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Pumpkin Pie Rice Krispies Treats

Pumpkin Pie Rice Krispies Treats

Pumpkin Pie Rice Krispies Treats

 

1 1/2 T.  unsalted butter

2 cups (about 16) marshmallows

1/2 tsp. vanilla extract

3 cups Rice Krispies cereal

 

2 1/2 T.  unsalted butter

1 tsp. pumpkin pie spice

3 cups (about 24) marshmallows (See Kelly’s Note)

2 tsp. orange food coloring

4 cups Rice Krispies cereal

Whipped cream, for decorating (optional)

Equipment: 8-inch round cake pan; Piping bag; Star-shaped piping tip

 

Coat an 8-inch round cake pan with cooking spray. Set it aside. Add the butter to a medium saucepan set over medium-low heat. Once the butter has melted, add the marshmallows and cook, stirring constantly, until the marshmallows are melted. Stir in the vanilla extract and then the Rice Krispies cereal until the cereal is well coated. Transfer the mixture into the prepared cake pan an press it firmly against the inside edge of the pan to form about a 1-inch crust. Let it cool while you prepare the filling. Make the Rice Krispies filling: Add the butter and pumpkin pie spice to a medium saucepan set over medium-low heat. Once the mixture has melted, add the marshmallows and cook, stirring constantly, until the marshmallows are melted. Stir in the orange food coloring then stir in the Rice Krispies cereal until the cereal is well coated. Press the mixture firmly inside the crust border, pushing it down to compact it, and allow it to cool completely in the pan. Once cooled, place a serving plate on top of the pan and invert the pan. Slice the pie into wedges and top with a dollop of whipped cream (optional).  Grease your baking dish and any utensils (spatulas or hands) you’ll be using with a thin layer of butter or cooking spray to prevent sticking.  Once you’ve melted the marshmallows, work swiftly when folding in the cereal. The mixture can set rapidly, so have everything ready before you start

 

Servings: 8
Serving Size: 1 slice (1/8 of pan)

Calories: 249
Fat: 6 g
Fiber: 0 g
Protein: 2 g

Baked Green Enchilada Bean and Cheese Quesadillas

Baked Green Enchilada Bean and Cheese Quesadillas

Baked Green Enchilada Bean and Cheese Quesadillas

 

2 T. canola oil

1 yellow onion, diced

3 garlic cloves, minced

2 tsp. ancho chili powder

1 tsp. cumin

1 tsp. kosher salt

2 T. water

15 oz refried pinto beans

8 oz cheddar cheese, shredded

8 flour tortillas

¼ cup green enchilada sauce, plus more for dipping

 

Heat the canola oil in a medium skillet over medium heat. Add the onion to the pan and sauté for 4 minutes, or until translucent. Stir in the garlic and sauté until fragrant, about 1 minute. Add the ancho chili powder, cumin, and salt. Sauté for 1 minute, then add in the water and pinto beans. Stir just until heated through, then remove from the heat. Heat oven to 400F. Spread the flour tortillas out on a clean work surface. Divide the pinto bean mixture between the tortillas, spreading it to cover half of each tortilla. Top with the cheese and then fold the unadorned half of the tortilla over the mixture. Place the stuffed tortillas on a baking sheet. Bake for 8 minutes. Remove from the oven and brush the tortillas with the green enchilada sauce. Return to the oven and bake for another 6 minutes. Serve with extra enchilada sauce on the side for dipping.

 

Servings: 8
Serving Size: 1 quesadilla

Calories: 350
Fat: 17 g
Fiber: 5 g
Protein: 13 g

Broken Glass Jello

Broken Glass Jello

Broken Glass Jello

 

(4) 3 ounce boxes Jello gelatin, assorted colors

4 C. boiling water

(2) .25 ounce envelopes unflavored gelatin

2 C. hot water

14 ounce can sweetened condensed milk

1 tsp. vanilla

 

Dissolve each 3 ounce box of jello into its own individual container, using 1 C. of boiling water per flavor (no more than 1-inch deep.) Chill until solid, about 3 hours or overnight.  Once solid, cut each of the different flavors into small square cubes. Using a 9×13 glass dish, gently mix the cubes together in an even layer (being very careful not to break or tear them.)  In a medium-sized bowl, dissolve 2 envelopes of unflavored gelatin in 2 C. of hot water. Let the hot mixture cool slightly and then whisk in a 14 ounce can of sweetened condensed milk and 1 tsp. vanilla.  Let mixture cool to the touch (If it’s too warm, it could melt the Jello cubes.) Then evenly pour the mixture over the cubes of Jello. Chill in the refrigerator overnight. Cut into squares and serve.

 

Servings: 24
Serving Size: 1 square (1/24 of 9×13 pan)

Calories: 110
Fat: 1 g
Fiber: 0 g
Protein: 3 g

Blooming Good Day Platter

Blooming Good Day Platter

Blooming Good Day Platter

 

4 strawberries

1 slice of watermelon

2 kiwis

1 slice of cantaloupe

2 slices of mango

33 mini candy eyes

50 grams dark chocolate

curved sprinkles

 

Slice the fruit into equally thick pieces. Cut 6 petals and 1 round center for each flower you make. Melt the dark chocolate. Once the chocolate has cooled down a bit, add it to a piping bag and pipe out the stems onto parchment paper. You can add a few chocolate leaf details, too. When the chocolate has set, arrange the flowers and top with candy eyes and a curved sprinkle for the mouth.  To make the bee, use a small petal-shaped cookie cutter and mango. For the wings, I used a metal straw and for the stripes a tiny bit of plum peel (you can use chocolate too). Top with a small candy eye.

Magic Fairy Fruit Wands

Magic Fairy Fruit Wands

Magic Fairy Fruit Wands

 

1 small watermelon

1 pound red grapes

½ pound blackberries

½ pound strawberries

2 rolls fruit leather (we used Fruit by the Foot)

heavy duty skewers

star or heart-shaped cookie cutter

 

Cut the watermelon. Cut the watermelon into 1-inch rounds. Using a star cookie cutter, cut out pieces of watermelon and set them aside.  (Cut any leftover watermelon into cubes to snack on later.) Slice. Using a pizza cutter, slice the fruit leather into 10 to 12-inch pieces, then into two strings per piece. Build the wands. On each skewer, add pieces of berries and grapes leaving about 2 inches from the top.  Tie the fruit leather “strings” to the skewer in between the top of the berries and below the watermelon. Place the watermelon star on the top of the skewer without the top poking through. If making these for small kids, trim the pointed part of the skewer before placing the watermelon star on top. When selecting fruit for the wands, pick fruit with skin or that isn’t very ‘wet’ to the touch like strawberries, blackberries, blueberries, raspberries, and grapes. Use heavy-duty skewers or two thin skewers per wand as the watermelon toppers can get a little heavy once all the fruit is stacked on the skewer. If making these in advance, wait to add the fruit leather ribbons otherwise the moisture from the fruit will make them sticky and wet while the fruit wands sit.

No-Bake Minions Cookies

No-Bake Minions Cookies

No-Bake Minions Cookies

 

Pepperidge Farm Milano Cookies (any flavor)

Yellow candy melts

Blue candy melts

Black candy melts

Small candy eyes

Large candy eye

 

Line a baking sheet with parchment paper or wax paper. Melt the yellow candy melts according to the package instructions. Dip one flat side of each cookie into the candy melts then place it on the baking sheet. Refrigerate the cookies for 5 minutes until the candy melt has fully hardened. Melt the blue candy melts according to the package instructions. Dip the lower one-third of each cookie into the candy melts then return it to the baking sheet. Transfer a portion of the melted candy melts into a piping bag, snip off the tip and pipe the straps of the overalls. Refrigerate the cookies for 5 minutes until the candy melt has fully hardened. Melt the black candy melts according to the package instructions. Transfer the candy melts to a piping bag, snip off the tip and pipe a variation of mouths (smiling, frowning, scowling, etc.) onto the cookies above the overalls. Next, pipe a variation of hairstyles at the tops of the cookies, then pipe a line (below the hair) across each cookie and immediately place two small eyes or one large eye on each cookie. Refrigerate the cookies for 5 minutes until the candy melts have fully hardened then serve or use as a cupcake topper.

Jell-o Egg Jigglers

Jell-o Egg Jigglers

Jell-o Egg Jigglers

 

JELL-O EGG JIGGLERS Egg Mold

1 ½ C. boiling water

1 (6 oz) pkg Jell-O gelatin, any flavor

 

Spray insides of both sides of egg mold and along rims with cooking spray. Close mold, matching up rims of egg halves. Snap each of the 6 individual egg halves together until each egg is firmly sealed. Inspect each egg to make sure it is closed and sealed. Place mold, fill-side up, on tray. Add boiling water to gelatin mix in large bowl; stir 3 min. until completely dissolved. Pour into measuring C. with pour spout. Immediately pour into mold through fill-holes until each egg is filled just to top of egg shape. (Any remaining gelatin mixture can be poured into custard C..) Refrigerate 3 hours or until firm. Open mold using a dull flat knife to gently pry between the halves of each egg. (Do not pull on the handle.) Turn mold over and shake gently to unmold eggs. Keep refrigerated.

 

Servings: 7
Serving Size: 1 egg (about 1/4 C.)

Calories: 93
Fat: 0 g
Fiber: 0 g
Protein: 2 g

Fruit Ice Lollies

Fruit Ice Lollies

Fruit Ice Lollies

 

1 kiwi

2 slices of watermelons

1 slice of cantaloupe

100 grams dark chocolate

1 slice of Galia melon

2 slices of mango

piping utensil / bag

ice lolly cookie cutter

rectangular cookie cutter

oval cookie cutter

ice lolly sticks

 

Watermelon and Cantaloupe Lolly:

  1. Cut slices of watermelon and cantaloupe. Try to ensure they are the same thickness.
  2. Use the ice lolly cutter to cut the top piece of watermelon, as well as the bottom piece of cantaloupe. You may need to trim the midsection straight so they fit together.
  3. Stick them onto a lolly stick.

 

Kiwi, Mango and Watermelon Lolly:

  1. Slice the fruit in somewhat equal pieces.
  2. Use the rectangular cutter to trim three equal rectangles.
  3. Stack them on top of each other and secure with an ice lolly.

 

Galia / Watermelon and Chocolate Lolly:

  1. Melt the dark chocolate.
  2. Use the ice lolly cutter to cut the melon and insert the lolly stick.
  3. Dry the melon with kitchen towel to ensure that the dark chocolate will stick.
  4. While holding onto the stick, dip the tip of the melon into the chocolate. Lay it on baking parchment and allow it to set.
  5. For the watermelon and dark chocolate version, dip the watermelon into the chocolate twice, and use a toothpick to scallop the chocolate a bit.

 

Watermelon and Dark Chocolate:

  1. Slice the watermelon.
  2. Trim it with the ice lolly cutter.
  3. Insert the ice lolly stick.
  4. Dab the melon dry with a kitchen towel.
  5. Melt the dark chocolate.
  6. Immerse the watermelon into melted chocolate entirely (you can hold onto the stick).
  7. Place the lolly onto baking parchment and allow to set.

 

Watermelon Lolly:

  1. Cut a slice of watermelon into a wedge, as pictured.
  2. Insert the ice lolly stick.
  3. Dab the melon dry with a kitchen towel.
  4. Top with dark chocolate chips or blobs.

 

Cantaloupe & Watermelon Lolly:

  1. Use the oval cutter to create equal-sized watermelon and cantaloupe pieces.
  2. Place onto an ice lolly stick.

 

Mango Lolly:

  1. Cut the mango using the ice lolly cutter.
  2. Insert an ice lolly stick.

Notes

If you have any leftover fruit, save all the odd-shaped bits in a freezer bag for your next smoothie, or chop it up and make a mini fruit salad.

Cheesy Chicken Pizza Pockets

Cheesy Chicken Pizza Pockets

Cheesy Chicken Pizza Pockets

 

1 pound homemade or store-bought pizza dough

1 cup shredded rotisserie chicken

1/3 cup mini pepperoni

1 1/2 cups pizza toppings of choice, such as olives, diced peppers or chopped spinach

2/3 cup shredded mozzarella cheese

1 cup homemade or store-bought marinara sauce, divided

1 large egg

1 T.  whole milk

1/4 cup shredded Parmesan cheese

1/2 tsp. pizza seasoning or dried oregano

 

Preheat the oven to 375ºF. Line a baking sheet with parchment paper. Divide the dough into 6 equal pieces. Using a rolling pin, roll each piece of dough into a circle, rectangle or square. (And shape works as long as the width is a minimum of 6 inches.) In a medium bowl, combine the shredded chicken, mini pepperoni, additional toppings, cheese and ½ cup of the marinara sauce, stirring until combined. Divide the mixture between each of the pieces of pizza dough, placing it in the center and leaving a 1/2-inch border around the edges. Whisk together the egg and the milk then brush the two edges of the dough nearest the filling with the egg wash. Fold the unfilled side of the dough over the filling and very firmly pinch the two pieces of dough together. Place each pizza pocket on the prepared baking sheet then brush the tops with the egg wash and sprinkle them with the Parmesan cheese. Cut a small slit in the top of each pizza pocket. Bake the pizza pockets for about 20 minutes or until the tops are golden and the dough is fully baked. Remove the pizza pockets from the oven, sprinkle them with the pizza seasoning and serve them with the remaining ½ cup of marinara sauce for dipping.

 

Servings: 6
Serving Size: 1 pizza pocket plus about 1 1/2 T. sauce

Calories: 395
Fat: 16 g
Fiber: 3 g
Protein: 20 g

Pizza Stuffed Waffles

Pizza Stuffed Waffles

Pizza Stuffed Waffles

 

2 cups super-easy marinara sauce (or your favorite marinara sauce), divided

1 (14- to 16-ounce) ball pizza dough

4 thin slices pancetta (or 2 to 3 ounces thinly sliced pepperoni)

Dried oregano

Extra-virgin olive oil

Nonstick cooking spray

 

Preheat a Belgian or other 1-inch-deep waffle iron on the medium-high setting. (If yours goes up to 6, turn the dial to 4.) Cut the ball of dough into four equal-size pieces. Set two pieces aside and cover them with a damp dish towel. On a floured work surface, roll or stretch out the first two dough pieces to fit inside the mold of your waffle maker. Mine makes 6-inch round waffles, so I rolled my dough pieces out to a diameter just short of 6 inches. Spread a spoonful of marinara sauce onto one of the rolled/stretched-out dough disks and spread it out, leaving a 1-inch border of dough all around. Place 2 slices of pancetta on top of the sauce, than half of the cheese. Sprinkle with oregano. Brush the exposed border of dough with olive oil, then brush some more olive oil around the perimeter of the second rolled/stretched out dough disk. Invert the naked dough disk onto the topped on and pinch around the edges to seal. Brush the top with olive oil. Open your waffle iron (it should be really hot by now) and coat it with non-stick cooking spray. Carefully invert the pizza dough packet onto the iron, oiled side down, and brush the top with more olive oil. Close the waffle iron and cook for 3 to 5 minutes or until the crust is golden brown but still springy to the touch. (This part is loud and messy, as some of the cheese and sauce will bubble and ooze out of the waffle iron.) When the waffle is done, remove it from the iron. Roll out the remaining portions of dough and repeat steps 3, 4, and 5 to make a second waffle. Fill a ramekin or small bowl with some of the marinara sauce. Cut the waffles into wedges or sticks and serve them with the sauce for dipping.

Strawberry Muffins

Strawberry Muffins

Strawberry Muffins

 

2 large eggs

1 cup granulated sugar

½ cup vegetable oil

1 teaspoon pure vanilla extract

2 cups all-purpose flour

½ teaspoon salt

½ teaspoon baking soda

1 cup nonfat plain Greek yogurt, or light or full fat sour cream

1 heaping cup diced fresh strawberries, rinsed and dried

 

½ cup powdered sugar

4 to 5 teaspoons heavy cream or half-and-half, or more to reach desired consistency

½ teaspoon pure vanilla extract

 

Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with nonstick cooking spray or line it with paper liners. In large bowl, beat the eggs with an electric mixer. Add the granulated sugar and beat for a minute or two until completely combined. With the beaters running, pour in the oil and then add the vanilla. In a separate medium bowl, stir together the flour, salt and baking soda. Using a wooden spoon, mix the dry mixture into the wet mixture, a little at a time, alternating with the Greek yogurt. Add the strawberries and mix with the wooden spoon just until combined. Divide the batter between the prepared muffin cups. Bake for 18 to 22 minutes, or until golden brown. Remove from the oven and allow the muffins to cool for 10 minutes and then carefully remove from the muffin pan to cool completely. For the Glaze: Combine ingredients for the glaze in a small mixing bowl, using about half of the amount of cream stated. Add just enough of the remaining cream to reach a consistency that allows the glaze to run off the tip of a spoon. Drizzle over the completely cooled muffins. Store leftovers in an airtight container.

Snowcone Butterfly Pea Syrup

Snowcone Butterfly Pea Syrup

Snowcone Butterfly Pea Syrup

 

1 cup water

1 cup sugar

2 Tbsp butterfly pea flowers

2 tsp vanilla extract

 

Heat water and sugar on stove until it boils, then remove from heat and add butterfly pea flowers. Leave flowers infusing until cool, then filter out the flowers by pouring through a sieve. Add vanilla and store syrup in the fridge. Many people use squeeze bottles for dispensing the syrup, but a measuring cup with a pour spout works as well. The vanilla gives it a pleasant flavor, and you could use more or less, depending on how you like it. Pulverize 2 cups ice cubes in vitamix on high until pulverized, about 5 seconds

 

Servings: 12
Serving Size: 2 T. syrup

Calories: 67
Fat: 0 g
Fiber: 0 g
Protein: 0 g

Pastina for Toddler

Pastina for Toddler

Pastina for Toddler

 

2-3 T. small soup pasta (my favorite brand is DeCecco)

4 grape or cherry tomatoes, quartered

Olive oil

Grated Parmesan cheese

 

In a small saucepan, bring an inch of water to the boil with a small pinch of salt. When the water is boiling, add the soup pasta and the quartered tomatoes and cook until the pasta is done. Spoon the pasta, tomatoes and a little bit of the cooking liquid into a serving bowl. Drizzle with a little olive oil and top with a little grated cheese. Serve. Variation with 1 very fresh egg: When the pasta is finished cooking, turn off the heat under the pot and crack the egg into the pasta. Stir the egg until it is cooked and transformed into custardy shreds. Pour the contents of the pot into a serving bowl, top with olive oil and cheese and serve. Nota bene: Make sure to really only use the amount of water that you want to serve, if using the egg. Once the egg is stirred into the pot, you can’t reduce the amount of liquid in the pot.

Rainbow Bento & Snacks

Rainbow Bento & Snacks

Red foods: Strawberries, raspberries, apple slices, cherry or grape tomatoes, mini sweet peppers, pepperoni slices, fruit leather, jelly beans, cherry sours, Swedish fish, gummy candies, licorice

Orange foods: Orange slices, dried mango, dried apricot, baby carrots, Goldfish Crackers, Cheddar cheese cubes, jelly beans, gummy candies

Yellow foods: Cherry or grape tomatoes, mini sweet peppers, banana chips, dried plaintains, dried pineapple, jelly beans, lemon sours, gummy candies

Green foods: Grapes, apple slices, pea crisps, pistachios without shells, jelly beans, gummy candies, sour apple licorice

Blue foods: Blueberries, Concord grapes, jelly beans, gummy candies, blue raspberry licorice

Purple foods: Blackberries, red grapes, winesoaked cheese (for adults), jelly beans, gummy candies

Frozen Grammy Sammies

Frozen Grammy Sammies

Frozen Grammy Sammies

 

3.5 oz pkg instant pudding

15 sheets graham crackers

toppings: candy bits, sprinkles, drizzle, etc optional

 

Make the pudding according to the instructions on the box. Chill pudding in refrigerator until it is set up (5-30 minutes depending on pudding type). Cover a pan or baking sheet with wax paper. Break graham cracker sheets in half and place on the pan or sheet. Spoon pudding onto one half of the graham cracker. Cover with other half of cracker to make a sandwich. Freeze sandwiches for at least an hour.

 

Servings: 15
Serving Size: 1 sandwich

Calories: 103
Fat: 2 g
Fiber: 0 g
Protein: 2 g

Raspberry Chia Yogurt Pops

Raspberry Chia Yogurt Pops

Raspberry Chia Yogurt Pops

 

1 C. Raspberries

1 ½ T. Honey

1 T. Chia Seeds

1 ½ C. Whole Milk Vanilla Yogurt

½ C. Plain Greek Yogurt

 

Put the raspberries and honey into a small saucepan over medium heat. As the berries warm and the honey melts, give it a stir with a fork. Continue to cook, stirring regularly and mashing the raspberries with the fork. After about 3 minutes, the berries will be melted and the liquid will begin to boil. Once it boils, remove the pan from the heat, add the chia seeds, and stir. Put the pan into the fridge to cool completely, about 1 hour. Put the vanilla yogurt and Greek yogurt into a medium bowl, ideally one with a spout for pouring, and stir with a whisk until smooth and well combined. Spoon the chilled raspberry sauce over the yogurt and stir gently several times to mix it into the yogurt. It doesn’t need to be completely incorporated, just stirred enough so that the raspberries are distributed throughout. Pour the yogurt mixture into pop molds and freeze.

 

Servings: 8
Serving Size: 1 pop (about 3 oz.)

Calories: 85
Fat: 3 g
Fiber: 2 g
Protein: 3 g

Holiday Popcorn Balls

Holiday Popcorn Balls

Holiday Popcorn Balls

 

6 T. unsalted butter

1 10-ounce bag mini marshmallows

1/4 C. brown sugar

8 C. popped salted popcorn

Unsalted butter

 

Melt the butter in a large heavy stockpot. Add the marshmallows and the sugar and stir until melted. Remove from the heat and stir in the popcorn. Butter your hands and shape the balls into desired sizes. Set on a parchment paper or silicone-lined cookie sheet to set.

For PEANUT BUTTER POPCORN BALLS, reduce the butter to 4 T. and add 1/3 C. creamy Peanut Butter.

*To color the popcorn balls, add a few drops of food coloring to the smooth marshmallow mixture. Mix well to distribute the color evenly, then pour the marshmallow mixture over the popcorn as instructed above.

 

Servings: 12
Serving Size: 1 popcorn ball (about 2/3 C.)

Calories: 167
Fat: 6 g
Fiber: 1 g
Protein: 1 g

Sheet Pan Vanilla Sheet Cake with Sprinkles

Sheet Pan Vanilla Sheet Cake with Sprinkles

Sheet Pan Vanilla Sheet Cake with Sprinkles

 

Cooking spray

3 cups all-purpose flour

1 3/4 cups granulated sugar

1 1/2 tsp. baking powder

3/4 tsp. salt

4 large eggs

3/4 cup canola oil, or melted and cooled unsalted butter

1 cup whole milk

1 T. vanilla extract

 

8 T. (1 stick) unsalted butter, at room temperature

3 cups powdered sugar

1 tsp. vanilla extract

1 T. whole milk

Disc sprinkles (optional)

 

Arrange a rack in the middle of the oven and heat to 350°F. Coat a 13×18-inch rimmed baking sheet (also known as a half sheet pan) with cooking spray; set aside. Whisk the flour, sugar, baking powder, and salt together in a large bowl. Add the eggs, oil or butter, milk, and vanilla and mix with an electric hand mixer on medium speed until smooth, about 3 minutes. Pour the batter into the baking sheet. Bake until the cake is lightly browned and springs back when gingerly pressed with a finger, 20 to 25 minutes. Cool the cake on a wire rack while preparing the frosting. Make the frosting: Beat the butter in a large bowl with an electric hand mixer on medium speed until smooth. Add the powdered sugar 1/2 cup at a time, beating well after each addition. Add the vanilla and milk and beat until smooth and fluffy. Spread the frosting right on top of the cake and use the tip end of a small spoon to work the frosting back and forth, creating a striped pattern. Decorate with sprinkles if using. NOTES: Storage: The cooled cake can be covered with plastic wrap and stored at room temperature for up to 2 days or refrigerated for up to 7 days.

Banana Chocolate Chip Bread Machine

Banana Chocolate Chip Bread Machine

ABM Banana Chocolate Chip Bread Machine

 

2 eggs

1/3 cup melted butter

1 ounce milk

2 mashed bananas

2 cups bread flour I just used all-purpose flour

2/3 cups sugar

1.25 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 c . chopped walnuts

1/2 c . chocolate chips

 

Pour eggs, butter, milk, and bananas into the bread pan and set it aside. In medium bowl stir together all dry ingredients. Add dry ingredients to pan. Press “Quick Bread” setting on your machine. When cycle is finished, remove bread from pan and place on a cooling rack.

Tahini Fruit Drip

Tahini Fruit Drip

Tahini Fruit Drip

 

1 cup plain 2 percent Greek yogurt

3 T. tahini

3 T. honey

Coarse salt

Ground cinnamon

Sliced fruit, such as apples, bananas, strawberries, and mango, for serving

 

Stir together yogurt, tahini, honey, a pinch of coarse salt, and a large pinch of cinnamon. Serve with sliced fruit.

Pepperoni Tortellini

Pepperoni Tortellini

Pepperoni Tortellini

 

2 tsp. olive oil

1 onion, sliced

1 red pepper, thinly sliced

3 to 4 cloves garlic, chopped

5-oz. pkg. sliced pepperoni, cut into strips

1-1/2 tsp. dried basil

1-1/2 tsp. dried oregano

1 tsp. Italian seasoning

1 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. pepper

8-oz. pkg. refrigerated 3-cheese tortellini pasta, cooked

Garnish: shaved Parmesan cheese, fresh basil

 

Heat oil in a skillet over medium heat. Sauté onion, red pepper and garlic until crisp-tender. Add remaining ingredients except pasta and garnish. Cook, stirring occasionally, for 5 minutes. Stir in pasta and cook until heated through. Garnish with Parmesan cheese and basil. Serves 4 to 6.

Sloppy Cowboys

Sloppy Cowboys

Sloppy Cowboys

 

2 lbs. lean ground beef

1/2 tsp. dried oregano

1/2 tsp. dried basil

1/2 tsp. onion powder

1/3 tsp. garlic powder

0.7-oz. pkg. Italian salad dressing mix

1 T. red wine vinegar

1 tsp. Worcestershire sauce

1/3 C. catsup

sandwich buns

1/2 lb. provolone cheese, sliced

 

Brown beef in a large skillet over medium heat; drain. Add remaining ingredients except buns and cheese and mix well. Reduce heat to low; simmer until heated through and slightly thickened. Serve on buns, topped with a slice of provolone cheese. Serves 6 to 8.

Pepperoni Pizza Puffs

Pepperoni Pizza Puffs

Pepperoni Pizza Puffs

 

3/4 cup flour

3/4 tsp. baking powder

1 T. Italian seasoning

pinch of salt (my addition, optional)

pinch of red pepper flakes (my addition, optional)

3/4 cup whole milk

1 egg, lightly beaten

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1 cup cubed pepperoni

1/2 cup pizza sauce

 

Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using), whisk in the milk and egg. Stir in the mozzarella, Parmesan, and pepperoni; let stand for 10 minutes. Stir the batter and divide among the mini-muffin C.. Bake until puffed and golden, 20 to 25 minutes. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.  NOTE: All my batter did not fit into the 24-mini muffin pan. I made a full size muffin with the leftover batter. Some pans are larger than others so you may not have an issue.

Make-Ahead Freezer Sausage French Toast Roll-Ups

Make-Ahead Freezer Sausage French Toast Roll-Ups

Make-Ahead Freezer Sausage French Toast Roll-Ups

10 slices white sandwich bread, crusts removed

10 fully cooked breakfast sausage links

3 large eggs

½ C. milk

3 T. sugar

1 tsp. ground cinnamon

1 tsp. vanilla extract

Maple syrup, for serving (optional)

Powdered sugar, for serving (optional)

 

Use a rolling pin to flatten out bread slices. Place a sausage link on the end of one slice of flattened bread and roll up tightly; repeat with remaining bread and sausage. In a shallow dish, whisk together the eggs, milk, sugar, cinnamon, and vanilla. Dip sausage roll-ups into the egg mixture, making sure to coat all sides. Cook on a preheated griddle or skillet, flipping frequently, until evenly browned on all sides. Serve warm with syrup and powdered sugar if desired.

 

To freeze: wrap each roll-up tightly in plastic wrap or in a plastic baggie, squeezing out as much air as possible.

 

To reheat: Remove plastic wrap and roll the sausage roll-up in a paper towel. Microwave for 30 seconds, turn, microwave for an additional 30 seconds or until heated through.

Classic Icebox Cake

Classic Icebox Cake

Classic Icebox Cake

3 C. heavy cream

4 T. sugar

1 T. vanilla extract

2 (9-ounce) packages Nabisco’s chocolate wafer cookies

Unsweetened cocoa (or chocolate shavings)

 

In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft to medium peaks form. On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center. Spread with 1/2 C. whipped cream, making a 7-inch circle. Repeat with remaining cookies and cream, making 11 layers of cookies and ending with a layer of cream (there will be a few cookies left over). Cover with plastic wrap and refrigerate overnight. To serve, dust top lightly with cocoa powder or chocolate shavings

Eggo Waffle Breakfast Sandwich

Eggo Waffle Breakfast Sandwich

Eggo Waffle Breakfast Sandwich

1 T. maple syrup

2 Eggo waffles

2 slices of bacon

1 egg

2 cheese slices

 

Pour Maple Syrup into nonstick skillet. Sauté waffles on each side until crispy, about 3-5 minutes. After one waffle side is crispy, and you flip for the other side to cook, add a slice of cheese on the waffle to melt. Repeat with second waffle. Once bottom side is also crispy, remove to plate. In same pan, add bacon and add a little syrup over the bacon. Cook until crispy; remove and set aside. Cook the egg in the same pan, using the bacon fat to cook it over easy. Place a lid or plate to cover the pan for 1-2 minutes at medium heat in order to cook the egg over easy. Once the egg whites have set, remove it from the pan. Place 1 Eggo waffle, cheese side up, on a plate and top with over easy egg. Top with crispy bacon slices and cover with 2nd Eggo Waffle, cheese side down.

Fruit and Cream Cheese Breakfast Pastries

Fruit and Cream Cheese Breakfast Pastries

Fruit and Cream Cheese Breakfast Pastries

6 ounces cream cheese, at room temp

2 Tablespoons sugar

2 teaspoons lemon juice

1 teaspoon lemon zest

1 teaspoon vanilla extract

1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed

1 1/2 cups fruit (See Kelly’s Note)

1 large egg

Sanding sugar (optional)

Preheat the oven to 400°F and line two baking sheets with parchment paper or Silpats. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sugar, lemon juice, lemon zest and vanilla extract until creamy. Unfold the puff pastry sheets onto a lightly floured work surface. Lightly roll the pastry with a rolling pin to seal the perforations. Using a 4-inch round cookie cutter (or glass), cut out four circles from each sheet of puff pastry. Transfer four pastry circles onto each baking sheet, spacing the circles about 2 inches apart. Lightly score a circular border 1/4-inch from the edges then prick the centers of each pastry with a fork. Spread a portion of the cream cheese mixture inside the border of each pastry then top the cream cheese with fruit. In a small bowl, whisk together the egg with 1 tablespoon water. Brush the edges of the pastries with the egg wash then sprinkle them with the sanding sugar (optional). Bake the pastries for 15 to 18 minutes or until they’re golden and puffed. Remove the pastries from the oven and allow them to cool for 5 minutes on the baking sheets before transferring them to a cooling rack to cool completely. Any type of fruit will work for these breakfast pastries. Opt for your favorite flavors or whatever is in season, such as strawberries, raspberries, peaches, plums, apples or pears.

Crunchy Chicken Fingers

Crunchy Chicken Fingers

Crunchy Chicken Fingers

Salt and Pepper

¼ C. Flour

1 Chicken Breast Fillet, about ¼ lb., cut into 6 strips

1 small Egg, lightly beaten

1 2/3 C. Cornflakes, crushed with rolling pin

2 T. Vegetable Oil

 

Lightly season the flour and put into a plastic bag. Add chicken pieces and shake until coated. Dip the chicken fingers in beaten egg, and then roll in corn flakes. Heat oil in frying pan, add chicken and sauté for about 6 minutes on each side, until crunchy on the outside and cooked through.

 

 

From First Meals

Ham and Cheddar Lunch Box Muffins

Ham and Cheddar Lunch Box Muffins

Ham and Cheddar Lunch Box Muffins

1 1/2 cups all-purpose flour
1/2 cup stone-ground yellow cornmeal
2 teaspoons baking powder
1 teaspoon garlic powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
2 large eggs
7 tablespoons unsalted butter, melted and cooled, divided
1 cup shredded sharp cheddar cheese
8 ounces thick-cut deli ham (1/2-inch thick), diced
3 tablespoons finely chopped chives, divided
Freshly ground black pepper

Arrange a rack in the middle of the oven and heat to 375°F. Line a standard 12-well muffin pan with papers liners or coat the wells with cooking spray. Whisk together the flour, cornmeal, baking powder, garlic powder, baking soda, and salt in a large bowl. Whisk the buttermilk, eggs, and 5 tablespoons of the butter in a medium bowl until combined. Pour the wet ingredients into the dry and mix with a wooden spoon or rubber spatula until just combined. Some lumps are fine. Fold in the cheese, all but 1/2 cup of the ham, and 2 tablespoons of the chives. Spoon the batter into the muffin wells, filling each about 3/4 full. Top the muffins with the reserved ham, sprinkle with the remaining chives, and sprinkle with pepper. Top each muffin with 1/2 teaspoon of the remaining melted butter. Bake until the tops just begin to brown, and a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool the muffins in the pan for about 5 minutes, then transfer to a cooling rack to cool completely. RECIPE NOTES: Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, or in the freezer for 3 months. Eat cold or reheat in the toaster oven for a few minutes before serving.

Frosty Citrus Party Punch

Frosty Citrus Party Punch

Frosty Citrus Party Punch

2 cans (6 ounces each) frozen limeade or lemonade concentrate, thawed

3 cups cold water

2 cans (12 ounces each) lemon-lime soda pop (3 cups), chilled

½ pint lime or lemon sherbet (1 cup), softened

 

Mix limeade concentrate and water in large pitcher. Just before serving, stir in soda pop. Pour into punch bowl. Float scoops of sherbet on top.

Rainbow Bell Pepper Snack

Rainbow Bell Pepper Snack

How pretty, such a simple presentation of bell peppers and cauliflower. Here is a recipe for the dip, but if your child doesn’t care for mustard, use your favorite dip. A green goddess would be pretty too! But don’t discount good ol ranch 😉

Easy Honey Mustard Dip

1/4 cup mustard (yellow or dijon; or a mixture of both)

1/4 cup mayonnaise (we use light)

1/4 cup honey

black pepper, to taste

Optional: paprika, to taste

Combine ingredients in a bowl. Whisk until smooth. Season to taste with pepper (& paprika-optional). Serve with chicken, corn dogs, and more. Keep refrigerated up to 2 weeks.