Edible Eyeballs

I love bringing kids imaginations to life!
Years ago for my son's Halloween birthday party I was looking for a way to make edible "eyeballs" on the table a way that kids would actually eat and enjoy, I knew those little people were NOT touching an olive lol! So, I added a twist on those pretzel snacks that were showing up at holidays, turning them into "eyeballs" and the kids have loved it ever since...I mean all the kids...My sons class is always asking him to make them and bring them in! My children both have severe nut allergies to both tree and peanuts - so we make most of our treats at home.
Your kids will have a blast making, eating and sharing these!



Eyeballs
round or square pretzels
white chocolate disks
chocolate chips
red jimmies

On a baking sheet, place pretzels in a single layer. Put one white chocolate disk in the center of each pretzel. Place in a 350 degree oven for approx 3-4 minutes or until chocolate is shiny but not melted or falling through the pretzel.
Remove from the oven and sprinkle with red jimmies. Invert one chocolate chip in the center of each disk. Cool in your fridge or cold garage for 20 minutes and they will remain hard until ready to eat. They keep well for a week in a sealed container.

Happy Cooking!

Family Dinner Night

Fall makes me think of warm and wonderful family dinners!

How about planning a family dinner night where everyone is unplugged and focused on the task at hand...making dinner, then enjoying it as a family.

Plan it out in advance, who will be responsible for what...

Are the boys in charge of dessert while the girls work on the main course?

Assign out what everyone is responsible for from 2 to 92 everyone can play a role!
Once you sit down for your wonderful dinner, have each person talk about what they did to contribute..."Jenny...how did you make that dessert?" "Michael, I just love these string beans, how did you make them?" Can't you just see their little backs sit up a little straighter and their chests puff our while eyes sparkle??

Here is a family favorite, it usually please everyone, pair it with some white rice or roasted potatoes and a salad or try our wonderful Salad Cups recipe for extra fun!
If you want an easy dessert - how about Decorating Your Own Ice Cream Cones for use with purchased ice cream or sherbet - so fun it's a craft and a treat all in one!

Mark your calendars now for YOUR Family Dinner Night and I am sure in no time this will be a monthly event in your home too!

Chicken Francaise

4 chicken breasts
1/2 cup light olive oil
2 garlic cloves, minced
1/2 cup flour
1 teaspoon paprika
salt and pepper to taste
3 eggs
1/2 stick butter
1/2 cup white wine
1/3 cup chicken stock
2 TBS lemon juice
2 TBS chopped parsley
thin lemon slices for garnish

In a pie pan or bowl, combine flour, paprika, salt and pepper. Set aside.
Lightly whisk eggs in a bowl. Set aside.

Make the sauce
Melt butter over low heat in a small saucepan add in chicken stock, wine and lemon juice. Bring to a boil. Stir frequently and reduce sauce by about half - about 6 minutes. Add in parsley and set aside.

Pound chicken breasts in a large Ziploc bag one at a time.(I use a rubber mallet that has been keeping me company in the kitchen for years. A couple of whacks with it is all you need) until about 1/4 inch thick. For thick breasts you can also halve lengthwise.
Dredge chicken breasts one at a time in the flour mixture, shaking off excess.
place on a plate for a few minutes until ready to cook.
Heat oil in a large heavy skillet over medium-high heat. Don't allow it to smoke.
Add in the garlic and saute for 2 minutes. Immediately begin dipping chicken breasts one at a time into the egg, shake off excess and place in the pan. Saute about 3 minutes a side until golden brown.
If necessary quickly warm sauce. Plate chicken, place lemon slices on chicken for garnish, pour sauce over and serve.

Happy Cooking!!

Doughnut Muffins

Warning!! Addictive Muffins ahead!!

My kids first tasted Auntie Anne's Pretzels a couple of years ago.
They thought they were amazing (so does their Mom).
Not being one to go to malls often (since having kids), I decided the kids and I should whip up something similar at home.

What we landed on were Applesauce Doughnuts...they were really good, however they were not as good after they cooled I was still tinkering with them when I was lucky
to meet Jen of How to Simplify and sample some of her Doughnut Muffins! They were just what we were looking for!
Talk about addictive! They were a huge hit at the food blogger gathering I was at!Check out her site - she had some wonderful tips and recipes!

We made these beauties a number of times in the past few months - My kids keep asking to make them. My son loves rolling the muffins hot out of the oven in the cinnamon and sugar mixture. Then he reaps the fruit of his labor...or in this case the muffin! Thanks Jen!

Doughnut Muffins
-How to Simplify

Muffins
1 3/4 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/3 cup oil
3/4 cup sugar
1 egg
3/4 cup milk

Cinnamon and Sugar Coating
1/2 cup butter, melted
1/3 cup sugar
1 tablespoon cinnamon


Preheat oven to 350 degrees and grease a muffin tin well.
Combine flour, baking powder, salt, nutmeg and cinnamon in a medium bowl.
Combine oil, sugar, egg and milk in a large bowl, add in your dry ingredients and stir only to combine.
Bake for 15-20 minutes. While muffins are baking, melt butter in a small bowl. In another small bowl, combine the sugar and cinnamon.
Flip or gently lift muffins out of the muffin tin while the muffins are still hot.
Dip muffins in the melted butter and then into the sugar and cinnamon mixture, coating thee whole muffin. Place on a wire rack and allow to cool and try not to eat them all soon after....really!

You can also cut out the milk and add in 1 cup of sweetened applesauce if you wish, for a bit of a different flavor (if using unsweetened, add in 2 TBS brown sugar).

Happy Cooking!

Fun with Food!

For me one of my very favorite things to do is surprise and delight my kids through food! I love to take just a few minutes and transform the ordinary into a "oooh...aaaah" moment. You know the one...little eyes light up, a smile spreads across those beautiful faces and maybe they clap their hands together and jump up and down ...I LOVE that! The running hug and thank you that follows doesn't hurt either!

Think about what your kids like for snacks, dessert, dinner and more and take a quick moment to think what would be unexpected and make them get excited.
What are some of the things YOU do?


"Pineapple" Sherbert

1 pineapple
Your kids favorite sherbert, sorbet or ice cream (homemade or purchased)

Cut the top off of your pineapple, hollow out some of the inside for a snack.
When ready to use fill your pineapple shell with small cookie dough sized scoops of sherbert, sorbet or ice cream. I stick colorful 2 pronged plastic cocktail forks into some of the balls for easy self service.

Tip: You can also use mini pineapple for this...one for each child.

Happy Cooking!

Creamsicle Cupcakes

These cupcakes are so, so, good!
I am not one for boxed cake mixes, but my MIL brought these over earlier this Summer and they were such a hit, the kids LOVED them! The best part is she doesn't even cook, I mean like ever!
They were moist, they were refreshing, they were really, really, really good!

Creamsicle Cupcakes-Maria Galan, winner from the Bucks County Courrier Times Newspaper

1 box vanilla cake mix
3 oz package orange jello
1 tsp orange extract
1 1/4 cup Minute Maid orange aid (not orange juice)
1/3 cup oil
3 eggs

Preheat your oven to 350 degrees

In a mixing bowl combine the jello powder, orange extract and orange aid, add in the cake mix and blend on medium until incorporated. Add in the oil and the eggs, blend well.

Pour into your cupcake holders and bake until done approximately 20-25 minutes, or until a toothpick inserted comes out clean.

Ice with vanilla icing or for added fun a vanilla orange swirl icing.

Happy Cooking!

Pack Up Some Love!

It’s that time of year again…Back to School!
For many, we get back into the same routine as the last school year.
For some it is a time of firsts, little ones going to off kindergarten or first grade. Tweens and teens headed off to the middle or high school…man, the years sure do fly by!
It's a time of getting the kids to bed on time, get them up on time, homework, activities, play dates with new friends and more.

One area that always seems to be a challenge is the Lunch Box!
We are packing the all important lunch...We want our children to eat it, we want it to be somewhat healthy, we want it to be fun and we want it to carry our love with them to school.
Plus we want our children to enjoy their lunch, not be bored by it...right!

Raise you hand if you have searched lunch box ideas lately…

Yes, its time. Whether you are happy or sad to put the kids on the bus you need to think about what to put in those lunch boxes.

Have you tried:

Make your own pizza: a little container of tomato sauce, some shredded cheese, cut up veggies and a tortilla – you can even cut the tortilla into “pizza triangles” and they can make a slice at a time.

Hummus spread on crackers: have your kids help make their favorite type of hummus the night before. Not only will they enjoy it but they can tell their friends they made it!

Pasta salad or a chef salad with chicken or tuna or whatever was leftover from dinner- you know the deal! Dressing in a small container on the side.

Seashell Sandwiches from our cookbook for kids Picture Me Cooking: This one always gets the kids chattering at the lunch table… large pasta shells (cooked and cooled) stuffed with anything your kids may like: tuna salad, egg salad, chicken salad, chopped salad, etc. They get to eat the bowl!

Couscous Salad: Make boxed couscous according to package directions (Near East Brand is awesome and literally takes 5 minutes to make) cool, then add in veggies to your kids like and or some chopped chicken.


Bruschetta: Pack up some chopped tomatoes or fresh salsa in a small container and some toasted French bread slices in a baggie. Pack a spoon for spreading.

Quesadillas: Place cheese, shredded chicken, lettuce, a little salsa on a tortilla, top it with another tortilla, warm in over until all melted and then cut into triangles.

Food on a stick: Fun up your child's lunch by sending in some cute plastic toothpicks or mini two pronged forks to spear chunks of cut of fruits like watermelon, cantaloupe, honeydew, strawberries, blueberries and more.
Foe a main dish, cut up chunks of a mozzarella stick and thread onto toothpicks, alternating with grape tomato halves...a mini caprese salad on a stick!

Kids love dip...so slice up some veggies and put them in a baggie alongside a small container of veggie or ranch dip. Slice up some apples tossed in a bit of lemon juice or strawberries and pack up some of our fruit dip.



Breakfast for Lunch: Pack slices of French toast and a small container of syrup or powdered sugar...that is a surprise!

We can have so much fun coming up with ideas....plan it out and get your kids involved too. Bet they would enjoy prepping and or planning their weeks worth of lunches! When all else fails...once or twice a month give them the $3.50 and let them choose what to have from the cafeteria - bet in the end they enjoy what comes from home instead!

What are your tips and trick to make your kids lunch a success?

and

Melon Balls

Melon Balls, what a perfectly refreshing snack or dessert.

Have fun teaching your kids how to use a melon baller then scooping out the colorful balls.

Did you know?

Watermelon
Watermelon seeds were found in the tomb of King Tut.
In the US the largest producers of watermelon are Florida, Georgia, Texas, California and Arizona.
The first recorded watermelon harvest was 5000 years ago in Egypt.
Watermelon is 92% water; early explorers used watermelons as canteens.
The watermelon is truly an international food, many more watermelon are consumed by other countries than the US. For example China consumes 30 times more watermelon than the US, they are the worlds largest producer as well. In China they also stir fry the rind with a bit of olive oil, garlic, chili peppers, scallions and ginger.
Watermelon rind contains many, many hidden nutritional benefits that the watermelon itself does not provide. In Southern US pickled watermelon is commonly enjoyed.
The watermelon is thought to have originated in Southern Africa.
Watermelon is a great source of potassium, vitamin A, vitamin C and B6. It also contains calcium, phosphorus and magnesium.

Honeydew
A ripe honeydew's flesh turns from green to white and is one of the slowest melons to ripen.
Honeydew seeds were brought to China by Vice President Henry Wallace in the 1940's and as a result they often refer to the fruit as the Wallace.
Honeydew is a great source of vitamin C, it also contains folate, potassium and B6.

Cantaloupe
Cantaloupe is believed to have originated in India or Africa.
Christopher Columbus introduced cantaloupe to America on his 2nd voyage to "the new world" in 1494.
Always wash the outside of a cantaloupe before cutting into it as the surface of cantaloupe has been known to carry salmonella.
1/4 of a medium cantaloupe provides 400% of your daily vitamin A requirement and 100% of your vitamin C.
Cantaloupe is a nutritional powerhouse with many purported health benefits.
Cantaloupe is a great source of vitamin C, fiber, beta carotene, folate and potassium.

Melon Balls

1/2 watermelon
1 cantaloupe
1 honeydew

Wash each melon and blot dry with paper towels.
Have your CB help you cut the melons on half (between the stem markings).
Using your melon baller on an angel, push it into the melon and firmly but gently turn it towards your body, then away turning your wrist in almost a full circle. This creates a circular shape.

Place fruit balls into a glass or bowl, cover tightly and refrigerate for 1 hour prior to serving.

For fun, serve with toothpicks!

Tip - Honeydew and cantaloupe are not meant to be refrigerated. For best results allow to ripen on your counter for a few days.

Happy Cooking!

Ice Cream Pie!

This one is a big hit with the kids, think of it like an edible craft!!

Make them as mini's or a one big pie, either way it's a fun treat to create then eat!

Ingredients

Pre-made crust of your choice
(cookie crumb, graham cracker)
1 quart softened ice cream
Choice of a few decorative toppings such as
mini chocolate chips, sprinkles, mini candies, cookie crumbs, berries, etc

1. Fill pie crust(s) with softened ice cream, spreading evenly.

2. Freeze filled pie crusts for at least 1 hour.

3. When ready to serve, take them out of the freezer and let sit for a few minutes while you assemble small bowls filled with your chosen toppings.

4. Use toppings to create your pie(s)and enjoy!

You could also make your own crusts. Using a pie plate or mini pie plates, crush chosen crumbs, mix with a bit of butter, press onto pie plate(s) and you are ready to go.
Ideas for crusts include, crushed chocolate wafers, oreo's, vanilla cookies, graham crackers, gingerbread cookies, snickerdoodles or you favorite cookie.
To crush the cookies use your food processor or blender and crush in batches by pulsing until crumbs. You can also place the cookies on large plastic bags, press out the air and roll/smash with a rolling pin...not only is that fun but it's great exercise fro your arms!

Happy Cooking!

Parmesan Encrusted Chicken

What in the world is THIS a picture of you ask??

Well, it's all that is left of eight...yes 8 pieces of Parmesan Encrusted Chicken.

This is a popular hit with my kids and their visiting friends!

This is a great quick and easy family meal. Plus it's a perfect one to enlist the help of your kids to prepare.
Throw a salad together and some white rice or a vegetable and there you have it!


Parmesan Encrusted Chicken

6 thin boneless chicken breasts (the fit and easy are perfect)
If your chicken breasts are large and thick slice them down the middle to make 2 thin ones.
1/2 cup milk or buttermilk
1 teaspoon olive oil
1 cup Panko
1/4 cup grated Parmesan cheese
2 TBS parsley, chopped
A few drops of olive oil to grease your baking sheet

Preheat your oven to 400 degrees

Lightly oil a baking sheet

Combine Panko, Parmesan, and parsley in a big bowl. Set aside.

Whisk oil and milk/buttermilk in a shallow bowl.
Dip one piece of chicken at a time into the mixture then immediately press and coat in the Panko mixture. If your kids are helping have them throw the dry ingredients in a gallon baggie and shake up each chicken piece to coat it - my kids like that part. Place on prepared baking sheet.

REMEMBER to ensure those little helping hands (and big ones too) get washed well under warm soapy water up to their wrist after handling raw chicken!!

Bake for 35-35 minutes depending on the size of chicken used.

I think the kids like the simple plain flavors.

You could certainly add some paprika, basil, black pepper and red pepper to the dry mixture to kick it up a bit or do like I do and grab the nearest bottle of Tabasco!
Depends on the tastes in your home.

Also, I have made this with freshly grated Parmesan cheese as well as the store bought variety, both work. Freshly grated is a little less crisp but tasty!

Enjoy and Happy Cooking!

Learning By Accident

Do you realize what children can learn while helping in the kitchen?

Planning - When kids assist in deciding what to make, from what type of cookie to bake, to planning a meal they learn a powerful tool - Planning.
They then help the plan unfold...everything from writing a shopping list, to helping shop, to setting up the ingredients, to creating, timing and presenting the finished dish or meal. Then they get to reap (or in this case taste) the rewards!!

Math, Reading and Science - When your cooking you use and learn areas of three of these important subjects.
Reading the recipes, selecting measuring tools and measuring out the ingredients and the science of food.

Empowerment - Seriously...how good does it feel when you can first present something YOU create to those you care about, THEN watch as they enjoy it and get the compliments that come after.

Talk about watching a kid smile bright, sit up straighter and puff out their chest!! Don't forget to take a picture to capture those memories!!!

Happy Cooking!

Whipped Cream

Whipped Cream is a childhood (and adult) delight!

Making your own whipped cream doesn't take very long and it is one of the simple is joys of life...forget all the bought stuff - THIS is a treat for everyone, plus it eliminates some of the unnecessary ingredients used in the prepackaged stuff, slow down this week, make it and dig in!!!!

Kids I know you will have fun making this one, go ahead and lick the spoon!! I know I did!

Whipped Cream

Heavy cream or light cream
Sugar

Recipe depends on how much you want to make..I would say 1 cup of cream to 1 TBS of sugar...just depends on what you are serving it with and how sweet you want it.

Those of you new to cooking or under 10, grab a Cooking Buddy to help you along.

Place chilled cream in your mixing bowl and mix on med-high speed until the cream begins to get firm, add in sugar and continue until nice and thick and peaks hold their place - all told this takes about 2 1/2 to 3 minutes.

You can add a bit of vanilla, strawberry or lemon extract...whatever you want to give it additional flavor or color.

This is best the day you make it. You can also save it for the following day just be sure to tightly cover it with plastic wrap.

Happy Cooking!