Baked Spaghetti Squash Lasagna

I planted spaghetti squash this year. It was my first-ever garden and I planted every seed in the package. Needless to say, the spaghetti squash took over and produced abundantly! Since my family is getting a bit bored with plain spaghetti squash with olive oils and herbs and spaghetti squash in place of spaghetti I went in search for a new way to prepare it.

I found this recipe at AllRecipes.com. The original recipe is meatless, but I replaced the olives with ground turkey.

Ingredients
* 1 spaghetti squash, halved lengthwise and seeded
* 1 onion, chopped
* 2 tablespoons minced garlic
* 2 (14 ounce) cans stewed tomatoes (I recommend draining a bit of the juice)
* 1 tablespoon dried basil
* 1 cube vegetable bouillon
* black pepper to taste
* 1 (15 ounce) can black olives, chopped (I substituted 1/2 lb ground turkey, browned and crumbled)
* 1 cup shredded mozzarella cheese
* 1 cup shredded Parmesan cheese

Directions
1. Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.
2. Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.
3. Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, saute the onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.
4. Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese.
5. Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.

Nutritional Information Serves 6 Calories: 280 | Total Fat: 15.9g | Cholesterol: 27mg

Cute and Delicious Halloween Cupcakes

My eldest's birthday falls just a few days before Halloween. If she is anything like her mother, Halloween will be her very favorite holiday. I imagine, however, that there will be few birthdays she is excited to share with ghosts, spiders and pumpkins.

This year she was excited to do just that, and a Halloween theme was chosen. Friends were thrilled to come in costume and Halloween activities were enjoyed.

Instead of cake I opted to create these super cute Halloween cupcakes I saw in Woman's Day. These were incredibly easy to make; the girls loved helping - and sneaking bits of candy!

All cupcakes begin with a cupcake base. We chose a white cake as it wouldn't clash with any topping flavors.

What you need for the spider: white frosting, Mallomar (we found a generic at Fareway), Tootsie Roll midgees, M&Ms and M&Ms Minis.

To do: Top cupcake with white frosting. Cut Tootsie Roll into 8 small pieces. Soften and roll between your hands to create legs. Place legs on cupcake, hanging down sides. Place Mallomar on top o legs. Use a tiny bit of frosting to make M&Ms stick.

What you need for the ghost: white frosting, M&Ms Premiums Mint Chocolate (if you have trouble finding these chocolate rocks would look nice, too). White fondant. Doughnut hole. Mini M&Ms.

To do: Top cupcake with white frosting. Place M&Ms mint chocolates (or chocolate rocks) around the edge of the cupcake. Roll fondant to 1/8" thickness. Use a large cup to cut into a circle (4"-5" diameter). Place over doughnut. Use a bit of frosting to attach mini M&Ms eyes.

What you need for the pumpkin: green frosting (or green food color and white frosting), orange frosting (or mix red and yellow food color with white frosting), fall leaves sprinkles (mine came in a jar of 6 different sprinkles made by Wilton), doughnut hole, green apple Airhead candy.

To do: cover doughnut holes in orange frosting and refrigerate (this will make them a bit easier to handle). Frost cupcake with green frosting. Sprinkle with fall leaves. Using a small pizza cutter, cut small triangles and thin strips from green apple Airheads. Roll strips btween you hands to create vines. Top cupcake with orange doughnut. Place vines and stem on top.

I snapped the image below with my phone while at the library, but didn't get the instructions, so we just guessed at how to do some things. I think our creations turned out adorable and the girls were very impressed!

We opted not to make the vampire. Click the image to see it larger to get the list of what you need. I think construction is really self explanatory.

Chef Mickey's Breakfast Pizza

When I was at Walt Disney World a few months ago I came home with cookbooks. I am finally getting the time to fix "fun food", as my girls call it. This easy breakfast pizza came from the cookbook Cooking with Mickey and the Disney Chefs . (affiliate link)

This cookbook is filled with recipes from Walt Disney World, Disneyland and the Disney Cruise Line, so there is a wide variety. One thing this cookbook lacks is photos of the food. This is both good and bad: I love to look at photos of food but there is no way my food ever looks so pretty. With no images to compare to I am free to think my food looks good!

This very basic breakfast pizza recipe can be "perked up" with meats, but we like it plain. The recipe calls for grated provolone, but I used sliced so I could include the iconic mouse silhouette.

1 12" pre-cooked pizza crust
2 large eggs
1/2 cup coarsely shredded/grated mozzarella cheese
1/2 cup coarsely shredded/grated Provolone cheese
1 cup coarsely shredded/grated Cheddar cheese
1/4 cup heavy cream
salt and pepper to taste



Preheat oven to 375 degrees. Place pizza crust on baking sheet or pizza stone.

In a medium bowl blend the cheeses together.

In a small bowl, beat the eggs, heavy cream, salt and pepper. Mix well and add to cheese mixture. Immediately (to avoid clumping), pour mixture onto the pizza shell.

**I used provolone slices, so I placed them on top of the cheese/egg mixture.

Bake for 10-12 minutes, or until the cheese mixture is set and is beginning to brown.

Cut into pizza wedges and serve hot.

Terrific with fruit "on the side".

Breakfast Tips from Midwest Dairy (+ a Giveaway!)

School has been in session for a couple of months now so you would think we would have our routine down. And some days we do. But other days...

Those other days can be hectic. And cause frazzled nerves (on my part) and a bad start to a long school day (for Brenna). And while I may have the best plans for a good breakfast for Brenna, some days I fail. Sometimes spectacularly.

Because a nutritious breakfast has been linked to sustained energy levels throughout the school day, improved attendance, higher math and reading scores, increased creativity and an improved memory I am taking a few steps to plan breakfast in advance- just like I do with dinner.

I wanted to share these tips from the Midwest Dairy Council which are designed not only to save time, but also help that ensure kids take on the day with a healthy and balanced breakfast:

· Set out cereal boxes and bowls the night before, add milk in the morning, and enjoy
· Divide mini pretzels, nuts, and dried fruit into baggies the night before to sprinkle over yogurt
· Bake a fresh batch of muffins with your kids over the weekend to grab on the way to school
· Stock up on self-serve options such as individual flavored milks and granola bars
· Heat nutrient-rich leftovers for a quick, non-traditional breakfast
· If kids don't have time to eat at home, take advantage of school breakfast programs

One thing I do is make pancakes, waffles or French Toast on Sunday, cool them and freeze individually. They are easy to toss in the toaster or microwave in the morning and top with fruit and yogurt for a quick, warm breakfast.

Win a Cool Touch Griddle Contest is now closed
Congratulations to lucky comment #5!

To help you get your mornings off to a great start Midwest Dairy is letting me give away a Cool Touch Griddle and a bundle of Midwest Dairy goodies- including an insulated shopping tote.

To enter just leave your best school-morning breakfast tip or your favorite eat-on-the-go recipe in the comments. One comment per person.

Want more entries?

1) Tweet this giveaway. Leave a comment with the link to your tweet. (copy and paste: Tweet as often as you wish.

2) Share this on your facebook page. Leave a comment with the link. One link per day, please.

Contest ends October 17, 2010 at 11:59pm. Contest open to US residents only.

I am also excited to announce that Midwest Dairy is an official sponsor of the I_Blog Conference!

Bonus!

Pumpkin Pancakes recipe from Midwest Dairy!

Servings: 4
Prep Time: 5 minutes
Cook Time: 10-15 minutes

Ingredients
2 cups low-fat vanilla yogurt
1/4 cup maple syrup
1/4 teaspoon cinnamon
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1 cup 1% low-fat milk
2 tablespoons melted butter
1 egg
1/2 cup canned pumpkin
1/2 cup low-fat vanilla yogurt


Preparation
In small mixing bowl, briskly combine vanilla yogurt, maple syrup and cinnamon until yogurt becomes looser texture. Reserve.

Combine flour, sugar, baking powder and cinnamon in a large mixing bowl. In a medium bowl, combine milk, butter, egg, pumpkin and yogurt, mixing well. Add wet ingredients to flour mixture and stir until just moist. Do not overmix. Batter may be lumpy. For thinner batter, add more milk.

Lightly coat a griddle or skillet with cooking spray and heat on medium. Using a quarter-cup measure, pour batter onto hot griddle. Cook until bubbles begin to burst, then flip pancakes and cook until golden. Serve warm with maple yogurt topping.

Disclosure: Midwest Dairy gave me a dairy bundle (but not a griddle). I was not told what to write and all thoughts are my own.

A "Wild" Zhu Zhu Party

Thanks to Mom Select and Zhu Zhu Pets for the inspiration for what my now-4-year-old daughter has breathlessly deemed "the best birthday party ever"!

We were selected to host a party featuring the new Wild Bunch Zhu Zhu Pets. These 4 critters are aptly named: ZuZu (a hedgehog), Sweetie (a pink bunny), Rocco (a raccoon) and Stinker (of course, a skunk) and were the hit of the party- for the kids and adults.

We played a couple of games- including racing pets using only noses to start- and guide- them.

The second game pitted the bunnies and raccoons against the skunks and hedgehogs in a type of hide & seek. You'll have to take my word that it was fun because my Flip Video decided to tape everything in brilliant fuzziness.

What the kids enjoyed most, though, was the fact that we moved our Zhu Zhu tracks outside! The Wild Bunch were enjoying the beautiful Iowa day- and everyone got to take home a Zhu Zhu pet!

Of course no birthday party is complete without cakes. And the Zhu Zhu's inspired me... I created two, as we were celebrating 2 birthdays. I used this Zhu Zhu Birthday Cake post as my template for the bunny and the hedgehog.

I began with a Wilton 3D Egg Pan (we have a local library that has cake pans to check out), two cake mixes and a plain buttercream frosting recipe.

Bake cakes according to directions and cool completely. After the cakes are completely cooled, cut one to create a flat surface so your Zhu Zhu doesn't roll away.

Add food coloring to your frosting to match your Zhu Zhu pet (I used melted chocolate for the hedgehog) and frost each cake with a thin layer. This is called the "crumb layer" Which simply means it catches all the crumbs. It doesn't have to be neat. You will refrigerate this for about 30 minutes.

Bunny Crumb Layer

Hedgehog Crumb Layer

Next you will frost your cakes. For the bunny I frosted entirely in pink and then texturized by touching my frosting knife flat on the frosting and pulling up. This made it look "fuzzy".

I made the hedgehog's fur by adding shredded coconut to the tan/chocolate frosting to build the fullness it needed without having an insane amount of frosting.

I used white decorator frosting for the bunny's cheeks as it is much more firm than buttercream. I just kind of "blobbed" it on the front and maneuvered it around until I had the effect I wanted.

I used Jelly Belly's for the noses, brown M&Ms for the eyes, large pink marshmallows cut apart for the bunny ears and a round gummy candy, cut in half, for the hedgehog ears.

The finished cakes were fun, very easy to make and the hit of the party!

Disclosure: The Zhu Zhu Pets were provided by Mom Select. I was not compensated for this post.

Where Milk Comes From: Our Visit to Wolf Creek Dairy

Caelan meets a cute calf

In early August I was lucky enough to take my daughters to tour a working dairy. I grew up a “country girl’; my grandparents owned a dairy and my family raised hogs. And while my girls still get to visit my grandparent’s farm they no longer milk cows- and they never had an operation like Wolf Creek Dairy in Dundas, MN.

Wolf Creek Dairy is owned by Paul and Barb Liebenstein. They, with their daughters and about a dozen employees, care for and milk 400 head of cows around the clock. Barb took us around the farm, patiently answered my daughters' questions and showed us every aspect of the dairy.

Our first stop was the grassy plot covered in miniature barns – friendly, adorable calves. In a nearby barn a new calf had been born not long before we arrived; we got to see her stand on wobbly legs for the first time and pet her still- wet coat.

The new calf stands for the first time

Wolf Creek Dairy has two large, open barns; one for pregnant cows and one for the cows being milked. Each barn is equipped with bedding, large fans and sprinklers for hot days, and rotating brushes for a relaxing body massage. The cows even have a nutritionist – something I wish I had! – to ensure they have a well balanced diet.

I was kind of surprised that the cows didn’t roam a field until Barb told me something I didn’t know: cows lay down an average of 14 hours per day. That’s a lot of down time! And since the barns are cleaned 3 times daily and protected from sun, wind, rain and snow it’s a pretty posh life the cows lead.

This cow is getting her hooves trimmed- it brings a new meaning to "cow tipping"

The milking barn was unlike any I had seen. Sure, I had seen automatic milking equipment, but it has been 30 years. The cows file into the milking area and, not unlike an amusement park ride, a safety gate slowly lowers to keep them from moving too much during milking. The milking room is on two levels so the milking machines can be placed easily on their udders without back strain. The entire process, from entry to exit, takes 7 minutes for the group of cows, as opposed to 30 minutes, per cow, by hand.

State of the art milking barn

Milk is pumped into holding tanks, picked up by a tanker truck and hauled to Land O’ Lakes, the dairy’s milk processor where it is packaged and distributed.

Our tour concluded with fresh baked cookies and, of course, milk in the Liebenstein’s inviting kitchen.

Milk and cookies

Our thanks to Midwest Dairy for arranging this tour for us. We had a great time and learned a lot. And the girls loved the hats!

My little cows moo-ing

State Fair Food

It's not often that I deviate from a recipe post, but today my family will make our annual trek to the Iowa State Fair and I wanted to share this article I wrote for Uptake:

The Fairest Food at the Iowa State Fair

Including my favorite: the hot beef sundae! Mashed potatoes, slow cooked shredded beef, cheese and a cherry (tomato) on top.

To watch what we're eating today follow the #FairFoodFriday on Twitter (no account necessary) with this link or follow me directly: @iatraveler.

Not going to make it to a state fair this year? Get a taste at home with the recipes I found at Delish.com!