Saturday, August 31, 2013

Birthday weekend, 2013

I love the different themes the kids pick for their birthdays, and that they aren't the least swayed by what the other has chosen. Always guarantees a very different experience, even if we celebrate 2 days in a row!

Edible Rocks


1 1/2 pounds (24 ounces) finely chopped white chocolate (or chips) or white confectionery coating
1 can (14 ounces) sweetened condensed milk
a pinch of salt
1 teaspoon vanilla extract, optional
1/2-2/3 cup Oreo Cookie crumbs (5-8 cookies)

Blend together on very low heat, stirring constantly, adding Oreos at end. Allow to cool to point that you can form them into "rocks."Will harden at room temperature.

Alternately, make a large flat square and press a design/hand/message into it. Break apart to eat.

Makes A LOT. Could easily cut the recipe in half.

Saturday, August 17, 2013

Survival Skills

I just hosted a dinner that was gluten-free, dairy-free, egg-free, and peanut-free that got EATEN. I am thrilled. And to think--I only had to do it once.

-grilled beets, carrots, [potatoes] w/sea salt and canola oil
-cornbread--could not find flax eggs, so these were gluten-free, but had egg :(
-fruit kabob bar w/optional readi whip (dairy) and sprinkles
-"Lucy's Sugar cookies" -- store bought, met the criteria. Quite good.

If you want your kid to try beets but they are reluctant, show them a "magic trick." Pop a beet into your mouth, chew chew chew (building a sense of mystery), then stick out your tongue. Gorgeous color! Some kids will consider the taste-risk worth the red tongue.

Sunday, August 11, 2013

Crockpot Beef Brisket

Matt treated us to this recipe tonight. We only had a little over 1lb of brisket, and really missed the extra left-overs! We messed up and added the beer right away (over-eager I guess). And didn't use the suggested garnish. Excellent with a bit of horseradish. Yum.
I didn't want to lose this recipe, so am posting it here. Originally from
Prep: 10 mins
Cook: 6 hrs crock pot time
2 1/2 lbs beef brisket
1/2 cup onion, thinly sliced
2 garlic cloves, minced
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper
1 (12 ounce) jar chili sauce (I use Heinz)
1 tablespoon Worcestershire sauce
1 (12 ounce) can beer (or substitute for 1 cup water or canned beef broth)

For garnish

2 tomatoes, sliced
6 fresh cilantro stems, chopped


Spray crockpot with cooking oil. Place beef brisket fat side down in crockpot and add onion slices, minced garlic, paprika and salt and pepper on top.
Pour chili sauce and Worcestershire sauce over brisket and cook on low setting for 6 hours.
Then, pour beer over brisket and increase temperature to high and continue cooking for 30 more minutes.
When well cook and tender, slice brisket against the grain and place slices on large serving platter.
Serve with hot cooking liquid sauce and garnish with sliced tomatoes and cilantro or parsley, if you like.

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