Moojoes

Here are some neat ideas for kids for Valentine’s Day:

Simple Valentine Breakfast Ideas:

• Heart shaped French Toast-cut your bread out with a heart cookie cutter and then proceed with making french toast.
• Heart shaped pancakes-Use a metal cookie cutter and pour pancake batter inside.
• Cut toast into heart with a cookie cutter and spread with red jam.
• Drizzle a heart with honey or maple syrup on oatmeal or hot cereal.
• Spread strawberry cream cheese, then strawberry jam on top of a tortilla. Roll up and cut into slices.
• Make biscuits shaped like hearts and serve with eggs.

FESTIVE CHOCOLATE BARK

1 cup pistachio nuts

12 oz. semisweet chocolate chopped/ 8 oz. white chocolate chopped

3/4 cup dried sweetened cranberries

Heat oven to 350 degrees C.  Lightly toast pistachio nuts on a baking sheet (around 10 minutes), stirring occassionally. Let nuts cool.  Melt semisweet chocolate in top of a double boiler set over simmering water, stir until smooth. Melt white chocolate seperately.  In bowl combine nuts and cranberries, then stir half of them into semisweet chocolate. Using spatula, spread to 1/2″ thickness on cookie sheet. Drop white chocolate by tablespoons over the dark chocolate. With tip of butter knife, swirl together.  Sprinkle with the rest of the nuts and cranberries.  Refrigerate around 1 hour until firm.  Break into pieces. Store in an air tight container in fridge up to one month.  Enjoy!!!

Are you looking for some recipes to use up any leftover pumpkin?  Try this one…

Pumpkin Hummus:
1 cup chopped pumpkin
1 small handful pumpkin seeds
16 oz can chickpeas drained and rinsed
1/4 cup tahini
1/4 cup freshly squeezed lemon juice
1/2 cup water
3 tbsp olive oil with some more for drizzling
1tsp sugar
1tsp salt

Roast pumpkin at 300 F for 1 hour until soft. Roast pumpkin seeds at the same time. In food processor or blender, combine roasted pumpkin, chickpeas, tahini, lemon juice, water and olive oil. Process until smooth then add surgar and salt.

Once in serving dish, drizzle with additional olive oil and garnish with roasted pumpkin seeds. Serve with baked  pita chips.