Archive for the ‘Kid Eats’ Category

Pecan-Crusted Chicken Tenders With Yogurt Dill Dip

Monday, April 8th, 2013


I love crunchy breaded chicken and these Pecan-Crusted Chicken Tenders fit the bill perfectly with a healthy and wholesome breading that you will love. These pecan-crusted chicken tenders have a pecan coating made from pecans, a little whole wheat flour, and panko.

I made a triple batch of these for our family. If you have the food processor out, you might as well make a large batch of coating so that you can enjoy these all week long.These can be wrapped in tortillas with a smear of the yogurt dill sauce or they can be placed on top of a delicious salad with homemade dressing.

Lining the pan with parchment paper makes for easy clean-up and still browns the bottom of the tenders beautifully!

There are two things that really make these tenders a standout. One is the incorporation of spices in the coating. Dry mustard, the smokiness of the paprika, the rich flavor of garlic and onion powder all add to the flavorful coating and make the coating as delicious as the tender chicken inside. The second thing that really makes these is the yogurt-dill sauce for dipping your tenders in. I used Chobani Greek Yogurt which, thanks to the thickness and flavor, it makes this sauce feel as indulgent as Ranch dressing.

My kids were happy little dippers and this was a great way for them to get a little dairy in their diet without them knowing.

Pecan-Crusted Chicken Tenders With Yogurt Dill Dip
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Don't be afraid to make a double or triple batch for your week- these pecan crusted chicken tenders with yogurt dill sauce go fast!
Ingredients
  • ½ cup pecans
  • ⅓ cup whole-wheat flour
  • 2 teaspoons paprika
  • 2 teaspoons dry mustard
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • ½ cup panko bread crumbs
  • 1 large egg
  • 1 pound chicken tenders, larger pieces cut in half lengthwise
  • For dip:
  • ¼ cup nonfat plain Greek yogurt
  • ¼ cup light mayonnaise
  • 1 teaspoon lemon juice
  • ¼ teaspoon dried dill
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
Instructions
  1. Preheat oven to 475 degrees and line a sheet pan with parchment paper.
  2. Whir pecans, flour, paprika, dry mustard, garlic and onion powder, salt, and pepper in a food processor until pecans are ground to a powder, about 30 seconds.
  3. Drizzle in the oil with the motor running, blending completely. Transfer mixture to a shallow dish and stir in the panko bread crumbs.
  4. Beat egg in a second shallow dish and add chicken tenders, coating them completely. Transfer each tender to the breading, turning to coat evenly. Arrange chicken on the prepared pan.
  5. Bake until golden brown and nearly firm, 8-10 minutes.
  6. Stir all dip ingredients together in a small bowl.
  7. Serve and eat immediately.

Slightly Adapted From: Clean Eating for Busy Families: Get Meals on the Table in Minutes with Simple and Satisfying Whole-Foods Recipes You and Your Kids Will Love 

 

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Homemade Whole Wheat Toasted Tarts

Tuesday, March 19th, 2013

I love, love, love breakfast tarts and today I wanted to share with you a cute homemade whole wheat toasted tart version of this delicious treat that you can make right in your own kitchen. This recipe for whole wheat toasted tarts is so delicious that you won’t believe how much yum can be packed into one little treat.

These whole wheat toasted tarts incorporate a little whole wheat flour and in lieu of a frosting topping, I have mixed raw sugar & wheat germ for a sweet and toasty combination of deliciousness that is a little bit healthier than sprinkles and frosting (although we do love sprinkles and frosting around here too!).

I had never eaten a homemade toasted tart before and can I say…holy yum?! These are flaky, sweet-but-not-too-sweet, and just the right balance of filling and crust.

I hit my local Walmart store to grab supplies for this yummy treat. They offer absolutely delicious gourmet Bonne Maman fruit preserves that have become a special treat in our house for everything from waffle topping to my kid’s peanut butter & jellies. They retail for $3.95 each and come in delicious berry combinations, strawberry, cherry, and wild blueberry. One of these days I will get the hang of canning, but for now, these are my go-to preserves and make a delicious filling for homemade toasted tarts.

Just like my all butter pie crust (you can check out a picture tutorial over there),  I employ the use of my food processor to create an easy crust without the kneading. To make sure I don’t overwork the dough, I only use the Pulse on my food processor so I can make sure that I have a very tender dough. This is really essential for a flaky crust especially since we are creating this dough with whole wheat flour incorporated in it.

You can roll your dough out on a well-floured surface or roll it between two pieces of parchment paper. I highly recommend the parchment paper since this dough is a sticky one!

Did I mention sticky? This dough is a tricky little beast for a novice chef. Refrigeration of your crust is really essential for nice crisp edges and workable dough. The experts advise chilling your dough before using it and then chilling your tarts before you bake them to retain their shape. I do the same tactic with my sugar cookies and it yields crisp results. This will be doubly important if you live somewhere with a humid climate or are working in a hot kitchen.

My advice, chill out!

Seriously, just chill out for as long as you can!

My crunchy & sweet topping is raw sugar mixed with wheat germ. A generous sprinkle of this adds another layer of deliciousness. Although the dough is chock-full of butter (as all good crusts are!), there is very little sugar in the dough itself and the raw sugar adds a crunchy texture as well as a little sweetness to this homemade delight.

These little toasty tarts were meant to be cut in perfect measurements with crisp corners.

I am no baker though, so these are imperfect…

Just like me!

The kids never noticed the difference and busy moms don’t have time for perfection when it comes to snacks.

Can I get an, “Amen?”

Toasted Tart Filling Ideas

Fruit Preserve Filling: 3/4 cup (8 ounces) jam, 1 tablespoon cornstarch mixed with 1 tablespoon cold water. Mix the jam with the cornstarch/water in a small saucepan. Bring the mixture to a boil, and simmer, stirring, for 2 minutes. Remove from the heat, and set aside to cool. Use to fill the pastry tarts.

Cinnamon & Brown Sugar Filling: 1/2 cup brown sugar, 1 to 1 1/2 teaspoons ground cinnamon, & 4 teaspoons flour. Whisk together.

Chocolate Filling: 9 tablespoons mini chocolate chips or 9 tablespoons Nutella. Spread or sprinkle chocolate filling.

Homemade Whole Wheat Toasted Tarts
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Surprise the kids with a homemade version of this favorite breakfast treat. Be sure to visit the post for filling ideas for your homemade whole wheat toasted tarts.
Ingredients
  • 1½ cups all-purpose flour
  • ½ cup whole wheat flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup (2 quarter-pound sticks, 8 ounces) unsalted butter, cut into pats
  • 1 large egg
  • 2 tablespoons (1 ounce) milk
  • 1 additional large egg (for brushing on the pastry)
  • 1 tablespoon raw sugar
  • 1 tablespoon wheat germ
Instructions
  1. Process flour, sugar, and salt together until combined.
  2. Add butter and pulse until the mixture holds together when you squeeze it, with pecan-sized lumps of butter still visible.
  3. Mix the egg and milk, and add it to the dough, mixing just until everything is cohesive.
  4. Divide the dough in half. Wrap in plastic, and refrigerate for up to 2 days or for 30 minutes.
  5. Remove the chilled dough from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes.
  6. Place one piece on a lightly floured work surface, and roll it into a rectangle about ⅛" thick, large enough that you can trim it to an even 9" x 12". Laying a 9" x 13" pan atop the dough will give you an idea if you’ve rolled it large enough. Trim off the edges; place the scraps on a baking sheet, and set them aside, along with the 9" x 12" rectangle of dough.
  7. Roll the second piece of dough just as you did the first. Press the edge of a ruler into the dough you’ve just rolled, to gently score it in thirds lengthwise and widthwise; you’ll see nine 3" x 4" rectangles.
  8. Beat the egg, and brush it over the entire surface of the dough. Place a heaping tablespoon of filling into the center of each marked rectangle.
  9. Place the second sheet of dough atop the first, using your fingertips to press firmly around each pocket of jam, sealing the dough well on all sides.
  10. Brush the tops of the pastry with the remainder of the egg and then sprinkle the wheat germ and raw sugar topping on top of your tart.
  11. Press the tines of a fork all around the edge of the rectangle. Cut the dough evenly in between the filling mounds to make nine tarts. Press the cut edges with your fingers to seal, then press with a fork, to seal again.
  12. Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.
  13. Remove the tarts form the fridge, and bake them for 25-28 minutes, until they’re a light golden brown. Remove them from the oven, and allow them to cool on the pan.

Recipe Adapted from King Author Flour.

 

Afraid to tackle a homemade crust? I get it! You can find an easy DIY Pop Tart made from store-bought crust over here!

 


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22 Spring Break Boredom Busters

Wednesday, March 13th, 2013

It’s that time of the year again – over the next month it will be Spring Break somewhere in the US and MomAdvice has you covered with Spring Break Boredom Busters for your kids. No need to worry about how to fill those days when you have fun and free Spring Break activities to do at home.

If you’re anything like me, you’re looking for some quick, clever, and kid-tested ways to fill some of those school-less hours. How about a list of twenty-two awesome Spring Break Boredom Buster Ideas I found – everything from classics like homemade playdough, fun foods, and games to a “how’d you make that?” activity such as glow-in-the-dark jello?

Here are six Mom Advice classics:

homemade_playdough_recipe

Homemade Playdough
homemade_bubbles

World’s Greatest Homemade Bubbles
car_smores

How to Make Car S’Mores
Glow_In_The_Dark_Jello_1

Make Glow-In-The-Dark Jello
butterbeer-lattes

Homemade Butterbeer Lattes
shower_curtain_canvas

Shower Curtain Art Canvas
Coffee_Filter_Flowers

Easy Coffee Filter Flowers
And sixteen more fun boredom busters:

Fizzing Sidewalk Paint @ Kid’s Activities Blog

Food Coloring Art @ B-Inspired Mama

Make the always popular Gak-Slime @ Skip To My Lou

DIY Indoor Obstacle Course @ Crumb Bums
ladybug-game

Ladybug Spots Game @ Piikea Street
Lego Capes

Duct Tape Lego Capes @ Busy Kids Happy Mom
Painted-Garden-Marker-Rocks

DIY Painted Rock Garden Markers @ Mom Endeavors
pretzel letters

Easy, Soft Pretzel Letters and Shapes @ An Oregon Cottage
Scribble Card

Tape-resist Scribble Card @ Lines Across
rice-rainbow-main

Rice Rainbow @ Kid Spot
sandpaper-print-tshirt

Sandpaper-Print T-Shirt @ Alpha Mom
tp birdseed feeder

TP Tube Bird Feeder @ Juggling With Kids
Make-a-Pretend-Birds-Nest

Pretend Bird’s Nest @ My Nearest and Dearest
kids_chips

Custom Tortilla Chips @ Martha Stewart
create-a-tornado

Create a Tornado @ KC Adventures

Do you have any tried-and-true activities you like to do on Spring Break?

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Baked French Breakfast Donuts

Monday, March 11th, 2013

Baked donuts have become a special food tradition in our house. These French Breakfast Donuts are the new family favorite though because they come closest to resembling those delicious fried donuts that we love so much from the doughnut shops. Do you have a doughnut pan?  You should put it to work with this delicious recipe.

I have heard often from people that they are disappointed in the flavor of baked donuts. I think it is important to go into baking donuts know that they will most definitely not take like a fried doughnut, but taste more like a muffin with a fun doughnut shape.

Since we have started eating baked doughnuts, my kids don’t really like the doughnuts from the doughnut shop which I find WEIRD because no kid should not love a doughnut from a doughnut shop. That being said, not to lead you astray that my kids are so healthy,  I think they just like that they can consume more of these baked doughnuts than they can of the fried version.

Have you sampled any of our doughnut recipes around here? We have a doughnut for every season in life. We have snickerdoodle doughnuts, fluffy cake doughnuts, apple pie doughnuts, rich chocolate doughnuts,  lemon blueberry doughnuts, pumpkin doughnuts, and even gingerbread doughnuts.

When I say I have a doughnut for every season, I mean it!

I find doughnuts enjoyed in another room in our house are always a hit. One day over our winter break, I laid out a tablecloth and served doughnuts on a breakfast tray with mason jars of orange juice for an unexpected morning treat. The kids were thrilled to get to take over our room AND eat doughnuts. You gotta love a cheap thrill like this!

These French Breakfast Donuts are light, fluffy, and laced with nutmeg. After they are baked, they are dunked in butter and coated with cinnamon and sugar.

They are so delicious that I guarantee that you won’t be able to eat just one!

5.0 from 2 reviews
Baked French Breakfast Donuts
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A baked doughnut that actually tastes like a doughnut. If you don't have a doughnut pan, these can easily be made in a muffin tin as well!
Ingredients
  • 5 tablespoons unsalted butter, room temperature
  • ½ cup sugar
  • 1 egg, beaten
  • 1½ cups flour
  • 2¼ teaspoons baking powder
  • ¼ teaspoons salt
  • ½ teaspoon nutmeg
  • ½ cup milk
  • 3 tablespoons unsalted butter, melted
  • ½ cup sugar
  • 1 tablespoon cinnamon
Instructions
  1. Preheat oven to 350 degrees. Coat doughnut pan generously with nonstick cooking spray. Set aside.
  2. Cream together butter and sugar until fluffy. Add egg; mix well.
  3. Sift flour, baking powder, salt and nutmeg together. Add dry ingredients alternately with milk.
  4. Fill doughnut tins half full. Bake 15-20 minutes. Take out of pan immediately and swirl tops into melted butter, then sugar and cinnamon mixture.
  5. Makes 6-7 doughnuts.

Adapted from Cooks.com.

Are you a baked doughnut fan? Share your recipes or tips for great baked doughnuts here!

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Bread Machine Cinnamon Rolls

Monday, February 11th, 2013

Cinnamon rolls are one of those treats that I always found intimidating to make in the kitchen. Luckily, with my bread machine, these are a cinch to pull together and enjoy on a lazy Saturday morning. Today I want to share with you my bread machine cinnamon roll recipe to create this yummy treat at home in your kitchen.

Growing up, one of my favorite Saturday treats was a Pillsbury Cinnamon Roll. My mom would make these for us on Saturdays and we always fought over the ones that had the most frosting. Sadly, it was such a thrill when my dad worked in the mornings because that meant that there would be two extra rolls for us to fight over. Who could resist those rolls and the simple pleasure of having a sweet treat once a week?

I still love those cinnamon rolls, but at $1.69 a roll, they are an unnecessary addition to the grocery budget. What I do have though is flour and sugar, purchased in bulk, and a bread machine that can turn out cinnamon roll dough like nobody’s business.

The best part about making these cinnamon rolls is that you can vary the sizes and I can make mini-versions of the rolls for the little kids and tuck these in the center of the batch so that they don’t get overdone. The kids love these mini versions and I control the amount of sugar they are getting. Just give them a teeny drizzle of frosting and they will be set!

Of course, I have been know to reheat these in the microwave for a nice snack in the evening or for breakfast the next day. Place one on a microwave-safe plate and zap for about twenty seconds. It make a great snack paired with a hot cup of coffee.

Tomorrow I will be sharing more about our beloved bread machine and what you can do with it! For now, I hope you can enjoy this easy and delicious treat with your family!

 


5.0 from 1 reviews
Bread Machine Cinnamon Rolls
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Homemade cinnamon rolls are a breeze when created in your bread machine. This bread machine cinnamon roll recipe is foolproof and a perfect Saturday morning treat.
Ingredients
  • 1¼ cups skim milk
  • ⅓ cup vegetable oil or canola oil
  • ⅓ cup sugar
  • 1 teaspoon salt
  • 3¾ cups all-purpose flour
  • 2¼ teaspoons bread machine yeast
  • Cinnamon Roll Filling: ⅓ cup butter, softened to room temperature
  • ½ cup brown sugar
  • 1 tablespoon cinnamon
  • Cinnamon Roll Glaze: ½ cup powdered sugar to 1-2 tablespoons milk
Instructions
  1. Place all ingredients in order recommended by your bread machine manufacturer.
  2. Select DOUGH CYCLE and start machine.
  3. Preheat your oven to 100°F and then turn off.
  4. When dough cycle is complete remove from machine.
  5. Roll out to about 12 x 15″ and spread with butter or margarine. Sprinkle cinnamon-sugar mixture over all and roll up tightly .Roll it tightly and slowly, being careful to keep all the filling inside. At this point you should have a long log that you can cut your rolls from. You can wrap the dough with plastic and store in the fridge overnight or you can slice your rolls and put them on your cookie sheet or pizza stone.
  6. If preparing now, cut into as many rolls as you want. (I usually make ten large rolls).
  7. For the next day or right away: Cover with cloth and put in the warm oven for 45-60 minutes to rise.
  8. When doubled remove from oven.
  9. Turn oven to 400°F and when you put the buns in the oven, reduce temperature immediately to 375° and bake for 12-15 minutes or until done.
  10. When the rolls are done, drizzle your frosting over the rolls and serve them warm or room temperature (although they are best served warm).

 

 

 

 

 

 

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Snickerdoodle Cupcakes

Monday, October 29th, 2012

Sometimes old recipes bear a little repeating on MomAdvice. These Snickerdoodle Cupcakes are the type of recipe that deserves its honor on our site over and over again. These Snickerdoodle cupcakes taste just like a fresh baked snickerdoodle cookie and are made from a simple cake mix. If the taste of the snickerdoodle cake isn’t enough for you, these Snickerdoodle Cupcakes are topped with a delicious cinnamon buttercream frosting to round out the cinnamon flavor!

If you haven’t tried this recipe for Snickerdoodle Cupcakes, you must try them because they are the most delicious cupcakes ever. It earns its top spot in my most requested cake category in our family and happens to be my own personal favorite too.  These easy cupcakes are made from a cake mix (you can use white or yellow cake mix) with the addition of a few pantry ingredients that takes the cake to another level.

Struggling with frosting decorating? The best arsenal I have in my cake decorating tools is the Wilton 2D tip. It only costs a few dollars and can make your cakes look professional with just one swirl with this tip.  Start at the edge and swirl towards the center for cupcakes that look like the ones above or swirl from the center to the outside for a simple rose effect. I like to  leave the cinnamon cake edges peeking out of the sides so people can see the brown cinnamon color on these. This sweet and simple swirl is all you need to make these cupcakes look professional and still offer the beauty of a homemade treat.

I hope you can give this recipe a spin! Snickerdoodle Cupcakes are the perfect way to celebrate the big or small things in life! Serve them up plain or add an adorable handmade cupcake topper for any of your holiday occasions!

Snickerdoodle Cupcakes
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Snickerdoodle cupcakes are an easy semi-homemade treat you can make for all of life's occasions. The best part is they taste just like a fresh baked snickerdoodle cookie.
Ingredients
  • 1 package plain white cake mix or yellow cake mix
  • 1 cup whole milk (I used skim milk and it still tasted delicious)
  • 1 stick of butter, melted
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • Frosting:
  • 1 stick butter
  • 3¾ cup confectioners sugar
  • 3-4 Tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 Tablespoon ground cinnamon
Instructions
  1. Preheat oven to 350 degrees and flour & grease or line your cupcake tin.
  2. Place cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl. Blend for three minutes (stop to scrape once).
  3. Using an ice cream scoop, scoop batter into your cupcake tin and then bake for 22-25 minutes.
  4. Allow the cupcakes to cool completely.
  5. For the frosting, beat butter until fluffy.
  6. Add all other ingredients.

Recipe adapted from The Cake Mix Doctor Cookbook.

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Homemade Playdough Recipe

Tuesday, October 23rd, 2012

As the weather turns cooler, I start thinking of indoor activities that our kids can enjoy together and making homemade playdough is always top on our list of activities to do. Homemade playdough lasts forever and can be created in whatever vibrant shades your heart desires. This homemade playdough recipe is an easy one to create from items you already have in your pantry and homemade playdough with a big stack of cookie cutters? Well, that just equals hours of fun in our house.

When my kids were younger and funds were low in our house, I was always whipping up something out of our pantry for them to do. We created everything from Kool-Aid playdough to pudding finger paints to hauling in the snow to a big bin of unpopped popcorn kernels for a sand table. Seriously, when your kids are small, is there anything that you won’t do for a just a few moments of peace?  Even though my kids are older now, many of these items can still keep them pretty busy and one hour of peace is incredibly priceless…no matter what age they are.

This homemade playdough recipe is a surefire winner in our house and I keep our cookie cutters on hand in my lunchbox station just for these moments. The only problem they usually have is keeping me out of them playdough myself since no matter how old I get, there is still something therapeutic about rolling playdough between my hands.

I hope you love this recipe as much as we do and be sure to explore those links below for other fun ways to keep your kids entertained during the cooler months.

5.0 from 1 reviews
Homemade Playdough Recipe
Author: 
Recipe type: Kid Craft
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
An easy homemade playdough recipe that you can create from items in your pantry. It is a rainy day, snowy day, too cold to play outside, too lazy to take the kids out in the yard....or whatever your dilemma, surefire recipe winner.
Ingredients
  • 1 cup flour
  • ⅓ cup salt
  • 2 teaspoons cream of tartar
  • 1 cup water
  • 1 tablespoon vegetable or canola oil
  • Food coloring (of your choice)
Instructions
  1. In saucepan mix flour, salt and cream of tartar. Add water, oil and food coloring. Cook about 3 minutes or until mixture draws away from pan. Cool until you are able to handle it. Knead until smooth and place in an airtight container.


 

 

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How to Make Glow in the Dark JELL-O

Monday, October 1st, 2012

Halloween is just around the corner and today we wanted to showcase a fun and easy craft you could do with your kids. Today’s recipe offering is how to make glow in the dark JELL-O in jars for a spooktacular Halloween dessert. Glow in the Dark JELL-O is a recipe that your kids can easily mix up and gives you a fun opportunity to talk a little bit about the science behind it in the process.

How Does it Glow?

Did you know that tonic water can glow under a black light? My kids were in awe of this bubbly drink and how it could glow under the black light.  The glowing comes from the fluorescence of the quinine in the tonic water. Quinine also gives tonic water a distinctive bitter flavor which is why it is best mixed with other sweeter ingredients. As you can see, the quinine glows blue-white when placed under a black light which makes it the perfect ingredient for a spooky JELL-O treat.

Do All Colors of JELL-O Glow the Same?

Hypothesis…yes. Answer…no! All of the colors of JELL-O will definitely not glow the same. We tested two colors (green and orange) and found brilliant results with the green JELL-O and dull results with the orange JELL-O. Although our tutorial below shows the orange, we recommend the green variety for a truly great glow!

So It Glows…How Does it Taste?

As we mentioned before, the quinine in the tonic water makes the tonic water glow, but it also yields a bitter taste. We tried to cut the bitterness by using half water and half tonic water. I also topped each jar of JELL-O with whipped cream and sprinkles which would add another layer of sweetness.

The kids loved the glow, but said they were, “spicy,” which is what they say about all sodas and bubbly drinks. If your kids have a sensitive palate like mine, they might not love them, but they still ate the whipped cream and loved doing the experiment. I still call this experiment a win for creativity, cool science factoids, and fun.

I had a great helper in the kitchen for this project. Emily was excited to show you all just how easy it is to make this JELL-O and you can find the recipe below along with her picture tutorial on how to recreate this fun experiment in your kitchen.

You can totally steal the experiment, but I am keeping my sous chef for myself!

 

3.0 from 2 reviews
Glow in the Dark JELL-O
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Glow in the dark JELL-O is not only a fun science project, but a super fun Halloween treat. Pick up a black light or black light bulb at your local Halloween shop to show off it's glow!
Ingredients
  • 1 cup boiling water
  • 1 cup tonic water
  • 1 package of JELL-O
  • Whipped Cream and Sprinkles for topping (optional)
  • Jars
  • Black Light
Instructions
  1. Bring one cup of water to a boil.
  2. Pour JELL-O packet into a large bowl.
  3. Have a grown-up help you add your boiling water.
  4. Stir for two minutes with a wire whisk.
  5. Have a grown-up pour one cup of tonic water into a measuring cup.
  6. Slowly whisk while adding the tonic water. The mixture will be very bubbly. Give it a couple of minutes to rest.
  7. Pour it into four clean jars.
  8. Place in the refrigerator for two to three hours to set.
  9. Top with whipped cream and sprinkles.
  10. Place under a black light and watch it glow. Happy Halloween!

This post contains an affiliate link.

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Spaghetti Cupcakes

Tuesday, September 25th, 2012

Tired of the same old weeknight food routines?  I have the perfect kid-friendly and fun recipe that your kids will absolutely love and so will you. Today I am sharing a recipe for Spaghetti Cupcakes that will put those taco and potato bars to shame. This dinner idea is one the whole family will love and can be ready in about fifteen minutes.

Gather up all of your favorite spaghetti toppings to top each of your noodle cupcakes. For my cupcake toppers I have shredded carrots, baby peas, ricotta cheese, turkey meatballs, and Ragu Old World Style tomato sauce.

Cook your pasta as directed on the package and drain the pasta in a colander. Do not rinse your pasta because it will help the pasta hold its shape better in the cupcake liner.

Twist your pasta noodles around a fork until you have a good forkful of noodles. Gently place the noodles in a foil-lined cupcake liner. I would say that three to four of these spaghetti cupcakes would feed one person once it has been topped with its toppings.

Top each spaghetti cupcake with Ragu sauce. Once it has been topped on these cupcakes, it will ooze into the crevices of the noodles with ease. Repeat this step on each of your cupcakes.

Top each cupcake with your favorite toppings and finish each cupcake with a turkey meatball. This is a fun food activity to let your kids do and is also a creative way to get your kids to eat their vegetables.

I can’t take the credit for the fun food that was featured today. These Spaghetti Cupcakes are featured on a great site that offers inspirational ideas for meals to share with your family.

You can visit the Meal Inspirations site to find loads of great ideas for meals, demos on how to create the recipes, and even print out coupons for your favorite products. For example, this week you can grab a coupon for $1 off of Hellman’s mayonnaise!

I hope you love these fun Spaghetti Cupcakes and I hope you can take a moment to head over to the Meal Inspirations site to get even more great ideas to enjoy around the dinner table with your family!

If you love this idea, I am betting you will love my Mac & Cheese Bites too! Happy cooking, friends!

Spaghetti Cupcakes
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Spaghetti cupcakes are a fun way to get your kids to eat their veggies and to be master of their own creations. I guarantee your kids will love this one!
Ingredients
  • Ragu® Old World Style® Spaghetti, cooked and drained
  • Ragu® Pasta Sauce, heated
  • Whole kernel corn, drained
  • Green peas
  • Shredded carrots
  • Part-skim ricotta cheese
  • Grated Parmesan cheese
  • Frozen fully-cooked low fat cocktail-size meatballs, heated
  • Foil cupcake liners
Instructions
  1. Arrange sturdy foiled cupcake liners on serving plates.
  2. Fill each with fork-twirled hot spaghetti and top with heated Ragú® Pasta Sauce. For best results, do not rinse the pasta after draining.
  3. Decorate with your kid’s favorites like corn, peas, shredded carrots, part-skim ricotta cheese, grated parmesan, or hot cooked mini meatballs.


 This is a sponsored post as a part of my role in the Walmart Moms program. I am a part of the Walmart Moms program, and Walmart has provided me with compensation for these posts. My participation is voluntary and opinions are always my own.

 

 

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Asian Lunchbox Noodles

Tuesday, August 14th, 2012

My kids will be beginning their school year in just a couple of short weeks. I am so sad to see our summer come to an end, but also love their excitement and enthusiasm to get back to their favorite friends and learning.

With beginning the school year comes the challenge of making lunchtime fun for my kids. Sandwiches are our usual lunchbox standby, but I thought it would be fun to step out of the sandwich box, so to speak, and offer my kids another fun lunch that could be made and prepared ahead for our busy mornings.

These Asian Lunchbox Noodles fit the lunch bill perfectly! They can be made ahead, are great at any temperature, and you can add your child’s favorite flavors to them to spice them up. Tuck these into a reuseable Glad container or prepare these for any easy weeknight meal when extracurricular activities can wreak havoc on the evening routines. These noodles are great anytime and a great solution for any lunch or dinner.

 


5.0 from 3 reviews
Asian Lunchbox Noodles
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 pound linguine, cooked
  • 4 tablespoons fresh parsley
  • 3 cloves garlic
  • ½ cup soy sauce
  • ¼ cup sesame oil
  • ¼ cup canola oil
  • ¼- ½  cup peanut butter (depending on your preference)
  • 2 tablespoons rice vinegar
  • 3 tablespoons brown sugar
  • ½ cup Shredded Carrots
Instructions
  1. Cook your linguine noodles as directed on the packaging. Reserve a little of the pasta water to help thin your sauce, if needed.
  2. Blend garlic in a food processor until fine.
  3. Add soy sauce, oils, vinegar, and brown sugar. Add enough peanut butter to make slightly thick. Add reserved pasta water, if needed, to thin the sauce.
  4. Blend until smooth.
  5. Add to pasta and toss with shredded carrots.
  6. If desired, you can top with chopped peanuts, sesame seeds, or grilled chicken strips.

This is just one example of the great things you will discover this month over on the Glad site.  If you would like to see some of my fun ideas including my favorite bubble recipe, homemade play dough, homemade sidewalk chalk, and snag some great free printables to add a little sparkle to your child’s lunchbox, be sure to join Glad’s Facebook Community and click on Glad’s Mom Made tab for tips and tricks to manage the back-to-school madness.   Head over to Glad to get the full scoop on all of these fantastic ideas to get your school year started out right.

Check back next week for a fun project to get those back-to-school lunches organized that will get your whole family involved!

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