cookie cutter mini pizzas

1 tube crescent dough sheet, refrigerated
Cookie cutters
Pizza sauce (marinara, pesto, or alfredo sauce)
Mozzarella or cheddar cheese
Mini pepperonis

Preheat oven to 350 F. Unroll dough and cut shapes for crescent crust. Bake for 8 minutes. Spoon pizza sauce onto crust. Add cheese and/or mini pepperonis. Bake for an additional 3 minutes and enjoy!

mini candy apples

Mini Caramel Apples
Prep time :0:15
Bake/Cook time :0:45
Yield :10 small apples, or 30 mini apples

INGREDIENTS
1 cup butter
2 cups Imperial Sugar Dark Brown Sugar
1 can (14oz) sweetened condensed milk
3/4 cup light corn syrup
1 tablespoon vanilla extract

Topping
Chocolate sandwich cookies, crushed
Colored sprinkles
Chopped nuts
Chocolate candies

DIRECTIONS
1. To clean apples, boil for 30 seconds to remove wax like coating. Allow to dry and come to room temperature before dipping. To make mini apples, use a small cookie scoop, and scoop out balls from apple. Arrange on a baking sheet, and stick a tooth pick into each apple. If making full sized apples, use a lollipop stick and place in stem of apple.
2. Arrange toppings in small bowls. You will need to work somewhat quickly once you start dipping, so caramel does not harden.
3. In a large saucepan mix together butter, brown sugar, sweetened condensed milk and corn syrup. Stirring frequently, heat the mixture to 246 degrees. If you do not have a thermometer, drop a small amount of liquid into a bowl of cold water. If it forms a soft ball it is done. Remove from heat, and stir in vanilla extract. Let caramel cool for 3-5 minutes before dipping apples.
4. Dip each apple into caramel. Gently tap stick on side of pan, and spin to remove excess caramel. Dip in desired toppings. Place on baking sheet to cool. Allow caramel to cool completely before serving.

Recipe developed for Imperial Sugar by Erin Sellin @Dinners, Dishes & Desserts.
Found at: http://www.imperialsugar.com

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tie dyed cake

Tye Dye Cake

1 package (2-layer size) white cake mix
1 teaspoon McCormick® Pure Vanilla Extract
McCormick® Assorted NEON! Food Colors & Egg Dye
1 teaspoon McCormick® Raspberry Extract
1/4 teaspoon McCormick® Pure Lemon Extract
1/4 teaspoon McCormick® Pure Orange Extract
2 cans (16 ounces each) white frosting

Directions

Prepare cake mix as directed on package, using egg whites. Divide batter evenly among 4 medium bowls. Add vanilla and 20 drops (about 1/4 teaspoon) neon purple food color to first bowl. Add raspberry extract and 20 drops (about 1/4 teaspoon) neon blue food color to second bowl. Add lemon extract and 20 drops (about 1/4 teaspoon) neon pink food color to third bowl. Add orange extract and 20 drops (about 1/4 teaspoon) neon green food color to fourth bowl. Stir until batters are evenly tinted.
Drop tablespoonfuls of batter randomly into 2 greased and floured 8-inch round cake pans. Bake as directed on package. Cool cakes on wire rack.
Fill and frost cake layers with white frosting.



Cooking Tips

• For easier measurement, 1/4 teaspoon Food Color = 20 to 25 drops

• For easier mixing and pouring, divide plain batter evenly among 4 resealable plastic bags. Add extracts and food colors as directed. Knead bags until batters are evenly tinted. Cut a tip off corner of each bag. Squeeze tablespoonfuls of batter into cake pans.

mouses mac and cheese

I made this for Christmas 2013 for my toddlers.  They loved it and it was easy to make!  It's a keeper!

1 1/2 cups uncooked elbow macaroni 1/4 cup butter 2 tablespoons all-purpose flour 1 teaspoon mustard powder 1 teaspoon ground black pepper

2 cups milk 8 ounces American cheese, cubed 8 ounces processed cheese food (eg. Velveeta), cubed 1/4 cup seasoned dry bread crumbs

1.	Preheat oven to 400 degrees F (205 degrees C). Butter a 1 1/2 quart casserole dish. Bring a saucepan of lightly salted water to a boil. Add macaroni, and cook until not quite done, about 6 minutes. Drain.
2.	In a separate saucepan, melt the butter over medium heat. Blend in the flour, mustard powder, and pepper until smooth. Slowly stir in the milk, beating out any lumps. Add the American and processed cheeses, and stir constantly until the sauce is thick and smooth.
3.	Drain noodles, and stir them into the cheese sauce. Transfer the mixture to the prepared casserole dish. Sprinkle bread crumbs over the top.
4.	Cover the dish, and bake for 20 to 25 minutes, or until sauce is thick and bubbly. Made 12/25/2013 Source: allrecipes.com

owl s'mores

I made these owl s'mores for my baby's 1st birthday.  I used pink candy corn by Jelly Belly for the nose and I slightly melted the chocolate chips on a plate in the microwave for 10 sec and put them on the eyes, it's the only way I could get the chips to stick.  All the kids loved these! 

Ingredients:

• graham crackers
• marshmallows
• chocolate chips
• yellow candy melts
• candy corn

1. Cut one marshmallow in half and place both pieces on a large graham cracker (2 stuck together).
2. Put a candy melt on top of the marshmallows.
3. Heat in the microwave for about 5-10 seconds, just enough to make the marshmallows puff up, but not get too hot. (Time depends on your microwave – make sure to do a few test runs.)
4. Take out of microwave and add a chocolate chip on the yellow candy melt and the candy corn beak while the marshmallows and candy are still warm. Everything should stick together nicely.
5. Let cool and serve! You can make these the night before a party and everything is still very tasty.

Source: http://www.livinglocurto.com/2010/09/owl-smores/#sthash.cCPMHhuZ.dpuf

eggplant pizza

This is from a girl in MOPS but the source is cookingwithhailey.blogspot.com

This dish is an absolute WINNER, inspired by Julia Child! 

Ingredients: 
1 globe eggplant (The fatter, the better! This way your rounds will be large and 'Pizza' like.) 
1 Tablespoon salt for drawing water out of the eggplant
2 Tablespoons olive oil to brush on the eggplant before roasting
2 teaspoons dried Italian seasoning blend to sprinkle on the eggplant before roasting
10 fresh basil leaves cut into strips
1/3 cup fresh parmesan 
1/3 cup mozzarella cheese blend
Hot red pepper flakes for sprinkling on top! (Optional)

'Pizza' Sauce Ingredients: 
2-3 teaspoons extra virgin olive oil 
3 large garlic cloves finely chopped or jarred minced
1 can (14.5 oz.) petite diced tomatoes with liquid 
1/2 teaspoon dried Italian seasoning blend 
1/4 teaspoon dried oregano 

Directions: 
1. Cut off both ends of the eggplant; then cut it into 3/4 inch thick slices. (Try to make them the same thickness)

2. Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt.  Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid. 

(After the eggplant sits for 15 minutes, turn on the oven to 375 degrees F)

While the eggplant sits, make the sauce.
1. Heat 2-3 tsp. olive oil in a small pan and saute the finely chopped garlic just until it becomes fragrant.  (Don't let it brown.)  
2. Add the petite diced tomatoes, dried Italian seasoning and dried oregano and let the sauce cook at a low simmer until it's thickened, breaking up the tomatoes with a fork as it cooks. Add water (or wine!) as needed (but you really may not need this step, especially if your can of tomatoes is extra juicy!), a few tablespoons at a time as the sauce cooks, keeping it hot by simmering at very low heat until it's needed for the eggplant slices.

After 30 minutes...

1.  Wipe the eggplant dry with paper towels.

2. Spray a roasting sheet with olive oil or non-stick spray

3. Lay eggplant slices on the roasting sheet, brush the tops of the eggplant with olive oil, and sprinkle with dried Italian seasoning (& Maybe a dash of garlic salt, if you're into it!). 

4. Roast the eggplant about 25 minutes on 375 degrees (but "not so long that the slices become mushy and lose their shape" as Julia says.)  

Last but certainly not least... 

While the eggplant roasts, thinly slice the fresh basil leaves and combine the freshly grated Parmesan and low-fat mozzarella blend.  After 25 minutes or when eggplant pieces are done, remove eggplant from the oven and turn the oven setting to broil.  Spread a few tablespoons of sauce on the top of each eggplant slice, sprinkle with thin basil slices and top with a generous amount of cheese.  Put pizzas under the broiler until the cheese is melted and slightly browned.  KEEP A VERY CLOSE EYE on the eggplant pizzas while they are under the broiler! It should take about 5 minutes (or less, depending on your oven.)

Don't be intimidated by all of the steps, I promise it is WAY easier than it looks.

Serve your eggplant pizzas with a delicious salad and some simple spaghetti on the side (Shhhh, don't tell, you can cheat with the sauce for the spaghetti. I buy the basic organic marinara from Trader Joe's.)

Enjoy!!

breakfast cookies

A friend at MOPS told me how good these are and how much her 4 year old loves them!  Plus they freeze well too!

• 2 cups wheat flakes (such as Total or Wheaties)
• .5 cup flour
• .25 cup wheat germ
• .5 cup brown sugar
• .75 cup yogurt
• .25 cup oil
• 1 egg
• .5 tsp. salt
• .5 tsp. baking soda
• 2 tsp. vanilla
• 1 cup dried cranberries
  

Directions:

Preheat oven to 375F. Crush wheat flakes with a rolling pin. In a bowl, mix yogurt, egg, oil, and vanilla. Add crushed wheat flakes, flour, sugar, wheat germ, salt, and baking soda. Mix well then add dried cranberries. Place by spoonfuls on a cookie sheet and bake for approx. 10 minutes or until set.

Variation: omit dried cranberries and sprinkle cinnamon and sugar over the top of the cookies before baking. 

Freezing Directions:

After baking, allow to cool, place in freezer bag(s), label, and freeze. To serve: Grab a cookie or two from the freezer, allow to thaw for a few minutes, and then have a quick breakfast or snack on the go.

Servings:

Makes approx. 16 cookies.

Source: http://onceamonthmeals.com/breakfast-cookies-kid-friendly/

buffalo chicken taquitos

4 cups chicken, cooked/shredded 2 cups Mozzarella Cheese 1/3 cup Franks Hot Sauce 2 TBSP butter 1/2 tsp garlic powder 12 soft taco flour tortillas 4 oz Philadelphia Cream Cheese 1/3 cup Milk 1 tsp Mrs. Dash 1/4 tsp Cajun seasoning 2 TBSP Vegetable Oil In a small sauce pan over medium low heat melt the butter.  Add Mrs. Dash, garlic powder and Cajun seasoning.  Stir and combine for 1 minute.   Add cream cheese and stir until melted and completely combined with butter and spices.   Whisk in hot sauce and milk and simmer for 5-8 minutes.  Add salt to taste.   Combine chicken and sauce.   Lay out a tortilla and fill with 1/4-1/3 cup chicken and 2 TBSP cheese.   Tightly roll up taquito and place on a greased baking sheet.   Brush taquitos with vegetable oil on all sides.   Bake for 15-18 minutes rotating every 5 minutes until golden brown.   Serve with Blue Cheese dressing and celery sticks.

chicken taquitos

I sort of combined these 2 recipes.  I used a rotiessere chicken (way too much work) and next time will use my crockpot and cook cutlets in some salsa.  I used 1/2 cup of salsa and a big squirt of lime juice along with about half of the chicken meat.  I used 1/2 tsp of dry taco seasoning and 1/2 cup of finely shredded cheddar.  I cooked mine at 425 and also froze some.  


Use chicken cutlets, cooked in your oven or crockpot or just use some leftover rotiessere chicken
1/2 cup salsa, plus more, as dip, optional
1/3 cup shredded fat-free Cheddar cheese
1/4 teaspoon dry taco seasoning mix
8 (6-inch) yellow corn tortillas or flour tortillas
Pam or olive oil spray to spritz tortillas before putting in oven


Preheat the oven to 375 degrees F.
In a medium bowl, combine the chicken and salsa, and mix thoroughly. Cover and refrigerate for 15 minutes.
Remove chicken mixture from the refrigerator, and drain any excess liquid. Add cheese and taco seasoning, and mix to combine. This is your filling. Set aside. (I added everything but the cheese together and sat in in the refrige uncovered). 

Prepare a baking sheet by spraying it with nonstick spray. Set aside.

Dampen 2 paper towels, and place tortillas between them. Microwave for about 1 minute, until tortillas are warm and pliable.

Place one tortilla flat on a clean dry surface (keep the rest between the paper towels), and spoon about 2 heaping tablespoons filling onto the tortilla. Spread it evenly across the entire surface, and roll the tortilla up tightly, so that you have a cigar-shaped tube. Secure with toothpicks, if needed, and place seam-side down on the baking sheet. Repeat with remaining tortillas and filling.

Bake in the oven until crispy, 14 to 16 minutes.
Allow to cool for 5 minutes. 
Serve with sour cream and additional salsa for dipping, if using. Enjoy!


PER SERVING (2 taquitos): 197 calories, 2.5g fat, 594mg sodium, 22.5g carbs, 3g fiber, 2g sugars, 20.5g protein

Source:
http://www.foodnetwork.com/recipes/exploding-chicken-taquitos-recipe/index.html?oc=linkback

Here is a make-ahead freezer version:

Ingredients

• 4 oz softened cream cheese (I used low-fat)
• ½ cup salsa (any type – green/tomatillo or red/tomato)
• 1 tbsp lime juice (about half a lime)
• ½ tsp ground cumin
• 1 tsp chili powder
• ½ tsp onion powder
• 3 cloves minced garlic
• 3 tbsp sliced green onions
• 2 cups shredded cooked chicken
• 1 cup shredded cheddar cheese
• 8-12 (6 inch) tortillas (flour or corn)
• 2 tbsp olive oil
• Salt (optional)

Instructions

1. Preheat oven to 425 degrees; line a baking sheet with foil and spray with cooking spray.
2. In a large bowl mix the softened cream cheese, salsa, lime juice, cumin, chili powder, onion powder, garlic, and green onions. Fold in the chicken and cheddar cheese. (You could refrigerate the mix at this point and bake the taquitos later.)
3. Microwave about 3-4 tortillas at a time wrapped in paper towel for about 25 seconds to soften them.
4. Spoon about 2-3 tablespoons of the filling in the center of the tortilla and roll tightly. Place on the prepared baking sheet seam-side down, and repeat with remaining tortillas and filling. Brush the tops with the olive oil and sprinkle with salt if desired.
5. Bake for 15-20 minutes until crisp and golden.
6. Serve with sour cream, guacamole and salsa for dipping.

1. Freezer Method: Prepare taquitos and place in a single layer on a foil-lined baking sheet. Freeze for about an hour, then place in a freezer bag. To bake, place on baking sheet (no need to defrost) in a 450 degree pre-heated oven for about 20 minutes. This method of ‘flash-freezing’ freezes the taquitos individually so you can cook as many as you need at a time.

Source: http://www.makeaheadmom.com/recipes/chicken-recipes/chicken-taquitos/

tater tot casserole muffins

• 1 pound breakfast sausage, browned
• 3 cups shredded cheddar cheese
• 2 cups milk
• 4 medium eggs
• 2 pounds frozen tater tots, chopped

Preheat oven to 350.  Spray muffin pan with nonstick cooking spray.  In a large bowl, mix together sausage, cheese, milk and eggs.  Add in tater tots and stir to combine.  Drop into muffin pan, filling each muffin tin to the top.  Bake for 20-30 minutes until golden brown.  

Freezing Directions:

Cool muffins and flash freeze.  After freezing, place into gallon freezer bag, label, and freeze.  To serve: reheat in microwave for 30 seconds.

Servings: 24 muffins

Source:  Onceamonthmom.com

sneaky mac & cheese

Yield: 4 servings

• 1/2 pound macaroni noodles, cooked
• 1 1/2 cups milk
• 1/4 cup carrot puree
• 1/4 cup cauliflower puree
• 2 cups shredded cheese

Preheat oven to 375.

Whisk together milk and veggie purees.

In a 9-inch baking pan, layer about half the noodles. Top with half the cheese. Top with remaining noodles. pour veggie and milk mixture over noodles and top with remaining cheese.

Bake at 375 for 30-35 minutes.

Made 9/7/2012

*my 3 year old complained that it was "too saucy."  Actually it was pretty bland and a bit wet.  Next time I will mix in some melted velveta.  

chicken broccoli crescents

Ingredients:

• 1 cup chicken, cooked and chopped
• 0.5 cup broccoli florets, finely chopped
• 0.5 cup carrots, finely chopped
• 0.25 cup mayo
• 1 clove garlic, minced
• 0.5 teaspoon dill weed
• 1 package refrigerated crescent rolls

Directions:

In a bowl, mix chicken, veggies, mayo, garlic, and dill. Unroll crescent rolls. Place a large spoonful of chicken mixture on top of each piece of dough and roll. Bake on a cookie sheet at 375F for 12-15 minutes or until rolls are golden brown. 

Freezing Directions:

Prepare as above. After baking, allow to cool, divide among freezer bags, seal, label, and freeze. To serve: Reheat in microwave until heated through.

source: http://onceamonthmom.com/chicken-broccoli-rollups/

chocolate zucchini cake

The original recipes called these gooey brownies, mine were not gooey at all.  Instead, it came out very cake like and I just served it to my almost 3 year old as chocolate cake.  She liked it!  It's not very sweet but sweet enough and I am happy it's natural and easy to make.  I will surely make this again for my kids!

Ingredients

• 2 cups shredded zucchini
• 2 cups flour (I use whole wheat white)
• 3/4 cup honey (agave or sucanat for vegan)
• 1/3 cup cocoa
• 1 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1/2 cup applesauce
• 2 teaspoons vanilla

Preheat oven to 350.

Mix all ingredients well. Pour into a 9 x 13  greased baking pan.

Bake at 350 for 35 minutes.

Optional: Sprinkle brownies with a bit of powdered sugar (for easy whole food powdered sugar, food process sucanat until powdery)

made 6/27/2012

homemade instant oatmeal

Here is a great way to save some money....

Print

Feel free to get creative with your add-ins. We love frozen blueberries or adding dried fruit and cinnamon and sugar.  

Source: Onceamonthmom.com

For each “packet,” place in a snack-size zipper bag:

• 0.25 cup quick cooking oats
• 1 teaspoon powdered milk
• 0.12 teaspoon salt
• 1 Tablespoon sugar or brown sugar (optional)
• Additional add-ins if desired (dried fruit, cinnamon, etc.)

Directions:

For each oatmeal packet, combine oats, powdered milk, salt, and sugar in a snack-size zipper bag. Seal and store in pantry. To serve: Empty “packet” into a bowl. Add 1/2 cup boiling water. Stir and let stand for 2 minutes. OR, add water and microwave about 1 minute or until done. Adjust water amount for thicker or thinner oatmeal.

zucchini pineapple bread

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3 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons ground cinnamon 1 teaspoon salt 1/2 teaspoon baking powder 2 cups granulated sugar 1 cup oil 3 eggs 2 teaspoons vanilla extract 2 cups shredded zucchini 1 (8-ounce) can crushed pineapple, drained 1 cup chopped walnuts or other nuts

Instructions:

Preheat oven to 350 degrees. Coat 2 loaf pans with nonstick spray.
In a bowl, combine flour, soda, cinnamon, salt and baking powder. In a large bowl, mix sugar and oil until creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla. Gradually add flour mixture and stir to combine. Stir in zucchini, pineapple and nuts until just combined.
Divide batter evenly between loaf pans. Bake for 45 to 60 minutes, or until a tester comes out clean (if the tops are browning too quickly, cover with foil after 30 minutes). Cool pans on a rack for 10 to 15 minutes, then remove loaves from pans to cool completely.

Nutrition:

Per serving: 251 calories (percent of calories from fat, 45), 4 grams protein, 31 grams carbohydrates, 1 gram fiber, 13 grams fat (1 gram saturated), 27 milligrams cholesterol, 214 milligrams sodium.

Source: The Lovett School in Atlanta, GA

birds nest

Whether baked, fried or boiled, the dependable egg comes through in every situation. No matter what Mom is in the mood for, you’ll find a match for her desires and your skill level. Use a bakery-style loaf of bread, which you can cut into the thickness needed.

This was “Grandpa’s specialty,” which my kids have adopted as their own. I find the top of a shot glass or small juice glass cuts a perfect center hole in the bread. If serving to young children, or if you like your eggs very runny, choose pasteurized eggs.

1 (inch-thick) slice white or whole-wheat bread 1 teaspoon butter, softened 1 egg Salt and freshly ground black pepper

Instructions:

In the center of the bread, cut out a 1 1/2- to 2-inch circle. Spread both sides of the bread with butter.
In a skillet, preferably nonstick, over medium-high heat, place bread. Carefully break the egg into the hole, being careful not to break the yolk. Cook until the egg solidifies on the bottom, 1 to 2 minutes. Carefully flip with a large spatula and cook until the underside is golden and egg is cooked to desired doneness, 1 to 3 minutes. Sprinkle with salt and pepper. Serve immediately.

Nutrition:

Per serving: 208 calories (percent of calories from fat, 45), 9 grams protein, 19 grams carbohydrates, 1 gram fiber, 10 grams fat (4 grams saturated), 223 milligrams cholesterol, 311 milligrams sodium.
 

carrot raisin oatmeal muffins

Carrots, raisins and oats give these low-fat muffins a hearty texture and natural sweetness, making them a perfect after-school or midmorning snack. 

1 cup all-purpose flour 3/4 cup rolled oats 1 teaspoon baking powder 3/4 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 1/2 teaspoon salt 2 eggs 3/4 cup packed brown sugar 1/2 cup applesauce 1/4 cup vegetable oil 1 teaspoon vanilla 2 large carrots, grated or chopped finely in a food processor 1/2 cup raisins

Preheat oven to 350 degrees. Line 12 muffin cups with paper cupcake liners. In a large bowl, combine the flour, oats, baking powder, baking soda, cinnamon and salt. In a small bowl, beat the eggs, then stir in the brown sugar, applesauce, oil and vanilla. Add the wet ingredients to the dry and stir just until combined. Stir in the carrots and raisins. Fill the muffin cups 3/4 full. Bake for 18 to 20 minutes or until the muffins spring back when lightly touched in the center.

Nutrition:

Per muffin: 177 calories (percent of calories from fat, 29), 3 grams protein, 29 grams carbohydrates, 2 grams fiber, 6 grams fat (1 gram saturated), 35 milligrams cholesterol, 229 milligrams sodium.

Source: AJC