Tahini Hummus

It’s only been recently that I’ve come to appreciate the awesome that is hummus.  Now that I’ve started, I want to explore it all. The world of hummus.  How, you ask, did this come to be? To start, I never actually liked hummus before. But I’d never really tried homemade hummus and then I was the parent helper at a Cub Scout meeting…we made hummus…I couldn’t encourage the kids to try if I wasn’t going to… and to my shock, I loved it. Around here, we call this Cub Scout Hummus, but it’s really a simple tahini hummus.  We love it with carrots and pretzels, although pita crackers are pretty great with it too!

This tahini hummus recipe is brought to you as part of an Ambassador partnership with CansGetYouCooking.com and the MomitForward network.  Opinions are my own.

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tahini-hummus-recipe

Tahini Hummus

Ingredients

One 15-oz can of Chick Peas / Garbanzo Beans

1/4 c fresh lemon juice (you can use the bottled too)

1/4 c sesame tahini

1 small clove garlic, minced

1/2 to 1 tsp kosher salt (we use sea salt) to taste

2 TBSP Olive Oil (+ more to taste)

1/2 tsp ground cumin

2-3 tbsp water

blender or food processor

hummus-ingredients

Directions

Drain beans

In blender or food processor, combine tahini and lemon juice.  Process 1 minute

Scrape sides down and process an additional 30 seconds

hummus- blender

Add cumin, garlic, drained chick peas, lemon juice and olive oil, process 45 seconds

Add salt and any additional olive oil to taste.

Serve with carrots, pretzels, pita crackers, etc.

horiz hummus

Canned foods can be a hallmark of a healthy diet. Yes, I’m serious. Hummus is chock full of protein and nutrients- and it’s quick and easy to prepare. Toss some in a little container with some veggies to dip and you’ve got yourself a super-healthy snack to keep you going through the day. Chick peas/Garbanzo beans are one staple you will always find in our cantry! 

  • Canned produce is on par nutritionally with fresh and frozen varieties, and in some cases even better (Check out CansGetYouCooking.com for more info)

    • Studies conducted by researchers at Michigan State University, UC Davis and Oregon State University all concluded that canned foods have similar (or better) nutritional profiles as their fresh or frozen counterparts.
  • People who frequently eat canned foods may have healthier diets than people who don’t.
    • An analysis of NPD data shows that adults and children who ate 6+ canned food items over two weeks were more likely to meet or exceed their recommended daily allowance for 17 essential nutrients than those who ate 1-2 canned food items over the same two-week period.
  • Canned foods play a big role in helping registered dietitians help their clients (and themselves) eat healthy, balanced diets.
    • According to a recent survey, registered dietitians (RDs) rate canned foods as important in helping both themselves (81%) and their clients (89%) to prepare nutritious, convenient and affordable home cooked meals.

Still wondering about why canned?  Check out these 4 reasons to eat canned food.

 

4.9 from 9 reviews
Tahini Hummus
 
Author:
Ingredients
  • One 15-oz can of Chick Peas / Garbanzo Beans
  • ¼ c fresh lemon juice (you can use the bottled too)
  • ¼ c sesame tahini
  • 1 small clove garlic, minced
  • ½ to 1 tsp kosher salt (we use sea salt) to taste
  • 2 TBSP Olive Oil (+ more to taste)
  • ½ tsp ground cumin
  • 2-3 tbsp water
  • blender or food processor
Instructions
  1. Drain beans
  2. In blender or food processor, combine tahini and lemon juice. Process 1 minute
  3. Scrape sides down and process an additional 30 seconds
  4. Add cumin, garlic, drained chick peas, lemon juice and olive oil, process 45 seconds
  5. Add salt and any additional olive oil to taste.
  6. Serve with carrots, pretzels, pita crackers, etc.

 

Chile Relleno Scramble

My daughter stopped eating meat a little over a year ago.  It’s made things a little more interesting in the feeding the family department.  I’m always looking for ways to get protein in her body, especially with how active she is- and I always like to make sure everyone in the house starts their day with a nice, hearty breakfast. We have chickens, so we’ve always got eggs around, but really, how many eggs can one person eat until they don’t want to have eggs anymore?  I’ve started trying to mix things up and have some fun with the eggs- including this super simple, 2 ingredient Chile Relleno Scramble.  What you need? Some eggs and Boca Essentials’ new Chile Relleno with green chile peppers, black beans and brown rice. That’s it.

chile-relleno-scramble-labelChile Relleno Scramble

Ingredients

Chile Relleno Boca Essentials– 1 patty per person serving

2 eggs per person

*Shredded cheese, optional

Directions

Saute the patties in a non-stick skillet with a bit of oil if needed on medium heat.

As the patty cooks, break it into more of a crumble.

chile-relleno-scramble-pan

When the patty is all broken into cooked crumbles, add your eggs to the pan and stir until the eggs are done (2-3 minutes)

Top with cheese if desired.

Serve with fruit and a bread if desired.  Voila! Filling, hearty breakfast in under 10 minutes.

chile-relleno-scramble-horiz

New Boca Essentials is a line of vegetable- and grain-based patties that offers a source of “complete protein” to people looking for meatless meal options. Complete protein refers to the nine essential amino acids that the human body needs, but cannot produce on its own.

boca essentials

    • While many of these amino acids are typically found in meat, each new Boca Essentials flavor contains all nine, in the correct proportion, to offer a protein-packed and delicious choice for those looking for meat alternative meal options and energy to help fuel their days.

Getting the right proportion and balance of the nutrients and protein your body needs can be a little trickier when you aren’t eating meat. Having options like Boca Essentials around makes things a lot easier for moms like me who are cooking for different culinary preferences.  Even those of us who are meat-eaters have really enjoyed the Boca brand selections and it’s something I do keep in the freezer for a just in case/ last minute meal option because they are so quick to prepare. Available in both traditional and “non-gmo soy” lines, each variety of Boca burgers harnesses nutritional benefits of soy to provide a meatless product that offers consumers protein and great taste.You can find the new Boca Essentials at select retailers across the country in the freezer section- you’ll find 2 2-packs of patties in each box retailing for about $4.29.

    • The Boca Essentials line includes three bold new flavors, including:

      • Breakfast Scramble with potatoes, scrambled eggs and vegetables
      • Roasted Vegetables and Red Quinoa with brown rice
      • Chile Relleno with green chile peppers, black beans and brown rice

5.0 from 10 reviews
Chile Relleno Scramble
 
Author:
Ingredients
  • Chile Relleno Boca Essentials- 1 patty per person serving
  • 2 eggs per person
  • *Shredded cheese, optional
Instructions
  1. Saute the patties in a non-stick skillet with a bit of oil if needed on medium heat.
  2. As the patty cooks, break it into more of a crumble.
  3. When the patty is all broken into cooked crumbles, add your eggs to the pan and stir until the eggs are done (2-3 minutes)
  4. Top with cheese if desired.
  5. Serve with fruit and a bread if desired. Voila! Filling, hearty breakfast in under 10 minutes.

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Mini Cheddar Meatloaf Recipe

This Mini Cheddar Meatloaf recipe will introduce your kids to mixing ( by hand- gross and they will love it! ) and measuring, as well as using the timer for cooking duration and following directions. This meatloaf is simple but flavorful and gives your child a big confidence boost when they are “in charge” of dinner preparations.  Be sure to add a starchy side like potatoes and a green vegetable to round it out.

mini-cheddar-meatloaf

Mini Cheddar Meatloaf

mini-cheddar-meatloaf-recipe-card-img

Ingredients:

1- 1 ¼ lb. ground beef

1 cup shredded cheddar

¼ cup Parmesan cheese

¼ cup bread crumbs

1 Tbsp. Worcesteshire

¼ cup ketchup

1 egg

1 tsp. ground black pepper

1 tsp. onion flakes

½ tsp. garlic powder

 

Directions:

Preheat oven to 375℉.

In a large bowl combine all ingredients with your hands until well mixed. Remind little hands to wash well before and after.

mini meatloaf mixf

Divide into 4-5 pieces.

Form into a oblong/football shape.

Press 2 Tbsp. shredded cheese inside each and form patty around it.

mini meatloaf stuffed

Place mini meatloaves in a baking pan.

Drizzle with ketchup and sprinkle with shredded cheese.

mini meatloaf pan

Bake for 40-45 minutes until cheese is melted and edges are nearly crisp.

 

 

 

5.0 from 3 reviews
Mini Cheddar Meatloaf Recipe
 
Prep time
Cook time
Total time
 
1- 1 ¼ lb. ground beef 1 cup shredded cheddar ¼ cup Parmesan cheese ¼ cup bread crumbs 1 Tbsp. Worcesteshire ¼ cup ketchup 1 egg 1 tsp. ground black pepper 1 tsp. onion flakes ½ tsp. garlic powder
Author:
Ingredients
  • 1- 1 ¼ lb. ground beef
  • 1 cup shredded cheddar
  • ¼ cup Parmesan cheese
  • ¼ cup bread crumbs
  • 1 Tbsp. Worcesteshire
  • ¼ cup ketchup
  • 1 egg
  • 1 tsp. ground black pepper
  • 1 tsp. onion flakes
  • ½ tsp. garlic powder
Instructions
  1. Preheat oven to 375℉.
  2. In a large bowl combine all ingredients with your hands until well mixed.
  3. Divide into 4-5 pieces.
  4. Form into a oblong/football shape.
  5. Press 2 Tbsp. shredded cheese inside each and form patty around it.
  6. Place mini meatloaves in a baking pan.
  7. Drizzle with ketchup and sprinkle with shredded cheese.
  8. Bake for 40-45 minutes until cheese is melted and edges are nearly crisp.

Bunny Cupcakes

It must be fun cupcake week around here.  We’re just getting ready, ready ready for the bake sale and having all kinds of holiday fun with these little cute cuppies!!  If you aren’t into the Sheep Cupcakes, check out these super cute Bunny Cupcakes! bunny-cupcakes-grass-label

Bunny Cupcakes (from scratch)

Cupcake Ingredients

(you could also use a box mix to save time) –

1/2 C. butter, softened to room temperature
1 C. sugar
2 large egg whites
2 tsp. vanilla extract
2 tsp baking powder
1 1/2 C. flour
1/2 tsp. salt
3/4 C. milk

bunny-cupcakes-ingredients

Directions –

Preheat the oven to 375 degrees.

Combine the softened butter, sugar, egg whites and vanilla mixing
well. Slowly fold in the flour, salt and baking powder. Lastly, add
the milk continuing to stir.

Pour into greased muffin tins (or liners) and bake 20-25 minutes.
Insert a toothpick around 20 minutes and if it comes out clean the
cupcakes are done.

*Recipe is adapted from allrecipes:
http://www.allrecipes.com/recipe/simple-white-cake/

*Makes approximately 12 cupcakes

Bunny Ingredients/Directions –

White Cupcakes
White frosting
12 large marshmallows
pink Wilton sugar crystals
pink candy hearts (I used leftover Valentine sprinkles, you could
easily substitute a pink M&M if needed)
Wilton black gel icing
Candy eyes

Directions –

Generously frost each cupcake with white frosting and set aside.
Use a pair of kitchen scissors to snip of both ends of the large marshmallows.

Dip the sticky side down into the pink sugar crystals and place on the cupcake as the bunny’s ears.

bunny-cupcakes-horizontal

Next, give each bunny 2 candy eyes and a nose.

bunny-cupcakes-face-horizontal
Finally, use the Wilton black gel icing to make the bunny’s mouth. Simply make a J and then put a 2nd J on the other side (as shown).

bunny-cupcakes-grass
Cute and easy!

bunny-cupcakes-grass-close

For more fun Easter/Spring ideas, visit a few of my favorite bloggers:

5.0 from 7 reviews
Bunny Cupcakes
 
Author:
Ingredients
  • Cupcake Ingredients
  • (you could also use a box mix to save time) -
  • ½ C. butter, softened to room temperature
  • 1 C. sugar
  • 2 large egg whites
  • 2 tsp. vanilla extract
  • 2 tsp baking powder
  • 1½ C. flour
  • ½ tsp. salt
  • ¾ C. milk
  • Bunny Ingredients
  • White Cupcakes
  • White frosting
  • 12 large marshmallows
  • pink Wilton sugar crystals
  • pink candy hearts (I used leftover Valentine sprinkles, you could
  • easily substitute a pink M&M if needed)
  • Wilton black gel icing
  • Candy eyes
Instructions
  1. Directions -
  2. Preheat the oven to 375 degrees.
  3. Combine the softened butter, sugar, egg whites and vanilla mixing
  4. well. Slowly fold in the flour, salt and baking powder. Lastly, add
  5. the milk continuing to stir.
  6. Pour into greased muffin tins (or liners) and bake 20-25 minutes.
  7. Insert a toothpick around 20 minutes and if it comes out clean the
  8. cupcakes are done.
  9. *Recipe is adapted from allrecipes:
  10. http://www.allrecipes.com/recipe/simple-white-cake/
  11. *Makes approximately 12 cupcakes
  12. Bunny Directions -
  13. Generously frost each cupcake with white frosting and set aside.
  14. Use a pair of kitchen scissors to snip of both ends of the large
  15. marshmallows. Dip the sticky side down into the pink sugar crystals
  16. and place on the cupcake as the bunnie's ears.
  17. Next, give each bunny 2 candy eyes and a nose.
  18. Finally, use the Wilton black gel icing to make the bunny's mouth.
  19. Simply make a J and then put a 2nd J on the other side (as shown).
  20. Cute and easy!

 

Sheep Cupcakes (From Scratch)

Do you know one thing that’s just fun?  Cupcakes.  One thing that makes cupcakes so fun is the versatility.  You can do anything with a cupcake. Plain, frosted, colored, flavors, surprises, fun character and holiday themes…the possibilities are endless.  These sheep cupcakes are will make ewe smile and are great for Easter, spring, Communion, Timmy Time, Shaun the Sheep and farm theme parties.  Or maybe you just really like fun cupcakes.  I won’t judge.

We are making these s-ewe-per cute b-aaaa-aaad boy sheep cupcakes for our Sunday School Bake Sale on Palm Sunday. I’m pretty sure they’ll be a hit- what do you think?

sheep-cupcakes

Sheep Cupcakes

Cupcake Ingredients –

1/2 C. butter, softened to room temperature
1 C. sugar
2 large egg whites
2 tsp. vanilla extract
2 tsp baking powder
1 1/2 C. flour
1/2 tsp. salt
3/4 C. milk

Directions –

Preheat the oven to 375 degrees.

Combine the softened butter, sugar, egg whites and vanilla mixing
well. Slowly fold in the flour, salt and baking powder. Lastly, add
the milk continuing to stir.

Pour into greased muffin tins (or liners) and bake 20-25 minutes.
Insert a toothpick around 20 minutes and if it comes out clean the
cupcakes are done.

*Recipe is adapted from allrecipes:
http://www.allrecipes.com/recipe/simple-white-cake/

*Makes approximately 12 cupcakes

Sheep Ingredients & Directions –

1 package of mini marshmallows
White frosting, any brand
2 small packages of Wilton black fondant (I found mine at Walmart in
the bins in the Wilton aisle near the party decorations- my fave fondant is Satin Ice fondant)
Candy eyes
Toothpicks

DSC_0120

Directions –

Generously frost each cupcake with white frosting and set aside.
Cut the black fondant into 1″ squares. Mold the fondant gently pinching the top to make the sheep’s ears (see photo).

DSC_0130
Use one of toothpicks to spread a tiny bit of frosting onto the back fondant and give you sheep 2 eyes.

DSC_0142
Use another toothpick to make 2 nostrils (simply press the toothpick into the fondant) and then make a mouth.

DSC_0153
Place the Sheep’s head on the cupcake and gently press the mini marshmallows into the frosting surrounding his head working your way to the outer edges of the cupcake.

DSC_0225

Repeat with all the cupcakes. :)

 

Love Easter fun?  Check out our Bunny Crunch and Lamb Cinnamon Rolls– or Bunny Salad!

5.0 from 7 reviews
Sheep Cupcakes (From Scratch)
 
Author:
Ingredients
  • Cupcake Ingredients -
  • ½ C. butter, softened to room temperature
  • 1 C. sugar
  • 2 large egg whites
  • 2 tsp. vanilla extract
  • 2 tsp baking powder
  • 1½ C. flour
  • ½ tsp. salt
  • ¾ C. milk
  • Sheep Ingredients
  • 1 package of mini marshmallows
  • White frosting, any brand
  • 2 small packages of Wilton black fondant (I found mine at Walmart in
  • the bins in the Wilton aisle near the party decorations- my fave fondant is Satin Ice fondant)
  • Candy eyes
  • Toothpicks
Instructions
  1. Directions -
  2. Preheat the oven to 375 degrees.
  3. Combine the softened butter, sugar, egg whites and vanilla mixing
  4. well. Slowly fold in the flour, salt and baking powder. Lastly, add
  5. the milk continuing to stir.
  6. Pour into greased muffin tins (or liners) and bake 20-25 minutes.
  7. Insert a toothpick around 20 minutes and if it comes out clean the
  8. cupcakes are done.
  9. *Recipe is adapted from allrecipes:
  10. http://www.allrecipes.com/recipe/simple-white-cake/
  11. *Makes approximately 12 cupcakes
  12. Sheep Directions -
  13. Generously frost each cupcake with white frosting and set aside.
  14. Cut the black fondant into 1" squares. Mold the fondant gently
  15. pinching the top to make the sheep's ears (see photo).
  16. Use one of toothpicks to spread a tiny bit of frosting onto the back
  17. fondant and give you sheep 2 eyes.
  18. Use another toothpick to make 2 nostrils (simply press the toothpick
  19. into the fondant) and then make a mouth.
  20. Place the Sheep's head on the cupcake and gently press the mini
  21. marshmallows into the frosting surrounding his head working your way
  22. to the outer edges of the cupcake.
  23. Repeat with all the cupcakes. :)



Bubble Gum Muddy Buddies Recipe

Muddy Buddy mixes are always a fun treat.  We usually do just holiday themed, but sometimes it’s fun to have a special treat for no reason at all.  That’s where the Bubble Gum Muddy Buddies recipe idea game from! bubble-gum-muddy-buddies

Bubble Gum Muddy Buddies

Ingredients:

9 cups Chex cereal

2 cups white chocolate chips

1 Duncan Hines Flavor Creations Bubble Gum Flavor

1 1/2 cups powdered sugar

Directions:

Place Chex into a large bowl and set aside.

In a small bowl, microwave chips on high for a minute, stir and microwave again for about 45 seconds more or until melted and smooth when stirred.

Pour Chocolate over cereal and stir until evenly coated.

Mix together flavor packet and powdered sugar in a small bowl.

pink muddy buddy flavoring

Combine sugar mixture and cereal in a large resealable plastic bag and shake until well-coated.

Spread onto a baking sheet to cool.

pink muddy buddy on tray

Store in airtight container in refrigerator.

bubblegum muddy buddy

4.8 from 9 reviews
Bubbgle Gum Muddy Buddies
 
Author:
Ingredients
  • Ingredients:
  • 9 cups Chex cereal
  • 2 cups white chocolate chips
  • 1 Duncan Hines Flavor Creations Bubble Gum Flavor
  • 1½ cups powdered sugar
Instructions
  1. Place Chex into a large bowl and set aside.
  2. In a small bowl, microwave chips on high for a minute, stir and microwave again for about 45 seconds more or until melted and smooth when stirred.
  3. Pour Chocolate over cereal and stir until evenly coated.
  4. Mix together flavor packet and powdered sugar in a small bowl.
  5. Combine sugar mixture and cereal in a large resealable plastic bag and shake until well-coated.
  6. Spread onto a baking sheet to cool.
  7. Store in airtight container in refrigerator.

 

Beef and Pineapple Curry Recipe

I’ve been reading a lot lately about the benefits of pineapple in your diet. Did you know, for example, that pineapple juice is known to be 5 times as effective as a cough suppressant?  Pineapples are loaded with vitamin A and C, fiber, potassium, phosphorous and calcium. It does the body good.  I’ve been trying to make an effort to use pineapple more here at the house- just like I use honey in a lot of baking and cooking recipes. 2/3 of my kids adore pineapple.  The other tolerates it.  They all do like the juice from pineapples. Anyway, that’s what inspired sharing this Beef and Pineapple Curry recipe…. the pineapple.  So good, and such a great flavor pairing with beef!

pineapple-beef-curryBeef and Pineapple Curry

Ingredients

2 tbsp Vegetable Oil

3 tbsp Curry

1 tbsp Ginger, grated

2 cloves minced garlic

2-3 lbs Beef*, Cut into 1 inch Cubes

1 Red Bell Pepper, cut in 1 inch pieces

1 Medium Onion, cut in strips

2 cans Pineapple Chunks, drained with 2 tbsp juice reserved

1 can coconut milk, refrigerated

pineapple-beef-ingredients

Instructions

Heat Oil over Medium Heat then add garlic and curry stirring constantly for about 1 minute until both darken slightly.

pineapple-beef-sauce

Add Beef and reserved pineapple juice and stir to coat with curry mixture. Cook the Beef through, about 7-8 minutes.

Stir in the onion and saute for a few minutes to soften slighten before adding the Peppers and Pineapple.

Cook, stirring occasionally for 5 minutes or until the peppers just start to soften.

pineapple-beef-curry-process

Add the cream of the Coconut milk which should be hardened at the top of the can and easy to scoop out and bring to a boil then turn down to a simmer and allow to cook until sauce thickens.

Season with salt and pepper to taste if needed.

Serve over Prepared Rice.

*Beef Stew Meat works well if you intend to simmer the beef for about an hour before adding the pineapple and coconut milk. Otherwise choose a boneless steak.

5.0 from 6 reviews
Beef and Pineapple Curry
 
Author:
Ingredients
  • 2 tbsp Vegetable Oil
  • 3 tbsp Curry
  • 1 tbsp Ginger, grated
  • 2 cloves minced garlic
  • 2-3 lbs Beef*, Cut into 1 inch Cubes
  • 1 Red Bell Pepper, cut in 1 inch pieces
  • 1 Medium Onion, cut in strips
  • 2 cans Pineapple Chunks, drained with 2 tbsp juice reserved
  • 1 can coconut milk, refrigerated
Instructions
  1. Heat Oil over Medium Heat then add garlic and curry stirring constantly for about 1 minute until both darken slightly.
  2. Add Beef and reserved pineapple juice and stir to coat with curry mixture. Cook the Beef through, about 7-8 minutes.
  3. Stir in the onion and saute for a few minutes to soften slighten before adding the Peppers and Pineapple.
  4. Cook, stirring occasionally for 5 minutes or until the peppers just start to soften.
  5. Add the cream of the Coconut milk which should be hardened at the top of the can and easy to scoop out and bring to a boil then turn down to a simmer and allow to cook until sauce thickens.
  6. Season with salt and pepper to taste if needed.
  7. Serve over Prepared Rice.
  8. *Beef Stew Meat works well if you intend to simmer the beef for about an hour before adding the pineapple and coconut milk. Otherwise choose a boneless steak.

 

{Oven Baked} Parmesan Zucchini Chips

This week we have Oven-baked Parmesan Zucchini Chips for our Kids in the Kitchen recipe. A great way to get them eating their vegetables in a pretty healthy way. They get crisp, flavorful chips AND a dose of healthy veggies in the same dish- a win for both of you!

parmesan-zucchini-chips

{Oven Baked} Parmesan Zucchini Chips

parmesan-zucchini-chips-recipe-card-img

Ingredients

1 Zucchini

¼ cup Italian breadcrumbs

¼ cup grated Parmesan cheese

¼ tsp. garlic salt

2 tsp. extra virgin olive oil

pinch of pepper

zuchinni ingredients

Directions

Preheat oven to 425℉.

Slice zucchini into as thin slices as you can, the thinner you  slice them, the crisper they will be.

zucchini chips slice

Toss chips in olive oil to coat well.

In a separate bowl combine breadcrumbs, Parmesan cheese, garlic salt, and pepper.

Toss oiled chips in dry coating to cover.

zucchini chips 2

Spread chips out on a baking sheet lined with parchment paper or a silpat mat.

zucchini chips bake

Bake for 25-30 minutes until crisp and browned.

Serve with your favorite dip like ranch, french onion, or marinara.

kids-in-kitchen-cooking-with-kids-label

Check out our other Kids in the Kitchen recipes!

4.9 from 13 reviews
{Oven Baked} Parmesan Zucchini Chips
 
Author:
Ingredients
  • 1 Zucchini
  • ¼ cup Italian breadcrumbs
  • ¼ cup grated Parmesan cheese
  • ¼ tsp. garlic salt
  • 2 tsp. extra virgin olive oil
  • pinch of pepper
Instructions
  1. Preheat oven to 425℉.
  2. Slice zucchini into as thin slices as you can, the thinner you slice them, the crisper they will be.
  3. zucchini chips slice
  4. Toss chips in olive oil to coat well.
  5. In a separate bowl combine breadcrumbs, Parmesan cheese, garlic salt, and pepper.
  6. Toss oiled chips in dry coating to cover.
  7. zucchini chips 2
  8. Spread chips out on a baking sheet lined with parchment paper or a silpat mat.
  9. zucchini chips bake
  10. Bake for 25-30 minutes until crisp and browned.
  11. Serve with your favorite dip like ranch, french onion, or marinara.

 

How to Decorate Shamrock Sugar Cookies

With St. Patrick’s Day next week I wanted to share a tutorial for How to Decorate Shamrock Sugar Cookies.  My family loves to celebrate St. Patrick’s Day!  These cookies are a fun way to share the Luck O’ the Irish with friends and family.

How to Decorate Shamrock Sugar Cookies

How to Decorate Shamrock Sugar Cookies

Supplies:

  • 1 batch of our Lemon Snap Sugar Cookies – you can use another recipe but trust me, this one is delicious!
  • 1 batch of Royal Icing
  • green gel food coloring
  • shamrock cookie cutter
  • white edible pearls
  • 2 piping bags with fitting and #2 round tip
  • small bowl and spoon

How to Decorate Shamrock Sugar Cookies

Instructions:

Begin by preparing the cookie dough, rolling, cutting, and baking into shamrock shapes.  Let the cookies cool completely before decorating.

While your cookies cool prepare a batch of Royal Icing.  Divide the icing in half and color one half of the icing green. Place half of the remaining white icing into a piping bag and half of the green icing into another piping bag.  Thin the remaining icing for flooding the cookies later.  Make sure the icing is thin but not runny.

Using a #2 round tip pipe a line of icing around the outside of each shamrock.  I did half of my cookies with a green outline and half with a white.

How to Decorate Shamrock Sugar Cookies

After all of the cookies have been outlined begin flooding them one to a time.  You can use a piping bag, a bottle, or a spoon to add the icing to the cookie and then a toothpick to spread the icing evenly over the entire cookie.  Do only one cookie to a time and set each aside to dry completely before continuing.

How to Decorate Shamrock Sugar Cookies

When the cookies have all been flooded and the icing has dried you can add the detail.  Add as little or as much as you would like.  I piped a line of contrasting icing around each cookie and created heart shaped petals.  Use dotted lines in place of solid lines to add interest!  I also added small edible pearls to give the cookies even more texture and some bling!

How to Decorate Shamrock Sugar Cookies

 

Allow the icing to dry completely before stacking or packaging the cookies.

“May green be the grass you walk on.  May blue be the skies above you.  May pure be the joys that surround you.  May true be the hearts that love you.” an old Irish Blessing 

 

Rainbow Smoothie

Whether your kids love to eat healthy with a variety of  fruits and vegetables or not they will slurp up this yummy smoothie. Not only is it fun for the eyes, but every layer is fruity and delicious!  Get the kids in on the fun from the start, take them to the grocery store or farmers market to help pick out fruits.  Encourage them to choose at least one new item for one of the  color layers- mango, cherries, kiwi, honeydew, cantaloupe etc… Blender safety- remind them to always put the lid on before mixing, and never put their little hands inside blender.

rainbow-smoothie

Rainbow Smoothie



rainbow-smoothie-recipecard

Ingredients:

16 Tbsp. Frozen Greek Yogurt
1/4 cup Almond Milk, whole milk, coconut,etc.
2 Tbsp. Honey
2 strawberries
1 banana
1 kiwi (and optional 6-8 spinach leaves)
1/4 cup blueberries
1 peach or 1/2 cup cantaloupe

 smoothie ingredients

Directions:

Freeze Greek yogurt the night before in an ice cube tray, each cube equals 2 Tbsp.
In blender combine 8 cubes of frozen yogurt, honey, and almond milk just until smooth, remove from blender.
yogurt smoothie
Add a little more than 2 Tbsp. back in with each fruit as follows-
Blueberries
Kiwi and Spinach
Banana
Peach or Cantaloupe
Strawberries
Blend each fruit and 2 Tbsp. yogurt separately until smooth. Rinse blender between each layer.
smoothie collage
To layer in your glass, spoon it in carefully. Pouring from the blender will cause them to blend.
Add a straw and a slice of fresh fruit, enjoy!
Serves 2, maybe, if you feel like sharing…
kids-in-kitchen-rainbow-smoothie
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5.0 from 5 reviews
Rainbow Smoothie
 
Prep time
Total time
 
Author:
Serves: 2
Ingredients
  • 16 Tbsp. Frozen Greek Yogurt
  • ¼ cup Almond Milk, whole milk, coconut,etc.
  • 2 Tbsp. Honey
  • 2 strawberries
  • 1 banana
  • 1 kiwi (and optional 6-8 spinach leaves)
  • ¼ cup blueberries
  • 1 peach or ½ cup cantaloupe
Instructions
  1. Freeze Greek yogurt the night before in an ice cube tray, each cube equals 2 Tbsp.
  2. In blender combine 8 cubes of frozen yogurt, honey, and almond milk just until smooth, remove from blender.
  3. Add a little more than 2 Tbsp. back in with each fruit as follows-
  4. Blueberries
  5. Kiwi and Spinach
  6. Banana
  7. Peach or Cantaloupe
  8. Strawberries
  9. Blend each fruit and 2 Tbsp. yogurt separately until smooth.
  10. To layer in your glass, spoon it in carefully. Pouring from the blender will cause them to blend.
  11. Add a straw and a slice of fresh fruit, enjoy!