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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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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Easter Bunny Sugar Cookies

Easter is just around the corner, and why not make a sweet treat for your sweet children. Bring the Easter Bunny to the table with these rabbit-shaped treats! Enjoy this easy-peasy recipe.

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Easy Chocolate Croissants – yup, only 20 minutes! Perfect on the go!

I just recently came back from St. Barths from my fiancé’s family vacation…it’s a French colony and of course, there were croissants EVERYWHERE, and EVERY morning! Not exactly a meal at the top of my healthy radar for kids, BUT I came back to New York craving croissants (I have a weakness for chocolate! I am human!). My nieces loved them and I thought to myself, “What about just once-in-awhile making mini chocolate croissants as a special breakfast treat? SURE!” 🙂

Here is a 20-minute recipe anyone can do and they are DE-LISH!

Yes, you can make croissants in just 20 minutes. You’ll only spend five minutes assembling them from refrigerated crescent rolls and chocolate chips before popping them in the oven to bake.

INGREDIENTS:

• 1 8-count tube of refridgerated crescent rolls (buy at your nearest grocery store)
• 1/3 cup semi-sweet chocolate chips or chopped semi-sweet chocolate 

DIRECTIONS:

1.    Heat oven to 375° F.
2.    Unroll the dough and separate it into 8 triangles. Place about 10 chocolate chips on the bottom third of each triangle and roll the dough up around the chocolate.
3.    Transfer the croissants to a baking sheet (lined with parchment paper, if desired, for easier cleanup). Bake until golden brown, 12 to 14 minutes. Serve warm or at room temperature.

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Christmas Morning Breakfast Recipes (easy and yummy!)

One of my favorite (and nostalgic) things about Christmas is waking up as a child (and still now when I go home to see my family) and having Christmas morning breakfasts.

Here is a delicious breakfast recipe that is sure to have your kids drooling and ready to eat before opening their stockings and Christmas gifts from ‘Ole Saint Nick!

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Power On-the-Go Breakfasts

It’s winter time, its hard to get up and you are rushed to get your family ready and have a good breakfast on the table. Sound familiar? Chances are your preschooler has eaten powder doughnuts, Lucky Charms, or even popcorn for breakfast. Getting your kiddo to eat oatmeal or scrambled eggs isn’t always easy, especially when you’re in a hurry to get your child to school. But your child does want to eat — and whatever he or she puts in his or her mouth depends on the options you give your kid. By the time they start their day, most preschoolers have gone at least 12 hours without food. Here, quick and easy ideas aplenty that make eating a nutritious and power-packed breakfast fun.

Fruity Oatmeal
Good news, moms! Instant oatmeal counts as a whole grain and has all the health benefits of steel-cut and old-fashioned varieties — it’s high in cancer-fighting antioxidants and also lowers the risk of heart disease. Make this in a jiffy: mix 1/4 cup one-minute oats or one packet instant oatmeal with bananas, raisins, or coconut flakes. Let your preschooler choose the fruits so she feels like she has control over her breakfast.

Protein-Rich Burritos
Lots of fiber combined with lots of protein is filling and can provide energy for up to four hours.  Make your kid a burrito with a whole wheat tortilla rich in fiber (at least 5 grams), organic cheese, and a soy sausage link.

Yogurt Dippers
Kids who love carrots and dip might like to dip apples or strawberries into yogurt. Cut fruit into small chunks and have your child dip them into 1/4 cup plain yogurt. Serve with a side of protein, like a small handful of nuts or a couple of slices of turkey bacon.

Jazzed-Up Pizza
There are endless spin-offs of traditional pizza. Spread 2 tablespoons fruit jam or nut butter on a small whole wheat pita (leaving a “crust” at the edges), and top with sliced bananas or strawberries. Or use a base of half a whole-grain English muffin, and add cream cheese and almond slices. Another idea: top a pancake with scrambled eggs and slices of chicken sausage.

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Giant Chocolate Chip Cookies Recipe – Friday Baking Love

What better way to start your Friday than whipping up a batch of GIANT chocolate chip cookies for your loved ones and kiddos. It makes them a little extra fun being a larger size, plus they are so appealing to your little ones eyes (and especially cute in their small hands). 

Note: For each cookie, use a ¼-cup measuring cup to scoop out and level dough before dropping onto the baking sheet.

Prep Time: 15 minutes
Total Time: 1 hour
Yield: Makes 16

INGREDIENTS:

• 2 cups all-purpose flour, spooned and leveled
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup granulated sugar
• 3/4 cup packed light-brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 bag (12 ounces) chocolate chips

DIRECTIONS:

1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
2. In a large bowl, with an electric mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition until combined; mix in vanilla.
3. With mixer on low speed, add flour mixture; mix until just incorporated. With a rubber spatula or wooden spoon, stir in chocolate chips.
4. Drop 1/4-cup mounds of dough onto ungreased baking sheets, at least 4 inches apart and away from edges of pan. (You will fit about 4 cookies to a sheet; bake in two batches, using two baking sheets per batch.) Bake until golden, 15 to 18 minutes, rotating sheets front to back and from top to bottom of oven halfway through.
5. Cool 1 to 2 minutes on baking sheets, then transfer to a rack to cool completely.

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Monday Crazed? A morning breakfast for an on-the-go day!

Parent, nanny, or just on-the-go…Mondays can be crazy! I just had this realization I have a meeting this morning and need something fast, fruity and yummy while I scram out the door. Here is a great receipt for you or the kids…or your hubby to start his day off right!

Breakfast Pita Pocket Recipe 

INGREDIENTS:

• 4 large eggs
• 1 1/3 cups fat-free milk
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup shredded reduced-fat cheddar cheese
• 3/4 cup chopped broccoli
• 4 slices packaged ready-to-serve cooked bacon, chopped
• 4 whole-wheat pita breads, cut in half

MAKE IT:

1. Heat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with nonstick cooking spray; set aside.
2. In a medium bowl, whisk together eggs, milk, flour, salt, and pepper until smooth. Stir in cheese, broccoli, and bacon. Pour mixture into prepared pan.
3. Bake for 30 to 35 minutes or until the center is just set. Remove and cool slightly, about 10 minutes. Cut into triangles and serve in pita halves, or refrigerate, covered, and reheat the next morning in the microwave.

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