Orange Julius - Pineapple Julius Copy Cat Recipes

As a kid, going to Orange Julius was a big treat.  So sweet and refreshing!  My favorite always was the Pineapple Julius, yum!  I recently found a copycat recipe for Orange Julius on Pinterest.  I didn't think it would be that difficult to adapt to make a pineapple version.  I was right.  This was very easy. 

Here's the Orange Julius recipe I found from the Budget Savy Diva

• 6 oz. can frozen concentrated orange juice
• 1 cup milk
• 1 cup water
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 8 or more ice cubes
• 1 Tablespoon of Instant Vanilla Pudding Powder

Instructions

1. Place all ingredients in a blender except for the ice cubes.
2. Blend until mixed
3. Add ice cubes one at a time – blend until smooth.

Here's my adapted, lightened up Pineapple Version:

1-2 cups fresh pineapple, chopped into chunks
1 cup milk
1 cup water
1/4 cup Splenda
1 tsp vanilla extract
8 or more ice cubes (I didn't have any ice, so I left these out, but I can see where they would make it even better)
1 Tbsp of Instant Vanilla Pudding Powder (I didn't have any on hand, so I used Butterscotch instead)

Place all ingredients in a blender, except for the ice cubes.  Blend until mixed.  Add ice cubes on at a time, blend until smooth.

Resurrection Cookies for Easter

This was one of the best Easter ideas I've ever seen.  My husband and I are always on the lookout for activities to do with our children that will make our faith real to them.  Experiential learning is a fantastic way to go.  I found this idea on Pinterest which led me to the the MOPS website.  They have a great number of ideas that I look forward to going through and sharing with my kids.  These were easy to make and the kids worked at every step together.  They were involved completely (my kids range in age from 2 to 7).  Here's the recipe:

• 1 c whole pecans or 1 c mini-chocolate chips (for nut allergy)
• 1 tsp vinegar
• 3 egg whites
• Pinch of salt
• 1 c sugar
• Ziploc bag
• Wooden spoon
• Tape
• Bible

1. Preheat oven to 300.
2. Place pecans (or mini-chocolate chips) in bag and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested, the Roman soldiers beat him. (Read John 19:1-3)
3. Let each child smell the vinegar before putting it into a mixing bowl. Explain that when Jesus was thirsty on the cross, he was given vinegar to drink. (Read John 19:28-30)
4. Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave his life to give us life. (Read John 10:10-11)
5. Sprinkle a little salt into each child’s hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus’ followers and the bitterness of our own sin. (Read Luke 23:27)
6. Add sugar. Explain that the sweetest part of the story is that Jesus died because he loves us. He wants us to know him and belong to him. (Read Psalm 34:8 and John 3:16)
7. Beat egg white mixture with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity of those whose sins have been cleansed by Jesus. (Read Isaiah 1:18 and John 3:1-3)
8. Fold in broken nut or mini-chocolate chips. Drop by teaspoonfuls onto a cookie sheet covered with wax paper. Explain that each mound represents the rocky tomb where Jesus’ body was laid. (Read Matthew 27:57-60)
9. Put the cookie sheet in the oven, close the door and turn the oven off. Give each child a piece of tape and seal the oven door. Explain that Jesus’ tomb was sealed. (Read Matthew 27:65-66)
10. Go to bed. Explain that they may feel sad to leave the cookies in the oven overnight. Jesus’ followers felt despair when the tomb was sealed too. (Read John 16:20-22)
11. On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter, Jesus’ followers were amazed to find the tomb open and empty. He is risen! He is risen indeed! (Read Matthew 28:1-9)

Cookie Pizza

I had this glorious plan that each day of the March Break I would do something creative with my kids.  While we didn't get to every day, we did get to a couple of days crafty.  This one was the highlight.  The idea is so simple really.  Take your favorite cookie recipe, spread all the dough out onto a pizza pan, bake it and then decorate.  It was such a hit with my family!  My husband asked why he'd never had this deliciousness before.  So I figure we'll be making it again sometime soon :)
I used Mrs. Field's Blue Ribbon Chocolate Chip Cookie Recipe which is from her Best Cookies Cookbook (one of my favorites).  I did have to bake it for longer than I would for individual cookies (about twice as long - but keep checking to make sure you don't burn it).  The topping is some leftover cake icing I had in the freezer and the kids had a blast with the Smarties and sprinkles on top.  I used a pizza cutter to slice it up (and of course a side of milk for all!)

Mrs. Fields Blue Ribbon Chocolate Chip Cookies

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (packed) dark brown sugar
1/2 cup granulated sugar
2 sticks (1 cup) salted butter
2 large eggs
2 teaspoons vanilla extract
12 ounces semi-sweet chocolate chips
 
Preheat oven to 300 degrees. In a medium bowl combine flour, soda, and salt. Mix well with wire whisk. Set aside. In a large bowl with an electric mixer, blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at medium speed until just blended. Do not overmix. Add the flour mixture and chocolate chips, and blend at low speed until just mixed. Drop by the spoonful onto a greased cookie sheet and bake for 18-20 minutes.  (For the pizza, I spread all of the dough out onto a pizza sheet.  I turned the it in the oven after 20 minutes and kept checking every 10-15 minutes until it looked nicely browned).

                                                     My son can't quite believe his eyes!

                                              My kitchen assistants looking pretty pleased!

Dinosaur Volcano Cake!

My son turned 5 this week.  We had an all dinosaur themed party for him.  This was the cake.  I used an angel food cake pan to bake it in, doubling the amounts of my recipe for Wacky Cake (by far the most used cake recipe for us).  Once the cake was cooled, I covered it in chocolate icing, even spreading the chocolate icing onto the plate (really a cutting board, covered in foil).  I then mixed vanilla icing with red and yellow food dye to make a good lava colour.  I put that icing into the microwave for about 30 seconds to liquify it (it was hot - be careful).  Then, I slowly poured it around the top of the cake to let it naturally flow down over the cake, giving it a realy lava effect.  I like how it made little pools and rivers of lava at the bottom too (tip - turn the edged of the foil up just a little to catch the lava from flowing onto your counters).  The rocks and mud were done by placing Rock Candy and crushed Fudge-E-O cookies around the cake.  And of course the dinosaurs had to be stomping around too!  To complete the effect, we used sparklers instead of candles to make it look as though the volcano was really exploding (I have heard of people using dry ice in the centre for this too).  The kids were wowed by it! 

Vegetarian No-Noodle Lasagna - 5 Pts+

This was seriously delicious.  My husband was hugely skeptical about it because he does not like eggplant at all and thinks there should be meat in pretty much everything, but he really enjoyed it!  I found it via Dr. Oz who had Jennifer Hudson on presenting it as a Weight Watchers recipe. 

	5 sprays cooking spray, divided
	1 medium eggplant, trimmed, sliced lengthwise in 1/4-in thick slices
	2 large uncooked zucchini, trimmed, sliced lengthwise in 1/4-in thick slices
	1 large egg, beaten
	3/4 pound part-skim ricotta cheese - I used 1% cottage cheese in its place and recommend straining the cheese first to get rid of excess moisture and thicken it up.
	1/4 cup basil, fresh, cut into thin strips
	1/2 cup grated Parmesan cheese, high-quality recommended, divided - I totally don't have high quality parm.  I used our shaker (PC Blue Menu)
	4 cups store-bought marinara sauce, divided
	1/2 pound shredded part-skim mozzarella cheese, divided

Instructions

• To roast vegetables, preheat oven to 400°F. Coat two baking sheets with cooking spray. Place eggplant on one prepared baking sheet and place zucchini on other prepared baking sheet; coat vegetables with cooking spray. Roast 8 minutes; turn over vegetables and roast for 7 to 10 minutes more (total roasting time should not exceed 20 minutes or the vegetables will get too mushy); remove from oven and set aside.
• Meanwhile, in a medium bowl, combine egg, ricotta cheese, basil and 1/4 cup Parmesan cheese; set aside.
• When vegetables are done, reduce oven temperature to 350°F.
• To assemble lasagna, coat bottom and sides of a 14- X 8-inch baking dish with cooking spray. Spread a thin layer of sauce (about 1/4 to 1/3 cup) on bottom of pan. Layer eggplant over sauce (use all the slices, even if you have to overlap them). Cover eggplant with half of marinara sauce and then spread half of ricotta mixture on top; sprinkle with half of mozzarella cheese. Top mozzarella cheese with zucchini and cover zucchini with remaining marinara sauce; spread with remaining ricotta mixture and then sprinkle with remaining Parmesan cheese.
• Bake until the bottom starts to bubble, about 35 to 40 minutes. Remove lasagna from oven and allow it to rest for about 15 to 20 minutes before slicing into 12 pieces. Yields 1 piece per serving.

Diet Coke Cupcakes with Cream Cheese Frosting

I found these over at Emily Bites who found the frosting over at Gina's Skinny Recipes.  If you haven't discovered their sites yet, they are well worth the look.  Tasty recipes, all with the nutritional information and Weight Watchers Points Plus information on them.   I had heard about the idea of using a cake mix and pop before, but I was skeptical.  I decided the low points plus value (4) was worth the effort. I'm glad I did, they were yummy!

Diet Coke Cupcakes
Ingredients:
1 box of cake mix
1 can of diet pop
2 egg whites

Directions:
1.    Preheat oven per directions on cake mix box
2.    Line cupcake pan with 24 cupcake liners or use cooking spray to lightly coat 24 spots
3.    Combine all ingredients in a large bowl and beat together until thoroughly mixed. Pour mixture into cupcake liners.
4.    Bake according to directions on cake mix box. Let cool completely before frosting.

Yields 24 servings. WW P+: 3 per serving

*for one more P+ you can push a Hershey's Kiss into each cupcake for an extra surprise :)

Cream Cheese Frosting
Ingredients:
8 oz light cream cheese
1 cup icing sugar
1 tsp vanilla extract

Directions:
1.    Combine all ingredients in a bowl and beat with an  electric mixer until smooth

Yields 24 servings. WW P+: 1 per serving

They were a hit with my family, don't you think?

Healthy Class Snack

Last week I was asked to provide a healthy snack as part of my son's class' Valentine's Day party.  I started thinking about what kids enjoy - you have to please the masses you know.  Then I remembered seeing this idea on my friend Taryn's Pinterest.  Cute and perfect really.  At every kid event I've ever been too (and there have been lots over the past 7+ years), goldfish crackers and grapes disappear rather quickly.  My son told me the kids really enjoyed this and his teacher loved the idea.

Here they are, a bowlful of Valentine Butterflies :)