One of the things we’re committed to doing for our very active children is to give them:
1. Plenty of exercise (”Damnit. Go run a lap around the cul-de-sac before I sit on your head.”)
2. Lots of water (”No, you cannot have pop for breakfast. Are you crazy? Pppfffttt. WhatEVER. No!“)
3. Daily vitamins (”I don’t care if it’s not shaped like a freakin’ manga character, just take it.“)
and
4. Nutritional foods. (Must. cross. Cheetos off my grocery list now. You would have to wrestle me to the ground to give up my Twizzlers, though. You do NOT want to go there with me, for I am wicked and will devise ways to put them up your nose when you are sleeping.)
Since I’ve been taking classes, however, Kennimus is famous for his frozen pizza dinners. He’s a damn chef extraordinaire with that remarkable feast.
Because of the Frozen Pizza Marathon my boys are currently competing in, I was thrilled to be contacted by Matisse and Jack’s to try their bake-at-home energy bars. There’s no refined flours (Bad! Bad flour for being refined! Normally, being refined is a good thing, but with flour? Bad!) or hydrogenated oils. It’s like a brownie mix, but you add yogurt, applesauce, and vanilla for the healthiest bars possible. Morgan is the best child chef I’ve ever had who makes a mean egg sandwich, so naturally, he helped in the baking.
He also helped in “product placement”, so this isn’t the best picture, but hey! You get lemons! And my dirty tea kettle!
Morgan proved that he is now to be trusted with scissors. We’ll give him that rusty axe to play with next.
Then, we added yogurt and applesauce to the dry mix.
You must have the very best vanilla. I traveled to Juarez, Mexico for this. (Not really. I was there on a mission trip a few years ago and picked this up at the market and I’m making this bottle LAST. It’s divine.)
Furious stirring isn’t necessary, but he somehow felt manly doing this. Not to worry. No chocolate chips were hurt in the making of these bars.
He did well to spread them in the pan, but, as you may be able to tell, we are using the wrong size pan to do this in so we added some foil to the empty part. We probably didn’t need to do so because the batter was thick and didn’t ‘run’.
After baking them and waiting FOR-EVAH (a la The Sandlot) for them to cool, we forgot to take a picture of the entire pan, so you have to settle for what we happened to leave after trying some of the bars. They were chewier than I thought they’d be, but my mind focused on the This Is Healthy part, so we loved them. You have to refrigerate them after they’ve cooled, but I highly recommend heating them up for about 8 seconds in the microwave (Screw the healthy, right? Don’t worry about those electromagnetic waves and infrared lights. We like our chocolate melted.)
This got the Mocha Family Stamp of Approval (ribbon cutting to take place during a ceremony next week) so we suggest you go buy some. They offer free shipping with 5 boxes or more and you can always try the other recipes they suggest for the mix. You know what really helped to sell it for me? The name. Matisse and Jack’s. Honestly, it doesn’t get any more hip than that.
Since I’m all about food right now I have some requests. Two, to be exact, and if you could leave me some help in the comments I would be eternally grateful and promise never to try that Twizzler trick I mentioned earlier (and that’s not all I know about Twizzler fun, either).
First, I’m going to Kansas City, Kansas next week for a business trip and I have an evening free to myself without a group of people so I need help in deciphering where the very best in rib joints in the city are. Suggestions? Do you know of an excellent place to eat and get ribs? Do you LIVE there and know it intimately?
Second, I’m trying to retain my Super Bowl Appetizer Championship status from last year. Not too long ago someone sent me this amazing recipe for battered onion rings that I have yet to try, but are also too hard to make for this kind of party. So, what is a kick ass recipe that will keep me in the winner’s circle? I mean the very best thing you can think of to eat, you know? While surrounded by lots of other people? Aaaaand alcohol? I will accept soul food recipes, too, seeing as this is the Soul Bowl, but I don’t do chitterlings. Nu-uh. No way. Not happenin’.
January 31, 2007 @ 5:39 am | Filed under Everyday Mundane, Sellout! | Permalink |
Juli Said,
January 31, 2007 @ 6:40 am
Looks Yummmy Kel. Good job Morgan; you are a wonderful chef extraordinaire!! Say, did you get that SB invitation? Cuz I haven’t heard anything about it. Hmmm, not even invited to my own sista’s party?
Aynde Said,
January 31, 2007 @ 7:16 am
I am worthless in the appetizer department. My repitoire is limited to hot wings and pita chips and hummus. LOL I do have a recipe for seasonal crudites, hummus and baba ganoush. I haven’t tried it yet myself so I can’t guarantee winning results.
Good luck though!
Mocha Said,
January 31, 2007 @ 7:19 am
Juli - No, I haven’t gotten the invite yet, but it’s not like I wait for one from your sister. I just show up. You know me. I’m a part of your family WHETHER YOU LIKE IT OR NOT.
So, what are YOU making? Hmm?
Aynde - I’d still love that recipe! Send it on over. I had some excellent hummus last week and thought (once again) about making some. E-mail me?
Fabiola Said,
January 31, 2007 @ 8:24 am
YUMMMMMYYYY!!! I want just one little square ; )
Well, I am trying to find out a way to explain how to say “São Paulo”. São has the same sound as San like San Juan. As for Paulo, the difference is in the u sound. In English we would normally say u like in French Ü, but as for Paulo the u sound is the same sound in aboUt.
I hope this settles ; )
Fabiola
Shash Said,
January 31, 2007 @ 9:52 am
If you want more of that vanilla, I might be able to get you some. My aunt lives in El Paso, and now that you say it is divine, I will have to have her send me some. Let me know if you want more, and I’ll see what I can do.
Shash
Sarah Said,
January 31, 2007 @ 10:02 am
That’s so funny about the vanilla! My grandma’s friend went to Mexico a couple years ago and brought my grandma some vanilla. She’s obsessed with it. She calls it the “good stuff”.
I’m always a big fan of taco dip, plus it’s super easy to make and it’s always a hit around here. I’m making deviled eggs for a party on Saturday, we’ll see how that goes!
Jenn Said,
January 31, 2007 @ 10:54 am
Mmm…thanks alot, now I’m hungry! Looks fantastic, I may just have to order a couple of boxes to try. And it might be the one and only way to get oatmeal and other healthy “non refined” stuff into my kids’ mouths!
Juli Said,
January 31, 2007 @ 10:58 am
I like it. Remember, I made you a part of the fam when I invited the whole Mocha Cast, Kenimus extentions et al while at Meijer for Christmas (how many years ago?) Yes, we are family.
Her Bad Mother Said,
January 31, 2007 @ 11:05 am
Can’t cook, so I’m of no use to you. But I’m all for more bean dip in the world. mmm….
kapgar Said,
January 31, 2007 @ 11:12 am
I could use an energy bar right about now.
deannie Said,
January 31, 2007 @ 12:23 pm
The best vanilla I have had stateside can be found here: http://cooksvanilla.com/index.php.
You know that wonderful vanilla powder at Starbucks? Yup, they make it.
Hugs,
deannie Said,
January 31, 2007 @ 12:24 pm
oops, no period on the end of that link to cook’s. Sorry!
Steve Said,
January 31, 2007 @ 12:26 pm
I have several recommendations for BBQ in Kansas City. We lived there for a short while and took advantage often. They do it so well down there. All would agree that the most famous one is Arthur Bryant’s. KC Masterpiece is another popular spot, as is Gates. The place we probably went to most was an inexpensive local chain called Zarda. If I recall, Zarda had a smokier flavor, KC Masterpiece was a bit sweeter, and Gates was good ‘n hot. We never actually went to Arthur Bryant’s, but it’s supposedly the one that put KC on the BBQ map.
Now regarding the Super Bowl Appetizer Contest, there’s a killer recipe for something called Margarita Bars that are a sure hit. We’ve gotten rave reviews every time we’ve made them. Here’s the link:
http://mochamommateacher.spaces.live.com/blog/cns!5F75BEE860E7E572!3046.entry?_c11_blogpart_blogpart=blogview&_c=blogpart
I hope you enjoy all your upcoming activities, now that you have energy to devote to them!
RWA Said,
January 31, 2007 @ 1:46 pm
First, I consider myself to be an outstanding cook when it comes to frozen pizza, so I don’t appreciate you belittling that art!!!!
As far as Kansas City, I was there a few years ago on business. I know some of the “locals” told us about some hole-in-the-wall place (not a tourist trap) to eat - and the ribs were incredible. You may want to ask around when you get there - unless you find a KC resident or native to assist.
As far as the Super Bowl, a friend of mine is trying something she had at a local restaurant recently - cookie dough egg rolls. You take frozen cookie dough and wrap it in egg roll wraps (or whatever you call them), then fry them. The wrap gets crispy, and the frozen dough gets soft. They’re supposedly delicious. Not exactly an “appetizer,” but it’s a suggestion.
Daisy Said,
January 31, 2007 @ 2:45 pm
Do you have a guacamole recipe? It’s simple, but yummy. And the home-made energy bars sound and look delicious. I only wish I could make them from scratch…
Nora Said,
January 31, 2007 @ 2:49 pm
Now that you have made me hungry….
I could hook you up with some more Vanilla, it is available locally, or if I must drive to Juarez to get you some, it is only half an hour away. Email me if you need it.
Daisy took my recipe suggestion away. I make a mean guacamole, that is what I usually take and look like a Superstar!
T-T- Said,
January 31, 2007 @ 3:14 pm
Okay, I’ve lurked on here long enough. (BTW, I love your page, insight, and pictures.) Cooking is my first love and honestly, my hubby doesn’t complain about being second. So I have got plenty of recipes in my arsenal. I am bequeathing to you the appetizers I use most often and get the biggest raves about from everyone.
Hot Artichoke & Spinach Dip w/ LF ingredients so it is decent for any diet plan.
1 jar artichoke hearts, drained
1 package creamed spinach, thawed
1/4 c FF mayo
1/4 c LF sour cream
1 garlic clove, pressed
1/2 c grated FRESH parmesan cheese.
spinkle of salt and pepper
Chop the artichokes and mix all ingredients together well and bake for 20-25 on 375.
Another quick one is Garlic Cheese Ball.
2 tbsp olive oil
6 cloves garlic
2 packs Neufachtel Cheese (LF cream cheese), at room temp
6 green onions, sliced/chopped
couple of spinkles of kosher salt
In a small skillet on low saute the garlic until translucent. Don’t burn it! Let the garlic cool and then chop. In a mixing bowl stir together all the ingredients including the infused olive oil and garlic. Put in plasic wrap and refrigerate overnight before serving.
Then there’s Hot Chicken Dip… what I am making for the Soul Bowl. (I say anything with hot sauce fits the ethnic category.) It IS addictive and dangerous for any diet plan if you like spicy. To keep your weight loss stride going I suggest you make this one. Serve. & Smile. Just don’t taste! If you can stick to that then you’re set. Otherwise you WILL be sucked in with this one.
2 large cans of chicken breast, drained
2 packs of cream cheese
1 c hot sauce (not Tabasco, try Durkee Red Hot or Texas Pete)
1/2 c ranch dressing (I like Hidden Valley the best)
3 c shredded cheddar cheese
Mix all ingredients, except for 1 cup of cheese, together until well blended. Put in baking dish and sprinkle remaining cup of cheese on top. Bake for 25 minutes or until bubbly on 375.
I usually make these in pairs or all at the same time for a big party because they can all be eaten on baguette, tortilla chips, crackers, or potato chips. I prefer On the Border Tortillas myself.
Even if you don’t use them for the party this weekend, try them. Let me know what you think.
Enjoy!
Sarah Said,
January 31, 2007 @ 4:47 pm
I’m going to suggest a Chicken Wing Dip that’s different from T-T-’s recipe. I’m making that & a Mexican Layered Dip (can’t call it 7 Layer Dip because it’ll probably have more, lol). Here’s the recipe. Let me know if you use it and like/dislike it!
Chicken Wing Dip
2-8 oz pkgs cream cheese
1-10 oz pkgs pre-cooked chicken (such as Tyson or Perdue)*
1-12 oz bottle Original Anchor Bar Buffalo Wing Sauce*
1-12 oz bottle of Marie’s Bleu Cheese Salad Dressing*
shredded mozzarella cheese
Spread the cream cheese over the bottom of a 9×13 baking dish. Shred the chicken & put into a large bowl. Pour the buffalo wing sauce over the chicken & mix well. Spread the chicken and sauce over the cream cheese. Spread the bleu cheese dressing over the chicken mixture. Sprinkle with mozzarella cheese. Bake at 350* for 25-35 mins. Serve with tortilla chips or carrot/celery sticks (as tradition goes).
*Notes: You can also use leftover chicken or canned chicken and your favorite chicken wing sauce & bleu cheese dressing in place of what was recommended. I’m probably going to put the dressing over the cream cheese and then put the chicken on top of that, just because I think it’ll look better that way, lol.
Beth Said,
January 31, 2007 @ 5:42 pm
Pizza Dip its TOOO DIE FOR! (so not healthy but oooh so divine!)
2 packages cream cheese
1 pound spicy (or if you dont like spicy, fine, be that way dont use spicy) ground italian sausage
1 small jar your favorite sketti sauce
1 large package shredded sharp cheddar cheese
1 large package mozzarella cheese
Veggie toppings as you choose
Brown ground sausage until no longer pink.
Put packages of cream cheese in glass pie plate (or 8×8 pan) and mircowave until soft. Stir in some garlic (to taste), and browned sausage. Spread evenly into bottom of pan. Cover with as much sauce as you like, cover with both blends of cheese as much as you like and top with desired veggies. Heat in microwave or oven until cheese is bubbly.
Serve with scoops. SOOO GOOD!
Pssst. I have lost 12 pounds in 4 weeks on weight watchers. How are you doing in the Biggest Looser?
joy Said,
January 31, 2007 @ 6:10 pm
you’ve sold me, Mocha. these look like something a girl can get a good chew on. as i also am in a health mode right now, this works for me. i have a FAB recipe for Indian lentil Dhal if you want it–just say the word (it’s dead easy)
Caffeinated Librarian Said,
January 31, 2007 @ 6:19 pm
I’ll try to post my kick-ass party dip recipe on my space tonight.
And Steve - BBQ in Kansas City? PLEASE! North Car-o-lin-a Ba-by!
Gotta run…later gator.
Mocha Said,
January 31, 2007 @ 7:59 pm
Oh, my. So many goody-licious things to try! I’m sensing a theme here. Apparently, CREAM CHEESE is a staple amongst the best recipes. Cheese in general delights me to no end. I love a good cheese. I’m currently working my way through a wheel of gouda. God bless the gouda.
Joy, send that recipe right along, sister.
As to the rivalry between Kansas City bbq and North Carolina bbq, I’m just saying that PEOPLE ARE SERIOUS ABOUT THEIR RIBS. Damn. I’ve not tried the North Carolina bbq, Libby. I think a trip out your way is entirely necessary for me to put an end to this brouhaha. What conferences can I go to there so that I have a legitimate excuse to leave my school for a week or so?
Biggest Loser Update: I’m only down 2 this last week bringing my team to 14 total, but one team has a man on it. Not fair. Men can just SAY “I’m going to lose weight” and it’s already off. He lost 10 so far and his team is in the lead with 30 pounds gone. Jerks.
Lady M Said,
January 31, 2007 @ 9:53 pm
I’m eating Cheetos as we speak, but we only have Red Vines (SwingDaddy’s pref) in the house, no Twizzlers (my pref).
Those energy bars sound great!
Caffeinated Librarian Said,
February 1, 2007 @ 9:20 am
*grin* I’ll have to look into that…but if you ever find one, I’ve got a spare bedroom with your name on it, babe.
Recipe is now up, btw.
Nacole Said,
February 1, 2007 @ 9:28 am
Okay, Miss Mocha, I hardly EVER comment … but I’m from the good ‘ol KC area and I know where BBQ’a @ .. here are some choices. The first rule. STAY AWAY FROM THE CHAINS. Sorry to the posters above.. you can buy their sauces in stores, you dont’ need to go to the city for them. Here are my recommendations.
1. Oklahoma Joe’s — BBQ Resurtrant, Liquor STore and Gas Station in one … but the meat falls off the bones … I”m serious
2 Quick’s (7th street) 709 Cheyenne Ave
Kansas City, KS 66105-2009 - It’s hands down my favorite in KC
3. Rosedale BBQ also great -00 Southwest Blvd
Kansas City, KS 66103-1921View Map
9132620343
And, if you’re actually south of the city there’s a little town called Spring Hill about 45 min. South of Downtown (south Johnson County) that has a BBQ resturant called K&M BBQ that beats all the rest above by a million strides. The ribs are to-die.for. Meat is fabulous and the sauce is sweet/spicy/ and perfect.
Hope those options help from a KC native.
Susan Said,
February 1, 2007 @ 1:04 pm
Ok, you sold me on the energy bars. Ordered 5 boxes for the free shipping. Here’s a recipe for you…Onion Souffle’. I usually serve it as a dip but it’s also a good side dish for grilled steaks, instead of or in addition to baked potato…
Onion Souffle
3 bricks of cream cheese
8 oz grated parmesan cheese
3/4 cup mayonnaise (I sometimes use a little less)
1 package/bag frozen onions (thaw if you can, but you might need to extend cooking time a little longer if frozen)
Mix all of the above well and press into a shallow dish (pie plate is good.) Bake at 350 until top is bubbly and brown, usually at least 45 minutes. Depends on your oven. Enjoy!
WR Said,
February 2, 2007 @ 10:22 am
Do not and I repeat DO NOT go to KC Masterpiece. That place is a joke! I went to college in KC. I prefer Gates but the woman from KC also gave some great suggestions.
Have a good trip!
WR
WR
Dana Said,
February 2, 2007 @ 2:40 pm
I’m confused, Mocha-licious…I missed this post somehow and didn’t see it in my bloglines before! Ugh!
Dana Said,
February 2, 2007 @ 2:40 pm
GRRR! I forgot to say……the bars look good!