Funfetti dip!!

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I’ve seen this recipe on Pinterest a number of times and knew that Big H would love it! I try to make most of his snacks as healthy as possible but this is certainly an exception. At least it has yogurt in it haha. The original recipe called for an entire box of cake mix so I scaled it way back so we would just have a few servings. As soon as I got the box of cake mix out of the cupboard Big H started singing ‘Happy Birthday’ because he thought we were going to make cupcakes. Thankfully he wasn’t disappointed with the alternative 😃.

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Ingredients

6 Tblsp. Funfetti cake mix
4 Tblsp. Plain yogurt
2 Tblsp. Cool Whip
Animal crackers or pretzels

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Place first three ingredients in a small bowl and mix. Big H loves to stir everything and anything these days so he was more than willing to help.

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Dip animal crackers or pretzels in dip and enjoy!! With a three year old it didn’t take long for this to turn into a messy game of farm animals!

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St. Patrick’s Day Treat… a few months late!

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I made these  are a few months back to celebrate St. Patrick’s Day at a shindig that a friend was hosting.  Even though I missed the boat on posting them for the holiday, these bite size treats could be made year round for a variety of festivities using the other M & M colors.  Many of the pins I saw on Pinterest showed these snacks with an icing stem to make them look more like shamrocks.  In the end I chose not to using the icing because it didn’t harden and would make transport difficult.

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What you’ll need:

  • Pretzels
  • M&M’s
  • Hershey Kisses
  • Parchment Paper
  • Writing Icing (optional)

Preheat oven to 200 degrees.

IMG_1941If you are looking for one specific color to work with, you have to dig through the bag first.

IMG_1943Lay out your pretzels on parchment paper.  We still do not have cooking gas, almost 9 MONTHS later, so I am still working with what I have and using my toaster oven for all cooking endeavors.

IMG_1944Place a Hershey Kiss in the center of each pretzel.  Bake at 200 for about 7 minutes.  You want the chocolate to be soft so you can easily put the M&M’s in place but you don’t want it to be melted.  As all ovens are different, keep an eye on your first batch.

IMG_1948After they cooled, I put them on a tray in the fridge to harden until I was ready to pack them up for the party.  I also used the mint M&M’s as another flavor option.

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Baked Pickles


I made these delicious baked pickles the other day with all intensions of sharing with Reagan and saving some for the husband when he got home from work.  Things didn’t really play out that way and I ended up eating 14 1/2, yes I only made 15- don’t judge, but gave half of one to Reagan who was totally not interested and fed to the dog.

I found the recipe here (http://fullflavorfood.com/fried-baked-pickles/) but switched it up a bit, knowing that I didn’t want to use dill pickles, I’m not a fan, or have 50 baked pickle pieces hanging around the house that I knew I would eat before the husband came home.

These pickles were YUMMY!  I had left over ingredients in my bowl that I could have used to make three or four more baked pickles (based on what was left of the bread crumb mixture), but since my pan was full, I opted to just discard the extras.  FYI- I had to wash my thumb and pointer fingers (the dippers) off twice, because they got a little gunked with the mixture, but other than that this wasn’t messy at all.

Prep Time: 15 min

Cook Time: 7-10 min

Serves: well…it served me…

Ingredients:
15 Bread and Butter Chip Pickles
1 Egg
1 TBL Milk
1/3 cup Flour (All Purpose)
1/3 cup Bread Crumbs
1/4 cup Panko Crumbs
1/3 cup Cheddar Cheese (Finely Shredded)
Cooking Spray

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Prep & Cooking Directions –

1. Preheat the oven to 425 degrees.

2. Spray cookie sheet with cooking spray

3. Take out the 15 pickles and place on a plate

4. Take 3 small mixing bowls and put the flour in one, the egg and milk mixed together in another, and in the third bowl combine the bread crumbs, panko crumbs, and the shredded cheese.

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5. Coat each pickle chip with flour, then the egg/milk mixture, and then the cheesy bread/panko crumb mixture, and place on to an oiled cookie sheet.

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6. Bake @ 425 degrees for 7 – 10 minutes or until desired “crispiness” is reached.

The original recipe suggests dipping the pickles in ranch dressing.  This sounds fantastic, but I didn’t have any on hand, so I went without and they were still delish!