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Robinsbite: January 2009

Thursday, January 29, 2009

A Picture is Worth 24,375 Calories...

The folks at clearly had a lot of time on their hands....take a look at the unbelievable Super Bowl snack they have created.

Total Calories: 24,375- Enough calories for nearly 2 weeks for an average female!
Total Fat: 1,285
Total Cost: $86.47

The Field:
1 Pound of Guacamole
15 Oz. Queso Dip For The Steelers End Zone
15 Oz. Salsa For The Cardinals End Zone
2 Oz. Sour Cream for the Field Lines
The Players:
15 Vienna Sausages
Helmets - 3 Oz. Sharp Cheddar Cheese
The Goal Posts:
1 Slim Jim for Each Goal Post
1 Oz. Monterrey Jack Cheddar To Anchor (each)
The Stands:
58 Twinkies
1 Pound of Bacon
1 Bag of Nacho Cheese Doritos
1 Bag of Cheetos
1 Bag of Corn Tortilla Chips
1 Bag of Chex Mix
The Blimp:
20 Oz. Football-Shaped Summer Sausage (optional)

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Thursday, January 22, 2009

Cari's Craisins Creation

My friend Cari is the one to be thanked for bringing this delicious recipe to my attention. She claims that this "relish" or "dip" must be served with Fritos. "It's necessary for the salt and scoop-ability factor", she says. Try it as a salsa for grilled chicken or pork.

Cari's Craisins Creation

1 package Craisins
1 jar cherry preserves (not jelly or jam)
1 medium onion, chopped
1 fresh jalapeno, chopped (remove seeds) or a small handful of jarred jalapenos, chopped
1 handful of cilantro, chopped
2 TBS apple cider vinegar

Mix and refrigerate overnight. Serve with Frito scoops.

Addicting and good for you--this will become your go-to dish for any party. I promise.

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Monday, January 19, 2009

Why didn't I think of this?

In the on-going effort to increase fiber intake (adults-shoot for 25-35 grams per day), consider the apple-which boasts 3.3 grams for a medium sized apple.

Why not do this for all of your fruit servings? Peel the stickers off pears (5.1 grams), bananas (2.1 grams) or oranges (2.3 grams). Any fruit or vegetable with a sticker on the outside is fair game for the produce activity sheet. Great way to track your 5-9 servings per day!


Description Here's a quick and easy way to keep in tip top shape. Just peel the little variety sticker from every apple you eat and affix it to a square. Keep it interesting. Try a Belle De Boskoop, a Newtown Pippin, how about a Peasgood Nonsuch, or maybe a Turley Winesap. There's no shortage of combinations and imagine how good you'll feel, when, after a years time, you've filled each square with a colorful little sticker.

This is about as large a poster as you're going to see coming off of a letterpress—at 18" x 23" it takes up almost an entire form. Run in two colors (Pantone 7532U and a light varnish) on a substantial Strathmore 130# cover weight stock, the impression made by the press gives this a wonderful tactile quality.

Size: 18" x 23"
Inks: Pantone 7532U and a light varnish
Paper: Strathmore Writing Wove Platinum White 130# Cover

Thursday, January 15, 2009


“5 Ways To” Cooking Classes

Learn 5 Ways to create healthful and tasty meals using common, nutritious foods such as a market rotisserie chicken or a piece of salmon from the seafood your own home!

Do you:

  • Dread cooking for yourself and your family?
  • Feel guilty for running through the drive through all the time
  • Wish you had more than 4 dinners in your repertoire but just don’t know how to put it all together?

If you answered yes, then is the class for you!

Join Robin Plotkin, a registered dietitian and self taught “foodie” as she teaches YOU how to creates healthful, FAST (we are talking 20 minutes) and delicious foods. No special ingredients, no fancy equipment-just good, clean food and fun!

These classes will:

  • Use only basic ingredients
  • Utilize only basic cooking techniques and cooking equipment
  • Focus ingredients that are already in your pantry and
  • Leave you actually wanting to cook for yourself and your family

To schedule your private class, call Robin at 214-725-3947 or email at

Sunday, January 11, 2009

The Popchips are coming, the Popchips are coming!

To Texas, that is. My favorite chips are coming to a Costco in Southlake and in Austin. Come out and enjoy a few--the more, the merrier. And, if all goes well, they will grace the shelves at Costcos all over Texas! Lend your support!

Learn more about Popchips at

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Tuesday, January 6, 2009

1979 French Onion Soup vs. 2008 French Onion Soup

When I was a child, I keenly remember selecting the recipes from Betty Crocker's Cookbook for Boys and Girls that I wanted to make for my friends and family. Often times, it was Linda Barton, a neighborhood buddy and I concocting in the kitchen--especially in the summertime. In addition to Eggs in Bologna Cups, Friendly Dog Salad and Ice Cream Cookies, one of our favorites was always French Onion Soup. Now, looking back on it, I'm fearful that it was nothing but beef broth and onions topped with Swiss cheese and a few cubes of white bread...but it worked for us. And we loved every drop.

Flash forward to New Year's 2008. I've decided to create French Onion Soup as a menu item for dinner that evening. I've found the perfect one on (I am a frequent flyer on that website). A few modifications and I've created a rich, robust and flavorful soup that my husband claimed was better than any restaurant FOS he'd ever tasted.

French Onion Soup
Serves 4


  • 1/4 cup (1/2 stick) butter
  • 6 onions (about 3 pounds), sliced
  • 6 garlic cloves, sliced
  • 1/2 cup dry white wine
  • 3 cups canned low-salt chicken broth
  • 3 cups canned beef broth
  • 1 teaspoon Dijon mustard
  • 4 sourdough bread slices, toasted
  • 1 cup grated Swiss cheese
  • 1/2 cup grated Parmesan


Melt butter in heavy large saucepan over medium heat. Add onions and garlic and sauté until very tender and brown, about 45 minutes. Add wine and simmer until reduced to glaze, about 3 minutes. Stir in chicken broth, beef broth and mustard. Simmer 20 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate. Return soup to simmer before continuing.)

Preheat broiler. Ladle soup into broilerproof bowls. Top each with slice of toast and grated cheeses. Broil until cheeses melt and bubble.

My modifications:
Use all beef broth
Used red wine (Cab)
Cooked onions with 2 thyme sprigs for about 1 1/2 hours (be patient-it is worth it)
Used 3 t. mustard
Used 1 T. balsamic vinegar

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