Mac ‘N Cheese Cupcakes Recipe That Kids Will LOVE!

Handy and delicious? What else can a mom ask for when feeding her kids…plus its fun for the kids to eat! Check out this Mac ‘n Cheese Cupcake recipe.

Macaroni and Cheese Cupcakes Recipe

INGREDIENTS:

• 1 pound baked pasta (rotini, bowtie, or macaroni is perfect!)
• 1/2 cup hot water, saved from the water you boiled your pasta in
• 2 cups sharp cheddar cheese, grated
• 1 egg
• 1 (8 oz.) package 1/3 less fat cream cheese
• 1 teaspoon onion salt
• Ground pepper to taste

DIRECTIONS:

1. In a large bowl, whisk together the cream cheese and hot pasta water until softened.
2. Whisk in the egg, then stir in the cheddar cheese, onion salt, and pepper.
3. Spoon into muffin tins prepared with cupcake wrappers.
4. Bake in an oven preheated to 400 degrees for 15-18 minutes or just until the tops of each ‘cupcake’ have been lightly browned.
5. Serve warm and enjoy!

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Better Than Take-Out Chinese Food Recipe: Lighter General Tso’s Chicken

It’s Thursday, the work week is drawing to a close, and you are probably EXHAUSTED. Forget ordering in Chinese food and make it yourself! Never cooked Chinese food before? Save some calories and a little cash with this DIY makeover of a popular Chinese takeout meal. Many Chinese recipes are quick, easy to make, or both. Some can be made with ingredients that are available at most local supermarkets, while others may require a trip to a Chinese/Asian market or using a substitute. Whether you’re new to Chinese cooking or just looking for a recipe that doesn’t require spending too much time in the kitchen, you’ll love this recipe! Skinless chicken breasts, a light batter, and just a bit of oil for pan-frying yield the right texture with less fat for “Lighter General Tso’s Chicken.”

Prep Time: 45 minutes
Total Time: 45 minutes
Serving: 4 peeps 

INGREDIENTS:

• 1 1/4 cups long-grain brown rice
• 1/4 cup cornstarch
• 1 pound snow peas, trimmed and halved crosswise
• 4 garlic cloves, sliced
• 2 teaspoons fresh ginger, grated and peeled
• 3 tablespoons light-brown sugar
• 2 tablespoons soy sauce
• 1/2 teaspoon red-pepper flakes
• 2 large egg whites
• Coarse salt and ground pepper
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tablespoons vegetable oil, such as safflower

DIRECTIONS:

1. Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.
2. In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.
3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).
4. Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.

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Vanilla Pudding Pops for Kids – Creamy and Yummy!

What is better than something delicious, creamy and cool on a hot summer day? Vanilla pudding pops for your kiddo! Check out this great recipe!

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NEW and Creative S’mores Recipes!

This past weekend my family had a clambake on the beach (yup…clams, oysters, lobsters, hot dogs, the works…essentially is a BBQ on the beach on the East Coast). The end of the clambake is always one of my favorite parts with the kids – roasting marshmallows and making s’mores! We are huge fans of s’mores in the summer. Who isn’t? But what is a Mom to do when there isn’t a campfire?

Cool WHIP Smores
Frozen COOL WHIP is the perfect stand-in for marshmallows and instantly makes the classic s’more into a refreshing cool summer treat. 

• 8 graham cracker squares
• 8 ice cream scoop-sized portions of COOL WHIP Whipped Topping
• 4 Hershey’s bars, broken in half

Directions: Make 4 S’mores by combining the COOL WHIP, Hershey’s and graham crackers.

Lego Smores (fun for little boys!)

• 2 graham crackers broken up into the rectangle shapes along the perforation
• 1 bar Hershey chocolate
• 4 large marshmallows
• 16 mini marshmallows

Directions: To assemble. Place 1 quarter of the chocolate bar on one of the graham cracker rectangles. Top it with a heated large marshmallow (heat by fire or microwave – your choice), and top with second graham cracker. Dip one end of a mini-marshmallow in water and stick it on top of the graham cracker so there are three marshmallows per cracker. Eat!

Breakfast S’more Waffles

• 3 toaster waffles, freshly toasted
• mini-marshmallows
• 1 chocolate bar

Directions:Layer the mini-marshmallows and chocolate with the toasted waffles and toast the sides briefly in front of the fireplace or with kitchen torch. Enjoy!

 

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Fourth of July Nachos – Red, White & Blue!

Looking for a quick and patriotic appetizer for this upcoming Fourth of July? Check out my Patriotic Nacho Recipe! Cheap, easy, quick…my kinda way to get these done and still have some fun! Voila!

INGREDIENTS:

• 1 bag blue corn tortilla chips
• Cooking spray
• Aluminum foil
• Monterey Jack cheese, shredded
• Salsa
• Sour cream

INSTRUCTIONS:

1. Place blue corn tortilla chips on a foil-covered baking sheet coated with cooking spray.
2. Sprinkle the chips with shredded Monterey Jack, then bake at 350° for 5 to 7 minutes.
3. Top the nachos with salsa and sour cream.

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Le Top Baby “By the Sea” Collection Striped Sailor Skirted Romper and Sleeveless Striped Sunsuit Romper & Shirt

 

 

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Unique Popsicle Recipe Ideas for Kids (and FUN!)

Looking for popsicle recipes for kids? Want something that’s a little different? Just needing a treat to cool off in the hot weather? Here are a few fantastic popsicle recipes for kids and adults.

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Remote Control Cake for Father’s Day!

Make this hysterical cake for daddy this Father’s Day – a remote control cake! Of course, I am not a proponent of promoting television watching, but in my home growing up, my dad definitely had “control” over the TV’s remote control…or he would fall asleep with it in his hand where you couldn’t move it. Ha!  Bake this cake or even make a big brownie sheet and decorate it with your children for this Sunday’s Father’s Day!

INGREDIENTS:

• 1 baked 13- by 9-inch cake or brownie
• Dad’s favorite frosting
• Gel icing
• Various candies

INSTRUCTIONS:

1.     Slightly trim the long sides of a baked 13- by 9-inch cake or brownie to resemble a remote control.

2.     Spread on a layer of Dad’s favorite frosting, then press on various candies (we used Skittles, M&M’s, and Spree candies) for control buttons.

3.     Finally, use gel icing to add numbers, arrows, or other symbols to some of the buttons.

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Graduation Cap Recipe for School’s Out Celebration!

Cap off your child’s school year with a treat that fits the occasion–a chocolate mortarboard with a fruit-leather tassel. You may want to make enough to share with a few classmates. Bon-Apetit!

INGREDIENTS:

• Miniature peanut butter cups
• Frosting or peanut butter
• Chocolate-covered graham crackers
• Fruit leather

INSTRUCTIONS:

1. Place a miniature peanut butter cup, bottom up, on a plate. Top with a small dollop of frosting or peanut butter, then press on a chocolate-covered graham cracker.
2. For a tassel, tightly roll up a small square of fruit leather. Cut fringe on one end and attach the other end to the center of the graham cracker with another dab of frosting or peanut butter.

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Picnic Ideas for Warm-Weather Days!

I am back! Sorry I have been M.I.A. the past few weeks – I just got married and was out of the country for a bit, but I am back and ready to send you my love with fun blog posts and (hopefully) fun ideas! Now that the sun is out, and the excitement of Memorial Day is approaching, why not have a picnic? I live in New York City with one of the most beautiful parks – Central Park! My goal is to have a family picnic with my new nieces this weekend! Here are two fun recipes you can enjoy with your family too – lunch and dessert! Yum!

FOR LUNCH…

Pizza Scones

My savory scones recipe features sun-dried tomatoes and mozzarella. And this portable dish, complete with do-ahead and packing tips, makes a great addition to your picnic menu.

INGREDIENTS:

• 2 cups flour
• 1/2 cup fine cornmeal
• 1 tablespoon baking powder
• 1 teaspoon basil
• 1/2 teaspoon oregano
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold butter, cut into small pieces
• 1/2 cup diced sun-dried tomatoes
• 1 cup (4 ounces) shredded mozzarella
• 1/3 cup finely chopped pepperoni (optional)
• 2 large eggs
• 3/4 cup buttermilk

INSTRUCTIONS:

Fun To-Go Tip: Take smaller scones to a gathering. Use a 3-inch-round biscuit cutter to make 12 smaller scones, and reduce the baking time to 10 to 15 minutes. The scones should be cooled before packing.

1. Heat the oven to 375 degrees. Coat a baking sheet with cooking spray or line it with parchment paper. In a large bowl, mix the flour, cornmeal, baking powder, basil, oregano, and salt. Cut in the butter with a pastry blender or two knives, until the mixture resembles coarse crumbs.
2. Place the diced sun-dried tomatoes in a medium-size bowl and cover them with boiling water. Let them stand for 30 seconds, then drain the water and stir in the cheese and pepperoni (if using).
3. In a small bowl, whisk together the eggs and the buttermilk, then add them and the tomato mixture to the dry ingredients. Stir until the mixture forms a sticky dough.
4. Turn out the dough onto a lightly floured surface. Gently knead the dough until it holds together, about five times. Divide the dough in half and pat each half into a 1-inch-thick disk. Slice each disk into four wedges.
5. Place the wedges on a lightly greased baking sheet about 1 inch apart. Bake them until golden brown, about 15 to 20 minutes. Serve the scones warm or at room temperature. Makes 8 scones.

Per serving (1 scone):
Calories 340 ● Total Fat 17 g (27% DV) ● Saturated Fat 10 g (49% DV) ● Cholesterol 95 mg (32% DV) ● Sodium 525 mg (22% DV) ● Total Carbohydrate 37 g (12% DV) ● Fiber 1 g (6% DV) ● Sugars 3 g ●
Protein 11 g (22% DV)

FOR DESSERT…

Frozen Watermelon Dessert

When is a watermelon not a watermelon? When it’s a refreshing frozen confection combining tangy raspberry sorbet, sweet honeydew, and chocolaty chips.

INGREDIENTS:

• 1 honeydew
• Raspberry sorbet
• Chocolate chips

INSTRUCTIONS:

Note: make sure to make freeze packs in your cooler for your picnic so that your watermelon dessert doesn’t melt.

1. Halve the honeydew, discard the seeds, and chill it overnight in the fridge.
2. The next day, put the halves in the freezer for 15 minutes, pull them out, and pack them with sorbet, gently evening off the top.
3. Using a chilled knife, slice each half into halves again (make sure the melon is sorbet side up).
4. Finally, insert a row of chocolate chip seeds and serve immediately.

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Hand Cookie Recipe for Kids! Fun!

To all of our loyal readers:

I am sorry I have been a little M.I.A. lately! I am getting ready for my wedding that is in 2 weeks (and counting), and working diligently on prepping and gearing up our Le Top and Rabbitmoon websites with our Fall 2012 collections for you shoppers and fans! I promise to be back with great daily blog posts soon, and appreciate your understanding for our minimized  blog posts the past few weeks. Keep busy with your little ones with this SUPER CUTE cookie recipe…could be a cute idea for mother’s day!! Or to even give to your grandmother’s (as long as they aren’t diabetic)!

 

THE RECIPE!
Yield: Makes 8-10 cookies

Cookies are a perfect-size snack for little hands. This recipe was designed with kids in mind!

Older children can use their hand to outline the cookies, drawing around it on the dough with a skewer and using a knife tip to cut along the line. If your child can’t cut with a knife, make a pattern from a manila folder or translucent parchment works well; it will allow you to see the shape of the cookie through it.

INGREDIENTS:

For Dough

• 2 cups sifted all-purpose flour, plus more for dusting
• 1/4 teaspoon table salt
• 1/2 teaspoon baking powder
• 8 tablespoons (1 stick) unsalted butter
• 1 cup sugar
• 1 large egg
• 1 teaspoon pure vanilla extract, for decorating

For Decorating

• 1 large egg white
• 1 teaspoon water
• Sanding sugar

DIRECTIONS:

1. In a large bowl, sift together flour, salt, and baking powder. Set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until fluffy, about 3 minutes. Add egg, and beat until smooth, about 1 minute.
3. Add reserved flour mixture, and mix on low speed until thoroughly combined. Stir in vanilla. Wrap dough in plastic, and refrigerate for about 45 minutes.
4. Make cookie pattern and heart stencil while wrapped dough is chilling. For the pattern, have your child trace his or her hand on a manila file folder, and cut out the tracing. You will lay this on the dough and trace around it with the tip of a paring knife. For the heart stencil, cut a heart shape from a piece of parchment paper, discarding center.
5. Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper. On a well-floured work surface, roll out cold dough to 1/8 inch thick. Cut out hand shapes. Transfer cookies to prepared baking sheets. Refrigerate until firm, about 15 minutes. Dough scraps may be re-rolled twice.
6. To decorate the cookies with sanding sugar hearts, lay the heart stencil over a cookie. Combine the egg white with the water in a small bowl. Brush the egg wash in the heart, and sprinkle with sanding sugar. Lift stencil and repeat with remaining cookies. Bake until edges just begin to brown lightly, 8 to 10 minutes. Let cookies cool on pans for 3 minutes before transferring to wire racks to cool completely.

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