Kid-Friendly Archives - Page 8 of 13

Cheddar Bacon Chicken Strata

July 17, 2012 by amy 1 Comment

Over the weekend, my husband threw me a surprise birthday party. My birthday was Wednesday so I wasn’t expecting anything, but I knew that something was going on. He made up a very silly story to cover up why he didn’t get me mug hooks one day when he went out to “get some fresh air”. He came back and I asked for my mug hooks and he said that Lowes had a hook shortage. LOL Of all places on earth to have a hook shortage.

He surprised me with a big party, my sister and the kiddos came all the way from 2 hours away, and this fabulous cake.

What do you think? Is that not so thoughtful and perfect? The penny idea was spot on. I reached over and pinched my penny…cake a few times. 🙂

One meal idea that I always know will be a winner on basically any night of the week is breakfast. I love to cook breakfast for dinner because I know that there will be absolutely no opposition to eggs, bacon, biscuits, cheese, and all of that yummy stuff. It’s so effortless to whip up and makes the house smell incredible.

I found this recipe over at Spark People and decided to add a little bacon to it. Because if you ask me, that was the only thing missing from it. I used turkey bacon as to not add too much more fat. It’s got about 207 calories per serving without the bacon and since I didn’t use that much bacon so I don’t think that it tainted the calories that much.

Believe me, you cannot tell that this dish is lower calorie. I mean just look at that. Having chicken in it makes more filling so you won’t have to feel as if you’re not providing enough substance if you make it for dinner.

My favorite part? It’s kinda like a crockpot meal. You put it all together in the morning (or the night before for breakfast or brunch) and let it set and get it’s yumminess on all day. Then when you’re ready to eat, pop it in the oven and bake it to perfection. Simple as pie!

And like I said, it makes my life easier when I know that everyone in my family will like it!

Cheddar Bacon Chicken Strata

Recipe Type: Breakfast, Brunch, Main Dish

Author: Adapted from Spark People Recipes BOWLER729

Perfect for brunch (or dinner), this easy strata is a great make ahead meal that will please even the pickiest eaters.

Ingredients

10 Slices Whole Wheat Bread, Cubed
1 and 1/2 c. Fat Free Cheddar Cheese
1 and 1/2 c. Cooked Chicken, Cubed
8 Pieces Turkey Bacon, Crumbled
5 Egg Whites
2 c. Skim Milk

Instructions

Place half of bread cubes into bottom of a 9×13 greased dish. Add 1/2 of cubed chicken and half of turkey bacon. Top this layer with 1 cup of shredded cheese.
Add other half of bread crumbs, chicken, and bacon.
Beat eggs with the milk and evenly pour over to moisten. Top with remaining 1/2 cup cheese.
Cover and refrigerate for at least 2 hours to overnight.
Preheat oven to 325 degrees. Bake for 45 minutes or until a knife inserted comes out clean.
Let stand 10 minutes before serving.

Like this post? SHARE it!

Filed Under: Breakfast, Kid-Friendly, Main Dishes

Peanut Butter Choco-Banana Ice Cream

July 16, 2012 by amy 1 Comment

I am an absolute ice cream fanatic. There, I said it. It’s in my top favorite sweets out there. I have issues practicing portion control when a tub is placed in front of me. So as you can imagine, I try not to get into that position very often.

A while back, I shared a recipe for 1-Ingredient Banana Ice Cream over at Saving with Amy. For ice cream lovers like myself, this is quite a discovery that makes eating ice cream a little less guilt-stricken. You see, all it takes to make a batch of creamy and smooth no-add sugar banana ice cream is to freeze a few sliced bananas and then pop them into a food processor! I know, right?

I can just feel you saying SHUT UP!

But around here, where there’s banana you’ll almost always find peanut butter. They go together like milk and cookies or Lucy and Ethel……..

….or perhaps me and ice cream.

I have a history of pairing peanut butter and banana together.

Exhibit A:

If you’re a fan of the duo, those are some recipes you could try.

Not only did I add in some peanut butter, I also added in another fave of mine…chocolate! There is nothing better than the combination of those three in harmony taking a dip in my ice cream cone. So soft and creamy.

That’s the stuff! And I just love that this is available whenever I’m ready. The bananas can be frozen for weeks or sometimes even months in the freezer and then popped out to be made into ice cream when you have a craving. And of course, you probably have a little powdered cocoa in the pantry along with some peanut butter.

3- Ingredient Peanut Butter Choco-Banana Ice Cream

Recipe Type: Dessert, Ice Cream

Author: Pennywise Cook

The base of this natural ice cream is simply frozen bananas. Add in some yummy touches like peanut butter and cocoa for an extra treat!

Ingredients

2 Cups Frozen Banana Slices
1 Heaping Tbsp Peanut Butter (creamy)
2 Tsp Cocoa Powder

Instructions

Place the bananas in a food processor and pulse until the bananas start to break up. Add in the peanut butter and cocoa.
Process until small beads are created then scoop into bowl and ice cream and serve!

Notes

I must admit that these are complete estimates for the peanut butter and cocoa. I did not measure exactly but I don’t see how you could really mess this one up. 🙂

Like this post? SHARE it!

Filed Under: Desserts, Freezer Cooking, Healthy, Kid-Friendly Tagged With: Bananas, Chocolate, Cocoa Powder, Dessert, Ice Cream, Peanut Butter, Sweets, Treats

Marshmallow Glazed Oatmeal Muffins

July 13, 2012 by amy 2 Comments

It’s Friday the 13th! Who is up for a Jason marathon? Not me, but the thought sounded fun anyways. 🙂

I always have good intentions, don’t you? It’s funny how things can sometimes work out completely different than you really intend them to. For instance, some days I plan my entire day around cleaning the house. The perfect example of a good intention. And then some unforeseen, crazy, busyness takes over and the dishes pile up while the laundry remains unfolded. But I take comfort in knowing that I really did plan on making my house spotless…. That is, until I can’t see my floor because it’s covered in toys.

My first intention for this recipe today was to make homemade oatmeal cream pies. And then my second intention was to make oatmeal cream pie cupcakes. They eventually turned into more of a muffin and instead of the everyday marshmallow cream filling, I decided to glaze them. Though they ended up completely different than what I had intended, I must say that they are fabulous just the same!

It might just be impossible to dislike oatmeal muffins. Even those who don’t like oatmeal usually like oatmeal muffins. And if they don’t then they are really missing out my friends. They are dense (the muffins, not the people who dislike them) and yet still so cakey and muffiny. You like those words there don’t you?

Believe it or not, these are actually not that bad calorie-wise. I did what I could to create them with low calorie ingredients, including the glaze. So you won’t have to feel too bad for inhaling a few. The glaze firms up a bit and starts to get back to it’s marshmallow form after they have sat for a bit. My Addie kept laughing because she would get a marshmallow mustache after taking bites.

Just perfect for breakfast or perhaps a brunch, they do have a certain oatmeal cream pie-esqe taste to them. They definitely satisfy my sweet tooth and yet are so filling that I don’t need anything else for breakfast. Except for MILK. You will need milk for sure.

So how do you think my intentions turned out?

Question of the day: Can you count how many times I used any variation of the word intention in this post?

Marshmallow Glazed Oatmeal Muffins

Recipe Type: Breakfast

Author: Pennywise Cook

Prep time: 10 mins

Cook time: 13 mins

Total time: 23 mins

Serves: 11

This muffin recipe intended to mimic oatmeal cream pies takes the famous snack to a whole new level.

Ingredients

For the Oatmeal Muffins
6 tbsp butter (I use Blue Bonnet Light)
1/4 c. Unsweetened Applesauce
1/2 c. Brown Sugar
1/2 c. Granulated Sugar
3 Egg Whites
1 Tsp Vanilla
1 and 1/2 c. all-purpose flour
1 Tsp Baking Soda
1/2 Tsp Cinnamon
1/2 Tsp Salt
2 Cups Oats (Quick Cooking)
For the Marshmallow Glaze
2 c. Marshmallows (big or little)
2 Tbsp Skim Milk
2 Tbsp butter
1/4 c. Powdered Sugar

Instructions

Preheat oven to 350 degrees. Cream together butter, sugars, and applesauce. Add in egg whites and vanilla.
Sift flour, baking soda, cinnamon and salt together. Slowly add to sugar mixture and beat until combined.
Stir in the oats. Using an ice cream scoop, scoop equal amounts into greased muffin tin.
Bake 13 minutes or until golden brown.
Meanwhile, in a saucepan place the butter, skim milk and marshmallows and cook over medium heat stirring constantly. Once the marshmallows are completely melted and smooth, stir in the powdered sugar.
Remove muffins from oven and place on cooling rack with wax paper underneath. Carefully glaze each muffin and allow to cool.

Notes

This recipe will make about 11 muffins, maybe 12 if you make your batter go further.

Like this post? SHARE it!

Filed Under: Breakfast, Desserts, Healthy, Kid-Friendly Tagged With: Breakfast, Brunch, Marshmallow Cream, Marshmallow Glaze, Marshmallows, Muffins, Oatmeal, Oatmeal Cream Pie, Oatmeal Muffins

Crockpot French Dip Paninis

July 12, 2012 by amy Leave a Comment

I met a sweet girl the other day who was pretty far along in her pregnancy. She already had a little boy and was expecting a brand new little girl soon. We got into talking about cooking (as I cannot help but do) and she described her desire to cook but the lack of time that she had to devote to it. I told her about my love for the crockpot and she made a statement that had my jaw on the floor. She said that she had only ever made one meal in the crockpot.

I know, I know. You can pick your jaw up off the floor now.

It is a little hard to believe, but I think that the norm may be that people think that crockpot means work. When in reality, it’s the opposite. When I’m planning my meals for the week, I plan crockpot meals on those nights that I know will be hectic and too busy for cooking up a meal. If I was smart, I’d make a crockpot meal every night because inevitably most nights end up crazy around here. But the nights that I do make them, it makes life oh so much easier.

Take these super yummy French Dip Paninis for instance. A french dip is definitely a slow cooking process. What makes them so dadgum yummy is that they are tender and juicy so the crockpot is the absolutely perfect way for making the perfect french dip.

Looking at this panini, you’d never even know that it was packed full of slow cooked, juicy, tender beef and covered in melted provolone cheese…

Ah yes, here’s a better view. You can even see a few onions peeking out. I originally planned these to be crockpot subs, but alas the clearance onion buns that I got at Walmart that day were molded by the time I was putting sandwiches together! So I settled on our wheat bread and sprayed it a few times with I Can’t Believe It’s Not Butter. Then I grilled it a few moments on the George Foreman grill.

No need for an expensive panini press, use your George!

And when it comes to meat to make these french dips, use whatever you can find cheap at the store. I used sirloin tip steak this time, but I may use chuck roast next time. I just grab whatever I can find a good deal on. After the slow cooking, it will all pretty much taste the same.

These are a huge hit and a go-to meal for those nights when you don’t want to do any real work in the kitchen.

Crockpot French Dip Paninis

Recipe Type: Main Dish, Crockpot, Lunch

Author: Pennywise Cook

A french dip is as easy as pie when you make them in your crockpot!

Ingredients

1.25- 1.5 lbs Cut of Beef (Your Choice)- Could use Round Steak, Chuck Roast, Sirloin Tip, etc.
2 c. Low-Sodim Beef Broth
1 Medium Onion, Sliced to Thick Rounds
2 Cloves Garlic, Roughly Chopped
2 Tbsp Worcestershire Sauce
Salt and Pepper
1/2 Tsp Italian Seasoning
8 Slices Wheat Bread
4 Slices Provolone Cheese
Butter Spray

Instructions

Placed onions into the bottom of crockpot. Mix together beef broth, garlic, Worcestershire sauce, salt, pepper, and Italian seasoning.
Place beef onto onions and pour broth mixture over beef.
Let cook on low for 5-6 hours. 30 minutes or so before eating, take out beef and shred and continue cooking.
To make panini, place a scoopful of beef (drained) onto piece of bread. Top with a slice of cheese then second piece of bread. Spray a few times with butter spray on each piece then place on panini press or George grill for a minute or two.

Notes

To be completely honest, I can’t remember if I used 1 or 2 cups of beef broth. I’m pretty sure that I came back and added that second cup because I was concerned that the beef needed more liquid to cook in. You might add 1 cup and see if that is enough and if not add the 2nd cup. Forgive me, forgot to update my recipe as I was going along.

You could also use a can of beef consume in place of the beef broth for a thicker consistency. I plan to try that out very soon. If you do before I do, let me know what you think!

Like this post? SHARE it!

Filed Under: Crockpot, Kid-Friendly, Main Dishes Tagged With: Crockpot French Dips, Crockpot Paninis, Crockpot Recipes, French Dip Recipes, French Dip Sandwiches, French Dips

Oven “Fried” Squash And Another Reason I Don’t Like Bees

July 11, 2012 by amy 5 Comments

I absolutely cannot grow a squash to save my life. I started a little garden for herbs and a few veggies earlier this spring and for some reason, mother nature refuses to help me produce even one sign of a squash in my garden. I checked out Google and the only explanation that I can come up with is that we have no bees. Well, at least no bees that want to help me grow some squash. The bees have to transfer pollen to the blossoms while they are open in the mornings in order for the blossoms to produce a squash. Apparently the bees around here don’t like me and don’t want me to have yummy squash this year.

I see them flying around all happy and landing on the weeds, probably pollinating the weeds in place of my squash. Forgive me, I’m a little bee bitter right now…

On a less bee-hater note, Aldi does have great prices on squash and my in-laws have a bountiful garden that we get veggies from. So I don’t have to go without. I love my squash fried, but you know me and my frying. Unlike Nike, I just don’t do it. I usually try to find a way to make things taste fried without the actual frying process. This recipe gives you exactly that!

See how crunchy they are? If you bake them too long, they are almost like chips because they are so crunchy. But you won’t have that problem because you’ll bake them just right.

They are oh so yummy. These definitely satisfy that hunger for “fried” squash. I got this recipe from that cookbook that I told you about the other day and come to find out this particular recipe came from a cookbook from 1983! Southern Living’s Cook Light.

Only 64 calories per serving and worth every one.

Oven “Fried” Squash

Recipe Type: Side Dish, Vegetable

Author: MTEMC Company Gifts of Christmas Cookbook,

Crunchy, tasty “fried” squash from the oven.

Ingredients

1/2 c. Cornmeal
1/2 Tsp Salt
1/4 Tsp Pepper
2 Egg Whites
1 Tbsp Water
3 Medium-sized Yellow Squash, cut into 1/4 in. slices
Cooking Spray

Instructions

Preheat oven to 450 degrees.
Combine cornmeal, salt, and pepper. Set Aside.
Combine egg whites and water; beat well.
Dip squash into egg and then dredge into cornmeal mixture.
Lightly coat a baking pan with cooking spray. Place squash in a single layer.
Bake for 30- 40 minutes turning once.

Notes

Ok here are my notes on this one:

I would use LESS pepper than this calls for. It was a little spicy with 1/2 teaspoon if you ask me. You might even use a different spice like paprika in it’s place.

I considered my squash to be medium-sized, but I could fit only 2 of them on my pan. You may not really need 3.

I ended up needing more like 1 cup of cornmeal so have more on-hand in case. There was plenty of egg whites, however.

30 minutes was too long. I would say more like 10 minutes, then flip and then another 10 minutes. Or perhaps reduce the temperature.

Enjoy!

Like this post? SHARE it!

Filed Under: Healthy, Kid-Friendly, Meatless, Sides and Vegetables Tagged With: Crispy Squash, Oven Fried Squash, Oven Squash, side dishes, Squash, Squash Recipes, vegetables, Yellow Squash

Caramel Apple Salad

July 10, 2012 by amy 5 Comments

Did you ever eat caramel apples as a kid? Heck when I find them, I like to eat them now! They are kinda healthy aren’t they? Big juicy apples covered in gooey caramel and crunchy nuts. Mainly apples, so I think that’s worthy of calling “healthy”.

And of course, the fact that they are on sticks makes them that much more appealing. It’s amazing what putting something on a stick will do to it’s allure. I watched an entire show dedicated to bacon on a stick the other day. There’s a huge market for that you know.

Whether you like your caramel apples on a stick or not, this salad is very similar to that tasty treat. It’s got it all, plus a little extra like marshmallows and crushed pineapple. I will have to admit that when I was making this, I wasn’t sure about adding those things into it. I thought it might take away from the theme. It turned out that those things just enhanced it a bit.

This salad would be perfect for a summer get together. Just don’t set it next to the potato salad. There might be a little confusion…

I made this one morning and by the following day, it was completely gone. Between my little one who loves apples and us big kids who love the caramel and marshmallows, it was the perfect treat on a hot day.

Caramel Apple Salad

Recipe Type: Side dish, Dessert

Author: MTEMC Gifts of Christmas Company Cookbook

Ingredients

1 c. Sugar
2 Eggs
2 Tbsp Flour
1/2 c. Chopped Peanuts
1 (8 oz) Container Cool Whip
1 Can (20 oz) Crushed Pineapple, Drained
2 and 1/2 c. Mini Marshmallows
2 Red Apples, Unpeeled and diced
2 Green Apples, Unpeeled and diced
1 Pkg Caramels, Cut into fourths

Instructions

Mix sugar, eggs, flour, and peanuts into a small saucepan over medium heat. Cook until thick. Let cool and then fold into cool whip. Set aside.
Combine crushed pineapple, marshmallows, apples, and caramels and stir in cool whip mixture.
Serve chilled and store covered in refrigerator.

Notes

You will most likely want to make this close to the time that you intend on serving it. The apples can begin to brown after a couple days.

Like this post? SHARE it!

Filed Under: Desserts, Kid-Friendly, Sides and Vegetables

Bacon Cream Cheese Pinwheels

July 9, 2012 by amy 4 Comments

How was your weekend? Our goal since our yard sale a few weeks ago has been to clean out the garage. Has it happened yet? Nope. I will get my van back in the garage before it’s all said and done! I have to!

Do you park in your garage or am I the only one with junk taking over?

I came across this recipe in a company cookbook that I’ve had for years. If I could link to this book so you could get a copy, I would. It’s a great cookbook. I just love ones like that from folks that you know have amazing recipes.

This week I gave Addie a little break from eating peanut butter and jelly sandwiches by making her up some of these Bacon Cream Cheese Pinwheels! She was less than enthusiastic about eating them when she saw me preparing them.

“Moooooooom, I don’t want onions in mine.” She said. Somehow I knew that was coming the moment that I began to chop. Even still, I had confidence that she was going to like these with onions and all.

These snacks are so easy to make and have awesome flavor. Bacon, onions, and cream cheese all melt together inside a crescent roll. Hello! You simply mix up a block of cream cheese along with some crumbled bacon (or even bacon bits) and chopped onions and slather it onto some pinched together crescent rolls.

You can almost always find a coupon for Pillsbury Crescent Rolls here. Combine it with a sale and you have a deal!

After the slathering process, roooooooooooooll the gooeyness up into 2 little bundles of goodness. Then slice them into separate pinwheels.

Note: I tried baking these before slicing them and trust me, you will want to slice them BEFORE you bake them. They cook much faster and get a better crust.

In a matter of minutes you have crusty, cream cheesey pinwheels. These are perfect for a snack, lunch, and even appetizers for a party!

And for the record, Addie LOVED them. Daddy did too. The onions add flavor without being very onion-y.

Bacon Cream Cheese Pinwheels

Recipe Type: Appetizer, Snack

Author: MTEMC Gifts of Christmas Cookbook- Kathie Davies

Spice up your everyday crescent rolls by rolling up bacon and cream cheese inside!

Ingredients

1 Pkge (8 oz) Cream Cheese, Softened
1/4 c. Crumbled Bacon
2 Tbsp Chopped Onions
1/2 Tsp. Black Pepper
1 Can Crescent Rolls

Instructions

Preheat oven to 350 degrees.
Combine cream cheese, bacon, onions and pepper together. Set aside.
Separate crescent rolls into 2 rectangles by pinching the seams together.
Spread mixture onto each rectangle and roll up from the long end.
Bake for 15 minutes or until golden brown.

Like this post? SHARE it!

Filed Under: Appetizers and Snacks, Kid-Friendly, Sides and Vegetables

Homemade Kit Kat Bars

July 6, 2012 by amy 2 Comments

Warning: the following recipe could be detrimental to your diet.

Visiting with my husband’s parents every now and then, there’s a certain sweet treat that often pops up. His aunt Millie makes these treats and I can remember sneaking into the refrigerator multiple times to grab a bite of these ooey gooey and addicting morsels.

Here’s a FAQ to prepare you for what is to come if you make these:

Q- Are these good for a diet?
A- Absolutely not.

Q- Can you eat just one of them at a time?
A- Absolutely not.

Q- Will these last long in my house?
A- Absolutely not.

Q- What’s the best occasion to make them?
A- When you will be taking them far, far away from your house.

I hope that this information will be of some help when it comes time to make these Homemade Kit Kat bars. You are going to need to be armed with willpower and a big glass of milk when you do.

I’m not really sure why I was thinking of these the other day, but I asked Millie for the recipe so that I could make some up. I decided to make them for the 4th of July get together in hopes of getting other people to eat them instead of me. No luck, I couldn’t keep my hands off of them. They are SO good.

And I had no idea how yummy the filling was when it was warm until I had it bubbling on my stove. I kept taking the crackers and dipping them directly into the filling. Hubby wasn’t too excited when he went to do the same and I had basically licked the pot clean.

What can I say? It’s the least I deserve when slaving over a warm stove making Kit Kats, right?

You have free reign to create these bars as little or as BIG as you please. Be cautious and enjoy!

Homemade Kit Kat Bars

Recipe Type: Dessert, Snack

Author: Hubby’s Aunt Millie

Create yummy and addicting Kit Kat bars at home!

Ingredients

Club Crackers (Less than a box, About 75 Crackers)
1 C. Butter
2 C. Graham Cracker Crumbs
1 C. Firmly Packed Brown Sugar
1/2 C. Whole Milk
1/3 C. Sugar
2/3 C. Creamy Peanut Butter
1/2 C. Semisweet Chocolate Chips
1/2 C. Butterscotch Chips

Instructions

Line an ungreased 9×13 pan with wax paper. Lay a flat layer of Club Crackers along the bottom cutting them to fit if necessary. Set aside.
In a large saucepan, melt butter. Add in the cracker crumbs, brown sugar, milk & sugar. Bring to boil and cook for 5 minutes stirring constantly. Remove from heat.
Pour half butter mixture evenly over crackers. Place another single layer of crackers flat over butter mixture, cutting to fit if necessary. Pour the remaining butter mixture evenly over crackers.
In a small saucepan, combine peanut butter, chocolate chips and butterscotch chips. Melt over medium-low heat, stirring constantly. Spread evenly over top of crackers.
Cover and chill for at least an hour. Cut into bars.

Notes

To make these a bit healthier, I used reduced-fat club crackers, light butter, and part splenda in place of the sugar.

To speed up the chill time, you can also place them in the freezer instead. I prefer to keep them there so they stay nice and hard.

Like this post? SHARE it!

Filed Under: Appetizers and Snacks, Desserts, Kid-Friendly Tagged With: Candy Bars, Homemade Candy Bars, Homemade Kit Kats, Kit Kats

Peanut Butter and Jelly Rolls

July 5, 2012 by amy 1 Comment

As I sit here and listen to the sirens heading all over the city, I can’t help but be thankful that the 4th is over. No rain for what seems like forever and fires popping up everywhere. Fireworks are the last thing that we need right now for sure. Our city did a big display which was really great this year. I’m fortunate to have a front row seat from our driveway. It was a great show! I hope that you’ve had a fantastic 4th.

There are times when I balance a diaper bag, a 13 month old, a 5 year old, and a buggy all at the same time. I can cook dinner and make a sippie cup while tying a shoe, simultaneously. You may know exactly what I’m talking about if you’re a supermom like I am. Go ahead, accept that title and wear it proud.

Another way to confirm your supermom status is to make some of these Peanut Butter and Jelly Rolls. I know the name is kinda lame. I couldn’t think of much more creative to be honest. It’s a crescent roll filled with peanut butter and jelly. How creative can you really get with that?

While these may seem extremely simple, which they are, they are also extremely incredible to kids. It’s like 2 of the best things on earth coming together to make the perfect snack. Warm and toasty crescent rolls filled with ooey gooey peanut butter and jelly. I like to call this one of those “duh” things. Like duh, why didn’t I think of that!

Start off with your cute little crescent roll triangles like so.

Drop a teaspoon full of peanut butter onto each triangle.

Then drop a teaspoonful of jelly (your favorite kind!) onto the peanut butter.

Then you just roooooooooll the suckers up going from the large end to the small end. Place the point side down. You might end up with some ooze, but that’s alright. A little mess never hurt anyone.

Dust your rolls with a little powdered sugar and serve! These also freeze well too.

I love when they have a sale on Pillsbury Crescent Rolls so I can stock up for snacks like these. You can usually find some good coupons for Pillsbury Crescent Rolls here.

Peanut Butter and Jelly Rolls

Recipe Type: Snack

Author: Pennywise Cook

A simple yet tasty treat with peanut butter and jelly. Your child will love it!

Ingredients

1 Package Crescent Rolls (8 ct)
8 Tsp Peanut Butter
8 Tsp Jelly (Your favorite Flavor)
Powdered Sugar for Dusting

Instructions

Preheat oven to degree listed on crescent roll package.
Roll out dough into 8 triangles. Place teaspoon each of peanut butter and jelly on the big part of each triangle.
Roll starting with the bigger end towards the smaller.
Bake 5-8 minutes or until the tops begin to brown. Let cool.
Dust with powdered sugar if preferred.

Like this post? SHARE it!

Filed Under: Appetizers and Snacks, Breakfast, Freezer Cooking, Kid-Friendly

White Bean Cheddar Burgers

July 4, 2012 by amy Leave a Comment

First of all, Happy 4th of July! I love summer and the 4th of July always tells me it’s definitely summer! Well that and the ridiculous sweat provoking heat. Either way, today is a great day to celebrate our independence and enjoy our freedom. If you got the day off, enjoy your time! And if you didn’t well shame on your boss. 😉

What better thing to cook today than a burger, right?

I tell you, this cooking stuff has its highs and lows. I get a lot of ideas all the time and it’s like the gears in my brain start turning trying to think of ways to make something new or different. Just the other night I made something that was not very good. The idea of it was brilliant, but the execution was not so much. Hubby said it was good and even took the leftovers for lunch the next day, even when I insisted on chunking them. But He was just being sweet. I’m sure of it. 🙂

While undoubtedly, I have some cooking ~~failures~~ lows, I also have some things that end up really great! Today’s recipe is one of them.

You may never think about a black bean burger again. This my friends is my absolute favorite new burger. I saw mention of the words “white” bean burger the other day in passing. Without even looking at the recipe, I knew that I could create one similar to my black bean burger but creamier, as white beans tend to be. Normally I kinda jot down what I might put in the recipe, but this time I decided to wait until it was time to start making them to jot down the ingredients. You know, a little bit of this and a little bit of that.

What my brain (and food processor) produced was yummy y’all! I’m so excited about these burgers! Not only are they made with the creamiest beans, they are loaded with cheese and even have an added bonus- mushrooms! If you’re not a mushroom person, please don’t write these burgers off just yet. I’m not a huge mushroom fan either. You cannot even tell that they are there. It’s a great way to get the kids to eat them without suspecting a thing.

White Bean Cheddar Burgers

Recipe Type: Main Dish, Burger

Author: Pennywise Cook

Take a break from the ordinary and enjoy a meaty white bean and cheddar burger!

Ingredients

1 (19 oz) Can Cannelini Beans, Rinsed and Drained
1/4 c. Mushrooms, chopped
1/4 c. Bread Crumbs
1 Egg White
2 Tbsp Olive Oil
1/2 c. Shredded Cheddar Cheese
1 Tsp Minced Garlic
1/4 Tsp Salt
Dash of Pepper
Dash of Onion Powder

Instructions

Place all ingredients in a food processor and pulse until combined well.
Heat olive oil in a skillet over medium high heat. Form “meat” into 4 patties and place into skillet.
Cook for about 4-7 minutes on each side until browned.
Serve with your favorite toppings!

Notes

I put green onions on top of my burger and it went really well. If you like green onions, it would be a fantastic addition to add 2 tbsp chopped green onion to your burger “meat”!

I used cannelini beans, but you could also use any other white bean such as great northern beans or even pinto beans.

I used jarred mushroom pieces or you could use canned.

If you are concerned about what a “dash” is, then just use about 1/8 tsp.

Like this post? SHARE it!

Filed Under: Kid-Friendly, Main Dishes, Meatless Tagged With: Burgers, Cheddar, Cheddar Burgers, Cheeseburgers, Mealtess Burgers, Meatless, Vegetarian, White Bean Burgers, White Beans

Like this post? SHARE it!

Like this post? SHARE it!

Like this post? SHARE it!

Like this post? SHARE it!

Like this post? SHARE it!

Like this post? SHARE it!

Like this post? SHARE it!

Like this post? SHARE it!

Like this post? SHARE it!

Like this post? SHARE it!

Also Find Me Blogging At: