Tagalong Banana Shake

Ok, so Girl Scout Cookies are delicious, but there are so many ways they can be enjoyed. Zoe and her friend wanted to do some cooking and I suggested they help me downsize our stock of last year's cookies before the new cookies show up for this year. Here's the first recipe they tried. I'd include a photo, but I wasn't fast enough to catch anything but the empty blender on film.

Ingredients:

1 box Tagalongs (peanut butter cookie dipped in chocolate)

1pt Vanilla Ice Cream

2 medium ripe bananas

4oz chocolate sauce

2oz skim milk

Procedure:

1. Soften ice cream, then place in blender

2. Rough chop cookies & add to blender. Blend 2min.

3. Add one rough chopped banana. Blend 1min.

4. Add chocolate sauce and mix until blended. Thin with skim milk, if desired.

5. Garnish with diced banana from remaining banana and serve in parfait glass with spoon.

Note: we substituted Adventurefuls (chocolate cookie with caramel coating) and found the chocolate sauce unnecessary.

To purchase ingredients and try this recipe at home, order online from Penny.

French Toast Strata

This is a great recipe for any morning when you know you've got an early start and you want something filling before you head out. You do have to have some prep time the night before it, though. Many of my Girl Scouts love this recipe at camp, even forgoing syrup as they eat it. They especially like that they wake up to the smell of it baking (I usually just pop it in the oven, then go back to sleep for another 40min or so).

A word about tools: I use my glass 9"x13" baking dish for French Toast Strata to make cleanup easier. I also have a lid to help store any leftovers for future breakfasts. However, I always worry about putting a cold glass dish into a hot oven and having the glass shatter. So...I usually put my glass dish into the cold oven, then preheat it so they warm together...so far no shattered glass dish. On the other hand, an aluminum tray or just metal pan wouldn't have that shattering problem and might not be terrible to clean if properly greased.

If making this dish at camp, do test your oven in advance to see whether it heats properly - they're not as reliable as my oven at home. Might be worth planning some brownies or cupcakes the night before to check oven functionality.

Ingredients

• 1 loaf french bread, sourdough bread, or challah (I've even had rave reviews when I've made this with stale hot dog buns, though)

• 4 ounces (224g) block cream cheese, softened to room temperature (optional - the kids often complain about the cream cheese, but it makes it more filling and I enjoy it)

• 3 teaspoons vanilla extract

• 9 large eggs

• 3 cups (540ml) whole milk

• 1 teaspoon ground cinnamon

• 2/3 cup (133g) packed light brown sugar

• 1/2 cup raisins (optional - again, kids complain about these)

Crumb Topping

• 1/3 cup (69g) packed light brown sugar

• 1/3 cup (41g) all-purpose flour 

• 1/2 teaspoon ground cinnamon

• 6 Tablespoons (86g) unsalted butter, cold and cubed

 

Directions

1. Grease a 9×13 inch or any 3-4 quart oven-safe dish with nonstick spray. Slice then cut the bread into cubes, about 1 inch in size. Spread half of the cubes into the prepared baking pan.

2. Drop random spoonfuls of cream cheese (and raisins) on top of the bread. Layer the remaining bread cubes on top of cream cheese. (I like to make sure some cream cheese is still exposed on top just for looks.) Set aside.

3. Whisk the eggs, milk, cinnamon, brown sugar, and vanilla together until no brown sugar lumps remain. Pour evenly over the bread. Cover the pan tightly with plastic wrap and refrigerate for at least 3-4 hours and up to 24 hours. Overnight is best.

4. Prepare the crumb topping: Whisk the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cold cubed butter with a pastry blender or two forks.

5. The next day: preheat oven to 350°F (177°C).* Remove pan from the refrigerator.

6. Sprinkle the topping evenly over the soaked bread.

7. Bake uncovered for 45-55 minutes or until golden brown on top. It will puff up as it cooks. I usually bake it for 45 minutes because I like it softer. Drizzle with optional maple syrup or dust with confectioners’ sugar. Serve warm.

Cheesy Peppers and Broccoli

What on earth was I to do with all this broccoli and bell peppers? I was pleasantly surprised at how the following turned out - peppers sweet, not overwhelmingly cheesy, that little bit of ham to give the dish some hunger-stopping power. 

Ingredients

• 1 lb broccoli, cut bite-size
• 1 lb sweet bell peppers, cut bite-size
• 1/2 sweet onion
• 1/2 lb egg noodles
• 1 pack instant cheese from mac n cheese box
• 1/2 lb ham, cubed
• 2 tbsp Olive oil 
• 2/3 c milk
• 1 tbsp butter or margarine
• 2 ripe tomatoes, cubed
• salt & pepper to taste

Procedure

1. Boil water for making egg noodles. I chose these noodles because they don't get soggy upon reheating, which is how I serve most of my food. Regular pasta would likely be fine if you're serving everything immediately. Make egg noodles according to directions.
2. Warm the Olive oil in a deep skillet. Once wavy, add in the onion and peppers. When they start to soften, add in the broccoli and ham. Cook until the onions and ham start to have a little brown on them. Add tomato cubes and cook until warmed through. 
3. When pasta finishes cooking, drain it and return it to the pot. Melt the butter or margarine in it, then add the milk. I added a little more milk than the mac n cheese box instructions to help the cheese cover the additional veggies and meat. Finally, add in the dried packet of instant cheese from the mac n cheese box. Stir until well mixed. 
4. Pour pasta into skillet to mix with the veggie mixture. Add salt and pepper to taste. 

Serves 4

Caribbean Pork Tenderloin

Caribbean Pork Tenderloin

Succulent Salsa over pork with spinach and pearl barley

Servings: 4
Preparation Time: 40 minutes

3/4 cup pearl barley
1 1/2 cups reduced sodium vegetable broth
(can use chicken broth for more protein and calories)
3/4 cup water
1 ripe mango, peeled and pitted, diced
(can sub canned mandarin oranges for mango)
1 red bell pepper, seeded and chopped
1 jalapeno, seeded and chopped ( optional)
1/2 (red) onion, chopped
1/2 tsp lime, grated
1 lime juice
1/4 cup fresh cilantro, chopped
1/4 tsp salt
4 potions pork tenderloin (about 1 lb)
1/4 tsp ground black pepper
1 tsp garlic powder
1 tsp toasted sesame oil
dash of sesame seeds (optional)
2 cups baby spinach


1. Preheat oven to 450*

2. Place a large saucepan over medium heat, Add barley and stir constantly until barley is toasted (pale golden), about 5 minutes.

3. Add Broth and water to toasted barley: bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until barley is tender and liquid is absorbed, about 35 minutes.

4. While barley is cooking make salsa by combine mango (or mandarin oranges) bell pepper, jalapeno, onion, lime peel, lime juice, cilantro and salt in a medium mixing bowl. Cover and refrigerate to let flavors blend. ( Can be made ahead of time)

5.Lightly coat a broiler pan with cooking spray. Season pork with black pepper and garlic. Place pork in oven and bake 10 minutes. Brush on sesame oil and bake until juice run clear about 15 more minutes. Remove from oven let sit 5 minutes and then cut.

(Sometimes I don't like cooking with a broiler in the house so I will just stove top cook the pork in a frying pan. I also like the caramelized meat taste I can get with the stove. )

6. Divided the spinach between 4 plates. Top with pork, and spoonful of salsa. Add a portion of barley, serve and enjoy.

Icing for decorating cookies

Some quickie icing recipes that have worked nicely with the kids. A resealable freezer bag with a tiny hole cut in the corner is the easiest pastry bag you can come by. Recipes I've seen warn not to let icing come in contact with oil or plastic, but if you're using it all the same day that's no problem. Cover with wax paper or plastic wrap flush with the icing so it doesn't crust up when it is not in use.

Plain icing:
2 cups powdered sugar
2 Tbsp water

Place sugar in bowl and add water by teaspoons until you reach desired thickness. If you are spreading with knives, aim for a thick paste. If you want to pipe out lines, go for a thinner consistency. Lay out without overlap for a few hours as the icing dries. Can stack with wax paper between once dried. Can store for four days at room temperature or a month in the refrigerator.

Royal icing (best for gluing together a gingerbread house because it gets rock hard):
1 1/3 cups powdered sugar
1 large egg white

From Joy of Cooking:
1. In a microwave safe bowl, combine 2/3 cup powdered sugar and one egg white.
2. Microwave on high until mixture reaches 160-175 degrees F (about 30-60 seconds). If you need to take more than on temperature reading, was the thermometer thoroughly or dip in boiling water before taking next reading.
3. Add 2/3 cup powdered sugar and beat on high speed until icing cools and holds stiff peaks.
4. Add more powdered sugar as needed to reach desired consistency. Color with liquid or powdered food coloring. Can be stored in covered container for up to 3 days.

Fennel Salad

Serving: 2
Preparation Time: 10 minutes

Ingredients
2 cups fennel bulb, thinly sliced
1 cup of fresh spinach
1/2 red sweet pepper, thinly sliced
Parmesan cheese

For the Dressing
1/2 cup olive oil
4 Tbs lemon juice
1 clove garlic, minced
Salt to taste
Pepper to taste
whisk all ingredients in a small mixing bowl until well incorporated

To serve
Toss salad ingredients in a large salad bowl.Add and toss 1/2 of the dressing and lightly toss.  Add more dressing until all the leaves are lightly covered. Place on to chilled plates and top with pine nuts optional.

Live Raw
Mimi Kirk cookbook

Apple Tuna Salad

Tuna with crisp apple and celery on a bed of lettuce with fresh tomato wedge
Servings:2
Preparation Time:10 min

Ingredients
1 can (6 oz) tuna, water packed,drained
1/2 onion, diced
1 stalk celery, sliced
1 Tbsp dill relish
1 tsp spicy brown mustard (or mustard of choice)
2 Tbs fat-free mayonnaise
1 apple, cored and diced
4 cups lettuce leaves
2 tomatoes,cut into wedges

Directions
1. In a medium mixing bowl, combine tuna, onion, celery, relish, mustard, mayonnaise and apple; mix well
2. Divided lettuce and tomato wedges between two separate plates.  Top with a portion of tuna mixture, serve and enjoy.

Body for Life Recipe