Kid-Friendly Archives - Page 9 of 13

Banana Nut Bread Cookies

July 3, 2012 by amy 9 Comments

So I completely understand if you look at the title of this recipe and think, what in the world? How can a recipe be both bread and cookies at the same time? Well it’s simple really. You take the best flavors and tastes from a popular bread and bake it into a cookie leaving the cookie every so slightly bread-ish, but in bite-size form. It’s a tremendous feat. Creating the impossible.

You can be a kitchen super-hero just by making these cookies!

No really, your kids will love them. And hubby too. Mine won’t get out of the kitchen eating them. But I’m not going to scold him for it because I can’t get away from them either. I think I’ve already eaten about 6 myself.

I got this recipe from this eCookbook at Amazon called Keep the Cookie Jar Full, but I made some changes to it to accommodate what I had on hand. These turned out fantastic!

Just the right mixture of bananas, oats, and walnuts make these ultra soft and mimic the flavors of banana nut bread perfectly. Great idea for bringing along to a get together!

I can’t believe that tomorrow is July 4th already. I feel like I’m still waiting on Easter or something. Sheesh I’m behind! I’m just praying that all of these fireworks don’t set off fires all over town. Scary stuff with how dry it’s been.

I digress….

Try these cookies! You won’t be sorry.

Banana Nut Bread Cookies

Recipe Type: Dessert, Cookies

Author: Homemade Cookie Recipes eCookbook on Amazon

As tasty as a fresh loaf of banana nut bread, these cookies are the perfect alternative.

Ingredients

1 and 1/2 c. All-Purpose Flour
1/2 Tsp Baking Soda
1 c. Sugar
1/8 Tsp Nutmeg
1/2 Tsp Cinnamon
3/4 c. Butter
1 Egg, Beaten
1 Tsp Salt
2 Very Ripe Bananas, Mashed
1 and 3/4 c. Oats
1/2 c. Chopped Walnuts

Instructions

Preheat the oven to 400 degrees.
In a large bowl, sift together the flour, baking soda, sugar, nutmeg, salt, and cinnamon. Add in the butter and combine until most of the lumps are gone.
Add the egg and bananas and combine well. Fold in the oats and walnuts and mix well.
Drop dough by the teaspoonful on an ungreased cookie sheet. About 2 inches apart.
Bake for 10-12 minutes or until the edges start to brown.
When done, immediately remove from pan and place on wire rack to cool.

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Filed Under: Appetizers and Snacks, Desserts, Kid-Friendly Tagged With: Banana, Banana Nut, Banana Nut Bread, Banana Nut Bread Cookies, Banana Nut Bread Recipes, Bread, Cookie Recipes, Cookies, Nut

Easy Slow Cooker Salsa

July 2, 2012 by amy Leave a Comment

You know those times when you go to a mexican restaurant and you get the chips and salsa before your meal? Why do they do that? I’m about to eat a taco salad swimming in yummy cheesy goodness and you start me off with a food trap that I will most likely fall into. Who can resist those warm and salty chips dipped in that cool, spicy salsa? And they are free to boot! Who wouldn’t scarf down as many as they can.

On the bright side, you’ll be so full that you can take half your taco salad for lunch tomorrow.

I’m a sucker for chips and salsa. Always have been, always will be. It’s a very good snack that isn’t too bad on calories. The key is to just eat a few and not ask for a refill of your chip basket. That is asking for a lot though, so I understand if you do. I probably will too.

But check this out. Before you head to the Mexican restaurant, consider making up some of this homemade slow cooker salsa. It’s quite the invention and makes having fresh salsa a snap. It’s also great for parties. I made this for my Beach Party about a month ago.

It starts with grapes tomatoes that are halved. Plop them all right in.

You’re practically done…

Add in a chopped small onion. What’s salsa without onion? Chopped liver?

Then add the spicy part, jalapenos! I also added some minced garlic for more flavor. Throw in a pinch of salt too.

(Sorry for the blurry picture folks) Stir it all up and forget it for a while. When you’re done, you’ll have super easy yet fantastic salsa for your party or get together. Or heck, have it for lunch.

Recipe adapted from The Everything Healthy Slow Cooker Cookbook.

Easy Slow Cooker Salsa

Recipe Type: Appetizer, Dip

Author: The Everything Healthy Slow Cooker Cookbook

Make perfect salsa with little effort in your slow cooker.

Ingredients

4 cups Grape Tomatoes, Halved
1 Small Onion, Chopped
2 Jalapenos, (Chopped)
1 Tsp Garlic, Minced
Pinch of Salt

Instructions

Place all ingredients into slow cooker and smash slightly.
Cook on low for 5 hours. Chill before serving.

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Filed Under: Appetizers and Snacks, Crockpot, Kid-Friendly

Basil Ricotta Mac and Cheese

June 28, 2012 by amy 1 Comment

Isn’t it funny how there is never enough time in the day? I can have a completely clear day planned with maybe one thing on my to-do list and half the time I don’t even get that one thing accomplished. Of course, I do have a tendency to go off on tangents. My husband makes fun of me beceause I can barely get a sentence out. In fact, the other day I was telling him something and in the middle of my sentence remembered something else and began to tell him about that instead. He looked at me with the funniest face and said, “Did you just interupt yourself?”. I stopped and thought about it for a moment and then decided yes, I did in fact interupt myself! Leave it to me!

Much like my thoughts getting side-tracked, I easily get distracted when I’m cleaning the house. I’ll be cleaning one thing and come across something that just bothers me and I have to clean that. All the while forgetting about my original intention. It may take me the whole day (and sometimes week) to get the original mission accomplished.

A near future goal of mine is to create a cleaning list for the week. I’ll let you know how that works out. 🙂

Needless to say, time gets away from me sometimes. And on those days, we either have a fend for yourself night for dinner or I whip something up that doesn’t need a lot of work. Mac and cheese is always a great go-to option. Always a pleaser for the kiddos and the picky husband as well.

It’s not exactly the best grown up meal. So when I was having a “day” the other night I decided to liven it up a bit and use up some ricotta cheese that I had in the refrigerator and add a little bit of basil. And to make it more of a meal I added some ground turkey. It was fantastic and even pleased my 5 year old!

Hey, maybe she’ll eat her peas now. Nah….

Basil Ricotta Mac and Cheese

Recipe Type: Pasta, Main Dish

Author: Pennywise Cook

This grown up version of everyday mac and cheese is sure to please everyone!

Ingredients

2/3 Box Elbow Macaroni
1 lb Ground Turkey
1/4 c. Flour
2 c. Milk
2 c. Shredded Cheddar Cheese + additional for topping
1/4 c. Bread Crumbs
1/2 c. Ricotta Cheese
1/2 Tsp Onion Powder
1/2 Tsp Garlic Powder
1 Tsp Basil, Chopped
Salt and Pepper to Taste

Instructions

{reheat oven to 350 degrees.
Prepare macaroni a couple minutes less than directed on the box. Drain and set aside.
Meanwhile, brown ground turkey and stir in ricotta cheese. Add in seasonings and basil.
In a saucepan, stir together flour and milk and cook to a boil until thickened. Then stir in shredded cheese. Mix well.
Mix together pasta, ground turkey mixture, and cheese mixture. Pour into a greased baking dish and top with additional shredded cheese and bread crumbs. Bake for about 10 minutes until cheese is melted and breadcrumbs begin to crisp.

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Filed Under: Kid-Friendly, Main Dishes, Pasta, Sides and Vegetables Tagged With: mac and cheese, macaroni, macaroni and cheese, Pasta, side dish

How to Make Old-Fashioned Caramels

June 27, 2012 by amy 2 Comments

Let’s go back to a simpler time shall we? How about way back 80 years ago when things were cheaper. For instance, a new house would cost you only around $7000. Gas was about a dime per gallon and 1 lb steak was only about $.20.

If we only had a time machine…

Luckily there are some things that can “transport” us back to that time with music, food, and relic furniture. One of which is my personal favorite, food. Popular in the 1930’s and a treat still on store shelves today are old-fashioned caramels. I think that it’s almost impossible to dislike smooth and rich caramel isn’t it? I guess I should never say never because I have some pretty picky eaters in my family, but I can assure you they really loved these caramels.

I’ve never really been one to make candy that often. A little peanut brittle or chocolate bark here and there, but nothing extremely involved.

And I have a confession- I have never used a candy thermometer in my life. Most recipes will say this is extremely important but I’ve always been able to get by without one.

So I found this really simple Old-fashioned Caramels recipe in my Pillsbury Cookbook and it looked so simple and tasty that I had to make some up.

It starts with melted butter. You know this is going somewhere good when it involves that much butter. But just for the record, I use light butter.

Then you stir in the brown sugar and corn syrup until completely dissolved.

Lookie there, it’s already looking like caramel! The next step is to remove it from heat and add in sweetened condensed milk. Then we get it nice and bubbly for about 25 minutes stirring constantly so it doesn’t burn. Now is the time when a candy thermometer should be used, so if you’re prepared and have one, use it.

Then it’s all a matter of pouring it into a 8×8 pan and letting it harden.

Note- I do NOT recommend using foil to line your pan unless you have very hefty foil. It was a nightmare getting it off the caramel once set. Also be sure to keep your caramel in the refrigerator until ready to eat so that it stays nice and firm.

Once set, you can cut it into small squares and wrap it in squares of wax paper for easy eating and sharing. It’s oh so yummy! Even my hubby who is a strict chocolate lover loved this caramel.

How to Make Old-Fashioned Caramels

Recipe Type: Dessert, Treat, Candy

Author: Pillsbury

With just 5 ingredients you can create a time machine back to a simpler yet sweet time.

Ingredients

1 cup butter
2 1/4 cups firmly packed brown sugar
1cup light corn syrup
1(14-oz.) can sweetened condensed milk (not evaporated)
1 1/2 teaspoons vanilla

Instructions

Lightly grease a square baking dish.
In a medium saucepan, melt 2 sticks butter. Add in brown sugar and mix well. Then add in corn syrup. Stir until sugar is dissolved.
Remove from heat and add sweetened condensed milk.
Heat over medium heat for 20- 30 minutes until it reaches 244 degrees.
Remove from heat and add vanilla.
Pour mixture into greased pan and let sit until firm.
Wrap in wax paper and store in refrigerator.

Notes

This is not a diet dish by any means. Eat at your own risk!

Happy Pennywise Cooking!

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Filed Under: Appetizers and Snacks, Desserts, Kid-Friendly Tagged With: Candy, Caramel, Caramels, Old-Fashioned

Easy Chicken Tortilla Casserole

June 21, 2012 by amy 2 Comments

We went on a bike ride last night with the girls. I love riding during the sunset. I feel all nostalgic and corny riding off into the sunset like a cowboy.

Don’t you always get that feeling when you ride your bike in the evening? No? Just me? I digress…

You know that saying:

I can only please one person per day. Today is not your day. Tomorrow isn’t looking good either.

There are many days when I feel like just saying that to folks. Especially my picky eaters. It’s not always easy pleasing those who don’t like green or even red things on their plate. It’s a matter of trial and error and you just try different things until you find something they like! And sometimes you just say eat it or starve! 😉

Luckily most children grow out of their I don’t like that stage as their taste buds mature. Even I remember tons of things I never used to like that I love now. For instance of all things, onion bagels. I remember my momma forcing me to eat an onion bagel one morning and it was traumatizing to say the least. I mean come on, why else would I remember this? But now I love them. That is if I can find them in the store. Where are those things anyways? Have they stopped making them?

Today’s recipe is one that most every person will love. Simple enough for those who hate to cook, but fancy enough to make if you have company coming. It’s quite tasty too!

This Chicken Tortilla Casserole is brimming with juicy chicken breast, spicy rotel, and corn tortillas are what this whole dish is all about.

One word of warning. Use MILD rotel if your family doesn’t like things hot. We used original and it was way too spicy for us. I will be using mild next time.

Recipe adapted from Homemaking Challenged.

Easy Chicken Tortilla Casserole

Simple ingredients lead to a pleasing chicken meal even for the pickiest of eaters!

Ingredients

2 Large Boneless, Skinless Chicken Breasts, Cut into Bite-size Pieces
1 (10 oz) Can Rotel
2 Cans Cream of Chicken Soup
12 (6 in) Corn Tortillas, Cut into bite-size pieces.
1/2 Tbsp Chili Powder
1 Cup Mexican Blend Shredded Cheese
1 Tbsp Olive Oil
1 Tsp Garlic, Minced

Instructions

Preheat oven to 350 degrees.
In a large skillet brown chicken pieces in oil with chili powder and garlic. Remove from heat.
Meanwhile in a large bowl, mix 2 cans cream of chicken with 1 can rotel.
In bottom of a greased 8×8 baking dish, place 1/3 tortilla pieces. Place half of chicken on top evenly. Place 1/2 the cream of chicken mixture over top.
Repeat layers ending with tortilla pieces. Cover with foil and bake for 40 minutes.
Place shredded cheese on top and bake an additional 5 minutes once cheese melts.

Notes

This might even be possible with canned chicken in a pinch.

You could also make this ahead the night before and then bake when ready to serve! It could freeze well too.

If you want to get fancy like me and add cilantro on top you can. I won’t hold you back…

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Filed Under: Chicken Recipes, Kid-Friendly, Main Dishes Tagged With: Casseroles, Cheesy Chicken, Chicken, Chicken Dishes, Chicken recipes, Chicken Tortilla Casserole, Chicken Tortillas

Glitter Grapes {Healthy Snack}

June 20, 2012 by amy 4 Comments

I have an addiction. Yes, let me just bust that confession out to you now. While if you’ve read this blog or Saving with Amy for any length of time, you know that I love sweets. Unfortunately, most of my cravings for them hit at night. No it’s not a good thing and yes I work my tail off at the gym! But this simply means that I try and make every attempt possible to make my sweets healthy.

Ahem, healthy-ER anyways.

Although sometimes you just need a dadgum hot fudge sundae….

TODAY is not that day. No, we are going to talk GRAPES today! And not just any grapes…….glitter grapes!

I already love them in their everyday form. Plump, sweet, and tasty without a thing done to them. However, after coming across this amazing idea at Pure Sugar, I love grapes about 100 times more. They only way to make grapes even better is to give them a bath and then roooooooooll their little grape bodies in a pile of sour jell-o mix!

Jell-o. Yep. So simple, yet so incredibly delightful. They have now been dubbed “Glitter Grapes” for their shinyness in the light. Also known as “sour patch grapes” because of the tang the jell-o mix gives them. Trust me, the kids will love them and unfortunately they might become your very next sweet addiction like mine. It really is just like eating candy.

But it’s A-OK because they are grapes and you cannot possibly feel bad about eating those can you? Naaaaaaah….

Glitter Grapes {Healthy Snack}

Enjoy a healthy snack of sour grapes that taste like candy!

Ingredients

1 Pound Green Grapes
{Water}
Jell-O Mix

Method

Rinse grapes in colander leaving some water on grapes.
Place jell-o mix on a plate and roll grapes in batches through the mix.
Refrigerate grapes for at least an hour for the jell-o to set.
Serve and try not to eat the whole batch!

Notes

I used watermelon jell-o because the melon fusion that original recipe wasn't available at my store. However, I think the flavors that can be used is completely up to you! Whatever you fancy!

These would also be amazing FROZEN!

http://www.pennywisecook.com/glitter-grapes-healthy-snack/

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Filed Under: Appetizers and Snacks, Healthy, Kid-Friendly

Simple Taco Pie

June 14, 2012 by amy Leave a Comment

I was spending time with my mom recently when we dipped into her recipe box. It’s funny how back when I was a teenager I’d see that box and it wouldn’t mean a thing. These days it’s like a goldmine to me! There’s nothing like tried and true recipe that has been tested and passed around. I was in heaven going through many of the recipes that I remember and some that I don’t. Though my mom was quick to tell stories about them. Isn’t it great how food can always find it’s way into a memory?

This Taco Pie recipe was among many that I got from my mom that weekend. I’m pretty sure that it’s Jennifer’s (my mom’s friend) recipe, but there’s no name listed so I’m going to go with that. Jennifer if you’re reading, it was fabulous! While the pie itself doesn’t exactly taste just like a taco, your toppings will give it that total taco flavor. But I honestly didn’t mind because it was so tasty!

My 5 year old even got seconds…this is a HUGE deal at our table. 😉

And this pie was so incredibly easy that I made it in like 30 minutes flat!

We get a little help from the store by grabbing a tube of biscuit dough. The Pillsbury brand tends to go on sale for $1 so keep your eyes open. Push the biscuits down into a pie pan and use your fingers to pinch it together to make it like a complete crust.

Brown a pound of ground turkey or lean ground beef along with a small chopped onion.

Then it’s just a matter of draining the meat, adding a bit of water and tomato paste and simmering for a while. Then scoop into your biscuit pie crust, top it with some mozzarella cheese and bake for 15.

The only odd thing I found about this was the mozzarella cheese. I would normally expect cheddar on a taco, but I don’t think that this recipe would have been as tasty with cheddar.

Simple Taco Pie

This simple yet delicious meal is ready in under 30 minutes!

Ingredients

8-10 oz Package Refrigerated Biscuits
1 lb Ground Turkey or Lean Beef
1 Small Onion, Chopped
3/4 c. Water
6 oz Can Tomato Paste
1 Package Taco Seasoning
1 Cup Shredded Mozzarella Cheese
Taco Toppings like tomatoes, lettuce, sour cream etc (optional)

Method

Preheat oven to 400 degrees.
Spray pie pan with cooking spray. Place the biscuits into a pie pan evenly around all sides and on bottom. Pinch with your fingers to create a complete pie crust.
Brown the meat and onion until no longer pink and drain.
Add water, seasoning, and tomato paste and bring to a boil. Then reduce heat and simmer for 10 minutes.
Spoon meat mixture onto biscuit pie crust and top with cheese.
Bake for 15 minutes or until cheese begins to brown.
Top with lettuce, green onions, tomatoes, sour cream, whatever you like!

Notes

I think it would be nice to add in some black beans to the meat mixture. Or if you're a vegetarian, you could omit the meat all together!

http://www.pennywisecook.com/simple-taco-pie/

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Filed Under: Kid-Friendly, Main Dishes

How to Make Royal Icing Cookies

June 13, 2012 by amy 5 Comments

Silly me, I posted this accidentally the other day with no content inside. I’m sure that some of you were wondering about that. You’ll have to forgive me, I have a very frantic brain!

My girls both have their birthdays in May. It’s great for getting them out of the way in just one month out of the year, but I think eventually they will wish they were born in different months. You know how siblings can be.

This year I was extremely excited to make up these super cute royal icing cookies for Addie’s birthday party. I’ve made all kinds of cookies before, but never ones that are topped with royal icing. I thought for sure that the process would be difficult and that mine would end up ugly. I must admit that I can’t draw. Therefore, anything that requires free-handing just doesn’t look good coming from these fingers. Much to my surprise, royal icing was a cinch to work with and my cookies came out fantastic!

Believe me, if I can make these pretty, you can too!

It starts with your favorite sugar cookie recipe. I scoured the web to find one that would roll out well and hold up to all the work I was going to put them through. I eventually found one that worked like a charm. Don’t worry, the recipe is below. And of course, if you have a tried and true family sugar cookie recipe, but all means use it!

Once you make up your royal icing (it takes no time at all), the best way to start is by outlining the cookies with a line of royal icing. This kinda creates a barrier that will eventually hold in your “flood” of royal icing. It doesn’t have to be perfect!

The next step happens once the outlining is dry. I found that since it wasn’t much icing that by the time I was done outlining, the very first cookies were already dry and ready to flood. By making the icing almost a liquid, you simple drop about a teaspoon or so (depending on the size of your cookies) of the royal icing into the middle of each cookie and then use a toothpick to spread it evening over the entire cookie, getting all of the nooks and crannies. Though this is a little tedious, I find it fun.

So after you have “flooded” your cookies with royal icing, they will look like this. Kinda wet to begin and then as they dry you’ll notice they harden and have a matte finish. That means it’s time to decorate them!

Add whatever decorations that you want. I used more royal icing and some sugar pearls to adorn Princess Addie’s cookies. I monogrammed some of them too. I think that’s a nice touch if you’re making them for a birthday or anniversary.

Ready for the recipes to make royally iced cookies?

Royal Icing Recipe courtesy of Brown Eyed Baker. Sugar Cookie Recipe courtesy of Spark People.

Royal Icing Cookies

Perfect iced cookies are easier to make than you think!

Ingredients

For the Cookies

1 1/2 cups - granulated sugar
2/3 cup - butter
2 whole eggs
2 Tbsp - 2% milk
1 tsp. - vanilla extract
3 1/4 cups - white flour
2 1/2 tsp - baking powder
1/2 tsp - salt

For the Royal Icing

4 cups powdered sugar
2 tablespoons meringue powder (or powdered egg whites)
6 tablespoons water
Toothpicks
It is recommended that you have pastry or icing bags along with a decorating tip for outlining and decorating the cookies. It's possible that a heavy duty ziploc bag will work if you do not have the other. But I highly suggest using pastry bags and decorator tip.

Method

To Make the Cookies

In a large bowl, cream the butter and sugar. add in the extract, eggs, and milk until blended.
In a medium bowl, whisk together all of the dry ingredients. Add the wet ingredients to the dry and mix with a mixer until well combined.
With your hands, shape the dough into a ball. Wrap the dough ball in plastic wrap and refrigerate for 2-3 hours. (This will make it easier to roll out)
Preheat oven to 400 degrees.
Lightly grease your cookie sheets. Roll out half or 1/3 of the dough at a time while the rest is in the refrigerator.
Flour cookie cutters and cut out your shapes.Re-roll out your trimmings and shape them too. Place the cookies 1/2 inch apart on cookie sheet. Bake for 8 min or until light brown.
LET COOL COMPLETELY.

For the Royal Icing

Mix all ingredients on low speed for 7-10 minutes or until it loses it's shine. Add water by the teaspoon if becomes too stiff.
Divide the icing into bowls for however many colors you plan to have. Add the food coloring and mix well. Place a damp paper towel over the top while not using it so it doesn't dry out.
To outline the cookies, use the same color that you plan to flood the cookie with to outline. Create an outline of the entire cookie with one line of icing. Allow all cookies to dry before moving onto the next step.
To flood the cookies, start by adding drops at a time to the color icing that you wish to flood your cookie with. You will want it to be pretty liquidy. If you lift your spoon up and it drizzles back into the bowl and disappears quickly, you have the right consistency. Using a squeeze bottle or spoon, place a little royal icing on your cookie. Use a toothpick to evenly distribute the icing to the entire cookies. Be careful to not make it too thick.
Let all of the cookies dry COMPLETELY before you begin to finish their decorations.

Notes

For the cookies, the thinner that you roll the cookies, the firmer and crispier they will be. If you leave them fairly thick, they will be softer and chewier.

This recipe makes about 72 cookies depending on the size of your cookie cutter. I made fairly large ones and I'd say I had about 30 or so.

http://www.pennywisecook.com/royal-icing-cookies/

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Filed Under: Desserts, Kid-Friendly, Kitchen Tips and Tricks

Apple Brownies

June 8, 2012 by amy 1 Comment

I recently pinned a seasonal veggies and fruits chart on pinterest. This was solely because I honestly am not good about keeping up with what is abundant in what season. I know a lot of the more obvious things are easy to remember but some things have always seemed to be readily available at any time. Albeit, they get crazy expensive in the off season. So I do try to stick with what’s cheap at the time because I’d rather cut off my leg than pay $2 per pound for yellow squash.

Which by the way I’m growing yellow squash in my backyard. Well, I take that back- shall I say, I’m killing yellow squash in my backyard. I’ve also killed an assortment of herbs which is actually quite sad because i was so excited about those!

We’re working on their recovery…

Any who so I came across this awesome recipe in this ebook the other day which involved apples. Yes I know they aren’t in season (thanks to my pinterest chart!), but they won’t break the bank because you only need 1. I completely overhauled the recipe to make it healthier. Sometimes this doesn’t work out and rarely does it come out right on the first try. But the moons must have aligned just right because they turned out perfect! Yummy apple brownies with nuts and big chunks of apples inside. They are so comforting!

Apple Brownies

These "brownies" are a healthy snack that's loaded with fresh apples and nuts!

Ingredients

1 cup all-purpose flour
1 cup whole wheat pastry flour
1 medium apple, cored, peeled, and chopped
1/2 cup unsweetened applesauce
1/4 tsp nutmeg
1/2 tsp cinnamon
1/2 teaspoon baking powder
1 tsp vanilla
2 egg whites
1/2 cup walnuts, chopped

Method

Preheat oven to 350 degrees.
Beat eggs, applesauce, and vanilla together.
In a separate bowl whisk together the flours, nutmeg, cinnamon, and baking powder.
Slowly add in the flour mixture to the applesauce mixture until combined.
Fold in chopped apples and walnuts.
Pour batter into a greased 9x9 baking dish and back for 30 minutes or until a toothpick comes out clean.

http://www.pennywisecook.com/apple-brownies/

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Filed Under: Desserts, Kid-Friendly

Homemade Gummy Worms

June 7, 2012 by amy 2 Comments

Looking back on when I was a kid, I remember always having a sweet tooth. My grandma likes to tease me about an instance at a church potluck when I was about 6. It was one of those with a ton of yummy home cooked food.I asked my mom if I could have a piece of pie (or cake or something, my memory is fuzzy- trust me it was something like that). She said no. (not sure if I couldn’t have pie because I didn’t eat all of my dinner or if it was because I had already eaten dessert!) And like most smart children, I went and asked the sweetest lady that I knew, Mrs. Benny, if I could have a piece of pie. With all of her sweetness, she told me yes and I proceeded to eat the biggest piece of pie you’ve ever seen. My momma caught me eating my sweet treat and I got in trouble. Poor Mrs Benny said she didn’t know that I couldn’t have dessert. To this day I love that “sweet” lady!

One thing that I’ve always been a big fan of is gummy candy. Doesn’t even matter what kind, I just love the texture of gummy candy. My daughter shares this love with me. But most gummy snacks are so packed with sugar that we have to make them a special treat.

Did you know that you can make your own gummy worms at home? Not only that, but it’s crazy easy and incredibly inexpensive! Plus they contain no sugar so you don’t have to worry about your little ones climbing the walls after consuming them.

We are talking 3 ingredients and a little fridge time and viola! Homemade, sugar-free, guiltless gummy worms.

Recipe courtesy of Food.com.

Homemade Gummy Worms

Gummy worms that you don't have to feel bad about giving to the kids!

Ingredients

3 envelopes unflavored gelatin
2 packages sugar-free gelatin (any flavors)
1 cup boiling water
1 package Kool-aid for sour gummy worms (optional)

Method

Whisk together unflavored and flavored gelatin in a large bowl. (Add Kool-aid if preferred)
Stir in boiling water until powders are dissolved.
Refrigerate for 45 minutes then cut into long strips to make worms.

Notes

It's recommended that you keep the gummy worms in the fridge. They can get really soft and almost melt if not kept in a refrigerator.

Obviously these aren't going to taste exactly like real gummy worms, but they do satisfy the craving for gummy treats!

http://www.pennywisecook.com/homemade-gummy-worms/

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Filed Under: Desserts, Kid-Friendly

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