-2 medium zucchini
-1/2 medium onion
-1 tsp baking powder
-8-10 tbs whole flour (I use whole wheat)
-pinch of salt
1. Preheat oven to 425 degrees.
2. Grate zucchini and onion and towel dry to remove as much excess moisture as possible.
3. Place zucchini in a medium bowl and stir in the egg.
4. In a small bowl, mix together the baking powder, salt and 8-10 tablespoons of flour.
5. Combine the flour mixture with the zucchini mixture.
6. Add additional flour if it is still too wet.
7. Spoon on a greased baking sheet and bake for 15-20 minutes, then turn over, and bake for an additional 10 minutes.
**Should golden brown on on both sides when done.
Cooking Time: 25 mins (approx)
Let's face it, sometimes dessert is necessary...ok for some of us it is always necessary! lol
Every year, in the summer we have made a traditional dessert in our home called 'edible sand.' Basically it consists of cookie crumbs and Philadelphia cream cheese and usually eaten in a plastic bucket, but for the purposes of this post I we did not have many cookie options nor clean new buckets to eat from so we substituted with a plain bowl and Dad's Original Oatmeal cookies. I personally love this dessert because it is easy, and a great way to get the kids involved...not to mention a really easy dessert for a beach party or summer event too!
Here's what you need:
-Cookies: any type will do, just make sure they are brown/black in colour and have a harder consistency.
-Original Philadelphia cream cheese: haven't tried other flavors, but I am sure they will be equally as yummy!
Directions per 1 serving:
-Place 2 cookies in a blender and blend well
-Take 1 tbs of Philidelphia cream cheese and place in bowl.
-Cover cream cheese with cookie crumbs, mix and enjoy!
I am all about the lemons lately, and I have been experimenting with a number of recipes. So I thought, since the kids LOVE chicken and I love lemon, why not marry the two!! Here is a really easy recipe that is great when you are pressed for time, but want something with a little zest!
- 4 Chicken Breasts (cut into strips)
- 1 Lemon (juiced)
- 1/2 Onion
- 2 tbs Olive Oil
- Salt/Pepper to taste
- Mushrooms (optional)
GET READY TO COOK!
1. In a large skillet combine the olive oil and onion and cook until brown
2. Add chicken, mushrooms, and lemon juice- cook until chicken is fully cooked. I also added a few chunks of the lemon for visual purposes ;)
3. Sprinkle with Salt and Pepper according to taste.
EASIEST MEAL EVER! I made this with some wild rice and broccoli and it was a hit!
Keep your kids entertained with this easy craft activity! Cotton Stompers are easy to make and will provide your children with endless fun and possibilities.
Here's what you need:
-Cotton Balls (about 35-40)
-1.5 cups flour
-1.5 coups water
-2 baking sheets
1. In 3 separate bowls mix 1/2 cup flour and water in each. Stir to a thick solution. Add food colouring of choice.
2. Dip each cotton ball in desired colors and make sure to cover them with solution.
3. Place coloured cotton balls on foil-lined baking sheet approx 1 inch apart.
4. Bake at 320 degrees for about 25 minutes.
5. Remove from oven, cool and place in a bowl.
Once balls have cooled, let your children choose a 'stomping' or 'hammering' toy and have fun pounding them and pealing them apart!! This kept my kiddos entertained for 30 minutes!
**After all the fun is over and all the balls have been torn, I always offer my kids a bowl of water for some more mess fun! Let them submerge the balls in the water for some continued sticky fun!
I love challenges, and I also love quick-easy recipes that are useful for parents who are on the run (like many of us are) so, when Sun-Maid
® Raisin Bread challenged us to create an
leading Canadian chef Bob Villeneuve
I jumped at the chance!
All entries have a chance to win a delicious Sun-Maid® catered brunch for 10 people just in time for Father’s Day (WOW). PLUS entrants are automatically entered for a draw to win Sun-Maid® Raisin Bread for a year!!! Imagine all the possibilities!!
For my recipe I decided to make Raisin Bread-Egg poppers as my quick, easy and nutritious recipe. I have tried this recipe both with bacon and without, and my children tend to like it better without. I personally LOVE bacon so on Sunday mornings I tend to make 6 with and 6 without the greasy good-stuff...but you be the judge ;)
- 3 tablespoons unsalted butter, melted
- 6 slices Sun-Maid Raisin Bread
- 3 eggs
- Coarse salt and ground pepper
- Cheddar Cheese shredded
- Bacon (optional)
- Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten raisin bread slices. Cut each piece of bread in half and then press 2 halves into each muffin cup, overlapping slightly. Brush bread with remaining butter.
- If using bacon, in a large skillet, cook bacon over medium (4 mins) until cooked but not crisp.
- Add eggs, bacon, and cheese in a large bowl and beat until mixed.
- Season with salt and pepper and add egg mixture to the bread cups.
- Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts.
I am not personally a fan of soup, nor a fan of chickpeas or spinach....BUT I love this soup!
My mother and aunt have been making it for years and I have finally decided to make it at home for my boys. Since most kids hate veggies, I pureed theirs to look like what we like to call 'Swamp Soup.' Later I realized they liked the soup with the 'chunks' too...either way, this is a hearty and delicious soup the whole family can enjoy! PLUS it is the perfect meal when you are pressed for time or ingredients ;)
1 Can Chickpeas (drained)
1 Handful of Spinach (Frozen or Fresh) Finely Chopped
4-5 Tablespoons Olive Oil
2 Cans of Water -use Chickpea can to measure
Salt and Pepper to Taste
2 Cloves Garlic Chopped
1 Medium Onion Chopped
1. In a medium saucepan mix all ingredients except for the spinach.
2. Let cook on medium-low for 1 hour
3. Use am electric mixer to mash all ingredients.
4. Place back on the stove and add in spinach.
5. Cook for another 20 mins.
Your meal is ready!
**For the 'Swamp Soup' version, simply blend before serving!
They taste so good, you won't believe veggies are hidden inside!
Here is a great recipe for kids and adults alike! I gave these to my sister to taste, and she couldn't even tell there were vegetables in them!
**TIP** I always sprinkle with granulated sugar or caramel chipits on top. Gives this recipe a little more 'sweetness' but they still taste great on their own too!!Before you start: Grease and flour 12 muffin cups.Ingredients:
Ready, Set, GO!!
- 2/3 cup vegetable oil
- 2 eggs
- 2/3 cup white sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1.5 teaspoons cinnamon
- 1 1/2 cups shredded unpeeled zucchini
- 1/2 cup shredded carrot
Heat oven to 375°.In a mixing bowl, beat the oil with eggs, white sugar, brown sugar, and vanilla extract.
Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended.
Fold in the shredded zucchini and carrots.
Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar, if desired.
Bake for 20-30 minutes until fork comes out dry.
This recipe is well worth the indulgence, and it is really easy to make too! I always serve this meal with veggies and 'healthier' options on the side...yum!
What you need:
- Approximately 12 boneless, skinless chicken thighs
- 1 green pepper sliced lengthwise
- Provolone Cheese or Mozzarella (12 slices or pieces)
- BBq Rub -
- Olive Oil
- 12 strips of Bacon
Arranged and ready to go!
Halfway through the process...
- Preheat oven to 325 degrees F (165 degrees C).
- Put a slice of provolone cheese or mozzarella and 1 slice of green pepper in the middle of each thigh and roll up.
- Wrap each rolled thigh with 1 slice of bacon.
- Place rolls in a 13x9" baking dish securely together to avoid opening(you can use toothpicks if you like).
- In medium bowl combine olive oil and bbq rub and mix.
- With a brush, lightly brush the mixture over the chicken.
- Bake uncovered for 35 minutes.
- Drain excess liquids.
- Bake another 35-40 minutes OR until no longer pink and juices run clear.
I have to admit, I am a sucker for expensive cosmetics and face scrubs are one of the many things I have always spent money on and have always been disappointing with. Yesterday, I asked a few ladies on Twitter about what they use for face scrubs and their answers ranged from overly expensive department store brands to simple solutions such as brown sugar.
I am so tired of using up the last drop of my expensive name-brand scrub so quickly, I turned to Pinterest to find the answer--couldn't hurt could it?
I am forever grateful that I did!
With just 3 ingredients, this face scrub is by far the best I have used so far! I have modified it a bit so that it had the right consistency for myself, you can do the same if you'd like.
Here's the trick:
-add 2 tbs brown sugar into a small jar and pack down with a spoon so that it is tight
-pour 1 tbs olive oil over top and wait for it to settle
-mix and pack once more
-add 2-4 drops vanilla extract and wait to settle
-mix once more and pack again.
(i doubled this recipe)
The best part is, you can make this anytime with simple ingredients found in your kitchen! Use sparingly or once a week to remove your unwanted dead skin!!
You can thank me later ;) Enjoy!
With 2 children, a husband, a dog, a fish and a very active lifestyle, I find it is often hard to cook nutritious meals while on the go. Usually, I cook up a storm every other day to avoid using frozen varieties and often times spend ALL day in the kitchen!
Mamas does this sound familiar?
When Cavendish From the Farm™ Potatoes, presented me with the opportunity to taste their frozen varieties I was skeptical at first. Cavendish from the Farm is made with Premium PEI potatoes and prepared with 100% canola oil, seasoned with a touch of sea salt. So I thought, it can't hurt to try can it?
The great news is that my local Metro Grocery store carried them too!!
In our house, the most enjoyable part of cooking is when we can get the kids involved, and Cavendish makes it easier to allow the kids to join in. My youngest, loved arranging the Cavendish From the Farm™ Potato Wedges.
on a baking sheet and sprinkling them with sea salt.
Since it was a Friday evening, we opted for something fast, fun and kid friendly. Our dish included BBQ wings, Salad, and beets. The recipe for the Cavendish from the Farm Wedges is as follows:
Secret is in the sauce -Homemade Hot Sauce
- Bake Wedges on a baking sheet for about 15 minutes, turning once and sprinkled with a small amount of sea-salt
- Remove from oven
- Sprinkle with cheddar cheese and hot sauce (Recipe below)
- Bake 5 more minutes or until cheese melts
- Aprox 1lb Fresno Chilies
- 10 tbs Vinegar (distilled)
- 2 Tbs water
- Salt to taste
- Trim chilies and roast in broiler with a little olive oil
- Puree, adding some Vinegar for consistency
- Strain through a sleeve (this takes some work)
- Using the strained liquid, add the water, salt and vinegar
Cavendish from the Farm Wedges tasted almost exactly like my own potatoes, this recipe was a hit with the whole family!
Disclosure – I am participating in the From the Farm blog tour by Mom Central Canada on behalf of Cavendish. I received compensation as a thank you for participating and for sharing my honest opinion. The opinions on this blog are my own.