February 22, 2012

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Making Sweet Memories

March 23, 2011 By zzzzz Leave a Comment

Family time can get lost when the family calendar is filled up with activities, practices, meetings and homework. It’s important to carve out some special time each week to slow down and enjoy making some fun memories together.

Food and games are two great ways to connect as a family – and keeping things simple makes it easy to really focus on each other and have fun. These activities are easy and can involve everyone in the family. And these dessert recipes take advantage of the versatility of Sara Lee Frozen Pound Cake – it can be used to make something simple with the family or something a little more elaborate when company comes over. Either way, you get a scrumptious dessert the whole family can dig into.

You can find more ways to create family moments – and more dessert recipes – at www.saraleedesserts.com and www.facebook.com/saraleedesserts.

Taste-of-the-Islands Banana Foster Trifle

Ingredients

  • 1 10.75-ounce package Sara Lee Frozen Pound Cake thawed
  • 1 8-ounce can pineapple tidbits in juice
  • 1 3.4-ounce package instant coconut or banana cream pudding and pie filling
  • 1 cup heavy whipping cream
  • 1/3 cup sour cream
  • 1/4 cup powdered sugar
  • 2 teaspoons coconut extract, divided
  • 1 cup caramel topping
  • 3 bananas thinly sliced
  • 2/3 cup shredded coconut toasted
  • 1/3 cup macadamia nuts finely chopped

Preparation

  1. Cut pound cake into 1-inch cubes. Set aside.
  2. Drain pineapple; reserving juice.
  3. Place pudding mix, whipping cream, sour cream, sugar, reserved pineapple juice and 1 teaspoon coconut extract in a large bowl. Beat at medium-high speed with an electric mixer until stiff peaks form.
  4. Combine remaining 1 teaspoon coconut extract and ice cream topping in microwave-safe bowl. Microwave on High until warmed.
  5. Layer pound cake cubes in 4 martini or dessert glasses. Drizzle caramel topping mixture over pound cake. Top with coconut cream mixture and bananas.
  6. Garnish with pineapple tidbits, toasted coconut and macadamia nuts.

Serves
Serves 4-6 servings

Notes, Tips & Suggestions
This recipe also works well in a trifle bowl.

Preparation Time:
30 minutes

Fun-to-do Fondue

Ingredients

  • 1 14-ounce can sweetened condensed milk
  • 2 cups semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 package big marshmallows (optional)
  • 1 16-ounce package Sara Lee Frozen Pound Cake, thawed and sliced
  • Assorted fruits (optional)

Preparation

  1. Place sweetened condensed milk and chocolate chips in a large microwaveable bowl. Microwave on high for 2 minutes, stirring after 1 minute.
  2. Stir with wire whisk until chocolate is completely melted and mixture is well blended. Stir in whipping cream and vanilla; mixing until well blended.
  3. Dip pound cake pieces and fruits into warm sauce and enjoy.

Serves
Makes 3 cups

Notes, Tips & Suggestions
Cook’s Tip: Refrigerate left over chocolate sauce, covered, for up to 4 days.

Preparation Time:
5 minutes

“Sweet Life” Italian Ice Lemon Tiramisu

Ingredients

  • 1 10.75-ounce package Sara Lee Frozen Pound Cake thawed
  • 1/3 cup lemonade concentrate
  • 3 tablespoons water
  • 1 cup mascarpone cheese softened
  • 1/2 cup whipping cream
  • 1/2 cup lemon curd
  • 1/3 cup marshmallow cream or fluff
  • 1 teaspoon lemon zest
  • Lemon zest and raspberries for garnish (optional)

Preparation

  1. Cut cake into twelve 1/4-inch slices. Line the bottom of an 8 x 8-inch square baking dish with 6 of the cake slices.
  2. Combine lemonade concentrate and water in a glass measuring cup or bowl.
  3. Brush half of the cake slices with half of lemonade mixture. Set aside.
  4. Place mascarpone cheese, cream, lemon curd, marshmallow cream and zest in a large bowl. Beat until smooth.
  5. Spread cake slices with half of lemon cream filling. Top with the remaining 6 cake slices. Brush with remaining syrup and spread with remaining cream filling.
  6. Refrigerate for 1 hour to overnight. Garnish with lemon zest and fresh raspberries, if desired.

Serves
Serves 4-6 servings

Preparation Time:
20 minutes



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Easy Outdoor Entertaining

March 17, 2011 By zzzzz Leave a Comment

Whether it’s simple dinner for a few friends or a big bash for a crowd, taking the party outside takes entertaining to a whole new level. If you’re planning an outdoor get-together, don’t spend all your time in the kitchen. These quick and easy tips will help you spend more time with guests and ensure your gathering is an effortless success.

Preparation is key. Prepare any appetizers you’re serving the night before and keep in the fridge. This will allow you to focus on any last minute arrangements on the day of your party.

Think outside the box. If you’re worried that you may not have enough serving dishes for your get-together, look for cups and glasses that may double as a dip bowl or unique container for fruits or vegetables.

Embrace the idea of “family style” dining. Serve appetizers on large platters or set a buffet where everyone can serve themselves. This way, guests can take what they want and eat at their own pace.

Make sure you have music. Loading up your iPod with fun songs, both new and old, will provide a fun atmosphere for your guests.

Candles are always a quick and easy way to add ambiance and class to any space. Keep several on hand to grab when the sun goes down, but the party is still going strong.

Serve a delicious iced coffee cocktail. These cool drinks provide guests with a sweet treat that no one will be able to resist. Plus, they’re so easy to make you’ll have plenty of time to tend to all of your other host duties. Just double brew your coffee in the morning and stick in the fridge until you’re ready to mix and serve.

Try these easy, indulgent recipes below to host a party all of your friends will be talking about.

Visit www.Facebook.com/Baileys for more recipes, and videos of top baristas and bartenders from around the country making delicious iced coffee cocktails.

Tips for making the best iced coffee cocktail

  • The type of roast used to make your iced coffee is more important than you may think. Using a medium roasted coffee bean will produce the best flavor for your iced coffee cocktail. The result is a blend that offers balance, sweetness and a mild acidity.
  • Another easy way to ensure your iced coffee never gets watered down is to freeze coffee ahead of time in an ice cube tray. Use these instead of ice to ensure your iced coffee cocktail is perfection.

 

Ingredients

  • 3.5 ounces Baileys Original Irish Cream
  • 7 ounces iced coffee

Preparation

  1. Pour ingredients over ice in a tall glass.

Serves
Makes 1 serving

The Simple One

 

Ingredients

  • 1 ounce Baileys Original Irish Cream
  • 3/4 ounce cognac-based orange liqueur
  • 3 ounces iced coffee

Preparation

  1. Pour ingredients over ice in a rocks glass. Garnish with an orange peel.

Serves
Makes 1 serving

Guatemalan Spice

Ingredients

  • 3/4 ounce Baileys Original Irish Cream
  • 1 3/4 ounces iced coffee
  • 1 1/8 ounces rum
  • 1/16 ounce cinnamon syrup
  • Pinch of freshly ground cinnamon

Preparation

  1. Add Irish Cream, rum, cinnamon syrup and iced coffee to a cocktail shaker with ice. Shake vigorously with ice, strain into a Delmonico or other glass of your choice, and garnish with freshly ground cinnamon.

Serves
Makes 1 serving

Fresh Guacamole

Ingredients

  • 2 avocados
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 tomato, chopped
  • 1 1/2 tablespoons fresh lime juice
  • Salt and pepper, to taste

Preparation

  1. Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper. Chill for half an hour to blend flavors.

Serves
Makes 16 servings

Strawberry Parfait

Ingredients

  • 1 cup fresh strawberries, chopped
  • 1 cup whipped cream
  • 1 teaspoon fresh lemon juice

Preparation

  1. Layer ingredients in a parfait glass.

Serves
Makes 1 serving

Please enjoy Baileys Responsibly. BAILEYS Irish Cream Liqueur. 17% Alc/Vol. (c)2010 R & A Bailey & Co. Imported by Paddington, Ltd., Norwalk, CT. All drink recipes contain no more than 0.6 fl. oz (14 g.) of alcohol per serving, equivalent to one standard U.S. drink.

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Mix It Up with Jenny – St. Patrick’s Day Fun

March 11, 2011 By Jenny Harper, Nestle Leave a Comment

Everybody’s a little bit Irish on St. Patrick’s Day, right? This year, join in the fun of celebrating all things Irish with these simple ideas:

* For the table, have the kids make some shamrock napkin rings and Irish flag placemats out of construction paper. Sprinkle some green confetti on the table and use a potted shamrock plant as a centerpiece.

* Have a traditional Irish dinner with Irish Stew and Soda Bread, a Shepherd’s Pie or, of course, Corned Beef and Cabbage.

* For dessert try this festive “Lucky You” Mint Pie. The creamy combination of mint and chocolate is so good that it’s bound to become the newest tradition around your St. Patrick’s Day table.

* Write out some traditional Irish blessings on slips of paper and tuck them into treat bags of mini shamrock cookies to send home with your guests. Here’s one that I like:

May you always have walls for the winds,
a roof for the rain, tea beside the fire,
laughter to cheer you, those you love near you,
and all your heart might desire.

For more ways to cook up some Irish fun, visit www.VeryBestBaking.com.

“Lucky You” Mint Pie

 

Ingredients

  • 1 cup (6 ounces) Nestlé Toll House Semi-Sweet Chocolate Mini Morsels
  • 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk, divided
  • 1 tablespoon butter
  • 1 prepared 9-inch (6 ounces) chocolate crumb crust
  • 1 pkg. (3.4 ounces) vanilla instant pudding and pie filling mix
  • 1/3 cup water
  • 1 teaspoon peppermint extract
  • 3 to 4 drops green food coloring (optional)
  • 1 container (8 ounces) frozen whipped topping, thawed, divided
  • Additional Nestlé Toll House Semi-Sweet Chocolate Mini Morsels, fresh mint sprigs (optional)

Preparation

  1. MICROWAVE 1 cup morsels and 1/3 cup evaporated milk in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; stir until smooth. Stir in butter; pour into crust. Refrigerate for 20 minutes or until cool to the touch.
  2. MEANWHILE, BEAT remaining evaporated milk, pudding mix, water, peppermint extract and 3 drops food coloring in medium bowl until combined. Gently stir in 2 cups whipped topping and additional drop of food coloring, if desired. Spoon over chocolate layer.
  3. REFRIGERATE for 2 hours or until set. Sprinkle with additional morsels. Spoon remaining whipped topping in center of pie. Garnish with fresh mint.

Serves
Makes 8 servings

Calories: 400g Total Fat: 21g
Cholesterol: 20mg Protein: 5g
Carbohydrates: 50g Sodium: 280mg

 

Preparation Time:
15 minutes

Chill Time:
2 hours 20 minutes


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Simply Delicioso Spring Dessert Tips

March 3, 2011 By zzzzz 1 Comment

Cooking Channel and Univision star Ingrid Hoffmann, host of Simply Delicioso and Delicioso (on Telefutura / Univision) shares her ideas to liven up your springtime desserts! Ingrid suggests combining fresh, seasonal flavors with Eagle Brand® Sweetened Condensed Milk to ensure perfect homemade and easy desserts year-round. Serve up a sweet surprise with these delicious new recipes and baking tips from Ingrid Hoffmann:

Ingrid Hoffmann’s Spring Dessert Tips

Surprise guests with a new twist on the traditional Latin-American dessert with a Chocolate Flan Cake. A velvety-textured flan custard is layered with a rich chocolate cake for a perfect marriage of sweet and creamy.

Dessert bars are a great solution for easy entertaining. Spice up any table by preparing Tropical Dessert Bars and then top with smooth and creamy Dulce de Leche, which can easily be made by heating Eagle Brand Sweetened Condensed Milk on the stovetop or in the oven.

Exotic fruits paired with rich cream cheese create a delicious combination in this recipe for Passion Fruit Cheesecake. Find seasonal inspiration by visiting local farmers markets.

Homemade ice cream is easier than you think. Make Caribbean Pineapple Lime Ice Cream in three simple steps with Eagle Brand Sweetened Condensed Milk. Or create an artisan inspired ice cream flavor at home by combining spices like chipotle or cinnamon with lime zest, fresh or frozen blueberries or raspberries and add to your ice cream mixture.

Visit www.eaglebrand.com or www.marcaeagle.com for more recipes and helpful tips from Ingrid Hoffmann.

Tropical Dessert Bars

Ingredients

Bottom Layer
  • 1 (17.5-ounce) package sugar cookie mix
  • 1/2 cup butter, melted
Cream Cheese Pineapple Layer
  • 1 (8-ounce) package cream cheese, softened
  • 2 large eggs
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
  • 1 teaspoon vanilla extract
  • 1 (20-ounce) can crushed pineapple in juice, drained, reserving 2 tablespoons juice
Coconut Layer
  • 1 1/2 cups flaked coconut
  • 1/2 cup macadamia nuts, chopped
  • 1/4 cup butter, melted

Preparation

  1. HEAT oven to 350°F. Line 13 x 9-inch baking pan with foil, extending foil over edges of pan.
  2. STIR cookie mix and melted butter with fork until crumbs form. Press evenly in bottom of prepared pan. Bake 12 to 15 minutes or until lightly browned.
  3. BEAT cream cheese in medium bowl with electric mixer on medium speed until smooth. Beat in eggs just until blended. Beat in sweetened condensed milk, vanilla and 2 tablespoons pineapple juice. Pour over warm crust. Sprinkle drained pineapple evenly over top.
  4. STIR coconut, macadamia nuts and butter in small bowl until evenly moistened. Sprinkle over pineapple layer.
  5. BAKE 30 to 35 minutes or until filling is set and coconut is lightly browned. Cool 1 hour on wire rack. Chill 1 hour. Cut into bars.

Serves

Makes 3 dozen

Ready in Time:
3 hours

Chocolate Flan Cake

Ingredients

  • Crisco® Original No-Stick Cooking Spray
Cake
  • 1/2 cup Smucker’s® Caramel Flavored Topping
  • 1 (18.25-ounce) box Pillsbury® Moist Supreme® Devil’s Food Premium Cake Mix
  • 1/2 cup Crisco Pure Vegetable Oil
  • 3 large eggs
  • 1 1/4 cups water
Flan
  • 4 ounces cream cheese, softened
  • 4 large eggs, at room temperature
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
  • 1 (12-fluid ounce) can PET® Evaporated Milk
  • 1 teaspoon vanilla extract

Preparation

  1. HEAT oven to 350°F. Coat 12-cup fluted tube pan with no-stick cooking spray. Place piece of rolled up foil in tube opening of pan to prevent cake from baking over top. Pour caramel flavored topping into prepared pan.
  2. PREPARE cake mix according to package directions using the oil, eggs and water. Pour evenly over caramel flavored topping.
  3. COMBINE cream cheese, eggs, sweetened condensed milk, evaporated milk and vanilla in blender container. Process until blended. Pour slowly over cake batter.
  4. COAT piece of foil with no-stick cooking spray. Cover pan tightly with foil and place coated side down. Place pan in large roasting pan. Pour hot water into roasting pan to a depth of 2 inches.
  5. BAKE 2 hours or until toothpick in center still has a few moist crumbs. Place cake on cooling rack. Cool 15 minutes. Remove foil and invert onto serving plate. Cool 1 hour at room temperature. Chill 4 hours or overnight.

Serves

Makes 18 to 20 servings

Notes, Tips & Suggestions
TIP: Be careful when inverting hot cake onto serving plate. Place plate upside down on top of pan, place another cooling rack on top, then invert.

Ready in Time:
8 hours

Passion Fruit Cheesecake

Ingredients

  • Crisco Original No-Stick Cooking Spray
Cheesecake
  • 30 gingersnap cookies
  • 3/4 cup pecans
  • 6 tablespoons butter, melted
  • 4 (8-ounce) packages cream cheese, at room temperature
  • 1/2 cup sugar
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
  • 4 large eggs
  • 1 cup frozen passion fruit pulp, thawed or 1 cup passion fruit puree
Passion Fruit Glaze
  • 2/3 cup frozen passion fruit pulp, thawed or 2/3 cup passion fruit puree
  • 1/2 cup sugar
  • 1/2 cup water

Preparation

  1. HEAT oven to 350°F. Coat 9 x 3-inch springform pan with no-stick cooking spray.
  2. PROCESS cookies and pecans in food processor until fine crumbs form. Place in small bowl. Stir in melted butter until evenly moistened. Press evenly onto bottom of prepared pan and 1-inch up sides. Bake 10 minutes. Cool on wire rack. Wrap foil around bottom and sides of pan.
  3. BEAT cream cheese and sugar in large mixing bowl with electric mixer on medium speed until smooth. Pour in sweetened condensed milk gradually, beating until blended. Beat in eggs just until combined.
  4. MEASURE 2/3 cup of cheesecake and pour into small bowl. Whisk with 1 cup passion fruit pulp until blended. Pour remaining cheesecake into cooled crust. Spoon small dollops of passion fruit mixture over top of batter. Swirl with knife to make marbled appearance.
  5. BAKE 60 to 70 minutes or until center is almost set. Cool 1 hour on wire rack. Chill at least 8 hours or overnight.
  6. To make glaze: COMBINE fruit pulp, sugar and water in small saucepan. Bring to a boil on medium high heat. Cook 15 to 20 minutes or until mixture begins to thicken and measures about 2/3 cup. Place in small bowl. Cool completely.
  7. REMOVE cheesecake from pan. Place on large serving dish. Spread glaze over top.

Serves

Makes 12 to 16 servings

Ready in Time:
11 hours

Caribbean Pineapple-Lime Ice Cream

Ingredients

  • 1 (20-ounce) can crushed pineapple in pineapple juice, undrained
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
  • 3 tablespoons fresh lime juice
  • 1 teaspoon grated lime peel
  • 2 teaspoons vanilla extract
  • 4 to 5 drops yellow food coloring (optional)
  • 1 cup heavy cream

 

Preparation

  1. COMBINE undrained pineapple, sweetened condensed milk, lime juice, lime peel, vanilla and food coloring, if desired, in a large bowl; mix well.
  2. WHIP cream in medium bowl with electric mixer at medium speed until stiff peaks form. Fold into pineapple mixture.
  3. POUR into 9 x 5-inch loaf pan or 2-quart freezer-safe container. Cover; freeze until firm, about 3 hours.

Serves

Makes 12 servings

Ready in Time:
4 hours

SOURCE:
The J. M. Smucker Company

 

 

 

 

 

 

 

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Chocolate-Laced Ideas for Sensational Sleepovers

February 22, 2011 By Jenny Harper, Nestle Leave a Comment

Whoever coined the phrase “sleepover” must still be laughing – because, as many of you know, very little sleeping actually goes on. I’m always looking for fun ideas and recipes to keep the night-owls happy – here are some that you might like to try, too.

Make a Sleepover Pillow: Buy and prewash some inexpensive white pillowcases. Then hand out fun fabric pens so guests can create a one-of-a-kind souvenir they can take home. (If you put a piece of cardboard inside the pillow case, it will keep ink from seeping through to the other side.)

Go on a Backyard Treasure Hunt: Hide all the goody bags in one place somewhere in your backyard. Then create some clues to lead guests in search of the treasure. Tape the first clue to the back door. When they reach the next spot, have another clue already there to lead them on, until they get to the prize. You can make the clues like riddles, or give the guests a compass and write directional clues to follow.

Mix Up Great Munchies: Part of the fun of a sleepover is munching on some yummy treats. Brownies are always a hit – and these Chocolate Caramel Brownies are sure to be party favorites. And they’re super simple, too! For a fun twist on party mixes, try some Toll House Party Mix – sweet and salty combine for a taste so good you might want to make an extra batch.

For more sleepover treats, go to www.VeryBestBaking.com.

Toll House Party Mix

Ingredients

  • 2 cups toasted cereal squares
  • 2 cups small pretzel twists
  • 1 cup dry-roasted peanuts
  • 1 cup (about 20) caramels, unwrapped and coarsely chopped
  • 1 2/3 to 2 cups (11- to 12-oz. pkg.) Nestlé Toll House Semi-Sweet Chocolate, Milk Chocolate, Butterscotch Flavored or Premier White Morsels

Preparation

  1. COAT 13 x 9-inch baking pan with nonstick cooking spray.
  2. COMBINE cereal, pretzels, peanuts and caramels in large bowl.
  3. MICROWAVE morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Pour over cereal mixture; stir to coat evenly.
  4. SPREAD mixture in prepared baking pan; cool for 30 to 45 minutes or until firm. Break into bite-size pieces. Store in airtight container.

Serves
Yields 8 servings

Chocolate Caramel Brownies

Ingredients

  • 1 package (18.25 ounces) chocolate cake mix
  • 1 cup chopped nuts
  • 1 cup Nestlé Carnation Evaporated Milk, divided
  • 1/2 cup (1 stick) butter or margarine, melted
  • 35 (10-ounce package) caramels, unwrapped
  • 2 cups (12-oz. pkg.) Nestlé Toll House Semi-Sweet Chocolate Morsels

Preparation

  1. PREHEAT oven to 350° F.
  2. COMBINE cake mix and nuts in large bowl. Stir in 2/3 cup evaporated milk and butter (batter will be thick). Spread half of batter into ungreased 13 x 9-inch baking pan.
  3. BAKE for 15 minutes.
  4. HEAT caramels and remaining evaporated milk in small saucepan over low heat, stirring constantly, until caramels are melted. Sprinkle morsels over brownie; drizzle with caramel mixture.
  5. DROP remaining batter by heaping teaspoon over caramel mixture.
  6. BAKE for 25 to 30 minutes or until center is set. Cool in pan on wire rack. Cut into 24 squares.

Serves
Yields 24 brownies



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Build-A-Bear Honors Young Volunteers

February 15, 2011 By zzzzz 1 Comment

Many youth today are involved in what 19-year old Jourdan Urbach describes as a “youthquake” of charity work among their generation. Jourdan is founder of Children Helping Children, which has raised $4.7 million for neurological disease research and care through Concerts for a Cure. He believes volunteer efforts by young people will be “this world’s saving grace.”

A recent survey suggests that, indeed, today’s youths are attuned to helping others. The survey, conducted by Build-A-Bear Workshop, reveals that:

  • 98 percent of kids think it is important to help others.
  • 95 percent think it is important for kids to help charities that help people.
  • 94 percent said it is also important to help charities that help other kids and charities that help animals.

While 82 percent of kids surveyed think it is fun to help charities, only 69 percent think it is easy for kids to get involved in doing so. It’s clear that kids want to give back, but they may not always know how.

“It’s as easy as looking around your neighborhood and asking yourself, “What can I do to make things better?” said Mimi Ausland.

Mimi created the website FreeKibble.com when she was just 11 years old. The site collects donations in order to buy food for animal shelters.

“Animal shelters need animal lovers to volunteer, find homes for pets or collect food,” she said. “They can always use a helping hand, no matter how small.”

Max Wallack, 14, was inspired to give while caring for his great grandmother Gertrude who suffered from Alzheimer’s disease. He founded Puzzles to Remember, a non-profit organization that collects, donates and delivers puzzles to Alzheimer’s patients, nursing homes and Veterans Affairs facilities.

For 11-year-old Ashlee Smith it started with a fire.  Ashlee’s toys were destroyed when her home burned down. She started Ashlee’s Toy Closet and has now donated nearly 165,000 toys and books to kids in the United States, Canada and Haiti.

These are just a few examples of how everyday kids found extraordinary ways to give back to their communities, but opportunities for service are endless.

  • The book “77 Creative Ways Kids Can Serve,” by 18-year-old Sondra Clark, is just one resource for kids who want to help but may not know how.
  • RandomKid (www.randomkid.org), founded by 15-year-old Talia Leman, provides staff and services to youth for the development, management and accomplishment of their goals to help others.
  • Websites like Zoom into Action (pbskids.org/zoom/activities/action/index.html) and Do Something (www.dosomething.org) also are great tools to find volunteer projects.

Jourdan, Mimi, Max, Ashlee, Sondra and Talia were all recognized by the Build-A-Bear Workshop Huggable Heroes program, which honors young leaders making a difference in their local communities and around the world and rewards them with scholarships, charitable contributions, networking opportunities and leadership training.

If you know a deserving kid in your community, you can nominate him or her to be a 2011 Huggable Hero. Nominations will be accepted through February 28. Visit www.lovehugssmiles.com/HuggableHeroes.aspx or a Build-A-Bear Workshop store for details.

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Gardening with Charlie – Pruning Fruit Trees

February 15, 2011 By Charlie Nardozzi, National Gardening Association 1 Comment

While it’s easy this time of year to just daydream about next year’s garden, there are some chores to be done. Late winter is the perfect time for one of my favorite garden tasks: pruning fruit trees.

Most gardeners are nervous about making cuts to their precious trees, and, consequently, they prune only a little, and poorly, or not at all. However, pruning isn’t rocket science. You just need to follow some basic principles and get out there and start cutting.

Pruning New and Old Trees
When pruning young trees, the goal is to create a strong branch structure and proper angles for future growth. Prune to create three to five branches that have a 45- to 60-degree angle from the main trunk. These branches should ideally be evenly arranged around the trunk and at least 2 to 3 feet off the ground. You can spread the branches when they’re young to grow at the right angle. Hang fishing weights with nylon wire on the branches for one growing season, or use wooden “spreaders” to push the branches apart to create the optimal angle.

For established trees, always remove dead, diseased, broken and competing branches back to the trunk or a main branch first. For a neglected tree, try not to prune more than 25 percent of the tree in any given year. Too much pruning can cause lots of sucker growth that year. The exception would be a very old tree that needs to be stimulated to put out new growth. The goal is to have large diameter limbs near the bottom of the tree and smaller ones at the top. Don’t prune limbs flush to the trunk or main branches. Leave the branch collar (raised area near the trunk or main branch) intact so the branch can quickly heal and protect the wound.

Basic Pruning Cuts
Keep these basic tips in mind:

  • Use sharp pruning shears for any cuts on branches smaller than 1/2 inch in diameter. Use loppers or a pruning saw for larger diameter wood.
  • Cut thin diameter branches 1/4 inch above a bud that is facing in a direction you want the new branch to grow. Make the cut on an angle to shed water and promote faster healing.
  • Horizontal branches produce more fruit than vertical ones. Prune vertical branches back to a main stem or trunk.
  • Prune moderately every year to keep the tree healthy and fruiting consistently. The tendency of some fruit trees to bear in alternate years can be caused by insufficient pruning.

For more tips and garden information visit www.garden.org.



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Crunch Your Way to a Healthy Heart

February 12, 2011 By zzzzz 1 Comment

During the month of February, the heart stands as the shining beacon for love. People exchange heart-shaped greeting cards, heart-shaped boxes of chocolate and pastel colored heart candies that read “Be Mine” and “You Cutie.”

And while it is true that February is known for love, chocolate and St. Valentine, it’s also when many celebrate Heart Health Month and National Almond Day, February 16th.  Coincidence? Not really-the almond has depth and while it looks great dipped in dark chocolate; it’s also lauded for its nutritional benefits that help make for happy hearts.

To celebrate, registered dietitian and Food Network star Ellie Krieger has designed a limited edition tin to hold a single serving of almonds-about 23-a perfect portion for an ideal nutritious snack. The portable tin is small enough to slip into a purse, jacket pocket, gym bag or brief case and makes smart-snacking a snap. The new tin will be available spring 2011 and consumers can sign up now to be among the first to be notified when Ellie’s new tin is available at www.AlmondBoard.com/shop.

“I have long championed the power of almonds’ heart health benefits. My almond tin is a great way to keep a daily dose of an almond’s nutritional perks close at hand, especially when you’re on the go,” says Krieger, host of Cooking Channel‘s “Healthy Appetite” and award-winning author of “So Easy.” “February is a great month to celebrate almonds’ heart health love. They’re delicious, satisfying and good for you–that really gets my heart pumping!”

What hearts love most about almonds is how hard they work to be nutritional overachievers. Just a handful of almonds can provide an excellent source of alpha-tocopherol vitamin E with 7.4 grams or 35 percent of the daily allowance. Always cholesterol-free California Almonds are also an integral part of the “good’ fat gang, with one serving of almonds (28g) having 13 grams of unsaturated fat and only one gram of saturated fat. Scientific evidence suggests, but does not prove, that eating 1.5 ounces per day of most nuts, such as almonds, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease.

Almonds are the perfect Valentine for your heart. It’s love at first crunch.

Chocolate Almond Bark

Ingredients

  • 4 cups sliced California Almonds
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups sugar
  • 1/3 cup water
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 pound fine-quality bittersweet chocolate
  • 1/2 pound fine-quality semi-sweet chocolate
  • 3 ounces of milk chocolate or white chocolate (optional)

Preparation

  1. Preheat oven to 400°F and oil a large baking sheet. Set aside. In a separate large baking pan, spread almonds and toast for 8 minutes or until lightly brown. Cool.
  2. In a large heavy saucepan, bring butter, sugar, water, vanilla and salt to a boil over moderate heat, stirring with a wooden spoon. Boil mixture, without stirring, until deep golden color, about 12 minutes. Remove pan from heat and stir in 2 cups of the toasted almonds. Immediately pour onto reserved baking sheet and spread evenly. Refrigerate until set.
  3. Chop chocolate. In a hot double boiler, melt chocolate until smooth. Pour chocolate over cooled almond toffee and spread evenly with a spatula. Sprinkle top with remaining almonds. If desired, drizzle with melted milk or white chocolate for contrast. Chill uncovered until firm, about 1 hour.
  4. Break toffee into pieces. Store layered between sheets of parchment paper in an airtight container at cool room temperature, or chilled, up to 1 week.

Serves
Yield 32 servings

Calories: 246g Total Fat: 17.50g
Cholesterol: 8.20mg Protein: 4.17g
Carbohydrates: 24.50g Sodium: 22.10mg



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Student Athletes’ Milk Mustaches Could Earn Scholarships

February 12, 2011 By zzzzz 1 Comment

High school student athletes now have the chance to score some extra cash for college. The National Milk Mustache “got milk?” Campaign, in partnership with USA Today, is announcing the call for entries for the 14th annual Scholar Athlete Milk Mustache of the Year (Sammy) Award program. The Sammy Awards recognize 25 outstanding high school senior student athletes who represent excellence in academics, athletics, community service and leadership and include lowfat milk in their daily routines.

The Sammy scholarship rewards exceptional student athletes by helping to offset some of the costs associated with college tuition. The scholarship helps educate teens on the value of making smart choices – like drinking lowfat milk, eating right and staying active. Twenty-five talented teens will receive a $7,500 college scholarship, attend an awards ceremony with celebrity guests at Disney World, be pictured in a special Milk Mustache ad in USA Today, and have a chance to help their favorite charity in the process. To date, the National Milk Mustache “got milk?” Campaign has awarded 325 talented high school seniors with nearly $2.5 million in scholarships.

“It’s an honor for the national got milk? campaign to continue to reward such extraordinary student-athletes who not only excel in their respective sports and communities, but also serve as advocates for drinking milk,” said Vivien Godfrey, chief executive officer of the National Milk Mustache “got milk?” campaign. “Lowfat chocolate milk has the right combination of carbohydrates and protein, making it a great choice to help refuel and recover after a tough workout.”

High school seniors who excel in the classroom, on the sports field and in their communities are encouraged to submit an application. This year’s winners will be selected by a celebrity panel of Milk Mustache athletes, including Apolo Ohno, Chauncey Billups, Dara Torres, Andy Roddick and Lindsey Vonn.

“I am so excited to be championing the 2011 Sammy Awards and to connect with these exceptional student athletes,” said speed skating superstar Apolo Ohno “I recently joined the Milk Mustache campaign, and as a judge for Sammy, this is a great opportunity to pass on my tips for staying ahead of the game. My coaches and trainers agree – grabbing lowfat chocolate milk after a strenuous workout helps me get nutrients back into my body quickly to help me refuel for the next race.”

High school seniors who are interested in applying for the 2011 Sammy Awards program should visit www.bodybymilk.com. All applicants are required to describe in 250 words or less how they refuel with milk while excelling in academics, athletics, community service and leadership.

Entries must be submitted no later than 11:59 pm ET Friday, March 4, 2011. For complete contest rules, applications, tips and exclusive Milk Mustache celebrity videos, log onto www.bodybymilk.com/sammy.



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Sharing Some Valentine’s Day Cookie Love

February 10, 2011 By Jenny Harper, Nestle Leave a Comment

I love that we have a day designed to celebrate love! And I enjoy finding creative ways to show the people in my life how much I care about them. This year, I’m sharing some ideas from the kitchen and from the heart so that you can put some extra L-O-V-E into your Valentine’s Day.

L for a love letter you write to someone special. Whether it’s a spouse, a child, or a dear friend, take some time to write down the reasons they are so special to you. It will be a gift they treasure for a long time.

O for organizing the family photos in a new way. Create a slide show on a DVD, a photo book or calendar, or even a family website where you can share pictures and stories with out-of-town loved ones. You’ll preserve old photos and help create new memories.

V for Valentine cookies like these Chocolate Chip Cookie Hearts. They’re a simple way to share some love. Even the youngest bakers can help make them by pouring ingredients and using cookie cutters to make the heart shapes. Have fun decorating them with pink, red and white icing and Valentine sprinkles.

E for an elegant dessert like this Chocolate Raspberry Mousse Pie. It’s easy enough for anyone to make, yet pretty enough to show off at a Valentine’s Day party or a romantic dinner.

For more Valentine recipes you can share, visit www.verybestbaking.com.

Chocolate Chip Cookie Hearts

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-ounce package) Nestlé Toll House Semi-Sweet Chocolate Morsels
  • 1 cup chopped nuts
  • Metal or heat-safe heart cookie cutter(s) of desired size(s), 1 inch in height
  • Various icings, sprinkles, Nestlé Toll House Semi-Sweet Chocolate Mini Morsels

Chocolate Raspberry Mousse Pie

Ingredients

  • 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
  • 2 large egg yolks
  • 2 cups (12-ounce package) Nestlé Toll House Semi-Sweet Chocolate Morsels
  • 1 container (8 ounces) frozen whipped topping, thawed, divided
  • 1 container (6 ounces) or 1 1/3 cups fresh raspberries, divided
  • 1 prepared 9-inch (6 ounces) chocolate crumb crust

Preparation

  1. WHISK together evaporated milk and egg yolks in medium saucepan.
  2. HEAT over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat; stir in morsels until completely melted and mixture is smooth. Pour into large bowl. Refrigerate for 30 minutes until cool. Gently stir in 2 cups whipped topping.
  3. REFRIGERATE for 2 hours until thickened. Sprinkle 1 cup raspberries over crust. Spoon chilled chocolate mousse over raspberries. Dollop remaining 1 cup whipped topping on center of pie; top with remaining raspberries

Serves
8

Preparation Time:
15 min

Cook Time:
5 min

Refrigeration Time:
2.5 hours



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