Breakfast Cookies

My former sorority sister Lauren should be voted Mom of the Year.  She's a hard-working entrepreneur, dedicated Mom, social chair for other Mom's, and also a healthy chef for her beautiful daughter Bryn and her friends.  Her most recent playdate featured Breakfast Cookies that were devoured by the kids and adults alike in about one minute flat. They're so good that it's hard to believe they're nutritious.  It's no surprise since everything she does is extraordinary. 

Recipe after the jump:

Here's the recipe from Weelicious:

Yields: 30 cookies

3 bananas (preferably ripe or spotty bananas)

2 cups old-fashioned oats

1 cup pitted and chopped dried dates

1/4 cup oil (Lauren uses sunflower oil)

1/2 tsp cinnamon

1/2 cup any of the following: raisins, craisins, sunflower seeds, pumpkin seeds, or chocolate chips*

1/4 tsp salt

*I use a mix of raisins, craisins and sunflower seeds; Lauren uses raisins, sunflower, and pumpkin seeds.

Preparation:

Preheat oven to 350 degrees.  Mash the bananas in a bowl until runny and mix in the remaining ingredients.  Allow the mixture to sit for 10 minutes.  Using a mini ice cream scoop or tablespoon, place the batter onto a silpat or parchment-lined baking sheet. Bake for 25 minutes.  Cool and serve.

To make into bars, place the dough in a greased 7" x 11" dish and bake for 35-40 minutes. Allow to cool.  Cut into bars or squares. 

To freeze: allow cookies to cool ompletely after baking and then place them into a Ziploc bag, label, and freeze for up to 3 months.

PC: Yummly.com

Comfort Cups

Meatloaf Cups

Mac N' Cheese Cups:

Since my discovery of kid's food cups, I've been on a mission to see how many possible meals I can create in a muffin pan.  My last two experiments, Meatloaf and Mac n' Cheese Cups, were as delicious as they were successful with my twins, and the best part of all is that I have a freezer-full of leftovers for rainy days in our near future.

Taste of Home's Meatloaf Cups:

Servings: 10 meatloaf cups

2 eggs, lightly beaten

1/4 cup milk

1/4 cup ketchup

1/2 cup crushed cornflakes

4 tbsp dried minced onion

1 tsp prepared mustard

1 tsp salt

1/4 tsp pepper

2 lbs lean ground beef (90% lean)

-additional ketchup for dipping

In  a large bowl, combine the first eight ingredients.  Crumble beef over mixture and mix well.  Press into 12 foil-lined or greased muffin cups.  Bake at 350 for 25 minutes until an internal thermometer reaches 160 degrees.  Serve with ketchup.

Giada's Mac N' Cheese Cups:

Servings: 6-8 servings

Vegetable cooking spray

2 cups dried bread crumbs, divided

1 tbsp olive oil, plus extra for drizzling

8 oz ground turkey or chicken, preferably dark meat

1/2 tsp kosher salt, plus extra for seasoning

1/4 tsp freshly ground black pepper, plus extra for seasoning

8 oz small pasta (such as pennette, shells or elbows)

2 cups grated Parmesan

1 1/2 cups grated white cheddar

1 cup cherry tomatoes, quartered

2 cups chopped broccoli, blanched* see note

1 lb asparagus, cut into 3/4" pieces, blanched* see note

Preheat the oven to 375 degrees.  Spray 2 (12-cup) muffin or cupcake pans with vegetable cooking spray.  Using 1 cup of the bread crumbs, coat the inside of each muffin cup with crumbs, shaking off any excess. 

In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat.  Add the ground turkey or chicken, 1/2 tsp salt, and 1/4 tsp pepper.  Cook, stirring frequently, until cooked through, about 5-8 minutes.  Set aside and cover to keep warm.

Bring a large pot of salted water to a boil over high heat.  Add the pasta and cooked until tender but still firm to the bite, stirring occasionally, about 8-10 minutes.  Drain and add to a large bowl.  Stir in the cooked turkey and the cheeses.  Season with salt and pepper, to taste.  Spoon the prepared pasta mixture into the cupcake molds, filling evenly to about 2/3 full.  Arrange a few pieces of tomato, broccoli, and asparagus into each cup.  Top with a thin layer of remaining bread crumbs and drizzle with olive oil. 

Bake until golden brown, about 15-20 minutes.  Let cool for a few minutes and carefully unmold with a spoon on a serving platter. 

*Cook's note: To blanch vegetables, bring a large saucepan of salted water to a boil over high heat.  Add the veggies and cook for 1-2 minutes until very crisp.  Using a small strainer, remove veggies and immediately plunge into a bowl of iced water. Drain and use.

PC: Tasteofhome.com and foodnetwork.com

Dirt Cups

My girlfriend Allyson claims she isn't the crafty type, yet she'll show up to playgroup with adorable dirt cups for the kids or host a girl's dinner with the most creative centerpieces you've ever seen (think chalkboard mugs lining the table filled with gorgeous flowers and rolling pin place cards). 

Her latest craft-dirt cups-was a huge hit with our playgroup and I thought I'd pass it along since it's perfect for Halloween. And let's be honest, it's adult-friendly too.

Kraft Dirt Cups:
Serves: 10

Ingredients:
1 pkg JELL-O (3.9 oz) Chocolate instant pudding
2 cups cold milk
1 tub (8 oz) COOL WHIP Whipped Topping, thawed
15 Oreo Cookies, crushed
10 worm, chewy fruit snacks

Beat the pudding mix and milk in large bowl with whisk for 2 minutes. Let stand 5 minutes. Stir in COOL WHIP and 1/2 cup cookie crumbs.  Spoon into 10 (6- to 7-oz.) paper or plastic cups; top with remaining cookie crumbs.

Refrigerate for 1 hour. Top with fruit snacks just before serving.

Thanks Allyson!

PC: Kraftrecipes.com

Playdate 5.0

Any parent can attest that when 3 PM hits, there is still a lot of day to be had. Since some afternoons tend to drag, I love to spice them up with a "make your own pizza" party for my kids.  I invite over their friends, buy pre-made dough, sauce, and cheese from Whole Foods, and let the kids stretch, roll, poke, and play with the dough.  Afterwards I usually throw theirs out (toddlers tend to throw it on the floor more than anything), and make a large pizza for their dinner. (If they actually don't throw it on the floor then bake it using my simple directions below).

Scared to make homemade pizza? Don't bother-it's easy peasy. Just buy pre-made dough from Whole Foods or your local pizzeria and follow my simple directions:

1) Throw your pizza stone into your oven and turn the temperature to 500 degrees.  Try to let it heat up for 30 minutes if possible.

2) Give each child a small ball of dough to play with.  Show them how to roll it, poke it, stretch it, and smush it. 

3) While they're playing, roll out your own large pizza on a floured surface (try to make the pizza around 12"-14").  Throw it on the pizza stone (and stretch it out so it stays large).  Poke it all over with a fork so it won't puff up in the oven.

4) Bake it for 3 minutes. 

5) Remove it from the oven and add pizza sauce and cheese (and any additional ingredients).

6) Bake for an additional 9 minutes (pizza should be golden brown and cheese will be bubbly).

7) Remove from the oven, slice and serve. 

I always have fresh fruit on hand as well as chicken fingers for picky eaters. 

PC: Tonyastaab.com

Cheeseburger in Paradise

After months of serving my twins deconstructed burgers nightly (browned turkey, beef, or chicken mixed with ketchup, shredded cheese, and avocado), I discovered Cheeseburger Cups and they've changed my life in terms of clean up.  My kids gobble them down like a Thanksgiving turkey and I feel satisfied knowing that they're reaping the nutritional benefits of eating meat.  

*Feel free to substitute ground turkey or chicken.  And go for the fattier cuts (like the thigh). Your kids need the fat for brain development.

Cheeseburger Cups:

Ingredients: 1 lb ground beef (I use grass-fed 85% lean, when possible)
1/2 cup ketchup
2 tbsp brown sugar
1 tbsp prepared mustard
1 1/2 tsp Worcestershire sauce
1 tube (12 oz) refrigerated buttermilk biscuits
1/2 cup shredded american cheese

In a large skillet, cook beef over medium heat until no longer pink; drain.  Stir in the ketchup, brown sugar, mustard, and Worcestershire sauce.  Remove from the heat; set aside.

Press each biscuit onto the bottom and up the sides of a greased muffin cup.  Spoon beef mixture into cups; top with shredded cheese.  Bake at 400 for 14-16 minutes or until brown.  Yield: 5 servings

PC and recipe: Taste of Home