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.

I’d love to hear what you choose to add, Enjoy!

Chewy Peanut Butter, Honey & Raisin Granola Bars Recipe

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Serves	12-36
Prep time	10 minutes
Cook time	45 minutes
Total time	55 minutes
Meal type	Snack
Misc	Child Friendly, Pre-preparable
Website	Simply Recipes

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.

Ingredients

• 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)

Note

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.

Directions

Step 1

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.

Step 2

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)

Step 3

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.

Step 4

Spread your mixture over the bottom of the parchment lined baking dish in an even layer.

Step 5

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 was told to bring a watermelon and some grapes to Mothers Day. Well that is definitely an easy task but I didn’t want to just show up with an uncut watermelon and some washed grapes. I figured no better time then the present to try my first watermelon bowl. It was surprisingly easier then I thought (the knife slid way easier then a pumpkin, not sure why I thought they would be as hard :/ .) This will be something that I do all summer long because it’s so easy, so cute and you don’t have to worry about leaving a bowl at someones house!

Ingredients

• 1 watermelon (mine was 10 1/2 lbs)
• 1-2 pounds grapes
• Any fruit you desire: cantaloupe, strawberries, pineapple, kiwi…
• sharp knife
• pen or marker
• melon scoop or ice cream scoop

Directions

1. Find a side of your watermelon that is flat, so the watermelon isn’t rolling around with all the fruit in it.
2. Draw a horizontal line, about 3/4 up the side, 1/4 from the top.
3. With your sharp knife cut on your line.
4. Scoop your watermelon out of the shelf, either with a melon scoop or ice cream scoop. Set aside.
5. Then draw your little points around the top and cut. You can do the same with the small top chunk that you cut off.
6. Now fill your bowl with your fruit.

Next time I will add more kinds of fruit. I will add a new picture with what I choose to add

Do them separately or together in the same bowl

This is an easy way to jazz up a cheap top ramen and make it a little healthier. I saw this idea on pinterest so figured I’d share with you all. So next time you are time crunched for lunch and feel like soup, give this a shot. I’d love to hear all the things you like to add to yours, Enjoy!

Ingredients

• 1 package Chicken Top Ramen
• 2 cups baby spinach, washed and chopped

Directions

1. Boil 2 cups of water. Once a boil is reached add your noodles and cook for 1 minutes.
2. After 1 minute of cooking add spinach and boil for additional minute or two. Do not cook the noodles over 3 minutes. I like mine only cooked for 2.
3. Pour in a bowl and enjoy, mine was super hot when I took pictures because I didn’t want to let it cool before I ate it

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

Ingredients

• 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)

Directions

1. In large pot melt butter and add marshmallows.
2. Once marshmallows are all melted and smooth pour in rice krispies and stir until well combined.
3. Pour into greased brownie pan and pat down. Let cool to harden.
4. Once hardened cut into squares.
5. 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.
6. Dip one end into the melted chocolate and then dip into the sprinkles.
7. 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.

My husband requested strawberry shortcake for his birthday and I was not one to deny a request on someones birthday so we all enjoyed this delicious desert. My daughter helped a lot and we even made her shortcake into a mickey mouse shape. She was so excited and kept asking when it was time to eat it.

If you ever had strawberry shortcake with the little store bought shortcakes you know that it has the potential to be an excellent desert but you haven’t taste extreme deliciousness until you have sampled these. The shortcake is good enough to eat on it’s own, but once you had fresh strawberries and whipped cream they are beyond words. I had two people go back for seconds (that is all that could go back for seconds because they were all gone after that). You will not be disappointed with this, so make for your next gathering or to enjoy with just your family, Enjoy!

Strawberry Shortcake with Homemade Whip Cream

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Serves	6-8
Prep time	2 hours, 20 minutes
Cook time	18 minutes
Total time	2 hours, 38 minutes
Meal type	Dessert
Misc	Child Friendly
Website	Smitten Kitchen

These shortcakes are good enough to eat by themselves but with the added strawberries and whipped cream they are amazing. FrenchToasty.com has lots of delicious desert recipes.

Ingredients

Shortcake

• 1 2/3 cup all-purpose flour
• 3 1/2 tablespoons sugar
• 1 tablespoon plus 1/2 teaspoon baking powder
• 2 hard boiled egg yolks
• 1/8 teaspoon salt
• 6 tablespoons cold unsalted butter (cut into 1/2)
• 2 teaspoons lemon zest (or orange zest)
• 2/3 cups plus 1 tablespoon heavy cream

Strawberry

• 1/2lb strawberries (washed, hulled and quartered)
• 2 tablespoons sugar
• 1 tablespoon lemon juice

Whipped Cream

• 1 cup whipping cream (beaten to soft peaks, recipe follows)
• 1/3 cup powdered sugar

Directions

Step 1

In the bowl of a food processor, combine the flour, sugar, baking powder, egg yolks, and salt. Pulse to combine. Add the butter and zest, if using, and pulse until the flour resembles coarse meal. Add 2/3 cup of cream and pulse until the dough comes together.

Step 2

Turn the dough out onto a lightly floured work surface and gather into a shaggy mass. Knead a couple times to make it into a cohesive mass and then pat it into a rough circle about 6 to 7 inches in diameter, and 3/4 to 1-inch thick.

Step 3

Use cookie cutters or a sharp knife and cut into 6-8 equal shapes. Chill for 20-120 minutes. I chilled mine for 2 full hours.

Step 4

Preheat oven to 350°F. Brush the tops of the shortcakes very lightly with heavy cream and sprinkle lightly with the coarse sugar. Bake until risen and golden brown, 18 to 20 minutes. Turn the pan around halfway through to ensure even cooking.

Step 5

While the shortcakes are baking, toss the strawberries, sugar and lemon juice together in a bowl. Let stand several minutes

Step 6

Split the shortcakes in half horizontally and set the tops aside. Place the bottoms on dessert plates and heap strawberries over them. Spoon whipped cream generously over the strawberries and replace the shortcake tops. Serve immediately with any remaining whipped cream on the side or dolloped on top.

Homemade Whipped Cream

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Serves	2 cups
Prep time	4 minutes
Meal type	Dessert
Misc	Pre-preparable, Serve Cold

This homemade whipped cream is great for all pies, or on top of cocoa. FrenchToasty.com has lots of sweets recipes.

Ingredients

• 1 cup heavy whipping cream
• 3 tablespoons sugar (or 1/3 cup powdered sugar)

Directions

Step 1

Put whipping cream and sugar in big bowl or kitchenaid bowl. Mix for 2-3 minutes on medium until cream forms stiff peaks.

Step 2

Keep an eye on it you don't want to over whip it.

Brushing with cream before baking.

Before Baking and After

Helping dad blow out the candles, super blurry because that’s what my phone gave me

What better way to preserve your child’s art and tiny size? This craft gives you art to hang on the wall and gives a beautiful reminder of how tiny their hand was. My daughter made these for her 2 grandmas. They are going to love them. I wish I had made a 3rd so I could keep one I guess we will have to fix that and make another! It was so sunny yesterday so I figured lets take the table in the front yard and get to painting. To my surprise there was no paint on her, the ground….or anywhere but on the paper.?. I guess she is growing up but I know if we had done this inside it probably would have been a different story.

This is super easy for all ages and makes an excellent gift. I would love to see how yours turn out or hear how much fun you guys had, Enjoy!

Materials

• Washable Paint (in case you have a little one who might get messy)
• Paintbrushes, or fingers
• White paper
• Glue stick
• Scrapbook paper
• Scissors
• Marker
• Frame
• Tape

Directions

1.  Set up a paint station for your kid.
2. Let them go crazy and paint whatever they want let dry completely.
3. Trace their hand on a piece of scrap paper. Then retrace on your scrapbook paper and cut out.
4. Glue the hand on the painting.
5. Frame and gift! Or hang on your own wall.

My daughter in class today made a fun mothers day card, and I figured I’d share it with all of you. It’s fun for toddlers or bigger kids, the younger they are the more help they will need from you. I hope you all have a wonderful Mothers Day and enjoy your weekend.

Happy Mothers Day to my mom, mother-in-law, & grandmas love you all!!

Materials

• 1 piece white paper
• 1 piece of colored construction paper, cut into fun shape for inside of card
• markers
• glue stick
• little squares of tissue wrapping paper
• a young ones imagination

Directions

1. Let your little one have a ball creating a mothers day card.

Theirs don’t need to look like this. I like the ones that show their creativity more! My daughter had a ball with the marker, then she told me that was a picture of a kitty cat!

HAPPY MOTHERS DAY!

This has become my favorite way to use up my bananas that are too ripe. These muffins are moist, not too sweet and have the perfect amount of banana flavor. I seriously can not rave about these enough. I have really been on a baking spree lately, it could be that my daughter asks almost every day to bake, or it could be my extreme cravings for sweets. Whatever it is, I think my family & friends have been enjoying it because I love to share. (That way I don’t eat them all..haha) I’ve said this before but my husband is not a big sweets person and he thought these has the perfect amount of sweetness. I always feel a victory when he goes back for seconds or thirds. He is not picky but doesn’t eat things that are just ok, he wants to eat delicious things. I feel the same way but my thoughts are more, why waste calories on something that is ehh, when you can use them on yummy, healthy food.

These muffins are made with applesauce and whole wheat flour and you don’t miss the extra eggs or all purpose flour. Sneak the good things in when you can! I’d love to hear how your family loved these, Enjoy!

Skinny Chocolate Banana Fudge Muffins

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Serves	12-18
Prep time	10 minutes
Cook time	18 minutes
Total time	28 minutes
Meal type	Bread
Misc	Child Friendly, Pre-preparable
Website	Sally's Baking Addiction

What better breakfast is there then Chocolate Banana Muffins?! FrenchToasty.com has lots of muffin recipes.

Ingredients

• 3 large very ripe bananas
• 2/3 cups granulated sugar
• 1 large egg
• 1/3 cup unsweetened applesauce
• 1/2 cup whole-wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 cups semi-sweet chocolate chips (plus more for topping)

Note

*Be sure to sift your dry ingredients together to avoid pockets of cocoa powder lumps

Directions

Step 1

Preheat the oven to 375F degrees. Line a muffin tin with baking cups. Set aside.

Step 2

In a large bowl mash the bananas well with no big lumps. Stir in the sugar, egg, and applesauce.

Step 3

Sift* the flour, cocoa powder, salt, baking soda and baking powder into the wet ingredients. Lightly mix to combine. Fold in chocolate chips. The batter will be a little chunky. Do not over mix.

Step 4

Divide the batter between 12-18 muffin cups (fill them all the way to the top, mine didn't rise much). Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean. Allow muffins to cool for a few minutes, then transfer to a wire rack to cool completely.

Step 5

Muffins stay fresh in an airtight container for up to 5 days.

Spread some peanut butter on them for a taste beyond belief. I used the honey roasted peanut butter for whole foods, but I’m sure any kind would be delicious.

This recipe is super easy and so simple. It is my favorite way to prepare asparagus and not sure if I would ever steam again. It’s easy to prepare for a large crowd or small. You could also experiment with different spices to match whatever dish you are preparing it with, I’d love to hear what spices you try.

Oven Roasted Asparagus Recipe

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Serves	4-6
Prep time	5 minutes
Cook time	8 minutes
Total time	13 minutes
Meal type	Side Dish

This simple and healthy recipe is the perfect side to any dish. FrenchToasty.com makes vegetables easy to prepare and keeps them delicious.

Ingredients

• 1 bunch asparagus
• 4 tablespoons olive oil
• kosher salt
• fresh ground black pepper (to taste)

Note

The secret here is for the oven to be really hot so the asparagus can begin to brown on the outside without to over cooked on the inside and becoming flimsy, you want it to still have a bite to it.

Directions

Step 1

Preheat oven to 425 degrees.

Step 2

Wash the asparagus thoroughly then stack a bunch together and cut off the tough/thick bottom an inch or so. Or where they break easily.

Step 3

Pat dry, if there is water on them it will steam them. In a single layer spread asparagus and generously drizzle the olive oil and then with the salt and pepper.

Step 4

Roast the asparagus for 8-10 minutes. Not flimsy, but brown with a bit of a crunch to it.

On the pan before roasting.

We were making Fried Chicken and I thought potato salad was a great side to go along with it, but didn’t want the traditional mayo version. We love dill so when I found a mayo-less dressing I thought what the heck lets give it a try.

I’d love to hear what additions you put in yours, and I will be making this recipe throughout the summer so I will update with what additions I try, Enjoy!

Dill Potato Salad (no-mayo) recipe

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Serves	4
Prep time	15 minutes
Cook time	10 minutes
Total time	25 minutes
Meal type	Salad, Side Dish

This mayo-less potato salad is the perfect addition to a BBQ or fried chicken. FrenchToasty.com has lots of delicious side dishes.

Ingredients

• 5 medium russet potatoes, peeled (red would be awesome also)
• 1 bunch fresh dill, chopped (We love dill so the more the better)
• 1/2 cup sour cream
• 2-3 tablespoons dijon mustard
• 1 tablespoon vinegar

Optional

• 1 stalk celery
• 1/2 cup bacon bits

Note

You can easily add some of the classic ingredients such as bacon bits, hard boiled eggs, celery... I just chose to keep this one simple, but the opportunities are endless.

This recipe is vegetarian but you could make this recipe vegan by using tofu sour cream.

Directions

Step 1

Boil your peeled potatoes for 10-15 minutes. You do not want them to mushy. I cut mine in bigger chunks to prevent that.

Step 2

Mix the sour cream, mustard, vinegar and 3/4 of your dill in a bowl. You could add your chopped celery if you are using it.

Step 3

Once potatoes are done, drain and rinse with cold water, or put them in an ice bath. You want them to cool immedietly to prevent overcooking.

Step 4

Once cooled toss with dressing. Top with the remaining chopped dill and serve. Also top with bacon bits when ready to serve if you are using them.