Popcorn w/ Mustard Butter, Black Pepper & Fresh Thyme

 I recently checked out Heidi Swanson's new cook book Super Natural Every Day and made this twist on her popcorn recipe in the Snacks chapter. Microwave popcorn and black pepper instead of popping corn on the stove and adding fresh chives.

3 bags plain- no butter- microwave popcorn
6 T. unsalted butter
2 T. dijon mustard
1/2 tsp. fine sea salt - plus more to taste
1/2 tsp. freshly ground black pepper
2 tsp. fresh chopped thyme

Melt together the butter, mustard, salt and pepper. Pop the popcorn according to the package directions, being careful not to burn it. Pour 2 bags of the popcorn in a very large mixing bowl and drizzle with 1/2 of the mustard butter. Toss gently. I used two flat wooden spatulas for this step. Add the remaining popcorn and drizzle with remaining butter. Toss again. Sprinkle with thyme, toss and taste for salt.

This stuff is deliciously addictive.

 

Monkey Party!

 My daughter turned 2 last week and we had a monkey-filled day to celebrate!

Monkey Toss!

inspired from Michael's

Not a professional job, but it was fun to make from materials I had around the house. Basically cardboard, sharpies & a glue gun. I found some small plastic balls at the Dollar Store that worked perfectly for this. 

Also a Dollar Store find - I hid these adorable monkeys all over for the birthday girl to find. This game was her favorite part of the day. 

Made a sweet & simple Monkey Cake! 

Chocolate Cake w/ Chocolate Cream Cheese Frosting & Peanut Butter Buttercream

and some little monkey cakes too :) 

Happy Birthday to my girl :). 

Ricotta Vegetable Pancakes with Spinach, Zucchini & Corn

15 oz. part-skim Ricotta Cheese

8 oz. cooked spinach, well drained

1 c. shredded zucchini

1 c. fresh corn, thawed if frozen

2 T. pesto or chopped fresh basil

1/3 c. plain low-fat Greek yogurt

1/3 c. whole wheat flour

1/2 c. cornmeal

2 eggs

salt & pepper to taste

light olive oil for frying

Whisk together all ingredients until well combined. Heat a small amount of oil in a non-stick skillet and drop 1/4 cup mounds of batter into the pan. Let brown on one side for 2-3 minutes before flipping and browning on the other side. Remove from pan and drain on paper towels. Place on a sheet pan in a warm oven and repeat with remaining pancake batter, adding small amounts of oil as needed to keep cakes from sticking. These are wonderful served with a simple marinara sauce on the side. I just opened a jar for that. :) 

 Hooray for fried food you can feel good about!

Reusable Snack Bag

Every time we go on a long car trip, I pack each child a 'snack bag'. It ends up being some combination of whatever sweet and/or salty things I have on hand. However, I hate pulling out baggies only to end up with a backseat full of empty ones that end up in the trash.

Enter in the vinyl place mats I found at garage sale last summer that I fell for but I knew did not match our dining room AT ALL. I knew I'd find some cool new purpose for them. 

This is about as easy a sewing project as it gets. I folded up one end and stitched up each side. Mine already had the angled edges, which I thought would mean escaping pretzels and whatnot, so I sewed up the angle a bit (see picture above).

Then I hand sewed a button and made a slit which I hand serged (but hey, vinyl doesn't fray).

Voila! Washable, reusable snack bags.

Light as Air Egg Squares

First things first: make these the night before or in the morning - needs to chill at least 8 hours.

Light as Air Egg Squares

9 slices of bread (crusts removed)
softened butter
16 oz shredded cheddar cheese
8 eggs
3 cups milk
1 tsp salt

* Filling choices: cooked bacon or sausage, spinach, diced ham, onions,etc.

Spread each slice of bread with softened butter. Cut into cubes and spread evenly into 9x13in pan (I prefer glass for eggs). Top with *filling (if desired) and then shredded cheese.

Beat together eggs, milk, and salt. Pour over fillings in pan. CHILL 8 HOURS.

Bake at 350 degrees for 45-60 minutes.

Serves: 16
Calories per serving (with no meat): 261
Total Carbs: 5.2 g
Fat: 14.8 g

Easter Sonshine Cake

 This Easter I wanted to depart from what I've made the last couple years: egg-shaped cakes covered in layers of colorful butter cream icing. This was a combination of (sorta) healthier ideas. BUT....check these numbers. Cut this into 12 pieces and you can eat a whole piece (minus the peeps) and it's only 260 calories.
 
It was such a hit, it might be my new 'tradition'.


Sonshine Easter Cake

1 box white cake mix (I used funfetti)
12 oz diet orange soda

1 tub Fat-free Cool Whip
15 marshmallow Peeps (optional)

Mix cake mix and soda. Pour into two greased/floured 8' cake  tins. Bake according to package directions. Allow to cool fully. Remove from pans carefully! My tip is to run a plastic knife around the edges of the pan and then place the serving plate over the pan and quickly flip it out.

Spread Cool Whip between the two layers and another layer on top. Arrange Peeps (or other desired decoration) around edges.

Chill until ready to serve. (You can also freeze this and allow to thaw at room temperature 1 hr before serving)

Chocolate Brownie Bird's Nest Cookies

HAPPY EASTER!

We are taking our little one to an Easter Egg Hunt party tomorrow and I want to take a treat that will appeal to both kids and adults - so I made these. Cute for the kids! Chocolate for the moms and dads that need it.

I chose to use yogurt-covered raisins for more natural-looking eggs, instead of the traditional candies. I hope everyone enjoys them!

Brownie Cookies

20-oz pkg. Fudge Brownie Mix

2 eggs

1/4 c. vegetable oil

Preheat oven to 350. Mix together all ingredients until well combined. Scoop out 1-inch balls and place on greased cookie sheets. Bake for 9-11 minutes, or until just set. Let cookies rest on sheets for 5 minutes before removing to wire racks to cool completely.

 Chocolate Cream Cheese Frosting

**subbed Neufchatel Cheese for regular Cream Cheese 

**also subbed Whole Milk for the Half & Half

When cookies are cool, top with about 2 teaspoons of frosting and dip into green coconut or crushed chow mien noodles. Nestle in 3 yogurt-covered raisins. Stand back and revel in the cuteness you have created.

** I recommend chilling for at least 30 minutes to let cookies set up!