It's 2009 here at my house. We just returned from a wonderful playdate where we noisily and joyfully welcomed the new year at 12:00 P.M. What's twelve hours to preschoolers? And now, we grownups can go to sleep without the need to stay up to celebrate. It was an inspired idea.
We're lucky to have gotten home though. Mama, who is still out sick with bronchitis, had dropped us off and had trouble getting us home. We couldn't get enough traction to leave. But eventually picked up enough traction to get moving. Glad I wasn't driving! I bet Mama Teacher was too, because we would've have just stayed over!!
There was enough food to stay, though. Yummy monkey bread, chocolate chip scones, baked brie, punch, and my favorite fruit dip (Mama Teacher--I found some of the recipes on the web; let me know if they're wrong). Plus Mr. Teacher's yummy omelets. We tried the juice concentrate slushies in the snow; they were the weakest link. Too sweet for most of us, but CJ and Bud sucked them down. I'm guessing plain juice would be better. And except that Mama returned home (and was supposed to be napping but instead rearranged our living room, in a good way) and didn't celebrate it with us, it was a perfect party.
I hope your celebrations are as fun and safe!
Happy 2009!
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Mama Teacher's Famous Fruit Dip
2-6 oz containers Yoplait Light Yogurt, Very Vanilla
2 tablespoons fat free cream cheese
1 teaspoon cinnamon
In a microwave-safe bowl, combine all ingredients. Heat for 45 seconds in microwave. Stir an dmicrowave an additional 40 seconds. Serve with fruit for dipping.
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Miss K's Baked Brie
1 prepared pie crust
1 round of brie
slivered almonds
apricot preserves
egg wash
Roll out a boxed pie crust ( I use the Pillsbury pie crust found in the cold section near the orange juice - 2 in a box) with a little flour into a large circle. Spray the baking dish with Pam (or whatever) and put the pie crust in the dish. Place the large brie in the middle (I use the President brand), top with a layer of preserves (for the party I used apricot but I've used others like orange, etc.) then top with sliced almonds (if you use cranberry then walnuts are good). Fold up the pie crust around the brie, pinch closed and tear off extra crust. Put a light egg wash all over and then if desired, put another thin layer of preserves and nuts on top. Bake at 375 for 25 minutes or until the pie crust is golden brown. Let it sit for about 10 minutes.
I love this recipe because it is so quick and easy and you don't have to be at all neat about how you put the ingredients on. You can also make it the day before and then bake it the next day - if I do that then I put the egg wash on just before I bake it.
Enjoy!
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Mama Teacher's Chocolate Chip Scones
2 cups Original Bisquick mix
1/2 cup semisweet chocolate chips
1/3 cup whipping (heavy) cream
3 tablespoons sugar
1 egg
1 teaspoon vanilla
Additional whipping (heavy) cream
Additional sugar
1. Heat oven to 425°F. Spray cookie sheet with cooking spray or grease with shortening. Stir Bisquick mix, chocolate chips, 1/3 cup whipping cream, 3 tablespoons sugar, the egg and vanilla in medium bowl until soft dough forms. 2. Pat into 8-inch circle on cookie sheet (if dough is sticky, dip fingers in Bisquick mix). Brush circle with additional whipping cream; sprinkle with additional sugar. Cut into 8 wedges, but do not separate. 3. Bake about 12 minutes or until golden brown; carefully separate. Serve warm.
For easier cleanup, line the cookie sheet with cooking parchment paper. Look for it in either the baking aisle or storage-wrap aisle of your grocery store.
Raisin Scones: Omit chocolate chips and vanilla; add 1/2 cup raisins. Drizzle warm scones with mixture of 1/2 cup powdered sugar and 1 tablespoon whipping (heavy) cream.
Drop Scones: Heat oven to 400°F. Drop dough into 8 mounds onto cookie sheet; pat to slightly flatten. Bake 10 to 12 minutes or until golden brown.
Bisquick website
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Mama Teacher's Monkey Bread
1/2 cup sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) refrigerated buttermilk biscuits
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted
1. Heat oven to 350°F. Lightly grease 12-cup fluted tube pan. 2. In large plastic food-storage bag, mix sugar and cinnamon. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces. 3. Mix brown sugar and butter; pour over biscuit pieces. 4. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
Pillsbury website
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Our Mama's Favorite Punch Recipe
1 quart pineapple juice
1 quart orange juice
1.5 quart cranberry cocktail
2 liter gingerale
1-2 containers rainbow sherbet
Combine and serve immediately. Buddy likes it with frozen blueberries thrown in. Both kiddos drink it just for the sherbet.
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