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ZITI WITH ARUGULA, PESTO AND SAUSAGE

ZITI WITH ARUGULA, PESTO AND SAUSAGE

TUESDAY ITALIAN NIGHT Serves 6 Time: 1 hour Plan Ahead: Prepare the Pesto Sauce a day ahead. ½ cup homemade pesto, or store bought.

  • 2 teaspoons coarse salt (for boiling the pasta)
  • 3 cups 11oz. ziti or penne pasta
  • 1 Tablespoon olive oil
  • 2½ Italian mild sausage links (about ½ pound, casings removed)
  • ½ yellow onion (diced)
  • 4 garlic cloves (minced)
  • 2 14.5 oz. cans diced tomatoes with juice (crushed)
  • Coarse salt
  • Fresh ground black pepper
  • 6 oz. fresh Mozzarella cheese (cubed)
  • 1 cup fresh Parmesan cheese (grated, divided)
  • 3 cups fresh arugula or spinach
  1. Prepare the pesto first if making homemade. Set aside.
  2. Bring a large pot of water to a boil. Add salt. Add ziti or penne, stir and bring to a boil. Turn down the heat to a rolling boil and cook for 11 min. Drain, saving 1/3 cup pasta water.
  3. While the pasta is cooking, prepare meat sauce. In a large saucepan over medium high heat add the olive oil, sausage, onion and garlic and sauté until the sausage is cooked through, about 10 min., breaking it up into pieces.
  4. Blend tomatoes and juice in a food processor or blender and add to the meat sauce. Simmer and stir for about 8 min. Stir in the pesto. Season to taste with salt and pepper.
  5. Preheat oven to 375°. In a large bowl combine the pasta, pasta water, sausage-tomato mixture, cubed mozzarella, 1/3 cup Parmesan cheese, and arugula. Mix.
  6. Grease a 13 x 9 inch baking dish with olive oil. Transfer meat/pasta mixture into the baking dish. Sprinkle the remaining 2/3 cup Parmesan cheese over all. Bake until sauce bubbles and cheese melts, about 30 min.

Serve with: Everyday Artisan Bread or French Baguettes.

Taco Salad

Are you looking for a quick and easy dinner tonight? Look nor further than our delicious taco salad!

It is so easy to throw together, and its a salad the whole family will love. It is nice and refreshing while still being filling.

This is our favorite taco salad because of its a mix of warm and cold ingredients. You may vary the ingredients in so many ways to fit your family! Don't like olives? Don't add them! Have an avocado on hand? Add it right on top!

If you want to mix things up, try adding black beans instead of the kidney beans. Or use pepper jack cheese in place of cheddar.

And if you or someone in your family is looking for a meatless meal, just take out the ground beef. If you are going to do this, make sure and add more beans.

We love to top the salad with our homemade buttermilk ranch dressing. Any dressing will do, but we think this makes the salad even more amazing.

So have fun and experiment! Or make the salad exactly as the recipe says. Either way, enjoy this scrumptious and easy meal. Keep cooking, your family is worth it!

Taco Salad

  • 1 pound lean ground beef
  • 1 15-ounce can kidney beans (drained)
  • 1 15-ounce can corn (drained)
  • 1 2.25-ounce can sliced black olives (drained)
  • 1 head romaine lettuce, torn into bite-size pieces.
  • 2 cups shredded Cheddar cheese
  • 2 large vine-ripened tomatoes (diced)
  • 1 1.2-ounce packet taco seasoning
  • Buttermilk Ranch Dressing
  • Corn chips (coarsely crushed)
  • Fresh salsa
  1. Brown the meat in a large saucepan over medium heat. Drain off the fat. Add the beans, corn, olives, and taco seasoning. Stir and cook until heated through. Keep warm.

  2. Combine the lettuce, cheese, and tomatoes in a large salad bowl. Add the meat mixture and toss lightly to comine. Serve immediately.

  3. Pass the salad dressing, corn chips, and salsa.

Hamburger Buns

Have you ever bought a bag of hamburg buns from the store and thought they were amazing? We really haven't!

We will sometimes buy Kings Hawaiian rolls when we are in a pinch, but homemade hamburger buns really are the only way. They have so much flavor, and add the perfect texture to any hamburger!

You can make these any size you want! If you are doing mini sliders, bake at 4 minutes on the middle shelf and 4 minutes on the bottom shelf. Make them about 1 1/2 inches round.

For sliders, you want them to be 2 1/2 inches round. You will want to bake them for 5 minutes on the middle rack and 2 to 3 minutes on the bottom shelf.

You can use all white flour, all wheat flour, or a mix of both on these! We love using Kamut obviously, but still like mixing the white and wheat.

These truly are wonderful hamburger buns. There is nothing like a great hamburger made with homemade buns. And for the best news: these freeze amazingly well! You can make them days ahead, thaw, and warm in the oven or on the grill. So easy and delicious.

So get grilled! Something about grilling burgers on homemade buns just screams summer to us. And there is really nothing better than a delicious meal eaten outside with the ones we love! Enjoy!

xoxo!

Hamburger Buns

  • 3 1/2 cups warm (105-115 degrees) water
  • 1 cup canola oil
  • 3/4 cup sugar
  • 6 tbsp active dry yeast
  • 3 large eggs (beaten)
  • 1 tbsp french salt
  • 10 1/4 cups Kamut
  1. In a large bowl, mix the water, oil, sugar, and yeast. Let sit until it blooms, about 10-15 minutes. Add the beaten eggs, salt, and flour. Stir together.

  2. If doing by hand, turn the dough out onto lightly floured surface and knead until smooth- about 5 minutes. Adding more flour if needed until the dough does not stick to the surface. May use a heavy duty mixer if desired. When the dough comes away from the sides of the bowl you have enough flour. Knead for 5 minutes.

  3. Preheat the oven to 425. Roll the dough out 1/2 inch thick on a lightly floured surface. Shape the dought into different size buns as desired.

  4. Spray baking sheets with cooking spray and place the buns about 2 inches apart. Cover with a dishtowl and let dough rise for 15 minutes. Bake 5 minutes on the bottom rack, then 5 minutes on the middle rack. Let cool on a wire rack. Store in plastic bags until ready to use or freeze for up to 3 months.

In Case You Missed It... April 29th-May 5th

In Case You Missed It... April 29th-May 5th

We hope you all had a wonderful week! Did you make one of our delicious Mexican dishes for Cinco de Mayo? If so, send us your pictures! We love to see you making the meals we love so much.

Traegar and Staub Event

The week started with an incredible event put on by Traeger and Staub. If you have followed us for a while, you know our obsession with Staub! We have been fans for over 30 years. Pretty sure we now love them more than ever! It was such a privilege to get invited to such an amazing event.

You can't really get a better combination than Traeger and Staub. We cannot tell you how unbelievable the food was! It was honestly insane. Everything was made on the Traeger. Did you know that everything you make in your oven can be made on the Traeger? The smoke gives everything such an amazing flavor. We can't wait to get cooking with Traeger soon!

Tuesdays Live

It always feels so good to do a live after being gone for a few days! We start to miss you guys! If you missed it, you can watch it here. So for Tuesdays live, we decided to talk about Nachos. Who doesn't love some good nachos? We started off showing you an extremely easy meatless version. It uses things you most likely already have in your pantry and takes minutes to execute. There's really no excuse to not getting dinner on the table with recipes as easy as this!

Next, we showed you how to make our new Food Nanny Steak nachos. I would put these up against any other nachos out there. The combination of the steak and cheese sauce make them out of this world! This is a great way to use some of your leftover steak from grill night. We will be craving these Steak nachos till we make them again!

Draper Stake Event

To make this week even better, we had the privilege of speaking at an event with the Draper stake. We met so many wonderful Fannies and loved every second! Lizi was able to share some more about portion control and counting calories. As women, we have too much to offer the world to worry about every bite of food you eat! Don't worry, you will hear a lot more about this!

Fridays Live

We finished off the week with a live at our friend Cami's home! It was such a pleasure! Check her out on instagram @camitiffin. It was only fitting that we made the best Pina Coladas because we got this recipe from her mom! The Coco Lopez brand of cream of coconut is a game changer. You will not find better!

While sipping our drinks, Cami showed us around her incredible home. You guys, she has worked wonders! They moved into their home six year ago and have slowly been remodeling it ever since. Cami talks about how they have been able to make their home look incredible on a budget. Go give her a follow, she is a wealth of knowledge! We finished up at Cami's house and then headed over to Aimee's chicken coop. Isn't it so dreamy?

Thanks for joining us for another week! As always, follow along and cook with us this next week! Here is what's on our menu:

Monday: Chicken Rice Casserole with Almonds

Tuesday: Lasagna Soup

Wednesday: Blueberry Pancakes

Thursday: Mexican Chicken and Rice

Friday: Pizza with Mushrooms or Potatoes

Saturday: BBQ Apricot Chicken Thighs

Sunday: Rosemary Lamb Chops

xoxo!

Senior Food Nanny: Our World Traveler

Senior Food Nanny: Our World Traveler

Amazing Thailand

That’s what people know Thailand as…..Amazing Thailand…

Why? Because of its diverse Vibrant city life, Beaches, Elephants, Buddhas, Temples and smiling people. The Thai people happily work hard to please. They make their jobs look easy because they are so happy.

For me, the first time I visited Thailand and stayed in the Sheraton Hotel on the River Chao Phraya, in Bangkok, I thought, now we have come to a far off place….!! We watched as the ferry’s off loaded hundreds of people early each morning in their black skirts and white shirts, many of which were students, others on their way to work. Men and Women commuting from their homes located across the river or up or down stream. Everyone pouring into the streets of Bangkok going in every direction….That was fascinating.

It reminded me of the ferry’s that land each morning along the East or Hudson River in Manhattan where hundreds also commute into the city for work. Only this was Thailand. Maybe that's why Bangkok is referred to as the Manhattan of Asia!

The River moves natives, tourists, cargo floating markets and long tail boats all day and night long. People live along this river. Some very poor, while Opulent Grand Palaces and Temples adorn the River banks as well. The River and I connected. I found the Long Tail Boat Taxis to be a fun way to get around on the River.

Next, visited Puckett and enjoyed the Beaches near there, with Riley Beach being our favorite. We took Elephant rides and feasted on fresh Papaya Salad, Mango Sticky Rice, and fresh fruit every day. We also enjoyed great weather. Not too hot or not too cold. Just right.

When our daughter and son in law moved to Bangkok we had ample opportunities to go back and revisit many times. Katie and Colin shared their love of the City with all of us and now we love to come and go as often as we can.

I especially love the “Foot Massage.” Our favorite place in the world is Nuch Massage: 1/8 Soi Sukhumvit 24, across from the Emporium mall. You can get this amazing spa treatment done for one-hour costing $6 American dollars. Now that’s a deal and another reason we love Bangkok!

Their money which is called Bot goes a long way for us Americans in most places in Thailand. Of course, fancy Steak Houses, and Gourmet Chinese meal, or Thai Food Restaurants can be pricy. The daily fare in a moderate restaurant, however, is very inexpensive. You can spend as little or as much as you like in Thailand.

We can't miss Chatuchak Market…better known to locals as JJ’s Market on the weekends. Here you can buy anything. Love this place. Great restaurants there too. Ask the locals where to eat.

China town is fun to visit too. We had great street food there!!! Very clean and delicious! We actually took a Street food tour of China Town and I definitely recommend it.

Something else we love is to eat at the Navy Club Restaurant sitting outside along the River. www.kruakhunkung.com This time we ate our usual Cashew Chicken (the best in the world) and the Sea Bass. There fruit drinks are amazing as well.

On this trip, we stayed at the Sheraton Grand Sukhumvit which we would recommend to anyone. The BEST!!! Great location as well.

They have the best staff and wonderful food!! (Just ask my Sisters, they ordered room-service a couple of times of day) haha!

The Bangkok Malls are some of the finest in the World. Just to name my favorites: The Emporium, Siam Paragan Mall, Central Department Store Food Court, Central World for the movie theatres in the 7thfloor and best dessert just next door to the theatre is called Kakigori which is a Japanese shaved ice dessert..TDF! Best dumplings are Din Tai Fung…..Try them !!

India

Our quick trip to New Deli India was also great! We enjoyed New Deli, found it mostly to be rough is spots but very interesting. The driving is utterly insane and I cannot imagine how they get along driving so crazy all day long !

We drove with a guide to Agra where the Taj Mahal was located. That was a dream to see. All that ornate in-lay with real stones covering the entire structure was breathtaking. Beautiful! It took 22 years to build and 20 thousand workers.

It was a very interesting 4 hour drive to the Taj. We saw grass huts, white horses, sprawling countryside, and village after village. We even stopped at a Starbucks early in the morning for a hot chocolate and croissant. We visited Rug stores and had lunch at the Marriott Hotel. It was delicious.

We stayed at the Sheraton in New Deli, which was off, but nice. If you get a chance to go to India don’t stay at a chain Hotel. Do some research and get a nice Indian ran hotel. You will save hundreds of dollars and will get a chance to get the real experience of India. It would have been fun to see the Tigers, but we did not have time this trip.

France

And for my next stop, it was back to France. We again visited Paris, La Baule and Guerande. This time in Paris we stayed at the Marriott Renaissance Republica, which we loved. The location is right in the heart of Paris. Loved everything about the location and enjoyed the Hotel very much. Great 5 Star Hotel with beautiful rooms, and a wonderful staff.

For our next stop in LaBaule we stayed at the Hotel Saint Christophe. This Hotel is simply dreamy in every way. Now we have two favorite Hotels in La Baule. The Barrie Hermitage Hotel and the Saint Chrisophe. Soon we will be taking our Fannies to the 5 star Hermitage which is unforgettable. It is worth traveling to La Baule just to stay in either of these Hotels, both of which have incredible restaurants.

We ate at Nina a la plague on the Beach this time in La Baule. The Best Steak and Sauce we have ever eaten in France. We also ate the best French Fries we have ever eaten in a tiny village along the road side. We ate the finest pastries at the oldest Bakery in Paris, the Bouingerie Stohrer. Louis the 15th wife started this Bakery. Her name is Marie de Lezincka ,the first Pastry Chef in Paris is what we were told. This is located on Montorgueil Street, my favorite street in all of Paris!

We visited the Paris Market the Les Pules De St Ouen. Wonderful for antiques of every kind and old Paris wears. Love to shop at Mora for Kitchen things and E. Dehillerin (Julia Childs favorite). It is magical.

Love Paris, Love everything French!!!

xoxoxoxo

Swiss Buttercream Frosting

Swiss Buttercream Frosting

If you caught our live this morning, you saw us make this unreal frosting! It is more work than most frostings, but it is worth it. The flavor is unbeatable. If you love the flavor of buttercream, you have to give this a try!

It goes perfectly with cupcakes and cakes. It is so versatile and works with just about all flavors.

Today, we showed the frosting on top of our out of this world chocolate cupcakes. If you have never made our Queen of Chocolate Cupcakes, give them a try today! We think they are the best chocolate cupcakes out there, and have had SO many people tell us they feel the same.

To make these special for Easter, we topped the cupcakes with the swiss buttercream frosting. We then added some coconut on top, and placed a couple cadbury eggs in the middle. It looks like the perfect birds nest!

If you want to take it to the next level, we even had a Fanny say she dyes the coconut green so it looks even more like grass! The options are endless.

But don't worry if you have a different occasion to make this for. Just leave off the coconut and eggs and you are good to go! We promise people will be telling you these are the best cupcakes they have ever had.

And if cupcakes aren't your thing, try this amazing recipe with any dessert calling for frosting. It will be worth all the time and effort the second you bite into it. So what are you waiting for? Get cooking, it will be worth every second!

Swiss Buttercream Frosting

This buttercream takes some time, but it is well worth it if you are a Buttercream lover. See what you think! Its amazing on cupcakes, sheet cakes, or even layered cakes.

  • 1 1/4 cups water
  • 7 egg whites
  • 2 cups granulated sugar
  • 1 1/2 cups unsalted Land O Lakes butter (room temperature)
  • 1/4-1/2 teaspoon fleur de sel salt
  • 2 1/2 teaspoons pure vanilla
  1. Over low heat in a medium pot, bring one inch of water to a boil. Then turn down to simmer.

  2. Make sure your stainless-steel mixer or bowl is clean and dry.

  3. Place bowl over the pot of simmering water, not on top of the water, but have the bowl sit nicely on top of the pan to create a seal. In the bowl or pan over the simmering water whisk together the egg whites and sugar until the mixture reaches 160 degrees (about 3 minutes) or until sugar is completely dissolved. Mixture will feel hot to the touch.

  4. Transfer bowl to the mixer stand or use a hand held electric mixer and continue to whisk until glossy peaks form. 15-20 minutes. The bottom of the bowl must be at room temperature before you add the butter.

  5. Switch to the paddles attachment, or continue to beat with the electric mixer. Add the room temperature butter one tablespoon at a time. Butter cannot be too soft. If it is, put back in the refrigerator for a couple minutes. After the butter is all incorporated, beat the mixture until thick. Keep beating until any liquid is gone. Make sure it is thick and smooth.

  6. Add the vanilla and fleur de sel and whip once again for a minute.

*You can make the Buttercream a day ahead, just make sure to refrigerate. Before using, let it come back to room temperature then rewhip until smooth in texture.

In Case You Missed It.... April 8th-April 14th

In Case You Missed It.... April 8th-April 14th

What a week! It was pretty jam packed between a cooking class, three lives, and an amazing birthday party. It was good to be back in the swing of things.

Don't forget to stop by our Warehouse for all of your Food Nanny needs. And we are so excited that our new Kamut Pick Up locations should be up and running this week! We will keep you updated.

MONDAY

We started off the week with an unbelievable birthday lunch. On Monday, we were invited to attend a lunch hosted by Traeger for Kristin Andrus and Shannon from cleaneats_clean treats. We were amazed at all the wonderful and talented women there. It was such a privelege just being invited! And you can't have a birthday party with a bunch of foodies without delicious food!

TUESDAY

Then on Tuesday, we had our first live of the week. And it was a good one! We were so lucky to have Kristen from @buonaforchettaut cooking with us. She made her amazing gnocchi and shared with us some of her tips and tricks. She makes Italian food just about every night! Kristen used Kamut this time, and it turned out perfectly. We aren't lying to you, it really does make everything better!

It was a blast cooking along side Kristen, but also amazing sharing part of her story. She has struggled with Epilepsy and eventually depression as a result. Through the hard days, she turned to cooking and bonding with her family. Kristen truly is an inspiration to us all.

WEDNESDAY

Next, for Wednesdays live, we decided to sit down and just talk with you guys! When we skip a couple lives, we start to miss our fannies. Food Nanny Sr. talked all about her amazing travels around the world. She spent time in Thailand, India, and France over the last month. We will go into more detail in a later post, but it was a blast reading about things she loves, things she ate, and things she purchased.

One of our favorite purchases from traveling has to be our copper pots! This is something that can be passed on to future generations and definitely worth the investment. We found some for you at a killer price! It comes in both a 3 Liter and 4 Liter size. We have the 4 liter and love it, but the 3 Liter is great as well. The 3 Liter size is actually supposed to be a thicker copper!

You can find more incredible copper pots, but you will pay for it! And if you decide to go too cheap, it simply will not last. This really is a killer deal! Think of it as kitchen art, and something your family will enjoy long after you are gone.

FRIDAY

Then, this week was make extra special with a third live! We just wanted to make up for missing the week before. For our final live of the week, we decided to show you how to make our Dippy Eggs and French Baguettes.

In fact, we have decided to make the dippy eggs for Easter breakfast! They are easy, but so fun and healthy for the whole family. Kids love the idea of dipping with the toast, and adults can't get enough of the flavor. So start a new tradition, and enjoy this on Easter morning with us!

And if you have been a follower of ours for a while, you know about our French Baguettes. We make them all the time because they are just that good! They taste amazing, and take less than an hour start to finish. You won't find bread that is this easy and delicious anywhere else! And the best part? It goes with just about anything! The baguettes work on sandwiches, or on the side of a salad. We even love serving it on Italian night.

SATURDAY

To conclude, we finished off our crazy week with another amazing class at Orson Gygi. It was so much fun getting to cook right along those of you that were there! If you live near us, make sure and catch one of our upcoming classes.

MEAL PLAN

If you would like to cook along side us this week, here what's on the menu! Have a great week!

Monday: Crunchy Parmesan Baked Chicken

Tuesday: Red and White Mostoccioli

Wednesday: Blueberry Croissant French Toast

Thursday: Texas Style Beef Tacos

Friday: Fresh Tomato Pizza

Saturday: Grilled Jalapeno Burgers

Sunday: Easy Chicken Cordon Bleu

In Case You Missed It.... March 11th-March 17th

It was another great week over here! While Food Nanny Sr. has been having a blast in Thailand, Food Nanny Jr. has been here holding down the fort.

On Tuesday, we had such a fun live with our sister Aimee all about St. Patricks Day. If you watched it, isn't Aimee just the best? We have too much fun together. We showed you guys how to make our fruit tart St. Patricks Day style, and how to make our sugar cookie bars. You can get both recipes here. Oh my gosh these are both amazing. You guys have been making both desserts up a storm this week, and we love seeing them! If you weren't able to make them for St. Patrick's Day, don't worry! Make either of these any time! Just switch up the frosting color, fruit used, sprinkles, whatever! Thats what makes these so amazing.

And then on Friday we had the best live with Courtney from cakebycourtney. You guys, we can't get over how talented she is! We just love her. We make some pretty amazing cakes, but decorating them really isn't our specialty. But we are trying! Courtney really does make it look so easy and her tools make such a difference. You can shop all of her amazing products here. Now we just need her to create a Kamut cake!

Does this not look unbelievable? We made her new Lemon Bar cake and wow it was yummy. It's all about practice, so don't get discouraged when it doesn't look like this the first few tries. Here are some tips to help:

  • Work on chilled cake! Make it ahead of time, wrap, and place in the freezer. This will help keep the crumbs in place.
  • Use cold butter!
  • First do a crumb coat, and then put it in the freezer for about 10 minutes. Once you pull it out, then its time to use the acrylic disk!
  • You can drive yourself CRAZY trying to make it perfect. So don't! Work till you have one good side and then call it good.
  • Use the danish dough whisk. We promise, you NEED this! And Courtney even uses the same jars we do! Filled with flour, sugar, powdered sugar, you name it!
  • Courtney has the best tips and tutorials! Make sure you are following her.

We have another great week ahead, so stay tuned! And here's what we are serving:

Monday: Chicken Tenders with green chili sauce

Tuesday: Spaghetti and Meat Sauce

Wednesday: Monte Cristo Sandwich

Thursday: Beef and Bacon Taco Soup

Friday: Choose a Flavor Pizza!

Saturday: Grilled Salmon

Sunday: Chinese Sundaes Kids will Love


St. Patricks Day

With St. Patricks Day coming up on Sunday, we wanted to show you a couple fun ideas to celebrate with your families! We don't think you need to go crazy to make every holiday special. All it takes is a little extra time in the kitchen to make a festive dessert the whole family will love! You guys have seen these desserts before, but we can't resist sharing them again. We promise, they really are THAT amazing.
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CRAZY-GOOD FRUIT TART

To make this special for St. Patricks Day, we used a rectangular tart pan instead of our usual round pan. Feel free to use either one, we just wanted to have some extra fun! The gold at the end of the rainbow puts this dessert off the charts! Oh man, the almond extract in here is incredible.

Ingredients

  • Crust:
  • ½ cup butter at room temperature
  • ⅓ cup sugar
  • 1¼ cups all-purpose flour
  • 2 Tablespoons milk
  • 2 teaspoons almond extract
  • Cream Cheese topping:
  • 3 oz. cream cheese softened
  • ½ cup powdered sugar
  • 2 teaspoons almond extract
  • 1 cup heavy whipping cream
  • 2½ cups of your choice of fresh fruit cleaned and rinsed.
  • May use all one kind of fruit.
  • Thinly sliced strawberries kiwi, or whole blueberries,raspberries or blackberries.

Instructions

  1. Pre-heat oven to 400°.
  2. Mix the softened butter, sugar, flour, milk and almond extract with mixer or food processor until it comes together. Spray tart pan lightly with vegetable oil.
  3. Bake in the oven on the middle rack at 400° for 8 to 10 min. or until light brown around the top. Let cool in pan.
  4. When cool enough to handle, push the bottom of the tart pan out of the ring. Slide onto a cooling rack. Let the tart cool completely.
  5. Carefully slide the tart onto a serving dish.
  6. While the tart cools, make the cream cheese topping. With an electric hand mixer, mix the softened cream cheese, powdered sugar, extract and cream until thick and creamy.
  7. Spread evenly over top the cooled crust.
  8. Prepare the fruit of choice and decorate the tart. A nice way is to do one row around in one kind of fruit, one in another, etc. Whatever combination you like or all the same fruit.
  9. Serve immediately or cover with plastic wrap and chill up to 6 hours.

SUGAR COOKIE BARS

We love everything about these sugar cookie bars. Everyone loves a good sugar cookie, but they can be a labor of love! Sugar cookie bars have the same amazing taste without the work. Make them special for any holiday with a little food coloring and some fun sprinkles.

Ingredients

  • 1 cup butter softened
  • 2 cups sugar
  • 4 eggs
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 5 cups flour
  • 1 tsp salt
  • 1/2 tsp baking soda
  • Frosting:
  • 8 oz. cream cheese
  • 1/2 cup softened butter
  • 4-5 cups powdered sugar
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla extract
  • 2 drops red food coloring optional

Instructions

  1. Cream butter and sugar until fluffy. Add eggs, one at a time, mixing often each egg. Add vanilla and almond extract and mix. In a separate bowl combine the flour, salt, baking soda. Add the dry ingredients to wet ingredients and mix just until combined. Spread on a greased baking sheet. (rimmed cookie sheet) and bake at 375 degrees for 10-15 minutes. (You don't want to over bake, just barley starting to brown.)
  2. Frosting: Combine all ingredients and blend until smooth!

So have some fun on Sunday by making one, or both, of these show stopping desserts. Make sure you watch both of these VERY VERY carefully while baking. You do not want to over bake! The best part about both the fruit tart and sugar cookie bars is they can be switched around for ALL holidays. Have fun with these, we can't wait to see your masterpieces!

In Case You Missed It... March 4th-March 10th

It was another great week over here! Here's some things we have been up to.

On Tuesday, we had such a great live. We talked about one of our favorite books, Home Sweet Maison: The French Art of Making a Home. We are proud Americans over here, but we love sharing different things we love about other cultures! Thanks to Mr. Food Nanny being a pilot, we have been blessed to see so much of the world. It's no surprise that France has always been one of our favorite places to visit. We love the food, the culture, and just the way they live! If you tuned in for the live, you saw us make a new favorite dessert, fondant au chocolat. It is AMAZING! And uses ingredients we always have on hand. Here is the recipe, tweeked a little to be our own!

Charlotte's Fondant Au Chocolat
(The Food Nanny Way)

Ingredients: 5 large eggs
1 1/4 sticks of butter
1 Cup Sugar
1 Cup Dark Chocolate
1 Tablespoon Kamut Flour
Instructions:
~Preheat the oven to 390 degrees.
~Break the 5 eggs into the mixing bowl and whip with a whisk (we can't get enough of the Danish Dough Whisk. You NEED one!
~Melt the butter, sugar, and dark chocolate in a pot over low heat.
~When everything is melted, add one heaping tablespoon of flour.
~Mix until creamy.
~Using a rubber spatula, add the melted chocolate mixture to the eggs, and stir until it becomes the consistency of pudding.
~Transfer into ramekins and put in the oven for about 15-18 minutes.
~Serve hot, and ENJOY!

As of this week, our Amazon favorites list is ready to shop. We have been gathering a list of our favorite things for sometime now, and are so happy to finally have it available for you! To get there, either click on the link on our instagram profile, and select Amazon Favorites, or go to: https://www.amazon.com/shop/thefoodnanny . We hope you are as excited as we are about this!

And then for our Friday live, we let you decide between a bread and pizza. The people voted, and Bread it was! We decided to show you our delicious Hearth bread. Food Nanny Jr. almost didn't make it thanks to a crazy snow storm but luckily it all worked out. The Kamut in the bread makes it next level! It is dense, but has such a simple and delicious flavor. You need this in your life, especially if you love a good country white bread.

Thanks for joining us for another great week! Even though Food Nanny Sr. will be off on an amazing adventure, Food Nanny Jr. will be holding down the fort for us this week. We have some fun things planned, so stay tuned! And here's what we will be cooking:

Monday: 3 Bean Chili with Corn Bread

Tuesday: Pasta with Hot Italian Sausage

Wednesday: Fish Tacos

Thursday: Chicken Fajita Soup

Friday: Authentic Margherita Pizza

Saturday: Grilled Chicken Tenders with Brown Rice

Sunday: Tri Tip Roast with Red Potatoes

And remember... Keep Cooking, Your Family is Worth It!

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