Recipes Archives - Page 4 of 7

{St Patrick’s Day} Yogurt and Cereal Parfait

February 26, 2013 By Deirdre

Every morning JDaniel asks for a piece of cheese on a tortilla (I have tried serving them to him with fancy food additions), fruit and yogurt for breakfast. I thought I could convince him to try something new by creating a St Patrick’s Day cereal and yogurt parfait for him. It isn’t St Patrick’s Day yet, but I didn’t think St. Patrick would mind my creating a treat for JDaniel a little early.Before I could even create the parfait one of the key ingredients disappeared. The key lime yogurt had apparently called out to my husband late one night from the deep recesses of the refrigerator from behind the french onion dip and cottage cheese. If my son had known it was there, he probably would have tried to have it early. (It is is very favorite flavor!)

JDaniel ended up getting have his parfait on a different day than I had planned, but he didn’t seem to mind. He ate every bit of it.

How did I put this St Patrick’s Day snack together?

Ingredients1 small container of orange yogurt (I used orange dreamsicle.)

1 small container of key lime pie yogurt

1/2 cup of Lucky Charms cereal

Directions:

Spoon the orange flavored yogurt into the bottom of a plastic cup.
Place the marshmallow shapes and cereal in a pattern so it can be seen outside the cup.
Sprinkle cereal on top of the yogurt.
Spoon the key lime yogurt on top of the cereal.
Sprinkle Lucky Charms on the top of the lime yogurt or arrange it in a pattern.

I served this to him unfrozen, but I think these would be great a frozen yogurt treat. (We will have to try that next year.) I hope you try this St Patrick’s Day yogurt and cereal parfait.

Here are some other St Patrick’s Day food related posts I have written:

St. Patrick’s Day Food- Irish Soda Bread

Getting Children to Eat New Foods- St. Patrick Loves Veggies

Crafting a Healthy St. Patrick’s Day SnackIrish Symbols in a Snack for Muffin Tin Monday

If you do try any of the above recipes for St Patrick Day, please leave me a comment below telling me about it or share a picture of it on my Facebook page.

Puffin Muffin Recipe Served in a Bento

June 18, 2012 By Deirdre

I came across a wonderful recipe for The Magic Puffin muffins. They sounded like the perfect thing to serve my husband for breakfast on Father’s Day. Last Tuesday JDaniel saw the movie Happy Feet 2 and it had a puffin in it. Along with the puffin muffin I created a tortilla puffin, I wanted to share with you and the meal I wanted to make. Recently I served both them to JDaniel in a Bento container.

What is in the tin?

The box contains two puffins. I made one puffin out of a dyed tortilla cut out with a pattern of puffin that I made out of clip art picture from the internet. He was given a carrot eye with a raisin added, carrot feet, and part of his beak is made of carrot pieces. The rest of his beak is made of yellow pepper.

The second puffin is the pancake muffin I will tell you more about later.

The sun shining over the puffins is filled with delicious strawberries and blueberries. We have gotten the best tasting fruit this summer.

Making Puffins

JDaniel and I had the best time making these wonderful puffins. He loves to help in the kitchen and jumps at the opportunity to help all the time.

His first job was to place the liners in the pan. He has become an expert at pulling the liners off the stack and placing them into the pan.

JDaniel’s favorite job is mixing the ingredients. He loves to sneak his fingers into the mixing bowl. I try to keep them out of the mixing bowl, but he is very sneaky.

The final step after placing the mix in the liners was to sprinkle on crushed bacon. JDaniel loves bacon. He wanted some of the bacon to not make it on the puffins. Some of it conveniently stayed in the bag for him.

If you like this puffin muffin recipe, here are more recipes you will like:

Easy to Make Yogurt and Fruit Muffins

Breakfast Rice Recipes

Dried Fruit Teepee Snack

Cooking with Kids: Simple Cinco de Mayo Apple Enchilada Dessert

May 3, 2012 By Deirdre

Today many of you are celebrating Cinco de Mayo! We love celebrate

JDaniel and I had the best time putting this apple enchilada dessert together. It was really delicious and took no time to cook. That is our favorite kind of recipe!

Cooking with Kids Cinco De Mayo Recipe

What could be easier than putting canned apple pie filling into a flour tortilla with a preschooler’s version of a dash of cinnamon? We were able to fill six flour tortillas with the apple pie filling that came in a 21-ounce can.

After folding each tortilla, it was placed into a lightly greased baking pan. Then we poured a mixture of 1/2 cup of the following: margarine, white sugar, and brown sugar that had been heated on the stove on top of it.

The apple enchiladas are baked at 350 degrees for 20 minutes.

We then topped them with vanilla ice cream and strawberries.

They were delicious! If you are looking for a quick and delicious dessert for your Cinco de Mayo feast, these apple enchiladas would be perfect.

Three Child Friendly Spring Salads

April 30, 2012 By Deirdre

Three Child Friend Salads in Muffin Cups

Spring is a wonderful time of year to create simple salad meals for lunch or dinner. In the first muffin cup, JDaniel was served a tomato and strawberry salad. The second cup contains a sweet and sour slaw. The third cup contains a carrot and raisin salad.

Each of the salads is super easy to make. JDaniel helped me grate the cucumber for the slaw and the carrots for the carrot raisin salad.

I think I mentioned before that JDaniel is not a super huge fan of celery. I decided to serve it with a spinach dip thinking that he would spread the dip on the celery and then eat it. He really loves spinach dip. Well, he tried it on the celery and decided that he liked it served on his finger instead.

The salads were a big hit with him. He inhaled them and asked for more.

How can you make the salads featured in this post?

Here are the recipes:

Strawberry and Tomato Salad

Ingredients:

2 cups of strawberries
2 cups of grape tomatoes
2 tablespoons of honey

Directions:

1. Cut the tomatoes and strawberries into small pieces.

2. Drizzle honey on the tomato and strawberry mixture.

3. Serve.

Sweet and Sour Cucumber Slaw

Ingredients:

2 large cucumbers, finely grated
2 tablespoons of honey
2 tablespoons of apple cider vinegar

Directions:

1. Toss all the ingredients listed above.

Carrot and Raisin Salad

Ingredients:

4 large carrots, finely grated
2 tablespoons of mayo
3/4 cup of raisins

Directions:

1. Toss all the ingredients listed above.

These salads were made to be served to JDaniel and me for lunch. You would have to double or triple the ingredients to serve these spring salads to your family.

If you like this muffin tin meal, here are some more you will love:

Road Trip Muffin Tin

Starfish Muffin Tin Meal

4th of July Muffin Tin Meal

This post is linked to Muffin Tin Monday.

Recipe for Easter Breakfast Trifle

April 5, 2012 By Deirdre

Easter Morning is such an opportunity to feast on doughnuts, Easter candy, and other sugary treats. This wonderful Easter breakfast trifle offers the opportunity to serve something deliciously healthy to counterbalance all of the sugary foods that you may want to serve or eat on Easter morning.

This breakfast trifle is not only delicious to eat it is deliciously easy to make. I made it to take to my mom’s group at church a few weeks ago and the bowl was almost completely empty when I went to gather it up to take in-home at the end of the meeting.

Ingredients

12- Blueberry muffins crumbled ( I used some made from a mix.)

1-32 ounces. container of low-fat blueberry yogurt

1- 32 ounce container of low-fat strawberry yogurt

2 cups of strawberries sliced

1 cup of Raisin Bran cereal with granola

Directions:

1. In a large bowl place 1/3 of the crumbled blueberry muffins.

2. Place 2/3 of the large carton of blueberry yogurt on top.

3. Place 1/3 of the strawberries on top of the blueberry yogurt.

4. Add another layer of crumbled blueberry muffins.

5. Add 2/3 of the large carton of strawberry yogurt on top of the muffins.

6. Place 1/3 of the strawberries on top of the strawberry yogurt.

7. Add the remaining crumbled muffins on top.

8. Place the remaining 1/3 of the blueberry yogurt on one side of the bowl.

9. The remaining 1/3 of the strawberry yogurt will go on the other side of the bowl.

10. Sprinkle the Raisin Bran with granola on top of the yogurt.

11. Place the remaining strawberries decoratively on top of the granola.

12. Cover with plastic wrap and refrigerate overnight.

Cooking with Kids: Making Simple Irish Soda Bread

March 14, 2012 By Deirdre

I am so thrilled to be sharing how to make Simple Irish Soda Bread on No Time for Flashcards today. It is one of my favorite blogs on the web. Allison’s had amazing ideas and great activities to do with the children. It is my honor to be guest posting on No Time for Flashcards while Allison is spending time with family.

Please stop by and check out my post. You are going to love this recipe as well as No Time for Flashcards.

Read.Explore.Learn.- The Bump and Remembering My Bump

March 9, 2012 By Deirdre

Welcome to Read.Explore.Learn.! This meme was designed to be a place for you to share the learning opportunities, crafts, field trips, and other activities you have done this week that tie into children’s books.

I look forward to seeing the ways you have learned with and explored books.

Steps:

- Link your activity below.

- Please place the Read.Explore.Learn. badge on your post or create a link back to this meme.

- Please try to visit at least three of the other people that have placed links below and leave a comment. I will visit each of you and leave a kind comment.

- If you are not linking up an activity and are just visiting, please try to stop by a few of the links below.

My Book Tie-Ins of the Week:

The Bump by Mij Kelly just arrived in my spring shipment of books from Tiger Tale Books to review last week. I couldn’t wait to share it with you this week. I really love it.

It is a story about a mom sharing how she went out getting ready to have a baby. It is a story shared with the child when he is a little older but, you only get a small hint at the beginning of the story that it was about them.

The mom gathers things the baby will need, she gets scared, she feels unprepared, and she feels love for this wonderful child she can only see when she is at the doctor’s office.

She shared the healthy and unhealthy things she eats as well as how big her clothes got as the bump grew.

This lovely book covers so many of the things I went through when I was expecting. The wonderful pictures by Nicholas Allan make you laugh and cry. His pictures of the growing mom and her world are such fun.

What did we do?

Made Fruit Smoothies

When I was expecting, I craved smoothies and milkshakes. Meet the Dubiens has a fabulous post called that gave me great hints on smoothie making.

JDaniel loved the idea of making smoothies. We made several different kinds using the Dubiens formula of frozen fruit + a liquid + yogurt.

We made strawberry yogurt+ frozen pureed strawberries + berry fruit juice.

Next, we made vanilla yogurt+ frozen pureed mangos + milk.

Finally, we made peach yogurt + frozen pears + milk.

The post on smoothies on Meet the Dubiens suggested getting small freezer containers to freeze the leftovers. We did just that.

Snuggled Up to Read Books for Young Children

I received the spring books being released by TigerTale Books at the end of last week. This week JDaniel and I curled up with one of these favorite baby blankets to read them along with one that came in a previous shipment. ( Watch for a giveaway for this book to go up on Sunday.)

White Chicken Chili

January 5, 2012 By Deirdre

The weather here has finally turned cold. The chill in the air has to search the internet for warm comfort foods like the white chicken chili I am going to share with you today that I found on How to: Simplify.

I love that this is simple enough for a family dinner or can be dressed up with cheese and crusty bread to serve to guests.

White Chicken Chili

Ingredients:

1 Tablespoon of olive oil

1 medium onion diced

2 cups of baked chicken tenders

2 cans of Great Northern Beans, drained

1 can of corn or a small bag of frozen corn

1 can (4 ounces) of green chilies or as much as your family would tolerate

1/2 tsp of oregano

1 32-ounce box of chicken broth

1 dash of salt and pepper

1 teaspoon of lime juice

1/2 of a shredded Mexican cheese blend.

Directions:

1. Saute onion until clear.

2. Add onion, shredded chicken, Great Northern Beans, corn, green chilies, and oregano to a large pot.

3. Stir to combine and then add chicken broth.

4. Bring to a boil and then let simmer for 30 minutes.

5. Add salt, pepper, and lime juice.

6. Sprinkle cheese on top of the chili once it is in individual bowls for serving.

This post is linked to Mama Kat’s Writer’s Workshop and

Disclaimer: I did not feed this to my in-law but, I did take some to my mom’s house.

Muffin Tin Monday- Thanksgiving with Sweet Potato Casserole and More

November 14, 2011 By Deirdre

We had a Thanksgiving feast a little early at my house and loved it. We actually love Thanksgiving foods year round.What did we have?Sweet potato casserole, mixed steamed veggies, turkey divan with a crescent roll lid, cornbread stuffing stuffed into a turkey cookie cutter, and red grapes with cranberries.Here is the recipe for the sweet potatoes:

We love sweet potatoes for dinner. When my friend Kathleen posted her version of Boston Market’s Sweet Potatoes, I knew we would be trying it.

My guys loved it. Both wanted seconds.

List of Ingredients

6 cups of mashed sweet potatoes

3/4 cups of dark brown sugar

1/2 cup of plain yogurt

1/4 melted butter

1/4 teaspoon cinnamon

1/4 teaspoon salt

1/4 teaspoon of pumpin pie spice

1/4 teaspoon of ground cloves

1/4 teaspoon of allspice

Topping Ingredients:

2 cups of minimarshmallows

1/4 cup rolled oats

1 tablespoon all purpose flour

1 tablespoon brown sugar

1/8 teaspoon of ground cinnamon

2 tablespoon cold butter

Instructions:

Rub a little olive oil on the skin of each sweet potato and bake them in a preheated 400 degree oven for 60 to 70 minutes or until they are tender. When the potatoes are cool enough to handle, scrape out the insides and use an electric mixer on high speed to beat the potatoes until they are mashed.
Add 3/4 cup brown sugar, heavy cream, melted butter, 1/4 teaspoon cinnamon, pumpkin pie spice, allspice and cloves into the sweet potatoes and mix well with the beater until all the ingredients are incorporated. Pour this mixture into an 8×8-inch baking dish.
Preheat oven to 350 degrees.
Make the oatmeal streusel by grinding the rolled oats to a fine flour using a food processor. Using a blender will also work.
Combine the oat flour with 2 tablespoons brown sugar, all-purpose flour, and 1/8 teaspoon cinnamon in a small bowl. Cut the cold butter or butter replacement into the dry mixture using a pastry knife or a fork. You should have a crumbly mixture with pea-size bits. Sprinkle this oatmeal streusel over the sweet potato mixture and pop it into the oven for 70 to 80 minutes or until the top begins to brown slightly.
When you remove the casserole from the oven immediately spread the marshmallows over the top. Let this sit for about 10 minutes. The heat from the casserole will melt the marshmallows, and then it’s ready to serve.

Reminder: The Thanksgiving Traditions link up will open on Thursday. I would love for you to share you recipes, crafts, and traditions on the link up. This post is linked to Muffin Tin Monday!What are your must have Thanksgiving foods?

Ultimate Cheese Ball Recipe

November 12, 2011 By Deirdre

When Mom in Management asked her readers what our favorite Thanksgiving Recipe was, I immediately thought of the Ultimate Cheese Ball. I am so excited about being able to share it not only with you today, but with her readers as well.

My sister Michelle found this recipe in a church cookbook years ago and she shared it with me. I really love how easy it is to put together and how wonderful it tastes.

Cheese Ball Recipe

Ingredients

2 8oz. pkgs cream cheese (softened)
1 Tablespoon Seasoned Salt
4 Tablespoons finely chopped green pepper
1/2 of 8 oz can crushed pineapple (drained)
4 Tablespoons finely chopped onion
1 cupped chopped nuts (I use pecans.)

Directions:

Beat soften cheese with fork or mixer. You will want it to have a cream texture.

Next stir in ingredients (except the nuts). Again you can do the mixing by hand or with a mixer. If you like bigger chunks in our dip, you will find stirring by and will give you a chunky cheese ball. If you want the flavors mixed more thoroughly and in smaller pieces, the blender would be your best choice.

Then you will form the mixture into a ball. I like to set the mixture on a piece of plastic wrap. I can then use the wrap to help me form the ball.

Finally, you will need to roll in chopped nuts. If you want to press the nuts into the ball, you can rolls the nut covered ball in plastic wrap. Put on plate and cover with plastic wrap. Refrigerate one day. Serve with crackers.

You will put the cheese ball on plate and cover with plastic wrap. (Yes, more plastic wrap.) I like to refrigerate it overnight before serving it with crackers. It seems to let the various flavors blend together. That give the cheese ball a deeper flavor.