Yogurt

Yes, I said yogurt!!  Have you ever been to the grocery store and... $10-$15 spent on yogurt later decided that your family eats way too much of this stuff?  Oh, and then you get home and your "stash" lasts for 2 days.  This is my life with 3 growing (quickly) boys.  It seems if I have it in the house, they can't get enough of it.  As a dietitian, I'm all for them eating dairy.  However, between the cost and the added coloring and sugar, I'm really not a fan of what we have available at the store... at least, not now that I know I can make it just as well-- (eh-hem) better-- myself!

But let's talk dollars and cents.  Depending on the brand, you can figure a typical cup (6 oz individual) of yogurt is around $.80 (on sale, I've found them as low as $.50).  For this recipe, you can either use dry milk or regular milk.  Let's break this down.  Regular milk will run you somewhere around $3.50 a gallon depending on where you shop and what type of milk you buy (I just found it at Sam's for $2.86).  So, half of that (you'll use half a gallon in this recipe) is 1.75 for 2 quarts of yogurt.  Now, we'll need to add a nominal cost for vanilla, sugar, and an additional 2/3 cup dry milk (to make it thick)...that adds about $.70 which brings you to a total of $2.45 for 2 quarts (64 oz) of yogurt... breaking that back down to the cup (to compare apples to apples) that is $.23 per 6 oz cup of yogurt!!  Which means that by making yogurt, you've saved about 71%!  For your first batch you'll also need to add the cost of the store bought yogurt-- bringing the total to $3.25---or $.30 per 6 oz cup... still pretty awesome!  Now, I realize that it is cheaper in the store to buy the larger 32 oz container of yogurt, but I wasn't able to find an average cost for those, and quite frankly it's been a long time since I've looked at the yogurt in the dairy isle.  Not too shabby, right?  And it's so easy!  I mean really, if I can do it, you can too!

• 1/2 gallon milk (I use 2%)   ---- OR ---- 2 2/3 C dry milk (not necessarily cheaper, but easier to keep on hand)
• 2/3 C dry milk
• 1 6 oz starter (I like to start with a store bought yogurt with at least 5 different active cultures--plain or vanilla.  After your first batch, you can use 3/4 C of the yogurt you've already made) **Note: I've also used Kefir as a starter, and it works just as well!  With 11 live active cultures, there's more probiotics in that stuff than in the yogurt you can buy.
• 1/4 C to 1/2 C sugar (you don't have to use any sugar at all, but I've found it to thicken the best even with a small amount)
• 1-2 t vanilla (if you want vanilla)

The Process:
1. 3 or 4 Mason Jars with hot water (I microwave them to boiling) and place them in a cooler to warm it up.
2. Take out your starter and warm it up to room temperature.
3. Heat milk, sugar, vanilla and additional dry milk to 185 (this kills any bacteria in these ingredients). But don't burn or boil the milk.
4. Turn off the heat and cool to 110 to 100. (I put mine in an ice bath right in the sink which cools it off pretty quickly)-- this is the optimal temperature for your bacterial cultures to grow.
5. Whisk in the starter until completely dissolved.
6. Pour into sterilized mason jars (mine just get washed in the dishwasher) and place into cooler.
7. Close cooler and let sit for 10 to 12 hours (until set--some people like to leave it in longer... don't think it matters, just your taste preference) at 100 to 110 degrees then refrigerate.
8. After incubation, refrigerate and enjoy your yogurt for up to one week.  (Don't forget to reserve some of your new yogurt to make your next batch!)

**The hardest part of the whole process is keeping the cooler at 100 to 110 degrees.  In the summer time, I just put the cooler in the garage (sun was way too hot) to maintain the temperature.  Man was it easy and super thick!  But in the winter time, it's much more difficult.  I just recently purchased a digital thermometer to help with this effort because I don't want to have to continually open the cooler to check the thermometer.  I have had to reheat the water filled mason jars a few times during incubation to keep the cooler warm.  The most recent time I made yogurt though, I tried using a heating bag at the bottom of the cooler.  Our heating pad has a 2 hour auto shutoff, which worked out really well. This gave the most temperature consistent for winter-made yogurt yet!

**This is MY process right now.  As you can see, I've had to tweak it along the way.  There are other methods out there.  I've read of people making yogurt in their crockpot.  This was how I started, but my crockpot would not maintain the correct temperature.  Temperatures are the key!  If your first batch does not work, please do not despair!  Keep trying different methods.  Look elsewhere online, there's lots of others out there making their own yogurt... It's so worth it!!  And so super yummy!

Summer Icies

We are full swing into Texas summer.  I have a hard time keeping everyone hydrated and cool.  Recently, I found this recipe that I had to share with everyone and keep in my files.  They are quick, easy, and so refreshing on these hot summer days.  They are also easy to tweak to your personal liking.  AND the kids LOVE them!  At the moment, I can't remember the website I found them on.  I'll get back to you on that, because there is another similar recipe I wanted to try.  I call them "Icies" because I forgot the original name for them.  The kids associated them with snow-cones right away.  The original recipe is called Grape Granita and calls for grape juice, however, it is so easy to adjust with whatever juice you want!  Have fun and enjoy!  (Oh, my kids actually preferred the addition of the purple puree from sneaky chef in theirs!  Not sure it added any flavor, but did had some bits of blueberry which were oh so yummy!) 

Ingredients

• 2 cups Grape Juice
• ½ cups Sugar
• 2-½ cups Cold Water

Preparation Instructions

1. Combine grape juice with sugar and bring to a boil. Reduce heat to medium and simmer for 8 to 9 minutes, or until mixture is slightly syrupy.
2. Turn off heat and pour in cold water, then pour into a freezer-safe container with a lid.
3. Wait two hours, then remove container from freezer and stir gently, being careful to loosen any of the mixture that has stuck to the sides. Put lid back on, then return container to the freezer. Repeat an hour later, then another hour later. When you’re finished, the mixture should be totally frozen and broken up. Keep sealed tightly in the freezer until ready to serve.

Note: The slushy consistency will keep for days as long as you remember to keep breaking it up.  I have made this 3 different times now, and 2 out of the 3 times, my mommy brain has struck and I've forgotten to break up the ice after 2 hours.  No harm... just use a heavy duty spoon and scrape/break it (you may need to let it thaw a bit first).  Then go back to it in another hour.   It will still keep, it just turns out to be more work.

Energy Boost Bars

It's 3:30, and the kids are ravenous!  What's a mom to do?  Our kids certainly get their fill of packaged foods.  Goldfish is an old standby, that I am quite frankly sick of (think they are too).  The first thing they grab is anything in a cellophane package!  Yes, I do keep some in my pantry.  Most of the time, it happens to be a Nutri-grain bar.  Not terrible, but still, I'd rather they not gravitate toward these.  So, I've been trying to keep other types of snacks on hand for them to try.  This was a hit!  It was easy to make, simple ingredients, and the kids liked them!  I found this on familyfun.com.  I'm fairly certain I also found a way to add some flaxseed in their somewhere too!  (I try to add them in as much as I can, usually ground in a coffee grinder, which is strictly used for the purpose of grinding flaxseed.)

• 1 (8-ounce) bag almonds
• 1/4 cup sesame seeds
• 1 1/2 cups oats, quick-cooking
• 1/2 cup dried cranberries

• 1 cup dried blueberries
• 2/3 cup maple syrup
• 1 teaspoon cinnamon

1. Heat the oven to 275 degrees. Lightly grease a 9-inch baking pan with canola oil. Grind the almonds in a food processor until they resemble a coarse meal.
   
2. Combine the ground almonds and the remaining ingredients in a large bowl and stir well. Using wet fingers, press the mixture into the prepared pan and bake it for 1 hour.
   
3. Allow the bars to cool thoroughly while they are still in the pan, then slice them. Makes 20.

Stuffed Crust Pizza Snacks

So, is it just me, or does the afterschool routine become so monotonous that you really need something to spice it up?  A new snack-- spare me the Goldfish please!  I was really bored with what I had to offer for snacks one day and decided to look for something new.  One of our favorite meals (which hasn't made it here yet) is homemade pizza.  I usually end up with more dough than I need for the crust, so with the leftover crust, I tried a recipe (I greatly modified) which was originally from the Pillsbury Bake-Off Contest 39 in 2000 (submitted by Ellen Hyde of Culpeper, VA). 

• 2 cans refrigerated pizza crust (of course they are advertising Pillsbury, but any crust will do.)
• 8 oz mozzarella cheese, cut into 48 cubes (I just used shredded, it was a bit messier, maybe, but did the job and was what I had on hand)
• 48 slices of pepperoni (I used lunchmeat like ham or turkey I had on hand.)
• 1/4 C vegetable oil
• 1 1/2 t dried Italian seasoning (I didn't have any, so I used garlic powder, oregano, parsley, and some basil-- really you could use any mixture you wanted with this.  Oh, and I don't think I measured anything either. It's all a matter of what you like!)
• 2 T grated Parmesan Cheese
• heated pizza sauce (if you want)

1. Heat oven to 400 degrees.  Spray two 9 inch pie plates or one 13x9 inch pan with cooking spray.  Unroll dough from both cans; starting at center, press out each dough rectangle to form a 12x8 inch rectangle.  Cut each rectangle into 24 squares.  
2. Top each square with cheese cube and pepperoni slice.  Wrap dough around filling to completely cover; firmly press edges to seal.  Place seam side down with sides touching in pie pans. 
3. In small bowl, mix oil and Italian seasoning.  Drizzle over filed dough in pans.  Sprinkle with Parmesan cheese.
4. Bake 16-22 minutes or until golden brown.  Serve warm pizza bites with warm pizza sauce

Note:  With the baby on the way, I don't see myself making these too often in the near future.  However, I may try to bake them off and freeze them for a quick reheatable snack!  (To reheat, I'd either pop them back in the oven, or cover with a wet towel in the microwave so they don't get so hard and chewy.)

Peanut Butter Power Balls

I'm pretty sure that a friend of mine introduced this to me, but then I found it on FamilyEducation.com as well.  Let me tell you that if you like peanut butter, these are just incredible.  It's a bit like taking a spoon to a jar of peanut butter, but with some other stuff mixed in as well (so you don't feel as bad doing it).  The kids love it, of course!  It's a good protein and calcium source for a "hit the spot" afternoon treat.  Oh, and did I mention how easy they are?

• 1 C peanut butter
• 1/2 C non-fat dry milk powder or soy protein powder
• 1/2 C raisins or chocolate chips
• 1/4 C honey
• Graham cracker crumbs (you don't need much, maybe 1/2 C?

Mix all ingredients except the graham cracker crumbs in a large bowl.  Shape mixture into 1-inc balls.  Roll in crumbs and refrigerate (or freeze-- balls will thaw by lunchtime).  Note: To make it easier, since the dough is pretty sticky, I spooned the mixture into a bowl of graham cracker crumbs.  The crumbs made the "balls" lots easier to manipulate. 

Enjoy!

Green Smoothies

"Green Smoothies" may sound, well, ... ick!! BUT, please don't turn up your nose until you try them. I made the "afternoon sweet attack" for my breakfast/snack and ended up having to share it with all three boys!! I was told that next time I had to make enough for each of them to have their OWN glass! Now, I tell you, I can't get these kids to gulp down green leafy vegetables if they look green and leafy, but mix it with some fruit, juice, chocolate, etc., and call it Beatle Juice and suddenly it's the forbidden fruit! I fully intend to make more of these on a daily basis. And I am thrilled to have a way to get more fresh fruits and veggies into their systems in a fun way!  These recipes were courtesy of my friend's blog where she has linked another blog with lots more recipes and information about green smoothies. Otherwise, you could probably google them and find so many more sites with recipes. For now, my goal is to have one a day to beef up my own veggie intake, and hopefully my family's too!

Afternoon Sweet Attack
1 cup almond milk (or regular milk)
1 tablespoon cocoa powder
2-3 frozen bananas (when bananas are getting overripe, I slice them up and keep them in the freezer for these)
spinach (you can put a lot in this recipe and not even taste it)
Blend until smooth. It’s like a chocolate banana shake–but greenish-brown and delicious.

Tropical Fruit Smoothie
1/2 cup pineapple juice
1/2 cup water
1 ripe banana (fresh or frozen)
spinach
bowl of frozen tropical fruit (pineapple, mango, peach and strawberry–Sam’s has this at a great price)
Blend about a minute and enjoy.

Blueberry Smoothie
1 cup pineapple juice
1 ripe banana (fresh or frozen)
1 cup frozen blueberries
spinach
Blend about a minute until smooth.