thefamilyfoodie.blogspot.com
The Family Foodie: November 2009
http://thefamilyfoodie.blogspot.com/2009_11_01_archive.html
Monday, November 30, 2009. We had a quiet, but wonderful Thanksgiving. I did have a few mishaps that I learned from. I accidently bought filo dough instead of puff pastry, so the tops to the pot pies weren't what I was hoping. Don't forget the whip cream for the pie! The planning ahead was SO worth it, because I wasn't overwhelmed that day. Hope yours was happy as well! Sunday, November 29, 2009. I think you could very easily make this vegetarian. Just leave out the meat, and use veggie broth. I ...About...
thefamilyfoodie.blogspot.com
The Family Foodie: New Year's Interviews with Kids
http://thefamilyfoodie.blogspot.com/2012/01/new-years-interviews-with-kids.html
Thursday, January 5, 2012. New Year's Interviews with Kids. This year I got an idea off somewhere online to do New Year's Interviews with the kids. Oh, I wish I had thought of this and done it all these years! But at least they are still young, and it's never too late to start. It's not too late for you to start either! If you have a video camera, and want to record some serious cuteness, feel free to use the questions we did:. 1 What's your name? 2 How old are you? 3 What's your teacher's name this year?
thefamilyfoodie.blogspot.com
The Family Foodie: Peppermint Meringues
http://thefamilyfoodie.blogspot.com/2010/12/peppermint-meringues.html
Monday, December 13, 2010. I was in Hawaii when all the food blogs had cookie week, so I've been having my own the past few days! I started out with a simple, but so delicious recipe from my Auntie. These are so easy to make with kids! Makes 3 dozen. Allow total time of 3 hours until ready to eat, but prep time is only about 20 minutes. 1/8 teaspoon cream of tartar. 2 peppermint candy canes, crushed. Labels: cookies christmas meringue peppermint. Antoinette R. Banks. January 19, 2011 at 8:35 PM.
thefamilyfoodie.blogspot.com
The Family Foodie: January 2012
http://thefamilyfoodie.blogspot.com/2012_01_01_archive.html
Thursday, January 5, 2012. New Year's Interviews with Kids. This year I got an idea off somewhere online to do New Year's Interviews with the kids. Oh, I wish I had thought of this and done it all these years! But at least they are still young, and it's never too late to start. It's not too late for you to start either! If you have a video camera, and want to record some serious cuteness, feel free to use the questions we did:. 1 What's your name? 2 How old are you? 3 What's your teacher's name this year?
thefamilyfoodie.blogspot.com
The Family Foodie: June 2011
http://thefamilyfoodie.blogspot.com/2011_06_01_archive.html
Friday, June 24, 2011. Minted Potato and Chickpea Curry (Slow Cooker Recipe). From "The Gourmet Vegetarian Slow Cooker" by Lynn Alley. Serves 4. Easily doubled for leftovers or larger group. I'm making this tonight, but not using the dried chickpeas, just canned, so it will be faster. I'm also going to serve it with brown rice, and some steamed veggies. Vegan. 2 cups dried chickpeas. 2 teaspoons pure chili powder. 1 russet potato, peeled and diced. 2 tomatoes, coarsely chopped. Subscribe to: Posts (Atom).
thefamilyfoodie.blogspot.com
The Family Foodie: October 2009
http://thefamilyfoodie.blogspot.com/2009_10_01_archive.html
Saturday, October 31, 2009. Cooking with the kids. One morning I sensed Isaac needed some attention.and sat down with him and asked him if he would like to be in charge of dinner that night. I asked him what he'd like to make, and said I would buy the ingredients while he was at school, and we would work on it when he got home. I had to laugh because he chose something so basic, but it was so much fun! Labels: kids nachos ice cream. Wednesday, October 28, 2009. 4 Quarts popped corn. 1 cup brown sugar.
thefamilyfoodie.blogspot.com
The Family Foodie: October 2010
http://thefamilyfoodie.blogspot.com/2010_10_01_archive.html
Sunday, October 31, 2010. My aunt passed on these recipes to me for that use candy bars. I think they are just perfect for using up all that Halloween candy! Bake these up, and freeze them to put in the kids lunch boxes. Or send them with the kids for the teachers lounge at school. Of course, save a few for yourself :) If you don't have enought candy for one of these recipes, it's the perfect excuse to head to Target and buy all that candy at 75%. 1/2 cup butter (or marg) softened. 3/4 cup white sugar.
thefamilyfoodie.blogspot.com
The Family Foodie: December 2009
http://thefamilyfoodie.blogspot.com/2009_12_01_archive.html
Sunday, December 6, 2009. Last night we had lots of wonderful friends over for a Christmas party. It's something we've started doing since we moved to Colorado, and I look forward to it all year long! This year I decided to stick with some favorites and not re-invent the wheel. I feel like last year I had put together such a good menu. Today we are eating like kings, and it's wonderful! Labels: christmas entertaining awesomestpartyever. Wednesday, December 2, 2009. Preheat oven to 375 degrees. 3 Grease 5...
thefamilyfoodie.blogspot.com
The Family Foodie: September 2009
http://thefamilyfoodie.blogspot.com/2009_09_01_archive.html
Wednesday, September 30, 2009. I got to go on a fun Field Trip last night :). I ventured into the city to see none other than Jen Yates of Cake Wrecks. Blog fame. If you haven't heard of this site yet, then you should definitely visit, and on the right hand side, click on anything under "Fan Faves" or "Classics". You are sure to be laughing so hard you're crying in a good five minutes. Jen got the idea for the blog after someone sent her a picture of a cake they ordered. Labels: cupcake event cake. I'm s...
thefamilyfoodie.blogspot.com
The Family Foodie: November 2010
http://thefamilyfoodie.blogspot.com/2010_11_01_archive.html
Tuesday, November 16, 2010. I made this for a Book Club recently, and everyone asked for the recipe. It's something I got out of an old Cooking Light magazine. It is SO good you'll be shocked it's light! You can make this 24 hours before and leave it in the fridge until you are ready to bake it, so it makes for an easy addition to a menu when you are entertaining. Yield: about 2 1/2 cups dip (serving size: 1/4 cup). 1 (16-ounce) can fat-free refried beans. 1 (15-ounce) can black beans, rinsed and drained.
