Sante Fe Quinoa Salad

Healthy, healthy, healthy... and yummy, too!

3/4 c quinoa (rinsed)
1 1/2 c. water
Salt
2 t Cumin
2 T lemon juice
6 T Olive oil
Pepper
1 can (15 oz) black beans, rinsed
1 small red pepper, finely diced
1 med cucumber, diced
1/2 small onion, very finely diced
1/2 c. finely chopped cilantro
1 lg ripe tomato, halved and then sliced for garnish

In a med, saucepan, combine quinoa, water and a pinch of salt. Bring to a boil, then reduce heat to low and simmer until water is absorbed, about 15 minutes.  Spread quinoa on a baking sheet and refrigerate for about 20 minutes while preparing the dressing.
Combine lemon juice and cumin in a blender. Blend and then add oil and blend again. Season with s&p.  Pour dressing into a lg bowl. Add beans, cucumber, cilantro, onions and pepper. Toss. Add quinoa and mix. Season with s&p.  Top with slices of tomato.  Makes 4 servings.

*optional -- lime juice can be used instead of lemon, but I have tried both ways and find the lemon more appealing!

Polar Bear Cupcakes

Cake Mix
White frosting
Coconut flakes
Chocolate Frosting
Blue food coloring
Live Saver Mints (halved)
Small black candy (optional)

Make and cool cupcakes. Frost with white frosting, sprinkle coconut (for fur). Mix blue food coloring into chocolate frosting and  put in a pastry bag with a fairly large tip. Pipe on a nose. Change to a small tip and pipe the mouth. Place the ears and the eyes. (I used little black bat sprinkles I had leftover from Halloween for the eyes, but any small black circular candy would work... or a bit of the piped frosting, too!) Super easy!

Baked Apples

A fun recipe for little helpers!

Small to Medium Apples
Raisins
Butter
Brown Sugar
Cinnamon
Salt


Preheat oven to 350. Core each apple. Place whole apples in a baking dish. Fill cored area with some raisins, a 1/2 T of butter, dash of cinnamon, sprinkle of salt and a T. of brown sugar. Cover with foil. Bake for about 30 minutes or until the apples are cooked through. Let cool for a few minutes. Serve in bowls and drizzle the cooking juices over the top of the apples.

Although these aren't beauties, the aroma while baking is worth the whole experience! My kid's think they are great to make and great to eat! Tip: If you pierce these with a fork before baking, they may not split like the ones in the picture. (let me know if you try it and it works!)

Mini Cinnamon Rolls

2 packages crescent rolls
5 T butter, softened
1/3 c packed light brown sugar
1 T sugar
1 t cinnamon

Icing:
2/3 c powdered sugar
1-2 T milk
1/4 t vanilla


1. Heat oven to 375. Grease two 9-inch round cake pans.

2. Open packages of crescent roll dough and divide each log of dough in half at the middle perforated seam. Unroll each of the 4 pieces of dough (the two halves from each package). Firmly press together the diagonal perforations within each of the 4 pieces of dough.

3. Place the butter, brown sugar, sugar and cinnamon in a small mixing bowl and stir to combine. Spread mixture over the 4 rectangles of dough, dividing the mixture equally between the 4 pieces. Starting at one of the long ends, roll up each of the rectangles like a jelly roll. Pinch the long edge of each to seal it. Using a serrated knife, but each roll into 12 half inch slices. Arrange rolls in pans so that they are touching.

4. Cook the pans 10-12 minutes or until they are golden brown. Remove from oven and place on wire rack to cool for 10-15 minutes.

5. Place the powdered sugar in a small bowl. Add vanilla and stir. Add enough milk to make a smooth glaze. Drizzle over baked rolls.