Snack Archives - Page 14 of 14

Egg Monsters

April 29, 2013 by Kelly Dedeaux

My kids love scrambled eggs, but refuse to eat hard boiled eggs. Why, you may ask? Honestly…I have no idea. Seriously, to me it makes absolutely no sense, but whatever. So I wanted to find a way to get them to enjoy eating hard boiled eggs (other than colored ones at Easter)….these Egg Monsters were just the ticket, and a super fun breakfast idea for Halloween!

I was flipping through a book and saw all these cute food creations, and came across a frankenstein egg. So cute! I decided to make my eggs look like monsters…and the kids LOVED IT!

You can really get creative with this, just using what you have around the pantry and base it on what your kids’ tastes are. You could even color them for some more unique monsters….but I’m not a huge fan of dying eggs.

Here’s what I did for this time:

Hard boil some eggs.
Add eyes: I used cut olives.
Add a mouth: cut a slit in the eggs, possibly adding a tongue such as tiny celery sticks or green peppers. (my boys say monsters have green tongues, not pink like us….okay!)
Is the monster bald or hairy? Ours was hairy, with bacon bits sprinkled up top.

Now you could add tons more, this was just a basic fun thing for us to quickly do for snack. AND THEY ATE IT!!!!

Mickey Mouse Oreo

April 18, 2013 by Kelly Dedeaux

So we went to Disneyland last month with the ENTIRE family (jealous? Just wait, you may not be). I’m talking my hubby, kids and me, plus my parents, four sisters plus two brother-in-laws, two nieces, and my nephew. Crazy, I know! We all rented a large home nearby the park, and it was fantastic. The rooms were all a different Disney theme, there was a huge Rapunzel mural on the wall, it was just darling. Plus, our own pool and hot tub!

We seriously were planning this vacation since last summer, we were that excited! So you would think it would’ve been the perfect vacation, right? Oh, no, ma’am! My family got the flu. For pretty much the entire vacation. We spent two days driving there, and enjoyed the beach one day. So far, so good. Then our first day at the park we make it to mid-afternoon when it hits. Superman starts throwing up….right as we’re getting off the Jungle Cruise ride. So we go back to the house, unsure what’s going on. That night, Batman starts in on it. Days 2-3, Batman and then Green Lantern take turns…..even if we tried the park because we think they’re recovered, someone would end up covered in yuckiness. Day 3-4, my turn, lucky me! Day 5 is Flash and Wonder Woman. Then two day drive home.

So not the best vacation ever, especially after getting excited for it almost a year ahead of time, but it definitely could have been worse. We got to see family, have SOME fun at the parks with the kids, the beach was good, and we took turns staying at the house with the sick ones and the others going to the park. My family was also extremely sweet and helpful, taking Wonder Woman with them often so we could handle the boys, and my mom even stayed with her at the house Friday morning so we could have a bit more time on our last day. I’m sure if/when we go again, I’ll be pointing out in remembrance “that’s where so-and-so threw up”. Awww, memories!

Mickey Mouse Oreo

Ingredients
Oreo cookies (double stuffed or original, doesn’t matter)
White chocolate chips
Red frosting (I did vanilla frosting with red food coloring)

Spread the frosting on the bottom half of each Oreo. Put two white chips for the pant buttons. Love it!

Notes: you can also use milk chocolate chips as ears at the top of the Oreo. I just happened to be out at the time.

Cherry Chocolate Bars

April 11, 2013 by Kelly Dedeaux

When we lived in Utah, there was a HUGE, old cherry tree in the yard. About fall-time every year, hundreds of cherries would be perfect for picking (at least the ones we could reach)….and as much time as we spent, we never even got close to getting them all. What do you do with that many cherries? Get creative and try new things, of course! My hubby’s favorite are these Cherry Chocolate Bars!

Ingredients:

1 cup Margarine, softened
¾ cup Granulated sugar
¾ cup Brown sugar, firmly packed
2 Eggs
1 tsp. vanilla extract
2 ¼ cups All-purpose flour
1 tsp. Baking powder
1 12-ounce package Vanilla milk chips
1 12-ounce package Chocolate milk chips
2 cups Dried tart cherries
1 cup coarsely chopped pecans or walnuts

Directions

Preheat oven to 350 F. Grease a 9×13 baking pan, set aside.
Combine margarine, sugar and brown sugar in a large mixing bowl. Beat on medium until well blended. Add eggs and vanilla to sugar mixture. Mix in.
In separate bowl, combine flour and baking powder, then slowly add to mixture. Stir in milk chips, cherries and nuts.
Spread evenly into pan. Bake for 20 minutes, or until lightly brown. Let cool before cutting.

Notes: I used a fork to mix instead of an electric mixer, and it worked great, plus easier to clean. We serve this warm with vanilla ice cream over it; a nice little fruit and chocolate addition!

Sweet Crescent Rolls

April 10, 2013 by Kelly Dedeaux

One summer we spent a week on my great-aunts houseboat at Lake Powell with some other relatives. One morning they made these delicious Sweet Crescent Rolls for breakfast, and they’ve been one of my favorites ever since. Of course, with marshmallows for breakfast, what kid could resist? It’s like Marshmallow Mateys or Lucky Charms, but kids actually eat the entire thing, instead of just picking out the marshmallows and leaving anything of value!

Some of you may know this recipe as ‘Empty Tomb Rolls’, but we’ve just always called them sweet crescent rolls because we don’t just enjoy them around Easter. Whatever the reason, though, they’re a huge hit with the whole crowd!

Ingredients:
1 package Crescent Rolls
8 regular sized Marshmallows
Cinnamon
Sugar

1. Preheat oven to 350 F.

2. On a sprayed baking sheet, lay out the crescent rolls. Sprinkle with cinnamon and sugar on each. Place one marshmallow on the wide end of each roll.

3. Roll up the triangles so they mostly surround the marshmallow. The better covered the marshmallow is, the less will get messy over the baking sheet. Sprinkle a little cinnamon and sugar over the top.

4. Bake for 8-15 minutes, depending on your type of rolls, until golden brown.

5. Serve and enjoy, along with wet wipes or paper towels!

Parmesan Pepper Bites

April 7, 2013 by Kelly Dedeaux

Adapted from Kraft Busy Family Recipes

I love easy meals, don’t you? I mean, I know this is a site aimed for busy women, so it’s natural you’d like easy meals. You know the best kind of meals, though? The ones that are easy AND delicious! This is one of those, and it turned out so great that my husband wants me to make them again….already!

Ingredients:
8 oz. Cream cheese, softened
1 cup Parmesan cheese, grated
2 cans Refrigerated crescent dinner rolls
1 Red pepper, chopped
¼ cup Parsley

Preheat oven to 350 F.

Mix cream cheese and ¾ cup Parmesan until well blended.

Take the crescent rolls, and place them on a sprayed baking sheet. Keep two triangles together, though, making them each a rectangle instead of triangles. Pinch the seems together.

Spread the cheese mixture on the open rolls, then top with the peppers and parsley.

Fold each rectangle lengthwise into thirds to contain the filling. Cut each into 4 squares. Top with remaining Parmesan.

Bake 13-15 minutes, or until golden brown.

Notes: If you want a full roll, more for a meal, instead of the bites, skip cutting them each into 4 squares and just leave them whole.

Cherry Party Mix

March 31, 2013 by Kelly Dedeaux

Who doesn’t love a good snack mix for a gathering? With so many different options, why not mix up the classic and try this Cherry Party Mix recipe for a change – it’s so delicious, and the whole crowd will love it! Plus, cherries add such a good flavor dynamic to the mix that it’s sure to be a winner.

Cherry Party Mix

Ingredients:
1 cup Corn cereal (Corn Chex)
1 cup Rice cereal (Rice Chex)
1 cup Wheat cereal (Wheat Chex)
1 cup Small pretzels
2 tbsp. Margarine or butter, melted
½ tbsp. Worcestershire sauce
1 tsp. Chili powder
¼ tsp. Garlic powder
2 cups Dried tart cherries

Preheat oven to 300 F.

Mix cereal and pretzels in a large bowl. Set aside.

In separate bowl, mix melted butter, Worcestershire sauce, chili powder and garlic powder. Drizzle over cereal mixture. Toss to coat evenly.

Pour mixture in a baking pan. Bake for 25 minutes, stirring occasionally.

Remove from oven, stir in cherries.

Creamy Chocolate Treat

March 28, 2013 by Kelly Dedeaux

It’s no secret that I’m a chocolate lover. If I could realistically make a new chocolate treat every day without gaining a ton of weight and losing a ton of money, I would in heart beat! Since that’s not the case, I try to get a variety, and make them so delicious that it’s worth waiting a few days between. I’ve wanted to try a soufflé type dessert for a while, but have heard so many stories of how easily ruined they are, that I’ve kept putting it off. I finally decided to give it a shot, and was SOOO glad I did! These were really easy, and the creamy, smooth texture of the rich chocolate was amazing; one of my new favorites!

Creamy Chocolate Treat

Ingredients:
1 ½ sticks Butter, cut up
1 cup Semi-sweet chocolate chips
1 cup Sugar
6 large Eggs, separated
2 tbsp. All purpose flour

Melt the butter, chocolate and sugar in a medium saucepan, over low heat. Allow to cool.

Preheat oven to 350 F. Grease ten 6-ounce ramekins, then dust with flour (use a sifter). Place the ramekins in a cake pan.

In a small bowl, beat the egg yolks on high speed about 3 minutes, or until thick.

In another small bowl, beat the egg whites on high speed about 5 minutes, or until stiff.

Whisk the yolks into the chocolate mixture; then fold in the egg whites and flour.

Spoon the batter into the ramekins. Once on the oven rack, pour boiling water into the cake pan until it comes about half-way up the ramekins.

Bake about 40 minutes, or until a knife inserted by the edges of the ramekin comes out clean.

Notes: Make sure there’s enough room between the water and the top of the pan that you won’t spill it on your hands as you remove it from the oven, as it will be extremely hot. These are delicious warm or cold, although I prefer them warm. Add whipped topping, or even tapioca pudding for an even more satisfying flavor!

Banana Apple Muffins

March 25, 2013 by Kelly Dedeaux

We are a big muffin family. I don’t exaggerate; my kids eat 3 to 4 muffins apiece, even my one year old! I hate putting time into it, though. Honestly, who wants to rush even more in the mornings, or worse, have to wake up sooner just to have a great breakfast? No Ma’am, not me! So instead of doing the quick but not-very-healthy-because-of-all-the-additives boxed muffin mixes, I try to find quick, healthier versions that are still delicious. Well, here’s one of my favorites!

Banana Apple Muffins

Ingredients:
1 ¼ tsp. Salt
1 1/2 tsp. Ground cinnamon
½ to 1 cup Semisweet chocolate chips
½ cup Walnuts, chopped
1 Egg
1-2 Ripe bananas, mashed
¾ cup Brown sugar, packed
½ cup Applesauce
1 tsp. Vanilla extract
1 cup All-purpose flour
2 tsp. Baking powder
½ tsp. Baking soda

Preheat oven to 350 F. Lightly grease muffin pan, or place liners into spots.

In bowl, mix egg, banana, brown sugar, applesauce and vanilla.

In another bowl, mix flour, baking soda, baking powder, salt and cinnamon.

Slowly stir flour mixture into banana mixture. Fold in chocolate chips and walnuts.

Pour batter into muffin cups.

Bake for 15 to 20 minutes, or until light brown and fluffy.

More Delicious Recipes…

Chocolate Chip Smores

March 24, 2013 by Kelly Dedeaux

Chocolate Chip Smores

Ingredients:
10 chocolate chip cookies
5 squares semi-sweet chocolate bar, chopped
4 tsp coconut flakes
50 miniature marshmallows

1. Place 5 cookies, flat-sides up, on microwaveable plate; top with remaining ingredients.

2. Microwave on HIGH 30 seconds or until chocolate is almost melted. Put remaining cookies on top, pressing down lightly to secure. Microwave an additional 30 seconds or until cookies are warmed and chocolate and marshmallows are melted.

3. Serve warm and gooey, or cover and refrigerate about 10 minutes or until filling is set.

Yields 5

Notes: Hersheys bar may be used, but since it’s thinner use the entire bar. This is based on large homemade cookies, so if you use Chips Ahoy keep in mind they are much smaller and will need fewer ingredients. I’ve found that it’s easiest if you put the coconut flakes on first, then chocolate, then marshmallows. They just seem to balance and stay on better that way; or maybe it’s just me.

Cherry Rolled Sandwiches

March 23, 2013 by Kelly Dedeaux

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I was a little nervous about this recipe for my kids, since they can be rather picky. They all loved it, though, especially the garlic and herb cheese spread. They were even asking for seconds! If you need help pitting the cherries, I highly recommend getting a Cherry Pitter – it’s such a pain to do it by hand!

Ingredients:
½ cup Dried tart cherries
¼ cup Garlic and herb cheese spread
10-inch Tortilla (we use whole wheat)
1/3 ounce Fresh spinach leaves
2 ounces Thinly sliced luncheon meat (we used turkey breast)
2 ounces Thinly sliced swiss cheese

Spread garlic and herb cheese evenly over the tortilla, spreading to the edges.

Sprinkle cherries over spread.

Place one layer of spinach leaves over the cherries, followed by a layer of luncheon meat and the layer of cheese.

Roll up each tortilla, jelly-roll style. Make extra tight, then wrap securely in plastic wrap.

Place in fridge for at least 2 hours, or overnight.

*for 1 tortilla

Notes: For my kids, I cut the rolls into 1-inch thick slices, so it was easier to eat without falling apart.

More Great Sandwiches…

Avocado Tomato Spread

September 30, 2012 by Kelly Dedeaux

We eat sandwiches a lot at my home. Wonder Woman takes them to school when she doesn’t like what they’re serving in the cafeteria, and Flash takes them to work often to save on our food budget. Unfortunately, we all get pretty sick of the same thing all of the time. We try to find variations, whether it’s switching from normal bread to bagels or tortillas, a different kind of cheese or deli meat, or a new sauce. Even the toppings varying from day-to-day makes a world of difference!

In my search for something new this week, I happen to have made a delicious dip for crackers. My hubbies thought: try it in a sandwich. You know what, it was genius! It just really added to the flavor, and made it a whole new experience for our taste-buds. Guess what’s going in my lunch bag tomorrow?

Here’s the directions for the dip, just remember it can be used as a sandwich spread as well!

Ingredients:
¼ cup Mayo or Miracle Whip
1 tsp. Olive oil
1 Avocado, chopped
12 Cherry tomatoes, cut into fourths
1 tsp. Paprika
1 tsp. Chili powder (less if you want it more mild)
1 tbsp. Lime juice

Combine everything in a bowl. Mash as desired. Enjoy!

Notes: With the avocado, it’s best to still be firm if you’re doing a dip, so it can be in chunks. For a sandwich spread, though, let it soften so it can be mashed and spread more easily.