September 23, 2014


1/3 cup unsweetened cocoa powder

3/4 cup white sugar

1 pinch salt

1/3 cup boiling water

3 1/2 cups milk

3/4 teaspoon vanilla extract

1/2 cup half-and-half cream


Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.

Recipe by Jeanie Bean

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September 22, 2014

My Chili Recipe


2 lbs ground beef

2 onion (chopped)

4 cloves garlic (minced)

2 tbsps chili powder

2 tsps salt

2 tsps dried oregano

58 ozs stewed tomatoes

15 ozs tomato sauce

15 ozs kidney beans (with liquid


  1. Combine ground beef, onion, and garlic in large stockpot. Cook and stir over medium heat until beef is brown. Drain.
  2. Stir in chili powder, salt, oregano, tomatoes, and tomato sauce; break up tomatoes while stirring. Heat to boiling, reduce heat to simmer, and cover. Cook, stirring occasionally, for 1 hour.
  3. Stir in beans. Simmer, uncovered, for 20 minutes; stir occasionally.

Recipe by Michelle

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September 17, 2014

Delicious new vegetarian recipes from Yotam Ottolenghi | Quick and Easy... via Talkwalker for HootSuite

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September 15, 2014

Hi everyone!! We now have 21 Votes!! Lets keep telling people about!!

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September 14, 2014

Try this fun fruit face to encourage kids to eat more fruit!

Make Fruit Faces Step 5.jpg


1 melon

2 cherries

1 apple

1 banana

1 mandarin

3 grapes (cut in half)


Prepare the fruit. Cut a melon into circular slices. Peel the banana and mandarin (separated each segments. De-core and cut the apple into slices.

Get individual bowls and divide the mandarin, apple, banana, and grapes slices into each bowl.

Put a melon slice on a plate for each child.

Use the mandarin as a mouth and hair.

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Banana slices for the eyes and nose.

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And apple slices as the ears and cherries to make earrings.

Make Fruit Faces Step 4Bullet3.jpg

Add grapes as the eyeball and eye brow.

Make Fruit Faces Step 4Bullet4.jpg


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Idea from: WikiHow

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September 13, 2014

These bites with lycopene-rich tomatoes and heart-healthy avocados are a virtuous and delectable, homemade appetizer.

Tomato-Avocado Toasts


1 baguette (small, 5 ounces)

2 tbsps olive oil

1 avocado (ripe)

1 tsp fresh lemon juice

coarse salt

ground pepper

1 pt grape tomatoes (quartered)


Preheat oven to 350 degrees. Slice baguette diagonally into sixteen 1/2-inch-thick slices; brush both sides with a total of olive oil. Bake on a baking sheet until golden, about 8 minutes.

Halve avocado lengthwise and remove pit; scoop flesh into a small bowl. Mash with lemon juice; season with coarse salt and ground pepper. Spread on toasted bread; top with grape tomatoes.

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Total time: 20 minutes
Serves 16
Recipe from: Yummly

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September 12, 2014

TGIF! Relax and enjoy a pomegranate margarita this weekend!


1 can(s) (12-ounce) frozen limeade concentrate, thawed

2 cup(s) water

3 1/2 cup(s) gold tequila

2 cup(s) pomegranate juice

1 cup(s) triple sec

5 limes

Ice cubes for serving

1 cup(s) fresh pomegranate seeds (from 1 pomegranate)


In large pitcher, combine limeade and water until well blended. Stir in tequila, pomegranate juice, and triple sec.

Cut each lime crosswise into 1/4-inch-thick wheels; cut a slit in each wheel, from center to edge. To serve, place ice cubes and a few pomegranate seeds in each glass; place a lime wheel on rim.

Virgin Pomegranate Margaritas: Substitute 2 cups lemon-lime seltzer for tequila and triple sec. Substitute pomegranate-cranberry juice for pomegranate juice. Proceed as above.

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Total time: 5 minutes
Serves 18
Recipe from: Delish

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September 12, 2014

A healthy sweet and sour salad recipe you have to try!

Avocado Mandarin Tossed Salad Recipe


11 ozs mandarin oranges

1/2 cup sliced green onions (thinly)

1/3 cup chopped pecans (coarsely, toasted)

1/8 tsp pepper

4 cups salad greens (torn)

1 avocado (medium ripe, peeled and sliced)

1/4 cup italian salad dressing


In a large bowl, combine the oranges, onions, pecans and pepper; cover and refrigerate for 30 minutes. Just before serving, place the greens in a large salad bowl; top with orange mixture and avocado slices. Drizzle with dressing; toss to coat.

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Prep time: 10 minutes
Total time: 40 minutes
Serves 8
Recipe from: Taste of Home

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September 12, 2014

Super simple recipe for a portable version of a breakfast parfait!  A container of yogurt transformed into an ice pop isn't just a yummy treat for kids -- its lid can catch messy drips.

Yogurt on a Stick


6 oz yogurt




Open a six-ounce container of fruit yogurt; drain excess liquid, and stir.

Add a couple of teaspoons of berries and granola on top, pressing into yogurt a bit.

Cut a slit in the lid, just large enough to insert a large craft stick. Put lid back on; insert stick halfway into yogurt.

Freeze at least 5 hours. To unmold, dip cup into bowl of warm water.

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Idea from Martha Stewart

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September 11, 2014

It’s so easy and economical to make your own baby food, and fruit purees are particularly fun to fix because babies usually love them.  Mango, a luscious tropical fruit, is packed with vitamin A. This particular recipe is for babies 10+months.

freeze mango puree





White Vinegar *to clean the mango, not to be used as part of the baby food


This luscious tropical fruit is a yummy treat for babies who are at least 9 months old. When purchasing fresh mango, look for fruit that's free of nicks, bruises, and other blemishes. A ripe mango will give slightly when you squeeze it and have a fruity aroma at the steam; the color can vary between red, yellow, or orange and isn't the best indicator of ripeness. One mango yields about six ounces of puree.

Wash the mango with a mixture of three parts water and one part white vinegar to remove bacteria. Rinse under cool running water and dry.

Use a knife with serrated edges to slice the thickest part of the mango on either side; cut as close as possible to the pit. Make three horizontal and three vertical cuts (down to the peel but not through it) in the flesh of the mango. Scoop the flesh out with a spoon.

Puree mango in a food processor or blender until smooth. Add water as needed to reach desired consistency.

For chunkier mango puree, which is ideal for babies 10 months or older, mash the mango with a potato masher instead of pureeing it.

This tropical fruit tastes great plain. To introduce your baby to new textures and flavors, mix the puree with other fruits, veggies, poultry, oatmeal, or full-fat yogurt. Try mixing mango puree with:

  • Sweet potatoes
  • Butternut squash
  • Applesauce
  • Pear
  • Banana
  • Full-fat Greek yogurt
  • Baby oatmeal
  • Turkey

mango puree in bowl

Refrigerate leftover mango puree in BPA-free containers for up to 3 days. Freeze leftovers for up to 3 months. Thaw overnight in your refrigerator.

Note: Always check with your pediatrician before introducing your baby to a new food, particularly if your baby has food allergies. Additionally, some pediatricians do not recommend making your own carrot, beet, or spinach puree because these fresh veggies can be higher in nitrates.

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Idea from Parents

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