S'mores Sushi

Pin It

Okay let's take a little break from all the diet-friendly recipes and get back to the good stuff! :)

No campfire? No problem! Bring your favorite fire-side snack to the comfort of your living room with little hassle. Combining Rice Krispie Treats with the flavors of everyones favorite campfire treat will make any summer night better. You really can't go wrong with anything that involves marshmallow fluff, chocolate and graham crackers. And it's much less messy for the kiddos. You'll seriously make their (and your) summer with these. Enjoy!

Printable Recipe

Ingredients

• 1/4 cup butter
• 10 oz. mini marshmallows
• 5 cups Rice Krispies cereal
• 2 cups marshmallow fluff
• 1 cup crushed graham crackers
• 1 cup semisweet chocolate chips, melted, plus more for serving (or can use chocolate syrup for serving)

Line a baking sheet with wax paper and grease with cooking spray. In a pot over low heat, melt butter. Add marshmallows and stir until melty. Turn off heat and immediately stir in cereal. Stir until completely coated.

Press mixture onto prepared pan and pat into a thin even rectangle. Spread fluff in a single layer and sprinkle with graham crackers, pressing in to make sure they stick. Pour melted chocolate over graham crackers and use a spatula to smooth into an even layer.

Slice sushi in half lengthwise, then roll up halves, starting from the long side.

Refrigerate until firm, 1 hour.

Slice into sushi rolls and serve with melted chocolate or chocolate syrup.
Source: Delish

Apple Pie Ice Cream

Pin It

Who wouldn't want this tomorrow after gorging themselves with turkey? Freshly baked, warm apple pie topped with APPLE PIE ICE CREAM!! Oh my goodness, please make this. It's so, so good and decadent and will work perfectly with the other desserts on your Thanksgiving table tomorrow. Just imagine creamy ice cream with scrumptious chunks of sweetened apple scattered throughout. Yum. Enjoy and have a wonderful day with your loved ones! 

Printable Recipe

Ingredients

For apples:

• 1 tbsp. butter
• 1/4 cup plus 2 tbsp. light brown sugar
• 2 apples, peeled, cored and chopped
• 1 tsp. cinnamon

For ice cream:

• 2 cups heavy whipping cream
• 1 cup half-and-half cream
• 1/2 cup sugar
• 2 tsp. vanilla extract

In a small saucepan, melt butter over low heat. Add sugar and stir until combined. Add apples and cinnamon and stir to coat in the butter mixture. Continue cooking over medium-low heat for 10-15 minutes, stirring occasionally, until apples are tender and liquid has reduced.

Transfer apple mixture to a bowl and refrigerate until 1-2 hours or until completely chilled.

In a bowl, combine the heavy whipping cream, half-and-half, sugar and vanilla. Gently stir in the cooled apple mixture. 

Freeze in an ice cream maker according to manufacturer's directions. I have a KitchenAid Ice Cream Maker and it took about 20 minutes. Transfer to an airtight container and freeze for 3-4 hours. Enjoy!

Source: SK Original

Apple Cinnamon Fruit Leather

Pin It

Fruit roll-ups used to be one of my favorite treats as a child. I can still hear that thin layer of plastic being peeled away from the sticky leathery treat. But with all the preservatives and sugar buried in the ingredients list, it's one of the last things I want to give Bradley. It was SO simple to make my own fruit leather at home and it came out amazingly similar to the store-bought stuff. I made this one with fall ingredients, but I can't wait to try it out with fresh strawberries and blueberries! Enjoy!

Printable Recipe

Ingredients

• 4 medium-large apples (about 4 cups)
• 1/4 cup lemon juice
• 1/2 cup apple cider
• 1/3 cup sugar
• 1/2 tsp. cinnamon

Preheat oven to 170 degrees. Line two baking sheets with silicone baking mats.

Core and peel apples. Chop into large chunks. Toss in lemon juice to avoid browning while prepping the remaining apples.

Drain the lemon juice from the apples and place them in a large saucepan. Add the apple cider, sugar and cinnamon. Cook over medium heat. When apples are tender, use a potato masher to slightly mash the apples. Continue cooking for an additional 5 minutes.

Carefully pour mixture into a blender or food processor to purée.

Divide purée evenly between pans. Use an offset spatula to smooth out the mixture.

Bake for 3 hours or until leather is slightly tacky and no longer wet. (*Time will vary depending on the thickness of your mixture.) Every hour, rotate pans 180 degrees and swap rack levels.

Allow leather to cool before slicing. Using a pizza wheel or knife, carefully slice fruit leather into desired sizes. Wrap in wax paper. Store in an airtight container.

Source: Adapted from Baked by Rachel

Waffled Banana Bread

Pin It

During the week, my family has staples that we stick to for breakfast. Bradley has toast/pancakes, fruit and yogurt while Chris and I have whatever we pick off the pantry shelf that day. But on the weekends it's a completely different story. We like trying new recipes and sitting down to a hearty and delicious breakfast as a family. And what sounds more delicious than taking a moist banana bread recipe and putting it in a waffle maker? Uhh, not much. Enjoy!

Printable Recipe

Ingredients

• 1 1/4 cups all-purpose flour
• 3/4 cup sugar
• 1/2 cup chopped walnuts (optional)
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. salt
• 1 cup smashed banana (2 to 3 small bananas)
• 1/2 cup vegetable oil, plus more for brushing waffle iron
• 1/2 cup sour cream
• 1 tsp. vanilla
• 2 large eggs
• Soft unsalted butter and confectioners' sugar, for serving, optional

Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the flour, sugar, walnuts, baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl. Whisk together the banana, oil, sour cream, vanilla and eggs in another bowl. Fold the banana mixture into the flour mixture until just combined (it's okay if there are lumps).

Lightly brush the top and bottom of the waffle iron with oil. Fill each section about three-quarters of the way full (there should still be some waffle iron showing). Close and cook until the waffles are golden brown, 4 to 6 minutes. Keep the waffles warm in the oven or covered with foil on a plate while you cook the remaining batter.

Spread with butter and dust with confectioners' sugar if you'd like.

Source: Food Network

Fruit and Nut Muffins

Pin It

It's safe to say I had a rolling list of about 20 recipes I was considering making from Nicole's blog, PicNic, for SRC this month. But as soon as I came across this recipe my search was over. (Don't worry--I plan on going back to make the other 19 recipes VERY soon).

I still had quite a few apples left from our apple picking excursion a few weeks ago, so a recipe with apples in it was a no-brainer. These muffins are packed with apples and berries, plus a few pecans are scattered throughout to give them some crunch. These are perfect for a chilly fall morning paired with some coffee or tea. The boys and I loved these and they will definitely be going into our rotation! Enjoy!

Printable Recipe

Ingredients
Makes 15 muffins

• 1 stick butter, room temperature
• 1/2 cup sugar
• 2 eggs
• 1 tsp. vanilla extract
• 1 1/2 cup flour
• 1 tsp. baking powder
• 1/2 cup milk
• 1/2 cup pecans, chopped
• 2 apples, cored, peeled and chopped
• 1 cup frozen mixed berries
• 1/4 cup rolled oats

Preheat oven to 350 degrees F and grease or line 15 muffin cups.

Beat the butter and sugar until light and fluffy. Beat in the eggs and vanilla extract. 

Sift in the flour and baking powder and beat just until combined. Add the milk and beat on low until combined. Fold in the pecans and apples, then gently fold in the berries just until they are incorporated.

Spoon the batter into the prepared muffin tins. Sprinkle the top of each muffin with a spoonful of rolled oats.

Place in the center of the oven and bake for about 20-25 minutes, until the muffins spring back when pressed gently in the center and a toothpick inserted comes out clean.

Remove from the oven and allow to cool for approximately 10 minutes in the tin before turning out onto a wire rack to cool completely. Store in an airtight container.

Source: PicNic

An InLinkz Link-up

{Tiny Tot Tuesdays} Mini Egg, Ham and Cheese Muffins

Pin It

Bradley is a big fan of having eggs in the morning, but it's not always easy nor convenient to whip up a batch of eggs for him (especially if we're in a rush). Therefore, I made a big batch of these delicious and easy egg, ham and cheese muffins to keep in the freezer at all times. When we're in a time crunch (or if I just want to get him something quick) all I have to do is zap a few of these in the microwave for 30 seconds. Then Bradley has a delicious, warm breakfast ready in no time. He loves these and easily eats 3-4 at a time! Enjoy!

Printable Recipe

Ingredients
Makes 24 mini muffins

• 6 eggs
• 1 tbsp. whole milk
• 1/2 cup cheddar cheese, shredded
• 1/4 cup deli ham, diced
• 1/4 tsp. seasoned salt
• 1/8 tsp. pepper

Preheat oven to 350 degrees F. Spray two mini muffin pans with cooking spray and set aside.

In a medium bowl, whisk the eggs and milk together. Add cheese, ham, salt and pepper and stir to combine. 

Pour mixture into prepared muffin tins, almost all the way to the top. Bake in preheated oven for 8-10 minutes or until muffins are set.

Serve immediately. If saving for later, keep in the refrigerator for 2 days or in the freezer for up to 3 months. To defrost, put muffins on a microwave-safe dish and microwave for 30 seconds.

Source: SK Original

Raw Fruit Cake

Pin It

My younger brother's birthday was last month, but since he's cut almost everything out of his diet due to health reasons, he was unable to have a traditional birthday cake. I still wanted him to have something to "cut" and enjoy, so I decided to make him a cake out of something he was able to eat: FRUIT!

I used a watermelon as the base, and decorated with strawberries, pineapple, cantaloupe, blackberries, raspberries and blueberries. I made up the design as I went, but I think overall it turned out really cute! You could also add orange slices, kiwi, grapes, bananas....the possibilities are endless. This is also a refreshing dessert to make in these hot upcoming months in place of a traditional fruit salad. Kids would have a blast helping you make this. Enjoy!

Printable Recipe

Ingredients

• 1 round watermelon
• 1 cantaloupe
• 1 pineapple
• 1 lb. strawberries
• 1 cup blueberries
• 1/2 cup raspberries
• 1/2 cup blackberries
• Small metal cookie cutters
• Toothpicks
• Small metal cookie cutter

Cut off the top and bottom of the watermelon. Place on a flat surface and, using your knife, remove the remaining rind by cutting from top to bottom around the watermelon, making a cylinder shape. Once all the rind is removed, go back and even the shape out so it is flat on top and around.

Remove the top, skin and core from the pineapple. Using a small metal cookie cutter, punch out shapes in each slice. Make sure you use a metal cutter so the pineapple cuts easily. Place a blueberry on a toothpick followed by a pineapple shape. Arrange the slices in a zigzag pattern around the side of the watermelon.

Wash the strawberries. Remove the stems and cut into slices. Place a blueberry on a toothpick followed by a slice of strawberry. Arrange the slices in a zigzag pattern opposite of the pineapple pieces.

Slice the cantaloupe in half. Remove the seeds from the middle and then cut in half again. Cut the skin off of the cantaloupe. Cut the cantaloupe into thin slices. Arrange slices in a circle around the top edge of the watermelon. You may need to cut the slices so they form a circular shape and can mold to the round shape of the watermelon edge.

Pierce blackberries, raspberries and blueberries with toothpicks and insert them into the cantaloupe to secure the pieces in place. I did this in a pattern all the way around each cantaloupe slice.

With the remaining cantaloupe, use the same metal cookie cutter that you used for the pineapple and cut four of the same shapes. Place a full strawberry, with the top removed, upside down in the center of the watermelon. Secure it in place with a toothpick. Add one of the cantaloupe cut-outs on top of the strawberry and secure it with a toothpick.

Spread the remaining blueberries (and raspberries and/or blackberries, if desired) around the cop of the cake in the center of the cantaloupe slices. Place the remaining four cantaloupe cut-outs on top of toothpicks and place around the center strawberry.

Refrigerate until ready to serve.

Source: SK Original

Turkey and Cheese Bundles

Pin It

 

I know I don't have kids yet, but I think it's important to get children involved in the kitchen when they are young so they can learn the importance of healthy eating. As a child, I loved helping my mom out in the kitchen and watching her work, and I think that is what mainly contributes to my love of cooking today. When I have kids, I plan on making them as hands-on as possible in the kitchen so they learn how to make healthy and easy meals.

These turkey and cheese bundles are a creative way for kids to help prepare their own lunch. Since almost all kids enjoy turkey and cheese, finding a new twist to their normal sandwich routine while making them involved in the process is really beneficial. It's also an easy way to make them try new things (maybe replace turkey with ham? or a new type of filling altogether?) and since they were a part of the process, I'm sure they want to try their masterpiece (I know I did). It's worth a shot, and you'll get a tasty treat out of it regardless. Enjoy!

This is how they should look prior to rolling them up.

Printable Recipe

Ingredients

• 1 (8 oz.) package reduced-fat refrigerated crescent rolls
• 16 slices deli turkey, sliced thin
• Yellow mustard
• 8 slices Provolone cheese, sliced thin, cut in half

Preheat oven according to crescent roll package. Spray a baking sheet with cooking spray and set aside.

Unroll the crescent rolls into 8 triangles. Squeeze a line of mustard down the middle of each. On the wide end, place 1-2 slices of turkey and top with a half slice of Provolone cheese.

Starting with the wide end, roll the crescent rolls up to make a log shape, ending with the tip. Place the rolls with the tip side down on the prepared baking sheet.

Bake according to crescent roll package directions, about 15 minutes, until rolls are lightly browned. Enjoy!

Source: SK Original