Getting your kids to eat what you cook!
Learn how to cook delicious and healthy snacks for kids with our huge archive of kids snack recipes!
These refreshing little sipsters are good all year round
But your little leprechauns will be drinking them up this time of year for sure!
WHAT YOU NEED:
strawberries
oranges
pineapple
kiwi
and
blueberries
WHAT TO DO:
Layer chopped fruit into an ice cube tray.
red = strawberries
orange = oranges
yellow = pineapple
green = kiwi
blue = blueberries
Top each cube with seltzer water. Freeze. Serve with pineapple juice and fun straws.
I love caramel. It’s got to be one of the best candy inventions of all time.
Whenever someone sends me a chocolate box, guess which ones are gone first?
We decided to make our own at home and wrap them up as little goodie and hostess bags to give away this holiday season.
You can too…
The boys are also bringing them as gifts to school…though they’ll be bringing them without nuts, we’re all nut free facilities around here.
Homemade Holiday Caramels
Prep Time: 10 minutes Cook Time: 25 minutes Cool Time: 2 hours
What you need:
Candy Thermometer
Parchment Paper
Cooking spray
2 cups granulated sugar
1 cup packed light brown sugar
1 cup light corn syrup
1 cup evaporated milk
2 cups heavy cream
1 ½ sticks unsalted butter
½ t salt
1 T vanilla extract
optional
Fancy Sea Salt (i.e. Fleur de Sel)
Chopped toasted pecans
Chopped peanuts
Gift Bags
Wax Paper
Ribbon or Raffia
What to do:
Line a 13×9 baking dish with parchment paper.
Lightly coat with cooking spray.
In a medium pot combine sugars, corn syrup, evaporated milk, whipping cream, butter, and salt. Mix well. Heat over medium heat.
Using your candy thermometer watch the heat and when it reaches 250 degrees remove from the pot. Stir in your vanilla then pour into baking dish.
Cool in the fridge. Once cooled cut into small pieces and wrap in wax paper.
Place in gift bags and tie with ribbon and raffia. Optional….top your caramels with sea salt, or chopped nuts.
It’s that time of year!
My favorite time of year!
So you all know how much I love to dip…
Yes, I am a dipper.
And it seems I have passed the trait onto the kids.
We’re a dipping family.
So we came up with a great dip for fall!
A creamy and delicious pumpkin dip.
It’s perfect…
Perfect for parties.
Perfect for appetizers.
Perfect for after school.
Perfect for sitting down and eating the whole thing with spoon.
Perfect Pumpkin Dip
8 oz softened cream cheese (I used light, and you could even use fat free)
1 15 oz can pumpkin
1 c brown sugar
2 t pumpkin pie spice
1 t vanilla extract
2 T apple cider
Combine all the ingredients in a food processor (you could mix this by hand in a bowl if you don’t have one) and stir well to combine. Pour into a small pumpkin to serve. Chill for 3o minutes. Serve with ginger snaps, apples, and pears.
I love Girls Night Out.
You really need it from time to time.
Recently we’ve switched girls night out…
To Girls Night In.
We gather at someone’s house…
Everyone brings a dish.
And a bottle…
And then we really dish.
And you know me…being Ma and all.
I have to try and make the best offering.
This is my latest…
It was a hit!
Had to take advantage of all that zucchini in the garden…
Not to mention the boys gobbled these up…
And didn’t even know they were loaded with veggies!
WHAT YOU NEED:
2 medium to large zucchini grated
2 T grated red onion
1 cup corn off the cob (I slice mine from leftover grilled corn)
2 large eggs, lightly beaten
6 – 8 T flour
1 t baking powder
S&P
1 T butter
Olive oil
Toppings:
Smoked Salmon
Creme Fraiche
Chopped Scallions or chives
Capers
WHAT TO DO:
Preheat the oven to 300 degrees F.
In a large bowl combine zucchini, onion, and corn.
Stir in your eggs.
Add about 5-6 tablespoons of flour, the baking powder, and S&P. (If the batter gets too thin from the zucchini liquid, add the remaining flour.)
Heat a large pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When it’s hot lower the heat to medium-low and drop heaping soup spoons of the zucchini batter into the pan.
Cook the pancakes until browned on each side…about 2 minutes apiece.
Remove from pan and set aside on a sheet pan…you can keep warm in the oven. They’ll stay warm in the oven for up to 30 minutes.
Serve hot.
Top with a dollop of creme fraiche, a bit of smoked salmon, some scallions and a caper.
So you all heard how I joined a new club, right?
I joined the crew at the
And I love it!
And today is Reveal Day!!!
And I got to to choose from the many delicious recipes at
From Chapel Hill to Chickenville
The lovely and talented Aimee is busy whipping up deliciousness for her 4 kiddos…
And you know that makes me smile!!
I loved checking out all of Aimee’s fantastic recipes but the one that caught my eye was
Peanut butter, apple and bacon sandwiches
They sounded awesome.
But lo and behold the hubs had finished the Peanut Butter
So I made mine with Nutella.
Love Nutella.
And I didn’t grill ours, I made them on english muffins and therefore my friends,
Breakfast is served!
Nutella, Bacon, and Apple Sandwiches on English Muffins
What you need:
12 slices bacon, cooked
4 english muffins
4 T Nutella spread
2 Granny Smith Apples
WHAT TO DO:
Split and toast your english muffins to your liking
Spread each muffin with 1 T Nutella
Top each with thick slices of bacon and apple
Serve…and prepare to be amazed!
Thank you Aimee for this fantastic idea…and please be sure to go check out all the yummy things she is feeding her brood!
And check out all the other fantastic dishes the Ladies of the Secret Recipe Club are serving up!
Oh I’m so excited.
I joined a club…
An awesome club.
I’m a joiner…
What can I say.
Today is my first reveal as a full fledged member of
And this month I got assigned to pick a recipe to try from the wonderful
And there was so much to choose from!
I finally settled on a true crowd pleaser.
And even with my recipe OCD I hardly changed a thing!
Check out these baked taquitos that pretty much brought the house down!
Carries Sweet Life Chicken Bacon and Ranch Taquitos
Preheat oven to 425 degrees.
Cover a large baking sheet with aluminum foil and spray lightly with cooking spray.
Brown your bacon in a large skillet until crispy. Remove bacon and set aside.
Toss in diced jalapeno and scallions into your bacon drippings and quickly saute until slightly soft. Remove from drippings…be sure to keep the grease!
In a large bowl, mix together cream cheese, chicken, bacon, cheese, jalapeno and green onions.
Fold in your ranch mix.
Mix well.
Spoon 2-3 tablespoons of the chicken mixture into a tortilla and roll it up.
Place taquito seam-side down on the baking sheet. Repeat until you are out of chicken.
Brush tops of taquitos with the reserved bacon drippings and sprinkle with kosher salt.
Place pan in oven and bake for 15-20 minutes. Be sure to keep an eye on them in case you have to run upstairs to say hand out time outs to 3 year olds who hit their brothers in the face with a Wii remote…just saying.
Serve these bad boys up with ranch dressing or salsa!
Delish!
Thanks Carrie…these are going into permanent rotation!
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