Posts Tagged ‘Kid Recipes’

Back-to-School Round-Up of Tips, Resources, & Project Ideas

Tuesday, August 9th, 2011

I can hardly believe that our summer is coming to a close for our family.  I have to say, so far…it really has been the best summer ever. It’s not because we have done tons of vacations or been running nonstop, but it has just been being together and finally have kids at the age where outings have become as much of a treat for me as it is for them.  We have loved every moment of our summer and I am going to really miss the lazy days that we have been enjoying these last few months.

As another school year is fast approaching in our house it has been a flurry of activity- uniform shopping, clothes shopping, shoe shopping, backpack shopping, school supplies shopping,  ice cream treating, lots of individual dates with each kid, and plenty of talking about the exciting year to come.

I just wanted to point out a few of my favorite resources for moms that might help you as you ease back into your busy school year! These are my favorite resources for organizing and feeding my family during this busy time!

Back-to-School Breakfast Ideas:

Lighter Whole Wheat Chocolate Chip Pancakes

Blueberry Pancakes (make and pop them in the freezer for the school week)

Fluffy & Light Pumpkin Pancakes (make and pop them in the freezer for the school week)

6 Amazing Waffle Recipes & Tips for Getting Your Waffle On

Protein-Packed Strawberry & Banana Smoothies

Banana Cream Pie Smoothies

Slow Cooked Oatmeal

Homemade Hot Cocoa Mix

Homemade Cinnamon Rolls (a great way to celebrate your week at school on Saturday morning)

Honey Nut Granola

Vanilla Scented Granola

Deliciously Homemade Granola Bars

Getting Organized for Back-to-School:

One Month of Slow Cooking (perfect for those days filled with after-school activities)

The Essentials for Saving on Back-to-School

Weekly Planner Sheet

Weekly Menu Planner Sheet

Transforming the Paper Clutter

Choosing a Great Family Organizer for Your Family

Simplifying Your To-Do List

Ideas for Celebrating That First Day of School:

Back-to-School Close to My Heart Pin

Back to School Celebration Feasts with Recipes

Back-to-School Celebrations

World’s Greatest Homemade Slushies

Throw a Frugal Pizza Party

For Capturing Those Back-To-School Photos:

Capturing Your Children Through Photography

Making Lunch Special:

How to Save on School Lunches

Ideas for Making Lunch Fun & Healthy

Free Printable Lunch Box Notes

Writing Love Notes to Your Child

Fun with After-School Snacks:

Deliciously Easy Raisin Bran Muffins

Apple Pie Muffins

Deliciously Homemade Granola Bars

Lemony Blueberry Muffins

Simple Oatmeal & Chocolate Chip Muffins

Easy Cereal Bars

Chocolate Chip Cookie Bars

Showing Your Teachers Some Love

Creamy Hot Cocoa or Vanilla Chai Drink Mixes

Snickerdoodle Biscotti

Oreo Biscotti

Effortless & Elegant Quick Breads You Can Make

Homemade Peppermint Bath Salts or Oatmeal Cookies & Milk Bath Soak

Rolled Rosette Ribbon Rings

Good luck to each of you that are on this journey again with your kids! I hope you all get off to a successful school year start.  I am sending each of you a coffee cup this size (see above) to get through all of it!

I hope these links to these past entries will inspire you as you prepare for this next school year!

Healthy Banana Blueberry Muffins

Monday, August 8th, 2011

It is that time of year again where I begin to gather ideas for baked treats to stick in my kid’s lunchboxes and for after school snacks.  I always wanted to be that mom that packed an amazing lunch filled with homemade goodness, handwritten notes, and power foods that would get my child’s day started right. Sometimes I am that mom. Sometimes I am not.

It isn’t because I want to be superior over other mothers, but simply because I just know how good I feel when I have the right snacks in my corner for the day.

I want that for them too.

They deserve a little of that.

With blueberries already popped in the freezer from our berry picking last month, I decided to put them to good use in our home and made these Healthy Banana Blueberry Muffins for a fun midday snack and to add to my snack ideas list for their lunchboxes this year.

These have everything I want in a good muffin- whole wheat flour, wheat germ, blueberries, bananas, and a little bit of sweetness. The muffin is light with bursts of berries throughout. If  blueberries aren’t your favorite things, you can halve the amount of blueberries, or even cut fresh blueberries in half like our Baked Blueberry Donuts with the Lemon Glaze. The toasty wheat germ on top adds a little bit of texture to the top that keeps to their healthy nature.

I have included a vlog from a long time ago that I made on creating a baking day in your house to save money and keep your grocery budget on track. It is hard to believe that this little girl in the video is now off to kindergarten this year. This vlog illustrates though one way that we save money in our family and incorporate healthy eating in our home by making a commitment to one day of baking each week.

Happy baking, everyone!

Recipe:

Healthy Banana Blueberry Muffins

Ingredients:

1 cup whole-wheat flour (spooned and leveled)

3/4 cup all-purpose flour, (spooned and leveled)

1/4 cup wheat germ

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, room temperature

1/3 cup granulated sugar

1/3 cup packed light-brown sugar

2 large eggs

2 ripe bananas (about 1 pound)

1/3 cup reduced-fat (2 percent) milk

1 teaspoon pure vanilla extract

1 cup frozen blueberries

2 tablespoons wheat germ, for sprinkling on top

Directions:

Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, wheat germ, baking soda, and salt. In a large bowl, beat butter and sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk and vanilla. With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in frozen blueberries. Divide batter among muffin cups and sprinkle the tops with a little wheat germ for an added crunch. Bake until a toothpick inserted in the center of a muffin comes out clean, 20-22 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.

Prep Time: 20 minutes

Total Time: 25 minutes

Serving Size: 12

Recipe Source: Adapted only slightly from the amazing Martha Stewart

What treats do you like to bake for your child’s lunchbox? Feel free to share links or ideas from your own recipe collection in the comments below!

Baked Blueberry Donuts With a Lemon Glaze

Monday, August 1st, 2011

It is no secret around here that baked donuts are a favorite thing in our house. We have tried everything from delicate chocolate donuts, to pumpkin donuts, to cake donuts, to gingerbread donuts.  The one thing I haven’t tried though is fruit-filled donuts and I have been dying to make these.  I found an evening of blueberry picking last week yielded the perfect fruit to marry my love for baked donuts with some delicious results.  Your life just might be transformed by these baked blueberry donuts.

Even though blueberries are a hit with me, this fruit is a miss with my son and husband.  I knew if I could make a blueberry lover out of them though, baked donuts would be the ticket. I can finally, in all honesty say, that these donuts were loved by even them, thanks to the lemon additions and halving the fruit for delicate bites of berries rather than bursts.

The glaze is so light, but filled with the powerful flavor of lemon throughout. The cake is light and fluffy with flecks of berries and more lemon zest throughout the fluffy batter. The accompaniment of these flavors is a perfect marriage of deliciousness in your belly, while remaining a surprisingly light snack for a morning or afternoon treat.

I can’t say more about these donuts or I may be forced in the kitchen to make another batch already.  If you have any Swagbucks, I would put them to work towards donut pans. My donut pans were purchased with a few Swagbucks that I had set aside and credited  towards an Amazon gift certificate to purchase them for free this year. I use these Norpro 6-count Nonstock Donut Pans for $12.99 each for our donut baking in our house.

They have been a priceless treasure in my kitchen and a fun new Saturday morning tradition for our family!

Recipe:

Baked Blueberry Donuts with a Lemon Glaze

Ingredients:

2 cups cake flour (or 1 3/4 cup all-purpose flour + 1/4 cup cornstarch)
3/4 cup sugar
2 tsp baking powder
1 tsp salt
zest from 1 lemon
3/4 cup milk
2 eggs, lightly beaten
2 Tbsp butter
1 tsp vanilla extract
1/2 cup blueberries, halved

Lemon Glaze:
1 1/2 cups powdered sugar
1 Tbsp milk
1 Tbsp lemon juice (from the lemon you zested)
1/2 tsp vanilla extract

Directions:

Whisk together the cake flour, sugar, baking powder and salt into a large bowl.  Add in the lemon zest and whisk this into your dry ingredients. Pour in the milk, eggs, butter and vanilla extract. Gently mix the ingredients together. Be careful not to over-mix the batter. Fold in the halved blueberries carefully. Lightly grease a doughnut pan with non-stick cooking spray. Carefully spoon the batter into the doughnut pan, filling each one halfway. Bake the doughnuts at 400 F for 8-9 minutes. The donuts will remain light in color, but should spring back when pressed.

For the glaze: Put the powdered sugar in a large bowl. Add in the lemon juice, milk and vanilla extract. Whisk to combine. If the glaze is too thick, add additional lemon juice or milk, 1/2 teaspoon at a time until desired consistency is reached.

Once the doughnuts are done baking, let them cool in the doughnut pan for 4 minutes. Carefully remove the donuts from the pan.  Dip one side of each doughnut in the glaze. Set the doughnuts on top of a cooling rack with a baking sheet underneath. Allow the glaze on the doughnuts to dry and serve immediately with big glasses of ice cold milk.

Prep Time: 5-7 minutes

Total Time: 20 minutes

Serving Size: 12 donuts

Don’t be bored with berries! Be sure to check out our eight inspirational recipes for the  blueberry season to get those juices (literally) going on a berry project in your kitchen!

Incredible Melted Ice Cream Cake with Chocolate Marshmallow Ganache

Monday, July 25th, 2011

As with all traditions in our family, it started as something simple and became something special. Last year I let my kids pick their own birthday cakes for their special days from my bookshelf of cookbooks.

Since last year, my dessert cookbooks have since become bent and worn, from bookmarking and thumbing through pictures of cakes just for them. When the kids are bored, they will run over to that shelf, pull down all the cookbooks and reminensce about what they might choose for their next birthday…as early as ten months down the road. Discussions and negotiations are made when they select the same recipe and the cookbooks return to the shelf until another rainy day of planning.

Ethan had this Melted Ice Cream Cake marked several times since his last birthday. It was this or the biscotti recipe that he bookmarked for me.

Biscotti is not really a birthday cake, sweetie,” I told him as he handed me his bookmarked cookbook.

“Well, it should be. It is delicious,” he replied.

Did I even know what biscotti was until just a few years ago? I can’t say that I did.  I fear for his wife someday.

I also had never heard of a melted ice cream cake before, but the concept is a simple one. Simply use a cake mix and replace the liquid that it directs on the box with a good quality ice cream and your eggs.  Not only is this one an easy cake to create, it can be made into a brand new flavor with a different ice cream flavor or a different cake mix. The possibilities are truly endless with this cake and the results are surprisingly delicious.

The most important thing with this cake is to not cook it too long, or it can become dried out and will lack the moistness that you want in it. Smothered in a homemade chocolate marshmallow ganache, this cake takes ice cream and cake to a whole new level.

The best part? Melted ice cream is actually encouraged. With a July birthday, that is one feat that is easy to pull off!

Recipe:

Incredible Melted Ice Cream Cake

Ingredients:

1 package (18.25 ounces) plain white cake mix

2 cups (or 1 pint) good quality melted ice cream, your choice of flavor.

{Cookbook author note: The author states that it is important to use a good quality ice cream because the cheaper ice cream has more air in it, which will not equal the two cups of liquid you need for this cake. If you use a cheaper brand, melt it and then measure to create the two cups of liquid needed for this one! }

3 large eggs

Chocolate Marshmallow Ganache

For the frosting:

2 cups confectioners’ sugar

1/2 cup unsweetened cocoa powder

6 large marshmallows

4 tablespoons (1/2 stick) of butter

1/3 cup plus 1 tablespoon milk

1 teaspoon vanilla extract

Directions:

Preheat the oven to 350 degrees. Lightly mist a Bundt pan with cooking spray, then dust with flour. Shake out the excess flour and set the pan aside. Place the cake mix, melted ice cream, and eggs in a large mixing bowl. Blend  for three minutes. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake the cake for 38-42 minutes (mine took just 38). Remove and let cool for 20 minutes. Remove the cake from the Bundt pan and allow to to cool for 30 more minutes. Frost the cake once cooled with the Chocolate Marshmallow Ganache.

For the Chocolate Marshmallow Ganache: Sift the sugar and cocoa powder together in a large mixing bowl and set aside. Place the marshmallows, butter, and milk in a medium-size heavy saucepan over low heat. Stir until the marshmallows are melted, 3-4 minutes. Remove the pan from the heat. Pour the confectioners’ sugar & cocoa mixture over the marshmallow mixture. Ad the vanilla and stir until the frosting is smooth and satiny. Use at once to top the ice cream cake. I was able to pour this right over the cake, and it will harden as it cools.

Prep Time: 5-7 minutes

Total Time: 1 hour

Serving Size: 16

Recipe Source: The Cake Mix Doctor by Anne Byrn

Looking for more cake ideas? Check out our Perfectly Pink Barbie Birthday CakeDarn Good Chocolate Cake, Oreo & Fudge Ice Cream Cake, & Blueberry Muffin Cake for just a sampling of the cakes we love around here!

100 days of summer: homemade fudgesicles & key lime ice cream

Tuesday, June 28th, 2011

It was another fun week of summer fun at the Clark house, although we didn’t get to many of our planned activities this week. The kids finished up their last week of swim lessons and we did a fun pirate-themed VBS at our church. Our children are so blessed to have such a fun church and VBS was stellar this year with tons of crafts and activities for the kids to do. We collapsed every night after swim lessons and a jam-packed evening of VBS activities.

I managed to squeeze in a Father’s Day date with my hubby, two birthday parties, a trip to a bounce house, attended a musical, had a slurpee celebration for finishing our swim lessons, two days at the pool, and one ice cream excursion. No wonder we didn’t have time for crafting this week!

For a fun Friday night treat this week, I made homemade fudgesicles for a fun way to finish off our pizza night together. These fudgesicles, from Smitten Kitchen,  were so creamy, rich, and delicious made with such a seemingly small amount of cocoa and chocolate chips, that you really can’t believe how rich the flavor is.  I doubled the recipe, but quickly realized that I did not need to double this for the amount of popsicle holders that we had. This makes a ton of popsicles and we still have another tray in the freezer for another weeknight treat.  My husband said they were just as good as the store-bought variety and I loved them even more.

Proving that I will gain a million pounds over the summer, I made this key lime ice cream from goodLife{eats}, guest posted by Jamie from My Baking Addiction and let me tell you,… it is perhaps one of the best bowls of homemade ice cream I have ever eaten. I decided to play with the recipe a little and used fat-free sweetened condensed milk, the zest from a lime, and regular lime juice since key lime juice proves to not be plentiful in my Midwestern store.  I find my father-in-law is the kind of guy that I want to work really hard to impress and I think our dinner, this dessert, and my present this year offered a triple wow factor that I will never be able to replicate again!

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Stumped for ideas this summer? Have no fear! I have you covered this year with our 100 Days of Summer Pinterest Board.  There are 100 ideas for crafting, eating, and creating with your children of all ages.  We promise to keep it carefree on Tuesdays and share what we tackle through our mobile uploads and you can even follow our adventures in real time through Instagram or on Twitter(my name is momadvice).

Our family is on the move and we want you to be on the move too.

Do something cool together this week.

Your kids will love you for it.

What did you tackle this week from your summer list?

100 days of summer: root beer icees, corn syrup painting, & tortilla bowls

Tuesday, June 21st, 2011

It was another busy week for our family. The kids started swim lessons this week and I have a feeling that the time and effort we are putting into this summer’s swim classes is really going to pay off this time.  We tried to work in a few fun activities this week including a fun fire pit night roasting s’mores over the fire, our favorite Jazzy Sunday routine with homemade whole wheat waffles topped with blueberry syrup, and lots of time spent working on the yard and playing outside.

I also implemented a chore chart for the kids and allowance program. I will let you guys know how that works out after we have been doing it for awhile.  Surprisingly, the kids are quite enthusiastic about this and money is proving to be a powerful motivator in our house.

From our 100 days of summer activity list, we tackled two fun food items and one craft idea this week.

This week we tried our hands at corn syrup painting that was featured on eighteen25 as a fun activity for the kids to do together. I mixed up a tray of paints and dug up some paint brushes and foam brushes for the kids to use to make their pictures. They each drew out their pictures in black crayon and then we painted them with the paints. The colors were beautiful and vibrant using ingredients right from our pantry.

The kids loved doing these paintings and I covered all of the paints up with plastic wrap and have put them away for a rainy day activity to keep them busy. It seems we are getting a lot of rain here in Indiana, so I am sure we will have these paints used up in no time at all.

I loved the idea of creating Coke Icees that was featured on Bake at 350 for a fun summer treat. We happened to be serving my favorite pulled pork sandwiches and the recipe calls for only 12 ounces of root beer. Instead of making root beer floats, I put four cans worth of root beer into my ice cream maker and let that churn for twenty minutes until it was nice and slushy.  We all loved these and I can’t wait to make them again with other types of soda. These were a big hit at our house so I highly recommend that activity.

Finally, we tried making baked taco bowls for our taco night this week courtesy of Annie’s Eats. I didn’t realize until I started making the bowls that I had the wrong size of tortilla. It was too late to hit the store so they were truly taco bowls rather than bite-sized taco treats. Regardless, the kids absolutely loved these and my husband & I both agreed that these were a fun addition to our taco night. I will have to give these another try with the right tortillas.

It seems that the hour is never too early to begin thinking up more daring things to do together. Emily brushed up on her daring activities in her robe and with her morning slice of toast. We couldn’t be more excited to tackle fun this summer if we tried.

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Stumped for ideas this summer? Have no fear! I have you covered this year with our 100 Days of Summer Pinterest Board.  There are 100 ideas for crafting, eating, and creating with your children of all ages.  We promise to keep it carefree on Tuesdays and share what we tackle through our mobile uploads and you can even follow our adventures in real time through Instagram or on Twitter(my name is momadvice).

Our family is on the move and we want you to be on the move too.

Do something cool together this week.

Your kids will love you for it.

What did you tackle from your summer list this week?

Portobello Mushroom Burgers

Monday, May 23rd, 2011

There are few things I love more than mushrooms and mushrooms happen to be star of the grilling show this week as I have been experimenting with grilled portobello burgers. If you haven’t tried a portobello burger, they are a slice of heaven for a quick, easy, meat-free option. Portobello mushrooms offer a hearty option and can be topped with any variety of toppings you have that are occupying your fridge. Provolone, blue cheese, smoked gouda, cheddar, pesto, lettuce, spinach, arugula, tomatoes, pizza sauce, mozzarella…the possiblities with this burger are only as endless as your imagination.

With a little kick from garlic, a hint of tang from the balsamic vinegar, and a little salt & freshly ground pepper, this marinade can be pulled together in five minutes or less and takes only eight minutes on the grill. The flavor is meaty, juicy, and tangy. Piled with your favorite toppings, these are just as filling as any standard burger, but so much healthier. Throw these on your grill in lieu of your traditional burger and pull out the condiments and produce fun from the refrigerator for a portobello burger bonanza.

Recipe:

Portobello Mushroom Burgers

Ingredients:

  • 2 large portobello mushroom caps, cleaned and stem removed
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon minced garlic
  • 1/2 teaspoon of salt
  • Freshly ground pepper
  • 2 slices of cheese (provolone, blue cheese, smoked Gouda, cheddar, or mozzarella)
  • Toppings (pesto, lettuce, spinach, arugula, tomatoes, pizza sauce, roasted red peppers, sun-dried tomatoes)
  • 2 wheat rolls, toasted

Directions:

In a small bowl mix together you balsamic vinegar, olive oil, minced garlic, salt and pepper. Place the portobello mushrooms in a plastic bag and pour the marinade over them. Let the mushrooms marinate for 30-45 minutes. Preheat the grill. Brush the grill with a little olive oil and place the mushrooms step side down on the grill. Cook for four minutes. Flip the mushrooms over (stem side up) and cook for two more minutes. Top with your favorite cheese and let cook for two more minutes on the grill, until the cheese has melted. Place the mushrooms on a toasted bun and add your favorite toppings to your burger. Serve with a side of  chips, pretzels, or carrot sticks.

Yield: 2 Servings
Cook Time: 8 minutes

Lighter Whole Wheat Chocolate Chip Pancakes

Monday, May 16th, 2011

When people ask me what I am most proud of that I have done for my family, I will answer you with two words… creating traditions.  I think what makes our family unique is not only our commitment to live within our means, but to have fun doing it along the way by creating family traditions that I hope my children will someday remember fondly. Perhaps one of my most favorite traditions is our Jazzy Sunday tradition of delicious waffles and jazz music. Those two are the perfect merriment for our family and no Sunday would be complete without this special time together.

It is nice to switch up the traditions though, and this particular Sunday felt like the perfect pancake kind of morning.  In the fall months my Light & Fluffy Pumpkin Pancakes are a family favorite, in the summer my Fresh Blueberry Pancakes are a fun breakfast treat, and Piggy Pancakes happen to be a year-round way to cheer up my kids when they have had a rough day.

Chocolate chip pancakes are my daughter’s new favorite thing after a school field trip to a local restaurant served a plate of these up to her.  I prefer a hearty pancake that will stick to their ribs especially when heading for a jam-packed day of school. I decided to whip up a batch of these whole wheat chocolate chip pancakes to satisfy her pancake cravings that just happen to be filled with wheat flour, wheat germ, and mini chips for a good balance of sweetness to round them out. I promise you won’t miss that white flour at all and neither will your kids!

Let’s gather up our ingredients for this fun recipe. You will need whole wheat white flour (or you can substitute with half white and half wheat flour), wheat germ, baking powder, salt, butter, skim milk, eggs, vanilla extract, sugar (just a tiny bit), and mini chocolate chips.

In a large bowl mix together your whole wheat white flour, wheat germ, baking powder, salt, and sugar. I like to break up the lumps with a whisk.

In a separate bowl whisk together your skim milk, eggs, vanilla, and melted butter.

Now mix the wet and dry ingredients together, just until they are incorporated. It’s okay if the batter is lumpy, I promise!

Preheat your nonstick griddle to 350 degrees or spray a skillet with nonstick cooking spray and heat on medium heat.

Ladle 1/4 cupfuls of batter onto your griddle and then sprinkle with a tablespoon or so of mini chocolate chips (if desired). Let the pancakes cook until they begin to bubble, then flip. Cook until golden on the other side. Serve with a little syrup and fresh strawberries. Yum!

Lighter Chocolate Chip Pancakes

1 3/4 cups white whole wheat flour
1/4 cup wheat germ
2 teaspoons baking powder
1 teaspoon salt
1 3/4 cups skim milk
1/4 cup margarine, melted
2 eggs, beaten
2 teaspoons vanilla
3 tablespoons sugar
Mini chocolate chips (optional)
Cooking spray

Combine flour, wheat germ, baking powder, and salt in a large bowl. Set bowl aside. In a separate bowl, whisk together the skim milk, melted margarine, eggs, vanilla, and sugar. Make a well in the center of the dry ingredients; stir in the wet ingredients, being careful not to over mix the batter.  Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet & sprinkle each pancake with mini chocolate chips (if desired). Cook until bubbles appear on the surface. Flip with a spatula, and cook until golden brown on the other side.

Recipe Source: Adapted from AllRecipes.com

I put a shout-out on our Facebook Fan Page asking for any recipe requests for these upcoming summer months. What recipes are you looking for?  I would love to hear what you want to see so can create recipes that your family will really enjoy! Thanks so much for your help, friends!

Cracker Barrel Grilled Chicken Tenders

Monday, April 18th, 2011

My kids can’t seem to get enough of my Crispy Baked Chicken Tenders, but there are those busy weeknights when breading and baking chicken is just not in the cards. Luckily, a few months ago I stumbled upon this fun recipe for grilled chicken tenders that my kids love just as much, but can be created in a few minutes of easy preparation time. We have been eating these about once a week ever since we tried this recipe and it is a hit every single time.

This is a knock-off recipe of Cracker Barrel’s grilled chicken tenders. I will admit though that I have never actually tried Cracker Barrel’s grilled chicken anything. If I spend the money to go out to dinner there it is fully spent on chicken & dumplings, fried okra, biscuits, and everything else breaded and delicious. If these tenders taste anything like what they serve in the restaurant though, I know that they would be a fun alternative to plates of fried foods.

Made from ingredients that are likely already in your refrigerator and pantry right now, these simple ingredients are exceptionally delicious and create a flavorful & juicy chicken tender that you will absolutely love. This recipe yields a pound’s worth of tenders. I triple the batch for salad topping and grilled chicken wraps that make easy weekday lunches or a busy weeknight dinner. My problem is getting the family to stop eating them so we have some leftovers on hand. I hope you will enjoy these as much as we have!

Cracker Barrel Grilled Chicken Tenders (adapted from Food.com)

1 lb chicken tenders
1/2 cup Italian dressing
1 teaspoon fresh lime juice
1 tablespoon honey
Mix dressing, lime juice and honey. Pour over chicken tenders. Marinate for 3-4 hours.  Cook tenders in a non stick pan or grill until golden in color, but not dry (approximately four minutes on each side depending on the size of your tenders). Base occasionally as you are grilling these to retain the moisture in the tenderloin.

Try this same technique with Yummy Honey Chicken, Zesty Chicken, or Rosemary Ranch Chicken for a quick weeknight dinner!

Crafting Fun: Marbleized Easter Eggs

Tuesday, April 12th, 2011

One of our favorite Easter activities is decorating Easter eggs. Every year we try to do something new with our eggs. The first year I ditched the boxes of Easter egg dyes and created our own out of pantry ingredients. Last year we had a blast trying Kool-Aid egg dying which really made beautiful and vibrant eggs without any effort.

This year I ran across a fun idea for creating marbleized eggs from common items in the pantry. If you have food coloring, vinegar, and olive oil…you have the makings for beautifully marbled eggs. Pictured above are the eggs that my children created this year. This was a lot of fun because each egg could be so different and unique!

1. Hard boil your eggs as desired. In shallow bowls, mix together three cups of warm water with two tablespoons of vinegar and ten drops of food coloring. I used the Betty Crocker Neon Food Coloring that I found in the baking aisle. Whisk the ingredients together well.

2. Submerge your eggs and leave them in there until they reach the desired color. One thing we learned is that it is better to have a lighter color as the base color so the second layer of color will take well on your eggs.

3. Dry your eggs with a paper towel.

4. Repeat the process with the rest of the eggs. Rest them gently on your inverted egg carton to allow them to dry.

5. To the dye that you have already prepared, add one tablespoon of olive oil and then, using a fork, run your fork through the oil to break the oil into pieces to create the solution to roll your eggs. As the oil swirls, roll your egg once through a contrasting color. Allow the oil to pick up & create another round of color on your eggs. Blot gently with paper towels. (Editor’s Note: Many apologies for the lack of pictures after this point. We just really got into it and it was getting a little crazy with eggs dropping rolling)

6. Admire your beautiful eggs!

Don’t forget to turn those eggs into delicious deviled eggs for a fun addition to your family dinner!

What is your favorite Easter tradition?  Are you trying anything new and exciting with egg dying this year? Would love to hear what Easter crafts you are working on!