Cooking With The Lewis Sisters

A Blog of Recipes We Love and Enjoy!

Blessing Mix November 24, 2023

Filed under: Gluten Free,Snacks — lewissisters @ 12:52 am
Tags: , , , ,

My friend Melinda dropped off a bag of Blessing Mix. Attached to the bag was a sweet note that explained the meaning for each item in the mix.
The first recipe below is for the original Blessing Mix.
The second recipe is the Gluten-Free and Nut Free version that I created. I couldn’t find a snack that matched the shape of the Bugles, so, we Gluten-Free and Nut Free eaters must improvise the contents in our Blessing Mix, but we can still make it taste delicious! Have fun playing around with it and make it your own special Blessing Mix.



Original Blessing Mix


Bugles represent the cornucopia, a horn of plenty.
Pretzels represent arms folded in thanks and prayer.
Candy Corn reminds us that during the first winter, the Pilgrims were allowed only a few kernels of corn per day because food was so scarce.
Seeds (Melinda used peanuts) are a promise of a future harvest if they are planted and well tended.
Fruit (Melinda used raisins) is a reminder of the harvest gifts from the land.
M&Ms are for memories of those who came before us.
Hershey’s Kiss is a reminder of the love of family and friends that sweetens our lives.

Gluten-Free and Nut Free Blessing Mix
Any Salted Gluten-Free chips represent the cornucopia, a horn of plenty.
Gluten-Free Pretzels represent arms folded in thanks and prayer.
Candy Corn reminds us that during the first winter, the Pilgrims were allowed only a few kernels of corn per day because food was so scarce.
Seeds are a promise of a future harvest if they are planted and well tended.
Dried fruit is a reminder of the harvest gifts from the land.
M&Ms are for memories of those who came before us.
Hershey’s Kiss is a reminder of the love of family and friends that sweetens our lives.

A bag of Blessing Mix would be a wonderful gift for those you love this holiday season!
Happy Thanksgiving!

 

Eighth Anniversary and Two Books May 19, 2020

Hi friends!

Today, May 19, 2020, is the eighth anniversary of our blog, I cannot believe it!

I hope all of you are doing well. Living in lockdown is something that we will not soon forget; we have had to adapt, and I believe, that we are doing a great job, considering the circumstances we find ourselves in at this unforgettable time.

I do not have a recipe for you today, rather, I have a writing update. Later this year, I will be publishing two books!



The first book is a novel entitled: ‘Imprisoned Hearts’, it is the second book in ‘The Hidden Hearts Series’.

Keynote:

When two teenagers agree to start a relationship, their problems and secrets threaten to ruin the new love they have found, can their love survive with the struggles they find?



If you have not read my first book, check it out, it is entitled: ‘Fevered Hearts’, it is a clean romantic suspense novel.
https://www.amazon.com/Fevered-Hearts-Book-Hidden-ebook/dp/B07JP94346



The second book is for children, it is entitled: ‘Nigel and The Festival of Flames’.

Keynote:

Nigel is competing in The Festival of Flames, but he is smaller than the other dragons and does not think he can throw his flames in the sky; will Nigel be victorious and win The Festival of Flames?



I cannot wait for you to read these books! I will post the links as soon as they are published.

I know Times are tough, but we can do this!

Stay safe! God bless!
 

Activities For Kids! March 23, 2020

Friends,

If you have children, I am sure you are going crazy during lockdown from the
Corona Virus, COVID-19.

Right now, you are super parents: working from home, trying to get your kids
to do their school work, and keeping your home running. When you are tired
of the video games and screen time, you probably think: “What am I going to
do to keep them entertained?”

Here are some fun activities that I have compiled, special thanks must go to
my friends who have shared their recipes with me or on social media. Due to
COVID-19 making shopping more challenging, I hope you are able to find, or
have the ingredients to make the following recipes.



*Kari’s Edible Play Dough

1 cup plain yogurt

1 cup ish of cornstarch

Food coloring

Mix the yogurt and food coloring together, then mix in the corn starch until
the play dough is as thick as you want. Play and eat to your hearts content.
Store in the refrigerator.

I followed a Facebook post where Kari asked for ideas to keep her kids
entertained, here are some great ideas someone posted in the comments:

1. Put shaving cream on your table and let them draw in it.

2. Dump baking soda on a baking sheet, get eye droppers to put colored
vinegar on it, and watch it bubble.

3. Put acrylic paint in a baggie, seal it, tape it down to your table, and
let them draw on it.

4. Get a big bowl and put water and dish soap in it and let them make
bubbles.

5. Color light Karo syrup with food coloring and then paint with it, it
looks like stained glass.



*Elizabeth’s Sidewalk Paint

Equal parts corn starch and water.

Then add food coloring.

Use paintbrushes and your imagination!



*Eileen’s Best Ever No-Cook Play Dough Recipe

2 cups plain flour (all purpose)

2 tablespoons vegetable oil (baby oil and coconut oil work too)

1/2 cup salt.

2 tablespoons cream of tartar.

1 to 1.5 cups boiling water (adding in increments until it feels just right)

gel food colouring (optional)

A few drops glycerin (my secret ingredient for stretch and shine!)

Mix everything together and play!



*Madelyn is a Special Education Teacher and she teaches visually impaired
and blind children, here are her ideas:

They could make edible necklaces, slime or kids love mini pizza.

Kids could also make cupcakes and take food coloring and decorate their own
couple of cupcakes stirring with a toothpick.

They can die Easter eggs using a bag:

Pour dry rice and put some food coloring in the bag. Then, roll the egg
around. They can make the eggs tactile using stickers as well.



*Faheem shared the following website which has wonderful activities for scout groups. https://www.scouts.org.uk/the-great-indoors/ *My ideas:

If you have pudding, eat and finger paint with it.

For chocolate pudding, try making cups of dirt (Quantities of each item are
up to you)

1. Fill your coffee mug/paper cup with chocolate pudding. Make chocolate pie
filling from the following link:
https://lewissisters.wordpress.com/2012/11/23/easy-chocolate-pie/ (Or use
the premade chocolate pudding cups for easier preparation).

2. Mix a few chunks of cookie in the pudding, optional.

3. Sprinkle cookie crumbs on top of the chocolate pudding so it is
completely covered.

4. Garnish with gummy worms. (watch out if you eat Gluten-Free)

5. Serve immediately or cover cups of dirt with Saran wrap and store in the
refrigerator until ready to eat. (You may want to hold off on adding the
cookie crumbs and gummy worms if the pudding is going to sit for a long time
or overnight).



Search for Wikki Stix (string covered in wax that you can mold) on Amazon;
kids can outline and color or paint around the Wikki Stix.

Play board games.

Draw on the sidewalk with ice cubes or sidewalk chalk.

Have dance parties and sing songs, play musical instruments.

Take a walk or hike. Jump rope, play hopscotch, or ride bicycles.

Cook and bake (There are plenty of recipes on the blog).

Build forts out of blankets or sheets.

Let the kids play in and color on boxes, as well as, make little towns for
their dolls, stuffed animals, or cars and other toys using boxes.

String beads onto pipe cleaners.

Write and perform plays. Write poetry. Read books. Write and illustrate stories. Aquariums and zoos are sharing videos each day to let us see their animals since they are closed to the public; a lot of museums are doing virtual tours as well.



Most of all, enjoy yourselves and stay safe!
 

Easy Way To Rehydrate Brown Sugar March 19, 2020

Hi everyone!
All I have to say about 2020 is, wow! None of us could have predicted the outbreak of COVID-19 (The Corona Virus). Wherever you are, we send you our love, and we pray that you are staying safe during this lockdown, which is so difficult, but necessary to stop the virus from spreading. Remember to wash your hands and check in with friends, family, and neighbors using technology.
Yesterday, our family endured three earthquakes; where we live, that is very unusual, luckily, there were no injuries. It took a two-hour workout, and baking banana muffins for me to relax. Here is the link to the muffin recipe.
https://lewissisters.wordpress.com/2018/09/05/banana-muffins/
When I had all of the ingredients ready to make the muffins, I discovered that my brown sugar was hard as a rock. Due to the already stressful situation, I was very irritated, and looked for a way to rehydrate the brown sugar quickly, which is what I want to share with you below.
1. Place your brown sugar in a microwave safe bowl.
2. Cover the bowl with a damp paper towel.
3. Microwave the brown sugar for 30 second intervals, until it is soft enough to break apart with a fork. be careful because the brown sugar will be hot; don’t heat the brown sugar too much, because it will melt.
4. When the brown sugar is soft, it is ready to be mixed into your batter!
I hope you are doing well!
God bless, stay safe!
 

‘Fevered Hearts’ is Available! October 30, 2018

Hey guys!
I don’t have a recipe for you, rather, I am thrilled to let you know that my debut novel ‘Fevered Hearts’ is live!
I can’t thank you enough for the support! You guys are incredible!
To brighten your day, pick up a copy of my clean, romantic, suspense novel and start reading!
I hope you enjoy!
Amazon link:

Archway Publishing Link:
https://www.archwaypublishing.com/Bookstore/BookSearchResults.aspx?Search=fevered%20hearts
Barnes and Noble Link:
https://m.barnesandnoble.com/w/fevered-hearts-macy-lewis/1129777819?ean=9781480868441

 

Pumpkin Muffins October 1, 2017

Filed under: Breakfast,Dessert,Gluten Free,Pumpkin,Snacks — lewissisters @ 2:13 am

Hello everyone!
Life has gotten crazy, but we’re back with a fantastic fall recipe!

The recipe is perfect for this time of year; it’s going to bring the smell of fall and holiday baking into your homes. Personally, I think that baking in the fall is a must!

I used gluten free flour for this recipe and it worked like a charm. I also used my mixer with the paddle attachment to combine the ingredients which was great!

This recipe comes from a sweet lady that I met when I was serving my mission for the Church of Jesus Christ of Latter-day Saints, to see what that was all about, click the following link.

Reflections

I hope you try these delicious muffins; they are the perfect fall treat!

Pumpkin Muffins

 

Wisk together:

3 cups flour (gluten free)

1 cup white sugar

1 cup brown sugar

1 tsp salt

1 tsp baking soda

1 tsp nutmeg

1 tsp ginger

1 and 1/2 tsps cinnamon

½ tsp cloves.

Add and stir well with a spoon.

2 cups pumpkin

4 eggs

2 tsps vanilla

1 and ¼ cups oil (applesauce)

Pour in lined muffin tins, bake at 375 for 15 minutes. Makes 2 dozen muffins.

 

Enjoy!

 

Tropical Fruit Salad June 26, 2017

Filed under: Dessert,Side Dishes,Snacks — lewissisters @ 9:37 pm

Hi guys!
I hope you are having a lovely day. I have a fantastic summer recipe for you. It is another version of our fruit salad. For the original recipe click the following link. https://lewissisters.wordpress.com/2016/10/01/fruit-salad/
A couple weeks ago, I made the original fruit salad, with strawberry yogurt and cheesecake pudding, for a barbecue my parents were attending; when an idea struck me for a tropical version of this dish. Over the weekend, I had the opportunity to make the tropical version and the verdict is… The salad is fantastic; to add more coconut flavor garnish with some toasted coconut, or, crushed graham crackers (regular or gluten free).
Have fun adding your own fruit.
This salad is a hit at any summer barbecue. Give it a try!
 
Lewissisters Tropical Fruit Salad


12 ounces Cool Whip
1 small box coconut pudding
18 ounces vanilla yogurt
1 pound sliced strawberries, one package.
2 or 3 cups small marshmallows, optional
2 or 3 sliced bananas
1 Cup mandarin oranges
1 Cup pineapple
Directions:
1. Put the yogurt, pudding and Cool Whip in a large bowl and mix everything together with a wisk.

2. Cover the bowl and put it in the fridge to thicken; for one hour or more.

3. Wash, hull, and slice the strawberries; slice the bananas, drain the oranges and pineapple.

4. Fold the fruit and marshmallows into the cream mixture and garnish with a little toasted coconut or crushed graham crackers; serve immediately. This dessert is even better the next day!
Enjoy!

 

Cranberry Bread December 4, 2016

Filed under: Breakfast,Gluten Free,Quick Breads,Snacks — lewissisters @ 5:30 am

Hi guys!
I had no plan to post a recipe this month; allowing all of us time to enjoy the holidays, but “‘tis the season for cranberries”! I found a festive quick bread in my recipes and simply had to share it with you all! This recipe comes from one of my mom’s ward cookbooks; it is a recipe for cranberry bread.

I like the fact that this recipe is one you can make entirely by hand, no need for your mixers. You know me, I also love quick breads! The verdict on this bread is an interesting one; the bread is great but I had a couple difficulties with it.

First, the bread was too moist so it did not come out of the pan all the way; some of the bread stuck to the pan. The picture looks funny, or as I like to call it, rustic and homemade.

Second, if you cannot find fresh/frozen cranberries at your grocery store, you may decide to use jelly, like me. However, I must caution you to not use the entire can like I did; this made the bread way to moist. I would suggest maybe half a cup or one cup at the most if using jelly. If you are using regular cranberries use the full amount. Once again, the bread is delicious; do not be afraid to try it.

Happy holidays from us to you!

 

Cranberry Bread


1 cup sifted flour (gluten free plus 1 Tbsp)

1 cup sugar

1 and 1/2 tsps baking powder

1 tsp salt

1/2 tsp baking soda

¼ cup butter, softened

1 egg

1 tsp grated orange peal

¾ cup orange juice (I bought orange juice in a bottle to be sure I had enough)

1 and 1/2 cups craisins

1 and 1/2 cups fresh or frozen cranberries chopped (I used cranberry jelly with whole berries in it because my grocery store did not have fresh or frozen cranberries)

 

Directions:

1. Sift flour, sugar, baking powder, salt, and baking soda into a large bowl. Using a pastry cutter, cut in butter until mixture is crumbly. (This can take three to five minutes by hand; it is very fun to do this way).

2. Add egg, orange peel and orange juice at once. Stir just until mixture is evenly moist.

3. Fold in cranberries and craisins that have been mixed with 1 Tbsp flour, this helps the fruit not to fall to the bottom of the loaf of bread. Spoon into a greased 9-5-3 inch loaf pan.

4. Bake at 350 for 1 hour and 10 minutes or until toothpick inserted in center comes out clean.

 

Enjoy!

 

 

Fruit Salad October 1, 2016

Filed under: Dessert,Dinner,Gluten Free,Side Dishes,Snacks — lewissisters @ 3:50 pm

Hi everyone,
This is a wonderful dish to take to fall barbecues. It is a delicious side dish, dessert and snack!

My parents and I ate a similar dessert at a recent barbecue that my mom’s work held and I loved it so much I wanted to recreate it.

My dad and I created this recipe and took it to a neighborhood barbecue our neighbor held last month and everyone loved it. A week later we made it again and changed the yogurt from vanilla to strawberry and the vanilla pudding to cheesecake. And it was delicious

Have fun creating your own salad by changing the yogurt and pudding flavors and adding different fruits.
Lewissisters Fruit Salad with Marshmallows


12 ounces Cool Whip

1 small box vanilla pudding

18 ounces vanilla yogurt

1 pound sliced strawberries, one package.

3 cups small marshmallows, optional

3 Sliced bananas
Directions:

1. Put the yogurt, pudding and Cool Whip in a large bowl and mix everything together with a wisk.

2. Cover the bowl and put it in the fridge to thicken; for one hour or more.

3. Wash, hull, and slice the strawberries; slice the bananas.

4. Fold the fruit and marshmallows into the cream mixture and serve immediately. This dessert is even better the next day!

Enjoy!

 

Lemon Bread July 20, 2016

Filed under: Breakfast,Dessert,Gluten Free,Make Ahead Meals,Quick Breads,Snacks — lewissisters @ 6:40 pm

Hi Everyone!This month’s recipe is a delicious Lemon quick bread. This recipe comes from one of my mom’s ward cookbook; I wrote it down a few years ago and recently ran across it. I decided the bread had to be this month’s recipe, because I love lemon in the summer time and my parents said it sounded amazing when I told them about it. The bread is almost like a pound cake, very lemony and delicious!

To make this bread gluten free I used gluten free flour. I also used regular milk, rather than almond milk; because I thought the almond milk would taste weird with the lemon. The recipe says the bread should sit 24 hours before eating, so the glaze can soak in. But my parents and I were not about to let this quick bread sit for 24 hours. Ha-ha The glaze is very delicious if you let it sit for the allotted time. 

Regarding the glaze… Be careful with how much lemon juice you use, I went a little overboard with the lemon juice and it was overpowering. When you squeeze the lemons watch out for seeds. And the glaze will soak all the way through the cake so it may not come out of the pan very well, even if you have greased it. I ran a knife around the edge of the bread and shook the pan as it sat up-side down on a plate. After several minutes of shaking the pan, the bread fell out.

I hope you give this easy delicious bread a try. It is fantastic when it is eaten warm and even better the next day.

 

 

Lemon Bread

1/3 cup melted butter

1 cup sugar

2 eggs

½ tsp almond extract

1 and 1/2 cups sifted flour (gluten free)

1 Tbsp grated lemon peel (one large lemon)

1 tsp baking powder

1 tsp salt

½ cup milk

Glaze:

3 Tbsps fresh lemon juice, a little more than one half slice of a large lemon

¼ cup powdered sugar

Directions:

1. Blend butter and sugar well, beat in eggs one at a time. Add almond extract.

2. Sift or mix dry ingredients together. Add dry ingredients to egg mixture alternately with the milk. Blend just until mixed.

3. Fold in lemon peel. Turn the batter into a greased loaf pan.

4. Bake at 325 degrees for 70 minutes, or until a toothpick comes out clean.

5. Glaze:

Mix fresh lemon juice and powdered sugar together; immediately spoon over baked hot loaf. (The glaze will soak all the way through the bread).

6. Cool for 10 minutes and remove from pan. Do not eat for 24 hours. (The bread is still wonderful if you eat it once it has slightly cooled)!

Enjoy!