My kids love Kale Chips! Set the oven at 350, line cookie sheet with parchment paper, Remove the leaves from the thick stems, wash and dry,
Kale Chips--my new veggie obsession!!! Try them!!! Even kids like them....great way to get your greens!!! Wash and dry kale-break into bite size pieces....removing large stems- toss in olive oil and a bit of salt. place on baking sheet- bake @ 350 for 10- 15 mins_ try not to undercook or overcook!
Pretzel M & M Hugs: Preheat oven to 200 degrees. Line a cookie sheet with a Silpat or parchment paper. Align pretzels on cookie sheet in a single layer then top each pretzel with one Hershey's Hug chocolate. Bake in preheated oven for 4 - 5 minutes, until the chocolate is shiny and soft (but NOT melting, the chocolates should still hold their shape). Remove from oven and carefully place one M & M in the center of each soft Hug and press down on
Edible cookie tray, made from pepperment candies, arrange candies on a tray, with parchment paper, about 1/4 inch apart. Put in oven preheated to 350 degrees. Bake for 7-8 minutes, remove and cool. Use as tray and when done, break up and eat as candy!
Oven Dried Sweet Potato Dog Chews Ingredients: 1+ fresh raw sweet potato 1 baking sheet with parchment paper Directions: 1. Wash the sweet potatoes and leave the peels on. 2. Slice the sweet potatoes lengthwise into approximately ¼ inch thick slices. 3. Place the sweet potato slices on the cookie sheet lined with parchment paper and bake in a 250 degree oven for two hours. (Do NOT season.)
Let's Get Cooking
Made these last year, they are awesome. Preheat oven to 200 degrees. Line baking sheet with parchment or silicone baking sheet. Place Hershey Kiss on pretzel on baking sheet. Heat 4-5 minutes (Kiss will still hold shape, it should not melt). Remove from oven and top with MMs Refrigerate until set, about 5 minutes. Store in airtight container.
Pretzel kisses - can be made with any variety of Hershey Kisses. Line baking sheet with parchment paper Place kiss on pretzel 300 degree for 2.5 minutes, or until kiss starts to get glossy Remove and top with second pretzel - if center is still hard, place back in oven Place in fridge for 15 minutes to set Remove, eat and enjoy!
How to make these: Preheat the oven 200* Lay out Foil in the bottom of cookie sheet Layer with wax paper Line Jolly Ranchers on cookie sheet like photo shown above. Bake on 200* for 10 minutes When time is up place sticks into suckers (WHILE HOT & MELTED) Gently remove suckers from wax paper before completely cooled
Sweet Apple Chips Ingredients: 2 Small Apples (cut into thin slices as shown above) 2 Tbsp. Brown Sugar 1 tsp. Cinnamon Directions: Preheat your oven to 350 F and place apple slices on a baking sheet lined with parchment paper. Roast for 10-15 minutes, or until the edges start to curl and brown a little bit. Set out to cool, and enjoy!
Zucchini Chips - slice very thin and press between sheets of paper towels to remove moisture. Line up on a baking sheet and brush with olive oil, sprinkle w salt. Bake at 225 for 2+ hours till they dry and crisp.
^ kristen ^
Skinny Banana Cookies (~1 doz) - from My719Moms.com facebook pic; 2 ripe bananas, mashed 1 c uncooked old fashioned oats 1/4 c chocolate chips Preheat oven to 350. Spray cookie sheet w/ cooking spray. Mix bananas, oats, & chips. Place on cookie sheet by spoonfuls. Bake for 12-15 min.
1 box Lemon Cake Mix* 1- 8 oz container Cool Whip 1 egg 1/3 cup powdered sugar (for rolling) Instructions Preheat oven to 350° In medium bowl, beat cool whip, egg and cake mix until well blended. Dough will be thick and sticky. Drop by teaspoonfuls into a bowl of powdered sugar and roll to coat. Place on parchment lined cookie sheet and bake for 10- 12 minutes
Let's Get Cooking
Make a custom mug with a sharpie marker THIS DOES WORK BUT YOU HAVE TO FOLLOW THESE RULES! 1. Let sharpie ink dry at least 24 hours before attempting to bake. 2. Place in cool oven. 3. Turn oven on to 350 degrees. 4. Once oven had preheated, set timer for 30 minutes. 5. When timer ends, turn oven off but do not remove from oven! 6. Let oven and pieces cool for at least 30 additional minutes.
DIY Holiday Crafts
Let your children find some smooth, flat rocks, wash them off and bake them for 15 min. on a foil-lined cookie sheet @ 225 degrees. While the rocks are baking - remove the wrapper from some old crayons. Remove rocks from oven (with an oven mitt or potholder). Rocks will be VERY HOT. Now use the crayons to draw on the rocks. The heat will melt the crayon as you draw. To get the swirly effect, hold the crayon in one place to create a pool and then use the end of the crayon to swirl!
Sweet Chickpeas 1 can Chickpeas (drained, rinsed & dried) 1 tbsp Olive Oil 2 tbsp Agave Nectar (or Honey) Dash of Salt Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Mix all ingredients in a bowl. Cook for 25-30 min (or until slightly brown) Spicy Chickpeas 1 can Chickpeas (drained, rinsed & dried) 1 tbsp Olive Oil 1 tsp Spice Mix Spice Mix: 2 tsp Cumin 1 tsp Ground Coriander 1/2 tsp Chili Powder 1/4 tsp Ground Allspice 1/4 tsp Ground Ginger 1/8 tsp Cayenne Pepper
Kids and Baby Items
Baked Cinnamon Bananas :) 1 Ripe Banana, peeled and sliced lengthwise Lemon Juice 2 tsp. Honey Ground Cinnamon Line toaster oven tray with nonstick aluminum foil.Lightly brush banana halves with lemon juice. Spoon honey over banana halves and sprinkle lightly with cinnamon. Bake for 10 minutes at 350. Remove from oven cut into 1-inch pieces. Can top with chocolate chips, fruit, etc. if you like.
Foods to try
Low-Carb Broccoli Bites Pre-heat oven to 375 degrees. 16 oz Chopped Brococoli 3 Eggs 1 cup crushed French’s Fried Onions 1 1/2 cups 2% Sharp Cheddar Cheese Salt Pepper Mix all ingredients well, adding salt and pepper to taste. Line Cookie sheet with parchment paper. Using hands form into balls. Bake for 25 minutes at 375 degrees. Yields 20. FYI- Two Weight Watchers Points each.
WAT?! Turn mints into a serving tray! Just arrange on a cookie sheet lined with parchment paper, and bake at 350 for 8-10 minutes. Then let completely cool at room temperature. After your party, break and keep in a candy jar! Great idea for a plate of cookies you don't have to get back. Love this for delivering Christmas cookies.
Tis' the Season
Perfect Baked Potato. Heat oven to 350 degrees, wash & dry potatoes in cold water. Poke 8 to 12 holes in each potato with a fork. Place in bowl and cover lightly with olive oil. Sprinkle with Kosher salt. Bake on middle rack for 1 hour on cookie sheet (flip after 30 min). NOTE: If you're cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 min. This is how I always do potatoes and it's amazing. Peel is crispy & flavor
Turn mints into a serving tray! Just arrange on a cookie sheet lined with parchment paper, and bake at 350 for 8-10 minutes. Then let completely cool at room temperature. After your party, break and keep in a candy jar! Great idea for a plate of cookies you don't have to get back. Love this for delivering Christmas cookies.
PERFECT PUMPKIN SEEDS 1.Heat oven to 350°. Rinse seeds well. Place water, seeds and salt in a pan and boil for 10 minutes. 2.Using a colander, drain the seeds. Dry the seeds on paper towels. 3.Melt butter and toss seeds with melted butter until they are evenly coated. 4.Spread seeds on a sprayed cookie sheet and sprinkle with salt. 5.Bake for 30 minutes stirring occasionally until golden brown.
My Mom and I make these every Fall!! Pumpkin Rolls 3 Eggs 1 C. Sugar 2/3 C. Pumpkin (1 Large can of Pumpkin yields 5 pumpkin rolls) 1 tsp. Lemon Juice ¾ C. Flour 1 tsp. Baking Powder 1 tsp. Salt 1 tsp. Nutmeg 2 tsp. Cinnamon 1/8 tsp. Ground Cloves ¼ tsp. Allspice Preheat oven to 325º. Put waxed paper on cookie sheet. Butter/spray lightly. (I measure out all of the dry ingredients-except for the sugar- in one bowl to dump in all at once while mixing-makes things go...
Nurseries and Child Rooms
I apologize! I said I would post a recipe yesterday BUT I had no power starting Friday night through Saturday night so that made things kind of difficult... Hopefully these granola bars can make up for my tardiness! When I was a kid, I used to inhale those Quaker Chewy Granola Bars. My mom would always have to stop me before I ate the whole box… I mean, they are pretty much like “healthy” candy bars or at least they used to be. So once I got started eating them, it was game over for those babies. I was an all-or-nothing type of kid when it came to eating. I’d either eat everything in the pantry (i.e., every piece of chocolate I could find) or refuse to eat for days, especially when they tried to feed me squash (which I surprisingly now LOVE). Unfortunately, this trait has kind of stayed with me into my adult life, which is why I’m glad these granola bars are not like candy bars! I can eat as many as I want! Though, I’m not going to lie… The second bar I ate after making these may or may not have been smothered in peanut butter with a few dark chocolate chips sprinkled on top (... hello candy granola bar). I highly recommend trying that if you make these… Normally, one would use all oats for the base ingredient when making granola bars. However, I found that substituting some crushed rice chex cereal for oats was fantastic, not only for texture but calories too! These bars are low calorie and dairy free. I love swapping out butter for unsweetened applesauce when baking! Applesauce is a great substitute for butter and/or oils. Same goes for bananas (I have a recipe for you next week demonstrating this). Yay for healthy snacks! Rice Chex Granola Bars printable recipe Yield: 16 granola bars Calories: 95 calories per bar Total Time: about 5 hours (prep time only 15 minutes) Ingredients: - 4 cups rice chex cereal, crushed (this should be about 2 cups crushed) - 2 cups quick oats - 1 1/2 cups unsweetened applesauce - 1 tsp vanilla extract - 3 tbsp raw honey - 2 tbsp PB2 + 1 tbsp water (or 2 tbsp normal creamy peanut butter - this will add extra calories) - optional: brown sugar (for sprinkling - I used about one tbsp) Directions: 1. Crush rice chex cereal in a large bowl using your hands until only small pieces remain. It’s okay if a few larger pieces remain but you want the bulk of it to be small pieces. 2. Add oats to the bowl with crushed rice chex and stir to combine. 3. Prepare peanut butter by mixing PB2 with water in a small bowl until creamy (skip this step if using normal peanut butter). 4. Combine applesauce, vanilla, honey and peanut butter in a medium saucepan. Cook over low heat until ingredients are melted together and creamy/gooey, about 5-10 minutes. 5. Pour warm gooey applesauce mixture from step 4 over the chex oat mixture and stir until dry ingredients are completely intertwined with wet ingredients (well combined). 6. Line a 9x9 baking dish with parchment paper. Pour mixture from step 5 into the dish and smooth out using a spatula until mixture completely fills the dish. Sprinkle brown sugar over the top then push it into the bars using your fingertips. Refrigerate for about 5 hours to allow granola bars to harden. 7. Once hardened, remove from fridge, slice into 16 bars and enjoy! Note: I stored my granola bars in the fridge. I recommend doing the same! Mine stayed fresh for about one week. The recipe is very simple and you can definitely add your own flare to it like dried fruit, nuts, chocolate chips, etc... The possibilities are endless! I wanted to start with a bare minimum granola bar so I can always add whatever I’m craving that day to it. What you would add to make these granola bars better?! Tell me your thoughts! Happy Sunday! - A