Happy Halloween! Everyone knows that candy corn is a traditional Halloween treat, but who says that it has to be the sugary candy from the store? Your kids get enough sugar so give them something healthy but still SUPER exciting! My daughter was so excited to eat this, and so was my husband they are both huge fans of mango.
Take whatever fruit you prefer and shape a candy corn. I used peaches, mango and banana. But you could add oranges, tangerines, pineapple or even peeled apples.
This one I used mangos and bananas topped with whip cream!
Everyone’s favorite summer treat is a nice warm s’more next to the campfire. But what if it’s too warm and you want one during the day? Why not turn them into a delicious frozen treat for the summer? These turned out better then I would have thought.
My daughter loved helping me make them as well, or she just loved dipping her finger in the melted chocolate chips either way this is a fun cooking experience for all little ones, they can help spread the marshmallow, dip in the chocolate or if you choose to add sprinkles they could go to town on the sprinkling!
With Fourth of July days away this will blow all your friends and family away. While everyone is sitting around enjoying the fireworks bring these out and they will be gobbled up in minutes. Add red, white and blue sprinkles or dip in white chocolate with red and blue sprinkles! Or customize to your liking, I’d love to see your creations hope you all enjoy!
These frozen s'mores make it possible to enjoy your favorite summer treat without the warmth of the fire, or if a fire is not available.
1 packet graham crackers
1 jar marshmallow fluff
3 cups semi-sweet chocolate chips
You could also add sprinkles or crushed nuts on the melted chocolate before freezing for the second time, that would be delicious.
Break the graham crackers to the desired size, I broke each cracker into 4 pieces to make 2 s'mores.
Microwave your marshmallow fluff for 20 seconds to soften. Spread on your cracker and make a sandwich between 2 pieces. Once you have done this with all place on a parchment paper lined cookie sheet in the freezer for at least 30 minutes to harden marshmallow. I did about a hour because I was busy with something else.
Microwave your chocolate chips in a microwave safe bowl in 30 second increments until fully melted.
Remove your frozen treats 3 at a time (so they don't get too warm) and dip them in the melted chocolate. You can use a knife to help evenly spread the chocolate.
Place back in freezer for an a hour or so until chocolate is fully harden. You can store in an air tight container in the fridge for up to two weeks.
Sprinkle Coarse Sea Salt immedietly after dipping in chocolate and then threw in freezer to harden, these were amazing!!
If you prefer Reese’s in your S’mores then this is the frozen s’more for you
Inside the crackers I put the marshmallow on one side and almond butter on the other and closed the sandwich and froze. I would think that maybe peanut butter would work better because my almond butter was pretty runny and didn’t want to stay in very well, but it’s all I had, but next time I’ll try with peanut butter for sure because my husband is a Reese’s fan!
Happy Fourth of July Addition!
I filled my crackers with marshmallow and then dipped in red chocolate, froze. Then dipped in white chocolate and sprinkled with blue sprinkles. You could also add food coloring to the white chocolate to turn it blue and dip 3 times, but I thought these were super cute and very red, white & blue festive!
It was my turn to host my daughters play group and I wanted to make a snack that was nutritious but also delicious. When I decided on granola bars I knew they would be a huge hit. And a hit they were, I had a few parents ask me for the recipe so I knew I better hurry up and post this so they could all have it at their fingertips. I even had one little girl ask me if she could take one home in the car with her, of course I love to share my baked goodies so I told her immedietly yes. I would also like to experiment with adding other items instead of raisins; such as chocolate chips, peanut butter chips, craisins…the options are endless. So next time I’ll ask my daughter what she wants me to add and I’ll go with that.
These are not only for little ones, my husband enjoyed them as a snack in his lunch for a few days. Everyone likes a mid morning snack and these make for the perfect answer. These would also be good set out when you have friends over because they can be prepared the day before.
This healthy kid friendly snack is great for the whole family. Homemade granola bars are the best, you know all the ingredients and are very tasty. FrenchToasty.com has lots of healthy kid friendly snacks.
1 egg white
1/2 cup honey
1/2 cup creamy peanut butter (crunchy peanut butter will result in a more crumbly bar)
1/4 teaspoon cinnamon
3 cups old fashioned oats (do not use instant or steel cut)
1/2 cup butter (1 stick, melted)
1/2 cup raisins (golden or regular)
I've done 1/4c almond butter & 1/4c peanut butter or all peanut butter, both ways are equally as delicious.
Make sure to cut while warm, otherwise once cooled it makes it more difficult.
Let cool completely before eating, otherwise they may be too crumbly.
You can omit the raisins and add other goodies: chocolate chips, peanut butter chips, m&m's, mini marshmallows, craisins.... the options are endless.
Line an 8x11 baking pan with parchment paper. (you could use a 9x13 for thinner bars) Make sure the paper hangs over the sides a little for easy removal. Preheat oven to 350 degrees F.
Put 1/2 cup of the oatmeal in a food processor and ground until fine. Pour this in with the remaining oatmeal and cinnamon in a bowl. (if you don't have a food processor you can skip this step)
In the bowl of a mixer or by hand with a wire whisk, beat the egg whites until frothy. Then beat in the honey, then peanut butter. Now add the oat mixture, and pour the melted butter over the top. Stir until well combined. Add the raisins and give a quick stir to make sure they are incorporated throughout.
Spread your mixture over the bottom of the parchment lined baking dish in an even layer.
Bake for 25 minutes, until nicely golden brown on top. Remove from oven and cool for 5 minutes. Use a sharp knife and cut into bars (12-16, or into small squares 24-36) Return to oven and lower the temperature to 300 degrees F and bake for an additional 15 minutes. Remove and let cool completely before eating.
I decided to make rice krispies for Easter because I figured that the little ones would enjoy them. But I couldn’t just leave them at plain rice krispies I had to holiday them up. So what better way to do that then with white chocolate and sprinkles. They turned out so cute and I will definitely change the sprinkle color for other holidays.
This is a very kid friendly recipe. Not only to eat but to help make. So let the little ones get involved. Great steps for them would be dump the rice krispies in and stir. Dip in the chocolate and dip in the sprinkles. They will have a blast! Enjoy!
Easter Sprinkled Rice Krispie Treats
6 cups rice krispies (I used the gluten free kind this time and you wouldn’t know the difference)
4 T unsalted butter
1 bag mini marshmallows or 1 bag big marshmallows
1/2 bag of white chocolate pieces (about 1 cup)
sprinkles in your color of choice (I bout the 4 pack at Target in the $1 section)
In large pot melt butter and add marshmallows.
Once marshmallows are all melted and smooth pour in rice krispies and stir until well combined.
Pour into greased brownie pan and pat down. Let cool to harden.
Once hardened cut into squares.
Melt chocolate according to package. Usually they say melt for 1 minute on 50% power, stir and then heat in 30 second increments until all melted.
Dip one end into the melted chocolate and then dip into the sprinkles.
Set on plate or wire rack to let the chocolate harden back up.
I lined them up nicely in my snapware which also doubled as my serving tray once I arrived.
I thought Popsicle sounded so good the other day (even though is was 40 degrees and raining) but I thought I’m making some anyway. Sure glad I did because they turned out delicious. My daughter had a blast helping scoop the ingredients into the Popsicle molds. She is so cute when I tell her I’m about to use the blender because she knows that it is loud and she covers her ears or goes into the living room and covers her ears in there. Kids seriously do the funniest things and make experiences so much more interesting and memorable. I love it!
These Popsicle taste like delicious fruit and yogurt on a stick and I’m sure they will cool you down on a hot summer day. I used small Popsicle molds so my recipe made 16 small but I think if you had normal size molds this recipe would make 8, Enjoy!
I am really into birthdays and I like them to be celebrated on more then just the day. So this year my husbands landed on a Sunday which in my mind meant BIRTHDAY WEEKEND!! So on Friday when he said he wanted fried chicken I thought it was the perfect time to try a new recipe and I really love when we cook in the kitchen together. My daughter even put her apron on to help which she loves to help, so it was a win win for everyone. Especially me, family time is my favorite time.
We found a recipe that took advice from all the pros- Emeril, Paula Deen, Ina Garten and Cook’s Illustrated. We also learned that if you soak your raw chicken in a buttermilk brine for hours you will be well rewarded with moist juicy chicken, not dry at all. I also listed the optional ingredients to spice this up. So enough talking here is the delicious recipe, Enjoy!
This recipe provides amazing fried chicken in your own home. FrenchToasty.com brings you your favorite recipes to prepare for your family.
1 1/2lb chicken tenders (Or 1 chicken cut into about 10 pieces, breast cut in half)
peanut oil (I just bought one bottle, and used only half)
2 1/2 cups buttermilk
1/4-1/2 cup kosher salt (you can adjust between 1/4-1/2 cup, we were just under 1/2 cup)
2 Medium garlic heads (mashed)
1/8 cup granulated sugar
1 Large egg
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
3-5 tablespoons Hot Sauce (we prefer Franks but use your favorite, to make it spicy)
3 cups flour
1-2 tablespoon cayenne pepper powder (To make it spicy)
We chose to use chicken tenders, but this recipe is easily adapted to a whole bird, cut each bird into 10 pieces, breast in half and increase fry time to 7 minutes on each side.
Mix brine ingredients in a large bowl. Place the chicken pieces in brine and refrigerate for minimum two hours, we did ours for four. Remove and place on rack to air-dry.
Mix batter ingredients and place in a large bowl or pan. Large enough to coat chicken in.
Coat chicken with flour, then place in batter. Drain excess batter off chicken and place in flour again and cover. Use tongs to transfer.
To fry, heat peanut oil to 375 degrees in a cast-iron skillet. Do not fill the pot more than half full with oil. Place five to six pieces of chicken, skin side down first, in the skillet and cook, covered for four minutes. Turn chicken and cook, uncovered, for another four minutes. Allow the oil to return to 375 degrees F before frying the next batch.
Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan, keeping warm in the oven until ready to serve.
I just had too many pictures that showed the deliciousness so figured what the heck share them all! I served it with my Mayo-Less Dill Potato Salad Recipe
As a mom you are always trying to come up with a new way to get your kids to eat their veggies. Thankfully at this point I haven’t had to much of a problem but I know as she gets older I may come across this problem. This is a delicious spin on green beans that you could even pass off instead of fries…well maybe not but you could try:)
This kid and adult friendly side dish is the perfect way to eat green beans. My daughter wasn’t so sure about them so when I saw this idea in Parents magazine, I thought this is a perfect recipe to try. My 2 year old loved them, she liked the crunchy outside and I liked that she was eating them and loving them. Even my husband thought they were delicious.
This drink reminds of being a kid and coming in from playing in the snow and getting to warm up with a big mug of hot chocolate. What kid doesn’t love hot cocoa with mini marshmallows floating on top? Let me re-word that, what adult doesn’t love hot cocoa with mini marshmallows? This is not the recipe I’d make everyday because it is definitely on the sweet side, but it’s best piping hot on a cold and blistery day.
This hot chocolate would be great for a winter party, Christmas morning or decorating the tree. I made this recipe most recently for my daughters 2nd birthday party and the kids loved it. This decadent hot chocolate is the perfect recipe for your family this winter. Enjoy!
Homemade fruit roll-ups at home have never been simpler. Only a couple ingredients, a blender, an oven and a few hours of patience and you have a healthy snack for your little one, or in my case husband and little one. Some may say this is time consuming but you are creating a healthy alternative to store bought preservative packed fruit leather.
Some may think that fruit leather is a weird sounding name, but that is what it technically is called but if that’s the case call them fruit roll-ups. Either way you will enjoy snacking on these because they are yummy in your tummy, that is what my daughter says.
Homemade Strawberry Fruit Roll-ups (fruit leather)
This recipe for homemade fruit roll-ups is delicious and children love it. Make this healthy snack for your little one. FrenchToasty.com has lots of kid friendly snack food.
4 cups strawberries
1/4 lemon (peeled)
sugar to taste
Preheat oven to it's lowest temperature. My lowest temperature was 170 degrees F.
Throw your strawberries and lemon into a blender or a food processor and blend until smooth, you may need to add a little water. You want it thin but still sort of thick, if that makes sense. Mine only took 1-2 minutes but my blender pulverizes things.
Once smooth taste to see if you want it sweeter, I did not add any sugar, I felt the strawberries were more then sweet enough.
Line baking sheets with plastic wrap, this will shrink a bit in the oven so make sure to have a little extra around the edges.
Pour your strawberry puree onto plastic wrap. It should be thin enough to pour but thick enough to stay where it's poured. Use a spatula to spread into a thin even layer.
Bake for 6-12 hours, all oven times vary. I started mine in the evening, shut my oven off when I went to bed and then turned it back on in the morning. I would say total mine took close to 12 hours, but keep a close eye on yours to make sure it doesn't burn.
You will know it's done when it's tacky to the touch. Let it cool and then cut into strips and enjoy your healthy homemade fruit leather.
Once they are cooked and cooled I like to peel them off the plastic wrap and lay it on parchment paper. Then I will cut them into 2″ strips and roll them like fruit by the foot. It’s a fun way to pack them in your kids lunch or toss them into a mason jar on the counter for easy accessibility.
My blender filled to the brim with as many strawberries as I could fit and a wedge of lemon.
Baking in oven, I can fit 4 cookie sheets in at a time, and I recommend fitting as many as you can fit, just swap them every 2 hours for even cooking.
My daughter patiently waiting for them to bake! Don’t mind the smudges all over the oven…living with an almost 2 year old
Here is another smoothie recipe brought to you thanks to my daughter. We just back from Montana and it was a blistering 90 degrees everyday. With extreme heat I crave fruit smoothies and I’ve passed that on to my daughter. She wanted one the whole weekend but It’s a little difficult when you are camping in the middle of a field with a rented motor home…but hey that’s the beauty of being at home, all the amenities you grow a custom to, like smoothies when ever you want. I hope you enjoy this triple berry smoothie with a citrus twist, Enjoy!
Right now across the US everyone is experiencing extreme heat, so this smoothie recipe is coming in the nick of time. Drink this to help keep hydrated and cool off.
Triple Berry with Citrus Twist Smoothie
yield 1 16 oz smoothie
1/2 cup frozen raspberries, strawberries and blackberries mix
1/2 cup Greek plain yogurt
1 orange, peeled
1/2 cup ice
1 cup water
Blend all ingredients in blender until you have reached the desired consistency and enjoy!