Layered Greek Dip

Tired of the traditional mexican 7 layer dip, well take a trip to another part of the world with a recipe that is just as easy and is recommended to make a day ahead of time. This version of a Greek style layered dip is a great way to add fresh veggies to your appetizer table.

The best part is you don't just have to make this a summer dish. You can get cucumbers and tomatoes year round that are worthy of this recipe. It is light and refreshing and you feel you are snacking healthy with fresh veggies!

I made the first layer of cream cheese and hummus 2 days in advance, as I was trying to get things done for the event I was hosting.

Sorry I do not have a finished product picture. I had thought I posted this recipe before so by the time I realized it the dip was almost gone....I guess that is proof it was well recieved. I also used low fat Cream Cheese. And feel free to lighten it up even farther with guilt free pitas by Trader Joes

I found this recipe in a Better Homes and Garden magazine a few years back.

1
8-oz. pkg. cream cheese, softened

1
Tbsp. lemon juice

1
tsp. dried Italian seasoning

3
cloves garlic, minced

1-1/2
cups prepared hummus

1
cup chopped cucumber

1
cup chopped tomato

1/2
cup chopped pitted Kalamata olives

1/2
cup crumbled feta cheese

1/3
cup sliced green onions


Pita chips and/or multigrain tortilla chips

Direction

• In medium mixing bowl beat cream cheese, lemon juice, Italian seasoning, and garlic with electric mixer on medium speed until smooth and combined.
• Spread cream cheese mixture into a deep 9-inch pie plate, or shallow serving dish. Evenly spread hummus on cream cheese layer. Top with cucumber, tomato, olives, feta cheese, and green onions. Cover and refrigerate 2 to 24 hours. Serve with pita chips and/or multigrain tortilla chips. Makes about 2-1/2 cups dip (16 servings).

What are your children having for lunch at school today?

What are your children having for lunch at school today? Although my children go to a private school and we opt to have bagged lunches, I found Lunch Wars By Amy Kalafa to be eye opening. We think we send our children to school to be nourished academically and socially and forget the nutrition factor in it all.

From Amy's research, it sounds like we are giving our children too many chemicals, preservatives and sugar to actually be in a position to even learn at school. In middle and upper school, I remember the lunches of pizza and whatever other meat they were serving. I was a brown bagger back then as well except on the occasion it was salad bar day. However back in the 80’s I am sure it was all iceberg lettuce.

Amy Kalfka outlines the steps suggested in Lunch Wars to get a healthy and organic based lunch on your children’s plates. It just takes a few people and a cooperative school. I can imagine there are plenty of local farms that are willing to provide your school with surplus produce at a reduced rate to help with the costs. I love the idea of having these farms come to your school or setting up field trips for the children to see where food really does come from. If you think about it, where does a Doritos really come from?

I feel fortunate that our school is progressive in that they already compost, have some local vendors, only offer dessert a few days a week (usually the days my kids ask to buy), and have started this year having some of the grade levels have recess before lunch. After reading Lunch Wars, there are definitely things I am curious about within my school, such as the use of organic milk and where they get their beef. For the $5 a la carte price I hope it is full of nutrition.

Since originally writing this post I was a volunteer during lunch, and no there was no organic milk but the pasta was whole wheat. Many kids came out of the lunch line with just pasta and rolls, no veggies and no sauce. I guess you can't force this issue but it definitely made me think hmmmm.

Come join the discussion and see how your children's school's fair

This was a paid review for BlogHer Book Club <http://www.blogher.com/bookclub> but the opinions expressed are my own

Sunday Blog Hop--I have been featured

Thanks for stopping by the HIPPEST Hop on Sundays, hosted by Cute-Ecakes and Beauty Brite!

<a href="http://cute-ecakes.com/search/label/hops" target="_blank"><img src="http://i782.photobucket.com/albums/yy105/cynthiathornton/diaper%20web/hop.jpg" width="125/" /></a>

Do-Wa-Dippidy
Welcome to WEEK#13 of our Hip Hip Hop :)
(Yes that song is SOOOO in my head)
And ya don't stop
Feel free to add your twitter, and facebook pages, grab the button and spread the word!

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Become a Bloggy Booster today!

Rock it to the bang bang!!!

NEW!!!

Each week we will randomly select one blog from the previous week’s entries to be our featured blog for that week. If that blog happens to be yours, you will get a cute little button to display on your blog, and you will also get the #1 spot for that week! If you are interested in co-hosting, EMAIL ME!

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This weeks featured blog is

My name is Maria and I am the blogger behind CLOSE TO HOME where you will find recipes, crafts, activities with kids, reviews and giveaways. I am a SAHM of 3 elementary aged kids and for the first time they are all in the same school all day. I am waiting to get bored but the day seems to get filled before I can, however it is only September!. I look forward to you coming to visit and take a look around and even follow if you like what you see!

Butterscotch Apple Brownies.... or should they be Bars?

When you read the word Brownies, I think decadent and chocolate.  When I saw this recipe for Butterscotch Apple Brownies in Southern Living I figured I would give it a try.  I like butterscotch and we had just picked apples.

The recipe is pretty easy no real tips to give you.  They are full of apples as you can tell from this recipe.  Maybe I cut them too large?

Here is the final result, a very dense and cake like bar.  My daughter and I enjoyed them not loved them.  My husband and sons tolerated them.  I think this is the first dessert in a while that I have made and thrown out.

I kept them fresh in the fridge for several days but then realized if I ate them all that would not be good.

I think Southern Living editors should rename these Apple bars or snack cake.  I don't see anything "brownie" about them.  So if you are in the mood for an apple snack cake give these a try.  I did like them, I think the boys just had brownie on their minds.  Or maybe it was something I did that made them less "brownie" like.

What do you think?

Story Land Yoga for Kids Review & Giveaway

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True Random Number GeneratorMin: Max: Result:10

Before a year ago when I was diagnosed with plantar fasciitis, I never did yoga. I thought I had too much energy for it and did not get an adequate workout. Well when forced to stay off the cardio machines and could barely take a walk without pain, I started doing yoga. WOW was I wrong about it. Granted if you attend a gentle yoga class you will not come out very sweaty but at least relaxed. I unfortunately have not been going as our instructor left our club, and can feel a difference.

When the opportunity came along to review a Yoga DVD for kids, I knew I would be interested. The Storyland DVD by www.playfulplanet.com. is geared towards ages 3 to 8. I had all three kids do it together and they range in age from 5 to 10. It may have been a little slow for the older ones, but I pretty much let them do it the first time by themselves as I was busy with something else. I would only check on them every few minutes.
It definitley kept their attention, as few things can. They stuck with the entire story. These are active boys I must say. It has won many parenting awards as well.

They seemed to really enjoy it and asked to do the second story in the set. I think it is a good way to get some flexibility for them but it was not enough to get their after school jitters out! I look forward to doing this with my kids as we can always use a little down time to just relax and focus on something outside of our "duties".

The stories are about nature and the setttings are relaxing and outside. It will make for a wonderful family experience. It is definitely worth a look at.

Look at them stetching out for the video.

So thrilled to announce that Playful Planet is offering one of my readers a chance to try it with their children as well. What a great stocking stuffer! Contest ends Sept 29th 7pm EST.


Be a GFC Follower Just leave a comment and your email below and let us know what you think your kids will say about this.


Extra entries:

1: Become a twitter follower


2: twitter about this giveaway. Leave link to tweet

2: Become a Facebook Fan

3: Post this giveaway on Facebook

Sponsored by Tomoson.comI received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.

Welcome Fall--Apple stuffed Acorn squash

Fall came without a warning in Virginia this year as usual. Our temperatures went from 80 to 60 overnight. When the weather cools down, I crave comfort food.

While at the grocery store last week, the acorn squash caught my eye. Of course I had no recipe in mind, but I just picked one up. My children were not eating with us that evening so I only bought one. We ate half of a squash each, quartered servings are probably enough for a child as a side dish.

When dinner was approaching I looked in my Joy of Cooking book and found the Apple and pear stuffed Acorn squash recipe. Of course not having all the ingredients I improvised. I cut the recipe in half as the recipe calls for two squash and I used only apples. I also forgot to add the rum as I had to leave for carpool and my husband was taking over. The best part was when they came of out the oven, I dolloped them with Land O Lakes Cinnamon Sugar Butter Spread. Have you tried it yet?

I was given a free sample coupon and my family has fallen in love with it. We use it on all types of toast. I recently even put some in a pan as I was making french toast. It is just a great short cut to add a little flavor to things.

I have 3 sets of coupons to give away for $1.50 each. (2 coupons) Just leave me a comment with your email telling me what you would try it on. I will then mail them to you. IF there is more than 3 I will randomly pick 3 winners. Also it would be great if you were a GFC follower too!

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Baked Acorn Squash with Pear and Apple Filling from Joy of Cooking

2 medium acorn squash, halved and seeded
2 large apples, peeled cored and diced
1 ripe pear, pealed cored and diced (just used more apple)
1/4 cup dried currants or raisins
2 tbsp packed dark brown sugar
zest of 1 small orange (did not have)
1/4 tsp ground cinnamon1/8 tsp ground nutmeg
2 tbsp butter
1/4 cup apple cider or orange juice
1 tbsp bourbon or dark rum (optional)

4 tsps of Cinnamon sugar Butter spread or to taste

Preheat oven to 325. Butter a baking pan. Place the squash cut side down in the pan. Add 1/4 inch hot water.



Bake for 45 minutes.

Meanwhile in a medium bowl, mix apples, pear, currants or raisins, brown sugar, orange zest cinnamon and nutmeg.

In a large skillet heat the butter over medium heat until melted. Add the apple mixture and cook until the fruit is golden brown. (about 5 minutes).

Stir in the cider and bourbon. Simmer, stirring often until the fruit is tender. (about 8 minutes). Sprinkle with a tsp of salt.

Remove the squash from the oven; pour off the water from the pan and turn the squash cut side up. Fill the squash with the apple mixture.

Bake until the squash is tender, About 15 minutes. Dollop a teaspoon of Cinnamon butter and let melt.

Chocolate Glazed Banana Bread

 I am always experimenting with banana breads as we seem to always have one or two bananas that over ripen and the kids refuse to eat.  My favorite tip I shared in one of my first blog posts was to peel the banana and place in a freezer bag and freeze for another use.  Frozen bananas are great to have on hand for smoothies and baking.   This way you won't feel pressured to bake something right then but when you are in the mood.

While waiting in the orthodontist office a few weeks ago, I was browsing the Food Network Magazine.  I had never seen it before so I was quite intrigued.  There was the most delectable picture of a chocolate covered chocolate chip banana bread.  Although I have seen people do it before I could not pull out the page of the magazine.  Luckily  when I was ready to make the recipe, I was able to google it.

OF course I had to tweak it just a little bit to make it a little healthier.  If you are going to smoother something in chocolate make me feel a little better by adding some whole wheat flour and apple sauce:)

I did not have chocolate chips so I cut up a dark chocolate bar I had in my cupboard.  They were too heavy and fell to the bottom of the loaf.  I can only imagine if I did have the correct amount of chips how chocolaty this would taste.

I made two loaves.  Do not glaze the loaf if you plan on freezing them.  I actually just served the second loaf that I have froze and it was tasty and moist even without the glaze.

Don't waste those half eaten bananas, cut them up and save for a tasty treat when have the urge.

Chocolate Glazed Chocolate Chip  Banana Bread--Adapted from Food Network

Ingredients

For the Bread:

• 1/2 cup vegetable oil or 1/4 cup applesauce and 1/4 cup oil
• 1 1/4 cups all-purpose flour OR  1/2 cup whole wheat and 3/4 cup AP flour
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon grated nutmeg
• 1 cup semisweet chocolate chips
• 2 large eggs
• 1/2 cup plain yogurt or sour cream ( I used Greek yogurt)
• 1 teaspoon vanilla extract
• 1 teaspoon grated orange zest (optional)
• 1 cup mashed banana

For the Glaze:

• 1 cup confectioners' sugar
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons milk
• 1/4 teaspoon vanilla extract
• Pinch of salt

Directions

Make the banana bread: Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan or three 6-by-3-inch mini loaf pans.

Whisk the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a large bowl. Add the chocolate chips.

Whisk the eggs, melted butter, yogurt, vanilla and orange zest (if using) in a medium bowl. Stir in the mashed banana. Fold the banana mixture into the flour mixture until just combined.

Spread the batter in the prepared pan(s). Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf or 35 to 40 minutes for mini loaves. Cool 30 minutes in the pan(s) on a rack, then turn out onto the rack to cool completely.

Make the glaze: Whisk the confectioners' sugar, cocoa powder, milk, vanilla and salt in a bowl. Pour over the cooled banana bread and let set, 15 to 20 minutes.

Oreo Cookie Cupcakes with Marshmallow Frosting

Although I am not ashamed to use box mixes for many baking endeavours, I found this recipe in EVERYDAY FOOD Magazine and could not resist trying a cupcake with a whole Oreo inside.

Because these treats were going to my son's class I felt I needed to change the frosting so it was not pink.  These would be especially cute at a baby shower with the pink frosting and I wonder if you could use blueberry jam and get blue.....

Anyway, these were super easy to put together and I even doubled the recipe in my bowl.  I used a small ice cream scoop to distribute the batter and definitely used more than the tablespoon suggested in the recipe.  I just felt more was needed to cover the Oreo.    They are smaller than a traditional box mix cup cake and are flatter too.  However, the fluff frosting more than makes up for that.

For my frosting I eliminated the raspberry preserves and just added more vanilla extract and confectioners sugar to the desired sweetness.

Pipe out of a Ziploc

Doubling the frosting may not have been necessary.  I had a lot left over and felt I put a generous amount on each cupcake.  Maybe 1 1/2 recipes of the frosting would be better.  Also I made these the night before and they were just fine.  The recipe suggests serving immediately but unless I wanted to experiment for the first time with the frosting at 6am b/f school I was willing to take the chance.  I did not put them in the fridge but in the cooler basement.

I could have served them just like the recipe...

But thanks to my sister who I was talking to while on the phone, I crushed up some Oreos for decoration.

Want a bite... 

Unfortunately my son was not there to actually give out his cupcakes...the nurse called to say he had a belly ache.  Well after 10 mins in the car he was just fine.  I think he just did not want to be at school for his birthday. He said all the kids really liked them.  Of course I had to taste the other half of from this picture.  Will definitely make again.

Cookie Cupcakes with raspberry Frosting

1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature

• 1/2 cup unsweetened cocoa powder
• 1 cup all-purpose flour (spooned and leveled)
• 1 cup granulated sugar
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine salt
• 1 large egg plus 1 large egg yolk
• 1/2 cup buttermilk
• 1/2 teaspoon pure vanilla extract
• 12 cream-filled chocolate sandwich cookies
• 3 tablespoons seedless raspberry jam
• 3 cups marshmallow topping
• 1/3 cup confectioners' sugar

Directions

1. Preheat oven to 350 degrees. Line 12 standard muffin cups with paper liners. Melt 2 tablespoons butter; let cool. In a large bowl, whisk together cocoa powder, flour, granulated sugar, baking soda, baking powder, and salt. Lightly beat egg and egg yolk and add, along with melted butter, buttermilk, vanilla, and 1/2 cup hot water; whisk until smooth. Spoon 1 tablespoon batter into each muffin cup and top with a cookie. Top each with 1 tablespoon batter. Bake until cupcakes are puffed and set, 15 minutes, rotating pan halfway through. Let cupcakes cool in pan on a wire rack.
2. Meanwhile, in a large bowl, using an electric mixer, beat 1 cup butter and raspberry jam on medium-high until smooth. Add marshmallow topping and confectioners' sugar and beat until fluffy and smooth, 3 minutes. Transfer mixture to a quart-size zip-top bag; with scissors, snip a small hole in one corner. Pipe frosting onto cooled cupcakes and serve immediately. (Store unfrosted cupcakes, in an airtight container, at room temperature, up to 2 days.)

Aetna Healthy Food Fight

With health care expenses rising, it is our role as parents to help our children stay healthy by providing them with nutritious and delicious meals.  Having three children myself I completely understand the challenges that come with getting healthy meals prepared with the bustling schedules that come along with all their activities.

Aetna and SheSpeaks have teamed up to spread the word on how to keep America eating healthy with Aetna's Food Fight Contest.

While I had all intention of submitting a healthy recipe to the contest, the hurricane and late start of school has put a damper on that.  I generally cook nutritious meals and give my kids as many whole grains as possible.  However most of my recipes in this blog are dessert and entertaining or Ina Garten's.   I do revise a lot of baking recipes with whole wheat flour and applesauce but I don't think they are strong enough for the contest.

Definitely give The Healthy food Fight site a look and submit your own recipe to win a chance to cook in front of Bobby Flay.  Bobby Flay has also shared his own recipes and tips to make simple meals that your family should enjoy without jeopardizing flavor.


 

Battle of the Watermelon Salads

NOt sure there is any rule about no watermelon after labor day, but as long as we see them at the market, for a reasonable price, we still eat them!!  I also wear white through September!


For our anniversary my husband and I usually plan a nice meal at home and get the kids to bed and enjoy it.  This year, we rushed it early in case we would lose power during Irene.  Fortunately we did not although it started flickering as we sat down!


Since my husband has been influenced by my cook book selection, all his recipes were from Barefoot Contessa.  What was even more surprising, they were all recipes I have not tried.  


He made Herb crusted salmon, roasted pesto tomatoes and  flat beans.  Those recipes coming in another post.  He also made a watermelon salad.  It had a savory element to it that I was not sure I liked, shaved parmesan cheese.

I had another watermelon salad recipe cut out that we tried several years ago.  We were having guests over so I decided to make this one as I remember liking it more.

The end result, I liked the tomato/watermelon salad, more refreshing in my opinion,  and my husband liked Ina's.  Not sure if there was any conflict of interest as to whom put the effort in preparing the salad.  Either way, these are best made the day you will eat them.  We did have some leftover tomato/Watermelon salad and the next day it was tasty just had a lot of juice in the bowl.


Here are the two recipes, let me know which one you like better.  If we get an Indian summer evening don't forget to indulge in Watermelon Margaritas.  

Watermelon and Arugula Salad--Barefoot Contessa ½ pound baby arugula leaves 2 pounds seedless watermelon, ¾-inch-diced (3 pounds with the rind) ¹/³ cup good olive oil ¼ cup freshly squeezed lemon juice (2 lemons) 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper ½-pound chunk Parmesan cheese

Place the arugula and watermelon in a large bowl. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place on 6 salad plates.
With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and sprinkle them on the arugula and watermelon. Sprinkle with salt and serve. 




Tomato and Watermelon Salad-southern Living

Ingredients

• 5 cups (3/4-inch) seeded watermelon cubes
• 1 1/2 pounds ripe tomatoes, cut into 3/4-inch cubes
• 3 teaspoons sugar
• 1/2 teaspoon salt
• 1 small red onion, quartered and thinly sliced
• 1/2 cup red wine vinegar
• 1/4 cup extra virgin olive oil
• Romaine lettuce leaves (optional)
• Cracked black pepper to taste

Preparation

• 1. Combine watermelon and tomatoes in a large bowl; sprinkle with sugar and salt, tossing to coat. Let stand 15 minutes.
• 2. Stir in onion, vinegar, and oil. Cover and chill 2 hours. Serve chilled with lettuce leaves, if desired. Sprinkle with cracked black pepper to taste.