Baw CraftWorx
Mushroom & Chicken Fajitas Flatout Wrap

1 Flatout® Light Flatbread
1/2 tsp olive oil
4 oz fresh white button mushrooms, sliced
1 Tbs onion, diced
1/2 cup cooked chicken, shredded
1 tsp salsa

In large skillet, heat olive oil over med-high heat. Add mushrooms and onions. Saute until mushroom liquid has evaporated, about 5 minutes. Divide salsa over each Flatout. Layer chicken, mushrooms and onions at one rounded end of Flatout. Roll, cut and enjoy!

260 Calories ● 32g Protein ● 21g Carbs ● 10.4g Fiber ● 9g Fat

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Tuna Flatout Wrap

1 Flatout® Light Flatbread
3 oz low fat tuna salad
2 tsp shredded carrots
3/4 oz red pepper, thinly sliced
1 Romaine leaf

On one rounded end of Flatout, layer the tuna salad, carrots, peppers and Romaine. Roll, cut and enjoy!

206 Calories ● 25g Protein ● 24g Carbs ● 10.8g Fiber ● 5g Fat

_________________
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Perfect Turkey & Cheese Flatout Wrap

1 Flatout® Light Flatbread
1 oz fat free ranch dressing
2 oz reduced sodium Applegate Farms No Salt Turkey
1 slice of 2% Cheddar cheese
2 tomato slices
1 Romaine leaf

Spread dressing over entire Flatout. 
On one rounded end, layer the turkey, cheese, tomatoes and Romaine. Roll, cut and enjoy!

273 Calories ● 30g Protein ● 27g Carbs ● 10.3g Fiber ● 8g Fat

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Watermelon Lips and Love Basket

Materials
1-2 long oval shaped seedless watermelons
Strawberries
Kitchen & paring knives
Cutting board
Green dry erase marker
Large bowl & spoon
Melon baller
Toothpicks
Wooden skewers
Fruits to make the fruit salad for filling
Assorted cookie cutters (X, O, and Hearts), if desired

Instructions
  1. Wash the watermelon under cool running water and pat dry
  2. On a cutting board, place the watermelon on its side and cut off 1/4"-1/2" from the stem end being careful not to cut to deep into the white part of the rind. This will provide a sturdy base.
  3. With the dry-erase marker, draw a scalloped line around the width of the middle of the watermelon.
  4. Use a paring knife to cut along the marker line then separate the two halves. Use the melon baller to scoop out the watermelon that will be your base.
  5. Cut the top half of the watermelon in half and use the dry erase marker to draw a large set of lips on one half. Use a paring knife to cut out the lips. Once you have the general shape, carefully carve away the rind. Use the paring knife to shape the lips into a more finished look.
  6. Cut the remaining 1/4 in thick slices and cut hearts, X's, O's or other shapes, discarding the rind.
  7. Attach the lips to the top of the base using wooden skewers and toothpicks.
  8. Slice the strawberries lengthwise into 1/4" slices, keeping the strawberry tops on for decoration, if desired. Attach a slice of strawberry with the green top to the center of each scallop using a toothpick. Use the rest of the strawberry slices in the fruit salad for the fruit bowl.
  9. Place the fruit bowl on a serving platter, fill with fruit salad & garnish with slices of fruit cut into hearts, X's & O's, if desired.

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Watermelon Tiki Mask Table Decoration

Materials
1 oblong seedless watermelon
Pencil or green dry erase marker
Melon baller
Paring and kitchen knives
Spoon
Channel knife
Toothpick

Instructions
  1. Using an oblong watermelon, slice ¼ inch off an end to provide a stable base.
  2. Use a pencil to draw the face, making adjustments in scale to your particular watermelon.
  3. Use a melon baller to scoop out nostrils - use a small paring knife to clean up edges.
  4. Next use a paring knife to cut out the inside mouth area, leaving room for the teeth.
  5. Next cut the individual teeth, using the same small paring knife, and use a spoon to dig out a large area of flesh for mouth cavity.
  6. Next carve out eyes, digging a deep cavity in each, for drama. Use a channel knife to carve details.
  7. Use some carved out pieces to cut a "bone" decoration for top of head, and attach with a toothpick.

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Baw CraftWorx
Watermelon NASCAR® Race Car

Materials
1 large oblong seeded or seedless watermelon
Racecar template
Kitchen knife & paring knife
Cutting board
Green dry erase marker
Channel knife
Large bowl & spoon or scoop
Dowels & toothpicks
Decorations (optional)- Tires playing cards or photocopies, racing stickers, racing
flags, assorted cookie cutters
Hot glue gun


Instructions
  1. Wash the watermelon under cool running water and pat dry.
  2. On a cutting board, place the watermelon on its side and cut off 1/4”-1/2” from the yellow under side to provide a sturdy base. Roll 1/4 turn to allow you to cut the watermelon in half lengthwise, so you have one half with the sturdy bottom and the top to use for your race car cutout.
  3. Hollow out both halves of the watermelon with a spoon or scoop,reserving the watermelon pieces to dice up for serving. Reserve the outer green top half for the racecar cutout.
  4. Use dry erase marker on the top half to trace the racecar template. With the knife of your choice, carefully trim away to form the outline of the racecar. Use the Channel knife to form windows and hood or spoiler details.
  5. For added detail, carefully pin the wheel playing cards or photocopies for the tires, add stickers to the body of the car with pins or hot glue and affix your favorite number made from a thick slice of watermelon.
  6. Use pencil-sized dowels to secure the racecar to the side of the base. Add racing flags crisscrossed in the back, fill the bowl with watermelon cubes and serve.



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Watermelon Angry Birds

Materials
1 large oblong seeded red watermelon
1 yellow watermelon
1 honeydew melon
Daikon radish
Carrot
Watermelon seeds
Black licorice rope
Diced melons
Slingshot
Kitchen knife & paring knife
Cutting board
Green dry erase marker
Large bowl & spoon
Large ice cream scoop
Melon baller
Instructions
  1. Wash the watermelon under cool running water and pat dry.
  2. On a cutting board, place the watermelon on its side and cut off 1/4”-1/2” from the yellow under side to provide a sturdy base. Roll 1/4 turn to allow you to cut the watermelon in half lengthwise, so you have one half with the sturdy bottom and the top to use for watermelon cubes.
  3. Use the large ice cream scoop to scoop out a large red ball to create the red bird from the center. Hollow out the top half of the watermelon with a spoon or scoop, reserving the watermelon pieces to dice up for blocks for decorating. Cut a rectangle out of the base section, leaving a flat surface on each side of the middle. Reserve a small piece of the outer green top half for the pig noses.
  4. Cut the yellow watermelon in half and use the large ice cream scoop to scoop out a large yellow ball to create the yellow bird. Cut a small section off each side of the yellow watermelon ball to make it appear more triangular. Use the rest of the yellow watermelon to cut up for diced watermelon around your carving.
  5. Cut the honeydew in half and create 8-12 melon balls using the melon baller for the Pigs. Dice or use the melon baller for rest of the fruit to serve around your carving.
  6. Use thin slices of the Daikon radish to make the white belly & eyes for the two birds, cheeks for the pigs. Use the green watermelon rind for the pigs’ noses & watermelon seeds for the eyes for the pigs. Trim licorice for the pig smiles. Attach everything with toothpicks (cut or snapped in half). Use the carrot tip for the birds slanted beaks.
  7. Attach the slingshot to one end of the base of the watermelon and secure one of the large Birds with a pencil-sized dowel so it appears it is being launched out of the slingshot. Secure the other bird next to the slingshot. On the other side of the base secure the pigs on watermelon cubes that resemble the stacked up blocks. Fill the center with ready to eat cut melon and warn guests not to eat the decorations.
***Warning, the decorations on this are not to be eaten, they contain toothpicks.
-from: http://www.watermelon.org/Carvings/Angry-Birds-67.aspx
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Watermelon Pirate Girl Skull

Materials
1 small-to-medium round seedless watermelon
Skull template
Kitchen knife & paring knife
Cutting board
Green dry erase marker
Large bowl & melon baller
Channel knife & Cut all knife (X-Acto knife is a cut all knife)
Decorations: black licorice rope disk for eye patch, bandana, hoop earring,
flameless candles, etc.
Toothpicks or straight pins
    Instructions
  1. Wash the watermelon under cool running water and pat dry.
  2. On a cutting board, place the watermelon on its side and cut off 1/4”-1/2” from the stem end, being careful not to cut too deep into the white part of the rind. This will provide a sturdy base.
  3. Using the paring knife, cut a 3-4” round circle in the top of the watermelon. Hollow out the watermelon with a spoon or scoop, reserving the watermelon pieces to make your melon balls to use around your watermelon carving.
  4. Outline the skull template using the dry erase marker.
  5. Use the channel knife to trim away the outline of the skull you made with the template. Once the outline is made, use a paring knife to trim away 1/4”- 1/3” space next to your outline, being carful to leave a few places, like the lower bones attached to the watermelon so the entire skull does not come completely away from the carving. (*If you do cut all the way around, use toothpicks to secure the skull back to the watermelon in several places).
  6. Carefully use the cut all knife to trim away extra green skin so that there is white trim showing all the way around your skull so it is more defined.
  7. Decorate with a black licorice disk attached with a toothpick or straight pin, tuck in a piece from a bandana or a hoop earring and add flameless candles to light up your carving.
  8. Place on a tray and add watermelon balls to serve.

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Watermelon Turtle

Materials
1 Oblong watermelon
Knife
Melon baller or other scoop spoon
Channel knife (you can substitute with the top of a standard vegetable peeler)
Dry erase marker
2 Peppercorns, or other eye pieces
Fruit salad
Leaves, plants, or other accents as desired
Toothpicks or other skewers
Instructions
  1. Choose an oblong seedless watermelon for carving.
  2. Wash watermelon and pat dry.
  3. Cut in half lengthwise.
  4. Hollow out both sides, using a melon baller.
  5. Carve out block design in the bottom side, using a channel knife. (Copy from photo).
  6. Use a dry erase marker to trace turtle shell, legs, and head on top side of watermelon.
  7. Carve shapes with knife, and add designs with channel knife.
  8. Add peppercorns to the eye holes to fill.
  9. Fill bottom with fruit salad.
  10. Attach legs and head to shell, using strong toothpicks or skewers, and put on top of salad.  Add accents around base with leaves and plants.


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Watermelon Shark

Materials
1 oblong, seeded watermelon
Dry erase marker
Large knife
Smaller utility knife
Large spoon
Paring knife (you can use the tip of a vegetable peeler)
2 large marbles, or other (cherry, blueberry, red grape, etc)
Toothpicks or wooden skewers
Swedish fish candies for garnish
Instructions
  • Wash and dry the watermelon.
  • Cut off 1/3 of the watermelon at a diagonal angle.
  • Stand the remaining 2/3 upright on your work surface and use a dry erase marker to draw the mouth line and eye sockets.
  • Cut out the mouth. Trim back a ½" line of the green part of the rind for the teeth area.
  • Use a large spoon to scoop out the watermelon flesh, leaving 3" intact at the base.
  • Cut out the teeth, using a smaller utility knife.
  • Use melon baller to cut out the eye sockets that match the size of large marbles. Then use a paring knife to trim the green area around the eyes. Insert marbles.
  • Use the carved out rind from the mouth to make the dorsal fin, shape as shown in the picture. Attach the fin using toothpicks.
  • Fill the mouth with triangle shapes of watermelon, accented with Swedish fish.

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American Sheperd's Pie
This is an American variation of traditional shepherd's pie that is sure to please any meat and potatoes fan. The ground beef has a natural rich mushroom gravy and the potatoes are loaded with cheese.

INGREDIENTS:
* 1 pound ground chuck beef
* 8 ounces mushrooms, chopped
* 1/2 cup chopped onion
* 2 large cloves garlic, pressed or finely minced
* 1 teaspoon kosher salt
* Freshly ground pepper to taste
* 1 Tablespoon Worcestershire sauce
* 1 Tablespoon flour
* 1/2 cup beef broth
* 1/2 cup heavy cream
* 1/2 cup frozen peas, unthawed
* 2 cups shredded hash brown potatoes (frozen or deli-packed), packed
* 1/8 cup chopped chives (or finely sliced green onions with tops)
* 2 cups finely-shredded cheddar cheese or cheese blend, divided use
* 1 teaspoon kosher salt
* 1/4 cup mayonnaise
* Sweet Hungarian paprika

PREPARATION:
Preheat oven to 375 F.

Place ground beef, mushrooms, onion, garlic, salt, and pepper in a large heavy skillet.

Saute, breaking up ground beef, until the juices have almost evaporated.

Stir in Worcestershire, then flour. Cook 1 minute, stirring often. Add beef broth, stirring to combine, then heavy cream. Simmer until gravy thickens. Pour into glass baking dish. Let cool slightly, then sprinkle green peas evenly on top of beef.

In a mixing bowl, combine hash brown potatoes, chives, 1 cup of the cheddar cheese, salt, and mayonnaise. Spread evenly on top of beef layer. Spread remaining cup of cheddar cheese on top and sprinkle lightly with paprika.

Bake about 45 minutes until cheese has melted and is slightly browned. Let rest 15 minutes before serving.

Yield: 4 to 6 servings

-Recipe From: Peggy Trowbridge Filippone, http://homecooking.about.com/mbiopage.htm
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Tex-Mex Sheperd's Pie

A twist an a classic. This makes a lot; it fills a 13" x 9" pan to the rim! Prep time includes the browning meat/boiling potatoes (to be done simultaneously).

by *Parsley*
10 servings click to change U.S./Metric measurement system or number of servings
time to make 1¼ hours 35 min prep

First Layer
1 1/2 lbs ground beef
1/2 cup chopped onions
1 small green bell pepper, chopped
2 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes with green chilies
1 (15 1/2 ounce) can red kidney beans, rinsed and drained
2 cups frozen corn, thawed
8 ounces tomato sauce
1-2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon sugar
1/8-1/4 teaspoon cayenne pepper
1/8 teaspoon cinnamon (optional)
salt, if needed to taste

Middle Layer
1/2 cup shredded cheddar cheese

Top Layer
8 medium yukon gold potatoes, scrubbed' peeled, and cut into chunks
3 tablespoons butter
1/2 cup milk
1 cup low-fat sour cream
1 1/2 cups shredded cheddar cheese, DIVIDED (or cheddar-jack)
1 tablespoon diced green chilies
1/2 teaspoon salt (or to taste)
1 teaspoon chives
1/4 teaspoon pepper

1. In a skillet over med-high heat, crumble and brown beef with onion, green peppers and garlic, until no longer pink. Drain.

2. In the same empty skillet, add tomatoes, kidney beans, corn, tomato sauce and spices; stir well.

3. Return the hot drained beef mixture to the skillet and mix well. Simmer for about 10 minutes. Pour into the bottom of a 13" x 9" (or larger) baking pan. Sprinkle with the 1/2 cup cheese; set aside.

4. While beef is browning, etc -- in a large pot, boil potato chunks in salted water until tender; drain.

5. Return to hot pot and mash with butter, milk, and sour cream.

6. Add 1 cup ONLY of the cheese, green chilies, and the salt, pepper and chives. Mash to desired consistancy.

7. Evenly spread potatoes over cheese layer in the pan.

8. Evenly sprinkle potatoes with remaining 1/2 cup cheese.

9. Bake at 350 for 25-30 minutes.

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Vegetarian Shepherd's Pie
Note from Cheri: This version of vegetarian Shepherd's Pie is very satisfying, thanks to the meaty portabella mushrooms used for the filling. It saves a tons of fats and calories over the regular version. You can either make smaller individual pies (like what's pictured here) or use a large baking dish to make one big one.

1 recipe garlic mashed potatoes (or any other flavor mashed potatoes you'd like, or even plain mashed potatoes for the purists)
1 onion (I like to use sweet onion, such as Vidalia, but you can use regular)
2 portabella mushrooms, sliced
2/3 cups green peas (fresh or frozen preferred)
3 cloves garlic, minced or pressed
3 T butter
1 1/2 cups red wine
1 tsp. basil
1/4 cup tomato paste
1 T balsamic vinegar

Pre-heat oven to 425°F. Carmelize onions in a large skillet. Lower heat and add garlic and stir for about a minute. Add butter and mushrooms and cook for 3-4 minutes. Add wine and 1 1/2 cups water (or you can use beef, chicken or vegetable stock). Stir in tomato paste and simmer for about 15 minutes. Stir in basil and balsamic vinegar. Remove from heat.

Using your fingers, press mashed potatoes into the bottom and up the sides of an 8x12 inch baking dish (or into 6 smaller individual baking dishes). Spoon mushroom mixture into baking dish(es). Carefully cover the tops with additional mashed potatoes. Bake for 15 minutes or until tops are beginning to brown. Serve with a hearty red wine (one of the few vegetarian dishes that will hold up to it). Serves 6.

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Turkey & Sweet Potato Shepherd's Pie 
A twist on the shepherds pie. AHHHHHHHHH Sweet Comfort food! This is made with sweet potatoes and ground turkey and a good hint of curry!Good to make with your leftover Thanksgiving sweet potatoes and turkey. You can even put a layer of stuffing in, top with some pecans.....

Meat Filling:
1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
4 sage leaves, chopped
1-2 teaspoon curry powder
1/2 cup buttermilk
1 tablespoon flour
1 1/2 lbs ground turkey
1 cup frozen peas

Sweet Mashed Potato Topping:
2 lbs sweet potatoes, peeled and diced
1 tablespoon honey
1/2 cup buttermilk
2 tablespoon butter
1/4 teaspoon cinnamon
salt and pepper

Directions:
1. Boil sweet potatoes till tender add honey, buttermik, butter,cinnamon, salt and pepper to taste.
2. Mashing till smooth.
3. Set aside.
4. Saute in oil the onions, garlic, and turkey till just under done.
5. Add curry, salt, pepper, sage, sprinkle flour over turkey mix and pour in the milk.
6. Add the peas.
7. In a butter 8x8 casserole pan lay meat mixture then place potatoes over meat covering all to seal.
8. Top with dabs of butter.
9. Bake in a 350 degree oven for 15-20 minutes just to slightly brown top.

4-6 servings
prep time: 45 min 15 min

Baw CraftWorx
Turkey Shepherd's Pie Recipe
Using ground turkey meat, this variation of the traditional English favorite is a complete meal filled with meat, potatoes, and vegetables.

Ingredients
2 pounds ground turkey
1 large sweet onion, chopped
3 cloves garlic, minced or chopped
1 teaspoon (each) dried thyme, dried sage, cumin
1/3 cup all purpose flour
2 cups chicken broth
2 cups frozen mixed vegetables, drained
8 to 10 large potatoes, peeled and cubed
1/2 cup milk
1 tablespoon butter
1 egg, beaten
1 teaspoon Worcestershire sauce
salt and pepper to taste

Garnish:
grated cheddar cheese
paprika

Container: 9" X 13" baking pan or 2 small baking dishes, greased
Servings: 8
Serving Size: 1 piece
Serving Description: 4 x 3 inch square
Prep Time: 45 minutes
Cook Time: 1 hour

Directions
* Preheat oven to 375º F.
* In a large sauce pan, cook cubed potatoes in boiling salt water until soft. Drain water and mash. Beat in milk, butter, and egg. Set aside.
* In a large skillet, over medium high heat, cook ground turkey, onion, garlic, thyme and sage. Stir occasionally until meat is no longer pink.
* Stir in flour and cook 1 additional minute. Stir in chicken broth and bring to a full boil. Reduce heat and simmer for 10 minutes. Season with salt and pepper to taste.
* Stir in mixed vegetables and Worcestershire sauce.
* Remove from heat. Place in prepared pan. Spread mashed potatoes over top of meat mixture.
* Garnish with grated cheese and sprinkle top of pie with paprika if desired.
* Bake 25 to 30 minutes or until cheese has melted and potatoes are light golden in color.

-From: http://www.recipetips.com/recipe-cards/t--1757/turkey-shepherd-pie.asp
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Easy Shepherd's Pie Recipe

 Shepherd's Pie is an English dish, traditionally made with lamb or mutton. Americans typically make Shepherd's Pie with beef. The English (and Australians and New Zealanders) call the beef dish a "cottage pie". Naming conventions aside, Shepherd's Pie is essentially a casserole, lined with cooked meat and vegetables, topped with mashed potatoes, and baked. 

 Here is a basic recipe for a simple ground beef Shepherd's Pie. The original recipe comes from my friend Frances Hochschild and her mother (thanks Frannie!). We dressed it up a bit with some veggies and Worcestershire sauce. 


1 1/2 lbs ground round beef
1 onion chopped
1-2 cups vegetables - chopped carrots, corn, peas
1 1/2 - 2 lbs potatoes (3 big ones)
8 tablespoons butter (1 stick)
1/2 cup beef broth
1 teaspoon Worcestershire sauce
Salt, pepper, other seasonings of choice


1 Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).

2 While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.

3 Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.



4 Add ground beef and sauté until no longer pink. Add salt and pepper. Add worcesterchire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist. 

 5 Mash potatoes in bowl with remainder of butter, season to taste. 

6 Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well. 

 7 Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown. Serves four. 

-From: http://www.elise.com/recipes/archives/000216easy_shepherds_pie.php[/center]
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