric mixer fitted with paddle attachment until combined. Add confectioner's sugar; mix until smooth.
6. For the decoration, melt the butter in a skillet over medium heat; add the carrots and maple syrup and saute for 2 to 3 minutes, until carrots are tender. Spread them on a paper towel to cool.
7. When cupcakes are cool, frost them generously and garnish with big pinches of sauteed carrots. Makes 22 cupcakes.

Pineapple Upside-Down Coffee Cake

This impressive treat takes just 30 minutes of hands-on-time. Vanilla Greek yogurt or sweetened whipped cream is the perfect velvety topper.

Ingredients

• 1/2 cup (1 stick) butter
• 1 cup packed brown sugar
• 12 canned pineapple rings in juice*
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 cup (1 stick) butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 eggs
• 1/2 cup milk
• 1 teaspoon vanilla
• Vanilla Greek yogurt or sweetened whipped cream (optional)
• 1 tablespoon packed brown sugar (optional)
• 12 maraschino cherries (optional)

Directions

1. Heat oven to 350 degrees F. Butter the bottom and sides of a 13x9x2-inch baking pan. Line bottom of pan with parchment paper; set pan aside.
2. For pineapple topping, melt 1/2 cup butter in a medium saucepan over low heat. Stir in 1 cup brown sugar. Bring to boiling over medium heat, stirring frequently. Pour into prepared pan. Drain pineapple rings, reserving 1/2 cup juice. Fit 12 rings into bottom of pan.
3. In a medium bowl, whisk together flour, baking powder, salt and nutmeg.
4. In a large bowl, beat softened butter, granulated sugar, and 1/2 cup brown sugar with an electric mixer on medium speed for 2 minutes, scraping sides of bowl occasionally. Add eggs; beat until combined. On low speed, beat in half the flour mixture. Pour in reserved 1/2 cup pineapple juice and the milk; beat until combined. Beat in remaining flour mixture and vanilla.
5. Spread batter carefully atop pineapple slices in pan. Bake 35 to 40 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack 10 minutes. (If you invert the coffee cake too soon, the pineapple rings may stick to pan.) Place a serving tray or baking sheet over coffee cake; carefully invert. If any pineapple sticks to pan, gently replace on cake top.
6. Serve warm topped with yogurt and maraschino cherries. Store at room temperature up to 3 days. Makes 12 servings.

Tips!
You will need to purchase 1, 20-ounce can of pineapple slices and 1, 8-ounce can of pineapple slices for the 12 slices. There will be a few slices of leftover pineapple.

Banana-Split Cake

Red food coloring intensifies the hue of the strawberry layer in this luscious dessert recipe. If you are a chocolate lover, drizzle with purchased chocolate sauce.

Ingredients

• 3/4 cup butter
• 3 eggs
• 1 cup sugar
• 1 small ripe banana, mashed (1/3 cup)
• 1/3 cup dairy sour cream
• 1/3 cup milk
• 1 teaspoon vanilla
• 2 1/4 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup strawberry jam
• 2 drops red food coloring (optional)
• 2- 1 ounce square semisweet chocolate, melted and cooled
• 3/4 cup strawberry jam or preserves
• Strawberry Ice Cream (optional)

Directions

1. Let butter and eggs stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Grease bottoms of two 8-inch round cake pans. Line bottoms with waxed paper or parchment paper. Grease and flour; set aside.
2. In large bowl beat butter on medium speed 30 seconds; gradually beat in sugar to combine. Add eggs one at a time, beating well after each addition. In bowl combine banana, sour cream, milk, and vanilla. In another bowl combine flour, baking powder, salt, and soda. Alternately beat flour mixture and banana mixture into butter mixture on low.
3. In small bowl combine 2/3 cup batter, the 1/2 cup strawberry jam, and food coloring. In separate bowl combine 2/3 cup batter and melted chocolate. Spread plain batter in prepared pans. Spoon flavored batters on each plain batter; gently swirl with knife.
4. Bake 30-35 minutes, until wooden pick inserted near centers comes out clean. Cool in pans on racks 10 minutes. Remove from pans, peel off paper, cool. Place one layer flat side down on plate. Top with jam. Stack second layer flat side down. Makes 12 servings.

Lemon-Pistachio Bites

These bite-size puffs are filled with a rich lemon curd mixture. To save time, use frozen puff pastry instead of making your own.


Ingredients

• 1/2- 17.3 ounce package frozen puff pastry (1 sheet)
• 1/3 cup purchased lemon curd
• 1/4 cup purchased creme fraiche
• 1/4 teaspoon finely shredded lemon peel
• 1 tablespoon finely chopped pistachios

Directions

1. Line a baking sheet with parchment paper; set aside. Thaw and unfold puff pastry according to package directions. Preheat oven to 400 degrees F
2. Using a fluted pastry wheel or a sharp knife, cut puff pastry sheet crosswise into sixths, then lengthwise into sixths to make thirty-six 1-1/4-inch squares. Place squares 1 inch apart on prepared baking sheet.
3. Bake pastry squares in preheated oven for 13 to 15 minutes or until pastry is puffed and golden brown. Remove pastry shells from baking sheet and cool completely on a wire rack. Using a melon baller or round 1/2 teaspoon measuring spoon, hollow out a small circle in the center of each cooled pastry shell, leaving the bottom of the shell intact.
4. In a small bowl, combine lemon curd, creme fraiche, and lemon peel. Just before serving, transfer lemon curd mixture to a small resealable plastic bag. Seal bag and snip off a small corner. Pipe about 3/4 teaspoon filling into each pastry shell. Sprinkle chopped pistachios over filled pastries.

Tips!
Make pastry shells through Step 3. Place shells in a covered storage container and store at room temperature for 24 hours or freeze for up to 3 months. Thaw at room temperature before filling. Store filling, covered, in the refrigerator for up to 3 days before assembling.

Dressed Up Potatoes

I am a huge potato fan but my son is not. I have gone through so many, MANY, potato recipes just trying to find one that we can eat together and this is it! My son loves these guys and so do I.

Ingredients

2 medium potatoes per person
Garlic granules, sweet paprika, mixed herbs, sea salt and freshly ground black pepper to taste
Olive oil for drizzling
8 ounces grated strong cheddar cheese
4 spring onions, chopped fine


Directions

1. Put the potatoes in a large pot of salted water and bring to the boil. Cook for 15 to 20 minutes or until just barely tender when pierced with the tip of a knife. Drain well and set aside to cool.
2. Pre-heat the ovento205*C/425*F. Line an oven tray with parchment paper or grease it really well.
3. Take each cooled potato and smash it down onto the tray (hence the road kill) with a potato masher, without totally obliterating them, but leaving them with a nicely roughed up texture.
4. Sprinkle them with the spices and herbs to taste. Drizzle them liberally with olive oil and place the tray in the heated oven.
5. Bake them for 35 to 40 minutes until they start to get all browned with nice crunchy bits. Remove from the oven and sprinkle immediately with the grated cheese and the chopped spring onions. Serve.

Tomato Pizza Rolls

A mess free way to eat pizza! It's freaking delicious and healthy for you! Which is great for you and your little ones.

Ingredients

• 2 cups warm water (105 degrees to 115 degrees F)
• 2 package active dry yeast
• 6 cups bread or all-purpose flour
• 2 1/2 teaspoons fine sea salt
• 1 large clove garlic
• 3 cups cherry tomatoes, halved and/or quartered
• 1/2 cup finely shredded Parmesan cheese
• 1/4 cup extra-virgin olive oil
• 1 teaspoon finely shredded lemon peel
• 1/2 teaspoon finely ground black pepper
• 2 ounces thinly sliced proscuitto
• 1 cup basil leaves
• olive oil
• snipped fresh basil

Directions

1. In a large bowl combine the warm water and yeast; let stand for 5 minutes. Add flour and 2 teaspoons salt, stir to combine. Turn out onto a lightly floured surface. Knead 6 to 8 minutes to make a moderately stiff dough that is smooth and elastic. Shape dough into a ball. Place in a lightly greased bowl; turn once to grease surface of dough. Cover with a kitchen towel. Let rise at warm room temperature 1 to 2 hours, until doubled in size.
2. For sauce, while dough is rising, mince and mash garlic with a large pinch of salt to make a paste. In a bowl stir together garlic paste, tomatoes, Parmesan, 1/4 cup oil, lemon peel, pepper, and remaining 1/2 teaspoon salt.
3. Position racks in the upper and lower thirds of an oven. Preheat oven to 425 degrees F.
4. Place dough on a well-floured work surface. Stretch or roll dough to a 22 x 14-inch rectangle. Scatter proscuitto and basil leaves on dough. Place tomato sauce along the lengthwise center of dough. Fold lower third of dough over tomato sauce, then fold over upper third of dough. Cut dough crosswise in 10 pieces. Transfer rolls, cut sides up, to two baking sheets, spacing about 2 inches apart. Gently press dough to expose some filling.
5. Bake rolls 25 to 30 minutes, rotating baking sheets between racks midway through baking time, until crusts are golden and hollow sounding. To serve, drizzle rolls with olive oil and sprinkle with snipped fresh basil.

Cherry Crumb Bars

Thick, moist, and dripping with cherries, these dessert bars are similar to a coffee cake. A sweet drizzle of icing is the perfect finishing touch


Ingredients
Cookies

• Nonstick cooking spray 
• 1/2 cup butter 
• 1- 17 1/2 ounce package oatmeal cookie mix
• 1 egg
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• 1- 16 ounce package frozen unsweetened pitted tart red cherries, thawed and drained
• 1/4 cup sugar

Powdered Sugar Icing

• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla
• 1 teaspoons milk

Directions

COOKIES

1. Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil, extending foil over pan edges. Lightly coat the foil with nonstick cooking spray. Set pan aside. In a large bowl, use a pastry blender to cut butter into cookie mix until mixture resembles coarse crumbs. Remove 1 cup of the mixture and set aside. Add egg, vanilla, and almond extract to remaining mixture in bowl. Stir until combined. Press mixture into bottom of prepared pan. In a medium bowl, stir together cherries and sugar. Evenly distribute cherries over mixture in pan. Sprinkle evenly with reserved crumb mixture.
2. Bake in the preheated oven about 45 minutes or until top is golden. Cool in pan on a wire rack. Drizzle with Powdered Sugar Icing. Let stand until icing sets. Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars. Makes 16 bars.

FROSTING

1. In a small bowl stir together powdered sugar, vanilla, and enough milk to make a drizzling consistency.

Tip!
Place bars in a single layer in an airtight container; cover. Store in refrigerator for up to 3 days or freeze for up to 3 months.

Raw Dessert Pizza

This is a delicious alternative dessert for those who don't want to give their kids too much sugar or even for those who want to try and be healthier but still want to eat awesome tasting things. : )

I hope you all remember though that cocoa and cacao are two very different products! Cocoa is overly processed and sweetened while cacao is not.

Ingredients
Crust

• 1 cup raw pecans
• 5 pitted dates
• 1 tsp coconut oil

Filling

• 1 1/2 cups raw, soaked cashews
• 1/2 cup coconut oil
• 1/2 cup raw honey
• 1 tsp real vanilla
• 1/2 cup raw almond milk
• juice from one lemon

Chocolate Swirl

• 1 Tbls raw cacao powder
• 2 Tbl raw agave
• 1 tsp olive oil
• Mix with wisk and dollop onto filling. 
• Swirl in with a knife.

DirectionsCRUST

1. Grind in food processor and press into a circle on a pizza plate.

FILLING

1. Mix in Vitamix
2. Spread over crust. 

CHOCOLATE SWIRL

1. Top with banana slices, berries or whatever other fruit that you have on hand.

Fruity Ice Pops

What better than to cool down on a hot summers day with some fruit ice pops! The days are starting to heat up so have this recipe handy on those days where you just want a cold treat!


Ingredients

• 2 cups kiwi
• 2 cups mango
• 2 cups strawberry

Directions

1. Take each of the above fruits and blend them with a little bit of water (1/4 cup each about), until you have a "fruit paste". 
2. Take your ice pop moulds and layer each fruit, starting with kiwi, then mango, then strawberry, or in whichever combination you please!
3. Let the ice pops sit in the freezer for an hour or two and serve!

A Twinkling, Summer Night Downtown

One of Portland's most popular events, the Portland General Electric/SOLVE Starlight Parade offers funky, eclectic fun for everyone. From traditional marching bands and flood-lit floats, to glow-in-the-dark umbrellas and unique hand-built entries, you’ll see the best of Portland’s diverse community groups (and surrounding Northwest region) together in one whimsical pageant.
The Starlight Parade continues a longtime festival tradition from the early 1900s, when illuminated floats built on electric trolley cars made their way through the city on trolley tracks. Today, participants light up the night with approximately 100 illuminated entries along a 2.25-mile route. The parade draws more than 250,000 spectators to downtown Portland, and is also broadcast live from 9:00 – 11:00 p.m. on FOX 12. Don’t miss the fun of one of the Rose Festival’s best and brightest traditions!

Event Details

DATE: May 31, 2014

TIME: 8:30 PM - 11:00 PM

LOCATION: Downtown Portland  Location Map

ADMISSION: Free

Preschool Story and Stroll

This program integrates nature exploration, art, literature, movement, and outdoor play. It is geared toward families with young children ages 2-6, but all are welcome. Please pre-register online at www.tryonfriends.org. For more specific information, call (503) 636-9886 ext. 225.

Friday, March 21, 2014 - 1:00pm to 2:15pm

Address
Tryon Creek State Natural Area
11321 SW Terwilliger Blvd.
Portland, OR 97219 United States
Park/Trail: Tryon Creek State Natural Area

Venue: Tryon Creek State Natural Area
Cost: Free, but preregistration is required

Contact Information
Contact Name: Deb Hill
Contact Phone: 503-636-9886 ext. 225
Contact Email: Deborah.Hill@oregon.gov
Contact Website: http://www.tryonfriends.org

Tadpole Tales

Wednesday, March 19, 2014 - 10:00am to 11:00am
Children aged 3-5 with their parents are invited to a short story and guided nature walk. Watch birds fly overhead, search for hidden animal homes, and learn about local trees and flowers. Event runs rain or shine at $3 admission/donation per child, no charge for adults. Families are welcome to bring a snack!

Cost: $3/child

Address
Whitaker Ponds Nature Park
7040 NE 47th Ave
Portland, OR 97218United States

Park/Trail: Whitaker Ponds Nature Park

Contact Information
Contact Name: Lianne Bailey
Contact Phone: 503-281-1153
Contact Email: intern@columbiaslough.org
Contact Website: http://columbiaslough.org