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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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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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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Peanut Butter and Fruit Sandwich for Kids!

This Fruit Stack Peanut Butter Sandwich is a great idea for kids or even adults who simply love sandwiches. Instead of serving peanut butter toast with a side of fresh fruit – why not combine them?! Thinly sliced apples and bananas are stuffed between two slices of toasted sandwich bread – slathered in chunky peanut butter. A drizzle of maple syrup and cinnamon hides beneath these tasty layers as well! Perfect as a healthy breakfast, lunchbox sandwich or after-school snack. Serve it will a tall glass of OJ or even chocolate milk!

Fruit Stack Peanut Butter Sandwich

FRUIT OPTIONS:
Try these fruits – slice them paper thin – or for soft fruits like raspberries – simply smash them between the bread and call them “fruit smasher” sandwiches!

• Apples
• Bananas
• Berries
• Pears
• Peaches
• Apricots
• Navel orange slices
• Mandarin oranges
• Grapes
• Mango

Try almond butter, sunflower butter, cashew butter – or good old fashioned peanut butter. Chunky or creamy.

HOW TO:
makes 1 sandwich

• 2 slices sandwich bread
• 1 banana, thinly sliced long ways
• 1 small green apple, sliced paper-thin (or fruit of choice)
• 3 Tbsp chunky peanut butter
• 1 tsp maple syrup
• a few dashes of cinnamon

TO MAKE:
Toast the bread. 
Slice the fruit paper thin – if you are not eating this sandwich right away you can toss the fruit in a splash of lemon juice to keep them from browning.
Slather peanut butter on both slices of bread. 
Layer fruit. 
Add a drizzle of maple and dashes of cinnamon.
 Close sandwich and slice!

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Birthday Cinnamon Rolls

When you’re looking to turn a classic recipe into something so irresistibly delicious, there’s only one thing to do … add a kick of cake mix. Dry cake mix lends a delicious cake batter flavor to the dough, filling, and icing of these totally incredible (and totally easy!) cinnamon rolls. Whether you’re serving them up for a big day or just adding a bit of oomph to your weekend breakfast table, these Birthday Cake Cinnamon Rolls are totally fab!

Birthday Cake Cinnamon Rolls

INGREDIENTS 

• 1 1/2 cup very warm water
• 1 packet of yeast
• 2 tablespoons sugar
• 1 1/2 teaspoon salt
• 1/4 cup olive oil
• 1/2 cup yellow cake mix (I prefer Betty Crocker.)
• 2 cups flour

For the filling:

• 3/4 cup butter melted
• 1 tablespoon cinnamon
• 1 cup brown sugar
• 1/2 cup yellow cake mix

For the icing:

• 6 cups powdered sugar
• 1/2 cup cake mix
• 4 tablespoons butter melted
• 3-5 tablespoons milk
• 1 teaspoon vanilla

DIRECTIONS:

Pour the water into a very large bowl. Whisk in the yeast. Then the sugar. Allow the mixture to rest for 2-3 minutes. Stir in the salt, olive oil, and 2 1/4 cups of the flour. Sprinkle just enough flour over the dough until it becomes pliable enough to knead. Knead the dough until it becomes soft and elastic. Cover with a clean cloth and set aside, allowing the dough to rise for 45 minutes.

Preheat the oven to 375 degrees. Roll the dough out on a lightly floured surface, until it’s about 1/2″ thick. Drizzle butter across the dough, sprinkle with sugar, cinnamon, and cake mix. Roll tightly into a roll, then slice into 2″ pieces with a sharp knife. Place rolls on a lightly greased baking sheet and allow them to rise for 15 minutes more before putting them in the oven and baking for 15-20 minutes, or until golden brown.

In a stand mixer, beat together all icing ingredients until a spreadable frosting is formed. Drizzle over hot rolls. Sprinkle with rainbow sprinkles. Serve and enjoy!

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