by Foodlets in Family, Recipes, December 8th, 2016
by Foodlets in Recipes, December 5th, 2016
With four kids, I’ve brought my fair share of party treats to school. Each of these ideas is simple to make and transport to school and, best of all, will be a hit with the kids.
Strawberry Santas (pictured above)
Giada De Laurentiis adds Italian flavor with mascarpone cheese filling for these adorable treats, but if you substitute whipped cream straight up, we’ll never tell.
by Foodlets in Recipes, November 28th, 2016
Thanksgiving may be long behind us, but don’t ditch that extra bag of fresh cranberries yet. In fact, if you’re not ready to get back in the kitchen, throw that bag in the freezer. Cranberries are easy to thaw out, and many recipes allow you to use partially frozen cranberries. From breakfast foods to cocktails, here are nine delicious ways to enjoy cranberries without a turkey in sight.
Cranberry Harvest Muffins (pictured above)
Fresh cranberries brighten up a spiced batter studded with crunchy hazelnuts. The result is festive and, of course, delicious.
by Foodlets in Recipes, November 21st, 2016
At the first sign of frost, it’s time to whip out the thermoses and start filling them with as many hearty, warming lunches as possible. (Yes, that’s right. You can put more than just drinks in those things.) I often rely on two categories of thermos-friendly dishes — pasta and soup — to get the job done. Read on to get some of my favorite recipes for both.
Kid-Friendly Pasta Salad (pictured above)
I love a dish like this one from The Pioneer Woman because it can be served at room temperature, which means there’s no need to fill the thermos with hot water in the morning.
by Foodlets in Holidays, Recipes, November 14th, 2016
If you’re in a dinner rut or if you’re looking for ways to make a simple dinner your whole family will love, try salmon. Hearty, with a distinctly non-fishy flavor, salmon is such a crowd-pleaser that it’s hard to believe it’s so good for you, too.
Make It Fast: Salmon with Sweet & Spicy Rub (pictured above)
What happens when you blanket fresh salmon with sweet brown sugar, chili powder and smoky cumin? Take the 17 minutes needed to cook this gem and find out! (Hint: Very, very good things happen.)
by Foodlets in Family, Recipes, November 1st, 2016
Got friends or family in for Thanksgiving? With a big day of cooking ahead, these are the easiest breakfasts to serve guests, with just the right mix of special and simple.
Overnight Oats: No-Cook Blueberry-Almond Oatmeal
Just mix up everyday ingredients like milk, rolled oats and blueberries, and let the mixture chill overnight. When you wake up, the oats will be tender and the flavors married. It doesn’t get easier than that!
by Foodlets in Family, Holidays, Recipes, October 24th, 2016
Are you looking for ways to get more veggies onto your kids’ plates (and your own) at dinnertime — without wasting time, effort or food along the way? I have four small kids, and these are the sides I can rely on everyone liking every time. Here’s what’s in my fall rotation.
Butternut Squash and Kale Stir-Fry (pictured above)
Healthy and colorful, this simple side from The Pioneer Woman can be on the table in just 30 minutes.
by Foodlets in Family, Shows, October 17th, 2016
I once turned deviled eggs into spiders by putting carefully sliced black olives on top. They were an adorable nod to Halloween, and I couldn’t help thinking my kids would just love them. But then my 3-year-old burst into tears at the sight of them. Since then I’ve forgone the gravestones and monsters, and focused on can’t-miss Halloween favorites instead, like chocolate. And lots of it.
Candy Bucket Cookies (pictured above)
Start with a base recipe for buttery cookie dough, and add to it your pick of candies.
by Foodlets in Recipes, October 14th, 2016
Ground beef just may be the most-versatile ingredient around, and these recipes, featuring Asian, Italian, Greek and more bold flavors, are ideal for fuss-free family dinners.
Greek-Style Stuffed Peppers (pictured above)
This recipe for this amazingly flavorful dinner uses two smart shortcuts: You don’t have to cook the meat in a separate pan first, and by cutting the peppers horizontally you’ll save on cooking time too. Just pair the meal with a big loaf of crusty bread and call the kids to the table.
by Foodlets in Family, Recipes, October 5th, 2016
Unless you’re heavily invested in fruit baskets, you might not eat a lot of pears. And I get it. They’re hard as a rock at the grocery store and require at least a couple of days on a friendly counter until they’re soft enough to bite into. But that’s where the magic happens. This fall, do yourself the most-delicious favor: Buy a couple of pears. Set them on the counter. After three days, pick one of these mouthwatering recipes and let those pears shine. You won’t regret it.
Souffle Pancake with Pear & Apple Compote (pictured above)
In our house we call this a Dutch baby, and it’s hands-down our family’s favorite special breakfast. What makes it so good? It could be the pillowy cloud that emerges from the oven like a delicious science project, but I think it’s thanks in no small part to the rich and sweet compote on top.
With sweet and savory ideas, this collection of one dozen recipes features kid-approved ways to prep a hearty breakfast ahead of time, so all you need to do in the morning is slice, heat or, in some cases, grab and go.
The Pioneer Woman’s Cinnamon Baked French Toast (pictured above)
I’ve made Ree Drummond’s amazing French Toast for my brood many times, and I love that it’s such a large recipe — it works for at least two breakfasts. I like to prep the whole thing the night before, but I don’t bake it until the morning. When we’re done, I cover the leftovers with foil and store in the fridge for another morning that week. When it’s time to reheat the French toast, set the oven to 350 degrees F, and very slowly pour 1/4 cup of milk right over the top. Replace the foil and bake for about 20 minutes for a second helping! To make it more nutritious, I always use whole-wheat bread and love sprinkling a little wheat germ into the top layer of crumble.