March 27th 2006
Dine Without Whine's Weekly Newsletter
An Extension of our Menu Planning Service
www.dinewithoutwhine.com
Publisher ~ Christine Steendahl
Read Past Issues In Our Newsletter Archives
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A Personal Note
I
have a house full of sick kiddo's. We actually have been really fortunate
this winter and this is the first major bug we've had. Thankfully Matt and
I are still healthy, so far, and they are all sick at once - which I would
prefer instead of being stuck at home one week after another as the illness gets
passed from one child to the next. Christian is actually almost over it I
think. This morning (Sunday) I sent Matt and Christian off to church while
Ryan and I hauled Dane off to the walk-in urgent care center. He was
having a hard time breathing. They tested him for RSV. Thankfully he
was negative for that but he does have croup. Poor little guy. Ryan
has the whole swollen throat and cough thing but still seems to be abounding in
energy. Hopefully everyone will be feeling well within the next few days.
We
are expecting to hear back from the church in IL next Sunday after their vote,
so I will keep you posted!
Christine
Thank You To This Week's Sponsor
(Would You Like To Advertise In This Space?
Learn More Here)
I don't have an official sponsor this week. I had the space available for
auction on e-bay and someone hacked into my account and said that the auction
also included a John Deere Tractor! So needless to say I had to close the
auction early. Next week should bring a fun new link.
Recipe of the Week
Exerted from this week's family friendly menu plan
and convenient grocery shopping list.
Have you tried our
sample menu?
Mini Blueberry Cheesecakes
Makes 6 servings
4 ounces cream cheese softened
1 egg large
1 6-ounce container lemon custard yogurt
6 individual graham cracker crust tart shells (4 oz. package)
1/4 cup peach preserves or apricot preserves
2 teaspoons cornstarch
1 cup blueberries fresh
Fresh mint leaves (optional)
Shredded orange peel (optional)
Heat oven to 325°. In a small bowl, whisk cream cheese until smooth. Beat in egg
until well blended; fold in yogurt. Spoon into tart shells. Place on a baking
sheet and bake 15 to 18 minutes until edges are set, but center is still
slightly soft. Cool, cover, and refrigerate until ready to assemble.
Meanwhile, in a small saucepan, stir preserves and cornstarch until blended.
Stir in 1/2 cup of the berries. Over medium heat, bring to a boil. Cook and stir
until mixture is shiny and thickened. Remove from heat and stir in remaining
berries; let cool.
To serve, using the point of a knife, lift crusts from foil pans. Place on small
dessert plates. Spoon blueberry sauce over top. Garnish with mint and orange
peel if desired.
This Weeks Top Five Referring Sites
(These sites have a link
to DWW somewhere on their site and have sent the most visitors to
www.dinewithoutwhine.com this week)
www.swankymoms.com
www.bercotchildrenswear.com
www.boutiquebargains.com
http://girlygirlsites.gotop100.com/
www.practicalhomemaking.com
Kitchen and Cooking Tips, Articles, And Product Reviews
Want to make this April Fool's Day a memorable one? If
so you will love my newest article.
April Fool's Day Recipe's - You Are
Serving WHAT For Dinner?
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