It is always a challenge for parents to provide healthy meals for their children. As the kids grow and become more active, they need all the nutrients they can get. As healthy meals are not a popular choice among kids, planning a nutritious meal is as important as preparing something that they will actually want to eat.
Facing the Challenge
Whether you are working in an office or just at home most of the day, your responsibility as a parent simply does not change. Fortunately, there are several healthy meal recipes that you can easily follow. A Crock Pot and a collection of good Crock Pot recipes are all you need and you’re good to go.
You may even be amazed with how many different kinds of meals you can prepare with the use of your Crock Pot at home. You can prepare tasty beef stew, glazed chicken, pork roast, macaroni and cheese, lasagna and mashed veggies. Since these are the foods that your kids can also find in their favorite dining stop, they will be more than pleased to have them on your dining table at home.
Adding onions, mushrooms, carrots, potatoes and other vegetables can greatly improve not only the taste and aroma of the food, but also the nutritional value. One important feature of crack pots is its ability to retain the nutrients in the meal.
Making Fun Meals
To encourage your kids to eat what you serve them, you need to make a little more effort on the appearance of the food. Try forming faces using vegetables on their plate, or serving the vegetables as pizza toppings. You can also top salads with cheese and chocolate.
Do not force children to eat the meals you have prepared. By pressuring them, you only push them to dislike the food more. They need to be encouraged, not bullied into eating the right meals.
You may also want to involve your kids in the process of meal preparation so they develop better interest on their food. The fun in preparing the meal makes the eating part enjoyable, too.
Make Every Meal a Family Event
Experts always say that setting a good example is the best way to teach kids. This also applies with having meals. Showing them that you are a healthy eater is the best way to train them. Kids always look at their parents as their role models. You will never be able to convince them to eat what you don’t eat.
Also, be sure that the family is complete during meals so the kids can look forward to every meal as a special family gathering. Put the TV off while eating as this can distract you and your kids from sharing the perfect meal together.
No one said parenting is easy. Cooking healthy meals and making sure your kids eat them may sound like a struggle, but when you have the right strategies going, your kids will not only eat what you serve them, but they will even come back for seconds and thirds.
Lisa Paterson
http://www.articlesbase.com/food-and-beverage-articles/preparing-healthy-meals-for-your-kids-699393.html
Sweet for the sweet is the theme of Valentine’s Day. Valentine’s Day is the best time to spend the day in the kitchen creating time honored snacks with the little ones.
White chocolate with dark chocolate swirls will be a wonderful treat for a Valentine Day dessert buffet. Kids like chocolate and strawberries. The combination makes for a yummy and fun activity.
Red Strawberries & White chocolate fondue
Ingredients:
* 1 cup whipping cream
* 10 oz semisweet chocolate, chopped
* 2 oz white chocolate, chopped
* Fruit to fresh strawberries, sliced bananas, orange
* Sara Lee Pound cake cubed
Instructions:
1. Pour the whipping cream into a small saucepan
place over medium heat.
2. Bring cream just to a simmer
3. Remove from heat.
4. Add the semisweet chocolate and stir until chocolate is melted and smooth.
5.Transfer mixture to a small ceramic fondue pot over a tea light candle.
6.Sprinkle the chopped white chocolate over the dark chocolate mixture.
7.Let stand for a minute or two to allow it to melt
8. Gently run a spoon through the mixture two or three times, just until marbled.
9. Serve with strawberries, and other fresh fruit and chunks of cake for dipping.
Valentine Day Cupcakes
A special treat to serve on Valentine’s Day
INGREDIENTS:
* Red Velvet Cake Mix
* Cream Cheese Frosting
* Cinnamon Hearts
* Heart shaped cake molds
Instructions:
1. Make your cupcake batter according to the package directions
2. Pour into cupcake cups in the cupcake pan.
3. Frost and decorate with cinnamon hearts.
These cookies are so easy, even the tiniest of helpers can participate in the excitement. Quick assembly and cooling is all that is required.
Valentine Day Cookies
Ingredients:
* 1 box Vanilla wafer cookies
* 1 pkg. Round pretzels
* 1 bag of Hershey’s Kisses
* 1 box Candy hearts
* 1 8oz Valentine M&M candies
Instructions:
1. Preheat oven to 200 degrees.
2. Place vanilla wafer cookies 1-inch apart on an ungreased cookie sheet.
3. Set a Hershey’s chocolate Kiss on the center of each cookie.
4. Bake at 200 degrees for 5 minutes.
5. Remove from oven and gently press an M&M candy or a candy heart into the center of the softened Hershey’s Kiss.
Allow to cool completely to let the chocolate harden again. You can cool in the refrigerator, but the chocolate will soften again after coming out of the refrigerator. Just allow them to sit long enough to harden up again.
Valentine Day PRETZELS
Place pretzels 1-inch apart on an ungreased cookie sheet.
Place a Hershey’s chocolate Kiss in the center of each pretzel and bake for 5 minutes.
Remove from the oven and gently press an M&M candy or candy heart into the center of the softened chocolate.
When pushing down you may want to wiggle the chocolate around a little to fill in any gaps between the chocolate and the pretzel. This will help the chocolate adhere to the pretzel. Allow to cool completely.
Next time you are looking for Valentine’s Day recipes or any day you want to make something special with or for your children, pull out these recipes and give them a try.
Christine Steendahl
Kids like to help in the kitchen. Kids enjoy cooking. I think one of my favorite recipes for kids is Dump Cake. This is literally a cake where you dump everything into the baking dish and then bake.
Dump Cake
20 ounces crushed pineapple
16 ounces cherry pie filling
1 package yellow cake mix, dry
1 1/2 sticks butter, sliced
Dump all ingredients into baking pan and bake at 350 F until brown, approximately 1 hour.
Have fun with the kids. Try blueberry or strawberry instead of the cherry pie filling. If you like nuts or coconut, throw some of that in the dish also.
If you prefer a chocolate cake, try a chocolate cake mix instead of the yellow cake mix.
This is such a fun recipe and kids love that they made the cake.
Another of my favorite kid recipes is trail mix. The kids get to make their own trail mix. Buy a bag of nuts, a box of Chex cereal, a bag of chocolate chips, a bag of pretzels, a bag of raisins and any other goodies you want in the trail mix and then get out the snack size Ziplocs. The kids get to make the trail mix and bag it up for lunches and snacks. When they make it, they love eating it. This is a great healthy snack.
Have you ever had a waffle sandwich? Buy some Eggo waffles. Let the kids toast the waffles and then spread peanut butter and jelly on them. You can also let the kids cut up bananas and add them. They love this breakfast sandwich that they can make all by themselves.
Do your kids like burritos? Let them make their own burritos. Set out containers of tomatoes, cheese, olives, chopped chicken and anything else you might have in the fridge. Give the kids tortillas and let them add the ingredients they like and then wrap and eat.
My final suggestion is kabobs. Kids love to make their own kabobs. Chop up some apples, pineapple or melons. Cut some cheese squares and let the kids make their own fruit and cheese kabobs. Use a yellow cheese and a white cheese. Use a red melon and an orange melon. This lets the kids make colorful and delightful kabobs that they’ll enjoy both making and eating.
Audrey Okaneko
Kids love roller coasters. Moms don’t — well, at least not the ones that take place inside our homes! I’m talking about the “spike and crash” syndrome that describes the rapid ups and downs of children’s blood sugar levels when they eat too much sugar and overly processed carbs, especially on an empty stomach.
Foods that are especially high in sugar — even natural sugar and honey — are known to cause a very quick rise in blood-sugar levels. They are rated high on the “glycemic index” (GI) — a measurement of the effect a food has on one’s blood sugar level. The higher the rating on the index, the more rapid the increase in blood sugar level. The spike doesn’t last very long and is followed by a corresponding fast drop in blood-sugar level. (often it drops even lower than it was before we ate). This is commonly referred to as the “spike and crash syndrome.”
Children seem especially susceptible to this phenomenon. After they eat the kid-favorite jelly beans (the ultimate sugar spike), particularly when it’s on an empty stomach, parents notice them acting as if they’ve had four cups of coffee. They’re bouncing off the walls and then, in a predictable amount of time, they crash — growing sleepy, lethargic, and cranky. The reason is that refined sugars (or carbs) raise blood-glucose levels too quickly, causing a surge of insulin, which soon removes even more sugar than when the person started; the loss of sugar is what makes him feel lethargic. For people who are particularly sensitive, the crash may be accompanied by shakiness, irritability, fogginess, and a feeling of intense hunger even though they just ate an hour ago. Almost all packaged snack foods and cereals that are marketed to kids today have this effect on them.
Examples of slower-burning carbs (those with a low GI) are high-fiber foods such as whole grain breads and crackers, vegetables, beans, legumes, brown rice, oats, and whole grain pasta. These high-fiber foods not only add nutrients, but they also contribute to the feeling of being full, which prevents children from overeating. Including low-GI foods in recipes keeps the blood sugar levels balanced, reduces subsequent cravings for more sugar and the snacks that contain it, helps manage weight, and has a positive influence on moods and concentration, among other things.
We need to get kids to eat these low GI, slow-burning foods more often, and at the right times (along with the high GI snacks, for example). That’s just what the recipes below do, yet none of these sneaky additions are obvious. When your kids eat a Sneaky Chef Corn Muffin (below), all they know is that it’s delicious. They stay satisfied longer than if they’d eaten a donut or candy bar, have more sustained energy, feel happier overall, and don’t crave as much junk food. Your little muffins won’t realize that the muffins they ate had enough fiber from the hidden vegetables, wheat germ and stone ground flour to stabilize their blood-sugar levels. They have no idea why the Sneaky Chef Chocolate Chip Cookie was so gratifying to eat. After all, it tasted just like any other chocolate chip cookie, so they couldn’t possibly guess that it contained pureed white beans, whole grains, and half the sugar. The only one who knows these little secrets is you (and their healthier bodies).
As “The Sneaky Chef,” I’m known for coming up with simple solutions that we can use right now, without radically changing our lives, but that make families healthier without a struggle. I live in the real world where kids eat sugar, junk food, and pizza, but I’ve found ways to boost all their foods with extra nutrition and help offset any ill effects of a less-than-ideal diet.
So here are 7 simple ways to prevent the sugar “spike and crash” syndrome and give your child lasting energy:
1. Sneak vegetables into high-carb foods — these low-GI veggies add not only important nutrients, but lots of fiber that helps slow down the sugar rush. For example, hide pureed cauliflower and zucchini in corn muffins (see muffin recipe below).
2. Sneak whole grains into high-carb foods — the high fiber grains not only slow the sugar rush, but help make kids feel satisfied so they won’t be as likely to overeat. For example, mix wheat germ and whole wheat flour with white flour for homemade baked goods (see cookie recipes below).
3. Sneak beans into high-carb foods — low GI beans add not only important nutrients, but lots of fiber that helps slow down the sugar rush. For example, hide pureed white beans in homemade chocolate chip cookies (see recipe below).
4. Make snacks into “mini-meals” — instead of giving kids a “snack” of high-GI carbs alone (like potato chips, most cereal bars, even most fruits), make it a “mini-meal” and pair that fast-burning carb with some good fat and protein like a cheese stick, slice of turkey breast, or a handful of almonds to help slow the sugar rush.
5. Avoid high sugar foods before going to bed — this can cause the child to wake-up already in a sugar low and on the way to a downward spiral. If you’re going to have the classic bedtime cookies and milk, make it the Sneaky Chef’s high-fiber, low-sugar cookies below.
6. Start the day with fiber and protein — this is far more important than a glass of juice which has too high a sugar count. A whole grain breakfast of old-fashioned oatmeal with almonds (grind them up to hide them, if necessary) will hold a kid way longer than orange juice and a bagel. So will a slice of cheese melted on a whole grain English muffin. For a fast, “grab and go” breakfast loaded with whole grains and protein, try the recipe for Breakfast Cookies and Milk below.
7. Sprinkle cinnamon on cereal, desserts, and juice — One of the easiest ways to balance your blood sugar for the day is to add a sprinkling of cinnamon in oatmeal, hot cocoa, chocolate milk, apple juice, or cereal. Cinnamon has been found to be one of the most effective ways to balance blood sugar levels and prevent the “spike and crash.”
Recipes:
Breakfast Cookies
Chocolate Chip Cookies
Corn Muffins
Sneaky Chef’s Breakfast Cookies:
Makes 16 to 18 large cookies
2 cups whole grain cereal flakes (such as Wheaties or Total)
¾ cup Flour Blend (¼ cup white flour, ¼ cup whole wheat flour, and ¼ cup wheat germ)
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1 large egg
½ cup brown sugar
¼ cup canola oil
2 teaspoons pure vanilla extract
¾ cup low-fat ricotta cheese
Cinnamon sugar for dusting
Preheat oven to 400 degrees and line a baking sheet with parchment paper (or spray with oil).
Using a rolling pin, gently crush the cereal (in a sealed plastic bag) into coarsely crushed flakes. Alternatively, you can quickly pulse the cereal in a food processor.
In a large mixing bowl, whisk together Flour Blend, crushed cereal, baking soda, salt and cinnamon. In another bowl, whisk together egg, sugar, oil, vanilla, and ricotta cheese. Add the dry ingredients to the wet and mix just enough to moisten dry ingredients. Drop single tablespoonfuls onto the baking sheets, leaving about an inch between cookies. Flatten cookies with the back of a fork and then sprinkle tops generously with cinnamon sugar (or just sugar if your kids don’t like the cinnamon flavor). Bake about 18 to 20 minutes, or until nicely browned and crispy around the edges.
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Sneaky Chef’s Chocolate Chip Cookies:
Makes about 50 two-bite cookies
1 cup Flour Blend (⅓ cup white flour, ⅓ cup whole wheat flour, and ⅓ cup wheat germ)
½ teaspoon baking soda
½ teaspoon salt
¼ cup rolled oats, finely ground in a food processor
2 tablespoons blanched, slivered almonds, finely ground in a food processor (omit if allergic)
8 tablespoons unsalted butter
¼ cup sugar
¼ cup brown sugar
1 large egg
1 teaspoon pure vanilla extract
¼ cup White Bean Puree* (see Make-Ahead Recipe below)
½ cup semi-sweet chocolate chips
Preheat oven to 375 degrees. Remove butter from refrigerator to let soften.
In a large bowl, whisk together Flour Blend, baking soda, salt, ground oats, and ground almonds (optional). Set aside.
In the bowl of an electric mixer, beat butter and both sugars until creamy. Beat in egg, vanilla, and White Bean Puree. Add dry ingredients and mix on low speed. Stir in chocolate chips. Make two-bite cookies by dropping rounded half-teaspoonfuls, spaced 2 inches apart, onto nonstick or parchment-lined baking sheets.
Bake for 12 to 14 minutes or until golden brown. Let cool on a metal rack.
Store cookies in airtight container at room temperature.
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*Sneaky Chef’s Make Ahead Recipe — White Bean Puree:
1 15-ounce can white beans (great northern, navy, butter or cannellini)
1 to 2 tablespoons water
Rinse and drain the beans and put in the bowl of your food processor. Pulsing in on/off turns, puree the drained beans with just 1 tablespoon of water in processor until smooth, stopping occasionally to scrape down sides of bowl. The goal is a smooth, but not wet, puree. (You are aiming for the consistency of peanut butter.) If necessary, thin with a little more water by one teaspoonful at a time until there are no flecks of whole beans visible.
Store in the refrigerator up to 3 days, or freeze ¼ cup portions in sealed plastic bags or small plastic containers. Makes about 1 cup of puree.
Double this recipe if you want to store another cup of puree.
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Sneaky Chef’s Corn Muffins:
Makes 6 large muffins (or 12 mini-muffins)
½ cup Flour Blend (3 tablespoons white flour, 3 tablespoons whole wheat flour, and 2 tablespoons wheat germ)
½ cup yellow cornmeal
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
¼ cup brown sugar
¼ cup canola oil
½ cup White Puree* (See Make-Ahead Recipe below)
½ cup fresh or frozen corn kernels, pureed
Optional toppings: ¼ cup chocolate chips or ¼ cup shredded low-fat cheese
Preheat oven to 350 degrees and line a muffin tin with paper liners.
In a mixing bowl, whisk together the Flour Blend, cornmeal, baking powder, baking soda, and salt. In another large bowl, whisk together the eggs and sugar until well combined, then whisk in the oil, White Puree, and pureed corn. Fold the wet ingredients into the dry and mix until flour is just moistened (don’t over-mix or the muffins will be dense).
Scoop the batter into muffin tins, filling just over the top. If you’re using mini muffin cups, scale back quantities to fit into the smaller sized cups. Top with a few chocolate chips, or sprinkle with shredded cheese, and bake for 22 to 24 minutes until tops are golden brown and a toothpick inserted in the center comes out clean.
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*Sneaky Chef’s Make-Ahead Recipe — White Puree:
2 cups cauliflower, cut into florets
2 small to medium zucchini, peeled and rough chopped
1 teaspoon fresh lemon juice
1-2 tablespoons water, if necessary
Steam cauliflower in a vegetable steamer over 2 inches of water, using a tightly-covered pot, for about 10 to 12 minutes until very tender. Alternatively, place cauliflower in a microwave-safe bowl, cover with water, and microwave on high for 8 to 10 minutes until very tender.
While waiting for the cauliflower to finish steaming, start to pulse the raw peeled zucchini with the lemon juice only (no water at this point). Drain the cooked cauliflower. Working in batches if necessary, add it to the pulsed zucchini in the bowl of the food processor with one tablespoon of water. Puree on high until smooth. Stop occasionally and push contents from the top to the bottom. If necessary, use the second tablespoon of water to make a smooth (but not wet) puree.
Makes about 2 cups of puree. Double recipe if you want to store even more, which can be done in the refrigerator for up to 3 days, or freeze ¼ cup portions in sealed plastic bags or the small plastic containers.
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© Missy Chase Lapine, all rights reserved.
Missy Chase Lapine
http://www.articlesbase.com/parenting-articles/how-to-avoid-kids-blood-sugar-spike-and-crash-130410.html
Halloween parties can be utmost fun. While we all focus on the decorations and attire, food adds true life to the party. Good selection of items might not be enough. You can set the right Halloween mood with the apt Halloween dishes.
Yes! Halloween crafts can also be edible. So much so that even kids now-a-days love to make their own food crafts.
While, Internet is a real hub for loads of such recipes, we can give you a kick start to these spooky edibles:
1. Edible Dirt
Kids at the tender age love eating dirt – amazed? Yes, it’s true! So, how about creating a Halloween food craft that looks just like dirt?
For this take clear & small plastic cups. Place scoops of chocolate ice cream at the bottom, one in each cup.
Now provide the kids with sealed zip-loc baggie filled with Oreos. Instruct the child to smash these cookies as much as they can. That is turning these cookies in to real small bits.
Now pour the cookie bits on the top of your ice cream.
Further add some gummy worms.
Finally, dig in to hard with a spoon.
Yummy dirt is ready to eat!
2. Bloody Fingers
For this you need some cocktail wieners and one refrigerated biscuit dough can.
Now, around the bottom of the wiener, wrap the dough. Watch that you leave the tip showing.
From the tip of the wiener that we had left unwrapped, cut an oval piece. This would be the fingernail.
At a temperature of 350 degree Celsius, cook it in the oven. Check that the biscuits should get slightly browned.
Now, let them cool down.
Add some ketchup in place of the fingernail.
Your bloody fingers are ready to be the talk of the party!
3. Edible Eyeballs
Halloween food crafts for kids must look scary but at the same time should be simple to prepare, so that they are easy for the kids to follow.
This food craft is perhaps the simplest of all. Take deviled egg and add a black olive to show the eye black in the middle.
Now coming to the deviled eggs – they are quite easy easy.
Boil the eggs for around 5 minutes and remove them from the heat.
Let them be as it is the hot water for around 10 more minutes.
Now run these eggs under cold water and then refrigerate them. We must do this as cold eggs can be peeled of easily.
Once they cool down, peel the eggs. Cut each of them in half length-wise.
Remove the yolk or the yellow portion and collect it in a bowl.
With the help of a fork, “smoosh” these yolks in order to get a crumbly consistency.
Now, add some mayonnaise. Make sure to put little quantity at a time so that the stuffing remains thick and has a creamy mixture. Excess of mayonnaise would make it quite running.
For some extra flavor add mustard.
Fill the yolk mixture in the egg white with a spoon.
Last, as said earlier, press in the black olives and the edible eyeballs are ready to scare!
Abhishek Agarwal
http://www.articlesbase.com/holidays-articles/exciting-halloween-food-for-kids-3-spooky-recipes-740246.html
Preschool E.C.E female demonstrates a cool Flubber recipe that you and your kids will love to make! This is easily made, clean and loads of fun for preschool kids. Cool Kids Science Project! http://www.preschoollearningonline.com/
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Easy Snack Recipes For Kids – Fun Snack Food Ideas
Snacks are an important part of a balanced diet for kids. Tracy Metro for the Kraft Kitchens shares a variety of creative snack ideas for kids that include big flavors, portion control and lots of fun!
Keywords:
easy snack recipes for kids
kids snack recipes
snack food ideas for kids
quick snack ideas for kids
fun snacks for kids
easy snacks for kids
Duration : 0:3:19
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Breakfast is an essential part of a nutritious lifestyle. Breakfast is especially important for little ones. When little ones take part in making their own simple breakfast items, they are guaranteed to eat them. These breakfast solutions are simple staples. You and you children will enjoy preparing them together.
Cinnamon-Sprinkled French Toast
Ingredients:
2 Large eggs
2 tbsp milk, fat free
1/2 tsp cinnamon
1 tsp soft tub margarine
4 tsp light pancake syrup
Kids: Crack two eggs into flat-bottomed bowl.
Thoroughly stir in milk and cinnamon with a whisk.
Dip bread slices, one at a time, into egg mixture in bowl
Make sure you wet both sides with the egg mixture.
Re-dip until all the egg mixture is absorbed into the bread.
Adults: Meanwhile, heat large, non-stick skillet over medium heat.
Add butter.
Place dipped bread slices in skillet.
Cook for 2½-3 minutes per side, or until both sides are golden brown.
Kids: Drizzle the toast with syrup. Serve when warm.
Fruity Granola Yogurt Parfait
Ingredients:
1/2 granola
3/4 cup vanilla or plain yogurt
1/2 cup fresh blueberries, raspberries, or sliced strawberries or bananas
You can use frozen if fresh is not available
Adults: Measure out all ingredients to be used.
Provide stemware or clear drinking glass or bowl.
Kids: Layer ingredients any which way you want in a glass, such as half of granola, yogurt, and fruit, then repeat.
Eat with a long spoon
Commercially available granola is often toasted with oil and honey, making it high in calories..
Sticky Carmel Pecan Rolls
Ingredients:
1/4 cup fat-free caramel flavored sundae syrup
Cooking spray
1 can refrigerated reduced fat crescent dinner rolls
1/4 cup firmly packed brown sugar
2 tablespoons finely chopped pecans
1/2 teaspoon ground cinnamon
Instructions:
Adults: Preheat over to 375 degrees
Kids: spoon 1-1/2 teaspoon syrup onto each of 8 muffin cups coated
with cooking spray. Set aside
Adult: Unroll dough: separate into 4 rectangles
Kids: Combine brown sugar, pecans and cinnamon
Kids: Sprinkle sugar mixture evenly over each rectangle
Press mixture gently into dough
Kids/Adults: Beginning at 1 long edge, roll into 6 slices.
Pinch ends of dough to seal
Adults: Cut each roll into 6 slices
Kids: Place 3 slices, cut sides down into prepared muffin cups
Bake at 375 for 14 minutes.
Adult: Run knife around edges of cups; invert into a platter
Makes 8 servings Calories 172
Breakfast Pizza Recipe with Strawberries
Ingredients:
1 package (10-count size) refrigerated biscuits
1 Orange
1 package (8 ounce size) light cream cheese, softened
5 teaspoons Honey, divided
1/2 liter Basket fresh strawberries, stemmed and halved
Instructions:
Adults: Preheat oven to 400F.
Kids: Stack 2 biscuits
Roll out to a 6-inch circle, 1/8-inch thick.
Place on ungreased baking sheet
Prick all over with fork.
Repeat with remaining biscuits to make 5 circles in all.
Adult: Bake until golden, 6 to 8 minutes; loosen and cool slightly.
Kids: Finely grate peel from orange.
In bowl combine cheese, peel and
3 teaspoons of the honey to blend
set aside.
Juice orange into large bowl.
Add strawberries and the remaining honey
toss.
Adults: Increase oven temperature to 425F. Spread biscuits with cheese to within 1/2 inch of edges.
Bake until cheese edges brown lightly.
Top with drained strawberries. Serve warm.
Christine Steendahl
I have a huge Southern Living cookbook and I’ve used a few recipes for special occasions, but I’d like a cookbook that is more practical for everyday use. It’s just my husband and I, so no need to worry about kid-pleasing meals. Any suggestions?
I’ve got that monster of a cookbook from Southern Living too. It’s not my go to cookbook by any means. I have an "America’s Test Kitchen" cookbook that I use much more frequently. What I like most about this cookbook is that it approaches every recipe with the same concept. They try different things, tell you the results and then give you their best recipe. For example…Peanut Butter Cookies. They try all sorts of peanut butter for the best flavor, they get the right combination of fats to dry to get a crispy edge and a chewy center. They have a Cream Biscuit recipe that is just heavenly, it uses heavy whipping cream instead of cutting fat into the dry ingredients. I got this as a gift for my sous chef at work for his 10 year anniversary. He uses it all the time and really enjoys it.
The kids are bored to tears and are driving me nuts! Does anybody have any art crafts ideas, cooking recipes, game (indoor and outdoor) ideas or anything else for older kids?
I think the perfect summer activity for kids is camp, even if its a one day thing. I think its a great thing for kids to be out doors nad to socialize with all kinds of kids.