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Pie Pops

Pie Pops

Lollipop Sticks

Premade Pie Dough

Pie Filling

Egg Whites

Sprinkles or Candy Decorations, if desired

 

Roll dough as thin as possible. Cut out circles (you could do hearts or another shape as well) with cookie cutter (2”ish). Mix a little cornstarch with your pie filling. You don’t want it too juicy. Flour your work surface and place a dough circle on the flour. Place a little filling in the center of a dough circle. Place lollipop stick on one side. Cover with second dough circle. Crimp edges using end of a lollipop stick. Brush with egg wash. Add sprikles if using.  Cover sticks with foil. Bake at 375 for about 15 minutes. Keep an eye on them; remove when crust is the right toasty doneness for you.

 

 

Pretzel Chicken Fingers

Pretzel Chicken Fingers

1 lb. chicken breasts pounded flat and cut into fingers

½ C. butter or margarine, melted

2 t. hot sauce

2 1/2 C. finely crushed pretzel crumbs

1 t. dried thyme

1 t. pepper

Canola oil for frying

 

In a shallow bowl, whisk together the melted butter or margarine and hot sauce. In a second shallow bowl, mix pretzel crumbs, thyme and pepper. Dip chicken fingers in pretzels, then in butter mixture, then in pretzels again. For best results, coat the chicken early in the day and let sit in the refrigerator all day. This really helps the breading stay on when frying. Fry chicken in 1 1/2″ of hot oil in a medium-sized skillet. Cook 5 minutes on the first side, 3-4minutes on the second side. (If the chicken starts browning faster, you can finish the cooking process in the oven at 350 degrees for about 15 minutes.) Serve the chicken with any dipping sauces that you like. We really like ranch dressing or a cheese sauce.

Stuffed Muffin Recipe

Stuffed Muffin Recipe

You’ll need some sort of corn muffin mix (you can make your own or I use Jif), plus milk & an egg, whatever it calls for. Combine all that, per directions, then add one of the following:

 

1-1.5 C. of diced cooked chicken w/1 C. of frozen mixed veggies

Chopped pepperoni, mozzarella cheese, and a couple of Tsp. sauce for pizza muffins

Sautéed ground beef and cheddar for cheeseburger muffins

Diced hotdogs (about 3) and cheese of your choice for corndog muffins

Taco seasoned ground beef and quesadilla cheese for taco muffins

Leftover roast beef, cheese of your choice, and a couple of Tsp. of gravy

Ham and swiss (my favorite)

 

Basically, add as much or as little filler as you want. My kids prefer lots of filler so every bite has stuff in it. A T. of the mixture should have a bunch of stuff in it, not just be a T. of corn muffin. Spoon it into muffin pans and bake per package directions, yield about 12 regular muffins. These freeze very well. I bake 2-3 batches at once and toss them in the freezer for emergency meals. I put them in the fridge at night to defrost and they are pretty much done by morning, definitely done by lunchtime.

PB & J Cookies

PB & J Cookies

3/4 C. butter or margarine

3/4 C. peanut butter, creamy or chunky

3/4 C. brown sugar

3/4 C. sugar

1 egg

1 t. vanilla

2 T. milk

1 1/4 C. flour (Up the amount of flour by a 1/4 C. if you want thicker cookies that don’t spread so much.)

1 t. baking soda

1/4 t. salt

1/2 C. oats

1/2 C. jelly or jam of your choice (Jam is probably the best bet since it won’t spread as much, but jelly will work in a pinch.)

 

Cream together the butter or margarine, peanut butter and sugars until light and fluffy. Mix in the egg, vanilla and milk. Stir in the flour, baking soda, salt and oats just until combined. Refrigerate dough for an hour to make handling easier, if you have the time. Roll about a T. of dough into ball and place on a cookie sheet. When the cookie sheets are full, make an indentation with your thumb in each ball and fill with jam. Bake at 350 degrees for 15 to 18 minutes, until golden brown. These cookies are equally delicious as just plain peanut butter cookies. They are just the right blend of crunchy and chewy.

 

Turkey & Vegetable Pita Pizza Snacks

Turkey & Vegetable Pita Pizza Snacks

1 whole wheat pita bread (approx 6-inch)
2 tablespoons low fat pizza sauce
1 ounce thinly sliced turkey
1 tablespoon chopped yellow onion
1 tablespoon chopped Bell pepper
1 tablespoon finely diced pineapple
2 tablespoons shredded fat free Mozzarella cheese

Preheat oven to 425 degrees Fahrenheit. Spread tomato sauce over pita bread. Top with sliced turkey, onion, pepper, pineapple. Sprinkle with shredded cheese. Place the pita(s) on a baking sheet and bake in the preheated oven for about 8 minutes, or until the pita bread has reached desired crispness and cheese is melted.

Yield: 1 pizza
Calories: 199
Fat: 6g
Fiber: 3.1g

Witches’ Brew for Kids

Witches’ Brew for Kids

2 pkg. (4-serving size each) JELL-O Brand Black Cherry Flavor Gelatin
1-1/2 C. boiling water
1 pkg. (4-serving size) JELL-O Brand sugar free Orange Flavor Gelatin
3/4 C. boiling water
1/4 C. blueberries
3 qt. (12 C.) prepared KOOL-AID Orange Flavor (sweetened with Splenda) Soft Drink Mix, chilled

For Hand: Dissolve black cherry gelatin in 1-1/2 C. boiling water, stirring 2 minutes until completely dissolved. Pour into greased 8-inch square pan. Refrigerate 2 hours or until firm. For Eyeballs: Meanwhile, dissolve orange gelatin in 3/4 C. boiling water, stirring 2 minutes until completely dissolved. Pour into round or square ice cube trays. Refrigerate until thickened but not set. Insert a blueberry into the center of each gelatin eye ball. Refrigerate until completely set. To Assemble: Trace outline of small hand on piece of paper. Cut out pattern, then place on top of cherry gelatin. Cut around the pattern with a small sharp knife. Carefully pull hand away from pan. Place hand in punch bowl, allowing the fingers to hang over the side of the bowl. Arrange the eyeballs around the inside edge of the punch bowl. Gradually pour in the prepared drink. Serve immediately. Creative Leftovers: Cut gelatin trimmings into cubes; cover and refrigerate until ready to use. Serve as a quick snack or toss with assorted chopped fresh fruit for a quick dessert.

Yield: 12 Servings
Serving Size: 1 C.

Pizza Fingers Meal with Dipping Sauce

Pizza Fingers Meal with Dipping Sauce

1/3 C. Shake ‘N Bake Extra Crispy Seasoned Coating Mix
2 T. Grated Parmesan Cheese
1 T. dried oregano leaves
4 boneless skinless chicken breast halves (1-1/4 lb.), cut lengthwise into thirds
1 jar (14 oz.) spaghetti sauce, warmed
2 C. hot cooked mixed vegetables
8 soft breadsticks

Preheat oven to 400°F. Measure 1/3 C. coating mix into shaker bag. Add cheese and oregano; mix well. Coat chicken with coating mixture as directed on package. Place in foil-lined 15x10x1-inch baking pan. Bake 20 minutes or until chicken is cooked through. Serve with spaghetti sauce for dipping, mixed vegetables and breadsticks.

Yield: 4 servings
Calories: 450
Fat: 10g
Fiber: 5g

Taco Twist Casserole

Taco Twist Casserole

1 lb extra lean ground beef
1 pkg taco seasoning mix
1 can tomato sauce (15 oz.)
1/2 C. chopped green pepper
2 1/4 C. corkscrew macaroni — (6 oz.) cooked and drained
1 C. shredded reduced fat cheese (4 oz.)
1/2 C. light sour cream

Brown beef; drain if necessary. Stir in seasoning mix, tomato sauce and green pepper. Bring to a boil and remove from heatsp. Combine cooked macaroni, 1/2 C. cheese and sour cream and place on bottom of 6×10 inch baking dish. Top with meat mixture and remaining cheese. Bake at 350�for 30 minutes.

Yield: 6 servings
Calories: 338
Fat: 12.7g
Fiber: 1.2g

Note: Serve this relatively high fat family favorite with a salad and a steamed vegetable to bring down the fat % for the entire meal.

Peachy Peanut Butter Pita Pockets

Peachy Peanut Butter Pita Pockets

4 whole wheat pita breads
3/4 C. crunchy peanut butter
2 fresh peaches, thinly sliced

Cut about 3 inches off of one edge of pita bread to get inside. Carefully open pocket and spread a thin layer of peanut butter on both inside walls. Fill with peach slices.

Chicken Fingers with Honey Mustard

Chicken Fingers with Honey Mustard

1 lb. chicken breast, boneless, skinless
1/2 C. low-fat vinaigrette
1/2 C. flour
1 C. corn flakes slightly crushed
1/4 C. honey
2 T. yellow mustard

Preheat oven to 400ºF. Cut the chicken into strips. Place the vinaigrette in one bowl, flour in another bowl and corn flakes in a third bowl. Dip each chicken strip in the vinaigrette, then dredge it in flour, dip once more in the vinaigrette and roll in corn flakes. Spray a cookie sheet with nonstick spray. Place the strips on the cookie sheet and bake for 7 minutes. Flip the strips over and continue baking for 7 additional minutes. Remove from oven. Meanwhile, combine the honey and mustard in a small bowl and set aside. Serve the chicken strips with the honey mustard dipping sauce on the side.

Yield: 4 servings
Serving Size 4 chicken fingers with sauce

Calories: 335
Fat: 6g
Fiber: 1g

Jeweled Jell-o

Jeweled Jell-o

 

 

4 small boxes of Jell-o, different colors

1 can sweetened condensed milk

2 envelopes unflavored gelatin

Water

Dissolve each box of jell-o separately, into one cup of hot water. Pour into individual containers (small Tupperware works well) and chill overnight. Ready a 9 x 13 pan. Cut flavors of jello into small blocks. Mix together carefully in pan. In a separate bowl, dissolve 2 envelopes unflavored gelatin in 1/4 cup cold water. Add dissolved gelatin to 1 3/4 cup hot water and condensed milk. Cool. Pour cooled milk mixture over jell-o and chill overnight.

Pizza Turnovers

Pizza Turnovers

 

5ounces reduced-fat mild Italian bulk turkey sausage

1/2C. prepared pizza sauce

1package (10 ounces) refrigerated pizza dough

1/3C. shredded reduced-fat Italian cheese blend (10 ounces)

 

Preheat oven to 425°F. Cook and stir sausage in nonstick saucepan until browned. Drain fat. Add pizza sauce. Cook and stir until hot. Spray baking sheet with nonstick olive oil cooking spray. Unroll pizza dough onto baking sheet. Pat into 12X8-inch rectangle. Cut into 6 (4X4-inch) squares. Divide sausage mixture evenly among squares. Sprinkle with cheese. Lift one corner of each square and fold over filling to opposite corner, making triangle. Press edges with tines of fork to seal. Bake 11 to 13 minutes or until golden brown. Serve.

Pizza Pinwheels

Pizza Pinwheels

 

1 can refrigerated Crescent Rolls

2 T. grated Parmesan Cheese

1/3 C. finely chopped Pepperoni

2 T. finely chopped Bell Pepper

½ C. shredded Italian Cheese Blend

½ C. Pizza Sauce

 

Heat oven to 350.  Spray cookie sheet with cooking spray.  Unroll dough and separate into 4 rectangles; firmly press perforations to seal.  Sprinkle Parmesan, pepperoni, bell pepper and cheese blend over each rectangle.  Starting with one short side, roll up each rectangle; press edge to seal.  With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet.  Bake 13-17 minutes or until edges are golden brown.  Meanwhile, heat pizza sauce.  Remove pinwheels from cookie sheet and serve with warm sauce for dipping.

Schlopp with a Cherry on Top

Schlopp with a Cherry on Top

schlopp-cherry-top-pictureJuice of 1 orange

1/4 cup canola, sunflower, or other light cooking oil

1/4 cup honey

1 tablespoon sesame seeds

1 tablespoon poppy seeds

1 cup pearled barley

1 cup rolled rye

1 cup quinoa

1 cup oat bran

4 cups uncooked oatmeal(not quick-cooking)

1/4 cup chopped walnuts

1/2 cup golden raisins

1 ripe banana

4 ounces plain or flavored

Yogurt

1 Maraschino cherry

 

Preheat the oven to 300°F. In a large bowl, mix together the orange juice, oil, honey, sesame seeds, and poppy seeds. Add the barley, rye, quinoa, oat bran, and rolled oats. Mix until all are well coated, using your hands if necessary. Spread on two large, ungreased baking sheets and bake until lightly toasted, about 45 minutes to 1 hour, stirring every 15 minutes or so. Stir in the walnuts after about 30 minutes. Remove, let cool to room temperature, and stir in the raisins. (May be stored in airtight containers for up to three weeks.) Cut the banana in half and peel it. Cut each half lengthwise to make 4 long slices. If desired, heat in a frying pan or microwave. Put 1/4 cup of granola in a bowl, top with half the yogurt, and add the banana slices. Add another 1/4 cup of granola and the remaining yogurt and top with the cherry.  Makes about 8 cups of granola and 1 serving of Schlopp

 

Yield:

Calories:

Fat:

Fiber:

Jello Cloud Parfait

Jello Cloud Parfait

2 paparfaitckages of Berry Blue Jello
2 cups of whipping cream
1/4 C. sugar
2 cups of ice
parfait glasses or any clear containers that you can see through

Start by placing your whipping cream in a large bowl, beat on high speed until just starting to thicken. As you continue to whip the cream slowly pour in your sugar, continue whipping cream until it forms super stiff peaks. You want to make sure that it is good and stiff so that if will hold it’s shape later in the jello. Keep chilled in fridge until needed. Now it’s time to get your jello ready. Pour 2 cups of boiling water into a large bowl and add both boxes of berry blue jello powder. Stir until all of the sugar has dissolved. Now you are going to add your 2 cups of ice, this is going to set up your jello nice and quick Stir the ice around in the bowl for about 5 minutes until the jello has thickened and remove any left over ice that didn’t melt. Your jello won’t be super thick like after it has set in the fridge but it will be jelled enough to scoop out on a spoon in a blobby form. Now the fun begins! Start by placing a few spoonfuls of jello in the bottom of your parfait glass, then take your whipped cream from the fridge and drop in a spoonful or two and press it against the side of the glass. This is going to form your cloud in the sky. Try not to smear any of the whipped cream where you don’t want a cloud, it will show up as streaks when you put more jello in so wipe away any unwanted marks. Continue layering the jello and whip cream alternating where you place your cream clouds so that you get a nice staggered effect.

Crispy Potato Tots

Crispy Potato Tots

If any large pieces of potato remain after processing, chop them coarsely by hand. To make handling the uncooked tots easier, use a wet knife blade and wet hands. Once the tots are added to the hot oil, they may stick together; resist the temptation to stir and break them apart until after they have browned and set. You will need at least a 6-quart dutch oven for this recipe.

2 1/4 tsp. salt
2 1/2 pounds russet potatoes, peeled and cut into 1 1/2-inch pieces
1 1/2 T. all-purpose flour
1/2 tsp. pepper
1 quart peanut or vegetable oil
Whisk 1 C. water and salt together in bowl until salt dissolves. Pulse potatoes and salt water in food processor until coarsely ground, 10 to 12 pulses, stirring occasionally. Drain mixture in fine-mesh strainer, pressing potatoes with rubber spatula until dry (liquid should measure about 1 1/2 C.); discard liquid. Transfer potatoes to bowl and microwave, uncovered, until dry and sticky, 8 to 10 minutes, stirring halfway through cooking. Stir flour and pepper into potatoes. Spread potato mixture into thin layer over large sheet of aluminum foil and let cool for 10 minutes. Push potatoes to center of foil and place foil and potatoes in 8-inch square baking pan. Push foil into corners and up sides of pan, smoothing it flush to pan. Press potato mixture tightly and evenly into pan. Freeze, uncovered, until firm, about 30 minutes. Meanwhile, adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Add oil to large Dutch oven until it measures about 3/4 inch deep and heat over high heat until 375 degrees. Using foil overhang, lift potatoes from pan and cut into 48 pieces (5 cuts in 1 direction and 7 in other). Fry half of potato tots until golden brown and crisp, 5 to 7 minutes, stirring only after they are browned and set. Transfer to prepared baking sheet and place in oven. Return oil to 375 degrees and repeat with remaining potato tots. Serve.

Pepperoni Pull Bread (Pizza Monkey Bread)

Pepperoni Pull Bread (Pizza Monkey Bread)

2 balls of pizza dough
2 C. shredded Asiago, Parmesan or any other hard cheese
1 pound mozzarella, cut into 1″ cubes
1 package of sliced pepperoni
1/4 C. olive oil
4 cloves fresh pressed garlic
1 tsp. dried oregano

Preheat oven to 375. In a small bowl, combine olive oil, garlic, and oregano. Coat a Bundt pan with one T. this mixture. Cut dough into golf ball sized dough balls. Flatten with hands. Place two pepperoni slices on top and one mozzarella cube. Pinch dough around filling to form a ball. Scatter a handful of Asiago on bottom of Bundt pan. Place one layer of balls on bottom of pan. Brush balls with garlic mixture. Scatter more Asiago on top. Place second tier of balls on top of first. Brush more of the garlic mixture on top and finish off with another handful of Asiago. Shake some more oregano on top to make yourself feel good about adding something green. Bake at 375 for 45 minutes or until golden brown and bubbly.

Soft and Chewy Granola Bars Recipe

Soft and Chewy Granola Bars Recipe

2 1/2 C. (230 grams) old fashioned rolled oats
1/2 C. (80 grams) whole almonds, coarsely chopped
1/3 C. (113 grams) honey
1/4 C. (56 grams) unsalted butter, cut into pieces
1/4 C. (50 grams) packed light brown sugar
1/2 tsp. vanilla extract
1/4 tsp. kosher salt
1/2 C. (60 grams) dried cranberries, coarsely chopped
1/4 C. plus 2 tsp. (67 grams) mini chocolate chips

Heat oven to 350 degrees F (177 degrees C). Line bottom and sides of a 8-inch or 9-inch square pan with aluminum foil. Then lightly oil or spray with cooking spray. Add oats and almonds to a small baking sheet then bake 5 minutes, stir and bake another 3 to 5 minutes until lightly toasted. Transfer to a large bowl. Combine butter, honey, brown sugar, vanilla extract and the salt in a small saucepan over medium heat. Cook, stirring occasionally until butter melts and the sugar completely dissolves. Pour butter mixture in to bowl with toasted oats and almonds. Mix well. Let cool about 5 minutes then add cranberries and a 1/4 C. the mini chocolate chips. Stir to combine. (The chocolate chips will most likely melt a little. This is fine, they turn into glue and help to hold the bars together). Transfer oat mixture to lined pan then use a rubber spatula or damp finger tips to firmly press the mixture into the pan. (Press hard here, this way the bars will stay together once cooled and cut — We press for about one minute to be extra safe). Scatter remaining 2 tsp. chocolate chips over pressed granola mixture then use a rubber spatula to gently press them into the top. Cover then refrigerate at least 2 hours. Remove block of granola mixture from pan then peel away aluminum foil. Cut into 12 bars. Store bars in an airtight container for up to one week. For the softest bars, keep at room temperature. For slightly harder bars, store in the fridge.

Bacon Cheeseburger Macaroni & Cheese

Bacon Cheeseburger Macaroni & Cheese

Bacon Cheeseburger Macaroni & Cheese

1 box (12 oz.) Elbows

1 T. olive oil

2 T. garlic

½ white onion, small dice

1 C. (80/20) ground beef

1 white onion, quartered

10 cloves whole garlic

4 C. heavy cream

2 sprigs thyme

Salt to taste

2 T. black peppercorns

½ tsp. nutmeg

¼ lb. butter

1 C. flour

3 C. white cheddar cheese, grated

1½ C. bacon lardons, medium dice

Chopped fresh parsley

 

Cook pasta according to package directions.  Ground Beef Mix: In a sauté pan, add olive oil, garlic, onions and ground beef until beef is cooked through. Remove from pan and set aside.  Béchamel Cheese Sauce: In a sauce pot, sauté quartered onion and garlic then add cream and thyme. Season with salt, pepper and nutmeg and cook until onion and garlic are tender and sauce is at a simmer. Whisk in roux (butter and flour). Once thickened, add 2 C. of cheese. After the cheese has melted, strain mixture to create a smooth sauce.  In a bowl, combine 1 C. each of ground beef mix and bacon lardons with cooked pasta. Add 4 C. cheese sauce and remainder of cheddar cheese. Pour into baking dish and garnish with remaining ground beef, bacon and parsley.

Eggo Bites On The Go-Go

Eggo Bites On The Go-Go

Eggo Bites On The Go-Go

1 package of frozen Kellogg’s Eggo Bites Waffle (each box contains four packages; eight bites per package)

4 tsp or 1.5 oz travel size of cream cheese

Ocean Spray Craisins

Follow the instructions on the Kellogg’s Eggo Bites Waffle box to make eight bites. Spread 1 tsp of the cream cheese on top of each of the four of the bites.  Sprinkle a few of the dried cranberries on top of the cream cheese. Top with the remaining four toasted bites; like a sandwich.  (Try Nutella & Banana or Peanut Butter & Raisins)

Homemade Soft Pretzel Bites

Homemade Soft Pretzel Bites

Soft Pretzels:
1 1/2 C. warm water
2 T. light brown sugar
1 package active dry yeast (2 1/4 tsp.)
3 oz. unsalted butter, melted
2 1/2 tsp. kosher salt
4 1/2 to 5 C. all-purpose flour
Vegetable oil
3 quarts water
1/2 C. baking soda
1 whole egg, beaten with 1 T. cold water
Coarse sea salt

For the cheese sauce:
½ T. unsalted butter
½ T. all-purpose flour
½ C. milk
8 oz. Cheddar cheese, grated

For the Pretzels: Combine the 1 1/2 C. water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes. Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 T. at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands. Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour. Preheat the oven to 425 degrees F. Bring the 3 quarts of water to a boil in a small roasting pan over high heat and carefully add the baking soda. It will boil over, so add slowly and be careful! Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 oz. each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown. Remove to a baking rack and let rest 5 minutes before eating. Serve with cheese sauce. To make the cheese sauce: Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Cheddar cheese until smooth and all of the cheese is melted. Season with salt and pepper, to taste. *If you want to make cinnamon and sugar pretzel bites-instead of adding salt, sprinkle the bites with cinnamon and sugar. For the frosting mix-soft cream cheese-about 3 T, powdered sugar, a tsp. vanilla extract, and a little bit of milk. Whisk together. Add more milk if it is too thick, if it is too thin, add more powdered sugar.

Orange Sweet Roll Pancakes

Orange Sweet Roll Pancakes

4 tsp. softened butter
1/4 C. firmly packed golden brown sugar
2 tsp. granulated sugar
1 tsp. cinnamon

1 C. all-purpose flour
3 tsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
Zest from one large orange
1 C. sour cream
1/4 C. milk
4 tsp. melted butter
1 egg, lightly beaten

Start by making the cinnamon filling. Combine softened butter with sugars and cinnamon. Transfer filling to a plastic baggie or pastry bag. To make the pancake batter, add flour, sugar, baking soda, baking powder, salt and orange zest to a large mixing bowl, and whisk to combine dry ingredients. Then add sour cream, melted and cooled butter, lightly beaten egg, and milk, and stir together. Use a 1/4 C. measuring C. to add batter to the hot griddle. Let the pancakes set up on the griddle for about 2 minutes, then add the cinnamon sugar swirl. Snip just a small corner of your cinnamon sugar baggie. Use the baggie like a pastry bag to make a swirl in the pancake. To make the swirl, push the tip of your baggie into the batter, and carefully swirl the mixture into the pancake batter. Once the pancakes are cooked, about 7 minutes on the first side, and 5 on the second side, remove them with a large spatula sprayed with non-stick cooking spray. Turn them onto the plate swirl side up. Work quickly when removing the pancakes; once the cinnamon sugar mixture cools on your spatula, the pancakes will start to stick. Before cooking the next batch of pancakes, wipe all cinnamon sugar filling from the griddle and use a new spatula, or clean all the cinnamon and sugar from your spatula so it won’t stick to the new batch.

Orange Glaze

1 C. powdered sugar
1 tsp. pure vanilla extract
1 tsp. orange zest
1-2 tsp. freshly squeezed orange juice

Whisk all ingredients together until smooth.

Momables Perfect Pancakes

Momables Perfect Pancakes

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted (optional)

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the middle and pour in the milk, egg and melted butter; mix with a fork or whisk until smooth. Heat a griddle or large pan over medium high heat (I set my griddle at 375°F). Pour or scoop ¼ cup of batter for each pancake. Wait until bubbles form to flip. Brown on the other side and serve with butter and blueberry syrup.

Gelatin Pinwheel/ Fruity Roll-Ups

Gelatin Pinwheel/ Fruity Roll-Ups

1 (3 oz.) pkg. jello
1/2 cup water
1 1/2 cups miniature marshmallows

Lightly spray an 8 or 9 inch pan square pan with non-stick cooking spray and make sure it is spread well. Stir together water and Jell-o powder in a glass bowl and microwave for 1 minute. Remove bowl and stir well making sure Jell-o is dissolved. If necessary, return to microwave for 20 seconds or so to make sure Jell-o is dissolved and stir again. Add marshmallows and return to microwave for 20-40 seconds or until marshmallows have just begun to puff. This is the key to a successful marshmallow layer! If you over cook the marshmallows, they just dissolve and your roll-up will not have two distinct layers. Whisk quickly until marshmallows are dissolved. Pour quickly into prepared pan and chill in fridge for 45 minutes or until well set. Creamy layer will float to the top. Remove the pan from fridge. At this point, the Jell-o should be very firm and easy to handle. Gently pull one side away from pan and lift entire sheet onto counter. Starting at one end, roll up tightly. With seam side down, cut into 10-12 (1/2) inch slices. We found it easiest to cut with a piece of thread or dental floss. Just put the string around roll-up, cross and pull.

Potato Cheese Puffs

Potato Cheese Puffs

A healthier, homemade alternative to store-bought Pirate Booty, children of all ages love this recipe. You can make the mashed potatoes a couple of days in advance and then have your children help mix together ingredients and roll into balls.

2 C. mashed potatoes*
2 eggs
1/2 C. parmesan cheese (optional)
Fresh parsley
Salt and pepper
Bread crumbs for coating

Preheat oven to 350 F. Mix potatoes, eggs, cheese, parsley, salt and pepper together well. Roll into balls the size of ping pong balls. Coat each ball with bread crumbs and lay on lined cookie sheet. Bake for 15 minutes or until the outside starts to brown and turn crispy.

* To make 2 C. mashed potatoes, boil 4-5 russet potatoes in large pot of water until very tender. Cool, peel and mash.

Peanut Butter Power Balls

Peanut Butter Power Balls

These are packed with protein; just make sure your school doesn’t have a zero-tolerance policy on peanut butter, due to some children’s allergic reactions. Try this recipe:

1 cup peanut butter
1/2 cup non-fat dry milk powder or soy protein powder
1/2 cup raisins or chocolate chips
1/4 cup honey
Graham cracker crumbs

Mix all ingredients except the graham cracker crumbs in a large bowl. Shape mixture into 1-inch balls. Roll in crumbs and refrigerate (or freeze; balls will thaw by lunchtime).

Carrot Snack Sticks

Carrot Snack Sticks

1 cup all purpose flour
2 tablespoons parmesan cheese, grated
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup carrot, very finely shredded and thin
2 tablespoons canola or vegetable oil

Preheat oven to 400 degrees. Combine the first four ingredients and stir to combine. Using your hands, add the carrots to the flour mixture coating the carrot pieces with flour. Add the oil and work with your hands to bring the dough together. (You really have to be patient with working this dough together so that the flour absorbs the oil. If you are concerned that it is not coming together, just add 1 extra tsp of oil to the dough and work it with your hands forming a ball until it comes together.) Form the carrot parmesan dough into a flat rectangular disk and allow to rest for 1-2 minutes then roll out 1/2 inch thick on parchment paper or a dry clean surface. Using a knife, cut the dough into sticks, 2 inches long by 1/4 inch wide. Bake on a Silpat or parchment lined cookie sheet for 15-17 minutes. Cool and serve.

Birdie Yogurt

Birdie Yogurt

Greek yogurt

cantaloupe

honeydew

almond butter

mini chocolate chip (eyes)

pumpkin seeds and sunflower seeds (leaves)

 

Apple Waffles

Apple Waffles

Waffle Batter
2 Grated Apples
Red Food Coloring
Gummy Worms
Pretzel

Add apples and food coloring to waffle batter and prepare as normal.

Pretzel Pop Snakes

Pretzel Pop Snakes

10 pretzel rods
10 oz. yellow-green Candy Melts (or color of choice)
1 red Fruit Roll-Ups
4 green/blue Fruit Roll-Ups
20 – 3/8 inch round yellow candy eyes

tall glass
spatula or spoon
parchment paper lined baking sheet
pizza cutter or kitchen scissors
optional, a small “Y” alphabet cookie cutter

Peachy Parrot

Peachy Parrot

2 Peaches
1 Square Marshmallow
2 Chocolate Chips
1 Pretzel Stick

You cut the peaches in half. Place one half on a plate for the body. Place the other half on the plate for the head. Take another peach half and slice it. Place the slices on the sides for the wings. Take the other half and cut that half in another half. Cut thin slices to make the feathers on the bottom. Take the other half and cut out a beak, top feathers, and feet. Cut the eyes out of the square marshmallow with kitchen scissors. Place on 2 chocolate chips for the pupils. We place the parrot on a pretzel stick.