I found this recipe for these chocolate chip bars. I just don't think I could make it any better myself. They are fantastic. Check them out here or the recipe is below.
Ingredients:
1/2 cup melted butter (1 stick)
2 cups brown sugar, packed
3 eggs
1 tsp. vanilla
2 1/4 cups flour
2 tsp. baking powder
1 small bag of mini chocolate chips
1/4 cup sour cream
Directions:
Preheat oven to 350 degrees.
Combine butter, sugar, eggs and vanilla. Add flour and baking powder. Add chocolate chips and sour cream. Stir until moistened.
Spoon batter into a well greased 8x11 baking dish. Smooth top with spatula.
Bake for 30 minutes. Check for doneness with toothpick or cake tester. Allow to cool in pan. Cut into 24 squares. Everyone in the family will enjoy these and the kids will have a ball making them!
As always, help your child be safe in the kitchen. Supervise your kids will preparing recipes and only adults should operate the oven!
Tuesday, June 22, 2010
A Salad your kids will Eat!
Shake-It-Up Salad
Get started with these fresh ingredients:
1 cup butter or Bibb lettuce
1/3 cup slivered carrots or your kid's favorite chopped vegetable
4 strawberries, sliced
1 stick reduced-fat swirled string cheese, sliced
1/4 cup cubed low-sodium cooked ham
1/2 cup low-fat buttermilk
1/2 cup light mayonnaise
1/2 tablespoon apple-cider vinegar
2 chives
1. Snip the lettuce
Wash a pair of kiddie scissors and let your child use them to carefully cut the lettuce into small pieces. If she can't work scissors yet, ask her to tear the lettuce with her hands instead.
2. Mix the ingredients
Find a clear container with a lid and tell your child to place the lettuce, veggies, berries, cheese, and ham inside. Put on the cover and let her gently shake the container until everything is jumbled.
3. Make the dressing
Help your child pour the buttermilk, mayo, and vinegar into a medium bowl and whisk until they're combined. Ask her to cut chives with the scissors and gently stir in the pieces.
Originally published in the June 2009 issue of Parents magazine.
Get started with these fresh ingredients:
1 cup butter or Bibb lettuce
1/3 cup slivered carrots or your kid's favorite chopped vegetable
4 strawberries, sliced
1 stick reduced-fat swirled string cheese, sliced
1/4 cup cubed low-sodium cooked ham
1/2 cup low-fat buttermilk
1/2 cup light mayonnaise
1/2 tablespoon apple-cider vinegar
2 chives
1. Snip the lettuce
Wash a pair of kiddie scissors and let your child use them to carefully cut the lettuce into small pieces. If she can't work scissors yet, ask her to tear the lettuce with her hands instead.
2. Mix the ingredients
Find a clear container with a lid and tell your child to place the lettuce, veggies, berries, cheese, and ham inside. Put on the cover and let her gently shake the container until everything is jumbled.
3. Make the dressing
Help your child pour the buttermilk, mayo, and vinegar into a medium bowl and whisk until they're combined. Ask her to cut chives with the scissors and gently stir in the pieces.
Originally published in the June 2009 issue of Parents magazine.
Neely's Miracle
The Difference between life and death is being an advocate for your child and Knowing your doctor. If you are a parent or if there is a child that you love...You NEED to read this. http://neelysmiracle.com/
Neely is my sweet niece, thank you for supporting her site!
Neely is my sweet niece, thank you for supporting her site!
Tuesday, June 1, 2010
Hamburger Muffins
These satisfying sandwiches, stuffed with savory ground beef, creamy mushroom and a blend of seasonings and sprinkled with cheese, are best served warm and toasty from the oven.
Ingredients:
3 tablespoons butter, softened
12 slices white bread
1-1/4 pounds ground beef
1 egg
1 small onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
salt and pepper to taste
3/4 cup shredded Cheddar cheese
Cooking Instructions:
Preheat the oven to 350 degrees F (175 degrees C). Butter one side of each slice of bread, and press each slice butter-side down into the cups of a muffin tin.
In a medium bowl, mix together the ground beef, egg, onion, cream of mushroom soup, salt and pepper until well blended. Fill each bread cup with the mixture. Sprinkle shredded Cheddar cheese over the tops.
Bake for 30 minutes in the preheated oven, or until meat is cooked through.
Ingredients:
3 tablespoons butter, softened
12 slices white bread
1-1/4 pounds ground beef
1 egg
1 small onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
salt and pepper to taste
3/4 cup shredded Cheddar cheese
Cooking Instructions:
Preheat the oven to 350 degrees F (175 degrees C). Butter one side of each slice of bread, and press each slice butter-side down into the cups of a muffin tin.
In a medium bowl, mix together the ground beef, egg, onion, cream of mushroom soup, salt and pepper until well blended. Fill each bread cup with the mixture. Sprinkle shredded Cheddar cheese over the tops.
Bake for 30 minutes in the preheated oven, or until meat is cooked through.
Monday, May 31, 2010
Squash Casserole
Ingredients:
6 cups large diced yellow squash and zucchini
Vegetable oil
1 large onion, chopped
4 tablespoons butter
1/2 cup sour cream
1 teaspoon House seasoning, recipe follows
1 cup grated cheddar cheese
1 cup crushed butter crackers (recommended: Ritz)
Directions
Preheat oven to 350 degrees F.
Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside.
In a medium size skillet, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 1 1/2 cups
6 cups large diced yellow squash and zucchini
Vegetable oil
1 large onion, chopped
4 tablespoons butter
1/2 cup sour cream
1 teaspoon House seasoning, recipe follows
1 cup grated cheddar cheese
1 cup crushed butter crackers (recommended: Ritz)
Directions
Preheat oven to 350 degrees F.
Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside.
In a medium size skillet, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 1 1/2 cups
Tuesday, April 13, 2010
Caramelized Onion Dip
Makes 1 cup
Prep: 10 minutes, Cook: 30 minutes
Refrigerate: 1 hour
1 Large Sweet Onion
1 tablespoon vegetable oil
1/2 teaspoon dried thyme
1/2 cup light Mayo
1 carton (8 oz.) reduced-fat sour cream
1/4 teaspoon salt
1/8 teaspoon black pepper
6 cups cut-up raw veggies, such as carrots, sweet peppers, zucchini, broccoli, and cauliflower, for dipping
1. Cut onion in half, then thinly slice. Cut the slices in half. Heat oil in non-stick skillet over medium-low heat. Add onions and thyme to pan and cook, covered, stirring occasionally for 25 minutes or until golden-brown. Remove cover, cook 5 minutes. Allow to cool.
2. While onions cook, whisk together Mayo, sour cream, salt and pepper.
3. Once onions have cooled completely, add to mayo mixture. Refrigerate for 1 hour. Serve with raw veggies.
Prep: 10 minutes, Cook: 30 minutes
Refrigerate: 1 hour
1 Large Sweet Onion
1 tablespoon vegetable oil
1/2 teaspoon dried thyme
1/2 cup light Mayo
1 carton (8 oz.) reduced-fat sour cream
1/4 teaspoon salt
1/8 teaspoon black pepper
6 cups cut-up raw veggies, such as carrots, sweet peppers, zucchini, broccoli, and cauliflower, for dipping
1. Cut onion in half, then thinly slice. Cut the slices in half. Heat oil in non-stick skillet over medium-low heat. Add onions and thyme to pan and cook, covered, stirring occasionally for 25 minutes or until golden-brown. Remove cover, cook 5 minutes. Allow to cool.
2. While onions cook, whisk together Mayo, sour cream, salt and pepper.
3. Once onions have cooled completely, add to mayo mixture. Refrigerate for 1 hour. Serve with raw veggies.
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