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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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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.

CHECK OUT LE TOP CHILDREN’S
PLAYWEAR AT www.letop-usa.com

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It can be hectic with your neighborhood friends and family over for dinner and to watch the upcoming Oscars this Sunday…so why not make this fun “make-ahead” popcorn recipe that both the adults and children will love? Plus it saves you time on the day of the Oscars to glam up yourself! Make it fun and have your little boy or girl get dressed up too by letting them take clothes from their closet and play “dress-up” for their favorite movie-character…and for the laid-back parent, maybe let your little girl put on a little lipstick and blush for a “special night” of fun! Enjoy the below recipe.

INGREDIENTS:

  • 2/3 cup sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup light corn syrup
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons salt
  • 5 quarts plain popped popcorn

DIRECTIONS:

  1. Make caramel: In a medium saucepan over medium-high heat, combine sugar, butter, and corn syrup, stirring until melted and combined.
  2. Cover; cook 2 minutes to let steam wash down sides of pan.
  3. Remove lid; cook until mixture reaches 280 degrees on a candy thermometer, about 10 minutes.
  4. Remove from heat. Stir in vanilla and salt.
  5. Place popcorn in a large bowl.
  6. Slowly pour half the caramel over popcorn, stirring to break up clumps.
  7. Drizzle in remaining caramel; stir until cooled and no longer sticky.
  8. Serve at room temperature.

Note: you can store the popcorn for up to 2 days in an air-tight container. I love a “make-ahead” recipe.

CHECK OUT LE TOP CHILDREN’S CLOTHING AT www.letop-usa.com

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