- 1 box of chocolate Twinkies
- 1 bag of Ghirardelli melting milk chocolate
- 1 cookie sheet fitted with wax paper
- 1 package of small edible eyes
- 1 disposable piping bag
Yup. You read it correctly. Chicken and Waffle Cupcakes! I recently tried chicken and waffles and now “get” the allure of this Southern treat and wanted to play around with it a bit.
You will need:
- 3/4 cup room temperature unsalted sweet cream butter
- 3 Eggs room temperature
- 2 1/2 cup all-purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1 1/2 cup granulated Sugar
- 1 tsp Pure Vanilla Extract
- 1 tsp maple syrup
- 1 box of mini waffles
- 1 package of popcorn chicken
- 1 cup room temperature Butter
- 3 cup Powdered Sugar
- 1 tsp Vanilla Extract
- 1 tsp maple extract
- 3-5 TBSP heavy whipping cream
Preheat oven to 350.
Stir together flour, salt and baking powder.
Set to the side.
In another large bowl add your butter and sugar and mix until creamy and fluffy.
Add your maple and vanilla and mix until well incorporated.
Add in flour mixture slowly and mix until just combined.
Set to the side.
Take your muffin pan and add your cupcake liners.
Fill each cup about 2/3 full.
Bake for 15-20 minutes.
Remove from the oven and let sit till cool.
In a large bowl or your stand mixer add your butter, powder sugar, maple extract, vanilla extract and heavy whipping cream
Mix until fluffy.
Frost each cupcake and set aside
Toast your waffles until they are a light crisp
Make a waffle and chicken sandwich by taking two waffle pieces and putting a piece of the popcorn chicken in between and holding them together using a toothpick
Place on top of the cupcake and drizzle with maple syrup.
- 1 package of chocolate ding dongs
- 1 cookie sheet fitted with wax paper
- 1 mickey mouse head template printed out
- 4 disposable piping bags, 1 fitted with a number 2 tip
- 2 egg whites
- 1/4 tsp cream of tarter
- 1/2 tsp vanilla
- 1 1/2 C powder sugar
- 1/4 bag of Ghirardelli melting milk chocolate
- black yellow and orange gel color
- Using a double broiler, melt the milk chocolate and scoop into a piping bag not fitted with the tip
- Cut the tip off on the piping bag
- Place the printable under the wax paper
- Using the melted chocolate, pipe out mickey’s ears
- Pipe a triangle in the middle of the bottom part of the ears to create a ‘pick’
- Place the tray into the fridge to harden
- In a standing mixer, combine the egg whites, cream of tarter, vanilla and powder sugar
- Mix on medium speed until stiff peaks form, about 5-6 minutes
- Split the frosting into three bowls
- Add black coloring into 1 bowl, orange coloring into another bowl and the yellow coloring into the last bowl
- Scoop the black icing into the piping bag fitted with the tip
- Unwrap the ding dongs and using the black piping bag, pipe out a jack – o – lantern face
- Take the orange piping bag and cut a small tip, pipe a line of orange on the inside of the eyes, just on one side
- Pipe a line around the inside of the mouth
- Fill in with the yellow
- Let dry for 1 hour
- Once the frosting is harden, pull out the ears and lightly pull them off the wax paper
- Place onto the top side of the ding dong for Mickey’s ears
Have you ever woken up late? Stared the entire day, for the whole family, just behind by a few minutes? These Kix Cereal Bars could be your saving grace as everyone gets a quick breakfast while on the literal run.
You will need:
- 3 TBSP unsalted sweet cream butter
- 1 bag 16oz mini marshmallows
- 6 C of Kix Cereal
- 1 1/2 C of dried cranberries
- 1 9×11 glass pan
- parchment paper fitted to glass pan
- Pam spray
Place parchment paper into glass pan and and spray the
parchment paper with the Pam spray
In a large pot, melt the 3 TBSP of butter
Once butter is melted, mix in the mini marshmallows
Mix the Kix cereal and 1 C of dried cranberries
Pour into the dish and spray Pam spay onto a rubber spatula
Sprinkle the remaining dried cranberries onto the top of the bars
Let harden for 10 minutes before cutting and enjoying or popping these in single serving containers so you can be prepared for those crazy before or after school moments.
Here are a few other recipes we think you might like:
- 4 – 8oz mason jars
- 4 lemons sliced ( 1 lemon sliced in each jar )
- 4 cups of Everclear ( 1 cup in each jar )
- 4 tbsp. of simple syrup ( 1 tbsp. in each jar )
- 4 tsp. Cupcake syrup ( 1 tsp. in each jar )
- 8 Tbsp. of Marshmallow syrup ( 2 in each jar )
- Simple Syrup
- Add the water, and sugar into a saucepan over medium heat.
- Dissolve sugar until a syrup liquid forms.
- Add the lemons, limes into each mason jar
- Add Simple Syrup, cupcake syrup, marshmallow extract, and everclear into the mason jar.
- Shake together until fully combined.
- Store in a location that remains at room temperature with no access to direct sunlight.
- Shake the jars every two days to help with the infusion process.
- After 4 weeks remove the fruit by straining through cheese cloth.
- Pour your moonshine back into the jars and seal.
- Place in a refrigerator up to 30 days.
School is back in session and it seems like we are all busier than ever shuttling those precious munchkins around from place to place afterwards. That can often lead to dinners on the run, unless you want to try something like this one pan dish of ours – Spanish paella!
You will need:
2 tbsp. olive oil
1/2 cup chopped red onion
1/2 cup green bell pepper
3 tbsp. minced garlic
2 bay leaves
Zest of 1 lemon
2 tsp. paprika
1 tsp. saffron
1 pd. large raw shrimp, cleaned
8 oz Spanish chorizo sliced
3 cups instant jasmine rice rice
3 cups chicken broth
Crushed red pepper
Preheat the oven to 400 degrees F.
Using a large 13 X 18 inch rimmed sheet pan.
Spray a non-stick baking spray and evenly coat the pan.
Chop your onion, bell pepper and set to the side.
Add the onion, pepper, garlic, bay leaves, lemon zest, paprika, saffron, and crushed red pepper to your baking pan.
Place the pan in the oven and roast the veggies and spices for 5 minutes.
Remove the sheet pan from the oven.
Now add your chorizo and shrimp to the pan.
Toss to mix with the onion, pepper mix.
Season with salt and pepper.
Push the shrimp and chorizo the the edges of the pan leaving a open space in the center for the rice.
Pour the jasmine rice in center of the sheet pan.
Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser The National Milk Life Campaign. All opinions are mine alone and I created this breakfast cookie recipe to make you into a Super Hero for your kids. #MilkTheRealStory #CollectiveBias
I know I am a strange duck as I absolutely love going grocery shopping! I like to fondle the fruits, weigh vegetables and pick over the sales specials to create yummy treats for my family. Today, the Pick ‘N Save produce manager pulled a new case of green beans out for me instead of me clearing out her shelf display. She knew I was on a mission for canning and wanted to make sure I had the freshest stock. Despite that, I often save the best for last: the dairy aisle!
Ever since I was a little kid, there was nothing more refreshing than a glass of ice cold milk. I didn’t realize how nutritious it was until I was a 40-year-old adult being told that I had the bone density of a 20-year-old. The fact is, milk’s nutrients are hard to replace. If I didn’t have milk in my childhood diet, it would have been difficult to get enough of nutrients I needed to protect my bones in several car accidents, and now? Decades of research and hundreds of studies support the benefits of drinking milk! Most people don’t realize bone density stops being built at a certain point and then declines the rest of their life.
It breaks my heart when I volunteer at Miss Sarah’s school because I witness first-hand the fact that kids are drinking beverages other than milk, which is sad because that means many kids are missing out on a good source of protein and aren’t getting enough of milk’s nutrients; like calcium, potassium and vitamin D, that they need to grow. They are already being shorted on Vitamin D if their parents are like me: I lather Miss Sarah in sunscreen everyday to protect her skin and she can’t get Vitamin D from the sun.
Now I could talk on and on about how milk is a good source of protein, and lots of necessary minerals but this picture should pretty much sum it up:
Moms and Dads can feel good about serving milk to their family, knowing the wholesome beverage is remarkably simple and contains just milk, vitamin A and vitamin D as you can tell with only 3 ingredients! I suggest you check out MilkLife.com for more content and recipes and to follow Milk Life on Facebook , Twitter , Pinterest and Instagram to learn more if I haven’t convinced you.
Now, here is where we turn you into a hero: I have the perfect cookie recipe that you can whip up to go with a nutritious glass of milk and get the kiddos off to a healthy start for their day or a quick power up after school.
What child wouldn’t be excited to be offered two cookies for breakfast? They don’t need to know that these are basically a granola bar, but in a cookie shape. When paired with an 8 ounce glass of milk, you are certainly saving the day!
- 1½ Cup Brown Sugar
- 3 Cup Rolled Oats
- 4 Cup Flour
- 1T Baking Soda
- 1t Baking Powder
- ¼ Cup Veggie Oil
- ½ Cup Prune Puree
- 2 T Water
- 5 Egg Whites
- 1½ t Vanilla Extract
- ¾ Cup Craisins
- ½ Cup Sliced Almonds
- ⅓ Cup Chopped Apricots
- ⅓ Cup Apple Sauce
- ½ cup Honey
- (Optional stir-in: ¼ cup of Flax Seed or Chia Seeds)
- In large bowl, stir together the oats, flower, baking soda, salt and brown sugar.
- Make a well in the center and pour in the canola oil, prune puree, water, egg whites, vanilla, honey and applesauce.
- Mix until well blended.
- Add the dried cranberries, almonds and apricots.
- Scoop cookies using a #40 ice cream scoop or roll into golf ball sized balls.
- Place cookies 2 inches apart onto the prepared cookie sheets and flatten to ½ in tall with wet hands because these cookies do not flatten very much while baking.
- In preheated oven bake at 350 for 10 min.
With milk being so affordable it is a simple way to get natural protein and, when paired with my Super Hero Breakfast Cookies, you have peace of mind keeping your munchkins on the path of a healthier lifestyle.
So, what are you waiting for? Pop your favorite mug in the freezer, run to your local store and pick up a gallon of this wholesome treat, and indulge your kids in “cookies” for breakfast!
- 1 oz vodka
1 oz Chambord (raspberry) Liqueur
3 oz cranberry juice
Splash of lime juice
1 tube of red cake gel shimmer
These baked gems let you have the great taste of an incredible fall pumpkin donut without the added ickyness of the grease. You are not only getting a slightly healthier treat but these tend to hold up a tad better than their fried counterparts.
Since these donuts aren’t fried, you will need a pan for baking them. I prefer a full sized donut pan, in metal as I have found the silicone ones to stick. I would have shared an after, or final product picture, but they vanished too quickly. I didn’t even get a chance to glaze them!
So, here is the Baked Pumpkin Donut Recipe
You will need:
- 3 cups flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp cinnamon
- 1 tsp pumpkin pie spice
- 2 cups brown sugar
- 1 cup veggie oil
- 3 cups pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
Preheat oven to 350 and grease 2 donut pans.
In a bowl, combine flour, salt, baking powder, baking soda and spices together.
In a different bowl, combine sugar, oil, pumpkin puree, eggs and vanilla. Whisk to combine.
Add wet mix to the dry and fold into a smooth batter.
Pop the batter into a pastry bag with a 1/2 inch round tip and piped into each donut pan cavity until they are all half full.
Bake for 10-12 minutes, until the donuts spring back when lightly touched. Flip out to cool on a wire rack.
School has just started here and that means a series of days filled with running around from school to after school activities, to homework and practices. Run, run, run, run and run some more! We always are looking for quick and easy treats to recharge ourselves and keep going until dinner time…and this up-scaled monkey bread fits the bill.
Don’t get me wrong, I love the childhood classics as much as anyone…and usually don’t mess with them. The warm, ooey-goey vanilla smelling monkey bread matched with chocolate is perfect for a quick pick me up after school before running off to the next activity.
You will need:
- 2 – 7.5 oz cans refrigerated biscuit home-style dough
- 1/2 cup butter
- 1 bag of M&Ms
- 1 C sugar
- 1 Tablespoon cinnamon
- 1 C butter melted
- 1 C brown sugar, packed
- Ziploc bags
- Preheat oven to 375º.
- Spray your bundt pan with non-stick cooking spray heavily, and set aside.
- Open the cans of biscuit dough.
- Cut your biscuits in to quarters.
- Flatten out the pieces and place 3 M&M inside.
- In a small sauce pan, combine the butter and brown sugar. mix until melted and combined.
- Combine sugar and cinnamon into a Ziploc bag, Place the M&M filled biscuits inside of the bag and shake until coated
- Now begin place the dough balls in the bundt pan evenly spreading them out.
- Pour the brown sugar and butter mixture over the dough balls in the bundt pan.
- Bake for 20-25 minutes, until dough appears to be a golden brown.
- Let for 5 minutes then place on your serving dish
- Drizzle caramel sauce and sprinkle M&Ms on top.