Archive for tag: recipes

Try Cover MOM Chef Becky's favorite Pasta Salad.

1presenting pasta salad

Cover MOM Chef Becky with her yummy Sun-dried Tomato Penne Pasta Salad.

Watch Chef Becky demonstrate this recipe on "In the Kitchen with Chef Becky" on MNTR NBC 16 June 26th at 6:45 AM.

1 pound penne pasta

3 quarts water, with 1 teaspoon salt

4 large garlic cloves, minced

1 cup mayonnaise

1 cup julienned sun-dried tomatoes, oil-packed variety, lightly drained

¾ cup parmesan cheese

Salt and pepper, to taste

Makes 8 servings.


Bring 3 quarts of water to a boil, and add 1 teaspoon salt.

Add pasta, and stir well.  Bring to a boil, and cook for as long as the package states.  Stir several times while pasta cooks.

In a large bowl, combine the mayonnaise and minced garlic.

When pasta is done, pour into a large strainer.  Do not rinse.  Shake excess water off, and pour the hot pasta into the large bowl containing the mayo and garlic.  Stir very well.

Add the sun-dried tomatoes and the parmesan cheese.  Stir well.  Add salt and pepper to taste.


The Holiday issue of MOM Magazine is here

The Holiday 2013 issue of MOM Magazine is out in Lane County! Read these stories and much more:

Click on the cover image above to view the current issue.
Click on the stories below to read more.

Healthy MOM

Vacation MOM

We've got your back

Win a Holiday Gift - A shiny red bike

Win a Holiday Gift - A shiny red bike
Win a Holiday Gift - A shiny red bike


EUG Holiday Cover 2013

Hearty stew

Okay, I'll finally admit that it's time to accept fall. I'm ready for a big batch of warm, hearty stew. Does anyone have a favorite go-to recipe?



Red velvet love recipe

Okay - I found it! Here is the recipe for Red Velvet Love.

Red Velvet web

Marbled Red Velvet Cream Cheese Brownie

Red Velvet Layer:
1 2/3 c. flour
1 c. + 2 T. sugar
4 1/2 tsp. cocoa powder
1/2 tsp. salt
1/4 tsp. baking powder
2 small eggs
1/2 c. oil
2 T. milk, divided
3 tsp. vanilla
3 tsp. red food coloring
1 tsp. white vinegar

Cheesecake Layer:
1 (8 oz.) pkg. cream cheese, softened
1/3 c. + 2 T. sugar
1 egg
1 tsp. vanilla

In a large bowl, whisk flour, sugar, cocoa powder, salt and baking powder. In a separate bowl, mix eggs, oil, 1 tablespoon milk, vanilla, food coloring and vinegar. Combine the dry and wet ingredients, until completely combined. Remove 1/2 cup of the batter and place it in a small bowl. Whisk in the remaining 1 tablespoons of milk. Pour the remaining batter into a greased 9x13 baking dish. Using a spatula, smooth out the batter to reach all the edges.

In a medium bowl, place cream cheese and sugar. Beat with an electric mixer until fluffy, about 2 minutes. Add egg and vanilla, beating until combined and smooth. Pour the cream cheese mixture on top of the red velvet layer and smooth mixture till it reaches all the edges. Drop spoonfuls of the remaining red velvet batter (that you mixed with milk) onto the top of the cheesecake layer. Drag the tip of a knife through the red velvet and the cheesecake layers to create swirls.

Bake at 350 degrees for 30 minutes or just until the center is set and no longer jiggles. Let cool completely on a wire rack before cutting. Use a medium sized heart cookie cutter to create the perfect Valentine's Day treat!

Tips: These brownies were a bit of work, but the result was so cute it made it all worth it! I put parchment paper down in the baking dish which made it easier to bring the brownies out and use the cookie cutter once it was cooled.

I can see these also being made for other holidays with different food coloring. (True, that would technically not be red velvet but the taste would be the same.) Green with a shamrock cookie cutter for St. Patrick's day, pink with an Easter egg cookie cutter for Easter, blue and red with a star cookie cutter for 4th of July, the possibilities are endless.

If you do use the heart cookie cutter, you will obviously have some scrap pieces leftover. If you can keep your kids or husband from eating them right away, check out the recipe for the Red Velvet Cheesecake Milkshake!

This version is from Recipes for MOMs website.

Red velvet love

I'm in red velvet love! Marbled Red Velvet Cream Cheese Brownie love, that is.

Heart brownies plate

Amazing baker mom Stephanie brought these beauties to practice last night. I've begged her to share the recipe with us. Watch for it - I'll get it out of her yet!


Okay, I Found it! Check out the Marbled Red Velvet Cream Cheese Brownie recipe here.

Happy Valentine's Day!


Christmas cookies

My kids are busy baking and decorating Christmas cookies together. This is the first time that they've done it and I'm so proud of them. They are 12 and 9 years. Together we'll make goody plates for friends and family. Tonight we'll deliver them and visit some wonderful people.

Plate of holiday cookies

Happy Holidays to you and your family!
Click here for some great Holiday Cookie and Homemade Candy recipes.

Reindeer Nose treats

I was on the black hole of time called pinterist and found this amazing recipe for fun holiday pretzel treats. Adorable and delicious - with three simple ingredients. Kisses, round pretzels and m&m's. I'm so excited to try it with the kids.

Pretzel Kisses2

She calls them pretzel snacks. Her friends call them Reindeer Noses. Check out the step-by-step instructions and photos at the House on the Hilltop blog.

Pretzel Kisses

I love learning new ideas and recipes that are not only delicious, but fun to do with the kids. Just when you think you know everything, someone surprises you! Please share some of your favorite treats with us too. Add your items with a link in the comments section below and we'll be sure to share them with our readers.

Muffin tin meals

Muffin tin meals prove that good things come in small packages.  Six different items are served in a muffin tin providing manageable portions and a ton of fun. It is a great way to encourage kids to try new foods, and also helps mom or dad ensure the meal provided is balanced. You can make these for any meal or snack of the day, and there are endless resources and ideas online for different combinations.  Muffin tin meals were made widely popular by the Muffin Tin MOM (www.muffintinmom .com), who posts a new muffin tin meal idea every Monday on her blog.

Prepare them for summer lunches on the back patio, dinner on the go, or participate in the Muffin Tin Mom's "Muffin tin Monday" by posting a photo of your own creation. If you find yourself in a rut over what to serve your child, or need help encouraging your child to eat different kinds of food, give muffin tin meals a try. Here are some muffin tin meals I've made recently for my kids.


1. Skim milk  2. Potato-Chip Frittatas*  3. Chocolate chip cookie  4. Apple sauce  5. Edamame  6. Carrot sticks


1. Skim milk  2. Broccoli cheddar biscuit muffins*  3. Mango  4. Celery and peanut butter  5. Tortilla scoop with bean and corn salad*  6. Fruit Leather


1. Chocolate soy milk  2. Strawberries  3. Cucumbers  4. Colby Jack cheese cubes  5.  Pita triangles  6. Garlic and artichoke hummus


1. Vanilla soy milk  2. Blackberries  3. Butterscotch cookie  4. Broccoli  5. Roasted red pepper tomato soup  6. Grilled cheese sticks

Potato-Chip Frittatas
Source: Cookie magazine, February 2009
5 eggs
1 ½ T. milk
Salt and pepper
1 T. olive oil
1 leek, sliced (about ½ cup)
½ onion, sliced (about ½ cup)
1 carrot shredded (about ½ cup)
4 T. shredded cheese (such as cheddar or smoked provolone)
Potato chips

Preheat oven to 325 degrees. Whisk together the eggs, milk, salt and pepper; set aside. Heat the leek and onion with a pinch of salt Cook until tender, about five minutes. Add the carrot; cook for one minute more. Remove from heat. Grease silicon muffin cups. Divide the cheese among the cups, then the vegetables. Pour in the egg mixture until each cup is three-quarters full.  Add a few potato chips to each. Bake until cooked through, 12 to 15 minutes.

Broccoli cheddar biscuit muffins
1 package ready to bake biscuits
2 cups broccoli florets (blanched + chopped)
1/2 cup shredded cheddar cheese

Preheat the oven to 400 degrees. Grease silicon muffin cups with cooking spray. Using one biscuit at a time, place a biscuit into a muffin cup and then press down to "dig a hole" in the middle. Plant your broccoli by dividing it evenly among all the biscuit cups. Sprinkle cheddar on top of each biscuit and bake for 10 to 12 minutes or until the biscuits are turning golden brown. Serve warm.

Bean and corn dip
1 can shoe peg corn
1 can white beans
1-2 tomatoes chopped
1 bunch of green onions chopped
1/2 bunch of cilantro chopped
2 avocados diced
1/4 cup red wine vinegar
1/4 cup olive oil
2 tsp. minced garlic
2 tsp. cumin
salt & pepper

Combine all ingredients and serve with tortilla scoop chips.

Minted mango tea

The sun is out and the weekend is nearly here! Fire up the grill and cool down with this gorgeous fruity drink.

Mango tea


  • 1 cup chopped refrigerated mango slices
  • 1 cup pineapple juice
  • 8 green tea bags
  • 2 4-inch mint sprigs
  • 4 cups boiling water
  • 1 to 2 tablespoons sugar
  • ice cubes


1. Place the chopped mango and pineapple juice in a blender container or food processor bowl. Cover and blend or process until smooth. Cover and refrigerate the pureed mixture.

2. Meanwhile, in a large glass bowl, pour boiling water over the tea bags and mint sprigs. Cover and let steep 5 minutes. Remove and discard the tea bags and mint sprigs. Cool, covered, for 1 hour. Chill for 2 hours.

3. Transfer the chilled tea to a 2-quart pitcher; add the pureed mango mixture and sugar. Stir until the sugar is dissolved.

4. To serve, pour the tea mixture into ice-filled glasses. Garnish each glass with an additional mango slice and a pineapple star. Makes 6 (8-ounce) servings.

My last dream drink,
Recipe from Daily Recipes, find more fun summer drinks here.

Asparagus recipes

Asparagus is a nutrient-rich spring vegetable high in folic acid. It is loaded with things every member of your family needs, like potassium, fiber, vitamin B6, vitamin A and vitamin C.


Add more asparagus to your meals this spring by using these delicious recipes. Click here for recipes from the April/May issue of MOM Magazine.