Doggy Oatmeal
Oatmeal
Strawberries
Blueberries
Banana
Fruit Syrup (mouth) or Raisins
Umbrella Snack
Mandarin Oranges
Blueberries
Cheese
Owl Pancake Breakfast
Pancake Mix or Recipe
I Hard Boiled Egg
Turkey Bacon
4 Strawberries
4 Green Grapes
1 Dark Grape (or Blueberry)
1 Clementine
Breakfast Bagel Bunnies
Mini bagels
Cream cheese
Two apples – one red, one green
Banana
Chocolate chips
Two strawberries
Mini circle cutter (optional)
Owl Lunch
1 Babybel
2 Raisins
2 pieces of whole wheat bread (sandwich of choice)
2 Baby Carrots
Pretzel Spoons or Mini Pretzel Twists
1 Pretzel Rod
Kale Chips (or you could use green grapes)
Dog Pancakes
Pancakes
Strawberry
Blueberry
2 Candy Eyes
Whole Wheat Walrus Waffles
2 lg. Eggs
1 ¾ C. Milk
¼ C. Oil (or melted butter)
2 tsp. Honey
1 tsp. ground Cinnamon
¼ tsp. Baking Soda
1 ½ C. Whole Wheat Flour
1 tsp. Baking Powder
1/8 tsp. Salt
Cooking Spray or Butter
2 pieces Cooked Turkey Bacon
1 Banana
3 Blueberries
Preheat waffle iron. In large bowl whisk together the eggs, milk, oil, honey, cinnamon and baking powder until well combined. Add in flour, baking powder, and salt and whisk just until large lumps disappear. Spray or butter your waffle iron and griddle to the directions of your waffle iron manufacturer. Keep warm under foil until all are cooked. To decorate a waffle, cut two slices from a banana for eyes. Add blueberries for pupils, and a blueberry for a nose. Cut the rest of the banana in half and place to resemble tusks. Finally, lay the bacon over the bananas to make a moustache.
Chicken & Egg Breakfast
Chicken Pancakes
Pancake Mix (or favorite homemade recipe)
1 Strawberry
1 Hard Boiled Egg
1 Piece of Turkey Bacon
1 Orange Slice
Granola
1 Chocolate Chip
Start out by pouring your pancake mix in a pan on low heat making a large pancake. Cut around the edges in the shape of a chicken. Cut out the tail & wing from the scraps using kitchen scissors. We cut slices from 1 strawberry for the top. We used an orange slice from the beak. We cut a piece of turkey bacon for the feet and waddle & a chocolate chip for the eye. We place granola at the bottom & then placed the hard boiled egg on top.
Chewy Chocolate Chip Granola Bars
6 T. unsalted butter
1/3 C. dark brown sugar
1/4 C. plus 2 T. honey
1-1/2 tsp. vanilla extract
Heaping 1/8 tsp. salt
2 C. quick-cooking/instant oats, such as Quaker Quick 1-Minute Oats (do not use regular old-fashioned oats)
1-3/4 C. crispy rice cereal, such as Rice Krispies
1/2 C. sliced almonds
1/4 C. flax meal or wheat germ
1/3 C. mini chocolate chips (or to taste)
Line a 9 x 13-inch baking pan with aluminum foil. Spray the foil lightly with nonstick cooking spray. In a large pot, combine the butter, brown sugar and honey. Bring the mixture to a boil over medium-high heat, stirring constantly. Lower the heat and simmer until the sugar dissolves and the mixture is slightly thickened, about 2 minutes. Remove the pan from the heat and stir in the vanilla and salt. Add the oats, rice cereal, almonds and flax meal (or wheat germ) to the pan and fold with a rubber spatula until well combined. Transfer the mixture to the prepared pan and press down lightly with a rubber spatula to even out. Sprinkle the miniature chocolate chips over top, adding more or less to suit your taste, and press down firmly with the spatula so the chips stick. The mixture should be tightly compacted in the pan. Place the pan in the refrigerator for 1-1/2 – 2 hours to cool. Use the foil overhang to transfer the uncut bars to a cutting board. Using a sharp knife, cut into rectangles. Store the bars in an airtight container in the refrigerator. If you have to stack them, be sure to use parchment paper or foil in between the layers, otherwise they’ll stick together and fall apart. Note: If you are substituting dried fruit for the chocolate chips, mix it in along with the other ingredients as opposed to sprinkling over top.
Breakfast Chex Mix
2 C. wheat chex
2 C. rice chex
2 C. bran chex
2 C. o’s cereal
1 C. slivered almonds
5 T. butter
1/3 C. honey
2 C. dried bananas, blueberries, cherries, raisins
Preheat oven to 300 degrees. Place all the cereals and nuts in a large bowl. Toss to combine. Place the butter in a 13 x 9 inch pan and melt in the oven. Once the butter has melted, add the honey to the butter and whisk together. Pour the cereals into the butter/honey mixture and stir to combine. Bake uncovered for 30 minutes. Remove from the oven and let cool. Add the dried fruit to the cereal mixture and toss to combine. Serve
Early Tastes, Baby Food
Avocado & Cherimoya Mousse (Baby Food)
1 avocado
1 cherimoya
Wash both fruits. Halve the avocado, remove the pit and scoop the light green flesh into a food processor. Halve the cherimoya and remove the big black seeds. Scoop white flesh into a food processor. Puree until smooth and serve.
Celery Root & Potato Puree (Baby Food)
1 potato, peeled and cubed
1 medium celery root, peeled and cubed
1/4 C. whole milk (if over 10-12 months), breast milk or water
Place ingredients in a steamer pot over boiling water. Steam for 8-10 minutes or until fork tender, reserving water in pot. Place celery root and potato in a food processor. Puree for 30 seconds. Add the milk and continue to puree. If it’s still too thick, add water from the pot. Puree until smooth. Cool and serve.
Pantry Friendly Graham Crackers
1/3 C. dry powdered milk
½ C. water
1 T. lemon juice or vinegar
1 C. brown sugar
½ C. honey
2 tsp. vanilla
2 eggs, beaten slightly
6 C. whole wheat flour
1 tsp. salt
I tsp. baking soda
Mix milk, water, and lemon juice or vinegar. In separate bowl, add dark brown sugar, honey, vanilla, and eggs (in that order). Blend well to keep oil in emulsion. Combine the two mixtures and add flour, salt, and soda. Divide into four equal parts. Place each part on a greased and floured cookie sheet. Roll from center to edge until 1/8 inch thick. Prick with a fork. Bake at 375 degrees for about 15 minutes or until light brown. Remove from oven and cut into squares.
No-Bake Chewy Granola Bars
2 C. quick cooking oats (or pulse whole oats in a food processor a bit)
1 C. rice crispy cereal
1/4 C. shredded coconut
1/4 C. butter
1/4 C. honey or agave
1/2 C. brown sugar
1/2 tsp. salt
1/2 tsp. vanilla
In a large mixing bowl, mix together the oats, cereal and coconut. Set a small saucepan over medium high heat and melt the butter. Add the honey, brown sugar and salt. Stir together then leave it alone as it comes to a boil. Once the boil has reached all the way around the edges of the pan, begin timing. Allow this mixture to boil for 2 minutes and 15 seconds. During this time, you may need to turn the heat down a bit so it doesn’t overflow, but be sure it keeps boiling. Add the vanilla then pour the mixture over the oats, using a rubber spatula to get all the sugar mixture out of the pan. Mix the ingredients together until the oats are completely coated. Add in your desired mix-in then press very firmly into a lightly greased 9×13″ pan. If you like your bars thicker, you can use a smaller pan or double the recipe and use the same 9×13 pan. If you do not press firmly enough, the bars will fall apart when you eat them. Place them in the fridge for 20 minutes then cut to size.
Chocolate Chip: Add 1/2 C. of mini chocolate chips to the finished mixture before pressing into the pan, allowing it cool just a bit or you will end up with melted chips. Sprinkle on a few extra chips over the top after they are pressed into the pan.
White Chocolate Cranberry: Add 1/3 C. of white chocolate chips and 1/3 C. of Craisins to the finished mixture before pressing into the pan, allowing it to cool just a bit first or you will end up with melted chips.
Candy Bar: Add 1/3 C. of Heath bar pieces, 1/3 C. of mini M&M’s and 1/3 C. of chopped pretzels to the finished mixture before pressing into the pan.
Peanut Butter: Add 2 T. peanut butter to the finished sugar mixture before pouring it over the oats. Once mixed with the oats, add 1/2 C. peanut butter chips before pressing into the pan.
Raisin Nut: Add 1/3 C. of chopped raisins and 1/3 C. of chopped pecans to the finished mixture before pressing into the pan.
Popover Pizza
1 lb. Ground Beef or Sausage
2 C. Pizza or Spaghetti Sauce
12 oz. Mozzarella Cheese, grated
1 C. Flour
1 C. Milk
2 Eggs
In medium skillet, lightly brown sausage/beef and drain off fat. Add sauce and bring to a boil. Lower heat; cook 2-3 minutes. Pour into greased 9×13†baking pan. Sprinkle cheese over top. Combine flour, milk, and eggs; mix well. Pour over cheese. Bake at 425 for 25-30 minutes or until heated through.
Pumpkin Pie Pop Tarts
2 cups + 2 T. all-purpose flour, plus more for rolling
1 tsp. salt
1 tsp. granulated sugar
1 cup unsalted butter, cold and diced into 1/2-inch cubes
4 – 5 T. ice water
1 cup pumpkin puree
1/4 cup (2 oz) cream cheese, softened slightly (just don’t melt)
2 T. granulated sugar
2 T. packed light-brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. of nutmeg
1/8 tsp. allspice
1 pinch salt
1 large egg yolk
1/2 tsp. vanilla extract
Icing
1 cup powdered sugar
2 T. half and half, plus more as needed
1/4 tsp. vanilla extract
For the crust: In a food processor pulse together flour, salt and granulated sugar. Add butter and pulse mixture until resembles coarse meal (it won’t really come together in pieces much at this point, so don’t over-process, just pulse until butter is no longer in large pieces). Add 4 T. water and pulse several times, if it doesn’t come together in clumps add remaining 1 T. water. Drop mixture onto a clean surface, gather dough into a ball then divide into two portions. Shape each portion into about a 5-inch disk. Cover each with plastic wrap and chill 1 hour. Meanwhile prepare filling.
For the pumpkin pie filling: To a mixing bowl, add cream cheese, granulated sugar and brown sugar. Using a rubber spatula, stir mixture to blend, while running spatula against bowl to smooth any lumps. Lay pumpkin puree on several layers of paper towels. Wrap and press to soak some of the excess moisture from pumpkin, until you have 3/4 cup pumpkin puree. Add reduced pumpkin puree to cream cheese mixture along with cinnamon, ginger, nutmeg, allspice and salt and stir. Mix in egg yolk and vanilla extract. Cover bowl and chill until ready to assemble pop tarts.
To assemble pop tarts: Line two large, rimmed baking sheets with parchment paper or Silpats. Working with 1 chilled disk of dough at a time (keep other in fridge to chill), roll dough out onto a floured surface to about 13 by 11-inch rectangle (when edges start to crack a little when rolling, seal them and continue rolling), then trim edges to get a 12 by 10-inch rectangle (to even the edges). Then cut into eight 5 by 3-inch rectangles (cut in half through the longness then three cuts through the opposite). Arrange 4 of the rectangles, spaced evenly apart on prepared baking sheet. Spread a slightly heaping 1 1/2 T. of pumpkin pie filling evenly down the center of each rectangle, leaving about a 3/4-inch rim on all sides uncoated. Dampen fingertips with water and run along uncoated edges of pop tarts. Top each with another rectangle, then seal edges with your fingertips, then reseal with a fork (I didn’t seal with the fork, I just did a double seal with my fingertips because I wanted them to look more like the real thing). Poke the top center of each tart 3 times with a fork. Cover and transfer to freezer to chill at least 2 hours or up to one week. Repeat process with remaining disk of dough. After chilling, position one oven rack near top third of the oven and a second oven rack near bottom third of the oven. Preheat oven to 375 degrees. Bake frozen tarts until golden, rotating racks once halfway through baking, about 25 – 30 minutes. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely before icing.
For the icing: In a mixing bowl whisk together all icing ingredients well then add more half and half about 1/2 tsp. at a time to reach desired consistency. Spread over tops of cooled pop tarts, leaving a small rim uncoated around all sides. Sprinkle tops with sprinkles if desired and allow glaze to set at room temperature. Store in an airtight container.
Sheet Pan Suppers: Crispy Chicken Strips and Biscuits
3 boneless, skinless chicken breasts, about 1 ½ lb total
3 T. Worcestershire Sauce
1 tsp. Salt
½ tsp. Garlic Powder
½ C. Flour
½ tsp. Baking Soda
3 C. Panko
Olive Oil Cooking Spray
1 T. chopped Fresh Thyme
1/8 tsp. Cayenne
3 large Egg Whites
Dipping Sauce, if desired, for serving
2 C. Flour
1 T. Baking Powder
¼ tsp. Baking Soda
2 tsp. Sugar
1 tsp. Salt
6 T. Cold Butter, Cut into Cubes
¾ C. Cold Buttermilk
1 lg Egg White, beaten
2 T. fresh snipped Chives
½ tsp. Pepper
Preheat oven to 450 with rack in center position. Trim the chicken of fat and then slice them on a diagonal into 1†thick strips. Place chicken in large zip top bag with Worcestershire, ½ tsp. salt, and garlic powder. Seal, shake to coat, and allow to marinate in the refrigerator for 30 minutes. Meanwhile, whisk together remaining ½ tsp. salt with flour and baking soda in a small bowl and set aside. Toast breadcrumbs by spreading in an even layer on a sheet pan and mist with cooking spray. Bake, stirring occasionally, until golden brown, about 5-8 minutes. Remove and set aside to cool. Leave oven on. Line second sheet pan with parchment paper and prepare biscuits. Whisk together flour, baking powder and soda, sugar, and salt in a bowl. Add butter and use your hands or pastry cutter to work it in until the flour mixture looks like pebbly sand. Work quickly to avoid the butter getting too warm. Pour buttermilk over flour mixture and use a fork to bring everything together into a shaggy dough. Knead dough in the bowl once or twice (avoid overmixing) to pick up the sandy pieces at the bottom of the bowl. Turn out the dough onto a lightly floured work surface and use your hands to pat it into a ¾†slab. Using a 2 ½ inch biscuit cutter, cut out as many biscuits as you can, gently repatting the dough together when necessary; you should get 6 to 8 biscuits. Place biscuits on prepared pan, dab the tops with egg white, and sprinkle with chives and pepper. Bake the biscuits until risen and golden brown, about 18 minutes. Remove from oven and set aside to cool. Leave oven on. While the biscuits bake and cool, prepare your chicken coating assembly line. Transfer panko to a bowl, add thyme and cayenne, and stir to combine. Set a wire rack on the now empy sheet pan and place it to one side; place bowl of panko next to it. Whisk the egg whites until frothy in a second bowl; place this next to panko. Place the reserved flour mixture next to the eggs. Remove chicken strips from marinade (discard marinade) and pat dry with paper towels. One by one, coat each chicken strip first in the flour mixture, then in the egg whites, shaking off any excess, and finally in the panko mixture, until totally coated. Place breaded chicken strips on the wire rack, spacing them closely together to fit. Mist lightly with cooking spray. Bake the chicken strips until deeply browned and cooked through, 10-14 minutes. Serve chicken strips warm, along side biscuits and dipping sauce.
Kangaroo Pancakes
Pancake Mix
Cocoa
1 Marshmallow
Chocolate Chips
Start out by making your pancake mix according to directions. Pour a little bit of the mix into a small bowl. This will be the baby. Pour a little bit of cocoa in the rest of the mix. Pour your chocolate pancake mix into a pan on low heat making 3 medium size pancakes & 1 small pancake. Use the small pancake for the head. Use one of the med. pancakes for the body. Cut another one in half & place that on top. This will create the pouch. Cut out the other features like the ears, tail, etc.. Using kitchen scissors with the other half. We cut the feet & hands out the last pancake using round cookie cutters. You can also just use your kitchen scissors. Cut a marshmallow in half for the eyes. We used chocolate chips for the face, hands, & feet. Pour the rest of your regular pancake mix in the pan & make a small circle. Cut out the baby kangaroo & place in the pouch.
School Morning Waffles
Pam
2 C. Bisquick
1 ½ C. Buttermilk
1 large Egg
2 T. Canola Oil
Preheat waffle iron until hot. Mist with cooking spray. Heat oven to 250 degrees with a baking sheet inside (for keeping waffles hot while you prepare more). Mix biscuit mix, buttermilk, egg and oil in mixing bowl and stir until well incorporated. Ladle appropriate amount for your waffle iron into the hot waffle iron and cook until finished (about 1/3 C. for 3-5 minutes). Transfer to oven to keep warm while you repeat with remaining batter. Serve
Cheeseburger Gnocchi
1 tablespoon butter
1 (16 oz) package potato gnocchi
½ lb lean ground beef
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
½ teaspoon smoked paprika
1 teaspoon mustard powder (optional)
2 cups diced onion (about 1 whole onion)
3-4 cloves garlic, minced
1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
1 cup beef broth (or water)
¼ cup heavy cream
1 cup shredded sharp cheddar cheese
â…“ cup thinly sliced scallions
Melt butter in a 12-inch skillet over medium-high heat. Add gnocchi in a single layer and cook on one side for 2-3 minutes until browned and toasted. Shake the pan to toss the gnocchi and continue cooking for another 2-3 minutes, tossing occasionally, until both sides are toasted. Remove gnocchi to a plate and set aside. Turn the heat to high and return skillet to stove. When the pan is very hot and smoking, add the beef and season with salt, pepper, cumin, paprika, and mustard powder if desired. Add the onion and garlic, and cook, stirring occasionally, until beef is browned and onions are golden. Drain if necessary. Add the tomatoes, broth, and gnocchi back into the skillet. Stir to combine. Bring to a boil, then cover, reduce heat to medium-low, and simmer for 5 minutes until the gnocchi is tender and liquid is mostly absorbed. Off heat, then add the cream and ½ cup cheese and stir to combine. Top with remaining cheese and scallions. Place the skillet under the broiler in the oven until cheese is browned and bubbly, about 3 minutes. Serve and enjoy!! 🙂
Bacon and Cheese Bread Quiches
12 thin slices bread, crusts removed
butter, for spreading
12 slices ham
4 eggs, lightly whisked
½ cup (125ml) milk
1 cup (200g) ricotta
¾ cup (90g) cheddar
Preheat oven to 200°C (400°F). Spread one side of the bread slices with butter and press into 12 x ½ cup-capacity (125ml) lightly greased muffin tins. Bake for 5–6 minutes or until just golden. Line each bread case with a slice of ham. Place the egg, milk, ricotta and cheddar in a bowl and mix well to combine. Pour the mixture into the bread cases and bake for 10–15 minutes or until cooked through and golden. Makes 12. Tip: You can freeze these quiches for up to 2 months. Place in the fridge to defrost and warm in a low oven.
Pizza Muffins
3 cups (450g) self-raising (self-rising) flour, sifted
1 teaspoon baking powder
1½ cups (180g) grated cheddar
150g ham, chopped
â…” cup (150g) chopped pineapple, drained
â…” cup (160ml) vegetable oil
2 tablespoons tomato paste
2 eggs
1 cup (250ml) milk
Preheat oven to 180°C (350°F). Place the flour, baking powder, 1 cup (120g) cheese, ham and pineapple in a bowl and mix to combine. Place the oil, tomato paste, egg and milk in a bowl and whisk to combine. Add the egg mixture to the flour mixture and mix until just combined. Spoon into 12 x ½ cup-capacity (125ml) muffin tins and sprinkle with remaining cheese. Bake for 30 minutes or until cooked when tested with a skewer. Makes 12.
Parmesan Chicken Strips
8 ounces boneless skinless chicken breasts
1/4 cup (1 ounce) grated fat-free Parmesan cheese
1/4 teaspoon chili powder or Hungarian paprika or to taste
1/2 teaspoon oregano
1/2 teaspoon basil
1/8 teaspoon garlic powder
Salt and freshly ground pepper to taste
1 egg, beaten
Preheat the oven to 350 degrees. Cut the chicken into 1-inch strips. Mix the cheese, chili powder, oregano, basil, garlic powder, salt and pepper in a shallow dish. Dip the chicken in the egg and coat with the cheese mixture. Arrange the coated chicken strips on a baking sheet sprayed with nonstick cooking spray. Bake for 18 to 20 minutes or until the chicken is cooked through and light brown, turning once. Serve with fat-free ranch salad dressing, if desired.
No-Bake Double Chocolate Peanut Butter Granola Bars
2/3 cup light corn syrup (brown rice syrup to keep vegan or honey may be substituted)
Heaping 1/2 cup creamy peanut butter
1/4 cup light brown sugar, packed
1/4 cup unsweetened natural cocoa powder
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt, optional and to taste
2 cups quick cook oats (Quaker, Bob’s, or similar; don’t use whole-rolled oats, pulse/grind briefly if that’s what you have)
2 cups crispy rice cereal (Rice Krispies, Erewhon, or similar)
1 cup mini semi-sweet or dark chocolate chips, divided
Line an 8×8-inch pan with aluminum foil leaving overhang, spray with cooking spray; set aside. In a large, microwave-safe bowl combine corn syrup, peanut butter, brown sugar, and heat on high power for 1 minute; stir to combine. Return bowl to micro and heat for 1 more minute on high power, and stir to combine. Add vanilla, cocoa, optional salt, and whisk to combine. Add oats and stir to combine. Add 1 cup rice cereal and gently stir to combine so cereal doesn’t become too crushed. Slowly add the second cup of cereal, stirring while adding to incorporate. Mixture will be very thick, which is good so bars hold together after they’re set up. However, if your mixture seems extremely thick or dry, and doesn’t quite need the entire second cup or cereal, refrain from adding it all. Add 3/4 cup chocolate chips and stir to combine. The mixture is warm and chips will likely begin to melt, which is okay but the less stirring, the less melting. Reserve remaining 1/4 cup chips. Turn mixture out into prepared pan and pack it down firmly with a spatula or hands. Evenly sprinkle with the remaining 1/4 cup chocolate chips and very lightly tap them down with a spatula. Cover pan with a sheet of foil (to prevent fridge/freezer smells) and place pan in the fridge for at least 2-3 hours or in the freezer for at least 1 hour, or until bars have set up. Using foil overhang, remove bars from pan, place on cutting board, and slice. Mine are sliced 4-inches long by 1/2-inch wide, similar in size and shape to Quaker Chewy Granola Bars. Wrap bars individually in plasticwarp. Bars will keep wrapped in plasticwrap inside a large ziplock at room temperature for up to 1 month, in the fridge for up to 2 months, or in the freezer for up to 6 months.
Bacon Curls
Take strips of bacon and wrap around either rolled up tin foil or wooden dowels. Cook bacon in an oven until cooked thoroughly and let cool on a paper towel-lined plate. Remove the foil or dowels carefully and serve as a fancy addition to your breakfast plate!
Pancake Apple Rings
Apple cider
Lemon juice and zest
Cinnamon
1 C. Bisquick Baking Mix
1 Egg
1/2 C. Milk
1 Tsp. Pumpkin Pie Spice
Zest of 1/2 Lemon
2 Medium Apples, pared and cored
To make hot apple cider syrup: Add apple cider, lemon juice and zest, and cinnamon to a saucepan and bring to a boil. (Use your own comfort/judgement with how much to mix.) Reduce the liquid to a syrup consistency, by half. Beat baking mix, egg and milk with rotary beater until smooth. Add pumpkin pie spice and lemon zest to batter and mix until incorporated. Grease griddle. Core and cut apples crosswise in 1/8-inch slices. Using a toothpick dip slices into batter. Cook on hot griddle until golden brown, turning once. Serve hot with apple cider syrup.
How to Make Dog Bread
Make the dough from your favorite bread recipe, using a bread maker. Select DOUGH mode. When it’s done, push all the air out of the dough with your hands. Divide it into 10 (if you make the dough with about 250g flour) and roll each into a ball. Cover with wet paper towels and rest for 15 minutes. Make each into an oval shape. Cut with a knife to make the ears of the dogs, and let the dough rise until about double in size. After the rise, make eyes and noses with black beans. Bake for about 10 minutes at 400F.
Pie Fries
Cut pie crust into strips w/ fluted pastry wheel. Brush w/ melted butter. Sprinkle w/ cinnamon sugar. Bake at 375 about 15 minutes. Eat “as is” or dip into jam, pie filling or frosting
Magic Muffin Mix
French Toast on a Stick
1 cup milk (any kind of milk will work)
2 large eggs
1 tablespoon honey
1 teaspoon ground cinnamon
4 cups brioche, French or sandwich bread (cut into 2 inch cubes)
1 tablespoon butter or oil
16 strawberries, stems removed
2 bananas, sliced into 1/2 inch coins
8 wooden skewers
In a bowl, whisk together the milk, eggs, honey and cinnamon. Dip the bread cubes in the milk mixture to coat each side. Heat the butter in a skillet over medium heat and cook the bread for 1 1/2 minutes on each side, or until golden brown. Skewer the French toast cubes, strawberries and bananas and serve with maple syrup for dipping.
French Toast Roll-Ups
8 slices white sandwich bread
Softened cream cheese, diced strawberries, or Nutella
2 eggs
3 tablespoons milk
1/3 cup granulated sugar
1 heaping teaspoon ground cinnamon
Butter, for greasing the pan
Cut the crust from each slice of bread and flatten it out with a rolling pin. Place about 1-2 teaspoons of your chosen filling 1 inch from one end of the bread in a strip. Roll the bread up tightly and repeat with the remaining pieces of bread. I really like cream cheese with diced strawberries as one combination and Nutella with diced strawberries as another combination. In a shallow bowl whisk the eggs and milk until well combined. In a separate shallow bowl mix the sugar with the cinnamon. Heat a skillet set over medium heat and melt a tablespoon of butter. Dip each bread roll in the egg mixture coating well and then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides, about 2 minutes per side. Add butter to the pan as needed. Add cooked rolls immediately from the pan to the cinnamon sugar and roll until completely covered in sugar. You can serve with syrup for dipping but I think they’re perfectly good all by themselves.
Easy Pull Apart Pizza Bread
2 Cans of Pizza Dough or Biscuits
2 cups Mozzarella cheese (or your favorite cheese)
2 tablespoons of a really good Italian seasoning (link in post) or parsley flakes
â…“ cup olive oil
8 oz. package of pepperoni
1 cup Parmesan cheese
Optional: Add a ½ teaspoon of fresh garlic or garlic powder (it’s amazing)
Preheat the oven to 350 degrees. Cut pizza dough or biscuits into quarters (as shown in the photo). Cut the pepperoni into smaller pieces. Mix all the ingredients in a bowl and toss so that the oil is spread evenly on each piece of dough. Bake for about 30 minutes (or until the top is brown and the center is thoroughly cooked) TIP: Be sure to check it in the middle before you pull it out. If the middle is still not cooked thoroughly be sure to leave it in another 5 minutes at a time until it’s done. Flip over on to a plate while it’s still hot. Serve with a side sauce and enjoy!
Little Peach Cakes
2 Wilton Mini Ball Pans
1/2 Duncan Hines Yellow cake mix, 1/4 cup butter, 2 eggs, 1/3 cup milk
red liquid food coloring
yellow liquid food coloring
3/4 cup granulated sugar, divided
1 cinnamon stick
6-12 fresh peppermint leaves
12 whole almonds
One batch Buttercream Frosting
Ice cream or sorbet, optional
Raspberry sauce, optional
How to Make and Assemble:
You will only need 1/2 of a Duncan Hines yellow cake mix to make 6 Peach Cakes. Mix according to package directions- 1/2 cake mix with 1/4 cup softened butter, 2 eggs, 1/3 cup milk, and 12 drops yellow food coloring. Divide evenly among the 12 greased mini rounds- about +1/4 cup batter. Bake in 350 degree oven for 8-10 minutes or until toothpick comes out clean. Let cool 2 minutes in pan then remove to wire rack. If you have one pan this can be done in two shifts!
While cakes are baking make the buttercream frosting and add about 12 drops of yellow food coloring to get a bright yellow. Set aside.
In two separate lidded containers, add 1/2 cup sugar and 12 drops yellow food coloring to one and 1/4 cup sugar and 6 drops red food coloring to the other. Cover each container and shake vigorously until the coloring is fully incorporated. Let the children do this! If there is clumping, break up with a fork and continue shaking. You should have a lovely bright yellow and a nice deep pink. You will have leftovers.
Break the cinnamon stick into small stems by taking a pair of scissors and placing the point into the hollow center of the stick and cutting. You will get both big and small bits, use the prettier pieces.
Frost the flat side of six mini rounds, being sure to get the frosting very think along one edge. Place another mini round on the frosting and press together forming a peach. Run your finger or a small spoon along the frosting to make an indentation that mimics the crease on a peach.
Dip each “cheek†of the peach into the pink sugar. I am calling each “fleshy†side of the thick portion of frosting the cheek. Then roll the rest of the peach in the yellow sugar without covering the pink portion. Roll the frosting portion in the yellow sugar as well. At the top of each peach, place a piece of cinnamon stick and a peppermint leaf. Arrange in a pretty bowl or on a platter. Decorate with more mint sprigs if desired.
Bacon Cheeseburger Pizza
1
loaf (1 pound) unsliced French bread
1 pound ground beef
1 medium onion, chopped
1 jar (14oz) pizza sauce
1 large tomato, seeded and chopped
8 slices bacon, crisply cooked and crumbled
2 C. finely shredded pizza cheese blend (mozzarella and Cheddar)
Heat oven to 400. Cut bread loaf horizontally in half. Cut bread halves crosswise in half to make 4 pieces (to fit on cookie sheet). Arrange on large ungreased cookie sheet. Cook beef and onion in 10″ skillet over medium-high heat, stirring occasionally, until beef is brown; drain. Stir in pizza sauce. Spread beef mixture over bread. Sprinkle with tomato, bacon and cheese. Bake 12-15 minutes or until pizza is hot and cheese is melted.
Pigs in a Blanket with Cranberry-Mustard Dipping Sauce
Rich, crispy puff pastry makes an elegant wrapper for cocktail franks, and the easy sauce of cranberry and Dijon mustard is a wonderful seasonal accompaniment.
1 (14-ounce) package frozen puff pastry, thawed but very cold
All-purpose flour for rolling dough
1 (12-ounce) package (about 28) cocktail franks
1 large egg whisked with 1 teaspoon water
3/4 cup prepared cranberry sauce
1/4 cup Dijon mustard
Preheat oven to 400°F and line a baking sheet with parchment paper. Unwrap puff pastry and place on a well-floured surface. Pass a rolling pin over the pastry a few times to even out any bumps and make it just slightly thinner. Using a sharp knife or pizza wheel, cut into 3-inch-wide strips, then cut each strip into 1½-inch sections. You’ll need 28 pieces. (You may not need all the pastry; you can refreeze what you don’t use.) Wrap each cocktail frank in a strip, rolling it so just the tips of the franks stick out. Use your fingers to moisten the edge of the pastry with a little water and press gently to seal the edges. Place seam-side down on the baking sheet and freeze for 10 minutes. Remove the baking sheet from the freezer. Brush the tops of the pastry with egg whisked with water. Bake until dough is puffed and deeply browned, about 20 minutes. Meanwhile, combine cranberry sauce, mustard and 3 tablespoons water in a blender until very smooth. Serve the cocktail franks warm with the cranberry sauce on the side for dipping. Note: You can make and freeze the pigs up to a month ahead if you like; leave them unbaked on the baking sheet in the freezer until completely frozen (1 to 2 hours) and then transfer to a freezer bag or container. Brush with egg wash and bake right from their frozen state.
Yield: 8 servings (3 pieces each)
Calories: 260
Fat: 16g
Fiber: 1g
Pizza in a Bowl
2 cups dried corkscrew macaroni
1 3 1/2-ounce package thinly sliced pepperoni
1 pound lean ground beef
1 small onion, finely chopped
1 15 -ounce can pizza sauce
1 8 -ounce can tomato sauce
1 6 -ounce can tomato paste
1/2teaspoon sugar
1/8teaspoon pepper
1/8teaspoon garlic salt
1/8teaspoon onion salt
1 8 -ounce package shredded mozzarella cheese (2 cups)
2 tablespoons grated Parmesan cheese
Cook the macaroni according to the package directions, except omit the salt; drain. Meanwhile, cut half of the pepperoni slices in quarters; set aside. In a large skillet, cook ground beef and onion until meat is brown and onion is tender; drain off fat. Stir in pizza sauce, tomato sauce, tomato paste, sugar, pepper, garlic salt, and onion salt. Stir in the cooked macaroni and quartered pepperoni slices. Spoon half of the macaroni mixture into a 2-quart casserole; sprinkle with half of the mozzarella cheese. Repeat layers. Sprinkle with the Parmesan cheese and remaining pepperoni slices. Bake, uncovered, in a 350 degree F oven about 40 minutes or until heated through and cheese is lightly browned. Makes 6 servings
Mini Crispy Hot Dogs (Piggies in a Blanket)
1 sheet Puff Pastry, thawed
25 Lil Smokies / Cocktail Pups
1 Egg beaten with 1 tsp. water for egg wash
Preheat oven to 375. Use pastry sheet as is. Do not roll or stretch. With a sharp knife, cut into 25 2×2†squares. Place each square on an oiled or parchment lined baking sheet. Brush each square with egg wash. Place a mini hot dog on each square and fold pastry around sausage. Do not wrap completely (encase like a taco). Repeat for each hot dog. Bake for 10-15 minutes, or until puff pastry is golden. Serve with mustard and catsup.
Bread Snails
1 Tube Refrigerated Breadsticks
Purchased Basil Pesto
Coarsely Shredded Carrot
Heat oven to 375 degrees F. Unroll dough and separate at perforations into strips. Spread strips with pesto and roll up into a coil, leaving a curved end, so it looks like the head of the snail. Secure with a toothpick. Place upright on a baking sheet. Bake for 10 minutes, or until golden. To serve, use the tip of a sharp knife to poke holes for antennae; insert two carrot slivers. Refrigerate for up to 2 days; reheat at 350 degrees F. Makes 12.
Healthy Homemade Fruit Snacks
2/3 cup fresh lemon juice or fresh orange juice (if you don’t like sour go with orange!)
2/3 cup frozen or fresh berries (raspberries, blueberries, strawberries are all great.)
1 – 2 T. honey
5 T. gelatinÂ
Pour juice and berries into a small saucepan. Heat over medium heat, stirring occasionally until berries become tender and begin to soften. Add honey and stir until completely incorporated. You will want the fruit to dissolve quite a bit until you have a compote. Puree mixture using an immersion blender or small blender. Let sit, off heat, for 5 – 10 minutes. Whisk in gelatin, one tablespoon at a time. Whisk vigorously until completely incorporated, mixing the gelatin in very gradually to avoid lumps. (If you do get lumps, just run the mixture through your blender again or you can put it back on the heat to help dissolve the gelatin.) Pour into a 8 x 8 or 9 x 9 glass dish. Refrigerate until set (30 minutes to an hour). Cut in small squares.
Note: I like to keep these in my fridge (I love cold things!), but they do transport and keep nicely at room temperature.
Maple and Spice Snack Mix
1/4 C. sugar free pancake syrup
2 T. unsalted butter, cut up in small chunks
1 T. chili powder
1/2 tsp. salt
1/4 tsp. cinnamon
3 C. air popped popcorn
3 C. mixed nuts, unsalted
1 C. wheat nuts
1/3 C. dried blueberries with no sugar added
Pour the syrup into a medium size saucepan. Place over low heat. Add the butter and let it begin to melt. Sprinkle in the chili powder, salt and cinnamon. Stirring often continue to cook on low until the butter has completely melted. Set the oven temperature to 300 degrees. Toss together the popcorn, mixed nuts, wheat nuts and blueberries in a large baking pan. Pour the syrup mixture over the top and toss to coat all the ingredients completely. Bake 25 minutes or until golden brown. Be sure to stir the snack mix a couple of times during baking to ensure it browns evenly. Cool the snack mix to room temperature before storing in a container.
Huckleberry Streusel Muffins
2 C. All Purpose Flour
1/3 C. Granulated Sugar
1 T. Baking Powder
3/4 tsp. Salt
1 C. Milk
1 Large Egg
3 T. Butter, Melted
2 tsp. Vanilla
1 C. fresh, rinsed Huckleberries
Streusel (recipe follows)
In a large bowl, thoroughly mix flour, sugar, baking powder and salt; make a well in the center of the mixture. In a 2 cup glass measure, beat milk, egg, butter and vanilla; pour into center of well. Mix gently just until dry ingredients are moistened. Batter will be lumpy. Stir in huckleberries. Spoon batter equally into 12 paper lined muffin cups, filling about 3/4 full. Sprinkle streusel evenly over batter. Bake at 425 until streusel is lightly browned. Remove muffins from pan and remove to wire rack to cool.
Streusel: In food processor, whir 1 C. flour and 1/2 cup brown sugar until blended. Add 1/2 cup cold butter, cut into chunks and whirl until mixture forms coarse crumbs.
Serving Size: 1 Muffin
Yield: 12 servings
Calories: 291
Fat: 12g
Fiber: 1.1g