It seems like a major food-craze that hasn’t gone away in past years is BACON. People love it – and for good reason, since it’s downright delicious! Here we’re sharing 20+ Irresistible Bacon Recipes, with everything from breakfast, sides, rolls, snacks and more to fit into your bacon craving any time of day.
Do you have picky eaters in your home? My kids do fairly well – but they’re still kids so of course there’s plenty of delish food that they just refuse to eat. I think it’s a trial all parents must go through – getting our children to eat a variety of foods, and hopefully some healthy ones like fruit! To help you with your battle, here’s 20 Creative Snack Ideas with Fruit – make mealtime or snacktime fun again with these clever fruity creations!
Aren’t some of these absolutely GENIUS! The berry ladybugs are totally adorable, and I personally would love to try the frozen rainbow fruit kabobs. These creative snack ideas will have your kids EXCITED for a healthy fruit snack – and leave you without an extra battle to deal with 🙂
1. Fruity Surprise Ice Lollies
2. Fruit Sushi
3. Fruit Sculpture
4. Strawberry Ladybugs
5. Fun Fruit Creations For Kids
6. Fruit Monsters
7. Rainbow Fruit Pizza
8. Fun Kids Party Treats
9. Fresh Fruit Tray
10. Beach Ball Fruit Pizza
11. Thanksgiving Fruit Turkey
12. Green Monster Fruit Pops
13. Individual Snack Portions of Mixed Fruit
14. Silly Apple Monster Bites
15. Frozen Rainbow Fruit Kebabs
16. Melon Carving For A Baby Shower
17. Apple Peanut Butter Teeth
18. Monster Apples
19. Strawberry Kiwi Icepops
20. Summer Fruit Kebabs
Which creative snack idea is YOUR favorite?
I don’t know about you, but I get really snackish during the day. Since I’m trying hard to make healthier decisions, I thought it would be a good idea to get a bunch of healthy options together so it’s a quick grab when I get in the mood for a snack. Since chips are such a great afternoon treat, here’s 21 Healthy Homemade Chip Recipes to help when that craving hits!
There’s so many delicious homemade chip recipes to choose from, it may be hard to pick! Maybe you’d prefer the apple chips, or perhaps kale? Or maybe the peanut butter banana chips or garlic basil Parmesan are more your taste? Whatever you choose, these healthier chip recipes are just the ticket for those afternoon snack sessions!
Paleo Butternut Squash Chips from My Paleos
Homemade Potato Chips from Cincy Shopper
Homemade Apple Chips from Living Sweet Moments
Zucchini Chips with Truffle Salt from Wholesome Yum
Microwave Sea Salt Potato Chips from Inspiring Savings
Kale Chips from Ann’s Entitled Life
Peanut Butter Banana Chips from Premeditated Leftovers
Baked Corn Tortilla Chips from Rachel Cooks
Cinnamon Sugar Tortilla Chips from Eze Breezy
Garlic Basil Parmesan Crisps from Bless Her Heart Y’All
Cinnamon Pear Chips from Kleinworth & Co.
Best Homemade No-fry Potato Chips from Dogs Don’t Eat Pizza
Salt & Vinegar Potato Chips from Bitz & Giggles
Salted Cinnamon Sugar Chips from Kleinworth & Co.
Pasta Chips from Julie Blanner
Simple Apple Chips Recipe from Schooling a Monkey
Easy Veggie Chips from My Merry Messy Life
Spicy “Cheesy” Kale Chips from 3 Boys and a Dog
Shaped Nacho Chips from 4 the Love of Family
Pita Chips from The Foodie and The Fix
Which Homemade Chip Recipe is YOUR Favorite?
Another holiday has come and gone and while it’s nice to indulge a bit (can you say chocolate bunnies?), I always feel so ready to eat a little healthier after all that comfort food, and this Kale Stir Fry recipe is perfect for a healthy snack or side dish!
If you’ve never made stir fry at home, let me tell you just how simple and delicious it is. Did you know they even make stir fry veggie kits in the freezer section of your grocery store? It couldn’t be more simple to put together a healthy meal for your family, or even a quick and easy lunch for just you!
I love this version because it’s full of yummy green veggies, bright citrus and a flavorful cheese – feta! Scroll down for the recipe.
Kale Stir Fry
- 1 Medium Sliced Zucchini
- 6 Cups Kale Chopped
- ½ Cup Quinoa
- 1 Onion Chopped
- ½ Cup Feta Crumbles
- 2 Tablespoons Fresh Lemon Juice
- ½ Teaspoon Olive Oil
- ½ Cup Water
- ½ Teaspoon Garlic Salt
- Follow directions of making quinoa.
- Set quinoa aside.
- On medium heat in a large pan add olive oil.
- Add onion and zucchini and allow to cook until tender.
- Add garlic salt.
- Add kale and water.
- Allow to steam for 5-10 minutes until kale is tender.
- Add quinoa.
- Toss ingredients.
- Top with Feta and lemon juice.
Have you ever tried making stir fry at home?
You’ll love how easy this strawberry soup is to make, and it’s so tasty you’ll have trouble deciding between having it as an appetizer, snack or even dessert! And yes, I do occasionally have it for breakfast, as well 🙂 Originally shared April 2013, updated February 2017.
Strawberry Bisque Ingredients
- 2 cups Strawberries, frozen
- 3 tbsp. Sugar
- 1 cup Milk
- 2/3 cup Heavy cream
- 1/4 cup Sour Cream
- Fresh mint – for flavoring and garnish
- 1/4 (ish) cup Fresh Strawberries, chopped – for garnish
- In a blender, puree the strawberries, milk, heavy cream and sour cream until smooth. Stir in the sugar.
- Refrigerate overnight (or about 8 hours). Add mint as a garnish (also adds a great flavor), and also some chopped fresh strawberries, if desired.
On the cruise, they first gave you a bowl that looked like this……
……and then poured the creamy soup over top. Great presentation!
Note: also try it with PEACH instead to change it up a bit!
The fruit soups were so delicious on the cruise, I often got them for dessert as well!!!
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone #FreschettaFresh #CollectiveBias
Can I just vent for a minute guys? The past month has been INSANELY busy – more so than the normal holiday-type of busy. Between the regular holiday stuff with parties, school projects, work and pending Christmas break, we’ve also gotten further in our adoption process and hopefully in the next few weeks will be adding 3 kiddos to our family, becoming a family of NINE! Yup, busy. Luckily, we have some tasty Freschetta pizza stocked up in the freezer that we can easily put in the oven, then whip up these Sweet ‘N Spicy Breasticks for a delicious – and easy – dinner!
Since our family has varying tastes, we make sure to have a variety of the yummy flavors offered, like Freschetta Naturally Rising Canadian Bacon and Pineapple or the Freschetta Naturally Rising Pepperoni Pizza. We also always have some Freschetta Naturally Rising 4-Cheese Pizza on-hand for those who like their toppings simple-yet-tasty. Don’t forget to use this awesome Savings Offer HERE and stock up the next time you’re at Walmart to make those extra busy nights a bit easier!
I’ve always loved the undeniably better choice in frozen pizza for when you need a good dinner in a hurry. It’s freshness you can taste, and everyone in our family loves it – I’m certainly grateful for something quick that pleases our whole, big family. They rise naturally because of the perfect blend of 3 grains kneaded and rolled for the dough. And my fellow tomato-lovers will appreciate that the sauce is made using 4 vine-ripened tomatoes. All of that, mixed with 100% REAL provolone and mozzarella cheeses makes for one great meal!
Now you just need to add an amazing side to go along with it – like these delish Sweet ‘N Spicy Breadsticks!
- 1 tbsp. Chili Powder (more or less, depending on how spicy you want it – this is pretty middle)
- 1 tsp. Cumin
- 3 tbsp. Brown Sugar, packed
- Salt & Pepper, to taste
- Olive Oil – roughly 1/4 cup
- Cornmeal or baking spray for pan
- First make your breadstick dough (my dough recipe is here)
- Spread cornmeal on a baking sheet or pizza pan, or just spray it well. Once the dough is ready and risen, roll it out round (or square) to about the thickness of a regular pizza crust, maybe 3/4-1 inch. Place on prepared baking pan. Preheat oven to 350 Degrees F.
- Combine the ingredients together, adding more or less olive oil until it’s moist enough to be spreadable. Use a basting brush (or spatula, whatever you have) to spread it around almost to the edges.
- Bake for about 12-18 minutes, depending on how cooked you want it. I typically do 15 in my oven for cooked-yet-soft breadsticks. Cut and enjoy warm with your pizza!
You can always adjust the amount of chili powder you put in to increase or decrease the level of spiciness. I did the 1 tbsp, and it was just right for the kids – a little kick to it, but still mild and sweet enough that they were asking for seconds! And thirds, and…well, you get the idea.
I’m hoping to get a bit more on top of my schedule by the holiday break (which is fast approaching!) so I can more fully enjoy my family time, especially with everyone bonding when our new kids join in. I’m so glad dinner isn’t one of the things for me to stress about as I’m getting it all done!
Don’t forget the special coupon offer HERE!
Note: originally shared this amazing roll recipe in May 2013. No text except this blurb have been changed from the original posting.
This is our current situation: we just moved here in January, and are building a house. While that’s happening, we’re living in a small apartment with a one-person-only-or-your-bumping-each-other kitchen. As such, we don’t have visitors/family over very often. Or at all, I guess! My wonderful uncle and aunt, that don’t live terribly far (and on the same street our house is being built on), who live closer to our church building, have made it a habit of inviting us over for dinner after church on Sundays. I can’t tell you how WONDERFUL this is!!! I not only love it because 1. we get to see them and spend time (they have a new baby about 4 months old, and she’s so cute!) and 2. we don’t have to wait longer to eat dinner, but also 3. I get to try out fun new things to bring to go along with dinner, whether a side dish or dessert. LOVE IT!!!
We were having chicken enchiladas one week, and I decided that some rolls would be a great accompaniment. Problem was, I’d never made rolls in my life! I found this amazing recipe on Sugar N’ Spice Gals, and automatically thought ‘Rolls with cake mix…..who could resist that?!’ They turned out so delicious, there was a small discussion over who got the last roll (Wonder Woman ended up with it, I think because she did the cute guilty look thing)!
- 1 1/4 cup Yellow cake mix
- 1/2 tbsp. Active dry yeast (or one .25 oz. packet)
- 1 1/2 cups Warm water
- 3 1/4 cups Flour, plus some for dusting
- 1/4 cup Butter, melted (for brushing)
- Oil, for brushing
- In a large bowl, mix the yeast into the warm water and let it stand about 10 minutes. Add the flour and cake mix and mix until well combined. Spread some flour on a counter or board, then knead the dough until no longer sticky. Add more flour if necessary.
- Lightly oil a large bowl, and place the dough ball in. Roll it around until all sides are covered with oil. Cover with a wet towel (paper towel is fine) and let rise for about an hour, or until it’s double in size.
- Place on board and roll into a large rectangle. (I realized our rolling pin was still packed away in storage, but made it work with a cup). Cut rectangles into about 2″ x 4″ pieces. Brush each piece with butter, then roll up short end to short end. Pinch the seam to help it stay closed, then place seam-side down on sprayed baking sheet.
- Cover with a wet towel (again, paper towels work great) and let rise for about 30 minutes, or until double in size.
- Preheat oven to 350 Degrees. Bake for about 15 minutes, or until lightly browned. Brush tops with more butter and ENJOY!!!
Makes about 1-2 dozen
This post is sponsored by DOLE® Frozen Fruit, but all opinions and this awesomely simple recipe are mine alone. #DisasterAverted #DoleFrozenFruit
Please tell me I’m not the only one who always seems to forget when I sign up to bring a side dish to a picnic or party? As much as I try to remind myself, mark it on the calendar and sometimes even resort to sticky notes, I often end up rushing at the last minute for SOMETHING to take that won’t be a big flop. Luckily I can whip up this Sweet Lime Fruit Salad in a Hurry – and it’s a huge crowd-pleaser, so it’s a win for everyone!
If you’ve ever shown up to a gathering where people expected you to bring something, yet you go empty-handed, you know the looks you get. Not that they’re ‘mad’ exactly, but you can’t help but feel awkward – or is that just me? Anywho, I hate it, so refuse to show up without a delicious recipe to share with the crowd – and luckily I’ve learned to keep DOLE® Frozen Fruit on-hand for times such as these so I can fix up a great snack!
Yup, disaster averted with DOLE® Frozen Fruit – or at least embarrassing stares averted! But really, our freezer has a shelf full of their many varieties of frozen fruit, such as the Mango Chunks, Pineapple Chunks, Whole Strawberries, or their Wildly Nutritious varieties like the Strawberries and Blueberries Mix, Tropical Fruit, or Mixed Fruit.
I’ve used them not just for this fruit salad before, but when other circumstances when my lack of planning ahead left us in need – like after making a ton of crepes, but my kiddos were begging for fruit to top them with. Or when I needed a healthy side to stick in their lunches – it’s great how easy it is to just open a bag, put it in a container, and send them off with all natural fruit with no added sugar. Plus the bags are resealable, making it really simple to open-close-reopen as needed.
When I mentioned sending it in my kids’ lunches – we actually do that most days now because it’s not only a healthier choice and they love the taste, but it’s FAST! Morning’s are hectic enough without washing, cutting and making more mess to clean from preparing fruit. The DOLE® Frozen Fruit is seriously just open, scoop/pour, close the container, close the bag, pop it back in the freezer. I wish more of our before-school morning routine was this easy!
DOLE® Frozen Fruit is the perfect ingredient that can help you prepare for any occasion, even when the unexpected happens – plus it’s great for a variety of recipes like drinks, appetizers, entrees, snacks and desserts. Yup, you can be ready for just about anything with the versatile DOLE® Frozen Fruit in your freezer!
- 3 lbs. DOLE® Frozen Fruit – choose the variety/combination you prefer
- 2 tbsp. Lime Juice
- 1/4 cup Honey
- Dash or two of Basil, if desired
- Combine the fruit, lime juice and Basil (if desired) until well-combined. Stir in the honey.
- Allow to set and soak in the lime and honey for just a bit before serving!
Note: If you don’t want it entirely frozen when it’s served, just allow it to thaw in the bowl for 30-45 minutes. It’ll be nice and refreshingly cold!
Click HERE for more delicious & unique recipe ideas!
Does anyone else get a bit giddy when they see strawberries for a good price at the grocery store? I LOVE it, and so does my family – they’re one of our absolute favorite fruits! I grabbed several packs of the juicy berries so we could try a few new recipes with them, like this delicious and creamy Strawberry Honey Butter recipe! While I probably shouldn’t, it’s so good I could eat it straight out of the bowl. Don’t worry, I haven’t. At least not yet!
Another thing on sale were bags of frozen rolls, so we grabbed some of those. We usually just enjoy honey or this blackberry cream cheese spread on them, but I decided to give honey butter a try, with a flavorful twist. I was thrilled that it turned out so good, and even the kids were licking their fingers.
Another bonus? It only takes a handful of ingredients, most of which you probably already have on-hand. Score!
- 3 Sticks Butter, room temperature
- 1/2 cup Powdered Sugar
- 1/2 cup Strawberries, diced really small
- 1/4 cup Honey
- 1-2 tsp. Cinnamon (optional)
- Measure all of your ingredients into a stand mixer (or mixing bowl using beaters, if you must) and use the whisk attachment to whisk all of the ingredients well. Every so often turn it off, scrape the sides of the bowl, then let it run again.
- Whisk for about 4-5 minutes, or until it goes from clumpy, to smoother, to creamy.
- Store in an air-tight container in the fridge. For easier spreading, get it out about 20-30 minutes before serving to soften.
Don’t panic if it takes several minutes to not be clumpy – I started to worry when it was just a glump of a mess in the mixer at first. After a few minutes, though, it got more smooth and ended up being perfectly creamy and spreadable.
The small strawberry bits will mostly just blend in to the butter mixture, but a few dots will still show up – making this not only a delicious honey butter recipe, but also pretty!
Check out all the strawberry buttery goodness melting on the soft, hot rolls! Yes, I snuck one while doing pictures – okay, maybe two – but it was so yummy I couldn’t resist! At least I didn’t just lick out the bowl, right?
More Strawberry Recipes
If you have a bounty of fresh carrots and are sick of feeling like a rabbit from eating so many, these Italian Parmesan Roasted Carrots are for you. I’m always trying to come up with new, healthier ways to eat vegetables that my husband will eat too. It’s not always an easy task. Feeding him is as hard as feeding a toddler sometimes. I made these carrots while he was gone, as a test of sorts, and really loved them. I think he will love them too. The sweet of the carrot goes well with the spice of the garlic.
Now, if you look at my site, Fearlessly Creative Mammas, you can tell that I seriously love cheese. Not all cheese, for example blue cheese will not touch my lips, but most cheeses are my friend. Parmesan is one of my favorites for sure. I decided these carrots needed some Parmesan. Good decision. It brings a nice blend of flavors.
True store here. My husband asked me once, while standing in front of the open refrigerator, if we had any cheese. I couldn’t believe he was asking. I got up and started pulling cheese out for him, then I took a picture because I couldn’t believe he asked the question.
Do you think we had any cheese? Really, it’s like asking me if we have chocolate.
Italian Parmesan Roasted Carrots
- 10 Carrots
- 3 Tbsp Olive Oil
- 1 Tbsp Italian Seasoning
- 1/2 cup Parmesan Cheese shredded or grated
- 1 tsp onion powder
- 2 cloves garlic minced
- Preheat oven to 350°.
- Mix olive oil, Italian seasoning, Parmesan, onion powder and garlic in a medium bowl.
- Peel, wash and cut carrots, in long pieces, with them all about the same size.
- Put the carrots in the bowl with the spice mixture and mix to cover the carrots.
- Place in a single layer on a well greased or covered baking sheet.
- Bake 15 minutes, turn the carrots over and bake 15 minutes longer.
- Allow to cool 5 minutes and serve.
These Italian Parmesan Roasted Carrots are really great and I suggest that if you grow a garden, planting a lot of carrots so you can have them often. A tip here is that if you are buying your carrots in the grocery store, buy the organic variety. Since they don’t have whatever it is that makes regular carrots huge, their size is more uniform from top to bottom. Not only that, but I personally think they are sweeter. Personal preference, I like them better. Stop over and visit me at Fearlessly Creative Mammas. I’d love to “see” you there.
At Thanksgiving this past year, we were in Florida to spend the holiday with my mom, sister and my sister’s family. Oh it was heaven to be warm and so hard to come back. For Thanksgiving dinner, one of the dishes my sister brought was Corn Casserole. I have to admit that I turned my nose up to the title, but it smelled good and I didn’t want to be rude, so I tried some and then I had some more. I really loved it. However, I felt that it needed some other flavors. Usually I get to things like this faster, but this time it took me awhile. I finally decided to try my hand at jazzing up the recipe and I ended up changing it quite a bit. What I ended up with I call Green Chile Corn Casserole and I love it so much.
My version has several things that my sister’s version doesn’t. Most notably, green chiles. Here’s the thing about me and green chiles, I love them. I went to high school in Albuquerque, New Mexico and since then, I eat them, a lot. The best brand, to me, are Hatch Green Chiles, which are grown in New Mexico. They are so flavorful and in full disclosure, that is where I got the chiles for this Green Chile Corn Casserole. New Mexicans are kind of chile snobs and this is the brand of choice. Love them!
This recipe is really easy to make and it is something you can make ahead of time and then pop in the oven at dinner time. It would also be great for a barbecue. In my case, I was having guests for dinner, so I split the batter between two dishes so I had one for dinner and a smaller one for the next day so I could take pictures and enjoy it again. I had several taste testers and they all loved it, except my husband. No surprise there. His tastebuds are broken.
Green Chile Corn Casserole
- 7 oz. package corn bread mix
- 15 oz whole corn
- 15 oz. creamed corn
- 6 Tbsp butter melted
- 1/2 cup sour cream
- 4 oz. cream cheese very soft
- 3 large 1/2 cup green chiles, seeded and finely chopped
- 2 cups shredded Mexican cheese divided
- Preheat oven to 350°.
- Mix the sour cream, butter and cream cheese in a large bowl.
- Add in the corn bread mix and corns and mix well.
- Add the green chiles and 1 1/2 cups cheese and mix well.
- Pour into a well greased 9x13 inch pan.
- Bake for 40-45 minutes, until toothpick inserted in the center comes out clean.
- Sprinkle the remaining 1/2 cup of cheese over the casserole and bake 5-10 minutes longer, until the cheese is melted.
- Cool for 5 minutes before cutting.
I hope you will try my recipe for Green Chile Corn Casserole and love it like I do. I think I’m going to make it again this week. Not for my husband though. Just for me. What is something you love to eat because you grew up eating it and nothing else compares? Let me know in the comments. I’d love to know your secret. Be sure to visit me at Fearlessly Creative Mammas too. There are lots of things going on over there.
This post is sponsored by The Women Bloggers, LLC. All opinions are 100% mine alone. #CocinaLatinaBeans
Do you get sick of making a delicious recipe, only to have a member or two in the family refuse to eat it? Drives me nuts! That isn’t a problem with this yummy Hot Dog Twists with Beans – the whole family loves them, especially with Bush’s Cocina Latina Beans. Oh, and we have a special giveaway for you – so read on!
Don’t be fooled – just because this meal is SUPER easy to make, doesn’t mean it isn’t fabulously tasty and filling. Just grab the THREE ingredients during your next trip to Walmart, and you’re good to go! I was thrilled that Bush’s Cocina Latina beans came in so many flavors, with some a bit more spicy than others. And for you bacon-lovers: they have a touch of bacon, adding to the great flavor!
- 1 Package Hot Dogs
- Refrigerated Crescent Rolls (same count as the hot dogs)
- Your choice Bush’s Cocina Latina Beans – 7 tasty varieties!
- Preheat oven according to crescent roll package directions. Spray or line a baking sheet, set aside.
- Wrap one crescent roll (not cooked, still just dough) around each hot dog, twisting it upwards. Place on the prepared baking sheet, then bake according to the crescent roll package directions.
- Meanwhile, heat your choice of Bush’s Cocina Latina Beans as directed on the can. Note: we used the Frijoles a la Mexicana flavor in the photos.
- When the hot dog twists are done, dish them onto serving plates and top with a generous scoop of the beans. Enjoy!
Seriously, I LOVE how easy this was to make, and how happy everyone was with it! That’s a big WOOT WOOT for dinner, another mommy win! We can’t wait to try the other Bush’s varieties, too. There’s even some Cocina Latina inspired refried beans options – those will be AMAZING in some upcoming recipes!